A busy mom balancing life and making sure to live it to its fullest

Monday Menu 10/18/10 October 25, 2010

Filed under: Menu's,Uncategorized — craftybalancing @ 9:48 PM

Monday, October 18, 2010

Monday Menu 10/18/10

I’m actually really excited at how the menu came together this week…I love to cook and eat so it should be a good week for me 🙂

Monday– Crock pot BBQ pulled pork sandwiches, grilled veggies
The BBQ is really easy you just need 1 pork loin and 1-2 jars of your favorite sauce. Put the pork in the crock pot on high for about 5 hours, flipping occasionally, shred when you can. Turn to low and add BBQ for one more hour.

Tuesday– Olive Garden Chicken Alfredo with salad

I got A Treasury of Top Secret Recipes cook book about ten years ago and this is one of my favorite recipes in it.

Melt 1/2 cup butter in a medium sauce pan over medium heat. Add 2 cups heavy cream, 1/8 teaspoon garlic powder, 1/8 teaspoon pepper, and simmer for 10 to 12 minutes or until thick.

At the same time cook pasta according to instructions on the box.

When the sauce is thick enough add 1/4 cup grated Parmesan cheese.

I always grill a couple of chicken breasts to cut up and serve on top of it.

Wednesday-Chicken Divan, Italian Bread

Thursday– I have MOPS this week and our table is in charge of food so for that I’m making egg and sausage casserole and zucchini bread to take with me.  For Dinner I am making Beef taco’s, spanish rice and salad

FridaySlow cooker beef stroganoff

I add some salt, pepper and garlic to this recipe. I also double the sauce but keep the cream cheese and the Worcestershire amounts the same. Reduce the cook time to 5-6 hour on low. Add a dollup of sour cream when you add the cream cheese. I will add a bullion cube and half a packet of onion soup mix 🙂

Saturday-Cinnamon Vanilla French toast, eggs, and piggies (sausage links)

Sunday– Creamy Chicken and rice soup and rolls
This is a new recipe for me. I found it clipped out of a magazine but I’m not sure which one.

1/2 cup chopped carrot
1/3 cup finely chopped onion
1/3 cup chopped celery
2 tablespoons butter or stick of margarine
1/4 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups cooked long grain rice
1 cup cubed cooked chicken
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup milk
2 tablespoons lemon juice
1 tablespoon white wine, optional

In large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer or 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.

Should be easy 🙂

I am also going to bake almond bread this week 🙂 My mister likes to take it to work for breakfast.


Monday Menu 10/11/10

Filed under: Menu's,Uncategorized — craftybalancing @ 9:43 PM

Sunday, October 10, 2010

Good Monday everyone!

I am getting more and more into the fall mood and my menu is definitely reflecting it :). Did anyone else try the baked potato soup from last week? It was delicious and will definitely be in my rotation again!

Monday– Crispy Potato Quiche (I love the fund raiser cookbooks that churches and local groups put together. This recipe is from a cookbook made in my mister’s home town of Pella Iowa)

Tuesday-Chicken with onions and cheese and salad (crock pot meal)

Wednesday– Corn Chowder and cheese rolls

Thursday– Pene Alla Betsy (from my PW cookbook that my wonderful sister got me for my birthday)

Friday– Going out with my mom’s group to a local BBQ restaurant

Saturday– Homeade pizza for movie night (Aubree loves to help make pizza’s)

Sunday– Eating at a friends house

Crispy Potato Quiche

1 (24 oz) pkg. frozen shredded hash brown potatoes, thawed
1/3 cup melted butter or margarine
1 cup shredded hot pepper cheese
1 cup shredded swiss cheese
1 cup diced, cooked ham
3/4 cup half and half
3 eggs
2 Tbsp. chopped green onions

Press thawed hash browns between paper towels to remove moisture. Press hash browns onto sides and bottom of greased 10″ pie pan, forming a crust and raised edge. Brush crust with melted butter or margarine, making certain to brush top edges

Bake at 425 for 25 minutes. Remove from oven. Sprinkle cheese, ham, and onion over bottom of crust. Beat half and half, eggs and salt and pour over cheese and ham. Bake uncovered at 350 for 30 to 40 minutes or until knife inserted in center comes out clean. Serves 6

Joan Klyn

We have always done our family movie nights on Sundays. I am trying something new and moving it up to Saturday this week. It is Aubree’s turn to pick which movie we watch, combining that with making homemade pizza should make for a fun filled night!


Monday Menu

Filed under: Menu's,Uncategorized — craftybalancing @ 9:41 PM

Sunday, October 3, 2010

So, I thought I would start off the week sharing an easy way to save money.

I grew up watching my mom create menu’s for us and naturally picked up on her process. I have learned since having my own family that it is not only a way to not be wondering what to cook each night, but it also saves me money to create our own menu. If I run to the store for one item I usually end up coming out with three or four items (usually unnecessary items :)). I try very hard to sit down over the weekend to create a menu for the week and on Monday I will do all of my grocery shopping for the week.

I will start off by grabbing a couple of my favorite cook books (which change from week to week), my recipe box, a couple of cooking magazines and two notepads. I also will get on the computer frequently to find new ideas.

One notepad is used to keep track of the meals for each day. I will have my calendar out so that I know what is going on for each of the days that week. For example if I know that Aubree has a softball game I will make sure to put an easy meal or a crock pot meal on that day to save me the stress later.

The next notepad is for writing down the items that I will need to get from the grocery store. I hate to forget one or two things and to have to run back to the store so I will write down what I need to buy for each meal as soon as I add it to the menu. I have tried using an app on my phone to keep track of everything but just decided that the old fashion method is just easier.
When picking out meals I try to mix it up. I will put some crock pot meals, some grilling, some casseroles, at least one meatless, and I try not to make the same type of meal two days in a row. I am constantly collecting new recipes and I love to try each of them.

So I thought it would be fun to share my menu with you for this week and some recipes 🙂

Monday– French Dip Sandwiches and French Fries
Tuesday– Baked Potato Soup (I got this from MyBlessedLife) and homemade bread (of course its in my bread maker…I’m not June Cleaver:))
Wednesday– Darn Good Pasta, crescent rolls and salad. I’m not sure where this recipe came from originally but its very yummy!
ThursdayFamous Pork Chops and Salad
Friday– Salsa Chicken taco’s with tortilla chips
Saturday– Eating out…I have to plan these things out!
SundayNancy’s chicken in pastry puff with grilled veggies
Darn Good Pasta
8 oz uncooked pene or bowtie pasta
2 shallots, chopped
1 garlic clove, minced
1 tablespoon olive oil
3/4 pound chicken breast cut up
1/4 cup Gallo pinot grigio (I tend to use whatever white wine I have around or have done without it all together if I don’t have any)
1/4 cup chopped fresh basil leaves
1 tablespoon dried parsley flakes
1 jar (10 oz) Alfredo sauce
3/4 cup sliced sun-dried tomatoes in olive oil drained
1/3 cup milk
1/2 cup grated Parmesan, divided
1/4 teaspoon pepper
*cook pasta
*In large skillet over medium, shallots and garlic in olive oil for 30 seconds.
*Add chicken for 3 minutes, add wine, basil, and parsley for 1 minute.
*Combine in bowl pasta, chicken mixture, Alfredo, tomatoes, milk, 1/4 cup of cheese, and pepper
* Spoon into baking dish, sprinkle with remaining cheese.
*Cook at 350 degrees covered for 15 minutes. Uncover and bake additional 10-15 minutes.
If I don’t have wine I will add some chicken broth
I tend to put frozen chicken breasts in the crock pot all day and use shredded chicken when I cook.
Family meals are very important to me. I love my memories of sitting around the table with my parents and three sisters growing up. I know that as our kids get older and into more activities its going to be harder to get everyone to sit down at once so I am enjoying it while they are young. I am trying very hard to treasure each and every stage that they are in at the minute and not be living in the past or rushing them to the next stage.