Still Menu Planning

I may be the only person who even ventures to this blog anymore, but thought I would share where I was in my menu planning endeavor.

My husband went on a major dietary change last November. He is now a part time vegetarian and so many of my recipes are now null and void. I have had to re-think what we eat and seriously cut down on the meat. On top of that we have entered the land of busy kids. We are at gymnastics twice a week after school. All in all, my menu planning has become easier just by the fact I don't have as much to choose from. I am working on adding to the recipes we use, but it takes time to find those things that taste good, fit the health requirement, and don't cost a fortune. Eating healthier is still more expensive.

We almost always eat soup, sandwiches, and salad on Tuesday nights. (It's a gymnastics night.) I have found a great soup line by Pacific Natural Soups. They carry several varieties such as roasted red pepper and tomato. It's better than the canned soups or boxed V8 that we tried. Plus, we can store what we don't use in the fridge to have the next week. Also, we can offer the girls what ever kind of sandwich they want. Reese is the pickiest eater I've ever met. If she doesn't turn into crunchy peanut butter at some point, I will be shocked.

So, as I find good recipes I will post them still. But I doubt my menus will be much help to anyone at this point!

Happy Fall!

White Chocolate and Cranberry Scones

My sister in law made these for us when were visiting this past spring. Boy howdy! They are good and easy. Naturally, I have to share:

2 c. flour

1/4 c. sugar

1/2 tsp. salt

2 1/2 tsp. baking powder

6 tbsp butter

1/2 c white chocolate chips

1/2 c craisins

1 egg

buttermilk (approx 1 cup)

• Mix first four ingredients together in bowl.
• Cut butter into dry ingredients and mix into fine crumbs. (I do this with my hands.)
• Add chocolate chips and craisins into mixture.
• Slightly beat one egg into measuring cup then add enough buttermilk to make one cup total.
• Add liquid to flour mixture; stir until moistened.
• Drop in balls onto greased cookie sheet.
• Bake at 400 for 10-12 minutes (until light brown).

**I do use about 1/4 more of chocolate chips and craisins. You know, for good measure!

Black Bean & Spinach Lasagna

This is family fave from Southern Living. I didn't write down the issue; sorry! The items in parenthesis are when I try to make it a tad healthier.

2 Large Eggs, slightly beaten (4 egg whites)

1- 15oz container ricotta cheese (cottage cheese)

1- 10oz pkg frozen chopped spinach, thawed and well drained

1/4 cup fresh cilantro

1/2 tsp salt

4 cups shredded pepper jack cheese (2 cups)

2-16oz cans drained black beans

2 jar of pasta sauce

1/2 tsp ground cumin

9 precooked lasagna noodles

Garnish: Fresh Cilantro

Stir: together first 5 ingredients and one cup of pepper jack; set aside

Mash: beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 13x9 baking dish.

Layer: with 3 noodles, half of spinach mixture, and one cup of pepper jack; repeat layers. Spread with 1/3 bean mixture ; top with remaining 3 noodles and remaining bean mixture.

Bake: covered at 350 for one hour; uncover, top with remaining pepper jack. Bake 5 more minutes until cheese melts. Garnish if desired.

I usually serve this with blue corn tortilla chips, salsa, sour cream, and corn as the veggie. It makes a boatload, so unless you have a large family or kids who eat a ton, plan on leftovers or having friends over to enjoy!

Skillet Grilled Burritos

2 c. cooked chopped chicken breasts

15 oz can black beans, rinsed and drained

11 oz can Mexi-corn

4 oz, shredded, reduced fat cheddar cheese

Creamy Cilantro- Jalapeno Sauce

8 (8 in) soft taco-size whole wheat flour tortillas, warmed

cooking spray

salsa

1. Toss together first 4 ingredients and 1/2 c. Creamy-cilantro Sauce. Spread 3/4 c. chicken mixture just below center of each tortilla. Fold opposite sides of tortilla over filling, and roll up. Coat burrito with cooking spray.

2. Coat a hot griddle or nonstick skillet with cooking spray. Cook burritos, in batches, on hot griddle over medium heat, pressing gently with spatula, 3-4 min on each side until golden brown and cheese in melted. Serve with salsa and remaining Creamy Cilantro Jalapeno Sauce.

Creamy Cilantro-Jalapeno Sauce

1c. light sour cream

1/2 c. loosely packed chopped cilantro leaves

2 tbsp. diced pickled jalapeno peppers

2 tbsp. chopped yellow onion

2 tbsp. dijon mustard

1 tbsp lime zest

Stir together all ingredients in a small bowl. Cover and chill 30 min. Store in an airtight container up to 2 days.

Source: Southern Living, Feb. 2009

Crockpot Asian Pork Chops

6 medium boneless pork chops

1/2 c. soy sauce

1/4 c. brown sugar

1/4 c. ketchup

1 t. ground ginger

2-4 cloves minced garlic

Spray slow cooker with non-stick spray. Lay pork chops in bottom. Mix other ingredients together in small bowl. Pour over pork chops. Cook on low 6-8 hours or high 3-4 hours.

Serve with rice and steamed green beans or broccoli.

Thanks Cindy!

Poppy Seed Chicken

3 cups cooked chopped chicken

1 can cream of chicken soup

1 (8oz) carton of sour cream

1 tbsp poppy seeds

one sleeve Ritz crackers

1/4 c. melted butter

Combine first 4 ingredients ; spoon into a lightly greased 11x7x1.5 inch baking dish. Combine crushed crackers and butter and sprinkle over chicken mixture. Bake, uncovered, at 350 for 30 min.

February 1st-14th, 2009

I tell you, miracles never cease! I have not only done my menu at least a week ahead of time, but have ample opportunity to get it out on my blog. Yahoo! I wouldn't expect a repeat of this until June or later. =)

I try to have at least one (or two) easy nights of sandwiches or breakfast each week. That may change when I'm no longer a working momma, but for now it fits the schedule and budget.

Sunday, Feb 1st: Poppy Seed Chicken

Monday, Feb 2nd: Sandwiches or Hot Dogs, chips, mac and cheese

Tuesday, Feb. 3rd: Pancakes, Turkey Bacon, biscuits--Breakfast Baby!

Wednesday, Feb. 4th: Slow Cooker Pork Chops (trying a new recipe given to me by Cindy Beall)

Thursday, Feb. 5th: Roast, carrots, new potatoes, salad (Velveeta mac and cheese for the girls)

Friday, Feb. 6th: Angelhair with marinara, garlic bread, salad

Saturday, Feb. 7th: Pizza!

Sunday, Feb. 8th: Black Bean Lasagna (this makes a ton)

Monday, Feb. 9th: Leftover lasagna

Tuesday, Feb 10th: (ballet night) sandwiches, hot dogs or McDonald's...whichever I feel like.

Wednesday, Feb. 11th: Skillet Grilled Burritos (Southern Living, Feb. 2009, p. 90)

Thursday, Feb. 12th: Red beans and Rice with turkey sausage

Friday, Feb. 13th: Hamburgers, wheat buns, sweet potato fries, bakes beans

Saturday, Feb. 14th: Pizza Night!