Tonight we made ribs. YUM. But I'm putting it on my menu for tomorrow b/c we haven't had the steaks yet (am I craving meat?), so doing a little swaperoo. Tune in tomorrow for the 'how to cook ribs' tips!
MONDAY:
- Ribs
- Summer Squash
- Cornbread
- Zatarain's Black Beans & Rice (we didn't eat these last week...they are SO GOOD, you gotta try! My aunt who lived in New Orleans loves the Zatarain's brand - says it's pretty authentic tasting)
TUESDAY:
- Breakfast for dinner! Waffles & Fresh Fruit
WEDNESDAY:
- Chili
- Corn chips
- Fruit or something light
THURSDAY:
- Leftovers
FRIDAY:
- Eat out
SATURDAY:
- Pat's Oriental Chicken Salad
- Chicken Shu Mai from Trader Joe's frozen section
SUNDAY:
- Orange Chicken
- Rice
- Veggie
- Leftover Chicken Shu Mai
Now it's your turn - share your menu, whatever it may be! :)
Okay, I did do a menu last week, but I didn't post it, so here is this weeks menu..
ReplyDeleteMonday:
Spaghetti w/ canned sauce (I put in part of a zucchini squash in the blender with the sauce to sneak some veggies in for my kiddos without them knowing.)
Salad
Tuesday:
Greek Theme-
Hummus
Tabbouleh
Pita and lettuce
Wednesday:
Stroganoff w/peas
Croissant rolls
Salad (More salad-bought too much at costco and need to use it up.)
Thursday:
Tex-Mex Chicken with Tortillas
Friday:
Baked Potatoes w/toppings
Saturday:
Breakfast
Eggs
Vegi Patties
Pancakes
Leftover potatoes cut up
Sunday:
Something from the Freezer or what ever catches my eye when I go to Costco tomorrow.
My kids like to cook something with me during the day, so I decided to try out a new blueberry muffin recipe sometime this week. I also am going to try to make juice jello. We'll see how it tastes. Has anyone made jello from juice before? I'm not a big jello fan so if it flops I won't be too discouraged.
Yay -- I'm finally posting a menu!
ReplyDeleteMonday:
BLT salad
Tuesday:
hot dogs from Costco (this may sound weird, but we like to coordinate a big Costco trip with dinner every now and then because my boys love their hot dogs and it's really cheap to feed the whole family. Plus it's kinda fun and I don't have to cook that night!).
Wednesday:
Slow cooker BBQ sandwiches
carrot sticks & dip
Thursday:
left-overs
Friday:
Tomato Basil Soup
baguette
Saturday:
Glazed chicken served over rice (basmati)
spinach, almond and cranberry salad
Sunday:
left-overs
Good menus so far!
ReplyDeleteMonday:
-Pasta with Chicken, Tomatoes and Feta
Tuesday:
-Panzanella
Wednesday:
-Mexican Lasagna
Thursday:
-Macaroni & Cheese with Broccoli
Probably have some salad a few of those nights too, but most of this stuff is a one dish meal.
Thanks for all the great ideas~
ReplyDeleteMonday:
Cobb salad
Tuesday:
Shepherds pie, fruit
Wednesday:
chicken fajitas
Thursday:
leftovers
Monday:
ReplyDeleteChicken with honey and grapefruit and pasta salad (didn't get to it last week)
Tuesday:
Broccoli Rice Casserole
Wednesday:
Spaghetti and salad
Thursday:
Chili Rellenos and Refried Beans
Friday:
Calico Baked Beans and Corn
Saturday:
Chocolate Chip Pancakes
Sunday:
Garlic Rosemary Chicken with Potatoes and Broccoli
(FYI, it's hot and I'm tired, so our meals are low key this week)
ReplyDeleteMonday:
Spinach feta orzo pasta
Tuesday:
Chicken, red pepper and green bean salad
Wednedsay:
crock pot Hawaiian haystacks
Thursday:
Taco Soup (crock pot) and fritos
Friday:
Pizza
Breadsticks
raspberry lemonade
Saturday:
omlettes
Sunday:
I was going to make Chicken Tikka Masala again, but after reading Vicki's Sunday dinner I'm stealing it! Sounds amazing!
Autumn, we blend veggies and stick them in things also! Have you tried steamed carrots yet? I don't really like the texture as much with them in it but the kids eat it pretty well.
ReplyDeleteBetter late than never ...
ReplyDeleteMonday
steak
sugar snap peas
broccoli
Tuesday
Papa Murphy's pizza
salad
Wednesday
Baked Eggplant with Savory Cheese Stuffing
rice
salad
Thursday
pasta
salad
garlic bread
Friday
Quick Grilled Chicken
Creamy Parmesan Orzo
green beans
Saturday
Company picnic (free food!)
Sunday
grilled cheese
tomato soup
PS-Jane, I love Zatarain's Jambalaya mix. And for a super quick dinner, I'll get their premade microwave pouch Jambalaya and toss some sausage or cooked chicken (whichever I have available) in with it.
Jenny,
ReplyDeleteIt's funny you posted about adding carrots because when I made spaghetti last night, I put in half a raw carrot with the zucchini and it came out great! (My Vitamix really does a good job of leaving no chunks.) I'll definitely continue to add a little carrot with my zucchini in my pasta sauce.
Leslie,
ReplyDeleteWe do the costco hotdog and big shopping trip too! It keeps the kids busy while we shop. In the future I won't be afraid to post that dinner idea since you already have :)
Since there were a couple of Zatarain's comments I thought I would mention that we love their jambalaya too. I found that they make a jambalaya mix with brown rice now. I make it with turkey sausage to cut a bit of the calories without losing the flavor we like.
ReplyDeletehi bouldins,
ReplyDeletecan you share your baked eggplant with stuffed cheese recipe? i'm a huge fan of eggplant and would love more recipes!
thank you!
monday: pea soup with homemade croutons
ReplyDeletetuesday: baked eggplant paremesan sandwiches on crusty french bread and salad
wednesday: homemade ground turkey and black bean tacos with chips and salsa
thursday: chili and cornbread
friday: grilled chicken and grilled veggies...on my foreman!
saturday: company picnic - yeah for free food
sunday: chicken noodle soup
Here you go, Alice. (It's long because I just copied it directly from the book.)
ReplyDeleteBaked Eggplant with Savory Cheese Stuffing
from Cooking Light 2005
2 eggplants, each cut in half lengthwise (about 2 lbs)
1 slice white bread
1 teas. EVOO
1 1/2 cups finely chopped onion
1 1/4 cups finely chopped red bell pepper
1 cup finely chopped seeded plum tomato
1 teas. chopped fresh or 1/4 teas. dried oregano
2 garlic cloves, minced
3/4 cup (3 ounces) crumbled feta
1/4 cup chopped fresh flat-leaf parsley
3/4 teas. salt
1/4 teas. freshly ground black pepper
1. Preheat oven to 400
2. Score cut side of each eggplant half by making 4 crosswise cuts. Place eggplant halves, cut side down, on a foil-lined baking sheet coated with cooking spray. Bake at 400 for 25 minutes or until tender. Remove from oven; cool on pan 10 minutes. Carefully remove pulp, leaving a 1/3 inch thick shell; reserve eggplant shells. Chop pulp.
3. Reduce oven temp to 350
4. Place bread in food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Drizzle breadcrumbs with olive oil, and pulse to combine.
5. Heat a large nonstick skillet coated with cooking spray over medium high heat. Add onion; saute 3 mintues. Stir in chopped eggplant, bell pepper, tomato, oregano and garlic; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Uncover and cook 5 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese, parsley, salt and black pepper. Stuff each eggplant shell with about 1/2 cup mixture; sprinkle with breadcrumbs. Place on a baking sheet; bake at 350 for 30 minutes or until throughly heated and lightly browned.
I didn't see your posting for this week yet, but I just completed my planning and shopping list, so here goes:
ReplyDeleteMonday: Tomatillo Roll-ups (rotisserie chix, red onion, tomatillo sauce, roma tomatoes, toasted pine nuts, steamed broccoli rolled up in wheat tortillas with avos and lime slices on side)
Tuesday: Mediterranean Lamb Chops (salad of tomatoes, fennel, lemon juice, oregano and EVOO, salt and pepper served over arugula on the side)
Wednesday: Grilled Skirt Steak and Sweet Potatoes with Herb Sauce
Thursday: Quick Crab Cakes (potato chips, crabmeat, tartar sauce, dijon, pepper, butter and lemon) served over salad greens
Friday: Sesame Chicken and Soba Noodles
Saturday: Roast Pork and Asparagus with Mustard Vinaigrette
Sunday: Tuna with Asian Slaw
nicole...I can't believe how many different types of meats you're planning - yum!!!
ReplyDelete