Saturday, April 4, 2015

This Week's Menu: 4/3 - 4/9

Easter Breakfast idea from Pinterest
Friday: Quesadillas + Strawberries
Saturday: Macaroni & Cheese + Peas + Grapes
Sunday: {EASTER} Breakfast: Sunny-side up Bunny Eggs w/ Bacon Ears + Cinnamon Rolls + Strawberries. Dinner: Ham + Potatoes + Roasted Asparagus
Monday: Twice Baked Potatoes + Asparagus + Green Salad with Buttermilk Ranch + Fruit
Tuesday: Honey Lime Enchiladas + Green Salad + Fruit
Wednesday: Black Beans & Rice w/ Pico de Gallo + Fruit
Thursday: Hamburgers + French Bread Rolls + Oven Fries

Applesauce Oat Muffins

Saturday, March 28, 2015

This Week's Menu: 3/27 - 4/2

Stacked Roasted Veggie Enchiladas from Perry's Plate
Friday: Hot Dogs (Mom going to Baby Shower: bring Swig Cookies)
Saturday: OUT or easy
Sunday: Rumbi Chicken & Mango Salad + Chips & Salsa + Fruit
Monday: Lemon Orzo Salad with Veggies & Chicken + Fruit
Tuesday: Roasted Veggie Enchiladas + Fruit
Wednesday: Spaghetti w/ Marinara + Green Salad + Fruit
Thursday: Eggs + Roasted Potatoes + Fruit

Friday, March 20, 2015

This Week's Menu: 3/20 - 3/26

Roasted Potato, Egg, and Spinach Salad from Naturally Ella
Friday: Black Beans & Rice w/ fixings (cheese, yogurt, pico de gallo, avocado) + Fresh Mangos
Saturday: Completo Hot Dogs + Green Salad + Carrots + Pineapple
Sunday: Garlic Roasted Potato, Egg, and Spinach Salad + Roasted Zucchini + Fruit
Monday: BBQ Pulled Pork Sandwiches on French Bread Rolls + Cole Slaw + Oven Fries + Fruit
Tuesday: Homemade Pizza + Grapes
Wednesday: {OUT} It's my birthday -- I reserve the right to take the night off. 
Thursday: Veggie Quiche + Roasted Sweet Potatoes + Grapefruit

12-Grain Bread
Carrot Applesauce Muffins
No-Bake Energy Bites

Snack Ideas:
Energy Bites, Muffins, Popcorn, Apples/Grapes/Banana, Yogurt, Chips & Salsa

Last Week's Menu: 3/13 - 3/19

Chicken, Veggie, Black Bean Enchiladas from Cookie Monster Cooking
Friday: Texas Caviar + Tortilla Chips
Saturday: {Backyard BBQ w/ neighbors} Hot Dogs + Chips + Veggies + Grapes + Ice Cream Bars
Sunday: White Bean Chicken Chili w/ fixings (tortilla chips, avocado, cilantro, lime, plain yogurt)
Monday: Roasted Veggie Tacos w/ Avocado & Feta + Fruit
Tuesday: Roast Beef w/ potatoes & carrots + Grapes
Wednesday: Scrambled Eggs + Toast + Grapes
Thursday: Roasted Veggie, Black Bean & Chicken Enchiladas w/ this homemade enchilada sauce + Steamed Green Beans + Grape Juice

Thursday, March 12, 2015

Buster Bars

From my mom, Deena Christensen

8 oz. pkg or Oreos
1/3 c. margarine, melted
½ gallon vanilla ice cream, softened
1 c. peanuts

Crush cookies in bowl. Add melted butter. Press into 9x13 dish. Spread ice cream on top. Top with peanuts. Freeze for 1 hour.

Hot Fudge Topping:
½ c. margarine
2 c. pwdr sugar
1 tsp vanilla
1 ½ c. evaporated milk
2/3 c. chocolate chips
Combine all ingredients in saucepan. Boil for 8 minutes, stirring constantly. Cool. Spread over ice cream mixture. Freeze. Cut into squares and serve.

Pumpkin Soup

Andrea Peterson

1 medium onion, diced
3 stalks of celery, diced
1/4 cup butter (plus a little more if you want)
3-4 boneless chicken breasts cut in bite-sized pieces
1 tsp chili powder
1 tsp cumin
6 cups chicken broth (or water and bouillon cubes)
4-6 potatoes, peeled, diced into bite-sized chunks
1 1/2 tsp salt
1 large can pure pumpkin (29 oz can)
2 cups cream

In a large, heavy stockpot melt butter and saute onions and celery on med-low heat until veggies are limp and glassy. Add spices and stir well. (If you're using bouillon and water, add the bouillon with the spices, just crumbled up.) Add chicken chunks, turning heat up to full medium and stir until chicken loses its pink color. (I have always precooked the chicken in the crock pot and then added it when the soup was all done because Ben doesn't eat chicken. So you can do that too.) Add more butter if you wish and potatoes. Then add the water and make sure there is enough to cover the potatoes. Turn heat to high and bring to a boil. Cook until potatoes are tender. Add salt and then adjust to taste. Turn heat back down to medium and slowly stir in the pumpkin and cream and blend very well. Cook until heated through. Adjust spices to taste if you wish, and serve.
Hope you enjoy it, if you have any questions let me know!

Sunday, March 8, 2015

This Week's Menu: 3/6 - 3/12

Hawaiian Haystacks from Mel's Kitchen Cafe
Friday: OUT
Saturday: Ham Sandwiches + Strawberries + Carrots
Sunday: Crock Pot Baked Potatoes w/ toppings (chili, cheese, sour cream, diced onions) + Roasted Asparagus + Green Salad
Monday: Black Beans & Rice w/ toppings (sour cream, cheese, homemade pico de gallo) + Pineapple
Tuesday: Asian Chicken & Cabbage Salad + Pineapple
Wednesday: Roasted Veggie Tacos + Fruit
Thursday: Hawaiian Haystacks  w/ toppings (tomatoes, bell peppers, cheese, almonds, red onion, pineapple) over Brown Rice