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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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~


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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~