Week 40 Grocery List

This week I will be price matching at WalMart.

Ingredients for Week 40 Dinners
I will be purchasing:
1 red bell pepper ($.50- Buy Low)
1 head lettuce (Organic Romaine lettuce- $.99 Sunflower Farmers Market)
1 c cauliflower crowns ($.89/lb- Reams)
green onions
3 potatoes
fresh parsley (optional)
1 head garlic
cilantro
milk (1 gallon- $1.99- Kohlers)
mozzarella cheese (Tillamook 2 lb block- $4.99- Maceys)
jarred red peppers

I will be using from my pantry:
2 c broccoli
5 chicken breasts
2 lbs pork
8-10 tortillas
1 onion
1/2 c sour cream
cheese (about 16 oz of cheddar and Colby Jack)
Parmesan cheese
frozen edamame
frozen corn
rice
1 lb ziti pasta
1 lb linguini pasta
1 (28 oz) can tomatoes, crushed, diced, or whole
1 (8 oz) can tomato sauce
1 (14 oz) can refried beans
1 (14 oz) can chicken broth
1 (14 oz) can black beans
2-3 (10 oz) cans green enchilada sauce
1 (4 oz) can diced green chiles (optional)
teriyaki sauce
Ranch dressing
bacon bits
dry Ranch salad dressing mix
salsa
lime juice
hot sauce
peanut buter
butter
oil
olive oil
sesame oil
flour
brown sugar
salt pepper
minced onion
garlic powder
chili powder
cumin
basil
bay leaf
nutmeg

I will also be purchasing these deals:
fuji apples ($.79/lb- Buy Low)
1 lb mini carrots ($.79- Fresh Market)
10 (7 oz) Keebler crackers ($1.99- Fresh Market, then use mail in rebate for $10 back)
(15 oz) Progresso Italian breadcrumbs ($.88 with Maceys in-ad coupon)
8-10 ct. Nestle hot cocoa mix ($.69 with Maceys in-ad coupon)

Week 40 Meal Plan

So sorry about the lack of posting last week. Man, oh man, my life has gotten extremely more complicated lately. I'm trying to balance it all, but sometimes I just run out of time! Here is this week's meal plan.

Wednesday
Leftovers

Thursday
Cream of Broccoli Soup, Toast

Friday- Trying something new!
Anniversary Chicken, Mashed Potatoes, Green Salad

Saturday
Go Out

Sunday
Pork Enchiladas, Rice and Beans, Corn
(Follow the Pork Burrito recipe, but after rolling the meat in the tortillas, place in a pan with an extra can or two of green enchilada sauce. Top with cheese as desired and bake at 350 until bubbly.)

Monday
Neapolitan Baked Ziti, Green Salad, Peas

Tuesday- Trying something new!
Americanized Thai Pasta, Edamame

Anniversary Chicken, Mashed Potatoes, Green Salad

When my husband and I were dating, he would always try to do sweet things for me. Ok, he still does that, but he happens to do it a little more skillfully these days. Once upon a time, I had to stay late at school studying, and since he lived just off campus, I asked if I could take a quick study break to see him and eat some dinner. He offered to make some food, and I asked for something quick and easy, like pb&j. When I arrived at his apartment, I was surprised to find he had tried a new chicken recipe from AllRecipes in hopes of spoiling me with an exciting dinner.

He had logically chosen a recipe with extremely high ratings. But since his bachelor apartment wasn't fully stocked with all of the ingredients called for in the recipe, he had made a few substitutions of his own. In the end, you probably guessed that the chicken was a bit of a disaster. We laughed at how his time would have been better spent making sandwiches.

Well, a few days ago I got an email from AllRecipes with that very same recipe as the Recipe of the Day. My husband and I vowed that we would have to try it (with all the right ingredients this time!) to see what all the five-star fuss was about.

So, without further ado, here's the recipe for Anniversary Chicken, from AllRecipes.

• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves
• 1/4 cup teriyaki basting sauce
• 1/4 cup Ranch-style salad dressing
• 1/2 cup shredded Cheddar cheese
• 1-1/2 green onions, chopped
• 1/4 (3 ounce) can bacon bits
• 1-1/2 teaspoons chopped fresh parsley, for garnish

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Americanized Thai Pasta, Edamame

I have been dying to try this Thai Pasta recipe from CreativeStirrings for months now, but somehow I hadn't ever gotten around to it. I have almost all of the ingredients in my fridge at the moment, so I thought I better get with it and make it!

You can find the original post for this recipe here at the Creative Stirrings blog, along with another creative and delicious-looking recipe for burritos if you want to try this sauce two different ways.

I am opting to only make the pasta, so I have modified the recipe by cutting out the extra sauce ingredients for the burritos. But man, check out the presentation on the burritos!


Americanized Thai Pasta
from Creative Stirrings

1/4 (1.0 oz.) dry package of Ranch® Salad Dressing and Seasoning Mix

1/2 cup sour cream
1/4 bunch of cilantro
3.75 oz (a little less than 1/2 cup) jarred red peppers, drained and patted dry with a paper towel
1 tablespoon regular salsa
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/4 teaspoon hot sauce or more!

Combine the ingredients in a blender and mix until smooth.

Add the following in the blender:
1/3 cup creamy peanut butter
2 teaspoons sesame oil
3/4 teaspoon black pepper or more!
Additional hot sauce would also be good

Blend until smooth. Then, pour into a small saucepan or microwave safe bowl and set aside while you prepare the following:
16 oz. linguine pasta, cooked and drained

1 1/2 cups chopped and cooked chicken
1 red pepper, sliced

Stir the chicken into the sauce and heat through. Place noodles on individual serving plates and top with the sauce and red pepper slices. Serve immediately.

Disappointment

Remember how excited I was to try this Penne Rustica copy cat recipe?

Well, I think all of the reviewers online are either crazy or have never actually been to Macaroni Grill.

This dish looked a lot like Penne Rustica. It had penne pasta, chicken, shrimp, and cured pork (though Macaroni Grill uses proscuitto, not bacon) in a creamy sauce, so I can see where people might draw conclusions on their similarity. But seriously, the sauce did not taste one bit like Macaroni Grill's. Sorry, guys, but my pregnant taste buds are quite discerning.

I was pretty disappointed to spend so much time, money, and calories when the whole thing didn't come out right. My husband loved it and ate much more than he should have, but I was just left wishing for the right flavor. Ah well, maybe that means we'll have to actually go out for it sometime!

Sorry to anyone who tried it expecting a clone of the original. I feel your pain.

Week 39 Meal Plan

This morning I dreamed I was eating penne rustica.

You know, the rich, delicious baked pasta dish from Macaroni Grill?

In my dream, I could taste the delicious creamy sauce-- I mean I could literally taste it! So when I woke up this morning, I decided I had no choice but to find a copycat recipe and try it. The penne rustica recipe in this week's meal plan has nothing to do with what's on sale and everything to do with my pregnancy cravings.

Enjoy Halloween this week! But don't eat too much candy, or you will have absolutely no room in your calorie counting for the penne rustica. Just saying...

Wednesday
Leftovers

Thursday- New Recipe!
Copycat Macaroni Grill's Penne Rustica, Green Salad, Peas

Friday
Go Out

Saturday
We've got a church Halloween party before the trick-or-treaters come.

Sunday
Monster Mash- easy themed dinner that's not too spooky for the little ones.

Monday
Lime Chicken Soft Tacos, Corn, Green Salad

Tuesday- New Recipe!
Mexican Chicken Corn Chowder, Cornbread

Monster Mash

I am not the biggest fan of Halloween.

I love seeing little kids dressed up. Opportunities for being creative and using a little imagination are a great part of celebrating Halloween. And I think pumpkin carving makes a great family tradition. But that's about it. Beyond a couple things, I can't really drum up a lot of love for Halloween.

I guess I don't really understand why we need to have a holiday to celebrate all things gruesome and horrifying.

So when I want to do a little Halloween-themed dinner that my son will enjoy, I don't want to include any dark or gory stuff. I'm just not into food that looks like brains or guts. I thought we could do a simple Monster Mash that wouldn't take too much preparation.

I'm using ideas from MyCreativeStirrings.com for inspiration!

Witch's Brew (apple cider served out of a cauldron)
Cyclops Appetizers
Eight-Legged Monster Hotdogs (served with chili for the adults)
Mashed Potatoes (just because it's a Monster Mash)
Fruit and Candy Monsters for dessert (It would be fun to make these together.)

Mexican Chicken Corn Chowder

I am super excited to try this recipe! Click here to see the original recipe post and photo on The Seven Bum Kitchen.

It's probably no surprise that I will use milk in place of the half-and-half, and I may decrease the cheese depending on how much we have left in the fridge by Tuesday. Here is the copy of the recipe:

1 1/2 lb. chicken breasts

1 1/2 c. chopped onion

1-2 garlic cloves (or 1 tsp. minced)

3 T. butter

2 chicken bullion cubes

1 c. hot water

1 tsp. cumin

2 c. half-and-half

2 c. shredded Monterey-jack cheese

1 can creamed corn

1 can (4 oz.) green chiles, drained

1 med. tomato, chopped

Cut and cube chicken. Brown with onion, garlic, and butter.

In a separate pan, dissolve bullion cubes in hot water. Add cumin, bring to a boil, then reduce heat. Cover and simmer 5 minutes.

In a 3 qt. pan, add bullion mixture, chicken, and rest of ingredients (except tomatoes). Add shredded cheese after all mixed together. Cook and stir until cheese if melted. Add tomatoes.

Week 38 Meal Plan

We've had the flu going around at our house this week, so we're focusing on survival. I'll run to the store for some milk if we run out, but otherwise I'm planning on eating out of our freezer and pantry for the whole week.


Here are some of the meals we'll be eating:

Crunchy Baked Chicken - new recipe
Roast Chicken
Homemade Pizza
Spaghetti with the Leftover Marinara Sauce
Cold Cereal or Pancakes
Leftovers

Crunchy Baked Chicken

We loved this chicken. It's quick, simple, flavorful, and kid-friendly. Five stars from me!

This recipe comes from a neighbor. It's so simple to prepare; it would probably be great to make for a crowd.

Crunchy Baked Chicken
3-4 chicken breasts, cut into three pieces each
1 c sour cream
1/2 pkg Lipton onion soup mix
salt, pepper, paprika to taste
Pepperidge Farms stuffing (blue bag)
butter

Line casserole dish with foil. Place breasts in dish. Combine sour cream and soup mix. Sprinkle salt, pepper and paprika on breasts. Spoon sour cream mixture to coat the top side of chicken. Sprinkle each breast liberally with stuffing mix and put a dot of butter on each breast. Bake uncovered at 375 for one hour.

Sides
4 potatoes
baby carrots

Stab potatoes with a fork. Bake at 425 while you thaw and prep the chicken. Then turn down the oven to 375, add the chicken to the oven, and the potatoes will be done around the same time.

Steam carrots. Season with salt and pepper or with a maple glaze.

Week 37 Meal Plan

So have you seen my post on price matching at WalMart? It may help clear things up if you've been wondering about my new shopping lists.

We've got a lot of good sale items this week. I was super, super thrilled to see boneless pork roast on sale at Fresh Market because I have been CRAVING pork for months now. I'm looking forward to using pulled pork in a couple different meals this week!

Wednesday
Leftovers

Thursday
Pulled Pork Sandwiches, Veggies and Dip

Friday
Korean Beef with Broccoli, Brown Rice, Edamame

Saturday
Go out

Sunday
Cafe Rio Salads, Chips, Homemade Salsa

Monday- Trying something new!
Turkey Bacon Ciabatta, Garlic Fries, Broccoli

Tuesday
Something easy like Omelets

Week 37 Grocery List

This week I will be price matching at WalMart.

Ingredients for Week 37 Dinners
I will be purchasing:
1 bunch Italian parsley
green onions
1 kiwi
broccoli ($.50/lb at Buy Low)
4 limes
1-2 bunches cilantro
1 head Romaine lettuce ($.88 at Sunflower)
4 tomatillos
1 avocado
3 tomatoes ($.49/lb at Buy Low)
1 onion ($.50/lb at Sunflower)
1 jalapeno
2-3 lbs potatoes
12 rolls (preferably 6 of them ciabatta)
12 slices bacon
1 lb steak (London broil is $1.98/lb at Maceys)
4 lbs boneless sirloin pork roast ($1.99/lb at Fresh Market)
16 oz sour cream ($.88 at Smiths)
1 dozen eggs ($.79 at Smiths)
optional: Parmesan wedge or block (I'll just use my shredded Parmesan)
optional: baby arugula (I'll just use regular lettuce- I'm too cheap!)
optional: Provolone cheese

I will be using from my pantry:
1 head garlic
1 lb turkey deli meat
rice/brown rice
4-6 tortillas
frozen edamame
2 (14 oz) cans black beans
1 (11 oz ) can tomato juice
optional: dill pickles
barbecue sauce
mayo
Dijon mustard
lemon juice
salsa
soy sauce
sesame oil
oil
sugar
brown sugar
sesame seeds
1 packet Ranch dressing mix
1 packet Fiesta Ranch dressing mix
minced onion
salt
garlic pepper
cumin

I will also be purchasing these deals:
gala apples ($.50/lb at Buy Low)
2 lb block cheddar cheese ($3.98 at Buy Low)
6.5 oz Betty Crocker muffins or cornbread mix ($.29 at Maceys)

Turkey Bacon Ciabatta

Looking for a fancy sandwich to impress all your friends? Or do you just want something delicious that you can pack for a picnic in these waning days of sunshine? Well here you go! My mom passed along this recipe that she got from a friend while volunteering to make lunches for the teachers at the high school. Apparently it was a hit school-wide.

You can make the sandwiches as written, or just make do with whatever rolls, Parmesan cheese, and greens you've got on hand. The dressing is really the key, in my humble opinion.


Dressing:
1/2 c mayo
1/2 bunch Italian Parsley
1 t Dijon mustard
1 1/2 T lemon juice
1 clove garlic

Mix all ingredients in a food processor or blender. Refrigerate overnight to allow the flavors to mellow.


To assemble sandwiches:
6 ciabatta rolls
1 lb turkey deli meat
12 slices bacon, cooked
Parmesan cheese slices, shaved off a block with a vegetable peeler
baby arugula

Slice rolls. Spread both sides lightly with dressing. Layer turkey, bacon, Parmesan slices, and arugula in between ciabatta. Enjoy immediately or save in the fridge/cooler for up to 24 hours.

Price Matching at WalMart

I'll be honest. I do not love grocery shopping at WalMart. I find the store big, impersonal, understocked, and understaffed. I rarely can find an employee who knows the answers to my questions. If I still lived near a Maceys (or really any store that has good customer service), I would definitely keep on shopping there.

There is one thing that WalMart's got going for them. They price match. You can bring in prices from any local ad, and WalMart will match the price. If they don't carry the same brand, you can use WalMart's generic brand to price match.

It takes extra work to troll all your local ads and compile the best prices on the items you want to buy. And sometimes you'll end up with a checker at WalMart who really struggles with the price-matching function, making your whole transaction take FOREVER.

And yet I find myself doing it every week.

When I'm going to price match at WalMart, this is how I prepare and use my shopping list:

• I make a list of all the best sale items in my local grocery stores, what the price is, and which store has advertised them. Oftentimes the same items are on sale at all the stores, so I double check which store has the very lowest price.
• I come up with a meal plan using the sale items. I make a note of what other ingredients I'll need.
• I list everything I need to buy on a piece of paper folded in half. (That way the list can hang on the side of my grocery cart where I can see it but my toddler can't grab it.) I make sure to note exactly what size to get for the price match items (i.e. 11 oz, 1 lb, etc.).
  
• I make small sticky notes for every item I want to price match with the price and the store that advertised the price. I stick these on my shopping list.
• When I go through the store, I carefully place the sticky notes on the individual groceries. I keep in mind to check WalMart's prices to see if they are better that week. (Sometimes I skip price matching, or skip the item all together, if I determine the deal isn't as good as I'd thought.)
• When I go through the checkout, I try to group all my price matches at the end of the transaction. I tell the checker about my price matches, and usually they really like using the sticky note system, but I'm always there to help if they can't read my writing.

Have you ever had any experience price matching at WalMart? Do you have your own system that works? Please share!!

Week 36 Meal Plan

I wanted to say thank you to everyone who came out to my Maceys class Wednesday night! We had a lot of fun (and only a few mishaps); I'd say the night was a success!

After teaching, I sped through Maceys' case lot sale to replace some of my pantry items. I got a couple cans of mandarin oranges, French onion soup, beef consomme, tomato soup, and half cases of petite diced tomatoes, diced tomatoes with green chiles, Great Northern beans, and reduced sodium black beans. It was a great trip, and came in around $25!


Thursday
Parmesan Tilapia, Broccoli, Cauliflower

Friday- Trying something new!
Roasted Red Pepper Soup, Green Salad, Homemade Bread or Rolls

Saturday
Go out

Sunday
Chicken Cacciatore, Rice, Green Salad, Peas

Monday- Trying something new!
Spinach and Ricotta-Stuffed Shells, Broccoli, Steamed Carrots

Tuesday
Leftovers

Week 36 Grocery List - with Some Prices!

I will be price matching at WalMart this week.

Ingredients for Week 36 Dinners
I will be purchasing:
3 red bell peppers ($.69 each- Fresh Market)
1 head green leaf lettuce ($.88 - Sunflower Farmers Market)
broccoli crowns ($.79/lb - Fresh Market)
1 lb baby carrots ($.79 - Fresh Market)
cauliflower
2 onions
1 head garlic
part skim ricotta- enough for 2 1/2 cups
Parmesan cheese
jumbo pasta shells
1 lb tilapia fillets (2 lb bags are on sale this week at Walmart for $6.48)
4 chicken breasts ($1.78/lb - Walmart)
optional: 1 green pepper
optional: 1 more onion
optional: 1 can mushrooms

I will be using from my pantry:
1 egg
frozen peas
1 (10 oz) pkg frozen spinach
rice
1 (28 oz) can crushed tomatoes
2 (14 oz) cans white beans
2-3 (14 oz) cans chicken broth
1 (10 oz) can beef consomme
1 (10 oz) can tomato soup
oil
butter
mayo/Miracle Whip
balsamic vinegar
lemon juice
sugar
onion powder
oregano
basil
minced onion
garlic powder
sage
garlic salt
celery salt
bay leaf
thyme
fennel seed

I will also be purchasing these deals:
fuji apples ($.50/lb - Buy Low)
32 oz block cheese ($4.99 - Smiths)
11 oz bags Hersheys baking chips ($1.79- Smiths)

Roasted Red Pepper Soup

This soup is thick and rich, perfect for a fall day! I believe the recipe is adapted from AllRecipes. You'll be happy if you have an immersion blender, but if not, you'll have to make do with a regular blender like I do!

I'll be serving this soup with a green salad and some sort of bread. I can't decide if I want to make homemade rolls, bread, or mozzarella grilled cheese sandwiches.


Roasted Red Pepper Soup
3 red bell peppers
1 onion, chopped
2 T minced garlic (about 4 cloves)
1 T oil
2 (14 oz) cans white beans, rinsed and drained
2 (14 oz) cans chicken broth or vegetable broth
salt and pepper

Preheat oven to broil. Place bell peppers on a cookie sheet and broil on the top rack of the oven, using tongs to turn as each side blackens. Place blackened peppers in a paper bag. Close tightly and let cool 20-30 minutes. Then peel skin off peppers and discard stems and seeds. Chop roasted peppers and set aside. In a large pot over medium heat, saute onion and garlic in oil for 5 minutes. Add the roasted peppers and cook 2-3 minutes more. Next add the chicken broth and beans, stirring well. Add salt and pepper to taste. Use a blender to puree soup in batches. Return to pot and reheat before serving.

Spinach and Ricotta-Stuffed Shells

We enjoyed this recipe, but didn't love it like crazy. I was surprised at how little my son cared for it, actually. I think it could definitely use more marinara and less ricotta mixture. Plus, the homemade marinara was a lot of work for a red sauce. I'd probably just use something I already had in the pantry to save time. I doubt I'll be making this one again anytime in the near future.

This recipe comes from Cooking Light magazine. I'm excited to try the homemade marinara sauce (using the extra for other yummy things!), but I'm sure you could substitute your own favorite red sauce to simplify the preparation.

Basic Marinara
1 T olive oil
1 c chopped yellow onion
1 t sugar
1 T minced garlic (about 2 cloves)
3/4 t salt
3/4 t dried basil
1/2 t dried oregano
1/4 t dried thyme
1/4 t freshly ground black pepper
1/8 t fennel seeds, crushed
2 t balsamic vinegar
2/3 c chicken broth
1 (28 oz) can crushed tomatoes (no-salt-added variety)

Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 4 minutes stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minutes, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.
Yield: about 4 cups

Spinach and Ricotta-Stuffed Shells
2 c Basic Marinara
2 1/2 c part-skim ricotta
1/2 c grated fresh Parmesan cheese
1/2 t onion powder
1/2 t dried oregano
1/4 t salt
1/4 t freshly ground black pepper
1 (10 0z) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells

Preheat oven to 350. Spread 1/2 cup Basic Marinara over bottom of a 13x9-inch baking dish coated with cooking spray. Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 Tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Just for You

Since I didn't post any new recipes with this week's meal plan, I thought I'd share a few winners we've enjoyed lately.

• You know I like my pasta, and Summer Squash Ribbons is a fantastic choice if you've still got some zucchini or yellow squash lingering in your garden.
• My whole family enjoyed this lightened version of Falafels that was still super tasty.
• And if you're in the mood to stay in and bake on a rainy fall day, these delicious Korean-Spiced Sandwiches are a creative way to enjoy your family dinner!
  

Speaking of families, I'm demonstrating some of our Easy Italian-Style Family Favorites at the Provo Maceys tomorrow evening! It will be a fun, free activity you don't want to miss! Click here for all the details.

Summer Squash Ribbons and Pasta

This is a delicious summer pasta dish! It is surprisingly flavorful, especially given the simple ingredients. I love that you don't have to cook anything but the pasta, which helps keep the kitchen from getting too hot.

Since the recipe didn't require a full box of pasta, I cooked the whole thing anyway and kept the extras plain in case my son didn't like the squash ribbons. Luckily, the whole recipe was a hit with him, as well as my husband and myself!


Summer Squash Ribbons and Pasta
adapted from Cooking Light magazine
12 oz flat pasta, such as fettuccine or pappardelle
3 small zucchini
3 small yellow squash
1 T olive oil
1/4 t grated lemon rind
1 T fresh lemon juice
1/2 t salt
1/8 t freshly ground black pepper
1 garlic clove minced
1 t oregano
1/3 c thinly sliced fresh basil
1/4 c Parmesan cheese, plus more to pass at the table

Cook pasta according to package directions. Drain and keep hot.

Meanwhile, make sure zucchini and squash are washed well. Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds; place ribbons in a large bowl. Discard seed cores. Combine oil, rind, juice, salt, pepper, garlic, and oregano in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil. Toss gently then mix into hot pasta. Sprinkle with cheese.

Falafel Pitas (Round II)

I got this recipe for falafels from Cooking Light. I liked falafels the first time we tried them, but I didn't particularly love deep frying the patties. When I found this recipe had only 2 Tablespoons of olive oil, I knew it was much more within my comfort zone!

There are multiple options for the sauce on these pitas. I personally added Ranch dressing as option #3; it is neither authentic nor light, but it sure is easy and tasty!


Falafel Pitas
from Cooking Light

Sauce Option #1
1 cup reduced fat Greek yogurt
2/3 c chopped peeled cucumber
1 t chopped fresh dill
1 garlic clove, minced

Sauce Option #2
hummus thinned with lemon juice

Sauce Option #3
6 T Ranch dressing

Falafel
1 (15 oz) can no-salt-added chickpeas (garbanzo beans)
1/4 c dry bread crumbs
1/4 c finely chopped fresh parsley
3 T finely chopped red onion
1 t garlic salt
1 t ground coriander
1 t ground cumin
2 T olive oil
Remaining Ingredients
2 whole wheat pitas, cut in half
2 c shredded romaine lettuce
1 c chopped tomato
2/3 c thinly sliced peeled cucumber
1/4 c thinly sliced red onion

Depending on which sauce option you choose, combine sauce ingredients; set aside. To prepare falafel, drain chickpeas, reserving 3 Tablespoons liquid. Place chickpeas, 3 T liquid, breadcrumbs, and next 5 ingredients (through cumin) in a food processor; Process until minced. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until golden brown. Spread sauce into each pita half. Fill with lettuce, tomato, cucumber, onion, and two patties.

Korean-Spiced Beef and Cabbage Sandwiches

I was very intrigued by this recipe when I saw it in Cooking Light. It was printed as an appetizer, but we found these sandwiches made a very satisfying dinner with even a few leftover. It is not a quick-fix meal, however, so I'd suggest only attempting this recipe on one of those rainy fall days when you feel like staying in to bake!

My only change to the recipe would be to roll the dough thinner before wrapping it around the filling. My husband thought he'd like these served French-dip style, with some delicious broth. We didn't happen to make a dipping sauce, so please let me know if you come up with a good idea!

Korean-Spiced Beef and Cabbage Sandwiches
from Cooking Light
Filling
1/2 c chopped green onions
1/4 c low-sodium soy sauce
1 T sesame seeds
1 T sesame oil
2 t sugar
1/4 t freshly ground black pepper
1/4 t bottled ground fresh ginger
1/4 t bottled minced garlic
1/8 t ground red pepper
1/2 lb ground sirloin (lean ground beef)
cooking spray
2 c thinly sliced green cabbage

Dough
4 c flour
2 T baking powder
1/2 t salt
1 1/3 c water
1/4 c honey
1 T water
1 large egg white, lightly beaten
1 T sesame seeds

Preheat oven to 375.

To prepare filling, combine first 10 ingredients in a large bowl. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done; stirring occasionally. Stir in cabbage; cook 4 minutes until cabbage is tender. Remove from heat; cool completely.

To prepare dough, combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 c water, honey, and canola oil in a medium bowl, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Roll dough into a 16x12-inch rectangle (although I would probably roll it out thinner next time). Cut dough into 12 squares. Working with 1 square at a time, spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring up remaining 2 corners and pinch tight. Pinch edges to seal. Place rolls, seam side down, on a baking sheet lined with parchment paper. Combine 1 Tablespoons water and egg white in a small bowl. Lightly brush tops of dough with egg white mixture; sprinkle each with 1/4 tsp sesame seeds. Bake at 375 for 25 minutes or until rolls are lightly browned. Remove from baking sheet; cool on wire racks.

I'm Teaching Again!

I will be teaching another class in less than a week!

I would love to see you there.


Here are the details:
Tuesday, October 5th at 7:00 p.m.
Provo Maceys (in the Little Theatre)
You can just drop by and see if there's room, but it's best to sign up so we know how many to plan for. Sign up at the customer service desk if you're in the store, or just call 801-356-3216.

Week 35 Meal Plan

I'm not really feeling the creativity this week, so I don't think I'll try any new recipes. I did find a few yummy dinners we tried while our internet was disconnected, so I'll post those recipes within a day or so!

Wednesday
Bistro Chicken, Rice, Green Beans

Thursday
Potato Chowder, Green Salad

Friday
Go out

Saturday
Neapolitan Baked Ziti, Broccoli, Cauliflower

Sunday
Crunchy Honey Mustard Salmon, Garlic Mashed Potatoes, Broccoli

Monday
Ham Potato Carrot Casserole, Green Salad, Peas

Tuesday- I'll let my family fend for themselves while I teach at Maceys!
Leftovers

Week 35 Grocery List- with Prices!

I will be price matching at a Utah Valley WalMart this week.

Ingredients for Week 35 Dinners
I will be purchasing:
1 head Romaine lettuce ($.88- Sunflower Farmers Market)
broccoli ($.58/lb - Harmons)
cauliflower ($.58/lb - Harmons)
5 lb bag potatoes ($.47 - Sunflower)
1 lemon
carrots
2 onions
1 head garlic
32 oz bag shredded mozzarella ($4.99 - Smiths)
8 oz cream cheese ($1.00 - Smiths)
1 gallon milk ($1.69 - Sunflower)

I will be using from my pantry:
2+ chicken breasts
1/3 lb ham
2 (6 oz) salmon fillets
rice
1 lb ziti pasta
bread
pecans
1/4 c Parmesan
2 oz cheddar (or other cheese)
slices Swiss cheese (or mozzarella)
1 can green beans
1 (14 oz) can petite diced tomatoes
1 (28 oz) can whole tomatoes (or crushed or diced)
2 (10 oz) cans cream of chicken soup
1 (10 oz) can Campbells French onion soup
frozen peas
flour
olive oil
butter
honey
dijon mustard
garlic powder
parsley flakes
minced onion
bay leaf
nutmeg

I will also be purchasing these deals:
goldfish crackers ($1.00 - Smiths)
Rice a Roni ($.79 - Harmons)
gala apples ($.69/lb - Smiths)
pears ($.59/lb - Reams)

Week 34 Meal Plan

Wednesday
Leftovers

Thursday
Viva la Chicken, Tortilla Chips, Corn, Green Salad

Friday
Easy Lasagna, French Bread, Green Beans

Saturday
Go Out

Sunday- Trying something new!
Curried Honey Mustard Chicken, Rice, Broccoli

Monday
Asian Peanut Noodles, Edamame, Zucchini

Tuesday
Mexican Haystacks, Corn, Peas



Check out the grocery list here.

Week 34 Grocery List

This week I'll be price matching my way through WalMart.

Ingredients for Week 34 dinners
I will be purchasing:
lettuce
broccoli
zucchini
green onions
1 head garlic
ginger (I'm skipping this one)
French bread
16 oz cottage cheese
16 oz sour cream

I will be using from my pantry:
5 chicken breasts
1 lb ground beef
milk
2 oz favorite cheese
8 oz mozzarella cheese
butter
9 lasagna noodles
4-6 flour tortillas
tortilla chips
rice
8-12 oz spaghetti, or Asian noodles
peanuts (optional)
26 oz can spaghetti sauce
7 oz salsa verde
10 oz can cream of chicekn soup
15 oz can crushed tomatoes
8 oz can tomato sauce
14 oz can black beans
1 can green beans
frozen peas
frozen corn
frozen edamame
honey
dijon mustard
soy sauce
peanut butter
1/2 c chicken or vegetable broth
corn starch
taco seasoning
minced onion
basil
Italian seasoning
garlic powder
curry powder
cayenne pepper
cumin
chili powder

Curried Honey Mustard Chicken, Rice, Broccoli

I tried a delicious honey mustard chicken at a friend's house years ago, and this recipe with the curry powder sounded like a fun twist on the idea. I'm guessing you could use regular mustard if you prefer it over Dijon; let me know if you try it!

Curried Honey Mustard Chicken
adapted from AllRecipes.com
2 T butter, melted
1/3 c honey
1/4 c Dijon-style prepared mustard
4 t curry powder
1 pinch ground cayenne pepper
3 chicken breasts, cut into half or thirds

In a medium bowl combine melted butter, honey, mustard, curry powder and cayenne. Mix well with a whisk. Place chicken breasts in a baking dish coated with cooking spray and pour honey mustard mixture over chicken. Cover and place in refrigerator. Marinate 4 hours our overnight. Preheat oven to 375. Remove dish from refrigerator and bake, covered, for 10 minutes. Remove cover and bake about 10 minutes more, until chicken is cooked through.


Sides
1 c rice
broccoli florets

Cook rice according to directions. Serve chicken on top of rice, and spoon sauce over as desired.

Steam broccoli. Season with salt and pepper.

A bit embarrassing, but...

a big thanks to Karen Hoag for such a kindly written article.

This was published in the Daily Herald during my forced hiatus from internet access. Click if you like; don't worry, it's a quick read!





And no, we don't know if it's a boy or girl yet. We're keeping our fingers crossed for Friday's ultrasound :)

Week 33 Meal Plan

I can't believe I missed 3 weeks of posting after our move! I sure enjoyed all the extra time on my hands, but it feels good to be able to check my email again. :)

I'm a little off schedule with everything at the moment, so I doubt I'll be able to get to the grocery store until Friday. I planned the meals for Wednesday and Thursday to use only items we have at home right now.


Wednesday
Homemade Pizza, Green Beans, Salad

Thursday- Trying something new!
Chili Pasta, Cornbread, Green Salad

Friday
Go out

Saturday
Meatball Sandwiches, Broccoli, Fruit Salad

Sunday
Barbecued Turkey, Garlic Fries (new recipe!), Broccoli

Monday
Fried Eggs, Hashbrowns, Fruit

Tuesday
Tomato Soup, Toast, Green Beans

Chili Pasta

Yet another Cooking Light recipe I've wanted to try for a long time. . .and now I'm finally doing it! Hooray for one-pan meals!


Chili Pasta
1 T canola oil
3/4 c chopped onion
3/4 lb ground sirloin (lean ground beef)
4 t chili powder
1 t ground cumin
1 t dried oregano
2 c water
3/4 t salt
6 oz uncooked pasta (such as wagon-wheel shaped pasta)
1 (15 oz) can no-salt-added pinto beans, rinsed and drained
1 (14.5 oz) can diced tomatoes with green chiles, undrained
1 (8 oz) can no-salt-added tomato sauce
shredded cheddar cheese
sliced green onions

Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 2 c water and next 5 ingredients (through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 18 minutes or until pasta is done. Top with cheese and green onions as desired.

Garlic Fries

I've been going through all my old cooking magazines, searching for new recipes to try. These garlic fries certainly caught my eye! The recipe makes 6 servings, so you may want to half it if you're serving a small family.

We really enjoyed these when we made them, but I think the garlic is a little heavy handed. You could probably half the amount of butter and garlic and these would still be very tasty and satisfying.

I found the recipe in Cooking Light.

4 t canola oil
3/4 t salt
3 pounds peeled baking potatoes, cut into 1/4-inch strips
cooking spray
2 T butter
8 garlic cloves, minced (about 5 t)
2 T finely chopped fresh parsley
2 T freshly grated Parmesan cheese

Preheat oven to 400. Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400 for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley and Parmesan cheese to pan; toss to coat. Serve immediately.

Back in Business!

Hello friends, followers and newcomers alike!

I'm happy to report that we now have our internet connection up and running! Hooray!

I'm looking forward to updating this blog and giving you yummy new dinner ideas. I still plan on posting on Wednesdays, but probably not first thing in the mornings anymore. Hopefully you'll still have plenty of time to get to the store while things are on sale!

Hey Folks!

Well our move was pretty successful and uneventful. . . except for the fact that we still don't have internet service!

I feel so disconnected from the outside world!

Luckily, we were able to stop by my parents' house for Sunday dinner and some quick online business. I won't have a chance to post my recipes until we've got our internet up and running, but I can let you in on my meal plan for the week (just to give you a few ideas!).

Sloppy Joes, Twice Baked Potatoes, Green Salad

Salmon Patties, Cucumbers, Broccoli

Creamy Italian Chicken, Broccoli, Cauliflower

Vietnamese Spring Rolls, Fried Rice

Turkey Alfredo Pizza, Green Salad

Lunch for Dinner- I'm thinking pb&j or grilled cheese

Leftovers

I hope to see you all next week! I am so excited to try A TON of new recipes now that I'll have a little more time on my hands!

Week 29 Meal Plan

Peach season is in full swing in Utah Valley! I am so excited to have Allreds carrying peaches again. This is definitely one of my favorite times of the year. Last year I discovered the most delicious peach pancake recipe from My Creative Stirrings, and I've been looking forward to this time ever since peach season ended last year!

I do have to apologize a little for this week's meal plan. This is a big week for our family because we will be moving out of Grandpa's and into our own home! It seems like that's been a long time coming-- we are so thrilled! That means we will be trying to eat up a few random things before we leave (like turkey) and then scrounging for a few days (ahem, grilled cheese) while we devote ourselves to unpacking.

If you don't have a turkey in your freezer, or if you do and just don't want to turn the oven on all day, then I'd suggest turkey sandwiches using some of the yummy lunch meat that is on sale this back-t0-school time of year!

So without further ado, here is this week's meal plan.

Wednesday- Breakfast for Dinner
Cinna-Peach Pancakes, Hash Browns

Thursday
Marinated London Broil, Broccoli, Cauliflower

Friday- Our big farewell dinner for Grandpa (He loves turkey!)
Turkey, Stuffing, Mashed Potatoes and Gravy

Saturday- Moving Day!!
We're definitely ordering pizza for all of our amazing volunteer movers.

Sunday
Visiting my parents

Monday
Grilled Cheese, Applesauce, Green Beans

Tuesday
Leftovers

Week 29 Grocery List

This week I will be shopping at Maceys.

Ingredients for Week 29 Dinners
I will be purchasing:
broccoli
cauliflower
1 peach
1 onion
4 potatoes
milk
4 oz sliced cheese
sliced deli meat (optional)
1 1/2 lbs London Broil

I will be using from my pantry:
1 turkey
frozen hashbrowns
Hershey's cinnamon chips
maple syrup
1/2 c pecans
pancake mix
8 slices bread
applesauce
1 can green beans
1 box stuffing mix
turkey gravy mix
flour
poultry seasoning
unseasoned meat tenderizer
oil
lemon juice
seasoning salt
lemon pepper
2 cloves garlic
parsley flakes
vinegar

Cinna-Peach Pancakes, Hash Browns

I love love love these pancakes! I think the combination of flavors is amazing! I have been dying to post this all summer. You can find the full recipe here at the Creative Stirrings blog.

I usually make a big batch of toasted pecans and then keep them in the freezer for any old time the craving strikes. I also keep cinnamon chips in my food storage and freezer for this very recipe.

If you already have pancake mix on hand, then here are some slightly simplified directions.

Simplified Cinna-Peach Pancakes
from Creative Stirrings

Toppings
¼ cup HERSHEY®’S Cinnamon Chips
¼ cup maple syrup
½ cup pecans, chopped
1 large peach, sliced

Pancakes
about 1 1/2 cups pancake mix
¼ cup HERSHEY®’S Cinnamon Chips

In large griddle, toast pecans over medium heat (350˚ F) 5-7 minutes, stirring frequently, until lightly browned. Remove from skillet; set aside. Keep skillet hot for pancakes.

Meanwhile, in small microwavable bowl, melt cinnamon chips in microwave stirring every 20 seconds. Stir in maple syrup; set aside.

In a medium bowl, mix pancake mix according to package directions. Add 1/4 cup cinnamon chips. Cook 10 small pancakes according to package directions.

To serve, stack two pancakes, slightly overlapping, on each of 5 serving plates. Divide peach slices among the 5 plates placing them on top of the pancakes. Evenly sprinkle pancakes with pecans and drizzle with syrup mixture; serve immediately.

Grilled Cheese, Applesauce, Green Beans

My sister-in-law Amber is the queen of grilled cheese sandwiches. She taught me the secret of sprinkling a little garlic powder inside the sandwiches, and Mmmm it makes 'em good! Grandpa likes to add one slice of ham to his, but I think he's crazy.

Grilled Cheese
8 slices bread
1 1/2 T butter
4 (1 oz) slices cheese
garlic powder
sliced deli meat (optional)

Very lightly butter one side of each slice of bread. To form a sandwich, top one slice of bread, buttered side out, with one slice of cheese. Sprinkle lightly with garlic powder. Top with second slice of bread, buttered side out. Repeat to make 4 sandwiches total. Preheat a griddle or pan t0 medium heat. Place sandwiches in a single layer. As they cook, squish down slightly with a spatula. Once the first side is toasted golden brown, flip sandwiches over. Cook, occasionally pressing down with the spatula, until the second side is toasted golden brown and the cheese is melted.


Sides
applesauce
1 can green beans, salted, peppered, and microwaved

Thank You!

I wanted to give a special thank you to everyone who came out to Maceys last night!

I had a really fun time; I hope you did too! Let's do it again, shall we?

Come to My Class!

I am looking forward to teaching a class at the Provo Maceys on Thursday!

If you are looking for a free date night or just a fun night out with the girls, this is a great option. I'll be demonstrating a few recipes and sharing some meal planning tips (along with a few funny stories along the way). Of course the very best part of all will be the yummy samples at the end!

Here are the details:
Thursday, August 12 at 7:00 p.m.
Provo Maceys (in the Little Theatre)
You can just drop by and see if there's room, but it's best to sign up so we know how many to plan for. Sign up at the customer service desk if you're in the store, or just call 801-356-3216.

Bring your friends and family! I can't wait to see you there!

Week 28 Meal Plan

Are you coming to my class on Thursday? Check out this post for details. And don't forget to call to reserve your spot!


Wednesday
Crunchy Honey Mustard Salmon, Mashed Potatoes, Green Salad

Thursday- Breakfast for dinner!
Something quick and easy before I head out to teach. . .
Egg McMuffins, Hash Browns, Fruit

Friday
Go Out

Saturday
Hamburgers, Round Fries, Corn on the Cob

Sunday
Mexican Lettuce Wraps, Easy Mexican Rice, Corn

Monday
Chicken Stroganoff, Green Salad, Sauteed Zucchini and/or Squash

Tuesday
Leftovers (Making burritos out of the leftover layered bean dip from Sunday, perhaps?)


Check out the grocery list here.

Week 28 Grocery List

I will be shopping at Maceys this week.

Ingredients for Week 28 Dinners
I will be purchasing:
1 zucchini and/or 1 yellow squash
6 potatoes
8 ears corn on the cob
1 lemon
2 heads lettuce
1 onion
fruit (grapes)
green onions
hamburger fixings as desired
hamburger buns
milk
eggs
sour cream
1 (8 oz) pkg cream cheese
optional- 1 tomato
optional- 1 small can olives

I will be using from my pantry:
1 1/2 lbs ground beef
4-5 chicken breasts
12 oz salmon fillets
8 thin slices cheese
8 thin slices ham
1/2 c shredded mozzarella
1/2 c shredded cheddar (I'll just make do with the cheese I have on hand)
English muffins
bread
rice
egg noodles
pecans
1 (14 oz) can chicken broth
1 (10 oz) can cream of chicken soup
1 (14 oz) can refried beans
1 (8 oz) can tomato sauce
salsa
red wine vinegar
lime juice
honey
oil
butter
sugar
flour
garlic powder
parsley flakes
cumin
chili powder
minced onion
Italian seasoning
celery seed
frozen peas
frozen corn
frozen hash browns

I will also stock up on:
General Mills cereal (That's a great sale for Reeses Puffs! Nothing like dessert for breakfast. . . or breakfast for dessert!)

A Great Idea for Kid-Friendly Week

Do you have a busy toddler?

Well I do.

He's a little on the small side (But who can blame him? Just look at his parents.). His doctor recommended I try to include 2-3 snacks each day in addition to the normal 3 meals. Well, trying to get a busy boy to sit in his high chair for 5 or 6 times a day is NOT realistic. So with the help of my mom, I came up with this good idea for getting him to eat healthy and filling snacks throughout the day.


I fill a small muffin tin with healthy snacks. I try to use a variety of foods, but I make sure they aren't messy (no bibs!) or choking hazards (no worries!). I try to put a fruit, vegetable, and some cheese in addition to all the crackers, granola bars, and cereals that my little boy loves.

I fill up a tray at an early snack time, and whenever he's done I put it back in the fridge. We get it out again later in the day, and he finishes it off. I can easily see if he's avoiding his fruits but chowing down on the cheese, and bringing it out again gives him another chance to try the healthier foods. He also knows to be careful with the tray so he doesn't spill. We had a few mishaps early on, but it's always easy to sweep up.

Week 27 Meal Plan

I am deeming this week "Kid Friendly Week." My sweet little boy (who is not so little these days!) is a pretty decent eater, but sometimes I think our constant variety is hard for him. I want to find a few more of his top favorites so we can throw them in a little more regularly. Although these recipes will be kid friendly, I can assure you they will be adult friendly as well.

We'll see how it goes!


Wednesday- Trying something new!
Stuffing Chicken Casserole, Sauteed Zucchini and Squash

Thursday
Pasta with Fresh-from-the-Garden Sauce, Green Salad, Garlic Bread

Friday
Go Out

Saturday
Homemade Pizza, Broccoli, Cauliflower

Sunday
Viva la Chicken, Green Salad, Corn on the Cob

Monday
Shake 'n Bake Chicken Nuggets, Carrots, Celery

Tuesday
Leftovers

Check out the grocery list here.

Week 27 Grocery List

This week I will be shopping at Maceys.

Ingredients for Week 27 Dinners
I will be purchasing:
1 zucchini
1 squash
5 tomatoes
1/2 c basil
1 head lettuce
carrots
celery
broccoli
cauliflower
pizza toppings as desired
Shake 'n Bake
1 loaf French bread
1 loaf French bread dough or pizza dough

I will be using from my pantry:
4 lbs chicken breasts
sour cream
mozzarella cheese
Parmesan cheese
2 oz Colby Jack cheese (or any kind)
1 head garlic
1 (16 oz) bag frozen mixed veggies
frozen corn
1 lb angel hair pasta
4-6 flour tortillas
tortilla chips (optional)
1 (6 oz) pkg Stove Top Stuffing for Chicken
2 (10 oz) cans cream of chicken soup
1 (7 oz) can salsa verde
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
ketchup
mustard
Ranch dressing
bbq sauce
olive oil
butter
garlic powder
oregano
Italian seasoning
celery seed
minced onion

Chicken Stuffing Casserole, Sauteed Zucchini and Squash

A few weeks ago, I served Stove Top stuffing along with roast chicken. I could not believe how much my little man was eating the stuffing! He keeps talking about "tuffing," so I figure I should try one of the recipes from the back of the box to see if he likes it.

*Ooh, I'll be honest, we did not love this dish. I think we'll keep to eating our stuffing sparingly and on the side.


Chicken Stuffing Casserole
from Kraft

1 (6 oz) pkg Stove Top stuffing mix for Chicken
1 1/2 lb chicken, cut into 1-inch pieces
1 (10 oz) can cream of chicken soup
1/3 c sour cream
1 (16 oz) bag frozen mixed veggies, thawed, drained

Preheat oven to 400. Prepare stuffing mix as directed on package, set aside. Mix chicken, soup, sour cream and vegetables in a 9x13 pan; top with stuffing. Bake 30 minutes or until chicken is cooked through.


Sauteed Zucchini and Squash
1 zucchini, cut in thin circles
1 yellow squash, cut in thin circles
1 T butter
salt
pepper
Italian seasoning
celery seed
optional: 1/4 c shredded mozzarella cheese

In a frying pan, melt butter on medium heat. Add zucchini and squash and sautee until tender. Add seasonings to taste. Sprinkle with cheese, if desired, and remove from heat.

Pasta with Fresh-from-the-Garden Sauce, Green Salad, Garlic Bread

I found this recipe for a no-cook pasta sauce on AllRecipes last summer. I was so excited because it uses so many fresh ingredients from the garden! We absolutely love this meal, and I'm happy that it's that time of year again.

Pasta with Fresh-from-the-Garden Sauce
5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 c fresh basil, chopped
1/4 c olive oil
salt to taste
1 lb angel hair pasta
1/3 c Parmesan cheese

Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta according to package directions. Drain. Pour uncooked sauce over hot pasta and toss. Pass cheese at the table.


Sides
green salad
garlic bread

Shake 'n Bake Chicken Nuggets, Carrots, Celery

1 envelope Shake 'n Bake
1 1/2 lbs chicken, cut into bite-sized pieces

dipping sauces:
ketchup
mustard
Ranch dressing
barbecue sauce
etc.

carrot sticks
celery sticks
any other good dipping vegetables you have on hand


Preheat oven to 400. Empty Shake 'n Bake into the shaker bag. Moisten chicken slightly with water. Shake in batches until all chicken is evenly coated. Place on a foil-lined cookie sheet. Bake 15-20 minutes, or until cooked through.

Serve chicken nuggets with fresh veggies and a variety of dipping sauces.

Week 26 Meal Plan

Don't you just love summertime? One of my favorite, favorite things about summer is all the fresh, yummy fruits and vegetables that come in season. We've got local corn stands up and running (yes, my lunch yesterday was 3.5 ears of corn and half an apple). My parents' garden is looking wonderful (and they're kind to let us share in the bounty until we move). Now we just need to sit back and wait for Allred's peaches to come out. I will be buying them by the boxful in the coming weeks; oh how I can't wait!

This week I'm excited to enjoy some of the yummy, fresh produce in my meal plan. Mmmm.


Wednesday
Bruschetta, Corn on the Cob, Green Salad

Thursday
Macaroni and Cheese, Broccoli, Fruit Salad

Friday- Breakfast for dinner!
Breakfast Burritos, Hashbrowns, Fruit

Saturday
Go out. I think we actually will go out this week! Hello, Five Guys!

Sunday
Amber's Minestrone Soup, Green Salad, Garlic Bread (or Homemade Rolls?)

Monday
Teriyaki Chicken, Rice, Zucchini, Edamame

Tuesday
Leftovers

Check out the grocery list here.

Week 26 Grocery List

This week I'll be shopping at Maceys. Yes, I know Smith's is doing their coupon doubling this week, but I can't stand to spend all the time preparing a gazillion coupons, just to find out that they've run out of nearly every good deal I wanted to buy. There are too many crazy coupon ladies who line up before the store opens and clear out the store, and by golly, it's 8:00 a.m. so I've already missed the boat. Whew.

Ingredients for Week 26 Dinners
I will be purchasing:
1 dozen ears of corn
3 zucchini
fresh basil
2 tomatoes
1 head garlic
broccoli
1 onion
1 stalk celery
1 carrot
fresh parsley
1 bag spinach
1 head lettuce
fruit
1 loaf baguette bread
milk
eggs
2 c vegetable broth

I will be using from my pantry:
2-3 chicken breasts
3/4 c mozzarella (optional)
6-8 oz cheddar or Colby Jack cheese
1 lb elbow macaroni
rice
tortillas
1/4 c shell pasta
frozen edamame
frozen hash browns
1 (15 oz) red kidney beans
1 (15 oz) white or great northern beans
1 (14 oz) can diced tomatoes
salsa
teriyaki sauce
lemon juice
vinegar
olive oil
butter
flour
garlic powder
minced onion
dried basil
oregano
thyme
salt
pepper
sesame seeds (optional)
ingredients for homemade rolls

Bruschetta, Corn on the Cob, Green Salad

This is my favorite bruschetta recipe EVER. When my husband and I were in college, we'd make this on Friday nights while we watched movies. It made for a pretty big date night, I tell you. We would always cook a half a batch at first, thinking we'd save some in the fridge for Saturday. But slowly, we'd bake a little more . . . and then a little more . . . until it was all gone.

Technically, this bruschetta's an appetizer. However, I think if you've got fresh, local corn on the cob, that's practically a meal in and of itself. In fact, last weekend my parents surprised us with babysitting not only our child but also Grandpa so we could get out on a date. It was the first day of Harward's corn stands being open, so my family was having Corn Night. Their full menu for the night was this: corn on the cob, wheat bread, watermelon. Every person ate at least 3 (or 4, or 5) ears of corn, including the toddler.

This is my version of Corn Night.

Rachelle's Favorite Bruschetta
adapted from Taste of Home magazine
1 to 2 tomatoes
1 clove garlic
1 zucchini
1/4 c fresh basil, torn
1 T olive oil
1 t vinegar
1 t lemon juice
salt, to taste
pepper, to taste
garlic powder, to taste
3/4 c shredded mozzarella (optional)
1 loaf baguette bread
additional olive oil (optional)

Seed and chop tomatoes. Mince garlic. Finely chop zucchini, discarding center seedy section. In a medium bowl, mix together tomatoes through mozzarella (all ingredients except bread). Let sit 10 minutes on the counter or up to 4 hours in the fridge. Slice baguette into this slices, about a half inch thick. Place bread slices on a cookie sheet and lightly brush with additional oil, if desired. Broil for about 1 minute, until just barely golden brown. Using a slotted spoon, transfer tomato mixture onto bread slices. Broil again until tomato is hot, edges of bread are toasted, and/or cheese is melted. Serve hot.


Corn and Salad
1 dozen ears corn, shucked and washed
1 big green salad

Bring a large pot of water to a rolling boil. Add half the ears of corn and boil for 6 minutes. Remove with tongs and serve hot. Repeat the process with the second half of the corn when you've finished eating the first batch (that way you'll always have hot corn!). I like to top my corn lightly with butter (like less than 1 teaspoon per ear), sprinkle with salt, and then go heavy on the pepper.

Serve with a big green salad.

Macaroni and Cheese, Green Salad, Peas

I love this macaroni recipe. It is ultimate comfort food, straight from my childhood. My husband likes to jazz it up by using different cheeses and throwing in chopped ham and lots of spices to the white sauce. Sometimes we start with the basic recipe and then split it in half, making it a competition to see who can make the best macaroni in their own casserole dish. Ahh, the joys of married life.


Macaroni and Cheese
From my mom, who got it from her mom.

1 lb elbow macaroni
3 T butter
3 T flour
2 1/2 c milk
2 T minced onion
salt
pepper
pinch of basil
6-8 oz Cheddar or Colby Jack cheese, grated


Preheat oven to 350. Fill a large pot with water; bring to a boil. Cook macaroni according to package directions. Drain.

In a medium saucepan, melt butter on low heat. Stir in flour and cook about a minute. Whisk in milk and bring to high heat. Cook, stirring frequently, until sauce thickens. Add in minced onion, basil, and plenty of salt and pepper to taste. In a greased casserole dish, toss pasta, white sauce, and about half the cheese. Top with remaining cheese. Cover with foil.

Bake, covered, for 15-25 minutes (the longer you bake, the drier the end product; I prefer a shorter cooking time). Uncover and bake 10 minutes more, or until cheese is completely melted.
OR
If you want your macaroni more like the one at Noodles & Co., skip the oven all together and just dish individual servings into bowls. Top with cheese while it's all still hot, and maybe even cover your bowls with some foil to help the cheese melt for a minute or two.


Sides
Prepare green salad.

Microwave frozen peas. Season with salt and pepper.

Teriyaki Chicken, Rice, Zucchini, Edamame

I have some prepared sauces on hand in the fridge for busy nights. I think it's always worth picking up a teriyaki sauce or marinade if you see them on sale at the grocery store.


Teriyaki Chicken
2-3 chicken breasts, cut into bite-sized pieces
1 T butter
1/4 to 1/3 c teriyaki sauce
1 T corn starch, as needed

Coat a skillet with cooking spray and heat on medium-high heat. Add chicken and saute until almost cooked through. Add butter and cook a couple minutes more, until chicken is barely browned. Add teriyaki sauce and heat through. (If your teriyaki sauce is the super thin kind, mix a little cornstarch with a splash of water and add to the pan. Boil for about a minute, or until sauce starts to thicken. Add more cornstarch as needed.)


Rice and Veggies
1 c rice
1 zucchini
2 to 3 T teriyaki sauce, or other Asian sauce
sesame seeds (optional)
frozen edamame

Prepare rice according to package directions.

Cut zucchini into thin circles. Saute with cooking spray until tender and somewhat translucent. Top with desired sauce. Sprinkle with sesame seeds.

Microwave frozen edamame.

Breakfast Burritos, Hashbrowns, Fruit

4 eggs
4 egg whites
2 T milk
1/4 t salt
1/4 t pepper

4 tortillas

toppings, such as:
cheese
salsa
tomatoes
green onions
etc.

frozen hashbrowns

fruit of your choice


In a medium bowl, beat eggs, eggwhites, milk, salt, and pepper. Heat a pan to medium-heat, coated with cooking spray. Add egg mixture and cook, stirring occasionally, until eggs are set. Fill tortillas with eggs and any desired toppings. Wrap up burrito style.

Prepare hashbrowns according to package directions.

Amber's Minestrone Soup, Green Salad, Garlic Bread

Let Me Plan Dinner reader Amber submitted this minestrone recipe, a yummy Olive Garden knock-off she found at Recipe Zaar. I'll be serving it with a green salad and garlic bread. Too bad we don't have those Olive Garden bread sticks, too...

Here is the recipe from Recipe Zaar, scaled down to 4 servings.

1 1/2 T olive oil
1/2 c minced white onion (about 1/2 small onion)
1/4 c chopped zucchini
1/4 c frozen cut italian green beans
2 T minced celery (about 1/4 stalk)
2 t minced garlic (about 2 cloves)
2 c vegetable broth (Swanson is good *note: Do not use chicken broth*)
1 (15 oz) cans red kidney beans, drained
1 (15 oz) cans small white beans or great northern beans, drained
1/2 (14 oz) can diced tomatoes
1/4 c carrots, julienned or shredded
1 T minced fresh parsley
3/4 t dried oregano
3/4 t salt
1/4 t ground black pepper
1/4 t dried thyme
1 1/2 c hot water
2 c fresh baby spinach
1/4 c small shell pasta

Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth to pot, plus trained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

*Holy cow, this was the best minestrone soup I have ever, ever tasted. The seasonings and veggies in this dish are just PERFECT. I thought the beans got plenty overcooked, but then again I had to make this in the morning, refrigerate all day, and then reheat at night due to scheduling constraints. I think this one is worth making the full 8-serving recipe and having again in a couple nights. Yum, yum, yum.

Week 25 Meal Plan

I'm in the mood for new dinners! This week I've got 4 new recipes that I've never posted before. Yum!

Wednesday
Taco Salad, Onion Rice, Fruit

Thursday
Marinated Salmon, Garlic Mashed Potatoes, Broccoli

Friday
Bruschetta Chicken, Corn on the Cob, Grilled Veggies

Saturday
Go out

Sunday
Chicken Cacciatore, Rice, Green Salad, Peas

Monday
Leftovers (Spaghetti topped with leftover Bruschetta Chicken, perhaps?)

Tuesday
Chicken Cacciatore Quesadillas, Green Salad, Corn

Week 25 Grocery List

Ingredients for Week 25 Dinners
I will be purchasing:
2 heads lettuce
fruit
1 inch piece ginger
2 tomatoes
1/4 c fresh basil (you can use dried)
8 ears corn
1 (10 oz) can beef consomme soup
1 (10 oz) can tomato soup
sour cream
optional: 1 onion
optional: 1 green pepper
optional: 1 can mushrooms


I will be using from my pantry:
1 lb ground beef
8 chicken breasts
orange juice
1/2 c mozzarella cheese
1 c cheese (like Colby Jack)
rice
8 tortillas
1 (14 oz) can Ranch style beans, or 1 can black beans
1 (10 oz) can Campbell's French Onion soup
optional: 1 (14 oz) can Great Northern beans
salsa
Ranch dressing
Sun-Dried Tomato Vinaigrette dressing (or use Italian dressing)
soy sauce
1 pkg taco seasoning
butter
oil
brown sugar
lemon pepper
garlic powder
garlic salt
sage
oregano
celery salt
bay leaf
frozen peas
frozen corn