Dinner Menu for the week of September 1st

Last week’s menu recap:

Whole foods was all out of scallops (grrrrrr) so I made the orzo with shrimp instead.  SO flippin’ glad I did, because it was amazing.

I ended up making Monday night a scrounge night, and moved the one pot wonder to weds.  It was just ok.  A bit slimy for my liking, and I put in too many red pepper flakes.  Spicy!!!

Back to Tuesday.  I have decided that recipes that require excessive “meat handling” are not my fave.  The chicken was really good, but who wants to wash their hands 75 times during meal prep?  It went something like:  Pull one chicken breast from package, and put into the ziplock, wash up, grab the mallet and pound said chicken, then remove to a plate, wash, rescue child from top of kitchen table, start on the next chicken breast, wash, mallet, plate, wash, stop child from emptying ziplock box contents…

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Anywho…you get the idea.  Just the prep alone seemed to last an hour due to the constant stop and start and hand washing.  Here is the finished work of art heading into the oven.  (Finally)

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The rest of the week did not go according to plan.  Our CSA was out of spinach, so the salad planned for Thurs ended up being Amy’s burritos.  Friday, Dave went to a baseball game with a buddy, and I think I made a PB and Honey sandwich for myself.  Yum.  Since we still have the pork chops and bacon, they are on the menu for Sunday.

Here is the full menu for the week:

Sunday: Apple and bacon stuffed pork chops.

Monday:  Chicken tostadas using chicken from the crock pot.

Tuesday:  I am going to give irish nachos a go using the remainder of our shredded chicken.  Should be interesting!  I am using this recipe for inspiration, but making a few changes.

Wednesday:  Quinoa summer salad

Thursday:  Grilled steak with wild rice and honey roasted carrots

Friday:   Left over steak will be used to make cheesesteak sandwiches.  Have I mentioned that everyone needs a toaster oven?

Saturday:  Filled pancakes.  I will have both strawberries and blueberries.

Hope everyone gets to enjoy a long weekend!

Dinner Menu for the week of August 25th

Highlights from last week’s menu.

Pancakes are gone already despite putting about 20 directly into the freezer.  My kids love these!  So do trains.

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Fish taco bowls were SO flippin’ good. They were my favorite this week. These are going onto another menu soon.

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Chicken and sundried tomato sandwiches were actually my favorite of the week.  We pulsed the tomatoes with garlic, basil, oil and vinegar in the food processor, then used that as a spread on the toasted sprouted whole wheat bun.  No pic due to the speed with which these were consumed.

Could not find whole wheat fettuchini, so we used penne for the chicken alfredo.  Had a bit of the sundried tomato spread left from a few nights prior, so I added it to the alfredo just as it was finishing.  I assured you that the sandwiches were my favorite, but I have already changed my mind.  This was for SURE my favorite thing I made this week, and the sauce was REALLY easy!

The Mexican casserole turned into tacos.  Could not swing the 40-50 minutes cooking time that it required after rocking the taco meat and the fresh tortillas.  Both the meat and the tortillas were incredible, and we will make these again very soon.

Last item of note is the banana peanut butter french toast.  Good, but they do not compare to the other items we ate this week.

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Here is the plan for the final week in August.  (Wait…what?!?!  Where did summer go?)

Sunday:  Seared scallops with lemon orzo

Monday: One pot wonder tomato basil spaghetti

Tuesday:  Chicken mozzarella roll ups and grilled zucchini.

Wednesday: Left over spaghetti

Thursday: Avocado strawberry spinach salad with poppyseed vinaigrette dressing

Friday:  Apple and bacon stuffed pork chops.  Dave is anticipating this to be one of the best meals I have cooked.  The pressure is crushing my soul.

Saturday:  We will cheat this evening, and go out to dinner.  It is my birthday.  Yay…but not really.

August was good to me, but I have VERY high hopes for September.  It is the dreaming that keeps me motivated!  Oh, and Trevor starts at a preschool two days a week that is on our block.  Yes.

Enjoy your week everyone!

Dinner Menu for the week of August 18th

Usually, I spend one of the two weekend days cooking.  Tomorrow, I am rocking out a bunch of things for snacks/freezer stock.  Some of which include…  GranolaBreakfast cupcakeszucchini tots, and Banana pancakes!  Should be a fun day!

I really can ONLY survive without boxed cereal if I have granola.  I combine it with yogurt and honey, and then simply smile through every bite.

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This week, I am trying some new things.  I am already excited to see how Sunday, Friday and Saturday turn out.  Here is the plan.

Sunday:  Fish taco bowls

Monday:   Left over potato soup from the freezer, and cheddar biscuits.  Yes, making the biscuits again.

Tuesday: Cooking up a whole chicken in the crock pot, then making Balsamic and sun dried tomato chicken sandwiches.

Wednesday: Salad from the garden that will be tossed together with whatever yummy veggies we have on hand.

Thursday:   Chicken alfredo noodles to use up the rest of the chicken.

Friday:  Mexican Casserole  Planning to modify this slightly to use my own taco mix, and my crock pot refried beans.  I may or may not attempt fresh tortillas.  Will have to see how the day goes.

Saturday:  Peanut butter and banana french toast.  Apparently this exists!!!

Hope everyone has a great week!

Dinner Menu for the week of August 10th

Give me just a short minute to vent.  I had this very week’s menu in a new post, complete with pictures from a few items I made last week.  In a silly attempt to change to a different view to make the images smaller, the whole post vanished.  VANISHED.  Done venting, and getting on with it.

My three favorites from last week were the grass-fed steak/salad/AMAZING biscuits, the grilled cheese, and the potato hash.

The steak was so tender, and had hardly any gristle.  The biscuits were so good, they almost did not make it to the plate.  I made six, and four were eaten right off the baking sheet as soon as the oven door was opened.  Plan to make those again.  Soon.  (BTW, no clue why they look like blueberry scones in the picture.)

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Winner number two was the grilled cheese.  I soaked a few heirloom tomato slices in balsamic vinegar for a few minutes while the grill pan heated.  I added shredded cheddar to each piece of bread, then layered on the avocado, fresh basil and tomatoes.  It became a gooey explosion of amazing.  I confess to inhaling my entire sandwich before making one for Dave.

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I do not have a picture of the hash because it was eaten too quickly to photograph.  Why have I not made something like this before!?!?

On to the present week…

Sunday:  Honey lime grilled shrimp with grilled zucchini.  I used the same grill pan for both, so the zucchini had a really great flavor.

Monday:  Chili from the freezer with honey cornbread.  Originally made on this menu.

Tuesday:  Dijon-maple chicken with a side salad and Maple and Thyme roasted carrot ribbons.  Can it be Tuesday already?

Wednesday:  Quinoa with paprika chicken and asparagus.

Thursday:  Raw kale and garden veggie salad

Friday:  Simple Lemon Parmesan Spaghetti using whole wheat spaghetti

Saturday:  Asparagus with eggs and bacon

Enjoy your food this week everyone!

Dinner Menu for the week of August 4th

Took a quick trip down to visit my sister and her family with the boys.  I was planning to get the menu finalized while I was down there, but we chatted, hung out, and played games instead.  It was so nice to spend a few days away.

Here is what we are planning to eat this week for dinner:

Sunday:  I made quinoa (using home made chicken stock) with sauteed zucchini (from our garden!), carrots and peas.  I squeezed a bit of lemon over the top, and some freshly ground pepper.  So good.

Monday:  Long day at work planned for both of us, so we will dip into the freezer some defrosted chicken enchilada soup.

Tuesday:  Did not make the steak last week due to the impromptu trip, so we will give it another go.  Plan to marinade it with soy sauce, red wine vinegar, garlic, green onions and some dijon.  Also making cheesy garlic biscuits, and a small side salad.  (The lettuce is needing a harvest in our garden.  Bad)

Wednesday:  Grilled cheese with fresh basil, tomatoes, and a bit of balsamic vinegar.

Thursday:  Salad with eggs, avocado, almonds, crumbled feta and oil/vinegar.

Friday:  Beef carnitas tacos in the crock pot.  Hello home made tortillas!

Saturday:  I plan to dice some potatoes (both reg and sweet potatoes) and saute with onion, garlic, mushrooms, tomatoes and cheese, then top with a slightly runny egg.  I missed brinner last night.

Hope everyone has a fabulous week!

~S