Meal Plan 6/26

So I thought I'd get back to posting my meal plan online... I find that it's a good way to keep my favorite recipes in one place, and since I find many of my favorite recipes online and from my friends' blogs, it makes sense!

My meal plan for this week starts today

Saturday - Homemade tacos

Sunday - In Gilbert

Monday - In Gilbert

Tuesday - Penne a la Betsy, side salad, french bread *note: I don't use shrimp in my dish, but I will probably use diced chicken breast.

Wednesday - Fish Tacos, kettle chips

Thursday - Crockpot Rotisserie Chicken using this recipe for the rub and this method for cooking the chicken, mashed potatoes, corn

Friday - Eat out, at the DBacks game with Ryan!

UPDATE: Made the fish tacos, they were fantastic! I did end up changing the recipe for the sauce, though. I went with a delicious, similar recipe that my mother-in-law, JoAnn, makes. To the 1/2 cup of sour cream, juiced lime, and 3 teaspoons of chipotle sauce, I added a clove of garlic and 2-3 tablespoons of mayonnaise. With this sauce, they were perfect! I will definitely add this to my meal rotation.

Food and Teething

Tonight I made this great soup, inspired by my friend Chanelle. It was soooo good. My version included an onion, garlic, celery, zucchini, tomato sauce, chicken stock, a can of mixed veggies, some frozen peas, Italian seasoning and a bit of cream cheese. Yum. Even Owen loved it. I may make it every two weeks or so, just throw whatever veggies I have left over from the week in a pot, bake up some bread like I did today, and voila. A delicious (and healthy!) dinner is served.

I also stumbled upon a treasure today. I was making chocolate chip cookies, then realized I was out of vanilla extract. SO I used Toffee Nut syrup (the kind from Starbucks) and they turned out really good. They maybe had a hint of toffee, which I love, but the syrup did add that background sweetness like vanilla extract does. What's that saying, 'necessity is the mother of invention?'

On a side note, I'm pretty sure Owen's bottom molars are coming in. He has his top ones, which he got pretty much without me even noticing. But man, these bottom ones are really affecting him. I think he must be in more pain with these because he has been crabby. And clingy. And whiny. Or at least he has many more crabby moments that he usually does. He's still sweet as can be a good part of the time, but he has these moments where he just acts like he doesn't feel good. Hope these teeth come in soon so I can have my happy, charming boy back full time!

Catchin' Up

It's been relatively uneventful around here lately. Owen is doing great, and is our constant entertainment. His one year appointment went well, he's 23 lbs (50-75%) and 31 inches (90%). He's just a blast to have around. So affectionate and charming. He's got me wrapped around his little finger for sure.

Pregnancy is going great. I'm getting my energy back, thank goodness. Felt like a zombie there for a while. I never really got sick or nauseous, at least not the throwing up kind. I'm fortunate, I know. We ahve an appointment for our "big" ultrasound on Monday, November 23rd. If you remember, I was a bit of a nervous wreck the day we found out Owen's gender. Hopefully history won't repeat itself.

In other news, I've been spending lots of time in the kitchen lately. Fall is just when I seem to hit my cooking stride. Some recipes have turned out, some haven't. I made this recipe for roasted chicken on Sunday (using this recipe for the rub) and it was amazing - the gravy was delish, especially paired with this recipe for mashed potatoes. Then I made this recipe last night, not so great. Go figure. All the bread I have been making in the bread machine has been really great. I love that thing! I just got a KitchenAid Mixer that belonged to my mom so I'm sure the baking recipes will be kicked up a notch as well. Side note: doesn't it seem like a ton of holiday recipes call for pumpkin of some sort? Am I the only one that doesn't like pumpkin? Or apple cider? Pie? Hmm.

Anyways, I just found my camara cord after searching for it for a few weeks. I can update with pics now! Owen's getting so big, so I have to capture some of his new tricks and such. And I guess it's time to start documenting the baby bump too!

Meal Plan 3/30

So I know that it's Thursday and the week is half over, but I thought I should post for the sake of consistency :) I've had my meal plan of my fridge since Sunday, just haven't gotten around to posting it!


Monday - Family Night - Bruschetta 'N Cheese Stuffed Chicken Breast, baked potatoes, salad



Tuesday - Meatloaf, Roasted Red Potatoes, salad



Wednesday - Fajitas



Thursday - Tortellini Sausage Pasta , salad, garlic bread


Friday - dinner with friends

Meal Plan 3/21

Monday - Chicken Noodle Soup

Tuesday - Date Night

Wednesday - Chipotle Pork Chops, Rosemary potatoes, Roasted Asparagus (on the menu for last week, never got around to it)

Thursday - Meatloaf, Mashed or Baked potatoes (depending on time), salad

Friday - Baked Ravioli, garlic bread


I tried this recipe out for a BBQ this week, and they turned out really good! Crisp on the outside, moist and chocolately on the inside

Double Chocolate Chunk Cookies (Adapted from Martha Stewart Recipe)


½ Cup chocolate chips
1 stick unsalted real butter
1 ½ Cups sugar
2 large eggs
1 teaspoon vanilla
1 ¼ Cups flour
½ Cup cocoa powder (I used Hersheys Dark Chocolate)
1 teaspoon baking soda
½ teaspoon coarse salt
1 bag chocolate chips (chunk chips would be great, but I used chips today)

1. Preheat oven to 325 degrees F. Place ½ Cup chocolate chips and stick of butter in a heat proof bowl over a small pot of simmering water. Stir until melted and smooth. Remove from heat and let cool for 5 minutes. I just microwaved the butter for 1 minute, then stirred in chocolate chips until melted and smooth
2. Place cooled melted chocolate, sugar, eggs and vanilla into the bowl of a stand or electric mixer. Mix on medium speed until well combined. On low speed, slowly mix in flour mixture and chips until just combined.
3. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 15 minutes or until cookies begin to crack on top and edges look slightly crisped. Let cool on baking sheet for 10 minutes, then transfer to cooling rack to finish cooling.

Menu Plan 3/16

Sunday - Tortellini Sausage Pasta (from my friend Tiff), crusty bread

1# sausage ( I used smoked mozzarella and artichoke chicken sausage from Costco)
1# refrigerated cheese tortellini
1/4 cup basil pesto (eyeball it)
handfull parmesan cheese

Slice sausage, heat in skillet over medium heat until heated through. In the meantime, cook tortellini. Add cooked tortellini to sausage, mix in pesto and stir in parmesan.

Monday - Family Night

Tuesday - Date Night

Wednesday - Taco Salad

1# ground turkey
1 can Ranch beans, undrained
1/2 cup French dressing
lettuce
chopped tomato
sliced cucumber
shredded cheese
crushed tortilla chips

Brown turkey, add beans and dressing. Heat though. Stir together in large bowl with remaining ingredients.


Thursday - Crock pot Chicken-y Chicken, veggies

2-3 chicken breast
2 cans cream of chicken soup
3/4 cup of milk
8 oz cream cheese
1 packet Italian seasoning
noodles (I use moscatolli) or rice

Combine all ingredients in crock pot, cook on low 6 hours. Remove chicken, shred, return to crock pot. Serve with pasta or rice.

Friday - Roasted Raspberry Chipotle Pork Chops, roasted asparagus, roasted rosemary potatoes

1 T olive oil
1 T butter
4 boneless pork chops
1 cup Roasted Raspberry Chipotle sauce (I buy mine at Costco)

Brown pork chops on both sides, add sauce and simmer over low heat 10 minutes or until pork chops are cooked through.

Until next week!

Menu Plan 3/9

Here's my menu plan for this week:

Monday - Family Night

Tuesday - Date Night

Wednesday - Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes,

Creamy Veggies:

12 oz mixed veggies (fresh or frozen)
4 oz fat free cream cheese
4 oz light Velveeta

Layer veggies in a casserole dish. Cube velveeta and cream cheese, place on top. Bake at 350 degrees for 35 minutes; stir.

Thursday - Easy Baked Manicotti, Salad, Mozzarella Bread

Friday - Grilled Balsamic Bruschetta Chicken, Rosemary potatoes, Dried Cherry Almond Salad


Dessert:

Easy Baked Apple Pie

Pie Crust
20 oz can of apple pie filling

Topping:
1/4 cup old fashioned Quaker oats
1/4 cup brown sugar
2 TBS softened butter
caramel ice cream topping

Combine first three ingredients and sprinkle on top of the pie filling. Drizzle caramel over the pie. Bake at 350 degrees for 45 minutes.

Enjoy!

Menu Plan

I've seen a menu plan going around the blogs I read so I thought I'd jump on the bandwagon. Ironically, several of my recipes come from menu plans I've read on other blogs! So here is my plan for the next two weeks.

* A few side notes: I don't really cook on the weekends unless we have company. Also, Ryan doesn't eat red meat because of stomach issues, so we eat alot of chicken or ground turkey.


Monday - Family Night

Tuesday - Carrie's Baked Ziti, rolls
http://4menandmommy.wordpress.com/2009/02/16/baked-ziti/

Wednesday - Hayley's Chopped BBQ Salad
http://www.picky-palate.com/2008/05/oldie-but-oh-so-goodie.html

Thursday - Tara's Bruschetta 'N Cheese Stuffed Chicken Breast, green beans
http://taradaukas.blogspot.com/2009/02/bruschetta-n-cheese-stuffed-chicken.html

Friday - Frozen Meal

Saturday - Eat out

Sunday - leftovers

Monday - Family Night

Tuesday - Date Night - eat out (every other week for date night we eat at home and then go out for coffee or dessert)

Wednesday - Pizza Boats, side salad (good quick meal for caregroup night)

1 loaf french bread
jar of favorite pizza sauce
shredded mozarella
pepperoni
other favorite pizza toppings

Cut loaf of french bread cut in half lengthwise. Top both slices with sauce, cheese and pepperoni. Bake in preheated 375 degree oven for 10 minutes or until cheese is melted.


Thursday - Fiesta Chicken and Spinach Enchiladas (I cut the recipe in half)
http://www.picky-palate.com/2008/08/fiesta-chicken-and-spinach-enchiladas.html


Friday - Chicken Parmesan, garlic bread, broccoli (Cook broccoli, sprinkle with 1 tablespoon Good Seasons dressing mix and 1 tablespoon butter)

4 chicken breast, pounded to 1/2 inch thickness or thinly sliced
1 egg, beaten
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1 T oil
1 T butter
12 oz pasta sauce
6 oz mozarella slices
16 oz spaghetti noodles

Pour egg into a shallow dish. In another shallow dish, mix together the grated parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
In a large skillet, heat oil and butter over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear. Reduce heat, add marinara and top with mozzarella slices. Cover; simmer 5 minutes or until sauce is heated through and cheese is melted. Serve on top of a bed of spaghetti.

* You could also bake this chicken. Place coated chicken in greased 13x9 pan, bake in 350 degree oven for 30 minutes or until juices run clear.

Recipe

Mmm made a delish recipe for dinner tonight.



Crockpot Chicken Parmesan

2-4 boneless, skinless chicken breast halves
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 t Italian Seasoning
1/4 t black pepper
1/4 t kosher salt
1 T olive oil
1 beaten egg
sliced mozzarella cheese
favorite jarred marinara sauce


The Directions:
--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta.


I found this recipe at this wonderful website

Delicious Dip

I feel like I'm on a roll with this cooking thing! Last night, Dad and Jesse came over for family night and I made this fabulous dip. It was so smooth and creamy, I had to share!

Delicious Dip

1 16oz Velveeta (I ended up using just 3/4 of it)

block of cream cheese 

can of Rotel diced tomatoes and green chiles (I blended half of the tomatoes before adding)

1/4 cup chopped cilantro

Melt Velveeta and cream cheese in large saucepan. Add tomatoes. Heat through, fold in cilantro. Serve with tortilla chips.

Recipe

I made this delicious recipe for Ryan and I for Valentine's Day. It turned out great, and was so easy!

Sole with Pesto Cream

4 sole fillets (about 5 ounces each)

Salt and freshly ground black pepper

1 tablespoon olive oil

2 tablespoons butter

1/2 cup heavy cream

1/2 cup prepared basil pesto

1 teaspoon finely grated lemon zest

1 cup rice, regular or instant, cooked according to package directions

Ground paprika

Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium-high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In a medium bowl, whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer. Simmer 2 minutes, until sauce thickens. Transfer rice to a serving platter. Top the rice with fish and spoon sauce over top. Sprinkle paprika over top just before serving.

Recipes

My dear sister-in-law, Tara, tagged me to post 4 recipes. So I will post my top 4 staples in the kitchen. Hope you like them!

Enchilada Cassarole

1 can enchilada sauce (red or green)
1 can cream of chicken soup
1/2 cup milk
1 sm can green chiles
2 cups shredded cheese, divided
3 chicken breast, cooked and shredded
10 white corn tortillas, torn into pieces

Combine all wet ingredients in large bowl. Add cheese, chicken, and tortillas. Top with remaining cheese. Transfer to cassarole dish, bake at 350 for 30 minutes. Serves 4.


Broccoli Cheese Cassarole

3 cups cooked rice
2 pkgs. frozen broccoli florets
1 sm onion
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz velveeta cheese (cut into pieces)
2-4 cooked, cubed chicken breasts

Cook broccoli according to package directions. Drain and set aside. Saute onion until clear. In large bowl, mix the 2 soups, cooked rice, cooked broccoli, cheese, onion and chicken. Transfer to dish, bake 45 min- 1 hr at 350. Serves 6-8



Chicken Rice Soup

12 T butter
2/3 cups flour
1 cup milk
1 cup cream
6 cups chicken broth
2 cups finely chopped chicken
2 boxes Rice-A-Roni (wild with carrots)

Melt butter in saucepan. Blend in flour. Add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil. Reduce heat. Stir in chicken, cooked rice, and a few shakes of pepper. Warm through. Serves 6-8.

World's Best Lasagna
(from allrecipes.com)

1 lb Italian sausage
1 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 T sugar
1 1/2 t dried basil leaves
1/2 t fennel seeds
1t Italian seasoning
1 t salt
1/4 t pepper
4 T chopped fresh parsley
12 lasagna noodles
1 egg
16 oz ricotta (or 8 oz cottage cheese and 8 oz ricotta)
3/4 lb mozarella, sliced
3/4 cup grated parmesan

Preheat oven to 375. In dutch oven, cook meats, onions and garlic. Stir in tomatoes and water. Season with sugar, basil, fennell, Italian seasoning, salt, pepper, and 2 T parsley. Simmer, uncovered, 1 1/2 hours. In small bowl, combine ricotta, eggs, and remaining parsley. To assemble, Spread 1 1/2 cups of the meat mixture onto bottom of lasagna dish. Arrange 6 cooked noodles, lengthwise, on top. Spread 1/2 of ricotta miture. Top with 1/3 of the mozarella slices. Spoon 1 1/2 meat mixture, sprinkle with 1/4 cup of parmesan. Repeat layers, top with remaining parmesan. Cover with foil, bake 25 minutes. Remove foil, cook for an additional 25 minutes. Cool for 15 minutes before serving. Serves 12.


The rules:
1. Let others know who tagged you (Tara)
2. Start with 4 recipes you especially like
3. Tag 4 other people and notify them that they have been tagged : Chanelle - All the other blogs I know of have been tagged already!!!
4. Those who are tagged should post these rules and their 4 recipes

Meal Time

Ooops....





Crisis averted :)