Wednesday, September 29, 2010

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!

Bistro Chicken, Rice, Green Beans

Potato Chowder, Green Salad

Go out

Neapolitan Baked Ziti, Broccoli, Cauliflower

Crunchy Honey Mustard Salmon, Garlic Mashed Potatoes, Broccoli

Ham Potato Carrot Casserole, Green Salad, Peas

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

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
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
1 lb ziti pasta
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
olive oil
dijon mustard
garlic powder
parsley flakes
minced onion
bay leaf

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)

Wednesday, September 22, 2010

Week 34 Meal Plan


Viva la Chicken, Tortilla Chips, Corn, Green Salad

Easy Lasagna, French Bread, Green Beans

Go Out

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

Asian Peanut Noodles, Edamame, Zucchini

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:
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
2 oz favorite cheese
8 oz mozzarella cheese
9 lasagna noodles
4-6 flour tortillas
tortilla chips
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
dijon mustard
soy sauce
peanut butter
1/2 c chicken or vegetable broth
corn starch
taco seasoning
minced onion
Italian seasoning
garlic powder
curry powder
cayenne pepper
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
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.

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.

Saturday, September 18, 2010

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 :)

Wednesday, September 15, 2010

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.

Homemade Pizza, Green Beans, Salad

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

Go out

Meatball Sandwiches, Broccoli, Fruit Salad

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

Fried Eggs, Hashbrowns, Fruit

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!