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.