Monday, February 6, 2012

My Super Busy week ahead

We have a super busy week ahead..... I'm busy at work and my baby will be turning 16 on Wednesday! AH! So, that includes birthday dinner. And, I am in the middle of throwing her a surprise party on Friday night. Then Saturday she has a competition and a basketball game to cheer at all in one day. Sunday might be my next day to breathe. So this week's menu is going to be easy on me.

Side note: I made the marinated London Broil that I had found the recipe online and no one liked it. Fail!
And, for the Super Bowl I went a little crazy...  I made wings, pizza dip, meatball sliders, smokies in a blanket and best of all I made Fudgy Black Bean Brownies. YUM! Don't tell my family they have black beans in them!
  • Super Bowl Leftovers! Including Buffalo Chicken Stuffed French Bread from Dream Dinners that will go nicely with those leftovers
  • Creamy Thai Shrimp with Coconut Rice from Dream Dinners
  • Birthday Night out for Jazzy to Red Robin
  • Chicken and Pasta of some sort- I have a Philadelphia Cooking Cream in my fridge I want to use.
  • Friday Night surprise party- details later

Swing by I’m an Organizing Junkie for menu planning inspiration.

Monday, January 30, 2012

Meal Plan for the week of Jan. 30


I'm ready to get back on track with some menu planning...

On Thursday I am going to Dream Dinners. I bought this deal on Living Social so long ago and now that's about to expire I need to go make some dinners. I will come home with six meals (serve 3 each) to put in my freezer. Which sounds great expect I better start clearing out my freezer a little more. I had to pick only from there Feb. menu so, here's what I'll be making there: Creamy Thai Shrimp with Coconut Rice (2), Buffalo Chicken Stuffed French Bread, Pesto Cheese Ravioli with Chicken and Walnuts, Baked Chicken Tetrazzini, and Old Fashioned Meatloaf with Twice Baked Potatoes. Not sure yet what the calorie count is on all of these but they all sound good.

This week I'm making:

Southwest Chicken with black beans
Dream Dinner
leftovers x2
Super Bowl Food: Wings, Smokies in a blanket, Popper Dip

Swing by I’m an Organizing Junkie for menu planning inspiration.

Monday, December 12, 2011

Menu Plan Monday

Last week I ended up making this Hash brown casserole. I didn't have the energy to try a new recipe when it was time to make dinner and I had seen this video using ham. Pretty good.

I think I am going to commit to four meals made by me not including what I will be making Sunday. I am starting to think four is a good amount for any given week. We do eat leftovers multiple times in a week. Maybe more than Keith would like.

  • Teriyaki Beef and Broccoli Bowls - new recipe from my pressure cooker cookbook
  • Chicken Enchiladas- I doubled this recipe a couple weeks ago and put this half in the freezer. Time saver!
  • Meatloaf and Mashed Potatoes (made with my pressure cooker)
  • Leftovers
  • Ribs - Yes, I still have some in the freezer. After this I believe I still have one more package.
  • Sunday we are celebrating Christmas with my side of the family. I am bring some buffalo chicken dip that Jasmine is in love with right now. And, my favorite.... Cheese Fondue! Can't wait!

Swing by I’m an Organizing Junkie for menu planning inspiration.

Monday, December 5, 2011

This week

The only thing I didn't make this past week was the Scalloped Potatoes and Ham. I think I may attempt it again this week. This is a hard time of the year to commit to trying new recipes. My mind is busy with my Christmas cookie list.

Oh! The french dip was so yummy! I will be making that again. My sister came over the next day at lunch time so I asked if she wanted some and she LOVED it. She even asked for the recipe. This recipe is for the pressure cooker but I she is going to adapt if for the crock pot. I can't wait to hear if it was successful for her.

  • White Chicken Chili - I think I will post this recipe soon. It's good.
  • Leftovers
  • Scalloped Potatoes and Ham (hopefully)
  • Creamy Italian Sausage in Pasta - Creamy meaning: I made Sausage gravy and biscuits Sunday morning and I plan to add that gravy to spaghetti sauce in addition to the Italian sausage I have.
  • My birthday dinner out... I'm thinking steak! Of course that's what I want every year
Sunday I will start making cookies for Christmas. I'm so excited!

Swing by I’m an Organizing Junkie for menu planning inspiration.

Tuesday, November 29, 2011

My menu Plan...

Last week I believe I made 2 meals before we left to drive to Kansas City for Thanksgiving. Then of course, I made the family eat leftovers to clear out the fridge.
Still on my quest to clear out the freezer!
Here is this week's plan:
  • Yesterday I made Chicken Enchiladas. They were awesome!
  • Sloppy Joe's (request from Jasmine)
  • Leftovers
  • Scalloped Potatoes and Ham made with my pressure cooker and using ham from the freezer
  • French Dip Sandwiches (I have been craving these)also made with the pressure cooker using some sirloin from freezer
  • Out to eat
I know that's only 6... I need the flexibility to be free and creative during the week if needed!
Also, I need to make an appetizer of Buffalo Chicken Dip to bring to a baby shower Jasmine and I are invited to.

Monday, November 14, 2011

My first Menu Plan in over a year

I haven't been very good (for my own sake) at posting my menu plan for the week. I really do like to have dinner ideas in place to help my week go a little smoother. So here we go again...

I am working on clearing out my freezer. It is ridiculously full! I am having a hard time resisting deals and buying more freezable items. Seriously, I need to stop!

I have a little bit of everything in there. A while back I bought why too many ribs. I've been experimenting with different cooking methods for them. So, I've made them in the oven, crock pot and most recently the pressure cooker. Since, I am a new fan of my brand new pressure cooker that one was my favorite. I will post that recipe soon.

Here is this weeks menu plan:
  • Monday - I am seriously tempted to have leftovers two nights in a row (Sun. and Mon.).... We'll see... I really do like to cook on Monday nights since I'm home. But, we just have so much in the fridge. If I do cook I think I'll make a new recipe: made in my pressure cooker and with my new cookbook (I'll keep you posted)
  • Tuesday -
  • Wednesday - Breakfast Hash (Pressure cooker recipe) for dinner made with some ham I need to use. Possibly french toast to go with it.
  • Thursday - Leftovers because I will be working late
  • Friday - Spaghetti and Meatballs - Meatballs are already made and in the freezer.
  • Saturday- Dinner out
  • Sunday - Chili Dogs
Swing by I’m an Organizing Junkie for menu planning inspiration.

Sunday, November 13, 2011

Sausage Balls

I want to share this recipe that I make quite a bit and have on hand in the freezer ready for a easy breakfast or when company is here.

1 lb. Breakfast Sausage

2 cups shredded Cheddar Cheese

3 cups Bisquick

Let the cheese and meat come to room temperature so it's easier to handle so when you dig in with your hands to mix it won't be so cold. form balls and bake at 350 degrees for 10 minutes.
If I plan to freeze them for later I will bake for about 6 min. so they retain their shape and once cooled I'm ready to freeze. Then when your ready just bake in the oven to fully warmed.

Saturday, December 18, 2010

Spaghetti and Meatballs

Spaghetti and Meatballs from BON APPETIT is my new favorite recipe. I think it's super easy and tastes great!
For the best texture, don't overwork the meat mixture and use Parmesan that's ground to a fine powder (use the processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce.
Recipe by Molly Wizenberg
October 2010

2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, halved through root end
1/2 teaspoon (or more) salt
1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
1 pound spaghetti
Freshly grated Parmesan cheese (for serving)
SPECIAL EQUIPMENT (I used my potato masher)Immersion blender
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.
Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

One serving contains:
Calories 796.5

Friday, December 17, 2010

New England Pot Roast and Italian Beef

More recipes from Anne.

New England Pot Roast

3 pound beef boneless chuck roast (I use other cuts too)
1 table spoon oil (to brown the meet first)
8 potatoes cut in half
3 cups baby carrots
1 large onion, chopped
1 jar (5 ounces) prepared horseradish
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

Brown roast. Place veggies in bottom of crock pot. Top with roast. Spread
horseradish, salt and pepper on top. Add water. Cook on low 8-10 hours.
Enjoy! It's sweet and delicious!

Italian Beef (for sandwiches)

1 Chuck Roast
1 pack dry onion soup mix
1 medium to large jar Peporicini or similar peppers, mostly drained (I've
use greek golden peppers or even roasted red peppers instead)
1 cup water or beef broth (I often add a little of the pepper water too for
extra spice)

Place everything in crock pot and cook on low for about 8 hours. Take meat
out, shred and chop peppers if desired. Return everything to crockpot and
stir into juices. Serve on rolls. Yum! I love this meat on rolls with a
little mayo and sliced provolone under the broiler long enough to melt
cheese then scoop the meat inside!!

Polynesian Satay

This recipe is from my friend Anne

Polynesian Satay or Steak

​¾ cup Soy Sauce
​½ cup Brown Sugar ( I have a friend who substitutes honey)
2 TbsCooking oil​
​½ tsp (or 1 minced clove) Garlic powder
​½ tsp Ginger powder

Steak​Enough marinade for say 2 to 4 large steaks
​(I use Flank, Sirloin, Ribeye, etc…whatever’s on sale)

I make marinade the night before and soak steak overnight. Let the steak rest at room temp 20-30 minutes before grilling. Grill to about medium doneness, remove from grill and let rest. Meanwhile, I keep the marinade, put in saucepan and bring to a boil for at least 3 minutes. After steak has rested, slice in thin strips and pour warm sauce on sliced steak. Serve.

(Note the original recipe is for satay, which is steak that is sliced to 1/8 inch slices while still raw, marinated, put onto wooden skewers and then grilled. It’s great for parties, but too much work for a family dinner, so I adapted the recipe so we could make it more often.)