Week of Dec. 12th

Wow...I guess I am on a roll posting once every month.  Sorry about that, but with the holidays and after school (for me) activities, parties, and traveling, it is hard to keep the days/weeks straight.

Sun: Baked Potato Soup

Mon: Spaghetti with side salad

Tues: Grilled Shrimp Scampi
(Read reviews as one reviewer gave a "sauce" recipe.)

Wed: Leftovers

Thurs: Baked Salmon with asparagus

Fri: Leftovers

Week of Nov. 14th

Are we almost 1/2 way through November?  Wow, this month has flown by quickly and I am not ready for the holiday season to move SO quickly!  I love this time of year and don't want it to pass me by when I am not looking.

Sun: Chicken Tetrazzini with side salad
(We did not get to this last week, so we moved it on back and one less meal to go shopping for today.)  Also, read the reviews on this link as it gives some pretty good ideas...

Mon: Butternut Squash Soup with grilled cheese on roasted garlic bread

Tues: Leftovers

Wed: Chicken Enchilada Casserole with Spanish Rice
(We use La Preferida Spanish Rice as it cooks in 10 minutes and makes an easy side dish.)  I also have already pre-made black beans that we may add as another side dish.

Thurs: Leftovers

Fri: Leftovers

Week of Nov. 7

Yes, I have been nonexistent for awhile, but things are changing!  Being pregnant with our first child, the days seem to drag on a bit, tiredness sets in, and the last thing I feel like doing is COOKING.  Well, I am feeling a bit better and money needs to be saved, so I am back making my lists!

Sat: Italian chicken w/ cauliflower and cheese

For my Italian chicken I marinade chicken breasts in Italian dressing (any kind that you like) then dump it in a baking pan with a little bit more dressing for moisture, and bake covered with foil until done.

Sun: Creamy Baked Ziti w/side salad and baguette

Mon:  Leftovers

Tues:  Broiled Parmesan Tilapia w/ baked potato and side salad



Wed:  Chicken Tetrazzini

Thurs.: Leftovers

Fri.: Leftovers

Week of Sept. 26

Ok, new recipes have been wonderful.  The last two weeks have been crazy and I really haven't cooked much.  With family in town and LOTS of leftovers, this has taken priority rather than new dishes.  This week will be a mixture of recipes not tried and some old favorites.  Enjoy!

Sun: Spaghetti with side salad


Mon: Parmesan Chicken
         Roasted Broccoli with Garlic



Tues: Leftovers

Wed: Whole Wheat Panko and Almond Crusted Fish Sticks with Double Dill Tarter Sauce
          Roasted Spicy Cauliflower


Thurs:  



Fri: Leftovers


Sat: Marinated Beef Kabobs with dinner salad

            Spicy Sweet Potato Fries

Roasted Chicken (to save time I am picking it up from local grocery store)

Week of Sept. 19th

Sun: Leftovers from weekend

Mon: Roasted Chicken (to save time I am picking it up from local grocery store)

          Spicy Sweet Potato Fries

Tues: Crockpot Black Bean Chili

Wed: Leftovers

Thurs: Southwestern Chicken Salad

            (Chicken is from leftovers on Monday.)

Fri: Pine Nut, Parmesan and Basil White Fish

       Asparagus

Sat: Leftovers

Week of Sept. 12th

Sun: Parmesan Chicken
         Roasted Broccoli with Garlic

Mon: Whole Wheat Panko and Almond Crusted Fish Sticks with Double Dill Tarter Sauce
          Roasted Spicy Cauliflower

Tues: Leftovers

Wed: Marinated Beef Kabobs with dinner salad

Thurs: Leftovers

Fri: Out to dinner w/ family

http://kalynskitchen.blogspot.com/2010/06/recipe-for-whole-wheat-panko-and-almond.html

Week of Sept. 5th

Ok, for some reason I way over planned last week and I was able to move three recipes from last week to this week.  That is nice as there is less time at the grocery store on this holiday weekend and MORE relaxation time!  I also stopped my meal planning on Thursday as we already have other plans for this weekend.

Sat: Pork Loin
        Wild rice w/ pine nuts
         Salad
 (last week's recipe was with the sour cream gravy, I have decided to pass and make it teriyaki style in the crock pot)

Sun: Leftovers

Mon: Southwestern Pot Roast w/ black beans

Tues: Leftovers

Wed: Foil Baked Salmon w/ basil and tomatoes
          Asparagus with feta and pine nuts

Thurs: Leftovers

Week of Aug. 29th

Sun: Grilled Shrimp with Black Bean Salsa

Mon: Oven Baked Chicken with Feta
           Heirloom Tomato, Basil, and Mozzerella Salad

Tues: Leftovers

Wed: Southwestern Pot Roast (in a crock pot) w/ black beans
       
Thurs: Quick & Easy Broiled Shrimp
           Asparagus with Pine Nuts and Feta

Fri: Leftovers

Sat: Foil Baked Salmon with Basil & Tomatoes
       Grilled Asparagus

So much for cooking....

It was a long week last week, as both Casey and I started back to school.  Needless to say we didn't do much cooking and it didn't help that I didn't get home early enough each night to even go to the grocery store.  So...we are recycling last week's menu for this week.  Sorry, but next week should be a new menu.

Week of Aug. 15th

Sun: Almond and Parmesan Tilapia with Sauteed Asparagus with Melted Feta and Toasted Pine Nuts
I didn't have and Gorgonzola cheese so I used Feta.


 Mon: Chicken Nuggets with mashed "potatoes"

Tues: Leftovers


Wed: Steak w/ chimichurri sauce
Yes, I know I just had this recipe not too long ago, but when we cooked our steak it was very WELL DONE. I would like to give it another shot, plus, when I bought the last steak I didn't even cook half of it and I have some in the freezer.

The delicious salad Casey made us to go along with the steak.

Thurs: Baked White Fish with Pine Nuts, Parmesan, and Pesto Crust

Another great salad by Casey!  YUM!!

Fri: Leftovers

Sat: Foolproof 100% Delicious Chicken Tin Foil Dinner

To save a little time

With school starting this upcoming week, this is my last "free" weekend I have again until next May. (I know, I know...gripe about teachers having holidays off and three whole months of summer - I like to call it my sanity break). I thought I would give myself a little help, so I took a trip to Sam's Wholesale Club. I bought four packages of boneless/skinless chicken breasts (6-7 lbs each), two packages of 90% lean ground hamburger (5 lbs each), and 2 packages of 93% lean ground turkey (2.5 lbs each).

I break it down into one pound and I prepare all meat, use our Food Savor, label, and then put in our deep freezer. I cooked some of the chicken with taco seasoning (and then shredded it), some with Italian dressing, and some just salt & pepper. The hamburger and turkey I will combine and split between being seasoned with chili and Italian flavors.

The following is how I prepare each "recipe" (all chicken is trimmed of any fat before starting):
Taco: Put chicken into lightly greased baking pan and then cover both sides with taco seasoning. Cover with foil and bake until done. Today I had the over at 400 and baked for about 45 minutes. I let the chicken cool to the touch then put through my food processor and then measure out into one pound increments.

Italian: Divide chicken into one pound servings, place in freezer bag, pour in Italian dressing and freeze. In the past I've tried baking it before freezing, but the chicken just dried out. Now, I just get everything ready and it is quick to thaw and already marinated!
Salt & Pepper: I find it easiest to place in a jelly roll pan and salt/pepper all sides at one time, then flip and repeat.

Italian Seasoned Turkey/Hamburger: Cook desired amount (I usually do 2 lbs at a time) with your Italian seasonings. I brown the mixture with chopped onion and garlic, let cool, then separate into one pound servings.
Chili Seasoned Turkey/Hamburger*: Cook desired amount (I usually do 2 lbs at a time) with your chili seasonings. I prefer William's seasonings and I just follow the directions on the package. (1 package of seasoning per pound of meat.)

*I have also done the turkey/hamburger mixture using taco seasoning as well.

Week of Aug. 8th

Mon: Leftovers from last weeks meals

Tues: Four Cheese Baked Penne with Romaine Hearts Mediterranean

Now I didn't make the Mediterranean salad, just another of my own creation:

Mmmmm...tomatoes, orange bell pepper, avacado, romaine lettuce, feta, fresh cracked pepper and a little vinegar and olive oil!  YUM

Wed: Tomato & Black Bean Soup w/ grilled panini's

I have to admit I am not making the soup as I had frozen some from a few weeks ago.

Thurs: Leftovers

Fri: BLT-All American Dinner
When I cook bacon (as you sen below), I line a jelly roll pan with foil, then put a heat resistant rack on top.  I lightly spray the rack so the bacon comes off easily.  I put the bacon in the oven in a non-heated oven (per Alton Brown from Good Eats!) and turn the temp to 400 and bake for about 30 min.  After about 20 minutes you may need to watch closely to prevent burning.  Then clean-up is a snap.  Soak the rack while eating, let the grease cool, crumble up the foil and pitch!

Sat: Italian Chicken w/ green beans and stuffed tomatoes

My recipe for Italian Chicken in quite simple: place chicken breasts in baking pan, pour Italian dressing over chicken until 1/2 covered, seal with foil and bake.

Week of Aug. 1

Ok, only 6 days late this week. I will get back to normal soon as summer is winding down and school will be back in session. Having a schedule again will help and I hope I will get back into the swing of things! I have taken pictures of last weeks meals, but never posted them. Hopefully they will be up sooner than later...

Fri: Nachos w/ ground turkey

Nothing fancy as we just your normal Mexican fare-black beans, meat, cheese, tomatoes, lettuce, etc.

Sat: Steak Chimichurri with grilled garlic bread and grilled tomatoes

In the education world, we are taught to beg, borrow, and steal...that is what I did with this recipe-took it from another blogger!

Sun: Garlic Basil Shrimp w/ dinner salad

Salad: Romaine lettuce, feta, red bell pepper, avacado, diced hard boiled egg,
raspberry vinger w/ a drizzle of olive oil, and a bit of cracked pepper

Week of July 25th

Wow! I am sorry I have not posted anything lately. We haven't had anything normal this entire month and we have been on the go. I am NOT ready for school to start, but better start getting back into the habit of making my weekly menu. I am going to attempt to start taking pictures to see if that will intrigue any of you...but we will see how that goes. May not be until AFTER school starts!

Sunday: Domino's pizza (If you haven't tried their new recipe, you are missing out. This is a 'staple' when arriving home late from traveling and there isn't anything in the fridge!)

Monday: Broiled Tilapia Parmesan w/asparagus and corn

Tuesday: Lasagna w/ caprese salad (I had leftover lasagna in the freezer.)

Wednesday: Jambalaya - I plan on adding shrimp, tilapia, and rice.

Thursday: Leftovers

Friday: Nachos

Saturday: Leftovers

Side note: We went to an American/Indian wedding reception on Friday and I tried some of the most tasty food. Once I get the names of the dishes I can't wait to try them and share!

Week of June 27th

Sorry, we were gone last week and so I didn't do any cooking at home! For our anniversary, we went to a local, independently owned bookstore. I have heard good things about So Easy by Ellie Kriger, I thought I would give it a try. Before purchasing I asked my husband to look at the pictures (which there were a lot) to see if he would try the new recipes. Here are some new ones...

Monday: Roasted Tomato & Black Bean soup

Avocado-mango salad

Tuesday: Salmon Florentine & Quinoa Pilaf w/ Pine Nuts

Wednesday: Leftovers

Thursday: Four-Cheese Baked Penne w/ Romaine Hearts Mediterranean

Friday: Chicken w/ Warm Tomato Corn Salad

Saturday: Leftovers

Week of June 14th

Ok, I am trying to get settled into my summer routine and it has been hard, but I have had lots of ideas! Summer will be sporadic as we may just pick up and go. So don't be too surprised if I am missing a week here or there! Like the end of this week, we have several plans so I won't be cooking as much.

Sun: Salmon Patties w/ veggies

Mon: Taco Salad w/ black beans

Tue: Tilapia w/ veggies

Wed: leftovers

Hints:

Monday's recipe is a quick and easy to go recipe. I usually keep salmon on hand for this purpose.

Tuesday's recipe is nothing special. I just brown lean hamburger with onions, cumin, or what other spice you would like to use. Then I just gather all the other toppings I like: lettuce, tomatoes, guacamole, sour cream, cheese, etc. This way my husband I can make it however we like. Black beans are "make ahead" unless you used canned. I like to reduce the liquid in the crock pot then use a food processor and blend all ingredients after cooking to make homemade black beans instead of soup.

Tried something new...

Ok, today I attempted to make homemade Roasted Red Pepper Hummus and it turned out terrific! I even portioned some of it out to freeze for a later time. I had never roasted anything before, but I found these directions very easy for roasting red peppers.

Week of May 30th

Mon: Chicken Salad Sandwiches

Tues: Lasagna w/ salad

Wed: Grilled Shrimp Scampi w/ veggies

Thurs: Leftovers

Fri: Salmon Patties w/ veggies

Hints:

Monday's recipe is just canned chicken (drained) with pepper, cayenne pepper, mustard and mayo (Casey's recipe). I also like to add chopped celery and eggs.

Tuesday's recipe I am cutting in 1/2, but if you make it as the recipes states it would be great to make two pans to freeze one for later!

Week of May 23rd

Sun: Hamburgers w/ Mac 'n Cheese and veggies

Mon: Spaghetti w/ salad

Tues: Leftovers

Wed: Three Cheese Pasta Bake w/ salad

Thurs: Leftovers

Fri: Leftovers

Hint:

Wednesday's recipe I will be using leftover spaghetti noodles instead of the stated pasta.

Week of May 16th

Sun: Parmesan -Crusted Chicken in Cream Sauce w/Asparagus

Mon: Salmon w/ baked potato and asparagus

Tues: Leftovers

Wed: Quiche Lorraine w/ sausage and Orange Pull-Apart Bread

Thurs: Grilled Cheese (Havarti, Extra Sharp Cheddar, Muenster) w/ Avocado and Tomato

Fri: Leftovers

Hints:

Wednesday's recipe for quiche I use my mother's homemade pie crust recipe from her home economics class in high school. It has yet to fail and makes to pie crusts. If you don't have time, buy one! But if you try it, here is the recipe:

Pie Crust

3 c. flour

1 1/4 c. Crisco

1 t. salt

1 egg, well beaten

3 T. ice cold water

1 T. vinegar

Cut Crisco into flour and salt. Combine egg, water, vinegar and sprinkle onto flour. Blend with fork until all is moistened. DO NOT OVER MIX as it will have dough become tough!

Week of May 9th

Happy Mother's Day to all the moms!

Sun: Baked Cavatelli w/ veggies

Mon: Teriyaki Pork Roast w/ fried rice

Tues: Leftovers

Wed: BLTs

Thurs: Leftovers

Fri: Parmesan -Crusted Chicken in Cream Sauce w/Asparagus

Hints:

Monday's recipe states the fried rice is easier to work with when cooked ahead of time. Sorry I am getting this to you Monday, but I read the recipe last night and went ahead and made the rice.

Tuesday's recipe is obviously easy, but I have a new trick to cook bacon, I bake it. I line a edged cookie sheet with foil then place a greased rack (that is heat resistant) into the cookie sheet. Then I place the bacon on the rack so the grease drips into the cookie sheet and off of the bacon. I do not have a time or temp for this as I just watch it closely. Plus, with the lined cookies sheet it makes clean up a lot easier. Or you can just leave out the rack and place it directly onto the cookie sheet.

Week of May 2nd

Wow! First of all I can not believe it is already May. Being a teacher it was bittersweet putting up that May calendar for my students Friday after school. Last week was a bit crazy for us so I am using a recipe or two over.

Sun: Salmon w/ baked potato and asparagus

(for cooking asparagus check out the hints below)

Mon: Dutch Babies w/ bacon

Tues: Fettuccine Alfredo w/ shrimp and asparagus

Wed: Tacos w/ black beans and guacamole

Thurs: Leftovers

(PS. Happy Birthday, Mom!)

Fri: Fish sandwiches w/tarter sauce

Sat:

Hints:

Sunday's recipe for the asparagus is simple! In a non-stick skillet I put about a T. of butter and garlic, heat up until butter is melted then add asparagus. Cook until under side skin is bubbly, then turn and cook until other side is done. This only takes about 6-8 minutes to cook depending on your heat. When finished I sprinkle with Parmesan cheese.

Monday's recipe is not quite the same as my recipe, but it is fairly close. If you have children, these are super fun to watch as they 'grow'!

Tuesday's recipe has another helping of asparagus as the bundles are usually too large for one setting and I know I have to use them both right away. Hence the two sides closely together.

Wednesday's recipe is in celebration for Cinco de Mayo!

Friday's recipe is nothing exciting, we have some frozen battered fish patties that I would like to get rid of! Plus, it will use some some freezer 'stuff'.

Sorry I don't have anything for Saturday as I am how we will be celebrating Mother's Day!

Week of April 25th

Sun: Chicken and Noodles

Mon: Chicken enchiladas w/black beans and guacamole

Tues: Leftovers

Wed: Salmon w/ baked potato and asparagus

Thurs: Leftovers

Fri: Hamburgers

Sat:

Hints:

Monday's recipe I have already made the chicken. I baked the chicken with taco seasoning and then when finished and cooled, I shredded and separated into 1-1 1/2 lbs. I then used my food savor to help with the freezing.

Wednesday's recipe for the asparagus is simple! In a non-stick skillet I put about a T. of butter and garlic, heat up until butter is melted then add asparagus. Cook until under side skin is bubbly, then turn and cook until other side is done. This only takes about 6-8 minutes to cook depending on your heat. When finished I sprinkle with Parmesan cheese.

Week of April 18th

Sun: Caramel Apple Pork Chops veggies

Mon: Italian Chicken Couscous & veggies

Tues: Leftovers

Wed: Vegetable Meatball Soup

Thurs: Leftovers

Fri: Spaghetti w/salad

Sat:

Hints:

Sunday's recipe is a new recipe that I haven't made before. I already had pork chops and pork chop sirloin in our freezer. Veggies are anything I have on hand and what we like whether it be a salad, potato or frozen veggies that I can either steam or cook in the microwave!

Monday's recipe I have already have the chicken cooked and we only need to reheat. My Italian Chicken recipe: place chicken breast in a casserole dish. Then I use Italian dressing (I use any kind from Roasted Red Pepper, Robust Italian, Zesty Italian, to Sun-dried Tomato), then bake until done. I don't have a temp or time, but I do use a food thermometer to help with cooking. Couscous is something I have started cooking fairly recently and it is so quick and convenient!

Wednesday's recipe was already frozen from another time. (I will double recipes then freeze for this purpose.) But it is just plain vegetable soup with whatever veggies we have on hand and this time I used frozen meatballs. The broth is just V-8 juice!

Friday's recipe is nothing special. To prepare meat sauce: Saute' onion and minced garlic, put in hamburger (I add Italian seasoning to the cooking process-Oregano, parsley, marjoram, etc.) and cook thoroughly. Drain grease. I add Hunt's canned meat sauce and Fired Roasted tomatoes, drained. Simmer until pasta is finished. Salad is nothing special, whatever produce and dressing we have in the fridge. However, for this evenings meal, I had already prepared the hamburger with seasonings so all I need to do this thaw and add the sauce and tomatoes!

Saturday is blank as I use it in case plans change during the week and I can use that as a make-up meal night. Or it may be an evening we go out with friends or have some other change in plans.

Over the weekend we will finish what we had during the week. Luckily Casey doesn't mind one or two helpings of leftovers (or I will take it for lunch). If the recipe is more than what we can eat, I will use our food savor and save it for another night when we need a quick meal.