| M | bbq chick pizza + salad |
T | sloppy joes + carrots |
W | pork tenderloin + potato |
Th | sabrina away |
Fr | quesadillas |
Sat | Rosenort |
Sun | Turkey |
Saturday, December 11, 2010
next week's menu.
Sunday, December 5, 2010
organized.
I am still menu planning, and have just come out of a month of 'simple' living with much success. I nearly met my seemingly ridiculous goal of our lowest ever spending on food and necessities (aside from a dentist appointment and an unanticipated car maintenance bill). Hooray for living within our means!
This week's meal plan is:
Monday - Enchiladas (refried beans, rice, beef, taco seasoning, black beans, cheese in wraps and topped with enchilada sauce - original recipe calls for a mix of 1 can cream of chicken soup + 2 cups salsa as topping)
Tuesday - Chicken parmigiana
Wednesday - Slow cooker stew beef/gravy thing on mashed potatoes
Thursday - Butter chickpea curry and roti
Friday - Mini meatloaves & pasta
Saturday - BBQ chicken pizza
There have been many months of crazy food restrictions in our house as my little lady has had quite the sensitive tummy. My many attempts to hone in on what it was that bothered her were often futile - though I am happy to report that she seems to be turning a corner in a big way. The plus side of all the simplified eating is that I have become more confident in the kitchen than ever before. The ability to refine recipes to suit my needs is something less daunting, and is much more enjoyable. As such, there will likely be less recipes attached to meals. Let me know if you're looking for specifics :)
This week's meal plan is:
Monday - Enchiladas (refried beans, rice, beef, taco seasoning, black beans, cheese in wraps and topped with enchilada sauce - original recipe calls for a mix of 1 can cream of chicken soup + 2 cups salsa as topping)
Tuesday - Chicken parmigiana
Wednesday - Slow cooker stew beef/gravy thing on mashed potatoes
Thursday - Butter chickpea curry and roti
Friday - Mini meatloaves & pasta
Saturday - BBQ chicken pizza
There have been many months of crazy food restrictions in our house as my little lady has had quite the sensitive tummy. My many attempts to hone in on what it was that bothered her were often futile - though I am happy to report that she seems to be turning a corner in a big way. The plus side of all the simplified eating is that I have become more confident in the kitchen than ever before. The ability to refine recipes to suit my needs is something less daunting, and is much more enjoyable. As such, there will likely be less recipes attached to meals. Let me know if you're looking for specifics :)
Sunday, June 20, 2010
happy day. happy tummy.
We surely did not expect to have an extra reason to celebrate this Father's Day, but with the arrival of our daughter last week it seemed like a great day to stay in and make some of my husband's favorites. We have the blessing of a wonderful church family who brings meals 3 days a week for a month after the arrival of a little one, so it has been fun to put a bit more effort into a meal than I had been during working months.
To follow up a breakfast at Chez Cora's this morning, the following is on the menu for tonight:
-Ultimate Pork Back Ribs (recipe from the Sobey's flyer)
-Grilled vegetables with basil/thyme/garlic
-Baked potatoes
-Buns
-Angel food cake with strawberries & whipped cream
Ultimate Pork Back Ribs
Ribs:
5lbs pork back ribs
1 tbsp salt
1/4 tsp pepper
8 cups cold water
1 onion, coarsely chopped
3 carrots, coarsely shopped
3 stalks of celery, coarsely chopped (we omit this)
6 cloves garlic, minced
Sauce:
1 cup ketchup
1/2 cup brown sugar
1/4 cup soya sauce
1/4 cup cider vinegar
1/4 cup hoisin sauce
2 tsp minced garlic
2 tsp grated fresh ginger (I used powdered ginger)
2 tsp green onions, thinly sliced
Directions:
1. Preheat oven to 350F. Score ribs with knife, rub with salt and pepper. Put in large roaster, top with veggies, water, garlic. Cover with foil, cook in oven 2.5 hours.
2. Combine sauce ingredients and simmer until sauce thickens and reduces by half (about 1/2 hour) I made the sauce in the microwave.
3. Remove ribs, place on paper towel to drain. Preheat grill to medium high.
4. Divide sauce in half. Brush one portion over ribs. Grill 5 min/side, basting with sauce as you go.
Serve ribs with reserved sauce or save for another use.
To follow up a breakfast at Chez Cora's this morning, the following is on the menu for tonight:
-Ultimate Pork Back Ribs (recipe from the Sobey's flyer)
-Grilled vegetables with basil/thyme/garlic
-Baked potatoes
-Buns
-Angel food cake with strawberries & whipped cream
Ultimate Pork Back Ribs
Ribs:
5lbs pork back ribs
1 tbsp salt
1/4 tsp pepper
8 cups cold water
1 onion, coarsely chopped
3 carrots, coarsely shopped
3 stalks of celery, coarsely chopped (we omit this)
6 cloves garlic, minced
Sauce:
1 cup ketchup
1/2 cup brown sugar
1/4 cup soya sauce
1/4 cup cider vinegar
1/4 cup hoisin sauce
2 tsp minced garlic
2 tsp grated fresh ginger (I used powdered ginger)
2 tsp green onions, thinly sliced
Directions:
1. Preheat oven to 350F. Score ribs with knife, rub with salt and pepper. Put in large roaster, top with veggies, water, garlic. Cover with foil, cook in oven 2.5 hours.
2. Combine sauce ingredients and simmer until sauce thickens and reduces by half (about 1/2 hour) I made the sauce in the microwave.
3. Remove ribs, place on paper towel to drain. Preheat grill to medium high.
4. Divide sauce in half. Brush one portion over ribs. Grill 5 min/side, basting with sauce as you go.
Serve ribs with reserved sauce or save for another use.
Friday, April 23, 2010
The return...
is immanent. Maternity leave starts in less than two months.
The $100/week challenge will be resuming.
Get ready!!!!!!!!!!
Until then...leave a note with what you ate for dinner tonight :)
We had BLT's and fries.
My 2 year old had a mustard, cheese, peanut butter and pickle sandwich. I assure you, it looked as gross as it sounds. From the half of it that was left, perhaps he second guessed it as well.
The $100/week challenge will be resuming.
Get ready!!!!!!!!!!
Until then...leave a note with what you ate for dinner tonight :)
We had BLT's and fries.
My 2 year old had a mustard, cheese, peanut butter and pickle sandwich. I assure you, it looked as gross as it sounds. From the half of it that was left, perhaps he second guessed it as well.
Wednesday, January 6, 2010
this week.
Monday - cheesy ham chowder that I got ready on Sunday and just had to warm
Tuesday - chicken satay, rice, peas
Wednesday - pizza from the freezer
Thursday - Texas black bean soup, only with a regular onion instead of green (I froze mine in the car), added shredded carrots, some paprika, a can of tomato sauce, and some red pepper.
Friday - BLT's, fries, raw veggies
Motivation for cooking: Low.
Tuesday - chicken satay, rice, peas
Wednesday - pizza from the freezer
Thursday - Texas black bean soup, only with a regular onion instead of green (I froze mine in the car), added shredded carrots, some paprika, a can of tomato sauce, and some red pepper.
Friday - BLT's, fries, raw veggies
Motivation for cooking: Low.
Wednesday, December 9, 2009
On the menu...
Tonight - sloppy joes on dinner buns with ripple chips. They were a hit all around. An easy weeknight meal.
Tomorrow - chicken fajitas, corn and nachos. Thanks mom for the recipe.
Friday - TBD...potentially hot dogs. Gross...I know. But so easy.
Saturday - Teriyaki chicken & baked potatoes
What are you cooking these days?
Tomorrow - chicken fajitas, corn and nachos. Thanks mom for the recipe.
Friday - TBD...potentially hot dogs. Gross...I know. But so easy.
Saturday - Teriyaki chicken & baked potatoes
What are you cooking these days?
Sunday, December 6, 2009
Christmas baking.
Christmas baking is so not my thing.
Except these. Quite possibly the easiest and most delicious little square. I made one batch and have a freezer full of squares. They are rich, and you don't need a huge chunk to leave satisfied.
Umm.
Except these. Quite possibly the easiest and most delicious little square. I made one batch and have a freezer full of squares. They are rich, and you don't need a huge chunk to leave satisfied.
Umm.
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