Baked Oatmeal

Serves: 4-6

3 c. oats
3/4 c. brown sugar
2 t. baking powder
2 t. cinnamon
1/2 t. salt
1 c. milk
2 eggs
1/2 c. butter, melted
2 t. vanilla
3/4 c. fresh or frozen berries

In a small bowl, mix together all dry ingredients. In a large bowl, beat milk, eggs, butter and vanilla. Add dry ingredients to wet. Fold in berries. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 30 minutes.

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Tips: This is a yummy oatmeal treat that your whole family is sure to love. If you want to put this together the night before and bake in the morning, just use an additional 1/3 c. milk. You can change the fruit to your family's liking. Apples, peaches and even bananas work very well. I have used both quick oats & old-fashioned oats for this recipe and it turns out great either way.

I don't suggest halving this recipe unless you are only making it for two people and want no leftovers. I halved it and baked it in a square dish for myself, my husband and my daughter. We were definitely left wishing there was more. My husband thought this would be a great dish to make ahead of time and take camping! I also shared this recipe at Life as MOM's Ultimate Recipe Swap & Delicious Ambiguity's Tot Tuesday.

Recipe from my friend, Stacey.

Beef Broccoli Supper

Serves: 4-6

3/4 c. uncooked long grain rice
1 lb. ground beef
2 c. frozen broccoli florets, thawed
1 can (10.75 oz.) condensed broccoli cheese soup, undiluted
1/2 c. milk
1 t. garlic seasoning blend
1 t. salt
1/2 t. pepper
1/3 c. dry bread crumbs
1 1/2 T. butter, melted

Cook rice according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the rice, broccoli, soup, milk, seasoning, salt and pepper; stir until combined. Transfer to a greased 2-quart baking dish. Toss bread crumbs and butter; sprinkle over beef mixture. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through.

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Tips: This is a good basic casserole and possibly an extra way to get your kids to eat their broccoli. If you prefer to use fresh broccoli, use only 1 1/2 cups. I also shared this recipe at A Soft Place to Land's DIY Day.

Recipe from Taste of Home's 2004 Quick Cooking Annual Recipes

Jam Stripe Cookies

Makes: 3-4 dozen

3/4 c. butter, softened
2/3 c. sugar
1 egg
1 t. vanilla
2 c. flour
1/2 t. baking powder
1/2 t. salt
1/3 c. raspberry jam

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four equal portions; shape each into a 12-in x 3/4-in log. Place the logs 4 inches apart on two lightly greased baking sheets. Make a 1/2-inch depression down the center of each log; fill with jam. Bake at 350 degrees for 15-20 minutes or until lightly browned. Cool 5 minutes; cut diagonally into 3/4-inch slices with a plastic knife. Remove to wire racks to cool completely.

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Tips: These cookies are like a shortbread with a jam center. The easiest way to make the logs is to first roll each into a ball then start rolling the ball out into a breadstick-like shape. Do follow the instructions to use two cookie sheets. I chose to ignore that fact and my logs got very close to each other and were a bit difficult to move apart from each other once they were done. Anytime I have to cream butter and sugar, I always appreciate having my KitchenAid Stand Mixer to do the work for me. I also shared this recipe at We are THAT Family's Works-For-Me Wednesday.

Recipe from my MOPS (Mothers of Preschoolers) cookie exchange.

Fruit Smoothie

Makes: 4 - 8 oz. smoothies

1 c. frozen berries
1 ripe banana, broken into several pieces
3/4 c. orange juice
1/3 c. milk
3/4 c. (6 oz.) vanilla yogurt

In a blender, place all ingredients with berries on the bottom. Blend on high speed for 2-3 minutes.

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Tips: This smoothie is one of my regular midday snacks. Here is another alternative, if you have a vanilla powdered drink mix, like Ensure or SlimFast use a scoop of the powder in your smoothie. (I use Juice Plus Complete Shake because it has great nutritional qualities.) If you do this you can opt for plain yogurt thus reducing the sugar in the smoothie. I put the powder in before the liquids so that they blend better. You can also use soy milk in place of cow's milk if you prefer. I purchase a large bag of frozen berries (sometimes strawberries, sometimes mixed berries) at Sam's Club. Lastly, since I make this smoothie regularly, I buy the large 32 oz. container of yogurt so I always have some on hand. This is a great way to get fruits into your kids even if you're on the go! I also shared this recipe at Kitchen Stewardship's Carnival of SuperFoods and MomTrends' Food Friday.

Recipe from Stacy.

Introduction

Welcome to Recipes for Moms! I hope that you will find this site full of helpful recipes and coupons for your family. First, a little about me. My name is Stacy and I make my home in beautiful Durango, Colorado. I am a stay-at-home mom with a wonderful husband, a five year-old daughter, a two-year old son and a brand-new baby girl. I enjoy cooking and we try to sit down together for dinner each night. I don't claim to be a great cook but I can follow a recipe and make a few adaptations when needed. It is my hope that more families and couples will try to be healthier and spend more time together by just making a simple meal.

Now, about the site. I started Recipes for Moms because I was finding many good, easy recipes that my family enjoyed and I thought that other moms might like them too. For the most part, the recipes I choose use simple, basic ingredients that you probably keep in your pantry. Every recipe I post I have tried with my family. The "tips" at the end of each recipe are my own thoughts and ideas. There are recipes that I try sometimes and chose not to post because I didn't like the way they turned out or they were too much work. You won't find many seafood or fish recipes here because neither my husband nor I are very fond of either of them. I am always on the lookout for new easy recipes. If you have a family favorite, feel free to e-mail it to me. We will try it and if we like it, I will post it and give you the credit.

One thing that makes cooking at home appealing to me is the money you save versus eating out. You can increase those savings with just a little extra work by using coupons and matching them with products on sale at your local store. I like to buy basic ingredients and stockpile them when they go on sale. I search the internet for printable grocery coupons that anyone can use when they go shopping and list them in my Coupons post. I try to keep this list as up to date as possible.

If you have any questions or comments, I'd love to hear from you. Thanks for visiting!

Taco Soup

Serves: 10-12

1 lb. ground beef
1 onion, chopped
2 cans (15.5 oz.) chili beans, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
1 1/2 c. water
1 1/2 c. cheddar cheese, shredded

Brown beef in large sauce pan; drain. Add all remaining ingredients except cheese and stir. Bring to a boil. Simmer on medium-low for 15 minutes, stirring occasionally. Top with cheese.

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Tips: This was such an easy soup to put together. Since it made such a large batch, we had some friends over to share it with us. I made it about an hour before dinner then turned the heat off to let the flavor ripen and turned it back on 10 minutes before it was time to eat. I don't think this is necessary but if you have the extra time it might add some extra flavor.

Recipe adapted from Kraft Food & Family-Holiday 2008

Coupons Winner

Congratulations to Jenna from Michigan, my January 100 Coupons winner! She will receive 100 coupons good for food and household products as well as a free box of Kashi TLC soft-baked cereal bars. (I have tried these and they are very good.) Also, a late congrats to my December 100 coupons winner and a free bag of Hershey's Bliss Chocolate - Meg from Utah. (Meg received her coupons promptly after the giveaway ended, I just forgot to announce it.) The winners were chosen at Random.org.

I plan to make the 100 Coupons Giveaway a monthly event so check back around the middle of each month to enter. For now, check out the coupons link for a large list of printable grocery coupons.

Chicken & Stuffing Bake

Serves: 3-4

1 1/2 c. water
3 T. butter
1 package (6 oz.) chicken-flavored stuffing mix
2-3 boneless, skinless chicken breasts
1 can (10.75 oz.) cream of mushroom soup, undiluted
1/3 c. milk
1 t. parsley
Paprika

Bring water and butter to a boil in a medium saucepan; stir in stuffing mix and remove from heat. Let sit 5 minutes, then spoon stuffing into a lightly greased 2-quart casserole dish. Arrange chicken on top of stuffing and sprinkle lightly with paprika; set aside. Combine soup, milk and parsley; pour over chicken. Bake, covered at 350 degrees for 30 minutes. Uncover; bake for an additional 15 minutes or until chicken is cooked through.

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Tips: This is an easy dish to put together and a kid-pleaser due to its simple ingredients. If you need to make this for a large family, just double the ingredients and use a 13 x 9 dish covered with foil. A simple vegetable on the side and your dinner is done! I also shared this recipe at Design's by Gollum's Foodie Friday.

Recipe adapted from Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Mini Meatloaves

Serves: 4-6

1 lb. ground beef
1 package (6 oz.) seasoned stuffing mix
1 c. water
1 t. garlic powder
3/4 c. barbecue sauce
3/4 c. cheddar cheese, shredded

Mix all ingredients together except cheese. Press into 12 greased muffin cups. Bake at 375 degrees for 30 minutes or until internal temperature reaches 160 degrees. Top with cheese; continue baking 5 minutes or until cheese is melted.

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Tips: This is a great quick, easy meatloaf recipe to put together for your family. My daughter gobbled up her own little meatloaf. I served these with mashed potatoes and a green salad. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe from Kraft Food & Family, Fall 2008

Beef Noodle Soup

Serves: 6-8

1 lb. ground beef
1 can (46 oz.) low sodium V8 juice
1 envelope onion soup mix
1 package (3 oz.) beef ramen noodles
1 package (16 oz.) frozen mixed vegetables
or 2 cups chopped vegetables of your choice

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in V8 juice, onion soup mix, noodle seasoning packet and vegetables. Reduce heat; simmer, uncovered for 6-8 minutes or until vegetables are tender. Return to a boil; stir in noodles. Cook for 3 minutes or until noodles are tender.

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Tips: This hearty soup has a great flavor and is quick and easy on a cold evening. If you have time to make it ahead of time, the flavors seem to ripen. If you are using your own choice of vegetables, just make sure they are soft enough before you add the ramen noodles.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

100 Coupons Giveaway

This giveaway has ended!
Here goes my second giveaway at Recipes For Moms! I will be giving away 100 coupons that you can use at any store that accepts coupons. The coupons will be for food products as well as toiletries and other household goods. The most exciting part of these 100 coupons is that the winner will also receive a coupon good for a FREE box of Kashi TLC soft-baked Cereal Bars. So even if you used none of the coupons in the giveaway (but believe me, you will) you will automatically have a free box of healthy snacks.

I will ask the winner for a bit of demographic information such as pets, kids, etc. so I can tailor some of the coupons to meet your needs. All of the coupons in the giveaway have expiration dates of February 2009 or later. There are not any printable coupons (meaning printed from your home computer) included in this giveaway just in case the store you shop at gives you a problem about redeeming them. To find a great list of online printable coupons, check my Coupons post.

To enter the giveaway, leave a comment on this post and tell me which recipe from this site you plan to try with your family. Please be sure to leave your e-mail address if it is not available on your profile. If you want a second chance to win, then try a recipe you find on my site and leave a comment on that recipe telling me what you thought about it or any tips you might have for others. Then come back to this post and leave a second comment and let me know which recipe you left a comment about. The winner will be chosen at random and the contest will end on Sunday, January 18th at midnight (MST).

I am hoping to make this coupon giveaway a monthly event so if you're not the winner this time check back next month!

Easy Chili

Serves: 6-8

1 lb. ground beef or turkey
1 medium onion, chopped
2/3 c. green pepper, chopped
1 1/2 c. water
1 can (8 oz.) tomato sauce
1 can (15 oz.) pinto beans, rinsed & drained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) chili beans, undrained
1 envelope chili seasoning mix
1/4 t. garlic salt
1/2 t. chili powder
Shredded cheddar cheese
Sour cream

In a skillet, brown meat in skillet until cooked; drain. Puree chili beans with liquid in can. Add all ingredients to crock pot, excluding cheese and sour cream. Stir until mixed well. Cook on low for 6-8 hours. Top with cheese and sour cream.

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Tips: This is my chili recipe that I modified from a few other recipes I found. It is one of our family favorites. The flavor is a medium spiciness. If your family doesn't like spicy, try using a mild chili seasoning mix and cut out the chili powder. If you like it hot, use a hot chili seasoning mix and add a sprinkle of cayenne pepper. Try this with Easy Corn Bread or Yogurt Cornbread. I also shared this recipe at Our Krazy Kitchen & Somewhat Simple's Strut Your Stuff Thursday.

Recipe from Stacy.

Saucy Pork Chops

Serves: 4

4 pork chops
1 T. oil
1 c. applesauce
1/4 c. soy sauce
1/8 t. onion powder
1/2 medium onion, sliced

Heat oil in skillet. Brown pork chops on both sides with onions. Place in greased shallow casserole dish. Combine remaining ingredients and spoon evenly over chops. Cover and bake at 350 degrees for 45 minutes. Remove cover and continue baking 15 minutes longer or until internal temperature reaches 160 degrees.

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Tips: You can use bone-in or boneless chops for this recipe. Both types need to cook to 160 degrees so check the temperature as the time gets close so they don't get overdone. I used unsweetened applesauce with this but I would think that sweetened applesauce will taste fine too. This meal is great with hot, cooked rice. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe adapted from The Four Ingredient Cookbook (Obviously since there are more than 4 ingredients in this recipe)

Southwest Turkey Stew

Serves: 6

1 lb. turkey, cooked & cubed
1 t. chili powder
1/2 t. cumin
1/2 t. salt
1/2 red bell pepper, cut into 3/4-inch pieces
1/2 green bell pepper, cut into 3/4-inch pieces
3/4 c. onion, chopped
3 cloves garlic, minced
1 can (15.5 oz.) chili beans, undrained
1 can (14.4 oz.) Mexican-style stewed tomatoes, undrained
3/4 c. salsa

Place turkey in crock pot. Sprinkle with chili powder, cumin and salt; toss to coat. Add remaining ingredients. Mix well. Cover and cook on low for 4 hours.

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Tips: This recipe is great if you're trying to find a way to use up leftover holiday turkey. You can also use uncooked turkey, just make sure you cook it longer or on high. I also chose to chop up the stewed tomatoes a bit because my family is not a big fan of large chunks of tomatoes in our stew. I made Easy Corn Bread to go with this and it was quite a hardy meal! I also shared this recipe at Ann Kroeker's Food on Fridays & Simply Sugar & Gluten Free's Slightly Indulgent Tuesday.

Recipe adapted from 365 Favorite Brand Name Slow Cooker Recipes & More