Tag Archives: Chili

New Menu

Weekly Menu: Week 37 (9/9/13-9/13/13)

So in case you were wondering, I obviously blew the menu off last week. That’s sort of how I do things…I’m a little unpredictable at times. I decided that I didn’t want to grocery shop for anything more than produce last week, so I declared it a week of “winging it”! Hopefully, you were able to survive off of recycled recipes for the past week. I’m sure you were just fine without me.

Besides not wanting to spend money on groceries, I was also frazzled from being away for Labor Day weekend. The family and I (dogs included) traveled 400 miles north to visit my NY family one last time before baby boy arrives. Actually, it’ll be the last time we make that trip until the end of March 2014, since I am not a fan of snow…and snow sometimes lasts until April in Central NY.

I’ve safely entered into the “single digit” baby countdown now. I can’t believe that I will have a baby in 9 weeks or less. It feels impossible. Insane.

And my house isn’t clean!

And my freezer isn’t fully stocked!

And there are so many things that need to be obsessively organized!

Regardless of any of that, he’s still coming…and I’m never going to really feel prepared for his arrival, so I’m just going with it. Winging it. It’s my theme lately. For instance, last night, I came home from work with The Toddler, and rather than rush inside and get dinner started, I sat on the front lawn and talked to Big Daddy while he did yard work. All the while, The Toddler cavorted in the front lawn, plucking basil leaves out of the herb garden and playing in the dirt. Supervised, but I certainly wasn’t regulating how much basil (or dirt) she ate.

Then I went inside and ordered takeout.

It was glorious.

Sometimes, you just have to put down your schedule and wing it. I don’t allow myself to do that very often, but when I occasionally do, it’s sort of liberating.

That said, let’s talk about the new menu! [Since my brain can only handle the freedom of ‘winging it’ for so long, ya know].

My challenge as of late is that there is very little room in the belly anymore for food! It’s a sad situation for someone who loves food as much as I do. I have a difficult time even considering what to eat on a regular basis, because it takes forever before I don’t feel full from my previous meal. I’m not talking full. I’m talking FULL…from just eating a normal-size portion of food. I ate three 2″ x 2″ squares of pizza for lunch yesterday, and I felt full until 8PM. It’s completely unreasonable.

And meat kinda makes me feel pukey again. But I sure do love oyster crackers right now.

And chili.

plate-crock-pot-chicken-chili-con-queso-recipe

Yep, I realize that it’s chicken chili. What can I say…I’m a walking contradiction today.

Since we’re on the topic of food challenges. I’m having a bit of a challenge lately feeding the toddler, because she’s claiming to not like anything besides Chick-Fil-A nuggets and macaroni & cheese. It’s posing some challenges for me in the “keep the baby fed” front. She does generally eat a little better at daycare though, so in an effort to encourage at least 2 solid meals per day (she eats breakfast and lunch there), I’ve been packing her a daily Bento box that looks a little more fun than your average lunch.

If I’m being honest, I have way too much fun putting her lunches together now, so it’s about 45% selfish decision, and 55% trying to motivate her to eat.

I’ve been compiling ideas (and bento supplies) over the past couple of weeks, but I’m working on my skills. As we were driving to daycare this morning, I checked the passenger seat of my truck to ensure that I hadn’t forgotten her lunch on the counter at home. It wasn’t there. However, it WAS on the floor. Sideways. With applesauce inside the bento box. Unprotected. Leaking into the Earth Balance Cheese Popcorn.

I still need some practice.

I just started pinning to a board on Pinterest for Bento stuff if you want to check it out. It’s pretty cute. I try to only Pin the stuff that is possible for me to accomplish, because some of it is a little out of my realm (and patience level).

This one? Not likely.

unreasonable bento

I’m a relatively practical Bento-er. This is more my style:

practical bento

Except lunch meat freaks me out right now.

…so many issues!

But this isn’t therapy. You’re here for a menu, aren’t you?

New Recipes:

Recycled Recipes:

Ok, I’m sure you’ve had enough of me for today.

Click for the box.com folder with the menu, recipes, plan & grocery list!

beth signature

 

 

New Menu

Weekly Menu: Week 33 (8/12/13-8/16/13)

Another week is over! It’s not just a cliche–time really does go by faster when you’re old(er).

And your kids grow up right before your eyes.

Screen shot 2012-08-27 at 8.13.16 AM

wagon

Seriously…it feels like that first picture was taken last week. Now I have a full-fledged toddler on my hands. It took like a WEEK for that to happen (in my brain, anyway). Isn’t it tragic that we can’t just preserve them in all of their squishy baby-ness?

Speaking of toddlers. She wasn’t a fan of Week 32‘s Ham & Cheese Stromboli. Or the Breakfast Freezer Sandwich. I thought for sure she’d eat the stromboli (since it was loaded with cheese), but wasn’t entirely surprised that she threw the breakfast sandwich on the floor. She only recently started to eat eggs, and she’ll only eat the egg from a Starbucks breakfast sandwich (but are they really even eggs anyway?). So, we’ll keep attempting to feed her some real eggs, and see if she changes her mind at some point.

For now, I’ll leave the Freezer Breakfast Sandwiches for Big Daddy…because he doesn’t throw his on the floor.

She did, however, LOVE the Sweet & Spicy Chicken (which we made non-spicy). She actually ate that twice for lunch during the week because Big Daddy and I ate all of the pork tenderloin that she was supposed to have for lunch on Wednesday (oops).

This week, I’m branching out a bit with a recipe for beef tri tips. I still have no flipping clue where I’m going to locate an organic version of beef tri tips, but I guess that’s my problem, not yours. I will find them. And if not, I’ll improvise with a different cut of beef.

Because it’s just worth it…

Screen shot 2013-08-09 at 2.02.56 PM[source]

Don’t you love how I tell you that I’m “branching out”, but it’s really just an excuse for me to eat mashed potatoes & gravy?

Yeah, that’s how it works right now.

And, SURPRISE!

Screen shot 2013-08-09 at 2.05.33 PM[source]

Guess who managed to work another stromboli into the menu this week??!! I’m sorry, but I just can’t get enough. They’re so convenient to make (and tasty). This one is even more exciting to me, since it’s a breakfast version. It kind of reminds me of the sausage bread that my mom made when I was little.  And again, I’ll probably double the recipe so I can stick a couple in the freezer. If you buy frozen dough (as I mentioned last week, I found a really good frozen organic version), one batch of dough will make 2 stromboli.

New recipes this week:

Recycled recipes this week:

Keep in mind that I DIDN’T add a recipe here for mashed potatoes to go with your tri tips. I figured that you will use your favorite recipe for those…or just eat the string beans…or choose a different side dish if you’re not a pregnant mashed potato junkie like me.

Also…I’ve mentioned before that I don’t mess with the canned “Cream of _____” gloppy soup garbage. You can use that in the Cheesy Chicken Casserole recipe if you want, but you can also easily make your own using this recipe for Cream of Chicken Soup Substitute. Amen.

Here is the printable menu, the plan, and the grocery list.

Happy weekend!

beth signature

 

 

 

New Menu

Weekly Menu: Week 13

Happy new menu day, everyone! Hopefully you were much more plan-ish, organized, and able to manage your time than I was last week.

My chicken enchiladas never happened.

My Sweet Potato Chai Muffins turned into Apple-Pear Bran Muffins, since the 2 sweet potatoes floating around in my produce drawer turned out to be hairy.

The Crockpot Migas? I didn’t even get my crockpot cleaned after I made the Ham & Egg Casserole.

So yeah. Some weeks just don’t look as good in real life as they do on paper, and that’s OK. Looking on the bright side, I did make us one breakfast in addition to the dozen muffins (11 of which went into my freezer for the future), and I was able to bake one pan of Old School Mac ‘N Cheese for the week, and I put a second pan in the freezer for another day.

We also thoroughly enjoyed Pioneer Woman’s Italian Pot Roast.

pot roast

Some of us more than others, obviously.

Despite the fact that I didn’t exactly execute the menu fully last week, I don’t consider it a total bust. I was able to stock my freezer with enough muffins to last us at least another week or two, one dinner for the future, and now I have 2 fully cooked rotisserie chickens in the freezer (since my chicken enchiladas never came to fruition).

But we ate a lot of pot roast.

This week, I’m going to keep things as simple as possible. My “tiny little baby” turned one yesterday **cue the tear-shaped confetti**. My family is coming to town from Central NY on Saturday morning (hooray), and we are having a relatively low key birthday bash fit for a one-year-old!

52 weeks

She’s totally ready to party!

In light of Saturday’s festivities, I am not going to have time to prep anything, so all of my cooking will happen on Sunday…and I don’t want to spend my entire day in the kitchen, considering that most of my family will be going home that day, so I want to spend some time with them!

My mom is going to be staying with us for the whole week next week, and she really likes salad…so get ready–we’re going to eat salad this week. But, I promise that it’s yummy salad.

My Italian Mixed Green Salad w/ Pasta & Herbs recipe uses the fancy word “Chiffonade”, which I have no idea where I even learned. And I wasn’t even sure that I was using the correct word until I just Googled it up again. If you don’t know what “Chiffonade” is, don’t get nervous–just check this out: How to Chiffonade Basil.

Easy, right?!

I know that you’re looking at me right now and saying, “Eewww…I’m NOT eating leftover salad throughout the week”! But just hear me out on this one. Under the proper conditions, this salad will keep in the refrigerator for several days, and the last time I made it (the last time my Mom came to visit, ironically), it lasted nearly the entire week.

salad

This was on day #4 or 5. No joke.

The key is to make sure that the ingredients going into the salad are as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts, since they’re all going to involve extra water to begin with. If you get mozzarella packed in water, spin it! If your sun-dried tomatoes are packed in oil, spin those suckers! Extra liquid will cause the salad to get really mushy and gross. But! If you keep everything as dry as possible before it touches the lettuce and such, your salad will last well into the week. I promise!

Here’s what we have going on this week in terms of recipes:

So that’s pretty much it. Keeping it relatively simple this weekend, but you’ll have some minimal cooking during the week (but only if you are making the breakfasts from the menu). As always, I left off some of the obvious stuff that doesn’t need a recipe (tacos, cheesy eggs, grilled cheese). Those are pretty self-explanatory!

Just remember that items from the freezer are not included on the grocery list, so if you want to make those to stock your freezer for the future, be sure to add them to your grocery list!

Here’s the grocery list 032513-032913 and the plan for 032513-032913.

Don’t forget to follow me on Pinterest–there’s a widget on the left that’ll take you to the menu for this week, and you can follow me from there.

Have a great week everyone!

1 week

Did I mention that this teeny tiny baby is one YEAR old? I’m going to go cry in a corner now.

Screen shot 2013-03-13 at 10.31.42 AM