Monday, September 9, 2013

Menu September 9

Look at this! Two weeks in a row with a menu! Yeah, no recipe last week but this is a good start for getting back into this.
In my mind, the highlight from the week was Chicken Salad Sandwiches. The original plan was bunsteads but once I picked up some grapes on sale I decided to make these instead.

On the Menu...
Bruschetta Chicken Bake
Simple Sandwiches on this knock off Subway bread
Pulled Pork Sandwiches with Baked Beans
Hawaiian Tuna Sandwiches: We'll be eating these as a picnic at church between volleyball games and choir practice.
Chicken Cordon Bleu Pizza {new}
Brunch: Pancakes
Muffins: Chocolate Donut Holes {new}

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Monday, September 2, 2013

Menu September 2

Well, it's been a while! Since I last posted we sold our first house, packed up and moved 2 1/2 hours away for my husband's new job. We've been here just over two months now and while I wouldn't necessarily say life has settled down things are becoming somewhat more routine. One thing I haven't figured out 100% is how to get decent pictures at our rental home so that's still a work in progress.
Because of the move I didn't get to have a garden this year like we had planned. I did plant a few things in pots though so this year that's my "garden."
Anyway, after two months of no consistent menu planning I think it's time I get back into it so here goes...

On the Menu...
Grill for Labor Day: We had burgers, sweet corn and grilled green beans.
Lentil Sloppy Joes {Meatless}: Surprisingly something that goes over really well in our family.
Tacos: We'll use tomatoes from our garden and from members and lettuce from our garden.
Bunsteads: I'll use our favorite bread for these. {Also, first night of choir which my husband and I are co-directing this year.}
Alfredo Pizza
Brunch: Waffles
Muffins: TBD-anyone have any recommendations?

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Monday, May 20, 2013

I'm Still Here!

Life is changing {again} in a major way around here.

Beautiful blossoms on one of the pear trees {that I will miss dearly}
My husband accepted a new job that starts in June so we've been busy trying to sell our house, pack and yet maintain some semblance of normalcy for the children.

Obviously, something had to give and that was this blog. Since we're eating quite random meals right now, trying to use up things from the freezer and pantry it's not like I'm creating inspiring menus and trying fun new recipes anyway.
Peanut Butter Chocolate Chip Muffins
I'm hoping to post a few things sporadically, but in giving myself grace am definitely not going to stress about it. Hopefully things will be a little more settled by the beginning of July.
For now though I'm off to pull something from the freezer and try to pack a box or two before nap time is over. :)

Wednesday, May 1, 2013

Vodka Pasta Sauce

My husband and I went to small local restaurant for Valentines Day this year. We decided to be slightly adventurous in our meal choices. Well, I tried. I ordered their White Lasagna only to be informed that they were out so instead I went with the regular lasagna which was fine. My husband's choice was more successful, resulting in a new addition to our at-home menu. We both loved the flavors and thus the mission was to recreate it at home.
Since we're two months removed from our initial taste of the restaurant's version it's debatable if this even resembles it. However, we enjoy this, as do the kids so this is now our "house version" of Vodka Cream Pasta. It has a slight spicy kick to it at the end of the bite but just enough to let you know it's there, not so much your eyes are watering. It doesn't take much sauce to nicely coat the noodles so keep that in mind as you are dishing up.

Vodka Cream Pasta
 Print Recipe
Yields: ~6 servings
Adapted from: $5 Dinners and Spice Islands

1 T butter
1/2 onion, chopped
1 tsp garlic powder
14 oz can tomatoes
2 T tomato paste
1/4 cup vodka
1/2 cup heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
1/4 tsp basil
1 chicken breast, cooked and chopped
1 lb spaghetti, cooked
   1.  Melt butter in a large skillet over medium heat. Add onion and garlic powder; cooked until softened.
   2.  Add tomatoes and tomato pasta; bring to a boil for 1-2 minutes.
   3.  Add vodka; cook for 2-3 minutes.
   4.  Add cream, salt, pepper and basil; cook until warm.
   5.  Serve over pasta and chicken. {Two large spoonfuls of sauce will cover a serving of pasta nicely.}

Monday, April 29, 2013

Menu April 29

Ham Broccoli & Cheddar Roll: This was an unexpected huge hit! I thought it would be good but it was met with rave reviews, including my husband saying I should make more to keep in the freezer. Needless to say we will be enjoying this again. I think it was the ranch dressing that took it over the top.
I made homemade ricotta to go with Lasagna Soup. It was good and a fun experiment but we decided we like store bought cottage cheese with Lasagna Soup more.
Vodka Cream Pasta: We've gotten this recipe to a point where we really enjoy it. Two months removed from first tasting it at the restaurant who knows if it actually resembles their version but this is now our version and we like it. {Recipe coming soon}
On the Menu...
Soup-it's going to be an experiment of a combination of things such as leftover mexican rice {Meatless}
Grilled Teriyaki Chicken Pineapple Sandwiches in diced, combined form with Grandma's Potato Salad
Grown-Up Tater Tot Hotdish
Chicken Pot Pie
Chicken Fajita Pizza Brunch: French Toast
Muffins: Mix and Match Muffins with Cranberries & White Chocolate Chips {New}

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Wednesday, April 17, 2013

Corn & Bean Burgers

The first time I made these I was expecting a slightly leery reception by my family. After all, it's a "burger" with no meat. However, I think we were all pleasantly surprised by how well they turned out. The corn kernels add nice pops of sweetness and the BBQ sauce is a nice complement. This is a great meatless meal, albeit a little harder to disguise as meatless.
The key is making sure you don't form the patties too thick otherwise when you pick up your burger and take a bite it will smoosh out the sides.

Corn & Bean Burgers
 Print Recipe
Yields: 6 burgers
Source: Good Housekeeping

1 1/2 cups pinto beans {~1 can}
1/2 cup breadcrumbs
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1 cup corn
1/2 cup shredded cheese {we use a colby jack blend}
~1T flour
cooking spray
6 hamburger buns

   1.  In a food processor, pulse beans, breadcrumbs, salt, pepper and onion powder until ground.
   2.  Add corn and cheese; pulse until just combined.
   3.  Form into 6 patties, mashing together well, making sure to not make them too thick.
   4.  Lightly dust one side with flour; mist with cooking spray. Place in skillet over medium heat. Dust other side with flour, mist with cooking spray. Cook each side for ~7 minutes. Serve on hamburger buns with BBQ sauce.

Monday, April 15, 2013

Menu April 15

Frozen Bean & Cheese Burritos with KFC's Coleslaw: I tried and failed to get a decent picture of each of these. The burrito filling was good and the bag of them in the freezer is going to be handy. However, I didn't care for the tortilla recipe and likely won't try it again. The coleslaw was okay but didn't quite satisfy what I was looking for.
Peanut Butter Chocolate Chip Muffins: These were good, a basic peanut butter muffin with chocolate chips thrown in. I'm thinking of combining this recipe with another peanut butter muffin recipe we like to get the best of both.

On the Menu...
Lasagna Soup {I'm going to try making homemade ricotta} with Breadsticks with Garlic Butter
Ham Broccoli & Cheddar Roll {New}
Vodka Cream Chicken {Experiment, Take 2}
Snobby Joe's {New} {Meatless} 
Chicken Bacon Ranch Pizza
Brunch: Pancakes
Muffins: Apple Cinnamon Muffins

Visit I'm an Organizing Junkie for more menu ideas.