menu planning monday 08.31.09

I think I am going to try something new this week. A friend of mine shared a 4-day anti-bloat menu that helped her last week and I am going to try it out. I am just posting the dinner portion here, but there are specific things for all meals for 4 days -- my friend lost 4 lbs. by following this plan. Unfortunately, I do not think the rest of my family is ready for any 'anti-bloating'!, so I will be making some additional items to suit their needs.

Monday: Grilled tilapia, green beans, roasted red potatoes drizzled

Tuesday: Grilled chicken breast, sauteed fresh cremini mushrooms, brown rice

Wednesday: Grilled or baked turkey breast cutlet, green beans, roasted red potatoes

Thursday: Grilled chicken breast, sauteed yellow squash, brown rice

Friday: Tonight is the first local high school football and we bought season tickets. After all this 'anti-bloat' this week, I am not going to ruin it all by eating at the stadium. But, I do want something a little tastier than plain grilled poultry or fish. Tonight's celebratory 'end-of-anti-bloat-week" dinner will be: steak, baked potato and salad.

Saturday: Youngest son's birthday is being celebrated this weekend, so I am going to let him choose the meal for tonight:)

For more (non anti-bloat!) menu planning ideas, check out OrgJunkie!

menu planning monday 08.17.09

We made it through the first week of school and lived to tell about it! I was able to follow my meal plan except for Thursday (a 10:00 am meeting lasted until after 4 pm!). I am grateful for an understanding family who appeared happy to have sandwiches that night:)

The boys did great with their lunch planning, but I think I will have them plan one week at a time instead of the night before.

Monday: Panko-crusted cod fillet sliders (need to use these rolls before they go bad) with freshly-picked hydroponic lettuce salad (with tomatoes and peppers from my garden)

Tuesday: Baked teriyaki chicken thighs with whole grain/wild rice medley and panko-fried zucchini strips. Mini blueberry dump cakes for Bible Reading Group dessert.

Apprehension-Free Wednesday: I am so happy that Wednesday night suppers have resumed at church. This week's meal will be roast beef, mashed potatoes, lima beans, salad, rolls and dessert. They are also trying a new feature: Domino's Pizza for the children (and any adult that signs up for that in the place of the regular dinner). I think my children will be pleased:)

Thursday: Homemade pizza (recipe posted soon!) with crudites

Friday: Scrapbooking Night for the girls and Boy's Night Out for the rest!

Saturday: Dinner club at our friends, the M's!

For more menu planning ideas, check out all the other links at OrgJunkie!

week in review 08.15.09

Since I have not been as successful in photographing and reviewing on a regular basis, I decided to do a little end-of-the-week review.

The best thing that I tried for the first time was the panko-crusted fried catfish from Monday. This Japanese-influenced version of fried catfish resulted in a crispy, yet light version of the typical southern-fried staple. It was so good that I used the same technique tonight when I made cod fillet sliders (we found these cute little buns at the market!). I am pretty sure I will use it from now on with my fish tacos.

So, the next time you have a hankerin' for some fish, GO PANKO!

menu planning monday 08.10.09

Monday: Panko-crusted fried catfish filets with mashed potatoes

Tuesday: Three-cheese tortellinis with tomato sauce (leftover from spaghetti luncheon on Sunday -- homemade by Chef D) and garlic bread

Apprehension-Free Wednesday (has returned!): Dinner served at church will be herbed-roasted chicken, vegetable casserole, blackeyed peas, salad, bread and dessert.

Thursday: Fish Tacos (I must use up all this tilapia in the freezer!) with pinto beans

Friday: Grilled beef patties with whole-grain and wild rice medley and steamed asparagus

Don't forget to check out all the other menu planning ideas at OrgJunkie!

menu planning: back-to-school lunchbox version

I am bound and determined to provide healthier lunches for my boys this year. Last year was not a good year for lunchboxes here -- yes, I even succumbed to buying those dreaded lunchables (hanging my head in shame).

I sat down with the boys this week and we came up with a plan! Other than healthier options, I wanted them to have more options -- it seems like we tend to get in a rut with what leaves in the lunchbox each morning. Also, the boys are going to start participating in packing their lunches. They are 7 and 11 and perfectly capable of a few more responsibilities. We developed lists of options for main entree/side/dessert/drink for lunch and snack/drink for snack time. Here are the boys lists:

Max

Entree: fluffernutter sandwich, ham sandwich with mayo, slice of cheese & crackers, pumpkinbread PB sandwich, and pasta with cheese/almonds

Side: apples with PB, pumpkinbread, corn bread muffin, oatmeal bar, yogurt, carrots, nuts

Dessert: brownies, cookie bars, poppyseed muffins, rice krispy treats, chocolate chip muffins, oatmeal squares dry cereal

Snack: pretzels, almonds, sunflower kernels, cheese crackers

Drinks: Sunny-D, Decaf Tea, Chocolate Milk

Desmond

Entree: fluffernutter sandwich, ham sandwich, pita pizza, tortilla/ham roll-ups, pasta, cereal with milk

Side: pumpkinbread, yogurt, carrots, peanuts, banana

Dessert: brownies, cookie bars, rice krispy treat, sugar cookies

Snack: cornbread muffins, sunflower kernels, dry cheerios, cheese crackers

Drinks: apple juice, Sunny-D, milk

I found 20.2 oz tinted stainless steel bottles for them at Whole Foods yesterday and finally found a lunchbox for Max today (camouflage, of course). I made a batch of the oatmeal bars tonight and will make some pumpkinbread tomorrow. I think we will be ready on Monday morning!

menu planning monday 08.03.09

I am very late in posting, but doing it anyway.

Monday: Hamburgers and fries

Tuesday: Bacon-Swiss Quiche (lemon bars for Bible Reading group dessert)

Wednesday: Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce over a wild rice medley

Thursday: Homemade pizzas

Friday: Fish Tacos with fresh salsa and a side of pinto beans (I had this scheduled for last Friday, but we ended up dining out)

Check out many more menu plans over at The Happy Housewife (filling in for Laura at OrgJunkie).

menu planning monday 07.27.09

I have not done a menu plan in several weeks and my budget has paid for it (no menu plan = more dining out!). Life is just more complicated during the summer months -- between the children being home and travelling.

But, school starts in two weeks and the vacations are over with, so I am trying to get back into the swing of menu planning.

Monday: Spaghetti, garlic bread and tossed salad

Tuesday: Salmon cakes with lemon dill sauce and steamed asparagus; 1-2-3 cookie bars for bible reading group dessert (these are so easy and very yummy!) -- we found that if you add a layer of marshmallow cream to the top, it tastes like s'mores!

Wednesday: Sauteed shrimp (using the sauteed crab claws recipe) with coconut rice and pickled cucumbers

Thursday: Poppyseed Chicken with rice and steamed broccoli (prepared by Lauren!)

Friday: Fish Tacos with a pot of pinto beans

Don't forget to check out all the other menu plans at OrgJunkie!

menu planning monday 06.22.09

Since the children have been out of school and baseball season started, I have had the hardest time keeping up with my menu planning. I usually try to have it done by Sunday, but that just did not happen this week. But, baseball season is over and I can get that little part of my life back (at least, until football starts next month!). So, here goes!

Monday: Grilled portobellos and pineapples, with whole-grain pilaf and a tossed salad [guitar lessons now moved to Mondays, still at 6pm]

Tuesday: Sauteed Shrimp with jasmine rice and steamed broccoli sprinkled with parmesan

Wednesday: No more Wednesday night suppers at church for the rest of the summer, so this week we are having pizzas using Naan bread as the base. This is a delicious flatbread that you can purchase or make from scratch (you can find the recipe Chef D uses here).

Thursday: Spaghetti, salad, and garlic bread (prepared by Lauren, who is back home from college)

Friday: Scrapbooking Crop night - Lauren and I will bring brownies and fresh fruit. The guys will have their Boys Night Out:)

Saturday: This is our 22nd wedding anniversary so Chef D has decided to take me out to eat at this new restaurant in our area: SpringHouse on Lake Martin.

Don't forget to check out OrgJunkie for more menu planning ideas!

menu planning monday 06.01.09

Check it out!! My daughter fixed me up with a cool new blog layout. What do you think about it??

Here's the scoop for this week's meals:

Monday: Sauteed shrimp with jasmine rice

Tuesday: Bacon-Swiss Quiche with tossed salad [guitar lessons at 6 pm; bible reading group at 7 pm]

Apprehension-Free Wednesday: Pork roast, vegetables, salad and dessert will be served at church.

Thursday: Steak skewers with parmesan roasted asparagus ~or~ sauteed zucchini (if I get some fresh from Southern Dining Diva's garden) [ballgame at 7:15]

Friday: Meatball sandwiches then we are going to see Casting Crowns in concert!

Don't forget to check out the other menu planning ideas at OrgJunkie!

menu planning monday 05.18.2009

This is the last week of school for my boys, so we have several end-of-the-school-year events to attend as well as more baseball practices and games.  Last week's menu planning definitely helped get throught the week with reduced stress and kept us from the inclination to eat fast-food or pick up burgers at the ball park concession stand. 

I am in the process of trying to use up some items that have been in the freezer and pantry for awhile.  This weeks usage: hamburger patties, frozen fries, frozen scallops, frozen steak, boxed linguini mix, yellow cake mix, and cheese biscuit mix.

Chef D and I had another successful week of weight loss:  he lost 4 lbs and I lost 2 lbs! 

Monday: Hamburgers and french fries [baseball practice 5-6:30 pm]

Tuesday: Bacon wrapped scallops with linguini alfredo;  blueberry mini-dump cakes for bible group dessert [guitar lessons at 6 pm; bible reading group at 7 pm]

Apprehension-Free Wednesday: Ham, green bean casserole, potatoes with onions, salad and dessert will be served at church prior to the prayer service.

Thursday: Spaghetti with meatballs [baseball game at 6 pm]

Friday: Grilled steak with baked potato, tossed salad and cheese biscuits

Don't forget to check out all the other menu plans posted at OrgJunkie for lots of great ideas

menu planning monday 05.11.09

Baseball season has seriously affected my menu planning and dinner preparation (which, I have found, go hand in hand).  We have eaten out way too much over the last few weeks, but I have received much help from my dear, sweet husband.  Thanks, Chef D!

So, with three weeks remaining in baseball season, here is my plan for the next week.  [Oh, and for those of you interested, Chef D and I are still working on our weightloss -- he has lost about 35 lbs and I have lost 25 lbs since the beginning of January!]

Monday: Soup and Salad [Chef D attending Men's Club dinner at church; Baseball Practice 5-6:30 pm]

Tuesday: Crockpot Rosemary-Garlic Chicken with steamed broccoli. Lemon Bars for our Bible Reading Group snack  [Guitar lessons 6-6:30 pm/Bible Reading group @ 7 pm]

Apprehension-Free Wednesday:  Sausage, peppers and onions with pinto beans ~or~ quiche with salad and dessert will be served at church prior to worship service.

Thursday: Meatball Sandwiches with crudites [Baseball Game at 7:15 pm]

Friday: Spinach Pasta Toss (with added sausage) and fresh fruit with mint-balsamic tea; [Friday update:  The more I look at this pasta recipe, the less-appetizing it looks.  So, I think I will go with this Giada recipe instead Fusilli with Sausage, Artichokes and Sun-dried tomatoes -- since I have the items on hand for it!]

I will add our weekend menu plan in later in the week after conferring with Chef D on his plans.

Update:  We received a call Tuesday that this month's church supper club is scheduled for this Saturday.  So, that is where we will be!

Check out all the other menu planning ideas at Org Junkie!

menu planning monday 04.27.09

Life has been a little hectic lately now that we are in the full swing of baseball season.  I don't even remember if I cooked a meal at all last week.  We ate out too much -- I know that much...too many calories!  

So, I asked Chef D (my sweet husband, for those who are new to the blog), to help me out this week.  And, he obliged:) He even did the grocery shopping tonight so that we have everything we need.  I love that man.

Monday:  Alton Brown's Chicken Fried Steak with mashed potatoes (Chef D preparing while I take one child to baseball practice and the other to his school's art fair)

Tuesday:  Grilled pork chops with long-grain/wild rice and a tossed salad

Apprehension-Free Wednesday:  Pork roast, vegetable medley, sweet potato casserole, salad and dessert will be served at church (with pizza for the kiddos).

Thursday:  Grilled portobello mushrooms, grilled pineapple and leftover rice from Tuesday (I always make too much!)

Friday:  Scrapbooking night for me/Boy's night out for 'the boys'!

Check out OrgJunkie for more menu planning ideas!

our take on tapas

A few months ago a friend told us she had been to a tapas bar -- we initially thought she said topless bar!  A few weeks later we drove by the restaurant she mentioned and decided that we would try it sometime soon, sans children.  Last night provided just that opportunity.  It was an enjoyable time where we shared (with friends) the following tapas:  

• dry-cured italian sausage, meatballs, parmesan, mahon, and sofrito sauce flatbread
  
• lobster and shrimp salad lettuce wraps
  
• pacific rim tuna nachos
  
• west indies crab-gulf shrimp napoleon
  
• bacon wrapped swordfish skewers
  
• fried manchego cheese
  
• escargot
  

It was such a fun time and we loved the tapas idea, so we decided to try it out at home for dinner tonight.  We had a bosc pear with cheese plate (Chef D had bleu cheese while I had some soft swiss) and an assortment of our own tuna nachos. 

For the nachos, we cut wonton wrappers into triangle halves and deep-fried very quickly to make a crisp base (they are in the white bowl in the middle of the picture).  To the right of the white bowl are the three bowls with the different versions of tuna (sashimi) -- sesame oil with sesame seeds, olive oil with balsamic vinegar, and chinese chicken salad dressing.  In the front you see diced grape tomatoes, pickled ginger, and avocado to add to the 'taco'.  The bottles in the back show some of the sauces used: Tamari soy sauce, Williams-Sonoma chinese chicken salad dressing, and Capelli olive oil with juniper and rosemary.

We decided this was definitely something we will do again, especially with guests. 

menu planning monday 04.13.09

I am very lacking in the motivation department this week when it comes to menu planning.  Chef D picked up some lamb last week that we did not use, so it is currently resting in the freezer.  I need to figure out a way to use some of it this week.

Monday: Fish Tacos (still trying use up some of the white fish from the freezer!) with pinto beans

Tuesday: Spaghetti, salad and garlic bread

Apprehension-Free Wednesday:  roast beef, mashed potatoes, green beans, salad and dessert will be served at church.

Thursday: Salmon cakes with steamed asparagus

Friday:  Mimi's sticky chicken with grilled veggies

Saturday:  Chef D can work his magic with the lamb tonight.  I will edit the post when I get his recipe plans.

Don't forget to check out all the other menu plans at OrgJunkie!

menu planning monday 04.06.09

Another busy week is ahead with baseball practices, pictures and games.  

Monday:  Spiral-cut ham with sauteed fingerling potatoes and tossed salad

Tuesday:  Lamb Stew

Apprehension-Free Wednesday:  Meatloaf, roasted potatoes, cabbage and dessert will be served at church.  

Thursday: Sandwiches/Wraps to take to the ballfield (game at 6 pm)

Friday: Dining out with the littles

doorbell = takeout?

What do you think happens when the doorbell rings while you are cooking your planned dinner?

Well, when the doorbell rang tonight, I ended up going out to the porch to see what new and exciting things the contractor had completed today.  I was thrilled to see the new cedar plank paneling that had been installed and then began a discussion on the new windows.  I was feeling the joy until, about 10 minutes later, I remembered a very important thing -- right before the bell rang, I turned the stove on to warm up the chicken mixture that was going to be added to the rice stick noodles.  I ran back to the kitchen to find the chicken now 'blackened', and not in the delicious way.  There was no way to save it, and I now wish I had photographed it to prove it.  So, I did what anyone would do (?) and called Chef D to pick up something to replace our dinner while he was at The Fresh Market.

This is what he came home with.  I love that man.

[fyi:  that is not tea with lemon -- care to make a guess on what it is?]
 

sauteed shrimp with jasmine rice

Again, I did not follow the recipe I linked to in my menu planning post!!  But, I have a very good excuse -- Chef D filled-in for me tonight.

I made the jasmine rice before I headed out to take einstein to his guitar lesson.  Chef D started on the shrimp and decided to use his sauce for sauteed crab claws instead of the lemon pepper shrimp recipe I had planned.  I am so glad he did because it was fantastic!

First, I will share a little tip I found for making this yummy and fluffy rice.  The key is to soak it for a little while (10-20 minutes) to get those elongated pieces of rice.  After straining the water off the rice, I added the 1/2 cup to 1 cup of water, 1 tablespoon of olive oil, and a shake or two of salt.  After it began to boil, stir then cover tightly and cook for 20 minutes on low.  After it is finished, let it sit for 5 minutes then fluff it up...just lovely.

You can find Chef D's crab claw recipe here if you, too, would like to try it with shrimp (we used the fresh frozen bagged kind from the supermarket and found it to work just as well as the one's sold as 'fresh').  Just follow the directions, omitting the crab claws.  After the sauce is finished, add in your shrimps and cook until they turn pink.  Enjoy!

marinated and grilled portobello mushrooms with rice

My schedule was a bit harried after rushing home from baseball practice to fix dinner, so I did not use the recipe I linked yesterday.  Instead, I tossed the sliced portobello mushrooms with this salad dressing that I had handy.  I let it sit for about 15 minutes then threw them on the hot grill for about 5 minutes per side.  I had planned to steam the asparagus I picked up a few days ago, but when I opened the produce bag to prepare them, I found those nasty, slimy heads.  So, instead I pulled out a box of long-grain and wild rice mix from the pantry.  Yes, it had more calories than the asparagus, but it filled in well for a last minute adjustment.

I really enjoyed the mix of flavors with the balsamic vinaigrette-infused portobellos along with the rice.  This was a nice change from the normal meat entree and was pretty easy to prepare.

menu planning monday 03.30.09

Baseball season has begun and last week was so crazy that I let Chef D handle the menu planning.  Chef D's version of menu planning is cooking up LOTS of meat to have available during the week.  It definitely helped to reduce my stress.  But, it is back to my turn again and we only have 2 practices and no games this week.

Our weight-loss accountability program at church ended today.  Chef D came in 2nd place with an 11.8% loss of total body weight.  I came in 3rd with a 9.86% loss of total body weight.   We will begin another 8-week program starting next Sunday...just to help us stay in gear:)  So, in honor of our wins, I am again including calorie counts where available.

Monday: Marinated and grilled Portobello Mushrooms with steamed asparagus

Tuesday: Lemon Pepper Shrimp Scampi (403 calories); Strawberry Blueberry Crepes for our bible reading group dessert. {ended up using this recipe for the shrimp instead -- yummy!)

Apprehension-Free Wednesday: Dinner served at church will be Chicken Alfredo, green beans, salad and dessert with chicken fingers for the kiddos.

Thursday: Spicy Asian Noodles with Chicken (381 calories/1.75 cup serving) with sauteed snow peas

Friday: Fish Tacos (290 calories each) with pinto beans

I hope everyone has a great week!  For more ideas, go over to OrgJunkie and check out all the other menu plans:)

three-cheese chicken pasta bake

I chose this recipe because I needed something within our calorie limitations that could be prepared and cooked in advance and still be easy to serve.  I knew that my daughter would not eat all of the recommended ingredients, so I made a separate smaller dish for her with only the pasta, chicken, soup, and three cheeses.  I made extra of the chicken for Monday night's meal to use with this dish.

She really enjoyed her 'special' serving.  I wish I had made more for her and less for Chef D and myself.  I liked the dish, but I am not sure sure about Chef D as he only ate a small amount.  He really isn't a big 'casserole' eater.

In the end, I would recommend it if you are looking for a cheesy casserole dish with fewer calories.