| 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.
Monday, October 12, 2009
deliciously easy.
With the holiday, I let menu prep slide for an extra day - and so sat down today ready to fill in the gaps on my grocery list for this week's menu. And then I wondered what I was thinking all those weeks ago when I compiled this week's list. Nothing sounded like anything I wanted. And so I promptly pulled out a cookbook and began flipping and scratching, and revamped the menu.
In the meantime, I found this and whipped it up. This is the deliciously easy item I referenced.
By the end of it, this weeks menu now looks like this:
In the meantime, I found this and whipped it up. This is the deliciously easy item I referenced.
By the end of it, this weeks menu now looks like this:
| MONDAY |
| Menu: Hamburger |
| soup, bread, salad |
| TUESDAY |
| Menu: Tuna fishcakes, |
| roast potatoes, peas |
| WEDNESDAY |
| Menu: |
| Fragrant chicken, (10 minute book) |
| rice |
| THURSDAY |
| Menu: THE WIGGLES |
| (Gavin and I are going to a show, and are eating out this night) |
| FRIDAY |
| Menu: Fly the flag |
| fusili, caesar salad |
| SATURDAY |
| Menu: Lasagna |
| (from freezer) garlic |
| bread, salad |
| SUNDAY |
| Menu: Roast chicken, |
| mashed potatoes, |
| corn, gravy, bread |
Saturday, September 26, 2009
alive.
A big hello to those who pop in from time to time. I am still cooking!
September has been flying by - a new routine finds me at work 40 hours a week, which has drastically reduced my time and energy for meal preparation. We've done well these past weeks, and still manage to keep the majority of our meals consisting of healthy and homemade ingredients.
I have gotten more acquainted with the bread machine lately. I can put a loaf on time and have it hot and ready when we come home. Also more familiar with the crock pot - whipping up honey-mustard lime chicken and a gigantic vat of mixed-bean chili. I didn't have a recipe for the chili, but here's a brief sketch from memory:
4-15oz cans of beans [two six bean blends, one black, one kidney]
two 28-oz cans diced tomatoes with liquid
about 1/4 cup chili powder
mushrooms, carrots, zucchini, diced onion
couple teaspoons reduced sodium beef bouillion
can of tomato sauce (I think!)
4-6 cloves minced garlic
seasoning salt
pepper
extra water to get it to the right consistency
Ken helped me get all the ingredients ready the night before (he is a can opening machine!), and I popped it in the slow cooker on low for 10 hours in the morning. Whipped up a caesar salad, let the fresh bread cool - and viola! I would be sure to have the chili be extra thick when it goes in in the morning, as it gets more soupy as it warms.
I also picked up a wonderful cookbook from the discount bin in the grocery store. I was even more pleasantly surprised when it's $6.99 price tag was incorrect, scoring the sweet find for a mere $3.49. It is conveniently titled "just 10 minutes" and has a large sampling of deliciously healthy, fresh, and varied recipes. While I don't think I am going to be experimenting with duck anytime soon, the lamb burgers and pork meatballs have grabbed my attention. Last night we tried chicken satay, and it was the best three-ingredient recipe I think I may have ever had.
Chicken Satay (from 'just 10 minutes')
Ingredients:
4tbsp smooth peanut butter
heaping 1/3 cup soy sauce [don't ask about the 'heaping', I was confused myself]
4 chicken breasts cut into think strips/chunks
Directions:
Preheat broiler.
Mix peanut butter and soy sauce.
Stir in chicken strips (I skewered mine first, then shook the snot out of them in a marinading container).
Thread chicken onto 4 pre-soaked wooden skewers, broil about 5 minutes each side (I did a little more).
Serve with rice and lemon wedges.
I threw a cooling rack on an old cookie sheet (and sprayed the cooling rack with Pam) - worked like a charm. We ate it with rosemary roast potatoes (toss small cubes of potatoes in olive oil, sprinkle with fresh rosemary, garlic powder, salt, pepper and stir) that I had heated in the microwave for about 6 minutes and stuck in the oven for about 15 minutes on 475 to brown. It was all ready in 20ish minutes. Totally do-able.
Anyways, that's all for now.
September has been flying by - a new routine finds me at work 40 hours a week, which has drastically reduced my time and energy for meal preparation. We've done well these past weeks, and still manage to keep the majority of our meals consisting of healthy and homemade ingredients.
I have gotten more acquainted with the bread machine lately. I can put a loaf on time and have it hot and ready when we come home. Also more familiar with the crock pot - whipping up honey-mustard lime chicken and a gigantic vat of mixed-bean chili. I didn't have a recipe for the chili, but here's a brief sketch from memory:
4-15oz cans of beans [two six bean blends, one black, one kidney]
two 28-oz cans diced tomatoes with liquid
about 1/4 cup chili powder
mushrooms, carrots, zucchini, diced onion
couple teaspoons reduced sodium beef bouillion
can of tomato sauce (I think!)
4-6 cloves minced garlic
seasoning salt
pepper
extra water to get it to the right consistency
Ken helped me get all the ingredients ready the night before (he is a can opening machine!), and I popped it in the slow cooker on low for 10 hours in the morning. Whipped up a caesar salad, let the fresh bread cool - and viola! I would be sure to have the chili be extra thick when it goes in in the morning, as it gets more soupy as it warms.
I also picked up a wonderful cookbook from the discount bin in the grocery store. I was even more pleasantly surprised when it's $6.99 price tag was incorrect, scoring the sweet find for a mere $3.49. It is conveniently titled "just 10 minutes" and has a large sampling of deliciously healthy, fresh, and varied recipes. While I don't think I am going to be experimenting with duck anytime soon, the lamb burgers and pork meatballs have grabbed my attention. Last night we tried chicken satay, and it was the best three-ingredient recipe I think I may have ever had.
Chicken Satay (from 'just 10 minutes')
Ingredients:
4tbsp smooth peanut butter
heaping 1/3 cup soy sauce [don't ask about the 'heaping', I was confused myself]
4 chicken breasts cut into think strips/chunks
Directions:
Preheat broiler.
Mix peanut butter and soy sauce.
Stir in chicken strips (I skewered mine first, then shook the snot out of them in a marinading container).
Thread chicken onto 4 pre-soaked wooden skewers, broil about 5 minutes each side (I did a little more).
Serve with rice and lemon wedges.
I threw a cooling rack on an old cookie sheet (and sprayed the cooling rack with Pam) - worked like a charm. We ate it with rosemary roast potatoes (toss small cubes of potatoes in olive oil, sprinkle with fresh rosemary, garlic powder, salt, pepper and stir) that I had heated in the microwave for about 6 minutes and stuck in the oven for about 15 minutes on 475 to brown. It was all ready in 20ish minutes. Totally do-able.
Anyways, that's all for now.
Saturday, August 8, 2009
not so much a budget beater.
I made this and it was fabulous. While it could've used a bit more basil and some oregano, it was wonderful in spite of that. I'd probably add more garlic next time, and I used a jar of pasta sauce rather than homemade as the recipe suggests. A winner on the tastebuds - less of a winner on the budget. But so worthwhile.
Saturday, August 1, 2009
hiatus.
Summer has been a bit hectic around these parts. I've continued the wheat-free experiment on and off, and am still unsure as to the correlation between itchy, watery eyes and my food intake. I think there's something to it, but a trip to the doctor - and hopefully the allergist is in order.
This, plus the fact that I am going back to work, has made me realize how precious my time is - and chances are I'll post good recipes as I find them, but steer clear of the week by week stuff.
So until I am inspired, this blog will be a little quiet.
This, plus the fact that I am going back to work, has made me realize how precious my time is - and chances are I'll post good recipes as I find them, but steer clear of the week by week stuff.
So until I am inspired, this blog will be a little quiet.
Monday, July 13, 2009
write off.
Yes, indeed. This week is a bit of a write off. We're away for the upcoming weekend with Ken's family and are recycling some of last weeks recipes and left overs in the mean time. Perhaps a date on Tuesday, too, which is another meal gone.
To top it off, I am conductinga bit a complete wheat-free experiment for the next couple weeks. I've done some reading about wheat intolerance and wonder what life without wheat would do for me in a few areas. Today is day 4. So far, so good. Though I am still uncertain if things that have changed so far are because of the wheat, or other environmental factors. Only time will tell. Perhaps time will also cure my desperate craving for chocolate chip cookies, too.
Happy meal making to you this week!
To top it off, I am conducting
Happy meal making to you this week!
Wednesday, July 8, 2009
soup recipe.
I made this Italian hamburger soup a month or so ago and absolutely loved it. It is definitely one of my new favorite soups, only I didn't want to type out the whole recipe. Thank goodness for Google...because I found it online. Enjoy!
Sunday, July 5, 2009
July 6-12
| MONDAY |
| Menu: Butter chicken, |
| rice, naan, peas |
| (bumped from last week) |
| TUESDAY |
| Menu: |
Burgers and something else. |
| WEDNESDAY |
| Menu: BLT's, fries |
| raw veggies |
| THURSDAY |
| Menu: Out @ Ken's work family day |
| FRIDAY |
| Menu: BBQ chicken |
| burgers (chicken breast plastered with a 1/4 recipe of Monday's sauce), baked potato wedges (cut in wedges, toss in oil, coat with paprika, chili powder, salt, pepper, garlic powder, onion powder etc etc), |
| raw veggies |
| SATURDAY |
| Menu: Out of town |
| SUNDAY (if home) |
| Menu: Indonesian |
| spare ribs (see Friday), potatoes, corn |
Sunday, June 28, 2009
June 29-July 5
| MONDAY |
| Menu: Tacos w/nachos |
| and cheese, corn |
| TUESDAY |
| Menu: Roast beef |
| in crockpot, carrots, |
| rosemary roast potatoes |
| WEDNESDAY |
| Menu: Breakfast - |
| sausage, hashbrowns, |
| eggs |
| THURSDAY |
| Menu: BBQ teryaki |
| chicken, baked |
| potatoes, salad Marinade: (From Mom F.) -1/2 cup oil -1 cup soya sauce -3 tbsp brown sugar -3 cloves garlic grated -1/8 tsp ginger -2 tbsp apple juice Mix together, pour over chicken. Let sit few hours or overnight. Makes a lot, can store in fridge in sealed container. |
| FRIDAY |
| Menu: Out? |
| SATURDAY |
| Menu: |
| Fly the Flag Fusili |
| SUNDAY |
| Menu: Butter chicken, |
| rice, peas |
Monday, June 22, 2009
June 22-28
| MONDAY |
| Menu: Mini meatloaves, |
| garlic parm linguini, |
| peas **added a sauce to the top of the meatloaves - 1/4 cup brown sugar, 1/4 cup ketchup, 2tsp mustard, put on top of each muffin 1/2 way through cooking |
| TUESDAY |
| Menu: |
| & cheese, raw veggies **loved the chicken caesar, great and super simple recipe! |
| WEDNESDAY Menu: |
| Texas black |
| bean soup, cornbread |
| THURSDAY |
| Menu: Layered |
| fiesta casserole, |
| salad **The casserole was easy to assemble, and the recipe was easy to follow. I added some chopped red onions and used a red and yellow pepper instead. I also added some cumin, paprika, and chili powder to the meat mixture while cooking, and sliced green onions on top of the final layer of cheese. I would drain the diced tomatoes next time though, as it was a bit watery. I'll definitely keep it in the menu rotation though! |
| FRIDAY |
| Menu: |
| In Rosenort for the night... |
| SATURDAY |
| Menu: |
Grand Forks with the girls!! |
| SUNDAY |
| Menu: Shrimp |
| fetucinni alfredo, |
| caesar salad |
Sunday, June 14, 2009
June 8-15
| UPDATE: Thursday's sandwiches were a hit (made them on Wednesday)! I roasted red peppers under the broiler in the oven then put them in a sealed tupperware for 20 minutes and peeled the skin. I added one to the hummus and put them on the sandwiches as well. Will do this one again! MONDAY |
| Menu: bbq chicken Sauce for Chicken: 1/2 cup bbq sauce 1/4 cup honey 1/4 cup soya sauce pepper, ginger, garlic if desired Mix sauce, chicken can marinate in sauce if ready or just coat when cooking. Make sure to heat sauce to boiling if using as a dip after to prevent contamination. |
| baked potatoes, grilled veggies |
| TUESDAY |
| Menu: Black bean |
| taco salad in pitas |
| WEDNESDAY |
| Menu: Chicken |
| parmigiana with whole wheat pasta |
| peas |
THURSDAY |
| Menu: Roasted |
| red pepper, veggie and herbed hummus sandwiches, poutine |
| FRIDAY |
| Menu: Turkey cutlets |
| with sage & |
| gravy, roast rosemary or mashed potatoes, corn Turkey Cutlets: Again, not much of a recipe. Dip in egg, coat in bread crumbs seasoned with salt, pepper, sage and garlic powder. Brown on both sides. Pan fry or bake in 350ish oven covered in gravy. I make stove top gravy using chicken stock to go on top. Rosemary Roast Potatoes: Cut potatoes into bite sized-ish cubes. Coat lightly with olive oil. Season with pepper, seasoned salt, garlic powder, onion powder and dried rosemary. Toss to coat potatoes. Bake in baking dish at 350-375F 30-40ish minutes or until potatoes are browned |
| SATURDAY |
| Menu: Spinach quiche, |
| fruit, hashbrowns |
| SUNDAY |
| Menu: |
| Father's Day TBA |
Thursday, June 11, 2009
missed.
So I missed a week. Alas, life goes on. I've also slacked on posting some recipes - let's face it, typing them out when I have a massive paper on the go becomes less of a priority.
This week, without recipes, we've eaten...
-Vegetarian burritos (see previous week, they got bumped) - I added an onion, some cumin, paprika and chili powder - they were lovely, easy and filling. Great for leftover lunches.
-Burgers with bacon and caesar salad
-Balsamic salmon, rice, peas (also previously posted)
-Tonight: BBQ'd teriyaki chicken, baked potatoes, fresh cucumber/tomato salad
Happy meal making to you out there.
Feel free to post with requests for full recipes or other requests recipes from other genres of food too...I love the thrill of searching out something new and yummy. Until next week.
This week, without recipes, we've eaten...
-Vegetarian burritos (see previous week, they got bumped) - I added an onion, some cumin, paprika and chili powder - they were lovely, easy and filling. Great for leftover lunches.
-Burgers with bacon and caesar salad
-Balsamic salmon, rice, peas (also previously posted)
-Tonight: BBQ'd teriyaki chicken, baked potatoes, fresh cucumber/tomato salad
Happy meal making to you out there.
Feel free to post with requests for full recipes or other requests recipes from other genres of food too...I love the thrill of searching out something new and yummy. Until next week.
Thursday, June 4, 2009
caveat.
Just in case people might wonder if I actually stick to the menu each week, the answer is a resounding no. Last night we surely did not have pork tenderloin in red wine sauce. We ate left over lasagna and I made a chocolate cake instead of supper.
Tonight there are chicken caesar pitas on the go (and not the menu) - along with fries and gravy. I just didn't feel like making what was up and need the flexibility to change things around. The nice part is that I rarely will make something that requires another grocery store trip, rather I try and use what is already in the house.
So when some recipes don't actually get posted - it might just be because the recipe stayed tucked away in its book. Sorry to disappoint!
The hamburger soup recipe will still come, however, as it was quite a great one.
Happy cooking!
Tonight there are chicken caesar pitas on the go (and not the menu) - along with fries and gravy. I just didn't feel like making what was up and need the flexibility to change things around. The nice part is that I rarely will make something that requires another grocery store trip, rather I try and use what is already in the house.
So when some recipes don't actually get posted - it might just be because the recipe stayed tucked away in its book. Sorry to disappoint!
The hamburger soup recipe will still come, however, as it was quite a great one.
Happy cooking!
Sunday, May 31, 2009
June 1-7
| MONDAY |
| Menu: Lasagna, garlic bread, salad |
| (no recipe, made for us and in the freezer, sorry!) |
| TUESDAY |
| Menu: Tuna casserole, |
| buns, salad |
| WEDNESDAY |
| Menu: Pork tenderloin |
| in red wine sauce, |
| rosemary roast potato (recipe to come) |
| THURSDAY |
| Menu: Veggie burritos, corn, nachos/cheese 1 can black or kidney beans 1 cup corn 1 cup rice 3/4 cup salsa 10 tortillas 1.25 cups cheese 1. Warm ingredients in pan over medium heat for 3-4 minutes 2. Divide evenly, top with cheese, sour cream, green onions etc. 3. Roll and serve |
FRIDAY |
| Out with lovely people for dinner to a wonderful Ecuadorian restaurant |
| SATURDAY |
| Menu: Chickpea, basil and |
| fresh tomato soup biscuits, salad |
| SUNDAY |
| Menu: Not home? |
Subscribe to:
Posts (Atom)
