Tag Archives: spinach

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…

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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.

beth signature

 

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 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 17

Better late than never??!! It’s been one of those weeks, ya know?!

Now that we’re Facebook official, I feel relieved.

13 Months

There is a baby on the way, folks. And this particular baby does not like:

  1. Meat
  2. Salad
  3. Anything that doesn’t contain at least 50% carbs

Hence, the reason why my menu plans have been positively carb-o-licious for the past several weeks. I haven’t even been able to bring myself to prepare most of the planned meals that contained meat…much to my husband’s dismay. My poor, meat-deficient husband.

Hopefully, this passes soon, because I can only eat so many crackers. I’m (sort of) happy to report that much like during my previous pregnancy, I am fully capable of eating pho several (most) days of the week. So, luckily I’m receiving some sort of nutritional value from the veggies and bone broth in that.

Hopefully, THAT doesn’t pass soon. Because mama loves her some pho!

In any case, we have several weeks to go, as I’m not quite through the first trimester yet. But, we’re excited and can’t wait to see how much more “lively” our household becomes with two.

This week is no exception to the “carb-friendly” thing that I’m experiencing these days. You’ll have to bear with me for a while until I’ve fully excited this phase.

*All from the freezer

Here’s the grocery list for 04/22/13-04/26/13 , the plan for 04/22/13-04/26/13, and the full pdf version of the menu for 04/22/13-04/26/13, which also has all of the recipes attached.

Have a fantastic week, everyone!

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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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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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