MEAL PLAN MONDAY: AUG 22 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week.

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week.

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what’s on my menu for this week?

 

MONDAY

Teriyaki Pork Tenderloin (it was DELICIOUS! But – pan ruining.)
Rice
Steamed Broccoli
Steamed Carrots

TUESDAY

Oven Fried Chicken
Homestyle Mashed Potatos
Corn on the Cob
Baked Beans
Rolls

WEDNESDAY

Spaghetti
Garlic Toast
Salad

THURSDAY

Pizza/Fend for Yourself Night

FRIDAY

Burgers
Fries

SATURDAY

Slow Cooked Pulled Pork Sandwiches
Chips or Sweet Potato Fries

SUNDAY

Sloppy Beef Rolls

 

 

So, there’s our week.  How about you?

PASTA WITH SAUSAGE and TOMATOES

• 2 TBSP Olive oil
• 2 lb Italian sausage
• 1 cup yellow onions (diced)
• 3 cloves Garlic (minced)
• 1 can tomatoes (22 oz), (drained and chopped)
• 1 1/2 cup whipping cream
• 1/2 tsp Salt
• 12 oz pasta (I like wheat penne or bowtie)
• 3 TBSP fresh parsley (minced)
• grated Parmesan Cheese

 

In a large deep skillet, heat olive oil.  Add diced onions and garlic.  Sautee for two or three minutes, until onions start to go clear.  Crumble in sausage and brown.  (You can drain off some of the grease if you think its too much, but leave some for flavor).  Add tomatoes, cream, and salt.  Simmer, stirring occasionally, until it starts to thicken.

In a large pot prepare pasta and drain.

Garnish with freshly grated Parmesan.

EZ Salsa

• 2 lbs. tomatoes
• 2 fresh Jalapeno or Serrano chilies
• 1/4 medium onion, white
• 1/2 cup fresh cilantro
• 1 tsp. minced garlic
• 1 tsp. sugar
• 1½ tbsp. fresh lime juice

Deseed and finely dice peppers, set aside.

Dice tomatoes and place (with juice) in large bowl.  Dice onion and cilantro.  Add peppers, onion, cilantro to tomatoes and mix.  In a small bowl, mix: garlic sugar, and lime juice. Add mix to tomatoes.

Tastes best if you let set up over night, but can be eaten immediately.

BEAN TOMATO and SPINACH CASSEROLE

Its Tomato week here at BCdc! 

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

I love baby spinach, and love finding ways to incorporate it into my meals.  This is one of my FAVORITE.

• 1 cup onion (thinly sliced)
• 2 tsp. olive oil
  1 tsp. brown sugar (heaping)
• 1/2 tsp. cumin
• 4 cloves garlic, minced, rinsed, drained
• 3 1/2 cups tomatoes, chopped
• 1 Tablespoon white wine vinegar
• 1/2 tsp. crushed red pepper
• 4 cups baby spinach
• 4 cups water
• 2 cans garbanzo beans (15 oz. each)
• 2 Tablespoon parsley
• 2 tsp. fresh dill (chopped)

In a large pot, heat the oil and then saute the onion and garlic until the onion start to run clear.  Add the brown sugar and cumin, mix well, and let heat through (about 2 minutes).  Stir in tomato, vinegar, salt, and pepper.  Cook about 10 minutes, or until mixture starts to thicken.  Stir in spinach, water, and beans.  Bring to high boil, reduce heat and add parsley, and dill.  Cover and let simmer about 10 minutes or until it thickens.

Its Tomato week here at BCdc!  

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

Tomato n Corn Casserole

• 4 tomatoes
• 1 lb lean ground beef
• 1 green pepper (chopped)
• 1 Jalapeno pepper (minced)
• 2 cloves  garlic (minced)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp  salt and pepper
• 1/4 cup tomato paste
• 1/4 cup chopped fresh coriander
• 1  cup cornmeal
• 2  cups corn kernels (frozen, thawed to room temp)
• 1/2  cup light sour cream
• 1  cup shredded old Cheddar cheese

Preheat oven to 375 (f) and grease an 11- x 7-inch baking dish

Slice 1 of the tomato and set it aside.  Chop the rest of the tomatoes.   In large skillet brown the beef and drain.  Set the meat off to the side, too.

In same skillet combine: green & jalapeño pepper, garlic, chili powder, cumin, oregano, salt and pepper. Cook for about 5 minutes or until peppers are tender.   Stir in tomato paste and chopped mators.  Let this simmer for about 5 minutes or until it starts to thicken. Stir in your browned beef and abt half of the coriander.

In large saucepan, bring 4 cups water to boil and gradually whisk in cornmeal. Lower the heat to low and let simmer for 5 minutes (stirring often). Remove from heat; stir in corn and sour cream. Spread about two-thirds of the mixture onto bottom of baking dish, and press it down. Like you’re using it to make a crust and then spread the beef mixture over top.   Layer with half of the cheese and top with remaining cornmeal mixture. Arrange sliced tomatoes and the rest of the cheese on top.

Place on baking sheet and bake for about 45 minutes or until top is golden brown.

For garnish - sprinkle with remaining coriander.

Meal Plan Monday: Aug 15 2011

Do you plan your weeks cooking ahead of time?  I do.  On Sunday morning I sit down in my office and I plan out what we are going to eat all week. 

Meal planning for me, really, is pretty easy.  My Mr. works a weird shift at work that rotates so he is only home for dinner a few nights per week.  Those nights I try to cook a NICE meal with the trimmings.  I mean, he works hard and he deserves it.

On the nights Mr. C isn’t home, I still cook, but those meals are more KID FRIENDLY.  Anything to lessen the amount of whining I have to listen to – WORKS.  lol…

Once I have my “loose” menu made (because lets be honest here…sometimes I just don’t feel like making what’s on the list!), I head upstairs to check the pantry and fridge and make out my grocery list for the week. 

Mr C likes to go shopping at like 3am when there is NO ONE in their right (or wrong) mind at Wal-Mart.  Since he is used to being up all night anyway, and I hate to go to Wal-Mart this works for us.  Plus, he seems to spend a lot less when he goes shopping with my list – than we do when I go shopping with my list. LOL!

So what's on my menu for this week?

MONDAY

• Ravioli with spinach and tomatoes
• Garlic toast
• salad

TUESDAY

• Burgers
• Fries

WEDNESDAY

• Sausage and Potato Bake {recipe}
• Green Beans
• Dinner Rolls
• salad

THURSDAY

• Broiled Ranch Chicken
• Steamed Potatoes and Carrots
• Green Beans
• Mac n Cheese
• Rolls

FRIDAY

• Make your own Pizza Night

SATURDAY

• FEND FOR YOURSELF NIGHT *YAY*

SUNDAY

• Meatloaf Pie {recipe}
• mac n cheese
• Salad
• Rolls

So there is my week of dinners.  It’s my “goal” anyway.  Here’s hoping we stick relatively to it!  Have a great FOOD WEEK!

Its Tomato week here at BCdc!

I was talking about fried green ‘mators on facebook this weekend and several folks requested some tomato recipes!  So this week our feature food will be mators!

Welcome to Mator Week!

 

Tomato Bread

• 2 1/2 cups all-purpose flour


• 2 tsp baking powder (NOT SODA!)


• 1 1/2 tsp salt


• 1/2 tsp baking soda (NOT POWDER!)


• 1 1/4 cups buttermilk


• 2 eggs, beaten


• 1 TBSP granulated sugar


• 3/4 cup oil-packed sun-dried tomatoes (chopped)*


• 2 TBSP oil from the sun-dried tomatoes


• 1/4 cup green onions (chopped)


• 4 tsp+ basil (chopped) -  HEAEPING


• 4 tsp+ parsley (chopped) -  HEAEPING


• 3 tsp oregano (chopped)


• 1 1/2 tsp minced garlic


• 1/2 cup grated Provolone or Moz


• 1/4 cup grated Parmesan

Preheat the oven to 350 (f).

Spray (or grease) a 4 by 8-inch loaf pan

In a large bowl sift together all your  “powdery” ingredients: the flour, baking powder, sugar, salt, and baking soda.

In a separate bowl, whisk together: the buttermilk, eggs, and oil.

Gradually mix the powder into the bowl containing the liquid ingredients.  I think a whisk works the best.  Doing it gradually will help keep the lumps away.  If you just dump it all in at once you wont be able to see where the lumps are and what not, so SLOW AND STEADY WIN THE RACE. =D

Whisk in your veggies and spices: the tomatoes, onions, basil, parsley, oregano, and garlic.

I find by now I have had to lose the whisk and use my big wooden spoon.   Dump in the cheese and mix well.

Bake for about an hour or until a toothpick comes out clean.  Remove from the oven and let sit for about 10 minutes in the pan.   This will allow the loaf to shrink away from the pan some, so you can get it out and put on a wire rack to cool.  Once its  room temp you can slice it.

 

*I found these in a little jar at Walmart.  They weren’t down the tomato isle though, they were down the “healthy food” isle.

**I like to sprinkle a little SHREDDED PARM on it while its still piping hot – before I cut it.  It just makes it real pretty to see those little white bits of cheese on the top.