May 11 | Menu Planning, Recipes
Hello again! I sure hope all you wonderful Mom’s had and equally wonderful day today! It was beautiful here, so we decided to go on a nice picnic with some bunwhiches, fruit, and some potato salad! It was great!
Anyways, here’s our menu for the week. I’m trying a couple of new recipes so I’m hoping they turn out!
- Monday: We’re heading out of town for the day so we’re eating out!
- Tuesday: Balsamic Almond chicken, steamed broccoli, brown rice (a new recipe!)
- Wednesday: Lemon chicken pitas (carried over from last week)
- Thursday: Teriyaki Beef Kabobs, grilled vegetables, tossed salad
- Friday: Pesto Pepperoni Cheese Pizzas (My recipe below)
Pesto Pepperoni Pizzas
Pita shells (however many you can eat)
Pesto sauce
Tomato Sauce
Pepperoni
Green Pepper
Mozzarella Cheese
Mix some tomato sauce and pesto sauce to your liking. Spread over pitas. Top with pepperoni, green peppers and mozzarella! Bake at 350 degrees until cheese is melted. You can make your own combination of meat and veggies too!
There you have it! If you would like to see hundreds of menus go visit I’m an Organizing Junkie!
May 4 | Menu Planning, Recipes
Well hello again! I can’t believe it’s another new week and May already! We’ve been enjoying beautiful weather here for about the past week. I’m sure hoping that continues on into this week!
I think this week I’m going to try to create meals using the stuff I already have in the pantry and freezer! I’ve been feeling the need to do this for a while. As for groceries I’ll just pick up the basics: milk, fresh veggies and fruit, etc…
* Crock pot Cream Cheese Chicken (from the freezer)
* Easy Crescent Samosas
* Easy Chicken and Broccoli Divan
* Barbecue Beef (recipe below)
* Lemon Pepper Chicken pitas (I’m kinda making this up!)
Barbecue Beef:
2 lbs beef stew meat
1 cup ketchup
1/4 cup water
1 package onion soup mix
1/4 cup brown sugar
1 1/2 tsp prepared mustard
1/4 cup vinegar
2 cups celery, diced
Place beef in the bottom of the crock pot. Mix the remaining ingredients in a bowl. Pour over the beef. Cook on low for 6 – 8 hours or high for 4 – 5 hours. Serve over rice or mashed potatoes.
Apr 27 | Menu Planning, Recipes
Hi everyone! We’re already into the last week of April! I can’t believe it. I felt like my goal of trying to get more organized last week was successful. I have more meals in the freezer and I generally feel like I’ve got less to do tomorrow in preparation for the rest of the week.
As usual, here are the meals I have planned for the week:
* Beef Fajitas (didn’t get made last week)
* Zippy Calzones (from Simple & Delicious), salad
* Orange Chicken Rice bowl (didn’t get made last week)
* Burgers, pasta salad, veggies & dip
* Shepard’s Pie
There you have it! Simple and tasty! (I hope) Go visit I’m an Organizing Junkie for more menu plans!
Apr 20 | Menu Planning, Recipes
Hi everyone! How was your week? Mine was good over here! Although I’ve been feeling a bit unorganized since we’ve been having a lot of family stay and visit with us in the past few weeks or so. I’m determined to get things more under control tomorrow. Mondays are my ‘get things done’ days! The only thing that I felt organized in, was our dinners, all thanks to menu planning.
In hopes of getting more organized, this week I’ve decided to make a few meals to stick in the freezer. Well actually, I’m just doubling the dinners I have planned! This way I save time too, as I find it just as easy to make a few of the same meals since all the ingredients are already available. Anyways, onto this week’s menu:
* Pork chops, Creamy Parmesan Mashed Potatoes, Garden Vegetable Chopped Salad
* Lasagna (making two of these), garlic bread
* Peanut Chicken Pasta (recipe below)
* Beef Fajitas, freezing a couple of these (recipe below)
* Orange Chicken Rice Bowl
Peanut Chicken Pasta
Chicken
1 Tbsp vegetable oil
1 cup chicken broth
2 Tbsp honey
1 Tbsp soy sauce
1/4 cup peanut butter
1 Tbsp cornstarch
1 tsp ground ginger
2 green onions
2 cloves garlic
1 green or red pepper
Cook chicken in oil. In a bowl, whisk together the chicken broth, honey, soy sauce, peanut butter, cornstarch, and ginger. Pour mixture into skillet and cook stirring constantly until thickened. Add green onions, garlic and green/red pepper. Serve over hot pasta!
Beef Fajitas (from The Big Cook)
1 lb beef, cut into thin strips
1/2 cup Italian dressing
3/4 cup salsa
3 Tbsp lime juice
1 tsp Worcestershire sauce
1 onion
1 red pepper, cut into strips
1 can tomatoes
12 Flour tortillas
1 large freezer bag
Put 1 lb of beef into a plastic freezer bag. Combine salad dressing, salsa, lime juice, and Worcestershire sauce and stir together. Add rest of ingredients, except tortillas, to sauce mixture and stir. Pour the sauce over the beef strips in the freezer bag. Freeze.
To cook: Dump contents of the bag into a skillet and cook until beef is fully cooked. If the sauce is looking too runny, add 1 Tbsp cornstarch with 1 Tbsp cold water and then add to meat mixture and stir well.
If you would like to see other tasty menus, go visit I’m an Organizing Junkie!
Apr 13 | Menu Planning, Recipes
So, if you saw last week’s menu, you may be thinking that this week’s menu looks awfully familiar! Last week ended up being a bit crazy. We’ve been having my mother in law stay with us for the past couple of weeks, my sister in law was also in town, I started back to work, and I ended up with a bad head cold! The blessing through that week was the fact that my mother in law took it upon herself to buy groceries and cook a meal each nightfor us all! It was great being able to rest my weary body.
Okay, so this week’s menu:
* Quebecois Chicken (recipe below), salad, mashed potatoes
* Veggie stir fry served over rice
*
Marinated Pork Chops, roasted potatoes, vegetables
* Beef Vegetable soup, buns or bread
* Veggie Chicken Pitas
Quebecois Chicken (from The Big Cook)
2 lbs chicken pieces
1/2 cup maple syrup
3 Tbsp cider vinegar
2 garlic cloves, minced
3 Tbsp soy sauce
1 Tbsp ginger, ground
1 tsp pepper
1/4 tsp salt
Combine all ingredients except chicken in a bowl. Mix together well, then pour over the chicken to marinate. This recipe is great to put into freezer bags to freeze, just pull it out when you want it!
Cooking options:
Oven: 350 degrees covered for 1 hour, uncover last 15 minutes.
Slow cooker: 6-8 hours on low or 3-4 hours on high
BBQ: Medium – high until middle of meat is white. Turn frequently.
Apr 6 | Menu Planning, Recipes
It’s Monday, it’s Monday! A new week of meals! This week is going to be great I think, since today is my birthday!! And we’re going to a local restaurant that gives out free birthday dinners! I love free, and I especially love when someone else cooks for me!
Lets get on with the menu shall we:
* Dinner out for my birthday!
* Veggie stirfry served over rice
* Beef Vegetable soup, buns or bread
* Veggie Chicken Pitas
I was going for an easier week of meals since I’m just getting back to work and all the fresh air I get wears me out!
