Eleven Gables: Recipes

The following post is Sponsored. All thoughts, opinions, ideas, recipes, and photos are my own. The meal my boys request the most often is, hands-down, Pasta Salad. These days I am serving it with another protein, like grilled chicken, …

The following post is Sponsored. All thoughts, opinions, ideas, recipes, and photos are my own.

The meal my boys request the most often is, hands-down, Pasta Salad.

These days I am serving it with another protein, like grilled chicken, but it can easily be a meal on its own.

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Thank goodness for Walmart.com's easy to use app, I placed my grocery cart list at night from the comfort of my bed and jammies and the next morning I received a text message during after carpool to tell me my order was ready! All I had to do was pull up to the Walmart "pick up" parking spot and a friendly young man loaded it into my car. Off I went to make this easy and delicious dinner for my family.

Eleven Gables Pasta Salad

(feeds four very hungry teens for dinner and the leftovers pack nicely for their lunchboxes)

48 ounces rotini

1/2 pound hard salami

3 tri-color bell peppers (red, orange, yellow), large diced

16 ounces pepper jack cheese, cubed

8 ounces sliced black olives

1/2 cup banana peppers (chopped)

1/4 cup cherry peppers (chopped)

Dressing

(I double and sometimes triple the dressing)

2 Tablespoons Italian Salad Dressing Dry Mix

1/4 cup Apple Cider Vinegar

2 Tablespoons water

2/3 cup avocado oil

Boil pasta according to directions, drain and rinse with cold water

In a large bowl, add bell peppers, cheese, olives, banana peppers, and cherry peppers.

Mix well and add cooled pasta.

Drizzle dressing over the pasta ingredients and mix well.

I make a second dressing and drizzle that over the ingredients as well.

Chill several hours or overnight.

Taste when cold and add more dressing if your taste prefers.

Sometimes I sprinkle parmesan cheese and red pepper flakes on top

Enjoy!

New online Walmart customers can use promo code TRIPLE10 to save $10 off their first three pickup or deliver orders. $50 minimum. Restrictions and fees apply.

Follow Eleven Gables for Daily Updates and Inspiration:

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XOX,

Emily

* links to products you may be interested in purchasing are included within this post. I make a tiny commission off your purchase, but it does not increase the price for you. I encourage you to purchase through your favorite blogger's links. This is how we earn an income so that we can continue to provide you with beautiful, quality posts. Thank you!

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9:10:00 AM

Menus with Meredith

Menus with Meredith, Fall/Winter, Week 3

Hello, dear readers!
I apologize for the tardiness in publishing this delicious menu from Meredith. If you are following me on Instagram and Facebook, you know my house is upside down. I've been working on our Master Bedroom, Study, Bathroom, & Closet Remodel 6-8 hours a day, homeschooling, helping the other children with schoolwork, attending sports games, etc. You know!!! We call that LIFE! :)

Without further ado, here is a delicious menu that will help get your family through these first few chilly weeks of spring.
Side note: can I get an Amen that SPRING has SPRUNG?!! (Hands in the air, waving around like I just don't care!!!)

Fall/Winter Menu

Week 3

Monday-

Pasta Fagioli Soup

Tuesday-

Chicken and wild rice casserole

Wednesday-

Taco Casserole

Thursday-

Stir Fry

Friday-

Nachos

Saturday-

Go out or Take Out

Sunday-

Easy Dinner

Groceries:
Produce-

5 yellow onions (pasta Fagioli, chicken casserole, taco casserole, beef stroganoff)
Celery (chicken casserole and pasta Fagioli)
Carrots (pasta Fagioli and snacks)
1 green bell pepper (taco casserole)
1 bag shredded iceberg lettuce (taco casserole)
Salsa (taco casserole and nachos)
Guacamole (taco casserole and nachos)
Cilantro (taco casserole and nachos)
Fruit (for breakfast, lunches, snacks)

Bakery-

1 loaf Italian Bread (pasta Fagioli soup)
English muffins (breakfast)

Meat-

3 packages ground beef (pasta Fagioli, taco casserole, beef stroganoff)
2 packages chicken breasts (chicken casserole, stir fry)
Bacon (breakfast)

Staples-

Ditalini pasta (pasta Fagioli)
1 jar marinara or spaghetti sauce (Fagioli)
1 can Cannellini Beans (white beans) (Fagioli)
32 oz. Chicken broth (Fagioli)
2 boxes fast cooking long grain and wild rice (chicken casserole)
3 cans cream of mushroom (chicken casserole and beef stroganoff)
2 cans sliced water chestnuts (chicken casserole)
1 package sliced almonds (chicken casserole)
1 package egg noodles (beef stroganoff)
Worcestershire sauce (beef stroganoff)
1 can corn (Taco casserole)
2 cans black beans (taco casserole)
2 cans sliced black olives (taco casserole and nachos)
2 taco seasonings
2 bags tortilla chips (taco casserole and nachos, we use Scoops for nachos)
2 bags frozen stir fry veggies (stir fry) with sauce pouch
soy sauce (stir fry) or buy the frozen stir fry veggies that contain a sauce pouch
brown rice (stir fry)

Dairy-

shredded parmesan (pasta Fagioli)
24 oz. sour cream (chicken casserole, beef stroganoff and nachos)
8 cups shredded sharp cheddar (chicken casserole, taco casserole, nachos)
Eggs (breakfast)
milk (chicken casserole)

Easy Pasta Fagioli

1lb. ground beef
1/2 cup Ditalini pasta
1 jar favorite marinara
1 diced onion
1 cup diced carrots
1 cup diced celery

1 can Cannellini beans (white beans)
1 box (32 oz) chicken broth
Salt and pepper
Parmesan cheese (optional)

Brown ground beef in a soup pot. Add onions, celery and carrots and cook until tender. Add beans, marinara sauce, broth, salt and pepper and water. Simmer about 20 minutes and then add dry pasta. Cook at a low boil for 8-10 minutes. Stir and serve... especially yummy when topped with parmesan cheese.

Chicken and Wild Rice Casserole

1 (2.25 oz) package sliced almonds
2 boxes quick cook long grain and wild grain rice
2 T. butter
2 medium onions, chopped
5 cups of cooked, chopped chicken
2 cans cream of mushroom soup
2 cans sliced water chestnuts
1 small container of sour cream (light, if you prefer)
1 cup milk
1/2 t. salt
1/2 t. pepper
4 cups shredded sharp cheddar
2 cups breadcrumbs

Preheat oven to 350 and while it’s warming, toast almonds for about 5 minutes, stirring half way through. Then, in a large pan, melt butter and cook chopped onions and celery. Sauté until tender, and then add cooked chicken, cream of mushroom, water chestnuts, sour cream, milk, salt and pepper, rice and 3 cups of cheese. Stir well and pour mixture into a large baking dish or 2 medium baking dishes. Sprinkle with bread crumbs. (I just put a piece of bread or 2 in my NutriBullet for a few seconds to make bread crumbs.) Bake for 35 minutes. Remove casserole from oven and sprinkle with remaining 1 cup of cheese and toasted almonds and bake for 5 more minutes. Serve with a side salad. This casserole is like serving a hug! :)

Taco Casserole

2 Lbs. Ground Beef
1 diced onion
1 diced green pepper
2 cans black beans, rinsed
1 can diced tomatoes
1 can corn
1 package taco seasoning
1/2 cup water
2 cups shredded cheddar
1 can sliced black olives
1 bag of your favorite tortilla chips Shredded iceberg lettuce Cilantro, chopped

Brown ground beef in a large pan, then add onion and green pepper and cook until tender. Add black beans, tomatoes, corn, taco seasoning and water and simmer. Meanwhile, in a 9x13 greased casserole dish, sprinkle in about 2 cups of crushed tortilla chips. Then layer the beef mixture evenly over the chips, followed by 2 cups of shredded sharp cheddar. Then repeat one more layer... crushed chips, beef mixtures then cheese. Top with black olives and bake for 30 minutes. Once removed from the oven, top with shredded iceberg lettuce and serve with your family’s favorite toppings, such as chopped cilantro, sour cream, salsa and guacamole.

Stir Fry

Put chicken breasts in crock pot and cook on low for 6 hours or High for 3 1/2-4 hours. (This is what I do. Just cook the chicken anyway that’s easiest for you.) Cook enough brown rice for your family. (I want to recommend purchasing a rice cooker. Sounds crazy, but they’re inexpensive at Walmart, and you just put your rice and water in it and you’re done. After it’s cooked, it will keep the rice warm for hours too. I can scorch rice in a blink because I’ll get side tracked for just a minute, and then it’s too late. I’ve done that more times than you can count, so I love the rice cooker. It’s fool proof!) In your largest frying pan, sauté a bag of stir fry veggies (or 2) in a little olive oil. Add soy sauce to taste. Once veggies are cooked until bright green, add chicken and rice to the pan and mix everything together. You’ll probably want to add more soy sauce.

Beef Stroganoff

1 lb. ground beef
1 onion, chopped
1/2 cup tomato juice
2 t. Worcestershire sauce
1 can cream of mushroom
1 (8 oz.) container sour cream
1 package egg noodles

Brown ground beef in a large pan and add chopped onion to cook until tender. Add the rest of the ingredients, except the noodles, stir and let simmer. Boil noodles according to package directions and drain. Serve beef mixture over noodles. Serve with a salad or side of green vegetable.

Friday Night- Nachos!

Friday night is movie night in our house! We usually have nachos for dinner and popcorn
Scoops chips
1 bag shredded sharp cheddar
1 can black beans
1 can of corn
1 large can sliced black olives chopped cilantro
chopped avocado
chopped tomatoes
fresh salsa

Use 2 baking sheets and spread the Scoops chips right side up and cover with shredded cheese. Bake at 350 for 5 minutes until cheese is melted. While that’s in the oven, put black beans and taco seasoning in one pot and corn in another to warm. I assemble all the nachos at once, using slotted spoons for the beans and corn. (I also leave the cilantro and avocado off a few nachos for one family member who doesn’t like them.)

Saturday Night- go out or take out

Sunday Night

-Cheese plate with our favorite cheeses (Manchego, Gruyere, Brie), along with crackers and hummus and vegetables.
-Fondue, with bread, broccoli, carrots and apples.
-When the children were young, we sometimes would have “Brinner” on Sunday nights, which is just breakfast for dinner... pancakes and bacon, or eggs and toast.

As always, thank you so much, Meredith for sharing your family's recipes with us!

*To see more of Meredith, follow her gorgeous and inspiring Instagram at MeredithLewis05*

Follow Eleven Gables for Daily Updates and Inspiration:

Instagram | Facebook | Twitter | Pinterest

XOX,

Emily

* links to products you may be interested in purchasing may included within this post. I make a tiny commission off your purchase, but it does not increase the price for you. I encourage you to purchase through your favorite blogger's links. This is how we earn an income so that we can continue to provide you with beautiful, quality posts. Thank you!

No comments

5:30:00 AM

Menus with Meredith

Menus with Meredith, Fall/Winter Menu, Week 2

Fall/Winter Menu Week 2 Monday- Lasagna Soup Tuesday- Chicken Poppy Seed Casserole and Salad Wednesday- Big Ol’Bowl Thursday- Chicken Parmesan and green beans Friday- Nachos Saturday- Go …

Fall/Winter Menu

Week 2

Monday-

Lasagna Soup

Tuesday-

Chicken Poppy Seed Casserole and Salad

Wednesday-

Big Ol’Bowl

Thursday-

Chicken Parmesan and green beans

Friday-

Nachos

Saturday-

Go out or take out

Sunday-

Easy dinner- ie. Cheese plate, fondue with bread, fruit and vegetables, homemade pizza, burgers on the grill

Breakfasts-

Fried egg on english muffin and apple; oatmeal with blueberries; eggs, bacon and grits; muffins (homemade or from a mix) and a boiled egg

Groceries:
Produce-

1 bag salad (for chicken poppy seed)
baby spinach (lasagna soup)
green beans (chicken parmesan)
1 green pepper (Big ol' Bowl)
1 yellow onion (lasagna soup)
4 Roma tomatoes (Big ol’ Bowl and nachos)
Salsa (Big ol’ Bowl and nachos)
Cilantro (Big ol’ Bowl and nachos)
Avocado (Big ol’ Bowl and nachos)
Carrots (Sunday night)
Apples (breakfasts and Sunday night)
Broccoli (Sunday night)
Blueberries (breakfasts)

Bakery-

2 loaves of french or Italian bread (lasagna soup and cheese plate night)
English muffins (breakfast)

Meat-

3 packages chicken breasts (chicken poppy seed and Chicken Parm)
1 package organic, grass fed ground beef (Lasagna soup)
Bacon (breakfast)

Staples-

1 large can diced tomatoes (lasagna soup)
2 jars spaghetti sauce (lasagna soup and chicken parm)
1 box fusilli, or other small/ medium curly pasta (lasagna soup)
1 box angel hair (or whatever pasta you prefer with your chicken parm)
1 box chicken broth (lasagna soup)
Scoops chips (nachos)
Popcorn (family movie night)
Oatmeal (breakfast)
Grits (breakfast)
1 box fried rice flavor Rice a Roni (chicken poppy seed)
1 can cream of chicken (chicken poppy seed)
Ritz crackers (chicken poppy seed)
Poppy seeds (chicken poppy seed)
1 family size package yellow rice, Vigo (Big ol’ Bowl)
2 cans black beans (Big ol’ Bowl and nachos)
2 cans corn (Big ol’ Bowl and nachos)
Taco seasoning (Big ol’ Bowl and nachos)
1 large can sliced black olives (Big ol’ Bowl and nachos)
Italian seasoning (chicken parm)

Dairy-

Shredded parmesan cheese (lasagna soup and chicken parm)
Sliced mozzarella (chicken parm)
8 oz. container Ricotta Cheese (lasagna soup)
1 lg container sour cream (chicken poppy seed, Big ol’ Bowl and nachos)
1 bag shredded cheddar cheese (nachos)
Eggs (breakfast)

Lasagna Soup

1 yellow onion, diced ground beef
1 can diced tomatoes
2 c. chopped spinach
jar spaghetti sauce
box of chicken broth
Box of fusilli
Ricotta cheese
Parmesan cheese

In a soup pot, brown ground beef and diced onion. Add can of diced tomatoes, about 2 cups chopped fresh spinach (I sneak it in for for extra vitamins and iron), spaghetti sauce, box of chicken broth and bring to a boil. Add pasta and cook until done, approximately 12 minutes.

Turn down heat and add ricotta cheese and mix well. Serve with a sprinkle of parmesan cheese on top and warm bread. (Save one piece of bread for making bread crumbs later in the week.)

Chicken Poppy Seed Casserole

1 box fried rice
2 package chicken breasts, cooked and shredded
1/2 to 1 c. sour cream
1 can cream of chicken soup
1 sleeve Ritz crackers (put in large zip lock and pound until you have cracker crumbs)
6 T. Butter
1 T. poppy seeds

Cook rice, and cook chicken and shred. Put cooked rice in the bottom of a baking dish (approximately 11x7). Mix cooked chicken, soup and sour cream in a bowl and spread over rice. Melt butter, mix with cracker crumbs, and sprinkle over chicken. Finish with poppy seeds on top. Bake at 375 for 25 minutes. This is a rich dish so serve smaller portions with a big salad.

Big Ol’ Bowl

1 family sized bag of yellow rice
1 can black beans
1 can corn
1 large can sliced black olives
2 chopped roma tomatoes
1 chopped green pepper
chopped cilantro
1 chopped avocado shredded cheddar
sour cream
Salsa

Cook rice according to package directions. Warm black beans with taco seasoning, and corn, (in separate pots.) Assemble each plate first with cooked rice, then black beans, corn and then all other vegetables and toppings. You may want to set it up buffet style and let each person make their own just in case you have someone who doesn’t like cilantro or avocado, etc... This has been one of our family’s favorite dinners for years and is as healthy and easy as it gets!

Chicken Parmesan

Olive oil
1 egg
1 package chicken breast (just make sure there’s enough for each person to have one)
1/2 c. bread crumbs (either store bought or just stick a piece of bread in your blender or Nutri bullet for a few seconds.)
1/4 c. Parmesan cheese
1/2 t. Italian seasoning
1/2 t. salt
1/2 t. pepper

Sliced mozzarella

Mix egg in shallow dish. Mix bread crumbs, Italian seasoning, salt and pepper and parmesan cheese together and place in another shallow dish. Coat each chicken breast in egg and then dredge in bread crumb mixture. Place chicken inside crock pot that’s been sprayed with olive oil. Top each piece of chicken with mozzarella. Once all the chicken is in the crock pot, top it all with a jar of spaghetti sauce and cook for 4 hours on high or 6-8 on low. Serve over cooked angel hair and steamed green beans.

Nachos!

Friday night is movie night in our house! We usually have nachos for dinner and popcorn with a movie (sometimes with fruit loops mixed in for the children!)
Scoops chips
1 bag shredded sharp cheddar
1 can black beans
1 can of corn
1 large can sliced black olives
chopped cilantro
chopped avocado
chopped tomatoes
fresh salsa

Use 2 baking sheets and spread the Scoops chips right side up and cover with shredded cheese. Bake at 350 for 5 minutes until cheese is melted. While that’s in the oven, put black beans and taco seasoning in one pot and corn in another to warm. I assemble all the nachos at once, using slotted spoons for the beans and corn. (I also leave the cilantro and avocado off a few nachos for one family member who doesn’t like them.)

Sunday Night

Sunday nights are usually very low key as we get ready for the upcoming week, and so we’ll have a fun, easy dinner. Some Sunday dinners that we enjoy are...
-burgers on the grill
-let the family roast their own hot dogs over the grill or an outdoor fire, (S’mores would be a great dessert!)
-Cheese plate with our favorite cheeses (Manchego, Gruyere, Brie), along with crackers and hummus and vegetables.
-Fondue, with bread, broccoli, carrots and apples.
-When the children were young, we sometimes would have “Brinner” on Sunday nights, which is just breakfast for dinner... pancakes and bacon, or eggs and toast.

As always, thank you so much, Meredith for sharing your family's recipes with us!

*To see more of Meredith, follow her gorgeous and inspiring Instagram at MeredithLewis05*

Follow Eleven Gables for Daily Updates and Inspiration:

Instagram | Facebook | Twitter | Pinterest

XOX,

Emily

No comments

6:00:00 AM

Recipes

Summer Strawberry Frosé (Frozen Rosé)

Do you love a slushy, cold drink on a hot summer evening as much as I do? I concocted this delicious beverage and snapped a few photos along the way. It is so easy. You need to make this. Here is what you need: 1 bottle…

2 comments

Summer Entertaining on the Porch with Cocktails!

2:07:00 PM

Home Tour

Summer Entertaining on the Porch with Cocktails!

Hello dear friends! I've been missing you! I have been in rather a writing slump lately as family and Eleven Gables projects have been first and foremost on my plate. My family recently returned from a trip to…

17 comments