I am going to share Aaron's new favorite cookie. I tried one, but only one due to Gabbie's apparent sensitivity to peanuts. But, I had the world's best peanut butter to use up, so I wouldn't be tempted, and I needed to bake some cookies as a thank you to a friend who let us borrow his truck to pick up the crib we recently bought for Gabbie.
So, yes. Go bake these cookies using this peanut butter. You won't regret it. I promise. Well, you might be sad that the recipe uses up the majority of the jar and so you won't have any left for any other use, but otherwise you'll be happy. Enjoy!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Haloweenie
Posted in Gabbalicious, holiday stuff, recipe on by
Oh, October. The month that's the start of one of my favorite things: the Holiday Season. Why do I love the holiday season so much? Because it’s the perfect time for crafting and baking, two of my very favorite things. Also, sweaters. I love the feeling of being all cozied up in a sweater more than just about any other feeling. (Except now, and excuse all the annoyingly cute gushing, the feeling of cuddling up with Gabbie. That truly is the best!)
Another one of my favorite things that is definitely in full swing right now, is the eating of anything pumpkin flavored. I have a few things I’m itching to make right now, including some standards like Linda’s Insanely Good Pumpkin Chocolate Muffins and Chocolate Pumpkin Cheesecake Bars, as well as a new recipe this year: Pumpkin Whoopie Pies. Ooh, and pumpkin butter from The Pioneer Woman. Yum!
Newly added excitement this year includes dressing up Gabbie in a Halloween costume. There are so many cute options, like all of these at Mighty Junior, it’s hard to choose. Especially since I don’t want to spend a lot on something she’ll likely only wear once, although the costumes at One Step Ahead might fit her next year if she continues on her growth curve.
Finally, I love the photo ideas from this post at Momspark. I’m definitely going to have to add trips out to the local cider mill and pumpkin patch to our weekend activities sometime soon. I’m quickly finding out that holidays with a little one are way more fun than they were before. Or at least they are fun in a totally different way; you know, no more getting all dressed up and then wasted on the spooky spiked punch at a friend’s party.
I was getting too old for that, anyway.
Another one of my favorite things that is definitely in full swing right now, is the eating of anything pumpkin flavored. I have a few things I’m itching to make right now, including some standards like Linda’s Insanely Good Pumpkin Chocolate Muffins and Chocolate Pumpkin Cheesecake Bars, as well as a new recipe this year: Pumpkin Whoopie Pies. Ooh, and pumpkin butter from The Pioneer Woman. Yum!
Newly added excitement this year includes dressing up Gabbie in a Halloween costume. There are so many cute options, like all of these at Mighty Junior, it’s hard to choose. Especially since I don’t want to spend a lot on something she’ll likely only wear once, although the costumes at One Step Ahead might fit her next year if she continues on her growth curve.
Finally, I love the photo ideas from this post at Momspark. I’m definitely going to have to add trips out to the local cider mill and pumpkin patch to our weekend activities sometime soon. I’m quickly finding out that holidays with a little one are way more fun than they were before. Or at least they are fun in a totally different way; you know, no more getting all dressed up and then wasted on the spooky spiked punch at a friend’s party.
I was getting too old for that, anyway.
From Our Kitchen Recipe 3
Posted in monday meal planning, recipe on by
This is one of my favorites lately. My friend's mom made something like this for her wedding dinner in June, and I've been making my version ever since. It's one of the easiest salads I've ever made, and one of the most delicious too (I think second only to my favorite Cobb Salad). Aaron insists that a salad without meat is not dinner, so I typically grill up a chicken breast, slice it, and serve it over top, but that step is completely optional. In my opinion, the salad is better without it, so I guess the chicken part is totally your call.
Fruity Poppy Seed Salad
One to two romaine hearts, washed and chopped
1 pint strawberries, hulled and sliced
1 can mandarin oranges in juice, drained
1/2 cup sliced almonds
1/4 cup sliced green onion
Poppy seed salad dressing
Mix all ingredients except salad dressing in a large bowl. Toss dressing with salad or serve on the side.
Seriously, that's it. And it's delicious. We made it for Gabbie's baptism a couple of weeks ago, along with a really good ham, cheesy potatoes, and green bean casserole, and surprisingly the salad was the only thing that we finished off, even though I made a huge batch of it. It's really that good.
Fruity Poppy Seed Salad
One to two romaine hearts, washed and chopped
1 pint strawberries, hulled and sliced
1 can mandarin oranges in juice, drained
1/2 cup sliced almonds
1/4 cup sliced green onion
Poppy seed salad dressing
Mix all ingredients except salad dressing in a large bowl. Toss dressing with salad or serve on the side.
Seriously, that's it. And it's delicious. We made it for Gabbie's baptism a couple of weeks ago, along with a really good ham, cheesy potatoes, and green bean casserole, and surprisingly the salad was the only thing that we finished off, even though I made a huge batch of it. It's really that good.
From Our Kitchen Recipe 2
Posted in monday meal planning, recipe on by
My mom's sloppy joes remind me so much of childhood, that it's hard not to regress a little while eating them. She brought me a big Crockpot full of them when she came to help out after Gabbie arrived, and it was the perfect food to make it through those early days. No, they're not as easy as Manwich, but they're really not that much more difficult and the flavor is so much better.
Mom's Sloppy Joes
In a pan combine ground beef, chopped onion, and chopped green peppers. Add ketchup until the mixture is wet, a few shakes of Worcestershire sauce (about a tsp or more), a glug of cider vinegar (about a tablespoon), a handful of brown sugar (about a tablespoon), ground pepper, and salt to taste. Heat through. Serve on hamburger buns with a slice of American cheese if you so prefer.
Tomorrow you get two recipes, since I'm behind. I'm still in denial about how busy my life is these days, so I can make promises like that.
Mom's Sloppy Joes
In a pan combine ground beef, chopped onion, and chopped green peppers. Add ketchup until the mixture is wet, a few shakes of Worcestershire sauce (about a tsp or more), a glug of cider vinegar (about a tablespoon), a handful of brown sugar (about a tablespoon), ground pepper, and salt to taste. Heat through. Serve on hamburger buns with a slice of American cheese if you so prefer.
Tomorrow you get two recipes, since I'm behind. I'm still in denial about how busy my life is these days, so I can make promises like that.
Monday Meal Planning - From Our Kitchen Edition
Posted in monday meal planning, recipe on by
No, I'm not dead. Just dealing with the end of the project year for many of my projects at work, which means 15-hour work days and writing final reports. That is so much writing that I just couldn't bring myself to sit at the computer and write more for this site. But! The end of the project year is on Tuesday, and so almost everything is done and life can get back to normal. It has been a long couple of weeks, that's for sure.
Anyway, this week I'm in the mood for comfort food, which means several of my mom's recipes, one of Aaron's, and a couple of mine. I'm going to add one a day, so that the post isn't too overwhelmingly long. I hope you enjoy these dishes as much as we do!
Chicken Tortellini Soup
This recipe is mine, and is sort of just my fancier version of chicken noodle; fancier only because I use tortellini instead of egg noodles, and float a parmesan toast on the top. As written, this is a very chunky soup, just the way Aaron likes it. If you're watching your grocery budget, using one chicken breast half is plenty. If you want lots of leftovers, add another quart of chicken broth. It's also good if you add a can of diced tomatoes, juice and all, and substitute oregano for the thyme.
1 Tbsp. olive oil
1 c. sliced carrots
1 c. sliced celery
1 small onion, diced
1 clove garlic, minced
2-3 sprigs of thyme
1-2 bay leaves
1 quart chicken broth
2 boneless, skinless chicken breasts, cut into large chunks
1 package fresh tortellini
1 loaf French bread (baguette)
butter
shredded parmesan
1. In a soup pot, add olive oil and heat to shimmering over medium-high heat. Add in vegetables and herbs; salt and pepper to taste. Sautee until the onions are translucent and nothing has browned too much; about 5 minutes.
2. Add in chicken broth and bring to a boil. Gently add in chicken, and reduce heat to medium low. Simmer for about 20 minutes, or until chicken is completely cooked through and vegetables are tender.
3. In the meantime, cook tortellini according to package instructions.
4. Remove chicken to a plate and allow to cool until you can easily handle it. Remove bay leaves and thyme now (it's easier to find them now than when there are a lot of chicken chunks in there). Tear the chicken into bite-sized chunks. Return the chicken to the pot and heat through.
5. For parmesan toasts: Heat broiler. Cut several 1/4 to 1/2 inch slices of bread (about 2 per person) and place on a cookie sheet. Toast the bread under the broiler until it starts to brown; about 1 or two minutes. Butter the opposite side of the bread slices, and put onto the cookie sheet butter side up. Sprinkle with parmesan cheese, and broil for a minute or two until the bread is turning golden brown and the cheese has melted.
6. To serve, place several tortellini in a soup bowl. Ladle soup over top, and float a toast or two on top of the soup. Enjoy!
Anyway, this week I'm in the mood for comfort food, which means several of my mom's recipes, one of Aaron's, and a couple of mine. I'm going to add one a day, so that the post isn't too overwhelmingly long. I hope you enjoy these dishes as much as we do!
Chicken Tortellini Soup
This recipe is mine, and is sort of just my fancier version of chicken noodle; fancier only because I use tortellini instead of egg noodles, and float a parmesan toast on the top. As written, this is a very chunky soup, just the way Aaron likes it. If you're watching your grocery budget, using one chicken breast half is plenty. If you want lots of leftovers, add another quart of chicken broth. It's also good if you add a can of diced tomatoes, juice and all, and substitute oregano for the thyme.
1 Tbsp. olive oil
1 c. sliced carrots
1 c. sliced celery
1 small onion, diced
1 clove garlic, minced
2-3 sprigs of thyme
1-2 bay leaves
1 quart chicken broth
2 boneless, skinless chicken breasts, cut into large chunks
1 package fresh tortellini
1 loaf French bread (baguette)
butter
shredded parmesan
1. In a soup pot, add olive oil and heat to shimmering over medium-high heat. Add in vegetables and herbs; salt and pepper to taste. Sautee until the onions are translucent and nothing has browned too much; about 5 minutes.
2. Add in chicken broth and bring to a boil. Gently add in chicken, and reduce heat to medium low. Simmer for about 20 minutes, or until chicken is completely cooked through and vegetables are tender.
3. In the meantime, cook tortellini according to package instructions.
4. Remove chicken to a plate and allow to cool until you can easily handle it. Remove bay leaves and thyme now (it's easier to find them now than when there are a lot of chicken chunks in there). Tear the chicken into bite-sized chunks. Return the chicken to the pot and heat through.
5. For parmesan toasts: Heat broiler. Cut several 1/4 to 1/2 inch slices of bread (about 2 per person) and place on a cookie sheet. Toast the bread under the broiler until it starts to brown; about 1 or two minutes. Butter the opposite side of the bread slices, and put onto the cookie sheet butter side up. Sprinkle with parmesan cheese, and broil for a minute or two until the bread is turning golden brown and the cheese has melted.
6. To serve, place several tortellini in a soup bowl. Ladle soup over top, and float a toast or two on top of the soup. Enjoy!
Reasons to like Fall
Posted in Random randomness, recipe on by
Or, at the very least, reasons I like fall:
- Cooler weather, less humidity. I can wear jeans and not sweat all day long! I can cover up more and be comfortable. My hair doesn't fuzz up the moment I step outside. Daily highs are around my favorite temperature: 68 degrees.
- Football Saturdays, tailgating, homemade chili, crispix mix, and apple pie. Tomorrow is the first football Saturday we're spending at home (missed it last weekend because of a wedding reception, but that's okay, because both of our teams lost big time), and so we're doing it up right. Chili, beer (for Aaron, not me because I'm allergic - true story), crudite, and pie (lemon mereingue instead of apple, but still! Pie!). We're also inviting friends over to watch the game on our huge (ha!) 19 inch television. For some reason, even though we have the smallest TV out of all of our friends, we always host the gatherings where things are watched on TV.
- The leaves changing colors. This is not here yet, but not far off either. However, I do miss my brother living way up north because it was like a fall color tour every time we went to see him.
- Soup season is back again! Soup has to be my favorite food ever, and I have a list about a million recipes long that I want to try. Like artichoke soup, Philly cheesesteak soup, a new recipe for tomato soup (my absolute favorite), and many, many more.
- Cuddling on the couch is no longer limited to about five minutes because it's just too hot and humid to cuddle. Now it's perfect cuddling weather. And there's nothing I like more than cuddling. Except maybe cuddling, with a bowl of soup, a sleeping baby, and a good movie on DVD.
I really, really love the fall. Until about February, when I start singing the praises of Spring.
Monday Meal Planning 2.10
Posted in monday meal planning, recipe on by
I've hit the point in pregnancy where my eyes are definitely bigger than my stomach. I get starving hungry, but my stomach is pretty squished right now (and sometimes getting kicked), so I can only eat a small amount at a time. This means that I have to eat several times a day to prevent falling into a sniveling, starving mess, because I don't handle being that hungry very well. I've also hit the point of pregnancy (or possibly just life) where easier is better. I just don't have the energy to do a whole lot at a time, so my meals are getting pretty simple in scope. Not that they were every very difficult, just that I'm using this as more of a consideration when I'm picking out recipes for the week.
Monday: Rice Fried Vegetables
This was a pretty tasty and relatively easy dish to make. We used white rice instead of brown (because I fell asleep on the couch after work instead of starting the rice which takes about an hour to make), spinach instead of kale (because we had it on hand), and left out the peas (because Aaron's not a huge fan). Very easy, aside from a little chopping and satisfied my craving for veggies. I'm sure you could substitute any vegetables you have on hand and it will be just as good. Just watch out for spitting ginger - as soon as I put it in the pan it started sputtering and flying everywhere, and hot ginger hitting bare skin is not exactly pleasant. I don't know how to solve this problem, though, so from now on I'll just throw in the ginger and cover it quickly with a lid.
Tuesday: Chicken Curry with Sweet Potatoes and Coconut Rice
Again, easy and delicious. It also fits with my near-constant curry craving. The craving is near-constant because there are times when I'm craving Mexican food instead. At least Aaron knows how to easily please me when I whine about being hungry.
Anyway, this recipe has been on my too-cook list for a while, mostly because of the curry but also because of the sweet potatoes which are something else I can never get enough of. It took me less than 10 minutes to get the stuff ready to throw in the crock pot, and the normal amount of time to cook the rice, so it definitely fit my "simple" requirement for the week.
Wednesday: Appetizers for dinner
OK, so I lied when I said I had only two near-constant cravings. The third is bread, which has been a constant throughout my whole pregnancy thus far. So I put together dinner with two toppings for bread: Spinach Artichoke Dip and Bruschetta. I halved the Spinach Artichoke recipe except for the artichokes because Aaron and I both LOVE artichokes, and it worked out perfectly.
For the Bruschetta, I simply chop up a couple of tomatoes (romas are usually what I use, but whatever looks best at the store will work), mix with garlic, olive oil, a splash of balsamic vinegar, and chopped basil. I also brush the bread with a little garlic infused olive oil and broil until toasted. Yummy!
Thursday: Beef Stroganoff with buttered noodles, Green Beans
This is my mom's recipe and it's one of my favorites. It's also incredibly easy, so that's why it made the menu this week.
Slice up some beef (desired amount, but about a half pound sirloin steak is what I use for Aaron and I) into thin strips. Also cut into thin strips: one medium onion and one medium green pepper. Quarter some button mushrooms. Heat some oil or butter in a skillet and saute onions, mushrooms and green peppers until tender. Toss in the beef and cook until desired doneness (is that even a word?). Next mix together some Dijon mustard and sour cream, with the ratio to your taste and usually depending on how much you like mustard. I usually mix together a cup of sour cream and a couple of tablespoons of mustard. Throw this into the pan and stir to melt and coat. Serve over lightly buttered egg noodles with steamed green beans on the side.
And....that's all she wrote this week because we ate out two nights and tonight we're eating leftovers from yesterday's shower (which was wonderful, and I will update as soon as someone sends some pictures).
Monday: Rice Fried Vegetables
This was a pretty tasty and relatively easy dish to make. We used white rice instead of brown (because I fell asleep on the couch after work instead of starting the rice which takes about an hour to make), spinach instead of kale (because we had it on hand), and left out the peas (because Aaron's not a huge fan). Very easy, aside from a little chopping and satisfied my craving for veggies. I'm sure you could substitute any vegetables you have on hand and it will be just as good. Just watch out for spitting ginger - as soon as I put it in the pan it started sputtering and flying everywhere, and hot ginger hitting bare skin is not exactly pleasant. I don't know how to solve this problem, though, so from now on I'll just throw in the ginger and cover it quickly with a lid.
Tuesday: Chicken Curry with Sweet Potatoes and Coconut Rice
Again, easy and delicious. It also fits with my near-constant curry craving. The craving is near-constant because there are times when I'm craving Mexican food instead. At least Aaron knows how to easily please me when I whine about being hungry.
Anyway, this recipe has been on my too-cook list for a while, mostly because of the curry but also because of the sweet potatoes which are something else I can never get enough of. It took me less than 10 minutes to get the stuff ready to throw in the crock pot, and the normal amount of time to cook the rice, so it definitely fit my "simple" requirement for the week.
Wednesday: Appetizers for dinner
OK, so I lied when I said I had only two near-constant cravings. The third is bread, which has been a constant throughout my whole pregnancy thus far. So I put together dinner with two toppings for bread: Spinach Artichoke Dip and Bruschetta. I halved the Spinach Artichoke recipe except for the artichokes because Aaron and I both LOVE artichokes, and it worked out perfectly.
For the Bruschetta, I simply chop up a couple of tomatoes (romas are usually what I use, but whatever looks best at the store will work), mix with garlic, olive oil, a splash of balsamic vinegar, and chopped basil. I also brush the bread with a little garlic infused olive oil and broil until toasted. Yummy!
Thursday: Beef Stroganoff with buttered noodles, Green Beans
This is my mom's recipe and it's one of my favorites. It's also incredibly easy, so that's why it made the menu this week.
Slice up some beef (desired amount, but about a half pound sirloin steak is what I use for Aaron and I) into thin strips. Also cut into thin strips: one medium onion and one medium green pepper. Quarter some button mushrooms. Heat some oil or butter in a skillet and saute onions, mushrooms and green peppers until tender. Toss in the beef and cook until desired doneness (is that even a word?). Next mix together some Dijon mustard and sour cream, with the ratio to your taste and usually depending on how much you like mustard. I usually mix together a cup of sour cream and a couple of tablespoons of mustard. Throw this into the pan and stir to melt and coat. Serve over lightly buttered egg noodles with steamed green beans on the side.
And....that's all she wrote this week because we ate out two nights and tonight we're eating leftovers from yesterday's shower (which was wonderful, and I will update as soon as someone sends some pictures).
Weekend Baking 1.9
Posted in recipe, Weekend Baking on by
This weekend we're headed out of town (only about an hour out of town, actually) to visit Aaron's grandparents and extended family for Easter. We usually go on Saturday night so that we can attend Easter services with his grandma and grandpa, but seeing as how I can barely sleep comfortably in my own bed, he's decided not to try to make me sleep in a strange bed and then have to spend the day interacting with his whole family. Nice guy; much nicer than I am, because I make him do just that about once a year, and my family is a heck of a lot bigger, louder, and more obnoxious than his.
Anyway, the big event for the day other than going to church is what his grandma calls "Easter Brunch", but what is actually more like "Late Easter Dinner". I always bake something to take, and I was having a hard time deciding what exactly I should take this year. Usually I bake a coffee cake to eat Easter morning, so that's definitely out. I kept pondering what to take until I was driving myself batty, until I ran across a recipe for Carrot Cake at The Pioneer Woman Cooks.
Now, I usually don't take something I've never made before, so I was a bit worried. Then I realized that everything I've ever made from Ree's site has been absolutely delicious, so really I don't have much to worry about. I'm going to make it in bundt form to make it look a bit fancier (that and I'm still a little wary of my pyrex pans, what with the whole explosion incident and all), and I am really looking forward to trying it.
And now for something almost completely different: I have a question for all of you. As I mentioned a couple of weeks ago, my boss is leaving our place of employment. We're doing a going away lunch for her, and even though she told us not to do anything special, I want to bake something for the occasion. I bake a lot for the people at work, and my boss especially loves it when I bring things in. Since she's leaving this will be, most likely, the last time I bake for her, so I can't not bake, right?
Anyway, I've decided to bake a giant chocolate chip cookie, but I'm not sure where to find a really good recipe. So here's where you all come in. Do you have a good giant chocolate chip cookie recipe, or know where to find one? Please, share or point me in the right direction! I want to make sure that her last homemade treat from me is a great one.
Anyway, the big event for the day other than going to church is what his grandma calls "Easter Brunch", but what is actually more like "Late Easter Dinner". I always bake something to take, and I was having a hard time deciding what exactly I should take this year. Usually I bake a coffee cake to eat Easter morning, so that's definitely out. I kept pondering what to take until I was driving myself batty, until I ran across a recipe for Carrot Cake at The Pioneer Woman Cooks.
Now, I usually don't take something I've never made before, so I was a bit worried. Then I realized that everything I've ever made from Ree's site has been absolutely delicious, so really I don't have much to worry about. I'm going to make it in bundt form to make it look a bit fancier (that and I'm still a little wary of my pyrex pans, what with the whole explosion incident and all), and I am really looking forward to trying it.
And now for something almost completely different: I have a question for all of you. As I mentioned a couple of weeks ago, my boss is leaving our place of employment. We're doing a going away lunch for her, and even though she told us not to do anything special, I want to bake something for the occasion. I bake a lot for the people at work, and my boss especially loves it when I bring things in. Since she's leaving this will be, most likely, the last time I bake for her, so I can't not bake, right?
Anyway, I've decided to bake a giant chocolate chip cookie, but I'm not sure where to find a really good recipe. So here's where you all come in. Do you have a good giant chocolate chip cookie recipe, or know where to find one? Please, share or point me in the right direction! I want to make sure that her last homemade treat from me is a great one.
Monday Meal Planning 2.8
Posted in monday meal planning, recipe on by
Hey! We actually cooked a little this week! Edition
I don't want to jinx it, but besides being slightly uncomfortable (which, from what I read, can be expected at 32 weeks of pregnancy) I'm feeling pretty good lately. Well, other than experiencing a slight case of Aaron's cold at the end of last week, that is. So, due to feeling pretty good, and having a little energy, I was able to plan and cook 5 meals last week.
Amazing, right?
Here goes:
Monday: Brats, coleslaw, and fries
We cook brats on the stovetop, according to package directions, and then slice them in half length-wise. We use small sub buns, grilled, and spread on some spicy brown mustard and top the brats with some bread and butter pickles. Yum! I make coleslaw from scratch, and there are tons of recipes out there, but store-bought is nearly as good, and way easier. Easier is better is my mantra lately. Fries are the frozen variety, doctored up with some olive oil and steak seasoning.
Tuesday: Portobello Pitas and salad
Here's a yummy meal idea from last month's Everyday Food: Slice up some portobello caps (I scraped off the gills from the underside of the mushroom with a spoon first), and toss them with a little olive oil and balsamic vinegar. Add corn and sliced red onions, salt and pepper, and toss. Roast this mixture and then split it up over 2 to 4 pita halves. Top with jack cheese and put in the oven until the cheese melts. We just served these with a tossed salad.
Wednesday: Asian Beef Skewers with steamed and salted edamame
A household favorite, made even better this time by using some fresh pineapple we had in the house instead of canned as we usually use.
Thursday: Prosciutto Pasta, garlic bread, and salad
Here's another household favorite, and I can't believe I haven't shared this one before.
Prepare penne pasta as directed on package. While pasta is cooking, in a saute pan, melt 2 Tbsp. butter. When butter is bubbly, add 2 oz. prosciutto, chopped. Cook for 30 seconds, and then add one 28-oz. can Italian diced tomatoes, 1/3 cup half and half, red pepper flakes, and salt and pepper to taste. Drain pasta and return to pan. Pour sauce over top and toss to coat. Top portions with parmesan cheese if desired.
Friday: Macaroni and cheese, salad, and garlic bread
Even though Aaron isn't a fan of pasta for dinner on consecutive days, he gave in when I was sick on Friday and in the mood for comfort food. We bought a double portion container of Stauffer's macaroni and cheese, leftover salad from earlier in the week, and the second half of the box of garlic bread from the night before. Easy and delicious.
And there you have it. Almost a whole week of meals. I kind of feel like a superwoman after all that work! I'm easily impressed with myself at this point.
I don't want to jinx it, but besides being slightly uncomfortable (which, from what I read, can be expected at 32 weeks of pregnancy) I'm feeling pretty good lately. Well, other than experiencing a slight case of Aaron's cold at the end of last week, that is. So, due to feeling pretty good, and having a little energy, I was able to plan and cook 5 meals last week.
Amazing, right?
Here goes:
Monday: Brats, coleslaw, and fries
We cook brats on the stovetop, according to package directions, and then slice them in half length-wise. We use small sub buns, grilled, and spread on some spicy brown mustard and top the brats with some bread and butter pickles. Yum! I make coleslaw from scratch, and there are tons of recipes out there, but store-bought is nearly as good, and way easier. Easier is better is my mantra lately. Fries are the frozen variety, doctored up with some olive oil and steak seasoning.
Tuesday: Portobello Pitas and salad
Here's a yummy meal idea from last month's Everyday Food: Slice up some portobello caps (I scraped off the gills from the underside of the mushroom with a spoon first), and toss them with a little olive oil and balsamic vinegar. Add corn and sliced red onions, salt and pepper, and toss. Roast this mixture and then split it up over 2 to 4 pita halves. Top with jack cheese and put in the oven until the cheese melts. We just served these with a tossed salad.
Wednesday: Asian Beef Skewers with steamed and salted edamame
A household favorite, made even better this time by using some fresh pineapple we had in the house instead of canned as we usually use.
Thursday: Prosciutto Pasta, garlic bread, and salad
Here's another household favorite, and I can't believe I haven't shared this one before.
Prepare penne pasta as directed on package. While pasta is cooking, in a saute pan, melt 2 Tbsp. butter. When butter is bubbly, add 2 oz. prosciutto, chopped. Cook for 30 seconds, and then add one 28-oz. can Italian diced tomatoes, 1/3 cup half and half, red pepper flakes, and salt and pepper to taste. Drain pasta and return to pan. Pour sauce over top and toss to coat. Top portions with parmesan cheese if desired.
Friday: Macaroni and cheese, salad, and garlic bread
Even though Aaron isn't a fan of pasta for dinner on consecutive days, he gave in when I was sick on Friday and in the mood for comfort food. We bought a double portion container of Stauffer's macaroni and cheese, leftover salad from earlier in the week, and the second half of the box of garlic bread from the night before. Easy and delicious.
And there you have it. Almost a whole week of meals. I kind of feel like a superwoman after all that work! I'm easily impressed with myself at this point.
Weekend Baking 1.8.5
Posted in holiday stuff, recipe, Weekend Baking on by
So, yeah. I'm not making that Lemon-Swirled Cheesecake this weekend, even if it is super delicious. I forgot that Monday is St. Patty's Day, and since remembering have changed my plans: I'm making Mint Oreo Truffles for the St. Patrick's Day potluck we're having on Monday. Because, everything from Bakerella looks fabulous, and it's about time I try out one of her recipes. I'll let you know how they turn out.
Meal Planning Monday FAIL
Posted in Random randomness, recipe on by
So, yeah. We ate out most of last week. We're sucking at this meal planning thing. The only meal I made was a large pot of macaroni and cheese which we've been eating ever since.
I take that back; we made Lemon-Roasted Chicken last night, and it turned out pretty good. If you actually like chicken, unlike me, you might even say it was delicious. We made it with the orzo listed in the recipe, but not the arugula because they only sell it by the 1/2 ounce around here, in with the herbs, and it's really expensive. I'm eating leftover chicken on a salad for lunch today, so the leftovers are really useful too.
After a stressful week last week I had a hard time relaxing this weekend, and didn't get anything done that I had planned. This week is not looking to be any better, so I need some help. What should I do to relax? Any suggestions? Because my usual glass of wine and a steaming hot bath aren't allowed right now.
I take that back; we made Lemon-Roasted Chicken last night, and it turned out pretty good. If you actually like chicken, unlike me, you might even say it was delicious. We made it with the orzo listed in the recipe, but not the arugula because they only sell it by the 1/2 ounce around here, in with the herbs, and it's really expensive. I'm eating leftover chicken on a salad for lunch today, so the leftovers are really useful too.
After a stressful week last week I had a hard time relaxing this weekend, and didn't get anything done that I had planned. This week is not looking to be any better, so I need some help. What should I do to relax? Any suggestions? Because my usual glass of wine and a steaming hot bath aren't allowed right now.
Weekend Baking 1.7
Posted in recipe, Weekend Baking on bySuper Secret Recipe Edition
I have two super secret recipes, but I'm going to share one of them today. The other one is not mine to share (Aaron's Great-Grandpa's Chili Recipe) and I don't even know all the ingredients, so I can't share it even if I wanted to.
The one I am going to share is my semi-famous (among Aaron, my sister, and my co-workers) Banana Bread. This recipe is pretty sweet, and makes two big loaves of bread. Aaron always gets mad if I make it and he can't have a slice a few minutes out of the oven. This is because it's excellent when it's still warm, but I like it even better at room temperature. The other cool thing? It freezes well. So, since it makes two loaves, you can have one for now and freeze the other for later when you're craving it again. That is, if you can wait to eat the second one, which is usually pretty hard for us to do.
Anyway, here it is:
Helen's Banana Bread
1/2 c. (1 stick) butter, at room temperature (do not substitute margarine)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. sour milk*
5 overripe bananas, mashed**
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. walnuts (optional)
Topping: Brown sugar, cinnamon, and chopped walnuts
Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar. Mix in eggs and vanilla. Stir in sour milk and bananas. Sift together flour, baking soda, and baking powder, and mix into the wet ingredients. Add walnuts, if you're using them.
Pour into two greased loaf pans, and sprinkle with brown sugar, cinnamon, and walnuts (if you're using them). Bake for 45 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack, and enjoy!
*To sour milk, place 1 Tbsp. lemon juice in a liquid measure, and add milk to 3/4 cup. Let sit for 10 minutes before adding to the batter.
**I make this using my Kitchenaid Mixer and its paddle attachment, and instead of mashing the bananas before I add them, I just put them in whole and the paddle mashes them up plenty.
When it rains crap...
Posted in project: baby, Random randomness, recipe on by
it really pours.
Today was my 3-hour glucose test (no results yet, but so far I'm not too worried). I got to the lab at around 8:30 this morning, had my first blood draw (of four) at 8:40, drank the glucola (fruit punch flavored this time - the orange is better), and then sat around the waiting room for the next three hours, punctuated only by 3 blood draws on the hour each hour. Fun, right? It actually wasn't too horrible, except for the one phlebotomist who kept rolling my veins (so that was 2 extra needle sticks), and I'm actually glad I was there instead of at work.
Which is where my boss quit today.
She's one of the main reasons I've stayed in my current job for so long, is an excellent boss, and I'm really going to miss her. I got the news via email when I got back from the lab and burst into tears. I'm happy for her, but sad she's leaving. The 2nd in command at work left last week, so we're pretty much without leadership now.
Tomorrow is going to be super fun.
To make it a little less painful, I'm taking in chocolate cake. That should fix everything, right? Please tell me it will.
Today was my 3-hour glucose test (no results yet, but so far I'm not too worried). I got to the lab at around 8:30 this morning, had my first blood draw (of four) at 8:40, drank the glucola (fruit punch flavored this time - the orange is better), and then sat around the waiting room for the next three hours, punctuated only by 3 blood draws on the hour each hour. Fun, right? It actually wasn't too horrible, except for the one phlebotomist who kept rolling my veins (so that was 2 extra needle sticks), and I'm actually glad I was there instead of at work.
Which is where my boss quit today.
She's one of the main reasons I've stayed in my current job for so long, is an excellent boss, and I'm really going to miss her. I got the news via email when I got back from the lab and burst into tears. I'm happy for her, but sad she's leaving. The 2nd in command at work left last week, so we're pretty much without leadership now.
Tomorrow is going to be super fun.
To make it a little less painful, I'm taking in chocolate cake. That should fix everything, right? Please tell me it will.
To top it all off, we're getting about 100 more cable channels tomorrow
Posted in monday meal planning, project: baby, Random randomness, recipe on by
It has been an incredibly busy past few days, including my mom and sister coming to visit (and going out for yummy, yummy Indian food), finally starting work on the blanket I'm crocheting for the baby, work, work, work, and finally, today, my glucose screening test and first Rhogam injection. I took the day off of work today in case the "glucola" made me feel nauseous or exhausted. Aaron took the day off due to the injection as I have had reactions to vaccinations in the past and he was worried about me.
Everything turned out fine (so far - I won't have the results of the tests for a while), except for a stunningly fast blood sugar drop at about noon (after drinking the glucola at 9:30) that left me shaking and ravenously hungry. So I wolfed down my lunch, a piece of banana bread, and then a piece of gooey butter cake in order to satiate my need for food. It was pretty crazy; I haven't been that desperately hungry for quite a while.
Following the large meal I was suddenly exhausted, so Aaron and I laid down for a 2-hour nap, which was wonderful. We were pretty excited about having the day together with not too much to do. We also watched Martha Stewart and Ellen, neither of which Aaron had seen before, and he was pretty entertained by both. We're still sitting around just enjoying each other's company and not worrying too much about anything but that.
Since my mom and sister were here Sunday and Monday, I didn't get to my usual Monday Meal Planning Post. Sorry about that! But I do have two delicious meals to share.
First: Pot Roast. I've been craving pot roast lately, and so I went searching for a pot roast recipe that could prepared in the crock pot so I could make it on a work day. I found one, bought the ingredients, and then didn't make it until Sunday so my reason for needing it to be a crock pot recipe was moot, but I don't mind too much, because it was DELICIOUS. We added a few crushed cloves of garlic and browned the onions, then used half of the water to loosen the brown bits left over from browning the beef and onions (and added a little more water because a lot of what I added to the pan evaporated). Served with some fresh baked rolls, this is a homey meal that is the very definition of comfort food for me.
Second: Risotto. I had some Arborio rice sitting in the cupboard, and ran across this recipe for Risotto with Tomatoes and Sausage last week at We Are Not Martha and decided that it looked like it was worth a try. Plus, Aaron demanded that the next time I make risotto it was more meal-like than the apparently too-side-dish-like risotto I made the last time. This recipe definitely fits that requirement, and is a meal in a bowl. Very delectable.
Aaand...with that I'm out. I'm still pretty tired, and I want to spend the rest of the evening cuddling with my husband (and probably doing a little more work on the baby blanket). Belly pictures won't be posted until tomorrow night, at the earliest. We're really working on taking it easy this week.
Everything turned out fine (so far - I won't have the results of the tests for a while), except for a stunningly fast blood sugar drop at about noon (after drinking the glucola at 9:30) that left me shaking and ravenously hungry. So I wolfed down my lunch, a piece of banana bread, and then a piece of gooey butter cake in order to satiate my need for food. It was pretty crazy; I haven't been that desperately hungry for quite a while.
Following the large meal I was suddenly exhausted, so Aaron and I laid down for a 2-hour nap, which was wonderful. We were pretty excited about having the day together with not too much to do. We also watched Martha Stewart and Ellen, neither of which Aaron had seen before, and he was pretty entertained by both. We're still sitting around just enjoying each other's company and not worrying too much about anything but that.
Since my mom and sister were here Sunday and Monday, I didn't get to my usual Monday Meal Planning Post. Sorry about that! But I do have two delicious meals to share.
First: Pot Roast. I've been craving pot roast lately, and so I went searching for a pot roast recipe that could prepared in the crock pot so I could make it on a work day. I found one, bought the ingredients, and then didn't make it until Sunday so my reason for needing it to be a crock pot recipe was moot, but I don't mind too much, because it was DELICIOUS. We added a few crushed cloves of garlic and browned the onions, then used half of the water to loosen the brown bits left over from browning the beef and onions (and added a little more water because a lot of what I added to the pan evaporated). Served with some fresh baked rolls, this is a homey meal that is the very definition of comfort food for me.
Second: Risotto. I had some Arborio rice sitting in the cupboard, and ran across this recipe for Risotto with Tomatoes and Sausage last week at We Are Not Martha and decided that it looked like it was worth a try. Plus, Aaron demanded that the next time I make risotto it was more meal-like than the apparently too-side-dish-like risotto I made the last time. This recipe definitely fits that requirement, and is a meal in a bowl. Very delectable.
Aaand...with that I'm out. I'm still pretty tired, and I want to spend the rest of the evening cuddling with my husband (and probably doing a little more work on the baby blanket). Belly pictures won't be posted until tomorrow night, at the earliest. We're really working on taking it easy this week.
2 for 1
Posted in monday meal planning, recipe, Weekend Baking on by
First up: Weekend Baking 1.4!
I think I've shared this recipe before, but here it is again, because it is always a huge hit:
My Big Fat Chocolate Chip Cookies
I made these for our Super Bowl "Fiesta" last weekend and they went faster than any other food we put out. Delicious!
I scoop the dough onto the pans with a regular-sized ice cream scoop, which is a lot easier than using a quarter cup measure because the dough comes out a lot easier. These are big cookies, but so good!
Next: Monday Meal Planning 2.5
Monday: French Lentil Soup with bread.
This is the best lentil soup I've made yet. I'm still having some pretty strong meat aversions, so I'm doing whatever I can to get in plenty of protein and iron and this accomplishes that wonderfully plus adds in lots of veggies. Yum!
Tuesday: California Vegetable Pizza
We make this nearly as the recipe prescribes, with the following exceptions: we use a pre-made thin pizza crust (like Boboli), and cook it in the oven. This is one of my favorite meals, especially when I'm craving something very fresh tasting.
Wednesday: Spaghetti, Salad, and Garlic Bread
Use your favorite recipe, or ours. We use a jar of our favorite sauce and add in browned ground beef, and sliced mushrooms and zucchini that we've sauteed.
Thursday: Cayenne-Rubbed Chicken with Avocado Salsa and rice pilaf
Aaron said that he asked Cayenne nicely to stop rubbing the chicken, but he wouldn't. (He's a comedian!)
Friday: Queso Dip and Chips
This is my mom's recipe and what we served for our Superbowl party, along with Pico de Gallo (which I highly recommend) and guacamole (and the above mentioned cookies).
Here's the Queso recipe:
1 lb. ground beef, browned
1 1b. Velveeta
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 can diced tomatoes, drained
1 medium onion, diced
1 green pepper, diced
Chili powder, garlic salt, and hot/taco sauce to taste.
Combine in a crock pot (you can cook onions and green pepper before adding, if you'd like) and cook over low until the cheese is melted. Serve with tortilla chips.
I think I've shared this recipe before, but here it is again, because it is always a huge hit:
My Big Fat Chocolate Chip Cookies
I made these for our Super Bowl "Fiesta" last weekend and they went faster than any other food we put out. Delicious!
I scoop the dough onto the pans with a regular-sized ice cream scoop, which is a lot easier than using a quarter cup measure because the dough comes out a lot easier. These are big cookies, but so good!
Next: Monday Meal Planning 2.5
Monday: French Lentil Soup with bread.
This is the best lentil soup I've made yet. I'm still having some pretty strong meat aversions, so I'm doing whatever I can to get in plenty of protein and iron and this accomplishes that wonderfully plus adds in lots of veggies. Yum!
Tuesday: California Vegetable Pizza
We make this nearly as the recipe prescribes, with the following exceptions: we use a pre-made thin pizza crust (like Boboli), and cook it in the oven. This is one of my favorite meals, especially when I'm craving something very fresh tasting.
Wednesday: Spaghetti, Salad, and Garlic Bread
Use your favorite recipe, or ours. We use a jar of our favorite sauce and add in browned ground beef, and sliced mushrooms and zucchini that we've sauteed.
Thursday: Cayenne-Rubbed Chicken with Avocado Salsa and rice pilaf
Aaron said that he asked Cayenne nicely to stop rubbing the chicken, but he wouldn't. (He's a comedian!)
Friday: Queso Dip and Chips
This is my mom's recipe and what we served for our Superbowl party, along with Pico de Gallo (which I highly recommend) and guacamole (and the above mentioned cookies).
Here's the Queso recipe:
1 lb. ground beef, browned
1 1b. Velveeta
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1 can diced tomatoes, drained
1 medium onion, diced
1 green pepper, diced
Chili powder, garlic salt, and hot/taco sauce to taste.
Combine in a crock pot (you can cook onions and green pepper before adding, if you'd like) and cook over low until the cheese is melted. Serve with tortilla chips.
Monday Meal Planning 2.3
Posted in monday meal planning, recipe on byNoodle-y Edition
When I was a little girl, I was an incredibly picky eater. Like, I only ate macaroni and cheese, hot dogs, and cereal from ages 1 to 3. I'm thinking that I totally deserve a picky child after all of that, but I'm hoping she takes after her dad instead. Lately my once diverse tastes have narrowed again, and I am a little annoyed with myself for how picky I've gotten. Noodles are once again my mainstay (I know, not the best choice of foods, but at least I can stomach them), and this week's menu reflects that.
Monday: Healthier Meat Lasagna, salad, and garlic bread.
My mom and I made this when she was in town early last week. It was quite tasty fresh, but Aaron said he didn't really care for the leftovers (and ate them anyway). I didn't make any changes to the recipe, and it was good as-is. If Aaron didn't object, I'd definitely make it again. I really like the fact that there's not too much meat and there are vegetables in there. My mom liked that it didn't have an overwhelming amount of sauce. Aaron liked that someone other than him made dinner for a change (pregnancy has made me fairly lazy, I will freely admit).
Tuesday: Chicken and Crispy Noodle Salad
Can I just say YUM to this salad? Because YUM! I would eat this any time, anywhere. We just cut chicken breasts into cubes, salted and peppered them, and sauteed them with a small amount of canola oil, and then served the chicken on top of the salad. For the salad, I (who am once again fired from grocery shopping because I forgot to get any food from the frozen food section except for ice cream) used green beans instead of sugar snap peas, used a little less oil (because a cup sounded excessive to me), and used only 1/2 a red pepper (because peppers are not my favorite food). Aaron and I both loved this dish.
Wednesday: Burritos with Mexican Rice
A stand-by in our household, and a concession to Aaron who begged for, "anything that's not pasta, please!"
Thursday: Leftovers
Friday: Macaroni and Cheese with salad
Here's my easy, creamy, delicious recipe for quick macaroni and cheese:
1 lb. macaroni
2 Tbsp. butter
2 Tbsp. flour
1 cup milk (any fat percentage will work; we use 1%)
2 cups shredded cheese (your choice; I use sharp cheddar, but am thinking that some gouda would also be tasty)
Franks Red Hot or Tobasco
Salt and Pepper to taste
Bring a pot of salted water to a boil and cook macaroni according to box directions. Drain and reserve.
In a medium-sized sauce pan melt the butter over medium heat. When butter is melted, sprinkle in the flour and stir with a whisk until a paste forms and then cook a little more to burn off the floury taste. Slowly add in the milk, whisking constantly until the mixture comes to a bubble and thickens. Add the cheese and whisk to combine. Add hot sauce, salt, and pepper to taste. Stir in macaroni noodles to coat and serve!
Some variations we like: Aaron likes to add in some sriracha sauce, for some added flavor and spice. Stirring in some chopped, steamed broccoli is also tasty. Aaron would love for me to add in some pancetta, but I'm still eating meat only to appease him and get in some protein for the baby.
Saturday and Sunday: We ate out all weekend because we were out and about whenever I got hungry. Don't ask what I ate out, though. It's slightly embarrassing.
Weekend Baking 1.2
Posted in recipe, Weekend Baking on byYummy, yummy, S'mores in my tummy Edition
A couple of weeks ago I was browsing through the Food Network site, when I stumbled on a recipe for S'more Brownies.
Can I say YUM? Because seriously. Yum.
Admittedly, they're best when still warm, and they're very sweet. I added an extra 2 tablespoons of butter to the crust to help it stick together a little better. I also used a lot fewer marshmellows than the recipe called for; I used mini marshmallows and covered the top which amounted to a little over a cup.
Anyway, bake these brownies and grab yourself a giant glass of milk, then be prepared to feel some bliss.
Monday Meal Planning 2.2
Posted in monday meal planning, recipe on byBABY IT'S COLD OUTSIDE EDITION
Last night I was pretty bummed out that the weekend was almost over and there was still so much I wanted to do. Then my mom called and reminded me she is coming down to visit me today because I have the day off (which I had forgotten about). I can't wait! I have no idea what we're going to do, but I'm sure it will be fun, and will probably involve hitting up the local Italian grocery/bakery, a yarn shop or two I've been wanting to visit, and maybe another craft store. In addition, we're making dinner and bugging Aaron as much as possible, which is always fun. Now if I can just manage to do all this without freezing to death, as high temps are barely getting into the teens here today. Brrrr!
But before I get to all that, I thought I'd share the weekly meal plan, so here it is!
Monday: Mushroom Cheddar Frittata (recipe is the last one listed at the link) and crusty whole grain bread
This was pretty good. Aaron loved it and was excited that I would only eat the one serving, as I'm still having a pretty big egg aversion. Still, even with the whole egg issue, I liked this and will make it again. Aaron liked that it was baked like a quiche, but without a crust. He doesn't like when a pie crust gets soggy, which it tends to do in quiches I make. For the bread, just buy a small loaf from the store the day you make the frittata.
Tuesday: Tangy Three-Bean Soup, crackers
I made this last night and loved it. It was fairly quick so it makes for a pretty good weeknight meal. It's like a 3-bean salad in soup form (do people eat that outside of Michigan? I've never seen it anywhere else). Very tasty!
Wednesday: Breakfast for dinner! Lemon Ricotta Pancakes with Blueberry Sauce and Sausage Patties
These pancakes were awesome! Also, not much more work than normal pancakes and just one extra bowl to throw in the dishwasher. I served them with the following sauce instead of the apples listed in the recipe.
For the blueberry sauce: I combined 1 cup of frozen blueberries, 1/3 cup sugar, 1/4 tsp. cornstarch, and the juice of 1/2 a lemon in a pan, and heated it up over medium-low heat for about 15 minutes or until there's quite a bit of juice that has been released by the berries. Spoon it over the pancakes and then sprinkle them with a little powdered sugar.
Thursday: Que Pasta Mac 'n' Cheese
This was pretty good too. Again, Aaron liked this more than I did. Here are the changes I'd make: cut the number of peppers in half, as this was pretty spicy (which the baby apparently didn't like because she kicked me quite a bit for the following few hours). Add another 1/2 to 1 cup of cheese, to add a little more flavor. Other than that I'd leave it as is, and I liked the fact that there were lots of veggies mixed in with one of my favorite dishes.
Friday: Leftovers
There are plenty. Trust me.
So, yeah. There are only four recipes to share this week because there were enough leftovers and a night out that we still have leftovers today and we're trying to waste less food (one of our New Year's resolutions).
Happy eating!!!
Weekend Baking 1.1
Posted in recipe, Weekend Baking on byPremier Edition
For weeks now Aaron has been bugging me for peanut butter cookies. Apparently someone at the movie we went to a few weeks back had smuggled some in, and they looked mighty tasty to him.
I've made peanut butter cookies many times in the past and they've been met with approval, but not of the enthusiastic variety. They weren't like the ones he used to make with his mom, he said. Growing up with a dad that loves peanut butter cookies above all others (even though he doesn't eat peanut butter in any other fashion) I thought I'd be good at baking them. My dad had never complained.
Apparently I was wrong.
So I put in some research time and came up with what I thought would be the perfect recipe. And it sat on our counter for a week before Aaron decided it was high time he got to baking (and stopped depending on his lazy wife to do all the baked goods making in the house).
Lo and behold, these are some freakily delicious cookies. I like to enjoy them with an ice cold glass of milk (and use it as a way to get in my daily dairy requirements). Aaron likes them fine anyway they come as long as there are plenty left over.
With this recipe there are; it made nearly 4 dozen large cookies. So go ahead and bake some Old Fashioned Peanut Butter cookies this weekend. I really don't think you'll regret it.
A couple of notes:
Apparently Aaron read somewhere that Skippy is the best brand to use in peanut butter cookies, so that's what we used.
This recipe yields a crispy cookie, which is quite yummy dipped in milk. If you'd prefer a softer cookies, there are suggestions in the comments left with the recipe.
Next week I bring you something that brings together a few of my favorite things, namely s'mores and brownies. I can hardly wait!
Monday Meal Planning 2.1
Posted in monday meal planning, recipe on by
So I said I was going to do this yesterday, but then I had to go see my sister for her birthday and it took hours longer than expected. Then I got home and curled up with season 3 of Grey's Anatomy on DVD and fell asleep during the last episode I was planning to watch, so I didn't get any blogging done.
I also finished my first ever hand-knitted sock! Now I just have one more to go to finish the pattern. It was just as much fun as I had hoped.
Anyway, on to the recipes. You can tell we got a new Everyday Food magazine right before we started planning this meal, because those recipes are heavily represented this week. But they were all delicious, promise. (I decided to give you our meal plan a week behind when we make it so that I've tested the recipes I'm recommending. I have no idea why I didn't do this in the first place.)
Monday: The Pioneer Woman Cooks Steak Sandwiches with steak fries and cucumber-tomato salad.
These are absolutely delicious. Aaron said he would eat this sandwich every day if he could, and he got his wish because he had the leftovers almost every day last week. The first night he ate it with some cheese melted on top, but then found the next day that it was much better without the cheese.
For the cucumber-tomato salad, slice up a peeled cucumber and a Roma tomato into thin slices. Put into a bowl and top with about a tablespoon of sugar, drizzle with olive oil and cider vinegar, and season with salt and pepper to taste. Mix it all up and let it sit in the refrigerator for about 30 minutes. Stir again before serving.
Tuesday: Baked Ziti with salad and garlic bread.
You can make the salad and garlic bread according to the recipes included with the Baked Ziti, but since we already had the salad fixings and some frozen garlic bread, we used those up instead.
Wednesday: Chicken with Avocado Salsa with Lemony Orzo
Since Aaron had plenty of leftovers for lunch, he hoovered this chicken recipe like it was his job, leaving no leftovers. I liked it just fine, and thought the orzo was delicious. Very quick, easy, and tasty.
Thursday: Chopped Salad with Buttermilk Dressing
Again, we loved this recipe. Very light, a little spicy, and quite tasty.
Friday: Lighter Chili with cornbread muffins
This was quite different from our normal chili recipe, but still delicious. We have leftovers for lunch today, and I'm looking forward to it. I made the cornbread muffins according to the recipe on the back of the cornmeal container.
Some edits we made to the recipe (because my brain is gone and I'm fired from grocery shopping in the near future): instead of tomato paste we used ketchup (I bought tomato paste with tomato pesto which was just not going to work), we only used 1/2 pound of ground sirloin and that was plenty of meat (this one's just a preference thing), and one of the cans of diced tomatoes we used had green chilis in it as well (again, fired from grocery shopping). The chili was excellent even with the changes.
Saturday: Asian Beef Skewers with steamed and salted edamame.
This one is a favorite of ours and we make it at least once a month. Very flavorful. We do substitute stew meat for the sirloin because it's more affordable.
Sunday: Leftovers.
Even with eating leftovers for lunch, we still had enough that we didn't need to make dinner last night. Always a plus!
I also finished my first ever hand-knitted sock! Now I just have one more to go to finish the pattern. It was just as much fun as I had hoped.
Anyway, on to the recipes. You can tell we got a new Everyday Food magazine right before we started planning this meal, because those recipes are heavily represented this week. But they were all delicious, promise. (I decided to give you our meal plan a week behind when we make it so that I've tested the recipes I'm recommending. I have no idea why I didn't do this in the first place.)
Monday: The Pioneer Woman Cooks Steak Sandwiches with steak fries and cucumber-tomato salad.
These are absolutely delicious. Aaron said he would eat this sandwich every day if he could, and he got his wish because he had the leftovers almost every day last week. The first night he ate it with some cheese melted on top, but then found the next day that it was much better without the cheese.
For the cucumber-tomato salad, slice up a peeled cucumber and a Roma tomato into thin slices. Put into a bowl and top with about a tablespoon of sugar, drizzle with olive oil and cider vinegar, and season with salt and pepper to taste. Mix it all up and let it sit in the refrigerator for about 30 minutes. Stir again before serving.
Tuesday: Baked Ziti with salad and garlic bread.
You can make the salad and garlic bread according to the recipes included with the Baked Ziti, but since we already had the salad fixings and some frozen garlic bread, we used those up instead.
Wednesday: Chicken with Avocado Salsa with Lemony Orzo
Since Aaron had plenty of leftovers for lunch, he hoovered this chicken recipe like it was his job, leaving no leftovers. I liked it just fine, and thought the orzo was delicious. Very quick, easy, and tasty.
Thursday: Chopped Salad with Buttermilk Dressing
Again, we loved this recipe. Very light, a little spicy, and quite tasty.
Friday: Lighter Chili with cornbread muffins
This was quite different from our normal chili recipe, but still delicious. We have leftovers for lunch today, and I'm looking forward to it. I made the cornbread muffins according to the recipe on the back of the cornmeal container.
Some edits we made to the recipe (because my brain is gone and I'm fired from grocery shopping in the near future): instead of tomato paste we used ketchup (I bought tomato paste with tomato pesto which was just not going to work), we only used 1/2 pound of ground sirloin and that was plenty of meat (this one's just a preference thing), and one of the cans of diced tomatoes we used had green chilis in it as well (again, fired from grocery shopping). The chili was excellent even with the changes.
Saturday: Asian Beef Skewers with steamed and salted edamame.
This one is a favorite of ours and we make it at least once a month. Very flavorful. We do substitute stew meat for the sirloin because it's more affordable.
Sunday: Leftovers.
Even with eating leftovers for lunch, we still had enough that we didn't need to make dinner last night. Always a plus!
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