Sunday, November 19, 2017

Week 391 Menu

Sunday: Pad Thai
Monday: Chicken strips and salad
Tuesday: Tacos with the fixin's
Wednesday - Saturday: Thanksgiving festivities!!

Friday, November 10, 2017

Sweet Potato Black Bean Burgers


I'm usually a little suspect when it comes to veggie burgers. There's usually a lot of of processed soy and they're not always tasty. The first time I made them I followed the recipe exactly and they were so good! I was a little nervous because the "meat" was very wet when I formed the patties. They started to dry out and after they were flipped, it was just fine. They had good flavor and help up.

The second time I made them, it was a game-day decision. I didn't have any rice made and tried to substitute bread crumbs instead (just like a meatball, right?) nor did I have green onions. This time the patties turned out a little too bread-y and not as much flavor. Don't take a shortcut there.

You can also take a cooked patty, break it up, and use it as ground "beef" in a tacos, sloppy joes, or with noodles.






Sweet Potato Black Bean Burger

1 c mashed sweet potato (~1 large sweet potatoes)
1/2 c cooked salted black beans, rinsed and well drained
1/2 c cooked brown rice
1/4 cup walnut or pecan meal (or very finely chopped)
1/4 cup finely diced green onion
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt and pepper (to taste)

1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees.

2. Cook the rice while the potatoes are baking.

3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then rice, green onion, nut meal and spices. Mix to combine. Season to taste. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.

4. Lightly grease a baking sheet and form 4-6 patties.

5. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference.

6. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Week 390 Menu

Sunday: Ramen Noodle Bowl
Monday: Meatballs with marinara with Brussels sprout slaw
Tuesday: Mac and cheese with peas
Wednesday: Chicken carnitas tacos (sweet potato "beef" for me)
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Sunday, November 5, 2017

Week 389 Menu

Sunday: Roasted chicken, Balsamic Brussels sprouts, potato wedges
Monday: Vegetarian chili
Tuesday: Ramen noodle bowl
Wednesday: Pizzas
Thursday: Dry rub ribs in the slow cooker
Friday: Leftovers
Saturday: Out

Friday, October 27, 2017

Week 388 Menu

Sunday: Pad Thai and egg rolls
Monday:  Squash/black bean  & ground beef enchiladas....I promise I'll get to it this week
Tuesday: Chicken carnitas tacos
Wednesday: Yorkshire pudding
Thursday: Spiralized Mexican sweet potato casserole and nachos
Friday - Saturday: Grandparents in town!!

Friday, October 20, 2017

Week 387 Menu

Sunday: Out for Shelby's birthday...her choice
Monday: Breakfast for dinner (bacon, eggs, and toast)
Tuesday: Asian-marinated skirt steak, rice and Miso soup
Wednesday: Squash/black bean  & ground beef enchiladas
Thursday: Burgers on the grill, sweet potato/black bean "ground beef", and asparagus
Friday: Leftovers
Saturday: Out

Friday, October 13, 2017

Week 386 Menu

Sunday: Out....after the half marathon...I'll be lucky to be in a vertical position :)
Monday: Chicken pot pie (Ina Garten)
Tuesday:  Baked tilapia with garlicky asparagus
Wednesday: Korean ground beef and rice bowl
Thursday: Dry rub ribs in the slow cooker
Friday: Leftovers
Saturday: Out

Saturday, October 7, 2017

Week 385 Menu

Sunday: Out to dinner after choir concert
Monday: Vegetarian lasagna
Tuesday: Chicken carnitas tacos
Wednesday: Pumpkin muffins and roasted Brussels sprouts
Thursday: Carnitas hash
Friday: Leftovers
Saturday: Out

Friday, September 29, 2017

Week 384 Menu

Sunday: Burgers on the grill (ground beef & sweet potato and black bean), corn on the cob, and buffalo cauliflower bites
Monday: Taco bake with nachos
Tuesday: Orange beef and rice
Wednesday: Cacio e pepe and cauliflower rice
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Tuesday, September 26, 2017

Ramen Noodle Bowl





I look forward to my Cook's Country magazine. It's one of America's Test Kitchen's magazines and the recipes are always flawless.

I usually reserve the recipes for Sunday night dinners - when I have a bit more time. While ATK's recipes are tested relentlessly and are tasty, they are a bit fussy.



I added a bunch of kale that was a couple days away from the rubbish bin. The kale made the noodles a bit heartier - especially when eaten as a vegetarian dish without the pork. To compensate for adding the kale, I increased the stock from 2 1/4 to 2 3/4c.

Tip #1: when you sauce the pork, it splatters. A lot. Please see Exhibit A to the right.

Tip #2: ATK suggested to use the seasoning packet for popcorn at a later time. Well, I did....and it was DELICIOUS! I recommend you try it immediately for a savory popcorn.

This dish was very popular. The kids even ate a mushroom or two! This recipe makes A LOT of ramen. Be prepared for 6 -8 servings, or days of leftovers. But, that's okay. You won't mind, it's delicious!





Ramen Noodle Bowls
from ATK's Cook's Country magazine (Oct/Nov 2017)



1/4 c hoisin sauce
3 T soy sauce
2t cornstarch
1 (12-oz) pork tenderloin, trimmed, & sliced 1/4-inch thick
2 3/4 c chicken stock
2 T vegetable oil
4 oz white mushrooms, trimmed and sliced thin
1 bunch kale, cut into bite-size pieces
1 T grated fresh ginger
2 garlic cloves, minced
3 (3-oz) packages ramen noodles (put spice packets to the side)
12 oz broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

1. Whisk 1 T hoisin, 1 T soy sauce, and cornstarch together in bowl. Add pork to bowl, toss and set aside.
2. Whisk broth, 3 T hoisin and 2 T soy sauce in another bowl. Set aside.
3. Heat 1 T vegetable oil in 12-inch skillet over medium-high heat. Add mushrooms and cook 5 minutes (until browned). Add kale, ginger, and garlic and cook for 30 seconds.
4. Add broth mixture and bring to a boil. Nestle noodles around the skillet - push down as far as you can. Cover, reduce heat to medium heat, and cook 3 minutes.
5. Uncover skillet, and use tongs to flip noodles and break them apart. Scatter broccoli, cover skillet, and cook another 3 minutes (until tender). Toss halfway through cooking.
6. Put noodles in serving bowl and cover with aluminum foil.
7. Wipe out skillet, and heat 1 T oil over high heat. Add pork in single layer and cook undisturbed for 1 minute. Stir and cook until pork is no longer pink (1 more minute).
8. Serve with cut scallions.

Friday, September 22, 2017

Week 383 Menu

Sunday: Dinner at neighbor's birthday party
Monday: Chicken noodle soup
Tuesday: Ramen noodle bowls (ATK recipe)
Wednesday: Blue Apron
Thursday: Orange beef and rice
Friday: Blue Apron, part deux
Saturday: Out

Sunday, September 17, 2017

Week 382 Menu

Sunday: Roasted chicken , baked sweet potato (with BBQ sauce and blue cheese), and cauliflower rice
Monday: Pumpkin muffins and green beans
Tuesday: Vegetarian Chili
Wednesday: Chicken & veggie enchiladas (ATK recipe)
Thursday: Pizzas
Friday: Chili mac (with leftover chili)
Saturday: Out

Friday, September 8, 2017

Week 381 Menu

Sunday: Chicken pot pie
Monday: Pesto Broccoli Sweet Potato casserole (carryover from last week)
Tuesday: Mac and cheese and cauliflower rice
Wednesday: Baked tilapia with garlicky green beans and Parsnip & Kale Gratin
Thursday: Leftovers
Friday: Homemade pizzas (pesto or marinara, pepperoni, black olives, red peppers)
Saturday: Out

Tuesday, September 5, 2017

Basil Pesto


I love pesto. But, I have to buy $73 worth of basil at the store to make it happen, and then I only get a couple tablespoons to show for it. Sigh.....

When we moved to Michigan, we purchased a home with 0.16 acres of land. Mmhmmm. There certainly wasn't enough room to plant a garden, but there was a south-facing window box on the garage! Just perfect for three basil plants. And grow these basil plants did! I find myself practically FORCED to make pesto every 10-14 days because I need to harvest more basil from the basil farm.






I have become creative with my pesto usage now that we've had pesto all summer: pesto pasta, base sauce on a pizza, stir-in for rice or black beans, spread on a sandwich. The possibilities are endless.






 Fresh Basil Pesto
by Simple Eats

2 c fresh basil, packed
1/3 c pine nuts
1/2 c grated Parmesan
3 garlic cloves, minced
1/3 c extra virgin olive oil

1. Combine basil and pine nuts in food processor. Pulse several times. Scrape down the sides of the bowl.
2. Add in the garlic and parmesan cheese. Pulse another couple times. Again, scrape down the sides of the bowl.
3. While the food processor is running, drizzle the oil into the pesto. Scrape down the sides if the pesto accumulates on the sides of the bowl.
4. Add salt and pepper to taste.
5. Store in an airtight container and store in the fridge. The pesto will keep for up to a week.

Saturday, September 2, 2017

Week 380 Menu

Sunday: Something fast...we are going to a Tigers' game and a wedding!
Monday: Lettuce cups (ground beef, sweet potato/black bean "ground beef," and all the fixins)
Tuesday: First day of school request.....Florida dinner (black beans, rice, sautéed collard greens, and cornbread)
Wednesday: Chicken strips, Pesto Broccoli Sweet Potato casserole, and peas
Thursday: Leftovers
Friday: Welcome picnic at school: sandwiches
Saturday: Out

Saturday, August 19, 2017

Week 379 Menu

Sunday: Out
Monday: Chicken nuggets and green beans
Tuesday: Yorkshire pudding
Wednesday: Burgers on the grill and corn
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Saturday, August 12, 2017

Week 378 Menu

Sunday: Ginger fried rice and broccoli
Monday: Mac and cheese casserole and green beans
Tuesday: Slow cooker ribs and asparagus
Wednesday: Mexico sweet potato casserole with nachos
Thursday: Bulgur wheat caprese salad
Friday: Leftovers
Saturday: Out

Saturday, August 5, 2017

Week 377 Menu

Sunday: Paella (ATK recipe)
Monday: Mexican Sweet potato casserole with tortilla chips
Tuesday: Kale super salad with chicken
Wednesday: Pesto pasta (with homemade pesto!!!)
Thursday: Meatballs and marinara and Cauliflower mushroom crumble
Friday: Leftovers
Saturday: Out

Saturday, July 29, 2017

Week 376 Menu

Sunday: Burgers with pretzel bunsgrilled romaine, and potato wedges (ATK)
Monday: Butternut squash black bean enchiladas (Minimalist Baker)
Tuesday: Crispy chicken thighs and asparagus (ATK 30-minute meals) & zucchini pesto noodles
Wednesday: Make-your-own pizzas
Thursday: German pancakes and applesauce
Friday: Out!
Saturday: Date night! Kids are away at Camp Baba!!

Friday, July 21, 2017

Saturday, July 8, 2017

Week 374 Menu

Sunday: General Tso's cauliflower and rice (sauce) with broccoli
Monday: Mexican sweet potato casserole (Spiralized)
Tuesday: Yorkshire pudding and cranberry sauce
Wednesday: Shrimp kebobs and bulgur wheat caprese salad
Thursday: Individual pizzas
Friday: Out
Saturday: Out

Saturday, July 1, 2017

Week 373 Menu

Sunday: Day at friends' lake house....bringing shaved brussels sprout salad
Monday: Parmesan-crusted chicken (TWFD) and Cauliflower mushroom crumble (Step in Thyme)
Tuesday: Cook-out (steak, corn on the cob, parsnip/kale gratin, butter horn)
Wednesday: Chana masala and naan
Thursday: Mexican sweet potato casserole (Spiralized)
Friday: Leftovers
Saturday: Out

Sunday, June 25, 2017

Week 372 Menu

Sunday: Dinner at friends' house...we're bringing wine
Monday: Baked mac and cheese
Tuesday: Pad Thai (Moosewood recipe)
Wednesday: Bagel Dogs
Thursday: Chicken noodle soup
Friday: Leftovers
Saturday: Out

Tuesday, June 13, 2017

Northern Cornbread

Look, guys! It's the elusive Northern Cornbread! I've been making this cornbread for a while, but it's never around long enough to photograph. I've made this cornbread for years. It calls for cornbread mix from the Jiffy box. It's delicious, but I don't always have two of the little boxes in my pantry.



Pro Tip: The Jiffy cornbread boxes go on sale for $0.25 at the grocery store now and then. Pick up 2 or 12 boxes at that point. Thank me later.

I have been looking for a good cornbread recipe for those times I don't have Jiffy boxes in my pantry. I tried a couple "southern" cornbread recipes and wasn't satisfied. I did some research and found out southern cornbread is more dense and of the savory variety. And, NORTHERN cornbread is the sweet, fluffy kind my family goes gaga over. After living in Florida for 8 years, I should have known that.

Thus I began my search for a northern cornbread recipe. I came across the Serious Eats recipe. I loved it because you put the pan in the oven while it heats up, then melt butter in the hot pan (it's the small things in life...). This is a simple recipe with amazing results. We eat cornbread with chili, black beans/rice/greens, ribs,..you name it! And, this cornbread can be on your table in 25 minutes from the time the craving strikes you.



Northern Cornbread
from Serious Eats

1 c yellow cornmeal
1 c all purpose flour
1/2 c sugar
2 t baking powder
1 t Kosher salt
1/2 t baking soda
3/4 c plain yogurt
1/2 c milk
2 large eggs
3 T melted butter, cooled slightly, plus 1 additional tablespoon for pan
2 T canola oil

1. Place a 9x13" pan on middle rack in oven and preheat to 425°F.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In a separate medium bowl, whisk together yogurt, milk, eggs, 3 T melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined.
4. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven.
5. Bake until skewer inserted into middle of cornbread comes out clean. Start checking at 14 minutes.

Saturday, June 10, 2017

Week 371 Menu

Sunday: a "Shrimp Festival" in honor of Shelby's dance recitals (her words) and roasted potato wedges
Monday: Chicken pot pie and broccoli
Tuesday: Lentil Chili in the slow cooker and cornbread
Wednesday: Meatballs & marinara and buttered peas
Thursday: Leftovers
Friday: Baked pasta with leftover chili
Saturday: Out

Monday, June 5, 2017

Pancake Mix



Can you really call a "pancake mix" a recipe? I suppose it meets the definition - get a bunch of stuff together and combine it. I always have the ingredients in my pantry and it's nice to have some pancake mix ready! 

It takes longer to measure out the ingredients than it does to mix it all together. Sure, picking up a box of pancake mix at the store would be easier, but I like that there are less than 10 ingredients...and I can pronounce them all.









A double batch fits nicely into a glass canister......and I am a huge fan of the glass canister. I loved them from the moment I saw them in the Barefoot Contessa's kitchen!

Pumpkin muffins for dinner with this mix is our favorite. It works great in a pinch if you're running short on time or (God forbid) you didn't plan anything for dinner. 



Pancake Mix 

1 cup whole wheat flour

1 cup all-purpose flour
1 cup cornmeal
1/2 cup oatmeal
3 Tbsp. sugar
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1/4 tsp. ground nutmeg

1. Mix ingredients together and store in airtight container.

Saturday, June 3, 2017

Week 370 Menu

Sunday: Paella (ATK recipe)
Monday: Breakfast for dinner (eggs, toast, sausage)
Tuesday: Bagel dogs
Wednesday: Mushroom stroganoff
Thursday: Leftovers
Friday: Cumin-crusted chicken thighs with cauliflower "couscous" (ATK 30-minute supper)
Saturday: Out.

Saturday, May 27, 2017

Week 369 Menu

Sunday: Dinner at neighbors' BBQ
Monday: Burgers/portabella mushrooms/corn on the cob on the grill, focaccia, and kale salad with poppyseed dressing
Tuesday: Grilled pork chops with plums (ATK 30-minute meal)
Wednesday: Vegetarian Lasagna
Thursday: Florida dinner (rice, beans, collard greens, and cornbread)
Friday: Leftovers
Saturday: Out

Monday, May 15, 2017

Week 368 Menu

Sunday: Out to dinner for Thai food
Monday: Chicken pot pie (Ina Garten)....big hit last week so it has an encore this week!
Tuesday: Pumpkin muffins
Wednesday: Salmon foil packets
Thursday: Slow cooker ribs
Friday: Leftovers
Saturday: Something quick before my choir concert

Saturday, May 6, 2017

Week 367 Menus

Sunday: General Tso's cauliflower and rice (sauce)
Monday: Chicken pot pie (Ina Garten)....keep pushing this one out
Tuesday: Burgers and green beans
Wednesday: Yorkshire pudding and cranberry sauce
Thursday: Leftovers
Friday: Homemade pizzas
Saturday: Out

Sunday, April 30, 2017

Vegetarian Lasagna



Let me forewarn you: this lasagna is a LABOR OF LOVE. There are so many pots and bowls required for this recipe. It's usually a deal breaker for me, but this is a GREAT dish. I make sure I reserve this dish for a Sunday dinner - when I have a lot more time to prep dinner. If you have a family of 4 or 5, you will be rewarded with leftovers abound. And, we all know that lasagna is even better the next day!





I read America's Test Kitchen's Cook's Country from cover to cover religiously. In the last issue, they perfected a recipe for Hearty Beef Lasagna. My crew likes lasagna, but I don't eat meat. We can make this work! I substituted finely chopped mushrooms for the ground beef. I added tomato paste for some more meaty, umami flavoring. The mashed sweet potato was for no other reason than I love sweet potatoes! They add a richness to the lasagna and make it even heartier. I was a little wary about the "no cook béchamel" because cottage cheese isn't a favorite and it was a little runnier than I was expecting. During the cooking process, the cottage cheese loses its "curd-ines" and the sauce melds nicely with the cheese and tomato sauce.




The 5-year old is notorious for asking, "What's for dinner?" "Lasagna? I hate lasagna. What's lasagna?" My crew has an adventurous palette, but only when they don't know what's in the dish to begin with. I served them the lasagna without disclosing the mushrooms, sweet potatoes, and cottage cheese and they Ate. It. Up! A win for the home team.


This is certainly a time-consuming dish to make. If I do make this dish for you, you will know that I like you very much!







Vegetarian Lasagna
Adapted from Cook's Country, Feb/Mar 2017 issue


Lasagna
12 lasagna noodles
3 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
1 sweet potato, peeled and diced
2 T butter
2 T milk

Sauce
1 onion, chopped
2 cloves garlic, minced
8 oz mushroom, finely chopped
2 T tomato paste
1 14-oz can diced tomatoes, drained
1 14-oz can tomato sauce
1 T dried oregano
1 t red pepper flakes

Cream Sauce
1 c cottage cheese
2 c grated parmesan cheese
1 c heavy cream
1/2 tsp garlic powder
1 tsp cornstarch

1. Cook the sweet potato in a pot with butter and milk for 30 minutes until tender. Mash and set aside.
2. Preheat oven to 375 degrees and spray 9x13 pan with vegetable spray. Set aside.
3. Cook noodles as per directions on package (add 1 T oil to water to prevent noodles from sticking to each other). Drain noodles and set aside.
4. Heat oil in dutch oven over medium/high heat. Add onions and mushrooms cooking until mushrooms give up their juice (about 10 min).
5. Scrape up down bits on bottom of pan and add garlic. Cook for 1 minute until fragrant.
5. Add tomato paste, mix into vegetable mixture, and cook for another 2 minutes.
6. Add diced tomatoes and tomato sauce. Stir, reduce heat and let simmer for 5 minutes.
7. For the cream sauce, whisk all ingredients together in a bowl.
8. Cover the bottom of the baking dish with noodles. Using a table knife or offset spatula, cover the noodles with half the mashed sweet potatoes.
9. Spread 1.5 c of marinara sauce, then 1/2 cup of the cream mixture, then 1/2 c mozzarella over the noodles.
10. Repeat steps 8 & 9.
11. Lay 3 remaining noodles on top, cover with cream sauce, and then remaining mozzarella and parmesan.
12. Spray a piece of aluminum foil with vegetable spray, cover baking dish, and bake for 30 minutes.
13. Remove foil and cook for an additional 25-30 minutes until top is brown and bubbly.
14. Allow lasagna to cool and set up for 30 minutes before slicing and serving.

To save for later, end at Step 11. Cover with greased aluminum foil and refrigerate. When cooking, bake as directed above, but increase covered baking time to 55 minutes.

If you want to freeze the lasagna, follow the entire recipe. Allow the lasagna to cool completely, then double wrap in foil, then plastic wrap, and freeze. Allow lasagna to thaw in the fridge. Then bake at 375 until warmed through and bubbly.

Saturday, April 29, 2017

Bagel Dogs

Bagel dogs are fun. They are a neat little package. And, kids love them. These bagel dogs were so good, the five-year old couldn't wait for them to cool down before taking a huge bite. Ouch! The baking soda in the boiling water helps to put a nice crust on the outside of the bagel. The exterior crisps up in the oven while the inside of the "bagel" is tender.

I use Hebrew National hot dogs, and there are only 7 dogs in the package. I made 5 little pretzels out of the extra ropes. Bonus!

 


Bagel Dogs
from Circle B Kitchen

4 cups bread flour

2 1/4 tsp (1 pkg) active dry yeast

1 3/4 cup warm water

2 tsp sugar
1
 1/2 tsp vegetable oil 

2 tsp salt

8-10 hot dogs
1/4 c baking soda

1 T poppy seeds (or chia seeds)
1 tsp sesame seeds
1 tsp petzel salt

1. In a large bowl, or the bowl of a stand mixer, combine the sugar, warm water and yeast.  Let sit for 3-5 minutes.  Stir in the flour, salt and vegetable oil.  Mix the dough thoroughly until it comes together in a large ball.  Knead either in the mixer or by hand for about 10 minutes, or until the dough is smooth and elastic. Place in a lightly oiled bowl, cover and let rise for an hour.
2. Preheat the oven to 425 degrees.
3. Set a pot of water on the stove to boil.
4. Cover a baking sheet with parchment paper and set aside.
5. Divide the dough into 12 pieces and keep them covered until you are ready to use them.  Roll the first piece into a strip about 1" x 11".
6. Working with one piece at a time, lay your hot dog at an angle at one end of the dough.  Roll the hot dog up the strip of dough and then pinch the ends really well to seal.  Place the bagel dogs on a floured board or piece of parchment paper and cover with a kitchen towel while you assemble the rest.
7. Let the bagel dogs rest 5-10 minutes. Add baking soda to boiling water, then place them in boiling water (in batches) for 2 minutes.  Turn over after 1 minute.
8. Place on prepared baking sheet. Combine the seeds and sprinkle the bagel dogs with the seed mixture. Bake for 15 minutes.  
9. Remove from the oven and allow to cool briefly before eating.   To freeze for later, let them cool completely and then place in ziploc bags and freeze.

To reheat, let them come to room temperature and then place in a 350 degree oven for 5 to 10 minutes.

Week 366 menu

Sunday: Vegetarian Lasagna
Monday: Chicken nuggets
Tuesday: Mac and cheese
Wednesday: Breakfast for dinner (bacon, eggs, toast)
Thursday: Chicken pot pie (Ina Garten recipe)
Friday: Leftovers
Saturday: Out

Saturday, April 22, 2017

Week 365 Menu

Sunday: Blue apron
Monday: Meatballs and marinara
Tuesday: Chicken nuggets
Wednesday: Lettuce cups
Thursday: Leftovers
Friday: BFD (eggs, toast, bacon)
Saturday: Out

Friday, April 14, 2017

Week 364 Menu

Sunday: Dinner at a friend's house
Monday: Parmesan chicken
Tuesday: Indian burrito (TWFD)
Wednesday: Blue apron
Thursday: Individual pizzas
Friday: Leftovers
Saturday: Out

Saturday, April 8, 2017

Week 363 Menu

Sunday: Springtime bulgur wheat salad
Monday: Orange beef and rice
Tuesday: Yorkshire Pudding and cranberry sauce
Wednesday: Taco bake and chips
Thursday: Baked chicken thighs and green beans (ATK recipe)
Friday: Leftovers
Saturday: Out

Friday, March 31, 2017

Week 362 Menu

Sunday: Out after Pete's birthday party
Monday: BFD (ham/cheese omelets and toast)
Tuesday: Pizza
Wednesday: Yorkshire pudding with cranberry sauce
Thursday: Cacio e pepe (Smitten Kitchen)
Friday: Leftovers
Saturday: Out

Wednesday, March 29, 2017

Week 361 Menu

Sunday: Ginger fried rice
Monday -Tuesday: Away
Wednesday: Leftovers
Thursday: Breakfast for dinner (eggs, bacon, toast)
Friday: Meatballs and marinara
Saturday: Out

Saturday, March 18, 2017

Week 360 Menu

Sunday: My choir concert (Part II)! Ribs in the slow cooker for the family
Monday: Cacio e pepe (Smitten Kitchen) and roasted asparagus
Tuesday: Orange beef over rice with broccoli
Wednesday: Chicken noodle soup and Parsnip and kale gratin (Inspiralized)
Thursday: Leftovers
Friday: Pizzas
Saturday: Out

Sunday, March 12, 2017

Week 359 Menu

Sunday: Steak frites (ATK) and broccoli.....spiralized beet noodles for me (Inspiralized)
Monday: Parmesan-crusted chicken (TWFD) and Cauliflower mushroom crumble (Step in Thyme)
Tuesday: Sweet potato gnocchi (Rachel Ray)
Wednesday: Chicken thighs and green beans (ATK 30-min supper)
Thursday: Leftovers
Friday: Blue Apron
Saturday: Out after my choir concert

Sunday, March 5, 2017

Week 358 Menu

Sunday: Dinner with friends from FL!!!
Monday: Chicken carnitas in lettuce cups
Tuesday: Bagel dogs
Wednesday: Nachos with leftover carnitas
Thursday: Leftovers
Friday: Blue Apron
Saturday: Out.

Saturday, February 25, 2017

Week 357 menu

Sunday: Fundraiser night at Chipotle
Monday: Chicken pot pie
Tuesday: Meatballs
Wednesday: Pizzas
Thursday: Leftovers
Friday: Pumpkin gnocchi
Saturday: Out

Friday, February 17, 2017

Week 356 Menu

Sunday: Blue Apron
Monday: Chicken pot pie (Ina Garten recipe)
Tuesday: Meatballs and marinara
Wednesday: Pizzas
Thursday: Leftovers
Friday: Cacio e pepe (Smitten Kitchen)
Saturday: Out

Friday, February 10, 2017

Week 355 Menu

Sunday: Goat cheese stuffed chicken breast and spiralized beet noodles
Monday: Pumpkin pancakes
Tuesday: Mac and cheese
Wednesday: Mississippi Roast in the slow cooker over mashed potatoes
Thursday: Leftovers
Friday: Blue Apron
Saturday: Out

Saturday, February 4, 2017

Week 354 Menu

Sunday: Loaded nachos and buffalo chicken dip
Monday: Cacio e pepe and buttered peas
Tuesday: Slow cooker ribs and broccoli
Wednesday: Florida dinner (black beans, rice, greens, and cornbread)
Thursday: Leftovers
Friday: Pizza night
Saturday: Out

Saturday, January 28, 2017

Week 353 Menu

Sunday: Sweet potato carbonara (Inspiralized recipe)...carryover from last week
Monday: Chana masala
Tuesday: Chicken Pad Thai
Wednesday: Sweet potato & tomato soup and grilled cheese
Thursday: Leftovers
Friday: Scott cooks Blue Apron
Saturday: Out

Saturday, January 21, 2017

Week 352 Menu

Sunday: Italian beef in the slow cooker, roasted wedge potatoes, and cauliflower rice
Monday: Lasagna (ATK recipe)
Tuesday: Mac and cheese
Wednesday: Leftovers
Thursday: Breakfast for dinner (bacon, eggs, and toast)
Friday: Sweet potato carbonara (spiralized recipe)
Saturday: Out

Sunday, January 15, 2017

Week 351 Menu

Sunday: Up in the air
Monday: Chicken Pot Pie (Ina Garten recipe)
Tuesday: Lemon garlic broccoli (Inspiralized recipe!)
Wednesday: Lasagna (ATK recipe)
Thursday: Leftovers
Friday: Scott cooks Blue Apron
Saturday: Out

Sunday, January 8, 2017

Week 350 Menu

There was no menu last week....we were on vacation!! Back to normal now....

Sunday: Out
Monday: Meatballs and crudite
Tuesday: Zoodles in marinara
Wednesday: Chicken and Asparagus Foil Packets (sweet potato for me)
Thursday: Leftovers
Friday: Blue Apron (Scott cooks)
Saturday: Out