This was for dinner tonight....I didn't have any arugula (too expensive!) but it was still darn tasty!
Sunday, January 31
Menu Plan Monday
Yum! I am absolutely loving this trying new recipes thing. I really should do it more often! I have thoroughly been enjoying myself and my taste buds are thanking me. You should really try this and this. For this week, I have a turkey I got on special from Thanksgiving that I am pulling out so we are gonna be spoiled with a turkey dinner with all the fixings. I can't wait!
Sunday-Chicken Parm Pasta Toss
Monday-Pork Chow Mein and Pork Fried Rice
Tuesday-Turkey Dinner w/ mashed potatoes & gravy, stuffing, horseradish carrots, green beans
Wednesday-Ground Beef Casserole
Thursday-Comfort Meatballs, Baked Potatoes, Broccoli
Friday-Leftovers
Saturday-Turkey Soup
For other menu ideas, visit here.
Friday, January 29
Spanakopizza
We had this for dinner the night before last. Oh. My. Gosh. Soooo good! Yummy mix of flavors...and once again the Peanut chowed! Gotta love that!
Tuesday, January 26
French Breakfast Puffs
My friend gave me a Christmas gift this weekend as we hadn't seen each other since long before the holidays. She gave me The Pioneer Woman's cookbook. Yum! I am loving it....I have a whole bunch of recipes to try...and I always love that! I made her French Breakfast Puffs this morning:
I didn't have any shortening, so I used butter and I think they turned out fine. In the words of PW, please try these! :)
Better Late Than Never
I was able to take the Peanut home with me this weekend to HomeTown. It was so good to be able to see and my family and also get together with some friends of mine that I haven't seen in what seems like FOREVER. I always feel like I am getting in the groove of living far away from home, and then I go home...and get terribly homesick all over again.
Although saying goodbye is always hard, we got home yesterday and I was so happy to see DH. So was the Peanut. And now it's back to everyday life--so this menu plan is better late than never... Once again, many thanks to Rachael Ray.
Sunday-Leftovers
Monday-Baked Potato Bar
Tuesday-Spicy Peanut Chicken
Wednesday-Spanakopizza
Thursday-Brocolli and Cheese Soup
Friday-Leftovers
Saturday-Roast Pork and Black Bean Chili
Although saying goodbye is always hard, we got home yesterday and I was so happy to see DH. So was the Peanut. And now it's back to everyday life--so this menu plan is better late than never... Once again, many thanks to Rachael Ray.
Sunday-Leftovers
Monday-Baked Potato Bar
Tuesday-Spicy Peanut Chicken
Wednesday-Spanakopizza
Thursday-Brocolli and Cheese Soup
Friday-Leftovers
Saturday-Roast Pork and Black Bean Chili
Monday, January 18
Sunday, January 17
Menu Plan Monday
Another good week, last week, but did I remember to take a picture of the Rosemary Chicken or the Lemon Penne or Shrimp Newberg or the Pork Chops? No. But let me assure you, they were all very good. And I even followed the recipe and used brown rice in the Newberg. And I will still be making it again, along with all the others. And the Balsamic Drizzle over the Rosemary Chicken? To die for! Thanks, Rach! (Cuz, you know, we're thick as thieves.)
Sunday-Chicken Divan and Egg Noodle Bake
Monday-Orange Balsamic Glazed Chicken over Rice, Broccoli
Tuesday-Potato Soup, Crusty Bread
Wednesday-Chili, Cornbread
Thursday-Nacho's
Friday-Out for Dinner
Saturday-Leftover's
For other great menu ideas, visit here.
Friday, January 15
Muffin Girl
I made some chocolate chip muffins for breakfast this morning...
...see why I normally stay away from this kind? : )
...see why I normally stay away from this kind? : )
Sunday, January 10
Menu Plan Monday
Last week went really well...tried some new recipes (visit here and here), which we all enjoyed. Makes meal times more exciting when I venture out and try something new. :) I have been trying a LOT of recipes from Rachael Ray lately--she should pay me...ha, ha!
Sunday-Quick Rosemary Chicken and Potatoes, Brocolli
Monday- Lemon Penne with Ham (from Rachael Ray EveryDay magazine-I will be kinda improvising off this one)
Tuesday-Pork Chops w/ Honey Mustard Gravy, Green Beans, Baked Potatoes
Wednesday-Shrimp Newburg (from Rachael Ray EveryDay magazine)
Thursday-Leftovers
Friday-Nachos with Taco meat, black beans, cheese, sour cream, tomatoes
Saturday-Lentil Soup (using leftover ham bone from Christmas), Crusty Bread
For other great menu ideas, visit here.
Thursday, January 7
Chicken-Broccoli Couscous
I have been trying some new recipes these past few weeks...I was feeling very bored with our menu plans, but at the same time felt our budget limited me from doing anything different. I was looking through my Rachael Ray EveryDay magazine and was able to find several new recipes that didn't break the budget.
This one is a keeper. I can get couscous in the bulk section for a very good price at my beloved Hometown grocery store and I had stocked up on that and I had that in my pantry. Aside from the chicken, I think that would be the most expensive part of the meal.
1/4 cup EVOO
1 pound skinless, boneless chicken breasts
Salt & Pepper
3 cups chicken stock
10 oz. couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup flat leaf parlsey
1/3 cup sliced almonds, toasted
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with S & P, add to the pan and cook, turning once, until chicken reaches 165 degrees or until juices run clear. Remove from heat, let cool and then shred chicken. (I was able to skip this step b/c I had leftover roasted chicken from the earlier in the week--this made dinner come together super fast!)
2. In a large saucepan bring 2 cups chicken stock and 1 tablespoon oil to a boil, season with S & P. Add the couscous, cover and remove from heat; let stand for 5 minutes, then fluff with a fork.
3. In the skillet used for the chicken, heat the remaining tablespoon of olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken stock and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with S & P. Toss with the almonds before serving.
The only thing I might change when I make it again is add some sliced green onions for garnish as well. It was soo good and the Peanut LOVED it. She ate two bowls. (But she didn't get the almonds--not all her molars are in yet.) And this is one dish meal. Gotta love that! Thanks, Rachael Ray!
This one is a keeper. I can get couscous in the bulk section for a very good price at my beloved Hometown grocery store and I had stocked up on that and I had that in my pantry. Aside from the chicken, I think that would be the most expensive part of the meal.
1/4 cup EVOO
1 pound skinless, boneless chicken breasts
Salt & Pepper
3 cups chicken stock
10 oz. couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/2 cup raisins
1/4 cup flat leaf parlsey
1/3 cup sliced almonds, toasted
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with S & P, add to the pan and cook, turning once, until chicken reaches 165 degrees or until juices run clear. Remove from heat, let cool and then shred chicken. (I was able to skip this step b/c I had leftover roasted chicken from the earlier in the week--this made dinner come together super fast!)
2. In a large saucepan bring 2 cups chicken stock and 1 tablespoon oil to a boil, season with S & P. Add the couscous, cover and remove from heat; let stand for 5 minutes, then fluff with a fork.
3. In the skillet used for the chicken, heat the remaining tablespoon of olive oil over medium heat. Add the onions and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken stock and simmer for 5 minutes. Stir in the chicken, raisins, parsley and couscous; season with S & P. Toss with the almonds before serving.
The only thing I might change when I make it again is add some sliced green onions for garnish as well. It was soo good and the Peanut LOVED it. She ate two bowls. (But she didn't get the almonds--not all her molars are in yet.) And this is one dish meal. Gotta love that! Thanks, Rachael Ray!
French Onion Mac & Cheese
Yum-O! This was a recipe I found flipping through last month's Rachael Ray Everyday Magazine. It did not disappoint. I did use smoked sharp cheddar as the Gruyère was ridiculously expensive, but other than that, I did stick to the recipe.
I would encourage you to try it--a new twist on an old favorite!
I would encourage you to try it--a new twist on an old favorite!
Sunday, January 3
Menu Plan Monday
Somehow last week's menu did not go off as planned at all. We ate out when family was here, so the pizza got pushed into last week and then with more leftovers than expected, several meals from last week are getting pushed to this week. All that to say, there are several repeats. Regular scheduled programing should resume next week. :) (Could I fit "week" in any more??!?)
Sunday-French Onion Mac & Cheese, Green Beans
Monday-Roasted Chicken, Broccoli, Garlic Mashed Potatoes
Tuesday- Enchiladas with homemade sauce, Spanish Rice
Wednesday-Chicken & Broccoli Couscous (from this months Rachael Ray magazine-not on the site yet)
Thursday-Leftovers
Friday-Baked Potato Bar
Saturday-Ham and Spinach Stuffed Baguettes (these are sooo yummy, I'll try to post next week!)
Sunday-French Onion Mac & Cheese, Green Beans
Monday-Roasted Chicken, Broccoli, Garlic Mashed Potatoes
Tuesday- Enchiladas with homemade sauce, Spanish Rice
Wednesday-Chicken & Broccoli Couscous (from this months Rachael Ray magazine-not on the site yet)
Thursday-Leftovers
Friday-Baked Potato Bar
Saturday-Ham and Spinach Stuffed Baguettes (these are sooo yummy, I'll try to post next week!)
