Gene and I just finished up the menu for the next week and I've got my grocery list ready, so will be heading out to the commissary in a few hours...then back home to clean a bit. Gene has decided to make his sauce and spaghetti tonight, so YAY I don't have to cook! Well, I think I'll bake. I haven't made a desert in a long time, so I'll do that tonight. Molten Chocolate Lava Cakes w/ vanilla ice cream! YUM Doesn't that sound good? And they are baked in tiny individual bowls, so one serving is it for me. That's a plus for sure! I do have a sweet tooth, so this perfectly sized portion should be perfect for helping me to not over do it!
Sun. 1/24 ~ Pan grilled rib eye steaks, garlic mashed potatoes and a salad
Mon. 1/25 ~ Meme Bair's chicken pot pie
Tues. 1/26 ~ Yo-yo night. Gene and Kate will be home and I'll be going out with the gals for a little Girl's Night dinner!
Wed. 1/27 ~ Ham, cheese and broccoli quiche
Thurs. 1/28 ~ Hearty white chili & home made bread
Fri. 1/29 ~ Spanish rice
Sat. 1/30 ~ Meatloaf, scalloped potatoes and a veggie..that has yet to be determined
Sun 1/31 ~ As of right now, Sunday will be a yo-yo night...who knows, I may end up cooking, but for now, the plan is to take a break and not cook (maybe get my hubby to take me out to eat! LOL)
Saturday, January 23, 2010
Sunday, January 17, 2010
This week's plan....
Well, Gene ended up going away for a few days last week, so Kate and I actually had a few "yo-yo" nights while he was away. A few of the things that were planned for last week, you'll notice on the menu for this week...I woke up feeling like I was hit by a truck, so thinking is not my strong point at the moment. LOL AWE, but with a little input from Gene (and my coffee...LOL), I managed to pull together an entire weeks worth of dinners (yes, all 7 days in the week)!!! Here is what we came up with...
Tonight 1/17 ~ Pan grilled pork chops, whipped sweet potatoes and steamed broccoli and cauliflower
Mon. 1/18 ~ Turkey burgers and fries
Tues. 1/19 ~ Pierogies and peas
Wed. 1/20 ~ Yo - yo night (I was sick...my dinner consisted of Saltines, ginger ale and pepto)
Thurs. 1/21 ~ Meme's hamburg BBQ and steamed broccoli and cauliflower
Fri. 1/22 ~ Mexican Night! We'll be having chicken tacos and enchiladas. Sides have yet to be determined.
Sat. 1/23 ~
Sun. 1/24 ~ Gene offered to make his home made sauce, so we'll have spaghetti and Gene's sauce, a nice fresh salad and I think I'll try making home made bread once again.
Tonight 1/17 ~ Pan grilled pork chops, whipped sweet potatoes and steamed broccoli and cauliflower
Mon. 1/18 ~ Turkey burgers and fries
Tues. 1/19 ~ Pierogies and peas
Wed. 1/20 ~ Yo - yo night (I was sick...my dinner consisted of Saltines, ginger ale and pepto)
Thurs. 1/21 ~ Meme's hamburg BBQ and steamed broccoli and cauliflower
Fri. 1/22 ~ Mexican Night! We'll be having chicken tacos and enchiladas. Sides have yet to be determined.
Sat. 1/23 ~
Sun. 1/24 ~ Gene offered to make his home made sauce, so we'll have spaghetti and Gene's sauce, a nice fresh salad and I think I'll try making home made bread once again.
Monday, January 11, 2010
A few recipes
Buttered Rosemary Dinner Rolls ~ Courtesy of The Pioneer Woman's blog
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
Sunday, January 10, 2010
Sun. 1/10 - Fri. 1/15
I think I've come up with a good meal plan for this week. It may change by mid week, if Gene ends up having to go out of town. As of right now, he still doesn't know if he is going to have to go or not. We'll just have to wait an see, I guess.
Sun. 1/10 ~ Home made corn chowder and home made white bread
Mon. 1/11 ~ London broil, salad tossed w/ olive oil, red wine vinegar and salt & pepper and home made rosemary dinner rolls
Tues. 1/12 ~ Creamed dried beef on toast ( one of my favorites!)
Wed. 1/13 ~ Home made macaroni and cheese
Thurs. 1/14 ~ Pan grilled pork chops w/ mashed sweet potatoes and a salad
Fri. 1/15 ~ Hamburger Helper...makes a great meal, ya know. ;)
Will post the corn chowder recipe later if we like it. :) I plan on going through a lot of recipes tomorrow and finding new meal ideas. Someday soon I hope to have more recipes to share with everyone.
Sun. 1/10 ~ Home made corn chowder and home made white bread
Mon. 1/11 ~ London broil, salad tossed w/ olive oil, red wine vinegar and salt & pepper and home made rosemary dinner rolls
Tues. 1/12 ~ Creamed dried beef on toast ( one of my favorites!)
Wed. 1/13 ~ Home made macaroni and cheese
Thurs. 1/14 ~ Pan grilled pork chops w/ mashed sweet potatoes and a salad
Fri. 1/15 ~ Hamburger Helper...makes a great meal, ya know. ;)
Will post the corn chowder recipe later if we like it. :) I plan on going through a lot of recipes tomorrow and finding new meal ideas. Someday soon I hope to have more recipes to share with everyone.
Tuesday, January 5, 2010
Short menu for this week
Well, I will admit it, I had nothing at all planned for meals this week until I was trying to figure out what to cook tonight. I had to go through the freezer, fridge and pantry to see what all we have and what needed to be used up and came up with a plan. :)
Tonight was easy, I chopped up a few tomatoes and some lettuce, cooked some ground beef and refried beans and we had tacos. We hadn't had them in a while and they sure tasted yummy!
Tomorrow I'll make stuffed shells, a nice salad and garlic bread.
Thursday we'll have chicken and rice (very easy..brown the chicken breasts, I season them w/ salt, pepper and paprika and brown in olive oil, then add water & instant brown rice to pan. Once most of the water is absorbed I add 2 cans of condensed soup (whatever I have on hand...but not tomato) then I add broccoli and some cheese. Put a lid on the pan and cook until chicken is done and broccoli is cooked through, but not too mushy...LOL How's that for a good kitchen term? he he)
Friday is pizza night.
Not sure about Sat. & Sun. yet...there's time to figure it out. I'll have to go get groceries at some point over the weekend. Maybe before then I'll look through my cookbooks and find some yummy recipes that I haven't made in a while. :)
Tonight was easy, I chopped up a few tomatoes and some lettuce, cooked some ground beef and refried beans and we had tacos. We hadn't had them in a while and they sure tasted yummy!
Tomorrow I'll make stuffed shells, a nice salad and garlic bread.
Thursday we'll have chicken and rice (very easy..brown the chicken breasts, I season them w/ salt, pepper and paprika and brown in olive oil, then add water & instant brown rice to pan. Once most of the water is absorbed I add 2 cans of condensed soup (whatever I have on hand...but not tomato) then I add broccoli and some cheese. Put a lid on the pan and cook until chicken is done and broccoli is cooked through, but not too mushy...LOL How's that for a good kitchen term? he he)
Friday is pizza night.
Not sure about Sat. & Sun. yet...there's time to figure it out. I'll have to go get groceries at some point over the weekend. Maybe before then I'll look through my cookbooks and find some yummy recipes that I haven't made in a while. :)
Tuesday, December 8, 2009
Short week, but we are cooking a few things. Also, a yummy PC recipe for you to try
Well, this is a busy week for us. I've got a lot going on in the evenings, but we're still cooking. I say WE because my darling hubby is actually doing some cooking this week too. He made dinner last night and did a really good job! It was very yummy! He's a good cook, when he wants to be. he he he
I will mention that ALL of these dishes are Pampered Chef recipes. These ones are out of the Weekday Dinners - Done! Recipe card collection. They come in soooo handy!!!
Mon. Dec. 7th ~ Glazed Teriyaki Meatballs & Noodles
Tues. Dec. 8th ~ Tortellini Toss
Wed. Dec. 9th ~ Cheeseburger Deep Dish Pizza
Thurs. Dec. 10th ~ Saucy Moroccan /Chicken (Gene will have to cook this dish. I'll be out with the girls at TGIFridays!!!)
Not sure what we'll throw together over the weekend, but I'm not too worried about it. We won't starve. he he he
Glazed Teriyaki Meatballs & Noodles
12 oz uncooked spaghetti
1 1/4lbs 90% lean ground beef
1/2 c finely chopped onion
1/4 c plain bread crumbs
1 egg
2 TBS Asian seasoning
1 (16 oz) bag frozen stir fry vegetables, thawed
1 cup teriyaki baste & glaze, divided
2 TBS vegetable oil
3 garlic cloves, peeled and sliced
1. Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning in a mixing bowl, mix well. Form into 24 balls (using the PC medium scoop if you have it); place into Deep Covered Baker. Microwave, covered, on high for 5 - 7 minutes. Add vegetables and 3/4 cup of the teriyaki baste & glaze. Cover and microwave 4 - 6 minutes or until internal temperature of the meatballs reaches 160 degrees.
2. Meanwhile, heat oil in 12 in skillet over med. - high heat 1 - 3 minutes or until shimmering. Cook garlic 1 - 2 minutes, stirring occasionally. Add noodles and remaining teriyaki baste & glaze. Cook 3 -4 minutes. Divide noodles evenly among bowls, top with glazed meatballs and vegetables.
*Gene made this last night and mixed the noodles and meatballs.veggies all together. He also said that the meatballs didn't get done enough in the microwave, so he cooked them a bit longer in the pan when he mixed everything together.
* If you do not have the PC Asian seasoning, you can use any Asian seasoning or substitute with 2 tsp grated ginger root, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.
Enjoy!
I will mention that ALL of these dishes are Pampered Chef recipes. These ones are out of the Weekday Dinners - Done! Recipe card collection. They come in soooo handy!!!
Mon. Dec. 7th ~ Glazed Teriyaki Meatballs & Noodles
Tues. Dec. 8th ~ Tortellini Toss
Wed. Dec. 9th ~ Cheeseburger Deep Dish Pizza
Thurs. Dec. 10th ~ Saucy Moroccan /Chicken (Gene will have to cook this dish. I'll be out with the girls at TGIFridays!!!)
Not sure what we'll throw together over the weekend, but I'm not too worried about it. We won't starve. he he he
Glazed Teriyaki Meatballs & Noodles
12 oz uncooked spaghetti
1 1/4lbs 90% lean ground beef
1/2 c finely chopped onion
1/4 c plain bread crumbs
1 egg
2 TBS Asian seasoning
1 (16 oz) bag frozen stir fry vegetables, thawed
1 cup teriyaki baste & glaze, divided
2 TBS vegetable oil
3 garlic cloves, peeled and sliced
1. Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning in a mixing bowl, mix well. Form into 24 balls (using the PC medium scoop if you have it); place into Deep Covered Baker. Microwave, covered, on high for 5 - 7 minutes. Add vegetables and 3/4 cup of the teriyaki baste & glaze. Cover and microwave 4 - 6 minutes or until internal temperature of the meatballs reaches 160 degrees.
2. Meanwhile, heat oil in 12 in skillet over med. - high heat 1 - 3 minutes or until shimmering. Cook garlic 1 - 2 minutes, stirring occasionally. Add noodles and remaining teriyaki baste & glaze. Cook 3 -4 minutes. Divide noodles evenly among bowls, top with glazed meatballs and vegetables.
*Gene made this last night and mixed the noodles and meatballs.veggies all together. He also said that the meatballs didn't get done enough in the microwave, so he cooked them a bit longer in the pan when he mixed everything together.
* If you do not have the PC Asian seasoning, you can use any Asian seasoning or substitute with 2 tsp grated ginger root, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.
Enjoy!
Tuesday, December 1, 2009
This is kinda a yo-yo week for us...
Well, this week we are playing it by ear. Tonight after work, my plan is to clean out the freezer and pantry and plan a menu according to what we have on hand. We'll be heading to Florida in just over 2 weeks, so I don't want to be over stocked with things in the freezer..just in case we loose power or something while we are away.
Sunday we had salsa baked chicken w/ creamed corn and fajita rice.
Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.
Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.
Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.
Sunday we had salsa baked chicken w/ creamed corn and fajita rice.
Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.
Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.
Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.
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