EM Tanner Designs

YUMMO! THESE LOOK GREAT AND FALLISH! THX REGINA! XOXO-Em….

Here is my 3rd attempt! lol!! I’m hoping that maybe you’ll get so annoyed by seeing my name that you’ll just pick mine to make me stop sending recipes!! But seriously, these are really good recipes….a couple I sent you before, but, trust me…they are so YUMMY! Here goes…..

3 Bean Stew (my mom got this recipe from the chef at a restaurant she was in in Tennessee! SOOOOOO good!)

1-1 1/2 lbs. ground beef
1 lb. Polish sausage
1 large 28 oz. can tomato sauce
1 19 oz. can white kidney beans (undrained)
1 19 oz. can red kidney beans (undrained)
Brown sugar to taste
1 15 oz. can lima beans (drained)
salt and pepper to taste

In large saucepan brown beef and polish sausage. When brown, add tomato sauce, red kidney beans, white kidney beans (both undrained), lima beans (drained), sugar, salt, and pepper.

Cook over low heat for about 1 hour or more until thick. Keep cover on half way. Serve with corn bread.

Spaghetti and Meatball Stoup (thicker than soup, thinner than stew)

2 Tbls oil
1 carrot, peeled and diced
1 medium yellow onion, chopped
2 small celery sticks, chopped
3 cloves garlic
3 cups tomato sauce
3 cups chicken broth
1 lb. ground beef or turkey
1/2 cup grated cheese (Parmesan or Romano, or a mixture of both)
1/2 cup seasoned bread crumbs
1 egg, beaten
parsley
1/2 lb. spaghetti, broken in half
1 cup fresh basil leaves, torn or shredded – - or about 3 Tbls dried (I always use dried)

Preheat a medium soup pot over medium heat. Add oil, carrots, onions, celery, garlic, and saute 5 minutes. Add tomato sauce and broth and cover pot. Turn up heat and bring to fast boil.

While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg, and parsley. Roll into 1 1/2 – 2 inch balls.

Add meatballs, bring back to a boil then stir in the spaghetti. Reduce the heat and simmer 10 minutes more, until spaghetti is tender and meatballs are cooked through. Stir in basil and remove from heat. I usually serve with crusty Italian bread for dunking, or even Pillsbury Italian bread (in the can!) and Parmesan cheese.

Salisbury Steak with Mushroom Gravy

1 1/4 lbs ground beef
1 Tbls worcestershire sauce
1 small onion – chopped small
1 Tbls Montreal seasoning (leave out and season to taste if your kids don’t like spicy…it’s not too much, my kids don’t seem to notice)
3 Tbsp oil
1 lg can sliced mushrooms
2 Tbls margarine
2 Tbls flour
2 cups beef stock

Combine meat, worcestershire, onion, & steak seasoning. Form 2 large, oval patties…1 inch thick.
Preheat large skillet over medium high heat. Add a Tbsp. of oil & the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear.
Remove meat and cover with loose tin foil to keep warm. Add 1 more Tbsp. oil and margarine to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender-3 to 5 minutes.
Add a sprinkle of flour to mushroom pan and cook 2 mins more. Whisk in stock and thicken 1 minute. Serve with gravy on top.
(Honestly, my kids don’t like mushrooms….but they LOVE this gravy…I just take out the mushrooms for them.) I usually serve with mashed potatoes and corn and it feels like an old school TV dinner – - just add brownie!

Chicken and stuffing

4 skinless, boneless chicken breasts
about 8 oz. Stove Top chicken stuffing
2 or 3 cans chicken gravy

Cut and/or pound chicken breast into thin pieces. Spread a thin layer of stuffing on each piece of chicken, roll it up, put tooth pick in to hold. Place chicken in a lightly greased baking dish and cook in a 350 degree oven for 20 – 30 minutes.

When chicken is cooked, heat the gravy in a sauce pan. When serving, pour gravy over chicken.

Pork chops and noodles – (this is super easy and the pork chops don’t come out dry)

4 – 6 pork chops
oil
1 can Campbells Golden Mushroom soup or Tomato soup
1 can water
Salt, pepper, Italian seasoning to taste
1 12 oz. or 16 oz. bag of medium egg noodles

In a large saute pan, over medium to high heat, brown both sides of pork chops in oil until golden brown (to seal in juices).

Boil water for noodles and cook as directed on package. Drain.

Put noodles in a lightly greased baking dish. Arrange pork chops over the noodles. In a separate bowl/measuring cup mix sauce and seasonings with the water. Pour over pork chops and noodles. If you want, throw frozen peas in here and you have all bases covered!

Bake in a 350 degree oven for about 35 minutes.

Down Home Macaroni and Cheese

1/4 cup margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz) Velveeta, cut up
2 cups (8 oz) elbow macaroni, cooked, drained
1/2 cup shredded cheddar cheese
1/4 cup crushed Ritz crackers

Preheat oven to 350. Melt 3 tablespoons of the margarine in medium saucepan on low heat. Add flour: mix well. Cook 2 minutes, stirring constantly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add Velveeta, cook until melted, stirring frequently.

Add macaroni; mix lightly. Spoon into lightly greased 2 Qt. casserole dish; sprinkle with shredded cheese. Melt remaining 1 TBLS. margarine; toss with cracker crumbs. Sprinkle over casserole.

Bake 20 minutes or until heated through.

I hope you like them!!!
Regina

Roast and Veggies

OK sooo YES i know Lynda needs to send ONE MORE..bc technically we do 6 day plans=)…yo lynda can you scrounge for one more!? lol..email it to me at facebook@emtannerdesigns.com….i am liking that all hers look pretty easy and i am thinking ill want EASY THIS WEEK=)..congrads lynda…and get us ONE MORE from the DiFrancesco FAVES! xoxo

OH and EVERYONE ELSE: send FALLISH/WARM COZY 6DAY RECIPE PLANS TO facebook@emtannerdesigns.com so we can keep kickin the week’s arses ONE BY ONE like the warriors that we ARE! LOL

Here are 5 of my family’s favorite recipes……they would be in heaven if I did this meal plan They are all very easy and quick to make, and do not take many ingredients. Hope you like them!

Lynda DiFrancesco

Chicken Espagnole

(easy and fail-safe!)

Ingredients:

Chicken pieces (2 per portion)

1 -2 tablespoons oil

1 onion

1 clove garlic

1 glass red wine or sherry

1 tablespoon flour

1 tin tomatoes

1 large squeeze tomatoes puree

1/4 pint strong chicken stock

Heat oil and brown chicken on all sides – remove and keep warm

Chops onion and garlic – add to pan and cook slowly until soft then tip on sherry and allow to reduce to nothing.  Blend in flour, add tomatoes, puree, stock and stir until boiling.

Put pieces of chicken back in pan, add salt and pepper to taste, cover and simmer gently until tender.

Not so Sloppy Joe Casserole

(Kids and adults alike, love this!)

Ingredients:

2 (10 ounce) cans refrigerated biscuit dough

1 pound ground beef

1 (15 ounce) can sloppy joe sauce

1 small onion, chopped (optional)

1 small green bell pepper, seeded and

chopped (optional)

1/4 teaspoon garlic salt

1/4 teaspoon ground black pepper

2 cups shredded Cheddar cheese

Preheat the oven to 350 degrees F (175 degrees C). Cut the biscuit dough into quarters and press to cover the bottom of a 9×13 inch baking dish.

Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the onion and bell pepper about halfway through, cooking and stirring until tender. Drain off excess grease and stir in the sloppy Joe sauce. Season with garlic salt and pepper. Pour the mixture over the biscuits and spread to cover evenly.

Bake in the preheated oven until the biscuits are cooked through, about 20 minutes. Remove from the oven and sprinkle the cheese on top. Return to the oven until the cheese has melted, about 10 more minutes

Pork Chops a la Slow Cooker

(Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce)

Ingredients:

1/2 cup all-purpose flour

1 teaspoon dry mustard

1 teaspoon seasoning salt

4 thick cut pork chops

2 tablespoons olive oil

1 (10.5 ounce) can condensed chicken with rice soup

In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.

Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in the skillet, and brown both sides.

Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and cook on Low about 8 hours

Garlic Cheese Chicken Rollups

(can you say “YUM!!”)

Ingredients:

4 skinless, boneless chicken breasts

1 cup dried bread crumbs, seasoned

1/2 cup grated Parmesan cheese

1/4 cup butter, melted

1 (7 ounce) package garlic cheese spread

Preheat oven to 350 degrees F (175 degrees C).

Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.

Place rollups in a lightly greased 9×13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear

Cheesy Meatloaf

(Always a hit in our house – although, surprisingly my kids prefer it without the topping!)

Combine:
1 egg
3/4 cup milk
1 cup (4 oz) shredded cheddar cheese
1/2 cup quick oats
1/2 cup chopped onions
1 tsp. salt
1 lb. sirloin or ground beef
(Form into 4-6 smaller loaves)

Topping:
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 tsp. mustard
(Spoon over loaves)

Bake @ 350 for 45-60 minutes.

Hey Emily – I’m submitting my recipes! THANKS for doing this! You can find me on FB as Katy Bland Brown! Have a great day!

Katy

Hamburger Pie

1 ½ lbs of ground beef

1 can of tomato soup

1 can of green beans

onion (optional  – to taste, I use minced)

1 tsp of salt

1 TBSP of sugar

¼ tsp pepper

1/8 tsp of oregano

1 Pillsbury pie crust (refrigerated- two in a package)

Preheat oven to 350

Brown ground beef and drain, add the rest of the ingredients and simmer. Put one crust in a pie pan and fit to pan, add all ingredients, top with 2nd crust. (I always poke the holes in the top with my kids initials smack in the middle of the crust to vent it.) Bake for 30 minutes.

Lattice –topped chicken bake

1 package (16 oz) frozen vegetables of your choice

2 cups chopped cooked chicken

1 can (14 ¾ oz) Chicken Gravy

1 cup of shredded cheddar cheese

¼ onion, chopped

1/8 tsp of ground black pepper

1 package (8 oz) refrigerated crescent rolls

Preheat oven to 375. cook frozen vegetables according to package; drain. Stir in all remaining ingredients except crescent rolls. Cook and stir over medium heat until heated through (can be made night before and refrigerated). Spoon into 9X9 baking dish. Unroll crescent dough; separate into 2 rectangles. Press perforations and seams together to seal. Using a pizza cutter, cut each rectangle lengthwise into four 1 inch wide strips and place over chicken mixture in a lattice pattern. Fold under ends of strips at edges of dish. Bake 20 -25 minutes or until golden brown.

Build Your Own Pizzas

Round pizza crusts like Boboli brand, sold in twos, sometimes with sauce check to be sure

Jar of sauce (usually one pizza takes around ½ a jar)

Mozzarella cheese – or mixture of your choice

Toppings of your choice

Bag of salad

Fruit of your choice

My kids make dinner on pizza night. Follow the crust’s package directions for temps and baking times, but have kids use sauce, cheeses and toppings and pop into the oven for around 7 to 10 minutes. We serve with fruit and salad, so one pizza will feed all five of us, otherwise, make two!

Sunshine Chicken

¼ cup French’s Prepared Mustard

1/4 cup pineapple juice

1TBSP brown sugar

8 slices of lean bacon

2 Whole Chicken Breasts, split, boned, skinned and sliced in half crosswise, making 8 pieces in all

In a small mixing bowl, combine mustard, pineapple juice, and brown sugar, mixing until sugar has dissolved. Wrap each chicken piece with bacon, fastening with wooden picks. Brush mustard sauce over chicken and bacon. Grill for 10 minutes, brushing with additional mustard sauce. Spoon extra sauce over the chicken.

Pigs in a Blanket

Hot Dogs

Pillsbury Crescent Rolls 8 pack or breadsticks

Cheese

Ketchup and mustard for dipping

Wrap crescent rolls around hot dogs and cheese. Bake as directed on package. Dip in Ketchup and Mustard!

Orecchiette w/bacon and tomato sauce — or as I like to call it: Pasta with bacon/tomato sauce

****bonus recipe with leftovers!

1 TBSP extra virgin olive oil

4 slices of bacon, cut into ½ inch pieces

1 medium red onion halved and sliced

2 garlic cloves, minced

½ teaspoon red-pepper flakes

1 can (28 oz) whole peeled tomatoes

coarse salt and ground pepper

1 pound of orecchiette or other short pasta (I use shells if I can’t find)

grated Parmesan and chopped parsley for serving

Heat oil over medium-high heat. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, 3 to 5 minutes. Add garlic and red-pepper flakes and stir until fragrant, 1 minute. Add tomatoes, breaking them up as you go, season with salt and pepper. Bring sauce to a boil reduce to a simmer and cook until slightly reduced, 15 minutes.

Meanwhile, in a large post of salted water, cook pasta 1 minute less than package instructions. Reserve ¼ cup pasta water and drain pasta, return to pot. Add sauce and pasta water to pasta and toss to combine; cook over med-high until sauce thickens and coats pasta, about 2 minutes. Refrigerate 3 cups for another meal in the week. Serve remaining pasta topped with Parm and parsley.

***bonus recipe!

Pasta and cheese frittata

1/3 cup of ricotta

¼ cup grated parmesan

3 large eggs

coarse salt and ground pepper

3 cups reserved pasta from previous recipe

1 tsp extra virgin olive oil

Stir ricotta, Parmesan, and eggs; season with salt and pepper. Fold in reserved pasta until well combined.

Heat broiler. In a 10 inch nonstick oven proof skillet, heat oil over med-high. Add pasta mixture, pressing with the back of a rubber spatula to spread it evenly in skillet. Cook, without stirring until golden brown and set on bottom, about 6 minutes. Transfer skillet to oven and broil until frittata is golden brown, about 4 minutes. With a thin spatula loosen frittata from skillet; invert onto a large plate. Cut into wedges.



Weekly Warriors Entry

Easy Tomato Soup & Grilled Cheese
Tomato Soup:
1 Carrot – chopped
1 Onion – chopped
1 Jar Marinara Sauce (your choice or homemade)
1 Can Cannellini Beans
1 Large Handful of Small Cut pasta – whatever you have left over in your pantry, even broken spaghetti works just fine
1 Box Chicken Stock
Crushed Red Pepper
Salt & Pepper

In a pan over medium heat sauté the carrot and onion in a little bit of oil (olive or canola), let cook for about 5 mins stirring occasionally. Season with a pinch of crushed red pepper (or more if you can handle it) and a pinch of salt & pepper. Once the veggies are a little soft you add in the marinara sauce, chicken stock, & beans. Bring it to a boil and add the pasta. Cook until the pasta is al dente (approx 6-8 mins depending on what kind of pasta you use). Season with salt & pepper to taste.

Serve with a grilled cheese or for the fancy dinner a grilled Panini 

Chicken Empanadas

1 Rotisserie chicken
2 Potatoes
1 Box of frozen puffed pastry
Sriracha hot sauce or any hot sauce you have in your pantry
Hefty pinch of cumin
1 Egg

Thaw your puff pastry according to the package directions. Preheat the oven to 425. Peel & chop the potatoes and boil them until they are fork tender. In a mixing bowl shred one of the breasts of chicken from the rotisserie chicken (save the rest for asian chicken salad later in the week). Mash the potatoes & add them to the bowl, season with a pinch of cumin, salt, pepper, and hot sauce if you like things spicy. Stir everything up, taste, and adjust seasonings if necessary. Roll out your puff pastry and cut them into 4 or 6 equal pieces depending on how many/large you want your empanadas. Put a spoonful of filling in the puff pastry and fold them over into a triangle shape. Make sure to pinch the edges closed really well so you don’t lose your filling during baking. Place them on a cookie sheet and brush them with a little egg wash (1 beaten egg and a splash of water). Bake at 425 for 15 mins then turn down the heat to 375 and bake for another 10 mins. Serve warm with some BBQ sauce for dipping  

Cheese Fondue

1 Cups sharp cheddar cheese
1 Pkg softened cream cheese
1 ½ cups sour cream
1 tsp Worcestershire sauce
Salt & pepper to taste
Bread, Veggies, Mini Hot dogs, etc for dipping

Combine all ingredients in a saucepan over medium heat. Bring to a simmer, remove from heat and pour into a warm fondue pot or if you don’t have one you can serve it right out of the warm saucepan. Serve with chunks of bread, steamed or raw veggies, mini hot dogs, etc.

Olive Oil & Garlic Angel Hair Pasta

½ leek, chopped
2 cloves of garlic, chopped
1 bag of big leaf spinach, washed
2 Tbl parsley
1 Can diced tomatoes
1 box angel hair pasta
1 red pepper (optional)
Salt & pepper to taste
Parmesan cheese to top pasta

Saute leek, garlic, & spinach in a medium skillet until softened. Prepare pasta according to package directions. Add diced tomatoes, parsley, red pepper, & salt & pepper to leek mixture. Toss with cooked pasta and top with parmesan cheese.
**you could also add cooked shrimp or chicken to bump up the protein**

Asian Chicken Salad

Leftover rotisserie chicken
½ Red pepper, sliced
Lettuce (whatever you have will work, I use a combo of romaine & cabbage)
1 Carrot, peeled & sliced
Baby corn
Chow mein noodles
Asian dressing (I use Newman’s Own Asian Sesame Ginger)

Layer in a salad bowl & serve 

Chicken Tenders & Fries

Chicken:
1 Pkg chicken tenders
2 Eggs
1 Cup whole wheat flour (regular flour will work fine too)
2 Cups panko bread crumbs
Cooking spray
Fries:
4 Yukon gold potatoes
Oil
Salt & pepper
Or a frozen bag of fries if it has been a tough day!!

Preheat oven to 400. If you are making your own fries, chop the potatoes into fry shapes & lay them in a single layer on a cookie sheet, drizzle with a little bit of oil (olive or canola) and season with salt & pepper. Pop them into the oven for 20 mins or so until they are lightly golden brown and cooked through. For the chicken, get 3 separate bowls or paper plates, in the first put the flour and add a pinch of salt & pepper. In the second put the 2 eggs & lightly beat them. In the 3rd put the panko bread crumbs. Get a baking sheet and set it next to your bowls. Take the chicken tenders and one by one put them first in the flour (dust off any excess) then to the egg then in the breadcrumbs. Place them on the baking sheet. It is a messy job but well worth the homemade chicken tenders. Once all of your chicken is breaded and on the baking sheet lightly spray them with cooking spray so that they will brown up nicely in the oven and fool your kids into thinking they are the fried kind. Bake for 10-12 mins or until your chicken is cooked through. If you are using frozen fries just toss them on a baking sheet and pop them into the oven with the chicken. Serve with honey mustard (in a bowl stir together equal parts honey & yellow mustard) or ketchup.

Bonus:
Raspberry Trifle Dessert
Small carton of Raspberries
Jar of Raspberry Jam
1 Angel food cake
1 Box of vanilla pudding (large box)
Milk

Make the vanilla pudding according to the box directions. Cut the angel food cake into large cubes and set aside. In another bowl mix together the jam & 3 tbl of hazelnut liquor or water just to thin it out. Now you just start layering in a large bowl. First you layer in 1/3 of the angel food cake cubes, then drizzle 1/3 of the jam mixture, then 1/3 of the pudding. Continue this same pattern for 2 more layers then top with raspberries. Chill in the fridge until you are ready to eat!



yea kali bailey! stuffed shells are one of my ABSOLUTE FAVES SO CANT WAIT TO TRY THESE!!! CONGRADS! Everyone ready for some “COOKIN’ with KALI”lol. xo–sorry im a tad behind!

Here’s week 2 of my menu planning…another 6 of my favorite, go-to recipes. (I just sent 6 other ones…I had 12 good ones that I couldn’t decide between so I split them into 2 weeks and thought I’d share them BOTH!)…I’ve LOVED having other people’s recipes to throw into the mix the last few weeks!
GREAT IDEA!

-Kali Bailey

1-

Cornbread & Hamburger Casserole

1 lb ground meat

1 medium onion chopped

1 pkg. taco seasoning

1 can corn drained

1 can beans

1-2 c grated cheddar cheese

1 pkg corn bread mix

Brown meat with chopped onion. Add taco mix and ½ cup water. Layer meat, corn, and beans in casserole dish. Sprinkle cheese on top. Mix corn bread according to package directions and spread on top. Bake at 350 for 30 minutes.

2-

Frito Chicken Pie

3 chicken breasts

1 can enchilada sauce

1 can cream of mushroom soup

1 t. garlic salt

1 small package Fritos

3/4 cup chicken broth

grated cheese

Pre-heat your oven to 350 degrees. Cook your chicken breasts (save the broth). Mix the enchilada sauce, mushroom soup and garlic salt together. Cut the chicken up into small little pieces. Mix the chicken and soup mixture together. Spray 9×13 pan with Pam and then layer in the following order: fritos, chicken/soup mixture, fritos, cheese. Then pour ¾ cup broth on top of the cheese and bake at 350 for 20-30 minutes.

3-

Sweet & Sour Chicken

2-4 boneless, skinless chicken breasts

1 pkg Lipton onion soup

1 small bottle Russian dressing (I usually can’t find this so I use Lowry’s Hawaiian marinade or any type of Hawaiian/pineapple type marinate)

4 oz. apricot preserves

Mix ingredients and pour over chicken. Cover and bake at 350 for 45 min-1 hour. Good with rice and steamed veggies.

4-

King Ranch Casserole

1 can corn

1 can cream of chicken

1 can cream of celery

1 can black beans

tortillas

2 cans chicken

Rotel

Mix all ingredients except tortillas. In 9×13 pan sprayed with Pam, layer tortillas on bottom, mixture, tortillas, mixture and top with cheese. Bake for 20-30 minutes until bubbly at 350. Serve with Mexican rice.

5-

Stuffed Shells with a kick

1 lb hamburger meat

12 large pasta shells

1 jar (12 oz) picante sauce

½ c water

8 oz tomato sauce

4 oz chopped green chilies, drained

1 cup shredded Mont Jack/Colby cheese

1 can French fried onions

Brown and drain beef. Cook pasta shells. Combine picante sauce, water and tomato sauce. Stir ½ cup of sauce mixture into beef along with chilies, ½ c cheese and ½ can fried onions. Pour half of remaining sauce mixture onto bottom of 8×12 baking dish. Stuff shells with beef mixture. Pour remaining sauce over shells. Bake COVERED at 350 for 30 minutes. Top with cheese and fried onions and bake until cheese melts.

6-

Taco Soup

(super easy to do in crock pot)

1-2 lbs hamburger meat browned (I just buy one package that’s usually a little over 1 lb)

2 cans pinto beans

2 cans kidney beans

2 cans corn

2 cans diced rotel tomatoes

1 pkg taco seasoning

1 pkg ranch dressing seasoning

Add the taco seasoning while browning the meat.  Dump the meat and all the other ingredients into a pan and warm. Or put in a crockpot.

Top it with cheese, chips, sour cream or avocados.

…i have deemed it a tie BC both Amy and Sarah have stuff on the way..one will be ahead till we print orders then the other..LOL…too close to call which is another reason for the delay in calling it..lol..Once i looked at the “circumstances” of both i have decided they are BOTH winning! LOL…

AMY ZIMMERMAN

well, i just emailed Amy her gift certificate and told her a day w/no Zimmerman order in process in my orders seems like something is wrong..LOL…Just kidding! We appreciate our loyal customers soooo much! And we do have LOTS of you all but i know many of you are EMTanner gift givers soooo it didnt really help you in the contest bc you have “gifted” your purchases…point is we are soooo lucky to have soooo many super cool, PATIENT customers who return time and time again! We are glad you LOVE what we do! heck, someone better appreciate it or IM QUITTIN! HAHA!? Soooo here is the wild part of Amy’s status…SHE ONLY FOUND US IN MAY! HAHAHAHA~! AND she has had several more large packages go out since these photos too bc i DO personally recall a Zimmerman cutting board! It’s en route! Sooooo this isnt YEARS worth of LOOT..we are TALKIN months! LOL…with that said, we definitely are deeming AMY ZIMMERMAN AN OFFICIAL EMTANNER FANATIC!=)..And we are ever so thankful that you are! xoxoxo

SARAH STINNETT

..not sure ANY words are NEEDED here???=)

SO…yes i DO personally know sarah so i was hesitant to pick her BC i knew people KNEW that we KNEW each other IN PERSON..HOWEVER, when i started looking at her pics and every week that i had a zimmerman order in my hands i also had a s.stinnett one i thought…hmmmm…ok i dont think it matters that we KNOW each other…then i started looking at her pics and was laughing out loud as i put all the ones she has posted TOGETHER! HOLY MOLY….TRAVIS STINNETT MARRIED HIMSELF RIGHT INTO AN EMTANNERIZED WORLD AND HE DIDNT EVEN KNOW IT! …let’s just say…HE DOES NOW! BAHAHAHAHA! Sarah also gets RAGGED by her little SIS on facebook (sarah IS that “EVERYTHING HAS MY NAME ON IT “KINDA GAL…Laura her sis IS NOT…and her comments CRACK ME UP! It’s always like, NO OFFENSE EM, BUT holy crap SARAH i CANNOT BELIEVE YOU WOULD USE THAT CLIPBOARD AT WALMART! LMAO! But…SARAH doesnt care…NOTHING is gonna stop her from having her name on everything CuTe and FuN! Basically she is like the epidomy of the person everything in my WORLD was designed for! make sense? Now, with that said…i will move on and PROVE my point thru photos! LOL! OH AND THE BIGGEST THING TO POINT OUT HERE IS THAT…..SARAH DOESNT HAVE KIDS…….YET! ….hahahaha. Yep, all the loot is for her!

first we have, SARAH donning her TRAV tee..(btw..excellent use of my new age initial tee design!…TAKE NOTE customers…make it WHAT YOU WANT=)…Trav’s has Sarah’s name and number on front too but he doesnt want anyone to see…BAHAHAH..JUST KIDDING..i think he just has that, “oh hell my wife has another TRAV TEE on today look”..lol…pic 2…donning EMT inital tee walking down the aisle at rehearsal dinner!!! LOL…pic 3 would be Mrs. Stinnett’s EMTannerized “LUNCH KIT so to speak—COMPLETE W/A SONIC DIET COKE..HAHA…and last pic is the actual REHEARSAL DINNER EMTanner plates in alabama and tennessee colors..he played bball for AL…she well ya know is one of us CRAZY Orange/White peeps you out of towners dont GET!=)….all this is SARAH’s LOOT..yep..really! LOL…

Like i said we do have a lot of repeat customers that give our products as gifts soooo we arent forgetting about you all either! We appreciate everyone who comes back time and time again more than you can ever know! We feel like we do have a LOOK OF OUR OWN and that is different than everything else that was out their at the time i started throwing my vision out there for the world to see! We will CONTINUE to strive w/the look that we all KNOW AND SEEM TO LOVE for as long as Em remains SANE enough to keep pumpin the designs for laura to “invent” for lack of a better word..actually there is not a better word..that’s what she does..finds a way to INVENT what i WANT…crazy but it WORKS bc our skills together just make it happen! Thanks to you ALL for your support!!! xoxoxoxo.

EM & LAURA…(even though i know you all probably think laura is just a figment of my imagination)…SHES REAL she just lays low! LOL

Yea!!!! JESSICA FREEMAN will be our head WARRIOR THIS WEEK. LOL;)! Now…whip out those meal boards and grocery getters and FIGHT…like a WARRIOR. BAHAHA! BTW…hang tight I’m gonna go see about putting the meal planning items on special if you ate still a warrior in need of your combative gear! XO…I worked all last week through dinner hours so still have some of megan’s stuff to get thru;)! I’m afraid this warrior was DEFEATED last week:(…but SHE’S BAAAAACCKK!

Bruschetta Chicken
1 1/2 lbs chicken breasts, cubed (bite-sized)
1 package Stove Top stuffing
1 16 oz. can diced tomatoes
1 cup mozzarella cheese
1 tsp oregano
1/2 cup water
1-2 cloves of garlic, minced

Placed cubed chicken in a 13×9 pyrex dish. Sprinkle with oregano and cover with mozzarella cheese. In a separate bowl, mix stuffing, water and tomatoes (with its juices) until stuffing is moist. Add garlic and stir. Cover the chicken and cheese with the stuffing mixture. Cook at 400 for 30 minutes or until chicken is cooked through.

Crock Pot Beef Roast
3-5 lb roast
1 packet Lipton onion soup mix
Salt, Pepper
1 medium white or yellow onion
1/2 lb. small baby carrots
10 or so small red potatoes, halved
1 celery stalk (optional)
Water
Olive Oil

Rub salt and pepper into the roast. Add about 2 tablespoons of olive oil into a hot pan and sear the roast about 2 minutes on each side. Quarter the onion and place on bottom of crock pot. Place roast on top of onions, empty the packet of onion soup onto the roast, add 2 cups of water and se the crock pot on high. Let cook for one hour on high. Lower temperature to low, add vegetables, and cook for 4 more hours or until roast is as soft as you’d like.

45 Minute Chicken and Rice Meal
1 box Uncle Ben’s long grain and wild rice – original recipe (not the fast cook kind)
4 boneless, skinless chicken beasts
1 cup chicken breast
1 can cream of mushroom or chicken soup
pepper
paprika

Preheat oven to 375. Mix rice, 1/2 seasoning packet, soup and chicken broth in a casserole dish. Place chicken on top of rice mixture. Top chicken with remaining half of seasoning packet, sprinkle with pepper and paprika. Cover and bake for 45 minutes or until internal temperature of chicken reaches 180 degrees. For variations, add a coup of chopped broccoli or carrots and peas.

Chicken Spaghetti with Velveeta
4 boneless chicken breast
8 oz Velveeta
1 can Rotel
1 can Cream of Mushroom
1 package spaghetti
milk
salt
pepper
garlic powder

Boil chicken. Drain broth into a bowl and reserve. Boil spaghetti, in reserve broth, according to package directions. Cut chicken into bite-sized pieces.Combine chicken, spaghetti, Cream of Mushroom and Rotel (not the whole can). Melt Velveeta in microwave. Stir in milk, just enough to make it as creamy as desired. Combine Velveeta with remaining ingredients, season to taste with salt, pepper and garlic powder and serve.

Black Bean Burritos
1 cup cooked brown rice
1 can of corn
1 can of black beans
1 can of diced tomatoes
1 cup of shredded cheese
6 burrito size tortillas

Mix brown rice, corn, black beans and tomatoes in a saucepan and heat thoroughly. Warm tortillas in the microwave for 45 seconds. Spoon bean mixture into individual tortillas, top with cheese and roll up. Place in a 9×13 baking dish, cover with foil and bake at 350 for 10 minutes.

Slow Cooker Beef Stroganoff
1 lb cubed beef stew meat
1 (10.75 oz) can condensed mushroom soup
1/2 cup chopped onion
1 T Worcestershire sauce
1/4 cup water
4 oz cream cheese

In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over noodles or rice.

Enjoy!

Jessica Freeman