I had to make refreshments for the Pack meeting last weekend. I made banana muffins because the bananas get ripe so fast here. I wanted to make something a little different to go along with them so I found the Green Hills Ward Cookbook Julia Swinton's submission. If you have the book you already have this recipe minus my notes at the end. These were a huge hit with the raspberries substituted. I don't know if the kids would have eaten them with cranberries. These would be a great breakfast muffin. I think you could mix all the dry ingredients (minus the fruit) ahead of time and then add the wet ingredients and fruit when you are ready to bake. I do this with waffles and it makes it so much easier to make them on a moments notice.
Cranberry Whole-Grain Muffins
From the King Arthur Flower Company, Inc.
Muffins:
1 ½ cups Whole wheat flour
¾ cup quick cook oats
¼ cup buttermilk powder or nonfat dry milk
2/3 cup sugar
2 tsp. baking powder
½ tsp. salt
1 cup fresh or frozen cranberries*, chopped
½ cup chopped pecans or walnuts (optional)
1 TBS. orange zest
2 large eggs
¾ cup milk
1/3 cup vegetable oil or melted butter
Glaze:
2 TBS. orange juice
3 TBS. sugar
*for a sweeter muffin, substitute 1 cup sweetened dried cranberries or half fresh and half dried.
Directions:
In a medium sized bowl, whisk together the dry ingredients, then stir in the cranberries and nuts. Whisk together the orange zest, eggs, milk, and oil or melted butter. Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough! Fill 12 greased muffin cups or paper liners.
Bake the muffins in a preheated 350 F oven for 18 minutes, until they are golden brown. Remove from the oven, leave in the pan for 5 minutes, then transfer to a rack.
In a small sauce pan or the microwave stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar. Dip the tops of the warm muffins into the glaze. Yield: 12 muffins.
Submitted by Julia Swinton to the GH ward cook book.
My Notes:
I made these with the frozen (do not thaw) raspberries and no glaze. Super tasty. I will make these again as the kids loved them and they are made with whole wheat flour and oats. I might try them with lemon zest too.
Monday, June 6, 2011
Tuesday, February 22, 2011
February 20-26th, 2011
Planned and actual may be different but we eat!
Sunday- Waffles (pulled from the freezer) with fruit and spinach smoothies
Monday-Tortellini with veggies and rosemary bread
Tuesday- Tuna casserole with veggies
Wednesday- Apple puff pancake
Thursday- Potato Skins with salad
Friday-Calzones or pizza
Saturday- Tacos (soft with lots of veggies)
Yea, food! I better get making dinner!
Sunday- Waffles (pulled from the freezer) with fruit and spinach smoothies
Monday-Tortellini with veggies and rosemary bread
Tuesday- Tuna casserole with veggies
Wednesday- Apple puff pancake
Thursday- Potato Skins with salad
Friday-Calzones or pizza
Saturday- Tacos (soft with lots of veggies)
Yea, food! I better get making dinner!
Granola
First we have far too few pictures on this blog! I don't take good food pictures but we're all friends here and you won't judge me for the messy kitchen etc that you may see!
So I've been on a homemade granola kick for a while now. I wanted to make some that was more affordable and without the preservatives and additives. And NO corn syrup in the granola bars. Yeah. I have been collecting recipes and finally bit the bullet and have been experimenting for the past month. I'm not actually sure of the cost. I don't know that it's less, in fact it might be more but that's okay because they taste awesome!!!
This is the granola. The recipe is from 3191.visualblogging.com. They loosely based it on How to Cook Everything by Mark Bittman. It calls for brown rice syrup which kept me away for along time but I bought some (about $7/20 oz.) Kind of tastes like, well not much. It is a little sweet and very mild. I added 1/2 cup honey to 1/4 cup brown rice syrup and the sweetness is just right for me. I also added cinnamon and ginger and that is tasty. I would love to add candied ginger but the kids protest! This recipe makes about three quarts. Scott added Craisins to his morning bowl of granola. We also like it in yogurt with homemade raspberry sauce.
Granola bars up next. The recipe does call for dried fruit and not chocolate! But....I added about 1/4 cup of dark chocolate chips which melted and turned into chocolaty goodness. Yum. I also bake it at 325 instead of 350 and I used a 7'x11" pan for thinner bars. Thank you Alton Brown for another fabulous recipe.So I've been on a homemade granola kick for a while now. I wanted to make some that was more affordable and without the preservatives and additives. And NO corn syrup in the granola bars. Yeah. I have been collecting recipes and finally bit the bullet and have been experimenting for the past month. I'm not actually sure of the cost. I don't know that it's less, in fact it might be more but that's okay because they taste awesome!!!
This is the granola. The recipe is from 3191.visualblogging.com. They loosely based it on How to Cook Everything by Mark Bittman. It calls for brown rice syrup which kept me away for along time but I bought some (about $7/20 oz.) Kind of tastes like, well not much. It is a little sweet and very mild. I added 1/2 cup honey to 1/4 cup brown rice syrup and the sweetness is just right for me. I also added cinnamon and ginger and that is tasty. I would love to add candied ginger but the kids protest! This recipe makes about three quarts. Scott added Craisins to his morning bowl of granola. We also like it in yogurt with homemade raspberry sauce.
What else? Have fun and experiment!
Granola Bars
Recipe courtesy Alton Brown, 2005
Prep Time: 20 min
Inactive Prep Time: --
Cook Time: 40 min
Level: Easy
Serves: 16 (2-inch) squares
Ingredients
• 8 ounces old-fashioned rolled oats, approximately 2 cups
• 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
• 3 ounces sliced almonds, approximately 1 cup
• 1 1/2 ounces wheat germ, approximately 1/2 cup
• 6 ounces honey, approximately 1/2 cup
• 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
• 1-ounce unsalted butter, plus extra for pan
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Directions
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
Stand-by Family Granola
inspired by/adapted from Crunchy Granola in How to Cook Everything
This recipe is super loosey-goosey with lots of options. You're making granola, people, so embrace your inner hippy and just go with the flow. Also, it makes a lot. It's easy to halve it.
6 cups rolled oats
2 cups mixed nuts and seeds (That batch above has sliced almonds and hazelnuts. Sesame seeds are great. I usually throw in some ground flax too.)
1 cup unsweetened shredded coconut (Coconut hater? Leave it out. We love it at our house)
1 teaspoon cinnamon (You could also use ground ginger, or a combination of the two)
1/4 cup brown sugar
3/4 cup brown rice syrup (I've also used maple syrup or honey—we like the rice syrup best. You could also omit the sugar and use one full cup of the unrefined stuff.)
Dash Kosher salt (I use a couple dashes, but I like salty with my sweet)
Preheat oven to 325 degrees
Place a baking pan (at least 9 x13—I actually use our big roasting pan) over medium heat on the stove top. Add the oats and toast, stirring for a few minutes. Add the coconut, nuts and seeds and spices and continue to toast for a few minutes more until everything begins to brown and become fragrant.
Warm the brown sugar and rice syrup in a small saucepan until the sugar dissolves. Pour over oats mixture and stir to thoroughly combine. Sprinkle with salt.
Bake for approximately 20 minutes (it depends on the size of the granola batch and the size of the pan). Check every 5-10 minutes or so and give it a good stir. Allow to cool and store in an air-tight jar.
Enjoy!
—Stephanie
10 April 2010
3191.visualblogging.com
Monday, February 21, 2011
The plan for the week
I think the best part of this is that I actually take the time to think ahead, even if I don't always follow the plan. We have kind of a crazy week this week, my husband has YM Th, F, & S so I it has to be quick and easy so we can get him out the door. I also am going to try some new recipes from Eating Well, a healthy website that some friends introduced me to by bringing recipes to a USU get together last Friday. I completely fell in love with the food so I am heading over there for more inspiration. This is the plan.
M -Chilaquiles Casserole
T - Baked Potatoes (sweet & Regular) and chicken
W - Spaghetti & Meatballs
Th - Skillet Tuna Casserole
F - Leftovers
S - Personal pizzas (mine will be smoky corn & black bean pizza from eating well that was brought last week. I can't stop thinking about how yummy it was)
M -Chilaquiles Casserole
T - Baked Potatoes (sweet & Regular) and chicken
W - Spaghetti & Meatballs
Th - Skillet Tuna Casserole
F - Leftovers
S - Personal pizzas (mine will be smoky corn & black bean pizza from eating well that was brought last week. I can't stop thinking about how yummy it was)
Sunday, February 20, 2011
2 Weeks down and 2 to go
Just another simple week where my main goal is to keep the kids fed and happy with the least amount of complaining...because it's just me right now.
M--fish and rice
Tues--spaghetti
Wed--teriyaki chicken
Th--barley and sausage dish (I'm combining 2 similar recipes...I'll let you know how it goes)
Fri--homemade pizza
Sat--black beans and rice
M--fish and rice
Tues--spaghetti
Wed--teriyaki chicken
Th--barley and sausage dish (I'm combining 2 similar recipes...I'll let you know how it goes)
Fri--homemade pizza
Sat--black beans and rice
Monday, February 14, 2011
Eames Meals
This is what I am planning:
M-Vegetable Soup and Bread
T - Cream Cheese Pasta Bake with salad
W - Crockpot BBQ Chicken with Potato Logs and veggies
T - Gunge (rice, Ground turkey, and peas mixed together. serve with soy sauce, kids love it)
F - Tacos
S - Date Night
M-Vegetable Soup and Bread
T - Cream Cheese Pasta Bake with salad
W - Crockpot BBQ Chicken with Potato Logs and veggies
T - Gunge (rice, Ground turkey, and peas mixed together. serve with soy sauce, kids love it)
F - Tacos
S - Date Night
Friday, February 11, 2011
Rice Pilaf
I haven't made this recipe for years, and I forgot how easy it is and how delicious it is!
1/2 c chopped onion
1/2 c sliced fresh mushrooms (I used canned)
1/4 c chopped celery or green onion (I use celery)
1 clove minced garlic
1 Tbsp butter or margarine
3/4 c long grain rice
1 1/2 tsp chicken or beef bouillon granules (I use chicken)
1/8 tsp pepper
2 slices bacon, crisp-cooked, drained and crumbled
In a saucepan cook onion, mushrooms. celery or green pepper, and garlic in margarine or butter till tender but not brown. Stir in rice, bouillon, pepper and 1 1/2 c water. Bring to boiling then reduce heat. Cover and simmer for 15-20 minutes or till rice is tender and liquid is absorbed. Stir in crumbled bacon & serve. Makes about 4 servings.
My husband can't eat rice, so I pulled out some of the vegetables and mixed up a separate pan with quinoa for him. I used 1/3 c quinoa, 2/3 c water and about 1/2 t bouillon in his. He said that it was almost as good as the rice!
1/2 c chopped onion
1/2 c sliced fresh mushrooms (I used canned)
1/4 c chopped celery or green onion (I use celery)
1 clove minced garlic
1 Tbsp butter or margarine
3/4 c long grain rice
1 1/2 tsp chicken or beef bouillon granules (I use chicken)
1/8 tsp pepper
2 slices bacon, crisp-cooked, drained and crumbled
In a saucepan cook onion, mushrooms. celery or green pepper, and garlic in margarine or butter till tender but not brown. Stir in rice, bouillon, pepper and 1 1/2 c water. Bring to boiling then reduce heat. Cover and simmer for 15-20 minutes or till rice is tender and liquid is absorbed. Stir in crumbled bacon & serve. Makes about 4 servings.
My husband can't eat rice, so I pulled out some of the vegetables and mixed up a separate pan with quinoa for him. I used 1/3 c quinoa, 2/3 c water and about 1/2 t bouillon in his. He said that it was almost as good as the rice!
Tomato Basil Parmesan Soup
I saw this recipe on a local daytime show the other day and knew that I had to try it.
It was amazing. It was SO easy, it made the house smell amazing, and it tasted wonderful.
If I made it again though, I would use the tomatoes that I bottle myself, and I would blend up the tomatoes so that my family will eat them with a little less complaining.
Enjoy!
It was amazing. It was SO easy, it made the house smell amazing, and it tasted wonderful.
If I made it again though, I would use the tomatoes that I bottle myself, and I would blend up the tomatoes so that my family will eat them with a little less complaining.
Enjoy!
Tuesday, February 8, 2011
Eames Meals
Last week I found this recipe for Fajita nachos that I really wanted to make.
H - FAJITA NACHOS!!!!
F - Date Night
S - Tacos
Don't they look yummy!!
Anyway, since finding the recipe I am consumed with making them, but haven't been able to (forget to marinate for 24 hours, we are going to someone else's house for dinner, company is coming and I am not trying a new recipe on company and I don't have enough steak for more than our family, Brandon will be gone, etc.) so most of my recipe planning since finding the recipe has been coming up with something ELSE to eat. Tonight, we are feeding the missionaries and Brandon will be gone tomorrow. As such this is the current plan.
M - Leftover Veg Soup
T - Personal Pizzas (now to make the crusts for tonight- FYI - this is the best Gluten Free method for homemade pizza)
W - Sandwiches and veggiesH - FAJITA NACHOS!!!!
F - Date Night
S - Tacos
Monday, February 7, 2011
I'm still alive
I really have been planning meals and being pretty good at sticking to it. It's just when I'm able to do a blog post, my list is down in the kitchen, it's late at night and I'm up in the bedroom...so it doesn't make it to the computer.
Phil left today for India and coincidently I've taken two of those international cooking classes on Indian food in the past two weeks. Very yummy. I like the chef that does the Indian ones the best. It's like cooking in your grandma's kitchen, only with completely different foods. The Chinese mother daughter pair was like a show. The Thai chef just liked to display her knowledge. But the Indian lady shared her knowledge, had you working with your hands, not just watching and then showed you if you were doing something wrong. I've learned how to make rice a different way, make a flat tortilla like bread but out of chick pea flour (Natalie you should check that stuff out) and lentil flour and learned how to make some very yummy not leaf salads. All good stuff I hope to share (when I'm down in the kitchen).
As for the menu, Phil's gone, the kids don't care, or maybe it's care too much so I make it easy on myself.
M-dinner at Costco (both Ethan and Jakob had glasses waiting--why can't good eyesite be the dominate trait????)
T-fish sticks
W-Teryaki chicken and rice
Th-baked potatoes
Fr-spaghetti
Sat-leftovers or fried noodles
Phil left today for India and coincidently I've taken two of those international cooking classes on Indian food in the past two weeks. Very yummy. I like the chef that does the Indian ones the best. It's like cooking in your grandma's kitchen, only with completely different foods. The Chinese mother daughter pair was like a show. The Thai chef just liked to display her knowledge. But the Indian lady shared her knowledge, had you working with your hands, not just watching and then showed you if you were doing something wrong. I've learned how to make rice a different way, make a flat tortilla like bread but out of chick pea flour (Natalie you should check that stuff out) and lentil flour and learned how to make some very yummy not leaf salads. All good stuff I hope to share (when I'm down in the kitchen).
As for the menu, Phil's gone, the kids don't care, or maybe it's care too much so I make it easy on myself.
M-dinner at Costco (both Ethan and Jakob had glasses waiting--why can't good eyesite be the dominate trait????)
T-fish sticks
W-Teryaki chicken and rice
Th-baked potatoes
Fr-spaghetti
Sat-leftovers or fried noodles
The month
So I said in my last post that I had the whole quarter planned. Well the idea is that you plan one month worth of meals and then start again at the first of each month. It is working somewhat. I will say that sometimes we don't feel like what is planned or I just blow off cooking because it is so much work. As much as I love cooking, I don't want to do it all day every day. I've found that my fridge is really full and one night off and leftovers is a good plan. I should also say that in our house "veggies" usually consist of variations with these: broccoli, carrots, cauliflower, zucchini, green beans (frozen).
I did make some awesome (if I do say so myself) Chinese food for the Chinese New Year last week. We had:
Sweet and Sour chicken (diced chicken breast)
Rice
Vegetable Stir-fry featuring baby Bok Choy and bean sprouts
Egg Rolls (store bought)
We devoured all of it. None of it was on the menu. I will thank MLA for the idea and even though it wasn't served until 7pm (I was having a bad day) we had fun. The table was decorated with Chinese lanterns that we had made earlier in the day.
Here is the whole Month because I don't seem to be able to blog ever! The days are loosely based on themes (Sun-Sat as follows: Easy, New recipe or beans, Pasta, Eggs, Potato or soup, Quick, Rice)
Week 1:
Sunday--Chicken Noodle Soup
Monday--Chili with corn bread
Tuesday--Spaghetti
Wednesday--Eggs and Toast
Thursday--Falafel and Chicken Kebabs (this my not happen again but it was REALLY tasty)
Friday--Waffles
Saturday--Stir-fry
Week 2:
Sunday--Shepperds pie
Monday--
Tuesday--Pesto pasta
Wednesday--Frittata with toast and fruit
Thursday--Burritos (really more like tacos)
Friday--Left overs
Saturday--Pizza (made a rocking bbq pizza again with homemade sauce. YUM)
Week 3:
Sunday--Lasagna with salad or veggies
Monday--Wild Rice Soup
Tuesday--Stroganoff with veggies (made with ground beef and lots of mushrooms, if I have them)
Wednesday--Omelets with fruit or smoothies and toast
Thursday--Baked potatoes and veggies
Friday--Mac and Cheese with veggies
Saturday--Sour Cream Chicken Enchiladas
Week 4:
Sunday--Three potato soup (Did I post this yet? I'll get to it!)
Monday--
Tuesday--Tuna Casserole
Wednesday--Apple Puff Pancakes (german pancakes with apples in the bottom)
Thursday--Potato skins with salad and bread (recipe from BH&G)
Friday--Calzone (I have yet to make this. I can't get the dough to work, but I got a pizza peal for Christmas so I'll try again.)
Saturday--Tacos
Week 5:
Sunday--Honey butter Chicken (I haven't made it yet but it looks really tasty)
Monday--Potato corn chowder
Tuesday--Salmon alfredo (though last month I just broiled the salmon with honey and lemon and garlic and oil then served it with rice and veggies)
Wednesday--Pancakes
Thursday--Noodles and sauce
Friday--
Saturday--Tortilla Pie with rice
Good eating. The menu will change in April or with the seasons. We have made several things not listed like the chinese dinner. It would be fun to plan holiday meals to change it up or based on what is on sale. I usually now have everything on hand to make what is on the menu for the week.
I did make some awesome (if I do say so myself) Chinese food for the Chinese New Year last week. We had:
Sweet and Sour chicken (diced chicken breast)
Rice
Vegetable Stir-fry featuring baby Bok Choy and bean sprouts
Egg Rolls (store bought)
We devoured all of it. None of it was on the menu. I will thank MLA for the idea and even though it wasn't served until 7pm (I was having a bad day) we had fun. The table was decorated with Chinese lanterns that we had made earlier in the day.
Here is the whole Month because I don't seem to be able to blog ever! The days are loosely based on themes (Sun-Sat as follows: Easy, New recipe or beans, Pasta, Eggs, Potato or soup, Quick, Rice)
Week 1:
Sunday--Chicken Noodle Soup
Monday--Chili with corn bread
Tuesday--Spaghetti
Wednesday--Eggs and Toast
Thursday--Falafel and Chicken Kebabs (this my not happen again but it was REALLY tasty)
Friday--Waffles
Saturday--Stir-fry
Week 2:
Sunday--Shepperds pie
Monday--
Tuesday--Pesto pasta
Wednesday--Frittata with toast and fruit
Thursday--Burritos (really more like tacos)
Friday--Left overs
Saturday--Pizza (made a rocking bbq pizza again with homemade sauce. YUM)
Week 3:
Sunday--Lasagna with salad or veggies
Monday--Wild Rice Soup
Tuesday--Stroganoff with veggies (made with ground beef and lots of mushrooms, if I have them)
Wednesday--Omelets with fruit or smoothies and toast
Thursday--Baked potatoes and veggies
Friday--Mac and Cheese with veggies
Saturday--Sour Cream Chicken Enchiladas
Week 4:
Sunday--Three potato soup (Did I post this yet? I'll get to it!)
Monday--
Tuesday--Tuna Casserole
Wednesday--Apple Puff Pancakes (german pancakes with apples in the bottom)
Thursday--Potato skins with salad and bread (recipe from BH&G)
Friday--Calzone (I have yet to make this. I can't get the dough to work, but I got a pizza peal for Christmas so I'll try again.)
Saturday--Tacos
Week 5:
Sunday--Honey butter Chicken (I haven't made it yet but it looks really tasty)
Monday--Potato corn chowder
Tuesday--Salmon alfredo (though last month I just broiled the salmon with honey and lemon and garlic and oil then served it with rice and veggies)
Wednesday--Pancakes
Thursday--Noodles and sauce
Friday--
Saturday--Tortilla Pie with rice
Good eating. The menu will change in April or with the seasons. We have made several things not listed like the chinese dinner. It would be fun to plan holiday meals to change it up or based on what is on sale. I usually now have everything on hand to make what is on the menu for the week.
Nagel's Ideas
It's been a while, I know. It seems I can only do so many things in my day and blogging my menu has dropped down on my priority list as of late. BUT I've got my google calendar pulled up right now and I need some serious help filling in the days. (I have to laugh though because when I looked at the recent posts I see you all are eating the same things we're eating. *sigh* It's like we're all living parallel lives in different cities.)
Here's what we have going. Not very exciting. Not in any particular order.
1. Creamed Tuna
2. Jambalaya
3. Pizza
4. Burritos
5. Chicken Enchiladas
Wednesday, February 2, 2011
This Week's Meals
S - Chicken Enchiladas
M - leftovers
T - out
W - biscuits w sausage gravy & fried eggs
Th - Stroganoff
F - Sloppy Joes
S - Fettucini w pesto alfredo sauce & chicken
M - leftovers
T - out
W - biscuits w sausage gravy & fried eggs
Th - Stroganoff
F - Sloppy Joes
S - Fettucini w pesto alfredo sauce & chicken
Tuesday, January 18, 2011
This week's meals
S - Pigs in a blanket (with smokies not hot dogs)
M - Taco Soup
T - Dinner Nachos
W - Clam Chowder
T - Sweet and Sour Pork over Rice
F - Leftovers
S - Waffles
M - Taco Soup
T - Dinner Nachos
W - Clam Chowder
T - Sweet and Sour Pork over Rice
F - Leftovers
S - Waffles
Sunday, January 16, 2011
Menu for January 16-21 and Some Updates
So last week we were snowed/iced in and I couldn't make it to the grocery store on Monday. Luckily, I had most everything I needed for the meals I had planned for the week.
Last weeks menu:
Sun--Leftovers (we had gone out to eat on Saturday and there were a lot of leftovers)
Mon--Chili
Tues--Baked Tilapia--the recipe suggested baking each fillet in a parchment paper packet. The fillet was placed on corn seasoned with cilantro and chili pepper (there was supposed to be some red pepper too, but didn't have that) and then a little olive oil and lime juice on top. This turned out amazing, it was easy to clean up and it didn't leave the lingering fish smell. I'm going to try cooking my fish like this more often.
Wed--Sausage Hominy Supper--a crock pot dish with something I had never tried, hominy. It's like corn only without the shell and it kind of melts in your mouth when you bite into it.
Th--Homemade mac and cheese
Fri--Spaghetti
Sat--Costco pizza--never go to a Costco after everyone has not been able to get out for a week. It was crazy, so when I realized it was going to take a long time I changed plans from chicken noodle soup to the pizza because we had to feed the missionaries at 4:30.
This weeks plan:
Sun--leftovers
Mon--cranberry chicken
Tues--curried vegetable rice
Wed--Fried noodles
Th--white bean and sweet potato soup
Fri--creamed tuna
Last weeks menu:
Sun--Leftovers (we had gone out to eat on Saturday and there were a lot of leftovers)
Mon--Chili
Tues--Baked Tilapia--the recipe suggested baking each fillet in a parchment paper packet. The fillet was placed on corn seasoned with cilantro and chili pepper (there was supposed to be some red pepper too, but didn't have that) and then a little olive oil and lime juice on top. This turned out amazing, it was easy to clean up and it didn't leave the lingering fish smell. I'm going to try cooking my fish like this more often.
Wed--Sausage Hominy Supper--a crock pot dish with something I had never tried, hominy. It's like corn only without the shell and it kind of melts in your mouth when you bite into it.
Th--Homemade mac and cheese
Fri--Spaghetti
Sat--Costco pizza--never go to a Costco after everyone has not been able to get out for a week. It was crazy, so when I realized it was going to take a long time I changed plans from chicken noodle soup to the pizza because we had to feed the missionaries at 4:30.
This weeks plan:
Sun--leftovers
Mon--cranberry chicken
Tues--curried vegetable rice
Wed--Fried noodles
Th--white bean and sweet potato soup
Fri--creamed tuna
Sunday, January 9, 2011
Eames Meals for the Week
This is what we have planned:
M - Shredded Beef Tacos
T - Chili with Johnny cakes (recipe below)
W - Pasta Bake
T - Crockpot Veggie Soup
F - Gunge (mix rice, peas, & hamburger. Serve with soy sauce)
S - Out, kids will get leftovers, quesadillas or mac & cheese
These are like cornmeal pancakes, but a lot more dense. For more info on how to make them you can go here.
Johnnycakes (printer friendly)
1 1/4 C flour
3/4 C cornmeal
1/2 tsp salt
1 1/2 tsp baking powder
1 egg beaten
1 C milk
1/4 C melted butter
1. In a medium mixing bowl, combine the flour, cornmeal, salt, baking powder, and xanthan gum. In a separate bowl combine the egg, milk and melted butter. Add the egg mixture to the dry mixture and mix just until combined.
2. Cook one of the following ways:
--Pour into a greased 9x13 pan and bake on 400-degrees for 30 minutes
--Heat a greased skillet (or griddle) on medium-high heat and pour 1/4 C batter for each "cake." Turn when the top looks bubbly.
M - Shredded Beef Tacos
T - Chili with Johnny cakes (recipe below)
W - Pasta Bake
T - Crockpot Veggie Soup
F - Gunge (mix rice, peas, & hamburger. Serve with soy sauce)
S - Out, kids will get leftovers, quesadillas or mac & cheese
These are like cornmeal pancakes, but a lot more dense. For more info on how to make them you can go here.
Johnnycakes (printer friendly)
1 1/4 C flour
3/4 C cornmeal
1/2 tsp salt
1 1/2 tsp baking powder
1 egg beaten
1 C milk
1/4 C melted butter
1. In a medium mixing bowl, combine the flour, cornmeal, salt, baking powder, and xanthan gum. In a separate bowl combine the egg, milk and melted butter. Add the egg mixture to the dry mixture and mix just until combined.
2. Cook one of the following ways:
--Pour into a greased 9x13 pan and bake on 400-degrees for 30 minutes
--Heat a greased skillet (or griddle) on medium-high heat and pour 1/4 C batter for each "cake." Turn when the top looks bubbly.
Wednesday, January 5, 2011
Breakfast ideas
I thought I'd answer Sally's question with a post since I have a similar issue since I am not a breakfast eater. Add the gluten free, peanut free and egg free (baked in is okay, but scrambled or fried not an option) thing and breakfast is complicated. These are the current options and I must admit it is usually a choose your own breakfast at our house. I am usually going to make a variety of things anyway so at least everyone will be happy. Did I mention I don't like breakfast?
-Smoothies (I rarely make these but really need to do them more often, I actually like them)
-Regular oatmeal with peaches or apples &/or nuts, etc.
-Maple & brown sugar malt-o-meal and that we like to add marshmallows to.
-Toast & fruit is a popular option. If you want protein add Peanut Butter
-Eggs in a hole.\
-Muffins - only when I am really ambitious. I have dreams of making a bucket load of muffins and then allowing the kids to pull them out to eat for breakfast. This has yet to be more than a dream.
Anyone else with fast easy breakfast ideas????
-Smoothies (I rarely make these but really need to do them more often, I actually like them)
-Regular oatmeal with peaches or apples &/or nuts, etc.
-Maple & brown sugar malt-o-meal and that we like to add marshmallows to.
-Toast & fruit is a popular option. If you want protein add Peanut Butter
-Eggs in a hole.\
-Muffins - only when I am really ambitious. I have dreams of making a bucket load of muffins and then allowing the kids to pull them out to eat for breakfast. This has yet to be more than a dream.
Anyone else with fast easy breakfast ideas????
New Year
I'm still trying to catch up from our trip and 30+ hour drives. I think everyone could have slept in a couple of more hours instead of getting up at 6:30 this morning. Speaking of mornings...any good breakfast ideas? Cereal is getting too expensive, I can't stand the smell of eggs in the morning (could be that scrambled eggs were the only thing that made me throw up all 4 pregnancies), and pancakes are a little too much for the time crunch of the morning(I'm really not a morning person), so any ideas would be welcomed
Now for this weeks menu:
Tues--Hawaiian chicken and rice
Wed--salmon and spinach latkes
Thurs--sweet potato and black bean burritos
Fri--turkey, squash and pasta soup
I'll try and post the recipes (3 new ones this week) later tonight.
Now for this weeks menu:
Tues--Hawaiian chicken and rice
Wed--salmon and spinach latkes
Thurs--sweet potato and black bean burritos
Fri--turkey, squash and pasta soup
I'll try and post the recipes (3 new ones this week) later tonight.
New Year. One quarter planned
So I have been gently reminded or rather encouraged for a long while to simply make a quartly plan and rotate the menus. The reasoning is that we really don't eat that many different recipes. I have resisted but finally broke down. I found this website with some planning ideas. It was enough to get me going and the fact that Scott fixed the printer so I can now print in color!! I had everything I needed already at home to get this together. I did make my own pocket folders because I didn't have those kicking around. I just pull the recipes for the month/quarter out of our big binder and that way I have them all in one place. So far we are three for three and I've been prepping in the morning or during nap time which has made the dinner rush MUCH better.
Another nice thing on her website is the grocery list. I need to probably type my own up but it is a great base and starting place.
S-Chicken Noodle Soup ala Sara Nagel with fresh Honey Whole Wheat Bread (I made mini loaves and the kids loved have tiny slices!)
M-Chili with cornbread (I cook large batches of beans and freeze them that way they are soft enough to quickly make chili or other bean dishes)
T-Spaghetti with steamed broccoli and zucchini
W-Eggs and Toast and Smoothies (this may change as Scott is having a gum graft done and I have no idea what he will be able to eat)
T-Um, not planned yet. Okay there are still a few holes. I'm hoping to try some new recipes and use food storage in the post Christmas Oops, we spent too much!)
F-Homemade buttermilk waffles with fruit (I may make these oat waffles as Alton says Oats are a miracle food!)
S-Stir-fry with rice
Note on the waffles. I make a double batch to make and freeze the ones we don't eat. Then I also make a double batch of the dry ingredients and store in an airtight container until the next time and it saves a lot of time on making the next batch. I have to grind my wheat and I hate to find that I have to grind the wheat first in order to make dinner!
Another nice thing on her website is the grocery list. I need to probably type my own up but it is a great base and starting place.
S-Chicken Noodle Soup ala Sara Nagel with fresh Honey Whole Wheat Bread (I made mini loaves and the kids loved have tiny slices!)
M-Chili with cornbread (I cook large batches of beans and freeze them that way they are soft enough to quickly make chili or other bean dishes)
T-Spaghetti with steamed broccoli and zucchini
W-Eggs and Toast and Smoothies (this may change as Scott is having a gum graft done and I have no idea what he will be able to eat)
T-Um, not planned yet. Okay there are still a few holes. I'm hoping to try some new recipes and use food storage in the post Christmas Oops, we spent too much!)
F-Homemade buttermilk waffles with fruit (I may make these oat waffles as Alton says Oats are a miracle food!)
S-Stir-fry with rice
Note on the waffles. I make a double batch to make and freeze the ones we don't eat. Then I also make a double batch of the dry ingredients and store in an airtight container until the next time and it saves a lot of time on making the next batch. I have to grind my wheat and I hate to find that I have to grind the wheat first in order to make dinner!
Tuesday, January 4, 2011
Simmons meals
OK, so I can't seem to plan ahead right now, but maybe I can at least post the previous week to give ideas!
S - BBQ chicken pizza/Chicken, Bacon, Artichoke pizza
M - Crock Pot Chicken Cordon Bleu
T - Baked Potato Bar
W - Chicken Tortilla Wraps
Th - Turkey Bone Soup
F - Date night: kids Hot dogs
S - BBQ chicken pizza/Chicken, Bacon, Artichoke pizza
M - Crock Pot Chicken Cordon Bleu
T - Baked Potato Bar
W - Chicken Tortilla Wraps
Th - Turkey Bone Soup
F - Date night: kids Hot dogs
Back home
We are finally back from a 10 day trip to Utah/Idaho where it was COLD! I mean -12 cold. Remind me not to move back. Anyway, we got back last night and I haven't had time to go shopping and we have the van in the shop and Brandon took the truck (not realizing I would need it, but it was 6:30 and he was kind enough to just kiss me and leave instead of waking me and making me take him) so now I have to figure out dinner for tonight with NO food in the house. Last night was mac & cheese with hot dogs.
I have a goal of making a new recipe each week, but since the house looks like we finished the laundry and didn't put it away before we left (because we did) and that we were gone for 10 days and have that many odds and ends to put away from the trip sitting around (because we do) I don't think that goal will start until next week. So, this is what I'm thinking, today, it may change once I go shopping.
M - Mac & Cheese with hot dogs - I don't know yet. Perhaps Tuna Patties and baked potatoes
T - I don't know yet. Perhaps Tuna Patties and baked potatoes
W - Crock Pot Pork Chops and Rice Pilaf
T - Grilled Cheese and Veggie Soup
F - Dinner Nachos
S - Crockpot Taco Soup
I have a goal of making a new recipe each week, but since the house looks like we finished the laundry and didn't put it away before we left (because we did) and that we were gone for 10 days and have that many odds and ends to put away from the trip sitting around (because we do) I don't think that goal will start until next week. So, this is what I'm thinking, today, it may change once I go shopping.
M - Mac & Cheese with hot dogs - I don't know yet. Perhaps Tuna Patties and baked potatoes
T - I don't know yet. Perhaps Tuna Patties and baked potatoes
W - Crock Pot Pork Chops and Rice Pilaf
T - Grilled Cheese and Veggie Soup
F - Dinner Nachos
S - Crockpot Taco Soup
Monday, January 3, 2011
Jeppson Dinner plan
Thanks for the invite, guys. I am really excited about being apart of this blog, only it's taken me over a month to make my first post. It's a new year, and an opportunity to reorganize my time. My New Years resolution is "Follow Through", because that has seemed to be lacking this past year. So, here is my dinner plan for the month:
Monday - Pumpkin with Sausage Pasta and a green salad. This is a great dish from Rachael Ray, and I serve it every Halloween. The recipe asks for 1 cup of dry white wine. I substitute it with an extra 1/2 cup of chicken stock (if you are using bouillon, just add a little extra to make it stronger). Kids love it, as do adults.
Tuesday - Sausage and Lima Beans with canned green beans. I haven't used this recipe yet, but Lima Beans have a ton of Potassium (way more than bananas) and I have frozen sausages, so I thought I'd try it out.
Wednesday - Lasagna and spaghetti squash
Thursday - Taco Soup. This recipe comes from my friend Molly - I've never tried it yet though.
Friday - leftovers
Saturday - Enchilada Stuffed Shells and frozen corn. Another family hit. Both kids and adults friendly.
Sausage and Lima Beans:
2 tsp. olive oil
4 smoked sausages
1 chopped onion
1 1/4 cup dry lima beans, cooked OR 2 pkgs. frozen
1 can stewed tomatoes
1/4 c. brown sugar
1 tsp. dry mustard
1 tsp. chili powder
1/2 tsp. ginger
1/4 tsp. salt
In skillet, heat oil, pierce sausages and add sausages and onion to skillet - cook 'til lightly browned, about 4 min. Add lima beans and remaining ingredients. Cook until lima beans are warmed thoroughly.
Taco Soup
1 c. pinto beans
1 c. kidney beans
6 c. water
1 lb cooked hamburger
2 can tomato soup
1 can corn
1 can water
1 Tbl chili powder
1 Tbl. taco seasoning
Crock pot beans and water all day. Drain when soft. Mix and simmer 15 min. Top with sour cream, corn chips, cheese, green onions, avocados, etc.
Enchilada Stuffed Shells
This came from some magazine I cut out from 2004. I don't know which.
15 jumbo pasta shells
1 lb. hamburger
1 can enchilada sauce
1/2 onion (or however much you prefer)
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp cumin
1/2 c. refried beans
1 c. cheddar cheese
cook shells, set aside. Meanwhile, cook meat and onion. Add seasonings and stir in enchilada sauce. Place a spoon full of beans in cooked shells, then fill with meat mixture. Cook at 350 for 25 min. Sprinkle with cheese, cover, and bake another 5 min.
Monday - Pumpkin with Sausage Pasta and a green salad. This is a great dish from Rachael Ray, and I serve it every Halloween. The recipe asks for 1 cup of dry white wine. I substitute it with an extra 1/2 cup of chicken stock (if you are using bouillon, just add a little extra to make it stronger). Kids love it, as do adults.
Tuesday - Sausage and Lima Beans with canned green beans. I haven't used this recipe yet, but Lima Beans have a ton of Potassium (way more than bananas) and I have frozen sausages, so I thought I'd try it out.
Wednesday - Lasagna and spaghetti squash
Thursday - Taco Soup. This recipe comes from my friend Molly - I've never tried it yet though.
Friday - leftovers
Saturday - Enchilada Stuffed Shells and frozen corn. Another family hit. Both kids and adults friendly.
Sausage and Lima Beans:
2 tsp. olive oil
4 smoked sausages
1 chopped onion
1 1/4 cup dry lima beans, cooked OR 2 pkgs. frozen
1 can stewed tomatoes
1/4 c. brown sugar
1 tsp. dry mustard
1 tsp. chili powder
1/2 tsp. ginger
1/4 tsp. salt
In skillet, heat oil, pierce sausages and add sausages and onion to skillet - cook 'til lightly browned, about 4 min. Add lima beans and remaining ingredients. Cook until lima beans are warmed thoroughly.
Taco Soup
1 c. pinto beans
1 c. kidney beans
6 c. water
1 lb cooked hamburger
2 can tomato soup
1 can corn
1 can water
1 Tbl chili powder
1 Tbl. taco seasoning
Crock pot beans and water all day. Drain when soft. Mix and simmer 15 min. Top with sour cream, corn chips, cheese, green onions, avocados, etc.
Enchilada Stuffed Shells
This came from some magazine I cut out from 2004. I don't know which.
15 jumbo pasta shells
1 lb. hamburger
1 can enchilada sauce
1/2 onion (or however much you prefer)
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp cumin
1/2 c. refried beans
1 c. cheddar cheese
cook shells, set aside. Meanwhile, cook meat and onion. Add seasonings and stir in enchilada sauce. Place a spoon full of beans in cooked shells, then fill with meat mixture. Cook at 350 for 25 min. Sprinkle with cheese, cover, and bake another 5 min.
Subscribe to:
Comments (Atom)
