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!