Planned Breakfast: Banana Muffins. I'll have to try these later because I have plenty of ripe mashed bananas in the freezer. It didn't work out for this morning because I used the sour cream for a Green Cake to take to the DiGiorno party instead of saving it for the banana muffins. I'm pretty sure we just had cereal. Plus Scott was sick and had a bad old night, so I was in No Mood to bake anything.
Planned Dinner: Tuna and Pasta Cheddar melt. I can really get behind this dinner, so it'll be on the menu again later. But this isn't what we had on Friday the 29th. No indeed, we made a big Pizza Pocket dinner, because Eric requested it. It was a ton of work, but we made them extra delicious by squirting them with Pam when they were fresh out of the oven and then sprinkling them with Italian Seasoning and Parmesan.
Monday, February 8, 2010
January 28th
Breakfast: fruit and toast. I cracked open a #10 can of Tropical Fruit Salad from Sam's Club. I also put a loaf of bread and the Country Crock on the table. This was the extent of my breakfast-making.
Dinner: Polynesian meatballs. These are from Sherene Winkel out of the Apex/Holly Springs cookbook.
1 1/2 lb. lean ground beef
3/4 c. quick oats
5 oz. can water chestnuts, chopped
1/2 t. onion salt
1/2 t. garlic salt
1 t. soy sauce
1 egg
1/2 c. milk
Mix together and form into balls (I use the small cookie scoop). Bake at 375 for 15 to 20 minutes while you prepare the sauce.
8 1/2 oz. can crushed pineapple
1/2 c. brown sugar
2 T. cornstarch
1 c. beef broth (bouillon)
1/2 c. vinegar
2 T. soy sauce
1/2 c. chopped green pepper
1/2 c. chopped cooked carrots
Place undrained pineapple, brown sugar, bouillon, vinegar, and soy sauce in a pot and brint to a boil. Dissolve cornstarch in a little water and add to the pot. Add peppers and cooked carrots (I mash them with a fork). Simmer 10 minutes. Add to meatballs and serve over rice.
Dinner: Polynesian meatballs. These are from Sherene Winkel out of the Apex/Holly Springs cookbook.
1 1/2 lb. lean ground beef
3/4 c. quick oats
5 oz. can water chestnuts, chopped
1/2 t. onion salt
1/2 t. garlic salt
1 t. soy sauce
1 egg
1/2 c. milk
Mix together and form into balls (I use the small cookie scoop). Bake at 375 for 15 to 20 minutes while you prepare the sauce.
8 1/2 oz. can crushed pineapple
1/2 c. brown sugar
2 T. cornstarch
1 c. beef broth (bouillon)
1/2 c. vinegar
2 T. soy sauce
1/2 c. chopped green pepper
1/2 c. chopped cooked carrots
Place undrained pineapple, brown sugar, bouillon, vinegar, and soy sauce in a pot and brint to a boil. Dissolve cornstarch in a little water and add to the pot. Add peppers and cooked carrots (I mash them with a fork). Simmer 10 minutes. Add to meatballs and serve over rice.
January 27th
Breakfast: Chili Egg Casserole. I had this at the Visiting Teaching Brunch thinger and it was so good I kept eating it when the event was over and the ladies were leaving. I made a full batch for General Conference weekend, but the children balked at it and I was left eating it for a long time afterward. This time I only made a half-batch, and I blended up the chilis so they were unrecognizable. Scott and Seth both appreciate it as much as I do.
10 eggs
1/2 c. flour
1 t. baking powder
1/2 t. salt
16 oz. cottage cheese
16 oz. shredded Jack cheese
1/2 c. melted butter (cooled)
8 oz. diced green chilies
Beat eggs until smooth and lemon-colored. Add flour, baking powder, salt, cottage cheese, jack cheese, and butter. Blend until smooth, stir in chilies. Bake in a greased 9X13 pan at 350 for one hour. I would probably use less butter next time... so the half batch is only 5 eggs, 1/4 cup flour, and etc., and cooked in a greased 8X8 pan.
Dinner: Kraft Parmesan Chicken and roasted vegetables. Well, I cheated and did chicken nuggets instead of the Parmesan chicken. The children ate those, and then Seth and I had leftover Restaurant chicken with the roasted vegetables. I roasted carrots, cauliflower, and potatoes. They come out so crisp-a-licious and salt-and-peppery.
Heat oven to 450. Line rimmed baking sheet with foil. Toss 1 lb. vegetables with 2 tsp. olive oil and 1/4 tsp. each of salt and pepper in pan. Roast for 20 minutes the following: potatoes, fennel slices, carrots, halved brussels sprouts. Roast for 15 minutes the following: cubed, peeled butternut squash, red pepper strips, cauliflower florets. Roast for 10 minutes: asparagus, red onion wedges, zucchini slices. Except that I just put the cauliflower in at the same time as the potatoes and carrots. And I use olive oil. And these are so delicious. The only thing that keeps me from eating a whole trays-worth is the threat of Southerly Winds, if you catch my meaning.
10 eggs
1/2 c. flour
1 t. baking powder
1/2 t. salt
16 oz. cottage cheese
16 oz. shredded Jack cheese
1/2 c. melted butter (cooled)
8 oz. diced green chilies
Beat eggs until smooth and lemon-colored. Add flour, baking powder, salt, cottage cheese, jack cheese, and butter. Blend until smooth, stir in chilies. Bake in a greased 9X13 pan at 350 for one hour. I would probably use less butter next time... so the half batch is only 5 eggs, 1/4 cup flour, and etc., and cooked in a greased 8X8 pan.
Dinner: Kraft Parmesan Chicken and roasted vegetables. Well, I cheated and did chicken nuggets instead of the Parmesan chicken. The children ate those, and then Seth and I had leftover Restaurant chicken with the roasted vegetables. I roasted carrots, cauliflower, and potatoes. They come out so crisp-a-licious and salt-and-peppery.
Heat oven to 450. Line rimmed baking sheet with foil. Toss 1 lb. vegetables with 2 tsp. olive oil and 1/4 tsp. each of salt and pepper in pan. Roast for 20 minutes the following: potatoes, fennel slices, carrots, halved brussels sprouts. Roast for 15 minutes the following: cubed, peeled butternut squash, red pepper strips, cauliflower florets. Roast for 10 minutes: asparagus, red onion wedges, zucchini slices. Except that I just put the cauliflower in at the same time as the potatoes and carrots. And I use olive oil. And these are so delicious. The only thing that keeps me from eating a whole trays-worth is the threat of Southerly Winds, if you catch my meaning.
January 26th
Breakfast: Overnight Oatmeal. This said to cook it overnight, but I started it in the crockpot before my show-watching time with Seth, so it had a long time to crock. As a result, it was a wee bit over done. Seth trooped onward and ate a bowls-worth, with milk to re-cream it. The children ate a couple bites total, except for Scott, who ate Jules' leftovers and most of Russell's leftovers. Here's the link
http://www.betterbudgeting.com/articles/frugal/breakfast.htm
It's the same place I got the Oatmeal Packets recipe. It'll be better in the future when I add more liquid and crock it for less time.
Dinner: Restaurant Chicken. This is from the George Foreman Grill Cookbook. It's actually called Pineapple-Honey Chicken Breasts, but it tastes like it could be from a restaurant, especially if you marinate the chicken in the sauce for a few hours. Here's the recipe:
1/4 c. soy sauce
1 t. ginger
1 t. oil
1 clove garlic
2 T. honey
4 chicken breasts
4 pineapple slices
Mix ingredients to form sauce. Marinate chicken if desired. Grill for 3 minutes, spooning sauce over chicken periodically. Top each with a pineapple slice and grill for 3-5 minutes more or until done. Serve with the extra sauce. I usually serve this with rice and then put the extra sauce/chicken juice over the rice.
http://www.betterbudgeting.com/articles/frugal/breakfast.htm
It's the same place I got the Oatmeal Packets recipe. It'll be better in the future when I add more liquid and crock it for less time.
Dinner: Restaurant Chicken. This is from the George Foreman Grill Cookbook. It's actually called Pineapple-Honey Chicken Breasts, but it tastes like it could be from a restaurant, especially if you marinate the chicken in the sauce for a few hours. Here's the recipe:
1/4 c. soy sauce
1 t. ginger
1 t. oil
1 clove garlic
2 T. honey
4 chicken breasts
4 pineapple slices
Mix ingredients to form sauce. Marinate chicken if desired. Grill for 3 minutes, spooning sauce over chicken periodically. Top each with a pineapple slice and grill for 3-5 minutes more or until done. Serve with the extra sauce. I usually serve this with rice and then put the extra sauce/chicken juice over the rice.
January 25th
Breakfast: pancakes, as usual.
Planned dinner: Chip's Mom's Meatloaf, from the Apex/Holly Springs cookbook. The name makes it sound like it's so good. BUT, I didn't have all the ingredients or the gumption to do it up. I remember making something else, but what? WHAT? Quesadillas? or something?
Planned dinner: Chip's Mom's Meatloaf, from the Apex/Holly Springs cookbook. The name makes it sound like it's so good. BUT, I didn't have all the ingredients or the gumption to do it up. I remember making something else, but what? WHAT? Quesadillas? or something?
January 24th
Breakfast: cereal. No frills.
Planned Dinner: is blank. I don't know how that happened. Actual dinner: leftover Potato Soup. So that worked out well. Not a very fancy food day, but we're not exactly starving over here in Chubbsville.
Planned Dinner: is blank. I don't know how that happened. Actual dinner: leftover Potato Soup. So that worked out well. Not a very fancy food day, but we're not exactly starving over here in Chubbsville.
January 23rd
Planned Breakfast: fruit? Actual Breakfast: cereal. Seth got up with the children and served out cereal. The rest of the day was spent making the Pinewood Derby car, until RaceTime.
Planned dinner: tacos. Actual Dinner: DiGiorno pizzas. Part of the party was door prizes. Our door prize was a cool clippy magnet and three coupons for pretty much the whole price - off. So on our way home from the Derby, we stopped and got the pizzas for free. Two of them were dinner, and one is in waiting for a very special date-night....
Planned dinner: tacos. Actual Dinner: DiGiorno pizzas. Part of the party was door prizes. Our door prize was a cool clippy magnet and three coupons for pretty much the whole price - off. So on our way home from the Derby, we stopped and got the pizzas for free. Two of them were dinner, and one is in waiting for a very special date-night....
January 22nd
Breakfast: French Breakfast Puffs. These sound fancy, but they're really just basic muffins dipped in butter and cinnamon-sugar. They're easy and as muffins go, pretty quick. Here's the recipe:
1 1/2 c. flour
1/2 c. sugar
1 1/2 t. baking powder
1/4 teaspoon ground nutmet
1/8 t. salt.
1 beaten egg
1/2 c. milk
1/3 c. melted butter
1/4 c. sugar
1/2 t. cinnamon
Mix dry ingredients together. In another bowl, combine wet ingredients, then add to flour mixture, stirring just until moistened. Fill 12 muffin cups and bake at 350 for 20 to 25 minutes. Immediately dip tops into 3 T. melted butter, then cinnamon-sugar. Two school kids, one accountant, and a toddler can finish all 12 in the blink of a bleary, sleepy eye.
Planned dinner: pizzas. Actual dinner: kids had mac and cheese before we dropped them at Hogues for Babysitters Club. We then went to Hamricks for the big DiGiorno party. They had a bunch of DiGiorno pizzas and we all ate them. That was the party. Then we also played a couple party games. And it's true: DiGiorno does make a better-than-usual frozen pizza.
1 1/2 c. flour
1/2 c. sugar
1 1/2 t. baking powder
1/4 teaspoon ground nutmet
1/8 t. salt.
1 beaten egg
1/2 c. milk
1/3 c. melted butter
1/4 c. sugar
1/2 t. cinnamon
Mix dry ingredients together. In another bowl, combine wet ingredients, then add to flour mixture, stirring just until moistened. Fill 12 muffin cups and bake at 350 for 20 to 25 minutes. Immediately dip tops into 3 T. melted butter, then cinnamon-sugar. Two school kids, one accountant, and a toddler can finish all 12 in the blink of a bleary, sleepy eye.
Planned dinner: pizzas. Actual dinner: kids had mac and cheese before we dropped them at Hogues for Babysitters Club. We then went to Hamricks for the big DiGiorno party. They had a bunch of DiGiorno pizzas and we all ate them. That was the party. Then we also played a couple party games. And it's true: DiGiorno does make a better-than-usual frozen pizza.
January 21st
Planned Breakfast: yogurt? Actual Breakfast: I don't remember. I'm going to go ahead and assume it was some kind of fruit and english muffins. That seems right.
Dinner: MexiChicken. This was a risky move, considering my experience with the "Southwest Chicken" just earlier. I did it anyway, because I like to live my life On the Edge. This recipe is from Jenae Bethers (out of the Apex/Holly Springs ward cookbook), whom I freaked out at a Stampin' event by knowing her name and her husband's name even though we had never met. This cookbook is one of the reasons why I knew her name. Plus, last name Bethers. That's a dang catchy little last name. Anyway, the MexiChicken came out way better than the Southwest. It was delicious in leftovers for lunches later in the weeks. Here's the recipe:
4 chicken breasts
1 can chopped tomatoes
1 can black beans, drained and rinsed
1 small box frozen corn
3 T. chopped cilantro
1 c. salsa
salt and pepper
chili powder
Sprinkle chicken with salt, pepper, and chili powder. Brown and add all remaining ingredients. Simmer until chicken is tender.
I blended up the tomatoes to avoid chunk-rejection, and although I usually make it a point not to drain or rinse canned beans, I did this time, to make sure the recipe wasn't Wibis-ized in a bad way. Didn't wanna wreck it. Also I served this with rice. The rice, mixed in with all the beans and corn and whatnot, made it a delightfully complete dinner.
Dinner: MexiChicken. This was a risky move, considering my experience with the "Southwest Chicken" just earlier. I did it anyway, because I like to live my life On the Edge. This recipe is from Jenae Bethers (out of the Apex/Holly Springs ward cookbook), whom I freaked out at a Stampin' event by knowing her name and her husband's name even though we had never met. This cookbook is one of the reasons why I knew her name. Plus, last name Bethers. That's a dang catchy little last name. Anyway, the MexiChicken came out way better than the Southwest. It was delicious in leftovers for lunches later in the weeks. Here's the recipe:
4 chicken breasts
1 can chopped tomatoes
1 can black beans, drained and rinsed
1 small box frozen corn
3 T. chopped cilantro
1 c. salsa
salt and pepper
chili powder
Sprinkle chicken with salt, pepper, and chili powder. Brown and add all remaining ingredients. Simmer until chicken is tender.
I blended up the tomatoes to avoid chunk-rejection, and although I usually make it a point not to drain or rinse canned beans, I did this time, to make sure the recipe wasn't Wibis-ized in a bad way. Didn't wanna wreck it. Also I served this with rice. The rice, mixed in with all the beans and corn and whatnot, made it a delightfully complete dinner.
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