Menu Plan Monday: 2/20/17

Menu-Plan-Monday-1

2/20/17 –  3/06/17

  WEEK #1

Sunday, 20thMaple Balsamic Chicken Sheet Pan Meal  

Monday, 21st  – Garlic Parmesan Mac & Cheese – Sausage – Corn

Tuesday, 22nd – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

Wednesday, 23rd – Spaghetti and Bread

Thursday, 24th – Pancakes

Friday, 25th – Breakfast Sliders

Saturday, 26th – Prime Rib, Mashed Potatoes, Green Beans and Dinner Rolls

Sunday, 27th – Fried Chicken, Jen’s Bakes Bean (TOH –June/July 2016 – pg 94) and Corn

 

WEEK #2

Monday, 28th –  Balsamic Pork Chops with Roasted Vegetables

Tuesday, 1st – LEFTOVERS

Wednesday, 2nd –  Saucy BBQ Chicken – TOH – June/July 2016 – pg 86 http://eatathomecooks.com/2015/10/smoked-sausage-sheet-pan-dinner-with-seasoned-potato-wedges/Seasoned Potato Wedges  and Baked Beans

Thursday, 3rd – Sausage Gravy Biscuits with Eggs

pound bulk pork sausage
1/4 cup all-purpose Flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

GRAVY

Meanwhile, in a large skillet, cook and crumble sausage until brown.  Reserve 1/4 cup of drippings in skillet; drain sausage well.  Set aside.  Add flour to drippings in skillet; stir until smooth.  Cook over medium heat for 2 or 3 minutes or until dark brown, stirring constantly.  Gradually add milk, stirring constantly until smooth and thickened.  (use more milk if necessary to achieve desired consistency.)  Stir in salt, pepper and sausage; heat through.  Serve over hot split biscuits

Friday, 4th – BBQ Chicken Sliders

Saturday, 5th – Comforting Noodle Soup

Sunday, 6th – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! – Fried Rice and Peas

INGREDIENTS

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs
  • DIRECTIONS

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
  •  

    Future Meal:  Slow Cooker Garlic Chicken Drumstick
    White Bean and Sausage Chili
    Fall Garden Hash
    Ham and Cheese Frittata
    Vegetable Beef and Rice Soup
    Roast Chicken with Vegetables
    Pasta with Easiest Ever Spaghetti Sauce
    Slow Cooker Chicken Chili
    Taco Casserole
    French Dip Sliders

    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: 1/30/17

    Menu-Plan-Monday-1

    1/29/17 – 2/05/17

     

    Sunday – Rotisserie Chicken, Stuffing and Veggie

    Monday- Sheet Pan Dinner – smoked sausage and seasoned potato wedges – 45 Minutes

    Tuesday – Garlic Chicken (Crockpot)  – Mashed Potatoes – Corn

    Wednesday – Mom’s Mac & Cheese – Sausage – Corn

    Thursday – Shake and Bake Chicken  Legs, Rice Dish and Veggie

    Friday – Taco Salad

    Saturday –   Maple Balsamic Chicken Sheet Pan Meal   –

    Sunday –   BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

     

    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: 1/2/16

    Menu-Plan-Monday-1

    12/31/16 – 1/8/16

    Saturday- New Years Eve –  Chopped Antipasto Salad, Onion Rings with Dip and Chicken Wings 

    New Years Day –  Crab Legs, Rice pilaf and vegetables

    Monday –  Cheese Broccoli Soup

    Tuesday – (soccer Practice) Shake and Bake Chicken –Hashbrown Casserole (TOH Big Book Pg 665)

    Wednesday – (Mom Works Late) Easy Chicken & Rice Casserole

    Chicken breasts
    1 cup rice
    1 can your choice cream of … soup
    1 packet Italian seasoning mix
    2 cups boiling water
    Salt & pepper, or your favorite seasonings

    Mix soup, rice and Italian Seasoning with 2 cups boiling water. 

    Pour into a 9 x 13 baking pan, place Chicken on top and sprinkle with paprika. 

    Cover with foil and bake for 1 hour and 20 minutes. Put in oven at 350.

    Thursday –  Asian Chicken Cranberry Salad  http://reluctantentertainer.com/asian-chicken-cranberry-salad/

    Friday – Easy Chicken Chili

    Saturday – MEATLOAF   sweet potatoes & green beans  -Fresh 20 –Dec 23rd

    Sunday – BAKED TERIYAKI CHICKEN * Liked by everyone!  Another Restaurant meal according to hubby! Asian flavored quinoa  –  Fresh 20 December 30th

    INGREDIENTS

    • 1 tablespoon cornstarch
    • 1 tablespoon cold water
    • 1/2 cup white sugar
    • 1/2 cup soy sauce
    • 1/4 cup cider vinegar
    • 1 clove garlic, minced
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground black pepper
    • 12 skinless chicken thighs

    DIRECTIONS

    1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
    4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

     

    Future Meal-

    Tex Mex Mac and Cheese  http://www.thebusybaker.ca/2015/12/skinny-tex-mex-mac-and-cheese-skillet.html

    Pesto Chicken, Baked Potato and Veggie

    Menu Plan Monday: October 31st

    Menu-Plan-Monday-1

    10/29/16 – 11/06/16

     

    Saturday – Lasagna Roll Ups , Green Beans, Salad (Fresh 20 GF October 9, 2015 ), Garlic Bread

    · LASAGNA ROLL UPS

    · spaghetti sauce (your choice)

    · 1 lb mozzarella cheese

    · 15 ounces ricotta cheese

    · parmesan cheese

    · 1 (16 ounce) bag frozen spinach, rinsed and squeezed out

    · 1 egg

    · lasagna noodle

    1. cook lasagna noodles about 2-5 min shorter than the time it says (they are easier to handle then) mix all together in a bowl.
    2. Grated mozzarella cheese, ricotta cheese, frozen spinach, and the egg.
    3. Add some Parmesan cheese.
    4. lay out lasagna noodles, spread the cheese mixture.
    5. then add sauce.
    6. roll lasagna noodle, place in a 13 x 9 in pan (this will hold about 12 roll ups) keep doing this until your pan is full.
    7. then spread more sauce and Parmesan cheese on top.
    8. When it is time to bake take out the sauce and the roll ups as many as you need.
    9. Bake 350 oven for 40 min (if thawed) or until cheese is melted

    Sunday –  Tommy’s Birthday Meal – Panera Broccoli and Cheese SoupTurkey Focaccia Club Sandwiches (Simple & Delicious: Oct/Nov 2013 – pg 21) and Oreo Fudge Ice Cream Cake

     

    Monday – Squirmy Wormy Sandwiches and Chips

    Tuesday – Chicken and Broccoli Stir Fry  x 2

    Wednesday –  Chicken and Rice Soup (crockpot)

    Thursday – Beef Enchiladas and Spanish Rice

    EASY BEEF ENCHILADAS (What’s For Dinner Site)

    Ingredients
    2 cups cooked, ground beef
    2 10 oz cans Enchilada Sauce
    1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
    1 12 ct. pkg. flour tortillas
    Directions
    1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
    2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
    3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

    Friday – Black Bean Quesadillas:

    • Onions, red – 3/4, diced
    • Bell peppers, any color – 1 1/2, diced
    • Cilantro, fresh (opt) – 1 1/2 Tbsp, chopped
    • Beans, black (14 oz / 397 g) – 1 1/2 cans, drained and rinsed
    • Oil, cooking – 1 1/2 Tbsp
    • Chili powder – 1 1/2 tsp
    • Cumin, ground – 3/4 tsp
    • Salsa, store-bought (choose your fave) – 1 1/8 cups
    • Tortillas, flour and taco-sized – 18
    • Cheese, cheddar or Mexican blend – 9 oz, shredded
    • Sour cream, for serving – 3/8 cup
     
    1. Heat a saucepan over medium heat. Add oil and when hot, add onions and bell peppers and saute until tender, ~3 minutes. Add chili powder and cumin and saute until fragrant, ~1 minute. Add black beans and salsa and simmer until any extra moisture is cooked off, 2 to 3 minutes. Take pan off the heat and stir in cilantro (the portion for the quesadillas). Season with some salt and pepper.
    2. Heat a nonstick frying pan over medium heat. Place a tortilla in the pan, top it with a heaping spoonful of filling, cheese and then another tortilla. When the tortilla on the bottom is golden brown and crisp, flip the quesadilla and cook on the other side until golden brown and crisp. Continue with the remaining tortillas and filling. (Note: As written, the recipe makes 1.5 quesadillas per person.)
    3. Slice quesadillas into wedges and serve with guacamole, sour cream and extra salsa. Enjoy!

    Saturday- Baked Teriyaki Chicken,  Mom’s Mac and Cheese

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni
    5 tablespoons butter or margarine, divided
    3 tablespoons all-purpose flour
    1-1/2 cups milk
    1 cup (4 ounces) shredded cheddar cheese
    2 ounces process American cheese, cubed
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

    Sunday – Chili and Corn Bread

    VERSATILE SLOW-COOKER CHILI

    Makes 6-8 servings

    Prep Time: 25 minutes
    Cooking Time: 6 hours

    1 lb. ground beef or turkey
    2 – 15-oz. cans tomato sauce
    2 – 15-oz. cans kidney bens or black beans, drained
    1 envelope dry chili seasoning
    15-oz can of water, or more or less 

    1. Brown ground beef or turkey in a non-stick skillet. Drain
    2. Combine all ingredients in the slow cooker.
    3. Cover and cook on Low for 6 hours.

    ** Fix-It and Forget-It – 5 Ingredient Favorites

     

    Work Lunch for Week:      Panera Copycat Autumn Soup and Salad

    Snack:   Snap Peas  and Hummus

    Breakfast:   Broccoli and Cheddar Egg Bake

     

    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 week!!

    Menu Plan Monday: September 5th

    MMenu-Plan-Monday-1

    9/4/16 – 9/18/16

     

    4th – Sunday – Chicken Drumsticks , French Fries, Corn and Beans

    5th – Monday – Best Pork Chops​- Bacon Ranch Pasta Salad

    Marinade: (2 hours)
    1/2 cup water
    1/3 cup Soy Sauce
    1/4 cup Worchestershire Sauce
    1/3 cup EV Olive Oil
    1 heaping tablespoon of chopped garlic
    ’bout 10 Basil leaves chopped into ribbons
    Saturday
    Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

    6th – Tuesday –  SOCCER GAME (Bake Cookies and Bars  for Soccer Dinner)

    7th – Wednesday –  20 Minute Skillet Lasagna – Soccer Dinner

    8th – Thursday – Roast  with Vegetables (Parents Night At North Campus)

    9th – Friday – Hotdogs, Chili and Curly Fries

    10th –Saturday  – Beer in the rear Chicken, Baked Potato and Beans

    11th – Sunday – Stuffed Pesto Chicken  with white bean salad CookSmarts 9/15/16

     

    12th – Monday- Chicken Bacon Ranch Wraps – Fruit

    13th –Tuesday – Soccer Game – Legacy –  Crock Pot Soup

    BEEF BARLEY SOUP

    1 lb ground beef, browned
    6 cups water
    32 ounces canned tomatoes, stewed, crushed or whole
    3 cups sliced carrots
    1 cup diced celery
    1 cup diced potatoes
    1 cup diced onions
    3/4 cup quick-cooking barley
    3 tsp. beef bouillon granules, or 3 beef bouillon cubes
    2 -3 tsp. salt
    ¼ tsp. pepper

    1. Combine all ingredients in slow cooker.
    2. Cover.  Cook on low 8-10 hours or high 4 -5 hours.
    3. Serve with fresh bread and cheese cubes.

    ***FIX IT AND FORGET IT RECIPES for ENTERTAINING

    14th – Wednesday – FPU – Chicken Enchilada Pasta (Skillet Meal)

    15th – Thursday – Soccer Game-  Hamburgers and Tater Tots 

    16th –Friday – Chicken Philly Sandwiches with arugula and plum side salad – CookSmarts 8/22/16

    17th – Saturday – Summer Pasta Soup with pesto / white beans – CookSmarts 9/15/16

    18th – Sunday  – – Baked Teriyaki Chicken, Mac and Cheese and Corn

    Menu Plan Monday: 8/15/16

     

    Menu-Plan-Monday-1

    8/15/16 – 8/27/15

    Monday 15thChicken Salad Sandwiches– Fresh Fruit

    Tuesday 16th – Beef Enchiladas

    Wednesday 17thAsian Chicken Thighs , baked Potato,   Salad

    Thursday 18th –  Teriyaki Shrimp Stir Fry (Cook Smarts)​

    Friday 19th – Crispy Fish Sandwiches with Creamy Sauce (Cook Smarts)

    Saturday 20thChicken and Potatoes with Garlic Parmesan Cream Sauce – Salad

    Sunday 21st – Rib Dinner

     

    Monday 22ndBaked Teriyaki Chicken, Mac and Cheese and Corn

    Tuesday 23rd –  ​Best Pork Chops​- Pasta Salad

    Marinade: (2 hours)
    1/2 cup water
    1/3 cup Soy Sauce
    1/4 cup Worchestershire Sauce
    1/3 cup EV Olive Oil
    1 heaping tablespoon of chopped garlic
    ’bout 10 Basil leaves chopped into ribbons
    Saturday
    Oil the grill with some olive oil, then crank it so it hits like 450-500 degrees. (You don’t have to, but I threw on a cedar plank and got it smoking during this time before I put the chops on) Put the chops on and turn down the grill so it stays around 350 for the rest of the time. Close lid. (On our grill this means turn it down to about half-power for all of the burners) Grill 2 minutes, then turn (not flip, just turn), them a quarter turn and grill 2 more minutes on the same side. Close lid. Then flip and grill 2 minutes, (close lid) and then turn them a quarter turn and grill for 2 more minutes. Close lid… (8 minutes total, 4-minutes each side). Remove to a plate, wrap it all up with foil and let them rest for 5 minutes. There you go.

    Wednesday 24th –  ​French Toast – Scrambled Eggs  ​

    Thursday 25th – ​ Summer Deli Cobb Salad with Creamy with creamy  herb dressing Cook Smarts – 8/1/16​

    Friday 26th – Crunchy Beef and Bean Tacos – Emeals 492 / Salad

    Saturday 27th –  ​ Beef Stroganoff ​

     

    Wishing you a wonderful week!!

    Menu Plan Monday: 5/16/16

    Menu-Plan-Monday-1

    5/16/16 – 5/26/16

    WEEK#1

    Sunday:   Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

    Monday:   Cheesy Goulash

    Tuesday:    Noodle Soup and Grilled Cheese Sandwiches

    Wednesday: Salad – Chicken Salad /Strawberry and Blueberry

    ThursdayAmish Breakfast Casserole and Sausage

    Friday:   Hamburgers and Tots

    Saturday:  Cheesy Ham and Potato Soup/ Salad

    Sunday:  CHICKEN RISOTTO

    2 cups uncooked white rice

    1 (10.75 ounce) can condensed cream

    of mushroom soup

    2 cups chicken broth

    1 cup fresh mushrooms, sliced

    2 tablespoons chopped green bell pepper

    3 tablespoons chopped fresh basil

    1 tablespoon dried minced onion

    1 teaspoon dried oregano

    3 cloves garlic, minced

    1/4 teaspoon ground black pepper

    1/4 cup grated Parmesan cheese

    4 chicken thighs

    3 tablespoons Italian-style dry bread

    crumbs

    2 tablespoons grated Parmesan cheese

    Directions:

    Preheat oven to 325 degrees F (165 degrees C).

    In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

    Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

    Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

    WEEK#2

    Monday: Meatloaf –Mashed Potatoes – Carrots

    Tuesday: Tacos (crockpot)

    TACOS FOR A CROWD (crockpot)
    2-1/2 lbs. lean ground beef
    1 medium onion, chopped
    2 cans (10 oz) stewed tomatoes
    2-3 cans (8 oz) tomato sauce
    2 pkgs. taco mix
    Salt and pepper to taste
    3 dozen taco shells
    Brown meat, drain and add onion. Combine stewed tomatoes, tomato
    sauce, taco mix and salt and pepper in a crockpot. Add meat
    mixture. Cook on high for 1-1/2 hours continue cooking for 2 hours
    on medium or the low setting. Serve with shredded lettuce, diced
    tomatoes, onions, olives, cheese and sour cream on browned shells

    Wednesday:  Tater Tot Casserole

    1 lb ground turkey cooked, seasoned, drained
    2lb bags tater tots
    1 can cream of mushroom
    1 can evaporated milk
    1 can cream of chicken
    Brown meat & place in large cass. dish.
    Cover with tater tots. Mix soup & milk together.
    Pour over top. Bake at 350 for 1 Hour.
    (One of Daddy’s Favorites!) Makes 1- 9”X13” pans

    Add Mixed Veggies to meat before doing rest of recipe

    Thursday:  EASY BEEF ENCHILADAS (What’s For Dinner Site)

    Ingredients
    2 cups cooked, ground beef
    2 10 oz cans Enchilada Sauce
    1 1/2 cups shredded cheese (I use Kraft 2% milk cheddar)
    1 12 ct. pkg. flour tortillas
    Directions
    1. Heat oven to 375 degrees F. Heat chicken, 3/4 cup enchilada sauce, and 1 cup cheese in skillet until warmed through and cheese is melted.
    2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
    3. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese. Bake at 375 for 15-20 minutes.

     

    Wishing you a wonderful week!!

    Discover White Bear Lake: Little Free Libraries of White Bear Lake

    Hello Friends  –

    A new little addition over at my other blog,  Reading in White Bear Lake, is making it’s debut today.  I  love the Little Free  Libraries popping up all over White Bear Lake.  I hope to someday have my very own Little Free Library.   Until, I do hubby and I will be biking to various Little Libraries and leaving one of the books or audiobooks, I have reviewed on Reading in White Bear Lake for others to enjoy. 

    As I continue on my path to own less, I don’t keep books after I read them.   So what better way to share the books or audio books with the community of White Bear Lake!!

    On Saturday, May 7th, I placed an audio book, The Art of Arranging Flowers in the Little Free Library locate by Indulge Salon at 2183 3rd Street in Downtown White Bear Lake. 

    If you read my review of The Art Arranging Flowers  by Lynne Barnard and would like to listen to this audio book, head over to the Little Free Library by Indulge Salon.

    I hope to place more of the books and audio books I have reviewed at various free libraries around White Bear Lake.   Not many of the Free Libraries are actually on the Little Free Library website map.  If you know of a location of a free library around White Bear Lake, please let me know.

    MY REQUEST TO YOU:   If you take this audiobook from this free library,  please leave a comment on this post so others know it has been picked up.   Once you have enjoyed the audiobook, please leave another message of the Free Little Library location you have place it in after listening to it, so the next person can locate it.    Please leave the sticker on audiobook with the URL, readinginwbl.org.   

    I look forward to seeing who enjoys the books and gets to visit White Bear Lake, our beautiful community.

     

    Paul and I rode our bikes by White Bear Lake, it was great to see the boats returning to the lake.

    We heading back home after a stop at Ramsey County Beach.   What a beautiful day we enjoyed!!

     

    Happy Reading,

    Menu Plan Monday: May 1, 2016

    Menu-Plan-Monday-1

    4/30/16  – 5/15/16

    It has been while since we have menu planned.  April was our challenge month – we tried to use up as much food in our home as possible.  We also had a large party for my father-in-law’s 90th birthday, so needed a lot of fridge room.   I also went out of town for 4 days and hubby was on his own for feeding the family.

    hungry

    This might be the picture hubby sent me of the nutritious meal he made while I was out of town.   So needless to say, I  am back to meal planning.  Lots of veggies on the menu plan for the next two weeks!

     

    WEEK #1

    Saturday – Rotisserie Chicken

    Sunday, 1 – (Lakeshore Players) – Turkey Focaccia Club,  Bean Salad, Fruit Salad and Dessert

    Monday , 2nd – Cheesy Stuffed Zucchini (Fresh HP 4/22/16)

    Tuesday, 3rd  –Broccoli Quinoa Bake  (Fresh HP 4/22/16)

    Wednesday,  4th  – (MacPhail Center) –  Mom’s Mac and Cheese – Chicken Sausage

    MOM’S MACARONI AND CHEESE

    1-1/2 cups uncooked elbow macaroni

    5 tablespoons butter or margarine, divided

    3 tablespoons all-purpose flour

    1-1/2 cups milk

    1 cup (4 ounces) shredded cheddar cheese

    2 ounces process American cheese, cubed

    ½ teaspoon salt

    ¼ teaspoon pepper

    2 tablespoons dry bread crumbs

    Cook macaroni according to package directions; drain.  Place in greased

    1-1/2 qt. baking dish; set aside.  In a saucepan, melt 4 tablespoons of

    butter over medium heat.  Stir in flour until smooth.  Gradually add

    milk; bring to a boil.  Cook and stir for 2 minutes; reduce heat.  Stir

    in cheese, salt and pepper until cheese is melted.  Pour over macaroni;

    mix well.  Melt the remaining butter; add the breadcrumbs.  Sprinkle

    over casserole.  Bake, uncovered, at 375 degrees for 30 minutes. 

    Yield : 6 Servings

    Thursday, 5th –(Working Late) –

    RAVIOLI CASSEROLE

    -Double package of ravioli from Costco, any kind.  We love the spinach and cheese. 

    For those of you without a Costco, a double package contains 2 lbs of ravioli.

    -One jar of your favorite marinara or spaghetti sauce.  I use a box of Pomi marinara with a splash of red wine and fresh herbs or garlic I might have one hand.

    -Mozzarella and Parmesan cheeses, enough to cover the top of a 9 x 13 pan.

    Boil the ravioli until al dente.  Spread it all out in a 9 x 13 pan, cover with sauce, and sprinkle with cheeses.  Heat through at about 350 degrees until cheese is thoroughly melted.

    Friday, 6th –  BBQ Pork Sandwiches, Coleslaw and Chips

    BARBECUED PORK

    Makes 8 servings

    2 lbs. boneless pork top loin
    1 cup chopped onion
    3/4 cup diet soda
    3/4 cups barbecue sauce

    Combine all ingredients in a crockpot.  Cook covered on high for 5-6 hours or until meat is very tender.  Drain and slice or shred pork.  Serve it on wheat buns. 

    Saturday, 7th-  Chicken Noodle Soup

    Sunday, 8th –  Rotisserie Chicken X 2 – Brussels Sprouts and Potatoes (Fresh HP 3/25/16)

    WEEK #2

    Monday, 9th – (Paul’s Surgery) –

    CHICKEN RISOTTO

    Ingredients:

    2 cups uncooked white rice

    1 (10.75 ounce) can condensed cream

    of mushroom soup

    2 cups chicken broth

    1 cup fresh mushrooms, sliced

    2 tablespoons chopped green bell pepper

    3 tablespoons chopped fresh basil

    1 tablespoon dried minced onion

    1 teaspoon dried oregano

    3 cloves garlic, minced

    1/4 teaspoon ground black pepper

    1/4 cup grated Parmesan cheese

    4 chicken thighs

    3 tablespoons Italian-style dry bread

    crumbs

    2 tablespoons grated Parmesan cheese

    Directions:

    1.

    Preheat oven to 325 degrees F (165 degrees C).

    2.

    In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.

    3.

    Pour this mixture into a 9×13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

    4.

    Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

    Tuesday, 10th –(Soccer Practice 6:00) Chicken Pot Stew (Fresh HP 3/25/16) – Rhubarb Pudding Cake

    Wednesday, 11th – Spring Time Salad (Fresh HP 3/25/16)

    Thursday, 12th  – (Soccer Game Chippewa Falls, WI 7:30) Almond Crusted Tilapia – Asparagus Quinoa   (Fresh HP 4/29/16)

    Friday,13th –Tournament – Minestrone (Fresh HP 4/29/16)

    Saturday, 14th  – Tournament /MN United Game – Beef Stroganoff – Roasted Potatoes  (Fresh HP 4/29/16)

    Sunday, 15th – Tournament – Chopped Asian Salad  (Fresh HP 4/29/16)

    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 week!!

    Week #9: Carve Out Time For Yourself – 52 Weeks to a Healthier and Happier You

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    “I restore myself when I’m alone.” – Marilyn Monroe

    Welcome!!    I am spending the next year working my way through 52 Small Changes:One year to a Happier,  Healthier You by Brett Blumenthal.   We all have different challenges in our life, but join me in continuing to move forward to a healthier and happier life.  We will all make it to the end in our own time and will be  happier and healthier for it.  I am 9 weeks into my journey to become healthier and happier.   I am glad you have joined me and I hope you are seeing positive changes. We all have different challenges in our life, but join me in continuing to move forward.  We will all make it to the end in our own time and will be  happier and healthier for it.

    This Week’s Change:  Carve out  a minimum of half an hour for yourself each day. 

    This week I want you to dedicate time to work on your goals, meet your personal needs and explore aspirations. I am a full time caregiver and social worker, so I know how hard it is to carve out time to be alone, but it is so important.  I actually have been working on this for about a month.   My life is so full of “have to dos”, that I was never find time for my want to do.   So many aspirations put on the back burning until I have time, which never occurs.  This includes blogging, reading, reviewing books, writing and this 52 week challenge. When I have those rare moments that I have time alone, my outlook changed  – I feel restored. 

    How to find the time?  That was the question I have been asking myself for years.  If I stayed up late, I was never alone as my hubby would also be up with me.   Getting up early…..so not my thing!  I have struggled with mornings for years.  My mom worked nights while I was growing up.  When I was little my brothers would keep me up late so I would sleep late the next day.  This allowed my mom to get a few hours of sleep after work.   As an adult, I  struggled every morning to get out of the bed and rush to get everything done to get to work.   Rushing to get kids to school, fighting over who showers next , etc.   I have lived that way for nearly 40 years.  

    I found a book called  Early To Rise by Andy Traub and my life slowly has begun to change.   A lot hat has changed is my attitude.  I look forward to quiet mornings alone reading and reflecting.  I am finding a few minutes for my want to dos.   I plan my day and feel so much more prepared for the day when I get to work.  Time alone helps me to better manage my stress. Being able to manage daily stress makes a huge difference in my day.  Being a full-time social worker helping people during the day and in the evening I am a caretaker of my family  including my nearly 90 year old father in law.  It is easy to lose yourself in caring for others.  Someone always needs something and then you fall into bed, literally.    Now instead of hoping I will have energy at the end of the day, I give my first hour of the day to myself!

    5AM

    My Current Habit:  Most mornings I am awake around 5:00AM – I start the water for my coffee and let the dogs outside.  I grab my coffee, my devotional, the book I am currently reading and curl with in my favorite chair with the littlest puppy.  I am finally finding time to read review books once again.  I am still working on finding the time to write book reviews and blog more Smile    I am a work in progress!  For accountability, I post each morning onto the 5:00am club page on Facebook to check in that I am awake!

    Changes I would like to make: I am trying to add fitness to my morning routine.  I would like to be on the treadmill a minimum of 15 minutes each morning.  This is definitely is a habit I hope will be mastered.

    Last Week’s Change: Add more veggies to your daily intake. 

    How did you do last week??   I am trying to make different veggies for the family so we don’t get bored with the meals.  This week we tried a endive and persimmons salad, which was  a new vegetable and fruit for us.  I also found I really enjoy roasted squash in my salad  at lunch.  . 


    What worked for you?   Menu planning and finding recipes for more vegetables through my subscription to TheFresh20.com    I do post our menu every two week on the blog, Living in White Bear Lake.   I have all the ingredients for those meals in my home. 

    Stop by for the next change and share your progress.  Since I am not always consistent with my weekly postings, subscribe to the blog and never miss a week of this “52 Weeks to Healthier and Happier You” series! 

    Previous Changes:

    1.   Hydrate with water.
    2.   Get 7 – 8 Hours of Sleep
    3.   Get Routine Activity Every Day
    4.   Keep a Food Journal
    5.  Develop an Optimistic Outlook
    6.  Multivitamin Daily
    7.  Keep Allergens Out of Your Home

    8.  4 to 6 Servings of Vegetables a Day

    9.  Carve Out Time for Yourself