Wednesday, May 12, 2010

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.

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.


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.

Saturday, May 01, 2010

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.


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