Weekly Menu for October 8-12

Well, the weather is getting cooler outside and warmer inside with this week's menu.  This week is a super busy one and I am using a lot more convenience foods than I normally do.

Monday:  Taco casserole
Tuesday:  Breaded Chicken (using Fresh Take  breading)
Wednesday: Wild Rice soup (bear creek brand) adding my own leftover chicken
Thursday:  Lasagna (stouffer's brand)
Friday: we are eating out!!!!

Shopping List:

Produce:  Salad (for Tuesday to go with chicken), onion, tortilla curls (in the salad toppings area by the croutons)

Canned aisle:  Bear creek band wild rice soup, enchilada sauce- mild, canned diced tomatoes, black beans

General Groc:  Pasta of your choice (I am using rotini)

Meat:  chicken breasts (bread a few, cook two off for the soup), 1 lb hamburger

Dairy:  Fresh Take brand breading, cheese (shredded Mexican)

Frozen:  Stouffer's (or other brand frozen lasagna)

Taco Casserole recipe:
Brown hamburger with 1 small diced onion, meanwhile, prepare pasta to package directions.
I season my hamburger with salt, pepper, chili pepper, and Tastefully Simple's fiesta seasoning.  Drain grease
Add to hamburger--black beans (drained and rinsed), 1 canned diced tomatoes juice and all, add the cooked and drained noodles, and the enchilada sauce mix together.  Put in an oven safe dish. Cover with cheese and tortilla curls.  Bake at 350 for about 30 minutes.

Everything else is pretty self explanatory. Have a great week!

Menu Ideas October

October 4, 2012

I have NO excuse!  Life has been busy, school started, piano lessons started, therefore craziness!

Okay--over the past few weeks we have had-

stuffed peppers
slow cooker lasagna
chili (slow cooker)
breakfast for supper (waffles and bacon)
pork tenderloin
slow cooker beef pot roast
Meatloaf with potatoes
tacos
spaghetti (sauce cooked in slow-cooker)

On piano lesson nights (especially Thursdays) I make use of the slow cooker.  This week I made spaghetti sauce in the slow cooker.  It is really easy and then at night, when we get home, we only have to worry about noodles and quick cooking garlic toast.

The week previous, I made lasagna in the slow cooker...I will say that most recipes i found (online) only called for one jar of sauce, I found it took two.  I was really lucky because I had gotten the sauce each for 99 cents and had bought a "meal deal" at Coborns one week and got the lasagna noodles for free

I also was extremely lucky earlier this fall when some co workers were cleaning out their gardens and brought in tons of peppers bell, banana and hot (jalapeno)

here is my stuffed pepper........

1/2 lb sage sausage ( I used Jimmy Dean)
1/2 onion diced
1 cup cooked rice
1 package of cream cheese
a handful of crasins
(some of the chopped hot pepper if you like)
Bread crumbs

I  browned the sausage and onion together.  I then combined all the ingredients ( I did thin with milk to help the cream cheese blend with the other ingredients)
I used an ice cream scoop to scoop the mixture into hollowed out bell pepper, topped with the bread toppings) I then baked them at 350 for about a 1/2 hour

We have had pork loin (Hormel marinated) twice, each time being cooked using the delay bake feature on our oven

Please fee to scroll through old posts for some ideas, shopping lists and recipes

Sept 3-7

First week back!

First week back for the 2012-13 school year!

Our Menu for this week:

MONDAY--Bfast for supper (pancakes and bacon)
TUESDAY---Hamburger Mac-n-cheese                          Snack:go gurt
WEDNESDAY--Fish Tacos (feel free to surf through older posts for recipe)     snack:  carrots
THURSDAY --meatloaf and mashed potatoes    snack:  cereal bar
FRIDAY---spaghetti                 snack:  go gurt
 
Nothing Fancy----the schedule is a little weird so I needed easy!

Menu week Aug 27-31

I know my menu planning was haphazard over the summer, but that is how it is.  Over the summer it is impossible to continually plan lunch and dinner, so we flew by the seat of our pants quit a bit!  Now as a new school year is upon us, I need to be a bit more diligent with the meal planning.

1.  You may ask if I always stick to the menu I make---not always.  I will make adjustments---like switch nights around; we may end up going out so at that point I will "bump" a meal to the next week.

2.  As the school year approaches we are trying a new method at our house.
     -we used to eat between 5-6.  I come home and scramble to get supper on the table.
     -this year we are going to attempt eating between 6-7 with a snack for the kids when they get home

3.  I usually always have one or two  late nights, so they are going to be slow cooker meals, or ones I can throw on delay bake.

So here is our menu for the week
Snacks for the boys-
Monday-pudding snack pac
Tuesday-crackers
Wednesday-cereal bar
Thursday-carrots
Friday-fruit

Meals:

Monday-Sea Pack Popcorn Shrimp and Zucchini
Tuesday-Homemade Pizza
Wednesday-Beef Roast with homemade sweet potato fries
Thursday-Couscous with chicken and veggies
Friday-Steak Night


Shopping List-

Produce:  Sweet Potatoes, cucumber, tomato, bell pepper, onion, zucchini

Meat:  steaks, beef roast, chicken breast, pepperoni

Frozen, pizza crust, hash browns, popcorn shrimp

General-pizza sauce, any other pizza fixins, couscous, any kids snacks, Italian bread crumbs, canned mushrooms, onion soup mix

Monday--my way for zucchini--is slice it in discs, dredge it in egg and then the Italian bread crumbs and "fry" them on the stove top in about 1/4 inch of veg oil

Tuesday--knock yourself out.

Wednesday--We do our beef roast on the grill.  I rub mine with dry onion soup mix, pack canned mushrooms and wrap in tin foil. depending on the roast it will take about 1 hour.  Sweet potato fries:  I cut them fry shaped.  I place them in a gallon-sized zip lock and shake them with EVOO, season salt, garlic, parmesan cheese, sugar.  I then shake it coating everything evenly and bake them in a 400 degree oven until GBD (golden brown and delicious)

Thursday--cook couscous according to package directions.  Chop up cukes, tomato, onion, bell pepper and cook up one chicken breast and dice.  Mix together and serve tossed with a balsamic vinaigrette.

Friday--steaks and hash browns yum.  Possibly a side of garden fresh green beans?

Have a great end of summer!

Menu July 23-27

We have been quite busy.  Triathloning the training that goes with it!  Plus trying to choose meals that satisfy that aren't going to kill us!!!   We like to eat a variety of food and some of the best food for training isn't the best summer food--spaghetti, casseroles etc.  Also, when the past few days have gotten near 100 degrees it is difficult to even have an appetite!

Here is what we are having at our house this week:

Monday:  chicken bacon ranch sandwiches with sweet potato fries
Tuesday:  Pork Roast with potatoes and fresh green beans
Wednesday;  "Mediterranean Platter"
Thursday:  hot dogs, brats and chips ( and whatever you like with cook out type food)
Friday;  steak night

Shopping list:

Produce:  red potatoes, fresh green beans, lettuce,tomato, red onion a variety of fruits and veggies.

Meat:  pork roast, bacon, chicken breasts, hot dogs and brats, (deli area for a variety of cheese, meat, etc.), steak

frozen:  sweet potato fries (or you could make them yourself)

General grocery:  hot dog buns, ciabatta bread, chips, provolone cheese

Monday:
Prepare the sweet potato fries according to package directions.  Meanwhile.....
Chicken bacon ranch sandwiches:  Grill one chicken breast for every two people.  Fry the bacon. While the meats are cooking prepare the ciabatta buns by spreading the top with ranch dressing, slice a tomato, and red onion (omit if you aren't an onion fan) and prepare lettuce.  Arrange the tomato, lettuce and onion on the buns.  When the bacon in finished, put one- two slices on each prepared sandwich and add the provolone cheese to the bun so when it hits the hot chicken it will melt.  When the chicken breasts are ready cut them in half so that in the cooking terms you are BUTTERFLYING the chicken breast but the end result is two pieces that look like really flat chicken breasts.  Put one half each on the prepared sandwich  and enjoy.


Tuesday:  Grill up some pork tenderloin according to package directions (I use either farmland or Hormel when I don't have farm fresh) cook up some baby red and fresh green beans.

Wednesday "Mediterranean Platter" this simply is going to be a couple platters of meat and cheese--we got some havarti, fresh mozzarella, prosciuto (the nicer stuff from the deli if you can manage it, if not just regular cold cuts and cheese is fine) and a platter of fresh fruits like, peaches, nectarines, cherries, watermelon, blackberries--(whatever turns your wagon wheel) and a plate with some olives, pickles and veggies.  This is a good time to serve up any leftover ciabatta if you have it.

Thursday:  Self explanatory

Friday:  steak night.  Prepare how you like.  We usually make homemade hash-browns with ours and serve up a nice green salad

Ahh summer!  It has been so beautiful this week.  sorry I didn't post the week it was 150 degrees outside (ha ha) lots of salad and grilling out here!  One thing we like to do in the summer is stock up on fresh crunchy veggies and we ALWAYS have a veggie tray with ranch dip (I make mine from greek yogurt and Hidden Valley) handy in the fridge and bring it out at almost every meal.  The kids love fresh veggies because of this and quite often they skip the dip part and just eat the yummy organic carrots, green onions, cucumber, etc.

So here it is Menu Ideas for the week!

Monday-- Fish Fry (beer battered) and beet salad
Tuesday--grilled burgers and cantaloupe
Wednesday--Pasta Salad
Thursday--Ribs and hash browns
Friday--Chef Salad (or have your MIL cook that is honestly what I am doing)

SHOPPING LIST:

Produce:  salad makins', cantaloupe, onion (one red one white) beets with greens still attached, bell pepper

Meat:  already prepared ribs (for example Lloyds or Farmland) fish--if you don't catch them yerself, hard salami, pillow of pepperoni, hamburger

General--good seasons Italian dressing packet, dry onion soup mix, pasta (such as spirals or penne), olives
black and/or green
Frozen--hash browns,

MONDAY--  take about 1 1/2 cup flour and mix it with beer to the consistency you like for batter.  Then take about 1 cup flour and mix in salt, pepper and ground garlic to taste. Batter up the fish in the wet (beer batter mix)  the dredge it in the dry and drop into the preheated oil (this is so light and flaky and wonderful!!!!!)  We do our oil in a cast iron dutch oven on the burner or our grill outside.  I'd say depending on the size of your fish fillets about 4 minutes or until golden brown and delicious.

Beet salad--I went out on a limb here but it was SO YUMMY!!!! if you are not a beet fan, I don't know many, at least try this recipe   Trim the greens off and keep them and also trim the bottom off.  Wrap the beets in aluminum foil and bake at 350 for an hour or until knife tender.  Meanwhile, rip the greens (removing the rib) as though you are preparing a salad.  I ripped mine and then washed them in the salad spinner.

Make a balsamic vinaigrette dressing.

While your roasted beets are cooling to the point where you can handle them, saute about 2 cloves minced garlic and one sliced (small) red onion.  When the onions are caramelized add in the beet greens and cook them til they are wilted.  While they are wilting--cut your beets into bite-sized pieces.  When the greens are wilted add in the beets, toss and add a couple splashes of balsamic vinegar (not the dressing yet).  Remove from heat and let cool about 10-15 minutes.  The toss with the vinaigrette dressing.

TUESDAY--Grilled burgers--here is where the onion soup mix comes in.  I use one packet per 2 lbs of hamburger, if you are only making 1 lb use half a packet.  Mix dry mix into the hamburger with a little water Not much you can add more if needed, mix with your hands and patty up the burgers.  Very moist and flavorful burgers!!!!!!!

Cantaloupe as a side dish.

WEDNESDAY--Pasta Salad--I cook my pasta according to package directions
Meanwhile I chop up red onion, bell pepper, open a small can of sliced black olives, slice up some green olives, chop up some cucumber, a few radishes (if I have them), I take a stack of about 12 pepperoni and quarter them.  I also take about 4-5 hard salami slices and cut them into eighths.  (Another thing you can toss in that is excellent is the faux crab)  I then toss this all with the prepared (drained and rinsed cool) pasta and use the Good Seasons Italian dressing that I have prepared--to me this dressing is the best on the salad in my opinion.

THURSDAY--grill up the ribs according the package directions (I am lazy and not really a huge rib fan so I let the grocery store do the work for me here).
I make my hash browns with diced bell pepper and onion, so i guess technically they are a potatoes o'brien.

FRIDAY--Chef Salad--your way!

Menu 6-25 6-29

This week I am going for simplicity and lite-ness since summer is in full swing.
Most everything should be FAIRLY self-explanatory.  We are SUPER busy this week finishing up t ball and swim lessons as well as dental and doctor appointments.  Also with the heat predicted I am going for "the less work the better"

Most recipes you should be able to look up online or in a regular cook book!

Enjoy

Monday--burgers on the grill with broccoli salad (mayonnaise dressing with raisins and sunflower seeds)
Tuesday--pasta with sauteed vegetables (onion, pepper, garlic, mushroom, olives) and sliced chorizo
Wednesday--crepes (breakfast for supper)--with fresh berries
Thursday--grilled pork tenderloin (the Hormel already marinated--this time the citrus marinated)  a side of watermelon
Friday--lasagna rolls (I am going to attempt to cook in the slow cooker)

Here are some photos to go along with some of the meals that have been posted on here:

This is the a platter of the chicken  and veggies from the chicken skewers (shish kebob)

Avacado Salad

Antipasto Pasta salad

Beer Battered Fish

Beer Battered Fish Meal

Weekly Dinner menu-6-18--6-22

Well, we have turned a corner in a few ways!  Asher is almost potty trained--yee haw!!!!  And we are finishing our basement (one 2x4 at a time) and are NEARLY done framing!  This weekend I participated in my first triathlon of the season (my 4th triathlon over all).  On top of all that we have come to the point in life where we are busy running kids!!! Bennett is in BOTH t-ball and swimming lessons!

This week we were looking for some ease and convenience, as I have to be gone Wednesday and Thursday for suppers.

This week the menu is:

Honey Dijon Chicken Pasta
Fish Fry with Avocado Salad
Breakfast for Supper (Mom gone Dad cooking)
Taco Casserole (pre-made)
Homemade pizza using Schwans pre-made crust

Shopping list:

Produce:  scallions, grapes, avocado (2), grape tomatoes, any fresh pizza toppings you desire, onion (if you don't already have)

Meat:  boneless skinless chicken breast, bacon, hamburger (1 lb) any meat you desire for pizza

General:  cornmeal mix (if you don't already have), honey Dijon mustard (or salad dressing already prepared), diced can tomatoes, olives (for casserole and pizza if you like) pizza sauce, linguini or any long noodle, black beans (2 cans)

Dairy--cheese-- for pizza and taco casserole, sour cream

Frozen--corn, fish (if you are like us and don't really fish in the lake)

RECIPES

Honey Dijon Chicken--
cook bacon in the oven on 400. (What I do is put the bacon on a cookie rack OVER a cookie sheet that is lined with aluminum foil).  Also at the same time cook a thawed chicken breast in the oven as well.

Meanwhile prepare your noodles per package directions.

Dice up 2 good-sized scallions and halve a good handful of grapes.

To prepare the Dijon sauce--use already prepared honey Dijon mustard (about a 1/3 cup) whisk in equal amount of EVOO.  Keep tasting it and try to get it to a runny consistency but retain the yummy honey Dijon flavor.  If you use too much oil squirt in a little more of the mustard.  (I have also used brown mustard, honey and EVOO when I didn't have already prepare honey Dijon)
At this point the bacon is probably ready and check your chicken breast.

Dice up about 4 of the bacon (after it is cooled and you are able to handle it) and either shred or dice up your chicken.  Throw everything together and enjoy! (Save the left over bacon for salads or b-fast for supper night)

Fish Fry and Avocado Salad


We aren't too fancy and I am going to find a beer batter recipe online, quite often we just use Shore Lunch.
We do fry our fish outside to keep the smell out of the house.

Avocado Salad

2-diced Avocadoes
Good handful of sliced grape tomatoes
1 cup thawed but not cooked frozen corn (I just run mine under the facet for about 5 min)
1 can black beans (rinsed)
1 small diced onion

Toss together and serve with a balsamic vinaigrette dressing

Taco Casserole


Hamburger--prepare as you would for tacos

in a 9x13 place the prepared hamburger,1 layer of rinsed black beans, 1 layer canned diced tomatoes, 1 layer of 1 cup frozen corn (not thawed), 1 layer of a small can of black olives drained, smear in 1 layer of sour cream, sprinkle on some cheese, if you'd like smear in a layer of salsa as well. (You may throw in sme jalapenos if you so desire as well)

HERE IS WHERE THE CORNMEAL COMES IN-  prepare a recipe as though you are making cornbread--smear this over the top of all the layered ingredients.  Bake the casserole following the BAKING directions for the cornbread!

I feel the other meals are fairly self explanatory and you may feel free to browse though older posts for ideas!


Have a great Week!  Happy Eating!

June 10-14

Hi Everyone!  Glad to be back!  Thankfully I am through computer issues!  I got a new one a couple of weeks ago, but with school ending and us being out of town I haven't been a faithful blogger!

Anyway our menu for this week!

Monday-Chicken Kabobs with Fruit Salad, yummy yummy!
Tuesday- Antipasto Pasta Salad
Wednesday-Quinoa Salad
Thursday-Steak night with grilled potatoes and green beans
Friday-BLTs

SHOPPING LIST

Produce-  it is a wonderful time of year so load up on all sorts!  I bought: mangoes, grapes, raspberries, bananas (a staple in our house), strawberries.  Also this week at my local grocery all the loose leaf lettuces are on sale 1.49 per head (Coborns).  In addition, I got fresh mozzarella BOGO, not to mention a steal on FRESH green beans and button mushrooms.  I also picked up some potatoes as well as locally grown tomatoes.  Also grab up some bell pepper and onion if you need!

General Grocery-kalamata olives(pitted), black sliced olives, green olives(I buy sliced with pimentos).  Lawry's marinade of your choice for the chicken.  Good Seasons Italian dressing packet (this is mixed up the oil, vinegar and water you can even buy their special little bottle)

Meat- pepperoni, steaks, chicken thighs (boneless skinless), bacon

Organic area- Quinoa (I just picked up a SIZEABLE bag at Target!!!!)

Frozen-  Rossetto frozen pesto pasta ravioli

MONDAY_  Marinate the chicken breasts in the Lawry's marinade of your choice (or make one if you have a favorite).  I skewer onion, bell pepper, mushrooms, squash (if I have it), tomatoes, pineapple is also very good as well.  I skewer the chicken on their own sticks and veg/ fruit on their own sticks.  I also soak the skewers in water.  We grill these.  I start the chicken and have them going on the grill about 3 minutes and then add the veggie skewers.

The fruit salad has: mango, strawberries, sliced kiwi, sliced banana, craisins, grapes, raspberries.  I added marshmallows for the kids (but this could be omitted).  The sauce I use about 2 Tbsp balsamic vinegar, about 2 tsp honey and a splash of water  (taste for a good sweet/sour balance).  Whisk together and pour over the fruit.

TUESDAY- Antipasto Pasta salad.  I am calling it this b/c I am tossing the "stuff" from an antipasto platter in with the pesto ravioli.

Cook the ravioli according to the package direction.  drain.  rinse with cool water.  coat with evoo and put in the 'fridge for about an hour.  At this point prepare the good seasons italian dressing

Dice up some onion, bell pepper, quarter up pepperoni, cut up fresh mozz into 1/4 in cubes, (you could also add some peppercini to this if you have some on hand), kalamata olives, black olives, green olives (all to your liking), slice some button mushrooms add some grape tomatoes.
 Toss these in with the cooked and cooled ravioli coat with a generous amount of the Italian dressing.  If you have time to let in sit before serving that would be great to let the flavors merry.

Wednesday- Quinoa Salad ( I have the recipe in a previous post look in the last May posting)

Thursday-  steaks on the grill with grilled potatoes and grilled fresh green bean. (plan to toss the potatoes in a Sicilian herb mixture by McCormick and cook in a tin foil pouch)

Friday- BLTs need I say more?????


Enjoy!  Bon App

Sorry this is late folks!  My computer is on its last legs and I need a new one, so there are days it works intermittently.  This week was one of those weeks.  I think this weekend is time to shop for a new one.  So that is on MY shopping list.  (Not even kidding!  The computer abruptly stopped while I was writing this ach!)

Anyway on the menu this week-

Monday-tater tot casserole
Tuesday-cauliflower puttanesca
Wednesday- quinoa salad
Thursday-roasted red pepper soup
Friday - homemade pizza



Shopping list

Produce:
cauliflower (you could buy frozen instead if it seems high priced)
cucumber, grape tomatoes, red onion, cilantro, Italian flat leaf parsley

Meat/dairy:  diced ham, pepperoni, already prepared bbq chicken (for homemade pizza), chicken breast
shredded cheese, pizza dough, heavy cream (enough for 1 cup)

General:  cream of mushroom soup, 1 can and 1 box chicken broth, (2) 28 oz can crushed tomatoes, can of diced tomatoes (3) sliced black olives, (2) canned mushrooms (bigger can), Italian dressing, prepared pizza sauce, jar of roasted red peppers, quinoa--usually in the natural foods section.  I buy mine at a co-op much cheaper per ounce, penne pasta, black beans


Frozen:  cauliflower, green beans, tater tots

MONDAY___TATER TOT CASSEROLE___
I make mine in a pan I can start on the stove top and finish in the onion....saute some onion and garlic add the frozen green beans cook until just unfrozen add diluted cream of mushroom soup (I usually use 1/2 a can of milk) layer with shredded cheese.  Put tater tots on top.  A little more cheese.  Bake at 350 until tater tots are done (about 20 minutes)

TUESDAY___CAULIFLOWER PUTTANESCA____
1 box penne start to boil make according to directions

Meanwhile-- saute cauliflower (one head cut into florets or one bag frozen) in EVOO, with minced garlic salt and pepper to taste, after they are sauteed about 4-6 minutes add in the diced ham (about 1/2 the package) small can of diced mushrooms and small can of sliced black olives, 28 oz can of crushed tomatoes.  Add 1/4 tsp crushed red pepper.  Toss with the pasta and top with minced fresh parsley and grated Parmesan before serving

WEDNESDAY____QUINOA SALAD_____
1 cup of quinoa boiled in 2 cups of chicken broth (or one can +water to equal 2 cups)
meanwhile dice red onion, cucumber, slice grape tomatoes in half, open and rinse 1 can of black beans, open and drain small can of sliced black olives.  Toss together with the cooked quinoa.  Chunks of marbled cheese is also really good in this.  Add enough Italian dressing to thoroughly coat.

THURSDAY___ROASTED RED PEPPER SOUP

combine drained roasted red peppers and diced tomaotes in blender, blend until smooth.  (Or I have an immersion blender and do this step a little later)

Meanwhile sauted one chicken breast, when ready dice (you can add this to the soup right before serving)
In a pot combine 1 box chicken broth the tomato/pepper puree, 1 can crushed tomatoes, salt pepper and a bit of sugar to taste, simmer.  Measure your 1 c of heavy cream in a 2 c measure.  Take out 1/2 cup of hot soup and whisk it into the heavy cream.  If you just were to dump it in the soup it could curdle.  This way to temper the cream.  Add a little more soup and whisk again.  Add to the soup.  Add the diced chicken and serve.


FRIDAY__HOMEMADE PIZZA

We are making two--one is the usual--pepperoni

The other is chicken bbq.  I make my life easier and use already prepared everything--crust and bbq chicken.  Roll out the crust, cover in bbq chicken.  cover with cheese, sprinkle with chopped fresh cilantro.
Bake according to the directions on the crust can or until golden brown and delicious.

Hi Everyone!

May is an unbelievably busy time for teachers!  Everything seems to happen all at once and it is a complete whirlwind from now until the end of the year.

I apologize for no post last week.  Seriously we were so busy we "flew by the seats of our pants" most nights!

This week, hopefully will fare better.

Monday- Tacos (we do ours differently since our boys don't 'like' tacos)

Tuesday-Penne with faux crab and veggies

Wednesday- Homemade pizza using Schwan's crust

Thursday- Frozen lasagna (guess who's gone again--yep me!)

Friday-Grilled Salmon on salad

Shopping List:

Produce--bell pepper, tomatoes, garlic (I recently bought the already peeled in the jar kind),  lettuce, onion, mushrooms,

Meat--salmon, hamburger, pepperoni, Ital sausage (or whatever you like on pizza), faux crab.

Reg groc-taco shells (we buy the 10 inch burrito shells), penne, pizza sauce, cheese (for tacos and pizza), sliced olives both black and green (for the pasta, pizza and tacos)

Frozen--lasagna

The way I make tacos so my kids will eat them---I make taco meat  quesadillas essentially-
                        Make 2 lbs hamburger the way you would for tacos
                        take 1 shell and brush it with EVOO put it EVOO side down on a cookie sheet. Sprinkle                       with cheese.  Make 1 layer of the prepare taco meat cover with cheese and put a shell on top.  Brush with EVOO.  Put in a 350 oven for about 10 min or until crispy.  You may need to flip them, however they also fall apart if you do this. The best way to flip them is to use a pan splatter guard, they have a handle and are roughly the same size and shape as the quessadilla.

For the adults when we serve it with taco fixins on top.  They are all of our new favorite way to eat tacos!

Penne--boil it up.  Meantime--saute diced onion, sliced mushrooms, diced pepper, minced garlic.  And in the faux crab.   Near the end of cooking throw in some tomato and black olives (even green olives if you wish)  Toss in the drained and cooked penne.  Splash with EVOO salt pepper to taste and sprinkle on some cheese just before serving.

Everything else is self explanatory.  Feel free to look at some old posts to see suggestions or other menu ideas.

Have a great week.

April 23-27 recipes and menu

April 23-

Monday--Leftover Turkey Casserole (see yesterday's post).
                Sage Stuffing
Tuesday--Spaghetti Bolognese (see earlier post) It's made in the slow cooker.  From Feb 2012 Real Simple          Magazine
Wednesday-- Steak Night--we picked up our 1/4 beef over Easter break and are going to grill up a couple NY strips.  Served with hash browns and baked kale (first time making this. Following a recipe online)
Thursday---Left over turkey BBQ (cooked in the slow cooker with a homemade BBQ Sauce)
Friday --- Eating out!!!

Sage Stuffing recipe---1/2 loaf white bread torn into chunks.  Saute up 2-3 diced carrots, 2-3 diced celery, sliced fresh mushroom (I probably sliced 6 white mushrooms) 1/2 small onion diced. Once sauteed throw them in the bread chunks along with 1 cup prepared chicken broth, and 3 eggs.  Sage salt and pepper to taste.  Mix together with yer paws and get it good and squishy.  I put mine in a greased 9x13 and bake it for 1/2 hour at 325.

My home bbq---I don't measure remember so use some of your own instincts here too.  I am going to guess at 1 c ketchup, good splash of apple cider vinegar, salt & pepper, garlic powder to taste, twice around the bowl with molasses, splash of root beer, Dr Pepper or coke makes it really good too----a squirt of mustard.  Whisk together.  It will be runny, not thick like bottled BBQ Sauce, pour it over your chunked up turkey in the slow cooker.  I do mine in the morning so I cook it on the 10 hour button.   I may add thinly sliced onion to this.

Recipes for leftovers

Okay!!! We are up and running again!   I am going to blog a little bit about leftovers!

We had two Easter dinners that we hosted, yes both were small, but we had both leftover turkey and ham. We had them frozen  and need to get them used up!!!!!

A couple ways I was able to use up the ham were:

We had a potluck at church and so I made macaroni salad ---elbow macaroni, peas, onion, cheddar cheese cubes, celery radishes and creamy mayo dressing.

I used it in homemade egg rolls(see earlier post for recipe) with homemade fried rice

Rachael Ray's recipe for noodle bowl (she uses chicken but I am subbing in ham)

For left over turkey (besides the usual sandwich(es)) I am going to make a casserole and what doesn't get used in that is going in the crockpot for turkey bbq (basically like pulled pork but turkey)

SWEET POTATO TURKEY CASSEROLE

--1 large can or fresh sliced equivalent (3-4 fresh depending on size)  cooked in water until fork tender
--1 1/2 C diced Turkey
--1 can whole cranberries
--1 large granny smith apple (sliced)
--1/2 c brown sugar
--1/4 tsp cinnamon
--1/4 c butter
--1/2 c orange juice

Preheat oven to 350 and grease a 9x13 casserole

Gently mix together the sweet potatoes, apples, cranberries and turkey and place in the baking dish.
Sprinkle with brown sugar, cinnamon and dot with the butter  Pour oj over top.

Bake 30 minutes or until tender.

This week

No menu for this week. My computer is on the fritz and being repaired! Hopefully we'll be up and running again next week! Take care all!!!

Menu and shopping list for April 2-6

Okay! Some beautiful weather and my perennials are starting to pop up!

Monday- grilled salmon on salad

Tuesday- Pizza casserole

Wednesday- sweet and sour chicken stir-fry

Thursday- Ham and smashed baby red potatoes, w/ asparagus

No meal planned for Friday we are going out to eat

Shopping list

onion (2), green pepper (2), baby red potatoes, 1 package mushrooms, baby greens salad with whichever fixins your like, asparagus, 1 small bunch green onions

Italian Sausage (I'll use 3 links but squeeze the innards out of the casing), pepperoni, Ham (on sale right now!), chicken breast

black olives---small can of sliced,1 jar pizza sauce, prepared sweet and sour sauce, canned pineapple, greek yogurt, or sour cream. Shredded cheese. Stir fry veggies

Monday--grill up or broil salmon however you like, flake it up and serve it on a tossed salad.

Tuesday--(Monday night I am going to saute up the ital saus, diced green pepper and diced onion and have that cooked and ready) Meanwhile--I will cook up some spiral pasta and make sure that after it is drained generously toss it with EVOO so that it will store okay in the fridge.

When I get home on Tues I start the oven at 350 and assemble the casserole in a 9x13 pan

Mix together the noodles, meat mixture, add in some mushrooms, the black olives, pepperoni, dump the jar of pizza sauce over the works coating everything generously and top with shredded cheese. I will throw this in the oven and then go up to the Fitness Center and work out for half an hour!

Wednesday--Cook rice according to the directions. Saute up diced chicken with frozen stirfry veggies---I at this point will add in my own FRESH bell pepper, onion and mushrooms. At the end I will toss in my chunk pineapple and the done rice. Put as little or as much sweet and sour sauce on as you like and serve :)

Thursday---the ham we are having is left over from today (Sunday) I poked whole clove into mine and then coated it in brown sugar.

The smashed baby reds---I usually say 3 potatoes per person (depending on the size baby reds are pretty small) I quarter mine and boil them skin on. Check for doneness, drain, and then add in 1/2 cup greek yogurt (or sour cream) diced green onion (I use 3) handful of shredded cheese and approx 4 pats of butter. I used a hand mixer for this but you could smash with a potato masher as well. If it too thick add a little milk. Salt pepper and garlic powder to taste. (I use Lawrys Season Salt)

Menu for Mar 26-30

Monday--Tequila marinated chicken served with black beans and rice and mole (mol ay) sauce

Tuesday-- Pork loin with potatoes and steamed veg.

Wednesday --Chicken Curry in the crock pot.

Thursday--Chili (I guess I am in a spicy mood this week!)

Friday--Breakfast for Supper

Monday--1/4 cup tequila, the juice and some zest of 1 lime--minced garlic salt pepper and about 1 or 2 tbsp brown sugar. Marinate the chicken for 1/2 hour at least or longer. (I will probably prepare this part in the morning. I am planning to make 1 cup of rice and use 1 can of black beans. I will flavor the rice up with some chili powder. I have prepared mole sauce which I am planning to warm up and serve over the chicken and and rice.

Wednesday --- Chicken Curry. I will use 1 pkg chicken thighs I will put these in the slow cooker completely frozen (I have used bone in for this recipe in the past and it falls of the bone. In this case I have boneless thighs). For the sauce I will use part of a jar of prepared coconut curry sauce (Archer Farms brand). I will also add 1 cup v8, 1 can coconut milk 1 tbsp curry powder, 1 small diced onion, 2 minced cloves garlic. 1/2 cup raw brown rice, 1/2 cup coconut salt and pepper to taste.

Recipes and Shopping list

Produce-

2 leeks

1 rutabaga

carrots and celery for soup (I always have these on hand)

1 small onion (Friday's soup)

3 bell peppers (for Friday's soup I bet one could substitute a bag of frozen pepper stir-fry)

baby lettuce salad

1 bag already prepared cole slaw

Potatoes

Green onions

Meat- center cut pork chops

Ground beef or turkey ( I am using turkey---- it is a 20 oz package)

Chicken breasts

General Groc-

1 quart of Chicken broth

1 quart of Beef broth

Rice (we always have this on hand)

condensed tomato soup

can crushed tomatoes ( I am planning to get the kind seasoned for chili)

Tortillas

Dairy case--Fresh Take chicken breading

Frozen --steam in the bag veg of your choice

fish sticks or breaded shrimp

Left Over Vegetable Soup

Okay so I had 2 leeks I bought awhile back to make leek soup and needed to get them used. I also had some rutabaga left from making pasties awhile back and needed to use IT up too. Since it is not a meal, according to the Hubs, unless it contains meat....I had some frozen left over ham which I chunked up into 1/2 inch squares and threw in

I saute the leeks(sliced in half the long way rinsed and then diced, rutabaga diced, 1 clove of minced garlic, two each diced carrot and celery (basically I steamed this on 3 on my electric burner for about 1/2 hour with the lid on. I then added one quart of chicken broth and threw in the ham chunks and simmered for another 1/2 hour so the veggies still have a bit of al dente to them and aren't squishy. I added salt and pepper to taste (I do this at the sauteing point)

TUESDAY-

Pretty self explanatory--follow the Fresh Take Recipe for the chicken, steam in the bag veg as for the potatoes. I dice mine and boiled them. This time I chose Yukon Gold b/c they are yummy and on sale

WEDNESDAY- Grill up some pork chops--yum. We season ours with salt and pepper.

Baby green salad also strawberries are starting to come back cheap and we most likely will add them to the meal as a side

THURSDAY--Fish Tacos (go ahead and look back at an earlier post "1-9-12" for my recipe)

FRIDAY--Unstuffed Pepper Soup

Start rice right away if you have the long cook kind, if not get of minute rice ready you will need to yield one cup cooked

Brown the Turkey or Ground Beef and pull from pan. In the drippings saute up the diced bell pepper and onion (or throw in a bag of pepper stir-fry and let the groc store do the work for you)

After the veg is sweated throw the browned meat back in and add in the beef broth, can of condensed tomato soup, can of crushed tomatoes and if the rice is ready throw it in and simmer together about 20 minutes

Recipes 3-19

You all most likely noticed that there was no post last week. I was on spring break and took the time to do some room rearranging and painting in my home and was very fly by the seat of my pants when it came to meal planning. We had also been out of town a few days in there as well so I was hard to have shopped and come up with a plan, since we weren't on any real schedule..

So this week I am a bit late getting out this week's menu and I apologize!

Monday--Vegetable soup (this is actually more like--left over soup)

Tuesday--I came across these chicken breadings called "Fresh Take" by Kraft and I am using the Chili Lime Monterrey Jack coating---good but a bit salty. We ate this with yukon gold potatoes and steam in the bag corn

Wednesday---Pork Chops on the grill with baby lettuce salad

Thursday---Fish/breaded shrimp tacos

Friday---unstuffed pepper soup

Recipes 3-5-12

COCONUT GINGER LIME CHICKEN

(You'll also need an egg for this recipe)

First of all assemble your "line" (I use pie tins) one pan with raw scrambled egg. One pan with the bottom covered with coconut (maybe 1/3 of the bag) and about 2 tbsp of flour (I mix these two with my fingers)

While doing this heat up a pan coated in EVOO

Take 2-3 thawed breasts and cut them into chicken nugget sized pieces. (Remember the other chicken breasts I told you to thaw? Cook them in the oven while you prepare tonight's dish You are preparing them for tomorrow night's chicken salad)

Coat them with the egg and then roll them in the coconut/flour mixture.

Place them in the preheated pan and just let them cook. DO NOT turn them until the EASILY release themselves from the bottom of the pan.

Meanwhile--mince up the shallot and about a tsp or two of the fresh ginger (this is potent so use as much as you think you can handle) Cut your Lime in half

Boil the water for your cellophane noodles remember these puppies cook fast so keep an eye on 'em!

Pull the chicken out of the pan when it is done. De-glaze the pan with by squeezing the lime juice into the pan. (If you have a zester zest some of the peel too and throw in some zest)

add in the minced ginger and shallot cook til translucent. (I have been known to use a splash of white wine as well, if I have it on hand) Scrape up all the yummy chicken and toasted coconut bits off the bottom of the pan!

Serve over the cellophane noodles. We usually mix the chicken right in!

Don't Forget about you other Chicken breasts you are cooking up!!!!!! Place them in fridge for tomorrow's Supper which is..........................

BOWTIE PASTA CHICKEN SALAD

Bow Tie pasta (as much or as little as you need) Put on to cook following the package directions. If you don't have bowties on hand use penne, or shells or whatever)

Meanwhile......

At least one chicken breast cut into bit sized chunks

1 Granny Smith apple cut into bite sized pieces

1 diced stalk of celery

1/2 small red onion diced

1/2 bag Craisins (or golden raisins work too)

dressing--1/2 cup - 3/4 cup mayo or Miracle Whip, a splash of vinegar, sugar, salt, pepper and garlic to taste.

Once the pasta is drained run it under cold water. When it is sufficiently cooled-off assemble the salad mix together until everything is sufficiently coated with the dressing. If you have time to make it up before hand place it in the fridge until it is time for service!!!!!

SLOPPY JOES (the recipe I use is straight from the Better Homes and Gardens Cook Book)

I double the recipe. I use 1 lb ground turkey and 1 lb ground beef

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup sweet pepper

1/2 of a 6 oz can of tomato paste (it calls for sauce but I think the paste works better)

1/4 c water (you may need more)

1-1 1/2 tsp chili powder

1 tsp Worcestershire

1/2 tsp garlic salt

Dash or two bottled hot sauce

Salt pepper to taste

(I taste it and if I think it needs it I add on time around the pan of Agave Nectar or molasses)

Brown the meat with the onion and pepper, drain the fat. Stir in the tomato paste, water, chili powder, Worcestershire, garlic, and hot sauce. Cook til bubbly Reduce heat and simmer for 5 minutes

Menu and shopping list for March 5-9

Monday- Coconut Ginger Lime Chicken

Tuesday-Chicken Pasta Salad

Wednesday-Sloppy Joes

Thursday- Lasagna

Friday-Brats and Hot Dogs on the Grill!!!! (Yum!)

1 hunk ginger
1 shallot

1 red onion

1 lime

1 bell pepper

1 granny smith apple

celery

cellophane noodles

Bowtie pasta

craisins

Coconut

hamburger or ground turkey (2 lbs of one kind or 1 lb of each)

1 bag frozen chicken breasts (Monday Morning take 5 breasts to thaw)

1 can tomato paste (for Sloppy Joes)

frozen lasagna (this time the Schwans man sweet-talked me into buying theirs, it was $11 and half the size of the $10 party sized Lasagna)

brats (this week brats are on sale at Coborns) and hot dogs, buns and what ever you like with them

(Items you probably have on hand--vinegar, mayo, salt, pepper, garlic powder, Worcesterhire, hot sauce, egg)

Sale Food (meat)

The last couple times I have gone to the meat section I have been very lucky to find discounted meat (the packages that are on the due date or close to their due date.)

What I do for my pocketbook, I look at what meats are seasonally on sale--for example around Thanksgiving Turkeys were 12 cents per pound! I bought three!!! We used one for Christmas and plan to make one this weekend (we have an outdoor turkey fryer). The nice thing is it makes a wonderful meal plus then we have leftovers. We most likely will freeze some of the meat and have it on hand for a time when we have lots of meetings etc.

Also at Christmas time there were good deals on hams. I picked up two. We just had one recently for a Sunday meal. It was wonderful. We now have some frozen and ready for a casserole, sandwiches or omelets.

What am I going to stock up on now? Most likely hams will be on sale again perhaps I'll pick one up depending??? But I am going to most certainly stock up on FROZEN FISH! With the Lenten Season comes wonderful sales on fish! Especially, the frozen single serve fish tend to be VERY affordable. We also love Salmon and I will DEFINITELY be following the salmon sales!

We like to take the white fish (talapia/cod) and we will bread them and do fish fries in the summer. The salmon we will grill and either eat it as salmon steaks, or shred it up and put it with a pasta or served on a salad. Also shredded up we can make it into patties and salmon burgers which have been a huge hit with the boys.

We have also bought a 1/4 cow every spring. This year will depend on $$ how much we have (It is usually around $300-400 dollars) plus how much the market for beef is. The wonderful thing about this beef is it is grass fed and essentially organic. We know the farmer personally, and we see how the cows are raised. It is the MOST wonderful hamburger, very low in fat and the steaks and roast are pure heaven!

Okay! So today we had a SNOW DAY--therefore, we didn't need to use a frozen lasagna.

Instead, I used left over spaghetti sauce from last week and stretched it out with a jar of, do I dare say it??? RAGU! The nice thing was it was a very easy throw together. I had a piano lesson student, therefore I need something I can whip up in about half an hour.

Many times I will have left over spaghetti sauce I make quite a bit. I have used it to stretch out the next batch of spaghetti sauce, or I use it as a base to stretch out chili as well. When I have had extra I freeze it.

Meals for Feb 27--March 2

This week we are busy!!!!

Monday--We are going out Mom and Dad ONLY Kids--chicken nuggets at home with baby sitter.

Tuesday--Salads!

Wednesday--Frozen Lasagna

Thursday--Cashew Ranch Chicken+ Served with steamed veg and pasta

Friday--WE have family fun night (school carnival)! So we are going to eat sandwiches on the way!

+ Cashew Ranch Chicken

Skinless boneless chicken breasts. (2 and then cut them in half the long way so basically you make cutlets you could cut them in half again depending on the size)

1 egg

1 cup or so of cashews (I get the snack size can in the snack aisle I use perhaps 3/4 of the can?)

I take the cashews and whir them in a coffee grinder and so they are coarsely ground

1 ranch dressing packet mix it with the nuts

dredge the chicken breast in the egg and then into the nut mixture.

I then put them in a pan that is oven safe. I coat the bottom of the pan with EVOO and then cook them through in the oven at 350. Depending on the thickness I start checking the temp at about 20 minutes in.

Feb 26th

Hi all-

This week Swedish Meatballs! Is the main meal I'll focus on for this week.

Easy version, pressed for time?

1 bag frozen meatballs and one package of country gravy found in the aisle with all the packets i.e. sloppy joe, guacamole, taco meat seasoning).

Heat up the meatballs and prepare the gravy according to directions. Put the two together--voila!

We had ours with potatoes and steamed asparagus.

This time I used the bagged meatballs and made my own gravy.

Gravy recipe-

I cooked the meatballs in a pot on the stove (I had the setting on 3 for about 45 minutes stirring occasionally)

I then diced 1/2 of a small onion I removed the meatballs from the pot and threw in the diced onions and 1 swirl of EVOO. I scraped up all the meaty goodness from the bottom of the pot and once the onions were translucent I added a pat of butter, 2 Tbsp flour and one Knorr beef stock and brought these together. I then added 1/2 cup sour cream and 1 1/2 cup milk. I brought the heat up to about 6 and brought the gravy to a boil and cooked until thickened. I then returned the meatballs to the mix.

Most of the time I make my own meatballs. I happened to have frozen on hand this time.

to make my own I do this-

1 lb hamburger

1 lb hot Italian sausage.

1 clove minced garlic

1/2 small onion minced

1 egg

bread crumbs

salt, pepper to taste

I mix these together until I like the consistency--one that is easy to form balls with that will stay together. I then use a small ice cream scoop (one that you may use for cookies) and then form the balls. I then sear them on top of the stove for about 2-4 minutes per side (since they are round I turn them 4 times) I then finish baking them in the oven.

Menus and Shopping list

Canned tomatoes--diced, crushed and sauce enough for spaghetti and chili

black beans Chili spices (how you like to make it)

onion One good sized one--you can use half in the chili and half in the spaghetti sauce

stew meat (beef)

Italian sausage Spaghetti spices (how you like to make it)

tortillas

Fish Sticks

bagged cole slaw

green onions

My Chili Recipe--

I will take the stew meat and coat it flour salt and pepper. I brown that with diced onion. To deglaze the pan I do a couple turns around the pan with Tequila. (Probably 1/4) and then scrape up all the goodies and let the alcohol burn off. I then add 1 can of crushed tomatoes and I large can of tomato sauce and then I flavor it with salt pepper and chili powder, garlic powder, onion powder, cumin. Add in the black beans and let it simmer. Keep tasting it. If you think it needs a little sweetness--add one turn around the pan with molasses!

Another note you can make the spaghetti sauce WHILE you put your chili together. Then TUESDAY night just reheat the Spaghetti sauce while you boil up the noodles!!!!

Also you should be able to find the fish tacos recipe and spaghetti sauce recipe in earlier blogs!

Menu Feb 20-24

This week's menu!

Monday--Chili and cornbread

Tuesday--Spaghetti and garlic toast

Wednesday--Stir Fry and egg rolls

Thursday--Rich is working late so I will probably just have salad and the kids will eat Mac n Cheese

Friday--Fish Tacos

Struggle with two year old going to sleep

Over the last month we have struggled with Asher, the two year old, going to sleep. Well, let's face it, going to bed and staying IN BED. For a couple of times I slept with him on the couch, just so I could get some sleep. Then a couple of times he wanted to be rocked to sleep, which worked and then the third night didn't. Well we played hard ball and quite honestly it sucked. But it worked. We did the Supernanny approach. Wednesday he got out of bed about 20 times and it took about 45 minutes. Rich took care of that one. First of all I was sick and wasn't able to put him to bed, and secondly, I think it helped that Dad did it (dad seems meaner). Then Thursday it was my turn. It still took about 40 minutes but he got out a few less times and initially fell asleep on the floor next to his bed. I felt it was successful because he fell asleep AND he stayed in his room. On top of all of this he had been getting up at night. I must say that bedtimes hasn't ever really been a HUGE issue at our house. Both boys were sleeper through the nighters by 3 months old. Well last night--he cried but stayed in bed and slept ALL night AND slept in. HOpefully we are through the worst and we will continue on this path. I must add we asked daycare to not let him nap as long either.....

Rest of the menu

Monday we were still recovering therefore we made something easy.

Monday Fish Sticks and Knorr Pasta Side

Tuesday--Pasties

Wednesday--Italian Sausage & Pasta and tossed sauteed veggies--2 cloves garlic (minced) bell pepper, onion, frozen spinach, grape tomatoes tossed with olive oil

Thursday-- Steak Night--A coupe of nice steaks with homemade hash browns (I grate potatoes** and pan fry them with diced bell pepper and onion. Served with a simple salad (greens and grape tomatoes)

Friday--Homemade pizza

When I grate the potatoes I put the grated potatoes in cold water and give them a soak for about 5 minutes and then strain and then further get the liquid out by wringing them in a tea towel.

Menu for Feb 13

Hi all-

Between me being sick, the kids being sick and now the hubs-- I have not had time to plan meals for this week. The only meal I have planned is PASTIES!!!

There are recipes online, but this is how I am going to do mine---

You will need ground beef or pork ( I am using Italian sausage)

Rutabaga (I am using half it is HUGE)

Potatoes (I am using 2-3 smallish Idaho Russets b/c they were cheap last week)

Knorr Beef stock

1 Carrot Diced

1 Celery stalk Diced

1/2 small onion--diced

I am going to boil the rutabaga and potato for about 20 minutes to soften them some, but not cook them through. Before boiling I am going to cut them into small dices.

Meanwhile, brown the ital saus with the onion, carrot and celery.

Drain the potatoes and rutabaga

I am cheating here too and using pre-made pie crust :D

After the potato and rutabaga is drained, mix in the meat, celery, carrot and onion mixture with one of the Knorr beef stock pouches. Put some of the mixture on one-half of the pie crust, fold over the other half and crimp around the edges with a fork creating a pouch. Also cut a couple steam holes in the crust to vent.

Since the "innards" are mostly cooked they should only need to bake for about 30 minutes to make the crust golden brown and delicious.

I am hoping this recipe will make about 4 pasties.

I plan to make the innards and assemble the pies the night before, so when I come home from work I need to just throw them in the oven and bake.

Shopping list for 2-6--12

Reuben Sliders with
Ingredients for homemade Thousand Island
Hey All Sorry this is late! We were out of town over the weekend and therefore I didn't even make it to the grocery store until last night (Monday.) Also, the grocery store I went to was Walmart and I was rather unhappy because it was a day they were out of everything plus they don't carry everything either (like rye bread---really??????) so I had to monitor and adjust.

Here we go-

Monday we had frozen cheese tortellini with meat sauce. I used some of the leftover taco meat from the week before and I also happened to have some frozen Marinara so I threw it all together. The little boys love 'pillows.' No leftovers for this meal!

Tuesday- Reuben Sliders. Okay so Wallyworld didn't have any rye bread so I substituted by using a multigrain bun. Also I didn't have any thousand island on hand so I made my own. I happened to already have some Hillshire Farm pastrami on hand, otherwise I would have had to change my act all together because Walmart only carries ham and turkey cold cuts because that must be all that Walmart customers eat?????I have no clue, frustrating to say the least, but I digress......They had plenty of sauerkraut (I use Franks Brand) and I used the Walmart brand provolone.

Thousand Island recipe--a dollop of french dressing, a dollop of mayo (or Miracle Whip which I tend to use) 1/2 tsp of horseradish (it is going on a beef sandwich after all!!) A tsp or so of relish plus salt, pepper and garlic powder to taste.

Spread the thousand island on the bun I ripped the cheese in half, and put two slices of the thinly sliced pastrami in the middle with a bit of sauerkraut. I then buttered the outside of the bun and used my electric griddle. I smooshed the buns down by initially weighing them down with a cast iron pan.

Wednesday--Minestrone- I dice up one small onion, a couple of carrots and a stalk of celery. I sweat these with also two minced cloves garlic. This time I am going to brown up two links worth of Italian Sausage (I will squeeze the meat out of the casings and discard them). After they are sufficiently browned and sweated I will add one quart of prepared chicken broth, one can diced tomatoes, one can of rinsed beans (this time black cuz it's what I got) 1/4 cup frozen spinach a 1/2 c of frozen corn, 1 c frozen green beans. Thyme, oregano, basil, salt and pepper to taste. Believe me this soup tastes better the day or two after. The flavors merry very well. I am serving garlic toast on the side.

Thursday-- i have a late meeting once again (the meeting I thought was last Thursday is actually this Thursday) So we are again having a party sized frozen lasagna which makes plenty of leftovers which also means we'll be eating well on the weekend!

Friday--Salad with grilled chicken--once again make salad how you like it!

Just a note---

I use the organic salad in the clamshells. I think they last longer and tend to get less yucky than the bagged lettuce. My favorite is the herb blend. I always look for the one that expires the latest, which means I dig all the way to the back of the display. This week I picked up the spring mix b/c it expires next Tuesday(2-14). Another trick I have learned is at the deli you pay by the pound. So take advantage of going to the deli section and just fill up a clamshell with the mixed greens and you may pay less than buying lettuce from the produce section. Unfortunately, up here I cannot take advantage of this b/c the delis up here don't have a self serve salad bar, but if you happen to be at a grocers that has a salad bar it maybe worth it!

Menu for Feb 6

Monday-Cheese Tortellini with meat sauce

Tuesday- Reubens

Wednesday- Minestrone and garlic toast

Thursday- Lasagna

Friday- Salads

Shopping List for 1-30-12

Hubby is a bit laid up this week so I am using a lot of convenience items---

For meats--you will need a whole chicken, 2 lbs hamburger, bacon

For veggies--lettuce, onion and tomatoes (for tacos)

Frozen section--one frozen lasagna and frozen garlic toast, frozen stir fry, frozen veggies (we are having the steam in the bag asparagus), frozen egg rolls***(see note at bottom of page), frozen chicken breast

General Groceries--Spices=McCormick Sicilian Chicken rub; a taco seasoning packet, taco shells or tortillas, rice, polenta, plus other taco stuff, sweet and sour sauce for the egg rolls

Monday-I have a late meeting and therefore I take advantage of the delay bake feature on my oven. I use a Stoeffer's Party size lasagna and start it at 3 so it is fully baked by 5 and we pull the foil off the top when we come in and throw in garlic toast while we set the table and get everyone settled.

Tuesday--Tacos. I usually don't like to use the seasoning packets for taco meat, I feel they have a chalky taste, however awhile back I got some for 10 cents a packet so this time I will use them. Most of the time I prefer to just brown the meat with onion and then I dump in about 1/4 cup of Ortega taco sauce and 1/4 c water and that seems to work really well. This time I will most likely also brown my hamburger with both onion and bell pepper.

Wednesday--Stirfry. I make brown rice (the kind that takes 45 minutes to cook.) I will cook one frozen chicken breast, I pull the chicken from the large sauce pan (if you have a wok you could use it) I then stir fry the veggies. Most likely I will just use salt and pepper to taste. I will dice the chicken and add it back in with the veggies. When the stir fry and chicken are done I will dump the cooked rice in and combine. We are having store bought frozen egg rolls with this meal, but at the bottom of the page I will share my recipe for egg rolls.

Thursday (another late return home) I am going to cook a whole chicken in the slow cooker. I bought a Sicilian Chicken Rub by McCormick (they used to have one of those recipe ready packets for chicken which I have used before, but not this time*darn* so I bought a bottle of the Sicilian for $2.25) I will take the chicken out of the deep freeze that morning. I will remove the plastic and run it under the faucet to get it sticky. I will then rub a couple of generous palm fulls of this Sicilian spice over the chicken and throw it in the slow cooker on 8-10 hour setting.

Typically I'd mix up my own spice rub but this time I am going to let the McCormick Company do it for me. I most likely have all those spices on hand but at 6:30 in the a.m. I don't want to think that hard...

We also will have quick cooking Polenta and steam in the bag asparagus.

Friday--Breakfast for Supper. Most likely we are going to have waffles. I follow the recipe in my Better Homes and Gardens cook book. And bacon.

*****My recipe for homemade egg rolls.

You will need wonton wrappers (found in the produce section) a bag a pre-made coleslaw, green onions. Bulk italian sausage, soy sauce and some form of teriaki sauce, or Asian marinade sauce that sound good to you.

Brown the italian sausage and drain. You may only need half, start there. Add about 4 diced green onions, half a bag of the cole slaw, a sprinkle or two of soy sauce and a good squirt of which ever Asian sauce you have. Mix together. The coleslaw should be good and coated so add more sauce if you need to. Wrap up the egg rolls as it shows you on the package and deep fry. I have a dutch oven that I put about 3 inches of oil in try to keep it around 350. Cook until they look golden brown and delicious and drain. I pull them from the oil using tongs and drain them over the oil in about 10 different directions. They are probably not the healthiest food, but shucks, they are good. We serve ours with sweet and sour. Sometimes they are so good you don't need sauce!