Cooking Day

Our Weekly Menu Plan

by Katie on July 15, 2013

With the forecast predicting 90 degree temperatures all week, I’m planning to incorporate quite a few crock pot and stove top recipes into this week’s menu plan.  Our air conditioning unit is pushing towards its 30th birthday, so I’m trying to lighten its load as much as possible.

You’ll see a repeat for the lemon chicken linguine on this week’s menu plan.  We had a busier evening than expected one day last week, and I substituted a quicker meal in its place.  However, we did try the honey glazed chicken, and all I can say is…amazing!  I used a 2.5-lb. bag of chicken for the recipe, and by the time dinner was over, not one scrap of chicken remained.

Here’s what we have planned for our menu this week:

Monday - grilled chicken tacos, rice with cilantro, fresh fruit

Tuesday – lemon chicken linguine, grilled vegetables, watermelon

Wednesday - dinner out

Thursday – baked ziti, bread, fresh fruit

Friday - leftovers

Saturday – brown sugar chicken, rice, snap beans

Sunday – teriyaki chicken, rice, grilled vegetables

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Our Weekly Menu Plan

by Katie on July 8, 2013

One of my goals this summer is to experiment with a variety of new recipes.  As much as I love our family’s favorite meals, there are only so many times you can make them in one month without getting completely burnt out.

I made two new recipes last week – chicken bacon ranch pizza and chicken enchiladas verde – both of which were amazing!  I’ll be posting these recipes later this week.  In the meantime, here’s what we have planned for our menu this week:

Monday - pizza at pool (everyone needs a no-cook day, right?!)

Tuesday - BBQ beef sandwiches, grilled potato wedges, corn

Wednesday - honey glazed chicken, Chipotle-style rice, green beans

Thursday – lemon chicken linguine, fresh fruit

Friday - chicken bacon ranch pizza, salad, fresh fruit

Saturday - sweet and sour chicken, rice, grilled veggies

Sunday - leftovers

So I have to confess, I stumbled across a new (well, new to me!) recipe blog that I’m completely in love with!  Mel’s Kitchen Cafe has so many unique and delicious recipes, and our family has really enjoyed the ones we’ve tried so far.  I’ll keep you posted after I try two more of her recipes this week (you can find the links to the recipes above).

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Our Weekly Menu Plan

by Katie on February 12, 2013

With Lent starting this week, I will be incorporating a number of meatless meals into our menu plan rotations.  I’m hoping to try a few new meatless recipes during Lent, as well as a recipe for homemade bread since I didn’t have a chance to try making homemade bread last week.

Here’s our menu plan for this week:

Mondaybaked potato bar, fresh fruit

Tuesday – spaghetti and meatballs, salad, homemade bread

Wednesday – salmon, rice with cilantro, broccoli

Thursdayhomemade pizza, breadsticks, fresh fruit

Friday – dinner out

Saturdaybrown sugar chicken, rice, green beans

Sunday – leftovers

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Our Weekly Menu Plan

by Katie on February 4, 2013

I’m happy to say that I’m finally feeling on the positive side of healthy again, and I’m past the stage of scheduling “crisis meals.”  In fact, I’m hoping to tinker around with a few homemade bread recipes this week.  If I come across a recipe that’s a hit with our family, I’ll be sure to share it.

Here’s what we’re planning for our meals this week:

Mondaychicken bake, homemade bread, green beans

Tuesday - kraft fresh take chicken, baked potatoes, green beans

Wednesday – tacos, rice with cilantro, corn, fresh fruit

Thursday – marinated chicken with tomato & avocado salsa, rice, fresh fruit

Fridayhomemade pizza, salad, fresh fruit

Saturday – pulled pork barbecue, chips, fresh fruit

Sunday –  dinner out

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Our Weekly Menu Plan

by Katie on January 29, 2013

This week’s menu plan has one unifying theme – simplicity!  After rounding the corner with the flu, I managed to swing right into strep throat.  As a result I started taking an antibiotic, only to find that I was incredibly allergic to it.  After a trip to the emergency room, several rounds of steroids, and plenty of Benadryl, I’m finally starting to see the light at the end of the tunnel.

However, the past two weeks have left me feeling very drained, so I’ve picked the simplest meals from our menu and am utilizing them to create a no-fuss menu plan.  I am more than ready to be back in full swing next week with a new arsenal of energy behind me.

Here’s our menu plan for this week:

Mondaylasagna, bread, side salad

Tuesday – spaghetti with meat sauce, fresh fruit, chocolate cake (compliments of my husband & kids!)

Wednesday – leftovers

Thursday – frozen pizza, fresh fruit, salad

Fridaybaked potato bar, fresh fruit

Saturdaybrown sugar chicken, rice, green beans

Sunday – pork barbecue, chips, corn, orange slices

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Our Weekly Menu Plan

by Katie on October 16, 2012

Here’s our family’s menu plan for this week:

Monday – Skyline Chili 3-ways and chili dogs, fresh fruit

Tuesday – Leftovers

Wednesday - Garlic roasted chicken & potatoes, steamed broccoli, fresh bread

ThursdayVegetarian chili, tortilla chips, fresh fruit

FridayChicken bake, corn, fresh bread

SaturdayBaked potato bar, fresh fruit

Sunday – Kraft fresh taste chicken, baked potatoes, carrots

Since this is exam week for our oldest, I’m keeping my freezer cooking list short and sweet.  Here’s what I’m planning to accomplish:

meatballs
waffles
pumpkin muffins
pumpkin butter
apple muffins

I’ll post pictures and updates at the end of the week.

 

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I broke up this week’s freezer cooking into three different sessions.  I started out on Monday with two family packs of boneless chicken breasts.  I tossed 2/3 of the first pack in the oven for about 45 minutes to cook.

While they were cooking, I cut the remaining pieces into thirds.  I opened the three bags of Kraft Fresh Take that I had purchased last week, and dumped all three into a large ziploc bag.  I then tossed the chicken into the bag (a few pieces at a time), and coated generously.  After coating, I split the chicken into two 9×13-pans and one 8×8-pan.

I wrapped the pans in plastic wrap and foil, marked the top of each one with the name of the meal along with the date, and popped them into our deep freeze.  Once I was finished, I pulled the chicken out of the oven, diced it, and tossed it in the fridge for the meals I was making on Tuesday.  Total time spent on freezer cooking – 50 minutes.

On Tuesday, I made two pans of chicken bake.  I started the water to boil while I combined the topping for the casseroles.  Once I drained the noodles, I put together the two pans of chicken bake, and put them in the freezer.  Freezer cooking time – 20 minutes.

I finished my freezer cooking for the week on Wednesday, by making a pan of lasagna.  To save time, I browned the meat and combined the filling while the noodles were cooking.  It only took a few minutes to combine the layers once the noodles were done cooking.  Time spent on freezer cooking – 25 minutes.

Overall, I spent a total of about an hour and a half on freezer cooking, and I now have 5 meals in my freezer.  By breaking up the cooking sessions, I was not totally fried by the end of my cooking, and was able to utilize my time efficiently.

In order to make the meals listed above, I used the following ingredients:

2 family packs of boneless chicken breasts
3 packs of Kraft Fresh Take
1/2 stick butter
4 cans cream of chicken soup
2 cans chicken broth
2 boxes of pasta
4 bags of mozzarella cheese
1 lb. of ground beef
1/2 box of lasagna noodles
1 jar of pasta sauce
1-16 oz. container of cottage cheese
1 egg

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Our Weekly Menu Plan

by Katie on October 9, 2012

In addition to scheduling weekly meals for our family, I have also begun to schedule time blocks to complete freezer cooking throughout the week.  Our family’s daily routine has changed drastically now that our oldest son is going to high school in addition to our youngest three staying at home for school.

I’m now finding myself spending at least 2 hours in transit to and from school for our son, which has definitely turned our typical routine completely upside down.  In order to find some sense of sanity on our really crazy days, I have found that having a few meals in the freezer is an absolute lifesaver.

Since I don’t have huge blocks of time throughout the week to dedicate to freezer cooking, I try to find a few 30-60 minute sessions to put a few meals together.  I will be sharing these freezer sessions each week in addition to our regular menu plans.

Here’s what is on our menu plan for this week:

Monday – soup, sandwiches, fresh fruit

Tuesdaysausage & cheese calzones, corn, fresh fruit

Wednesdaychicken & rice bowls, fresh bread, fruit

Thursdaylasagna, fresh bread, salad

Friday – pulled pork barbecue, potato wedges, green beans

Saturdayhomemade pizza, breadsticks, salad

Sunday – dinner with extended family

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Our Weekly Menu Plan

by Katie on July 17, 2012

Last week was the first time we ever tried a baked potato bar, and it was a huge hit (as well as a really easy dinner to make!).  I simply threw a dozen potatoes in the oven, and when they were almost completely baked, I prepared the sides – bacon, Skyline chili (very difficult – open can, dump into pot, heat!), cheese, sour cream, black beans, and butter.  The kids loved the potatoes, and served with fresh fruit, we managed to cover the food groups!

You’ll likely notice that the ham & cheese omelets made it back onto this week’s listing as well.  I had good intentions of making omelets and waffles, but after our second oldest son wound up with a concussion last week, the menu plan received some necessary tweaking!

Anyhow, here’s our menu plan for this week:

Monday – hamburger pie, baked potatoes, corn

Tuesday – ham & cheese omelets, waffles, fresh fruit

Wednesday – leftovers

Thursdaychicken parmesan, dinner rolls, salad

Friday – savory chicken tacos, chips & salsa, fresh fruit

Saturdayhomemade pizza (I plan to try a grilled veggie pizza – I’ll have to share next week how it turns out), breadsticks, fresh fruit

Sunday – grilled pork loin, hash brown casserole, corn on the cob

I’ll also be posting the recipe and pictures later today from the black bean enchilada casserole I made last week.

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Our Weekly Menu Plan

by Katie on July 9, 2012

Since this is going to be a busy week for our family, I’m planning a few easy meals to make life a little simpler:

Monday – frozen pizza, garlic bread, fresh fruit

Tuesday – baked ham, seasoned potato wedges, fresh green beans

Wednesday – spaghetti, homemade rolls, salad

Thursday – baked potato bar, fresh fruit

Friday – enchilada casserole, tortilla chips & salsa, fresh fruit

Saturday – hamburger pie, seasoned potato wedges, corn on the cob

Sunday – ham & cheese omelets, waffles, fresh fruit

I also have some awesome recipes to share later this week!

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