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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Recap Week of 10/29/12

Happy Halloween!  I hope everyone had a safe and happy holiday!  We did, my little garden gnome has been all candy-crazed since Halloween for sure.  Now I remember why she doesn’t get sweets a whole lot…

Other than all of the candy, we had a great food week:

Monday, 10/29: Twice Baked Spaghetti Squash

It was tasty and pretty easy.  I told Boog we were having “Spaghetti Boats” for dinner and she ate it right up.

Tuesday, 10/30: Buffalo Chicken Chili

This was pretty easy made in the crock pot.  LOVED it!  Husband raved and had to take leftovers to his buddy at the shop.  Boog asked, “What’s this?  Is it a carrot?  Mmm, I like carrots.”  She asked for more carrots and more beans.  What?!?  This is a definite winner in my house, and the only prep was to chop some veggies the night before.

Wednesday, 10/31: HALLOWEEN! Creamy Chipotle Chicken

Husband was wound up about this one too.  While it was pretty tasty, I might keep some of this on hand in a bind, but probably won’t keep the Campbell’s skillet sauces in a normal rotation.  It’s a prepackaged sauce so the stats (read: SODIUM!) are a bit horrendous.

Thursday, 11/1: Crowd Pleasing Vegetable Casserole

Ok, I get that this is definitely not a “virtuous” recipe, but anything that gets my two-year old to hork down an entire bowl of vegetables can’t be all bad, right?  Seriously, this was delicious…with no prep…and less than an hour of bake time.  Yeah.  Winner Winner Vegetable Dinner.

Friday, 11/2: Chili Mac (made with our leftover Doc’s Chili)

I know, I took super healthy chili and dumped it over carbs and added cheese on top.  But it was good.  And at least I started with healthy chili…?  Again, a hit with the Boog, but it’s “skyettee” so how could it not be.  My favorite thing about this is that the preparation was already done.

In other news, the fever is gone, but I’m still feeling a little wiped out.  So, this will be the new format for the foreseeable future, unless I get struck by some extra energy and amazing words come to me…but probably not 🙂


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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~