MAY 2010 Meal Plan

Since I'm SO behind, I figured I'd just set it up for the month.

SAT 1: Barbecued chicken, roasted potatoes

SUN 2: out to dinner!

MON 3: Teriyaki pork, brown rice

TUES 4: Arroz con pollo (that one didn't work out well. Very soupy. Tasty, but I wasn't after garlic-and-tomato flavored rice pudding.)

WED 5: Tacos, mac & cheese

THURS 6: Spaghetti

FRI 7: Visited cousins

SAT 8: First Communion Party for my niece

SUN 9: we had a big (and late) lunch so we just had pasta marinara and "Olive Garden" breadsticks

MON 10: Cheesy garlic chicken, spinach, wild rice

TUES 11: Barb's Skillet Beef Stroganoff; this was REALLY good and REALLY easy!

WED 12: Cheesesteaks

THURS 13: Spaghetti

FRI 14: Pizza (emergency dinner; kitchen sink has a big leak, I had a tough day, and I wasn't up to improvising!)

SAT 15: Barbecued chicken, chicken-flavored noodles (Knorr mix), corn

SUN 16: Mexican steak on the grill, baked potatoes, broccoli

MON 17: UB's onion chicken

TUES 18: hamburgers

WED 19: spaghetti, since we're not having it Thursday

THURS 20: Big Brother and I are going to his senior awards banquet; everyone else is having tacos

FRI 21: Cub Scout picnic

SAT 22: Grilled chicken, Olive Garden breadsticks, salad

SUN 23: Chili

MON 24: Balsamic chicken with onions

TUES 25: Spaghetti

WED 26: Pot roast

THURS 27: Fast food on the run

FRI 28: Spanish Garlic Shrimp, rice

SAT 29: Country-style ribs with barbecue sauce in the slow cooker

SUN 30: Barb's beef stroganoff; this time I forgot to add the sour cream and lemon juice but this was JUST as delicious without it. I think my kids preferred it this way.

MON 31: Grilled steak, orzo

Homemade Pizza Lunchables

Makes 32 mini pizzas.

BREAD:
yeast 2 tbl
water 3 cups
flour 8 ½ cups
butter, softened 4 tbl
sugar 4 tbl
salt 2 tbl


Proof yeast in ¼ cup of the water in mixer bowl for 5 minutes. Add flour, butter, sugar, salt and remaining water. Mix with paddle attachment until slightly sticky dough forms (5 minutes).

Knead 3 minutes. Divide into pieces and, with oiled hands, shape into balls. Then roll out on a floured surface. Place on ungreased cookie sheets and bake at 375 for about 10 minutes.

LUNCHABLE:

Pack 3 mini pizzas along with small containers of your favorite spaghetti sauce and shredded mozzarella cheese. Don't forget a paper plate and a spoon.

So much cheaper--and healthier--than the commercial version. And with reusable containers, it's greener as well.

Roasted Potatoes, inspired by Cindy

The original recipe for these potatoes is on the MomsMenu with Cindy blog.

I made a few changes to the recipe, partly because of personal tastes (some people in this house are anti-Parmesan; others are anti-onion), partly because of what I had in the house, and partly because I was cooking in a roaster oven.

So here it is, as I made them. They were good! Definitely a keeper!

1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into wedges or cubes (I didn't weigh the potatoes; I used 3 small ones and 4 big ones to serve 4 people).
1 tablespoon olive oil
1/8 teaspoon coarsely ground pepper
1/8 tsp crushed red pepper flakes
1 tsp thyme
1 tsp tarragon
1 tsp rosemary
1 tsp kosher salt

Heat the 4- to 6-qt. roaster oven to 400 degrees F.

Put the potatoes in a mixing bowl and add remaining ingredients. Toss to coat potatoes.

Spread in preheated roaster oven. Bake, stirring several times, until potatoes are tender and brown, 35 to 40 minutes.