What's going on?

Sorry it's been a while for my postings. There are not going to be any postings this week or next as we are heading out on vacation. Soooo, therefore I am NOT cooking.
Monday night we are having "clean out the fridge" night since we seem to have an abundance of leftovers in there that I don't want to smell when we get back.
Tuesday night we are going to have something that I can find...not sure what yet.
Wednesday night we are having volcano pancakes. A friend of mine sent me this recipe and I'm super excited to try it so I'll let ya know how it turns out.
Then for the next week and a half we are eating out or eating "spur of the moment," which if you can't tell already, I'm not great at, so I'm looking forward to it!!!
Have a great couple of weeks and I'll be back on here July 25,

The menu and grocery list for this week

Sorry about not posting this weekend. With it being the 4th of July, I didn't get a chance to post. Friday night for dinner we went out to eat, Saturday night we had a salad, pasta with evoo and salt, corn on the cob, grilled steaks and grilled onions with some friends, Sunday night we had a frozen pizza and Monday night we grilled burgers with pasta with butter, garlic salt, and parm cheese. It was a great weekend, but now we are back on schedule.  So, this weeks menu and grocery list are as follows:

Menu:
Tuesday- Tuna Nicoise with egg noodles, sun-dried tomatoes and olives

Wednesday- sloppy joe's with mac and cheese

Thursday- Fajitas

Friday- BBQ chicken (on the grill) with rice (a-roni)

Saturday- sausage kabobs with something out of the pantry (not decided yet)

Sunday- Homemade pizza

Grocery List: (if there is a * by the item, you need it for the menu)
apples
*small container of sliced mushrooms
bananas
lettuce
*lemon
*2 green peppers
coffee filters
Cinnamon Toast Crunch
*chicken breasts
*1 1/4 lbs tuna steaks (buy these fresh the day you are going to cook them)
*Fajita meat (since we live in Tx it is already sliced and ready to go)
2 gal Milk
OJ
conditioner
dried parsley flakes
4 gravy mixes
*3 pizza crust mixes (you may not need 3, I'll only use 2, I just like to have extra in the house)
*1/2 c. oil packed, sliced sun dried tomatoes
*rice-a-roni
*1/2 c. pitted nicoise olives, halved (I think these are black olives, at least that's what I bought)
*egg noodles
Catalina dressing
bread
deli ham
shredded cheese
*shredded motzerella

I'll be back later with tonight's dinner selection. I hope it's good as it's the tuna nicoise with egg noodles, sun dried tomatoes, and olives. We'll see.

New Orleans Flank Steak with Green Beans w/ pearl onions and parsley with Rolls

This dinner was pretty good. I marninated the steak since Monday afternoon so it was FULL of flavor. I was a little worried that it might be a bit spicy for the kids, but it wasn't. It was just flavorful. We did not care for the green beans. We are a straight-out-of-the-can kind of green bean family. I have found the Rhodes rolls in the freezer section and LOVE them, let me repeat that, LOVE them! You do have to plan on them becuase it takes 3 hours for them to thaw and rise, but they taste Amazing! So in review, this dinner takes a lot of planning, but was pretty good.

New Orleans Flank Steak
2 Tbs. red wine vinegar
2 tea. light brown sugar
2 tea. Creole or Cajum seasoning
2 tea. teriyaki sauce
1 tea. dried oregano
1/4 tea. salt
1/4 tea. black pepper
one 1 1/4 lb. flank steak

In a large ziplock bag combine the vinegar, brown sugar, seasoning, teriyaki sauce, oregano, salt and pepper. Seal the bag and shake to combine. Add the flank steak and reseal. Shake again to combine to coat. Marinate in the fridge for 3 days.
Preheat the broiler (or you can use your grill) and broil or gill for 5 to 7 min per side for medium or to your desired degree of doneness. Let the steak rest for 10 min. Slice crosswise into 1/2 in think slices.

Green Beans with Pearl Onions and Parsley
2 tea. evoo
2 c. frozen pearl onions (don't need to thaw)
1 Tbs. sugar
2 c. frozen green beans (don't need to thaw)
1 4oz. jar diced pimientos, drained
1 Tbs. balsamic vinegar
2 Tbs. chopped fresh parsley
salt and pepper to taste

Heat the oil in a large skillet over med. heat. Add the onions and sugar and cook, stirring, until the onions are golden brown and caramelized, about 7 to 10 min. Add the green beans, pimientos, and vinegar and cook until the beans are crisp-tender, about 3 min. Remove from heat, stir in parsley, season to taste with salt and pepper.

Plate and Enjoy!

Teriyaki Turkey with Pineapple and Pickled Onions and rice noodles

This dinner was very good. Again, I was suprised that I liked the turkey. I did not use the pickled onions because I couldn't find them. I'm not sure that I'd like this dish with the pickled onions. I also think I may have used a bit too much pepper because I thought it was a little spicy. But it was very good.

Teriyaki Turkey with Pineapple and Pickled Onions (minus the onions) and Rice noodles

2 tea. evoo
1 lb. boneless skinless turkey breast (I used leftover turkey tenderloin from last week)
Salt and pepper
1 8oz. can crushed pineapple in juice (I used chunks and liked them a lot!)
1/2 c. pickled onions, drained (didn't use)
1/3 c. teriyaki sauce
2 Tbs. honey
2 Tbs. chopped fresh cilantro
1 package rice noodles

Boil a pot of water and put in enough rice noodles for your family. Boil the noodles for 2 min. (that's it! quick and easy). Run under warm water for a second to make them not stick together.

Heat oil in a large skillet over med-high heat. Season the turkey all over with salt and pepper and place in the hot skillet. Sear until golden brown, about 2 min per side. Add the pineapple with juice, onions, teriyaki, and honey and bring to a simmer. Partially cover the pan and simmer until the turkey is just cooked through, about 5 min.

Place some noodles on a plate. Arrange the turkey on the noodles and spoon the sauce over the top. Sprinkle with the cilantro just before serving.

Plate and enjoy!

Spinach Fettuccine with Sauteed veggies, artichoke hearts, and shredded mozzarella

This dinner did not turn out good. I don't know if it's because I used canned veggies or because I just didn't like the mixture of what was in it. I think I will try it again some other time using fresh veggies. Try it for yourself and decide what you think.

Fettuccine with Sauteed Veggies, Artichoke Hearts, and Shredded Mozzarella

12 oz. spinach fettuccine

1 Tbs. evoo

1/2 c. sliced red onion

2 cloves garlic, minced

2 c. asparagus cut into 1-inch pieces

1 medium carrot, cut diagonally into 1/4 inch think slices
1 c. liced button or cremini mushrooms

1 14 oz. can artichoke hearts, drained and cut in half

1/2 tea. salt
1/2 tea. black pepper
1 28 oz. can diced tomatoes
1 c. shredded mozzarella

Cook the pasta according to the package directions, then drain and set aside.

Heat the oil in a large skillet over medium heat. Add the onion and garlice and cook, stirring, for 1 min. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 min. Add the salt and pepper and stir to coat. Sitr in the tomatoes. Bring to a simmer. Add the fettuccine and simmer for 2 min. to heat through.

Put into individual plates and top each with the mozzarella.

Plate and enjoy!

Chicken, Ham, and mini Shrimp Fried Rice

I had some left over chicken from Sunday and some left over ham that I had frozen and I wanted to clean out the fridge. My hubby requested that I add some mini shrimp and that took it over the top. It was really good. I suprise myself every time I make fried rice. I forget how easy it is AND how good it is. I don't have exact measurements on the meat because I just used what I had. You can use whatever meat you have.

Fried Rice

2 cups water

1 cup rice

3 Tbs. vegi oil

2 eggs beaten

2 cloves garlic, chopped

2 in. fresh gingerroot, minced or grated
1/2 c. shredded carrots
1/2 red bell pepper (I did not use this)
4 scallions, thinly sliced on an angle
1/2 c. frozen peas (I didn't use and wish I had)
Chicken chopped
Ham diced
Small shrimp

1/4 to 1/3 soy sauce

Bring water to a boil. Add rice, reduce heat, cover and cook over medium-low heat until tender, 15 to 18 minutes.

Heat a wok or large skillet over high heat. Add 1 Tbs. oil to the pan. Add eggs and scramble, then move them off to the side of he pan and add a little more oil to the center. Add garlic and ginger, then carrots, pepper, and scallions and quick-fry veggies, 2 min. Add the meat and heat through. Add rice and combine with veggies and meat. Incorporate the scrambled eggs and shrimp and continue to cook another 2 to 3 min. or until the shrimp are cooked. Add peas and soy sauce and stir-fry 1 min. more.

I did not get a before picture, but this is the after shot of our devoured pan of rice. Leftovers!!

Plate and enjoy!

Menu and Grocery list

This Sunday is the 4th of July, so this week's list is long and has a lot of extras. Remember that the items with the * mean's that you'll need that item for a menu item. I hope you enjoy this week's menu. Happy and safe 4th of July

Menu:
Chex Mix
Dirt Cake

Monday- Teriyaki turkey with pineapple and pickled onions and rice noodles

Tuesday- Spinach Fettuccine with sauted veggies, artichoke hearts and motzerella

Wednesday- New Orleans Flank Steak (marniate 3 days, so make on Monday) with green beans with pearl onions and parsley and rolls

Thursday- Chicken, Ham, and mini Shrimp Fried Rice

Friday- Free night

Saturday- Hamburgers with baked beans
Biscuits and gravy for breakfast

Sunday (4th of July)- Steaks with corn on the cob
Cinnamon rolls for breakfast

Grocery List:
grapes
strawberries
*cilantro
oranges
*corn on the cob
bananas
*carrots
beer
Chex cereals
gummy worms
Oreo's
lemonade mix
2 Cool Whip's
*Mini shrimp
Eggos
*2 c. frozen pearl onions
*10 oz. frozen green beans
* 1 1/4 lbs. Flank Steak
stick butter
biscuits
cream cheese (1 tub, 1 8oz. block)
eggs
2 gal milk
creamer
M- lotion
*teryaki sauce
*Worcestershire sauce
*red wine vinegar
3 taco seasoning mixes
*rice
*jar asparagus
*lg. can sliced mushrooms
14 oz. artichoke hearts
*4 oz. diced pimientos
vanilla
*1/2 c. pickled onions
7 oz. instant vanilla pudding mix
*rice noodles
ketsup
strawberry jelly
2 loaves bread
bagels
provolone cheese
block cheese
Kraft cheese slices
*12 oz. spincah fettucchine
lunch meat (ham or salami)
hot dogs
2 bulk sausages

Also, I just wanted to add a quick note. Some mom's have asked me how I handle my kids in the grocery without them driving me crazy. I'll admit, some day's they do. But I try to involve them in the shopping process. If they can reach an item, I have them get it. They hold the bag open for me in the fruit/veggie section. The more they are involved in shopping the less they are wondering around looking for something to get into. We also talk about what we are about to do while we are in the car. I make it known to them that we are going into the store and that I expect they will be on their best behavior. I will not put up with arguing and they are not to "want" everything that they see. We stick to the list (for the most part) and that's it. You are in charge, not them, don't let them "boss" you around. If you are really planned ahead and your kids can't read, print out pictures of things they can get and put together their own list of what they can get for you. If they can read, have them write out or give them a written out list of what they can get for you. Most of all, get them involved!

Beer in the Rear Chicken with Onion Potatoes

Sunday night we made beer in the rear chicken with onion potatoes. The chicken requires a special stand that holds the beer can and the chicken. I've had this for quite a while (since we got married 6 years ago) but had never used it. Oh my goodness! Let me tell you, the chicken turned out sooo moist and had a great flavor. The potatoes are a recipe that I learned a couple of years ago. It's so easy and tastes so great. This dinner took a bit to prepare and cook. The prep took about 20 min. and the cook time was well over an hour. But totally worth it!

Beer in the Rear Chicken
1 full chicken
1 half can of beer or root beer or soda
Poultry seasoning
Pork jerk rub
Salt and pepper
Worcestershire sauce
liquid smoke
minced garlic
minced onion

Thaw and clean the entire chicken, removing giblets from cavity and tossing out. Rinse chicken inside and out with cold water, drain and pat dry with paper towels. Generously apply poultry and pork jerk seasonings to outer skin and inner cavity. Stuff a small onion in the neck of cavity to seal in vapors.

Add poultry and pork jerk seasoning, worcestershire sauce, liquid smoke, minced garlic and onion in the 1/2 can of beer. Place the beer can inside the rack and place the rack on a cookie sheet (note: do not use a glass bowl. We used a glass pie plate and it shattered inside the grill...it was a mess).

Place the chicken over the rack and beer can. Place the chicken and cookie sheet on the grill add 1/4 cup water to cookie sheet.

For charcoal grill: After the coals are hot, slide them to the edge to make an open ring. Add about 6 fresh coals every 30 min. during cooking.

For gas grill: Place chicken on left side and set the right side burner to low-medium. Our grill is infred and evenly cooks. We just placed the chicken in the middle and checked it often so it didn't burn.

For Ovens: Place a cookie sheet and add 1/4 cup water. Cook 350 degrees.

Cook chicken 1- 2 hours or until skin is dark golden brown and very crisp (our chicken took just over an hour). Using a meat thermometer, temp should reach 180 degrees in the thigh.

When done, using tongs and a long fork, carefully transfer the rack in the upright position to a platter. Do NOT spill the can you'll burn yourself! Let it stand 5 to 10 min. Hold the base with a hot pad and carefully remove the chicken from the rack. Quarter or carve. Serve.

Onion Potatoes
1 stick butter
4 med. potatoes, chopped
1 small onion, diced
1 packet Lipton onion soup mix
garlic salt
Lowrey's seasoning salt
EVOO

Heat oven to 425 degrees. While oven is heating up place a 13 x 9 in. casserole dish with butter in it, in the oven so that the butter will melt. Dice and chop the potatoes and onions.
When the oven is heated and the butter is melted add the potatoes and onions. Sprinkle with soup mix, garlic salt, seasoning salt, and evoo. Mix well. Put into oven for 1 hour or until potatoes are tender on the inside and crispy on the outside.

Plate and enjoy!

Friday night dinner- didn't happen

We ended up going out to see Toy Story 3 last night, so we went to McDonald's for dinner then had a ton a popcorn and candy for dessert. So, this is an "on your own" night for dinner. Saturday night we are going to a cookout with our small group from church for dinner. We will be having hamburgers and hotdogs. So if you need an idea, grill up some hamburgers or hotdogs, or head out again tonight. Sorry I'm not much help these past couple days. But, look forward to Sunday night dinner. We are having Beer in the Rear Chicken with onion potatoes! Yeah!!! Enjoy!

Pan-seared turkey with apples, melted blue cheese and pecans

I'm not a turkey fan. I'm just not. At Thanksgiving I forgo the turkey and head straight to the ham. I mean, I am that cooks our Thanksgiving dinner. So, no one gets the option for picking...so ham it is. But when my wonderful hubby picked out turkey for dinner I was a bit reluctant. I must say, though, I was suprised and I liked the turkey. The kids liked it as well, except the mouthfull of blue cheese at one point. I served my famous frozen veggies that I microwaved with butter and salt and pepper. I know it's not that great, but at least they are veggies for the kids.

Pan-seared Turkey with Apples, melted Blue Cheese, and Pecans

2 tea. evoo

1 lb. cooked turkey tenderloin (I bought a marinated turkey tenderloin and baked it in the oven during the day) cut into 1/2 in. slices

Salt and pepper
1 Tbs. chopped fresh thyme or 1 tea. dried
1 cup applesauce
1 apples (Granny Smith) cored, peeled, and diced
1/4 cup chopped onion
1/2 cup crumbled blue cheese
1/4 cup chopped pecans

Heat the oil in a large skillet over medium heat. Season both sides of the turkey slices with salt and pepper. Rub the thyme into both sides of the slices. Place the turkey in the hot pan and cook 1 to 2 min. per side, until golden brown. Add the applesauce, apples, and onion, bring to a simmer, and simmer for 5 min, until the onion and apples are tender. Stir in the blue cheese and cook for 1 min. until the cheese melts.

Transfer the turkey and sauce to individual plates (or a serving platter) and top with the pecans just before serving.

Cook some frozen veggies (as much as you'll need for your family). Put them into a microwave safe bowl with a lid, add butter, salt and pepper. Microwave 2 min. and stir. Re-microwave for 2 more min. or longer until heated through.  

Plate and enjoy!

Rotelle with broiled feta, snow peas, and yellow bell pepper

Suprise, I have pictures tonight! This dinner was really good. One of the kids really liked it, while the other could have done with out it. There are a lot of veggies in here as well as tomatoes. My kids are not huge veggie kids. But they ate it. I served some bagel chips with this dinner and they went together really well. This is a great summer meal. It can be served hot, room temp., or cold.

Rotelle with broiled feta, snow peas, and yellow bell pepper

12 oz. rotelle or any spiral-shaped pasta (I used a mulit colored spiral and some mac. noodles)
8 oz. feta cheese, cut crosswise into 1/2 inch slices
2 Tbs. evoo, divided
1/2 red onion, sliced into half-moons
2 cloves garlice, minced
1 1/2 c. snow peas (fresh or frozen- I used frozen snap peas...it's what I could find)
1 med. yellow bell pepper, seeded and cut into thin strips
1 1/2c. cherry or grape tomatoes, cut in half
2 Tbs. balsamic vinegar
1/4 c. chopped fresh basil (I used a small palmfull of dried basil)
Salt and pepper to taste

Cook the pasta according to the package directions. Drain and transfer to a large bowl.

Meanwhile, preheat the broiler. Arrange the feta slices on an aluminum foil-lined baking sheet and place under the broiler. Broil until the cheese is golden brown on top, about 2 min. Set aside.

Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the onio and garlic and cook, stirring for 1 min. Add the snow peas and bell pepper and cook, stirring, until crisp-tender, about 5 min. Add the tomatoes and cook until just softened, about 1 min. Transfer the vegetables to the pasta, add the remaining 1 Tbs. oil and the vinegar, and toss to combine. Fold in the basil. Season to taste with salt and pepper.

Transfer the pasta to a serving platter or individual plates, top with the broiled feta slices, and serve.

Plate and enjoy!

Macho Nacho's

WOW! These were so good! This is a recipe that I just threw together. So easy and quick and so good. I love the fact that they can be made to satisfy everyone in your family. Belive me, you won't need a side, unless you count a beer to wash them down with a side :)

Nachos

1 lb hamburger meat
1 taco seasoning mix package (I made my own: recipe will follow at the end)
1 can refried beans
tortilla chips
shredded cheese
chopped onion
chopped green onion
sour cream
salsa
taco sauce
tomatoes - diced
Jalapenos

Brown your meat in a large skillet. Drain, if needed. Add taco seasoning and 1/4 c. water and heat.

In a small saucepan, heat the beans on low heat.

Once beans and meat are done, put the tortilla chips on a pizza pan and sprinkle meat and beans over. Cover with cheese (we used a LOT to make them nice and gooey). Broil in the oven for 4 min or until brown.

Serve on plates and cover in the toppings you want to add.

Taco Seasoning:

1 tbs chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne
1/4 tsp dried oregano
1/2 tsp paprika
2 tsp ground cumin
1 tsp course salt
 
Mix together in a small baggie. Add to hamburger meat with 1/4 c. water and heat.

Plate and enjoy!

Tropical Fruit-glazed ham with sweet onions and yukon gold potatoes

Well, no pictures again tonight. Sorry! I may have to rething the whole picture thing. At least I'm getting the recipies up though! I was very suprised at this recipe tonight. I liked it. I wasn't sure as I was cooking it if I would like it, but other than the potatoes being a little dry, it tasted really good. This was all that we had, although, we did have some cookies that I baked up quickly for dessert. They were the frozen kind that I bought from an elementary school kid's fundraiser...nothing really exciting!

Tropical Fruit-glazed ham with sweet onions and yukon gold potatoes:
4 med. yukon gold potatoes, unpeeled and cut into 2-in. pieces
2 tea. peanut oil (I couldn't find this, so I used evoo and it was just fine)
1/2 Vidalia or red onion (I used a red onion), cut in half and thinly sliced into half-moons
one 8 oz. can tropcial fruit salad in passion fruit nectar
1 Tbs. brown sugar
1 Tbs. soy sauce
1/2 tea. black pepper
1 lb. thick-cut deli ham

Place potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork tender, about 8 min. Drain and set aside.

Meanwhile, heat the oil in a large skillet over med. heat. Add onion and cook, stirring, until softened, about 3 min. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer and simmer until the liquid thickens and reduces slightly, about 5 min. Add the ham slices and potatoes, simmer for 2 min to heat through.

Plate and enjoy!

This Week

Well, I'm a day late, but here is our menu and grocery list for this week.

Menu:
Chocolate and Vanilla bee pudding cups (this will be a project for the kids this week that will turn into dessert)

Monday- Tropical Fruit Glazed Ham with sweet onions and yukon gold potatoes

Tuesday- Nachos

Wednesday- Frozen pizza

Thursday- Rotelle with broiled Feta, snow peas, and yellow bell pepper

Friday- Pan seared Turkey with apples, melted blue cheese, and pecans, with vegis

Saturday- Beer in the rear chicken with onion potatoes

Sunday- free night

Edit note: We switched up the menu throughout the week. This is just a rough draft for us and gives us the meals that we will be working with for the week. Look at the blog post titles for what we had each day. Enjoy!


Grocery list: (the * means you need this for the recipies)
*1 yellow pepper
*2 green apples
red apples
bananas
*4 medium yukon gold potatoes
*tortilla chips
R-cereal
Kids-cereal
goldfish
*1 1/2 c. frozen snow peas
frozen fruit juice bars
*1 lb. turkey tenderloin
*full chicken
*sour cream
*french bread roll (Pillsbury)
creamer
2 gal. milk
soy
*peanut oil
*olive oil
*1 (8oz.) tropical fruit salad in passion fruit nector
*refried beans
*lime juice
bread
* 8 oz. feta cheese

Sunday dinner

Sunday was Father's Day. I wanted to let my hubby pick what we did for the day and that included dinner. We spent the day on the boat and he wavered between what to do for dinner. But in the end, he choose Dairy Queen so that we could have ice cream for dessert. So, sorry, you're on your own for dinner tonight. I do plan one extra night a week in case of leftovers or we want to go out to eat.

Enjoy!

Bacon-wrapped Burgers with Blue Cheese sauce with a side from your pantry

These burgers were good. My husband is the grill master and does great burgers on his own, and I prefer them. But, it was nice to try something different. We had mac and cheese (from the box) as a side with these. Mainly because we'd had a big day at the local water park and watned something quick.

Bacon-wrapped Burgers with Blue Cheese sauce

1 1/4 lbs hamburger (we used 1 lb. since we really only use 3 burgers)
1 1/2 tea. seasoning salt
4 slices bacon
1/4 c. sour cream
1/4 c. crumbled blue cheese (we used gorgonzola- I like it better, it has a stronger flavor)
1 tea. chopped chives (I didn't buy these because I didn't want to waste the extra, but wish I had)
Hamburger buns (as many as you'll need)

Heat the grill, over med-high heat.

In a large bowl, combine the hamburger and seasoning salt until mixed through. Shape into patties, about 1 inch thick. Wrap bacon around each burger, covering the outer edges (secure with a toothpick if necessary). Place burgers on hot grill and cook until cooked through, about 5 min. per side.

Meanwhile, in a small bowl, combine the sour cream, blue cheese, and chives. Place burgers on buns and top with the blue cheese sauce.

Mac and Cheese
Make as directed on box.

Or make a different side that you are in the mood for.

Plate and enjoy!

Pork Chops with Apples and Rosemary with Balsamic Roasted Asparagus and Smashed Reds

Sorry, no pictures of tonight's dinner or tomorrow nights either. We made this dinner at 8pm and didn't get pics of it. We were just happy to get dinner together at all :) This was a good dinner. We didn't care for the asparagus as much as if we just do it on the stove top, but it was good and a good way to try something different.

Pork Chops with Apples and Rosemary

2 tea. evoo
4 boneless pork chops (we used 3, just use the # that you need)
salt and pepper to taste
1 c. applesauce
1/2 c. chicken broth
1/4 c. raisins
1 Tbs. rosemary
1 tea. ground cumin

Heat the oil in a large skillet over med-high heat. Season the chops on both sides with salt and pepper, then place them in the hot pan and sear until golden brown, about 2 min. per side. Add the applesauce, broth, raisins, rosemary, and cumin, bring to a simmer, and simmer until pork is just cooked through, about 5 min. Serve the chops with extra sauce spooned over the top.

Balsamic Roasted Asparagus

1 large bunch asparagus, woody bottoms trimmed
2 Tbs. balsamic vinegar
Salt and pepper to taste

Preheat the oven to 450 degrees. Coat a large cookie sheet with cooking spray.
Place the asparagus on the cooking sheet and spray them with the cooking spray. Brush the vinegar over all of the asparagus and season with salt and pepper. Roast until crisp-tender and golden brown, about 10 min. (be sure to watch them, because the tops of ours got a little over done).

Mashed Reds

Red potatoes (2 small per person eating)
1 stick butter
Garlic salt
Seasoned salt

Boil the potatoes, cut into chunks with skin on, in salted water, until fork tender, about 15 minutes. Drain and return to cooking pot. Mash with hand masher, add butter, garlic salt, and seasoned salt. This is a recipe that my husband makes and he only uses taste, not measurements.

Plate and enjoy!

Frozen Pizza

So for Thursday night's dinner we had a frozen pizza. I was running out of ideas for dinner this week and to tell you the truth, I just wanted a quick and easy dinner.

Just pull the pizza out of the freezer and follow the directions on the box.

Plate and enjoy!

P.S. I promise I'll be back with a good dinner Friday night.

Parmesan Chicken and Spaghetti

This a good ol' stand-by.

1Tbs. flour
3/4 tea. salt, divided
3/4 tea. black pepper, divided
4 boneless, skinless chicken breast halves
2 eggs, lightly beaten
1 Tbs. water
1/3 c. parm. cheese
1/4 c. bread crumbs
2 tea. garlic salt
Cooking spray

Preheat oven to 400 degrees.

In a shallow bowl (I used 3 pie plates), combine the flour and 1/2 tea. each of salt and peper. Add the chicken to the mixture and turn to coat.  Whisk the eggs and water together in a separate shallow bowl. In a third shallow bowl, combine Parm., bread crumbs, garlic salt, and remaining salt and pepper. Dip the flour coated chicken into the eggs, then into the parm mixture, until well coated.

Coat large baking sheet with cooking spray. Place the chicken on the baking spary. Cook for 25 to 30 min.

While chicken is cooking, make a large pot of spaghetti in lightly salted water and warm up some jar spag. sauce.

Plate and enjoy!

Herbed Fish Cakes with Brussels sprouts with bacon and shallots and rolls

I used cod. I wasn't sure how the kids would like this dinner, especially the brussels sprouts. But they LOVED it and devoured it in a few minutes. Even my husband liked the sprouts and said that anything is good if you cook it with bacon :) I also halved the fish cakes recipe.

Herbed Fish Cakes:
3 1/2 lbs. fresh or frozen halibut or cod fillets or steaks, thawed and skin removed if necessary.
1/2 c. mayo
6 Tbs. seasoned dry bread crumbs
1 Tbs. Dijon mustard
1 Tbs. parsley
1 Tbs. basil
1 1/2 tea. Old Bay seasoning
1 tea. oregano
1/2 tea. ground black pepper
1 Tbs. evoo

Preheat oven to 400 degrees.

Put fish into a large pot and cover with enough water to cover. Bring to a boil over high heat. Reduce heat to low and simmer until fish is fork-tender, about 5 min. Drain.

Put fish into a large bowl and fold in mayo, bread crumbs, mustard, parsley, basil, Old Bay, oregano, and pepper. Shape into 12 cakes, about 1 inch thick.

Heat oil in large, ovenproof skillet over med-high heat. Add the fish cakes a few at a time and cook until golden brown, 2 to 3 min. per side. Transfer the pan to the oven and bake 20 min.

Brussels Sprouts with bacon and shallots:
2 tea. evoo
4 slices bacon, diced
1/4 c. minced shallots
One 10 oz. bag frozen Brussels sprouts, thawed
1/2 c. chicken broth
salt and pepper to taste

Heat the oil in large skillet (I used the one from the fish) over med-high heat. Add the bacon and cook, stirring until golden brown, about 3 min. Add the shallots and cook, stirring, about 1 min. Add the Brussels sprouts and broth and bring to a simmer. Reduce the heat to low and let simmer until sprouts are crisp-tender, about 5 min. Season to taste with salt and pepper.

Rolls:
I popped open a tube of Pilsbury rolls and baked them while the fish is in the oven.

Plate and enjoy!

Georgia Peach Chicken Sandwiches with peas and carrots

Like I said before, I used nectarines instead of peaches because 1) I had them and 2) I didn't want to peal the peaches. This also calls for a jalapeno sauce, but because I have  4 & 5 year olds, I just used mayo.

There will not be pics because I didn't take them Monday night.

Recipe:
1 lb. chicken breast cutlets (or 1 chicken breast per person)
1 cup buttermilk (I used regular 1% milk and it worked just fine)
1/2 c. pecans, finely ground
1/2 c. bread crumbs
1/2 c. evoo (extra virgin olive oil)
4 hamburger buns
1 peach or nectarine, thinly sliced
8 green-leaf lettuce leaves

1. In a medium bowl, combine the chicken and milk.

2. In a shallow bowl, combine the pecans and bread crumbs. Working with one piece at a time, remove the chicken from the milk letting the excess drip off, and coat with the pecan mixture.

3. In a large skillet, head the evoo over med. heat. Add the chicken and cook, turning once, until golden-brown, about 2 minutes on each side.

4. Toast the rolls in the toaster. Spread some mayo on the buns. Assemble sandwiches with the chicken, peach, and lettuce.

For the peas and carrots...I used the frozen pea/carrot mixture.

1. Put as much as your family will eat into a microwavable bowl. Put in 3 Tbs. butter and salt and pepper to taste. Cover and microwave for 2 minutes. Stir. Recover and microwave for another 3 minutes or until hot.

Plate and enjoy!

This week

Yeah, I know that it's Wednesday and my grocery week actually starts on Sunday, but if I'm going to do this blog and keep it up, I'd like to get started. So, I'm going to backtrack a bit here and catch myself up to today. Since it's summer, I have some extra activities planned for the kids that involve food, so there are some "extras" on my shopping list for their activities.

Here is the list and menu for this week (this will be posted on Sunday in the future):

Menu:
Kids handmade ice cream in a baggie
Homemade strawberry ice cream in the ice cream maker
Chocolate covered Pretzal rods for Bible Study
Hashbrown Casserole for Bible Study

Monday- Georga Peach Chicken Sand. (I used nectarines b/c they are easier) with peas and carrots

Tuesday- Herbed Fish Cakes with brussels sprouts (thaw) with bacon and shallots and rolls

Wednesday- Parmesian Chicken with spaghetti

Thursday- leftovers

Friday- Pork chops with apples and rosemary with balsamic roasted asparagus and mashed reds

Saturday- Bacon wrapped burgers with blue cheese sauce with choice of side (whatever is in the pantry that needs to be eaten)

Sunday- frozen pizza

Grocery List: (I make my list to go around my grocery store.)
bananas (just to eat during the week)
grapes (just to eat during the week)
strawberries (for the ice cream)
shallot (Tues. dinner)
3 yellow onions (1 for Bible study, 2 for extras for pantry)
asparagus (Fri dinner)
1 head of garlic (just needed it)
8 red potatoes (Fri dinner)
1 red bottle of wine (restocking)
1 white bottle of wine (restocking)
Gatoraid (restocking)
juice boxes (restocking)
3/4 lb. Halibut or Cod (Tues dinner)
4 boneless pork chops (Fri dinner)
Hamburger (Sat dinner) (get the lbs you'll need for your family, I got 4 lbs...1 lb. for Sat. 3 lbs to freeze)
Pretzal Rods (for Bible study)
Eggos (for b-fast)
10 oz. frozen brussels sprouts (for Tues dinner)
4 c. Hashbrowns (for Bible study)
Eggs (restocking and using)
tub of butter (we eat Country crock and I call this tub butter when we need it so I don't get the wrong butter)
1 quart 1/2 & 1/2 (for the homemade ice creams)
2 gal. milk (what can I say, my family drinks a lot of milk...except me, I drink soy...which I don't buy often)
napkins
Lemishine (for the dishwasher, we have VERY hard water and it takes care of the spots)
8 oz. baking chocolate squares (for Bible study)
bread crumbs (for Tues dinner and restocking)
2 - 3 spaghetti sauces (1 for Wed. dinner, rest for restocking)
loaf of bread (needed for the week)
Parmesain cheese (restocking)
1/4 c. blue cheese crumbles (Sat  dinner)

This takes care of the menu and grocery list. I think from now on, instead of saying why I am getting each thing, I'll just put a * next to the items that are needed for the week. Also, don't forget to look at the recipies because you may need something for a recipe that I didn't need so I didn't put it on my grocery list.

Hi!

Hi! I'm Jordan and I love to cook. Many of my friends, over the years, have seen how I plan out my family's weeks worth of dinners and asked me if I could help them out with their menus. I've never been sure how I wanted to do this, but I thought the other day that making a blog would be the best way. My plan is to show you my menu for the week along with my grocery shopping list on Sunday. Then each day of the week, I'll post the recipe that I'm using for that night's dinner as well as pictures.

Let me, first, tell you what I do. I have the news paper delivered to my house every Sunday morning so that I can get the coupons out of it and throw the rest of it away. I also make sure to save the flyer for the local grocery store that I go to, which happens to be HEB. On Sunday, usually evening, I get all of my coupons together, my HEB flyer, and a few cookbooks out and ready, along with a piece of paper to make my list on. I keep my pantry and fridge pretty well stocked so there are weeks that I don't buy everything that is in each recipe. I also have staples that I buy every week and are on my list pretty much every week. I, then look at the flyer and see if there is any meat on sale that I could use that week and I look through my coupons for the one's that are about to expire and see if I need any of them and set those aside.

Once I have gone through all of the flyer and my coupons, I open up my cookbooks and look for recipies that either a) are in season, b) look good to me, c) we haven't had in a while, d) when all else fails...I hand the cookbooks to my husband and tell him to find what we will be eating.

I have a few things that I am very specific on. 1. I like to keep my grocery bill around $100 for the week. I feed a family of 4...me, my husband and our two kids who are 4 & 5. So, I am not making huge dinners. On the weeks when I buy my meat (I try to in bulk, but we have 1 fridge and so freezer space is limited) my bill can be upwards of $150, but the meat will last for about a monthish. (yes, I like to make up my own words!)  2. I try to use all of the meats once a week. Ex. 1 hamburger, 1 chicken, 1 ham or pork dinner, 1 seafood, and from there whatever looks good to me. 3. I never plan 7 meals for the week. It always ends up that we either have leftovers one night, pizza a night, or go out to eat a night. 4. I almost always plan one dessert a week. We try not to eat too many sweets so if I don't make a lot, we won't eat a lot. I also try not to keep too many sweets in the house (aka cookies, pies, cakes, etc.)

So, this is my plan. I hope it helps you out and if you have any questions or comments, please feel free to leave them for me. I want this blog to be easy for the reader to follow and helpful.