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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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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Breakfast for Dinner and a Pizza Party

I LOVE breakfast for dinner.  Breakfast foods are usually pretty easy to make (when you’re not rushed on a weekday morning) and it’s fun to mix things up.  But, for a while we were eating eggs for breakfast just about everyday, so the thought of eggs for dinner was fine by me probably not the best idea.  Lately, our morning egg consumption has dropped, so I decided to make the Crustless Cheddar Broccoli Quiche from Rantings of an Amateur Chef for dinner on Thursday.

Wednesday night prep for Thursday’s dinner

To prep, I sautéed the onions (diced on Sunday) with the broccoli on Wednesday night.  When I got home on Thursday, I just had to throw the ingredients in the pie pan and bake it, which gave Boog and me some time to play the “dancing game” (either Nickelodeon Dance or Just Dance Kids 2).  If it hadn’t been storming, we could have gone for a bike ride, but we found a way to get active and have fun anyway.

Dinner was a success!  Boog ate everything on her plate, except the onions – she sort of ate around the big ones.  I think if I diced them up really fine, she wouldn’t even have noticed them.  But, seriously, she loved the rest of it and she got a nice helping of green veg and protein.  Husband and I liked it to, I mean, its eggs, cheese and broccoli.  What’s not to love!

Friday night, Husband had to work late, but Boog and I had a great time having a pizza party.  She got to make a whole pizza all by herself and choose what to put on it and how.  As you can imagine, that was a hit with a bossy independent two-year old.  It was a great start to our weekend.  We enjoyed our pizza while watching Gnomeo & Juliet.  It was part of my propaganda campaign to get her to dress up as a flower gnome for Halloween.

This is fun!

Boog’s final product – notice the large gaps in the cheese. She kept sampling the cheese and sauce.


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A Brief Moment and Mini Pot-Pies

Today was kind of a crappy day.  It started off with a neighbor knocking on the door a bit before 6 this morning.  Hey, your trunk is open and it’s raining.  Haha – Thanks… Yeah, I think Husband has a lot on his mind lately.

Boog seemed to wake up in a good place, but quickly spiraled downward.  By that I mean, she threw a fit and threw her entire bowl of cereal onto the floor after she changed her mind on what she wanted for breakfast.  Getting her dressed this morning involved what I like to call the toddler scissor hold.  I haven’t had to use that in awhile since we’ve been instituting the timer to help our morning routine.

When we got to school, she wanted to crawl over into the front seat (?) to get out of the car this morning, and when I told her no, she threw a fit.  I guess I should have picked my battle.  So, I carried her into school kicking and screaming.  But then, of course, when I tried to do the hand-off to the teacher, she clung to me and yelled, “Mommy, mommy!” as I peeled her off my leg.

Work was… hmm.  Imagine me frolicking through a lovely field of wildflowers and pirouetting directly onto every land mine hidden beneath the pretty surface.  That was my day at work. And if you thought I looked…maybe not the smartest with my off-topic post about my keys the other day, geesh.  I could write another off-topic post about my adventures on the shuttle between locations today that would have most of you wondering if I have the mental capacity to dress myself in the morning.  No, really.

Sigh.  Ok, I’m on my way home.  I decide not to listen to my usual NPR for the commute.  Instead, I turn on some Amy Steinberg to decompress.  <Seriously – Check. Her. Out.  She’s amazing.  And if you love her music like I do, support her efforts on her new CD here.  Yay independent music!>

The “chicken mixture” made on Tuesday night

I wanted to be in a good place and not be frustrated picking up my two year old.  I was so excited because I came up with a plan – I had the chicken mixture for the Mini Chicken Pot Pies ready to go.  And Boog could help me with the “baking mix” part and help me put them together.  Then, we could go to the playground and splash in the puddles on the way there since it rained most of the day.

I’m going to just release it all, it’s okay if she gets muddy.  Embrace the moment. We’re going to have a great night in spite of a bad day.  Leave that at the office.  This is the mom I want to be.

I go into Boog’s school to pick her up, she sees me and screams, “Nooooooo!!!!!” and throws herself onto the floor.  Spirit crushed.  I try to play it off cool to the teachers like my two year old didn’t just hurt my feelings, silly toddler.  I have to carry her kicking and screaming out to the car, fold her in half to get her into the car seat.

She screamed the whole ride home.  She wasn’t just crying.  That’s what I was doing.  She shrieked like I had buckled her into a carseat of nails.  Ugh.  But I had a plan…

We got home and slowly she came out of her fit.  I started to make dinner and eventually she said she wanted to help.  It wasn’t the best cooking experience we’ve had together.  She kept dipping her hands into the raw egg and eating it, which caused me to have take away the bowl, but fine, at least she’s not screaming or talking back.  We went to the playground and had fun, even if it was a little hard to get her to leave when the time came.  On the walk home, Husband drove by, so he picked us up and we got to eat dinner as a family.

The pot pies were pretty tasty and pretty simple. Sadly, Boog fought me on eating them, but…I’m not blaming the recipe.  Clearly we had an off day.  I think she’ll really like these and she was excited to eat them when we were making them.  During dinner and afterwards, we had some more fits and tantrums, so it’s possible I could have served her chocolate icing and she would have said no.

All in all, it was a pretty crappy day.  But, despite that, at least for a few brief moments tonight, I was the mom I want to be, the mom I strive to be, but the mom I all too often fall short of being.  So, even if Boog went to bed a little hungry and I’m enjoying a hard earned glass of wine, I’m putting this day in the win column.


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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~