I was pretty impressed with myself for showing restraint this afternoon. My daughter called after school and said she needed a ride home, as her field hockey game was canceled. Then she wanted to know if she could visit a friend. This meant that she wouldn't be home for dinner--a dinner that she had requested this morning and that I had rearranged the menu plan to accommodate. (GRRRR!)
Fortunately I hadn't yet done any cooking, just defrosting. I figured I'd refrigerate those ingredients for later this week, and shuffle around my menu plan.
Also fortunately, the ham steak that was on sale at Shop Rite today and that I had a great coupon for turned out to be a very small slice of ham steak. It'll feed 1 1/2 people (or my husband and younger son). They can have that tonight. I have some leftovers I'll be happy to eat.
The moral of this story is: always write your menu plan in pencil! You never know when someone's going to make you shuffle it!
Monday, September 27, 2010
Sunday, September 26, 2010
Pumpkin Spice Syrup
I love Pumpkin Spice Lattes but I don't love paying over $4 for a beverage. I'd tried a few recipes in recent weeks but it wasn't quite "it." So I thought I'd make some of this syrup.
I had more pumpkin in the fridge (from those recent experiments) than this recipe required so I figured I'd double it and use up that pumpkin. I adjusted the spice a little as well. So here's how it worked out:
PUMPKIN SPICE SYRUP
2 1/2 cups water
2 1/2 cups sugar
3 Tbsp cinnamon
1/2 tsp cloves
1 tsp ginger
1 tsp nutmeg
1/4 cup pumpkin puree
Stir water and sugar in a saucepan over low heat until sugar dissolves. Add spices and pumpkin and simmer 6 to 8 minutes, stirring occasionally. (A whisk is a good tool for this job!) Allow to cool. Pour into jars and keep refrigerated until ready to use. Makes about 4 cups syrup--enough to share!
To make my "latte" I make 2 cups (coffeemaker measure, which is not actual cups) of coffee using 2 1/2 measures of ground coffee. I warm up 1/2 cup milk in the microwave for 45 seconds and then use my frother to foam it up. Then I add some pumpkin syrup (about 2 TBL), pour in some of the milk, then the coffee, then the frothy part of the milk. That makes enough to fill my favorite travel mug--and there's even room for whipped cream, if I happened to have any, which unfortunately I did not today.
Delicious! And WAY cheaper than that expensive coffeehouse chain's (or even Dunkin' Donuts, who makes a mean pumpkin latte for about $3.)
NOTE: This tasted good, but I found that it wound up separating over time, especially in the fridge. So, on to a new recipe!
Menu Plan for September 16-22, 2010
Thurs 16: Spaghetti and meatballs
Fri 17: Salmon burgers
Sat 18: "Fend for yourself" night. I had Polish Gnocchi.
Sun 19: Chicken on the grill
Mon 20: Nachos, salad
Tues 21: Pasta party for the Freshman Field Hockey team. I served spaghetti and meatballs, ziti, baked ziti with cheese and beef, Italian bread, salad, brownies and banana bread.
Wed 22: Beef paysanne (made with leftover pot roast--whoa, this was the best paysanne yet--even better than when we make it with leftover filet mignon!) over noodles
Fri 17: Salmon burgers
Sat 18: "Fend for yourself" night. I had Polish Gnocchi.
Sun 19: Chicken on the grill
Mon 20: Nachos, salad
Tues 21: Pasta party for the Freshman Field Hockey team. I served spaghetti and meatballs, ziti, baked ziti with cheese and beef, Italian bread, salad, brownies and banana bread.
Wed 22: Beef paysanne (made with leftover pot roast--whoa, this was the best paysanne yet--even better than when we make it with leftover filet mignon!) over noodles
Sunday, September 19, 2010
Honey Garlic Chicken
The original recipe, from Family Circle magazine, calls for chicken thighs. This would work well with any bone-in, skin-on chicken; just adjust the cooking time accordingly.
6 chicken thighs
1/3 cup honey
3 garlic cloves, minced
1 tsp thyme
1 tsp rosemary
salt and pepper
Preheat oven to 400. Line a baking sheet with foil. Sprinkle chicken with salt and pepper and place on baking sheet. Mix honey, garlic, thyme and rosemary. Brush some of the honey mixture on chicken. Bake 40 minutes, basting every 10 minutes with more of the honey mixture.
6 chicken thighs
1/3 cup honey
3 garlic cloves, minced
1 tsp thyme
1 tsp rosemary
salt and pepper
Preheat oven to 400. Line a baking sheet with foil. Sprinkle chicken with salt and pepper and place on baking sheet. Mix honey, garlic, thyme and rosemary. Brush some of the honey mixture on chicken. Bake 40 minutes, basting every 10 minutes with more of the honey mixture.
Saturday, September 18, 2010
Comfort food: Polish Gnocchi
I miss one of the Polish dishes that used to be served at our parish carnival: kluski. This was not proper kluski, but instead a way to use up lots of leftovers from other dishes. It included any pierogi that didn't make the cut (that is, the ones that broke in the pot). Those would be scooped out and dumped into a pan where someone would chop them into bite-sized pieces. I had that job a few times, and all that chopping really is an upper-arm workout. It was worth it, though.
The chopped pierogi were then fried with plenty of butter, chopped onions, and the pieces of cabbage that were too small to be made into golabki (stuffed cabbage).
Not having easy access to broken pierogi, I figured that gnocchi might do the trick. It worked great.
1 package gnocchi (fresh or frozen)
1 TBL butter per serving, based on serving size on package
1/2 small to medium onion, chopped fine
dried parsley, salt and pepper
1/2 cup shredded cheese (Romano, Parmesan, or Cheddar, depending on the flavor you're after)
Cook gnocchi as directed on package and drain.
Saute onion in butter. When onion is soft, add gnocchi to the pan and cook a few minutes until everything is well mixed. Season with parsley, salt and pepper to taste. It's even better if you cook it long enough for it to start to brown. Serve to plates or bowls and top with shredded cheese.
The chopped pierogi were then fried with plenty of butter, chopped onions, and the pieces of cabbage that were too small to be made into golabki (stuffed cabbage).
1 package gnocchi (fresh or frozen)
1 TBL butter per serving, based on serving size on package
1/2 small to medium onion, chopped fine
dried parsley, salt and pepper
1/2 cup shredded cheese (Romano, Parmesan, or Cheddar, depending on the flavor you're after)
Cook gnocchi as directed on package and drain.
Saute onion in butter. When onion is soft, add gnocchi to the pan and cook a few minutes until everything is well mixed. Season with parsley, salt and pepper to taste. It's even better if you cook it long enough for it to start to brown. Serve to plates or bowls and top with shredded cheese.
Wednesday, September 15, 2010
Menu Plan for September 9-15, 2010
Thurs 9: Spaghetti and meatballs. I made a big batch, enough for 9 more dinners! I love having spaghetti sauce in the freezer, ready when I need it.
Fri 10: takeout pizza
Sat 11: Honey Garlic Chicken thighs (recipe soon! This was a keeper!)
Sun 12: dinner out in honor of TheDad's birthday
Mon 13: Roast chicken, garlic roasted potatoes, skillet brussels sprouts
Tues 14: Cheesy garlic chicken, rice, green beans
Wed 15: Pot roast in the slow cooker
Fri 10: takeout pizza
Sat 11: Honey Garlic Chicken thighs (recipe soon! This was a keeper!)
Sun 12: dinner out in honor of TheDad's birthday
Mon 13: Roast chicken, garlic roasted potatoes, skillet brussels sprouts
Tues 14: Cheesy garlic chicken, rice, green beans
Wed 15: Pot roast in the slow cooker
Sunday, September 12, 2010
Extra-Frugal Couponing
Here's my tip for extra-frugal couponing:
Save those single-sided notices & newsletters that your kids bring home from school (provided they're not too crumpled to work in your printer.) Load them into your printer so the printing will be on the back side of the paper. Use this paper to print those Internet Printable coupons!
Save those single-sided notices & newsletters that your kids bring home from school (provided they're not too crumpled to work in your printer.) Load them into your printer so the printing will be on the back side of the paper. Use this paper to print those Internet Printable coupons!
Wednesday, September 08, 2010
Menu Plan for September 1 - 8, 2010
Wed 1: Chicken Marsala, rice, broccoli
Thurs 2: Spaghetti with meatballs
Fri 3: Pizza rolls (new recipe--we weren't too crazy for these; my kids all said my regular recipe is better)
Sat 4: Barbecued chicken, orzo, mixed vegetables
Sun 5: picnic at a friend's house
Mon 6: went to Oktoberfest in Philly. Potato pancakes!!
Tues 7: Taco Skillet Dinner Kit style, salad
Wed 8: Slow-Cooker Pork Chops, rice, broccoli
Thurs 2: Spaghetti with meatballs
Fri 3: Pizza rolls (new recipe--we weren't too crazy for these; my kids all said my regular recipe is better)
Sat 4: Barbecued chicken, orzo, mixed vegetables
Sun 5: picnic at a friend's house
Mon 6: went to Oktoberfest in Philly. Potato pancakes!!
Tues 7: Taco Skillet Dinner Kit style, salad
Wed 8: Slow-Cooker Pork Chops, rice, broccoli
Survival Dinner: Slow-Cooker Pork Chops
This meal is great for days like today. I have to pick up my daughter from her sports practice sometime after 6, then get dinner on the table, eat, and return to her school for a 7:00 parents' meeting.
I am thankful for my rice cooker (it's filled and ready. When I leave to pick her up, I'll turn it on) and for microwave "steam-in-the-bag" broccoli. Those things, and my slow cooker, will allow me to get dinner on the table quickly tonight!
Slow-Cooker Pork Chops
4 boneless pork chops
2 cups barbecue sauce
2 tbl olive oil
Oil a skillet or griddle and brown the pork chops on the outside. Do not cook them all the way through--they'll finish in the slow cooker.
Spread a little of the barbecue sauce over the bottom of the slow-cooker crock. Place pork chops on top. If they overlap, make sure there's some sauce in between the pork chops. Pour the rest of the barbecue sauce over the pork chops.
Cover and cook 1 hour on high, then switch to low for 3 hours.
I am thankful for my rice cooker (it's filled and ready. When I leave to pick her up, I'll turn it on) and for microwave "steam-in-the-bag" broccoli. Those things, and my slow cooker, will allow me to get dinner on the table quickly tonight!
Slow-Cooker Pork Chops
4 boneless pork chops
2 cups barbecue sauce
2 tbl olive oil
Oil a skillet or griddle and brown the pork chops on the outside. Do not cook them all the way through--they'll finish in the slow cooker.
Spread a little of the barbecue sauce over the bottom of the slow-cooker crock. Place pork chops on top. If they overlap, make sure there's some sauce in between the pork chops. Pour the rest of the barbecue sauce over the pork chops.
Cover and cook 1 hour on high, then switch to low for 3 hours.
Sunday, August 29, 2010
Supermarket Hint
Tonight at Shop-Rite I discovered why it's a good idea to save that little printout you get when you use the "Dexter Deli" machine to order cold cuts.
There was a coupon in this week's circular for Shop-Rite American cheese, making it $2.98 a pound (a $1.01 saving). I needed some American cheese, since we're having a picnic tomorrow evening for the Cub Scout leaders and their families to kick off the new year. So I ordered a pound of American from the deli computer.
When I picked up the cheese, I noticed that they had marked "out" next to the roast beef I had also ordered (it was also on sale this week). I looked around for a trash can to throw away my little printout, since I had matched up the order numbers, but I didn't find one, so I put it in my pocket and headed to the checkout counter.
The cashier rang up the cheese, but the coupon I handed her didn't work. She asked me to unpack the cheese from my bag so she could check it--and then she told me that it was the wrong cheese and I couldn't get the coupon price. I then pulled out my receipt, showed her that the orders matched, and the manager said that I should pay the sale price since it was not my error. (The manager then headed over to the deli counter, where I imagine the person manning the slicer would hear about it.)
I just checked--that was $6.49-a-pound cheese they gave me by mistake. UNfortunately, it was "slender" cheese which probably means it doesn't taste or melt quite the same as regular cheese does. But that's what I have; I'm not going back to the store tomorrow; we're eating it on the burgers tomorrow.
And here's my coupon brag of the day: spent $116.50; saved a total of $101.52 in sales, coupons, and Cellfire coupons. Woot!
There was a coupon in this week's circular for Shop-Rite American cheese, making it $2.98 a pound (a $1.01 saving). I needed some American cheese, since we're having a picnic tomorrow evening for the Cub Scout leaders and their families to kick off the new year. So I ordered a pound of American from the deli computer.
When I picked up the cheese, I noticed that they had marked "out" next to the roast beef I had also ordered (it was also on sale this week). I looked around for a trash can to throw away my little printout, since I had matched up the order numbers, but I didn't find one, so I put it in my pocket and headed to the checkout counter.
The cashier rang up the cheese, but the coupon I handed her didn't work. She asked me to unpack the cheese from my bag so she could check it--and then she told me that it was the wrong cheese and I couldn't get the coupon price. I then pulled out my receipt, showed her that the orders matched, and the manager said that I should pay the sale price since it was not my error. (The manager then headed over to the deli counter, where I imagine the person manning the slicer would hear about it.)
I just checked--that was $6.49-a-pound cheese they gave me by mistake. UNfortunately, it was "slender" cheese which probably means it doesn't taste or melt quite the same as regular cheese does. But that's what I have; I'm not going back to the store tomorrow; we're eating it on the burgers tomorrow.
And here's my coupon brag of the day: spent $116.50; saved a total of $101.52 in sales, coupons, and Cellfire coupons. Woot!
Wednesday, August 18, 2010
Friday, August 06, 2010
Sweet & Spicy Citrus Fish Fillets
This is "what's for dinner" tonight and it was SO delicious--and very easy. Middle Sister didn't even notice the soy sauce.
source: Cooking Light magazine, August 2010 (slightly modified)
5 (6-ounce) tilapia fillets (or flounder, sole or other white fish)
Olive oil for the pan
juice and zest of 1 orange
juice and zest of 1 lime
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons soy sauce
1/2 teaspoon ground cumin OR ginger (pick only one)
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 tbl minced garlic
Arrange fish in a single layer in a 9X13 glass baking pan brushed with olive oil. Combine remaining ingredients; pour over fish. Let stand 15 minutes.
Preheat oven to 425.
Bake 15 minutes or until done. Drizzle sauce over fish.
NOTE: depending on the thickness of the fish, baking time will need to be adjusted.
5 (6-ounce) tilapia fillets (or flounder, sole or other white fish)
Olive oil for the pan
juice and zest of 1 orange
juice and zest of 1 lime
1 tablespoon brown sugar
1 tablespoon olive oil
2 teaspoons soy sauce
1/2 teaspoon ground cumin OR ginger (pick only one)
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 tbl minced garlic
Arrange fish in a single layer in a 9X13 glass baking pan brushed with olive oil. Combine remaining ingredients; pour over fish. Let stand 15 minutes.
Preheat oven to 425.
Bake 15 minutes or until done. Drizzle sauce over fish.
NOTE: depending on the thickness of the fish, baking time will need to be adjusted.
Tuesday, August 03, 2010
Kitchen Confidential
Tonight for dinner I'm making Barbara's recipe for Italian Roast Beef Sandwiches. I browned the meat in a heavy pan on the stovetop and then transferred it and the broth and onions to my crockpot and cooked on high for 3 hours. I skipped the green peppers because my people are just not so fond of those.
I was doing just fine until I grabbed the cutting board and the meat fork so I could take the roast out to settle before slicing it. The fork's handle bent, dropping the roast back into the crockpot full of spicy au jus, which flew all over the wall behind the crockpot and ran down to the floor.
I sorted that out and cleaned up the mess, then sliced the roast and prepared to return it to the crockpot. As soon as all the meat was in there and the lid was on it, I went to pick up the cutting board so I could put it in the dishwasher, and it tipped over, pouring all the accumulated juice and little scraps down my shins, onto my shoes and socks, and onto the floor.
Good thing mopping day is tomorrow.
This recipe had better be good for all the trouble it has been today!
UPDATE: And the verdict is in...it's fabulous. Definitely a keeper. Wish I could say the same for my kitchen fork.
I was doing just fine until I grabbed the cutting board and the meat fork so I could take the roast out to settle before slicing it. The fork's handle bent, dropping the roast back into the crockpot full of spicy au jus, which flew all over the wall behind the crockpot and ran down to the floor.
I sorted that out and cleaned up the mess, then sliced the roast and prepared to return it to the crockpot. As soon as all the meat was in there and the lid was on it, I went to pick up the cutting board so I could put it in the dishwasher, and it tipped over, pouring all the accumulated juice and little scraps down my shins, onto my shoes and socks, and onto the floor.
Good thing mopping day is tomorrow.
This recipe had better be good for all the trouble it has been today!
UPDATE: And the verdict is in...it's fabulous. Definitely a keeper. Wish I could say the same for my kitchen fork.
Thursday, July 22, 2010
Penne Vesuviana
This recipe is loosely based on Amanda's Farfalle alla Vesuviana.
1 pound penne or mini penne pasta, cooked al dente (reserve 1 cup pasta water)
3 TBL olive oil
2 tsp minced garlic
4 cups crushed tomatoes (if they're fresh) or 1 28-oz can crushed tomatoes
2 tsp capers, drained
1/3 cup Italian green olives, pitted and chopped
1/4 tsp each oregano and basil
1/8 tsp crushed red pepper
1 tbl dried parsley flakes or 2 tbl fresh Italian flat-leaf parsley
grated Parmesan or Romano cheese for topping
Saute garlic in the olive oil until softened. Add tomatoes, capers, olives, and seasonings, except parsley and cheese. Simmer until the pasta is done. Add pasta water a little at a time if needed to moisten the tomato sauce.
Toss the sauce mixture with the pasta and parsley. Top with grated cheese before serving.
1 pound penne or mini penne pasta, cooked al dente (reserve 1 cup pasta water)
3 TBL olive oil
2 tsp minced garlic
4 cups crushed tomatoes (if they're fresh) or 1 28-oz can crushed tomatoes
2 tsp capers, drained
1/3 cup Italian green olives, pitted and chopped
1/4 tsp each oregano and basil
1/8 tsp crushed red pepper
1 tbl dried parsley flakes or 2 tbl fresh Italian flat-leaf parsley
grated Parmesan or Romano cheese for topping
Saute garlic in the olive oil until softened. Add tomatoes, capers, olives, and seasonings, except parsley and cheese. Simmer until the pasta is done. Add pasta water a little at a time if needed to moisten the tomato sauce.
Toss the sauce mixture with the pasta and parsley. Top with grated cheese before serving.
Friday, July 09, 2010
July 2010 Menu
Thurs 1: visited my parents
Fri 2: pizza
Sat 3: Barbecued chicken, corn on the cob, salad
Sun 4: Mexican steak, burgers & hot dogs on the grill, Dr. Pepper baked beans, salad, fresh vegetables for dipping
Mon 5: burgers, hot dogs on the grill
Tues 6: Spanish Pan Roast from Cooking Light magazine (I left out the chorizo). Made it in a 12-qt roaster oven. Delicious!
Wed 7:
Thurs 8: Spaghetti and meatballs
Fri 9: Tilapia with Mandarin Oranges& Honey in the slow cooker
Fri 2: pizza
Sat 3: Barbecued chicken, corn on the cob, salad
Sun 4: Mexican steak, burgers & hot dogs on the grill, Dr. Pepper baked beans, salad, fresh vegetables for dipping
Mon 5: burgers, hot dogs on the grill
Tues 6: Spanish Pan Roast from Cooking Light magazine (I left out the chorizo). Made it in a 12-qt roaster oven. Delicious!
Wed 7:
Thurs 8: Spaghetti and meatballs
Fri 9: Tilapia with Mandarin Oranges& Honey in the slow cooker
Sunday, July 04, 2010
Garlic Caesar Chicken
4 boneless skinless chicken breasts, cut in 1-inch cubes
1/4 cup Caesar salad dressing
4 TBL minced garlic
3/4 cup chicken broth
Mix salad dressing, garlic and broth in large skillet. Add chicken chunks, bring to a boil. Turn down to a simmer and cover. Cook 10 minutes.
Serve with mini farfalle noodles and peas (it's really good if you mix that all together)
1/4 cup Caesar salad dressing
4 TBL minced garlic
3/4 cup chicken broth
Mix salad dressing, garlic and broth in large skillet. Add chicken chunks, bring to a boil. Turn down to a simmer and cover. Cook 10 minutes.
Serve with mini farfalle noodles and peas (it's really good if you mix that all together)
Welsh Cakes
I first enjoyed Welsh Cakes when I was a college student in Scranton, PA. You could buy bags of these in the local convenience store. But they're even better when they're homemade and warm from the griddle. And you don't have to turn on the oven and heat up the house!
The taste is kind of like a scone, but with a slightly different texture. These can be made in 20 minutes, start to finish.
2 1/3 cup flour
1 tsp baking powder
1/4 tsp nutmeg or mace (mace has a milder flavor)
1/8 tsp salt
1 stick butter
7/8 cup sugar
1/2 cup raisins
2 eggs, beaten
1/4 cup milk (more if needed but don't be too quick to add this)
Stir together flour, baking powder, nutmeg/mace and salt. Add butter and mix like pie dough. Add sugar and raisins. Add eggs and milk and mix until a stiff dough is formed. Roll or pat to 1/4 inch thick and cut into rounds. Cook on greased griddle for about 3 minutes per side.
This makes about 21 cakes, if you reshape the dough scraps until you completely run out!
The taste is kind of like a scone, but with a slightly different texture. These can be made in 20 minutes, start to finish.
2 1/3 cup flour
1 tsp baking powder
1/4 tsp nutmeg or mace (mace has a milder flavor)
1/8 tsp salt
1 stick butter
7/8 cup sugar
1/2 cup raisins
2 eggs, beaten
1/4 cup milk (more if needed but don't be too quick to add this)
Stir together flour, baking powder, nutmeg/mace and salt. Add butter and mix like pie dough. Add sugar and raisins. Add eggs and milk and mix until a stiff dough is formed. Roll or pat to 1/4 inch thick and cut into rounds. Cook on greased griddle for about 3 minutes per side.
This makes about 21 cakes, if you reshape the dough scraps until you completely run out!
Sunday, June 06, 2010
JUNE 2010 menu plan
I like filling it in as the month goes on, especially when I get such a late start! I did make the plan on paper, though let's just say it's a good thing I plan in pencil!
TUES 1: Fajitas (using leftover steak), corn, rice
WED 2: Pizza
THURS 3: Spaghetti
FRI 4: Shrimp fried rice. Easiest ever, no recipe needed! I used precooked shrimp, cooked rice, and a bag of "steam in the bag" frozen vegetables that I cooked 1 minute less than normal time. Sauteed a little garlic, added rice, then a splash of soy sauce, added shrimp and vegetables, mixed up, stirred in a dash of sesame oil and it was dinner!
SAT 5: Grilled chicken, corn, wild rice
SUN 6: either French toast or hot turkey sandwiches, depending on who's eating here. Everyone is off in 5 different directions.
MON 7: Hawaiian chicken, jasmine rice, green beans
TUES 8: Taco skillet
WED 9: Chicken divan
THURS 10: Spaghetti with sausage
FRI 11: Baked flounder
SAT 12: Picnic
SUN 13: Luau chicken
MON 14: Enchilada stack
TUES 15: Pork chops with lemon-garlic marinade, Alfredo noodles
WED 16: Beef paysanne, noodles
THURS 17: Spaghetti
FRI 18: pizza
SAT 19: Party (that's a post in itself!)
SUN 20: Father's Day--we went to Outback Steakhouse
MON 21: party leftovers
TUES 22: Chicken piccata, salted skillet potatoes
WED 23; tacos
THURS 24: spaghetti
FRI 25: pizza
SAT 26: tilapia
SUN 27: Caesar garlic chicken
MON 28: Beef stroganoff skillet
TUES 29: Clearly a 5-star meal; I never wrote down what it would be and I cannot remember at all!
WED 30: Chicken crescent casserole
TUES 1: Fajitas (using leftover steak), corn, rice
WED 2: Pizza
THURS 3: Spaghetti
FRI 4: Shrimp fried rice. Easiest ever, no recipe needed! I used precooked shrimp, cooked rice, and a bag of "steam in the bag" frozen vegetables that I cooked 1 minute less than normal time. Sauteed a little garlic, added rice, then a splash of soy sauce, added shrimp and vegetables, mixed up, stirred in a dash of sesame oil and it was dinner!
SAT 5: Grilled chicken, corn, wild rice
SUN 6: either French toast or hot turkey sandwiches, depending on who's eating here. Everyone is off in 5 different directions.
MON 7: Hawaiian chicken, jasmine rice, green beans
TUES 8: Taco skillet
WED 9: Chicken divan
THURS 10: Spaghetti with sausage
FRI 11: Baked flounder
SAT 12: Picnic
SUN 13: Luau chicken
MON 14: Enchilada stack
TUES 15: Pork chops with lemon-garlic marinade, Alfredo noodles
WED 16: Beef paysanne, noodles
THURS 17: Spaghetti
FRI 18: pizza
SAT 19: Party (that's a post in itself!)
SUN 20: Father's Day--we went to Outback Steakhouse
MON 21: party leftovers
TUES 22: Chicken piccata, salted skillet potatoes
WED 23; tacos
THURS 24: spaghetti
FRI 25: pizza
SAT 26: tilapia
SUN 27: Caesar garlic chicken
MON 28: Beef stroganoff skillet
TUES 29: Clearly a 5-star meal; I never wrote down what it would be and I cannot remember at all!
WED 30: Chicken crescent casserole
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
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.
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.
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