Menus of a Mom

Just trying to get the family fed!


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Recap Week of 11/5/12

LOVING this November weather, but not loving that Husband now has the flu.  Could we just have a bit of a break between illnesses, please?  So, if anyone has some positive energy out there to send our way, it would certainly be appreciated.  I’m also hoping that he’s got a strain included in this year’s vaccine, since both Boog and I have been vaccinated.  Just in case, he still has to maintain a 2 ft minimum perimeter at all times.  Just kidding…sort of.

Anyway, he seemed happy with the dinners all week….but maybe that was just because he can’t really taste anything?  Hmm…

Monday, 11/5: Oh-Honey-Honey Boneless BBQ Wings with sweet potato fries

What we having? Chicken nuggets and french fries.  Win!  Husband loved these.  I think I put a in more Frank’s than last time, because Boog said they were spicy.  But she seems okay with a little extra spice, as long as she has a big glass of milk.

Tuesday, 11/6: Southwest Chicken Chowder

The picture makes it seem like it’s more watery than it was.  I opted out of the chipotle peppers, but had planned to add a little chipotle pepper powder.  However, I forgot.  So, this was really mild.  I think that part disappointed Husband, but Boog ate her entire bowl, except the onions and most of the red peppers.  I say it’s a keeper…and a safe slow cooker recipe.

Wednesday, 11/7: Potato and Pea Frittata from Peri’s Spice Ladle

This is so yummy and relatively simple!  The first time I made it, I sliced my potatoes and had these really large, hard to handle slices.  (I failed to look at the pictures provided on the blog the first time…oops!) With that, and my general tendency to be impatient, I ended up have some potatoes that were still a bit crunchy.  But this time… I used the mandolin to cut the potatoes french fry style, which made them easier to handle in the pan, and it cooked a little faster.  So, I got to really experience this dish as it’s supposed to be, I think.  Loved it!  Husband loved it!  Boog loved it! Though, for her, I called it eggs, french fries, and peas.  She declared that she liked peas, so it’s a win, no matter the name.

Thursday, 11/8: Beef and Bean Taco Salad

Simple and delicious! I made some modifications…let’s see.  I used ground turkey breast instead of beef.  I cooked the red onion with the turkey breast.  The onion was super pungent and I couldn’t handle it anymore!  I bought a 4-pk of Wholly Guacamole at Costco last weekend, so we had that instead of a fresh avocado.  I used some leftover baked tostada shells hanging around the house instead of tortilla strips.  It was really tasty, and Boog ate quite a bit of the meat/bean mixture.  And all of the “chips”, of course.

Friday, 11/9: Peanut Noodles with Edamame

 

Ok, yum!  I made the sauce in the blender the night before, popped the whole blender into the refrigerator overnight and just whirred it up while I cooked the rest.  This was seriously tasty and everyone raved.  Boog was covered in peanut sauce by the time dinner was over, which is always considered a compliment to the chef in my book.  This reminds me of a Publix recipe that I used to make, but this was much easier.  I included the chicken, but I think next time, I would either omit it, or have cooked, shredded chicken to just throw in, to make it an even easier meal.


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Menu – Week of 7/16/12

I’ve been trying a lot of new recipes lately, so I decided to go more low-key this week.  The one exception is the Squash Crumble, because I’m always on the look out for good meatless meals to work into the rotation.

MENU:

Monday: Cherry Tomato & Yellow Squash Crumble – our meatless meal for the week, and grape tomatoes are on sale at Publix

Tuesday: Pot Roast – Boneless Shoulder Roast is on sale at Publix, and I have a ton of carrots from the garden I need to use up before they go bad.

Wednesday: Beef, Macaroni, and Gravy – a two-fer meal using the leftover Pot Roast

Thursday: Spaghetti Squash Pie

Friday: Dopiaza Curry Chicken with Vegetables, Rice, and Naan

PREP PLAN:

Saturday morning: Organize the RR cabinet – I hadn’t put any of the non-perishable groceries away from Friday night, so I decided to go ahead and work that out this morning…

Sunday:

  • Chop about 3 onions for the Squash Crumble, the Pot Roast, and the Spaghetti Squash Pie.
  • Chop the yellow squash for Monday’s crumble.
  • Shred the Gruyere cheese for the crumble.
  • Make the bread crumbs for the crumble (Nonni’s Garlic Parmesan Italian Toast + Vitamix)
  • I might cook everything for the crumble in the skillet this night and just bake it on Monday – we’ll see how the day goes.
  • Chop the carrots for the Pot Roast.

Monday: After work: Possibly saute the ingredients, definitely bake the Crumble (and have some time to play with Boog!)

Tuesday:

Morning: Put the carrots, onions, celery, potatoes, meat into the crock pot with some water and sodium free beef boullion and other seasonings.

After work: Dish it up… I might get some nice rolls this weekend to go with this.

Wednesday:

After work: Boil some pasta, put the leftover pot roast on it, along with some frozen corn.

<Side note: My daughter just got into a package of gum and was chewing it along with her goldfish – yikes!>

Late night: Cook the spaghetti squash and scrape into a large bowl.

Thursday:

After work: Cook the meat with some onions and finish assembling the spaghetti squash pie – it’s possible I’ll assemble it on Wednesday night – it depends on my energy level on Wednesday and how the week is going at work.  If I think I’ll be late on Thursday, I’ll probably assemble on Wednesday.  Bake it and spend some time with my daughter.

Late night: Chop an onion, bell pepper, and some chicken breast for Friday’s Indian dish. Since this is the only chicken breast dish this week, I wait to chop it until the night before.

FridayAfter work: Cook the dish according to the direction on the sauce jar, heat up some Uncle Ben’s rice, and toast the naan.

Any suggestions?


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My General Schedule

Planning the Menu: I work on my menu and grocery list on Thursday nights.  That’s when the sales week starts at Publix, so I can plan my menu around ingredients on sale.  I always like to check out the Apron’s meal of the week. (Click on the recipe in the flyer even if you’re not interested in it – there are always TWO featured recipes!)

Grocery Shopping: If at all possible, I go grocery shopping on Friday nights after my daughter goes to bed.  It’s less crowded and I have it done so I don’t have to find time on my weekend to complete it.

Preparation: I prep as much as possible on Sunday, including reviewing recipes for the week and making sure the “Rachel Ray” cabinet (RR cabinet) is cleared out of last week’s stuff and ready for the new week.  I have a separate cupboard in my kitchen with all of the dry ingredients the week calls for, so I don’t have to dig around in my pantry to find the flour, or the rice wine vinegar, or whatever, that I only use once a month.

Specific Days of the Week:

  • Tuesdays I have about 5-15 minutes to get food on the table because my daughter has swim class.  I literally leave work, pick her up, get home and shovel some food in the two of us, get her changed and go to swim class at 6:30. So, I have to carefully plan Tuesday night’s meal – it’s usually a crock-pot item, something that is just as tasty reheated, or something that is eaten cold.  So, Monday night is heavy on prep work.
  • Fridays I try to make as simple as possible. If I don’t, we’ll order pizza or some other kind of take-out, because I’m usually EXHAUSTED from the week, and I’m trying to save my energy to make it through grocery shopping.
  • Depending on our plans, I may or may not have a menu item for the weekends.  We sometimes have leftovers from the week, sometimes we eat on the run.  Often, I’ll add a 6th meal to the list, but not do the prep work in advance, just in case.  And it has to be something I’m not buying perishable items for – Avocados aren’t going to last for a month if we decide to eat out 3 weekends in a row.