Dinner Diva Doubles Up

This week's blog is brought to you by Joanna S., who was the inspiration for the meals herein. Joanna's busy family battles mealtime two at a time, cutting the work nearly in half and making busy nights' meals less of a hassle. To that end, here are two weeks' worth of meals, with about half the work. The way it's set up here, you do most of the cooking the first week, and use the "leftovers" the second week. You may want to change things around according to your schedule.

Round 1:

Sunday: Never-Fail Meatloaf, Baked Potatoes, Steam-In-The-Bag Edamame
(I've doubled the recipe for you. Eat one this Sunday and freeze the second for next week)

Never-Fail Meatloaf (a moniker given by my friend Erika J.)

2 lbs lean ground turkey
2 lbs lean ground beef (I use the leanest I can find)
2 onions, chopped (optional)
4 eggs
1 cup milk
1 cup breadcrumbs (storebought or homemade, dried or fresh, Italian or Plain--I've made it all sorts of ways and it works whatever you use)
2 t. dried sage
2 t. dried mustard
1 t. salt
1/2 t. ground black pepper

Heat oven to 350. Mix all ingredients until well mixed. Shape mixture into two loaf pans*. Bake, uncovered, 45 min or until done through. Drain if desired. (If you put in the potatoes when you put in the loaves, they'll all be done at once.)

*There are options galore when it comes to baking pans. I prefer stoneware or glass, because I can use it in the microwave--very handy for that second loaf! Foil pans are also a good (if not green) choice because it reduces dirty dishes.

To freeze a loaf, allow to cool and remove it from the pan. Wrap it tightly in foil, label and place in freezer. To reheat, unwrap, put it back in the pan (still frozen) and microwave until desired temperature is reached. Taking it out of the pan to freeze frees up your loaf pans for Downeast Maine Pumpkin Bread.

Monday: Grilled Chicken Breasts, mashed sweet potatoes, spinach salad

Cook at least 2 extra chicken breasts. Dice the extra meat and freeze in a baggie for next week.

To make the sweet potatoes, bake in a 375 or 400 oven for 45-60 min. (if it's going to be a busy night, put them on a timed bake and let your oven do the work). When they're cooked through, scoop the pulp out of the shell, mash with a fork, and serve. Optionally, add brown sugar or maple syrup to taste.

Tuesday: shrimp kabobs over steamed brown rice, garlic cheese bread

Shrimp Kabobs

1 lb jumbo shrimp, peeled and deveined (I use frozen)
1 zucchini, cut into 1 inch chunks
1 pint cherry or grape tomatoes, rinsed
1 purple onion, wedged into 8 wedges
1 yellow bell pepper, cut into 1 inch pieces
1 pint whole mushrooms, any variety, washed and trimmed (optional)
1 cup Newman's Own Light Balsamic Vinaigrette

Divide the shrimp into equal portions; set half of the shrimp aside. Thread skewers with shrimp and all vegetables, in any pattern you like, until all is used up. Set skewers in a shallow dish and pour the salad dressing over it. Cover with plastic wrap and allow to marinate 30 min or several hours, turning occasionally if you think of it.

Thread the other half of the shrimp onto skewers without any vegetables. Do not marinate.

Grill all skewers over med heat until shrimp is opaque and vegetables are tender crisp. Optionally, reserve marinade, heat to boiling in the microwave, and baste the kabobs with reserved marinade while grilling.

Serve shrimp and vegetables over steamed brown rice, with garlic cheese bread on the side. Remove unmarinated shrimp from skewers and freeze in a baggie.

Make 2 cups (cooked) extra brown rice. While rice is still hot, measure 2 cups into a baggie. Seal and freeze. If you do this while your rice is still hot, it will not dry out in the freezer.

Garlic Cheese Bread:
I usually make my own french bread, and I just got my first baguette pan and am itching to use it! But if you choose not to make your own bread, buy a plain loaf of french bread. Cut your french loaf in half lengthwise. Spread with nonfat plain yogurt. (yep, yogurt) Spread with refrigerated minced garlic, and top with mozzarella. Optionally, sprinkle with freshly grated parmesan or asiago. Broil 1 half, cheese sides up, 3 minutes or until browned and bubbly. Wrap other half in plastic wrap and refrigerate.


Wednesday: Spaghetti Pie, romaine salad, garlic cheese bread
Make two Spaghetti Pies; eat one and allow one to cool to room temperature. Take the leftover pie and cover it tightly with plastic wrap. Freeze.

Broil the garlic cheese bread as directed above.

Thursday: Beef, Black Bean, and Chorizo Chili

1 batch ought to be enough for two meals. Freeze the leftovers.

Friday: Marinated Rib Eyes, Sauteed Zucchini, Popovers

4-8 Rib Eye Steaks
1/2 bottle Newman's Own Balsamic Vinaigrette

Marinate steaks in dressing several hours or overnight. Grill over med heat until desired doneness. Serve half the steaks tonight. Slice remaining steaks on the diagonal, and freeze in baggies.

Saturday: Pizza night or out to eat

ROUND 2:

Sunday: Meatloaf Sandwiches, Frozen french fries, coleslaw
(use last Monday's meatloaf)

Monday: Chicken Pot Pie
(use last Monday's chicken)

Tuesday: Shrimp Fried Rice
(use last Tuesday's shrimp and rice)

Wednesday: Spaghetti Pie, salad, Pillsbury Refrigerated French Bread
(eat last Wednesday's extra Pie)

Thursday: Chili Nachos

Thaw and heat last Thursday's leftover Chili. While chili is heating, arrange tortilla chips (our favorite are Tostito's Gold, but baked would be healthier!) in a single layer on a cookie sheet and preheat the oven to 400. Spread chili evenly over chips, top with mexican blend shredded cheese, sliced green onions, black olives, and jalepenos (or toppings of your choice). Bake at 400 10 minutes or until cheese is melted and bubbly. Top with shredded lettuce, chopped tomatoes, sour cream, quacamole (or toppings of your choice), and salsa. Make it a picnic with Must See TV!

Friday: Rib Eye Sliders, steamed new potatoes, steam-in-the-bag mixed vegetables

Heat up last Friday's pre-cooked, pre-sliced rib eyes until hot. Arrange over storebought, sliced dinner rolls. Top with shredded asiago and roasted red bell peppers.

Saturday: Pizza night or out to eat

Full Speed Ahead!

2 young boys. 1 large dog. Homeschool. House on the market. Closing on another house in a matter of weeks. Training for three races. Sports. Meetings. Craft orders to fill. Christmas shopping. Life is on, boys and girls; it's on and it's running full speed ahead!

Sunday: Homemade Deep Dish Pizza (see last week's post)

Monday: Grilled Shrimp, Vidalia Onion Risotto with Feta, fresh spinach salad

Tuesday: Bacon-Wrapped Stuffed Chicken Breasts A' La Jill (meal swap meal)

Wednesday: Hamburgers, sweet potato fries, quick pickles

Thursday: breakfast for dinner: Hashbrown Casserole with Bacon, Onions, and Cheese, fresh fruit (I'm considering this for this month's meal swap)

Friday: Leftovers or Out to eat

Saturday: Grilled Steak, Parmesan Pasta, Steamed Edamame

For the pasta, choose your favorite shaped pasta, boil as directed. Drain. Add 2 T. Butter and 1/4 c. fresh grated parmesan cheese. Stir well, and serve warm.

Make it or Fake It

I try to make a lot of what we eat from scratch. I know it's kind of out of fashion, but hey, that's me. I think making it's less expensive, and I think it's healthier without a lot of the chemicals, artificially-produced ingredients, preservatives, and so many more unknowns in our food. I also enjoy cooking. I enjoy my breaks from cooking too, don't get me wrong, but for the most part it satisfies the creative side to me when I can take a bunch of stuff, throw it together, and present a beautiful, healthy, tasty meal to my family. I also believe that it is my "job" to make the meals. I am fortunate to stay at home and not have to work (that is, I work, but I don't have a formal job and no real salary). To make up for this lack of income, I feel it is my job to take care of the things that two income households might hire out. I do the laundry, the cleaning, the childcare and I do the cooking instead of us eating out, usually. The more I save, the more I increase my imaginary salary! But, like I said, that's me. The reality is that most people don't like to cook. This week's menu gives you both options: make it or fake it. It's up to you.

Sunday:
Make it: Grilled Whole Chicken, roasted vegetables, homemade dinner rolls
Fake it: Rotisserie Chicken, steam-in-the-bag vegetables, brown-and-serve dinner rolls

To grill a whole chicken, rinse and pat dry the chicken. Coat a foil roasting pan with cooking spray. Place chicken in foil pan, and dust with kosher salt and fresh ground pepper. Place in preheated grill over indirect medium heat (uncovered) for about 15 min per pound. No basting, no turning, no nothing. Your chicken will come out golden brown and crusty-skinned, with juicy tender meat inside.

For the roasted vegetables, choose several different veggies. We like fingerling potatoes, baby carrots, yellow onions, acorn squash, and sweet potatoes. Wash and prepare the veggies, then place in single layer on a baking sheet. Drizzle with a little olive oil, and sprinkle generously with kosher salt and fresh ground pepper. Roast at 400 for about 45 min or until tender.


Monday:
Make It: Carolina Blond BBQ Sandwiches , baked beans,
Fake It: Lloyd's BBQ Sandwiches, baked beans, deli cole slaw
My grandmother made superb baked beans, homemade, from scratch. This is one recipe I have yet to attempt! Even we will be eating canned baked beans. If you're faking it, look for Lloyd's BBQ in a tub in your grocer's refrigerator.

Tuesday:
Make It: Spaghetti, salad, french bread
Fake It: out to eat, Italian!

*note: make extra sauce for Saturday's pizza

Wednesday:
Make It: Pasta Jambalaya
Fake It: Zataran's Jambalaya (with added meat if desired)

Thursday:
Make It: Tacos
Fake It: Tacos made from a tub of El Paso ready to serve Taco Meat


Friday:
Make It: Maryland Crabcakes, home fries, steamed edamame
Fake It: Frozen Crabcakes, Ore Rida Fries, steam-in-the-bag edamame

*note, if you're making it, make double the crabcakes, as they freeze beautifully and doubling makes better use of . They also make great crabcake sandwiches for a future lunch or dinner! Try them with chili sauce (next to the ketchup) or Creamy Caper-Dill Sauce.


Saturday:
Make It: Homemade Deep Dish Pizza, salad
Fake It: Frozen Pizza


Shopping List (for Make It):
yeast
2 lbs lump crab meat or artificial crab meat flakes or 1 lb each
parsley
1 lb ground beef
1 envelope taco seasoning mix
taco shells and/or tortillas
tomato
shredded lettuce
mozzarella cheese
pepperoni (or your choice pizza toppings)
potatoes
edamame
1 chicken
fingerling potatoes
sweet potatoes
1 acorn squash
3 yellow onions
1 bag baby carrots
coleslaw
coleslaw dressing
1 lb boneless skinless chicken breasts
baked beans
red bell pepper
1 can black beans
1 can rotel
turkey keilbasa
whole wheat penne pasta
mexican blend shredded cheese
green onions
1 loaf of bread (from which to make breadcrumbs)
1 lemon (optional)

Changes...

Things are changing in the life of Dinner Diva. Temperatures are cooling down, gracing my morning runs with a blessed breeze that leaves me feeling invigorated rather than beat down at the end of my miles. School has started, and with it a full schedule of inked-up calendars and post-it reminders. And DH and I are making some life changes that mean my time in the kitchen is limited...for now. Quick fix dinners are the theme this week: enjoy!

Sunday: Flat Tire Burgers in Edmond (I don't even want to think about how many miles I'll have to run to burn off my awesome juicy burger and crispy onion rings!)

Monday: Shrimp Stir Fry, Steamed White Rice, Egg Rolls

Tuesday: Grilled Salmon Steaks, Steamed Broccoli, Brown Rice Pilaf

Wednesday: Grilled Steaks, Roasted Green Beans, Breadsticks

Thursday: Fresh Tomato, Sausage, and Pecorino Pasta, salad

Friday: Garden Vegetable Crustless Quiche, fresh fruit

Saturday: Pizza Night


Something new, a grocery list! I'll try to include a shopping list each week...your comments are welcome!


egg beaters (1 1/2 cups)
1 16 oz carton cottage cheese
8 oz shredded sharp cheddar (reduced fat)
6 oz shredded monterey jack cheese (reduced fat)
pecorino cheese
1 11 oz can refrigerated breadstick dough, such as pillsbury

simply potatoes potatoes and onion
4 small zucchini
1 green bell pepper
8 oz presliced fresh mushrooms
parsley (fresh)
tomatoes (2.25 lbs)
1 onion
fresh basil
2 lbs fresh green beans
freash broccoli, 2 lbs

penne pasta
1 box brown rice pilaf

8 oz italian sausage or turkey italian sausage
rib eye or new york strip steaks

pickled jalepenos
kalamata olives

frozen egg rolls
frozen tuna steaks
frozen shrimp, 1 lb
frozen pizza

Al Fresco

Me and my good friend Al Fresco are gonna reacquaint this week. The weather in Oklahoma is finally comfortable enough for outdoor dining, and I know it won't last long this way, so I plan to take full advantage. There's just something about eating outside. It can be formal or casual, romantic or family oriented. Meet my friend Al. You'll like 'im!

Sunday: Grilled Shrimp and Tomatoes, cornbread
The perfect outdoor meal! Enjoy!

Grilled Shrimp and Tomatoes
1 lb. shrimp, thawed and peeled
6 med tomatoes, home-grown or farmers' market work best, cut into small wedges
4 T. olive oil, divided
1/4 t. salt
1/4 t. pepper
2 T. balsamic vinegar
2 T. fresh basil, chopped
fresh parmesan shavings, optional

Toss shrimp and tomatoes with 2 T. olive oil, coating well. Grill shrimp and tomatoes in a grill basket over med-high heat 10 minutes, or until shrimp is opaque, stirring occasionally. Combine remaining oil, salt, pepper, vinegar, and basil and drizzle over shrimp and tomatoes. Sprinkle with fresh parmesan, if desired.


Monday: Bacon-Wrapped Pork Tenderloin, Quinoa Salad with Peaches, Steamed Edamame

The tenderloin is my choice for this month's meal swap. If you make this, you might as well make two at once and freeze one for later in the month. To freeze, prepare the recipe as followed. After you wrap the pork in the bacon, wrap tightly in foil, label and freeze. To prepare after freezing, thaw completely (overnight), then roast as directed.

Buy steam-in-the-bag edamame if you can find it, and this colorful meal will be ready in about 20 min.

Tuesday: Chicken Puttanesca with Fettucine, fresh French Bread, Quick Salad

Quick Salad

1 bag salad, any variety (we like baby mixed greens or romaine)
1/2 pint grape tomatoes
1/2 yellow bell pepper, cut into thin 1" pieces
1/4 purple onion, thinly sliced
feta
croutons

Our favorite dressings are Newman's Own Light Balsamic Vinaigrette and Newman's Own Light Caesar. Both add flavor to the salad without adding a whole lot of extra calories and fat. We all know that the dressing is what makes the salad edible--my brother is the only one I know who eats his salad naked--but we all also know that the dressing can be what makes a salad unhealthy. Anyone who has read the nutrition information for a McDonald's salad knows that a salad can be just as bad calorie-wise as a cheeseburger. Sad, but true. My only point is that if you're concerned with health foods, pay attention to your salad dressing.

Wednesday: Maple-Glazed Salmon, Brown Rice Pilaf, steamed fresh broccoli

Use boxed pilaf for simple prep (we like Near East brand).

Thursday: Black Bean Tacos, Fiesta Corn Salad

Fiesta Corn Salad
5 leaves romaine lettuce, cut into fine strips
1 c. frozen corn, thawed
1/2 c. salsa
4 green onions, thinly sliced

Arrange romaine confetti on each of 4 plates. Combine corn and salsa. Top the lettuce with the corn mixture. Sprinkle with green onions.

Note: double the black bean taco mixture and the avocado salsa, and refrigerate for tomorrow's meal.

Friday: Black Bean Nachos

Black Bean Nachos
4 C. baked tortilla chips
black bean taco mixture
8 oz. monterey jack or pepper jack cheese, shredded
avocado salsa

Arrange chips in a single layer on a baking sheet. Top with black bean taco mixture (reserving shredded romaine). Top with cheese. Bake at 350 for 15-20 min or until cheese is melted. Top with romaine and avocado salsa, and serve.

Saturday: Pizza night
This has become a favorite family tradition. We pull a picnic blanket into the living room, start a movie, and have our family meal on the floor!

Bridge to Fall

In Wisconsin, the air is cooling off and the leaves are beginning to change, signifying a new season is approaching with each breezy gust. While it's still very much summer here in Oklahoma, and temperatures are still well above 90 and even reaching triple digits fairly regularly, school has started and the smell of freshly sharpened pencils reminds me of Fall. With that in mind, how does one plan a menu? In between seasons along with new and busy schedules dictate a kind of transistion...a bridge to Fall.

Quick and easy weeknight meals, plan-ahead meals, even slow cooker suppers are the focus of the upcoming weeks and months.

September is also a good time to think about joining or starting a meal swap. The convenience of having something already prepared far outweighs the slightly extra work of having to prepare it. A meal swap makes it even easier to have pre-made meals, by allowing you to make one meal 4 times, all at the same time, but you get 4 different meals to eat. It's like magic!

Monday: Parmesan Orzo and Meatballs, fresh crusty french bread

Tuesday: Veggie Fried Rice, cheese wontons (optional)

Wednesday: Oatmeal Pancakes, fresh fruit, pure maple syrup

Other toppings for pancakes include yogurt, peanut butter, or applesauce--think healthy, get creative!

Thursday: grilled steak, oven-roasted sweet potatoes, steamed sugar snap peas


Friday: 15 Minute Mozzarella Chicken Sandwiches, fresh orange wedges, baked chips

Saturday: Pizza Night

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I have just completed my second lifetime triathlon. Time to think about food:

Sunday: out to eat...sorry, but my legs don't even want me to STAND up in the kitchen tonight. We're thinking of trying out this dive of a restaurant near us that was featured on Man Vs. Food on the Food Network channel. It looks very scary from the outside, but everyone says what it lacks in ambiance it makes up for in flavor. You only live once, right?

Monday: Our 13th anniversary: I will prepare an oh-so-elegant anniversary dinner, which happens to be my husband's favorite and most-requested meal: tacos. Yep, tacos. I have a year of menus with almost no repeats and he asks for tacos. Gotta love him! Be sure to make extra taco meat for Wednesday's feast.

Tuesday: Weeknight Frittata, fresh fruit

Wednesday: Mexi-Stuffed Potatoes

Thursday: Catfish Po'Boys, potato chips, raw veggies (dip optional)
Our favorite veggie in the raw is sugar snap peas, but baby carrots, pepper strips, broccoli or cauliflower would each be a lovely side.

Friday: Pizza Night

Saturday: Roasted Vegetable and Feta Ziti, french bread, salad (optional)