Menu for the Week! June 1

 

 

 

 

Our discussion this morning with friends centered around finding some balance amongst the everyday things in life. One way that we’ve found some balance in our home is by doing some meal planning. It takes a little bit of time over the weekend, but the payoff during the week makes it well worth it. Here’s our menu for this week:

Monday:

  • Pan-Fried Porkchopsthis one from the Pioneer Woman. Can’t wait to try it!
  • Mashed Potatoes – Make your favorite recipe, or pick up the refrigerated kind (just nothing boxed).
  • Roasted Cauliflowerthis one from Food Network is so good and easy! Even if you think you don’t like cauliflower I think you’ll like this.
  • Sliced Tomatoes – They’re in season right now and add great color to your plate.

Tuesday:

  • Mexican Meatball Street Tacos – Don’t these just sound good? Looking forward to Tuesday. Here’s the recipe.
  • Mexican Three Bean Salad – This is great and you pretty much just dump some cans of beans and a few other things together, then mix. Here’s the recipe.
  • Corn – Take some frozen and saute it in some butter until lightly browned. If you really want to jazz it up add a little garlic and chopped red pepper.

Wednesday:

  • Take-out night or Leftovers

Thursday:

  • Grilled Chicken with Lemon Basil Pasta – Another tasty dish from the Pioneer Woman.
  • Salad
  • Bread – Think you can’t make homemade bread? Thing again! Baguettes in 30 minutes. Trust me. These guys are easy and so tasty. You will love the smell in your house. Here’s the recipe with pictures and video.

Friday:

  •  Pizza Night – make it at home and you can control the ingredients. There are some really easy crust recipes like this one, or you can buy the dough ready made (not the canned stuff). The trick for pizza is to pre-bake the crust until just golden, add just enough sauce (but not covered in thick sauce), cover in cheese (but still leaving room that you can see through the cheese to the sauce), then the toppings. If you put a lot of veggies on it, consider baking them first to remove some moisture so you don’t get soggy pizza.
  • Veggie Sticks
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Dinner Menu – Week of Feb. 23

Sunday:

Monday:

Tuesday:

Wednesday:

  • Leftovers or Take-Out

Thursday:

Friday:

Menu for the Week of Dec. 15

Sunday:

  • Grilled Fish. We were lucky enough to have some mahi-mahi that was caught just days ago and tasted oh so good off the grill from a friend!
  • Macaroni and Cheese. I’ve become a huge fan of this “Stop Top Macaroni and Cheese” from Alton Brown. if you can make the boxed stuff, you can make this. Here’s the best part, the cheese is real and powder that you add water to. Come on, you can do it.
  • Green Salad. I’ve said this before and I’ll say it again, we’ve discovered that salad tastes better with goat, feta or parmesan cheese on top. Mix in some red onion, tomatoes, cucumber, shredded carrot, olives and anything else you like.
  • Chopped Veggies for the kids.

Monday:

  • Grilled Bratwurst. Buy fresh brats if you can find them at your local store. I picked up some “made in store” ones from Whole Foods that I can’t wait to eat tomorrow.
  • Grilled Zucchini and Yellow Squash. Slice them lengthwise about a half-inch thick. Drizzle a little olive over them and sprinkle with salt, pepper and garlic powder. Grill them around 5 minutes per sound until browned to your liking.
  • German Potato Salad. This one from Whole Foods looks good, but make any kind you like.

Tuesday:

  • White Chicken Chili. Somehow we never seem to write down the ones that we like. This one from Food52 looks really good though. If you have a favorite, please share it in the comments area.
  • Homemade bread or some Tortilla Chips to Dip. This no-knead crusty bread recipe I found is amazing! I will be posting about it soon, but if you’ve read this far, make it. It’s easy (for real) and very good.

Wednesday:

  • Left-overs or Take-out Night

Thursday:

  • Taco Night! We’re going with good old ground beef tacos this week. Make your own taco seasoning. It’s easy to throw together with seasonings you likely already have.
  • Rice. My boys like rice. A lot. We have a rice cooker which makes life easy.
  • Beans. Make some black, pinto or refried beans to have on the side.

Friday:

  • Falafel with Yogurt Sauce. Going vegetarian one night this week. If you’ve never eaten a falafel, you must try it, and unlike others these are baked!

Menu for the Week of Dec. 1

After a couple weeks of Thanksgiving planning and then eating, I’m back to sharing my menus here with you all. Enjoy!

Sunday

  • Steak (grilled is my preferred cooking method for steak).
  • Roasted potatoes
  • Green beans
  • Garlic bread

Monday

  • Tomato soup. This is a homemade soup that is so easy to make you will not ever want to eat it out of a can again. I recommend this one from Michael Chiarrello. My alterations are not roasting the tomatoes (unless you really want to) and doubling (or more) the tomatoes.
  • Bread. After getting a bread machine last year for Christmas, I haven’t looked back and love making homemade bread.

Tuesday

  • Turkey Tetrazzini with Butternut Squash Sauce. Check out this recipe to use any leftover turkey you might still have.The great thing about this “light” version is that you’re not using anything “low-fat.” I’ll save the reasons for why this is good for another post. Instead it’s lightened up with other real food ingredients.
  • Green Salad. Bored with your typical green salad? Throw some feta or goat cheese in it for something different.

Wednesday

  • Left-overs or take-out night! Instead of waiting till the end of the week, give yourself a break in the middle.

Thursday

  • Shrimp tacos. Yum! These tacos from the Pioneer Woman look delicious! Can’t wait to eat them. My family prefers flour over corn tortillas. That’s the biggest change I’d make.
  • Mexi-rice. There’s probably a recipe somewhere for this, but here’s all you have to do. Cook some white or brown rice. Then in a saute pan, melt 1 TB of butter over medium heat. Pour in 1/2 to 1 cup of corn kernels. Cook corn until it starts to brown. You can also add in onion, chopped tomatoes red pepper, etc. Whatever you like. Once corn is browned a bit, add the rice into the pan and cook with the corn for a few minutes and season with 1/2 teaspoon of cumin, 1/2 teaspoon of garlic powder. Mix well and serve.
  • Pineapple chunks. Serve some fruit with your dinner every now and then.

Friday

  • Chicken Broccoli Wreath. This is a recipe I picked up from Pampered Chef a while back. You can tweak it here and there, but overall it’s a great dish and kids seem to like it too. If you can find them, buy Immaculate Baking Company crescent rolls instead of “regular” brands. You can also make your own “dill mix.”
  • Green Salad.

Menu for the Week of Oct. 27

Hi all – So this is a day late. Mix and match the days to fit your schedule.

Sunday:

  • Homemade tomato soup (vegetarian) – You can go all out and roast the tomatoes yourself (like in his recipe) or take my short cut and buy fire roasted tomatoes. Get the whole peeled ones in the can (28 oz.). If you like it with more tomato flavor, feel free to add another small can too (14 oz.). The only two things I do to my soup differently is add a pinch of sugar to cut the acidity and if you don’t roast the tomatoes, then cut the olive oil in half.
  • Fresh baked bread – If you have a bread machine, you have to try this bread recipe. It’s super easy and you’ll have homemade soft bread in 1 hour. Sub 1 cup whole wheat flour for 1 of the cups bread flour called for.

Monday:

  • Arroz Con Pollo (Chicken and Yellow Rice) – This is a staple if you live in Tampa. I’ve tried other recipes and this one is good and easy! Serve some black beans and a salad on the side and you’ve got a great meal. Some red sangria would go nicely too.

Tuesday:

  • Flounder picatta – If you like fish like my family does you will want to keep finding new ways to serve it. This one looks great! Can’t wait to try it out.
  • Green beans – Start with fresh or frozen green beans. If fresh, snap them. Heat a large pan with a lid over medium heat. Drizzle some olive oil once around the pan. Toss the green beans in and saute for a few minutes until lightly browned. Season with some salt and pepper. Add 1 clove fresh minced garlic (or a few shakes of garlic powder). Pour 1/4 cup of water in the pan and cover for 8-10 minutes until the tenderness you like.
  • Have some bread left over from Sunday if you still have some around.

Wednesday:

  • Crockpot Pulled Pork – You can find all kinds of recipes to help you out here. The basic ingredients are one 2 lb. pork roast (tenderloin is usable, but not as good as top loin or boston butt for flavor), 1 onion, 1 bottle of your favorite bbq sauce, 1/2 cup of other liquid: chicken stock, pineapple juice, root beer, beer, etc. Season the meat with salt and pepper, slice the onion and layer it on the bottom of your crock pot, put the meat in, then pour the liquid and at least 1 cup of the bbq sauce in. Save the rest of the sauce for your sandwiches. Cook on low for 8 hours. Here’s a good example.
  • Buns. I like making own from this recipe, but if you get them at the store, I definitely recommend them from the bakery and not from the bread aisle.
  • Pickles
  • French fries (cut up a potato and roast in the oven, or pick up some frozen ones: Alexia or the “Simply” Ore Ida. The old school fries have much more than potatoes, oil and salt in them.)

Thursday:

  • It’s Halloween! Have some left overs, take-out or eat at a neighbor’s house.

Friday:

  • Herbed Turkey Breast – Who needs Thanksgiving to make some turkey? Whole Foods has it on sale this week.
  • Polenta – Lots of recipes out there. For those of us down South, it’s basically a slight variation on grits. Here’s the trick for polenta or grits, you must buy quality corn grits / polenta. Plus quality grits will have a few grams of fiber, so please stay away from the Quaker stuff. Bob’s Red Mill is available in many stores and is a favorite of mine. They even come in a gluten-free or organic variety.
  • Salad
  • Veggie sticks for the kids
  • Homemade balsamic dressing. Once you make your own dressing, you will not want to buy it from the store again. This is all you need (adapted from Emeril): 1/2 cup of good balsamic vinegar, 1/2 cup of extra-virgin olive oil (the light stuff is only for cooking fish and even then you don’t really need it), 1/2 tsp. salt, 1/2 tsp. black pepper, 3 cloves of garlic pressed, 1 tsp. dijon mustard. You can add another dried herb if you’d like. Sometimes I do a couple dashes of basil. Put all ingredients in a shaker / cruet and shake until well blended.

Menu for the week of Oct. 20

Sunday:

  • Baked cod with parmesan crumbs (recipe is for flounder, but I substituted cod tonight)
  • Mashed sweet potatoes (roast and peel, then mix in 1.5 TB real butter, 1 TB maple syrup, a few dashes of cinnamon, a dash of salt and serve). My boys liked them with a few mini marshmallows on top.
  • Green beans with garlic and sun-dried tomatoes (sautee beans in pan with 1 clove of fresh garlic pressed, handful of sun-dried tomatoes chopped and some water to steam, then drizzle a TB of olive oil under the doneness you like)
  • Corn on the cob

Monday:

  • Baked ziti (use any recipe you want, but this Pioneer Woman one is great)
  • Salad

Tuesday:

Wednesday:

  • Leftovers or take-out

Thursday:

Friday:

  • Steak Florentine by Giada
  • Grilled Eggplant salad – if my four-year old will try this and like it, you can too. This one’s also from Giada.
  • Something else the kids will eat