Menu Plan Week of 11/13

It's hard to believe that our week off for Thanksgiving is only a week away!  I have a couple appointments next week, and I'm hopefully meeting a friend for a walk.  Other than that, there's not much going on.  Soccer season is over, so we are in slow down mode.  Oh, wait, there's report cards.  Oh yes, report cards.  Yes, I will have report cards hanging over my head during vacation.  I want to get a good start on them so I can enjoy my week off.  Since this week, my little guy is at his dad's house, its just my husband and me.  Menus tend to be simpler.

I've had a couple friends in the last few weeks who have been sharing recipes from MarthaStewart.com with me.  this week, I thought I'd try a few I've discovered on that site.

Sunday: Dinner out with my dad
Monday: Sesame chicken with Broccoli
Tuesday: Spaghetti Squash with garlic, herbs and parmesan
Wednesday: leftovers

Thursday: Chicken with Artichokes and Angel Hair (I'm going to use turkey cutlets instead)
Friday: pizza and movie night (Little man comes home for a whole week and a half!)

Cauliflower and Cheddar Soup

Cauliflower is one of my husband's favorite vegetables.  With fall finally here, I am excited to make soups and heartier recipes!  What could be better on a chilly evening than a creamy, cheesy soup?  I can't think of anything right now.

Cauliflower and Cheddar Soup

modified from King Arthur Flour

3 Tbsp butter

1/2 onion, finely chopped

2 cloves garlic, finely chopped

1 large head cauliflower, cut into pieces

3 cups chicken broth ( I used unsalted chicken stock)

1/4 cup white wine

dash hot sauce

2 cups sharp cheddar, grated

salt and pepper to taste

Melt butter in large soup pot.  Add garlic and onions and cook about 3-5 minuted, until softened.  Add chicken stock and cauliflower to pot, bring to a boil and simmer 10 minutes.  Add wine and hot sauce and simmer about 5 more minutes.  Using an immersion blender, puree until smooth (you can also do this in a blender or food processor)  When the soup is smooth, add cheese, 1/2 cup at a time and mix until melted.   Add pepper.  Taste, add salt as needed.  

I served this with homemade pop overs and cinnamon honey butter.  It's definitely a do over for our family!

Announcement!

My little man is finally getting his biggest wish ever.  He's going to be a big brother!  He's so excited because he's getting a little brother.  I'm due 4/5.  This little guy is healthy and growing fast!  Thought I'd share our news with my wonderful readers :)

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

Spicy Asian Chicken

inspired by Alli n Son
This has become one of our family favorites!  I love it because I can marinate the chicken the night before and dinner is a snap to put on the table the next night!  I think the chicken in marinade would freeze nicely too.  I hope you enjoy this one as much as my family does!

3-4 chicken breasts, cut into bite sized pieces
for the marinade:
1/4 cup soy sauce
1/8 cup rice vinegar
2 tbsp honey
2 tbsp hot chili sesame oil
1/8 cup ketchup
1 clove garlic
1 tsp grated ginger

I package frozen asian style noodles
1 package asian style vegetables

Brown chicken in skillet.  Once brown, cover and let cook for 8-10 minutes until cooked through.   Add vegetables and cook until vegetable are heated through.  Cook noodles or rice according to directions.  Serve over asian noodles or rice.

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 10/24

This week seems pretty mellow, except for the fact that I've been putting off starting to sew my little man's Halloween costume, and now I have to get it done in the next 24 hours!  We don't have a lot going on tomorrow, so I hope to get most of it done to be ready for church on Sunday.

Here's our plan for the week-

Monday- Spicy Asian Chicken
Tuesday- Swiss Chard and Potato Enchiladas
Wednesday- Penne with Tomato Vodka Sauce (from freezer)
Thursday- Grilled cheese Panini Sandwiches
Friday- Eggplant, Onion and Red Pepper Calzones


I'm linking to www.orgjunkie.com