I'm still so far behind in my posts. I swear I have recipes and pics to post but I just can't seem to find the energy and time to do it among all this baby prep and nesting!
This Weeks Foodie Holidays:
* February 20: National Cherry Pie Day
* February 21: National Sticky Bun Day
* February 22: National Margarita Day
* February 23: National Banana Bread Day
* February 23: Dog Biscuit Appreciation Day
* February 24: National Tortilla Chip
Day
* February 25: National
Chocolate-Covered Nuts Day
* February 26: National Pistachio
Day
* February 27: National
Strawberry Day
Menu Plans for this week:
Southwest Avocado Salad with Grilled Steak and Baked Potatoes
Lemon Spinach Pasta with Roasted chicken Breasts
Mozzerella chicken Skillet
Beef Soft Tacos
Ranch bacon Macaroni and Cheese with Garden Salad
I'm also aiming to do extra Taco Meat to freeze for after the baby is born since Steve doesn't cook.
Sunday, February 20, 2011
Sunday, February 13, 2011
Week 7 Menu and General Randomness
I missed a week. Sometimes, there is just too much in life and the words won't come. Even if the words are a list of meals. Sometimes, plans change to accomdate life. Last week was one of those weeks. Among Dr's appointments, happy moments, sad moments, a lot of time with family, a funeral and a welcoming of my future son, there just wasn't enough time for me to sit down and form the words of a post.
My mind is filled with a million new thoughts and directions and projects and I'm so far behind in projects already started. I have recipes to post and not enough time to post. Pregnancy induced carpal tunnel is keeping me from spending too much time on a computer at night and my swelling feet are keeping me propped in uncomfortable positions on the sofa. Lack of sleep is diminishing me ability to function. Yet, the time is passing by too quickly! I'm rushing head first into birthing this child and there is still so much to do to prepare for his arrival including trying to fix some meals to freeze so I don't have to cook right after he is born! When am I going to find the patience, time and the strength? I will. I still have bursts of energy that I take full advantage of and overwork myself. Plus being slightly OCD and overly organized, my routines such as meal planning and cleaning patterns keep me calm and rational so I can't stop doing it for too long without going crazy anyway. Lucky you.
I have had one request recently and that is to start including prices and budget information into my meal plans/recipes. I am going to slowly start incorporating that info into my work but I haven't quite figured out the best way to do that so bare with me as my format may change a bit.
National Foodie Holidays for this week:
February 13th: national Tortellini Day
Feb. 14th: Valentines Day and National Creme Filled Chocolates Day
Feb. 15th: Gumdrop Day
Feb. 17th. National indian Pudding Day
Feb. 18th: Drink Wine day (isn't that every day as long as you aren't pregnant? LOL)
Feb. 19th: National chocolate Mint Day
Weekly Menu: (side note: I started this post on Sunday with full intention of grocery shopping and finishing it on Monday...then I came down with the flu).
So this week has been basically my husband eating what he can dig up while i puke. Needless to say, I'll menu plan for next week and call this one a bust.
My mind is filled with a million new thoughts and directions and projects and I'm so far behind in projects already started. I have recipes to post and not enough time to post. Pregnancy induced carpal tunnel is keeping me from spending too much time on a computer at night and my swelling feet are keeping me propped in uncomfortable positions on the sofa. Lack of sleep is diminishing me ability to function. Yet, the time is passing by too quickly! I'm rushing head first into birthing this child and there is still so much to do to prepare for his arrival including trying to fix some meals to freeze so I don't have to cook right after he is born! When am I going to find the patience, time and the strength? I will. I still have bursts of energy that I take full advantage of and overwork myself. Plus being slightly OCD and overly organized, my routines such as meal planning and cleaning patterns keep me calm and rational so I can't stop doing it for too long without going crazy anyway. Lucky you.
I have had one request recently and that is to start including prices and budget information into my meal plans/recipes. I am going to slowly start incorporating that info into my work but I haven't quite figured out the best way to do that so bare with me as my format may change a bit.
National Foodie Holidays for this week:
February 13th: national Tortellini Day
Feb. 14th: Valentines Day and National Creme Filled Chocolates Day
Feb. 15th: Gumdrop Day
Feb. 17th. National indian Pudding Day
Feb. 18th: Drink Wine day (isn't that every day as long as you aren't pregnant? LOL)
Feb. 19th: National chocolate Mint Day
Weekly Menu: (side note: I started this post on Sunday with full intention of grocery shopping and finishing it on Monday...then I came down with the flu).
So this week has been basically my husband eating what he can dig up while i puke. Needless to say, I'll menu plan for next week and call this one a bust.
Monday, January 31, 2011
Week 5-One FLU Over the Cookoo's nest
That is what my life has been this past week. NUTS topped off with a healthy dose of manflu. Needless to say, blogging was not a priority in the many grocery store/medicine runs. Towards the end of the week I was doing good to have the energy to Lysol down the house and throw together a salad!
After a weekend of disinfecting and trying to get back to normal I think we have conquered the Flu and so far no signs of me getting sick. whoohhoooo So hopefully this week amidst all the appointments and preperations I have for my upcoming Babyshower and final Ultrasound etc. I can blog my backlog of recipes and add in a few more!
Let's begin with a quick look at a few standout National Foodie Holidays this week:
Sunday 30th: National Croissant Day (since its French shouldn't that be International?)
Wednesday 2nd: Heavenly Hash Day
Thursday 3rd: Carrot Cake Day (I'm totally going to try and take advantage of that one and a big bag of carrots in my fridge!)
Friday: Homemade Soup Day (Leaning towards my Cabbage Soup)
Saturday: Chocolate Fondue Day
For my Menu this week:
Sunday: Subway (it was a necessity, what can I say)
Monday: Green Onion Parmesan Mornay Sauce over Angel Hair Pasta served with Garlic Roasted Chicken and Salad
Tuesday: Lasagna
Wednesday: Ranch baked chicken and Black Bean and Avocado Salad
Thursday: Meatloaf, Greenbean Casserole and Macaroni and Cheese
Friday: Cabbage Soup (and Polish Sausage for Steve)
Saturday: Baked French Toast
Sunday (since its superbowl): Taco Dip, chicken Tender Sandwiches, Scones
After a weekend of disinfecting and trying to get back to normal I think we have conquered the Flu and so far no signs of me getting sick. whoohhoooo So hopefully this week amidst all the appointments and preperations I have for my upcoming Babyshower and final Ultrasound etc. I can blog my backlog of recipes and add in a few more!
Let's begin with a quick look at a few standout National Foodie Holidays this week:
Sunday 30th: National Croissant Day (since its French shouldn't that be International?)
Wednesday 2nd: Heavenly Hash Day
Thursday 3rd: Carrot Cake Day (I'm totally going to try and take advantage of that one and a big bag of carrots in my fridge!)
Friday: Homemade Soup Day (Leaning towards my Cabbage Soup)
Saturday: Chocolate Fondue Day
For my Menu this week:
Sunday: Subway (it was a necessity, what can I say)
Monday: Green Onion Parmesan Mornay Sauce over Angel Hair Pasta served with Garlic Roasted Chicken and Salad
Tuesday: Lasagna
Wednesday: Ranch baked chicken and Black Bean and Avocado Salad
Thursday: Meatloaf, Greenbean Casserole and Macaroni and Cheese
Friday: Cabbage Soup (and Polish Sausage for Steve)
Saturday: Baked French Toast
Sunday (since its superbowl): Taco Dip, chicken Tender Sandwiches, Scones
Monday, January 24, 2011
2011 Week 4- Lesson in Budgeting
This past week was a very busy week as I knew it would be which is why I had the simple menu plan. I do have three recipes to post but I’m back logged due to limited computer time. I’ll get to them promise.
This week, I was inspired by helping a friend out with her budgeting and menu planning by doing an inventory of what’s on hand and planning around that to limit grocery expenditures. It was fun and something everyone should do periodically. This time of year, it’s typical to feel the need to clean out the stores of food as you prepare for Spring fever and want to get all the heavy holiday leftovers out.
It won’t be long before I’m preparing frozen meals to get us through the first few weeks of being new parents without requiring great effort from me in the kitchen as I just don’t know how well I will recover from the birth. So in order to make room, I need to clean out my freezer anyway. I was surprised at what all I had in there and will be eating out of it with limited purchasing for at least two weeks. This week I’m focusing on getting some of the main ingredients and bags of soups out. This helped reduce my budget since we went a little splurge happy on décor for the nursery anyway. Next week I will focus on supplementing main dishes with sides from the freezer as I have quite a bit of fruits and veggies frozen. I may do some baking too so you can look forward to that. Orange and blueberry scones anyone?
National Foodie Holidays This Week:
National Meat Week as well as National Irish Coffee Week
Sunday: Rhubarb Pie day
Monday: Peanut Butter Day
Tuesday: Irish Coffee Day
Wednesday: Pistachio Day
Thursday: Chocolate Cake Day
Friday: Blueberry Pancake Day
Saturday: Corn Chip Day
Menu:
Beef Stroganoff with a side salad (Uses sour cream, leftover diced tomatoes and salad fixings from Fridge, Egg noodles from pantry, Green Peas from Freezer)
Chicken Mozzarella Skillet (Uses Boneless Skinless chicken from freezer, Rice from Pantry)
Spaghetti (Uses hamburger from freezer, cheese from fridge, noodles from pantry)
Chicken Soup (uses chicken Quarters from the freezer)
Leftovers (as these dishes all make a LOT)
Chili/Bean stuffed baked Potatoes (Uses leftover chili and Bean soup to top fresh baked potatoes)
Purchased ($40.00):
Can of Cream of chicken Soup
1 Bag of Mozzarella
1 Bag of Frozen Broccoli
1 lb beef stew meat
1 lb Macaroni Noodles
Celery
Carrots
Potatoes
Onions
And odd and ends like apples, milk, soft drinks etc.
This week, I was inspired by helping a friend out with her budgeting and menu planning by doing an inventory of what’s on hand and planning around that to limit grocery expenditures. It was fun and something everyone should do periodically. This time of year, it’s typical to feel the need to clean out the stores of food as you prepare for Spring fever and want to get all the heavy holiday leftovers out.
It won’t be long before I’m preparing frozen meals to get us through the first few weeks of being new parents without requiring great effort from me in the kitchen as I just don’t know how well I will recover from the birth. So in order to make room, I need to clean out my freezer anyway. I was surprised at what all I had in there and will be eating out of it with limited purchasing for at least two weeks. This week I’m focusing on getting some of the main ingredients and bags of soups out. This helped reduce my budget since we went a little splurge happy on décor for the nursery anyway. Next week I will focus on supplementing main dishes with sides from the freezer as I have quite a bit of fruits and veggies frozen. I may do some baking too so you can look forward to that. Orange and blueberry scones anyone?
National Foodie Holidays This Week:
National Meat Week as well as National Irish Coffee Week
Sunday: Rhubarb Pie day
Monday: Peanut Butter Day
Tuesday: Irish Coffee Day
Wednesday: Pistachio Day
Thursday: Chocolate Cake Day
Friday: Blueberry Pancake Day
Saturday: Corn Chip Day
Menu:
Beef Stroganoff with a side salad (Uses sour cream, leftover diced tomatoes and salad fixings from Fridge, Egg noodles from pantry, Green Peas from Freezer)
Chicken Mozzarella Skillet (Uses Boneless Skinless chicken from freezer, Rice from Pantry)
Spaghetti (Uses hamburger from freezer, cheese from fridge, noodles from pantry)
Chicken Soup (uses chicken Quarters from the freezer)
Leftovers (as these dishes all make a LOT)
Chili/Bean stuffed baked Potatoes (Uses leftover chili and Bean soup to top fresh baked potatoes)
Purchased ($40.00):
Can of Cream of chicken Soup
1 Bag of Mozzarella
1 Bag of Frozen Broccoli
1 lb beef stew meat
1 lb Macaroni Noodles
Celery
Carrots
Potatoes
Onions
And odd and ends like apples, milk, soft drinks etc.
Tuesday, January 18, 2011
Week 3 Menu Plans
This week, I'm feeling run down. Pregnancy will do that I hear, and this one is no exception. My son is wound up kicking me at night, keeping me up and then he sleeps during the day while I'm struggling to stay awake at my desk. Since we are also working on painting the nursery, re-organizing etc. I've decided to stick to some tried and true recipes that are easy to fix, provide plenty of leftovers for lunch and do not keep me in the kitchen for long periods of time.
Unfortunately, that means I will only have one or two new recipes to post this week but I do have links to the a few of the others if you haven't seen them before! (See, I'm nice like that.)
So enjoy this third week of the year as you are settling into routines, changing what hasn't worked and even slipping from those New Year's resolutions already. Yea, I know how that goes. ;)
National Foodie Holidays This week:
Sunday 16th: National Fig Newton Day and INTERNATIONAL Hot and Spicy Day
Monday 17th: Hot Buttered Rum Day
Tuesday 18th: Peking Duck Day
Wednesday 19th: National Popcorn Day
Thursday 20th: National Buttercrunch Day and National Cheese Lover's Day
Friday 21th: New England Clam Chowder Day
Saturday 22nd: Blonde Brownie Day
Menu:
Sunday: Turkey Bacon, SW Omelettes and Grits Casserole
Monday: Grilled steaks, Salad with Homemade Ranch Dressing, Baked Potatoes
Tuesday: Momma's Chicken and Dumplins
Wednesday: Momma's Southern Goulash
Thursday: Baked Chicken Nacho's (recipe coming soon)
Friday: Baked French Toast with Homemade Apple Butter
Saturday: Quesidilla's
Unfortunately, that means I will only have one or two new recipes to post this week but I do have links to the a few of the others if you haven't seen them before! (See, I'm nice like that.)
So enjoy this third week of the year as you are settling into routines, changing what hasn't worked and even slipping from those New Year's resolutions already. Yea, I know how that goes. ;)
National Foodie Holidays This week:
Sunday 16th: National Fig Newton Day and INTERNATIONAL Hot and Spicy Day
Monday 17th: Hot Buttered Rum Day
Tuesday 18th: Peking Duck Day
Wednesday 19th: National Popcorn Day
Thursday 20th: National Buttercrunch Day and National Cheese Lover's Day
Friday 21th: New England Clam Chowder Day
Saturday 22nd: Blonde Brownie Day
Menu:
Sunday: Turkey Bacon, SW Omelettes and Grits Casserole
Monday: Grilled steaks, Salad with Homemade Ranch Dressing, Baked Potatoes
Tuesday: Momma's Chicken and Dumplins
Wednesday: Momma's Southern Goulash
Thursday: Baked Chicken Nacho's (recipe coming soon)
Friday: Baked French Toast with Homemade Apple Butter
Saturday: Quesidilla's
Sunday, January 16, 2011
Week 2 Round Up
Already another week has passed in this New Year. I did really good about sticking to the menu plan this week, which was aided by having a fairly simple menu that didn't take that long on any particular night.
Sunday: Healthy Shepherd's Pie
Monday: Homemade Pizza
Tuesday: Chicken Mozzerella Skillet (Kraft Family Recipes) with Spinach Salad
Wednesday: Steak, Baked Potatoes, Salad
Thursday: Spinach and Chicken Calzones
Friday: Subway
Saturday: Panera Bread
So we ate out a little more than we wanted to but sometimes its a necessary evil. Especially when it involved completely cleaning out my pantry and mouse hunting.
The good news is I did get a chance to do some catch up with Apple Butter (12 pints!)and Shortbread Cookies (which go great together by the way).
Sunday: Healthy Shepherd's Pie
Monday: Homemade Pizza
Tuesday: Chicken Mozzerella Skillet (Kraft Family Recipes) with Spinach Salad
Wednesday: Steak, Baked Potatoes, Salad
Thursday: Spinach and Chicken Calzones
Friday: Subway
Saturday: Panera Bread
So we ate out a little more than we wanted to but sometimes its a necessary evil. Especially when it involved completely cleaning out my pantry and mouse hunting.
The good news is I did get a chance to do some catch up with Apple Butter (12 pints!)and Shortbread Cookies (which go great together by the way).
Wednesday, January 12, 2011
Mozzerella Chicken Skillet
Since I quit eating boxed and processed foods, this recipe has become my replacement for those deliciously handy but oh so bad for you Hamburger Helper meals. One pan, One pound goodness on a tired night? yea, I dug it. Now I have this recipe though and as many times as I've made it, I've never blogged about it. Which is unbelievable as I blog about everything!
Definately a go to meal to add to your weekday repertoire.
Mozzarella Chicken and Rice Skillet
slightly adapted from Kraftfoods.com
Ingredients:
1 tbs olive oil
3-4 boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 soup can of milk
2 1/2 cups frozen broccoli florets
1 1/2 cups Minute Rice uncooked
1 cup shredded Mozzerella
Salt and pepper to taste
Directions:Heat oil in skillet over medium heat. Place chicken breasts in pan, cover and cook about 8 minutes per side. Remove lid and cook an additional 1-2 minutes per side to get a nice crisp brown outside. (check to make sure chicken is cooked through especially if using large breasts).
Remove from skillet. Add soup to skillet and then fill the soup can with milk and add that to skillet. Whisk until blended. Stir in Rice and broccoli and add chicken back on top. Cover and reduce heat to low. Cook for 5-7 minutes until rice is tender. Season with Salt and Pepper. Add mozzerella and cover. Turn heat off and let set for 5 minutes until cheese is melted.
Serve hot
Definately a go to meal to add to your weekday repertoire.
Mozzarella Chicken and Rice Skillet
slightly adapted from Kraftfoods.com
Ingredients:
1 tbs olive oil
3-4 boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 soup can of milk
2 1/2 cups frozen broccoli florets
1 1/2 cups Minute Rice uncooked
1 cup shredded Mozzerella
Salt and pepper to taste
Directions:Heat oil in skillet over medium heat. Place chicken breasts in pan, cover and cook about 8 minutes per side. Remove lid and cook an additional 1-2 minutes per side to get a nice crisp brown outside. (check to make sure chicken is cooked through especially if using large breasts).
Remove from skillet. Add soup to skillet and then fill the soup can with milk and add that to skillet. Whisk until blended. Stir in Rice and broccoli and add chicken back on top. Cover and reduce heat to low. Cook for 5-7 minutes until rice is tender. Season with Salt and Pepper. Add mozzerella and cover. Turn heat off and let set for 5 minutes until cheese is melted.
Serve hot
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