Sharing our menu for this week:
I never did the pot roast from last week...oops, so that's a repeat. :)
Sunday - dinner @ Artuzzi's with my parents.
Monday - Sweet and sour chicken and rice.
Tuesday - Tacos and all the fixins...YUM! (having taco salad for lunch today from the leftovers)
Wednesday - pot roast is cooking away, served with my parmesan squash and rice pilaf.
Thursday - stovetop stuffing casserole. Box of cornbread stuffing, frozen corn, frozen pepper and onion mix, can of cream of chicken, can of white meat chicken (9 - 10oz size), dash of cumin or chili pepper (depending on your taste preference), mix in a handful of mexican blend cheese and stir. Top with another handfull of cheese and pop in oven for 30 minutes at 350 or until cheese is melted. Complete meal served. :)
Friday - Ian is gone to Savannah for the weekend so it's just William and me eating. We eat things Ian's not so keen on. We are having spinach and cheese puff pastries. :)
Saturday - dinner out with my folks. :)
Happy eating.
Showing posts with label meal plans. Show all posts
Showing posts with label meal plans. Show all posts
Wednesday, April 1, 2009
Monday, March 23, 2009
What's for dinner?
Well, I've been writing out a menu for the week for about a month now. It's kept me in line and has helped a bunch with grocery shopping since I go in with a definite list rather than "easy dinners" to check off. So to make me even more accountable to keep up with my menu, I'm posting it on here now. Plus, I like seeing what others are having for dinner and after seeing Steph's menus for the past few weeks...I just want to do mine too. :) So here's what we are having at our house if you drop by:
Sunday: O'charley's restaurant with my parents. :)
Monday: one of my creation casseroles of brown rice, broccoli florets, one can cream of broccoli soup, one can cream of cheddar soup, leftover baked chicken (shredded - I just don't like cubed hunks of meat), onion to your liking, garlic powder to your liking, shredded cheese to stir in and use as a topper (I used velveeta...which is crap to shred, but I do it anyway), French's fried onions to top too. Yeast rolls to go with.
Tuesday: Cheese ravioli and salad.
Wednesday: Pot Roast, sauted mixed veggies with balsamic reduction *yum*, and garlic mashed potatoes.
Thrusday: Hamburger helper (cheddar bacon melt) (I need one pre-packaged meal a week!), green and wax beans.
Friday: shrimp, glazed carrots, white cheddar macaroni
Saturday: leftovers
What are you having?
Sunday: O'charley's restaurant with my parents. :)
Monday: one of my creation casseroles of brown rice, broccoli florets, one can cream of broccoli soup, one can cream of cheddar soup, leftover baked chicken (shredded - I just don't like cubed hunks of meat), onion to your liking, garlic powder to your liking, shredded cheese to stir in and use as a topper (I used velveeta...which is crap to shred, but I do it anyway), French's fried onions to top too. Yeast rolls to go with.
Tuesday: Cheese ravioli and salad.
Wednesday: Pot Roast, sauted mixed veggies with balsamic reduction *yum*, and garlic mashed potatoes.
Thrusday: Hamburger helper (cheddar bacon melt) (I need one pre-packaged meal a week!), green and wax beans.
Friday: shrimp, glazed carrots, white cheddar macaroni
Saturday: leftovers
What are you having?
Tuesday, April 22, 2008
Happy Earth Day world!
I love Earth Day. I really miss being a teacher on this day, more than any other day (including Teacher Appreciation day!) In April we always started on our ecology units in biology class so an Earth day unit just fit in naturally with our state curriculum to cover natural resource cycles. I would always have my kids in all classes (physics - biology) build a dream house that included plans of efficiency. You would be surprised how detailed a 14 year old would be and how much excitement they showed for their house! And with the added knowledge that saving money on your utility bills means you can blow it "toys"...that really got them involved.
Now don't get me wrong...I'm not the tree hugging hippie that for every newspaper I buy, I plant a tree. I leave the tv on when I'm not in the room and I own a gas guzzling SUV. But I still appreciate the beauty found in nature and want to preserve it for my grandchildren to enjoy.
I have been gone (so to speak) from my "home" here in Georgia for nearly years with my husband's stint in the coast guard. Now that I am home and able to see more of the area than just the roads leading between my parents and my in-laws...I can take in all the changes. They have torn down my favorite teenage walking trails that were behind my high school to put up a strip mall with an Italian restaurant, Kinkos, Hallmark and a Starbucks. Even though I'm all about food...I'd much rather enjoy the trails that bring back so many good memories. They have widen many roads in the area taking away the front yards of most homeowners and even a few houses completely. It honestly saddens me to not recognize my surroundings in such familiar places.
So in honor of our environment, I have decided to post a recipe I make with my school kids as we enjoy learning outside for the day. It requires no baking and I get rave reviews from the kids with smiles and messy hands. We just do this in our science room on top of heat plate (which uses less energy than a stove top to boil milk). It's quick and easy. Here it is. Enjoy!
2 cups sugar
2 tablespoons cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
2 cups oatmeal
1 teaspoon vanilla flavoring
Mix cocoa and sugar in a bowl and mix in milk. Bring mixture up to a slow boil adding in butter. Let the mixture boil for two minutes, stirring constantly so the sugar and milk don't over burn/carmelize! Take off heat and mix in the remaining ingredients. Take the mixture in spoonfuls and allow to cool on wax paper. We called these mudpie cookies. YUM!
Now don't get me wrong...I'm not the tree hugging hippie that for every newspaper I buy, I plant a tree. I leave the tv on when I'm not in the room and I own a gas guzzling SUV. But I still appreciate the beauty found in nature and want to preserve it for my grandchildren to enjoy.
I have been gone (so to speak) from my "home" here in Georgia for nearly years with my husband's stint in the coast guard. Now that I am home and able to see more of the area than just the roads leading between my parents and my in-laws...I can take in all the changes. They have torn down my favorite teenage walking trails that were behind my high school to put up a strip mall with an Italian restaurant, Kinkos, Hallmark and a Starbucks. Even though I'm all about food...I'd much rather enjoy the trails that bring back so many good memories. They have widen many roads in the area taking away the front yards of most homeowners and even a few houses completely. It honestly saddens me to not recognize my surroundings in such familiar places.
So in honor of our environment, I have decided to post a recipe I make with my school kids as we enjoy learning outside for the day. It requires no baking and I get rave reviews from the kids with smiles and messy hands. We just do this in our science room on top of heat plate (which uses less energy than a stove top to boil milk). It's quick and easy. Here it is. Enjoy!
2 cups sugar
2 tablespoons cocoa
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter
2 cups oatmeal
1 teaspoon vanilla flavoring
Mix cocoa and sugar in a bowl and mix in milk. Bring mixture up to a slow boil adding in butter. Let the mixture boil for two minutes, stirring constantly so the sugar and milk don't over burn/carmelize! Take off heat and mix in the remaining ingredients. Take the mixture in spoonfuls and allow to cool on wax paper. We called these mudpie cookies. YUM!
Friday, February 15, 2008
The secret is out
OK, I have never shared my "secret" for my most requested dinner entree...until now! It has been enjoyed by family members, friends and even our coast guard buddies on their going away dinners I would make for them. My most requested, and most praised entree is....pot roast via the crock pot! So I get all of the compliements with very little effort. Thought I would share the wealth with others as well.
Here it is - add one cup of white grape juice and a packet of Lipton's onion soup/dip dry mix. The soup mix can be a bit salty to those that aren't used to the flavoring...I add about half for a small roast ( 3-5lbs) and all if it is bigger. I suggest going with half the first time you serve it and then add or take away according to your family's taste preferences. The grape juice doesn't serve as a flavor enhancer, but just tenderizers the meat a bit. I add it to all of my beef or pork cuts in the crock pot...perfect for shredding meat for BBQ! I have a homemade sauce for that too that I'll have to share later on.
Although just adding those two things (I also add chunks of onion and carrots as well about halfway through cooking) there is a specific way to cook the roast. I know....it's in a slow cooker. Put it in and leave it right? Well, I'm a stay at home mom so I have a little time around the house to tweak things! I start my roast on low heat; after about two hours I crank it up to high. Then after another two to three hours, I go back down to low heat once again. Then just cook until you reach the desired doneness that you prefer. The reason to start slow and finish slow is so it won't cook too quick all at once and dry out. It is tender and moist and trust me...you will receive a pat on the back by the hubby!
Happy cooking!
Here it is - add one cup of white grape juice and a packet of Lipton's onion soup/dip dry mix. The soup mix can be a bit salty to those that aren't used to the flavoring...I add about half for a small roast ( 3-5lbs) and all if it is bigger. I suggest going with half the first time you serve it and then add or take away according to your family's taste preferences. The grape juice doesn't serve as a flavor enhancer, but just tenderizers the meat a bit. I add it to all of my beef or pork cuts in the crock pot...perfect for shredding meat for BBQ! I have a homemade sauce for that too that I'll have to share later on.
Although just adding those two things (I also add chunks of onion and carrots as well about halfway through cooking) there is a specific way to cook the roast. I know....it's in a slow cooker. Put it in and leave it right? Well, I'm a stay at home mom so I have a little time around the house to tweak things! I start my roast on low heat; after about two hours I crank it up to high. Then after another two to three hours, I go back down to low heat once again. Then just cook until you reach the desired doneness that you prefer. The reason to start slow and finish slow is so it won't cook too quick all at once and dry out. It is tender and moist and trust me...you will receive a pat on the back by the hubby!
Happy cooking!
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