Menus of a Mom

Just trying to get the family fed!


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Menu – Week of 11/5/12

Can you believe it’s NOVEMBER, already?  This is the time of year when we blink and it’s going to be a new year and we’ll all wonder how we missed the last three months.  Personally, I’m just hoping to get through this Tuesday.  Living in a swing state, I’m really over the calls, the knocks on the door, the ads on my TV, facebook, Pandora…they’re everywhere!  Way scarier than Halloween in my opinion.

MENU:

Monday: Oh-Honey-Honey Boneless BBQ Wings with sweet potato fries

Tuesday: Southwest Chicken Chowder

Wednesday: Potato and Pea Frittata

Thursday: Beef and Bean Taco Salad (made with ground turkey breast)

Friday: Peanut Noodles with Edamame

GROCERIES:

I have to buy:

  • chicken broth
  • black beans
  • cream corn
  • red bell pepper
  • cilantro
  • potatoes
  • frozen peas
  • ginger
  • eggs
  • milk
  • cheddar cheese
  • ground turkey breast
  • pinto beans
  • salsa
  • shredded lettuce
  • avocado
  • tomato
  • red onion
  • tortilla strips
  • edamame
  • snow peas
  • cabbage
  • peanuts

I already have on hand:

  • flour
  • salt and pepper
  • chicken
  • Egg Beaters
  • BBQ sauce
  • honey
  • Frank’s RedHot (from last week’s chili)
  • garlic powder
  • sweet potato fries
  • onion
  • milk
  • cumin
  • mashed potato flakes
  • sour cream
  • turmeric
  • chili powder
  • lime juice
  • spaghetti
  • peanut butter
  • rice vinegar
  • soy sauce
  • brown sugar
  • sesame oil

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Get the chicken out of the freezer
  • Dice chicken for “wings” and the peanut noodles
  • Dice bell pepper for the chowder

Monday:

After work: Assemble and bake the BBQ wings and sweet potato fries.

Tuesday:

Before work: Throw everything in the crock pot.

After work Add the final touches to the chicken chowder.

Late night: Slice the potatoes for the frittata.

Wednesday:

After work: Prep the frittata.

Late night: Make a bunch of zucchini muffins for a bake sale at work.

Thursday:

After work: Make the “beef” and bean taco salad.

Friday:

After work: Make the peanut noodles with edamame.

Enjoy~


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Menu – Week of 10/29/12

Here’s the plan, but we’ll see what the week brings us!  Happy Halloween!

MENU:

Monday: Twice Baked Spaghetti Squash 

Tuesday: Buffalo Chicken Chili

Wednesday: Creamy Chipotle Chicken (Campbell’s Skillet Sauce) over rice 

Thursday: Crowd Pleasing Vegetable Casserole

Friday: Chili Mac (made with our leftover Doc’s Chili)

GROCERIES:

I have to buy:

  • spaghetti squash
  • tomato bisque
  • Laughing Cow wedges
  • basil
  • mozzarella cheese
  • cannellini beans
  • celery
  • Frank’s Red Hot
  • blue cheese
  • cream of mushroom soup
  • sour cream
  • frozen vegetables
  • french fried onions

I already have on hand:

  • garlic
  • onion
  • Italian seasoning
  • black pepper
  • frozen spinach
  • chicken
  • salt
  • chicken broth
  • carrots
  • onion
  • garlic
  • chili powder
  • cumin
  • frozen pepper/onion mix
  • rice
  • Campbell’s Skillet Sauce Creamy Chipotle w/ Roasted Corn & Black Beans
  • spaghetti

 

PREP PLAN:

Sunday:

  • Organize the RR cabinet.
  • Pull chicken and chili out of the freezer.
  • “Once-bake” the spaghetti squash and get it ready for the “twice-bake” part.

Monday:

After work: “Twice-bake” the spaghetti squash.

Late night: Chop the celery, carrots, and onion for the chili.

Tuesday:

Before work Put ingredients in the crock pot.

After work: Put the finishing touches on the chili.

Late night: Dice chicken for the skillet.

Wednesday:

After work: Cook the chicken with a frozen pepper/onion blend and the skillet sauce.  Heat rice in the microwave.  Trick or Treat!

Thursday:

After work: Assemble the casserole and bake.

Friday:

After work: Cook the spaghetti and re-heat the chili.

Enjoy~


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It’s Been A Long Long Time

Ok, maybe not that long, but it has been a while… Remember how I mentioned when to get back into working out after being sick?  Too soon or too late?  My answer was too soon.  I’ve just hit two weeks with a fever, including a full week on antibiotics due to an ear infection.  Since I’m still not feeling better, I’m not sure if I’ll be posting back on a normal schedule this week or not, but I wanted to at least get caught up…

Thursday, 10/18: Chicken with Zucchini Chile-Cheddar Mash

Yes, the chicken was a bit, ahem, done.  But, Boog ate every bit of her chicken and a small bite of her mash.  I think I added too much cheese this time (dare I say!)

Friday, 10/19: It was supposed to be date night.  Yucky fever = a night in ordering pizza with Grandma.  The pizza and company were wonderful, but I’m always sad to pass up a date night.

Saturday, 10/20: Pumpkin Festival!

Don’t try to take that bag away from Boog

Yes, we ate food besides just kettle corn.  There was also homemade ice cream, hand-rolled soft pretzels, roasted corn… Actually we did find a good choice in chicken and vegetable stir-fry.  I just wish I had more energy that day and could have enjoyed myself a bit more.

Monday, 10/22: Gnocchi with Spinach and Gorgonzola Sauce

Boog LOVED this; she even ate some of the spinach.  Husband thought it was great.  It was highly decadent.  But, I probably won’t be making this again.  It’s just so rich!

Tuesday, 10/23Corn & Bean Pockets with Pear and Banana

I’m not sure what I did this time around with these (maybe extra salsa?), but husband raved about them.  Boog ate most of her pocket, but was really happy about the pear and banana.

Wednesday, 10/24: Just couldn’t do it this day, so we had subs from Publix.  Boog had a bit of my turkey and cheese sub and her own special treat – one of those snack servings of Sabra’s hummus with pretzel crisps.  She was in heaven, dipping her pretzels and her sandwich (and eventually her fingers) in the hummus.

Thursday, 10/25: Cashew Chicken

The night before, we cut the onion and chicken and I mixed the sauce, which made for pretty short prep time.  Boog enjoyed it and husband liked it.  This will make it into the rotation.

Friday, 10/26: Mexican Meatloaf and Veggies

I mixed up the meatloaf the night before, so I just had to pop it in the oven on Friday.  The recipe makes two meatloaves, but I never pay attention to the details until it’s too late.  So I made it with 1.25 lbs of ground turkey breast, all the other ingredients the same, and just made one huge meatloaf.  I had to cook it for an extra 10 minutes or so.

The picture does not do it justice (I felt pretty cruddy last night, so I barely remembered to take a picture and I didn’t eat a whole lot.)  Boog kept calling it her “favorite”, which is pretty impressive because she’s not usually a cheeseburger/meatloaf/meatball fan.  Husband raved and raved.  It is pretty good.  I plan to have a sandwich with the leftovers for lunch, in just a few minutes.


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Menu – Week of 10/15/12

I’ve had a hard time deciding on things this week – I think I changed my mind about 3 times and rearranged even more.  The good news is that 1) I ended up with an easy prep week, 2) I have 3 meals figured out for next week already, and 3) I worked in some Doc’s Chili.  I’ve been waiting for it to cool down to make this recipe, but I give up 🙂

Also, Saturday we’re going to the pumpkin festival!  Can’t wait!

MENU:

Monday: Doc’s Chili – This is from one of The Biggest Loser cookbooks

Tuesday: Caroline-Style Shredded BBQ Sandwiches and Veggies

Wednesday: Caroline-Style Shredded BBQ over salad 

Thursday: Grilled Chicken Breast with Zucchini Chile-Cheddar Mash

Friday: Grandma’s visiting so she can go to the pumpkin festival on Saturday – there may be a date night for Mommy and Daddy.

GROCERIES:

I have to buy:

  • onions
  • ground turkey breast
  • pinto beans
  • spinach and veggies for the salad
  • zucchini
  • green chiles

I already have on hand:

  • diced tomatoes
  • black beans
  • broth
  • garlic
  • chili powder
  • dried oregano
  • cumin
  • mustard
  • cilantro paste and lime juice (we add these to our Doc’s Chili)
  • chicken
  • sandwich thins
  • sliced cheese
  • frozen veggies
  • Carolina-style BBQ sauce (I picked this up at Target a few weeks ago on a whim)
  • oil
  • salt
  • shredded cheese

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Dice onions for the week
  • Make the doc’s chili. (It always tastes better the longer the flavors have to come together)

Monday:

After work: Heat up the doc’s chili.  Freeze leftovers to be used in Chili-Mac next week

Tuesday:

Before work: Put chicken breast, BBQ sauce, onions, and some water in the crock pot

After work Microwave some frozen veggies and assemble the sandwiches.

Wednesday:

After work: Heat up the leftover shredded chicken and serve over spinach with other salad veggies.

Late night: Slice the zucchini for the mash.  Dice the chicken for easy cooking.

Thursday:

After work: Prep the zucchini chile-cheddar mash and cook the chicken.

Friday:

After work: Date night, or big family dinner night, or pizza night – something fun!

Told you it was an easy week.

Enjoy~


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Menu – Week of 10/8/12

Halloween decorations are in progress, and we have the crock-pot pork roast with apples to get in the mood for fall 🙂

MENU:

Monday: Mexican Stuffed Poblano Peppers 

Tuesday: Poppy Seed Pork with Apples and Rice

Wednesday: Cheeseburger Mac Attack 

Thursday: Chicken Tenders, Sweet Potato Fries, and Veggies

Friday: Mini Cheeseburger Pies

GROCERIES:

I have to buy:

  • bell pepper
  • pinto beans
  • poblano peppers
  • apples
  • celery
  • pork roast
  • apple juice
  • poppy seed dressing
  • ground turkey breast (x2)
  • milk
  • eggs

I already have on hand:

  • oil
  • onions
  • garlic
  • rice
  • canned tomatoes
  • chili powder
  • cumin
  • cheese
  • pasta
  • ketchup
  • frozen vegetables with cheese sauce
  • Laughing Cow wedges
  • chicken
  • honey Dijon dressing
  • corn flake crumbs
  • sweet potato fries
  • frozen vegetables
  • Worcestershire sauce
  • garlic
  • Bisquick

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Dice/cut onions for the week
  • Dice celery for the pork
  • Dice bell pepper for the stuffed peppers
  • Cook rice for the stuffed peppers
  • Assemble the stuffed peppers

Monday:

After work: Bake the stuffed peppers.

Tuesday:

Before work: Cut apples, sear pork roast and put everything into the crock pot for the pork dish.

After work Make 90 second rice in the microwave and serve.

Late night: Make the turkey mixture for the mac attack.

Wednesday:

After work: Cook the pasta, microwave the frozen veggies with cheese sauce and mix everything together.

Late night: Dice the chicken for the chicken tenders.

Thursday:

After work: Dip the chicken in honey Dijon, then corn flake crumbs.  Bake the chicken tenders and sweet potato fries and microwave some frozen vegetables.

Late night:  Cook ground turkey mixture for the cheeseburger pies.

Friday:

After work: Assemble and bake the mini cheeseburger pies.

Enjoy~


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Menu – Week of 10/1/12

Welcome to October! I haven’t started pulling out the fall recipes yet, but I’m pretty excited about pumpkin festivals and Halloween this month!  Fall recipes will be sure to follow soon.

MENU:

Monday: Asian Chicken Quesadillas – (carryover from last week)

Tuesday: Chicken Broccoli Quinoa Casserole

Wednesday: Mini Chicken Pot Pies – I got so excited about this group of recipes, I almost instituted an all-muffin pan menu this week!

Thursday: Crustless Cheddar Broccoli Quiche from Rantings of an Amateur Chef

Friday: Make Your Own Pizza Night – I thought this would be fun to do with Boog.

GROCERIES:

I have to buy:

  • Broccoli
  • Onions
  • Eggs
  • Egg beaters
  • Cottage cheese

I already have on hand:

  • Snow peas
  • Carrots
  • Lettuce
  • Chicken
  • Shredded cheddar cheese
  • Asian sesame dressing
  • Tortillas
  • Sesame oil
  • Quinoa
  • Chicken Broth
  • Frozen mixed veggies
  • Salt, pepper, thyme
  • Bisquick
  • Milk
  • Oil
  • Pizza crusts
  • Pizza sauce
  • Shredded Italian cheese
  • Pepperoni and other pizza toppings (olives, mushrooms)

Low grocery bill this week for sure!

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Prep the peas for the quesadillas
  • Dice chicken for the quesadillas, casserole, and pot pies
  • Dice onions for the casserole, pot pies, quiche, and pizza
  • Cook the chicken for the quesadillas and casserole
  • Cook the quinoa for the casserole

Monday:

After work: Assemble and cook the quesadillas

Late night: Prep and bake the casserole.

Tuesday:

After work Re-heat the casserole with the help of Chef Mike.

Late night: Cook the chicken mixture for the pot pies.

Wednesday:

After work: Assemble the pot pies and bake.

Late night: Saute the onions and broccoli for the quiche.

Thursday:

After work: Assemble the quiche and bake.

Late night:  Chop a bell pepper and saute it with onions for the pizzas.

Friday:

After work: Make your own pizza night!

I was definitely missing my Boog when I wrote this yesterday, though she’s home now! In the meantime, I wanted to share this little discussion we had last weekend.  We were leaving Target:

Boog: Where we going now?

Me: Well, we have to go put gas in the car and then we’re headed home.

Boog: Gas?

Me: Yes, the car is hungry, so we have to go feed it some gas.

Boog: Yeah, the car needs to eat eggs.

I guess that’s why we’re having a quiche this week.  Everyone could use some eggs.

Enjoy~


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Menu – Week of 9/24/12

MENU:

Monday: Cherry Tomato & Yellow Squash Crumble 
Tuesday: Butternut Squash Tostadas
Wednesday: Asian Chicken Quesadillas
Thursday: Turkey Burgers with Roasted Vegetables
Friday: Foil-Pack Chicken & Broccoli Dinner

GROCERIES:

I have to buy:

  • Yellow squash
  • Cherry tomatoes
  • Shredded cheese
  • Tostada shells
  • Shredded lettuce
  • Tortillas
  • Ground turkey breast
  • Bell pepper
  • Brussel sprouts
  • Parsnips
  • Stuffing mix
  • Broccoli
  • Bacon bits

I already have on hand:

  • Butter (actually, I use Earth Balance)
  • Bread crumbs – Nonni’s Garlic Parmesan Italian Toast + Vitamix
  • Parsley
  • Onion
  • Garlic
  • Frozen butternut squash
  • Ro-tel tomatoes
  • Cilantro
  • Chipotle pepper seasoning
  • Lime juice
  • Chicken
  • Asian sesame dressing
  • Sesame oil
  • Potatoes
  • Honey dijon dressing (using this in place of the ranch in the foil-pack dinner)

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Make the bread crumbs
  • Chop onions for all nights but Friday
  • Dice 1/2 lb yellow squash

Monday:

After work: Assemble and bake the Cherry Tomato and Yellow Squash Crumble

Tuesday:

After work Make the Butternut Squash Tostadas – I’ll post an actual recipe after I made them
Late night: Dice the chicken and snap the snow peas in half.

Wednesday:

After work: Assemble the quesadillas and cook on the stove.
Late night: Assemble the burger patties and prep the roasted vegetables (potatoes, brussel sprouts, onions, parsnips).

Thursday:

After work:  Toss the veggies with garlic, olive oil, and balsamic vinegar and roast.  Cook the burgers on the stove.
Friday:
After work: Assemble the foil-packs and bake.

Enjoy~