It's a clean out the fridge and use up the leftovers week!
Sunday: Halseth Family Christmas
Monday: Homemade Vegetable Beef Soup (with homemade stock, leftover Prime rib and homemade tomato-basil soup from the freezer! YUM), rolls
Tuesday: Sweet and Sour Chicken, rice, egg rolls
Wednesday: Scott cooks. Turkey and Gravy over Mashed Potatoes, carrots
Thursday: Scott cooks. Shrimp Scampi, garlic bread, salad (we don't really follow a recipe for the shrimp, but if we did- it would probably be this one from the Barefoot Contessa herself!)
Friday: New Year's Eve Celebration at friend's house!
Saturday: New Year's Day Open House at my parent's house
A Little Sunshine on My Plate.
Sunday, December 26, 2010
Sunday, December 19, 2010
Menu Plan Monday... and a Holiday Meal Plan
I wanted to share the cookies and treats that I (and Jake and Drew) have been baking over the past week:
Pfeffernusse: Jake needed these for a holiday presentation for his World History Class (his group had Germany)- He actually got mobbed after class by people wanting another one! We also made Marzipan- not as good- I still have a jar of almond paste that I am going to use to make Kringle- maybe for christmas morning???
Pretzel Turtles
Chunky Twix Cookies
Peanut Butter Bon Bons
Oreo Truffles
Triple Chocolate Brownie Cookies
Chocolate Covered Pretzel Rods
Now on to the week....
Sunday: Spicy Asian noodles with Chicken, egg rolls (yum)
Monday: Salmon (from last weeks menu)
Tuesday: Out for Mexican? There are 2 new restaurants in town that I would love to go to- 1 is a traditional mexican cantina and 1 is a new pizza place. I want to try one of them!
Wednesday: Scott cooks. Crockpot 40 clove chicken, mashed potatoes, green beans. I wanted to like this recipe for the ease of preparation, but this meal was not a winner- the chicken had an odd texture to it and the garlic stayed pretty garlicy. While I like 40 clove chicken, I will still to roasting it in the oven!
Thursday: Scott cooks. Breakfast for Dinner. Egg sandwiches with bacon or sausage, fruit smoothies, hash browns with peppers and onions
Friday: Christmas Eve: Scott requested Butternut Squash Risotto again! (I, of course, would not argue).
Saturday: Merry Christmas. We are hosting the Thompson Family Christmas.
Appetizers: Shrimp cocktail, vegie tray, crackers and cheese,
Zuppa Toscana (courtesy of my mother-in-law)
Prime Rib for 20
Steakhouse Baked Potato with all the fixings
Glazed Carrots
Homemade Dinner Rolls
Assorted Pies courtesy of my father-in-law
Assorted Cookies and treats from my sister-in-law (and me!)
Pfeffernusse: Jake needed these for a holiday presentation for his World History Class (his group had Germany)- He actually got mobbed after class by people wanting another one! We also made Marzipan- not as good- I still have a jar of almond paste that I am going to use to make Kringle- maybe for christmas morning???
Pretzel Turtles
Chunky Twix Cookies
Peanut Butter Bon Bons
Oreo Truffles
Triple Chocolate Brownie Cookies
Chocolate Covered Pretzel Rods
Now on to the week....
Sunday: Spicy Asian noodles with Chicken, egg rolls (yum)
Monday: Salmon (from last weeks menu)
Tuesday: Out for Mexican? There are 2 new restaurants in town that I would love to go to- 1 is a traditional mexican cantina and 1 is a new pizza place. I want to try one of them!
Wednesday: Scott cooks. Crockpot 40 clove chicken, mashed potatoes, green beans. I wanted to like this recipe for the ease of preparation, but this meal was not a winner- the chicken had an odd texture to it and the garlic stayed pretty garlicy. While I like 40 clove chicken, I will still to roasting it in the oven!
Thursday: Scott cooks. Breakfast for Dinner. Egg sandwiches with bacon or sausage, fruit smoothies, hash browns with peppers and onions
Friday: Christmas Eve: Scott requested Butternut Squash Risotto again! (I, of course, would not argue).
Saturday: Merry Christmas. We are hosting the Thompson Family Christmas.
Appetizers: Shrimp cocktail, vegie tray, crackers and cheese,
Zuppa Toscana (courtesy of my mother-in-law)
Prime Rib for 20
Steakhouse Baked Potato with all the fixings
Glazed Carrots
Homemade Dinner Rolls
Assorted Pies courtesy of my father-in-law
Assorted Cookies and treats from my sister-in-law (and me!)
Sunday, December 12, 2010
Menu Plan Monday
Sunday: Turkey Dinner: Herb Roasted Turkey, mashed potatoes/gravy, green beans
Monday: BFD: Frittata, Strawberry Banana Smoothies
Tuesday: Parmesan Baked Salmon, fingerling potatoes, salad (never got to cook this one)
Wednesday: Scott "cooks". Turkey Soup in the Crockpot, rolls
Thursday: Scott cooks. Spaghetti, garlic bread, salad
Friday: Pizza Night: Buffalo Chicken Pizza
Saturday: Chili
Monday: BFD: Frittata, Strawberry Banana Smoothies
Tuesday: Parmesan Baked Salmon, fingerling potatoes, salad (never got to cook this one)
Wednesday: Scott "cooks". Turkey Soup in the Crockpot, rolls
Thursday: Scott cooks. Spaghetti, garlic bread, salad
Friday: Pizza Night: Buffalo Chicken Pizza
Saturday: Chili
Sunday, December 5, 2010
Menu Plan Monday
Scott gets off easy this week- Simple reheating- With all the snow they're forecasting for this weekend, I thought I had better be nice to him this week!
Sunday: Company's coming! Greek Roast chicken (I was inspired by this recipe- I used ground oregano, onion and garlic powders, salt and pepper to season the chicken. Pan fried to brown the skin and placed in the oven to finish cooking. I made a pan sauce with white wine to deglaze the pan, chicken stock, a squeeze of lemon and a pat of butter. YUM! I will try the original recipe someday- put I needed to cook a lot of chicken and it wouldn't have fit in the pan! Much easier for company to toss on a sheet tray and finish in the oven!), fingerling potatoes, glazed carrots, bread/rolls
Monday: Leftovers
Tuesday: Sesame Chicken with Jack Daniels dipping sauce, Sweet potato fries, green beans
Wednesday: Scott Cooks. Black Bean Tacos (already ready), Pineapple
Thursday: Scott Cooks. Lasagna (already in the freezer!), breadsticks, salad
Friday: Pizza Pasta, salad
Saturday: Chili
I also have to include this recipe for Saffron Risotto with Butternut Squash. I was planning on making it this week, but ended up making it on Saturday last week. I forgot to buy the shallot when I was out at the store, so I did a fine dice on a red onion and added two cloves of garlic instead. I also stirred in a couple of tablespoons of marscapone cheese at the end. I adore risotto but this recipe is definitely a keeper as Scott loved it too!
Sunday: Company's coming! Greek Roast chicken (I was inspired by this recipe- I used ground oregano, onion and garlic powders, salt and pepper to season the chicken. Pan fried to brown the skin and placed in the oven to finish cooking. I made a pan sauce with white wine to deglaze the pan, chicken stock, a squeeze of lemon and a pat of butter. YUM! I will try the original recipe someday- put I needed to cook a lot of chicken and it wouldn't have fit in the pan! Much easier for company to toss on a sheet tray and finish in the oven!), fingerling potatoes, glazed carrots, bread/rolls
Monday: Leftovers
Tuesday: Sesame Chicken with Jack Daniels dipping sauce, Sweet potato fries, green beans
Wednesday: Scott Cooks. Black Bean Tacos (already ready), Pineapple
Thursday: Scott Cooks. Lasagna (already in the freezer!), breadsticks, salad
Friday: Pizza Pasta, salad
Saturday: Chili
I also have to include this recipe for Saffron Risotto with Butternut Squash. I was planning on making it this week, but ended up making it on Saturday last week. I forgot to buy the shallot when I was out at the store, so I did a fine dice on a red onion and added two cloves of garlic instead. I also stirred in a couple of tablespoons of marscapone cheese at the end. I adore risotto but this recipe is definitely a keeper as Scott loved it too!
Sunday, November 28, 2010
Menu Plan Monday
Sunday: Pork chops and Sweet Potatoes, carrots
Monday:Kung Pao Shrimp Stir Fry, Rice, Egg Rolls
Tuesday: Scott's Choice Birthday Dinner. Out?
Wednesday: Scott cooks. Buffalo Chicken Sandwiches, potato wedges, salad
Thursday: Scott cooks. Spaghetti, breadsticks, salad
Friday: Scott's gone. Taco Mac and Cheese (Freeze extra meat for next week!)
Saturday: Breakfast for Dinner (this actually became Saffron Risotto- see next week for the link!)
Monday:Kung Pao Shrimp Stir Fry, Rice, Egg Rolls
Tuesday: Scott's Choice Birthday Dinner. Out?
Wednesday: Scott cooks. Buffalo Chicken Sandwiches, potato wedges, salad
Thursday: Scott cooks. Spaghetti, breadsticks, salad
Friday: Scott's gone. Taco Mac and Cheese (Freeze extra meat for next week!)
Saturday: Breakfast for Dinner (this actually became Saffron Risotto- see next week for the link!)
Sunday, November 21, 2010
Menu Plan Monday
Sunday: Pork Chops, sweet potatoes, green beans, rolls
Monday: Lasagna Bowls, breadsticks, salad ( I have the red sauce already made in the freezer so this should be super easy!)
Tuesday: Lemon-Garlic-Rosemary Chicken Thighs with roasted potatoes and carrots
Wednesday: Scott cooks. Ham and cheesy potatoes, green beans
Thursday: 2 Turkey Day Celebrations: I have no idea what I am bringing!
Friday: Scott's request. Hangover hotdish (a variation of tator tot hotdish and one of those "mother-in-law recipes" that I had to learn how to make for Scott when we first got married. A layer of ground beef/cream of mushroom, then a layer of creamed corn, then a layer of mashed potatoes)
Saturday: Ham and bean soup, rolls
Monday: Lasagna Bowls, breadsticks, salad ( I have the red sauce already made in the freezer so this should be super easy!)
Tuesday: Lemon-Garlic-Rosemary Chicken Thighs with roasted potatoes and carrots
Wednesday: Scott cooks. Ham and cheesy potatoes, green beans
Thursday: 2 Turkey Day Celebrations: I have no idea what I am bringing!
Friday: Scott's request. Hangover hotdish (a variation of tator tot hotdish and one of those "mother-in-law recipes" that I had to learn how to make for Scott when we first got married. A layer of ground beef/cream of mushroom, then a layer of creamed corn, then a layer of mashed potatoes)
Saturday: Ham and bean soup, rolls
Sunday, November 14, 2010
Menu Plan Monday and a yummy pork "salad" recipe!
I am making progress on clearing out my freezer- now where are those turkey deals???
Sunday: Beef Stew and bread
Monday: Scott's out with friends. Homemade Pizza Night (using the other half of dough from last week's Buffalo Chicken Pizza), Salad
Tuesday: Loaded Potatoes and Chicken Skillet, Pineapple (though I am using boneless chicken thighs because that's what I have in the freezer!)
Wednesday:Scott Cooks. Salmon, Rice, Green Beans
Thursday: Scott Cooks. Spaghetti using homemade sauce from the freezer, Garlic bread, Salad
Friday: Happy Pork Tenderloin, Sweet Potato and Spinach "Salad" (though I will be using pork chops, because that is also what I have in the freezer!) *see below for my recipe.
Saturday: No work for me! Cookie Baking Party at my friend Sara's house! My Secret Recipe Chili in the crock pot for Scott and the boys!
Happy Pork Tenderloin, Sweet Potato and Spinach "Salad"
Sorry- I rarely cook with measurements- so add to taste!
Ingredients needed: oranges, spinach, sweet potatoes, red onion, pork tenderloin, stone ground mustard, olive oil, honey,non-stick spray, rice wine vinegar, soy sauce, garlic cloves, fresh/dried basil, fresh rosemary
Marinade: Orange Juice, Orange zest, Stone ground Mustard, Soy sauce, Honey, 4 Garlic cloves- minced, pepper, fresh/dried basil. Mix and add pork. Marinate for 8 hours.
Heat oven to 350. Spray roasting rack with nonstick spray. Place pork on rack in shallow roasting pan with a little water in the bottom and sprinkle with a little salt. Bake for approximately 45 minutes to 1 hour or until pork reaches 160 degrees.
Sweet Potatoes and Red Onion: Combine fresh chopped Rosemary, olive oil, 3 crushed garlic cloves, peeled and chunked sweet potatoes, and sliced red onion. Toss on a foil lined jelly roll pan that has been sprayed with nonstick spray. Roast for about 40 minutes with the pork. Be sure to stir 1-2 times to avoid burning the potatoes.
Dressing: Orange Juice, orange zest, stone ground mustard, olive oil, rice wine vinegar, honey, salt, and pepper/ Whisk or shake to combine.
Assemble: Place 1/2 bag of baby spinach (more if your family will eat it) on serving platter. Put the warm sweet potatoes and onions on top of the spinach, add dressing and toss slightly to coat (be careful or the sweet potatoes may break apart!). The warm sweet potatoes will slightly wilt the spinach and absorb the orange flavor of the dressing. Serve with the sliced pork.
BE SURE TO MAKE EXTRA SWEET POTATOES, ONIONS, AND DRESSING AND SET ASIDE BEFORE ADDING TO SPINACH. WARM SLIGHTLY THE NEXT DAY AND ENJOY A FRESH SALAD AGAIN FOR LUNCH THE NEXT DAY- TRUST ME- IT'S THAT YUMMY!
Sunday: Beef Stew and bread
Monday: Scott's out with friends. Homemade Pizza Night (using the other half of dough from last week's Buffalo Chicken Pizza), Salad
Tuesday: Loaded Potatoes and Chicken Skillet, Pineapple (though I am using boneless chicken thighs because that's what I have in the freezer!)
Wednesday:Scott Cooks. Salmon, Rice, Green Beans
Thursday: Scott Cooks. Spaghetti using homemade sauce from the freezer, Garlic bread, Salad
Friday: Happy Pork Tenderloin, Sweet Potato and Spinach "Salad" (though I will be using pork chops, because that is also what I have in the freezer!) *see below for my recipe.
Saturday: No work for me! Cookie Baking Party at my friend Sara's house! My Secret Recipe Chili in the crock pot for Scott and the boys!
Happy Pork Tenderloin, Sweet Potato and Spinach "Salad"
Sorry- I rarely cook with measurements- so add to taste!
Ingredients needed: oranges, spinach, sweet potatoes, red onion, pork tenderloin, stone ground mustard, olive oil, honey,non-stick spray, rice wine vinegar, soy sauce, garlic cloves, fresh/dried basil, fresh rosemary
Marinade: Orange Juice, Orange zest, Stone ground Mustard, Soy sauce, Honey, 4 Garlic cloves- minced, pepper, fresh/dried basil. Mix and add pork. Marinate for 8 hours.
Heat oven to 350. Spray roasting rack with nonstick spray. Place pork on rack in shallow roasting pan with a little water in the bottom and sprinkle with a little salt. Bake for approximately 45 minutes to 1 hour or until pork reaches 160 degrees.
Sweet Potatoes and Red Onion: Combine fresh chopped Rosemary, olive oil, 3 crushed garlic cloves, peeled and chunked sweet potatoes, and sliced red onion. Toss on a foil lined jelly roll pan that has been sprayed with nonstick spray. Roast for about 40 minutes with the pork. Be sure to stir 1-2 times to avoid burning the potatoes.
Dressing: Orange Juice, orange zest, stone ground mustard, olive oil, rice wine vinegar, honey, salt, and pepper/ Whisk or shake to combine.
Assemble: Place 1/2 bag of baby spinach (more if your family will eat it) on serving platter. Put the warm sweet potatoes and onions on top of the spinach, add dressing and toss slightly to coat (be careful or the sweet potatoes may break apart!). The warm sweet potatoes will slightly wilt the spinach and absorb the orange flavor of the dressing. Serve with the sliced pork.
BE SURE TO MAKE EXTRA SWEET POTATOES, ONIONS, AND DRESSING AND SET ASIDE BEFORE ADDING TO SPINACH. WARM SLIGHTLY THE NEXT DAY AND ENJOY A FRESH SALAD AGAIN FOR LUNCH THE NEXT DAY- TRUST ME- IT'S THAT YUMMY!
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