Tag Archives: Muffins

New Menu

Weekly Menu: Week 43 (10/21/13-10/25/13)

Believe it or not, I really did plan a menu last week. Sorta. I cooked a few recipes (you can see them on my Pinterest), but I couldn’t find the time/motivation/brain cells to put together the whole shebang.

Truthfully, I’m SUPER PREOCCUPIED right now with getting my house ready for the baby to arrive. I did this to some degree when I was pregnant with baby 1.0, but it seems to be slightly more amplified this time. I’m not entirely sure why, but I think it has something to do with the fact that we bought our house and moved in September 2011, and then The Toddler was born in March.

You know how you move your stuff into a new house, and then you end up rearranging the furniture again 6 months later because you realize after living and breathing in the house for a while that the chair you put in THAT CORNER isn’t going to work because every time you open the closet door, it bangs into the chair? Yeah…it’s sort of like that.

So now I’m nesting, and my “MUST IMMEDIATELY MOVE ALL OF THE THINGS INTO THEIR PROPER PLACES” has kicked into overdrive.

So I won’t bore you here with the details about my kitchen and dining room master plan…because you’re probably just here for a menu. If you want to read more about that, you can check out the details on House Becomes Home (in which you’ll learn more than you likely ever wanted to know about my broken garbage disposal and gold-trimmed ceiling fan).

This week, I’m ahead of the game. It’s Thursday, and I’m done with the menu. This is a new record.

The recipe I’m most excited about this week…

Screen shot 2013-10-17 at 12.57.03 PM[source]

Because really…anything that contains tater tots is pretty special to me.

Here’s the new recipes this week:

Just a couple of notes–

*For the Creamed Chicken & Corn soup, you can make your own cream of chicken soup rather than using a canned version. There are all kinds of Cream of Chicken recipes online, but I like Pinch Of Yum’s recipe the best because it’s super easy, quick, and it tastes good (3 things I can never argue with when it comes to a recipe).

*Also, for that same recipe…please make your own homemade creamed corn. It’s SO MUCH better than the yucky canned version. I use this recipe from The Hungry Housewife…and I love creamed corn, so I have to seriously pace myself when I make this recipe.

And the recycled recipes:

You can find all of the recipes, the menu & grocery list on box.net. Keep in mind that I didn’t add the ingredients for homemade cream of chicken soup or homemade creamed corn to the grocery list, so if you want to make those from scratch, make sure to add them (and omit the canned versions from the grocery list).

I hope the weather is beautiful this weekend for you! It’s finally starting to feel like fall in Maryland, and this makes me very happy.

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New Menu

Weekly Menu: Week 41 (10/7/13-10/11/13)

Were you absolutely lost without a menu last week? I didn’t think so. I knew you could do it on your own. We were away from home for the entire weekend for a wedding, so there was no cooking on the schedule. Or grocery shopping for that matter.

I actually dragged my hung-over husband out on Sunday afternoon to buy produce and necessities. I can’t lie…it was a little fun watching him “recover” while I calmly shopped for pears and milk.

This week, I have a plan. There is an extra recipe or two thrown into the mix this time because my freezer is honestly looking a little bare. I’m not panicking just yet…despite the fact that my dear son will be born in 33 days or less.

33 days or less.

Wow.

OK, now I’m ready to panic.

I have plans to make a couple of off-menu recipes this weekend, because in my short-lived jaunt as “Bento box lunch packer“, I’ve realized that my little muffin of a daughter LOVES her ‘special treats’ that pop up unexpectedly. I purchased a Wilton Mini Pie Press AGES ago, and have yet to use it, so I’m going to see how it handles apple-pie-making tomorrow. I bought that pie press way before kids were even in the mix, and now I’m wishing that I had an even smaller version (since my girl doesn’t really need a pie even as big as the mini press I have). I might try to procure a smaller one, but for now I’m going with the one I have.

Incidentally, there are some absolutely adorable pumpkin-shaped cookies floating around my Pinterest feed.

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[source]

Yeah, I won’t be making those. They’re so cute, but that’s just a little too ambitious for this pregnant lady.

However, I will be making these:

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I’m going to shred some ham and add it between the potato layers, since Big Daddy will not likely accept a meat-free meal–especially one involving potatoes of any variety.

I didn’t pick regular recipes that are overly complicated. I tried to keep it as simple as possible, considering that there are 6 new recipes this week.

New Recipes:

Recycled Recipe:

Here’s a link to all of the recipes, the menu, and the grocery list. I did away with the plan because I’ve listed what day to make which recipe on the menu…so “the plan” sort of felt like overkill.

I hope everyone has a fantastic week!

beth signature

 

New Menu

Weekly Menu: Week 34 (8/19/13-8/23/13)

It just occurred to me that today is Sunday, and I forgot to post the menu.

I honestly had it finished on Friday, and even did my own grocery shopping and everything…but forgot to post it here for you.

Oops. My bad. So hopefully I didn’t screw up your life too much this week. Don’t worry–I haven’t cooked anything yet this weekend either.

So, with that in mind, I’ll cut right to the chase…

New Recipes:

Recycled Recipes:

You can get the full deal (menu, grocery list, recipes & plan) in the August folder in this 52 Menus | 52 Weeks box.com folder.

Have a great week everyone!

beth signature

New Menu

Weekly Menu: Week 27 (7/1/13-7/5/13)

It’s getting crazy up in here. I realized again yesterday that my freezer is looking pretty baron. I need to get cooking (and freezing), but it’s so DAMN HOT OUTSIDE! However, I’m going to have to suck it up and do some cooking.

That said, this week is a little heavy on the freezer-stock…although it’s still very light as compared to many of my previous (spring) menus.

It includes these delicious beauties…

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Don’t you want to eat those for lunch next week?! They’re like Bagel Bites, only much more delicious and better for you.

This week, despite the sad state of my freezer, I’m not overdoing it. I’m mainly focusing on getting at least one lunch and one breakfast meal stocked and ready to go, which will last for several weeks into the future. I’ll probably freeze a dinner or two (weekends…or for when the baby comes) next week. I figure if I continue at that pace, alternating between stocking breakfast/lunch/dinner over the next 3 months, I’ll have a solid freezer stash ready going into the fall and winter.

Of course, that is the plan.

We’ll see how it turns out.

[…insert vision of me, on/about November 25th, with a 19-month-old slung on my back in the Maya Wrap, and a newborn wrapped to my front in the Moby…both screaming…both hungry…I’m lactating…I’m also probably crying hysterically…starving…nothing in the oven…husband is at work. So, the ultimate goal is to avoid this scenario.]

Last weeks menu was very lazily-executed on my end. I skipped a couple of recipes that were intended for the end of the week because I just honestly could not find the motivation to cook last weekend (other than the breakfast necessities and the stuffed peppers), and then I’ve been working late this week, so I bestowed the dinner responsibility upon the husband.

But, the stuffed peppers were SO GOOD! Loved them.

This week, since I’m expecting myself to fizzle and burn out again, I’m using a couple of dinner recipes that seem quick and easy. It should make everything a bit easier to execute, especially considering that I have committed to make 3 (admittedly easy) recipes for my company picnic on Sunday afternoon.

Also for that reason, I have noted on the menu that the muffins for Monday’s breakfast will be made this evening. I realize that’s ambitious considering that today is Friday, and I also have to still grocery shop (tonight), but that’s basically the only way these muffins are getting made.

Sleep be damned.

New recipes this week:

Recycled recipes this week:

Here’s the plan, the menu, and the grocery list.

Happy weekend, everyone!

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New Menu

Weekly Menu: Week 25 (6/17/13-6/21/13)

It’s time for another menu…already!

Baby girl and I are headed to the beach this afternoon, and we don’t return until Saturday…just in time to host a Father’s Day party for our family and friends (p.s…I’m pretty excited about making this Tomato Potato Zucchini Summer Squash “Casserole”)! It should be interesting preparing for a party in addition to preparing everything for next week’s menu!

Luckily, I’ve made it pretty simple on myself. Most of the breakfast items are from my freezer, I added 2 (extremely easy) slow cooker recipes to the menu, some “slap ’em together and throw ’em in the oven” tacos, and a muffin recipe. Simple stuff, guys.

If ever there was a week to jump into the mix, this is it. If you are just starting, begin by just making the new recipes, and piece-in and improvise your way through the recipes that you don’t have in your freezer yet. In a few weeks, you’ll have all of the freezer-stock recipes on-hand, and you will be right on schedule with me.

This recipe has me the most excited this week:

pic1EFGmW[yum]

Here’s the new recipes for this week:

Pulling out of my freezer:

Here’s the menu (including all of the recipes in pdf format), the grocery list, and the plan.

Have a great weekend!

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New Menu

Weekly Menu: Week 20

Happy Friday!!

I’ve seriously waited all week for today. It’s finally the weekend!

I’m starting to feel normal again. I hate to jinx myself, but I think that I am slowly approaching that wonderful “honeymoon” phase of my pregnancy. The “morning” sickness (which was really more of an “all-day” sickness) is happening less and less frequently, I haven’t been wanting to curl up in a ball on the sofa at 5:30 each day, and miracle of all miracles…I ate BEEF last night!

But then I had debilitating gas pain until approximately 2AM. So, there’s that.

Someday meat might return to the menu, but I’m clearly not ready yet.

I was informed this afternoon that a quick glance at my recent pins on Pinterest shows primarily pictures of pasta and various other forms of carb deliciousness.

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And…that is a very valid point. But there are some bird feeders and gardening ideas thrown in there for good measure!

This week is no less carb-centric, so I’m going to apologize in advance.

New Recipes This Week:

From the Freezer This Week:

I Don’t Have This Left in My Freezer, but Maybe You Do (yep, I just made this a category):

Here’s the full menu in pdf format, the grocery list, and the plan!

I hope everyone has a fantastic cooking-free week! =)

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New Menu

Weekly Menu: Week 19

I am honestly TRYING to break my pregnant self out of the carb-fest that I’ve been on for the past several weeks. However, my body really has a different idea. Eating is still posing some significant challenges at the moment.

  1. I still don’t want to eat meat (this lasted my entire pregnancy last time).
  2. Chicken literally makes me gag.
  3. Salad is iffy.

I have problems. Which means that you have problems too, if you’re following my menu. If you’re trying to be ‘bikini-ready’, you’ve surely come to the wrong place. However, I’m trying to keep you (and my poor protein-deficient husband) in mind when I plan the weekly menus. If it was only about me, the menu would look like this:

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Mmmmm.

But! I can’t do that to you guys. Instead, I’ll only sorta kinda carb bomb you.

I’m also trying to branch out a little bit on the toddler front, and give the little one some different variety. She does eat a very nutritious diet, but I’d like to make sure she’s trying new food often, and I sometimes feel like I have a hard time keeping it interesting.

So this week, we’ll try hummus. I honestly don’t know why I haven’t tried to give her hummus yet. I suppose I just never have it in the house because my husband hates it. I’ll let you know how it goes.

Coupled with my pregnancy-related malfunctions, I’m also having a problem motivating myself to spend a lot of time in the kitchen. I’d much rather be enjoying the warmer weather, digging in the garden, strolling the baby, and playing at the playground. As a result, you may have noticed that I started making only 3 dinner meals per week, and I’ve also scaled down on the number of recipes in total that I make each weekend.

Incidentally, this will probably come back to bite me in the butt when my freezer starts to look a little sad and empty…but I’ll suffer the consequences later. I’d rather enjoy the weather.

The menu this week is pretty easy, so this is a good week to get started if you’re just jumping in!

That’s it! Pretty easy, right?

Here’s the full menu for the week, the grocery list, and the plan.

Have a great week!

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New Menu

Weekly Menu: Week 18

Another new week is upon us!

Guess what?

I’m STILL carb loading. Sorry guys. I’m only 5 days from the 2nd trimester, so I sincerely hope that I can report something different to you next week. But for now, mama is feeling gross still.

This menu, I’m most excited about this…

pic8OuRsh[source]

Strangely, the recipe calls it “Poverty Meal Recipe”. That just sounds so…Oliver Twist to me. We had this on a weekly basis in my house growing up, but we just called it “goulash”. Isn’t that what this is? Still not the most appetizing name, but much better than eating anything with the word ‘poverty’ in the name.

So yeah. I’m most excited about eating poverty meal next week. That tells you so much about the place that my stomach is in right now. Comfort food is the name of the game.

I’m also excited about the “Banana Banana Bread”, but slightly less.

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But it looks yummy, doesn’t it?

So here we go

That’s it! I tried to keep it simple–mostly for selfish reasons, because my energy is at like -59% lately. Not a lot of hardcore cooking this week, just some basic boiling, baking, and combining of things.

Here’s the plan for the week, the grocery list, and the full menu with all of the recipes attached (in pdf format–just download it and open in Adobe to see the attachments).

I hope that everyone has a fantastic, lovely, wonderful week. And I also hope that I can get off the carbs next week. Fingers crossed. They’re delicious and all, but no.

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New Menu

Weekly Menu: Week 16

Another week is upon us!

This week’s menu is heavy on the freezer, so I hope you’ve been keeping up! Why is it heavy on the freezer, you ask?! Well…because Mama’s feeling lazy! And we might as well use that food in the freezer–that’s why it’s there, right?!

There are FIVE freezer pulls on the menu this week:

  • Vanilla French Toast
  • Mini Pizza
  • Apple-Pear Bran Muffin
  • Spinach Lasagna Roll
  • Baked Oatmeal

 

If you haven’t stocked your freezer with all of these recipes yet, that’s OK. Just improvise until you get them all stocked in there. Most of these are sort of the staples that always remain in my freezer, so when I get ready to run out, I add it into my schedule to make more. Actually, I make Vanilla French Toast every single Saturday with the previous weeks’ leftover bread and eggs! It’s a great way to ensure that I always have it in the freezer.

The star of last week for me was the Blueberry-Raspberry Baked Oatmeal.

oatmealSo delicious! I’ve made a mental note that next time I need to add a crumbly topping to it prior to baking it, because that would make it even more delicious.

Here’s this week’s menu:

And the recipe list (starred recipes are from the freezer):

 

Here’s the full pdf version of the menu for 4/15/13-4/19/13 (if you click on this link and then “download”, all of the recipes are attached to the pdf), the plan, and the grocery list!

Have a fantastic week!

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New Menu

Weekly Menu: Week 15

I’m happy to report that, unlike during week 13, I only had one menu casualty last week. The Breakfast Muffins never happened, but that was perfectly fine, since I had plenty of previously-frozen Apple-Pear Bran Muffins.

Oh, the benefits of stocking your freezer never end!

Besides the fact that I had plenty of food to feed my family all week, the highlight of my week was definitely my birthday on Tuesday (!!!), and the celebration that ensued on Wednesday. My sweet husband took me out for Dim Sum and to see Adam Levine…I mean…Maroon 5. It was a great night, and tons of fun.

The beautiful thing was that my lovely daughter had food to eat for dinner while we were away. Since I had my menu planned, I was also able to pack her Thursday daycare food on Tuesday evening so that I didn’t have to make it on Wednesday when we got home at midnight. Or on Thursday morning when I was severely sleep-deprived. I can only imagine what I would’ve packed on Thursday morning.

This week I’ve made it a point to add things to the menu that you can eat during the week and also freeze for the future. Out of the 6 new recipes, 5 of them can potentially be frozen for the future. Just remember that if you plan to double (or triple) a recipe so that you can stock your freezer, you also have to increase the ingredients on your grocery list.

 

No slow cooker meals this week, but only because I wasn’t in the mood for anything that I came across.

It may sound selfish, but I’m probably the most excited about making (eating) my stuffed cabbage rolls.

Stuffed cabbage

Yum.

They’re one of my favorites, and I love the fact that the recipe makes so many, so I’m able to freeze one pan for later.

Here’s the menu for 04/08/13-04/12/13 the game plan , and the grocery list.

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! If you don’t want to make those items, and just substitute something you have on hand instead, that’s OK too. Eventually, you’ll have the same items stocked in your freezer as me, and you won’t have to substitute at all.

Have a great week!

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