Menus of a Mom

Just trying to get the family fed!


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Taco Nach-yo Cookin’ and Goat Cheese Galore

Wednesday was supposed to be Taco Nacho Rice night, but at the last minute a friend called to see if I wanted to go to dinner with her and her kids.  Since it was easy enough to push Taco Nacho Rice to next week, we were in.

I’m so glad we went – both our husbands were working late, and it was a fundraiser for another friend’s daughter’s softball team at Tijuana Flats (yum!).  My daughter got to play with her two kids, I got some grown-up conversation outside work or my husband, and there was no clean-up afterwards.  What’s better than that?

Thursday we were back on track with the Sundried Tomato Artichoke Chicken with the Sauteed Yellow Squash.  I used my goat cheese which makes everything better – oh so good.  My daughter ate everything but the squash and my husband raved and got seconds.  All-in-all, a great week!

Stay tuned for next week’s menu – not sure when I’ll be able to post it.  It won’t be the normal line-up, because it’s 4th of July!  We’re having a barbecue, but haven’t set the menu for that yet.  Can’t wait!


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Butternut Squash Tostadas – Yum!

I always forget how much I love this recipe until I make it.  I had dinner on the table in about 10 minutes, leaving me plenty of time to enjoy it and make it to swim class with my daughter with time to spare.

I love fresh cilantro, but used cilantro paste tonight and for most weeknight meals.  This is seriously good enough that I would pay for it in a restaurant.  My daughter, on the other hand, ate the goat cheese and passed on the rest.  She’s eaten this before, and the fact that she wouldn’t even eat her “chips”, aka the tostada itself, means she was just in a mood and there wasn’t much I could have put in front of her today.  Except maybe more goat cheese.  But who could blame her there?


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I’ll Take One in the W Column Anyway

I made the Chicken Tikka Masala tonight.  I love the recipe because there’s no work the day we’re eating it – I put it on the stove to simmer and have 25 minutes to play with my daughter or swap out laundry or clean up the kitchen.  Well, despite the fact that I’ve made this before, I wasn’t paying attention and added too much water…so, sadly, the sauce was watery instead of creamy and decadent with the greek yogurt base like it should be.

But, my daughter ate her chicken and asked for more, even forgetting that she had wanted more garlic naan (she’s a bread-head like me), so I’m still taking the win!


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Menu – Week of 6/25/12

MENU:

Monday: Chicken Tikka Masala – carryover from last week

Tuesday: Butternut Squash Tostadas (easiest meal ever!)

Wednesday: Taco Nacho Rice

Thursday: Sundried Tomato Artichoke Chicken and Sauteed Yellow Squash

Friday – we’re traveling, so no planned meals

PREP SCHEDULE:

Sunday:

  • Organize the RR cabinet
  • Dice chicken for the Tikka Masala and Sundried Tomato Artichoke dish
  • Dice three onions for the Taco Nacho Rice, the butternut squash tostadas, and the sauteed yellow squash.
  • Marinate the chicken for the Tikka Masala

Monday: After work: Cook the chicken and some frozen stir-fry type vegetables in the tikka masala sauce.  Cook some 90 second Uncle Ben’s rice.  Heat the naan bread over the toaster.

Tuesday: After work: Throw a bag of frozen cubed butternut squash in a skillet with some oil, a diced onion, and a can of Ro-tel.  Heat through.  Put the mixture on a tostada and top with cilantro and goat cheese.

Wednesday:

After work: Make the Taco Nacho Rice, adding in some small frozen mixed veggies.

Late night: Slice the yellow squash into coins using the mandolin and mix with one of the diced onions and some minced garlic.

Thursday: Saute the yellow squash/onion mixture with some oil, pepper, rosemary, and thyme.  Prep the chicken according to the recipe, except I don’t bread the chicken.  It takes extra time and it’s just as good without it.


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Bubbles and Miranda Rights

One of the challenges of being a mom is trying to get your kid to eat vegetables. Well, I recently got a new tool in the arsenal.  I was giving my curious and imaginative 2 year-old daughter a bath.  Sadly, all of the bubbles had gone away, so she asked me, “Mommy, where did the bubbles go?”

Me: I don’t know, where do you think they went?

Daughter: I dunno…they go home?

Me: Yes, that’s it, they all went home.

Daughter: Yeah, they go home, go home eat.

Me: Oh yeah?  What do you think the bubbles eat?

Daughter: Bubbles eat green beans.  Yeah.

Now, I latched on to this and we talk about the bubbles eating green beans EVERY night in the bathtub.  In fact tonight, I even got her to say that SHE eats green beans too (which I’m positive hasn’t happened since she ate pureed food).   I almost feel bad, like someone should have read this poor kid her Miranda rights.  Does she not know that what she says can and WILL be used against her at a dinner table in her near future?  Because you’d better believe that the next time we have green beans, I’ll be whipping out the argument…”But the bubbles eat the green beans?  And we looove bubbles, right?”

I’ll let you know how it goes!


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Purple Oatmeal

I always have different colored ice cubes in the freezer.  A good friend tipped me off to this super easy bath fun idea.  It takes a couple minutes to put a few drops of food coloring into the ice cube tray and you have 12 fast bath toys.  They make fun color swirls in the water and can make colored bubbles – what 2yo doesn’t love that?  Now, she even likes to help me choose which colors to make, and I get to teach her about colors and how to mix them to make new colors.

Wait – How does this relate to food?

I keep the ice cube tray clean, so I can use the color cubes in food, too!  When my daughter insists on oatmeal for lunch, I can throw a purple (or blue, orange, green) ice cube in to make it fun and cool it down quickly so she can eat it instead of whining 🙂


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How good/bad did it go? 6-18 Edition

By the time we got home Sunday, I was exhausted, so we did dice the onions and peppers, and boil the eggs (with some extras for quick high-protein snacks!), but the rest had to wait.

Monday’s dinner (BBQ chicken sandwiches, sweet potato fries, and sugar snap peas) was a success, but it’s usually a favorite.  I still couldn’t get my daughter to eat the sugar snap peas.

Tuesday: Firecracker Pasta Salad – I came down with a fever.  I was so thankful dinner was already made.  It wasn’t my favorite, but my daughter and husband both loved it, so it will be in the rotation.  Next time, I’ll ease up on the BBQ sauce and throw some mixed veggies in.

Since I was feeling so ill and we had a ton of leftovers in the house, Wednesday night was leftovers!

The Cobb Salad shifted to Thursday, and we’ll have Tikka Masala next week, since it has the least perishable ingredients.

The Cobb Salad was a surprising favorite. I loved it and it didn’t even need dressing – the creaminess of the egg yolks, goat cheese, and avocado was plenty and decadent.  My husband, who usually complains about salad night, raved about it and said he could have it once a week.  My daughter tried tomatoes, banana peppers, and red bell peppers, none of which she liked, but she TRIED THEM!  She did eat the hard-boiled egg, turkey, ham, carrots, and the goat cheese.  I’ll take that any day!  Also, it was a snap to prepare.  I had only a few items to chop.