Tuesday, April 26, 2016

This Week's Menu: 4/22 - 4/29

Still experimenting with a "Chef of the Week" Helper in the kitchen at dinnertime. Most of the time they aren't helping me cook -- just sometimes. But they set the table or run and grab something out of the storage room or help me plan the menu during their upcoming assigned week. This is what my son helped me choose for the week. So far it is going pretty well.

Friday: Mediterranean Pork + Couscous
Saturday: Hot Dogs + Chips + Grapes
Sunday: French Toast
Monday: Healthy Chicken Nuggets + Green Salad
Tuesday: {Dinner-on-the-go} Sandwiches
Wednesday: Spaghetti + Veggie + Grapes
Thursday: Black Beans & Rice + Pineapple
Friday: Build-Your-Own Pizza Night (crusts, cheese, sauce, pepperoni, pineapple, ham, veggies) + Salad

Friday, April 15, 2016

This Week's Menu: 4/15 - 4/22

Friday: Cowboy Quesadillas + Pineapple
Saturday: {Family Bday Potluck} Bring Chips, and/or Green Salad
Sunday: Slow Cooker White Chicken Chili w/ Tortilla Chips, Avocado, Cilantro + Grapes
Monday: Quiche + Green Salad + Fruit
Tuesday: Chicken Salad + Cantaloupe
Wednesday: Baked Chicken Nuggets + Fruit + Veggies & Ranch
Thursday: Slow Cooker Mediterranean Pork + Couscous + Green Salad
Friday: Pepperoni Pizza  (pizza crusts from freezer)


Monday, March 28, 2016

This Week's Menu: 3/25 - 3/31

Friday: OUT
Saturday:  Easy ?
Sunday: {Easter} Slow Cooker Pot Roast & Veggies + Biscuits + Green Salad + Grapes
Monday: Quiche + Roasted Asparagus + Pineapple
Tuesday: Easy/Pasta with Red Sauce
Wednesday: Easy Chili or Taco Soup (chef-of-the-week's choice) + Tortilla Chips + Pineapple
Thursday: Slow Cooker Chicken & Rice (sub for Cr of Chicken soup) + Green Beans + Grapes

Easy {Prize-Winning} Chili

Note: not my actual chili...just a photo of what *looks* like our chili. Photo Source.
Last Halloween we went to a trunk-or-treat event at our church. There was a chili contest going on in the meantime. My husband signed us up to bring some chili -- since it was also providing dinner to the ward members in attendance. We weren't making any attempt to win a prize; we just wanted to contribute to dinner.

I like the flavor and convenience of this Quick Chili, but I don't like the idea of all the mystery ingredients included in the store-bought packet. So I googled something like: "mccormcick quick chili substitute"....and stumbled across a chili seasoning recipe on Allrecipes.com. I doubled the recipe and stored it in a small mason jar in my spice cupboard. After reading a few comments on the recipe, we whipped up a basic chili and probably added a few extra ingredients to our own taste. We headed to the Church with our chili, enjoyed trunk-or-treating and went home. We got a call later that our Chili won a prize...1st Place!! We were both cracking up and feeling guilty, since we knew that so many people had entered their very best recipes with all sorts of exotic meats and had been cooking all day. We whipped ours up about an hour before the event. Ah well, it gave us a good laugh. Every now and then I ask my husband to make his "prize-winning chili" for dinner. It's a keeper.

Here's the base of the recipe:
1 lb of ground meat of choice (I like beef)
2 Tbsp of Chili Seasoning Mix
1-2 cans of beans, rinsed and drained (I like kidney beans and/or black beans)
1 can diced tomatoes
1 (8 oz) can of tomato sauce

I sometimes like to add:
Diced onions, carrots, and bell pepper; sauteed and cooked with the ground beef
A small can of green chiles
1 cup (or more) chicken broth -- depending on preferred consistency

Friday, March 11, 2016

This Week's Menu: 3/11 - 3/17

Friday: Easy (mac & cheese)
Saturday: Potstickers (from Costco) + Roasted Asparagus
Sunday: Lasagna Dinner w/ cousins. Bring: Toffee Chocolate Chip Bars & Marshmallow Brownies
Monday: Slow Cooker Honey Sesame Chicken + Baked Brown Rice + Roasted Zucchini
Tuesday: BFD - Eggs + Toast + Smoothies
Wednesday: Quick Easy Black Beans + Baked Brown Rice (with trimmings: cheese, pico de gallo, greek yogurt, cilantro, avocado)
Thursday: {St. Patricks Day} Shepherds Pie + Green Beans + Green Grapes/Kiwi
(Breakfast: Green Smoothies, Spinach Eggs? | Lunch: green pear sauce, juice, celery, snap pea crisps, sandwiches)

Sunday, February 28, 2016

This Week's Menu: 2/25 - 3/2

Thursday: Chicken Salad w/ Whole Wheat Bread
Friday: Hot Dogs & Chips (Mom to Girls Night w/ Sisters)
Saturday: Quesadillas (using leftover salsa chicken & brown rice)
Sunday: Breakfast-for-Dinner (BFD) -- Fluffy Swedish Pancakes 
Monday: Pizza -- Pizza Dough w/ Quinoa; Roasted Veggie Pizza Sauce + Fresh Pineapple + Green Salad
Tuesday: Crockpot Minestrone
Wednesday: Basil-Pesto Tilapia + Roasted Veggies (bell peppers, onion, asparagus, zucchini)

Wednesday, February 24, 2016

Pizza Dough with Quinoa

Makes several medium size pizzas. Pre-bake extras for 3 minutes then freeze between sheets of parchment paper in gallon size freezer bags until your next pizza night.

In stand-mixer, using the dough hook combine:
2 1/2 c. warm water (x2 = 5 c)
3 Tbsp honey or sugar (x2 = 6 Tbsp)
1 1/2 c. cooked grain (quinoa, whole millet, wheat, etc) (x2 = 3 c.)
3 c. flour (high gluten preferred) (x2 = 6 c.)
2 Tbsp yeast (x2 = 4 Tbsp)

Mix well. It will be a little runny. Let it sit and 'sponge' for 10-15 minutes. Then pulse to release air.

4 Tbsp olive oil (x2 = 8 Tbsp)
1 c. flour (x2 = 2 c.)
On top of flour add:
2 tsp salt (x2 = 4 t.)

Mix/knead. Add flour a little at a time while mixer is kneading until the dough pulls away and cleans the sides and bottom of the mixing bowl. Then knead for 10-15 minutes.

Separate pizza dough into 1.5 - 2 lb balls (guess). Oil the outside of the ball if you want. Let it relax for 5-10 minutes (pizza will roll out easier if you don't knead it until after it has relaxed). Roll out to desired size and thickness. Place it on a piece of parchment paper. Oil if you want. Let it rise a bit. Put toppings on top. Bake at 450-500 degrees for 5-9 minutes.

*Double the recipe.