Tuesday, May 31, 2011

Menu # 9

Summer is finally here! DS# 2 has been out of school for a week already, but son# 1 had more school work to do, but finally on Saturday he turned in his last couple school assignments and so..... SCHOOL'S OUT FOR SUMMER.......
The weather here has still been on the cooler side, so heating up the kitchen hasn't become a big issue yet but according to our local forecast I think that will change this week. During the Summer we do more Salads, Sandwiches and Foods cooked on the grill.

Breakfast:
Smoothies
Cereal
Eggs and Toast
Banana Bread
Muffins

Lunch:
Leftovers
Salad
Grilled Cheese/ Soup


Monday : Korean Chicken, Marinated Cucumbers, Rice
Tuesday: Ham and Cheese Stromboli, Broccoli Cheese Soup
Wednesday: Fishstick Reubens, Salad
Thursday: DD# 1 cooks
Friday: Leftovers
Saturday:Grilled  Pizza, Bread Sticks, Salad
Sunday: Hamburgers, Potato Salad, Steamed Veggies, Home Made Buns

This post is linked to Menu Plan Monday

Friday, May 20, 2011

Spinach/ Veggie Egg Pie

I love that this recipe uses a tortilla instead of pie crust. It's also a great way to use up leftover veggies from the fridge.


Spinach/ Veggie Egg Pie
   7 large eggs
    2 tablespoons milk
    3 roasted garlic cloves, crushed
    1/4 teaspoon lemon pepper
    1 dash salt
    3 slices cooked bacon, chopped (optional)
    1 large flour tortilla
    1 1/2 cups any blend shredded cheese
    3 cups fresh spinach or any Veggie, I have used chopped Bell Peppers

Directions:

     Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
     Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish.
     Sprinkle only 1/2 cup cheese on tortilla.
     Sprinkle remaining cheese and the spinach or veggies onto tortilla in layers, and press gently.
     Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla.
     Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
     Use sharp knife to cut into pie slices and serve hot.
     Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa and sour cream.

Monday, May 16, 2011

Menu # 8

Last week didn't go well at all. I strayed from my menu all week, we even ate out a few times which I really wanted to avoid this month. Oh well, another week, another menu. We have DS #2 last week of school on Thursday and then school is finally out for summer :)

Last Thursday was the official 5th grade graduation, so we got a special Transformers cake.
Breakfast:
Bagels and Cream Cheese
Egg and Toast
Baked Oatmeal

Lunch:
My goal is not to throw out any leftovers this week, so we'll mostly have those for lunch. If we don't have any, we will have Grilled Cheese sammies or Salad.

Dinner:
Monday: BLT's, Baked Fries, Salad
Tuesday: Crock Pot Potato Chowder, Rolls
Wednesday: Stir Fry Pork with Ginger, Rice, Noodles ( for Dh)
Thursday: Leftovers
Friday: Pancakes, Eggs, Hashbrowns with Sausage Gravy, Fruitsalad
Saturday: Pizza
Sunday: Santa Fe Chicken ( Crock Pot), Tortillas

I'm linking up with Menu Plan Monday

Sunday, May 8, 2011

Menu # 7


 This week will be another busy one. The weather here is finally getting nice and warm, so yardwork is in the forecast. Need to weed the yard and plant my garden. We also have 5th grade graduation for my DS # 2 and I'm planing a little celebration get-together for that. My DH also finally put up my clothesline, so my goal is to hang most of our laundry out to dry as energy costs around here are skyrocketing. This Sunday we will have company for dinner as we are hosting our speaker after the meeting. I still have Chicken and Pork Chops in the freezer, so that will make a few meals this week, and my Crock Pot will get a workout again as well. I need to make sure to take meat out of the freezer the night before I use it so it can thaw. My microwave died a sudden death last week and it's been quite interesting thawing meat and heating leftovers without it ( I know, I'm a wimp). So here we go

Breakfast
Toast and Egg
No Bake Bars
Baked Oatmeal
Yogurt with Granola

Lunch
Leftovers
Salad
Soup ( Crock Pot)

Dinner
Monday: DD # 2 cooks
Tuesday: Grilled Chicken, Steamed Veggies, Salad
Wednesday: Fettuccine Alfredo, Peas, Salad, Rolls
Thursday: 5th grade Graduation, Yeah
            We will grill Hamburgers, Brats and Hot Dogs, Potato Salad, Salad, Celebration Cake
Friday: Leftovers
Saturday: Home Made Pizza, Bread sticks, Salad
Sunday: Jagerschnitzel (I will make this in the Crock Pot ), Bacon Onion Spaetzle, Salad, Brownies with Vanilla Ice Cream
This post is linked to Menu Plan Monday

Thursday, May 5, 2011

Home Made Frozen Chicken Breast Strips

The other day, while doing some monthly shopping at Sam's I came across some "reduced for quick sale" boneless, skinless chicken breast. It came out to be just $1.47/ lb,which is a great deal for my neck of the woods,  so I picked up a couple of family size packs to stick in my freezer. When I got home I decided to precook the chicken to have some cooked chicken on hand for some quick weeknight meals. I had some Buffalo chicken seasoning packets which I picked up 10/ $ 1.00, so that's what I used to season those chicken breasts. After 30 minutes in a 350* oven, this is what I ended up with.
I sliced  up the chicken and divided it up into 1 1/2 pound packs and put it in the freezer.
All sliced up and ready to go into some baggies.

I ended up with five packs of chicken to go in the freezer
This precooked chicken is great for pizza, soup, salad, fajitas, pot pie, or anything else that uses cooked chicken. What I like about this is that this is very versatile, I can choose any seasoning I want or have on hand and it's so much cheaper, probably even healthier than those store bought chicken strips.

This post is linked to The Ultimate Recipe Swap

Sunday, May 1, 2011

Menu # 6

Here it is May first already and time again to plan our weekly menu. April was a busy month but I did manage to stick to our Menu about 70-80% of the time. My goal for May is to do better and try to incorporate more leftovers into our menu. We still seem to end up throwing out quite a bit of food that started growing hair ;-) before we have a chance to use it up. As the weather is warming up a bit, there is also more local produce available to use. I also need to make a couple of batches of muffins which I volunteered to bring to Teacher appreciation breakfast at DS # 2's school this week. So here we go, our menu for the first week in May.

Breakfast
Green Smoothies
Baked Oatmeal
Banana Bread
Eggs and Toast
Muffins

Lunch
Grilled Cheese Sandwiches with Tomato Soup
Salad
Bean and Cheese Burritos
Leftovers

Dinner
Monday: DD #2 cooks
Tuesday: Taco's, Rice, Beans
Wednesday: Käse Spätzle, Salad, Steamed Veggies
Thursday: DD #1 cooks
Friday: Baked Chicken Spaghetti
Saturday: Leftovers
Sunday: Roast Chicken, Carrots, Potatoes

This post is linked to Menu Plan Monday