Friday, November 6, 2015

This Week's Menu: 11/6 - 11/12

Photo and recipe from Gimme Some Oven
Friday: Easy/Out
Saturday: Naan Bread Pizzas + Banana Chocolate Protein Smoothies
Sunday: Slow Cooker 5-ingredient White Chicken Chili
Monday: Flatbread Sandwiches (ham&cheese, egg salad) w/ Sweet Potato Fries or Breakfast Burritos
Tuesday: Slow Cooker Chicken Noodle Soup
Wednesday: Quesadillas
Thursday: Eggs, Toast, Smoothies

Monday, November 2, 2015

This Week's Menu: 10/30 - 11/5

Friday: Family Halloween Party
Saturday: Chili Cook-off
Sunday: Quesadillas
Monday: Taco Salads (ground beef, romaine, pico de gallo, avocado, tortilla chips, cheese, ranch dressing)
Tuesday: Chicken + Kale Salad + Fruit
Wednesday: Tomato Soup + Grilled Cheese
Thursday: Veggie Omelets or Frittata + Smoothies

Saturday, October 24, 2015

This Week's Menu: 10/23 - 10/29

Friday: Easy/OUT
Saturday: Taco Salad (romaine, browned taco beef w/ diced onion & bell peppers, pico de gallo, avocado, ranch, etc.)
Sunday: 5-Ingredient Slow Cooker White Chicken Chili w/ toppings
Monday: Tilapia + Green Salad + Grapefruit
Tuesday: Ham & Veggie Omelets or Frittata
Wednesday: Roasted Veggies w/ Quinoa + Green Salad
Thursday: Tilapia w/ Kale Salad + Fruit

Friday, October 16, 2015

This Week's Menu: 10/16 - 10/22

Slow Cooker Applesauce from The Kitchn -- something I want to try this week!
Friday: Quesadillas + Fresh Veggies & Ranch Dip
Saturday: Veggie Flatbread Pizzas + Fruit
Sunday: Crock Pot Minestrone + Diced Pears
Monday: BBQ Chicken Cobb Salad
Tuesday: Ham & Veggie Omelets + Toast
Wednesday: Almond-meal crusted chicken + Roasted Sweet Potatoes + Kale Salad w/ Oranges
Thursday: Beef Taco Salad
(Ry's Preschool snack: gogurts & crackers)

Breakfast ideas:
Creamy Chia Pudding, Overnight Oats, Veggie Eggs/Omelets, Green Juice and/or Smoothies, Pumpkin Pancakes (from freezer), Yogurt w/ Granola & Fruit

Snack ideas:
Fresh Veggies w/ Ranch, Crackers & Cheese, Ham-wrapped String Cheese, Crackers & Guacamole, Cottage Cheese w/ Tomatoes, Apples w/ Peanut Butter, Pumpkin Seeds, Yogurt w/ Granola, Frozen Grapes, Frozen Mangoes

Whole Wheat Oatmeal Chocolate Chip Cookies, Slow Cooker Applesauce

Friday, October 9, 2015

This Week's Menu: 10/9 - 10/15

Pasta e Fagioli Soup from Our Best Bites
Friday: Chicken Sausage + Spinach Salad + Roasted Sweet Potatoes (Make Rice Krispie Treats for charity event)
Saturday: Cowboy Quesadillas
Sunday: Pasta e Fagioli Soup
Monday: Ravioli + Kale Salad w/ Oranges
Tuesday: {Buddy's Bday} Pizza!!! Cake & Ice Cream
Wednesday: Mac & Cheese (w/ peas & ham) + Green Smoothies
Thursday: Yorkshire Pudding + Bacon

Tuesday, October 6, 2015

Overnight Blueberry French Toast Casserole

Another recipe from one of DJ's co-worker breakfast he wants me to save.
Recipe and notes are from The Food Charlatan.

Yield: Serves 6
  • 8 ounces French bread (I used half of a 1-pound loaf)
  • 4 eggs
  • 1/2 cup milk
  • 1/4 teaspoon baking powder
  • 1 teaspoon vanilla
  • 4 and 1/2 cups blueberries*
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons cinnamon
  • 2 tablespoons butter, melted
  • powdered sugar, to garnish
  1. Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick.** Arrange in a single layer in a 9x13 inch dish.
  2. In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.
  3. When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.
  4. Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.
  5. Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.
  6. Bake in the preheated oven for 24-26 minutes, or until golden brown.
  7. Sprinkle with powdered sugar and serve immediately!
*I used frozen blueberries, didn't thaw them at all.
** I sliced mine a little thicker and put mine into a 2-quart pan. Whatever floats your boat.

Slow-Cooker Mexican Breakfast Casserole

From DJ's co-workers who made it for his birthday breakfast at work. Not sure of the original source.
lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 ½ cups milk
1 jalapeƱo chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
¾ cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup salsa
  • Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
  • In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
  • Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
  • Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.
For a make-ahead tip, you can cook the sausage, shred the cheese, chop the vegetables, and line your slow cooker with foil. Refrigerate ingredients until used.

Slow cookers vary. An oval slow cooker works well for this recipe. Keep an eye on your slow cooker breakfast so it doesn't get overdone. The foil will help it from browning too quickly.