Busy, Busy!

Here I am for a quick post--then it's time to get to more present wrapping, party planning and crafting. I LOVE this time of year! Here is what we're eating for dinners this week:

*Monday: Leftovers. We loved the Pork Tacos--I especially loved how easy they were!

*Tuesday: Never made Chicken Curry last week, and I have all the ingredients, plus Burke LOVES curry...

*Wednesday: Simple Chicken Noodle Soup

*Thursday: Penne with Spinach & Peppers--the kids LOVED this when I made it a few weeks ago, time for a repeat.

*Friday: Black Bean Cakes (with avocados)

*Saturday: Downtown for dinner & Christmas lights!

*Sunday: Leftovers (or Nachos)

New week.

Sorry for the absence of a post last week. I have no excuse, really. And I feel like between now and Christmas I am so busy, that dinners are going to be put on the back burner (haha). But planning them out always helps...so here's the plan:

*Monday: Baked Potatoes (or as my kids call them, "mountain potatoes". we like to top them with lots of corn, broccoli, peas, cheese, bacon, green onions, tomatoes and any other good stuff we can think of--making them like mountains.)

*Tuesday: Lentil Soup (we LOVE this stuff...)

*Wednesday: Chicken Curry with Rice

*Thursday: Leftovers

*Friday: Girl's Night! We'll be eating somewhere yummy...Burke will get to play chef here at home while I'm gone. ;)

*Saturday: White Bean Dip with crusty bread slices & fruit

*Sunday: Crock Pot Pulled Pork Tacos

Pumpkin Muffins & a Thankful Tree...

If you can't tell, I am so in love with this time of year. We finally got our "thankful tree" going, I made some delicious Pumpkin Muffins, and I've started planning our Thanksgiving feast. I am one happy girl. And by the way, those muffins really were amazing. I used part white flour/part wheat flour/part flax and applesauce instead of oil to healthify them a little. And they were still scrumptious. The children loved going on a walk one day to find sticks for our Thankful Tree. I added some yarn to a few of the branches, printed out "I am Thankful For ______" tags, and I love the things that have already been added. My favorite is Ryder's "being in this earth". ;) With Burke gone a lot these days, I'm not feeling super motivated to make elaborate dinners, so here is our simple menu for the week:

*Monday: Grilled Cheese & "Red Soup" (we like the store bought low sodium Red Pepper & Tomato Soup cartons. You can usually find them near the health foods, if not in the soup aisle.)

*Tuesday: Chicken Pot Pie

*Wednesday: Squash Pot Stickers & fried rice (my kids usually love pot stickers, and they LOVE dipping things. We'll see how the squash goes over. For the rice, I use sticky white rice, mix whatever veggies I have in--usually peas, chopped carrots, chopped red peppers, scallions, etc. I fry this in a tiny bit of sesame oil with salt, pepper & soy sauce. At the end I add 1 egg to my mixture, and stir until the egg is cooked. Sometimes I add chicken or chopped ham for a heartier rice.)

*Thursday: Baked Potato Soup + Cheddar/Jalapeno Biscuits (see recipe below--from HERE)
*Friday: Leftovers

*Saturday: Down Town Chicago Date. I'm super excited to ride the train, sans kids, meet my husband downtown and eat in peace & quiet. Believe me, I'll be savoring each & every bite.

*Sunday: Easy One Pot Lasagna & Salad

Sour Cream and Cheddar Biscuits

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar cheese, coarsely grated (about 1 1/2 cups)
Drained and chopped pickled jalapeños, to taste (I used about 2 tablespoons)
1 cup sour cream

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Stir in the cheddar, jalapeños and sour cream until the mixture forms a sticky dough. Pat it out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined, if your baking sheets are as “weathered” as mine are) for 15 to 17 minutes, until golden on top.

And finally, a weekly menu:

...and some pie. You want a good Peanut Butter pie? This is the one.

I've been cooking away, without telling you what I'm cooking, and feeling the need to share. Here is what we had last week/are having this week:

*Monday: Hogi night. We passed a Subway the other day and Ryder really wanted to go there. He listed all the ingredients he would want on a Subway sandwich, and was quite amazed when I told him we had all those things at home! So tonight we're eating his favorite--"Subway bread" (store-bought sandwich buns), turkey, bacon, pickles, cucumbers, cheese and mustard. ;) I'm adding lots of other veggies like, tomatoes, lettuce, avocados, sprouts, etc. to mine. We also have lots of veggies for a veggie/dip plate & apples with caramel dip.

*Tuesday: Parmesan Squash Wedges & Wild Rice (from Trader Joe's)

*Wednesday: I've never made Pumpkin Soup, and decided now is as good a time as any. Doesn't it sound so cozy and delicious to be eating warm Pumpkin soup for dinner on a chilly night in October?

*Thursday: Leftovers

*Friday: Tonight is the Trunk-or-Treat! I'll be contributing Chili, Cornbread muffins (To be honest, I LOVE the 39 cent Jiffy mix. For sake of time, I'll probably use a few of those), cupcakes (for the cake walk) and THIS pie (If this pie doesn't win, the judges are crazy...)

*Saturday: Burke day! Burke is on an incredibly busy rotation right now. In fact, he's only had 4 days off the entire month. And the days he works, he works ALL DAY LONG. Today we're having our family fall celebration. We'll be carving pumpkins, making doughnuts and decorating caramel apples.

*Sunday: Simple Salmon (broil for 5-10 mins. with a little salt & Pepper) and Loaded Sweet-Potato Skins

I also made some Pumpkin Chocolate Chip Cookies, White Chicken Chili, "Pizza Pockets", Homemade Macaroni & Cheese and Pretzel m&m Cookies last week while entertaining guests.

Sort of giddy around here...

*To go with our soup & bread on Thursday, I decided at the last minute to make my first ever Peach Jam. It was SO simple and SO delicious on the warm fresh bread. And it's always fun to bake bread in miniature pans leaving me with a few extra loaves to take to neighbors.

I can't stop smiling when I think of fall being just around the corner. Sorry to you "summer lovers" but I'll take the chill in the air, leaves falling from the trees, sweaters, soup & baking any day of the year. And now, for my "excited it's almost fall" weekly menu:

*Monday: Baked Potatoes (broccoli, corn, cheese, tomatoes, and other yummies on top)

*Tuesday: Corn Cakes--I was instructed to try this recipe "pronto", so here it goes. I'm especially excited about the ripe avocados I found on sale to go on top!

*Wednesday: Had a request for THIS, so we'll eat ours with a yummy green salad

*Thursday: Taking dinner to the sweet Ames family--Broccoli Cheese Soup (also had requests for this...but I've been waiting for it to get a little chilly out...and it finally is!) & homemade bread (scroll down this link for the "Lottie Roberts Recipe")

*Friday: Headed to MI for the weekend. I'm sure we'll think up some tasty dinner for tonight!

Over at the Vera's

A few good recipes I've used this week:

I tried my hand at Minny's chocolate pie which may have been more fun than it was tasty. (It was a little too rich for my taste.) Though I must say, the sliver of a piece that was left over the next morning really hit the spot. I used this recipe for the crust.

Sunday we had broccoli cheese soup with homemade bread (I used the recipe at the bottom of this post.)

Monday I made this salad, roasted vegetables, and a green salad. It was kind of a random meal, but we were craving something light and this hit the spot; I definitely recommend it. If you want to make it heartier you could add some grilled chicken, orzo pasta, or anything really. And can I just say, roasting red peppers is probably the most fun I've had in the kitchen in a long time. I felt like I was doing a science experiment. If you try this recipe, definitely roast your own peppers.

Hi Friends!

...that is if I still have any. I'm back for a week before I take off for my LAST trip of the summer. So here's a week's worth of meals, and then I PROMISE I'll get back in my groove...

*Monday: Chicken Tortilla Soup-Burke was sick and we were out of town on Father's Day. So tonight we're celebrating with one of his favorites. And I normally make him a Banana Cream Pie for dessert, but tonight I'm going to simplify by making individual banana cream trifles (see photo above). Layer crushed vanilla wafers, sliced bananas, vanilla/banana pudding, whipped cream, and repeat 3 times. Garnish with a wafer and banana slice.

*Tuesday: Baked Potatoes with toppings

*Wednesday: Pasta with Tomatoes & Pinenuts and salad (I may throw some pine nuts on my salad too!)

*Thursday: Homemade Fish sticks & coleslaw Ryder's been begging for us to make fish sticks, and I've been craving some good ole' coleslaw. Perfect!

*Friday: Beans & Rice-going to try a pinto bean recipe that my Mom & I will be making for about 40 people in 2 weeks. We'll top our beans & rice with tomatoes, cotija cheese, avocados & onions.

*Saturday: Leftovers

*Sunday: Stuffed Peppers

Finally...a post!

We're back from our adventures and ready to cook. Haven has been sleeping through the night for a while now which makes me want to do more of everything. I've even been trying to exercise regularly, but then I go and buy things like those Sea Salt Caramels from Costco (they are seriously SO good). So here are some (hopefully) healthy dinners to take us through this week.

*Monday: Vegetable Chowder Soup (see recipe below)--my Great Aunt made this for us when we were in Utah, and it was super yummy. Her recipe is a little confusing (and has TONS of cream), so with my own twist, we'll see how it turns out...

*Tuesday: Fettuccine with Leeks and White Beans & bread

*Wednesday: Red Snapper (or Salmon) with peppers & Brown Jasmine Rice (I LOVE this stuff. It is a combination of brown rice and the longer Jasmine grained rice...genius)

*Thursday: Leftovers

*Friday: Stuffed Chicken Divan (don't let "stuffed" scare you. This is a healthy version) & a green salad

*Saturday: General Conference weekend=Cinnamon Rolls & Ham and Spinach Frittata for breakfast! Dinner will most likely be easy...like this yummy Tuna & Pear Salad (neither Burke or I care at all for Gorgonzola, so I would probably use Feta instead)

*Sunday: Roast with veggies & these potatoes...can you tell this is our new favorite Sunday dinner?


VEGETABLE CHOWDER


-1 TBLSP chicken base
-2 c. half & half
-4 c. milk
-4 c. water
-2 c. sliced carrots
-4 c. diced potatoes
-2 c. diced celery
-1 TBLSP salt
-1 TBLSP Wocestershire sauce
-1 c. diced onions
-1/4 c. butter
-1 c. flour
-2 cups diced broccoli
-2 c. diced cauliflower

Combine the first 9 ingredients in a large pot. Boil gently for about 45 minutes. In a separate pan, saute onions in butter (or you could use olive oil) until tender. Add the flour to coat onions. Add the cauliflower and broccoli until slightly softened. Combine all ingredients together, and simmer until all vegetables are well incorporated/cooked through.

repeat week.

Since we are leaving for Utah a week from today, and it has been requested that we "repeat meals" instead of trying new recipes this week, we are having some of our favorite dishes (even if we just had them last week. Take that as us Morins saying, "try this recipe! It's SO good!"). Here they are:

*Monday: Leftovers

*Tuesday: "White" Macaroni & Cheese & Steamed Broccoli

*Wednesday: Carmelized Onion and Lentil Soup (didn't end up making this last week, but really want to try it)

*Thursday: Chicken Tostadas (Oooo, they are good...and easy!)

*Friday: Eggplant and Mozzarella Melt - I promise--you LIKE Eggplant! ;)

*Saturday: SDSU vs. BYU game=veggies/hummus, homemade chips (Slice corn tortillas like a pizza, brush with olive oil and sprinkle with salt. Then bake in a 350* oven for about 15 minutes or until crispy)/guacamole or salsa

*Sunday: Pot Roast (slow-cooker) with red potatoes

Happy LOVE day!

*biscuits were made last Friday...and were super tasty!

Happy Valentine's Day! And the beginning of a great week...I can just feel it! Today will be filled with preschool Valentine's party, Doctor appointment, grocery shopping, decorating, and EATING! Here is our not too shabby menu for the week:

*Monday: All things heart/red. To continue our tradition, we'll have heart shaped pizzas. I think I'll shape the dough into individual hearts, and let everyone cover with their favorite toppings. Luckily, I have Trader Joe's to make my dough and delicious pizza sauce for me. We'll have things like pepperoni, tomatoes, peppers, ham, pineapple, onions, cheese, etc. to top.
For dessert we'll have molten chocolate cakes with Trader Joe's peppermint jojo's ice cream (any hopes of me losing this baby weight were ruined when I discovered this ice cream the other day...).

*Tuesday: Grilled Chicken Tostadas

*Wednesday: Baked Penne with Roasted Vegetables

*Thursday: Leftovers

*Friday: Simple Carmelized Onion and Lentil Soup & homemade bread

*Saturday: Game Day. We've had fun watching BYU games on Saturdays...and making it a party with "game food". Today I'll make more guacamole (it's a favorite around here), and possibly a fruit pizza (I'll use this recipe for the cookie crust). Don't you always need an excuse to make a fruit pizza? I do.

*Sunday: Slow-Cooker Pot Roast & these potatoes

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!

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

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


BAKED POTATO SOUP

-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.

Another lovely week!

Last week I felt like I was finally in the fall/winter cooking mode. It was fun to cook/bake, and I loved trying some new recipes. Here's to another week!

*Monday: Leftovers (had some of our favorites--the Noorda's--over for dinner last night, and all agreed we didn't do our duty in finishing the food. Bonus for tonight!) I made this yummy salad to go with our spinach/prosciutto lasagna (totally did my own thing with both recipes though. For the lasagna--I added 2 eggs to the ricotta/s&p/garlic mixture. And I also just layered the prosciutto on top of the sauce, instead of mixing it in. It was a very yummy/simple lasagna. For the salad, I used parmesan instead of ricotta salata, and substituted toasted pecans for the Pancetta Crisps. I also made up my own dressing-a little Olive Oil, Balsamic Vinegar, salt, pepper & honey. This was the first time I've ever made Brussels Sprouts--they were SO good roasted in the oven! Try this salad, it was definitely yummy...)

*Tuesday: Baked Potatoes with "mountain toppings" (Until Ryder was about 3 1/2 he HATED potatoes--in every form. He wouldn't even eat french fries. I kept offering potatoes, and one day decided to make it fun. I had lots of toppings I knew he would like--corn, bacon, cheese, broccoli, etc. for him to make a "mountain" on top of his potato. Ever since then, he LOVES potatoes, and begs for Baked Potatoes for dinner. Burke and I will add tomatoes, onions, peppers and any other veggie in my fridge to ours! Maybe even some roasted Brussels Sprouts?!)

*Wednesday: Skewered Sesame Shrimp with rice

*Thursday: Asian Noodle Salad + a special request for some treats to take to work tomorrow for the last day of a loved rotation. I think I'll do these & these.

*Friday: Pizza at the church for Primary Activity

*Saturday: White Bean Dip with Toasted Pita Chips & Apple, Grape and Celery Salad (Random meal, I know...this is what I need on a Saturday though ;)

*Sunday: Roasted Butternut Squash & Sweet Potato Soup with Cornbread Muffins

Another weekly menu...

Here's what we're eating this week for dinner:

*Monday: Leftovers

*Tuesday: Salmon with Hoisin Sauce and Spring Vegetables

*Wednesday: Baked Shells with Winter Squash & steamed Cabbage

*Thursday: Tomato-Basil Bisque (see recipe below) with homemade white bread (best recipe--see below), spinach salad and apple pie (I'm taking dinner to a family--and I get to meet the cute new little Bella! So excited!)

*Friday: Fast Chicken Fajitas with a little guacamole...it's been way too long. ;)

*Saturday: Leftovers

*Sunday: Spinach & Prosciutto Lasagna (didn't get to try this last week, and Ryder really wants to...)


TOMATO-BASIL BISQUE

-6 celery ribs, choped
-1 large onion, chopped
-1 medium sweet red pepper, chopped
-1/4 c. butter, cubed
-3 14.5 oz. cans diced tomatoes, undrained
-1 TBSP tomato paste
-3/4 c. loosely packed basil leaves, coarsely chopped
-3 tsp sugar
-2 tsp salt
-1/2 tsp pepper
-1 1/2 c. heavy whipping cream

In a a large saucepan, saute celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of he soup mixture into a blender/food processor. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).


LOTTIE ROBERT'S BREAD (my Mom got this from Relief Society probably 30 years ago!)

-2 pkgs. dry yeast
-1/2 c. warm water
-1/4 c. sugar
-1/4 c. shortening
-1 TBSP salt
-1 c. warm milk
-3/4 c. warm water
-6-7 c. flour

Soften yeast in 1/2 c. warm water. Measure flour by lightly spooning into cup and leveling off. In large bowl (or mixer) blend sugar, softened shortening, salt, milk, 3/4 c. water. Add 2-3 c. flour and beat with mixer until smooth. Add yeast. Gradually add remaining flour to form a moderately stiff dough; working it in first with spoon and finishing on a floured surface. Knead until smooth and elastic (about 8-10 mins). Place in greased bowl, turning dough to grease all sides. Cover to keep air out; let rise in warm place until doubled in bulk.
Punch down dough; cover and let rise until nearly double again. Knead to remove air bubbles. Dived into 2 portions and let rest 10 mins. Place in well-greased loaf pans, seam side down and covered. Let rise until dough is nearly doubled. Bake in 350* oven until loaves are golden brown and sound hollow when tapped, about 30 mins. Remove from pans immediately; cool on wire racks.

fall, finally!

Sorry, but I am just one of those people who can't get enough of fall. I LOVE when the air begins to chill, and I can break out the sweaters/boots. And I even get a little excited for winter. Go ahead, hate me. But I like that I don't have to feel depressed half of the year because I'm cold. :) One reason the cooler weather is so amazing to me is all of the baking/cooking opportunities I can take advantage of now that it isn't so hot out! So get ready for some home-cookin' casseroles and lots of warm soups!!! I'm SO excited!!!

*Monday: Never got around to our Salmon & Roasted Root Vegetables yesterday for dinner (we were too busy eating cinnamon rolls!). So we'll try it tonight!

*Tuesday: Sweet Potato Soup with Blue Corn Tortillas

*Wednesday: Spinach & Prosciutto Lasagna

*Thursday: Leftovers

*Friday: Tamale Pies

*Saturday: Steak with Roasted Carrots & Onions

*Sunday: Chicken & Broccoli Alfredo (Ryder is begging for me to make this again!) with a green salad

Back at it...

Finally!!! I'm home! And ready to get cookin'! Here is our menu for the week--

*Monday: Lighter Chicken Pot Pie

*Tuesday: Red Lentil Soup with Sage & Bacon

*Wednesday: Stuffed Peppers with Cheddar and Sage Biscuits

*Thursday: Leftovers

*Friday: Portobello, Broccoli and Red-Pepper Melts

*Saturday: Spaghetti & French Bread

*Sunday: General Conference! *Breakfast=Cinnamon Rolls & Mini Frittatas *Dinner=Salmon & Roasted Root Vegetables

travel time...

This Thursday, I head to Utah for the long anticipated race. I am SO excited! I'm already sad when I think of leaving my kiddos (even just for a few days), but can hardly wait for a plane ride free of bottles, matchbox cars and coloring books. Not to mention 3 days without changing a diaper. ;) Thanks to my Mom, I get to spend the weekend with some of my very favorite people in the whole world--and run in an amazing race! Here is my meal plan for the week (the weekend's meals are adapted to either be made ahead of time, or are quick to throw together, to make it as easy on my Mom as possible!). And the next two weeks will be filled with driving to Virginia for Ashley's wedding, and spending time in Michigan with my brother and his family...so there may be a lack of posts. But I'll stay on top of this as much as I can, cause you can be sure that I'll be eating good food the whole time!

*Monday: Paninis--We'll use Ciabatta bread, add any veggies, cheese, or maybe some turkey, as well as a little balsamic vinegar, pesto, mustard, etc. Then since I don't have a sandwich press, I use my George Foreman to get a nice thin, crispy, juicy sandwich. Yum!

*Tuesday: Spinach Salad with Fruit, Almonds and Feta and a Trader Joe's Baguette

*Wednesday: Chicken Tacos

*Thursday: Lasagna Rolls, corn on the cob and Garlic Bread

*Friday: Broccoli Cheese Soup(just add cheese to the recipe), salad and rolls

*Saturday: Pizza Night!
*Sunday: Black Beans and Rice (top with green/purple onions, tomatoes, avocados, Cajun seasoning, shredded cheese, sour cream, cilantro, salsa, etc.)

P.S. Doesn't this look amazing??? When I get back, I am definitely finding a reason to make it...

September!

Tomorrow will be September! I'm SO excited! Here is our menu for the week...

*Monday: Black Bean burgers (Thanks, Costco ;) and hummus

*Tuesday: Vegetable Stir-Fry with Peanuts

*Wednesday: Sweet Corn Quesadillas

*Thursday: Baked Penne with Spinach and Sun-dried Tomatoes

*Friday: Pizza night! (haven't decided yet if I will make/buy...)

*Saturday: Leftovers

*Sunday: Cheddar Soup with garlic toasted bread and a green salad

Let's get Cookin'!!!

I'm FINALLY back! It's great to be home (although I do have a sick boy--which is so sad), and I am so excited to finally get back to cooking--and get my kids out of the "Honey-Nut Cheerios, Peanut Butter Sandwiches and snacks all day" trap. It's hard to eat well when on vacation. But we had a great trip, and I now have an amazing new brother in law! So here is what we're eating this week:

*Monday: Black Beans and Rice (thanks to Amy for the delicious beans and peach salsa--we HAVE to put them to good use!), with avocados, tomatos, shredded cheese, onions, etc....

*Tuesday: Asian Noodle Salad--I've been wanting to make this ever since I saw it on my friend's, friend's blog....

*Wednesday: Eggplant and Mozzarella Melt with spinach/strawberry/kiwi salad

*Thursday: Leftovers

*Friday: Red Pepper Soup (I will probably throw a few tomatoes in, as well) with crusty bread

*Saturday: Date Night--it's been TOO long!!!

*Sunday: Chicken with Artichokes and Angel Hair and Blueberry Buttermilk Tart (for dessert :)