Not this week...

I am headed to BYU Women's Conference this week so I won't be posting a menu....I have too many other things to do in preparation for that.

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menu for week of April 16th

Monday:
Curried Chicken Indian Stew over steamed rice
Naan Bread
Salad

Tuesday:
Chinese Chicken and Noodle Salad

Wednesday:
BBQ Beef Sandwiches
Green Salad

Thursday:
Potato and Leek Soup
Green Salad
Rolls

Friday:
Farmer's Market Quesadillas
Orange Wedges
(maybe some tomato soup)

Saturday:
Leftovers

Sunday:
Slow Cooker Cream Cheese Chicken Chili....recipe found HERE (this is one I have never tried, so hopefully it is good)

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hmmmm.....

I find I take a lot of pictures of food....I think it is kind of weird. Anyway, since I have this menu blog, I figured it would be a fun place to post some of those pictures!

 Scott thinks it is funny that I take pictures of half-eaten food. But when we start eating and it is so good I want to remember it. So I snap a pic! The above meal is Lentils and Rice that we put in burritos. It is super tasty! The bottom is the salad we had with it that night...it was a good salad.

This is German Pancakes cooking in the oven. I love how they get all puffy!

 Davie loves to watch them as they cook.

 YUM!!!!!

Sugar cookies we decorated over Spring Break...good times!

Homemade pizza for a family movie night! I tried a new crust recipe and it was sooooo good.

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Menu for week of April 2nd

Monday: BBQ at my brother's house

Tuesday: Fish Tacos (well, actually shrimp tacos)

Wednesday: BBQ (it is going to be nice)

Thursday: Spaghetti

Friday: Fried Chicken (once in a while....)

Saturday: Grilled Chicken Salad

Sunday: Crock Pot Santa Fe Chicken over Brown Rice
Recipe found HERE
Duh...it's Easter Sunday! I think we will be having ham...

I am feeling worn out this week. It is Spring Break and usually I take the kids and go on a little trip. Not this year...so I am kind of bummed. I will be babysitting my niece and nephew the last half of the week, so hopefully I won't feel as worn out then....

Anyway, that is why my menu is boring, lazy, and not embellished or exciting at all!

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menu for week of March 26th - No-Shopping Week

I think about disasters a lot. Well, maybe not a lot, but I do find myself wondering often how long we could survive at home if we needed to. This past weekend Scott and I rented the movie "Contagion" - it was really thought-provoking. And since I already think about disaster situations probably more than the average person I really wondered a lot this weekend about our ability to survive. Every once in a while in the past I have done No-Shopping Weeks and try to make a menu revolving around the food we already have on hand. It is always a fun challenge. Seeing that movie on Friday and thinking about it all weekend, I have decided that this will be a No-Shopping Week! I will go to the store to get milk in a couple days, but that will be it (after all I don't own a cow or goat - something I think Scott would someday find fun to remedy). So today I will be making bread for lunches and probably some jam - we are on our last jar.

Anyway, here is the No-Shopping Week menu:

Monday:
Broccoli and Grape Pasta Salad - this is sooooo good! Recipe found HERE
Rolls

Tuesday:
Chicken and Wild Rice Soup
Breadsticks
Green Salad

Wednesday (Scott is going out town for work until Friday...so more kid-friendly meals):
Sticky chicken served over white rice
Fruit salad

Thursday:
Fettuccine Carbonara
Salad
Breadsticks

Friday:
Slow Cooker Indian Stew (I froze half last time I made it, so this will be easy) recipe found HERE

Saturday (LILY'S BIRTHDAY!!!!!):
Spaghetti (her favorite)
Salad
rolls

Sunday:
Pork Tenderloin
Potatoes
Green Beans
Rolls

As always, the recipes I don't have linked online, are ones I have in my book. Let me know if you want it and I will post it!

Have a great week.

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Menu for week of March 12th

Monday:
Spaghetti
Salad
Breadsticks

Tuesday:
French Onion Soup
French bread
Salad

Wednesday:
BBQ
macaroni salad

Thursday:
Thai Coconut Curry Soup found HERE

Friday:
Zupa Toscana found HERE

Saturday:
Leftovers

Sunday:
Roast Port Tenderloin
potatoes
rolls
salad

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Menu for week of March 5th

Ok, so I know this is a day late...sorry!

Monday:
Spaghetti, focaccia bread, green salad with citrus

Tuesday:
Cheesy Chicken and Wild Rice Casserole...recipe found HERE, green salad

Wednesday:
My birthday...so I won't be cooking anything (I am going out)

Thursday:
Chicken and Bacon Pasta...recipe found HERE, Breadsticks, green salad

Friday:
Black Beans and Rice, fruit

Saturday:
leftovers

Sunday:
Chicken Fajita Tostadas....personal recipe (let me know if you want the recipe and I will post it), green salad, orange wedges

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Recipes

Chicken Enchiladas with Creamy Green Sauce:

3 lbs. cooked chicken, shredded
5 cloves garlic, minced
2 jars medium green salsa
3/4 cup heavy cream
12 corn tortillas
12 oz. Monterey Jack cheese, shredded
fresh cilantro. Heat oven to 350 degrees. Combine salsa and cream. Measure 1/2 cup of salsa mixture and combine with the chicken and garlic. Heat tortillas so they are easier to work with. Fill each tortillas with chicken mixture and roll. Place seam-side down in 9x13. Top with remaining salsa mixture, then cheese. Bake until cheese is browned, about 40-45 minutes. Sprinkle with cilantro.

* I usually cut this recipe in half.
** I use 1/2 and 1/2 instead of heavy cream
*** I have also made it with flour tortillas and it was good (I prefer it with corn).

Chunky Bean and Chicken Chili:

Click HERE

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a delicious little nugget of goodness!

I found this recipe on a great blog that discovered. These are Granola Energy Balls, and they were delicious. And easy to make! Here is the recipe....Incidentally, this blog is really fun to read. It is written by a woman who just gave birth to her eighth son! I love her dedication to being a good mother. Plus she has some great recipes.

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Yep...I'm back!

Menu for the week of Feb. 27th....as always, leave a comment if you would like the recipe and I will post it....

Monday - chicken enchiladas with creamy green sauce, fruit salad
Tuesday - chunky bean and chicken chili, green salad
Wednesday - grilled chicken salad, rolls
Thursday - lentil and rice burritos, green salad
Friday - family pizza party
Saturday - leftovers
Sunday - I haven't decided yet...I was thinking something with pork. I will keep you posted!

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this week

Here is our menu for this week. Leave a comment if you want any of the recipes and I will add them....

Black Bean Soup with tortilla chips, cheese, and little sour cream

Fruit salad

...

Grilled Chicken Salad

Rolls or breadsticks

...

Quesadilla Fajitas

Spanish Rice

Green Salad

...

Chinese Food; chicken stir fry

sauteed spinach and bok choy

pot stickers

...

Breakfast Burritos

Orange wedges

...

Olive Garden's Fettuccine Alfredo

Green Salad

Rolls

I don't assign them days anymore because I found I was switching them all around anyway. Around 3 or 4 I decided which thing from the menu we are having that day.

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menu for week of november 1st

I am back on the wagon, so to speak. Here is what we are eating this week:

Mon: We ate at my sister's house - it was fish tacos. Mmmmmmmm

Tues: Chicken Stir Fry, Sauteed Chinese veggies (bok choy and spinach), pot stickers, white rice

Wed: Grilled Chicken Salad

Thur: Chicken Enchiladas, Spanish rice, fruit salad

Fri: I am going scrapbooking with the girls, so everyone else will most likely be having pizza

Sat: leftovers

Sun: Shrimp Pasta Primavera

Leave a comment if you want any of the recipes! Good luck...

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little break

Hey all you menu blog followers...as you might have noticed I haven't been posting menus lately. It isn't because I haven't been making menus. I have. It is just my menus in the summer are pretty laid-back. I don't like to be in my kitchen during that time of day in the summertime - it is west-facing and gets soooooo hot. So we do lots of salads and BBQing. If you are dying for ideas leave a comment and I will start adding my summer menus.

THANKS,

Emily

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menu for week of june 28th

MENU:

Monday - Taco Salad, Spanish Rice, Fruit Platter

Tuesday - Cobb Salad with grilled chicken

Wednesday - Tortilla Stack, green salad

Thursday - Grilled Drumsticks, potato wedges, strawberries

Friday - Deli Wraps

Saturday - Neighborhood BBQ

Sunday - Ravioli, green salad, breadsticks

I think most of these dishes are pretty self explanatory, but if you have any questions just let me know.

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menu for week of june 14th

Don't you love how my blog looks. My amazing and creative friend Heather did it all for me! I love it. THANKS Heather!!!

Menu:

Monday - Chicken curry, cous cous, flat bread, peaches

Tuesday - BBQ chicken kebabs over seasoned egg noddles, grapes

Wednesday - Baked Chimichangas, green salad

Thursday - Brown-rice bowls with shrimp..., fruit salad

Friday or Saturday - One those days will be a leftover day and the other will be: Leek and Potato pie, Ham, salad

Sunday - Sticky Chicken, steamed rice, green salad

Recipes:

Chicken Curry:

2 or 3 chicken breasts

2-3 T. curry powder

Medium onion, cut into pieces

2-3 c. water

2 carrots, cut into strips

2 potatoes, cut into medium sized cubes

salt and pepper to taste

1 T. oil

couscous

Cut up chicken breast and put in ziplock bag or with bowl curry powder. Coat the chicken well. Heat oil in skillet and brown the meat. Add the chopped onion and saute. Add 1 cup water, cover, and let simmer for about 45 minutes. Add carrots and potatoes (can also add cauliflower, celery, etc) and simmer for 25-30 minutes until veggies are done adding water as it boils off.

Baked Chimichangas:

2 lbs chicken breast

2 cups water

2 T. chili powder

2 T. white vinegar

1/2 tsp. oregano

1/2 tsp. cumin

2 cloves garlic, minced

1 can tomato sauce

1 4-oz can chopped green chilies

1 cup cheese (cheddar or Monterey Jack), shredded

12 10-in tortillas

Cut chicken into pieces and combine with water and next 5 ingredients in saucepan. Heat to boil. Cover and reduce heat and simmer for 30 minutes. Uncover and cook on low for 1 hour or until water evaporates. Remove meat and shred. Stir in tomato sauce, chilies, cheese, and green onions.

Heat tortillas. Spoon mixture inside, fold and place on greased cookie sheet. Bake at 425 degrees for 20 or until crisp.

Brown-Rice Bowls with Shrimp...:

salt and pepper

1 c. long-grain brown rice

1/4 c. soy sauce

1/4 c. lemon juice

2 T. rice vinegar

2 tsp. brown sugar

1 T. olive oil

1 pound shrimp

1/2 pound snow peas, trimmed and halved on the diagonal

1 piece fresh ginger, peeled and cut into matchsticks

1 avocado, cut into chunks

In large saucepan bring 2 cups of salted water to a boil. Add rice, cover, reduce heat to simmer and cook for 45-50 minutes; until water is absorbed. Meanwhile in a small bowl, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. When rice has finished cooking, hear oil in a large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and peas are bright green, 2-3 minutes. Divide rice among four bowls and top with shrimp mixture and avocado. Serve sauce on the side.

NOTE: I haven't tried this yet; I found it in a magazine and it sounded pretty good. So let me know what you think once you have tried it.

Leek and Potato Pie:

2 large leeks

1 3/4 lbs. potatoes, peeled or scrubbed and thinly sliced

1/4 c. flour

1 tsp. salt

1/2 tsp. pepper

1/4 c. butter or margarine

2 1/4 c. milk

Mix together the flour, salt and pepper. Place 1/3 of potatoes in a layer in a baking dish (9x13). Sprinkle half the leeks on top, half of the flour mixture, and 1/3 of the butter.

Spead a layer of potatoes on top and sprinkle with the rest of the leeks and seasoned flour. Dot with half of the butter. Top with the remaining potatoes. Dot with rest of butter.

Heat milk and pout over potatoes. Cover with foil or lid and bake for 45 minutes at 450 degrees. Remove foil and bake for another 15 minutes.

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menu for week of june 7th

Sorry about the two week break; I don't know what happened last week. Just one of those weeks were it was hard to pull it all together...

MENU:

Mon - Chicken Salad in croissants, sliced mango

Tues - Fish Tacos, fruit salad

Wed - Poor Man's Pizza, green salad

Thurs - Burritos with rotisserie chicken, strawberries

Fri - Fancy grilled chicken salad, french bread rolls

Sat - Shrimp pasta primavera, bread sticks, green salad

Sun - Olive spaghetti, rolls, salad

RECIPES:

Chicken Salad:

Combine the following and allow to marinade for as long as possible:

5 c. cooked chicken, chunked (I usually use less)

3 T. veg. or olive oil

3 T. orange juice

3 T. white vinegar

1 1/2 tsp. salt

Add after it has marinaded:

3 c. cooked rice

1 1/2 c. grapes, cut into pieces

1 1/2 c. sliced celery

1 can crushed or chunk pineapple, drained

1 11-oz can mandarin oranges (I have never added these b/c we don't like them)

1 c. slivered almonds (or less)

1 1/2 c. mayonnaise

Mix all together and serve in a croissant.

Fish Tacos: Scott makes the fish tacos around here and they are best I have ever had. If I can convince him, I will have him add the recipe he uses!

Poor Man's Pizza:

For the crust:

1c. warm water

1 T. yeast

1 tsp. sugar

1 tsp. salt

1 T. oil

2 1/2 c. flour

Mix together and let rise for 20 minutes. Lay out flat on cookie sheet and bake for about 5 minutes at 450 degrees. It won't be done all the way, but take it out and add the toppings. After the toppings are added put back in oven until edges are light brown - about 7 minutes.

Toppings for Poor Man's Pizza (this what makes it "poor"):

Drizzle with a little Italian Dressing, put sliced tomatoes on, then sauteed onions and bell pepper. You can also add olives.

OR just add regular pizza toppings with pizza sauce.

Olive Spaghetti:
about 3 T. olive oil

saute a couple cloves of garlic in that

add

two cans (14 oz) petite diced tomatoes

2 T. tomato paste

as many olives as you want (I put them in whole, but you could slice them in half)

about 1 T. oregano

salt and pepper to taste

a little water if it becomes too thick (sometimes I will add a little juice from the can of olives and it adds such a great flavor)

Serve over thin spaghetti or angel hair.

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week of may 24th

So I haven't been feeling well since Sunday and most of the people in my house are feeling about the same. Because of this, none of us really has much of an appetite. I won't be doing a menu this week. SORRY!

Check back next week!

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menu: week of may 17th

MENU:
Mon - BBQ at friend's house

Tues - Burritos (using leftover pork from Sunday), fresh fruit

Wed - Black Bean Soup, green salad

Thurs - Parmesan Chicken, seasoned rice, steamed broccoli

Fri - Pizza, root beer (I will be gone, so this will probably be Little Caesars - if you want a recipe for dough leave a comment and I will put one on)

Sat - BBQ for friend's birthday

Sun - Stuffed Shells (I know, we just had this, but they sound good again), salad, rolls, grape juice

RECIPES:
Parmesan Chicken
1/4 c. bread crumbs
1/2 c. Parmesan cheese
1 tsp. oregano
1/4 tsp. paprika
1 tsp. parsley
salt and pepper to taste
4-6 chicken breasts (I cut them in strips because I like smaller pieces)

Dip chicken in either melted butter or some milk (I use milk). Mix dry ingredients in ziplock bag, after dipping chicken in milk throw in bag. Seal it and shake. Place in greased 9x13. Bake for 25 minutes at 400 degrees.

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menu: week of may 10th

MENU:

Monday - Mud Soup (a.k.a. Potato Lentil Soup), French Bread, Green Salad

Tuesday - Tacos, Spanish Rice, Fruit

Wednesday - Cashew Chicken, Rice, Steamed Broccoli

Thursday - Spaghetti, Breadsticks, Salad, grape juice

Friday - Tin Foil Dinners, Fruit salad

Saturday - Hawaiian Haystacks, grapes

Sunday - Cafe Rio Sweet Pork Salad

RECIPES:

Mud Soup (a.k.a. Potato Lentil Soup)
2 strips cooked bacon
1 onion, chopped and sauteed
1 cup uncooked lentils
1/4 cup flour
Stir the above ingredients together and add:
6 cups beef broth
2 carrots, chopped or sliced
2 celery stalks, chopped or sliced (I prefer sliced for both the carrots and celery)
2 potatoes, peeled and cubed
Simmer until lentils and veggies are cooked; at least 2 hours. Water may need to be added occasionally to keep it from burning.
After it is cooked, add:
1/4 cup fresh parsley OR 2 T. dried parsley
1 tsp. salt
1 tsp. pepper
a pinch of nutmeg (1/4 - 1/2 tsp.)

* The bacon is optional.
** My mother, from whom the recipe came (she got it from a French chef at a restaraunt in Portland, but that is another story) takes a potato masher and mashes it up at the end. That is why we all called it Mud Soup when we were kids - after she mashed it, it looked like mud. I prefer it chunkier and so I don't mash it as much. Either way it is good.

Cashew Chicken

1 lb. boneless chicken breasts

2 cloves minced garlic

1 red bell pepper, diced

1 tsp soy sauce

1/2 cup cashews

2 tsp. veg. oil

3 diced red chilies - chopped

2 T. oyster sauce

1 bunch scallions cut into 2" pieces

cilantro to garnish

Cut chicken into bite size pieces. Heat oil in skillet. Add garlic and dried chilies and saute until browned. Add chicken and stir fry until done. Add red pepper. Stir in sauces. Add scallions and cashews - cook for 1-2 minutes. Serve over rice.

Cafe Rio Sweet Pork (I don't think this is their exact recipe - but this one is just as good. I have tried a couple and I like this one the best)

about 3 lbs. pork loin

1 large jar Pace medium salsa

1 1/2 cans regular Coke

2 c. brown sugar

Sear pork with salt and pepper in frying pan. Put pork in crock pot with about 2 inches of water. Cook on high for 5 hours. Drain liquid and add other 3 ingredients. Cook for another 2-3 hours. Shred pork and serve in burritos, salad, or however you want.

Cilantro-Lime Dressing

1 packet Buttermilk Ranch dressing mix

ingredients for the ranch packet

1 jar La Victoria Green Salsa

1 bunch cilantro

jalepeno (optional)

lime

1 clove garlic

Make dressing according to package directions. In blender mix 1/3 jar of salsa (I usually about half), 1/2 of the cilantro, jalepeno to taste, lime juice, and garlic. Add to ranch.

I have a really good Cilantro-Lime Rice recipe - if you want it please leave a comment and I will add it on. Also I din't include the recipe for Hawaiian Haystacks. If you don't know what this is and you want that recipe then also leave a comment and I will add that one on too. For the spaghetti sauce I use, look back a few weeks; I have it there. And for Tin Foil Dinners, I can't remember how to make them. I am going to brainstorm with Scott when he gets home. Thanks!

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menu: week of may 3rd

Nope, I haven't forgotten to post the menu; there has just been a lot going on this morning. Here you go:

Menu:

Monday - Grilled Chicken Cobb Salad with homemade vinaigrette, French bread

Tuesday - BBQ at Scott's aunt's house

Wednesday - Turkey Paprikash, green beans, flatbread

Thursday - Creamy Chicken Curry, steamed rice, green salad with fruit

Friday - White Chili, fruit salad

Saturday - Shrimp Pasta Primavera, breadsticks, salad

Sunday - Pot Roast (again, because I forgot to take it out of the freezer to thaw so we didn't have it yesterday).

RECIPES:

Homemade vinaigrette:

In a small bowl or jar, combine 1/3 cup white-wine vinegar, 1/4 cup Dijon mustard, and 2 T. honey. Season generously with salt and pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar and refrigerate for up to 2 weeks. Shake before using.

Turkey Paparikash:

4 1/2 c. uncooked egg noodles

2 tsp. veg. oil

1 c. reduced fat sour cream

2 T. paprika, divided

1/2 tsp. salt, divided

1/2 tsp. pepper

1 c. vertically cut onion

1 pound turkey breast cutlets, cut into 1/4-inch-wide strips

1/2 cup children broth

1.Cook noddles according to package directions.

2.While noodles cook, hear oil in a large nonstick skillet over med-high hear. Combine sour cream, 1 T. paprika, 1/4 tsp salt, pepper in a bowl. Set aside.

3.Combine 1 T. paprika, 1/4 tsp salt, onion, and turkey, tossing to coat. Add turkey mixture to pan, saute 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid is almost evaporated. Reduce heat to med-low.

4.Add sour cream mixture, cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.

Cream Chicken Curry:

1 1/2 T. oil

1 medium onion, diced

salt

2 tsp curry powder

1 can coconut milk

1 cup canned diced tomatoes

2 T. tomato paste

1 pound chicken breast cut into pieces

3 cups packed fresh baby spinach

1. Heat oil in large skillet. Add onion and 1/4 tsp. salt. Cook onion until soft (about 7 minutes). Add curry powder and stir for 1 minute.

2. Stir in coconut milk, tomatoes, and tomato paste. Cook for about 5 minutes until sauce thickens slightly.

3. Add chicken. Cook 5-6 minutes, until meat is cooked though. Add spinach and cook until it is wilted, about 3 minutes. Add salt to taste, serve on rice.

Shrimp Pasta Primavera:

8 oz. rotini past, uncooked

1/2 cup Italian dressing (I like Wishbone the best)

1 lb. medium shrimp

1 large red bell pepper, chopped

1 cup matchstick carrots (very thinly cut so they look like matchsticks)

1 cup fresh sugar snap peas

2 cloves garlic, minced

Cook pasta. In the meantime, heat dressing in large skillet over medium heat. Add shrimp, vegetables, and garlic. cook and stir 3-4 minutes or until shrimp is fully cooked (if it wasn't already) and veggies are crisp-tender. Drain pasta, toss with shrimp mixture and sprinkle with a little Parmesan cheese.

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