Week 436 Menu

Sunday: Garlic honey pork chops
Monday: Pad Thai
Tuesday: Lettuce cups
Wednesday: Chicken parmesan and breadsticks
Thursday: Leftovers
Friday - Saturday: Florida!!!

Week 435 Menu

Sunday:  Ginger fried rice
Monday: Chicken Parmesan and breadsticks
Tuesday: Chili Mac
Wednesday:  Brisket and latkes
Thursday: Pizzas
Friday: Leftovers
Saturday: Out

Week 434 Menu

Sunday: Steak, sweet potato hash, and roasted asparagus
Monday: Pasta and meatballs
Tuesday: Breakfast For Dinner (with sausage)
Wednesday: Burgers on the grill and mashed potatoes
Thursday: Ginger Fried Rice
Friday - Saturday: Out for Dance/Choir Christmas Show Spectacular Weekend

Week 433 Menu

Sunday: Baked mac and cheese casserole and cauliflower rice
Monday: Tilapia foil packets
Tuesday: Frittata
Wednesday: Pad Thai
Thursday: Chicken parmesan
Friday: Leftovers
Saturday: Out

Week 432 Menu

Sunday: Tacos
Monday: Pasta and cauliflower rice
Tuesday: Leftovers
Wednesday - Saturday: Thanksgiving weekend!

Week 431 Menu

Sunday: Chana masala and naan
Monday: Chicken piccata and cauliflower rice
Tuesday: Ginger fried rice with mixed vegetables
Wednesday: Chicken nuggets
Thursday: Tacos (ground meat, cheese, fixin's)
Friday: Leftovers
Saturday: Out

Week 430 Menu

Sunday: Pad Thai and broccoli
Monday: Mac and cheese casserole and cauliflower rice
Tuesday: Asian salmon and asparagus
Wednesday: Pasta and meatballs
Thursday: BFD (eggs, bacon, and toast)
Friday: Leftovers
Saturday: Out

Week 429 Menu

Sunday: One-pan roasted chicken over potatoes and sautéed spinach/kale
Monday: Szechuan noodles and broccoli
Tuesday: Grilled chicken breast and salad
Wednesday: Ginger fried rice with mixed veggies
Thursday: Spinach frittata
Friday: Leftovers
Saturday: Out

Week 428 Menu

Sunday: Steaks and roasted sweet potatoes and salad
Monday: Chicken carnitas lettuce cups
Tuesday: Pasta & meatballs and broccoli
Wednesday: Shredded chicken nachos (cheese, olives, refried beans, peas)
Thursday: Leftovers
Friday: Pizzas
Saturday: Out

Week 427 Menu

Sunday: Asian Salmon and roasted potatoes and asparagus
Monday: Burgers on the grill and broccoli
Tuesday: Chicken kebabs (pepper and onion)
Wednesday: Breakfast for dinner and potatoes
Thursday: Baked mac and cheese casserole and peas
Friday: Leftovers
Saturday: Out

Week 426 Menu

Sunday: Crispy chicken thighs
Monday: School fundraiser
Tuesday: Lettuce cups
Wednesday: Ginger fried rice
Thursday: Pasta and meatballs
Friday: Leftovers
Saturday: Out

Week 425 Menu

Sunday: Crispy chicken thighs
Monday: Baked pasta
Tuesday: BFD (eggs, toast, bacon)
Wednesday: Burgers on the grill and potato wedges
Thursday: Taco bar
Friday: Leftovers
Saturday: Out

Week 424 Menu

Sunday: Asian salmon and beet chips with quinoa
Monday: Dry rub ribs in the slow cooker and green salad
Tuesday: Szechuan Noodles
Wednesday: Baked pasta and roasted sweet potatoes
Thursday: Kitchen Sink Frittata and sautéed kale
Friday: Leftovers
Saturday: Out

Week 423 Menu

Sunday: Out!....everyone's back home
Monday: Chicken carnitas in the slow cooker with fixins'
Tuesday: Ginger Fried Rice (with leftover chicken)
Wednesday:  General Tso's chicken (sub it out with cauliflower) and leftover rice
Thursday: Hot dogs and roasted sweet potatoes
Friday: Leftovers
Saturday: Out

Week 422 Menu

Sunday: Homemade fried chicken (ATK recipe) and crispy tofu
Monday: General Tso's chicken
Tuesday: BFD (eggs, sausage, toast, avocado) and sautéed kale
Wednesday: Mac and cheese and roasted sweet potatoes
Thursday: Ginger fried rice
Friday: Leftovers
Saturday: Arts & Apples!

Week 421 Menu

Sunday: Asian salmon and roasted asparagus
Monday: Burgers on the grill and cauliflower rice
Tuesday: Pasta and meatballs (beet noodles for me)
Wednesday: Chicken piccata and roasted sweet potatoes
Thursday: Breakfast For Dinner (BDF) - eggs, bacon, toast
Friday: Leftovers
Saturday: Out

Week 420 Menu

Sunday: Baked Mac and Cheese Casserole
Monday: Leftover mac and cheese
Tuesday: Breakfast for dinner (eggs, sausage, toast)
Wednesday: Chicken carnitas tacos
Thursday: Pad Thai
Friday: Leftovers
Saturday: Out

Week 419 Menu

Sunday: Pizzas
Monday: mac and cheese
Tuesday: hot dogs
Wednesday: BFD (Italian sausage)
Thursday: burgers
Friday:Leftovers
Saturday: Out

Week 418 Menu

Sunday: Ramen noodle bowl and seaweed salad
Monday: Grilled chickens, roasted Brussels sprouts, and corn on the cob
Tuesday: Pasta and meatballs and asparagus
Wednesday: Steaks, crispy sautéed tofu and Buffalo chicken dip
Thursday: Crispy chicken thighs and green beans
Friday: Leftovers
Saturday: Out

Week 417 Menu

Sunday: Orange beef (with broccoli and enoki mushrooms)
Monday: Lettuce cups (ground beef, bell peppers and cheese)
Tuesday: Pasta and meatballs and cauliflower rice
Wednesday: BFD (bacon, eggs, sausage, and toast) and kale
Thursday: Asian salmon and asparagus
Friday: Leftovers
Saturday: Out

Week 416 Menu

Sunday: Pizza
Monday: Breakfast for dinner (toast, eggs, and bacon)
Tuesday: Pad Thai...with lemongrass from the garden!
Wednesday: Pasta and Zoodles with meatballs
Thursday: Porkchops on the grill and potato wedges
Friday: Leftovers
Saturday: Out

Week 415 Menu

Sunday:
Monday: Steaks, corn on the cob, potato wedges, shaved Brussels sprout salad
Tuesday: Chicken pot pie
Wednesday: Ginger fried rice
Thursday: Carnitas lettuce cups
Friday: Leftovers
Saturday: Out

Week 414 Menu

Sunday: Out for Mother's Day
Monday: Pasta with red sauce and asparagus
Tuesday: Ginger fried rice
Wednesday: Chicken nuggets and broccoli
Thursday: Breakfast burritos (toast, eggs, sausage, avocado)
Friday: Leftovers
Saturday: Vacation!!

Week 413 Menu

Sunday: Mac and cheese (with secret cauliflower puree in it)
Monday: Burgers on the grill
Tuesday: Curry quinoa salad with chicken (carryover from last week)
Wednesday: Crispy chicken thighs and roasted Brussels sprouts
Thursday: Breakfast for dinner (toast, bacon, eggs, avocado)
Friday: Leftovers
Saturday: Something quick

Week 412 Menu

Sunday: Roast chicken, roasted sweet potato, and corn on the cob
Monday: Pizza Hasselback potatoes
Tuesday: Curry quinoa salad with chicken
Wednesday: Loaded nachos
Thursday: Leftovers
Friday: Dance competition!
Saturday: Dance competition!

Week 411 Menu

Sunday: Burgers ON THE GRILL and mashed cauliflower
Monday: Pasta with red sauce
Tuesday: Pork chops and roasted potato wedges
Wednesday: BFD
Thursday: Pizzas
Friday: Leftovers
Saturday: out

Week 410 Menu

Sunday: Cacio e pepe and cauliflower rice
Monday: Coconut chicken curry
Tuesday: Pumpkin muffins and mashed cauliflower
Wednesday: Egg frittata with veggies
Thursday: French onion potato and chicken foil packets (based on this recipe)
Friday: Leftovers
Saturday: Competition!!!

Week 409 Menu

Sunday: pizzas
Monday: Chicken thighs with green beans and mustard sauce (ATK 30-minute dinners)
Tuesday: Meatballs and corn on the cob
Wednesday: Chicken carnitas
Thursday: Frittata
Friday: Tilapia fish packets
Saturday: Out

Week 408 Menu

Sunday: Breaded pan-fried chicken, Lemon parmesan spinach risotto with roasted asparagus
Monday: Mac and cheese casserole (with cauliflower puree)
Tuesday: Tacos (ground beef,  sweet potato/black bean "ground beef," avocado, red pepper, corn, lettuce)
Wednesday: Lemon Tilapia foil packets with asparagus and spaghetti squash muffins
Thursday: Taco bake (shredded chicken, peas, and corn)
Friday: Leftovers
Saturday: Out

Week 407 Menu

Sunday: Pork chops and mashed potatoes (ATK recipe)
Monday: Burgers and broccoli
Tuesday: Out for the boys' birthdays
Wednesday: Chicken nuggets
Thursday: Beef stew
Friday: Crispy chicken thighs
Saturday: Out.

Week 406 Menu

Sunday: Out for a birthday party
Monday: Roasted chicken with broccoli rabe and white beans (ATK recipe)
Tuesday: Kitchen sink frittata (w/roasted  broccoli and turnips)
Wednesday: Cacio e pepe with peas and cauliflower rice
Thursday: Parmesan-crusted pork cutlet with chive mashed potatoes (ATK 30-minute meal)
Friday: Leftovers
Saturday: Out

Week 405 Menu

Sunday: Shrimp and Asparagus fries (ATK recipe) with roasted sweet potatoes
Monday: Lettuce cups
Tuesday: Homemade Pasta with red sauce
Wednesday: Balsamic-glazed strip steaks with roasted broccoli (ATK recipe)
Thursday: Leftovers
Friday: Pizza kits from fundraiser
Saturday: Out

Kitchen Sink Frittata

I hosted a pasta party last weekend. Wanting to be the consummate host, I made sure there was no possible way I could run out of pasta supplies for my guests. As a result, I was left with 3 dozen extra eggs. What to do, what to do!














That's where the the frittata comes in!! I found a recipe for a basic frittata that I like and went to town. I picked sweet potato and onion because I needed to eat them up. But, this is a time to clear out your crisper drawer. Is that kale looking a bit sad? The Brussels sprouts side dish didn't happen this week? That's fine! Make a frittata! Roast up just about any vegetable and throw some cheesy eggs over them. Bam! Fast, healthy, tasty dinner!








Kitchen Sink Frittata
from Pioneer Woman

1 onion, sliced in quarter moons

1 sweet potato, diced in bite-sized pieces

1 tsp taco seasoning

12 whole Large Eggs

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

1. Preheat the oven to 425 F.

2. Toss sweet potatoes and onions with olive oil, taco seasoning, salt, and pepper.

3. Roast for 20 minutes until crispy. Remove and reserve.

4. Reduce heat to 375 F.

5. Beat together the eggs with the salt and pepper Stir in the grated cheeses and set aside.

In a large oven-proof non-stick skillet, add 2T of olive oil over medium-high heat. Add the onions and sweet potatoes. 

6. Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

7. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. 

8. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm.

Week 404 Menu

Oh boy....between the pasta party, traveling, and dance competition, last week's menu did NOT go as planned. There are many carryovers....

Sunday: "Kitchen sink" egg frittata....i.e clear out the crisper drawer
Monday: Vegetarian Carrot Enchilada bake (Inspiralized recipe)
Tuesday: Cacio e pepe with bacon
Wednesday: Spinach & Cheese Crescent Ring
Thursday: Leftovers
Friday: Pizza night!
Saturday: Out

Week 403 Menu

Sunday: Bibimbap with ginger gochugaru (Inspiralized recipe)
Monday: Vegetarian Carrot Enchilada bake (Inspiralized recipe)
Tuesday: Pumpkin muffins (carryover from last week)
Wednesday: Breakfast for dinner (eggs, bacon, avocados, and toast) and salad
Thursday: Cacio e pepe with bacon
Friday - Saturday: Dance competition!!

Week 402 Menu

Sunday: General Tso's cauliflower and rice (sauce) with broccoli
Monday: Mac and cheese casserole with peas
Tuesday: Taco Bake with nachos
Wednesday: Burgers
Thursday: Pumpkin muffins
Friday: Leftovers
Saturday: Something quick before seeing "Neverland"

Pumpkin Muffins

We've been fans of pumpkin pancakes for a long time. However, on a school night, who wants to rank out a dozen pancakes on a griddle?! Not me.

We took the same batter recipe and found the right cooking temperature and time for muffins, instead. Easy Peasy!

Pumpkin Pancakes
from Jane Maynard at This Week for Dinner


- 3c buttermilk pancake mix
- 2c cold water
- 2/3c canned pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom

** You can substitute the spices for 2T of pumpkin pie spice.

1. Preheat oven to 350º.

2. In a medium/large bowl, whisk all the ingredients until just blended. 

3. Spray muffin tin with nonstick spray and fill each tin 2/3 full

4. Cook for 18-22 minutes - or until a toothpick comes out clean.

Serve with syrup for dipping and enjoy!

Week 401 Menu

Sunday: Super Bowl party at the neighbors'!
Monday: Breakfast for dinner (scrambled eggs and avocado toast)
Tuesday: Pasta and meatballs
Wednesday: Crispy chicken thighs and roasted Brussels sprouts
Thursday: Leftovers
Friday: Daddy/Daughter Dance and Peter/Mama Fun Night!
Saturday: Out.

Chicken Carnitas

These chicken carnitas are one of those great, go-to slow cooker meals. And, I'll even tell you a secret: If you start early in the morning and cook for 10-12 hours, you can start with frozen chicken. Mmhmm. That's a fact.

These carnitas really do get crispy on the ends in the broiler. And, they're so versatile. You can slather them with BBQ sauce in a sammy, have Taco Tuesday with them, add them to fried rice, or in a Taco Bake. 

Chicken Carnitas
from According to Elle

4 cloves garlic, minced
1 T chili powder
1 T cumin
1/2 t salt
1/2 t fresh cracked black pepper
1 t red pepper flakes (if you like a little kick!)
1 T olive oil
2 pounds boneless, skinless chicken breast and thigh meat
1/2 cup orange juice
1/2 cup beer
2 limes, juiced

1. In a small bowl, combine minced garlic and all of the spices. Rub chicken, first with olive oil and then spice mixture, and transfer meat to slow cooker. 

2. Add orange, beer and lime juice, cover and cook on low for 6-8 hours (or high for 3-4 hours.) 

3. Remove chicken from liquid and shred (two forks works well–but fingers work great if you have time to let it cool first), reserving the liquid.

4. Set broiler to high with rack in center of oven. Transfer shredded chicken to a broiling pan, adding back 1/3 cup of liquid to meat and broil for 5 minutes on high. 

5. Remove pan, add another 1/3 cup liquid and stir (or flip) chicken to brown other side. Broil for another 5 minutes until edges have browned. When done, add remaining liquid back until desired moistness is reached.

Week 400 Menu

Sunday: Cheese blintzes with raspberry sauce (ATK recipe)
Monday: Spaghetti Squash Pizza Muffins
Tuesday: Chicken Pot Pie
Wednesday: Beef Stroganoff
Thursday: Leftovers
Friday: Pizza kit from fundraiser
Saturday: Out.

Week 399 Menu

Sunday: Pepperoni Hasselback potatoes, garlicky green beans, and skillet focaccia
Monday: Vegetarian lasagna
Tuesday: Stuffed chicken breast
Wednesday: Pasta and meatballs and asparagus
Thursday: Leftovers
Friday: Pizza kit from fundraiser
Saturday: Date night!!

Week 398 Menu

Sunday: Chicken fried rice and miso soup
Monday: Baked mac and cheese casserole and roasted potato wedges
Tuesday: Crispy chicken thighs and green beans (ATK 30-minute meal)
Wednesday: Spaghetti Dinner fundraiser for a Rochester police officer
Thursday: Tilapia fillet foil packets and asparagus
Friday: Fundraiser pizza kit
Saturday: Data night...something quick

Week 397 Menu

Sunday: Calzones and fried Brussels sprouts (America's Test Kitchen recipe)
Monday: Chicken pot pie
Tuesday: Taco bake with nachos (holdover from last week)
Wednesday: Roasted chicken thighs and cauliflower rice
Thursday: Pumpkin muffins
Friday: Leftovers
Saturday: Out