October Menu 2016

 

 

Menu
October
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
30 31 1
Aunt Sandi’s Stew Soup and Sandwiches Falafel/chicken
flat bread
olives
cucumbers
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
2 3 4 5 6 7 8
Minestrone soup
French bread
Chicken pot pie Chicken Fried Steak
Mashed potatoes
green beans
corn
Haystacks Chicken Enchilada casserole
beans and rice
green salad
Loaded baked potatoes Red Beans and Rice
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
9 10 11 12 13 14 15
Chicken
Chimichangas
Beans and Ham
Baked potato
Halibut fingers
veggie tray
oven fries
Meatloaf
acorn squash
Baked potatoes
spinach
Gumbo
french bread
Chicken Verde
rice
beans
green salad
Carbonara
Monday Tuesday Wednesday Thursday Friday Saturday
16 17 18 19 20 21 22
Teriyaki Halibut
Rice
Green salad
Taco Salad Halibut Melts
baby carrots
apple slices
Fried Rice
Stir-fry veggies
 Popcorn Chicken French Dips Asian chicken
salad
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
23 24 25 26 27 28 29
Spaghetti
green salad
bread sticks
Peanutty Pork
skewers
rice
cucumber salad
Tuna noodle casserole
peas
green salad
Mexican Veggie Soup Burrito/taco bar Pizza/Calzones Greek Chicken
Salad
humus
flat bread
olives

I haven’t posted a menu for some time, but I find them so helpful. I just want to be able to go to the monthly menu page and get some ideas. This blog is the place where I can organize my thoughts.

I’m trying to incorporate more slow cooker and oven meals because the school year gets so busy. There are days when I’m not home until dinner time. How am I supposed to cook something when I haven’t been home? I don’t do a lot of “30 minute meals” because it seems like too much work. I don’t mind something that takes an hour or two in the oven just as long as the prep time is short.

I also avoid slow cooker meals where you have to cook everything first. What is the point? I will say that I have made soups and stews early in the day and then transferred them to the crock pot until dinner time. I want to be able to do my prep work and cooking when I have the time. And that is rarely just before dinner time.

That said, Chicken Fried Steak is one of the most labor intensive (and messy) things that I cook. It is also high in calories and fat. (We don’t have it often, even when it is on the menu.) So, I schedule that dinner for a day that we have more time at home.

On the other hand Chicken Verde is just about as easy as you can get! It’s just chicken breasts and salsa verde (from a jar) in the crock pot. My family loves it. Even the child that complains that almost everything is too spicy likes it. Just buy a salsa that your family likes.

I am looking forward to Fall and all the cozy meals I can make. Can’t wait for Navy Beans! I love them in a bowl, on top of a baked potato or even on top of toast. I might have to move that up on the menu a bit. Getting hungry.

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July Menu

Menu
July
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1 2 3 4
Pork chops
grilled squash
jicama slaw
grilled chicken
corn on the cob
potato salad
grilled tuna salad sandwiches Taco Salad
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
5 6 7 8 9 10 11
Pizza
green salad
Hamburgers Steak fajitas Spaghetti California-Thai
Flank Steak
rice
green salad
Nahcos for the World grilled chicken salad
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
12 13 14 15 16 17 18
Chile Verde
rice & beans
Calzones
green salad
Chicken club
wrap
Black bean and
avocado tacos
Fish nuggets
carrot sticks & dip
Chicken
Chimichangas
Greek Chicken
Salad
humus
flat bread
olives
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
19 20 21 22 23 24 25
Beans and Ham
Corn Bread
asparagus
Black bean soup Italian Drunken Noodles BBQ Pork Sandwiches Patio Chicken
Green salad
carrots
shrimp and hotlink kabobs
rice
green salad
Asian chicken
salad
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
16 27 28 29 30 31
Grilled Steak
potatoes and carrots in foil
green salad
Pad Thai Chicken and Cheese enchiladas
beans and rice
green salad
Chef Salads  Baked Italian Halibut  Sloppy Joes

 
Well, it isn’t exactly pretty. But it IS a menu.

Easter Dinner Plus

I tend to over-cook on holidays. Growing up, our holidays were so focused on food that I feel like my children will be missing something if I don’t have a feast for them every holiday. So, Easter.

Brunch Menu:
Deviled eggs
bacon
sausage links
poppy-seed muffins
fruit and juice

Dinner Menu:
Roast Pork
mashed potatoes
carrots
potato salad
spinach salad
green beans
lemon meringue pie

This is what I planned for my family. Me, husband, two girls. Four people.  I was the only one to eat the roast on Sunday. Apparently, I should have assumed that my children would prefer left-over chili-mac to a roast dinner. The dreams of sitting down to a well laid table with flowers and candles and children in their frilly Easter dresses was dashed. The reality being children gobbling up chili-mac surrounded by pastel colored tin foil candy wrappers. And my husband sitting in his chair in the living room, eating only potato salad and sausages. That seems to be the way holidays go in our house. If I really cared I would force my family to change, but if they are happy, I’ll leave it alone.

I might have got a bit carried away, but, BUT I learned something! I put two small roasts in the crock pot and I have three different meals. After I had my roast dinner, I put the left over meat in Ziploc bag and stuck it in the fridge. The next day I took out the bag and kneaded the meat until it was shredded. I love to use a mixer to shred chicken when it is hot, but this was even easier. You just need more time. So, after I smooshed the meat around the bag I took out half and warmed it up with BBQ sauce (recipe below) and served pulled pork sandwiches. The other half I warmed up with salsa verde (Herdez brand) and made pork tacos. And tonight my family can decide if they want BBQ or tacos. I love left overs.

I did make a change to my menu; I made a chocolate chess pie instead of the lemon meringue. I wanted something a little easier, with fewer steps. Here are a couple of recipes so people like me might actually read this post.

 

Sonny’s BBQ Sauce
Ingredients:
1 ½ cups brown sugar
1 1/2 cups ketchup
1/2 cup red wine vinegar (scant)
1/3 cup water
2 teaspoons Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons paprika
2 teaspoons salt
1 1/2 teaspoons black pepper
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic
1/8 teaspoon cayenne pepper or less for the kids
Several dashes liquid smoke

Whisk it all together and heat on the stove if you want.

Chocolate Chess Pie

½ cup margarine
1 ½ cups sugar
¼ cup cocoa
3 eggs
1 tsp. cornmeal
1 tsp cornstarch
1 tsp. vanilla
1 tsp. vinegar
Unbaked 9” pie shell

Cream margarine and sugar. Add remaining ingredients, mix well. Turn into pie shell and bake at 325º for about 45 minutes or until firm. Let cool before serving. If it is still warm at serving time add a scoop of vanilla ice cream. This pie is also yummy the next day just out of the fridge. It is chocolate pie, it’s just good.

 

When I came up with the BBQ sauce recipe Sonny’s wasn’t selling their sauce except at their restaurants. When we lived in Florida we went to Sonny’s quite often and we always had sauce packets in the fridge. BBQ isn’t so popular in Idaho. We have a couple of places that we like to go, but (even though it’s a chain) I miss Sonny’s. Now I see that you can buy their sauce on Amazon, but I like the recipe I use. I really don’t feel compelled to spend $17 on BBQ sauce. If you have never been to a Sonny’s, the sauce is sweet, a little tangy and a little spicy, but mostly sweet. I like it that way. We once went to BBQ in Alabama and there was no sugar in their sauce; tomato base with mustard, vinegar and no sugar. No thank you. Yes, I am from the Northwest and no, I don’t know anything about barbecue, but I know what I like. (And that wasn’t it!)

The chocolate chess pie recipe is from my mom. You can leave out the cocoa and have a plain chess pie, which I love covered in fresh blackberry or raspberry syrup. THE taste of summer! Better make a note of that and make some chess pie and berry syrup in a few months. I love summer.