29 November 2010

Getting Huge...

My belly is rapidly growing, making certain things a little more difficult. And also seeming to take certain motivations away--like lots of cooking. However, there are a couple recipes that I've been waiting to try, so here is what we'll eat this week:

*Monday: Two Toots. For weeks now, we've been telling Ryder we would take him here to eat...so for FHE tonight, this is where we'll be!

*Tuesday: Chicken Chili with Cornbread Croutons

*Wednesday: As recommended by Martha, we'll use our leftover chili to make Chicken Chili Nachos

*Thursday: Burke is headed to New Jersey today. We will have spaghetti for dinner (since the kids and I could eat it EVERY NIGHT, but Burke doesn't care for it).

*Friday: Sesame Shrimp with rice and steamed Snow peas

*Saturday: I'm headed downtown for the Renegade Craft Fair...the kids will be with a sitter...maybe pizza for dinner???

*Sunday: Burke is off to Pennsylvania today. We'll probably have pita chips & home made hummus for dinner and maybe some roasted butternut squash.

22 November 2010


This week is going to be all about Thanksgiving. Lots of nights we'll be having leftovers or super easy dinners (saving budget and time for the big day!). Here you go!

*Monday: Leftovers-our Missionaries left us with lots of leftovers last night...makes it easy on me tonight!

*Tuesday: Bruschetta

*Wednesday: Making pies today! I'll be making a pumpkin pie (my requirement is that I make a recipe that includes Sweetened Condensed Milk ;) as well as a Butterscotch Pecan Pie. I've tried several pie crust recipes, and found this one is my favorite. We'll eat something easy for dinner like baked potatoes.

*Thursday: For our meal, I will be contributing stuffing, cornbread pudding the Turkey and gravy.

*Friday: Duh--leftovers!

*Saturday: And more leftovers!

*Sunday: Greek salad (requested by my husband, who is already anticipating needing a "cleansing meal" :)

15 November 2010

Easy Peasy--

This week I am SWAMPED with being the "ticket manager" for a production our Stake is putting on. It runs from Wed.-Sat. and I have been at the computer for a good 9 hours today taking phone calls/answering emails. That said, we are having the easiest week of dinners I can possibly think of. My family is lucky they will even be fed. The previous post will show the only thing I've eaten all day. ;)

*Monday: Leftovers (had the Noorda's over last night for our salmon/pesto with mashed potatoes and a few other yummies. We also still have some soup for last week--the perfect thing to reheat & eat!)

*Tuesday: Grilled Cheese (with veggies) on Pretzel Bread & T.J.'s tomato soup

*Wednesday: Pizza (thanks to Trader Joes for providing yummy whole wheat pizza dough. I'll probably be selfish and throw some tomatoes, basil and fresh mozzarella on top for an easy/fairly healthy pizza. With fresh Mozz. you don't even need sauce...it is SO GOOD!)

*Thursday: Breakfast dinner--eggs, Trader Joes Pumpkin Pancakes & fruit

*Friday: Black Bean Burgers (from Costco--my husband tells me these are way too high in sodium...but we're having them anyway;) with Sweet Potato fries

*Saturday: Out to eat! Burke and I are taking Ryder on a "date" to dinner and then to go watch The Savior of the World!

*Sunday: Missionaries coming for dinner--Chicken & Broccoli Alfredo (thanks to Hunter, Ryder is now HOOKED, and asks for this all the time! See recipe below...) with garlic bread and green salad. And this with vanilla ice cream for dessert.


-4-5 c. broccoli florets
-2 TBSP olive oil
-4 skinless, boneless chicken breast halves, cut crosswise into 1/2 inch wide strips
-1 large red bell pepper, thinly sliced
-1 2/3 c. whipping cream (or 1 c. whipping cream + 2/3 c. skim milk)
-1 1/2 c. grated parmesan cheese
-1/2 c. grated monterey jack cheese
-3/4 pound penne or mostaccioli, freshly cooked

Steam broccoil florets until just tender, about 3 minutes, set aside.
Preheat broiler. Butter 13x9 inch broiler-proof baking dish. Heat 2 TBSP olive oil in heavy large dutch oven over medium-high. Working in batches, saute' chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to dutch oven and saute' until just tender, about 5 minutes. Add whipping cream, 1 cup grated parmesan cheese and all of the monterey jack cheese. Simmer until sauce thickens slightly (5 minutes). Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli and toss until sauce coats mixture. Season to taste with salt & pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over top. Broil until just golden on top, about 3 minutes, and serve.

08 November 2010

It's Monday...

...meaning time for a new post! I'm feeling quite pregnant these days...so if our meals are looking lame, or you're seeing too many casseroles, please feel free to contribute ideas. ;)

*Monday: Steamed Artichokes (dipped in a little melted butter, of course) and baguette (dipped in my favorite--olive oil/s&p/parmesan)

*Tuesday: Chicken & Rice Soup (I will be substituting wild rice for the white wice)

*Wednesday: Mexican Lasagna

*Thursday: Leftovers

*Friday: Spaghetti Carbonara

*Saturday: Baked Sweet Potatoes

*Sunday: Broiled Salmon with Pesto (I'll make my own and brush it on top for the last minute or two of broiling), mashed potatoes & asparagus

01 November 2010

November menu!!!

I LOOOOOOOVE November!!! The Holidays are approaching, and this year is extra fun, since I have a little one on the way! I'm already getting my wheels rolling, thinking of a good Thanksgiving menu, but for now, here is this week's plan:

*Monday: Mummy Pizzas. These are 100% for the kids. I made some last night for Halloween and have leftover ingredients. Burke is in NH for an interview, so we'll be taking it easy tonight. I used mini bagels, Trader Joes Tuscano Marinara sauce, thickly shredded Mozzarella cheese, and mini Pepperonis. Place bagels on rimmed baking sheets, cover with sauce. Then layer cheese on top (making it look like a "mummy"), and place two pepperonis on top (or you could use sliced black olives) for the eyes. Bake at 375* for about 15 minutes, or until cheese is melted!

*Tuesday: We'll be in Peoria with Burke (and his "free" hotel room) for an interview! Not sure what kind of grub we'll find...

*Wednesday: Pasta with Bacon & Cauliflower

*Thursday: Steak Fajitas with Sweet Potato & Poblano

*Friday: Salmon (baked with salt & pepper) & Sweet Potato Hummus with Pita/Pretzel Chips

*Saturday: Leftovers

*Sunday: Baked Potato Soup (see recipe below) & Buttermilk Biscuits


-4 slices Bacon, cut into 1 inch pieces
-1 medium onion, chopped
-1/4 c. all purpose flour
-2 cans (14.5 oz. each) chicken broth
-1 large baking potato, peeled and diced
-1 head broccoli, cut into small pieces
-1 package frozen corn kernels
-1/2 tsp. dried Thyme
-1 c. whole milk

In a large pot, cook bacon over med./low heat, stirring occasionally, until crisp (8-10 mins.). Using a slotted spoon, transfer to a paper towel lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften (6-8 mins.). Add flour; cook stirring constantly for 30 seconds. Add broth and potato, bring to a boil. Reduce to a simmer. Cook until potato is tender, about 10 minutes. Add broccoli, corn, Thyme, milk. Cook about 8-10 minutes until broccoli is crisp/tender. Season with salt and pepper. Top with bacon.