This week is pretty much what an average week is like in our lives. Pretty much something going on every night and then even more things to do over the weekend. With the exception of school...we start next week. So, I still have lunches to plan for. Here we go....
Menu
Monday: Breakfast- donuts
Lunch- mini pizzas
Snack- smoothies
Dinner- chicken marsala
Tuesday: Breakfast- Eggos and sausage
Lunch- Spaghetti (leftovers)
Snack- fruit and yogurt and making homemade turtles
Dinner- Chicken spaghetti (leftovers from Friday)
Wednesday: Breakfast- Breakfast tacos
Lunch- Pigs in a blanket
Snack- shaved ice
Dinner- Sausage and potato frittata
Thursday: Breakfast- Sausage, Egg, & Cheese Biscuit sandwiches
Lunch- PB & J sandwiches
Snack- from the snack basket
Dinner- out
Friday: Breakfast- cereal and yogurt
Lunch- grilled ham & cheese sandwiches
Snack- popcorn
Dinner- Pork Tacos
Saturday: Breakfast- Biscuits and Gravy
Dinner- out
Sunday: Dinner- Grilled Jalapenos, Beer in the Rear Chicken, Corn on the Cob with Cayenne butter, and Onion Potatoes
Grocery List:
6 Jalapenos
green bell pepper
5 ears of corn on the cob
8 ounces crimini mushrooms
1 sweet onion
4 baked potatoes
bread
English muffins
bacon
2 (3.5 lb) chickens
4 skinless, boneless chicken breasts
pepperoni
hotdogs
sausage patties
bulk sausage
sage sausage
lunch meat ham
4 ounces Prosciutto, thinly sliced
frozen hash brown potatoes
frozen biscuits
frozen fruit
Eggos
half and half
milk
cheese slices
parmesan cheese
shredded cheddar cheese
shredded motzerella cheese
eggs
plain yogurt
butter
crescent rolls
fruit juice
36 - 40 pecan halves
48 caramels
semisweet chocolate chips
vanilla extract
shortening
gravy mix packet
flour
EVOO
pizza sauce
marsala cooking wine
chicken stock
I think that'll do it. Since I have a lot of leftovers this week, I'm just going to link to the recipies from last week. This means that not all of those ingredients are on the grocery list.
Monday, August 15, 2011
Friday Aug. 12
I know I didn't post Thursday night's dinner. But, y'all, it was a late night and I wasn't hungry. I made the kids their pork tacos and I ended up eating a bowl of cereal at about 10 pm. I'm actually going to make them again this week, so I'll post the recipe later.
But I did make the chicken spaghetti Friday night and it was really yummy, so here it is. Also, this weekend was a mess, so no recipies to share from the weekend.
Chicken Spaghetti
From The Pioneer Woman website.
2 cups cooked chicken (I boiled 3 breasts in some water until they were cooked through)
3 cups dry spaghetti, broken into 2 inch pieces
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced Green pepper
1/4 cup finely diced Onion
1 jar (4 ounce) diced Pimentos, drained
2 cups reserved chicken broth from the pot (or canned if you'd prefer or don't have enough broth)
1 tsp. Lowry's seasoned salt
1/8 tsp. cayenne pepper
salt and pepper to taste
1 cup additional grated sharp cheddar cheese
Preheat oven to 350 degrees. Dice the chicken breasts. Cook the spaghetti in the chicken broth until al dente. Do not overcook since you will be cooking it more in the oven later. When the spaghetti is cooked, combine with the remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes and until bubbly. EnJoY!
* I can't get my pics inserted right now. I'll have to post them later. But let me assure you, this was really good and looked great!
But I did make the chicken spaghetti Friday night and it was really yummy, so here it is. Also, this weekend was a mess, so no recipies to share from the weekend.
Chicken Spaghetti
From The Pioneer Woman website.
2 cups cooked chicken (I boiled 3 breasts in some water until they were cooked through)
3 cups dry spaghetti, broken into 2 inch pieces
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced Green pepper
1/4 cup finely diced Onion
1 jar (4 ounce) diced Pimentos, drained
2 cups reserved chicken broth from the pot (or canned if you'd prefer or don't have enough broth)
1 tsp. Lowry's seasoned salt
1/8 tsp. cayenne pepper
salt and pepper to taste
1 cup additional grated sharp cheddar cheese
Preheat oven to 350 degrees. Dice the chicken breasts. Cook the spaghetti in the chicken broth until al dente. Do not overcook since you will be cooking it more in the oven later. When the spaghetti is cooked, combine with the remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes and until bubbly. EnJoY!
* I can't get my pics inserted right now. I'll have to post them later. But let me assure you, this was really good and looked great!
Thursday, August 11, 2011
Wednesday Aug. 10
It was a busy day in the kitchen today. I made some really great muffins. No suprise as they were a Paula recipe. But great nonetheless. I'm also taking dinner to a friend who recently had a baby. I decided that I'd make, big suprise, another Paula recipe...Lemon blossoms for dessert. I also made lasagna with homemade spaghetti sauce and brought with it, a bag of salad and a box of frozen garlic bread. Somethings are just better store bought and I believe salad and garlic are great store bought items. Not only saves me time but tasts great and are easy. Not that I don't value my friends, but I'm sure they were greatful just the same :) All-in-all it was a yummy kind of day. OH, AND I also tried a pioneer woman iced coffee that was out of this world! Lot's to share today! EnJoY!
Apple Raisin Muffins
Paula Deen's cookbook for the lunch-box set pg. 20
2 cups apples, peeled, cored, and finely diced (I used Fuji as they are our favs)
1 cup sugar
1/3 cup canola oil
2 eggs, beaten
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup raisins
1/4 cup chopped pecans (optional)
Put the oven rack in the middle of the oven. Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray.
Place the apples and sugar in a medium bowl and toss together. In a large measuring up (2 cup measuing cup works just fine), measure the oil, then add the eggs and vanilla. Mix well with a whisk or fork. Pour the oil-egg mixture into the apple mixture and stir well with a fork.
In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir well with a fork. Add the raisins and pecans (if using), and stir well with fork. Make a well in the center of the dry ingredients. Pour the apple mixture over the flour mixture and stirl with a fork until all of the dry ingredients are mixed in. Don't over mix. Batter will be very thick!
Divide the batter evenly among the muffin cups. I used an ice cream scoop for this.
Bake the muffins for 18 to 20 minutes, until lightly browned and the sides pull away from the muffin cups. Cool 5 minutes. EnJoY!
*These were great because they have a wonderul cinnamon flavor. Also, I cut my apples into larger chunks. When the cooked they were still a bit firm to bite into but were cooked through. I also love the raisins in them. It's not a lot of raisins, but enough that you get one every couple of bites.
Lasagna
This is one of my recipies that I have put together over time.
1 prepared recipe of Paula's spaghetti sauce, warmed
1 box of Oven ready lasagna noodles
2 cups motzerella cheese
1 cup parmesan cheese
1 carton of cottage cheese
1 Tbs. oregano
1 Tbs. parsley
2 tsp. garlic salt
mushrooms (if you like)
Make your spaghetti sauce. If you don't want to make time to do this, brown 1 lb hamburger meat and add 2 cans of Huntz traditional spaghetti sauce and mushrooms, stir, and you have a very quick sauce that's pretty good (but not as good as Paula's!).
Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.
In a medium bowl, mix the motz cheese, parm cheese, cottage cheese, oregano, parsley, and garlic salt with a fork.
Ladel a bit of sauce into the bottom of the dish and spread over the bottom (just enough so the noodles won't stick). Add a layer of the noodles (you really don't need to precook these and I promise they taste almost the same as cooked noodles but are a LOT less work), some cheese mixture, and sauce. Repeat the noodles, cheese, and sauce. Finally a layer of noodles and sauce. Top with some motzerella cheese, oregano, and parmesan cheese.
Bake for 30 to 35 minutes. Cool for 10 minutes for the dish to thicken up a bit. EnJoY!
*I ended up not having enough noodles for me to make this for my family as well. Which turned out great. I had some large manicotti noodles to make stuffed manicotti with. I cooked them until they were al dente. Then I spread some sauce in the bottom of my pan, stuffed the shells with the cheese mixture, lined them up in the pan, spread the rest of the sauce over the top, then added the motzerella and parm cheese. Then baked for 30 minutes and had a wonderful dinner. Also, you remember I made spaghetti sauce last week using venison sausage. I had some leftover that I put into a large ziplock baggie and froze. Tonight, I thawed it out and used it in my family casserole. For the lasagna, I used hamburger, but the family requested no onions, so I made the sauce minus the onions. This recipe is so easly adaptable. You could also add mushrooms to the sauce if you'd like. I've done this before but my kids don't really like them, so I usually leave them out.
Lemon Blossoms
Paula Deen and Friends Livin' it up Southern Style Pg. 110
For the Muffins:
18.5 ounce yellow cake mix
3/5 ounce instant lemon pudding mix
4 large eggs
3/4 cup canola oil
For the glaze:
4 cups powder sugar
1/3 cup fresh lemon juice (bottled works just fine too)
1 lemon, zested (I don't use just because I don't like lemon zest)
3 Tbs. canola oil
3 Tbs. water
*Oh great! Now I need to get up and walk to the kitchen to have a few of these bad boys! They are soooooo yummy and refreshing in the summer, or anytime really. Make these just once and you'll be craving them weekly. Just like an Oreo, I bet you can't eat just one!
*I didn't make as much as she was telling me to do because I wanted to make sure I'd like it before I made a big 'ol honkin batch of it. She didn't let me down, I loved it. My only concern now is drinking too much coffee throughout the day. I have to put a limit on myself!
Apple Raisin Muffins
Paula Deen's cookbook for the lunch-box set pg. 20
2 cups apples, peeled, cored, and finely diced (I used Fuji as they are our favs)
1 cup sugar
1/3 cup canola oil
2 eggs, beaten
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup raisins
1/4 cup chopped pecans (optional)
Put the oven rack in the middle of the oven. Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray.
Place the apples and sugar in a medium bowl and toss together. In a large measuring up (2 cup measuing cup works just fine), measure the oil, then add the eggs and vanilla. Mix well with a whisk or fork. Pour the oil-egg mixture into the apple mixture and stir well with a fork.
In a large bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Stir well with a fork. Add the raisins and pecans (if using), and stir well with fork. Make a well in the center of the dry ingredients. Pour the apple mixture over the flour mixture and stirl with a fork until all of the dry ingredients are mixed in. Don't over mix. Batter will be very thick!
Divide the batter evenly among the muffin cups. I used an ice cream scoop for this.
Bake the muffins for 18 to 20 minutes, until lightly browned and the sides pull away from the muffin cups. Cool 5 minutes. EnJoY!
*These were great because they have a wonderul cinnamon flavor. Also, I cut my apples into larger chunks. When the cooked they were still a bit firm to bite into but were cooked through. I also love the raisins in them. It's not a lot of raisins, but enough that you get one every couple of bites.
Lasagna
This is one of my recipies that I have put together over time.
1 prepared recipe of Paula's spaghetti sauce, warmed
1 box of Oven ready lasagna noodles
2 cups motzerella cheese
1 cup parmesan cheese
1 carton of cottage cheese
1 Tbs. oregano
1 Tbs. parsley
2 tsp. garlic salt
mushrooms (if you like)
Make your spaghetti sauce. If you don't want to make time to do this, brown 1 lb hamburger meat and add 2 cans of Huntz traditional spaghetti sauce and mushrooms, stir, and you have a very quick sauce that's pretty good (but not as good as Paula's!).
Preheat oven to 350 degrees. Spray a casserole dish with cooking spray.
In a medium bowl, mix the motz cheese, parm cheese, cottage cheese, oregano, parsley, and garlic salt with a fork.
Ladel a bit of sauce into the bottom of the dish and spread over the bottom (just enough so the noodles won't stick). Add a layer of the noodles (you really don't need to precook these and I promise they taste almost the same as cooked noodles but are a LOT less work), some cheese mixture, and sauce. Repeat the noodles, cheese, and sauce. Finally a layer of noodles and sauce. Top with some motzerella cheese, oregano, and parmesan cheese.
Bake for 30 to 35 minutes. Cool for 10 minutes for the dish to thicken up a bit. EnJoY!
*I ended up not having enough noodles for me to make this for my family as well. Which turned out great. I had some large manicotti noodles to make stuffed manicotti with. I cooked them until they were al dente. Then I spread some sauce in the bottom of my pan, stuffed the shells with the cheese mixture, lined them up in the pan, spread the rest of the sauce over the top, then added the motzerella and parm cheese. Then baked for 30 minutes and had a wonderful dinner. Also, you remember I made spaghetti sauce last week using venison sausage. I had some leftover that I put into a large ziplock baggie and froze. Tonight, I thawed it out and used it in my family casserole. For the lasagna, I used hamburger, but the family requested no onions, so I made the sauce minus the onions. This recipe is so easly adaptable. You could also add mushrooms to the sauce if you'd like. I've done this before but my kids don't really like them, so I usually leave them out.
Lemon Blossoms
Paula Deen and Friends Livin' it up Southern Style Pg. 110
18.5 ounce yellow cake mix
3/5 ounce instant lemon pudding mix
4 large eggs
3/4 cup canola oil
For the glaze:
4 cups powder sugar
1/3 cup fresh lemon juice (bottled works just fine too)
1 lemon, zested (I don't use just because I don't like lemon zest)
3 Tbs. canola oil
3 Tbs. water
Preheat oven to 350 degrees. Spray mini muffin cups with cooking spray with flour (you will use these over and over since this makes 5 dozen. I have 2 trays with 12 muffins each and have to refill each at least 2 times, so make sure you have a friend to share these with or else you'll eat them all yourself since they are THAT good!).
Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer (I use my kitchen aid with the paddle attachment) until smooth, about 2 minutes. Pour batter into muffin tins (I use my ice cream scoop again), about half full (you want these small, so DON'T over fill....ONLY GO HALF WAY!). Bake 12 minutes. Cool 2 minutes then turn out onto a tea towel (a kitchen towel). While the first batch is cooking make the glaze.
To make the glaze, sift powder sugar into a large mixing bowl. Add the lemon juice, zest, oil and water. Mix with a spoon until smooth.
Using your fingers (yes this is messy, but hey, you get to lick the yummyness off of your fingers), dip the cupcakes into the glaze while they are still warm (but not hot or they'll fall apart). Cover them as much as possible (just give 'em a good dunking!). Place on a wire rack, with wax paper under it to catch the drips, to let cool and set up. Store in an air-tight container. EnJoY!
Pioneer Woman's Cold Coffee
From the Pioneer Woman's web site
Which she adapted from the Imbibe magazine, and I adapted a bit for myself....are you confused yet?!
1 pound Ground Coffee (good, Rich Roast) (I used 1.5 cups)
8 quarts Cold Water (I used 4 cups)
Half-and-half (healthy Splash Per Serving)
Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking
In a large container, mix the ground coffee and water. Cover and allow to sit at room temperature for 8 hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through strainer and allow the liquid to run through. Discard the grounds.
Place coffee in the fridge and allow to cool.
To make iced coffee, pack a glass full of ice. Fill 2/3 full with coffee liquid, add half and half (I used my morning creamer) and 2 - 3 Tbs. of sweetened condensed milk (can use plain sugar instead), and stir to combine. Taste and adjust cream and milk as needed. EnJoY!
Wednesday, August 10, 2011
Tuesday Aug. 9
I made one of our fav's for dinner tonight. It's super quick, easy, and totally yummy! The meat is a little expensive, but it lasts for at least 3 meals and freezes really well once it's cooked so you can use it later if you don't want to eat pork 2 days a week. It's also a crock pot recipe so you just throw it all in in the morning and eat when you get home. Thanks to one of my best friends, I also have more ideas for how to use it when it's cooked now, too. We had this for dinner Tuesday and will have it again Thursday. Then whatever is leftover I'll put into a large ziplock baggie and freeze until I'm ready for it again another night. So, without further ado... 
Crock Pot Pulled Pork
kosher salt and fresh ground black pepper
Place the pork ribs in the crock pot. Add the beef broth and all of the seasonings.
Tonight I made BBQ sandwiches. I pulled out enough for 4 sandwiches and added some BBQ sauce. Thursday night I'll be making pulled pork tacos, I'll put that recipe up later this week (Thanks Heather!).
I served these with some baked beans. Nothing special, I just opened a large can of Bush's baked beans and warmed them in a pan. See, easy peesy! EnJoY!
Crock Pot Pulled Pork
I came up with this recipe on my own. I adapted from many different recipies that I found.
3 pounds boneless pork ribs
14 ounces beef broth
3 Tbs. Lowry's seasoning
2 Tbs.Carribean Jerk seasoning
2 Tbs. garlic powder
2 Tbs. onion powder
pinch of nutmegkosher salt and fresh ground black pepper
Place the pork ribs in the crock pot. Add the beef broth and all of the seasonings.
I don't measure my seasonings, I just eyeball what I think looks good, so don't feel like you have to measure. If you want more or less of something, just go for it! This is my best guess as to what I do.
Cover and cook on high for 8 hours. (I cooked ours for 6 ours this time and they still turned out good, but I could still see some of the fat, I just ran out of time. I'd give them the full 8 hours if I were you, but 6 will work).
Drain the meat in a strainer. Put into a large bowl and shred using 2 forks.
I served these with some baked beans. Nothing special, I just opened a large can of Bush's baked beans and warmed them in a pan. See, easy peesy! EnJoY!
Tuesday, August 9, 2011
Monday Aug. 8
Today marked the beginning of our "busy season." Football practice started tonight and will continue 3 nights a week for the next however many weeks. I'm not complaining, I love seeing my little man so happy and doing what he loves to do. I love sitting outside in my folding chair while I'm occupying Miss Thang and sweating so much that when I stand up, it looks like I wet myself. And I love having to come up with dinners that I can throw together in 5 minutes and the kids will wolf down in record time and still have a semi-full belly by the end of practice and get some nutrition out of it. I love this time. I really do. But, it also leaves me sort of stumped as to what to make on nights like this while also adding some variation and intrest.
I am trying something new this season. I realize that we will only have Friday, Saturday, and Sunday night where we won't be getting home, having a small snack, running out of the door for some sort of practice, only to return to have dinner, shower, and do to bed. I want to keep track of what I make, how well we like it, and if it was quick to make and just as quick to eat. Then maybe I'll have an arsenal of dinners I can refer to next season.
Tonight I made a salmon dinner. I thought that I am not a salmon fan, but y'all, this dinner changed my mind. I guess after all, I just might be. It was pretty quick, easy, and yummy. It's also a Rachael Ray dinner, so you can bet that it was quite a bit of clean up as well. But, heck, it was quick, easy, and yummy. AND my kids ate it pretty well and didn't complain. As a matter of fact, they told me....wait for it..........that dinner was good!
Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn salad
Rachael Ray 365: No Repeats cookbook pg. 253 (that's number 288 of non-repeating recipies)
*Also, side note, it wasn't really "glazed" so that was a little dissappointing, but good none-the-less
4 Tbs. EVOO (extra virgin olive oil)
1 med. red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 tea. crushed red pepper flakes (I suppose you could leave them out, but I used 1/2 tsp. and couldn't
even tell they were in there)
1 tsp. ground cumin
Salt and fresh ground black pepper
Juice of 2 limes
3 Tbs. honey (3 globs since Rach doesn't actually measure)
1 tsp. chili powder
4 6-ounce salmon fillets (I bought 1 large one and cut it up myself)
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted (or cut the kernels off 4 fresh ears of corn, I did this with 3
ears and we had plenty and they were GREAT!)
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 Tbs. fresh cilantro leaves, chopped (I didn't use them since I didn't want to waste the extra)
6 cups baby spinach
Preaheat a medium skillet over medium high heat with 2 Tbs. EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium skillet over med-high heat with remaining 2 Tbs. EVOO. In a pie plate, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets and toss to coat evenly. Add the salmon to the hot skillet and cook until just cooked through. (I cooked the non-skin side first, then the skin side. My fillets were really thick, this way I could burn the skin and not the fish. The fish will flake easily with a fork when it is cooked through and ready.)
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until they are heated through. Remove from heat and add the juice of the second lime, cilantro, and spinach. Toss to wilt the spinach and taste to adjust seasonings. Serve the salmon on top of the warm black bean and corn salad. EnJoY!
I am trying something new this season. I realize that we will only have Friday, Saturday, and Sunday night where we won't be getting home, having a small snack, running out of the door for some sort of practice, only to return to have dinner, shower, and do to bed. I want to keep track of what I make, how well we like it, and if it was quick to make and just as quick to eat. Then maybe I'll have an arsenal of dinners I can refer to next season.
Tonight I made a salmon dinner. I thought that I am not a salmon fan, but y'all, this dinner changed my mind. I guess after all, I just might be. It was pretty quick, easy, and yummy. It's also a Rachael Ray dinner, so you can bet that it was quite a bit of clean up as well. But, heck, it was quick, easy, and yummy. AND my kids ate it pretty well and didn't complain. As a matter of fact, they told me....wait for it..........that dinner was good!
Rachael Ray 365: No Repeats cookbook pg. 253 (that's number 288 of non-repeating recipies)
*Also, side note, it wasn't really "glazed" so that was a little dissappointing, but good none-the-less
4 Tbs. EVOO (extra virgin olive oil)
1 med. red onion, chopped
2 large garlic cloves, chopped
1/2 to 1 tea. crushed red pepper flakes (I suppose you could leave them out, but I used 1/2 tsp. and couldn't
even tell they were in there)
1 tsp. ground cumin
Salt and fresh ground black pepper
Juice of 2 limes
3 Tbs. honey (3 globs since Rach doesn't actually measure)
1 tsp. chili powder
4 6-ounce salmon fillets (I bought 1 large one and cut it up myself)
1 red bell pepper, cored, seeded and chopped
1 10-ounce box frozen corn kernels, defrosted (or cut the kernels off 4 fresh ears of corn, I did this with 3
ears and we had plenty and they were GREAT!)
1/2 cup chicken stock or broth
1 15-ounce can black beans, rinsed and drained
2 to 3 Tbs. fresh cilantro leaves, chopped (I didn't use them since I didn't want to waste the extra)
6 cups baby spinach
Preaheat a medium skillet over medium high heat with 2 Tbs. EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
While the onions are cooking, preheat a medium skillet over med-high heat with remaining 2 Tbs. EVOO. In a pie plate, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets and toss to coat evenly. Add the salmon to the hot skillet and cook until just cooked through. (I cooked the non-skin side first, then the skin side. My fillets were really thick, this way I could burn the skin and not the fish. The fish will flake easily with a fork when it is cooked through and ready.)
To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until they are heated through. Remove from heat and add the juice of the second lime, cilantro, and spinach. Toss to wilt the spinach and taste to adjust seasonings. Serve the salmon on top of the warm black bean and corn salad. EnJoY!
Monday, August 8, 2011
Menu & Grocery List for Aug. 8 - 14
Yep, it's still summer, but our hectic life has begun this week. We start our first tackle football practices this week. No pads yet, just mainly conditioning so the boys can get used to being out in 107 degree heat. Yes, you read that right, our high temp today is 107. Don't be jealous, I know you are!
I digress...
Since we have practice 3 nights of practice this week and next, right after dinner time, I have to make dinners that are filling but won't slow him down AND that will warm up well since big daddy won't be home for dinner and has to eat after practice. Here's what I've come up with.
Menu:
Monday: Breakfast- donuts
Lunch- leftovers
Snack- apples with peanut butter
Dinner- Lime and Honey glazed salmon with warm black bean and corn salad (from last week
that never got eaten)
Tuesday: Breakfast- Apple Raisin muffins
Lunch- Grilled ham and cheese sandwiches with fruit
Snack- yogurt
Dinner- Crock Pot Pulled Pork sandwiches with baked beans
Wednesday: Breakfast- Eggs and toast
Lunch- Spaghetti O's with yogurt
Snack- cupcakes; out
Dinner- Salad, Lasagna, garlic bread, lemon blossoms
Thursday: Breakfast- Apple Raisin muffins (the rest from Tuesday)
Lunch- Cornbread dog muffins
Snack- fruit
Dinner- Pulled pork tacos
Friday: Breakfast- cereal and fruit
Lunch- out
Snack- popcorn
Dinner- Chicken spaghetti
Saturday: Breakfast- breakfast tacos
Dinner- Chicken marsala
Sunday: Breakfast- cereal
Grocery List:
6 red apples (Fuji is my choice)
garlic
1 red pepper
1 green pepper
1 red onion
1 sweet onion
1 lemon
2 limes
cilantro
bag of salad
6 cups baby spinach
4 ears of corn on the cob
8 ounces crimini mushrooms
1 cut up fryer chicken
4 boneless skinless chicken breasts
24 ounces salmon fillets
hotdogs
3 pounds boneless pork ribs
4 ounces proscuitto
1 pound hamburger meat
bread
hamburger buns
soft tortilla shells
tortilla chips
4 ounces diced pimentos
12 ounces tomato paste
8 ounces tomato sauce
14.5 ounces stewed tomatoes
lasagna noodles
peanut butter
baked beans
spaghetti O's
spaghetti
11 ounces whole kernel corn
15 ounces black beans
14 ounces beef broth
1/2 cup chicken stock
2 cans cream of mushroom soup
Marsala cooking wine
vanilla extract
honey
Lowry's seasoning
Carribean jerk seasoning
red pepper flakes
ground cumin
chili powder
garlic powder
onion powder
dried oregano
dried parsley flakes
Italian seasoning
Worcestershire
cinnamon
nutmeg
raisins
1/4 cup chopped pecans (optional)
BBQ sauce (Sweet Baby Ray's is our pick)
veggi oil
18.5 ounce yellow cake mix
3.5 ounce instant lemon pudding mix
baking soda
flour
powder sugar
sugar
brown sugar
cottage cheese
motzerella cheese
eggs
milk
lemon juice
garlic bread
Here is my list. I didn't buy everything on this list. A lot of this is in your pantry. Just print this list off and cross off what you already have. Then you are ready to roll for the week. EnJoY!
I digress...
Since we have practice 3 nights of practice this week and next, right after dinner time, I have to make dinners that are filling but won't slow him down AND that will warm up well since big daddy won't be home for dinner and has to eat after practice. Here's what I've come up with.
Menu:
Monday: Breakfast- donuts
Lunch- leftovers
Snack- apples with peanut butter
Dinner- Lime and Honey glazed salmon with warm black bean and corn salad (from last week
that never got eaten)
Tuesday: Breakfast- Apple Raisin muffins
Lunch- Grilled ham and cheese sandwiches with fruit
Snack- yogurt
Dinner- Crock Pot Pulled Pork sandwiches with baked beans
Wednesday: Breakfast- Eggs and toast
Lunch- Spaghetti O's with yogurt
Snack- cupcakes; out
Dinner- Salad, Lasagna, garlic bread, lemon blossoms
Thursday: Breakfast- Apple Raisin muffins (the rest from Tuesday)
Lunch- Cornbread dog muffins
Snack- fruit
Dinner- Pulled pork tacos
Friday: Breakfast- cereal and fruit
Lunch- out
Snack- popcorn
Dinner- Chicken spaghetti
Saturday: Breakfast- breakfast tacos
Dinner- Chicken marsala
Sunday: Breakfast- cereal
Grocery List:
6 red apples (Fuji is my choice)
garlic
1 red pepper
1 green pepper
1 red onion
1 sweet onion
1 lemon
2 limes
cilantro
bag of salad
6 cups baby spinach
4 ears of corn on the cob
8 ounces crimini mushrooms
1 cut up fryer chicken
4 boneless skinless chicken breasts
24 ounces salmon fillets
hotdogs
3 pounds boneless pork ribs
4 ounces proscuitto
1 pound hamburger meat
bread
hamburger buns
soft tortilla shells
tortilla chips
4 ounces diced pimentos
12 ounces tomato paste
8 ounces tomato sauce
14.5 ounces stewed tomatoes
lasagna noodles
peanut butter
baked beans
spaghetti O's
spaghetti
11 ounces whole kernel corn
15 ounces black beans
14 ounces beef broth
1/2 cup chicken stock
2 cans cream of mushroom soup
Marsala cooking wine
vanilla extract
honey
Lowry's seasoning
Carribean jerk seasoning
red pepper flakes
ground cumin
chili powder
garlic powder
onion powder
dried oregano
dried parsley flakes
Italian seasoning
Worcestershire
cinnamon
nutmeg
raisins
1/4 cup chopped pecans (optional)
BBQ sauce (Sweet Baby Ray's is our pick)
veggi oil
18.5 ounce yellow cake mix
3.5 ounce instant lemon pudding mix
baking soda
flour
powder sugar
sugar
brown sugar
cottage cheese
motzerella cheese
eggs
milk
lemon juice
garlic bread
Here is my list. I didn't buy everything on this list. A lot of this is in your pantry. Just print this list off and cross off what you already have. Then you are ready to roll for the week. EnJoY!
Friday Aug. 5th
Side note: I just re-read this and realized I wrote 'sittin' totally meaning to post like this. I guess I truly am becoming a Texas girl!
We have a 4 burner gas grill with infred heating. But we did the jalapenos Saturday night on a charcoal grill and they were just as amazing. I would eventually like to get a small charcoal grill that we can use when we have more time to cook out. But I do love our gas grill for weekday grilling.
Grilled Stuffed Jalapeno Peppers
Couple of things, we didn't get pictures of these either of the nights we made them because they dissappeared before the camera could come out!
Also, I didn't follow a recipe, I just put in what I thought sounded good.
10 jalapeno peppers
1 block cream cheese, room temperature
1 cup shredded colby jack cheese
1 clove garlic, minced
Kosher salt, to taste
fresh cracked black pepper, to taste
1 package thick sliced bacon
5 wooden skewers, or 10 wooden toothpicks, soaked in water for at least 30 minutes
For the jalapeno's, make a small slice down the side of them going from the top to the end. Be careful not to cut them apart. Using a small spoon or small measuring spoon (I used a 1/8 tsp. for this) scoop out the seeds and white membranes. You may want to use some gloves or wear glasses so that you don't have to take out your contacts later. It hurts....I'm just sayin'.
Mix the cream cheese, shredded cheese, garlic, salt, and pepper to taste in a small bowl.
Using a spoon, carefully fill each pepper with the cheese mixture. Using 1 piece of bacon per pepper, wrap the bacon around the pepper. Skewer each pepper with the skewers or tooth picks. I used skewers and put 2 jalapeno's per skewer.
Heat your grill to medium heat. Grill the peppers until the bacon is crispy. We ended up moving the peppers onto some foil on the top rack so the bacon didn't burn but got a bit more crispy and the cheese really melted.
When we used the charcoal grill we kept them off to the side (not directly over the coals). It took longer to cook them, but the peppers were a lot softer and had a great grill taste. Either way, you can't go wrong.
EnJoy!
The Best of fine Cooking Grilling 2011 magazine pg. 27
For the butter (make early in the day so it firms up) (also, I halved this recipe since we didn't need this much)
1/2 lb. unsalted butter, at room temperature (2 sticks)
2 shallots, thinly sliced (about 2/3 cup)
1 clove garlic, minced
4 ounces Roquefort cheese, crumbled
1 tsp. fresh thyme leaves
1 Tbs. red wine vinegar
Kosher salt
Fresh ground black pepper
In a small skillet, melt 1 Tbs. of the butter over medium heat. Add shallots and garlic and cook until they are soft, about 5 minutes. Cool.
In a medium bowl, using a wooden spoon, beat the remaining butter until soft and creamy. Add the shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix with a spatula. Season with salt and pepper.
Form into a log and wrap in plastic wrap and refridgerate. Can freeze for up to 2 months.
For the rib-eyes
2 Tbs. fresh ground black pepper
1 Tbs. fresh thyme leaves
1 Tbs. evoo (extra virgin olive oil)
2 boneless rib-eye steaks (or as many as your family will eat)
1 Tbs. kosher salt
Heat the grill to medium high heat. Combine the pepper, thyme, and oil in a small bowl. Rub on the steaks. Sprinkle steaks with salt on both sides. Grill the steaks on one side for 5 to 6 minutes. Turn steaks and cook for another 3 to 4 minutes. Transfer to plates and let rest for 3 or 4 minutes. Serve with gererous amounts of butter on each steak. EnJoY!
Grilled Corn on the Cob with lime-cayenne butter
The Best of fine Cooking Magazine 2011 pg. 84
1/4 lb. unsalted butter (1 stick)
1 lime, juiced
1 tsp. kosher salt
1/2 tsp. cayenne
Corn on the Cob (as many as your family will eat)
Melt the butter in a small sauce pan. Stir in the lime juice, salt, and cayenne. Keep warm.
Peel off all but one or two layers of the corn husk. Pull the remaining husks down, but not off. Remove the bulk of the silks (the rest will come off easily after they char). Pull up the husks, it's ok if some kernels poke through.
Heat grill to high heat. Place the corn on the grate and cover grill. Grill, turning often, until the outer layer of the husk is completely chared, 5 to 10 minutes. You can push the corn to a cooler spot if your grilled other things now.
Just before serving, peel off the husk and brush away any remaining silks. Brown the kernels on the grill briefly, turning frequently, about 1 minute. Brush with warm cayenne butter and serve immediately. EnJoY!
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