Week of Aug. 22nd

Wow...where has time gone.  Since the last posting we have had Carver Quinn come into our lives and we have moved from Kansas to Nebraska.  For now, I hope I can keep up with the menus.  Most ideas are coming from our local grocery store, Hy-Vee.

Instead of planning out each day here is what is 'planned' for the week:


Grilled chicken breast with side salad and cherries

Pork loin with Peanut Butter Apple Salad and edamame

Lean chuck roast with red potatoes and watermelon

Turkey/Cheese Lettuce Wraps with brown rice and peaches

Salsa Fish and Chips with edamame and cherries and/or grapes

Beef Tacos with side salad and grapes

BBQ Pork Kababs with side salad and fruit

Week of Mar. 20th

Well, last week was a bust as I had conferences late two nights so there wasn't much cooking to be done.  This week both my husband and I have spring break so we are just going with the flow!  I have a modified list for this week, but will have next weeks list back up and running.

I am really only basing this weeks menu off of four meals as we will be home and I will not have to do a lot of planning.  So here are our main meals this week:

Red Beans & Rice

Bow Tie Lasagna

Chicken and Dumplings

Crab Cakes

Week of Mar. 6th

Sun: Creamy White Chili

Mon: Leftovers

Tues: Red Beans and Rice

Wed: Cajun Chicken Pasta with cornbread

Thurs: Leftovers

Fri: Bow Tie Lasagna with side salad

Sat: Chicken and Dumplings

Week of Feb. 27th

Sun: Baked Mostaccioli with Caprese Salad

Mon: Chicken Enchiladas

Tues: Leftovers

Wed: Teriyaki Pork Tenderloin with mashed potatoes

Thurs: Leftovers

Fri: Leftovers

Sat: Leftovers

Week of Feb. 20th

Sun: Nachos

Mon: Panini's using mozzerella and rotisserie chicken

Tues: Leftovers

Wed: Chicken Casserole with side salad

Thurs: Creamy Tomato Soup (I am adding tortellini to the soup)

Fri: Leftovers

Sat: Homemade Pepperoni and Hamburger Pizza

Week of Feb. 13th

Sun: Chili


Mon: Broccoli with Rigatoni and side salad

Tues: Leftovers

Wed: Tortilla Soup

Thurs: Hamburger

Fri: Leftovers

Sat: Brats

Special Valentine's Dinner

We decided to celebrate Valentine's Day this weekend and I made a special menu for dinner:

Appetizer: Water Crackers with extra sharp and parmeasan cheese, dry sausage, and strawberries.

Main Course: Crab-Stuffed Filet Mignon with sauteed asparagus garnished with fresh parmeasan and toasted pine nuts and roasted new red potatoes

(The crab spilled out while moving from baking pan to plate!)

Dessert: Homemade strawberry cream puffs with fresh whipped cream



Week of Feb. 6th

Sat: Baked Potato Soup and Cheesy Bread

Sun: Super Bowl Appetizers

Mon: Chicken & Dumplings

Tues: Leftovers

Wed: Breakfast for dinner: Eggs & Bacon

Thurs:  Chicken Fettucini Alfredo

Fri: Leftovers

Week of Jan. 30th

Sun: BLTs with Cauliflower-Cheese Soup

Mon: Chili

Tues: Leftovers

Wed: Cheese Tortellini w/ meat sauce

Thurs: Mexican Casserole w/ Spanish Rice

Fri: Leftovers

Week of Jan. 23rd

I warned you about my posts being far and few between, but I think I may have two weeks in a row for you!

Sat: Tacos

Sun: Open Faced Chicken Avocado Burgers 
(I substituted ground turkey for the ground chicken.)


Mon: Leftovers

Tue: Shrimp Enchiladas

Wed: Italian Beef (recipe below)
(A long history of being a family favorite!)

Thurs: Leftovers

Fri: Leftovers




Italian Beef

1 6# rump roast, approx.
3 large onions
1 t. salt
1/4 t. pepper

Place in pan 1/2 filled with water.  Cook until tender, approx 4 hours.  Let stand overnight with seasonings.  Next day, remove meat & slice very thin against grain.

*Strain liquid* and add:
1/2 t. onion salt
1/2 t. garlic salt
1/2 t. oregano
1/4 t. basil
1/2 t. Italian Seasoning
1/2 t. seasoned salt
1 t. Accent

Bring to a boil.  Pour over sliced beef.  Bake 30 minutes at 350 degrees.  Serve warm on rolls with au jus.  I usually add a slice of mozzarella or provolone cheese to the roll.

NOTE: Most of the time I do not bake, but warm sliced beef and juice together on top of stove.