Tag Archives: vegetables

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.

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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…

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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.


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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!

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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).


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.


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.


If I could,


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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