Menus of a Mom

Just trying to get the family fed!


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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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Fall is Here!

Fall is here!  At least it seemed that way with the Poppy Seed Pork with Apples and Rice we had for dinner tonight.  It was all around a success.  I think I make this once a year during the fall and it’s just so hearty and warm and delicious.

The  slow cooker recipe does say to put the apples in late and says to cook it for less than 10 hours <insert mood-setting doom music here>, but this recipe still works leaving it on warm for longer than it suggests.  The apples turn to complete mush, but it’s a good thing, combining with the juices and dressing to create a delicious sauce for the pork and rice.

When we got home, it was of course, very hot.  Since time was limited on swim class night, I wanted to cool Boog’s down so she could eat it and used the colorful ice cube trick to do so.

While I was stirring the orangey-red ice cube into her bowl, she told me, very emphatically:

That’s my bowl.  Don’t eat it.  Don’t eat my stuff, Mommy.

I guess she knew she was going to like it and want to eat it, and she did 🙂


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Sometimes It’s OK to Change Your Mind

I know, I know.  After the debacle with the lasagna last week, I sort of swore off using the slow cooker for anything but shredded bbq and pot roasts.  I immediately turned around and made the turkey in it on Tuesday, but that totally counts as a roast, so yeah.

I had planned to have enchiladas on Friday night, but decided to switch nights and have them tonight instead.  After having a really easy prep schedule this week and crazy times at work, no part of me wanted to cook and shred chicken last night.  So, I decided to cook all of the enchilada filling in the slow cooker today instead!

This morning, I threw diced onion, diced bell pepper, diced tomatoes, chicken, and taco seasoning in there with some water…and when I came home, there was beautifully cooked chicken.  I used the hand mixer to shred it and them mixed in some Greek yogurt to add creaminess.  Of course, I topped them off with some shredded cheddar cheese, with some help from Boog, and popped them into the oven.

In an overabundance of caution (since I got burned last week), I added a bit too much water, but otherwise, these were great.  This is definitely the plan for enchiladas from now on, though I will probably mix up the ingredients a little more, like some salsa verde in place of the tomatoes.  Who knows?  Now that I found a way to make these even easier, I’ll have time to think through new options 🙂


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Two-fer Turkey Roast

Yesterday, I braved the crock-pot again to make a turkey tenderloin.  It was really easy, just the turkey, little red potatoes, carrot “dip chips”, frozen Brussel sprouts, frozen pearl onions, and some better than bouillon.  Super easy and really delicious.

Tonight, I had fully planned to put the leftovers over mixed veggies and rice.  But I stayed at work late and by the time I picked up Boog she was a little extra punchy.  At some point between walking into the daycare and getting into the house, I assured her that we were having pasta.  So, turkey over pasta it was.  Soooo good and really easy!

Side note question: Does anyone have good tips on how to remove the pit from a nectarine/peach?  I’ve been eating them as snacks at work recently, so I chop one up the night before and I’m just terrible at it.  I’m fairly certain I’m going to slice off a finger tip or stab my own palm, so I’m open for any tips you got!

Next up tomorrow, I go back on my word…  Let’s hope it works out for me.


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Menu – Week of 9/17/12

It’s kind of an easy week this week!

MENU:

Monday: Quinoa Black Bean Burgers  from Savy Naturalista with sweet potato fries
Tuesday: Turkey “Pot Roast” (a turkey tenderloin cooked like a roast)
Wednesday: Leftover turkey over rice with veggies
Thursday: Pasta with broccoli, chicken sausage, and homemade sauce
Friday: Easy Chicken Enchiladas

GROCERIES:

I have to buy:

  • Turkey tenderloin
  • Potatoes, pearl onions, carrots, Brussel sprouts for the roast
  • Fresh broccoli (it was on sale)
  • Tortillas

I already have on hand:

  • Everything for the burgers since they were on the menu last week
  • Broth for the “turkey roast”
  • Frozen vegetables and rice for the leftover turkey
  • Pasta
  • Chicken sausage (leftover from the lasagna, it’s even already sliced)
  • Homemade tomato alfredo sauce in the freezer from when I made a whole lot of it here.
  • Onion & bell pepper
  • Oil
  • Chicken
  • Diced tomatoes
  • Greek yogurt (I bought a big tub last week when I make the Chicken Tikka)
  • Shredded cheese

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Make the quinoa black bean burgers

Monday:

After work: Bake the sweet potato fries and reheat some burgers.

Tuesday:

Before work Dump everything into the crock-pot.
Wednesday:
After work: Cook rice, frozen vegetables, and leftover turkey.
Late night: Pull the sauce out of the freezer.

Thursday:

After work:  Cook the pasta, sausage, broccoli, and sauce and mix together.
Late night: Chop onion and bell pepper and cook/shred chicken.

Friday:

After work: Assemble the enchiladas and bake.

Enjoy~


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Menu – Week of 9/10/12

MENU:

Monday: Mini Mexican Pizzas
Tuesday: Slow Cooker Lasagna – I haven’t made this before, but I’m getting inspiration from here and here.  I’ll post the recipe as I actually make it later in the week.
Wednesday: Chicken Tikka (made with Patak’s Tikka Marinade)
Thursday: Layered Bruschetta Salad
Friday: Quinoa Black Bean Burgers  from Savy Naturalista with sweet potato fries

GROCERIES:

I have to buy:

  • Tortillas
  • Black beans (I need to restock with the next sale!)
  • Monterey Jack cheese
  • Mozzarella cheese
  • Ricotta cheese
  • Eggs (had to restock after vacation)
  • Zucchini
  • Lasagna noodles
  • Fresh tomatoes
  • Fresh basil
  • Romaine
  • Sweet potato
  • Onions and peppers to add to everything 🙂

I already have on hand:

  • Ro-tel tomatoes (I’m using these in place of the stewed tomatoes and green chiles)
  • Frozen corn
  • Chili powder
  • Cumin
  • Carrots and frozen vegetables for the lasagna
  • Marinara sauce
  • Chicken sausage (I’m using this for the lasagna)
  • Chicken breast
  • Patak’s Tikka marinade
  • Greek yogurt
  • Rice
  • Naan
  • Frozen vegetables
  • Balsamic vinegar
  • Olive Oil
  • Croutons (only because I bought them when I planned to have this a couple of weeks ago)
  • Italian dressing to marinate the chicken for the Bruschetta salad
  • Parmesan
  • Quinoa
  • Oats
  • Coriander
  • Olive oil

PREP PLAN:

Sunday:

  • Organize the RR cabinet
  • Dice onions and bell pepper
  • Puree tomatoes and combine corn mixture for the Mexican Pizzas

Monday:

After work: Put together the pizzas and bake.
Late night: Shred or slice zucchini.  Mix cheese mixture for the lasagna.

Tuesday:

Before work Assemble the lasagna in the slow cooker.
Late night: Marinate the already diced chicken in Greek yogurt and Tikka marinade.

Wednesday:

After work: Cook the Chicken Tikka with some vegetables, heat up rice and naan.
Late night: Marinate the already diced chicken in Italian dressing.

Thursday:

After work:  Cook the chicken and assemble the salad.
Late night: Make the Quinoa black bean burgers.

Friday:

After work: Bake the sweet potato fries and reheat some burgers.

Enjoy~


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Vegetarian Mexican Lasagna

Today, the Vegetarian Mexican Lasagna was up to bat.  This was super easy to prepare.  It didn’t take very long last night to get everything ready and no time this morning to layer the ingredients into the crock pot.  Voilà!  Dinner was waiting for us when we got home.

Unfortunately, the Boog was not a fan.  She ate the sour cream off of the top and then declared that she didn’t like it, but she did try a bite.  Maybe the cauliflower threw her off? Eh, she ended up eating leftover polenta from last night.

I liked it. My husband said it was “different”, but he made it seem like that was a good thing.  This wasn’t one of those WOWZA! recipes, but it was pretty tasty, especially with a little sour cream and sweet chili sauce.  Next time, I would add onions and bell peppers to bring it around a little more.  But it’s a keeper for swim class nights and meatless nights, for sure!