Tag Archives: pasta

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!

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New Menu

Weekly Menu: Week 31 (7/29/13-8/2/13)

Vacation is over!

Blahhhhhhhhhhhhhhhhh!

I’ve so enjoyed not only the break from all of the general life-planning nonsense, but also SO ENJOYED being home for 2 weeks with my family. It’s amazing how different life feels when you have about 145,698 less distractions thrown at you on a daily basis. However, until I figure out a way to make money without actually working (or having the added stress), I will continue to plug away.

***sigh***

Since I brought most of my freezer food along for our trip to the beach (which came in extremely handy, by the way), the freezer is now looking pretty baron. I’ll do my best to build it back up over the next few months (before baby boy arrives), but I’m not going to stress myself out over it.

Next week’s menu doesn’t include anything overly-complicated. I’m still craving pasta, so of course there are 2 new pasta recipes on the menu. Sorry about that…kinda.

I have to also mention that I already made one of the recipes on next week’s menu because I so BADLY wanted to eat it tonight for dinner.

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And in conclusion…OH MY GOSH. I couldn’t stop eating this. I don’t know if it’s pregnancy or the gouda, but I couldn’t get enough. If you don’t make anything else, at least make this mac & cheese.

I was also bribed by Pinterest into adding this to the menu for next week…

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I love me some beef stroganoff, but something about the zucchini ribbons really seduced me. I haven’t made it yet, so I can speak to the deliciousness, but If it’s even 1/2 as good as the picture makes it look, I think I’ll be happy.

New Recipes:

Recycled Recipes:

So here it is…the menu, the grocery list, and the game plan.

Have a lovely week everyone!

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New Menu

Weekly Menu: Week 28 (7/8/13-7/12/13)

It’s another lovely week! Actually, I’m not really sure how I made it thorough the past week, but I somehow managed. Apparently, the ’22 weeks pregnant’ mark is when my body decides to begin revolting, because all I’ve wanted to do is SLEEP this week! Unfortunately, I don’t have that option with a toddler at home. She wants to “GO, GO, GO!!!”

And so I do.

Just want to give everyone a heads up that I won’t be posting a menu next week (for Week 29 – July 15-July 19), because I won’t be cooking that weekend–I’ll be on my way to the beach instead! We’ll be spending the week enjoying the fun and sun (fingers crossed for sun, since it’s been raining there for approximately 2 weeks straight), and I’ll be focusing all of my time and attention on relaxing with our friends and family. Any type of extensive cooking is definitely not in the plan for me. If it requires more than slathering almond butter on bread (or crackers), it’s not part of my job description during that week.

This week, I tried to come up with two breakfast recipes that would yield leftovers that we could bring with us to ‘beach week’, since cooking is not part of the plan. I want to make sure that I’m still feeding the family healthy meals, even when I don’t feel like cooking. We will be packing a cooler to bring on the drive, which will be filled with all of the organic produce that we will need for the week (since organic produce is hard to come by at our destination). I’ll also bring a few of the lunch/dinner meals that I’ve stocked in the freezer (Friendship Casserole, My Ridiculous Mac ‘N Cheese, and Chicken and Spinach Stuffed Shells) so that we can heat them up throughout the week for lunches and dinners.

Here’s yet another example of why planning ahead and stocking your freezer is awesome. You only cook when you have time–so that you don’t have to when you don’t! Or in my case, when you just don’t feel like it.

Win!

So last week, I typed up the plan to make Pioneer Woman’s ‘My Mom’s Muffins’ on Friday evening, since I had plans on Sunday that were going to make Sunday a non-cooking day. It turns out that was such a great idea that I’m going to do it again this week. Not because Sunday is a non-cooking day for me, but because I like the idea of doing a little bit each day so that I don’t feel bogged down. Since I’m trying to get the freezer stocked before Baby Boy arrives, this feels like a small change that may make a difference in helping me manage time over the weekends when I cook.

This week, I’m actually bringing a few vegetables into menu. It’s a pregnancy miracle.

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And I can’t wait to eat this.

The new recipes this week are:

Only 2 recycled recipes this week:

Here’s the Menu, the Plan, and the Grocery List.

I hope everyone has a fantastic weekend, and let’s hope that it stops raining in the areas that have been experiencing flooding!

 

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New Menu

Weekly Menu: Week 22

First, I want to apologize for the goofy mishap last week with the menu. I didn’t have time to work on it throughout the week on my workday lunch breaks, and when I got home on Friday, I realized I had no access to my computer at work. It’s a long, boring story, but I had accidentally deactivated remote access to my work iMac…wop, wop… So–there’s no actual menu file from last week (because I honestly don’t have the time to go back and make it), but you can get every one of the recipes I used on the last menu from my Week 21 Pinterest Board.

So that’s out of the way…

HI! It’s Week 22! Are you ready? I’m not feeling overly-motivated! Or rather, I’m anticipating a severe lack of cooking motivation this weekend because it’s a THREE! DAY! WEEKEND! Exciting stuff. I’m going to keep it pretty simple. I have quite a bit of food stored in my freezer–here’s a little inventory:

  • 1 pan of Spicy Chicken and Spinach Enchilada Stuffed Shells from last week
  • 1 pan of macaroni & cheese from I couldn’t even tell you which week…it’s been in the freezer for a minute
  • 12ish Sweet Peanut Butter Muffins from Week 20
  • 6 portions of Vanilla French Toast from every single week, since I make it every Saturday with leftover bread
  • 8ish Banana Banana Muffins from Week 19
  • 12ish Spinach Lasagna Rolls from Week 17
  • 6 individual portions of Carrot Cake Oatmeal from Week 19
  • 6 Low Sugar, Whole Grain Blueberry Orange Muffins from Week 17
  • 1 Braised Beef Roast (for tacos) from ages ago, that never made it into the crock pot

So…I have quite a bit to choose from, and breakfast is pretty well covered in our house at the moment. For that reason, I’m basically leaving the breakfast meals untouched this week, and I’ll just repeat what I did last week (and incidentally the week before). However, I am running low on oatmeal, so I’m going to make a batch of Blueberry/Raspberry Baked Oatmeal this weekend so I can have it on-hand in the freezer (and baby girl can eat it one day during the week).

Monday is a holiday, so I technically don’t have to make a menu for the baby, since she’ll be home. However, it makes my life much easier if we have a menu in place so that I don’t have to scramble for her meals. Even though I don’t meal plan for the weekends, I usually have at least a mental plan of what we’re going to eat on the weekends as well. I guess it stresses me out less if I’m somewhat prepared.

Surprise! This week, I’m most excited about the Hoisin Pork with Rice Noodles.

9a4f423c136f31e483747a6d820d6380 [great photo, but I didn’t take it]

…which means that meat is back in the game, friends! I love me some second trimester!

Here are the new recipes for this week:

Here are the recipes that I am pulling from my freezer (but make sure to add them to your grocery list if they aren’t stocked in your freezer already):

Here’s the full menu (including all of the recipes as pdf attachments), the grocery list, and the game plan.

I hope that everyone has a FANTASTIC, LONG, WONDERFUL holiday weekend!

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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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salad

Italian Mixed Green Salad w/ Pasta & Herbs

This is my favorite salad in the entire universe.

salad

I got the idea from a similar salad that I ate often when I was pregnant with my daughter (so many of my recipes contain this phrase). The salad was delicious, but it was ridiculously overpriced, since it came from a mall food court. I decided to recreate it myself, and I’ve never looked back. It’s the perfect blend of veggies and pasta (because I’m a pasta fanatic), and if you make it properly, it will keep in your fridge for the entire week.

I know you’re questioning me right now…salad in the fridge for a week?!

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!

 

Italian Mixed Green Salad w/ Pasta & Herbs

[Print Recipe]

www.52menus52weeks.com

2 – 11 oz packages Organic Spring Mix (or your favorite type of lettuce mix)
1 – 5 oz package arugula (optional)
Fresh basil leaves, chiffonade (the amount depends on your preference)
Fresh oregano leaves, chopped (the amount depends on your preference)
1 red onion, quartered and sliced
1 red pepper, quartered and sliced
1 yellow pepper, quartered and sliced
4-5 mushrooms, sliced
1 can sliced black olives
6 sun-dried tomatoes, chopped (I buy the bagged variety, already chopped & just
add a handful—keeps the salad fresher longer than adding the ones packed
in oil)
1 pound fresh mozzarella, diced into bite-sized cubes
1 can artichoke hearts, drained
½ pound rotini pasta, boiled al dente, drained, and allowed to dry as much as
possible after draining
Your favorite balsamic vinaigrette (or dressing of your choice)

Combine all of the ingredients together into a large (very large) bowl. Serve with your favorite dressing.

Note: under the proper conditions, this salad will keep in the refrigerator for several days, up to a week. It’s very important to keep the ingredients going into the salad as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts. Extra water will cause the salad to get mushy and gross. But! If you keep everything as dry as possible, your salad will last well into the week.

 

spinach mushroom noodles

Pasta, Mushrooms & Spinach…With a Sprinkle of Crack.

While wandering around my kitchen, preparing food for Sunday Brunch (look for a post on that tomorrow), I realized that I was starving.  I ran 7 miles this morning (go training schedule!), and have sort of maintained a sporadic eating schedule today (i.e. a banana and granola bar pre-run, post-run apple, orange and bagel sandwich from Einstein’s, then a random bowl of cereal at 5PM when I woke up from my 2 hour nap).

Starving.

Unfortunately, I was having a moment of indecisiveness.

Then, like magic, Google Reader told me that I had a new blog post to read from PW Cooks.  Then, I read about this recipe.  And drooled.  I knew exactly what I wanted for dinner.

prsmushroomnoodles

My version is roughly based on Pastor Ryan’s version, I just made a few changes  based upon my own taste and ingredient availability…

  • I am out of beer, so I omitted.
  • I am assuming that PR used red wine, but I only had white.
  • I added spinach, because my body will revolt if I don’t eat at least one veggie today.  For shame.  Green smoothie to follow as well.
  • I used only a splash of heavy cream.  Because, well…I love the taste, but I don’t love the way it makes my ass look.
  • I didn’t have crimini mushrooms, so I used standard white mushrooms.
  • I had planned on serving this over leftover soba noodles, but unfortunately, they also SMELLED leftover, so I nixed them and used rotini.
  • I added grated Manchego on top, because thanks to Sarah, it’s pretty much my crack these days.
  • I drizzled my bowl with a little bit of white truffle oil.  So that I could make up for the fat I was missing in the heavy cream.  But, it’s just SO good.

prsmushroomnoodles2

If I could,

prsmushroomnoodles3

I would totally send you some of the leftovers.

Not because I don’t want to eat them later.  No, no.

Because I love you and I want to feed you.  It’s my issue, not yours.

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