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!