Welcome, Fall.

I'm not trying to hurt the other seasons' feelings, but I just want to wish Fall a happy welcome. We all know it won't last long enough, so let's treat it kindly while it's here. ;)

*Tuesday: Homemade Macaroni & Cheese (see recipe below)--unfortunately my 2 year old learned about Mac & Cheese. For some reason she's starting to request it more and more (why is it cute when she asks for Hummus, but not as cute when it's "mac & cheese!"?). So I'm going to make us both happy. I think I may even experiment and throw some roasted Sweet Potatoes in the casserole. We all love them around here, and it seems like it would add a nice extra flavor to the pasta & cheese. I love finding recipes that don't require meat (I'm not a vegetarian--but we try to eat meat sparingly), but easily fill my family up. This would be one of them.

*Wednesday: Glazed Salmon with Parmesan Squash wedges

*Thursday: Leftovers

*Friday: Panera Bread--I'm feeling extra lucky these days in the coupon department. We got a flyer in the mail the other day that offered 3 free kids meals at Panera Bread. This happens to be one of my kids' FAVORITE places ever. And since Burke will be working late tonight, I'm making our dinner easy and taking the kids out!

*Saturday: Our friends--the Wilkinson's--are coming from Michigan for the weekend. Pretty sure they've never tried Chicago Style Pizza, which means Giordano's is in order...

*Sunday: General Conference Breakfast: THESE Cinnamon Rolls and Baked Eggs (the recipe Burke prides himself in being able to make perfectly every time--see recipe below) General Conference Dinner: Chicken Enchiladas with Black Beans, Lime Rice & Guacamole

HOMEMADE MACARONI & CHEESE

-2 c. uncooked elbow macaroni
-2 TBSP finely diced onion
-1 tsp. salt
-1/4 tsp. pepper
-3 c. shredded cheddar cheese
-1 large sweet potato, diced into small cubes
-2 c. thin white sauce*

Heat oven to 375*. Cook macaroni as directed on package; till tender. Place sweet potatoes on baking sheet and drizzle with olive oil. Add salt and pepper. Roast in the oven until tender, about 30 minutes, stirring once. Place half the cooked macaroni in ungreased 2 qt. casserole dish. Sprinkle with half of the onion, sweet potatoes, salt, pepper and cheese; repeat layers. Pour white sauce over all. Cover; bake for 30 minutes. Uncover and bake 15 minutes longer.

*White Sauce
-1 TBSP butter
-1 TBSP flour
-1/4 tsp. salt
-1/8 tsp. pepper
-1 c. milk

Melt butter in saucepan over low heat. Blend in flour, salt & pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.


BAKED EGGS

-1/4 c. butter
-18 eggs (beaten)
-1 c. sour cream
-1 c. milk
-2 tsp salt
-1/4 c. green onions, chopped
-1 c. chopped ham (or bacon, sausage, etc.)
-1 c. cheese, grated
-1/4 c. green pepper, chopped

Preheat oven to 350*. Melt butter in the bottom of a 9x13 pan. Mix all remaining ingredients together in a large bowl. Pour into prepared pan, and bake for 45 minutes.

This is the beginning...

...of my super busy traveling summer. This Thursday we head to Michigan for my race on Saturday. Then it's to New York. And it will continue all the way through July. So forgive me for random posting, but I'll at least get a few days in this week. And you know I'll be cooking wherever I am, so I promise I'll try to post when I can. But this week will be easy meals, giving me time to pack! Here you go:

*Monday: Black Beans (soak in water for about 4 hours, then let simmer with lots of salt/bouillon for another 4 hours) & Cilantro Lime Rice (we'll top ours with chopped tomatoes, diced purple onion, fire-roasted corn from Trader Joe's, leftover guacamole & mango salsa from our Mother's Day/late Cinco de Mayo celebration with the Noorda's yesterday, shredded cheese and any other yummies I decide...) I may also make some cornbread muffins

*Tuesday: Baby Shrimp & Linguine with red pepper/garlic & eggplant spread on top (didn't get to that last week, thanks to my Mom coming to visit and treating us to Giordano's!). And also a green salad & ciabatta rolls

*Wednesday: Leftovers

For other yummy ideas check out the labels on the right side of the screen...

Back at it...

I know it's been over a month since I last posted. I'm going to blame it on having a baby. Cause we've definitely been eating well. So I guess it's time I get sharing my ideas again. Here is this weeks menu-

*Monday: Spinach Lasagna Rolls with salad and garlic parmesan crusty bread (from Trader Joes)

*Tuesday: Crock pot Teriyaki Chicken with vegetables (boneless/skinless chicken tenders, frozen oriental vegetables and teriyaki sauce in a slow cooker for 3 hours at high heat or 4-6 hours on low heat) and Jasmine Rice

*Wednesday: Leftovers

*Thursday: Loaded Baked Potatoes

*Friday: Homemade Pizzas

*Saturday: Leftovers

*Sunday: SUPER BOWL PARTY! I'll be sharing my super easy/tasty guacamole. I use 6 ingredients, and I never measure: avocados, diced tomatoes, chopped purple onion, chopped cilantro, fresh lime juice and salt. Mix all ingredients together just enough to incorporate (but I like to keep it fairly chunky).

Other yummies I've made in the last month that you should definitely try are:

*Cauliflower Gratin
*These cookies (may be my favorite cookie--ever. I used Trader Joe's English toffee, and crushed it myself. I don't think these would be near as yummy with store bought toffee bits, but I'd be willing to give it a try!)
*Split Pea Soup
*Buttermilk Biscuits (soooooo buttery good)
*more granola (I've been making this almost weekly. Put it on yogurt, eat it with a bowl full of milk, or just grab a handful as a snack)
*Chicken Fajitas
*my favorite salmon

...and much more! Happy 2011!

birthday week!

My husband is turning 30 this week! Wow! I should make a list of his 30 favorite foods or something. I know the first one would be cheese. :) Here is what we'll be having this week for dinner...Thursday will be extra special...and will definitely include cheese!

*Monday: Margarita Pizza (we had lots of leftovers yesterday...including an AMAZING Boston Baked Beans recipe--see below--I made for a picnic Saturday. So we'll have our pizza tonight!) and watermelon.

*Tuesday: Salmon with Black Bean Couscous Salad

*Wednesday: In preparation for the big day today, I'm going to make both boys in my household happy with a good ole' grilled hamburger. I'll be using this recipe, and topping our burgers with onions, salsa, pepper jack cheese, guacamole and jalapenos.

*Thursday: Stuffed Poblanos, corn on the cob and fresh guacamole (avocados, red onion, garlic, lime juice, cilantro, salt, tomatoes--mix)
For dessert, Burke isn't a cake kind of guy. But he LOVES brownies and ice cream. So I'll be making brownies, with Mexican Ice Cream Sundaes on top!

*Friday: We're going camping!

*Saturday: Leftovers

*Sunday: Summer Panzanella & cherries


BOSTON BAKED BEANS

-1/2 c. molasses
-1/2 c. ketchup
-1/4 c. dijon mustard
-3 cans (15 1/2 oz. each) navy beans (I used Great Northern's), drained and rinsed
-coarse salt and freshly ground black pepper
-1 large onion, halved lengthwise and sliced 1/4 inch thick
-4 slices bacon, halved crosswise

Preheat oven to 375*F. Combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine.
Transfer to a 2- to 3- quart covered baking dish. Scatter sliced onion over beans; lay bacon slices on top, in a single layer.
Cover dish, and bake 30 minutes. Uncover; cook until bacon is crisp, 30 to 40 minutes more. Let cool 5 minutes, and stir well before serving.