Things are picking up at work, and I really need to make good use of my time at home.  I have set a goal of having a crock pot meal every night of the week.  There is a wonderful site called “A Year Of Crockpotting” that I got the recipes from. Sadly, the blogger is allergic to pork.  We don’t go many weeks without “our friend the pig” as my kids say so I found a recipe on About Southern Food for our weekly pork fix.

The Angel Food items we had last week were all pretty good.  It is definitely making my life easier right now as I don’t have much time to shop the bargains like I used to.

MONDAY

Easy Pork Chops.  That’s what I’m talkin’ about – a recipe that involves cream of somethin’ soup.  Sorry family; easy is the new gourmet.  We’ll also have fresh cut veggies and dip, and serve the pork with noodles.

TUESDAY

Crock Pot Chicken and Rice Casserole.  I will also cook some frozen broccoli.

WEDNESDAY

Crock Pot Sweet and Spicy Salmon.  Fish?? In a crock pot? Worth a shot.  I’ll also have some green beans.

THURSDAY

Crock Pot Baked Ziti.  I will also cook some frozen carrots to serve with it.  My last venture with pasta in the crock pot was a disaster, but I remain hopeful.

FRIDAY

Crock Pot Layered Dinner – Steak, Potatoes and Corn on the Cob.  Fascinating.  Just throw it all in and cook.  I’ll just add some home made applesauce and it’s done!

For more menu plans, head over to Laura’s blog.

I’ve been in Lovely Lansing this weekend visiting my sister in her cute new house.  We went to Impression 5 Museum, Aladdin’s Restaurant (mmm-mujadara) for lunch, then to the Great Lakes Folk Festival. Lots of cool stuff there, but the highlight was listening to Wylie and the Wild West and watching the kids run around in the grass and dance.  Then we had a delicious dinner of ribs, salad and sweet potato fries.  I’m still kinda full.

I’m putting up a lot of food this week, so dinners will have to be easy.  I hope to tackle beans, corn and peaches. 

MONDAY

Pizza – Easy; I have a loaf of frozen bread dough that I’ll thaw and just put on canned sauce, shredded cheese and our favorite toppings which are olives, pepperoni, banana peppers and bacon.  I’m trying to create some frozen peach desert too.

TUESDAY

Chicken Noodle Soup – Another easy meal.  I have a frozen rotisserie chicken that I’ll de-bone and shred, then toss it in with carrots, celery, and some rice or noodles.  I have some home-made chicken stock in the freezer so this should be a breeze.

WEDNESDAY

Breakfast For Dinner – I caved for a really good sale on pre-made hashbrowns a few weeks ago so I’ll dig those out of the freezer; try and ‘scatter, smother and cover’ them (any Waffle House fans out there?!) and serve them with eggs.  We’ll have some fresh fruit also.

THURSDAY

Red Beans and Rice with Sausage – I have red beans and sausage in the freezer from last week when our friends 3inunder3 were visiting.  At that time we made dirty rice and had a low country boil.  It turned out pretty well, but the best part was that the meal was served very, very late in part because we had to take a lot of breaks to dance.  Honestly, the most fun I’ve ever had making dinner.

For tonight’s meal, I’ll just defrost the beans and sausage, and make the rice.  I will also brown an onn-yon (that’s my best Cajun accent.  It’s very, very bad.) and add it all together with some of this Creole Seasoning.  I’m hoping for a Zatarain’s-type experience.

FRIDAY

Date night – something delicious, expensive and fancy for us; and something easy for the kids.

Check out Laura’s Blog for more menu plans.

It’s been an interesting journey into the Milk and Dairy portion of my food pyramid improvement plan.  I thought the changes would be minimal, since my whole family generally likes dairy products.  I have been doing quite a bit of reading about ‘whole’ food (not to be confused with Whole Foods) and have switched to whole milk for the entire family.  Here is a good post for rookies like myself about dairy if you’d like to read more. Please don’t tell my kids’ pediatrician, as it will surely evoke the “childhood obesity” speech.

We also have switched to full-fat sour cream and cheeses.  We now use whipping cream instead (the kind that comes in the tiny milk carton) of whipped cream, and just use plain, unsweetened yogurt – not vanilla – and mix in a tablespoon or so of jam.

MONDAY

Lasagna with meat sauce(sauce is already frozen, made with ground turkey).  I have a box of whole wheat lasagna noodles and I’ll just follow the recipe on the box.

Served with green beans.

TUESDAY

Crock Pot Chuck Eye Roast, served with Garbanzo Beans and Rice from the Simple Cajun Life. 

WEDNESDAY

Grilled Swordfish was on sale a few weeks ago so I’m going to try it out in this recipe.  I’ll have PB&J handy in case it isn’t a big hit.  I will serve with grilled potatoes and onions from Our own International Multiples Club.

THURSDAY

Ham and cheese omelets, served with fresh fruit.

FRIDAY

Vericheesey Casserole.  I made this a few weeks ago and it was a big hit.  My kids love anything with “Eat A Mommy” (edamame) beans in it!

Another dish I made a few weeks ago was Jicama Mango Slaw from Cheap Healthy Good.  It was amazing, in my opinion and “pretty good” in everyone else’s.  It just has a really different and tasty combination of flavors.  I found jicama at Horrocks, but with the many Hispanic grocery stores around it shouldn’t be too hard to locate around town.

For more menu plans, head over to Laura’s Blog.

I usually write my Menu Plan (and therefore, the blog post) on Sunday evening.  This weekend was so incredibly fun I am just now settling down long enough to figure out what we will be eating this week.

We went to Blandford’s Maple Syrup Festival Saturday morning, and after pancakes and seriously the best sausage I have had we went stomping around the Nature Center looking at all of the tapped trees.  It was great just to be outside. 

From there we went to a very fun birthday party in the afternoon.  Yesterday was Palm Sunday and the kids got to follow the Priest around waving palm leaves during the processional.  They loved it.  They also found that palm leaves make excellent swords if held properly.  That afternoon Mr. Binder hooked the ‘bugger’ bike trailer up and took the kids for a ride.  A.P. had to bring a treat to school today, so we made rice crispy treats with green food coloring, then cut them into the shapes of shamrocks using a cooking cutter.  I think I showed incredible restraint, considering I am somewhat obsessive about snack themes.

Allright onto the Menu.

Tonight, we had corned beef sandwiches, pieces of Irish cheese, coleslaw, and Guinness.  Well, milk for the kids.

TUESDAY

This looked like a great recipe for Lasagne from Nic in the Kitchen so I’ll give that a go tomorrow.

WEDNESDAY

Slow Cooker Chicken Stroganoff seems easy and tasty from Life in the Button Factory (click on “Scott’s Favorite Chicken”).

THURSDAY

I am not sure how I stumbled upon this blog.  It is called “Cooking for Engineers”.  I thought it meant cooking for someone (else) who happens to be an engineer – as if they all have similar tastes? No, it is cooking for people who are engineers.  The charts and graphs make me giggle.  I will be trying the Shephard’s Pie recipe.

That’s it! I’m gone Friday and we’ll be in and out the rest of the weekend.   For more Menu Plan Monday, head over to Laura’s blog.

MONDAY

Cuban Black Beans and Rice from What’s for Dinner?  I also have some cooked pork, and I’m going to put that in there along with some corn.

TUESDAY

Crock Pot Veggie Soup  from Stretching A Buck.  This is my favorite type of veggie soup; the kind with  meat in it

WEDNESDAY

Honey Pecan Chicken from Creative Triplet Mom.

THURSDAY

Slow Cooked Turkey Sandwiches from Fried PorkChop.  This is despite her being somewhat underwhelmed when she made it herself. Oh well; at least I can set my expectations nice and low.

Hummus from (where else?) The Hummus Blog and an attempt at making my own pita bread from my breadmaker. I do not have high hopes.

FRIDAY

Zesty Baked Salmon from Stephanie’s Mommy Brain.  This is not just any salmon. This is Alaskan salmon from my fishing guide brother via my dad who always manages to provide us the fixin’s for some tasty meals.

Green Beans (the frozen this summer variety that I think are multiplying in my freezer.  Will they ever go away?)

Parmesean Rice from The At-Home Life

SATURDAY

Crock Pot Enchiladas from Half is More Than Enough.

Check out Laura’s blog for more menu plans.

I have been even more dedicated to searching for new recipes on other blogs and recipe websites than usual lately.  I’ve been everywhere, man.  So I bring to you a very (I think) interesting collection of recipes that will bring to us a very (I think) interesting menu for the week.  I am not totally certain of the sides yet; they are typically a salad though.

SUNDAY

Slow Cooker Steak Fajitas, from the blog “from mommy’s kitchen“.

MONDAY

Lentil Salad from the blog “Mother’s Kitchen“.  The post is entitled, “Lentils that my husband will eat…”

TUESDAY

Dirty Risotto; again from the blog “from mommy’s kitchen“.  I will be substituting Chorizo for the Italian Sausage and bacon for the pancetta.

WEDNESDAY

Oven Baked Chicken with Baking Miracle (this is kind of like Shake-n-Bake; the recipe is on the box)

Green Beans (frozen) 

Slow Cooker Chocolate Pudding Upside-Down Cake from the blog “Ramblings of a Crazy Woman” for desert.

THURSDAY

Two-Mustard Chicken from the blog, “Don’t Eat Baby“. (More chicken.  Think they’ll notice? Probably…)

FRIDAY

Pizza night (take out), as I am going to the Women’s Expo and my family will be on their own.

SATURDAY

Indian Tacos.  I love the sound of this, and the blog “The Full-Handed Housewife” provides a tutorial for making them, complete with pictures.  I will be making my own ranch beans, so I’ll use this Food Network recipe.

For more Menu Plans, head over to I’m an Organizing Junkie!

This week will be all about making space in the freezer for all of the “Freezer Deals” at the grocery stores this week. For more Menu Plan Monday, check out “I’m an Organizing Junkie!”.  

MONDAY

I will be attempting to make a Bacon Quiche from this recipe, but instead use asparagus (I still have a ton in the freezer) because I am the only person in my family who will eat cooked spinach.  I’ll also serve it with a side of applesauce, because I have no idea what to serve with such a breakfast-y food.  And, I have a ton in the freezer.

TUESDAY

I’m just going to grill (George Foreman style) a steak and make some green beans – you guessed it, both from the freezer.  I will also make steak fries, which I just do by cutting up potatoes into ‘fry’ shape and put on a baking sheet, then put some olive oil and Lawry’s seasoning salt on them.

I got some Pillsbury Grands Homestyle Shortcake Biscuits last week, so I am going to bake those and put some strawberries I found in the freezer from June.

WEDNESDAY

Chicken Noodle Soup (I have it already made and frozen).

I will make yet another attempt at making my own bread.  It is not going so hot, any suggestions? I am trying to start it out in the bread machine, then bake it in the oven so it’s ‘normal’.  The texture etc are fine, it just tastes.. funny.

THURSDAY

Coalition meeting; dinner will be served.

FRIDAY

I’m recycling the stuffed shells recipe from last Friday, because I just made tuna fish sandwiches for the kids last Friday since my husband was out of town. I know, welcome to my house during lent. Don’t be jealous. 

I’ll serve it with a salad.

SATURDAY

I have to spend a good part of the day power shopping at Younkers.  I bought some of those Community Day Event coupons from the Mayweather Foundation and if I am too tired, we’ll just order pizza.  If I am exhilarated from my shopping success, I will make a roast turkey.  Again, because I have another one – you got it – in the freezer. Only time, and the crowd at Younkers Saturday, will tell.

SUNDAY

Oven-Roasted Turkey Breast

Green beans (frozen ones from this summer) with some feta sprinkled on them.

Fresh baked bread from frozen bread dough.

MONDAY

Sherried Beef 

This is a recipe from my Grandma, and one of my husband’s favorites. 

• 3 pounds stewing beef cut in 1 inch cubes (do not brown)
• 2 cans cream of mushroom or celery soup
• 1 envelope onion soup mix
• 3/4 c Sherry

Pour into a casserole dish, cover and bake for 3 hours at 325°.  Serve over cooked noodles.

Peas 

TUESDAY

Waffles –  I got me a waffle iron.  Look out.

Ghetto Blintzes

This is my own creation, resulting entirely from my inability to make pancakes.  Despite my best efforts, I make crêpes.   I also tried to make crockpot yogurt with disastrous results.  I will spare you the graphic description as the word “yucky” is quite sufficient.

I was left with a huge container of unsweetened, plain yogurt which we never eat.  I mixed the yogurt with some a little strawberry jam, and rolled it up in the failed pancake.  Although they are good, their origins being unsuccessful cooking attempts should probably not have the honor of blintz or crêpe in it’s title.  Therefore, we declared them ghetto blintzes.  They are delicious.

Bacon
 

Fruit

WEDNESDAY

Dinner at church

THURSDAY 

Mufaletta Sandwiches.  I’m just going to make these out of turkey, salami, and green olive bruscetta and call it good. 

Baked beans. Secret family recipe, sorry

FRIDAY

Stuffed Shells (Meatless)

Salad

SATURDAY 

Total craziness.  First, a birthday party. Then we split up and two of us head to a Griffin’s game and two of us head to a dinner to organize a huge annual bike trip you will undoubtedly hear more about.  We’ll eat what we can, when we can, and it will be delicious I’m sure.

For more menu plans, check out “I’m an Organizing Junkie!”,

I’ve been “Savings Angel-ing” for a few months now, and I have so much food stocked up it’s ridiculous.  Also, my husband and I went to see Dave Ramsey a few weeks ago at Van Andel.  I thought he was going to be a total doorknob, but he was actually very good.  Anyone who has heard his ‘stuff’ knows that he is all about “Gazelle Intensity” toward paying off debt.  We just have a few credit cards to clean up, but we like the savings model he has also. 

So; it’s time for me to take a look around and use what I have.  It’s so tempting to buy stuff because it’s a good deal. I’ve had a few fun ‘jaw drop’ moments from the store clerks store when they actually owed me money because I had so many coupons.  My friend (and fellow Savings Angel-er) Cleaver Mama just needed toilet paper and peanut butter.  She paid her grocery bill last week with two dimes. See? This is why I have so much stuff.  I’m getting it cheap.

Anyway, I did an inventory and came up with several weeks worth of menus.  I’ll just do them one at a time because I know I will get off track if I go too far in advance.  This week, here is what’s on the menu:

SUNDAY

Crock Pot Chicken Noodle Soup 

• 2 boneless skinnless chicken breasts, diced
• 4 cups water
• 4 cups chicken broth
• 1 teaspoon seasoned salt
• 1 teaspoon salt, or to taste, depending on saltiness of broth
• 1/4 teaspoon pepper
• 1 leek or small onion chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 1/4 cup parsley, chopped
• 1/2 teaspoon dried marjoram or basil
• 1 bay leaf
• 6 ounces noodles

Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove bay leaf, and add the noodles.

Cook another hour or until noodles are done (about 1/2 hour on high). Or, cook the noodles separately and add them just before serving. 

This recipe is from About Southern Food.

Corn bread (I made a skillet of this and froze half last week).  I will say that I switched to Miracle Maize Corn Bread mix and it is super good. 

Spinach salad

MONDAY

Stuffed Peppers

This will be the first of a few recipes in the “puttin’ bacon where it don’t belong” category.  I am going to make stuffed peppers (red bell) but I will use a pound of bacon instead of ground beef.  I don’t have a written recipe for this one, I just make it.  Here goes:

Heat water until boiling.  While you’re waiting for it to boil, cut the tops off of the peppers and take out all of the seeds and other stuff.  Dice the top of the peppers that you cut off. Boil the big part of the peppers for 10 minutes (the part you are going to stuff).   Usually, I would brown ground beef but I’m going to fry bacon instead, then chop it.  Then toss in the diced pepper and some garlic.  Add 2 good tablespoons of tomato paste and mix.  Add 2 cups of cooked rice and some parmesean cheese.  Mix together, and add 1/2 a jar of spaghetti sauce.  Put some more spaghetti sauce (just a little) on the bottom of a baking dish.  Put the boiled peppers in there, and stuff them.  Put extra stuffing around them.  Pour the rest of the spaghetti sauce over the whole thing, and add more parmesean.  Cook at 350 for 15 minutes covered, and then 15 minutes uncovered.

I am going to serve this with Mashed Cauliflower.  Here is a recipe for it.  I made it once before but have no idea where that recipe is now.  My old recipe had sour cream it it, so I will add that if it doesn’t seem to be getting to the right consistency.

TUESDAY

Pan-Broiled Steak with Whiskey Sauce

steamed broccoli

baked potatoes

WEDNESDAY

We have a class at church; they are having bread and soup for dinner.  I am bringing cookies; some sort of white chocolate chip/pecan thing because that’s what I have in the cupboard.  

THURSDAY

If I can find my heart-shaped springform pan (yes, I really have one) I am going to make a heart shaped pizza.  I just use thawed bread dough rolled out, and will put bacon, salami, and banana peppers on it.  I got the idea from an Amore ad in Saveur, but I don’t have any fancy ingredients on hand so no pesto, provolone, or proscuitto for me, or my love.

Served with a salad.

I am also going to try these molasses cookies.  I haven’t had them in a long time and I think I like them?!? I guess we’ll find out!

FRIDAY

Black bean and cream cheese quesadillas.  It’s supposed to be goat cheese, but I don’t have any.

Blue corn chips with salsa (in a jar)

SATURDAY

Chicken with lemon, olives and feta.  I don’t know the recipe for this one either.  I am just going to take some frozen, boneless skinless chicken breasts, defrost them, and bake them in a casserole pan with a sliced lemon and some sliced olives on top.  Then, towards the end of cooking I will throw on some crumbled feta cheese.

Black Bean and Corn Salad.  Here is a recipe; I will use dried, cooked black beans and (defrosted) frozen corn instead and marinated red peppers instead of tomatoes though.

For more recipes and menu ideas, check out “I’m an Organizing Junkie!“