Weekley Menu 9/17 – 9/23

Check out the organization on Amy!  I have been in organization mode lately.  I rearranged my short/tank top drawer last week, put all of Kamryn’s school work from last year in a binder (yes, I keep everything – even the little pictures her friends made her), started new binders for this year, categorized my recipe binder and organized all of my PTA crap stuff.

When I am organized, I do my weekly menu.  When I’m not organized, we eat out.  I’m hitting up skinnytaste.com again – it treated me well last week.

Monday – Chicken Piccata – I don’t think I have had this before, but there was a comment on the recipe that said chicken piccata isn’t usually breaded.  Oh well – I like breaded stuff better and I have breadcrumbs so it’s going to be breaded.  I don’t, however have capers and I don’t know if I’ll make it to the store today.

Tuesday – Tacos/Tostadas – This was Kamryn’s choice.  That girl loves tacos and so do I.  I recently started buying tostadas and melting cheese on them.  I love it.  Anyway, I have a bag of tostadas already so I most likely won’t buy the shells.

Wednesday – Vietnamese Shaking Beef (Bo Luc Lac) – This sounds intriguing.  The recipe suggests serving it over a bed of greens and tomatoes.  I’ll probably do that for me and Ryan and let the kids have it over rice.

Thursday – It’s Ryan’s birthday.  He gets to choose where we go to eat.

Friday – Cheesy Zucchini Enchiladas – I’m really trying to get at least one vegetarian meal or more a week.  I know I could never go 100% vegetarian, but I don’t need to eat meat everyday either.  These looked pretty good and my kids like zucchini.

Saturday – Crock Pot Buffalo Chicken Lettuce Wraps – Another Kamryn choice.  It’s football season and what better than some kind of wing related entrée?  Kamryn loves bleu cheese as well and when she saw the picture of a wrap with a pile of bleu cheese on it, she was sold.

Sunday – Pizza – I haven’t made pizza for awhile because it’s been so hot and I can always eat pizza.

Happy eating!


Weekly Menu 9/9 – 9/15

I kind of fell off the semi-good for you diet that I try to maintain.  I also only ran once last week so now I have to get back to planning a menu and make sure I’m running.  Surprisingly, the scale was good to me, but I just didn’t feel that great.  Almost all of the meals from this week are from skinnytaste.com.  I am kind of in love with this site.  The food is soooo good!

Sunday – Big Salad – Lettuce, lots of veggies, beans, etc.  I still top mine with Ranch, but I tried not to put 1/2 the bottle on it.

Monday – Chicken and Mushrooms in a Garlic White Wine Sauce – this actually made mushroom eaters out of Kamryn and Rory.  The parsley makes it taste very similar to lemon chicken.  I served it on a bed of brown rice.

Tuesday – Skinny Baked Broccoli Macaroni and Cheese – I noticed that there have been quite a few people commenting about the weather cooling off in their neck of the woods.  It’s hot here – like really hot.  This probably isn’t the best thing to make tomorrow, but the air is on so I can pretend it’s in the 70’s.

Wednesday – Ground Turkey with Potatoes and Spring Peas – I’m not sure what drew me to this recipe, but I’m guessing it was the potatoes.  It’s served over rice and my kids love rice, although I hate cleaning up after they eat it.  I just realized I forgot to get peas so I may use corn instead.

Thursday – Greek Lamb Burgers With Cucumber Sauce – This was Ryan’s choice.  I love lamb, but it’s kind of expensive so we don’t get it very often.  If we do get it, I like it to be the focus of the meal.  I’m making a different cucumber sauce than in the recipe because I have made it before and I know it’s good.  I’m going to serve this with my B.F.S.E.

Friday – Slow Cooker Filipino Adobo Pulled Pork – Whenever I put pork in the slow cooker it always turns out delicious.  There was another recipe I was going do instead, the Kalua pork, but that cooked for 16 hours!  No way.  My slow cooker kicks off some heat and if it’s still hot on Friday, we’re going to melt.  I’ll save that for the winter when I don’t want to turn the heat on.

Saturday – Roasted Snapper Fillet – I don’t know if I’m going to make this or not.  They didn’t have any red snapper at the store and I hate going to multiple stores to get my things.  If I find myself back at the grocery store this week, I’ll check for it again.  If not, we’ll probably eat leftovers.

Happy eating!

Another Menu

This should be called Another Half Ass Menu, but I like to try and keep things clean around here.  Ha!

Ryan and I are heading to Chicago on Thursday sans children so I can’t be bothered with what my kids are going to be eating from Thursday to Sunday.

Monday – Italian Potato Torta and salad – I have never made this before and it is requiring me to turn the oven on.  It’s a little warm today and I do not want to turn the air on, but I also don’t want to figure out something else to make for dinner.

Tuesday – Slow Cooker Beef Stroganoff – Another “light” meal.  It’s going to be even warmer tomorrow so clearly I have really thought this through.

Wednesday – Souplantation – My parents are flying in to watch the kids and what better way to welcome them to California than a trip to one of the best buffets in the country?  Plus, I think they’ll both qualify for the senior discount.  Nothing says I love you like buying someone dinner on a discount.  We just have to get them there before 5:00pm.

Thursday – ????? – If you have any suggestions of where Ryan and I should go to dinner in Chicago, I’m all for it.  We have a few recommendations, but I like to keep my options open.  I’m open to any and all places as long as they don’t suck.  We are staying on W. Monroe.

Happy eating!

White Bean Ranch Dip

I found this recipe in the store flier a couple of weeks ago and I thought it would be perfect for Kamryn to take to school with some veggies in her lunch.  It had a big “Kid Approved” thumbs up stamp on it, only had 3 ingredients, was low calorie and high protein.

1 can (15 oz) white beans such as great norther or cannellini

1 cup low-fat or fat-free sour cream

1 1 oz package dry ranch dressing mix

Drain and rinse beans.  Puree with sour cream and ranch dressing mixing in a food processor or blender.

I made this tonight and I think it’s delicious.  Kamryn tried it and she said “Yum!” before it was barely in her mouth and then didn’t eat another bite – she ate baby carrots sans dip!  I had Rory try it and he made the most disgusted face he could muster and asked for blue cheese instead.

Kid approved my ass!  It has a very hummus-like texture because of the beans, but I didn’t think that would be such a turn off for my kids who would drink a gallon ranch if I let them.  And since my kids have eaten hummus and liked it.

I stamp this dip Adult Approved and highly suggest you make it.  It also suggested putting it on bagels (I don’t know about that) or using it on sandwiches instead of mayo.  I think that would be really good too.

Weekly Menu

I am finally feeling a bit more organized, but at the cost of feeling rested.  I am exhausted.  I haven’t been home one night this week and barely for an hour during the day.  Tomorrow won’t be much different, but the weekend is upon us and then I can rest.

I’ll get you through the rest of the week for dinner, though.

Thursday – BLT’s and Fries – I wanted something fast, easy and with bacon.

Friday – Smothered Pork Chops – I don’t like pork chops.  That may be illegal since I am from Iowa, but I have never had a great pork chop.  These, however, come close with.  It’s probably just because they are covered in gravy.

Saturday – Chicken Cordon Bleu – This is turning into one of my tried and true recipes.  Every time I make it, it’s good.  I think it’s kind of hard to screw up.

Sunday – Zesty Lime Shrimp and Avocado Salad – I just discovered this website, skinnytaste.com and there are some damn good recipes on there.  I don’t like using fat free things like cheese, dressings, etc.  I may get low fat, but not fat free.  Anyway, I like this site because it uses herbs, vegetables and spices for flavor instead of a bottle of chemicals.

Happy eating!

Weekly Menu 7/23 – 7/29

I have fallen completely off the wagon in regards to my menus and after Ryan gave me an intervention, I decided to actually go to the store today.  I was able to keep the bill under $200, but by less than $3.  We were out of EVERYTHING!

Here is my proof that I only blog for myself.  The weekly menu posts get by far the most traffic (besides pictures of my son with his hand in his pants).  It’s an easy post too.  I don’t have to come up with clever wording or a story of any kind.  But yet, this is one of the first posts to go by the wayside.  Even my friends tell me that they love the menu posts – no love for my friends either, until today.

Monday – Vegetable Tian – This is basically vegetables that are sauteed and then baked with cheese.  I’ll post the recipe at the end of this email.  I got it from a local magazine when we lived in Iowa.  The recipe is from Chef Kim Zesiger from the Redhead Restaurant in Solon, IA.  I made this and served it over a bed of brown rice.

Tuesday – Chicken and Cashews in Lettuce Cups – It’s been in the upper 80’s for the last few weeks and I can’t handle eating heavy meals when it’s hot outside – I apologize for all of you in the rest of the country where it is in the triple digits.  Living in San Diego has made me a wimp when it comes to extreme temperatures.  This is a really good light meal and the kids like it too.  I have to leave the cashews out for Rory’s portion since he is allergic, but it’s good with or without the nuts.

Wednesday – Foil Packet Fish Crockpot Recipe – The recipe calls for Tilapia, but I had a bad run with Tilapia and it started tasting like dirt so I pick up any other white fish at the store – cod, sea bass, flounder, halibut, etc.  This time I got rock fish.  I was really skeptical of this recipe because warm mayonnaise makes me want to vomit, but it’s actually very good.

Thursday – Tortilla-Black Been Casserole – I don’t know if I have ever made this or not, but it sounds good enough to eat.  It’s also vegetarian (that’s two meatless meals this week!)

Friday – Beef Fajitas – I subscribed to e-diets after I had Kamryn to lose the baby weight.  If you need to loose some lb’s, this works well, but I quit doing it because I had to buy too much stuff and wouldn’t get a chance to use up the entire amount before it went bad.  For example, I would need 1/2 an onion for something and the other 1/2 wouldn’t get used that week and thus would end up in the trash.  Anyway, the recipe is at the end of the post.

Saturday – Turkey Burgers or ribs – Ryan has some ribs that he is going to smoke and he wasn’t up for it last weekend so maybe we’ll have those next weekend.  If he’s still not up for it, we’ll have turkey burgers.

Sunday – It’s My Birthday! – I’m sure my husband has a glorious meal to make for me or is already planning an extravagant dinner out somewhere (with a 5 year old and a 3 year old of course).

I’m also going to make a Midwest Summer Staple:  Creamy Cucumbers!  I ate these every summer and it’s been awhile since I have had them.  They are a perfect side to any dinner or I’ll probably end up eating them for lunch too.


Vegetable Tian

4 to 6 medium zucchini, chopped or sliced

1 medium onion chopped

3 cloves of garlic, minced

2 large tomatoes, seeded and diced

1/2 cup white wine

1 cup Gruyere cheese, or any firm, rich cheese will do

Fresh choped parsley

Olive oil for sauteing

Kosher salt and fresh ground pepper

Sautee the onion for about 4 minutes, then add the zucchini.  Continue sauteing zucchini for about 6 more minutes, or until zucchini is slightly brown, adding the minced garlic about halfway through.  Add enough wine to deglaze the pan, but do not drown the zucchini.  Then add the chopped tomatoes and parsley and cook for 2 more minutes.  Spread the mixture into a casserole dish and stir in the shredded cheese, sprinkling the last of the cheese on top of the casserole.  Bake at 325 degrees covered for 15 minutes, then uncovered and brown the cheese on top.


Steak Fajitas (From e-diets)

Flour tortillas

1lb steak, cut in strips

1 Green pepper

1 small onion

Cheddar cheese

Chili powder

sour cream


olive oil


Slice all meat and vegetables into strips.  In a skillet, heat oil on medium and stir-fry steak until slightly golden, about 4 – 6 minutes.  Increase heat to medium-high and add vegetables and chili powder to skillet.  Continue to cook, stirring frequently until vegetable are tender but still firm, about another 2 – 3 minutes.  Chop tomato and add to the mixture.  Spread mixture over tortillas, sprinkle with cheese, top with sour cream and serve.


Creamy Cucumbers

1 1/2 c miracle whip

1/2 c sugar

1 t salt

1/2 t pepper

1/3 c vinegar

Peal and slice 3 or 4 large cucumbers and 1 large onion – mix and sit overnight.


Happy eating!



Maximizing My Time

Today we drive up to Temecula to see a good friend and her family.  Ryan and Rachelle grew up together and have known each other practically their entire lives.  Rachelle’s husband’s family lives a short 30 minute drive north of us and they are out visiting for a few days.
On the way up to Temecula, we passed a restaurant called Duke’s Mesquite Broiler.


We joked about picking up a chicken for dinner, but due to a recent craving, I had crab legs on the menu for tonight.  Well, after 5 hours in the hot sun, we were coming up on Duke’s again and the convenience factor won. 
I sent Ryan in for a bird.  I still plan on making my crab legs, but while he is in there awaiting smokey goodness, I just knocked out my blog post for the day!