Upcoming Revamp

I've decided to take a new direction with this blog. I'm changing my eating habits....tomorrow. Or next week. Or maybe the week after that. Until then, I'm moving. Across the country. See you over there!

Yay for a new 2-week menu

Saturday:
Chicken and Rice with steamed veggies

Sunday:
Pot Roast, with potatoes and gravy w/ cinnamon Rolls for dessert

Monday:
Celestial Chicken and Cheese enchiladas w/corn bread and green beans

Tuesday:
Roast Beef Sandwiches, chips, steamed veggies + Creamy Ramen Noodles

Wednesday:
Tuna Noodle Casserole, Steamed veggies and Peach Cobbler for dessert

Thursday:
Papa Murphy’s Pizza with Side Salad

Friday:
Leftovers

Saturday:
Rhyan makes his Chicken Alphredo

Sunday:
Crock Pot Italian Chicken and Rice

Monday:
Navajo Tacos served with canned peaches in cream

Tuesday:
Beef Stroganoff over egg noodles, steamed broccoli

Wednesday:
Home made Macaroni and Cheese, dilled carrots and Apple Pie for dessert

Thursday:
Leftovers/sandwiches

Friday:
Bat Brains with blood sauce (Spaghetti), Goblin Fingers (bread sticks) And Goober juice. (Kool-Aid with little jell-o chunks stirred in)
(Why? Because it’s Halloween tomorrow, of course, and I won’t have time to make anything elaborate that day.)

2 Week Remixed Menu

Monday:
Lasagna
French Bread
Steamed Broccoli

Tuesday:
Hamburgers and Hot Dogs
Baked French Fries

Wednesday:
Taco Casserole
Corn Bread
Corn

Thurday: Gone
Chicken Terriaki Kabobs
Fruit Salad

Friday: Gone
All Day Soup
Bread Bowls
Steamed Veggies

Saturday: gone
Sweet and Sour Chicken
Rice
Vegi stir fry

Sunday
Minnestroni
Homemade rolls


Monday:
Deli Style Sandwiches
Chips

Tuesday:
Sopa De Lima
Homemade rolls

Wednesday:
Stirfry with Rice
Chinese crunchy noodles (lets face it, this is all the kids are going to eat during the meal, so get a big bag)
Egg Flower soup

Thursday:
Pizza Casserole
Green Beans

Friday:
Baked Chicken
Rice pilaf
Steamed California Style Veggies

Saturday
Pork Chops on the Grill
Baked Potatoes
Macaroni Salad (Suddenly Salad)

Sunday
Celestial Chicken and Cheese Enchiladas
Peas and Carrots steamed

Menu, Menu, Menu

Mon Hay Stacks

Tues Tuna Sandwiches

Wed Tatertoe Casserole

Thur Ritz Chicken

Fri Spaghetti w/ French bread

Sat Chicken Salad sandwiches

Sun Leftovers

Disgracefully long overdue

Mon Grilled Chicken and Steamed Broccoli

Tue Sloppy Joes and Fruit Salad

Wed Cooked Veggie Pizza w/ green salad (sunflower seeds w/ eggs)

Thur Alfredo Noodles w/ mixed veggies

Fri Stir-fry w/ rice and egg drop soup

Sat Gone to ID

Sun Roast w/mashed potatoes and gravy

Move it!

We're moving. Therefore, I've not been menu-ing and that will continue for a few more days. But to tide you over, here is my new favorite recipe for potato salad.....

Ingredients:
10 average sized potatoes, diced bite sized 3/4 TBLS prepared mustard
4 eggs, hard boiled 1 cup mayonnaise
4 stalks of celery 1 white onion, finely chopped
1 red bell pepper, chopped small 1 tsp white sugar
Red wine vinegar salt and pepper to taste

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15-20 minutes. Drain, and transfer to a large bowl. While still very hot, sprinkle with salt and toss with red wine vinegar. (I used about 1 1/2 TBLS)

Place eggs in a medium saucepan and cover completely with cold water. Bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 17 minutes. Remove from hot water and peel under cold, running water. Chop and set aside.

Stir the eggs, celery, bell pepper, mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

Peanuts. Ha Ha and, Oh Yeah, a Menu

My Favorite Joke of all Time:

Two peanuts were walking down the street and one was a salted. Ha haa hooo, oooo boy. Ok. Wipe the tears from your eyes so you can see this weeks menu



Monday:
Lasagna
French Bread
Steamed Broccoli


Tuesday:
Hamburgers
Baked French Fries


Wednesday:
Tacos
Corn Bread
Corn


Thurday:
Chicken Terriaki Kabobs
Fruit Salad


Friday:
All Day Soup
Bread Bowls
Steamed Veggies


And for Caroline and Heidi who both wanted the Celestial Chicken and Cheese Enchilada recipe from last week:

3 -4 boneless skinless chicken breasts

1 10 oz can of green chile enchilada sauce (red will work in a pinch and I sometimes use half green, half salsa just to shake things up)

1 5oz can of chopped and peeled green chiles

8 oz Monterey Jack Cheese

4 oz Cream Cheese

Crushed red pepper flakes (if you like it hotter)

12 small flour tortillas

Chop chicken and cook in skillet w/red pepper flakes. When chicken is cooked add cram cheese, 2/3 of the monterey jack cheese, chiles, and 2/3 of the enchilada sauce. Cook until cheese is melted. Spoon filling into tortillas. Roll up and place seam side down in a lightly greased 9x13x2 baking dish. Pour remaining sauce over enchiladas and sprinkle w/ remaining cheese. Bake @375 for 15 - 20 minutes. Yield: 12 enchiladas.

New Menu!!! Plus Inspiration for Those with Picky Eaters

I want to tell you a little inspirational story today. About 2 1/2 years ago, I made a delicious stew. It was one of those hearty stews with big squares of potato, onion and unchopped baby carrots. mmmmm. Well, I was an experienced mom so when my young son sat down to his meal with his typical scowl for anything not mac-n-cheese, I was ready. I said, "I don't want to hear it. Just take a few bites and then you can go out and play." He gave me a resigned sigh and replied, "OK, Mom, but just answer one question first." he pointed to a carrot. "Is that a finger or a worm?" Wow. My cooking ego deflated fast. No wonder he hesitates when I serve something! Now, for the inspirational part. Eventually, he came to tolerate the stew and then, wonder of wonders, he actually liked it. So there is HOPE for picky eaters yet, if you only persevere! Now, on to the menu.

Monday:
Deli Style Sandwiches
Chips

Tuesday:
Turkey Noodle Soup
Homemade rolls

Wednesday:
Stirfry with Rice
Chinese crunchy noodles (lets face it, this is all the kids are going to eat durring the meal, so get a big bag)
Egg Flower soup

Thursday:
Pizza Casserole
Green Beans

Friday:
Baked Chicken
Rice pilaf
Steamed California Style Veggies

New Week of Food for a Family, or Single person (Heidi)

Monday
Steaks on the Grill
Baked Potaotes
Tossed Salad

Tuesday
Sweet and Sour Chicken
Rice
Vegi stir fry

Wednesday
Minnestroni
Homemade rolls

Thursday
Celestial Chicken and Cheese Enchiladas
Peas and Carrots steamed

Friday
Deli style sandwiches
Pineapple rounds w/ cottage cheese
Steamed Veggies

Then There Was Another Week

This week will start with:

Monday:
Pot roast
Pasta Primavera
Rolls

Tuesday:
Tater-tot casserole
Broccoli w/cheese sauce

Wednesday:
Grilled Chicken Sandwiches
Chips
Cole Slaw

Thursday:
Baked Pork Chops
Mashed Potatoes

Friday:
Chicken Foldovers
Dilled Carrots
Festive Salad

Festive Tossed Salad
Shred some Romaine lettuce. Peel and chop a large apple into small cubes. Add 1/2 cup dried cranberries or raisins or Cherries. Add 1 tsp poppy seeds. Toss with raspberry vinaigrette. Chill and serve.

Pasta Primavera
I boiled some multi colored spiral noodles. (about 1/2 of the small bag) I set those aside and melted 1/4 cup butter in a frying pan. I added thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then I added some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it.

Tater-tot Casserole
Our version of this goes like this: Brown 1lb ground beef and drain. Put in a casserole dish. Mix with 1 can cream of mushroom soup, and a drained can of corn. Sprinkle shredded cheese over mixture. Top with a single layer of tater-tots. Sprinkle with more cheese. Pour a can of evaporated milk over all. Bake @ 350 for 25-30 minutes, until hot.

Dilled Carrots
I chop baby carrots in 1 inch chunks. Add about 1 inch of water and boil for about 12 minutes or until tender-crisp. Drain any extra water and add 1/4 cup margarine (more or less depending on how many carrots you made) Stir in 1/4 - 1/2 tsp of dried dill. Yum. By the way, be prepared for your kids to refuse the eat the carrots with "grass" on them. I wish you better luck than I had on that particular option.

The neglectful blogger returns

Well, I've finally returned, and with a new menu. I'm doing something a little different for the next couple of months. My Mother-In-Law is cooking on weekends while we're here so I'm only planning M-F.

Monday
Taco Salad
Corn Bread

Tuesday
Tomato Soup
Garlic Cheese biscuits

Wednesday
Beef Stew
Sourdough bread

Thursday
Sweet and Sour Chicken
Rice
Parmesan Bread Sticks

Friday
Vegi Soup
Grilled Cheese Sandwiches
Veggie Salad

Another Week, number 6, I believe

Monday
Baked spiral ham (this is on sale here. :)
Pasta Salad
Rolls

Tuesday
Navajo Tacos *YUM YUM YUM see below....*
Festive Tossed Salad

Wednesday
Pan Fried Ham and Potatoes
Cherry Jello Salad *see below*

Thursday
Seasoned Chicken *see below*
Veggie Salad

Friday
Baked Potatoes with chili on top
Cole Slaw

Saturday
Deli style sandwiches
Chips

Sunday
Roast and Potatoes

The Recipes:

Navajo Tacos
Make up some fry bread. Top with chili (or seasoned taco meat), lettuce, sour cream, cheese, tomato and green onion. Very very good and very filling!

Bonus: If there is extra fry bread, spread it with butter and honey for a fantastic, ready-made desert!


Festive Tossed Salad
Shred some Romaine lettuce. Peel and chop a large apple into small cubes. Add 1/2 cup dried cranberries or raisins or Cherries. Add 1 tsp poppy seeds. Toss with raspberry vinaigrette. Chill and serve.

Cherry Jello Salad
Mix a box of dry Cherry Jell-o into a small container of cottage cheese. Add 1 Cup Sour cream, a can of crushed pineapple and 1/2 cup powdered sugar to taste. Chill and serve.

Pasta Primavera

The pasta primavera was a big hit at our house. I've never made this before but it was SO easy! I boiled some multi colored spiral noodles. (about 1/2 of the small bag) I set those aside and melted 1/4 cup butter in a frying pan. I added thin sliced carrots, broccoli and green onions. Stir fry until tender-crisp. Then I added some sliced mushroom, a shake of garlic powder, and a shake of Italian seasoning. Stir in the noodles, sprinkle with Parmesan cheese and serve. Yummy! Even the kids liked it.

Week 5, once removed

Well last week I didn't have time to plan a menu and it was terrible. I was crazed every night at dinner time. Thank goodness I've come to my senses. I'm only going to the store once this week!

Monday
Sloppy Joes
Pasta Primavera (pretty much just cooked vegis and pasta with spice and Parmesan)
Pudding

Tuesday
Sopa de Lima
Fiesta Tortilla Stack
Green Salad

Wednesday
Tuna Patties or fish sticks with Tarter Sauce
Bread sticks
Pasta Salad

Thursday
Celestial Chicken and cheese enchiladas
Nachos
Corn Bread

Friday
Lasagna
French bread
Steamed broccoli

Saturday
Leftovers

Sunday
Roast Beef with potatoes, carrots and onions
Fresh rolls

Week 4

Monday
Potato soup in bread bowls
Steamed vegi's

Tuesday
Swiss Steak with
baby carrots and potatoes

Wednesday
Hamburgers
Oven Fries
Cole Slaw

Thursday
Chicken pockets
Mashed Potatoes and Gravy
Canned Pears

Friday
Left Overs

Saturday
Pork Chops
Vegetable kabobs
Potato chips

Sunday
Barbecue Pork
Spanish rice
Black beans

Week 3

Monday
Vegetable Beef Soup
Green Salad w/ fresh cut vegi's
Buttermilk biscuits

Tuesday
Oven Fried Chicken and Rice
Fresh cut Carrots
Steamed Broccoli

Wednesday
Fish Sticks w/ fry sauce
baked potatoes (add cheese to any leftover broccoli from last night)
Cole Slaw

Thursday
Grilled or broiled Pork Chops
Spinach salad
Pineapple topped with cottage cheese

Friday
Chicken Sandwiches
Macaroni Salad
Vegi tray with dip

Saturday
Left overs or go out to eat

Sunday
Pot Roast
Mashed potatoes and Gravy
Corn
Green Jello salad of your choice

Week 2

Welcome to another week! I've included a couple of recipes at the bottom of the menu and hyperlinks to some others.

Monday:
Stir Fry
Fried Rice
Tropical Dessert

Tuesday:
Malibu Chicken in Marinara sauce
Garlic Mashed potatoes
Green Beans
Fruit Salad

Wednesday:
Lasagna
French bread (need two)
Layered vegetable salad

Thursday:
Sweet and Sour Pork
Rice
Wonton Salad

Friday:
Meat Loaf
Baked Potatoes
Waldorf Salad

Saturday:
French Bread Pizza
Green Salad
Mandarin oranges

Sunday:
Chicken Noodle Soup
Corn Bread w/ Honey butter
Relish tray w/ cheese, celery and carrot sticks and pickles

Some Recipes

Malibu Chicken
1 cup water 6 slices ham
1 tsp chicken bouillon 6 slices Swiss cheese
6 boneless chicken breasts salt and pepper to taste

Bring water to a boil in large skillet. Add bouillon and stir until dissolved. Remove from heat. Add chicken breasts and marinate for 15 minutes, turning frequently. Bring to a boil on high heat. Lower heat and simmer for about 20 minutes, turning every 10 minutes until no longer pink inside. Place a thin slice of ham and a slice of cheese on top of chicken. Cover and cook for another minute or until cheese starts to melt. Pour hot marinara sauce over all and serve.

Tropical Dessert
1 pkg yellow cake mix 2 cups whipped topping
1 ½ cups cold milk 3 oz cream cheese, softened
3 oz package instant vanilla ¼ cup sugar
pudding mix ½ tsp vanilla
20 oz. can crushed pineapple, drain ½ cup coconut, toasted

Prepare and bake cake according to package directions. Pour into a greased 9 x 13-inch baking dish. Cool. In a bowl, whisk together milk and pudding mix. Let stand to thicken. Stir in pineapple. Spread over cake. In a mixing bowl, beat 1 cup whipped topping, cream cheese, sugar and vanilla until smooth. Fold in remaining topping. Spread over pudding. Sprinkle with toasted coconut. (To toast coconut, spread in a shallow baking dish. Bake at 350 for 10 minutes or until golden brown, stirring occasionally.)

Layered Vegetable Salad
1 head of lettuce 1 cup salad dressing
1/2 cup frozen peas 1 Tbls sugar
1/2 cup celery, chopped 1/2 cup sour cream
2 green onions, chopped 1/2 tsp salt
1 hard boiled egg, chopped 1 cup grated cheese

Break lettuce in small pieces. Rinse peas in cold water and drain. Lightly toss vegetables and egg. Mix together salad dressing, sugar, sour cream and salt. Refrigerate at least 1 hour.

French Bread Pizza
Loaf of French bread
Pizza sauce
Shredded mozzerella and cheddar
Toppings of your choice

Cut french bread in half lengthwise and spread with pizza sauce. Arrange toppings and sprinkle with cheese. Bake at 400 for 10 minutes.