WOW I haven’t sat down to really plan out our weekly menu in quite a while! Got it done this week, woohoo!  I already feel more prepared and organized

MONDAY: Spaghetti with Italian Sausage

TUESDAY: Pork Chops with Country Gravy, served with sauteed cabbage and mashed potatoes

WEDNESDAY: Crockpot Peppercorn Steak and Baked Potatoes (This is our busy day out of the house, so I like to have something in the crockpot to eat between outings. For the Baked Potato, I cover the outside of the potato with olive oil and seasoned salt (or just salt and pepper) and I’ll stick them in the oven before we leave and set the oven to start cooking at a certain time…makes it easy)

THURSDAY: Simple Split Chicken Breasts, with some veggies

FRIDAY: Baked Chicken Wings (half traditional buffalo sauce, half lemon-pepper), and oven fries.

Last week’s roasted Sweet Potato Salad turned out pretty yummy. We’re not huge sweet potato fans, but like them a few ways (usually as a dessert!). I branched out and tried this recipe and it was pretty good. My 18 month old seemed to like it quite well too!

The best meal last week was the boneless buffalo wings and oven fries…(hubby kept going on about how good it was!) I almost bailed on it after taking a closer look at the recipe but I altered the recipe a little and it was really good.  For the boneless buffalo wings, I actually made two kinds–buffalo (mostly for hubby) and lemon-pepper. I breaded the tenderloins as the recipe described (worked out great!) and browned them. I put them in a baking dish –actually because I did two flavors, I used two pieces of foil on the baking sheet to separate them (putting the chicken on the foil and folding the foil to make sides, if that makes sense). One one, I poured on melted butter mixed with Frank’s Buffalo Sauce and on the other, I poured on butter mixed with garlic and lemon pepper. Then I broiled them on high about 10-15 on each side.

For the oven fries, I did something that I have never done before and think is genius! Oven fries usually take forever so I loved this recipe. You cut the potatoes into fries or wedges and boil them 5-7 minutes, you don’t want them to be mushy or anything.  Place them on a baking sheet. Mix 3T cornstarch, and whichever seasonings you prefer (I used lawry’s, garlic powder, salt and pepper). Toss the mixture with the potatoes. Broil them until they are as crisp as desired.

MONDAY: Crockpot Chicken and Rice
TUESDAY: Mini Burgers and Onion Rings
WEDNESDAY: Salads (Macaroni for kids)
THURSDAY: Asian Beef Kabobs, rice
FRIDAY: Tacos, rice & beans
SATURDAY: Simple supper
SUNDAY: leftovers

I really slacked on following my menu. I guess we just got busy and ended up doing quick mac n cheese or corndog meals a few days. oh well, here’s to a new week!

MONDAY: Waffles, eggs and bacon
TUESDAY: out at God of the City!
WEDNESDAY: Pork Steaks and Roasted Sweet Potato Salad
THURSDAY: Boneless Buffalo Wings (Buffalo-style chicken tenders)
FRIDAY: Meatloaf, mashed potatoes
SATURDAY: Simple — maybe macaroni with little smokies
SUNDAY: leftovers

I guess I got a little over-ambitious with last week’s menu, as we had many weeknight activities and ended up grabbing something simple to eat. So some of last week’s dinners are moving to this week!

Monday: Sandwiches/Salads
Tuesday: Pork Steaks, Roasted Sweet Potato Salad
Wednesday: Popcorn Chicken, Macaroni, Corn, maybe mashed potatoes (hubby will be out, so just me and the kids)
Thursday: Flautas, Rice & Beans, chips & salsa, etc
Friday: Breakfast, either pancakes or waffles, eggs, and bacon or sausage. I’ll ask everyone Friday which they would rather have and decide then
Saturday: BBQ Chicken sandwiches (Thanks for the great deal Kroger!!!)
Sunday: Leftovers

See other menu plan monday participants’ and their menus here.

Last week I made Lasagna for a couple that came over for dinner. I hadn’t made lasagna in a long time and I loved the recipe I used this time. I actually mixed two recipes that I had, so here is what I came up with! (This is for you, Sean & Laura!)

YUMMY Lasagna

printer-friendly version

• 1 pkg Barilla No Boil Lasagna Noodles (The “Rolled Flat like Homemade” ones. These are awesome, you don’t have to boil them!)
• 1 lb ground beef
• 2 eggs
• 28 oz Ricotta
• 2- 6oz  cans tomato paste
• 1- 14.5 oz can Italian Seasoned Diced Tomatoes, undrained
• 1 clove minced garlic
• Dried Italian Seasonings (I have an Italian Seasoning Grinder, but you can use basil, parsley, oregano)
• Spaghetti Sauce (mine was Classico Olive and Mushroom)
• 1 cup shredded Parmesan
• 4 cups shredded Mozzarella
• Salt
• Pepper
• Garlic Powder

1. Preheat oven to 375º
2. Brown the meat and stir in garlic.
3. Add tomato paste and diced tomatoes. Season with Italian herbs, salt, pepper and garlic pepper to taste.
4. Simmer, covered 20 min
5. Meanwhile, in a medium bowl combine eggs, ricotta, 2 cups Mozzarella, Parmesan, 1 tsp Italian Seasonings and optional: 1 tsp salt
6. Spray baking pan if necessary.
7. Spread 1 cup spaghetti sauce on bottom of pan
8. Layer 4 uncooked Barilla lasagna noodles overlapping (you can overlap because they will expand out as they cook)
9. Spread half the Ricotta mixture on top of lasagna noodles
10. Top Ricotta with 1/2 the meat/tomato mixture
11. Layer with another 4 lasagna noodles overlapping
12. Repeat with the other half of the ricotta, meat mixture and then 4 more noodles.
13. Spread spaghetti sauce over the top of the lasagna.
14. Sprinkle with 2 cups Mozzarella
15. Bake, covered with foil 50-60 minutes
16. Uncover and bake 10 minutes or until cheese on top is melted.

This is a 3 layer lasagna because my dish is 2″ deep. If you have a 3″ deep dish, you can make it 4 layers by using 1/3rd of the mixtures each time instead of 1/2.

And here’s my Menu Plan for the week!

Sunday: sliders, fries/tater tots
Monday: Crockpot Beef Stew
Tuesday: Garlic Lemon Salmon and Asparagus
Wednesday: something quick and easy or on the go, maybe Grilled Cheese
Thursday: Chicken Flautas
Friday: Mexican Lasagna (thanks, Whit!)
Saturday: leftovers

Just now getting my menu done and posted…only Tuesday and it’s already such a busy week! whew!

Monday: Beef Stroganoff
Tuesday: Turkey Tenderloin Scalloppine (with asparagus and farfalle)
Wednesday: crockpot potato soup
Thursday: Bleu Cheese Burgers (Paula Deen’s Black & Blue Burgers), baked potatoes
Friday: Paprika Chicken Legs, asparagus
Saturday & Sunday: something simple… leftovers!

What’s with all the potato? a 5 lb bag was $.49 after the $1 target coupon!
Asparagus was also on sale this week

I will not be home much tomorrow so I am getting my menu done early! yay for me!
Menu Plan Monday is being hosted at $5 Dinners this week!

Monday: Stir-Fried Beef Salad with Rice and sauteed cabbage, All You March 2009
Tuesday: Dinner with my family – I’m making the stuffed jalapenos
Wednesday: Dinner with hubby’s familiy
Thursday:Creamy Chicken Enchiladas
Friday:Teriyaki Chicken Thighs with Rice
Saturday: Beef Stroganoff
Sunday: simple supper (leftovers!)

I’m trying to go through magazines and printed recipes that I already have…my notebook is getting pretty thick! I’ve picked some recipes from my notebook to prevent printing off more recipes! Keep reading to see this week’s menu…

lunches: sandwiches, egg salad (on pumpernickel rye yummm), salads

A couple evenings we will be at church this week, and I’ve got some design work to finish up this week, so I’m keeping it simple!

Monday – ravioli & alfredo sauce
Tuesday – Cuban Black Beans & Rice from March 2009 Real Simple
Wednesday – Crockpot Scalloped Potatoes & Ham
Thursday – New York Strip Steak & Baked potatoes from March 2009 Real Simple
Friday – Crispy Baked Cod from February 2009 All you

this week’s menu…

Well I just have to say that the Cheddar Broccoli soup I made last week, was OH SO YUMMY!!! The recipe is here. We added some velveeta to make it cheesier. Gosh it was good! I will have to keep this recipe in my recipe box! I did not do the spinach and rice casserole I had planned; we substituted it with some chicken nuggets! And the Crisp Crusted Catfish is getting pushed to this week! so here we go:

Monday: Pork Chops – I was shopping with my mother when I got these and she told me of a way to make them that sounded yummy. So I went home and made it and it was quite good! Just season the pork chops, and brown in a pan. Remove the pork chops and pour in about 1/3rd cup of water to deglaze the pan. Add a can of Golden Mushroom Soup and mix with any liquid left in the pan. Add pork chops back in and simmer until done. I caramelized some onions and added those in before serving. I loved it!

Tuesday: Crisp-Crusted Catfish

Wednesday: Tomato & Arugula Chicken Breasts (from All You January 2009)

Thursday: Huevos Rancheros (from Good Housekeeping March 2007)

Friday: Hamburgers & oven-fries

Saturday: Tacos (as requested from the birthday boy!)

Sunday: leftovers!

From food pics

Look what I made! recipes follow…

The original recipe is in my Southern Living cookbook, but here is a link to it as well. Their picture is prettier I changed it up just a little bit, here’s my version. (Click here for a printable version of these recipes!)

Croissant Pain Perdue
Serves 6

• 6 large day-old croissants
• 3/4 cup milk
• 2 large eggs
• 1/2 c sugar
• 1/2 tsp fresh grated nutmeg
• 1 tsp cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 3 tablespoons powdered sugar
• Whipped Cream (optional)
• Fresh Strawberry Syrup

Slice croissants in halves.

In a medium-sized bowl, beat eggs. Beat in sugar. Stir in vanilla, milk, nutmeg and cinnamon.

Melt 1 tablespoon butter on a preheated griddle or in a large nonstick skillet over medium heat.

Dip croissant halves in mixture, coating both sides. Place on pan and cook about 2 minutes per side or until golden brown. Sprinkle with powdered sugar; top with whipped cream, if desired, and Fresh Strawberry Syrup.

Fresh Berry Syrup

the original recipe is here. However, since I NEVER stick to a recipe, here’s my version!

From food pics

1 quart berries (I used strawberries and blueberries)
Juice and zest of 1 orange (about 1/3 cup of juice and 1 tsp zest)
1/2 granulated sugar
1/4 cup powdered sugar

Combine in saucepan and cook over low heat. You can cook until the sugar is dissolved and fruit is warm or cook a little longer and the fruit break down a little. Either way is yummy!

Click here for a printable version of these recipes!