While I admit that I had nothing whatsoever to do with preparing Thanksgiving dinner (and everything to do with devouring it), I do have on my current horizon several baking and cooking projects that aren't going to get my family fed NOW. And while I love to cook, doing it all this time of year does get overwhelming. Honestly, mostly it's the cleaning that overwhelms me.
Sigh.
Monday: Meatloaf, Roasted Butternut Squash, Roasted Kale
Tuesday: Spaghetti with slow cooker meatballs, salad, bread
Wednesday: grilled flank steak with carmelized onions, baked sweet potatoes, steamed green beans
Thursday: Slow Cooker Jambalaya, Rice
Friday: Saucy Ground Beef and Noodles, Salad, Bread
Saturday: Pizza
Sunday, November 27, 2011
Monday, November 14, 2011
$136 for 1 week's worth of groceries
I spent less than $150 for this week's groceries. I'm very proud, especially since the meals are going to be so yummy and, of course, healthy! It's worth noting that this doesn't include milk, as I buy that elsewhere, and a few of the veggies came from my produce coop. But still! Family of 4, 7 days, $150. Not bad.
Sunday: Very Veggie Chicken Noodle Soup, Bread
Very Veggie Chicken Noodle Soup (recipe modified from P90X nutrition guide)
10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked chicken
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper
1/2 package wide egg noodles, cooked according to package directions, and drained
In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.
Add chicken, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.
Monday: Bowties with Bacon and Tomatoes, Salad
Tuesday: Crock Pot Pot Roast, Baking Powder Biscuits
(I'm omitting the Creamy Dill Sauce, because I think the pot roast speaks for itself without the added expense and calories.)
Wednesday: Asian Salmon, Steamed Peapods, Steamed Brown Rice
Thursday: Leftovers
Friday: BBQ Beef-stuffed Baked Potatoes, Salad
Shred the leftover pot roast beef, toss with commercial bbq sauce, heat, and serve on top of baked potatoes.
Saturday: Pizza Night
Sunday: Very Veggie Chicken Noodle Soup, Bread
Very Veggie Chicken Noodle Soup (recipe modified from P90X nutrition guide)
10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked chicken
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper
1/2 package wide egg noodles, cooked according to package directions, and drained
In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.
Add chicken, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.
Monday: Bowties with Bacon and Tomatoes, Salad
Tuesday: Crock Pot Pot Roast, Baking Powder Biscuits
(I'm omitting the Creamy Dill Sauce, because I think the pot roast speaks for itself without the added expense and calories.)
Wednesday: Asian Salmon, Steamed Peapods, Steamed Brown Rice
Thursday: Leftovers
Friday: BBQ Beef-stuffed Baked Potatoes, Salad
Shred the leftover pot roast beef, toss with commercial bbq sauce, heat, and serve on top of baked potatoes.
Saturday: Pizza Night
Sunday, October 30, 2011
Saturday, October 15, 2011
Sunday: meal swap meal
Monday: Creamy Fettuccine with Shrimp and Bacon, French Bread, salad
Tuesday: Slow Cooker Beef with Red Wine Sauce, Egg Noodles, Spinach Salad
Wednesday: Oven-Fried Chicken, steamed sugar snap peapods, baked sweet potatoes
Thursday: Meal Swap: Jill's Turn to Cook (Serve leftovers if you're not swapping with a friend.)
Friday (vegetarian): Squash Soup in Pumpkin Bowls, fresh bread
Saturday: Pizza
Monday: Creamy Fettuccine with Shrimp and Bacon, French Bread, salad
Tuesday: Slow Cooker Beef with Red Wine Sauce, Egg Noodles, Spinach Salad
Wednesday: Oven-Fried Chicken, steamed sugar snap peapods, baked sweet potatoes
Thursday: Meal Swap: Jill's Turn to Cook (Serve leftovers if you're not swapping with a friend.)
Friday (vegetarian): Squash Soup in Pumpkin Bowls, fresh bread
Saturday: Pizza
Sunday, October 9, 2011
Let It Rain
Oh, precipitation, how I love thee! You dampen the dust and green the grass. You reduce the temperature to tolerable. You break the burn ban.
In honor of the rain, I'm hoping for at least one night to make S'mores.
Sunday: Orange Roughy, Steamed Broccoli, Baked Sweet Potatoes
Monday: Italian Burgers, green beans, parmesan crisps
Tuesday: Omelettes, fresh fruit
Wednesday: Grilled Whole Chicken, Roasted Vegetables, Fresh Baguettes
Thursday: leftovers (like, a chicken salad, chicken fried rice, or the like with the leftover roasted chicken)
Friday: Tacos
Saturday: OUT
In honor of the rain, I'm hoping for at least one night to make S'mores.
Sunday: Orange Roughy, Steamed Broccoli, Baked Sweet Potatoes
Monday: Italian Burgers, green beans, parmesan crisps
Tuesday: Omelettes, fresh fruit
Wednesday: Grilled Whole Chicken, Roasted Vegetables, Fresh Baguettes
Thursday: leftovers (like, a chicken salad, chicken fried rice, or the like with the leftover roasted chicken)
Friday: Tacos
Saturday: OUT
Sunday, October 2, 2011
Happy October!
As October brings its coolish weather, and its promise of Halloween, it also forecasts the ever-growing holiday shopping/cooking/chore tasks of November and December. Like a cloud on the horizon, I can see it coming and can't do anything to stop it or even slow it down. This year, for extra fun, I'm adding a marathon to my December list, which means October and November will be spent training. Bring on the carbs!
Sunday: Ground Beef Stroganoff, spinach salad, french bread
This is one of those recipe finds I love: the whole family loves it, it's cheap, and it goes together easily and quickly. And best of all, it freezes great. I'm making this one for my neighborhood meal swap this month, so as I make ours, I'll be making 6 others and freezing them. You might try doubling it and putting half in the freezer for yourself.
Monday: meal swap meal, my turn to cook: Lemon Pepper Shrimp Scampi, salad, garlic bread
Tuesday: hamburgers, grilled veggies with balsamic vinaigrette, fries
Wednesday: Seared Pork Tortas, baked tortilla chips with fruit salsa
Thursday: Tortellini with marinara, salad
Friday: meal swap meal, Jill's turn to cook (or, leftovers)
Saturday: pizza
Sunday: Ground Beef Stroganoff, spinach salad, french bread
This is one of those recipe finds I love: the whole family loves it, it's cheap, and it goes together easily and quickly. And best of all, it freezes great. I'm making this one for my neighborhood meal swap this month, so as I make ours, I'll be making 6 others and freezing them. You might try doubling it and putting half in the freezer for yourself.
Monday: meal swap meal, my turn to cook: Lemon Pepper Shrimp Scampi, salad, garlic bread
Tuesday: hamburgers, grilled veggies with balsamic vinaigrette, fries
Wednesday: Seared Pork Tortas, baked tortilla chips with fruit salsa
Thursday: Tortellini with marinara, salad
Friday: meal swap meal, Jill's turn to cook (or, leftovers)
Saturday: pizza
Friday, September 23, 2011
Trying New Things
As opposed to dogs, human beings are able to learn new tricks, even as they age. (by the way, so can dogs, but, like humans, it's harder) Having just come from a week in Mexico, where all I did was try new things, I'm inspired to have more new recipes on the menu this week than I usually do. Not mexican dishes, mind you--I need a break--but new nonetheless.
Here's to a week of trying new things! Leave a comment and let me know what new things YOU'RE trying this week!
Sunday: Pork Tenderloin with Cherry-Black Pepper Sauce, steamed broccoli, brown rice pilaf (boxed, such as Near East)
Pork Tenderloin with Cherry-Black Pepper Sauce
oven to 425.
Sprinkle pork with 3/4 t. salt and 1/2 t. black pepper. Melt 1 t. butter in large skillet over med-high heat. Add 2lb pork tenderloin; cook 2 min. on each side or until browned. Transfer pork to jelly roll pan coated with cooking spray. Bake at 425 for 25 min or until done. Remove pork from oven; let stand 10 min.
Return skillet to med. heat. Add 1/4 c. sliced shallots; cook 3 min or until shallots are translucent, stirring occasionally. Add 1 t. black pepper, 1/4 t. salt, 1/2 cup balsamic vinegar, and 1/2 cup cherry preserves. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to low and simmer 6 min or until sauce slightly thickens. Stir in 2 T. butter.
Serve sauce with pork.
Monday: breakfast for dinner: Garlicky Spinach-Sausage Gratin, fresh fruit
Tuesday: meal swap meal (pull something from the freezer)
Wednesday: meal swap meal (Jill cooks)...serve leftovers if you're not swapping
Thursday: meal swap meal (I cook): grilled fish, Spicy Parmesan Green Beans and Kale, steamed red potatoes
Friday: Oven Fried Chicken, Smashed Potatoes, steamed sugar snap peapods
Saturday: pizza
Here's to a week of trying new things! Leave a comment and let me know what new things YOU'RE trying this week!
Sunday: Pork Tenderloin with Cherry-Black Pepper Sauce, steamed broccoli, brown rice pilaf (boxed, such as Near East)
Pork Tenderloin with Cherry-Black Pepper Sauce
oven to 425.
Sprinkle pork with 3/4 t. salt and 1/2 t. black pepper. Melt 1 t. butter in large skillet over med-high heat. Add 2lb pork tenderloin; cook 2 min. on each side or until browned. Transfer pork to jelly roll pan coated with cooking spray. Bake at 425 for 25 min or until done. Remove pork from oven; let stand 10 min.
Return skillet to med. heat. Add 1/4 c. sliced shallots; cook 3 min or until shallots are translucent, stirring occasionally. Add 1 t. black pepper, 1/4 t. salt, 1/2 cup balsamic vinegar, and 1/2 cup cherry preserves. Bring to a boil, scraping pan to loosen browned bits. Reduce heat to low and simmer 6 min or until sauce slightly thickens. Stir in 2 T. butter.
Serve sauce with pork.
Monday: breakfast for dinner: Garlicky Spinach-Sausage Gratin, fresh fruit
Tuesday: meal swap meal (pull something from the freezer)
Wednesday: meal swap meal (Jill cooks)...serve leftovers if you're not swapping
Thursday: meal swap meal (I cook): grilled fish, Spicy Parmesan Green Beans and Kale, steamed red potatoes
Friday: Oven Fried Chicken, Smashed Potatoes, steamed sugar snap peapods
Saturday: pizza
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