Sunday, March 22, 2015

Menu Plan March 23-29

Last week I had a fabulous birthday. Hubby bought me an ice cream maker I wanted. But I ran out of suger - who runs out of sugar??? - so I haven't experimented with it yet.

I think I'll try strawberry first! Yum!

Then maybe peanut butter cup. Double yum!

I promise I won't eat it all myself.

Now on to this week's menu. Here's what I've got planned:

Monday
Parmesan baked pork chops, zoodles

Tuesday
Pretzel dogs, baked curly fries

Wednesday
Italian sausage sandwiches, spinach Parmesan

Thursday
Pollo fundido (cheesy chicken), Mexican rice

Friday
Homemade pizza

Saturday
Chicken and dumplings, mashed potatoes

Sunday
Crockpot pork carnitas

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.



Sunday, March 15, 2015

Menu Plan March 16-22

It's my birthday week! March 16 is my birthday, so we're going to head to my favorite restaurant, The Olive Tree, in Villa Rica, Georgia. Their Greek and Italian food is some of the best I've eaten. And I love their saganaki, or flaming cheese. It's a special treat and I'm going to enjoy it!

Now here's what I've got on my menu for the rest of the week:

Monday
Birthday dinner - yay!

Tuesday
Corned beef and cabbage, homemade rye bread

Wednesday
Baked fish, spinach Parmesan

Thursday
Buffalo chicken and potato casserole (new recipe)

Friday
Grilled chicken and steak, pasta salad

Saturday
Homemade pizza

Sunday
Cheesy chicken tater tot casserole (crockpot) 


For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Monday, March 9, 2015

Cheesy Stuffed Mini Peppers

Whenever I need an appetizer that's easy and delicious, this is the recipe I turn to. Just this weekend I made a platter of these sweet little peppers for a friend's baby shower. They're so yummy, it's hard to stop eating them.

Here's what you need:

15 mini sweet peppers
8 oz. cream cheese, softened
1 TBSP lime juice
1/2 teas garlic powder
1/2 teas cumin
1/2 cup shredded cheddar cheese

Wash and dry the mini peppers. Slice in half and use a sharp knife to remove any ribs and seeds from the peppers.

In a medium bowl, combine the remaining ingredients. I use my stand mixer with a paddle attachment, but you can easily do this by hand with a spoon.

Using a teaspoon, stuff the peppers with the cream cheese mixture. Place on a parchment lined baking sheet. Bake at 350 degrees until the topping is lightly browned.


Sunday, March 8, 2015

Menu Plan March 9-15

Last week was a perfect lesson in why menu planning is important.

I had an outpatient procedure done on Thursday morning. I have always had a hard time with anesthesia, and last week was no exception. I'm still feeling a little fuzzy-headed, truth be told. If I had not had a menu plan in place with groceries purchased, my family would have gone without meals for the past few days. I was just not capable of thinking about those things. My menu plan saved us!

Let me just take a minute to brag on my husband. He has taken such good care of me and is still doing so. He even installed an app on his phone so he could keep track of my meds and when I needed to take them. I have felt so loved. I do have to keep reminding him not to squeeze my left hand where the IV was. It's still sore. But it's a small price to pay to know he cherishes me.

Now on to this week's menu:

Monday
Salisbury steak, mashed potatoes

Tuesday
Chicken sausage and veggie hash, herbed quinoa

Wednesday
Baked egg rolls, garlic sesame noodles

Thursday
Moroccan chicken, steamed cabbage

Friday
Homemade pizza

Saturday
Chili, skillet flatbread

Sunday
Roast beef gyros, Parmesan couscous

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Sunday, March 1, 2015

Menu Plan March 2-8

Yay! Yay! March is here!

Which means spring is right around the corner. I don't know about you, but I am ready for warm weather and green grass. And strawberries. I love strawberries when they're in season. Here in the Deep South, spring is strawberry season. Yay!

This week is going to be busy. I'm having an outpatient procedure done on Thursday, so I'll be out of commission for most of the day. Tuesday I have to have pre-op bloodwork done, so that will take a couple of hours.

Our church is hosting our annual missions conference starting Wednesday. We have visiting missionaries share their ministries with us. We provide all the meals for each family while they're with us. Friday is a special night, because we have an International Dinner. Everyone brings a dish from a foreign country to share. I'm making Israeli couscous salad and probably some bread. I haven't decided what kind of bread yet, though.

Now here's what I've got on my menu this week:

Monday
BBQ chicken sandwiches(crockpot), coleslaw

Tuesday
Sausage tortellini soup, crusty bread

Wednesday
Chicken pot pie, mashed potatoes

Thursday
Pizza (probably takeout since I'll be taking it easy)

Friday
International Dinner at church

Saturday
Grilled steaks, twice baked potatoes

Sunday
Panko crusted salmon, spinach Parmesan
For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Thursday, February 26, 2015

Chicken Sausage and Veggie Hash

I'm always searching for new recipes for quick lunches for the family. Since we're all home every day (I homeschool the kids and hubby works from home), I have to come up with lunch. Every day.

I used to rely on leftovers for next day lunches, but with a growing teenage boy in the house, leftovers are a rare occurrence these days.

This recipe has protein and lots of yummy veggies. The original recipe called for sweet potatoes, but I leave them out because no one likes them but me. The beauty of this dish is that is easily customizable to suit your family's likes. Often, I just use whatever veggies I have on hand, but here's what my family likes best.

You'll need:

1 pkg. fully cooked chicken sausage links
1 small onion, diced
2 teas minced garlic
1 red or green pepper, seeded and diced
1 zucchini, diced
8 oz. mushrooms, chopped
2 cups fresh spinach or kale
sea salt and pepper to taste
Optional : crumbled feta or shredded Parmesan cheese

Slice the sausage links into bite sized pieces. I use this brand of sausage that I find at Publix.
I like the short ingredient list.
Heat a little olive oil in a large skillet. Add the sausage pieces and cook until browned.

Add the onions and garlic to the skillet. Cook until the onions are almost translucent. Then add the pepper and zucchini. Cook for another 5 minutes.

The mushrooms are next and they won't take long to get softened. When they are soft, add the spinach or kale. Cook and stir until wilted.

Season with salt and pepper. If desired, sprinkle with a little feta or Parmesan cheese for a little tang.




Sunday, February 22, 2015

Menu Plan February 23-March 1

25 days until Spring!

Who else is ready?

It's been cold here with several nights in the single digits and teens. Thankfully we've had no issues with frozen water pipes like some others we know.

I've survived on this wonderful homemade hot chocolate most evenings.
Anyway, here's what I've got on the menu this week:

Monday
Oven roasted sausage and potatoes, spinach parmesan

Tuesday
Philly cheesesteaks, steamed cabbage

Wednesday
Spaghetti with garden meatballs

Thursday
Italian sausage sandwiches, homemade fries

Friday
Homemade pizza

Saturday
Turkey meatloaf, mashed cauliflower

Sunday
Savory roast beef, crockpot potatoes
For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.