Menu Madness

Sweet Italian Sausage with Zucchini and Tomatoes

2011-11-02T14:13:00.003-05:00

I took this from Whole Foods iPhone app. It turned out ok. I think I'd add some other types of spices to it if we make this again.

Ingredients:

1 lb Sweet Italian Sausage

2 tbls olive oil

6 large garlic cloves, chopped

3 tbls fresh oregano, finely chopped (or 1 tbls dried)

1 lb zucchini cut into 1/2 inch pieces

3/4 lb mixed red and yellow cherry tomatoes

1/2 cup fresh basil, chopped

Salt and pepper

Directions:

Cook the sausage according to the package directions. While the sausages are cooking, prepare the vegetables.

Heat olive oil in a large saute pan, add garlic and oregano, stir for a few seconds, then add the zucchini and cook for 3-5 minutes more.

Once the sausages are cooked, slice them into bite size pieces, then add them to the pan along with the tomatoes, basil, salt and pepper. Once everything is heated up, it's ready to be served and eaten hot!!

Tuna Melt Pie

2011-11-02T14:01:00.004-05:00

I took Rachel Ray's Tuna Melt Pie recipe and modified it for our family's taste:

Ingredients:

1 tblsp olive oil

1 onion, finely chopped

8 florets of broccoli, chopped (you can also use chopped stems)

Four 5-ounce cans of tuna, drained

2 tblsp mayonnaise

1.5 cups of shredded cheddar cheese

3/4 cup milk

3 eggs

1/4 cup flour

2 tblsp butter, melted

Directions:

First, preheat the oven to 450 degrees. Then, heat olive oil in a large skillet, add the onions and stir until they are translucent. Add the chopped up broccoli and cook another 5-10 minutes, stirring occasionally to make sure nothing sticks to the pan.

In a large bowl, combine the tuna and mayo and mix together.

Then combine the onion/broccoli mixture as well as 2/3rds of the cheese. Mix well.

Then, in a small bowl, whisk together the milk, eggs, flour and butter. Stir that into the tuna mixture and transfer the entire thing to a 10 inch pie dish. Bake until browned - about 35 minutes. Top with the remaining cheese and broil until the cheese has melted.

My kids really enjoyed this meal and asked for seconds and thirds. Whew!

Pretty Yummy Chili

2011-11-02T13:51:00.002-05:00

I made this chili last month and it turned out rather yummy! The kids even liked it!

Ingredients:

1 lb of organic ground beef (we buy ours at Costco)

1 bottle of V8 juice

1 can of diced tomatoes (or several fresh ones cut up if you have them)

1 can of organic kidney beans

1 can of organic black beans

2-3 cups of frozen corn kernels

1 onion (I used medium yellow), chopped

1 teaspoon of chili powder

Salt and Pepper to taste

Directions:

Brown and break up the ground beef in a large chili pot until it's no longer pink inside (over medium-high heat). Add the chopped onion and cook until it's translucent. Add the chili powder, tomatoes, beans, V8 juice and corn and mix it all up. Continue to cook on medium heat until everything has heated through.

You can serve this with grated cheddar and fresh chopped onions if you desire.

Quinoa, Black Beans, Corn and Spice!

2011-08-22T19:09:00.002-05:00

Tonight, I sauteed up some collard greens in olive oil, onions and garlic. It turned out yummy as always. This went really well with our main dish (all gluten-free). Here's how I made the Quinoa with black beans and corn:

Ingredients:

1 tsp vegetable oil

1 onion, chopped

3 cloves garlic, crushed and chopped

3/4 cup uncooked Quinoa

1 1/2 cups chicken broth (can use vegetable broth to make it vegetarian)

1 cup frozen corn kernels

1 can black beans

1 tsp cumin

1/2 tsp cayenne (or more or less to heighten or soften the flavor)

salt and pepper to taste

1/2 cup chopped fresh cilantro

Directions:

In large sauce pan (or deep skillet) heat oil, then add chopped onions and garlic and saute until translucent. Add Quinoa, brother, cumin, cayenne, salt and pepper and mix. Bring to a low boil, reduce heat, cover and simmer for 20 minutes. Add corn and mix/cook for a few minutes. Finally, add black beans and cilantro and mix through to heat.

Serve hot with the collard greens.

Grilled Polenta with Tomatoes and Curry Vegetables

2011-08-22T15:42:00.005-05:00

I got this recipe from The Six O'Clock Scramble and decided to post it here because it's so darn yummy. Definitely make the vegetables with the polenta because they go so well together (and the veggies are super easy to make).

Grilled Polenta Ingredients:

24 oz of plain prepared polenta (sold in a tube) or garlic basil polenta, sliced in 1/2 inch rounds

1/4 cup olive oil (I actually could have gotten away with 1/8 a cup for this)

1/2 tsp minced garlic (about 1-2 cloves)

5 fresh basil leaves, chopped

1/2 tsp salt

1 tomato, diced

1/2 cup shredded Parmesan cheese

This can be done on the grill or in the broiler. If doing the grill, preheat it, put the polenta on a vegetable tray and grill until it's lightly browned - about 3-4 minutes per side.

We did this perfectly in the oven on the broil setting (about 410 degrees for approx. 7 min per side - or just until lightly browned - be sure to flip). I put them about 4-5 inches from the top broiler.

It's a good time to get your sauce together and start cutting veggies and preparing the vegetable side.

For the polenta sauce, mix together the olive oil, garlic, basil, and salt. Once the polenta is done, drizzle the sauce over the slices, top with diced tomatoes and then sprinkle the cheese on top.

Curry Vegetables Ingredients:

1 tbsp olive oil

1 tbsp butter

1/2 diced onion (I always use a whole one)

1 diced zucchini (I always use two)

2 cups frozen corn kernels (or 4 ears of corn with kernels cut off)

salt and pepper

1 tsp curry powder

Heat olive oil and butter in a heavy skillet over medium heat. Add onion and cook for 2 minutes. Add zucchini and saute for another 2-3 minutes. Add the corn to the skillet and cook for another 3-5 minutes (if it starts to brown, turn down the heat). Season with salt and pepper and 1 tsp of curry powder (optional but so good!).

Brown Sugar Wafers

2011-08-17T16:10:00.004-05:00

I think this was my Dutch grandmother's secret recipe, but I can't be for sure. I came across this recipe written by my mom and decided to make it with my boys last night. They had fun and have been gobbling these cookies down ever since. I think they'll make my dad proud too.

Ingredients:

1 cup butter

3/4 cup packed organic dark brown sugar

1 egg yolk

1 tbsp vanilla

1 1/4 cup flour

1/4 tsp salt

1/4 - 1/2 cup pure cane sugar (or granulated) for pressing

Directions:

Beat the butter until it's creamy. Gradually add the sugar while beating. Add vanilla and yolk next. Add flour and salt. Mix well, shape into a ball and wrap with plastic wrap. Chill in the fridge for 2 hours. Roll into 1 inch balls and place on baking sheet. Butter the flat bottom of a glass cup then dip in granulated sugar, press onto cookie balls until flat. Re-dip in the sugar between each pressing for less sticking.

Bake 340 degrees for 10-12 minutes. Cool for a few minutes on the cookie sheet and then carefully remove with a thin spatula onto a cooling rack.

These are great by themselves or with a bowl of vanilla bean ice cream.

Chicken and Dumplings (from a friend)

2011-08-16T17:37:00.002-05:00

I keep meaning to try this (even though hubby won't eat chicken or now gluten, I still want to save this in case I get the chance to make it.) I love me some chicken and dumplings!! This is a friend's way of doing them:

"Boil chicken bouillon, drop little balls of biscuit dough into it,
cook for 10-20 min. Stir in chopped (already cooked) chicken a minute
or three before serving so it warms up. I like Mark Bittmans biscuit
recipe, and i put the whole batch in the bouillon (in balls). Makes
the liquid get thick and creamy."

Here is a Mark Bittman biscuit recipe:

Combine 3 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda and 1 tablespoon fresh thyme leaves. Use your fingers to rub in 1 1/2 sticks of butter until the mixture resembles small peas. Add 1 cup buttermilk and stir until just combined. Drop large spoonfuls onto a baking sheet and bake at 425 degrees until golden, about 15 minutes.

Last week of Summer Menu

2011-08-16T10:48:00.002-05:00

This is the last week before the kids start school and needless to say, I'm home with them all week (no camp). Here are some ideas of what we'll be cooking this week. Oh yea, and hubby decided to go Gluten-Free a few weeks ago so it's going to be a challenge.

Curried Vegetables and Polenta

Grits and Greens (although I'll probably do Quinoa and Greens)

Rosemary Flank Steak (I'll have to remember this recipe since I didn't write it out)

Tostadas and/or Crispy Tacos

Lentil Sausage Stew

Cha Cha Ching Chili

This week's meal planning ideas

2011-07-20T12:39:00.003-05:00

Sheppard's Pie

Lentil and Sausage Stew

Avocado Potato Salad

Scallion Cilantro Rice with Habanero and Lime

Perfect Tuna Sandwich

2011-06-12T12:55:00.001-05:00

Heavy duty, super packed Whole Foods Fourteener Bread (lightly toasted with butter in the oven), mixed greens, tuna w/ mayo, and fresh sliced tomatoes from Tita and Papa's garden.

Super yummy for a Sunday afternoon lunch. We paired this with yogurt and fresh, mixed berries.

Beef Shells Supreme with Veggies

2011-05-25T18:19:00.011-05:00

I made the Beef Noodle Supreme recipe from this site and of course I had to modify it (just because I wanted to use my veggies on hand and add a little spark). My mom used to make this recipe but instead of green onions, she'd use parsley.

I followed the recipe but added fresh spinach and asparagus to the sauce as well as fresh parsley to the cream cheese mixture. It turned out so well!! I like the canned tomato sauce rather than using a pre-made "Prego-type" sauce.

It wasn't a total kid pleaser, but honestly, what is these days? My kids don't like pizza, so don't bank on your kids not liking this (I loved it as a kid).

Ingredients I used:

1 lb ground beef

1 tblsp olive oil

2-3 garlic cloves, crushed and minced

2 tsp salt

2 tsp sugar

3 small (8oz) cans of tomato sauce

1 package of cream cheese (spreadable is easiest, but if you get regular, let it sit out for an hour before making this meal)

1 small jar of sour cream (about 1 cup)

8-10 green onions (whites and greens, chopped)

handful of chopped fresh parsley (or about 1 tblsp of dry parsley)

handful of fresh spinach* (optional)

5 stalks of asparagus (cut into about 1/2 inch pieces) * (optional)

12-16 oz noodles (I've used egg noodles as well as medium shells)

2 cups of shredded cheese (cheddar or colby/jack)

First start the noodles in boiling water. While the water is boiling, brown the ground beef with the garlic and olive oil (if needed). Cook until it's no longer pink, then add the pasta sauce, salt and sugar. Let this simmer for a few minutes. Add the spinach and asparagus * (optional) and cook until the spinach has shrunken down.

While the pasta is simmering, mix together the softened cream cheese with the sour cream until smooth. Fold in the onions and fresh parsley. Set aside.

Once the pasta has cooked to al dente, drain, then layer on the bottom of a casserole dish.

Add the cream cheese mixture to the pasta and spread it out in an even layer on top.

Top with the meat sauce and sprinkle with cheese. Bake uncovered at 350 (or 340 for convection oven) for about 30 minutes. Watch to make sure the cheese doesn't burn or dry out.

Serve with salad and a nice Malbec or Chianti wine.

This is a great meal to double up on and freeze some for later. Just cook about 1 hr - 1.5 hours from a thawed state. With the recipe above, this made dinner for 4, lunch for 2 adults the next day, and a meal for 4 in the freezer. A pound of ground beef goes a long way.

Gluten Free Chocolate Cake with Garbanzo Beans!!

2011-05-25T17:55:00.004-05:00

Oh my lordy this is probably the best chocolate cake I've ever had!! And it doesn't have gluten!

1 1/2 cups chocolate chips

1 can garbanzo beans, drained and rinsed

4 eggs

3/4 cups white sugar

1/2 teaspoon baking powder

Put the chocolate chips into a microwave safe dish and nuke them for 1-2 minutes, stirring every 20 or 30 seconds to make sure they're mixed together and melted.

Mix the beans with the eggs in a food processor until smooth. Add the sugar and baking powder and give it another whirl to mix it all together.

Fold the beans into the chocolate and mix well. Pour into a greased and flour powdered 9 inch round cake pan and bake for 40 minutes on 350 degrees (or 340 in a convection oven).

Cool for several minutes in the pan and then reverse dump onto a large plate. Top with sprinkled confectioner's sugar, whipped cream, strawberries, or frosting.

So perfect!

Freezer Meals I'm Trying

2011-05-24T16:40:00.002-05:00

BBQ Beef - Crock Pot - this was fantastic and so easy to thaw and eat!!

Beef Noodle Supreme - haven't tried yet but it is very similar to one my mom used to make.

Greek Style Fava Beans - scroll down. This was fantastic fresh with Lima Beans - will have to see how it freezes.

Beefy Rice Casserole - this was pretty good but got too crispy on the top cooking it after it was frozen.

Spinach and Ricotta Lasagna Rolls

2010-10-18T17:53:00.007-05:00

Ingredients (this feeds a family of 4)

8 uncooked lasagna noodles (can use more or less)
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups marinara sauce
1 1/2 cups washed baby spinach
1/2 cup shredded mozzarella

Cook the noodles 9 minutes, drain and set them out on a platter (cutting board, work surface, etc). Once they've cooled to the touch, spread two scoops (about two tablespoons) of ricotta on each noodle.

Next, spread about two spoonfuls of marinara on each noodle.

Now, spread some of the baby spinach on top.

Now roll.

Fill casserole pan (that you have already sprayed with non-stick spray).

Top with remaining marinara sauce and shredded mozzarella. Cook at 400 degrees for 20-25 minutes.

Bubbly goodness!!

The best Brussels sprouts EVER!

2010-10-11T17:11:00.005-05:00

These are absolutely the best Brussels sprouts I've ever had!!

Leave it to Simply Recipes to find me another great recipe! I think it's definitely important to blanch them first, as this seems to really add to the taste and texture of the sprouts. We'll definitely be making this one again!!

Cucumber and Pimm's

2010-10-03T19:20:00.003-05:00

Ice
1/2 Pimm's
1/3 Ginger Ale
Slices of cucumber and lemon

Super tasty on a nice cool evening.

Shrimp and Grits - my own combination!

2010-09-20T20:21:00.006-05:00

So the Whole Foods Shrimp and Grits didn't satisfy me and the amount of work to accomplish that "bleh" was way too monumental.... soooooo I decided to make my own recipe - or rather combine a few. I ended up making grits (with garlic and butter) and topped them with shrimp scampi and peas. This turned out better than I expected. Kudos for spontaneous thinking!!

I basically made the grits like this:

Southern Grits

2 cups water (I used 4)
1/2 to 1 tsp salt
1/2 cup grits (I used 1 cup)
1 Tbl butter

Added* 2 cloves of chopped garlic

Use small heavy pot with thick bottom and tight fitting lid. Pour water into pot followed by remaining ingredients. Bring to full boil and immediately reduce to simmer. Simmer for 20 to 30 minutes. The longer it simmers, the better it is.

And I made the shrimp like this (although I added an onion to the olive oil sauteing):

Ingredients

Method

One standard sized bag of Shrimp (I used about 10 large shrimp for two adults)
Half of Garlic bulb (approx 5-6 cloves)
4 tbsp of butter (I used about 2.5)
1 tsp of lemon juice
Few sprigs of freshly chopped Parsley (I omitted this and added a half an onion instead)
Dash of Olive Oil and S+P

*Optional- Dry White Wine (Pinot Grigio- I definitely used this!!)

How to make Easy Shrimp Scampi (Garlic Butter Shrimp)

Method

First rinse and peel your shrimp.
Chop the Garlic Cloves and Onions (or Parsley)
Start to fry shrimp in dash of olive oil (I actually sauteed the onions for about 3 minutes first), add Salt and Pepper and lemon juice. Pour 2 ounces of wine if desired, simmer for two minutes
Add the garlic, butter and Parsley (if using), let fry for 2-3 minutes (or until shrimp are pink and garlic is cooked)
Remove from heat and dish onto grits (be sure to smother the grits with the butter sauce)!

I also threw a bag of frozen peas onto the burner with a little bit of water (of course in a pan). When these were heated, I put them on the side of the main dish. These turned out to be a great addition to the entire meal because once the shrimp was gone, the extra grits and butter sauce went well with the peas!!

Sorry, we ate this faster than we could take a picture.

Mommy's Little Helper

2010-09-16T09:35:00.002-05:00

Do you ever have one of those nights that you just wish you were without kids again? Well this was one of those nights. I have to say, I prefer the Topo Chico to the sugar filled or diet tonic waters.

Whole Foods Muenster and Jalapeno Sliders

2010-09-16T09:29:00.003-05:00

We bought the pre-made mini sliders at Whole Foods (they're a pretty good deal) as well as their mini buns. These turned out sooo good topped with fresh jalapeno slices and then Muenster cheese on top. Of course we left the jalapenos off for the boys, but they loved them!!

This week's Menu

2010-09-06T18:06:00.002-05:00

Monday - Ravioli
Tuesday - Peruvian Soup al la Minuta
Wednesday - Asparagus Pesto Pasta
Thursday - Spaghetti w/Meatballs
Friday - Pizza night

Lunches:
Black Bean Soup (leftovers)
Turkey Sandwiches
Bean and Cheese Soft Tacos
Banana Bread
Carrots

Grandma's Famous Banana Bread

2010-08-30T22:19:00.005-05:00

My kids love this. The neighbor kids ask for these banana muffins every time they come over. I had to make another batch tonight. My grandma and mom always made these into loaves of bread. This makes for having to figure out how to keep the chocolate chips spread evenly throughout the bread (mine always fall to the bottom) and how to get the bread to fall out of the pan easily (I usually lose half the loaf to the oiled and floured pan - WTF?). Anyway, these silicone cupcake liners have been wonderful for us over the years. Here's a run down of the recipe from memory:

Mash 2-3 bananas in a bowl (old frozen bananas work well as do fresh ones)
In a separate bowl, mix 1/2 cup of warm butter (my grandma called it spry - love that word) and 1.5 cups of sugar (I use a little less and use turbinado or pure cane sugar).
Mix in two eggs
Add 2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon vanilla extract. Mix mix mix.
In a small measuring cup, combine 1/3 cup of milk with 1 tablespoon of vinegar (to sour the milk).
Alternate adding bananas, then milk, then dark cocoa chips (optional) into the flour mix. Once you've mixed it all together, spread into about 18-24 muffin/cupcake tins and bake 350 for about 45 minutes (my oven is convection, so the timing may vary). When doing a loaf, it calls for an hour and 15 minutes cooking time (another reason to do the cupcakes).

Tuesday Lunches

2010-08-30T21:55:00.003-05:00

I am pairing these with some organic peanut butter and jelly whole wheat bun sandwiches. I am also hoping that I can find these "all natural" cheese puffs again. They even came with a $1 off coupon! I should have bought all of the bags they had! I think the boys will eat the green cauliflower too. I'm not sure why they don't really like it when it's white... I guess it's not broccoli enough for them then?

Sockeye Salmon with Sunshine Rice

2010-08-30T21:46:00.005-05:00

This Salmon with Sunshine Rice recipe from Whole Foods had such a cool name that I thought, "How can I not love this?" Well, I guess it's kind of like that really snoozer book that had the cover that just called your name. I don't think I'll make this one again :( I must admit, I made too many changes (cooking changes) and I don't usually like brown rice, so I think those are two major reasons for my unhappiness about this meal. Plus, it just took way too long. I didn't have a dutch oven (nor any type of big pot that could go in the oven) so I thought I'd research and find out how to do it in the crock-pot. That worked, but I just wasn't pleased with the overall taste and combination of the ingredients.

Without a step by step detail, I'll just post the pictures I took along the long, hungry journey.

If I would have left it here, it probably would have been good.

Adding the tomatoes was a bad idea for the recipe (in my opinion). I think a can of coconut milk would have done wonders for the flavors though!

I cooked the salmon separately in the oven and it actually came out just fine (I sprinkled it with salt and curry powder and drizzled with olive oil).

Recipes I'd like to try!!

2010-08-30T18:23:00.003-05:00

Pea Hummus
Spinach and Cannellini Bean Dip
Sweet Potato Gnocchi
Gazpacho
Green Curry Broth
Summer Succotash with Bacon and Croutons
Mango Slaw with Cashews and Mint
Crushed Peas with Smoky Sesame Dressing
Asparagus Pesto Pasta

Shrimp and Grits with Sweet Peppers

2010-08-29T21:02:00.005-05:00

Pretty yummy Shrimp and Grits with Sweet Peppers from start to finish! I cheated and microwaved the bacon though - I used olive oil and butter to compensate for the lost bacon grease. It was still yummy though!!

Creative lens on the grits (thanks hubby)!

Onions, garlic and two bell peppers (red and yellow are my favorites!!)

Mixing in the shrimp, lemon and hot sauce.

Sprinkled bacon on top!

Waalaah! Edible to the nth degree!

This Week's Menu

2010-08-29T13:14:00.004-05:00

You'll notice a few meals that we were supposed to cook in the past two weeks that we didn't end up doing because of potlucks, etc that we have been going to.

Crock Pot Refried Bean Soup
Shrimp & Grits with Sweet Peppers
Ravioli
Spaghetti and Tita's Meatballs
Coho Salmon with Sunshine Rice

Lunch Ideas:
Tamales
Turkey Sandwiches/Wraps
Crackers and Tuna
Grapes

Sides/Veggies:
Asparagus
Broccoli
Salad with Champagne dressing

Vegetable (not) Fried Rice

2010-08-26T21:23:00.005-05:00

We had the Vegetable (not) Fried Rice tonight from Budget Bytes website. Of course, I have to change it up, so we didn't add the bell peppers (yuck - too much burping for me thank you!), but instead doubled up the carrots and added some edamame and two eggs (instead of just one). We need lots of protein in this house of growing boys!!

Also, here is what I'm serving up for tomorrow's lunch for the boys. I think they'll dig it. It's basically celery with ranch dressing (we'll see if they actually use the ranch), some Whole Foods turkey in tortillas with mayo and grated carrots, some homemade carrot bread with cream cheese (yum!), Annie's bunny choco chip cookies, and a Stoneyfield Farms YoKids Yogurt. I'm pretty sure these boxes will be cleaned out (as long as my 4 year old's teacher lets him eat the cookies - they usually let them keep those around for after school snack).

Oh- and I'm so mad that my husband's iPhone 4 takes such better pictures than my mere year old iPhone model. Can you tell which picture he took and which one I took? Yea, me too.

Second day of second grade lunch

2010-08-23T20:59:00.005-05:00

My son came home without a crumb (well, maybe one or two) in his lunch bag from his first day. This is a first for skinny-malinky-dinky-dink. Hopefully tomorrow (turkey tortilla wrap) will make him just as happy. I know he'll dig the banana bread muffin with choco chips, he loves celery sticks (go figure) and how can you turn down squeezy yogurt, grapes, string cheese and a cookie?

Grits 'N Greens

2010-08-23T20:49:00.006-05:00

Oh my goooooodnesssss!!!

Why have I not found this awesome recipe before in my 21 years of life (haha)!!???!!!
This Grits 'N Greens was so yummy tonight!! I did a few variations (didn't have instant grits- cooked them from scratch the first time ever!!! and I had to cook the collard greens on the stove top) but overall, this recipe was really easy, very satisfying and super tasty!! I'm definitely adding this one to my rotation and to my top 50 list!! Thank you Budget Bytes! You never fail to make my family happy!!

First - the trick is in the stirring of the grits (it feels like it's constantly for 20 minutes). I used one cup of grits to 3 cups water, a pinch of salt, and boiling/stirring for about 20 minutes.

Second - I didn't have collard greens already wilted, so I poured myself a glass of white wine (a big one), cleaned the greens, and wilted them in olive oil (about a tablespoon), salt and a hot pan.

Third - the greens are wilted! And oh-so yummy!!

Finally - throw them all together with some butter, salt and pepper, and you've got yourself a super winner!!

Disclaimer : these eggs are from Whole Foods (Texas) and have not been added to the eggs salmonella list yet!! Yay!

Next week's menu ideas

2010-08-20T10:14:00.005-05:00

Grits 'N Greens - Budget Bytes
Vegetable (not) Fried Rice - Budget Bytes
Wild Coho Salmon with Sunshine Rice (and Cauliflower) - Whole Foods
Shrimp and Grits - Whole Foods
Spaghetti and Meatballs - In the freezer from Tita!
Salmon Burgers - Costco and dad
Ravioli - in the freezer from Costco

Lunch ideas:
Tuna and Crackers
Turkey Sandwiches
Tamales
Breads (Carrot, Banana, Zucchini)
Cantaloupe
Grapes
Yogurt
Pretzels

Sides/Veggies:
Asparagus
Salad
Broccoli

Peruvian Soup with Potatoes

2010-08-20T10:02:00.004-05:00

Last night we made Whole Foods Peruvian Sopa a la Minuta and it was just as good as the first time we made it. I omit the red bell pepper and add two carrots instead (my kids seem to eat more of it this way). It seems as though we had two thumbs up from our guests (my parents) as well. My dad, the cook, is hard to please when it comes to the kitchen, so I'm always happy when he likes a meal I've made!

I popped some cheese bread in the oven and roasted some zucchini slivers in olive oil and balsamic vinegar and served as a side. This is a pretty simple meal after everything is peeled!

Rachel Ray's Oven-Roasted Cod

2010-08-20T09:57:00.003-05:00

We decided to make Rachel Ray's Oven-Roasted Cod with Herbs instead of the Fish Fillet Italiano. In my opinion, that was a mistake. The cod was good (I used panko breadcrumbs to make it better) but it was just pretty bland. I had to sprinkle paprika on mine after I cooked it and tried it. I would have liked it to be juicier and spicier. Maybe if I make it again I'll put more than just parsley in the mix.

We paired this with couscous and the famous Chili Roasted Broccoli that has never done us wrong.

Farmer's Market Beer Can Chicken

2010-08-16T09:47:00.005-05:00

Okay, so I made my first beer can chicken last week. It was great because it was from the farmer's market. It was also horrible because it was from the farmer's market. Well, not really. I just had to write that because this farmer's chicken made me learn some new techniques (like actually cutting off the neck, trimming the skin, and removing the oil gland - at least I didn't have to kill it, bleed it or pluck it!!).

Defrost time: 5 days
Weight: 4.5 lbs
Cost: $14.50
Cooking Method: With beer can
First: Mom twisting off it's neck (and the beer can thing).

So, I got this Beer Can Chicken recipe from one of my tried and true sources - Simply Recipes. I love this site!

I also sliced up a farmer's market heirloom- type squash, tossed it with some olive oil, and threw it in the roasting pan during the last 20 minutes of cooking. Yummy!

I also feel like I'm getting lazy on my posts. I'm basically just referring you to the websites I find these recipes at. Nothing is original for me anymore these days. Oh well... on to working and playing with the kids instead!!

Gluten Free Peanut Butter Cookies

2010-08-15T16:36:00.005-05:00

So I finally got around to baking these Whole Foods Gluten Free Peanut Butter Cookies. For some reason, baking on a day that it's a 102 degrees outside is never very appealing, but the end product was very yummy and worth it!!

I did mine with organic peanut butter and added Reeses Peanut Butter chips. The kids love them and I am happy they're getting a little extra protein!

Ramon Bowl Saturday

2010-08-15T14:31:00.002-05:00

Boys had plain Ramon (oh mom! you're so healthy!!) and hubby and I made the Quick Ramon Bowl from Budget Bytes. Definitely was much better than just plain Ramon. Now if I could get the boys to eat their vegetables!!

Last week of summer menu

2010-08-14T14:17:00.006-05:00

Here are my ideas for grocery shopping and menus this week:

Peruvian Beef & Potato Soup (Whole Foods Recipes)
Spaghetti Carbonara (from a previous post in my blog and Six O'Clock Scramble)
Tortilla Casserole (Six O'Clock Scramble)
Crock Pot Re-fried Bean Soup (A Year of Crock Pot Cooking)
Fish Fillets Italiano (Allrecipes.com)
Quick Ramon Bowl (Budget Bytes)
Bratwurst & Potato Soup (Taste of Home)

Ideas for sides:
Corn bread, Broccoli, Spanish Rice, White Cheddar Annie's Mac and Cheese, Couscous, Zucchini

Lunch ideas:
Tacos, Mac and Cheese, Turkey Sandwiches, Quesadillas

Sausage Po-Boys and Cold Pea Salad

2010-07-28T19:00:00.004-05:00

We are trying some of the Sausage PoBoys from our trusty Budget Bytes blog. I'm also pairing it with our favorite, the famous Cold Pea Salad.

Vegetable (not) Fried Rice and Teriyaki Sweet Potatoes

2010-07-28T13:58:00.004-05:00

My husband found Budget Bytes and now we're addicted to making most of our meals from her blog. Most of the time, we don't even have to go to the store to get anything special (and I love that!!). So the other night, we made Vegetable (not) Fried Rice and Teriyaki Sweet Potatoes. And like Beth M suggests, you don't have to worry about sticking to the recipe!! So, with the (not) Fried Rice, I added chopped up zucchini and corn and omitted the carrots (didn't have) and peas (son #1 hates). This meal turned out really well and I'll definitely make the rice again!

Grilled Salmon - Basic Teriyaki Blend

2010-01-03T18:59:00.001-06:00

This Salmon Recipe was very yummy. I need to post this for future use, but I apologize for not writing more. Life has been hectic, but I do still LOVE my food!!

Menu Nov. 29-Dec. 5

2009-11-28T17:40:00.003-06:00

Sunday- Turkey Soup
Monday- Pasta with Butternut Squash and Parmesan
Tuesday- Spaghetti/Tortellini
Wednesday- Salmon Cakes and Spaghetti Squash
Thursday- Easy Shepherd Pie
Friday- Tuna Pesto Pasta
Saturday- Flank Steak or Ribs?

This Curry Turkey Salad may also be made for dinner or lunch one day this week. Looks too yummy.

Thanksgiving Day Sides

2009-11-26T08:39:00.006-06:00

I did get these off the minimalist list by Mark Bittman.

These beans were my absolute favorite. I purchased 3 cans large butter beans and 1 large can of regular black olives (my kids won't eat the yummy kalamata ones). I cooked the beans, drained and rinsed them, then added them to chopped black olives, about 8 scallions (I used both the white and the green parts), and a mixture of olive oil and white wine vinegar (just enough to coat- about 1/2 cup). I used some fresh oregano (about a tablespoon) from our garden. This was definitely a favorite and I'll be making this for lunch/sides even on non-Thanksgiving Days. I'm adding this to my easy breezy meals. This also tasted better the second day (I made it the night before).

This sweet potato recipe is very different. I didn't even know you could eat sweet potatoes raw, but they were good and had a carrot texture. I absolutely loved the blender dressing made for this (jalapeno, olive oil, lime juice, and red onion). This was added to the shredded sweet potatoes and diced bell pepper. I ended up making this the night before. I suggest making it the day of because it tastes better to me that way. Or, I might suggest mixing the dressing with the potatoes the day of (even if you make them separately the night before). Also, I love spicy dishes so next time, I'll probably add another jalapeno or two.

I also tried two more of the minimalist recipes that I wasn't as thrilled about, but they were easy, different, and good:

Onion-Rosemary Skillet Bread and the Sauteed garlic/pine nuts with broccoli bake.

Rosemary Flank Steak, Potatoes and Asparagus

2009-08-28T09:05:00.002-05:00

This steak was very yummy for my tummy. We marinated this overnight with fresh rosemary and some other stuff and grilled it to perfection! We'll definitely do this one again.

Soup and Fruity Salad

2009-07-30T08:51:00.005-05:00

Hubby has been good to me this week! I got TWO gourmet meals this night!!

Halloumi Cheese with Cucumber Lentil Salad

2009-07-30T08:49:00.003-05:00

My new favorite cheese. Oh my...

Jill's Favorite Calibasita

2009-07-30T08:43:00.004-05:00

We found some wonderful recipes in a free copy of Women's Day we got in the mail. The recipes are from a book called "The Family Chef" by Jewels and Jill Elmore. We're making these recipes all week. The first of the series is called Jill's Favorite Calibasita. It was super yummy because hubby cut all the chunks up in tiny pieces. We didn't take our own picture of this, but we should have. It was beautiful!! This was eaten as our main course, but it would have also been perfect as a side or a dish to bring to a summer potluck.

Tuesdays Bentos

2009-07-21T17:58:00.003-05:00

The kids loved this sweet box. The sandwich had cream cheese inside of it. I think I needed to add some veggies in there but worried the kids wouldn't eat it.

Tilapia Topped with Warm Cherry Tomatoes, Bread and Corn

2009-07-21T17:57:00.002-05:00

Yum. Hubby slaved over this meal. The boys loved it.

Penne Pesto with Sliced Peaches

2009-07-21T17:55:00.002-05:00

Pesto, garlic, tomatoes, onions, cooked penne. Wahlah.

Menu July 19-25

2009-07-19T14:04:00.002-05:00

Dinner:
Sunday- Grilled Salmon Burgers
Monday- Tilapia Topped With Warm Cherry Tomatoes
Tuesday- Vegetarian Enchiladas
Wednesday- Grilled Curry Lime Pork Tenderloin
Thursday- Cuban Black Beans And Rice With Sweet Corn
Friday- Mango Salsa Shrimp
Saturday- Spaghetti Carbonara

Lunches:
PBJ
Turkey Sandwich?
Salad
Wafer Cookies
Raisins
Pudding
Broccoli
Mini Carrots
Yogurt
String Cheese
Oranges
Apples

Spaghetti Carbonara

2009-07-17T19:01:00.007-05:00

I was a bit skeptical about this menu item because there really wasn't any sort of "sauce" used on the pasta. I think it helped that the eggs were mixed with Parmesan cheese, that I put bacon pieces in the pasta, and the fact that there was garlic and olive oil, I think this turned out nicely. The boys inhaled it. That always tells me I should make it again!!

California Taco Salad

2009-07-15T21:07:00.004-05:00

I thought this was really good. We didn't have salsa to put on top though. I used some Louisiana hot sauce, but it really needed some true Mexican salsa. Otherwise, I loved the mango, black olives, ground beef, and avocados mixed together with the lettuce, cheese, black beans and vinaigrette dressing. Writing all this, I don't think we'll make this again. It wasn't a big hit with hubby. He may change his mind with some real salsa on top though.

Yummy Yummy Polenta!!

2009-07-14T21:57:00.006-05:00

This was polenterrific!! Definitely something I want to make over and over again. Is that too much corn for one day? I guess it depends on what we ate for breakfast and lunch. I need to remember this recipe forever. Again, I got it from The Scramble. I think I may stop blogging... because I've obviously come up with a favorite source.

Anyway, I hate to leak recipes that most people have to pay for, but really, you pay for the convenience of having the ingredients thrown into a grocery list for you... and the ability to pick your favorite recipes and lump them together. I love the Scramble... have I mentioned that yet? Anyway, I want to share the vegetable recipe because I'm in love with yellow curry these days.

Saute about a 1/2 of an onion in a little bit of olive oil... once it's pretty soft, throw in a diced zucchini (I used calabaza squash). Let that cook a couple of minutes, then throw in 2 cups of corn kernels (fresh or frozen). Cook those for a minute or two and then dash in some yellow curry powder (I probably used a teaspoon or so). Add a little bit of salt and you have a side dish that is very tasty.

I used to hate curry as a kid but now I can't seem to get enough of it. What's up with that?

Tuesday's Lunch for Two

2009-07-14T21:54:00.002-05:00

Monday Lunch for Two

2009-07-13T20:06:00.001-05:00

The boys started a summer program. This is what they got today.

Mango Salsa Shrimp -Drool

2009-07-13T20:03:00.006-05:00

Holy smoking gun! This combo of curry rice, lime avocado and mango chunky salsa shrimp is definitely something I'll have on my list of last dishes to eat on my death bed. It's always amazing to me how something so good can be so easy to make. I have to give credit to The Scramble once again. Thanks Aviva Goldfarb!

Awesome Breakfast Tacos

2009-07-13T20:00:00.003-05:00

These were made for me on a lovely Saturday morning. Hubby knows his tacos. I say add cilantro to anything to make it better.

Menu: July 12- July 18

2009-07-12T12:26:00.001-05:00

I'm cheating this week. Since I start a full time non-food planning job tomorrow, I will be making up dinner from The Scramble. It's a definite shortcut. I found the recipes I wanted to cook and she sent me a grocery list. It's wonderful.

Dinner:
Sunday- Mango Salsa Shrimp with Steamed Rice, Carmelized Onions and Avocados with Lime.
Monday- Grilled Steak With Garlic-Parmesan Crust
Tuesday- Grilled Italian Polenta With Fresh Tomatoes (thaw ground beef for tomorrow)
Wednesday- California Taco Salad
Thursday- Penne Pesto With Fresh Tomatoes
Friday- Spaghetti Carbonara
Saturday- Chinese Barbecue Noodles With Carrots And Onions

Lunch for the kids at school:
Monday- PBJ, Cantaloupe, Broccoli and WF Cookies
Tuesday- Turkey Sandwich, Yogurt Dip, Apple Slices, Chips
Wednesday- PBJ, Grapes, Granola Bar, Carrots
Thursday- TBD
Friday-TBD

Bentos and Tiffins

2009-07-12T12:11:00.003-05:00

This is a very interesting article by Addie Broyles. I am keeping it on file for the yummy recipes she's added towards the end. I also love that she shows pictures of basically my bentos and tiffins I use daily.

Flavor Tripping Party with The Berry Fairy

2009-07-12T11:53:00.010-05:00

Flavor Tripping Party with The Berry Fairy

WHAT: The Berry Fairy is bringing Miracle Berry Flavor Tripping to Austin, TX.
A portion of the event’s proceeds will be donated to the local charity We
Are Learning.

Miracle berries are a native West African fruit that have an extraordinary
effect when consumed. The "miracle" is that everything sour and bitter
eaten afterwards will taste sweet for up to 2 hours. Lemons will taste like
lemonade, vinegar like apple juice, goat cheese like cream cheese
frosting, and stout beers like chocolate milk!

Admission includes one miracle berry and a bacchanalian banquet of
foods specially selected for the flavor tripping. Tito’s Vodka will be
sponsoring a mad-mixologist vodka bar for guests to create their own
taste-defying tonics.

WHEN: Wednesday, July 29, 2009 from 6:00-8:00pm.

WHERE: The Belmont, 305 West 6th Street Austin, TX 78701. For more information
about The Belmont, please visit http://www.thebelmontaustin.com/

COST: $40. Tickets will be available online through Paypal at
www.theberryfairy.com. The event is expected to sell out.

About The Berry Fairy:
The Berry Fairy was founded by Jenny Wang, head hound and founder of the Houston
Chowhounds, an extremely active foodie group that is the force behind many exciting
food-related events in Houston. Comprised of food writers, bloggers, photographers,
chefs, sommeliers, local culinary celebrities, and people who just have a passion for food,
it currently has almost 450 members. Jenny is also the food writer for 002 Magazine and a
contributing writer for Houston Modern Luxury’s e-zine, Juli b. She has thrown several
Flavor Tripping Parties in Houston which received extensive media coverage from the
Houston Chronicle, Houston Press, and Houstonist here and here. Photos and details from
past events are available at www.TheBerryFairy.com.

About the We Are Learning:
We Are Learning is a non-profit organization based in Austin, TX that provides social and
learning opportunities for children with special educational needs. The organization was
founded by Brandon McKeithen who serves as the headmaster and executive director.
For more information, visit www.WeAreLearning.org.

Tortellini Tossed with Fresh Mozzarella

2009-07-06T20:55:00.003-05:00

- 16 oz. tortellini filled with pesto or cheese
- 1 Tbsp. olive oil
- 1/2 medium yellow onion, diced (about 1 cup)
- 1 tsp. minced garlic, (about 2 cloves)
- 28 oz. whole tomatoes, with their liquid
- 1/2 cup fresh basil, chopped, or 1 Tbsp. dried basil
- 1/4 tsp. crushed red pepper flakes (optional)
- 1/4 tsp. black pepper
- 1 1/2 tsp. sugar
- 8 oz. fresh mozzarella cheese, diced

Cook the tortellini according to the package directions. Meanwhile, in a large skillet, heat the oil over medium heat. Add the onions and garlic and sauté them for 5 minutes,
stirring occasionally. Add the tomatoes, red pepper flakes (optional), black pepper and sugar (if using dried basil, add it now), and simmer it until the pasta is ready, cutting the tomatoes into smaller pieces while they cook. When the tortellini is done, drain it and put it in a large metal bowl. Toss it with the sauce. When the pasta has cooled for 2-3 minutes, add the mozzarella and fresh basil and toss it again. (This prevents the mozzarella from melting too
much and getting stringy.) Serve it warm.

Greek Rice Bowl with Spinach, Feta and Pine Nuts

2009-07-06T20:53:00.001-05:00

This was pretty good! The title pretty much says it all. I can say, if the feta cheese wasn't added, this would have been quite bland. The cheese really added the flavor this dish needed. There was also a clove or two of garlic sauteed in with the wilted spinach. The boys even ate this one (well, one of the boys).

Menu: July 5- July 11

2009-07-05T15:59:00.005-05:00

Dinner:

Sunday- Greek Rice Bowl With Spinach, Feta And Pine Nuts
Monday- Tortellini Tossed with Fresh Mozzarella
Tuesday- Tortilla Pizzas with Guacamole
Wednesday- Pan-Browned Sausage And Red Potatoes (and guac)
Thursday- Orange and Beet Salad
Friday- Baked Shrimp in Tomato Feta Sauce
Saturday- Arugula Salad with Beets and Goat Cheese

Cold Pea Salad

2009-07-05T15:50:00.001-05:00

I made this Cold Pea Salad as a side for our 4th of July festivities and it was soooo good! I'm definitely going to be making this quite often!!

Mumbai Meatballs and Artichokes with Rice

2009-07-04T09:12:00.002-05:00

This dinner was so good, I can barely describe how I made it or what it actually looked like before it was eaten. The main thing is both boys liked it. I even got the 6 year old to eat an entire artichoke. Yes!

I got this meal from The Six O'Clock Scramble.

Great salmon sandwiches

2009-07-04T09:09:00.006-05:00

These were so easy. I think the bread really made them perfect for this whole family. I just smeared whipped cream cheese on one side of the bread, dropped some fresh dill and capers, and then layered it with smoked salmon. YUM! The boys ate them too (although we left off the dill and capers for them). All plates were clean after these sandwiches!

What's in my fridge?

2009-07-04T09:07:00.001-05:00

For some reason, I'm thinking this might help me plan my next menu. Maybe not.

Red Snapper and Fruit

2009-07-02T18:13:00.001-05:00

This was really yummy. I can't even remember what we used to marinate the red snapper, but the fact that it was caught by the people selling it at the farmer's market makes for a fresh fish! It was very yummy with raspberries and blueberries

Risotto-Style Orzo with Spring Vegetables

2009-06-20T23:09:00.005-05:00

This Orzo Recipe was really yummy. I hate to admit it, but I couldn't find orzo, so I just used some small noodles that looked like orzo. I couldn't tell the difference (although I had to use twice as much of the noodles as the recipe called for). I also tripled the mushrooms (yum- my favorite part of the meal). We ate this Saturday night as well. We made more than we needed... and still have some left for tomorrow!

Thursday Quesadillas

2009-06-20T23:04:00.004-05:00

These were really good. I found the recipe on Whole Food's website (that was the theme this week). I changed up the cooking method, but all the ingredients really worked well together (sauteed onion, yellow bell pepper, and olive oil mixed with black beans and shredded cheese). I put the buttered tortillas onto a cookie sheet, filled each one with the ingredients, then topped them with another buttered tortilla. I put the oven on broil and cooked them for about 4 minutes per side (be sure to watch so you don't burn them!! All ovens are different... mine even has multiple personalities depending on the day of the week/year). These are super tasty with some guacamole (secret- add some garlic salt and a half teaspoon of mayonnaise-- makes for a great consistency and taste).

Back from the Beach Snack

2009-06-18T16:17:00.005-05:00

The kids loved this one!

This week's Menu Planning

2009-06-17T17:58:00.004-05:00

Wow, you can tell we've been on vacation, burglarized, lost a job, gained another job, shot at while driving... does that warrant a break from blogging? Well, as you can see, here is my menu planning for the rest of this week:

Tonight- Salmon Burgers cooked inside on the stove in buuuuttter
Thursday- Roasted Vegetable and Black Bean Quesadillas
Friday- Risotto-Style Orzo with Spring Vegetables
Saturday- Tuna and Garbanzo Bean Salad with Gazpacho
Sunday- (is it Father's Day? Ack!)

Dad's Stuffed Bell Peppers Monday

2009-06-01T19:55:00.003-05:00

This recipe for Stuffed Bell Peppers looked interesting (and we had all the ingredients) so we gave it a try. I cooked the ground bison halfway through on the stove top, as I didn't have an hour for it to sit cooking in the oven. The stuffing turned out really yummy. I think we may make it and stuff tortillas with it next time. It makes a nice picadillo for tacos.

Pasta Salad and Mashed Potatoes

2009-05-31T18:13:00.003-05:00

This pasta salad was pretty easy. It would be a nice picnic or potluck meal... although it is better when it's warm! I love mashed potatoes- especially with a little sour cream and milk (and melted butter). This was taken from the Six O'Clock Scramble, although we used an orange bell pepper in lieu of the carrots:

This light and colorful pasta is perfect for welcoming spring. Serve it with a spinach salad with strawberries and slivered almonds.

16 oz. campanelle noodles, (which means bellflowers)
16 oz. broccoli florets, fresh or frozen
2 carrots, sliced (about 1 cup)
2 Tbsp. butter or margarine
2 Tbsp. milk, any variety
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
3/4 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper

In a large pot, cook the pasta according to the package directions until it is al dente.

Meanwhile, in a separate medium stockpot, steam the broccoli and carrots in simmering water, covered, for about 5 minutes until they are tender but not mushy. (While the vegetables are cooking, prepare the salad.) Drain the vegetables, retaining 1/2 cup of their cooking water.

Drain the pasta and return it to the pot over medium-low heat. Add the butter, milk, cheeses, basil, salt and pepper and stir it thoroughly until the cheeses melt. If the sauce is too thick, stir in the reserved cooking water. Toss in the vegetables and serve it hot.

I think the mashed potatoes we made added a nice touch... as the boys loved them!

Lunch

2009-05-31T18:11:00.002-05:00

Wednesday Lunch

2009-05-20T09:36:00.004-05:00

Oh- and I did send my boy with a bag of Fritos for the first time. I hope he doesn't think it's going to be a trend!

Homemade Pesto Pizza

2009-05-19T19:49:00.003-05:00

This is a pretty easy pizza crust to make... it takes about 3 cups of flour, some yeast, a tad bit of sugar, some oil and water. I let this dough rise too long and it turned into something more like focaccia bread with cheese and pesto on it. The fresh basil under the cheese added a nice touch.

Carrot Parsley Salad

2009-05-18T15:55:00.001-05:00

A friend posted this on a recipe group I'm on and I definitely want to try it out one night this week!!

Carrot Parsley Salad
Moosewood Restaurant Cooks at Home

3 ½ cups grated carrots
1 bunch parsley, finely chipped (about 2 cups)
1 garlic clove, minced or pressed
3 Tbs fresh lemon juice
¼ cup olive or vegetable oil
½ tsp salt
Freshly ground black pepper, to taste

Toss all ingredients in serving bowl. Can be made ahead and refrigerated, covered, until serving time. It will keep nicely for 2 or 3 days.

Variation: Add 1 Tbs chopped fresh mint or chives or 1 tsp cumin.

May 18- May 24 Menu

2009-05-17T19:28:00.005-05:00

Monday- Homemade Pesto Pizza (soccer night) and Carrot Salad
Tuesday- Pasta with Shrimp
Wednesday- Salmon Burgers (soccer)
Thursday- Ravioli and Salad
Friday- Vegetarian Enchiladas
Saturday- Salmon Cakes and Potatoes with Sage
Sunday- Tilapia-related meal? (maybe pesto tilapia)

Lunches:
Monday- Beans and Cheese, Corn Tostada Chips, Carrots, Brownie
Tuesday- Turkey Sandwich
Wednesday- Tuna and Crackers
Thursday- Chicken Taquitos
Friday- Mac and Cheese, Hot Dogs

Homemade Pasta Sauce and Whole Wheat Penne Sunday

2009-05-17T19:22:00.005-05:00

Our cupboards are bare, and this is all I could come up with today. I liked the sauce, but I think the kids disliked the asparagus I put in the sauce... I will probably leave that out next time... just thought I'd throw in all the veggies I had in the fridge... but I guess the asparagus had too much flavor for my guys (even though they eat it as a side). I also threw in carrots, celery, zucchini, and tons of other spices.

Stuffed Shells and Spaghetti Squash Saturday

2009-05-17T17:43:00.004-05:00

I love me some spaghetti squash! Even though I had the shells in the oven for 30 minutes, I decided to nuke the squash in the microwave in 1/4 cup of water (cut in half) for 10 min. I scooped the seeds out before cooking it and then added some butter and salt after I scraped the insides. The best vegetable ever (as far as my taste goes).

I also topped my "tried and true" stuffed shells with cheese and fresh basil leaves. It helped make the Ragu taste less Ragu-y. I will be making a batch of homemade sauce this weekend!

Thursday's Field Trip Tiffin

2009-05-17T17:18:00.001-05:00

Chaz and I shared this at the park on the day of his field trip. I love my new tiffin! It fit two sandwiches, lots of strawberries, bananas and a little container for sugar (yes, I've allowed my son to pick up my addiction to sugar dipped strawberries!!). The yogurt was used for dipping strawberries too!

Wednesday's Lunch Box...

2009-05-13T16:42:00.002-05:00

Not telling what's inside! Just love my new lunch box... even though I let my 6 year old take it to school today :)

Tropical Shrimp Wednesday

2009-05-13T07:12:00.003-05:00

This was such a good recipe. I don't know if it's because hubby made it while I was at soccer practice (and I didn't have to cook for once) or if it was just so darn good! I think it was a little of both... but we'll definitely make this again!!

7-10 oz. rice noodles or white rice, (need 3 cups cooked rice noodles or steamed rice)
2 Tbsp. butter or margarine
1 yellow onion, finely diced
1 Tbsp. minced garlic, (about 6 cloves)
2 tomatoes, chopped
1/4 lemon, juice only, about 1 Tbsp.
1 lb. large shrimp, peeled and deveined or boneless chicken breasts, (if using chicken, cut into 1-inch pieces)
1/4 cup light unsweetened coconut milk
1 large juicing orange, juice only, about 1/2 cup
1 oz. tequila or rum (optional)
1/8 tsp. crushed red pepper flakes (optional)
1/4- 1/2 tsp. salt, to taste
1/8 tsp. black pepper, or to taste

Cook the noodles or rice according to the package directions. Meanwhile, in a large heavy skillet, melt the butter or margarine over medium heat. Add the onions and garlic and sauté them for 3-4 minutes until the onions soften and become fragrant.

Add the tomatoes, lemon juice and shrimp (or chicken) to the skillet. Sauté them for about 5 minutes, until the shrimp turn pink (or the chicken is no longer pink in the middle). (Meanwhile, prepare the edamame or peas, if you are serving them.)

Add the coconut milk, orange juice, tequila or rum (optional), and red pepper flakes (optional) to the skillet and stir until it is heated through. Season it with salt and pepper to taste.

Serve the shrimp (or chicken) and sauce ladled over the noodles or rice.

Flavor Booster: Use the optional red pepper flakes and tequila or rum.

May 11- May 17

2009-05-13T07:06:00.002-05:00

Monday- Salmon Burgers, Corn on the Cob
Tuesday- El Chile 1/2 Price Appetizers and Free Drinks!
Wednesday- Tropical Shrimp and Pasta or Rice (Soccer Practice and Chess Club)
Thursday- Fish Sticks and Sweet Potato Fries with Steamed Asparagus (Mom working)
Friday- Bean and Cheese Tostadas (Carnival at School)
Saturday- Stuffed Shells
Sunday- Homemade Pesto Pizza

Lunches:
Monday- Ham, Asparagus, Bean/Cheese Taco, Yogurt
Tuesday- Ramen, Veggie Rice, Cookies, Ham
Wednesday- PBJ, Granola, Yogurt, Apple
Thursday- Pasta, Hot Dogs, Celery,
Friday- Bean and Cheese, Tostadas, Corn

Monday and Tuesday boxes for the boys

2009-05-12T21:18:00.003-05:00

Chaz actually made his lunch with the rice, Ramen, Juice Plus+, cookies and ham. He made one for his little brother too :)

Monday's Tuna with Dill Sauce

2009-05-12T21:14:00.004-05:00

This was pretty good. I found the recipe on allrecipes.com and had dill in the garden so I thought I'd try it. It wasn't nearly as good as the seared sashimi tuna we have made in the past, but it was good. I wish we hadn't used our sashimi grade tuna for it! Next time we'll know! The squash and salad were really good with Annie's Goddess Dressing though!!.

Salmon Cakes, Salad and Broccoli Thursday

2009-05-10T18:34:00.006-05:00

This is my tried and true Salmon Cake Recipe. It turned out super good and we had plenty for left overs the next day. I made a double batch :)

Thursday Lunch

2009-05-07T08:27:00.002-05:00

This is my kind of lunch!! Tuna, Crackers, Strawberries, Vanilla Yogurt, and Whole Foods Mint Cookies with Juice Plus+ Gummies!

Monday and Tuesday's Lunches

2009-05-05T20:23:00.001-05:00

May 4- May 10 Menu Planning

2009-05-04T10:55:00.003-05:00

Monday- Ravioli and Salad
Tuesday- Tamales and Corn on the Cob (thaw enchiladas)
Wednesday- Enchiladas
Thursday- Grilled Tuna with Dill Sauce and Salad
Friday- Salmon Cakes with Broccoli and Salad
Saturday-
Sunday-

Lunches: (chicken taquitos for Cooper)
Monday- PBJ, Mac and Cheese, Pretzels, Banana Bread
Tuesday- Ravioli, Bread, Broccoli, Cupcake?
Wednesday- Chicken Taquitos, Tamales, Corn, Celery
Thursday- Tuna, Crackers, Broccoli,
Friday- PBJ,

Chipotle Lime Bacon Wrapped Shrimp Sunday

2009-05-04T10:36:00.003-05:00

I found this Chipotle Lime Bacon Shrimp recipe and thought I'd give it a try... after all... I had all of the ingredients on hand and I was getting a little sick of lemon pepper shrimp. It turned out really nicely! I also marinated some mushrooms and onion in some soy sauce and skewered them as well. As you can see in the picture, we also had corn on the cob, but I couldn't get a picture of this meal before it was bit into!! It turned out really yummy.

Fish Filet Italiano Friday

2009-05-01T20:37:00.002-05:00

I love this recipe. Unfortunately, hubby always make some sort of remark about it and then has to add tons of black pepper and hot sauce. Sheez! Thank goodness he never reads my blog!

Friday's Lunch Box

2009-05-01T11:37:00.002-05:00

Shells, Veggies, Banana Bread, and Pretzels

Tortilla Casserole Thursday

2009-05-01T11:33:00.006-05:00

This was such a simple recipe and it turned out pretty good (for a cheap and easy meal). I got the recipe from The Scramble and it's basically just 6 tortillas cut in 1" squares, some black beans (a can full, I used some pre-cooked ones I had frozen), an 11oz can of tomato soup, a cup of salsa, a can of corn (I used about a cup and a half of frozen corn), and a cup of shredded cheese. It's basically all thrown together and then cooked at 400 degrees for 30 minutes. Spread half the cheese on the top after it's cooked and let it melt. Cheap and easy!

Wednesday Bento

2009-04-29T10:50:00.001-05:00

Wednesday's Snacks

2009-04-29T10:46:00.003-05:00

Well, actually the cheese and crackers were my lunch. The plate of "I don't know what I want to eat" stuff was for the boys.

Tuesday's Lunch

2009-04-28T09:41:00.003-05:00

Turkey Sub, Noodles with Olive Oil and Parmesan, Broccoli, Grandpa's Carrot Bread

Monday's Creamy Zucchini Pasta with Shrimp

2009-04-28T09:38:00.002-05:00

Hubby nixed the couscous and shrimp idea, so we did what we always do... throw the shrimp on some pasta. At least we actually made up a pasta recipe this time! It was the Creamy Zucchini Pasta we've made before. Tastes really good with the grilled lemon pepper shrimp on top!

April 27-May 3 Menu

2009-04-27T08:21:00.007-05:00

Monday- Lemon Pepper Shrimp and Couscous with Carrots and Salad (Soccer Practice)
Tuesday- Bean and Cheese Quesadillas (or Tostadas)
Wednesday- Stuffed Shells and Salad (Soccer Practice and thaw tilapia)
Thursday- Tortilla Casserole (The 6 O'Clock Scramble)
Friday- Tilapia Italiano with Rice and Salad (thaw vegetable tomato sauce)
Saturday- Seared Tuna with Lentil Pasta
Sunday- Baked Zucchini and Cheese Pasta

(Easy back-ups--- frozen homemade enchiladas, or ravioli)

Lunches:
Monday- 1/2 Salmon Burger, Kettle Corn, Broccoli, Bacon, Milk
Tuesday- Turkey Sub, Carrots, Pretzels, Cheese
Wednesday- Beans/Cheese, Tortilla, Broccoli, Banana
Thursday- PBJ, Celery, PB/Honey Dip, Rice Cakes
Friday- Turkey Sandwich

Friday's Lunch!

2009-04-24T11:28:00.001-05:00

I wonder what will get eaten out of today's lunch box.