Sunday: Flammer's (Yummy Britt!)
Monday: Ham/Potato Casserole, Beans, Rolls
Tuesday: Salmon, Fried Rice, Carrots
Wednesday: Crock pot Lasagna, Salad, Garlic Bread
Thursday: Thanksgiving
Friday: Cream cheese Chicken, rice pilaf, peas
Saturday: Sloppy Joes, baked beans, corn, chips
PS. How in the world do I add a recipe from yumprint again?
Sunday, November 24, 2013
How was your week? HMMM!
I have to chuckle (since Sister Hinkley said its better to laugh than to cry as crying gives her a headache and I agree) at the way this last week turned out. Life happened! Three sick kids with three different sicknesses and a rs dinner show switched up the plan a bit. So, the main change I HAVE to tell you about is the Saturday night switch. I didn't get food in the crock pot soon enough so I decided on breakfast for dinner. My breakfast board had lots of good options but I settled on this recipe. It was so dang yummy. And easy! My kids ate them right up and you can freeze them for a quick breakfast reheat in the microwave. :-)
They are called Delicious Omelet and Potato Breakfast Bites. LOL! But so good!
Delicious Omelet and potato bites
I have to chuckle (since Sister Hinkley said its better to laugh than to cry as crying gives her a headache and I agree) at the way this last week turned out. Life happened! Three sick kids with three different sicknesses and a rs dinner show switched up the plan a bit. So, the main change I HAVE to tell you about is the Saturday night switch. I didn't get food in the crock pot soon enough so I decided on breakfast for dinner. My breakfast board had lots of good options but I settled on this recipe. It was so dang yummy. And easy! My kids ate them right up and you can freeze them for a quick breakfast reheat in the microwave. :-)
They are called Delicious Omelet and Potato Breakfast Bites. LOL! But so good!
Delicious Omelet and potato bites
Lauretta's Intro:
1. I hate the winter! If it's winter, my kids are sick. I hate sick kids! Therefore I hate winter. Not to mention I don't like to be cold, I don't like to drive in the snow and I hate that my kids can't get outside and use up their over abundance of energy. If it weren't for family, I'm pretty sure I would live somewhere much warmer.
2. I'm a control freak. I didn't know this about myself until my mission where I had to learn that there are just some things you can't control. It's a daily battle as we all know how completely predictable being a mother is (snarkasm).
3. I love, LOVE a clean house. But alas, the saying is true, "Cleaning a house while children are growing is like shoveling the walk while it's still snowing". Some days it just makes no sense.
4. I was the third child of nine and loved being with my family and having so many siblings. To this day we are all great friends and never fight. I always thought I would have a large family, but feel so very lucky and blessed to have the kids I have. 7 years of infertility, followed by 7 years of child bearing have us our 4 beautiful children. They each really are a miracle.
5. Speaking of infertility, during those years (the hardest years of my life as of date), I was medically induced into menopause, had 2 surgeries, was on hormone replacement therapy,and fertility drugs. So, I tend to give myself a break when my brain doesn't function because my body has been through the ringer. Especially considering that following all of that, I was pregnant 4 times in 3 1/2 years with one of those a miscarriage. So, I'm a mess.
6. I'm rambling because my 18 month old has ran a high fever all day, sleeping through it, and it finally broke now at 10:30 pm and he is ready to play. Feeling tired but so grateful for a smiling baby after a long scary day.
7. I'm such a small town girl. I lived on a ranch 7 miles from town which populated 650 people. I graduated with 36 in my class and my whole high school grades 9-12 had 190 students. Having said that, I really never thought I would travel like I have. I've been to DC, California, Germany, Austria, Hungary, Vegas, Oregon, Yellowstone, Carribean, Mexico (4 cruises), and Arizona. The majority of those have been with Mike, and I hope for many more. K. Ramble over!
1. I hate the winter! If it's winter, my kids are sick. I hate sick kids! Therefore I hate winter. Not to mention I don't like to be cold, I don't like to drive in the snow and I hate that my kids can't get outside and use up their over abundance of energy. If it weren't for family, I'm pretty sure I would live somewhere much warmer.
2. I'm a control freak. I didn't know this about myself until my mission where I had to learn that there are just some things you can't control. It's a daily battle as we all know how completely predictable being a mother is (snarkasm).
3. I love, LOVE a clean house. But alas, the saying is true, "Cleaning a house while children are growing is like shoveling the walk while it's still snowing". Some days it just makes no sense.
4. I was the third child of nine and loved being with my family and having so many siblings. To this day we are all great friends and never fight. I always thought I would have a large family, but feel so very lucky and blessed to have the kids I have. 7 years of infertility, followed by 7 years of child bearing have us our 4 beautiful children. They each really are a miracle.
5. Speaking of infertility, during those years (the hardest years of my life as of date), I was medically induced into menopause, had 2 surgeries, was on hormone replacement therapy,and fertility drugs. So, I tend to give myself a break when my brain doesn't function because my body has been through the ringer. Especially considering that following all of that, I was pregnant 4 times in 3 1/2 years with one of those a miscarriage. So, I'm a mess.
6. I'm rambling because my 18 month old has ran a high fever all day, sleeping through it, and it finally broke now at 10:30 pm and he is ready to play. Feeling tired but so grateful for a smiling baby after a long scary day.
7. I'm such a small town girl. I lived on a ranch 7 miles from town which populated 650 people. I graduated with 36 in my class and my whole high school grades 9-12 had 190 students. Having said that, I really never thought I would travel like I have. I've been to DC, California, Germany, Austria, Hungary, Vegas, Oregon, Yellowstone, Carribean, Mexico (4 cruises), and Arizona. The majority of those have been with Mike, and I hope for many more. K. Ramble over!
Sarah's menu recap and new menu
I try to make a menu every week and stick to it pretty closely. This last week was the exception to that. Between the whole family being sick on different days, a change to my husbands work schedule and unexpected extra kids I am glad we even ate something. Most nights it was fend for yourself. I hope to do better this week.
Monday Chicken salad
Tuesday Slow cooker beef and potatoes (from last week)
Wednesday Chili from the freezer
Thursday I am making mint chocolate cookies and butterscotch oatmeal cookies for Thanksgiving
Friday Rice crispy chicken with coleslaw and baked beans
Saturday beef stroganoff
Sunday Roast with carrots and potatoes (from last week)
Rice Crispy Chicken
Fill a gallon Ziploc bag about 1/2 full with rice crispies Smash until they are coarse crumbs. Add season salt (or what ever seasonings you like) I put about 2 tsp. of salt in. Cut boneless skinless chicken breasts into strips. Roll the chicken in melted butter then the rice crispies. place in a greased pan and cook until done. I cook mine at about 350 degrees for 30 to 40 minutes.
Monday Chicken salad
Tuesday Slow cooker beef and potatoes (from last week)
Wednesday Chili from the freezer
Thursday I am making mint chocolate cookies and butterscotch oatmeal cookies for Thanksgiving
Friday Rice crispy chicken with coleslaw and baked beans
Saturday beef stroganoff
Sunday Roast with carrots and potatoes (from last week)
Rice Crispy Chicken
Fill a gallon Ziploc bag about 1/2 full with rice crispies Smash until they are coarse crumbs. Add season salt (or what ever seasonings you like) I put about 2 tsp. of salt in. Cut boneless skinless chicken breasts into strips. Roll the chicken in melted butter then the rice crispies. place in a greased pan and cook until done. I cook mine at about 350 degrees for 30 to 40 minutes.
Angela Intro and Answer to Questions 1 & 2
I really just need to say "ditto" to Brittany's post below. But here are a few things:
-- My inner temper scares me but can be quickly calmed by alone time. It's just hard to come by in a house of three littles.
-- I know Shelly from Seattle and cried when she moved. Then we moved to Utah too so it's all ok now.
-- I'm rediscovering how much I love to read (Try the Happiness Project, it makes me smile)
-- I'm a horrid planner and keeping track of life in general (so thanks Shelly for this challenge)
-- I have beautiful children whose good looks make things easier when they don't sleep.
-- I love baking, chocolate, reading, running (because that equals alone time), singing, and mountains
Answer to Question 1: YUMPRINT
Answer to Question 2: Spaghetti with Crushed Tomato Sauce
Recipe:
1 large can crush tomatoes
1 tsp basil
1 tsp oregano
1 tsp garlic
2 Tble lemon juice
Salt (usually 1.5 tsp) and Pepper to taste
We love it and will never by a jar of sauce again. I'm excited to try it on this spaghetti bread y'all posted and are putting on your menus.
ps. How does everyone here know Shelly? And this has nothing to do with food, but it was about a year ago this week that Shelly and I were in our friend's garage who hosted crossfit workouts and I watched in awe as Shelly cranked out beautiful, perfect pull-ups. Was it 15 of them non-stop? Regardless, she came off the bar with bloody hands :)
-- My inner temper scares me but can be quickly calmed by alone time. It's just hard to come by in a house of three littles.
-- I know Shelly from Seattle and cried when she moved. Then we moved to Utah too so it's all ok now.
-- I'm rediscovering how much I love to read (Try the Happiness Project, it makes me smile)
-- I'm a horrid planner and keeping track of life in general (so thanks Shelly for this challenge)
-- I have beautiful children whose good looks make things easier when they don't sleep.
-- I love baking, chocolate, reading, running (because that equals alone time), singing, and mountains
Answer to Question 1: YUMPRINT
Answer to Question 2: Spaghetti with Crushed Tomato Sauce
Recipe:
1 large can crush tomatoes
1 tsp basil
1 tsp oregano
1 tsp garlic
2 Tble lemon juice
Salt (usually 1.5 tsp) and Pepper to taste
We love it and will never by a jar of sauce again. I'm excited to try it on this spaghetti bread y'all posted and are putting on your menus.
ps. How does everyone here know Shelly? And this has nothing to do with food, but it was about a year ago this week that Shelly and I were in our friend's garage who hosted crossfit workouts and I watched in awe as Shelly cranked out beautiful, perfect pull-ups. Was it 15 of them non-stop? Regardless, she came off the bar with bloody hands :)
Britt's Week 2
I'm with Cassie...I'm leaving off salads, fruit, etc...unless it's noteworthy.
Tuesday: Green chicken enchiladas (awesome twist on enchiladas)
Wednesday: Veggie lasagna
Thursday: turkey!!
Friday: Creamed peas and potatoes
Saturday: Leftover lasagna + breadsticks
Sunday: Flammer family dinner
I haven't had a chance to look at the yummily website yet, so I'm just adding my recipe right here:
Easy Crock pot Chili
1 lb hamburger, thawed (I never use that much, maybe 1/3 or 1/2 lb)
1 can kidney beans
1 can tomato sauce (whatever size I have, usually small)
1 can peeled, diced tomatoes
1 can corn
1 can chili beans
1 can green chilies
taco seasoning (1-2 T)
Toss everything into the crock pot and mix it in. Cook on low 6-8 hours. My crockpot cooks fast, so it only takes 3-4 hours, but it's so easy.
Sarah's intro
'
So just a little bit about me.
- I have four crazy wild fun kids that keep me extra busy. I spend all my time taking care of my kids and attempting to keep my house semi clean.
- When I am not taking care of kids I love making quilt tops for other people. I use to make them all the time and keep them but you can only have so many quilts. I have ran out of time to make many more. When I get a chance to make one I end up giving it away.
- I love cooking and spending time in the kitchen. I grew up learning to cook by my mom's side. She taught me to enjoy cooking. James laughs at me on a daily basis because I hate measuring anything I cook I just put stuff in until it looks good. So if I put a recipe on here it may not have measurements on it.
- I love to travel. I dream of some day to continue to travel around the world. I have been to almost as many countries out side of the United States as I have States.
- I do not enjoy putting clean dishes away. I cannot wait until my kids are old enough to put them away for me.
- I hate talking or writing about myself. I am a pretty quite person and prefer to listen rather than speak.
Brittany Week 1: Planned vs ( Actual)
As usual, things didn't go according to plan. I generally use the meals I plan, but inevitably they get switched around and simplified. Here's what I planned vs what we actually ate.
Monday: Zucchini Corn Chowder (Zucchini Corn Chowder)
Tuesday: Hamburger Gravy (chicken noodles soup with grandparents)
Wednesday: Crock pot Italian Chicken + broccoli bake (hamburger gravy)
Thursday: roast, potatoes, and carrots in crock pot (roast, potatoes, and carrots) - the roast was from the freezer and had been marked Febrary, so I figured it would still be okay....but I'm pretty sure it was from February of a different year, because it was NASTY!!!!!!! - we didn't eat it). Note to self...put the years on the freezer bags.
Friday: Brinner (Italian chicken + broccoli bake)
Saturday: Leftovers (brinner)
Monday: Zucchini Corn Chowder (Zucchini Corn Chowder)
Tuesday: Hamburger Gravy (chicken noodles soup with grandparents)
Wednesday: Crock pot Italian Chicken + broccoli bake (hamburger gravy)
Thursday: roast, potatoes, and carrots in crock pot (roast, potatoes, and carrots) - the roast was from the freezer and had been marked Febrary, so I figured it would still be okay....but I'm pretty sure it was from February of a different year, because it was NASTY!!!!!!! - we didn't eat it). Note to self...put the years on the freezer bags.
Friday: Brinner (Italian chicken + broccoli bake)
Saturday: Leftovers (brinner)
Angela's recap and Week 2
Typing "haha" just doesn't quite cut it for how this week went. Oh man, oh man, it was a doozy. After 3-4 weeks of various sickness, baby Isaac (8 days older than Shelly's Kate) became the worst sleeper ever. Up every 45 min or so. So we had to re-sleep train and it was so rough. (We're down to one waking a night though.) Add to that my husband's super busy work schedule and family in town and this is what happened...
Sun: Curry
Mon: BBQ Baked Beans
Tues: .... I can't even remember right now.
Wed: Sweet potato pancakes (forgot to add the sugar, yuck!)
Thurs: Cereal. (**I heard tell of those who did this and always shook my head. Now I'm one of those people too.)
Fri: Baked Potato Soup (mmm!)
Sat: Tomato Soup
SO, let's try again:
Sunday: Spaghetti
Monday: Tuna Salad Sandwiches (thank you Shelly!)
Tuesday: Curry
Wednesday: Pizza and broccoli slaw salad (Again, thanks Shelly for the salad idea)
Thursday: THIS PIE (w/ graham cracker crust. Always.)... and Thanksgiving dinner
Friday: Sweet Turkey Chili
Saturday: Spaghetti/left-overs
The turkey chili is suuuuper yummy and my husband says it tastes like those sweet chili dorritos.
Sun: Curry
Mon: BBQ Baked Beans
Tues: .... I can't even remember right now.
Wed: Sweet potato pancakes (forgot to add the sugar, yuck!)
Thurs: Cereal. (**I heard tell of those who did this and always shook my head. Now I'm one of those people too.)
Fri: Baked Potato Soup (mmm!)
Sat: Tomato Soup
SO, let's try again:
Sunday: Spaghetti
Monday: Tuna Salad Sandwiches (thank you Shelly!)
Tuesday: Curry
Wednesday: Pizza and broccoli slaw salad (Again, thanks Shelly for the salad idea)
Thursday: THIS PIE (w/ graham cracker crust. Always.)... and Thanksgiving dinner
Friday: Sweet Turkey Chili
Saturday: Spaghetti/left-overs
The turkey chili is suuuuper yummy and my husband says it tastes like those sweet chili dorritos.
Brittany's Intro
Sadly introducing myself seems hard. I have 3 kiddos and I kinda feel like I lost my identity when they came along. So, this is taking major thought:
* I love my hubby and kids, but they are also the ones that can drive me crazy the fastest. Funny how that works!
* I hate to clean, but it drives me crazy when things are left out, disorganized, or dirty...therefore I feel like I'm constantly cleaning.
* I have a temper. I didn't realize this until I was married. It was a hard realization, but I definitely have one. I get angry/irritated and loose my cool (over dumb things), but then I get over it pretty quickly and it's like nothing ever happened. I like to throw things, but when my oldest daughter started mimicking that, I weaned myself of that!
* Although I do have a temper, most people wouldn't know it because I also hate confrontation...and avoid it!
* I love to travel. We haven't done much since having kids, but hope we'll be able to give our kids that experience as well.
* I love people watching.
* I love dealing with finances. I enjoy listening to Dave Ramsey and absolutely love thinking/talking about budgets, savings plans, etc....
* I love my hubby and kids, but they are also the ones that can drive me crazy the fastest. Funny how that works!
* I hate to clean, but it drives me crazy when things are left out, disorganized, or dirty...therefore I feel like I'm constantly cleaning.
* I have a temper. I didn't realize this until I was married. It was a hard realization, but I definitely have one. I get angry/irritated and loose my cool (over dumb things), but then I get over it pretty quickly and it's like nothing ever happened. I like to throw things, but when my oldest daughter started mimicking that, I weaned myself of that!
* Although I do have a temper, most people wouldn't know it because I also hate confrontation...and avoid it!
* I love to travel. We haven't done much since having kids, but hope we'll be able to give our kids that experience as well.
* I love people watching.
* I love dealing with finances. I enjoy listening to Dave Ramsey and absolutely love thinking/talking about budgets, savings plans, etc....
Cassie’s Week 1 Recap and Menu Week 2
We also had a
couple of menu changes from last week. Below is what I cooked instead. I also
decided that I won’t post the side dishes because most of mine changed
depending on if we had leftover salad, fruit needing to be used, Noah wanting a different veggie etc.
Monday- Chicken
French Bread Bake
Tuesday- Sweet
and Sour meatballs over rice
Wednesday- Taco
chicken bowls
Thursday-
Leftovers
Friday- French
Dip (Flammer family party)
Saturday Ziti
Casserole
Monday- Chicken Cordon Bleu, garlic toast, baked potatoes (carried over from last week)
Tuesday- Chili over Cornbread waffles (Thanks Shelly)
Wednesday- Braided Spaghetti
Bread (Excited to try this)
Thursday- Thanksgiving (I can taste the turkey now)
Friday- Leftovers
Saturday- Easy White
Chicken Chili (This will be a first thanks to Pinterest)
Sunday- Roast, mashed potatoes, rolls
5-Ingredient Easy
White Chicken Chili
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2-4 Servings
Ingredients
o 6 cups chicken broth
o 4 cups cooked shredded chicken
o 2 (15-oz) cans Great Northern beans, drained
o 2 cups salsa verde (storebought or homemade)
o 2 tsp. ground cumin
o optional toppings: diced avocado, chopped
fresh cilantro, shredded cheese, chopped green onions, sour cream, crumbled
tortilla chips
Method
Add chicken broth,
shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to
combine. Heat over medium-high heat until boiling, then cover and reduce heat
to medium-low and simmer for at least 5 minutes. Serve warm with desired
toppings.
Cassie's Intro
I love
this idea to get to know everyone on here. Thanks Shelly! Hopefully you guys will learn something new about me.
- I love being a wife and a mother. Kyle, Noah and Brooklyn are my everything. I love to spend every moment I can with them.
- From the above it’s probably a given but I LOVE family! I love to do anything and everything with family and I’ll go to any length to make sure I’m there to support anything we are invited to. I kind of wish at one point we’ll move away so we can experience and rely more on ward members and friends rather than family. I’ve also heard you grow more as a couple and family because that’s all you have. (No plans yet but we’ll see what the future brings.)
- I would rather bake than cook. I don’t mind cooking but baking is my favorite. I think our neighbors are slowly figuring that out because I usually bake and send it out to them so we don’t have it here for me to eat. J
- I also love most anything that is sweet except for chocolate but since having Brooklyn I am slowly becoming a chocolate fan. Hopefully it goes away soon!
- I have worked at the same company for almost 10 years. I am now working from home which allows me to be with the kids but also is a challenge to juggle it all. On that note I really don’t love talking on the phone, I would rather be face to face which is ironic because that’s all I do is talk on conference calls all day. (maybe that’s what did it to me)
- I am never satisfied with my hair. If it’s short I want it long, if it’s blonde I want it brown, if it’s up I want it down. Maybe I should just shave it and get a wig?!
- I hate confrontation and will avoid it at all costs except lie. So if it comes down to that I get to step up to the plate and pray no one gets offended.
- I love pictures (Not necessarily to be in them but to take them and see the story they tell later on). I could spend hours on blogs, IG, FB and just going back through old pictures and remembering the memories.
Shelly's Menu Week 2 and Recap from Week 1
So, here's what really happened for dinner around our house last week:
Monday: Manicotti. It was Jens' first day at his new job so I wanted to make his favorite.
Tuesday: Tater Tot Casserole. Carrie's recipe inspired to me make this old favorite. It also helped because I was trying to clean out our freezer to have room for leftover turkey from Sunday. This happens to be another of Jens' favorites.
Wednesday: Tostadas
Thursday: Korean Beef (bless you Lauretta for introducing me to this recipe. YUM!) It's on my yumprint if you want the recipe.
Friday: Tortellini with zucchini and carrots (I have Angela to thank for this recipe. She made it for us during our Seattle days and I can't count the number of times I've made it since.)
Saturday: Grown-Up Tuna Salad Sandwiches. This is basically the recipe we use every time we need a picnic food. Even if you don't like tuna I think you'll still love this. I get asked for this recipe more than any other recipe I make.
Sunday: Thanksgiving Trial Run. We're doing our own mini dinner so we can enjoy the leftovers.
As you can see, looking at your ideas really influenced what we ate this week. I found myself thinking about you guys as I was preparing meals and it made it brought a smile to my face to think that I wasn't the only one going through meal prep at the time. Thank you!
Here's the plan for this week:
Monday: Sweet Potato Burritos (another recipe from Angela)
Tuesday: Stuffed Spaghetti Bread
Wednesday: Leftovers
Thursday: THANKSGIVING!!! WAHOO!
Friday: Cowboy Quesadillas (this is a favorite for a quick, tasty meal)
Saturday: Ribs in the crockpot and baked potatoes
Sunday: Turkey Noodle Soup
I'm having a rough time with the formatting but click here for the recipe for Stuffed Spaghetti Bread (isn't it pretty?!)
Monday: Manicotti. It was Jens' first day at his new job so I wanted to make his favorite.
Tuesday: Tater Tot Casserole. Carrie's recipe inspired to me make this old favorite. It also helped because I was trying to clean out our freezer to have room for leftover turkey from Sunday. This happens to be another of Jens' favorites.
Wednesday: Tostadas
Thursday: Korean Beef (bless you Lauretta for introducing me to this recipe. YUM!) It's on my yumprint if you want the recipe.
Friday: Tortellini with zucchini and carrots (I have Angela to thank for this recipe. She made it for us during our Seattle days and I can't count the number of times I've made it since.)
Saturday: Grown-Up Tuna Salad Sandwiches. This is basically the recipe we use every time we need a picnic food. Even if you don't like tuna I think you'll still love this. I get asked for this recipe more than any other recipe I make.
Sunday: Thanksgiving Trial Run. We're doing our own mini dinner so we can enjoy the leftovers.
As you can see, looking at your ideas really influenced what we ate this week. I found myself thinking about you guys as I was preparing meals and it made it brought a smile to my face to think that I wasn't the only one going through meal prep at the time. Thank you!
Here's the plan for this week:
Monday: Sweet Potato Burritos (another recipe from Angela)
Tuesday: Stuffed Spaghetti Bread
Wednesday: Leftovers
Thursday: THANKSGIVING!!! WAHOO!
Friday: Cowboy Quesadillas (this is a favorite for a quick, tasty meal)
Saturday: Ribs in the crockpot and baked potatoes
Sunday: Turkey Noodle Soup
I'm having a rough time with the formatting but click here for the recipe for Stuffed Spaghetti Bread (isn't it pretty?!)
Thursday, November 21, 2013
Shelly's Intro
Maybe I don't need to do this, since you all know more about me already than is probably necessary or needful but since I asked you to do it, I'll do it too. I'll try to share some things you may not know about me (which is a little tricky considering my mom will read this...)
- I love to try new foods- thanks to my husband. I used to order the same thing every time I'd go out to eat or I'd make the same things over and over (which wasn't too hard considering I knew how to make roughly 3 things before I got married) but now I like to branch out a little. Unless I'm at Costa Vida: Nothing's getting in the way of me and my Sweet Pork Salad.
- My favorite color is pink. Ok. Pretty sure everyone knows that one.
- I'm a huge fan of the game/app '7 Little Words'
- Sweeping the floor is my least favorite household chore and therefore gets neglected quite regularly. There's usually no question about where the 2 year old in the family sits. Pretend not to notice next time you're over, ok?
- I used to be terrified of calling strangers on the phone (dentists, doctors, insurance poeple...) but I'm getting much braver since I don't really have a choice in the matter.
- I have a huge need for validation which was a little rough for me once I stopped being able to get it from teaching. My two year old and newborn aren't much for thanking me for how clean the floor is (on the rare occasion that it is).
- I LOVE reading comments on my blog and sometimes consider removing everyone from the reader list who doesn't leave a comment every once in a while. It's not a thought I'm proud of but sometimes it crosses my mind anyway.
- I have a pretty awesome embarrasing story about Wheelchair Hill. Ask me to tell you about it sometime.
Well, there you go. A little more about me. I'm excited to learn more about you guys too although you're welcome to stick to the well-known facts about yourself if you'd like, since most people on this blog won't even know those. Hope to hear from you soon.
- I love to try new foods- thanks to my husband. I used to order the same thing every time I'd go out to eat or I'd make the same things over and over (which wasn't too hard considering I knew how to make roughly 3 things before I got married) but now I like to branch out a little. Unless I'm at Costa Vida: Nothing's getting in the way of me and my Sweet Pork Salad.
- My favorite color is pink. Ok. Pretty sure everyone knows that one.
- I'm a huge fan of the game/app '7 Little Words'
- Sweeping the floor is my least favorite household chore and therefore gets neglected quite regularly. There's usually no question about where the 2 year old in the family sits. Pretend not to notice next time you're over, ok?
- I used to be terrified of calling strangers on the phone (dentists, doctors, insurance poeple...) but I'm getting much braver since I don't really have a choice in the matter.
- I have a huge need for validation which was a little rough for me once I stopped being able to get it from teaching. My two year old and newborn aren't much for thanking me for how clean the floor is (on the rare occasion that it is).
- I LOVE reading comments on my blog and sometimes consider removing everyone from the reader list who doesn't leave a comment every once in a while. It's not a thought I'm proud of but sometimes it crosses my mind anyway.
- I have a pretty awesome embarrasing story about Wheelchair Hill. Ask me to tell you about it sometime.
Well, there you go. A little more about me. I'm excited to learn more about you guys too although you're welcome to stick to the well-known facts about yourself if you'd like, since most people on this blog won't even know those. Hope to hear from you soon.
Monday, November 18, 2013
Well, as you can see it isn't Sunday anymore so I will just tell you that yesterday menu was delicious, poppy seed chicken and a chicken and bacon salad that I hope Britt will post next week even if they don't have it on their menu. I finally figured this thing out with a second invite (thanks Shelly) and here is the rest of the week menu for our house. Steve will be so excited to think that we will have a real meal every night. I used to do a monthly menu and just write it on the top of each day on the calendar. I always used the Sunday meat in one or two other dishes throughout the month.
Monday
Baked porkchops dipped in egg and graham cracker crumbs
Banana Squash
Tosssed Salad
Green Beans
Tuesday
Potato Soup
Toast
Wednesday
Veri Veri Teriyaki Chicken over rice
Tossed Salad
Thursday
Bacon and Tomato Sandwiches
Friday
left overs
Saturday
Three Bean Crock Pot Chili This is a first, it is from the WW handout this week
1 large onion
1 medium clove garlic, minced
30 oz canned black beans, rinsed and drained
30 oz canned pinto beans, rinsed and drained
30 oz canned kidney beans, rinsed and drained
30 oz canned diced tomatoes with chilies
15 oz caned tomato sauce
1 1/4 oz chili seasoning mix
14 oz frozen corn
1 Tbsp fresh lime juice, or to taste
1/2 cup fresh minced cilantro
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.
Serves 10.
6 points per serving.
Monday
Baked porkchops dipped in egg and graham cracker crumbs
Banana Squash
Tosssed Salad
Green Beans
Tuesday
Potato Soup
Toast
Wednesday
Veri Veri Teriyaki Chicken over rice
Tossed Salad
Thursday
Bacon and Tomato Sandwiches
Friday
left overs
Saturday
Three Bean Crock Pot Chili This is a first, it is from the WW handout this week
1 large onion
1 medium clove garlic, minced
30 oz canned black beans, rinsed and drained
30 oz canned pinto beans, rinsed and drained
30 oz canned kidney beans, rinsed and drained
30 oz canned diced tomatoes with chilies
15 oz caned tomato sauce
1 1/4 oz chili seasoning mix
14 oz frozen corn
1 Tbsp fresh lime juice, or to taste
1/2 cup fresh minced cilantro
Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2 to 3 hours (or low heat for 4 to 6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving. Yields about 1 1/3 cups per serving.
Serves 10.
6 points per serving.
Joslin Meal Plan
Hi Everyone,
I am excited to try y'all's dinner ideas! I am getting a lot of my ideas from Pinterest lately because we're pretty tired of having the same things. Here goes:
Monday: Potato and Spinach Soup
Tuesday: Crispy Southwest Chicken Wraps
Wednesday: Cowboy Casserole
Thursday: Cream Cheese Chicken Enchiladas
Friday: Mexican Pizza
Saturday: Bacon Cheddar Potato Soup
Sunday: yummy Chicken Dinner
Cowboy Casserole (I haven't tried this yet, but it sounds good and easy.)
Ingredients:
1 pound ground beef
1 bag tater tots
1 small onion, chopped
2 cloves garlic, chopped
4 tablespoons sour cream
1 can whole kernel corn
1 can cream of mushroom soup
1/2 cup milk
Shredded cheddar cheese
Directions:
Sauté onions til done. Add garlic. Then add meat, brown and set aside. In a bowl combine sour cream, cream of mushroom soup, and milk. Wisk until blended. In a large bowl mix meat, soup mixture, corn and 1 cup cheddar cheese. Grease a 9x13 pan and layer tater tots on bottom. Spread mixture over then do another layer of tater tots. Sprinkle with cheese. Bake at 350 for 25-30 minutes.
I am excited to try y'all's dinner ideas! I am getting a lot of my ideas from Pinterest lately because we're pretty tired of having the same things. Here goes:
Monday: Potato and Spinach Soup
Tuesday: Crispy Southwest Chicken Wraps
Wednesday: Cowboy Casserole
Thursday: Cream Cheese Chicken Enchiladas
Friday: Mexican Pizza
Saturday: Bacon Cheddar Potato Soup
Sunday: yummy Chicken Dinner
Cowboy Casserole (I haven't tried this yet, but it sounds good and easy.)
Ingredients:
1 pound ground beef
1 bag tater tots
1 small onion, chopped
2 cloves garlic, chopped
4 tablespoons sour cream
1 can whole kernel corn
1 can cream of mushroom soup
1/2 cup milk
Shredded cheddar cheese
Directions:
Sauté onions til done. Add garlic. Then add meat, brown and set aside. In a bowl combine sour cream, cream of mushroom soup, and milk. Wisk until blended. In a large bowl mix meat, soup mixture, corn and 1 cup cheddar cheese. Grease a 9x13 pan and layer tater tots on bottom. Spread mixture over then do another layer of tater tots. Sprinkle with cheese. Bake at 350 for 25-30 minutes.
Sunday, November 17, 2013
Cassie's Meal Plan- Week 1
I'm so SO excited to start this because I am usually very last second (whatever I can throw together) or crockpot dinner girl so this will force me to plan ahead and not make the same things over and over again!! :)
I also love all the ideas you guys are sharing! I especially love the monthly menu idea and I love what Lauretta said about each day a different meat group. Just typing this week's menu I realized we are doing a lot with Chicken! OOPS! Next week I'll plan better and try and do different meats!
Monday- Chicken French Bread Bake, cottage cheese, chips
Tuesday- Poppyseed Chicken over rice, green salad, parmesan rolls
Wednesday- Taco Chicken Bowls(everything goes in crockpot), dish on tortilla topped with toppings if desired (tomatoes, avocado, sour cream, dressing etc.)
Thursday- Leftovers (we always have leftovers and have to leave at least one night to eat those)
Friday- Ziti Casserole, corn and mandarin jello
Saturday- Chicken Cordon Bleu, garlic toast, baked potatoes
Sunday- Flammer family dinner
Easy and Yummy Recipe for this week.
Recipe from http://www.sixsistersstuff.com
Side note: I also never use the Worcestershire but always put the garlic and lemon juice in.
I also love all the ideas you guys are sharing! I especially love the monthly menu idea and I love what Lauretta said about each day a different meat group. Just typing this week's menu I realized we are doing a lot with Chicken! OOPS! Next week I'll plan better and try and do different meats!
Monday- Chicken French Bread Bake, cottage cheese, chips
Tuesday- Poppyseed Chicken over rice, green salad, parmesan rolls
Wednesday- Taco Chicken Bowls(everything goes in crockpot), dish on tortilla topped with toppings if desired (tomatoes, avocado, sour cream, dressing etc.)
Thursday- Leftovers (we always have leftovers and have to leave at least one night to eat those)
Friday- Ziti Casserole, corn and mandarin jello
Saturday- Chicken Cordon Bleu, garlic toast, baked potatoes
Sunday- Flammer family dinner
Easy and Yummy Recipe for this week.
Poppy Seed Chicken Casserole
Ingredients:
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)
2 cups chicken, cooked and diced
2 cups Ritz crackers, crushed
1 Tablespoon poppy seeds
1 (10.75 oz) can cream of chicken soup (I used 98% fat-free)
1 1/2 cups sour cream
1/2 cup butter, melted
1 teaspoon Worcestershire sauce (optional)
1 teaspoon minced garlic (optional)
1 Tablespoon lemon juice (optional)
Directions:
Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9x13" baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 15 more minutes. Serve over rice.Preheat oven to 350 degrees.
Mix together chicken, soup and sour cream in a large bowl. Add in Worcestershire sauce, garlic, and lemon juice, if desired. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.
Spray a 9x13" baking pan with non-stick cooking spray. Spread chicken mixture on the bottom and top with cracker mixture.
Recipe from http://www.sixsistersstuff.com
Side note: I also never use the Worcestershire but always put the garlic and lemon juice in.
Whoops..
I just realized Flammer meal plan's might not work...I should call it Britt's meal plans. Sorry other Flammers!!
Also - I never responded to Shelly's question. I used to do a monthly meal plan. I liked that, but inevitably the day I did the meals would switch because life happens and I also like to shop according to the sales. Since baby #3 has arrived I haven't done monthly plans - I'm just not that organized. So, I plan out one week after I've looked at the grocery ads and try to make meals out of what I have in my pantry plus what is on sale.
As a side note, I also like to have a few meals made ahead and frozen in case something comes up. For example, when I make lasagna or chili I'll double it. We eat some for dinner and freeze the other. That comes in handy.
Also - I never responded to Shelly's question. I used to do a monthly meal plan. I liked that, but inevitably the day I did the meals would switch because life happens and I also like to shop according to the sales. Since baby #3 has arrived I haven't done monthly plans - I'm just not that organized. So, I plan out one week after I've looked at the grocery ads and try to make meals out of what I have in my pantry plus what is on sale.
As a side note, I also like to have a few meals made ahead and frozen in case something comes up. For example, when I make lasagna or chili I'll double it. We eat some for dinner and freeze the other. That comes in handy.
Flammer Meals - Week 1
Monday - zucchini corn chowder + homemade wheat bread
Tuesday - hamburger gravy over homemade bread (leftover from Monday) + frozen veggie + green salad
Wednesday - crock pot italian chicken over rice + broccoli bake + green salad (left from Tuesday)
Thursday - roast, potatoes, and carrots (all in crock pot) + gravy + salad
Friday - wheat oatmeal pancakes + hash browns + eggs + fruit
Saturday - leftovers
Sunday - we do a joint family dinner and our contribution is pulled bbq with rolls
Homemade Bread - I love this recipe because it calls for basic ingredients I always have on hand
2 c hot water
1 T yeast
1/2 c brown sugar or honey
2 tsp salt
1/4 c butter, softened
6 cups flour (4 wheat 2 white)
Mix water and yeast. Let bubble. Add brown sugar and salt. Mix in well. Add 2-3 cups flour. Slice butter on top. Turn on mixer and mix well. Gradually add remaining flour until dough does not stick to sides of bowl. Let mix for several minutes. Raise until doubled. Put in bread loaf pans. Let raise again. Bake at 350 for 25-30 minutes.
Tuesday - hamburger gravy over homemade bread (leftover from Monday) + frozen veggie + green salad
Wednesday - crock pot italian chicken over rice + broccoli bake + green salad (left from Tuesday)
Thursday - roast, potatoes, and carrots (all in crock pot) + gravy + salad
Friday - wheat oatmeal pancakes + hash browns + eggs + fruit
Saturday - leftovers
Sunday - we do a joint family dinner and our contribution is pulled bbq with rolls
Homemade Bread - I love this recipe because it calls for basic ingredients I always have on hand
2 c hot water
1 T yeast
1/2 c brown sugar or honey
2 tsp salt
1/4 c butter, softened
6 cups flour (4 wheat 2 white)
Mix water and yeast. Let bubble. Add brown sugar and salt. Mix in well. Add 2-3 cups flour. Slice butter on top. Turn on mixer and mix well. Gradually add remaining flour until dough does not stick to sides of bowl. Let mix for several minutes. Raise until doubled. Put in bread loaf pans. Let raise again. Bake at 350 for 25-30 minutes.
Lauretta's Meal Plan this week:
OK, so to be honest! I don't have a meal plan yet. But sitting down and typing this a good thing, right? It gets me to meal plan. Shelly, you're a genius. :) So, I have to say that my biggest priority in meal planning is variety. I make sure that I always have a day scheduled around the following: Chicken, Beef, Pork, Fish/Seafood, and Pizza night. Those are only for weeknights as Saturday and Sunday are pretty unpredictable around here. So I will "plan" something for those days, but it may or may not happen.
Also, to answer your question Shelly. I do the VERY best when I meal plan for the entire month. I spend 2 or so hours planning breakfast, lunch and dinner for every day of the month. On Saturdays, when daddy is home, I hit the store to get the stuff that I need for that week. I coupon shop as well, so I tend to meal plan based on the storage items that I have. That way I can shop from my own pantry. I love it!! Now, I miss a few months depending on how crazy life gets. But, like I said. I do so much better with sticking with my meal plan when it is all written out on a calendar. So, good luck this week everyone. :)
Sunday: Chicken Salad Sandwiches, broccoli and cheese, carrot sticks with ranch, apple slices, chips
Monday: Pineapple pork chops, Mexican sour cream rice, Peas, artisan toast
Tuesday: Fish sticks, Sesame noodles, Salad
Wednesday: Beef Stew, Bread sticks
Thursday: Homemade Pizza, Salad, Jello cups
Friday: Honey mustard Pretzel chicken, Baked potato, Beans
Saturday: Crock pot Ravioli, Buttered Corn, French Bread
Honey Mustard Pretzel Chicken (trying it this week for the first time: I'll let you know how it turns out.)
OK, so to be honest! I don't have a meal plan yet. But sitting down and typing this a good thing, right? It gets me to meal plan. Shelly, you're a genius. :) So, I have to say that my biggest priority in meal planning is variety. I make sure that I always have a day scheduled around the following: Chicken, Beef, Pork, Fish/Seafood, and Pizza night. Those are only for weeknights as Saturday and Sunday are pretty unpredictable around here. So I will "plan" something for those days, but it may or may not happen.
Also, to answer your question Shelly. I do the VERY best when I meal plan for the entire month. I spend 2 or so hours planning breakfast, lunch and dinner for every day of the month. On Saturdays, when daddy is home, I hit the store to get the stuff that I need for that week. I coupon shop as well, so I tend to meal plan based on the storage items that I have. That way I can shop from my own pantry. I love it!! Now, I miss a few months depending on how crazy life gets. But, like I said. I do so much better with sticking with my meal plan when it is all written out on a calendar. So, good luck this week everyone. :)
Sunday: Chicken Salad Sandwiches, broccoli and cheese, carrot sticks with ranch, apple slices, chips
Monday: Pineapple pork chops, Mexican sour cream rice, Peas, artisan toast
Tuesday: Fish sticks, Sesame noodles, Salad
Wednesday: Beef Stew, Bread sticks
Thursday: Homemade Pizza, Salad, Jello cups
Friday: Honey mustard Pretzel chicken, Baked potato, Beans
Saturday: Crock pot Ravioli, Buttered Corn, French Bread
Honey Mustard Pretzel Chicken (trying it this week for the first time: I'll let you know how it turns out.)
Ingredients
2 cups panko crumbs
2 cups pretzel crumbs*
1/2 cup neutral tasting olive oil
1/2 cup Dijon mustard
1/3 cup honey (Iike clover or orange blossom)
1/4 cup bottled water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 + 1/2 pounds boneless chicken breasts
1/2 cup flour, plus more if needed
Instructions
- Preheat the oven to 400° F. Lightly grease with oil a large, non-stick baking sheet or roasting pan. If you don't have a non-stick pan line a regular pan with parchment and lightly grease with oil.
- In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring constantly. Remove from the pan and allow to cool.
- In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a medium bowl and mix with the panko crumbs. Wipe the crumbs out of the food processor.
- Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.
- Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.
- Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper.
- Pour half of the dressing into a large shallow bowl or dish, put the flour on a large plate and add half the pretzel mixture to a large, shallow bowl or dish (add the remaining half pretzel crumbs to the dish as needed).
- Working one at a time and using tongs dredge the chicken in the flour then into the dressing allowing excess to drip off then into the pretzel crumbs patting them on if needed. Place on greased baking sheet.
- Bake 16 - 25 minutes depending on their thickness/size or until cooked through (internal temperature 165 - 174 degrees F.).
- Let the chicken sit 5 minutes before serving with the remaining honey mustard dressing.
Set up a dredging station:
Paulsen Meal Plan
With Thanksgiving coming up, I'm trying to avoid that category or flavor of foods. For example, tonight we had curry and we won't be having any pot pies this week. Do you ever do that? No. Hmm.
So,
Sunday: Curry and Naan
Monday: Baked Potato Soup and Crusty Bread
Tuesday: BBQ Baked Beans w/ chips and salad
Wednesday: Breakfast night, sweet potato pancakes and broccoli (My husband's gone that night :))
Thursday: Spaghetti w/ bread sticks and peas
Friday: Homemade Pizza and broccoli salad
Saturday: Lentil and Root Vegetable Soup
And you can probably add whole wheat banana muffins to the end of every one of those meals because that's pretty much all my kids will actually eat these days. Plus it prevents them from waking up at 5:45 am saying "I'm hungry!" and sleep in to their usual wake-up time of 6:20 am.
Here's a link to the curry recipe from tonight. My son's really into graphs so I said we made a bar graph of how much each of us liked or didn't like each bite. And he ate his whole bowl! Woo woo. Well folks, I'm looking forward to your meal plans because I've been in a meal-planning funk and this is going to be good for me!
Cheers. Angela.
So,
Sunday: Curry and Naan
Monday: Baked Potato Soup and Crusty Bread
Tuesday: BBQ Baked Beans w/ chips and salad
Wednesday: Breakfast night, sweet potato pancakes and broccoli (My husband's gone that night :))
Thursday: Spaghetti w/ bread sticks and peas
Friday: Homemade Pizza and broccoli salad
Saturday: Lentil and Root Vegetable Soup
And you can probably add whole wheat banana muffins to the end of every one of those meals because that's pretty much all my kids will actually eat these days. Plus it prevents them from waking up at 5:45 am saying "I'm hungry!" and sleep in to their usual wake-up time of 6:20 am.
Here's a link to the curry recipe from tonight. My son's really into graphs so I said we made a bar graph of how much each of us liked or didn't like each bite. And he ate his whole bowl! Woo woo. Well folks, I'm looking forward to your meal plans because I've been in a meal-planning funk and this is going to be good for me!
Cheers. Angela.
Here is the Haslam's meal plan for the week.
Monday: Ribs in the crock pot, twice baked potatoes, fresh fruit
Tuesday: Chicken Gyros, green salad with Greek dressing
Wednesday: Chicken al a king with left over chicken from Tuesday
Thursday: Slow cooker beef and creamy potatoes, cooked carrots
Friday Green chili pork with leftover ribs from Monday
Saturday: We will be out of town for dinner
Sunday: Roast, cooked carrots and potatoes, rolls
Here is the chicken gyros
Ingredients
¼ cup lemon juice
2 tablespoons olive oil
3/4 teaspoon minced garlic, divided
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 cup chopped peeled cucumber
1/3 cup plain yogurt
1/4 teaspoon dill weed
2 whole pita breads
1/2 small red onion, thinly sliced
Monday: Ribs in the crock pot, twice baked potatoes, fresh fruit
Tuesday: Chicken Gyros, green salad with Greek dressing
Wednesday: Chicken al a king with left over chicken from Tuesday
Thursday: Slow cooker beef and creamy potatoes, cooked carrots
Friday Green chili pork with leftover ribs from Monday
Saturday: We will be out of town for dinner
Sunday: Roast, cooked carrots and potatoes, rolls
Here is the chicken gyros
Ingredients
¼ cup lemon juice
2 tablespoons olive oil
3/4 teaspoon minced garlic, divided
1/2 teaspoon ground mustard
1/2 teaspoon dried oregano
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 cup chopped peeled cucumber
1/3 cup plain yogurt
1/4 teaspoon dill weed
2 whole pita breads
1/2 small red onion, thinly sliced
Directions
- In a large resealable plastic bag, combine the lemon
juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal
bag and turn to coat; refrigerate for at least 1 hour. In a small bowl,
combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate
until serving.
- Drain and discard marinade. In a large nonstick
skillet, saute the chicken for 7-8 minutes or until juices run clear.
Spoon onto each pita bread. Top with yogurt mixture and onion; I also add sliced tomatoes on top fold in
half. Yield: 2 servings.
Hurst Mealplan: November 18th
Monday: BBQ Beef Sandwiches
Tuesday: Chef Salad
Wednesday: Tomato Soup and Grilled Cheese
Thursday: Rotisserie Chicken with Baked Sweet Potatoes
Friday: Cornbread Waffles and Chili
Saturday: Chicken and Dumplings
Sunday: Ribs with Crash Hot Potatoes
These Crash Hot Potatoes from Pioneer Woman are delicious!
Tuesday: Chef Salad
Wednesday: Tomato Soup and Grilled Cheese
Thursday: Rotisserie Chicken with Baked Sweet Potatoes
Friday: Cornbread Waffles and Chili
Saturday: Chicken and Dumplings
Sunday: Ribs with Crash Hot Potatoes
These Crash Hot Potatoes from Pioneer Woman are delicious!
Crash Hot Potatoes
Ingredients
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Saturday, November 16, 2013
Week 1 Question: Mealplanning
How have you had the most success when it comes to mealplanning? Who decides the menu? Does weekly or monthly work better for you? Any tips or tricks that have worked well for you?
Friday, November 15, 2013
Welcome!
Hey friends! Welcome to the Mealtime Favorites blog! I'm so excited that you decided to take part in this adventure to make this important part of our life a little easier or at least a little more exciting.
Here's a reminder of what you signed up for:
-Post your weekly menu the Saturday or Sunday prior to the coming week (Starting this week!).
-Comment on the weekly topic/question.
-Post your follow-up on what actaully happened with your menu.
Feel free to also share your favorite recipes/ideas that are non-related to the question for the week as well as posting your own questions for the group.
I'd like your input on a couple of things:
1- Should we keep the blog public or private?
2- Would you be willing to send a picture to me to post on the blog so we can put a face with a name? The pic can be of your whole family, you and your hubby or just you.
I'll be back tomorrow or Sunday with my menu for the week. Until then...
Shelly
Here's a reminder of what you signed up for:
-Post your weekly menu the Saturday or Sunday prior to the coming week (Starting this week!).
-Comment on the weekly topic/question.
-Post your follow-up on what actaully happened with your menu.
Feel free to also share your favorite recipes/ideas that are non-related to the question for the week as well as posting your own questions for the group.
I'd like your input on a couple of things:
1- Should we keep the blog public or private?
2- Would you be willing to send a picture to me to post on the blog so we can put a face with a name? The pic can be of your whole family, you and your hubby or just you.
I'll be back tomorrow or Sunday with my menu for the week. Until then...
Shelly
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