Monday: Baked Potato Bar
Tuesday: Burgers and Baked Beans
Wednesday: Honey Nut Chicken Tenders
Thursday: Toasted Ravioli
Friday: Mac and Cheese
Saturday: Beef Kabobs
Sunday: Autumn Soup
Saturday, October 27, 2007
Tuesday, October 16, 2007
Menu for October 15th- October 21st
Monday: Meatballs and Mashed Potatoes
Tuesday: Jambalaya
Wednesday: Lemon and Basil Grilled Chicken
Thursday:BLT's
Friday: Chicken Tortilla Soup
Saturday: Baked Potato Bar
Sunday: leftovers
Tuesday: Jambalaya
Wednesday: Lemon and Basil Grilled Chicken
Thursday:BLT's
Friday: Chicken Tortilla Soup
Saturday: Baked Potato Bar
Sunday: leftovers
Sunday, October 14, 2007
you should try these
a couple of catch-up recipes from last week:
Wednesday we had
Teriyaki Pork Tenderloin with Apple Glaze
Directions
Preheat oven to 425ºF. Remove tenderloin from package. Place butter in an ovenproof skillet over medium-high heat. When butter foams, add the tenderloin and brown it well on all sides (about 3 minutes per side). Remove tenderloin from the skillet and whisk in apple juice, stirring up browned bits from the bottom of the skillet. Return tenderloin to skillet and baste with juices. Place skillet in oven and roast meat, turning every 5 minutes and until internal temperature reaches 155ºF (about 20 minutes). Remove skillet from oven and allow tenderloin to rest for 5 minutes. Slice tenderloin into ½-inch medallions and place on a serving platter. Before serving, drizzle medallions with remaining glaze.
We serve this over our favorite brown rice.
I love this dish.
Savannah even finished hers without complaining.... so you know it's okay!
Later in the week, I was going to make Beef Stroganoff, but Ryan was complaining he wasn't in the mood for more pasta. I came across this recipe I had floating around in my recipe book so I decided to give it a spin:
Beef Stoganoff Pot Pie
1 pkg Pillsbury Pie Crusts, softened as directed on package
1 lb extra-lean ground beef (I used the beef I had for the noodley stroganoff... cubed sirloin, probably just over a pound)
1 cup chopped onions
1 garlic clove minced
1 cup soft bread crumbs
1 cup chopped parsley
1/2 tsp pepper
2 eggs
1 can cream of mushroom soup
1 8 oz pkg cream cheese, softened
4.5 oz sliced mushrooms
1 egg white, slightly beaten
1. prepare pie crust as directed on package for two-crust pie using 9" glass pie pan.
2. Heat oven to 375*. In large skillet, cook ground beef (or beef cubes!), onion and garlic over med-high heat until beef is browned and cooked through. Drain. Stir in all remaining ingredients except egg white; mix well. Pour into crust-lined pan.
3. Unfold second crust. Cut out shapes or vents in several places. Place crust over filling; flute edge. Brush with beaten egg white.
4. Bake at 375* for 45 to 55 minutes or until crust is deep golden brown If necessary, cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
It's definitely not low-cal, but it was really yummy! Savannah helped me bake it all, but she wasn't too interested in eating the "meat pie". It's a nice warm, homey, meal for grey days!
Wednesday we had
Teriyaki Pork Tenderloin with Apple Glaze
| Ingredients | ||
| - |  | 1 HORMEL® ALWAYS TENDER® Teriyaki Flavored Pork Tenderloin (17 oz.) |
| - | | 2 tablespoons butter |
| - | | 1 cup apple juice |
Directions
Preheat oven to 425ºF. Remove tenderloin from package. Place butter in an ovenproof skillet over medium-high heat. When butter foams, add the tenderloin and brown it well on all sides (about 3 minutes per side). Remove tenderloin from the skillet and whisk in apple juice, stirring up browned bits from the bottom of the skillet. Return tenderloin to skillet and baste with juices. Place skillet in oven and roast meat, turning every 5 minutes and until internal temperature reaches 155ºF (about 20 minutes). Remove skillet from oven and allow tenderloin to rest for 5 minutes. Slice tenderloin into ½-inch medallions and place on a serving platter. Before serving, drizzle medallions with remaining glaze.
We serve this over our favorite brown rice.
I love this dish.
Savannah even finished hers without complaining.... so you know it's okay!
Later in the week, I was going to make Beef Stroganoff, but Ryan was complaining he wasn't in the mood for more pasta. I came across this recipe I had floating around in my recipe book so I decided to give it a spin:
Beef Stoganoff Pot Pie
1 pkg Pillsbury Pie Crusts, softened as directed on package
1 lb extra-lean ground beef (I used the beef I had for the noodley stroganoff... cubed sirloin, probably just over a pound)
1 cup chopped onions
1 garlic clove minced
1 cup soft bread crumbs
1 cup chopped parsley
1/2 tsp pepper
2 eggs
1 can cream of mushroom soup
1 8 oz pkg cream cheese, softened
4.5 oz sliced mushrooms
1 egg white, slightly beaten
1. prepare pie crust as directed on package for two-crust pie using 9" glass pie pan.
2. Heat oven to 375*. In large skillet, cook ground beef (or beef cubes!), onion and garlic over med-high heat until beef is browned and cooked through. Drain. Stir in all remaining ingredients except egg white; mix well. Pour into crust-lined pan.
3. Unfold second crust. Cut out shapes or vents in several places. Place crust over filling; flute edge. Brush with beaten egg white.
4. Bake at 375* for 45 to 55 minutes or until crust is deep golden brown If necessary, cover edge of pie crust with strips of foil after 15-20 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
It's definitely not low-cal, but it was really yummy! Savannah helped me bake it all, but she wasn't too interested in eating the "meat pie". It's a nice warm, homey, meal for grey days!
Wednesday, October 10, 2007
Menu for October 8th-14th
Monday: Garlic Chicken Pasta
Tuesday: Pancakes, eggs and sausage
Wednesday: Teriyaki Pork Tenderloin with Apple Glaze, rice and broccoli
Thursday: Beef Stroganoff, green beans
Friday: Burgers with baked beans
Saturday: Sausage Jambalaya
Sunday: Meatballs and Potatoes
Tuesday: Pancakes, eggs and sausage
Wednesday: Teriyaki Pork Tenderloin with Apple Glaze, rice and broccoli
Thursday: Beef Stroganoff, green beans
Friday: Burgers with baked beans
Saturday: Sausage Jambalaya
Sunday: Meatballs and Potatoes
Fall soups
Now that the weather has finally turned fall, I'm in the soup mood!!
I made Swistle's Autumnal Soup last week and have been enjoying it ever since. It's a vegetable soup and it was really simple (no cutting!!) and really yummy. Of course, as with most soups, better reheated the next day.
Swistle's Autumnal Soup
Delicious accompaniment: garlic toast.
One thing I like about this recipe is that it's flexible. You don't have to use broccoli and classic-blend vegetables, you can instead use up the little half packages of vegetables nobody liked as side dishes, or fresh vegetables that are in danger of going bad in the fridge, or a bag of Italian blend vegetables if you're feeling really wild and crazy. One summer William grew some green bean vines but didn't want to eat the green beans, so I snipped some up into my soup every time I made it. Oooh, and lima beans are good.
It freezes GREAT.
Incidentally, if you do Weight Watchers Core Plan, this soup is a freebie. Well, unless you get all tight about how many grains of that 1 tsp. of sugar are in each portion."
Next up, is a soup I have yet to make this fall, but LOVE IT!
Curried Butternut Soup
You can make this rich soup with any kind of squash, or even sweet potatoes.
Arrange squash in single layer on a foil-lined baking sheet coated with cooking spray. Bake for 45 min or until tender.
Melt butter in a dutch over over medium-high heat. Add apple, onion, celery, and bay leaf; saute 10 minutes. Stir in curry powder and garlic; cook 1 minute stirring contantly. Add squash, broth, ad salt; stir well.
Reduce heat to medium-low and simmer uncovered for 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well. Top each serving with cheese.
And another recipe I picked up last winter that we love around here,
Chicken Tortilla Soup
For serving:
I made Swistle's Autumnal Soup last week and have been enjoying it ever since. It's a vegetable soup and it was really simple (no cutting!!) and really yummy. Of course, as with most soups, better reheated the next day.
Swistle's Autumnal Soup
- 1 pound or so of ground beef or ground turkey (I use ground turkey, which at our store comes in 1.3 pound packages, and I use the whole package)
- 28 oz can crushed tomatoes (I like Contadina)
- 15 oz can tomato sauce (I like Contadina)
- 4 c. water
- 1 tsp. sugar
- 16 oz package frozen mixed vegetables (I like Birdseye classic blend: carrots, beans, peas, corn)
- 8 oz frozen broccoli (I like to thaw it a little and then snip it with kitchen scissors into smaller pieces)
- 1 envelope Lipton Onion Soup mix
- 2 t. salt (or to taste--I love love love salt so maybe start with less than I use)
- 1 t. crushed red pepper (optional, for spicier soup)
Delicious accompaniment: garlic toast.
One thing I like about this recipe is that it's flexible. You don't have to use broccoli and classic-blend vegetables, you can instead use up the little half packages of vegetables nobody liked as side dishes, or fresh vegetables that are in danger of going bad in the fridge, or a bag of Italian blend vegetables if you're feeling really wild and crazy. One summer William grew some green bean vines but didn't want to eat the green beans, so I snipped some up into my soup every time I made it. Oooh, and lima beans are good.
It freezes GREAT.
Incidentally, if you do Weight Watchers Core Plan, this soup is a freebie. Well, unless you get all tight about how many grains of that 1 tsp. of sugar are in each portion."
Next up, is a soup I have yet to make this fall, but LOVE IT!
Curried Butternut Soup
You can make this rich soup with any kind of squash, or even sweet potatoes.
- 8 cups cubed, peeled butternut squash (about 2lbs)
- Cooking spray
- 1 tbsp butter
- 2 cups chopped peeled Granny Smith apple
- 1 1/2 cups finely chopped onions
- 1/2 cup thinly sliced celery
- 1 bay leaf
- 2 teaspoons curry powder
- 1 garlic clove minced
- 2 (14oz) cans chicken broth
- 1/8 tsp salt
- 1/2 cup grated extra sharp white cheddar cheese
Arrange squash in single layer on a foil-lined baking sheet coated with cooking spray. Bake for 45 min or until tender.
Melt butter in a dutch over over medium-high heat. Add apple, onion, celery, and bay leaf; saute 10 minutes. Stir in curry powder and garlic; cook 1 minute stirring contantly. Add squash, broth, ad salt; stir well.
Reduce heat to medium-low and simmer uncovered for 30 minutes. Discard bay leaf. Partially mash mixture with a potato masher until thick and chunky; stir well. Top each serving with cheese.
And another recipe I picked up last winter that we love around here,
Chicken Tortilla Soup
- 1lb shredded cooked chicken
- 1 15oz can tomatoes
- 1 10oz can enchilada sauce
- 1 chopped onion
- 1 4oz can chopped green chili peppers
- 2 cloves minced garlic
- 2 cups water
- 1 15oz can chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 10oz package frozen corn
For serving:
- 1 tbsp chopped cilantro
- broken tortilla chips
- limes cut into 8ths
- shredded cheese
- sour cream
Spaghetti
We make a simple spaghetti around here.
Brown some ground beef, add some chopped tomatoes, some jarred spaghetti sauce and whatever seasonings I feel like.
Serve over whole wheat thin spaghetti or angel hair pasta.
Top with parmesan.
We cooked up some quick garlic breadsticks with our meal or spaghetti and salad tonight too.
Kids would have none of it.
*But they both ate a big bowl of leftover spaghetti for lunch three days later!!! Go figure. AARGH!!!*
Brown some ground beef, add some chopped tomatoes, some jarred spaghetti sauce and whatever seasonings I feel like.
Serve over whole wheat thin spaghetti or angel hair pasta.
Top with parmesan.
We cooked up some quick garlic breadsticks with our meal or spaghetti and salad tonight too.
Kids would have none of it.
*But they both ate a big bowl of leftover spaghetti for lunch three days later!!! Go figure. AARGH!!!*
Cheesy Tuna Noodle
Hold on to your hats, the kids ate a meal!
Well, that may have something to do with the fact that it's little more than they're stand-by of mac and cheese, but still... they ate it! With a little extra protein!!
Here's my super quick, super not-good-for-you, Cheesy Tuna Noodle Casserole:
2 boxes of Kraft Macaroni and Cheese, prepared
2 cans of Cream of Mushroom Soup
2 cans of tuna, drained
mix together
ta-da!
This is one of my favorites. Don't ask me why. And I'm not a big leftover fan, but I will eat this every day warmed over out of the fridge until it's gone.
Well, that may have something to do with the fact that it's little more than they're stand-by of mac and cheese, but still... they ate it! With a little extra protein!!
Here's my super quick, super not-good-for-you, Cheesy Tuna Noodle Casserole:
2 boxes of Kraft Macaroni and Cheese, prepared
2 cans of Cream of Mushroom Soup
2 cans of tuna, drained
mix together
ta-da!
This is one of my favorites. Don't ask me why. And I'm not a big leftover fan, but I will eat this every day warmed over out of the fridge until it's gone.
Monday, October 1, 2007
Menu for October 1- October 7
A couple recycled from last weeks', as I did some menu shuffling before I made it to the grocery store.
Monday: Cheesy Tuna Noodle
Tuesday: Spaghetti
Wednesday: Meatballs and mashed potatoes
Thursday: Pork Loin
Friday: Jambalaya
Saturday: Autumn Soup
Sunday: Burgers
Monday: Cheesy Tuna Noodle
Tuesday: Spaghetti
Wednesday: Meatballs and mashed potatoes
Thursday: Pork Loin
Friday: Jambalaya
Saturday: Autumn Soup
Sunday: Burgers
Pork Chop and Stuffing Casserole
This is one of my favorite comfort foods. Super simple recipe I learned from an old friend...
Brown your pork chops in skillet with oil.
Place in baking dish.
Cover with prepared box of Stove Top Stuffing.
Cover all with 1 can of Cream of Mushroom Soup.
Bake, covered, for 30-40 minutes.
Easy as that.
My kids LOVE stuffing, so they devoured that part and maybe got a bite or two of the pork in with it. Overall, something I'll probably make often, as it's one of my all time classic favorites.
Brown your pork chops in skillet with oil.
Place in baking dish.
Cover with prepared box of Stove Top Stuffing.
Cover all with 1 can of Cream of Mushroom Soup.
Bake, covered, for 30-40 minutes.
Easy as that.
My kids LOVE stuffing, so they devoured that part and maybe got a bite or two of the pork in with it. Overall, something I'll probably make often, as it's one of my all time classic favorites.
Beef Kebobs
Super excited about this meal!! It was so quick and easy and it was delicious. 
Also, something different for us. I mean, we do plenty of grilling around here, but can't say that I've ever done kebobs and this was so simple and so good!
Recipe is from familyfun.com
1. Combine the beef cubes, cherry tomatoes, soy sauce, and honey and toss to coat. (I put it all in a tupperware bowl and it was Savannah's job to shake it up!)
2. Skewer the beef cubes and tomatoes, alternating. If you're using wooden skewers, soak them in water for 20 minutes or so beforehand. (Ryan had the kids help him do this. Savannah is very into making patterns right now!)
3. Place the kebobs on a small baking sheet and keep them covered with plastic wrap in the refrigerator until you're ready to cook them. The kebobs can be broiled for 10 to 14 minutes (turn once) or grilled. Serves two adults and two kids, with leftovers.
We served the kebobs with herb buttered angel hair pasta and steamed (and buttered) green beans. This was definitely my favorite meal of the week. Savannah loved the cherry tomatoes and the noodles... she did try some of the meat for us. Sawyer, of course ate nothing.
Also, something different for us. I mean, we do plenty of grilling around here, but can't say that I've ever done kebobs and this was so simple and so good!Recipe is from familyfun.com
 | 1/2 pound lean round or stew beef, cut into 1-inch cubes |
| Salt to taste |
| Cherry tomatoes (20 or so) |
| 1/4 cup soy sauce |
| 1/4 cup honey |
2. Skewer the beef cubes and tomatoes, alternating. If you're using wooden skewers, soak them in water for 20 minutes or so beforehand. (Ryan had the kids help him do this. Savannah is very into making patterns right now!)
3. Place the kebobs on a small baking sheet and keep them covered with plastic wrap in the refrigerator until you're ready to cook them. The kebobs can be broiled for 10 to 14 minutes (turn once) or grilled. Serves two adults and two kids, with leftovers.
We served the kebobs with herb buttered angel hair pasta and steamed (and buttered) green beans. This was definitely my favorite meal of the week. Savannah loved the cherry tomatoes and the noodles... she did try some of the meat for us. Sawyer, of course ate nothing.
Subscribe to:
Posts (Atom)