Menu Plan 11/7

I'm sick.  I woke up this morning with a stuffy nose and a headache :(  Being sick and being pregnant is NOT fun.  I don't sleep well anyway and a stuffy nose on top of it is not fun.  UGH!!  My husband is making me some steel cut oatmeal and some tea.  We're staying home from church so hopefully I'll feel better tomorrow.  The nice thing about the coming week is that we have Friday off!  I'm looking forward to a day with my little man.  I think we'lll go out for sushi lunch together!


Here's the plan for this week...
Sunday: Cauliflower and Cheddar Soup and homemade french bread
Monday: Steak and Peperocini Sandwiches (from last week, we never had it) and sweet potato fries
Tuesday: Szechuan Beef
Wednesday: Navajo Tacos
Thursday: leftovers
Friday: French Bread Pizza and Caesar Salad and homemade dressing

I'm linking to www.orgjunkie.com

Menu Plan Week of 10/30

I thought last week was going to be mellow, and somehow I was wrong!  I don't think we were home before 4:30 or 5 every day.  This week is busy too.  Since most of the week its just my husband and me, I'm keeping it simple!

Sunday: Eggplant Parmesan
Monday: Peperoncini Beef Sandwiches (Slow Cooker Recipe)  These are soooo easy and sooo good!
Tuesday: Tomato Basil Soup and grilled cheese (I bought a jar of the Nordstrom Cafe Soup yesterday when I was out to lunch with a friend)
Wednesday: Leftovers
Thursday: Pasta with creamy mushroom sauce
Friday: Chicken Caesar Wraps
Saturday: Homemade Pizza


I'm linking to Menu Plan Monday on Organizing Junkie

Menu Plan Monday

Dinners:
Sunday- Bacon Leek Quiche with Spinach Salad
Monday-  Chicken Sausage Chili
Tuesday-Fusilli with Goat Cheese and Zucchini
Wednesday- Spicy Chicken and Rice Noodles
Thursday- Baked Potato Bar with leftover chili
Friday- Pizza Night

Lunch:
apple and peanut butter sandwiches
quesadillas
pizza bites
Chicken and Spinach pasta salad

Breakfast:
Chocolate Chip Muffins
French Toast Bites
Waffles and Peanut Butter

Lunchbox Idea: Pizza Bites and Menu Plan

Around our house, we're trying to get back in the routine of school.  I'm sure its similar around your house. In the next couple weeks, soccer and piano lessons will begin.  After school has been pretty mellow with homework and downtime.  My 7 year old has been really helpful over the last week, helping with chores and doing a great job being responsible with homework.  I've seen him grow up so much in the last couple weeks!

This year, for school lunches, I thought I would try to make a few things on the weekend to store in the fridge and make lunch prep quicker on school days.  Over the next couple weeks, I will share some of these recipes.  

Pizza Bites

(modified from Dishing the Divine)

1 1/2 cup white whole wheat flour

1 1/2 tsp baking powder

1 1/2 cup milk (I used 1%)

2 eggs

1 cup cheddar cheese, shredded

1 cup mozarella cheese, shredded

1/2 cup pepperoni, finely sliced

1 small can sliced olives

1 TBSP fresh oregano, finely chopped

1 TBSP fresh basil, finely chopped

1 TBSP grated parmesan

2 cloves garlic, crushed

Preheat oven to 375 degrees.  Spray muffin cups with cooking spray.

Mix dry ingredients in a large bowl.  Add wet ingredients and spices.  Add toppings. Mix together until combined.  Allow to rest for 10 minutes.  Fill muffin cups 2/3 of the way and bake 25-30 minutes, until golden brown.  Allow to cool and freeze for up to 2 weeks. Serve with pizza sauce, if desired.   Place in lunch box, they will defrost by lunch time!  My son ate them every day for lunch last week!

Breakfast:

yogurt

bagels

english muffins

cereal

Lunch:

Chicken Salad

cheese and crackers

Sandwiches

Dinner:

Monday: Portabella Mushroom Sandwiches and baked asparagus fries

Tuesday: Greek Gyros

Wednesday: Cheese Spaghetti with broccoli

Thursday: leftovers for the boys, I will be doing Back to School Night

Friday: Pizza Night

Dessert: Peach Cobbler

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, This Chick Cooks, Full Plate Thursday, and What's for Dinner?

Bacon Cheddar Waffles and Menu Plan

Last week, I had tri-tip planned for dinner one night.  After a long day with my first graders, I didn't want to eat tri-tip, let alone cook it in the oven.  I was exhausted and wanted something easy and comforting.  What's more comforting than breakfast for dinner?!

Bacon Cheddar Waffles
(Recipe modified from Taste of Home)
4 slices bacon
2 Tbsp brown sugar
1 tsp coriander
1 cup cheddar cheese, grated
1 1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 eggs, separated
1 cup milk (I use 1% milk)
1/4 cup butter, melted

For bacon:
Heat large a large skillet on the stove.  When the skillet is hot, add the bacon.  Sprinkle the bacon with half the coriander and brown sugar.  When the bacon has browned, turn it over and sprinkle with the remaining sugar and coriander.  Cook until crisp and brown.  Remove from skillet and set aside.

For waffles:
In a large bowl, combine dry ingredients.  In a small bowl, combine egg yolks, milk and butter until combined.  Add to dry ingredients and stir until combined.  Beat egg whites until soft peaks form.  Gently fold egg whites into the waffle batter.  Crumble bacon.  Gently fold cheese and bacon into the batter.

Heat waffle iron according to manufacture's directions until golden brown.  Serve with syrup drizzled over the top and fruit and scrambled eggs on the side.

Dinners
Sunday: Asian Beef Noodle Bowl
Monday: Pulled Pork with corn and cheddar biscuits
Tuesday: Kheema, rice and flasbread
Wednesday: Pasta with portabella mushrooms
Thursday: Pulled pork quesadillas and tomato salad
Friday: pizza night

Lunches:
Avocado, cheese and tomato mini pitas
tortellini, olive and spinach salad
spinach pizza roll-ups

Breakfast:
Bagels
cereal
yogurt
fruit

Snacks:
yogurt pretzels
fruit
veggie sticks


I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, This Chick Cooks, Full Plate Thursday, and What's for Dinner?

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My Favorite Brisket and Menu Plan

I started making this brisket recipe about 10 years ago.  Its a great meal to make on a lazy Sunday when you're just hanging out at home.  We've had a very cool summer, so this was perfect last Sunday when my son and I were just hanging out together at the house.

My Favorite Brisket
1 2-3lb. brisket
1 jar chili sauce (some day I will make my own, I usually use store bought)
10-12 small red potatoes, cut in half
2 cups chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees
Salt and pepper outside of the brisket.
Place brisket in roasting pan.  Add potatoes around meat.  Top with chili sauce.
Bake 21/2-3 hours, until brisket is tender . If you're using a larger cut of meat, you will have to add cooking time)

Dinners:
Sunday: Peach-Whiskey Barbeque Chicken and parmesan baked zucchini
Monday: Pork and Fontina Sandwiches
Tuesday: Baked Camembert Pasta
Wednesday: leftovers
Thursday: Baked Salmon Packets with pesto and Angel Hair
Friday: Homemade Pizza

Lunches:
Sandwiches
Salads
Pita and Hummus

Breakfast:
cereal
bagels
homemade english muffins

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Garlic-Parmesan Pizza Dough and Menu Plan

We have pizza and movie night every Friday, which you know if you read my blog with any regularity.  I've experimented with many different pizza dough recipes.  I finally decided to experiment and make one of my own.  This is what I came up with and my family loves it!

Garlic Parmesan Pizza Dough
1 1/2 cup luke warm water
1 tsp dry yeast
1 Tbsp  honey
2 cups unbleached white flour
2 cups whole wheat white flour
1 tsp salt
1/3 cup olive oil
1 Tbsp parmesan
1 clove garlic

Preheat over to 500 degrees
Add yeast and honey to warm water and allow to sit until bubbles form on the top of the mixture (about 5 minutes).  Place flour and remaining ingredients in mixing bowl.  Add yeast mixture.  Blend on medium in kitchen aid mixer with hook until combined and dough forms a ball.

Allow to rise for 1-2 hours.  I've let it rise all afternoon and it seems to be alright.

Top with your favorite cheese and toppings and bake 8-10 minutes, until crust is golden brown and cheese is bubbly.

This week, I'm back to work.  I'm trying to go back to simpler meals so that when I come home from work, I don't have a lot of prep to do!  First graders will wear you out!

Sunday: Beef Brisket with veggies and Cheese Biscuits
Monday: Chicken Cordon Blue Sandwiches and sweet potato fries
Tuesday: Dinner out
Wednesday: Macaroni and Cheese
Thursday: Veggie Quesadillas and Spicy Bean and Corn Salad
Friday: Pizza and movie night

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Smoked Chicken Burritos, Summer Vacations and Menu Plan

This week, we took a trip to Safari West.  What an experience!  We're already planing to go back next year!  Dinner was amazing, and we took a Safari Adventure tour.  The animals (zebras, giraffes, buffalo and many more) were so close we could almost touch them.  My little man was so excited, especially when we got to sit on the top of the army truck.  We got home last night and we were all exhausted.  Sleeping in tents with animals all around is not a restful experience, but it was worth it for a night.

Next week, I'm heading off for a few days to visit a dear friend and her family in Seattle.  I'm looking forward to it, but I'm leaving my husband behind for 3 nights AND I have a classroom that still isn't finished and ready for the new batch of kids inevitably coming through the door in 2 weeks.  My wonderful husband and I are probably going to spend a couple days together trying to get it in order.

Smoked Chicken Burritos:

Marinade:

1 tsp. liquid smoke

juice of one lime

1 tsp hot sauce (I used cholula)

1 tsp. cumin

salt and pepper to taste

Prepare marinade and marinade for 30 minutes or overnight

For Burritos:

Salsa, store bought or homemade

Corn of on cob, cooked or 1/2 cup frozen corn

1 cup shredded pepper jack cheese

1/4 cup toasted pumpkin seeds

tortillas

Remove chicken from marinade and grill or bake until golden brown and juices run clear.  Allow to rest 5-10 minutes.  While chicken cools, place a small pan on the stove and heat 1/2 tsp canola oil.  Add pumpkin seeds and cook, turning often, until lightly browned.  Remove from pan so they don't continue to cook. 

Layer tortillas with chicken, cheese, salsa, corn and pumpkin seeds.

Since I'm leaving for a few days, I'm planning to whip up a couple dishes that my husband can just throw in the oven when he comes home from work.  There's a big joke in our house that my husband can cook, but no one wants to eat what he cooks.

So, here's what I'll be making on Sunday so the older boys will have food to eat:

Monday: Crockpot London Broil
Tuesday: Spicy Pepper and Pepper Pasta
Wednesday: leftovers
Thursday: Arugula and avocado pasta
Friday: Pizza and movie night
Saturday: BBQ, probably burgers

Menu Planning

Last week, I had a conversation with one of my closest friends about menu planning.  She really wants to try, but doesn't know how to start.  She also commented that she feels like she's in a rut with what she makes.  With school looming around the corner for our kids and the hubbub of the fall, I thought I'd share with my readers and my friend some places to look and get started with menu planning.  I know that with my full-time work schedule and my starving boys, menu planning is a MUST!  Here are some links that I use often for cooking ideas as well as recipes.

Where to start:
Menu Plan Monday @Organizing Junkie

Some of my favorite recipe sites:
Our Best Bites
Alli N Son
Recipe Shoebox
Dishing the Divine

Crockpot Recipes
For those of you who read my blog on a regular basis, you know that I often include one crockpot recipe per week!
Crockpot 365

Of course, you can always look at my menu plans!
Organic Princess Menu Planning

Please share any links you find helpful in planning meals for your family!

Picnic Sandwiches and Menu Plan

In the summer, we spend a lot of time at local outdoor events.  One of our favorite summer activities in Music in the Park.  There are many that occur nearby.  We love going to these events, and sometimes go twice a week!  We sit in the park, drink wine and eat portable food.  This is what I made for our last evening at Music in the Park.

Roast Beef and Brie Sandwiches
4 croissants, sliced in half
12 slices roast beef
4 slices brie
8 pieces roasted red bell peppers (I use Mezzetta peppers when I don't have time to roast my own)
Mayonnaise
Spinach
salt and pepper to taste

Lightly spread croissants with mayonnaise.  Layer 2-3 slices roast beef on each croissant.  Top with spinach, bell peppers, and cheese.  Top with salt and pepper.  Wrap in parchment paper.  Enjoy these upscale sandwiches at your next picnic or other summer outing!

Dinners:
Sunday: Smoked Chicken and Cheddar Burritos with Spinach
Monday: Apple, Beet and Cheese Pizzettes
Tuesday: Tri-Tip with Feta and White Wine in the Crockpot
Wednesday: Leftovers
Thursday: Grilled Eggplant Sandwiches
Friday: Homemade Pizza with Homemade Marinara Sauce

Lunches:
Pasta Salad
Leftovers
Sandwiches

Breakfasts:
Homemade English Muffins with homemade jam
Cereal

Snacks:
Pretzel thins
Homemade Fruit Leather
Cheese crackers

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Fire Roasted Sloppy Joes and Menu Plan

Last week, I realized I hadn't made Sloppy Joes in a while. I was going to be out late, so I needed something I could cook up for my boys that was easy for them to heat up and have for dinner. I also wanted something that I might be able to pull out for lunch later in the week. While my family and I love the traditional sloppy joes, this time, I decided to be a little creative this time and give them an extra zing! This was delicious. I served them on brioche rolls.

Fire Roasted Sloppy Joes
1 lb ground beef or turkey
1 28 oz can fire roasted tomatoes
1 6 oz can tomato paste (I use Muir Glen Organic for both)
1/4 cup apple cider vinegar
1 Tbsp Worcestershire sauce
1/2 yellow onion, diced
2 cloved garlic, crushed
2 tsp sugar

Hamburger buns


Brown turkey or beef in sauce pan. Drain meat. Add tomatoes and tomato paste. Stir until tomato paste dissolves. Add vinegar, worcestershire sauce, onion and garlic and cook for 10 minutes until flavors combine. Taste. Add sugar as necessary to balance flavor. Allow to simmer on low for 20-30 minutes more. Serve on top of hamburger buns.

This week, I'm doing some family favorites and easy summer recipes.

Dinner:
Sunday: Chicken Korma (Didn't make it last week)
Monday: Pork Shoulder Tacos with spicy cole slaw
Tuesday: Turkey Burgers with homemade hamburger buns, potato salad
Wednesday: dinner at church (BBQ)
Thursday: Sandwiches and salad and WINE for music in the park with mom friends and the kids!
Friday: Out to dinner with my hubby

Breakfast:
Homemade English Muffins
Homemade peach and raspberry jam
waffles
cereal
chocolate chip muffins

Lunch
Sandwiches
Leftovers

Snacks:
vegetables with dip
homemade fruit leather

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

BBQ Chicken Nachos with Pineapple Salsa

About a week and a half ago, I was going to make BBQ chicken quesadillas with pineapple salsa.  I realized in my hurry at the grocery store, I got out without the tortillas, and I didn't have any in the fridge.  I had hungry boys that needed to be fed!  What do I do?  Well, this was what I came up with, and my husband has asked me almost every other night when I'm making them again!  These have a wonderful combination of salty, sweet, and crunch.

BBQ Chicken Nachos with Pineapple Salsa
2 breasts of chicken
Pinch of salt
4 TBSP BBQ sauce
1 bag tortilla chips, organic if possible
1-1 1/2 cup pepper jack cheese, grated


For Salsa:
1/2 fresh pineapple cut into wedges
2 green onions, sliced with some green parts
2 TBSP Cilantro
1 tsp salt
1 cob fresh corn, removed from husk
1-2 jalapeno peppers, seeds removed and diced

Directions:
Grill pineapple, place on a panini press or under broiler for 3-4 minutes.  Dice other ingredients for salsa and add salt.  Put in small bowl and set aside.

Salt chicken.  Grill chicken until cooked through.  When the chicken is cooked, brush with BBQ sauce and cut into small bite-sized pieces.

Layer chips, chicken and cheese on a baking sheet and heat under a broiler until the cheese is melted.  Top with salsa and serve.  Enjoy!

Dinner:

Sunday: Broccoli and Pesto Tagliatelle from Jamie Oliver's Food Revolution

Monday: Steak and Cheese Croissant Sandwiches

Tuesday: Crock Pot Sloppy Joes

Wednesday: Leftovers

Thursday: Chicken Korma

Friday: Homemade Pizza

Snacks: 

Homemade Fruit Leather

Granola Bites

Breakfast:

homemade granola

cereal

waffles with peanut butter

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits,  At the Table Tuesdays, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Baked Asparagus Fries and Menu Plan

I'm always looking for new ways to cook vegetables.  Last week when my Fine Cooking magazine arrived, I was very excited to see a recipe for asparagus fries.  I was not so excited to see that they were fried in oil.  I played with the recipe a little and made them healthier.  These were a huge hit with our family!

Baked Asparagus Fries
1 pound asparagus, cut with tips to 2 1/2-3 inch "fries"
2 egg whites, slightly beaten
2 cups bread crumbs

Preheat oven to 400 degrees.  Cover asparagus with egg whites, then cover with bread crumbs.  Lay on baking sheet.  Cook for 20-25 minutes until bread crumbs are golden brown and asparagus is tender, but still crispy.

Serve with your favorite spicy chipotle aioli.

Menu Plan:
Sunday: Whole Wheat Pasta with Homemade Pesto
Monday: Orzo with Sausage, Peppers and Tomatoes
Tuesday: BBQ Chicken and pineapple quesadillas
Wednesday:  Pepperocini and Beef Sandwiches
Thursday: Leftovers
Friday: We are off on a family trip

Breakfast:
Homemade English Muffins
Homemade granola

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Honey Almond Granola and Menu Plan

Granola is one of my favorite breakfasts!  It fills me up, helps be start my day, and tastes great.  About 4 months ago, I tarted looking at recipes and decided to try my hand at making my own.  The great thing about homemade granola is once you get the ratios down, you can add flavor in any way that you like!  Let me know what way you like it when you try it.

Honey Almond Granola
8 cups uncooked rolled oats
2 cups sliced almonds
1/2 cup canola oil
1/2 cup honey
1 tsp cinnamon
1 tsp vanilla extract
1 tsp almond extract
2 cups dried cranberries

Preheat oven to 350 degrees.  Put oats and almonds in a large bowl.  In a small bowl, mix together oil, honey, cinnamon, almond extract, and vanilla extract.  Drizzle honey mixture over oat and nut mixture.  Spread oats over a cookie sheet in one layer.  Cook at 350 degrees for one hour, turning with a spatula every 15 minutes.  Allow to cool.  Store in an airtight container.  I find its delicious for about 2 weeks.

Breakfast:

Honey Almond Granola

Lemon Blueberry Muffins

Egg Sandwiches

Cereal

Dinner:

Monday:  Grilled Chicken Caesar Wraps

Tuesday:  Tri-Tip Pasta Salad

Wednesday: Crock Pot Pulled Pork

Thursday: Grilled Chicken and Summer Squash Salad

Friday: Leftovers

Saturday: Dinner Out

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Cheesy Spaghetti and Menu Plan

With a day and a half left of school, I am getting ready to get back to my favorite ways to entertain myself; namely cooking, sewing, scrapbooking and shopping!  I thought this week, I'd share a favorite recipe from my childhood.  My mom used to make this when we were kids.  Make this when other people are around to share, because if you make it by yourself, there will be no leftovers, not that I'm speaking from experience or anything!  This is one of my favorite comfort foods.  It has almost all my favorite foods in it; cheese, garlic and pasta.  How can you go wrong with those?    I've changed the recipe a little over the years, but this is ultimate comfort food!

1 lb box spaghetti (I used fresh spaghetti)

1 1/2 cup sharp cheddar cheese

2 tbsp butter

3 cloves garlic

2 tbsp fresh parsley

1 tsp chili powder

2 tbsp milk

Cook pasta according to package directions.  Drain pasta and return to cooking pot.  Add cheese and other ingredients and mix until cheese is melted and distributed throughout the pasta.  

Yep, I think its the easiest recipe I've ever posted here!  I had a craving for it last weekend, and when I posted it on Facebook, I had 3 friends ask me for the recipe, so there you go!  Its definitely a cold day, comfort food type recipe.  (In my beautiful, sunny California right now, it feels like January!) Enjoy!

Sunday: Spinach and Roasted Red Pepper Lasagna
Monday: Spicy Peanut Noodles and chicken strips
Tuesday: Macaroni and Cheese
Wednesday: leftovers
Thursday: Turkey Burgers with turkey bacon and avocado
Friday: homemade pizza

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Absence Makes the Heart grow fonder!

I want to apologize for my lack of posting lately.  Its the end of the school year, and we had 30 people at our house for a BBQ yesterday.  I'm posting my menu plan, but no recipe today.  Between report cards, finishing up the school year and everything else right now, I will be back next week with new recipes and some more to share!  Hope you all had a great Memorial Day Weekend!

Monday: Lots of yummy food for our BBQ!

Tuesday: Chicken (or veggie) soft tacos

Wednesday: Pasta with pancetta and homemade red sauce

Thursday: sausage, spinach and potato skillet (leftover spicy sausage from BBQ)

Friday: homemade pizza and movie night :)

This week, I'm only linking to Menu Plan Monday.  I'll be back with my regular menus, recipes, etc, next week!

Crockpot Vinegar Pulled Pork and Menu Plan

Last week, I ended up being home again with my little man, be was sick.  After a trip to the doctor to make sure it wasn't strep, I decided that since I was going to be home all day, I'd do something special for dinner.  Not only did I come up with this delicious recipe, but I also got the counter cleaned off and started on my desk!  Even though I wasn't working in my classroom for Spring Open House (which came together on Thursday anyway), I got a lot done around the house while my little guy recuperated by watching movies and playing with Legos)

Crockpot Vinegar Pulled Pork

1 lean pork tenderloin

1/2 cup high quality Cabernet Vinegar (You may need more if you have a large pork tenderloin, mine was only 3.5 lbs)

8-12 cremini mushrooms, sliced

6-8 basil leaves, shredded

1 tbsp. crushed red pepper

1 pinch salt

Cook in crockpot for 6 hours on low.  Serve as sandwiches.  I used Ciabatta bread.  

Menu Plan:
Dinners-
Sunday- Corn Chowder
Monday- Fettuccine with Broccoli Rabe and grilled Chicken
Tuesday- Steak Salad with Basil Dressing
Wednesday- Leftovers
Thursday- Dinner out, its my birthday!
Friday- Homemade pizza

Lunches:
Wraps
Sandwiches
Leftovers

Breakfast:
homemade granola
cereal
chocolate chip muffins

Snacks:
veggies with hummus or peanut butter
fruit
Pirate's Bootie
Popcorn

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Easy Homemade Marinara Sauce and Menu Plan

A couple months ago, I started making this recipe, and I use it often.  I make a big batch while I'm making pizza or another dish and freeze aprt of it in 1 1/2 portions so I can pull it out other nights.  After some experimenting, I decided I like the crushed tomatoes best because the sauce has more texture and flavor.  Its great as a pasta sauce, pizza sauce, and I even used it last week when I made sausage and pepper sandwiches.  A couple weeks ago, I boiled some pasta, added some panchetta, and voila!  a delicious, easy dinner.

2 large cans crushed tomatoes
4-6 large fresh basil leaves, chopped
4-6 cloves garlic, crushed
2 tbsp. fresh oregano leaves, chopped
1 tbsp crushed red pepper
1 tbsp fresh rosemary

Put tomatoes in large saucepan.  Cook on medium heat.  Add seasonings.  Simmer, uncovered for 20 minutes.  I find it doesn't need salt, but I often add a little bit of black pepper at the end.

Dinners:
Sunday: Pasta with steak, onions and spinach
Monday: Crunchy Garlic Chicken, Buttermilk Biscuits, caesar salad
Tuesday: Quinoa Pasta Taco Salad
Wednesday: Leftovers
Thursday: I have Open House for work, so I'm eating there.  The boys are on their own!
Friday: Homemade Pizza with homemade sauce

Lunches:
Wraps with deli meat (ham and buffalo chicken this week)
sandwiches
leftovers

Breakfast:
waffles with peanut butter
cereal
homemade granola
yogurt
oatmeal

Snacks and treats:
fruit and yogurt popsicles (homemade)
celery and carrot sticks with hummus
cheese and crackers

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Pineapple Chipotle Tacos and Menu Plan

I tired something a little different last week!  These tacos were delicious and so easy! 

Pineapple Chipotle Tacos

1 pork shoulder

1 jar chipotle salsa

1 pineapple, 1/2 reserved

corn tortillas (I used white corn tortillas)

monterey jack, grated I used half regular and half habanero pepper monterey jack

cilantro for garnish

Place pork shoulder in a crock pot.  Pour chipotle salsa over the pork shoulder.  Add half the pineapple, cut into chunks.  Cook on low for 8 hours.

When ready to serve, grill pineapple (I did it on my panini press) and heat tortillas.  Layer tortillas with pork, cheese, and grilled pineapple, and cilantro on  a tortilla.  I served it with a salad topped with mangos and a fat free tropical salad dressing.  This one was one to add to the favorites for our family!

Dinners:

Monday: Unstuffed Pepper Soup and buttermilk biscuits

Tuesday: Turkey Lasagna

Wednesday: Sausage and Pepper Sandwiches

Thursday: leftovers

Friday: Homemade Beer Battered Pizza

Lunches:

roll-ups

leftovers

sandwiches

Breakfast:

english muffins with peanut butter

cereal

lemon donuts (I'll post this recipe later in the week!)

Snacks:

mulit-grain chips and hummus

fruit

veggie sticks

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?

Steak and Artichoke Salad Pasta

No, this isn't a Pasta salad, its a salad pasta!  A couple weeks ago, I had some leftover steak in the fridge and I was trying to decide what to do with it.  After looking at a few of my favorite blogs to get some inspiration, this is what I came up with!

Steak and Artichoke Pasta
1 lb package Ziti pasta
1 14 oz. jar artichoke hearts, packed in water, sliced
6-8 sun-dried tomatoes, packed in oil, sliced into thin strips
1/2 lb leftover marinated steak, sliced into strips
3-4 tbsp goat cheese, crumbled
mixed greens, 1 handfull per plate
olive oil, salt and pepper

Cook pasta according to package directions.
Heat skillet with a small amount of olive oil in the skillet.  Heat steak until just heated through.  Add artichoke hearts and tomatoes.  Heat for 3-4 minutes.  Layer pasta and steak and vegetable mix in pasta bowl.  Crumble goat cheese and add mixed greens to dish.

Dinners:
Monday:  Asparagus, proscuitto, and cheese panini and sweet potato chips
Tuesday: Pork Navajo Tacos with Pineapple Chipotle glaze
Wednesday: leftovers for the boys, I have PTA meeting
Thursday: Turkey Lasagna
Friday: Pizza Night!

Breakfast:
homemade granola
cereal
toast with peanut butter or nutella

Lunch:
sandwiches
leftovers

Snacks:
fruit
cheese and crackers
Pirate's Booty

I'll be linking to Menu Plan Monday, Mouthwathering Monday, Tempt My Tummy Tuesday,  Tuesday's Tasty Tidbits, What's on the Menu Wednesday, Full Plate Thursday, and What's for Dinner?