Menu Plan Monday
October 1st - 14th

Saturday, 9/29 - Supper with the Martell's/ Game Night!

Sunday, 9/30 - Macadamia Crusted Mahi Mahi, Baked Potato,  Mixed Veggie (Good)

Monday, 10/1 - (Working Late) Baked Cheese Ravioli and Salad

1 lb ground beef
½ pkg frozen cheese ravioli
1 jar spaghetti sauce
1 can diced tomatoes, drained
2 c shredded mozzarella
(1 t Italian seasoning)
1 pkg salad greens
1 can black olives, drained and sliced
(Italian drsng)

In large skillet, brown beef; drain. Return to
skillet and add spaghetti sauce and tomatoes.
Heat through. Spread 1/3 of meat mixture on
the bottom of a 9x13 casserole dish. Layer half
of the ravioli. Sprinkle cheese. Repeat the
layers ending w/ sauce. Cover w/ foil and bake
@ 450° for 30 minutes
Combine salad w/ black olives and dressing

Tuesday, 10/2 - (Working Late/Soccer) - Echiladas, Mexican Rice (Box)

Wednesday, 10/3 - Garden Fritatta and Hashbrowns (good)

Thursday, 10/4 -(Soccer) Bacon and Bean Soup/ Cheese Sandwiches (Good)

Friday, 10/5 - Tacos for a Crowd/Taco Salad

Saturday, 10/6 - Grilled Pork Chops, Tabouli Salad, Fruit

TABOULI SALAD (good)

Sunday, 10/7 - (Soccer 2:15) - Chicken Chimichangas

Week #2

Monday, 10/8 - (Book Group) - Ground Beef Macaroni Casserole and Corn (Good)

Tuesday, 10/9 - Ham, Broccoli and Cheese Soup - Biscuits (good- soup was a little thing for my liking)

Wednesday, 10/10 - Monte Crisco Sandwich, Apples and Chips

12 slices sandwich bread
(Butter, 4 T mayo mixed w/ 2 T Dijon mustard)
6 slices Swiss cheese
24 thin slices of deli ham
(6 T flour, 1 t baking powder, 3 eggs, ¼ c water,
butter nonstick cooking spray)
3 apples, sliced – serve on side
1 bag favorite chips

Spread one side of bread with thin coat of
butter then apprx ½ T mayo/Dijon mix. Use
spread on inside to make 6 sandwiches each w/
4 slices of ham & a slice of cheese. Blend flour,
baking powder, eggs & water. Dip each side of
sandwich in egg mix. Brown both sides in well
sprayed skillet on med heat.
Serve with favorite chips and sliced apples.

Thursday, 10/11 - (School Conferences) - Ring Bologna, Fried Potatoes and Beans

Friday, 10/12 - (No School) - Kentucky Hot Brown Bake

Saturday, 10/13 - Sausage and Rice Casserole  - Mixed Vegetables

SAUSAGE RICE CASSEROLE

Sunday, 10/14 - Hamburger Vegetable Soup - Salad

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

Recipes to try

http://eatathomecooks.com/2010/02/italian-sausage-and-bean-soup.html

http://eatathomecooks.com/2012/10/cheddar-chive-freezer-biscuits.html#

http://eatathomecooks.com/2011/12/skillet-apple-crisp-done-in-20-minutes.html

http://eatathomecooks.com/2012/03/apple-spice-cake-with-caramel-glaze.html

http://eatathomecooks.com/2012/10/1-minute-brown-sugar-and-cinnamon-apples.html

http://eatathomecooks.com/2012/09/hot-fudge-and-caramel-chocolate-poke-cake.html

New family favorite recipe that highlights produce from our garden

Summer Corn Salad (Taste of Home Magazine – Aug/Sept 2012)

5 tsp. olive oil, divided
1 Tbsp. Lime juice
¼ tsp. salt
¼ tsp. hot pepper sauce
1 ½ cups Fresh or frozen Corn, thawed
1 ½ cups cherry tomatoes, halved
½ cup finely chopped cucumber
¼ cup finely chopped red onion
2 Tbsp. minced fresh basil
¼ cup crumbled feta cheese

1.       In asmall bowl, whisk 4 tsp. oil, lime juice, salt, and pepper sauce; set aside.

2.      In a large skillet, cook and stir corn inremaining oil over medium-high heat until tender.  Transfer to a salad bowl; cool slightly.   Add tomatoes, cucumber, onion andbasil.  Drizzle with dressing and toss tocoat.

3.      Let stand for 1- minutes before serving orrefrigerate until chilled.  Sprinkle withcheese just before serving.

Happy Eating!

Menu Plan Monday
Sept 9th - September 23rd

Sunday - 9th - Easy Pot Roast with Smashed Red Potatoes (Simple & Del - pg 157)

Monday - 10th - Book Group - Chicken & Seafood Salad with crossiants - Chocolate Zuchinni Cake -  Summer Corn Salad (TOH Aug/Sept 2012 pg 40) (triple recipe) - Cantaloupe

Tuesday - 11th - (Scrip Workshop @ 6:30) - Cheesy Chicken and Rice Casserole

Wednesday - 12th - Stuffed Pepper Soup - Simple & Delicious Cookbook pg 130

Thursday - 13th - Loaded Baked Potato Soup

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 - slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 - cup shredded Cheddar cheese
1 - 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

 Friday - 14th - Tuna Cheese Sandwiches (Simple and Delicious Cookbook pg 123) - Chips and Dip - Celery with Peanut Butter

Saturday - 15th - Back To School Picnic

Sunday - 16th - Asian Salad - Grilled Teriyaki Chicken - Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

WEEK #2

Monday - 17th - French Dip Sandwiches - Waffle Fries

Tuesday - 18th - Chilli (Crockpot) - Corn Bread

Wednesday - 19th - Baked Pork Chops With Rice / Vegetables

Thursday - 20th - Country Cabbage Soup - Biscuits

Friday - 21st - OUT OF TOWN  -  Echiladas,

Saturday - 22nd - OUT OF TOWN - Pot Pies

Sunday - 23rd - OUT OF TOWN  - Lasagna

Menu Plan Monday

August 26th - September 9th

WEEK #1 

Sunday 26 -Cheesy Chicken and Rice Casserole

Monday 27 - Tom Eye Appt - Pesta Grilled Cheese Sandwiches (TOH Aug/Sept 2012 pg 52) and Noodle Soup

Tuesday 28 - Quick Potato Corn Chowder (TOH Aug/Sept 2012 pg 79) Salad

Wednesday 29 -  Fish Sandwiches & Fries

Thursday 30 - Meet the Teacher - Chicken Salad Sandwiches

Friday 31 - French Bread Pizza

Saturday, Sept 1 (Valley Fair) - Fried Eggs and Bacon

Sunday, Sept 2 - Meatloaf, Mashed Potatoes, Green Beans

WEEK #2

Monday 3 - OFF Labor Day -  Asian Salad - Grilled Teriyaki Chicken - Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

Tuesday 4 - Off -First Day of School - Mac and Cheese/ Brats

Wednesday 5 - Stuffed Pepper Soup - Simple & Delicious Cookbook pg 130

Thursday 6 - Crab Salad - Simple & Delicious Cookbook pg 62

Friday 7 - Hot Honey Mustard Subs/ Chips and Dip/Celery with Peanut Butter

1 lb thinly sliced deli ham
8 oz sliced cheddar cheese
6 ct pkg bakery buns or large rolls
(Honey mustard)
1 pkg chips, any
Celery sticks
(Peanut butter)

Layer inside of buns w/ honey mustard, ham,
then cheese. Wrap each in foil. Bake @ 350°,
15 min.

Saturday 8 - Roast with Smashed Red Potatoes (Simple & Del - pg 157)

Sunday 9 -Loaded Baked Potato Soup

4 - baking potatoes
2/3 cup butter
2/3 cup all purpose flour
4 - cups milk
2 - cups chicken broth
3/4 tsp salt
1/2 tsp pepper
12 - slices bacon, cooked & crumbled
1/2 cup chopped green onions
1 - cup shredded Cheddar cheese
1 - 8oz container sour cream

Bake potatoes in the oven or microwave. Scoop out the inside of the potato and set aside. Cook bacon in the oven while the potatoes bake at 350 degrees until crispy. Crumble and set aside. Melt butter in a large pot over medium low heat. Stir in flour to make a roux. Cook about one minute stirring constantly. Gradually pour in the chicken broth and milk while stirring. Turn the heat to medium and cook the soup until it starts to thicken. Add the potatoes, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes allowing the flavors to blend. Mix in sour cream until well blended. Serve immediately. Garnish with green onions, additional bacon and shredded cheese.

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

Menu Plan Monday - Week #2

Monday 20th - (4:30 - Last Appt) - Asian Salad - Grilled Teriyaki Chicken - Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

Tuesday 21st (soccer) - Cheesy Rice and Meatball Skillet

Wednesday 22nd - Loaded Cheddar -Corn Potato Patties (TOH Aug/Sept 2012 pg 66) - Orange Roughie

Thursday 23rd - (Soccer) - Quick Potato Corn Chowder (TOH Aug/Sept 2012 pg 79) Salad

Friday 24th - (4:45 Last Appt) - Hamburgers - Spiced UP Sweet Potato Fries (TOH Aug/Sept 2012 pg 70)

Saturday 25th (7:20 MN Stars Game) - Pesta Vermicelli with Bay Scallops - (TOH Aug/Sept 2012 pg 53)

Sunday 26th (Shopping Day) - Chicken Wings - Cripsy Baked Potato Wedges with Parmesan Dip

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

Menu Plan Monday - August 13th - 26th

Menu Plan Monday - Week #1

Sunday - 12th - Steak, Smashed Red Potatoes (Simple & Del - pg 157), Corn

Monday 13th - Spaghetti and Herb Happy Garlic Bread (TOH Aug/Sept 2012 pg 39)

Tuesday 14th (Book Group) - Bubbly and Golden Mexican Beef Coobler  (TOH Aug/Sept 2012 pg 61)

Wednesday 15th - Herbtastic Pork Chops with Yellow Summer Squash (TOH Aug/Sept 2012 pg 50)

Thursday 16th (AFSA Tour) - Pesta Grilled Cheese Sandwiches (TOH Aug/Sept 2012 pg 52) and Noodle Soup

Firday 17th - Brats and Grandma's Potato Salad (TOH Aug/Sept 2012 pg 18 - )

Saturday 18th (Tom Rena. Fair) - Crunchy Hebed Chicken Breast (TOH Aug/Sept 2012 pg 79) & Zucchini Onion Pie (TOH Aug/Sept 2012 pg 79) - Sunny Peach and Cream Pie (TOH Aug/Sept 2012 pg 63)

Sunday 19th (Valley Fair) Chili Mac and Cheese (TOH Aug/Sept 2012 pg 66) - Summer Corn Salad (TOH Aug/Sept 2012 pg 40)

Menu Plan Monday - Week #2

Monday 20th - (4:30 - Last Appt) -  Asian Salad - Grilled Teriyaki Chicken - Fun Asian Lunchbox Noodles
Fun Asian Lunchbox Noodles

1 pound linguine, cooked
4 tablespoons fresh parsley
3 cloves garlic
1/2 cup soy sauce
1/4 cup sesame oil
1/4 cup canola oil
1/2 cup peanut butter
2 tablespoons rice vinegar
3 tablespoons brown sugar
1/2 cup Shredded Carrots

Cook your linguine noodles as directed on the packaging. Blend garlic in a food processor until fine. Add soy sauce, oils, vinegar, and brown sugar. Add enough peanut butter to make slightly thick. Blend until smooth. Add to pasta and toss with shredded carrots. If desired, you can top with chopped peanuts, sesame seeds, or grilled chicken strips.

Tuesday 21st (soccer) - Cheesy Rice and Meatball Skillet

 Wednesday 22nd -  Loaded Cheddar -Corn Potato Patties (TOH Aug/Sept 2012 pg 66) - Orange Roughie

Thursday 23rd - (Soccer) - Quick Potato Corn Chowder (TOH Aug/Sept 2012 pg 79) Salad

Friday 24th - (4:45 Last Appt) - Hamburgers - Spiced UP Sweet Potato Fries (TOH Aug/Sept 2012 pg 70)

Saturday 25th (7:20 MN Stars Game) - Pesta Vermicelli with Bay Scallops - (TOH Aug/Sept 2012 pg 53)

Sunday 26th (Shopping Day) - Chicken Wings -  Cripsy Baked Potato Wedges with Parmesan Dip

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

July 30th - August 12th

WEEK #1

JULY

Monday, 30th - Tacos for a Crowd/Taco Salad

Tuesday, 31st -(Working Late)  - Cheesy Chicken and Dressing Casserole, Veggie  (Good)

• 2 Tbsp olive oil
• 4 boneless skinless chicken breasts, cut into 1/2 inch pieces
• 1 large onion, chopped
• 1 (8 ounce) package baby bella mushrooms, quartered
• 3 cloves garlic, minced
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (10.75 ounce) can cream of mushroom soup
• 1/4 cup whole milk
• 1 (6 ounce) package chicken-flavored stuffing mix)
• 5 Tbsp butter, melted

Preparation:

Preheat oven to 350°. Spray a 13×9 inch baking dish with nonstick cooking spray.

In a large skillet, heat oil over med-high heat. Add chicken, and cook, stirring occasionally. until chicken is lightly browned and cooked through. Using a slotted spoon, remove chicken from pan, and place in prepared baking dish.

Reduce heat to medium. Add onion, mushrooms, and garlic to skillet; cook for 4-5 minutes, or until vegetables are tender. Spread onion mixture evenly over chicken. Top evenly with cheese.

In a small bowl, combine soup and milk. Pour mixture over cheese.

in a medium bowl, combine stuffing mix and melted butter. Sprinkle evenly over cheese. Bake for 25-30 minutes, or until hot and bubbly. Serve immediately.

AUGUST

Wednesday, 1st -  Taco Casserole  (good, great way to use leftover Taco Meat)

Thursday, 2nd (Sorting) - Easy Chicken Stir Fry, Egg Rolls  (Good)

Friday, 3rd - Ham and Cheese Sliders, Chips and Dip (Good)

Saturday, 4th - Grilled Pork Chops, Tabouli Salad, Fruit

TABOULI SALAD  (good)

2 cups water
1 cup coarse bulgur wheat
1 bunch scallions, sliced
2 Roma tomatoes, chopped
2 Kirby cucumbers, peeled and chopped
1 bunch Italian parsley, stems removed
2 garlic cloves, peeled
1/4 cup olive oil
2 tbsp. lemon jusice
salt and freshly ground pepper to taste

Boil water in a small saucepan. Add bulgur wheat, cover saucepan, and turn off heat, leaving saucepan on burner. Allow bulgur to steam until all the water has been absorbed, about 10-15 minutes. Meanwhile, slice scallions, tomatoes, and cucmbers. Place parsley and garlic in a food processor and process until finely chopped. When bulgur is finished, place in a large mixing bowl and add scallions, tomatoes, cucumbers, parsley, and garlic. Drizzle olive oil and lemon juice into the bowl and toss thoroughly. Add salt and pepper to taste. Either serve warm or put in refrigerator for 1 hour to allow flavors to blend.

Sunday, 5th - Rotis Chicken, Rice and Veggie

WEEK #2

Monday, 6th --(Working Late) Sausage and Rice Casserole

• 2 lbs. ground pork sausage
• 1 cup chopped onion
• 1 cup chopped celery
• 2 (10.75 ounce) cans cream of chicken soup
• 1 (14 ounce) can chicken broth
• 1 3/4 cups uncooked long-grain rice

 Preparation:

Preheat oven to 350°. Spray a 13×9 baking dish with nonstick cooking spray.

In a large skillet, combine sausage, onion, and celery; cook over med-high heat until sausage is browned and crumbly. Drain well. Stir in soup, broth, and rice. Spoon into prepared baking dish. Cover with heavy-duty aluminum foil, and bake for 45 minutes, or until rice is tender. Serve immediately.

Tuesday, 7th-(Working Late) Tuna Cheese Sandwiches (Simple & Del - pg 123) Colorful Pasta Salad (Simple & Del - pg 161)

Wednesday, 8th - Ham Cheddar Chowder, Biscuits  (good)

Thursday, 9th - (Sorting) Macadamia Crusted Mahi Mahi,  Baked Potato, Veggie  (Good)

Friday, 10th - Sloppy Joes, Cripsy Baked Potato Wedges   (good -dip for potato wedges very good)

Saturday, 11th - Steak, Smashed Red Potatoes (Simple & Del - pg 157), Corn

Sunday, 12th - Grilled Chicken Breast, Italian Veggie Skillet (Simple & Del - pg 179)

Future Recipes to Try:

Baked Chicken Dijon

Chicken Chimichangas

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!

Every year I plant herbs on our deck and in the garden.   I love cooking with fresh herbs all summer long, but I have not done a very good job of preserving my herbs so I can use them in the winter.   This year I am determined to preserve some of my herbs for the winter months!

Today,  I am making pesto with my basil!   It is easy way to preserve your basil.  I found a reipe in the August/September 2012 Taste of Home magazine.  I ended up needing to decreasing the salt in this recipe.   It ended up being too salty for my liking.  

I grow our basil in a window box sitting on the deck.  The best thing about herbs is even if you are an apartment dweller, you can grow basil on your deck/balcony or in your apartment.

My Pesto Experiment :

The Usual Suspects:  Basil, Olive Oil, Pine Nuts, Parmesan Cheese, Garlic, Salt and Pepper. 

Equipment:  Food Processor, Salad Spinner

I washed the basil and dried it in my salad spinner.  Place Basil leaves, pine nuts, garlic cloves, salt and pepper into the food processor; pulse until choped.  

Continue processing while gradually adding olive oil in a steady stream. 

I only use real parmesan cheese - nothing out of a green can for me.  My pampered chef grater worked great to grate the parmensan cheese. 

Add grated Parmesan Cheese; pulse to blend. 

Classic Pesto Recipe  - A recipe from Taste of Home website

Classic Pesto Sauce Recipe - The recipe I used with the decreased salt amount included.

Place 2/3 cup loosely packed basil leaves, 2 TBSP pine nuts, 1 peeled garlic clove, 1/4 tsp salt and 1/8 pepper in a food processor' pulse utnil chopped.  Continue processing while gradually adding 1/3 cup olive oil in a steady stream.  Add 1/3 cup Parmesan Cheese; pulse to blend.   Makes 1/2 cup.

I froze the pesto in 2 tablespoon amounts in ice cube trays for easy use.  Once frozen I will put them into a labeled ziplock bag.  

Look for future posts on how to preserve other herbs for use over the winter.    I have a feeling I will be making more pesto in the near future as I still have alot of basil left.

Happy Cooking!!

July 23rd - 29th, 2012

Monday - Enchiladas, Corn and Mexican Style Rice

Mexican Style Rice

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/2 cup tomato sauce
• 2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.

Tuesday -  Chicken Salad/Crab Salad - Crossiants or Salads

Wednesday -  Biscuits and Gravy/ Scrambles Eggs/ Cantaloupe

Thursday - Marlboro Man Sandwich and Pot. Salad

Friday - Mom's Mac N Cheese/ Brats

Saturday - Tacos for a Crowd/Taco Salad

Sunday -

Recipes to Try:

Mom's Mac Salad

For more Menu Planning inspiration stop by and visit Laura at Organizing Junkie. and particpate in Menu Plan Monday.

What is on your Menu this week? Wishing you all a wonderful week!!!