Menu Plan Monday: July 9th, 2017

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6/9/17-6/23/17

Sunday, 9th – Honey Glazed Roast Salmon Sheet Pan Dinner – Corn on Cob

Monday, 10th – Chicken Caesar Salad (Tree House) – Chicken Tenderloins

Tuesday, 11th – Enchiladas – Spanish Rice

Wednesday, 12th – Italian Skillet Frittata – Simple Roasted Asparagus (Tree House) – Cantaloupe

Thursday, 13th – Lemon-Herb Fish – Simple Springtime Salad with Raspberry Dressing – Baked Potatoes (Tree House)

Friday, 14th – Hamburgers – Waffle Fries/ Sweet Potato Fries (sauce)

Saturday, 15th – Grilled Chicken with Savory Summer Vegetable – Strawberry Salad with Greens and Feta Cheese –(Tree House)

Sunday, 16th –  Broiled Tilapia Parmesan, House Salad, Grilled Pineapple (Tree House)

LUNCH:  Greek Mason Jar Salad

Monday, 17th – Herbed Chicken Thighs – Chicken Rice – Mixed Veggies

Tuesday, 18th – Chicken Fajita Sheet Pan Dinner

Wednesday, 19th – (FPU Community Group) – French Dip Sandwiches – Red Potato Salad Dijon

FRENCH DIP SANDWICHES

  • 3-4 lb. roast

  • 2 tbsp. yellow mustard
  • 1 package onion soup mix
  • French rolls

Place meat in slow cooker, cover with mustard and sprinkle with onion soup mix. Cover and cook on low for 8-12 hours (depending on how hot your slow cooker cooks). When fully cooked, carve into thick slices or shred. Strain broth and skim fat if desired. Serve meat on French rolls with juice in small bowls or saucers for dipping

Thursday, 20th –  Creamy Breakfast Quiche – Fruit

Friday, 21st  – Brats – Chips

Saturday, 22nd – Pork Tenderloins – Baby Brussels Sprouts

Sunday, 23rd – Asian Chicken Thighs – Fried Rice – Peas

LUNCH: Taco Mason Jar Salad (ground turkey)

Future Meals:
Crispy Chicken Sheet Pan Dinner
Roast Chicken Sheet Pan Dinner

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Wishing you a wonderful week!!

Menu Plan Monday: February 15th, 2016

Menu

February 15th – 28th, 2016

Hello Friends –  Hope you have had a wonderful weekend.   We are a little late on our menu plan this week.  Since we have Monday off, we decided to save our shopping for Monday.   As you can see we have a lot of carry over from our last menu.  This sure made for easy planning this week.  Hope you all have a wonderful, productive and warm week!

Some Favorites from our last menu:

Oven Roasted Green Beans
Slow Cooked French Onion Soup (8 Hours) – (Eating Well – Jan/Feb 2016 – pg 48)
Rutabaga Fries (Fresh December 25th, 2015)
Quinoa Pilaf – (Fresh, January 22, 2016)
Apricot Pork Chops
Tomato Soup with Grilled Cheese Croutons

 

Monday, 15th – (Soccer) Sausage Stuffed Squash, and Kale Salad (Fresh, January 29, 2016) with Rutabaga Fries (Fresh December 25th, 2015) 

Tuesday, 16th – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Wednesday, 17th – Biscuits and Gravy

BISCUITS  AND GRAVY (Family Fav) – Double Recipe for our Family –

25 min | 5 min prep

SERVES 6 -8

· 1 lb bulk pork sausage

· 2 tablespoons butter or margarine

· 6 tablespoons all-purpose flour

· 1/4 teaspoon salt

· 1 teaspoon pepper

· 3 1/2 cups milk

  1. In a large saucepan, cook the sausage over medium heat until no longer pink.
  2. Stir in the butter until its melted.
  3. Sprinkle the mixture with the flour.
  4. Gradually stir in the milk, salt, and pepper.
  5. Bring the gravy to a boil and cook and stir for 2 minutes until thickened.
  6. Serve over biscuits.

Thursday, 18th – (Soccer) – Chicken and Bacon Caesar Wraps – Chips – Grapes

Friday, 19th – (Meatless) – Fish and  Chips

Saturday, 20th – BROCCOLI HAM CHEDDAR RICE (Fresh February 5th, 2016)

Sunday, 21st –  DIJON MUSHROOM PORK – Salad (Fresh, January 22, 2016)

 

Monday, 22nd  -(Soccer) – SHRIMP SCAMPI,  spinach rice and Pears (Fresh January 15th, 2016) – Double for our family

Tuesday, 23rd – (Soccer & FPU) – Chicken Salad and Veggies

Wednesday, 24th – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Thursday, 25th – (Soccer) – ALMOND CRUSTED TILAPIA Butternut Squash & Kale (Fresh February 5th, 2016)

Friday, 26th – (Meatless) Alfredo Gluten Free Pasta with Shrimp and Salad

Saturday, 27th – Rotisserie Chicken – Roasted Winter Veggies (Fresh February 12th, 2016)

Sunday, 28th –  PORK MARSALA garlic green beans & potatoes (Fresh February 12th, 2016)

 

 

 

 

Future Meatless Meals:

Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)

Egg Fried Rice

Spinach 3-Cheese Stuffed Shells

Butternut Squash Soup and Grilled Cheese

Stovetop mac and Cheese and Peas

Pancakes and Egg

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

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For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

Wishing you a wonderful week!!

Menu Plan Monday: February 1st, 2016

Menu

January  30th – February 14th, 2016

 

It is Grocery Weekend Again!   Our menu is done and starting on our shopping list.  It is a nice weekend to be out getting groceries.   That makes the task a bit more enjoyable.  We shop for 2 weeks at a  time. We find that the less we are in the store, the less money we spend. 

Some Favorites from Last Week:

No Peek Beef Tips over Mashed Potatoes (oven 2-1/2  to 3 hours) and carrots

SHRIMP SCAMPI and spinach rice (Fresh January 15th, 2016)

HAM AND BROCCOLI SOUP spinach salad (Fresh January 15th, 2016)

Chicken Enchilada Pasta – made with gluten free pasta and no could tell the difference!  WIN!!

 

Saturday, 30th – Slow Cooked French Onion Soup (8 Hours) – (Eating Well – Jan/Feb 2016 – pg 48)

Sunday, 31st – ( FAMILY MEAL) Herb and Garlic Roasted Chicken , Stuffing, Rutabaga Fries, Broccoli (Fresh December 25th, 2015)

 

Monday, February 1st – (SOCCER) Chicken Soup (Fresh, January 29, 2016)

Tuesday,2nd – (FPU) – Chicken Sausage – quinoa pilaf – (Fresh, January 22, 2016)

Wednesday, 3rd – ROAST PORK TENDERLOIN butternut apple quinoa – (Fresh, January 22, 2016)

Thursday, 4th –(SOCCER) DIJON MUSHROOM PORK – Salad (Fresh, January 22, 2016)

Friday, 5th –   Cheese Burgers,  Fries

Saturday, 6th – BEEF STIR-FRY brown rice (Fresh January 15th, 2016)

Sunday, 7th – (FAMILY MEAL) Meatloaf, Mashed Potatoes and Corn

 

Monday, 8th – (SOCCER) Creamy Chicken Wild Rice Soup 

Tuesday, 9th – (FPU) – Chicken and Bacon Caesar Wraps – Chips – Grapes

Wednesday, 10th – Fish with Lemon Dill Quinoa – (Fresh, January 29, 2016)

Thursday, 11th – (SOCCER) Chicken Enchilada Pasta – Made with Beef Instead

Friday, 12th – Tomato Soup with Grilled Cheese Croutons

Saturday, 13th – Sausage Stuffed Squash and Kale Salad (Fresh, January 29, 2016)

Sunday, 14th – (FAMILY  MEAL)   Apricot Pork Chops,  Roasted Vegetables

 

Future Meatless Meals:

Egg Fried Rice

Spinach 3-Cheese Stuffed Shells

Butternut Squash Soup and Grilled Cheese

Stovetop mac and Cheese and Peas

Pancakes and Egg

Fish Sandwiches and Fries

 

The Fresh 20 is a 5 day meal plan. They offer the following menus: Gluten Free, Dairy Free, Classic, Vegetarian, For One, Kosher and Lunch

f20-logo

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday. 

Need help getting started menu planning – Emeals is also great solution.  Many meal plans to chose from at a very affordable price.

eMeals - Easy Meals for Busy People!

 

Wishing you a wonderful weekend!!

 

Recipe: Mom’s Chocolate Chip Spice Bars

Do you have those recipes from childhood, that just one bite makes the world better??  I have a few  that always brighten my day.  We recently went camping and I made these bars, which our boys love.  They remind them of their Grandma Martell. This year I had misplaced the recipe and had to call mom for the recipe.  I thought it is about time that I put this recipe on the  website!  I would hate to be without it again!    When searching on the internet, I could not find a similar recipe.  I will have to ask my mom where the original recipe came from!  One bite brings me right back to Redfield, SD and my mom’s kitchen.  Great memories!

 

Chocolate Chip Spice Bars

Ingredients:

1/2 Cup Butter

1/2 Cup Sugar

1/4 Cup Brown Sugar

1 Egg

1 tsp Vanilla

1  Cup Flour

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 – 6oz chocolate chips

 

Beat butter, both sugars, egg and vanilla until fluffy.

Blend in flour,  baking soda,spices and salt.

Spread into a 13×9 pan.

Sprinkle chocolate chips on top and press.

Bake at 375 for 13 – 15 minutes.

Menu Plan Monday: November 25th, 2013

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Menu

 November 25th – December 1st

25th – Rosemary Chicken and Veggies (Crockpot) – Emeals 507

26th – Deluxe Baked Macaroni and Cheese – (Taste of Home – December 2013 – pg 72)

27th – Pesto Chicken Tortellini Soup x 2– Grilled Cheese Sandwiches

28th – Thanksgiving Meal at the Coyan’s

Simple Turkey  / Herb Butter

1 14-15 pound turkey
1 stick margarine, softened
Bay leaves
Adobo, to taste
1 carrot, chunked
1 stalk celery, chunked
1 onion, quartered
1 green apple, quartered
½ C. water

Heat oven to 500 degrees. Wash the turkey and pat dry (save the bags of parts for your gravy). In the turkey cavity place all your vegetables. Separate the skin carefully from the turkey and place bay leaves and slices of half of the margarine under the skin. Rub the outside of the turkey with the rest of the margarine. Season to taste with adobo. Place turkey breast side up in a roasting pan. Put water in pan around the bird not over, you don’t want to wash away the margarine or seasoning. Cover turkey tightly with foil, removing the foil about 1 hour before turkey is done to brown the skin. Cook turkey at 500 degrees for 30 minutes, turn oven down to 325 and cook for 3-4 hours or until done, a meat thermometer inserted into the thigh without touching the bone should read 180 degrees when bird is fully cooked. Let turkey rest for 30 minutes before serving.

Stuffing-Dressed Up

2 boxes of stuffing mix like Stove top
1 huge onion, sauteed
4 stalks celery, sauteed
1 lb. sausage, cooked

Prepare stuffing according to package directions, before serving stir in other ingredients.

Paul’s Stuffed Mushrooms

Green Bean Casserole

Honey Glazed Carrots

Parsnip Potatoes

Dinner Rolls

Cranberry Caramelized Onion Sauce

Ingredients
1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar

Directions

  1. In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.
  2. Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat
  3. Simmer for 2-3 minutes, then cover, turn off the heat, and let cool to room temperature

Pumpkin Pie Bars (Simple & Delicious: Oct/Nov 2013 – pg54)

Apple Caramel Cheesecake Bars (Simple & Delicious: Oct/Nov 2013 – pg52)

Sugarfree Pumpkin Pie

29th – (Holiday) Turkey Soup with Egg Noddles and Vegetable (Thanksgiving Island)

30th – Turkey Dijon Melts – Chips&Dip (Simple and Delicious Cookbook – pg 60)

1st – Pancakes, Bacon and Scrambles Eggs

Lunch:   Pesto Pasta in a Jar / Cobb Salad in a Jar

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning –  Emeals is a great solution.  Many meal plans to chose from.

Wishing you all a wonderful week!!!

Happy Cooking!!

Menu Plan Monday: November 11th, 2013

Menu

November 11 – 17th, 2013

11th – (HOLIDAY) Bruschetta-Topped Chicken – Vegetable and Parmesan Angel Hair Pasta (Simple & Delicious: Oct/Nov 2013 –pg 19

12th – (FPU)  Beef and Barley Soup 

13th – Sausage Ravioli Lasagna – (Simple and Delicious Dec/Jan 2013 – pg 73)

14th – (Sort) – Gourmet Bacon, Tomato and Cheese Sandwiches, Salad  – Emeals 505

15th – (Work from Home) – Pork Roast Sandwiches- Sauerkraut – Chips – (Forget it & Forget it 5 Ingred Favorites pg 130)

16th – (Murder Mystery) – Rotisserie Crockpot Chicken – Stuffing and Veggies

17th – Beef Macaroni Soup – Biscuits (Simple and Delicious Cookbook – pg 129

Lunches:  Pesto Pasta Mason Jar  & Mexican Salad

 For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie and participate in Menu Plan Monday.  Need help getting started menu planning –  Emeals is a great solution.  Many meal plans to chose from.

Wishing you all a wonderful week!!!

Happy Cooking!!

Chocolate Delight Dessert Recipe

An easy and very yummy dessert!  This was made for the first day of school.  You have to have dessert on the 1st Day of School!!

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Chocolate Delight Dessert Recipe
Author: 
Recipe type: Dessert
Serves: 12
 
I made this for my son on the 1st day of school. Very creamy and similar to a French silk. Definitely will be making this again!
Ingredients
  • 1 Cup crushed Saltines
  • ½ cup graham cracker crumbs
  • ⅓ Cup Butter, Melted
  • 2 Cups Milk
  • 1 pkg. (3.9 oz.) instant chocolate pudding mix
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1-1.2 qt. cookies and cream Ice cream, softened
  • 1 carton (12 oz) frozen whipped topping, thawed
  • 3 Heath candy bars (1.4 oz each), crushed
Instructions
  1. In a small bowl, combine saltine and graham cracker crumbs; stir in butter
  2. Press onto the bottom of a greased 9x13 baking pan.
  3. Refrigerate 15 minutes.
  4. Meanwhile, in a large bowl, whish milk, and pudding mixes for 2 minutes.
  5. Fold in ice cream.
  6. Spread over crust.
  7. Top with whipped topping, sprinkle with crushed candy bars.
  8. Freeze, covered until firm.
  9. Remove from freezer 30 minutes before serving.

Happy Cooking!

jen

30 Minute Minestrone with Turkey

Finally, I remembered to take a picture of our meal before we ate it all!   I have been loving the 30 minute meals we have recently tried from the Oct/Nov issue of Simple & Delicious magazine!

When I got home from work this evening it was tempting to just make a box of Mrs Grass soup as I didn’t have much time to cook.  This is fast and very good.   I think Grandpa had 3 bowls of soup!

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Summer Squash from our garden.

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30 Minute Minestrone with Turkey
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Easy enough to make even during the work week! Only 30 minutes from start to table. Great way to use our Garden harvest as well. We have to double this recipe as we feed any where from 5 to 8 people each night.
Ingredients
  • 1 Tbsp. Olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, sliced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 4 cups chicken broth or homemade turkey stock
  • 1 can (14½ oz.) diced tomatoes, undrained
  • ⅔ cup each frozen peas, corn and cut green beans
  • ½ cup uncooked elbow macaroni
  • 1 tsp. salt
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • ¼ tsp. pepper
  • 1 bay leaf
  • 1 cup cubed cooked turkey
  • 1 small zucchini, halved lengthwise and cut into ¼-in. slices
  • ¼ cup grated Parmesan cheese, optional
Instructions
  1. In a Dutch oven, heat oil.
  2. Add carrots, onion and celery; cook and stir until tender.
  3. Add garlic; cook 1 minute longer.
  4. Add broth, vegetables, macaroni and seasonings. Bring to a boil.
  5. Reduce heat; simmer, uncovered, 5 minutes or until macaroni is al dente.
  6. Stir in turkey and zucchini, cook until zucchini is crisp-tender.
  7. Discard bay leaf.
  8. If desired sprinkle servings with cheese.

 

Happy Cooking!

jen

Easy Skillet Lasagna Recipe

Did your mom make Hamburger Helper meals when you were a kid??  My mom did as they were a quick and easy way to feed our family.  I like to make quick meals during the week and skillet meals fit that bill, but I try make all our meals from fresh ingredients.

Easy Skillet Lasagna
I found the recipe for Easy Skillet Lasagna on Lynne’s Kitchen Adventures Blog and I just had to try it.   It was a hit with our family and will be added to our easy weekday meal list.   Lynne is a Menu Plan Monday Participant so make sure you check out what is on her menu each Monday!

Easy Skillet Lasagna Recipe
Recipe type: Main Dish - Beef
Cuisine: Italian
 
Do you remember Lasagna Hamburger Helper?? This recipes reminds me of that, but only it is good! An easy meal to make during the week after work.
Ingredients
  • ◾1 pound ground beef
  • ◾1 onion, finely chopped
  • ◾1 clove garlic minced
  • ◾1- 14½ ounce diced tomatoes, undrained
  • ◾1½ cups water
  • ◾1 – 6 ounce can tomato paste
  • ◾1 tablespoon dried parsley flakes
  • ◾2 teaspoons dried oregano
  • ◾1 teaspoon salt
  • ◾2½ cups broken lasagna noodles or other similar shaped pasta (I various leftover Penne Pasta)
  • ◾3/4 cup ricotta cheese
  • ◾1/4 cup grated Parmesan cheese
  • ◾1 cup shredded mozzarella cheese
Instructions
  1. ◾In a large skillet cook beef with onion until beef is cooked and onion is tender. Add garlic and cook for 1 more minute.
  2. ◾Add tomatoes, water, tomato paste, parsley, oregano, and salt to skiller. Stir well.
  3. ◾Add in pasta and stir. Bring to a boil, then reduce heat. Cover and simmer 20 minutes, checking part way through. Add more water if needed.
  4. ◾Combine Parmesan cheese and ricotta cheese and drop by spoonfuls on top of pasta mixture. Sprinkle with mozzarella cheese and cook covered 5 more minutes or until cheese has melted.
  5. Serve with Salad and Garlic Bread.

Happy Cooking!

jen

Best Broccoli Soup Recipe

Taste of Home does it again!   Another great recipe we tried out of Taste Of Home: Best Loved Recipes.  What a great cookbook!

Best Broccoli Soup Recipe is very easy to make.  This is a cream based soup and not cheesy so it pairs very nicely with grilled cheese sandwiches.

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Best Broccoli Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Great Soup recipe....I even used frozen Broccoli and it was very good!
Ingredients
  • •2 cups water
  • •4 cups chopped fresh broccoli (about 1-1/2 pounds)
  • •1 cup chopped celery
  • •1 cup chopped carrots
  • •1/2 cup chopped onion
  • •6 tablespoons butter, cubed
  • •6 tablespoons all-purpose flour
  • •3 cups chicken broth
  • •2 cups 2% milk
  • •1 tablespoon minced fresh parsley
  • •1 teaspoon onion salt
  • •1/2 teaspoon garlic powder
  • •1/2 teaspoon salt
Instructions
  1. •In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
  2. •In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. •Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Happy Cooking!

jen