Meal Plan Monday 3-26-12

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Monday ~ Breakfast tacos

Tuesday ~ Pulled Pork and baked beans 

Wednesday ~ Vegetable pitas and chopped fruit 

Thursday ~  Chicken Breast grilled with spicy orange-ginger glaze, couscous, and salad greens Didn’t make last week. 

Friday ~ Mystery dinner

Saturday ~ Homemade pizza and tossed salad

Sunday ~ Chicken Potpie and homemade rolls

Looking for more recipes? Be sure to visit the other sites I am linking up to: Menu-Plan-Monday, Homestead Revival Barn Hop  and Monday Mania

Meal Plan Monday 3-19-12

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This weeks giveaway is for Samantha’s Cooking Studio from the American Girl collection. Be sure to enter

Monday ~ Pasta Milano, salad, and rosemary bread

Tuesday ~ Black Bean tostadas/chalupas and Spanish rice

Wednesday ~ Lasagna, salad and french bread

Thursday ~  chicken strips, green beans and fresh fruit salad

Friday ~ Pizza

Saturday ~ still trying to decide, may just clean out the refrigerator

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Sunday ~Chicken Breast grilled with spicy orange-ginger glaze, couscous, and salad greens

Looking for more recipes? Be sure to visit the other sites I am linking up to: Menu-Plan-Monday, Homestead Revival Barn Hop  and Monday Mania

Clean Eating Meal Plan 1-9-12

The first meal plan of 2012! I started the new year juicing and eating mainly raw foods. I did slip twice but overall I stuck to the plan. 

My schedule at work is now fairly consistent which has made meal planning easier. To make things easier on me I am using some premade meals on the nights I work.  I hope to buy some smaller pans so that I can freeze up some quick meals but for now Sams is taking care of it for me. 


Eating healthy was hard on the days I worked nine and ten hour shifts. I often found myself ordering a to-go salad from Chili’s since they are in the same parking lot as JoAnn’s. The cost and inconsistent quality aggravated me so two weeks ago I bought some cool salad and soup containers. Now I can make my own salad! 

Monday
breakfast~  Mock V8 Juice
lunch~ tomato soup and veggies
dinner~ 
 black bean tacos and rice

Tuesday
breakfast~ Apple, pear, spinach and carrot Juice (my favorite
lunch~ salad with boiled eggs and grilled chicken
dinner~ Cilantro Lime Chicken Cacciatore 

Wednesday
breakfast~ Juice
lunch~ Pitas and fruit
dinner~ Angel Hair with cherry tomatoes and basil and salad

Thursday 

breakfast~ Crepes
lunch~ quesadillas
dinner~ Spicy Southwest Chicken soup. Recipe from Food Network

Friday
breakfast~ fruit smoothie
lunch~ Salad
dinner~ 
 Weight Watchers zero point soup 

Saturday
breakfast~  fruit
lunch~ salad, fruit and grilled chicken
dinner~ 
Guiltless chicken Parmesan and tossed salad 

Sunday
breakfast~ Oatmeal
lunch~ Left-overs ( I work all day)
dinner~  Ratatouille Stew  and French Bread

Looking for more recipes? Be sure to visit the other sites I am linking up to: Menu-Plan-Monday, Homestead Revival Barn Ho  and Monday Mania

Clean Eating Meal Plan 8-29-11



Here it is Monday morning and I am just finishing up this weeks menu. I sat down several times this week-end to work on it but never got anywhere. 

Monday
breakfast~ shredded wheat cereal, blueberries 
lunch~ tomato soup and sandwiches
dinner~ beef and broccoli stir fry, rice and egg-drop soup recipes below

Tuesday
breakfast~ scrambled eggs, bananas
lunch~ salad with boiled eggs and grilled chicken
dinner~ Black Bean tostadas and Spanish rice

Wednesday
breakfast~ Oatmeal, bananas
lunch~ Pitas and fruit
dinner~ Roasted Chicken, red potatoes and green beans

Thursday 
breakfast~ scrambled egg with applesauce on the side
lunch~ quesadillas
dinner~ lasagna rolls and salad

Friday
breakfast~ fruit smoothie
lunch~ sandwiches and chicken noodle soup
dinner~ Ordering pizza I think and making a salad to go with it. 

Saturday
breakfast~ cottage cheese and fruit
lunch~ sandwiches
dinner~ 

Sunday
breakfast~ Oatmeal
lunch~ left overs
dinner~ French Stew and fresh bread

Looking for more recipes? Be sure to visit the other sites I am linking up to: Menu-Plan-Monday, Homestead Revival Barn Hop  and Monday Mania


Beef & Broccoli Orange Stir-Fry (Clean Eating Magazine) Recipe

  • 8 oz. soba noodles  I am serving it over brown rice instead
  • olive oil cooking spray
  • 1 lb. lean round steak, pounded to 1/4 inch thickness and sliced into strips
  • 1/2 cup diced white onion
  • 2 -3 cups fresh broccoli florets
  • 1/2 red bell pepper, julienne cut
  • 3 Tbsp low-sodium soy sauce
  • juice of 1 orange
  • 1 Tbsp orange zest
  • 2 cloves garlic, minced
  • 1 tsp raw organic honey


Instructions

1. Cook soba noodles according to package directions. Drain and set aside.


2. While soba noodles are cooking, heat large nonstick or cast-iron skillet over medium-high heat for one minute. Mist with cooking spray and saute steak for about 3-5 minutes until cooked through. I cooked mine 3 minutes so that it was still lightly pink in the middle. Remove steak, leaving juices in the pan.


3. Mist the same pan with cooking spray again and add onion, broccoli and red pepper. Saute over medium heat for about 5 minutes until vegetables are just cooked through.


4. In a medium bowl, whisk together soy sauce, orange juice, orange zest, garlic, and honey.


5. Add steak and soy sauce mixture to the vegetables and continue to saute for about 2 more minutes. Add noodles to pan and cook until warmed through. Remove from heat and serve.

SERVINGS: 4
PREPARATION TIME: 30 min.
COOKING TIME: 15 min.



Egg Drop Soup

  • 4 cups prepared chicken stock, plus 2 tablespoons
  • 1/2 teaspoon grated fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 green onions, chopped, including ends
  • 1 handful of cilantro clean and stems removed
  • Salt and white pepper, to taste

Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions and cilantro. Season with salt and pepper, and serve immediately

Clean Eating Menu Plan 8-15-11

Typical conversation: Me: What would you like this week to eat?
Scott: I don’t know…. anything is fine.
Me: Well, give me some ideas
Scott: I don’t care, really.
Me: They don’t sell I don’t care at the store
Scott: Whatever is fine
Then comes some random day of the week.
Scott: Why are we eating this?
Me: Ummm….. because you don’t care what you eat.

Am I the only one this happens to? My family is wonderful and almost alway enjoy what I cook but they seem to think that I can just randomly come up with meal ideas day in and day out. I guess that is why I like meal link ups so much, I can always find some inspiration.

Monday
breakfast~ shredded wheat cereal, blueberries
lunch~sandwiches and salad
dinner~ Dinner with friends

Tuesday
breakfast~ scrambled eggs, bananas
lunch~ Pasta Salad
dinner~ Fajitas, rice and black beans

Wednesday
breakfast~ Oatmeal, bananas
lunch~ salad with boiled eggs and grilled chicken
dinner~ Quick Lemon pasta, salad and French bread

Thursday
breakfast~ scrambled egg with applesauce on the side
lunch~ Chicken strips and baked fries
dinner~ Chipotle Bean Burritos I am using homemade beans instead of canned.

Friday
breakfast~ fruit smoothie
lunch~ Chopped fruit and vegetables
dinner~ Hawaiian Chicken, scalloped potatoes and corn

Saturday
breakfast~ cottage cheese and fruit
lunch~ sandwiches
dinner~ Scott is grilling burgers and corn on the cob

Sunday
breakfast~ Apple Pie Oatmeal
lunch~ left overs
dinner~ Three pepper pork cutlets, green beans and mashed potatoes

Looking for more recipes? Be sure to visit the other sites I am linking up to: Menu-Plan-Monday, Homestead Revival Barn Hop  and Monday Mania

Clean Eating Meal Plan 8-1-11

The house is cooling down but I am still going to avoid using the oven as much as I can. We did not eat a couple of the meals on last weeks menu. Since I have the ingredients I am moving them to this weeks. I am also including our breakfast and lunch plans this week. Lately I have found myself grabbing coffee and a granola bar again for breakfast. I also skipped lunch twice last week; not a good thing when you are working out and trying to be healthy.    

Monday
breakfast~ shredded wheat cereal, blueberries
lunch~sandwiches
dinner~ Clean Eating Chicken Penne with sun-dried tomato and red pepper sauce. This is from the July 2011 issue of clean eating magazine. I will be using the sun dried tomatoes I made a few weeks back.

Tuesday
breakfast~ scrambled eggs, bananas
lunch~ Salad with hard boiled egg for protein
dinner~ Tacos made with extra lean beef on whole wheat tortillas. Rice and beans served on the side.

Wednesday
breakfast~ Oatmeal, blueberries
lunch~ nachos made from left-over taco ingredients
dinner~ Clean Eating’s Slow-Cooker Chicken Cassoulet

Thursday
breakfast~ scrambled egg with  applesauce on the side
lunch~ Pasta Primavera
dinner~ Chicken Pitas. I got the idea from this post but I know my family will not go for the hummus.

Friday
breakfast~ smoothie
lunch~ left-overs
dinner~ spaghetti with turkey meatballs, salad and chopped fruit for dessert

Saturday
breakfast~ cottage cheese and fruit
lunch~ Subs and sliced fruit ( me a salad with chopped turkey and fruit)
dinner~ Summer Squash Pasta and a salad

Sunday
breakfast~ Apple Pie Oatmeal
lunch~ Naan Bread Pizzas I am very loosely following this recipe. I will be making them a little more budget friendly.
dinner~ Chipolte Orange Glazed Pork Chops and grilled veggies

Chipotle Orange Glazed Pork Chops

Recipe courtesy of Ellie Krieger’s So Easy

2 tablespoons pure maple syrup
2 tablespoons orange juice concentrate
1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

1. In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
2. Preheat the grill. Sprinkle both sides of the chops with salt.
3. Brush 1 side of chops generously with glaze.
4. Place on grill pan glaze side down. Brush other side with glaze.
Cook 3 to 4 minutes per side over medium-high heat

 Looking for more recipes? Be sure to visit the other sites I am linking up to: Menu-Plan-Monday, Homestead Revival Barn Hop and Monday Mania

Menu Plan Monday- January 24th

It’s a little late in the day to be posting this but better late than never.

Monday- Loaded baked potatoes and a large salad.

Tuesday- Vegetable soup, tossed salad and French bread.

Wednesday- Sticky Chicken, roasted vegetables, salad and rolls

Thursday- Breakfast for dinner: Waffles, hash browns, eggs and either sausage or bacon for the guys.

Friday- This is a new recipe I found this week-end. I plan on using chicken left over from Wednesday night. Roasted Chicken Chimichangas, Spanish rice and chips and salsa I could eat the entire batch of this salsa it is so good!

Saturday- Three pepper pork chops, mashed potatoes and green beans
Sunday- Homemade lasagna, salad and French bread.

If you are looking for some more meal ideas or organizing tips be sure to check out I’m an Organizing Junkie, the host or Menu Plan Monday.



Roasted Chicken

Roasted Sticky Chicken Preparation (some prep the night before)

* 1 large roasting chicken
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1 teaspoon white pepper
* 1 teaspoon thyme
* 1 teaspoon onion powder
* 1 teaspoon cayenne pepper
* 2 teaspoons paprika
* 4 teaspoons salt

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.

Roast Sticky Chicken (the next day)

* Chicken prepared last night
* 1 cup onion, chopped

When ready to roast chicken, stuff cavity with onions, and place in crockpot or roaster. Cook on low for 5 hours in crockpot or 250 F in the oven. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. Use a meat thermometer to ensure that the meat is thoroughly cooked (180° is well done for a whole chicken). Let chicken rest about 10 minutes before carving.

Menu Plan Monday

We have a pretty slow week coming up and I am looking forward to it! I have some things I am sewing and need to finish up and I hope to get out in the garden at least twice this week in the early morning.

If you have not already done so be sure to check out the coupon giveaway I am holding

Monday Lunch Veggie Wraps
Dinner Basil-Lemon Pesto (Recipe below)

Tuesday Lunch salad
Dinner Chicken enchiladas and Spanish rice

Wednesday Lunch Quesadilla
Dinner Sydney is making soup in the crock pot for us

Thursday Lunch
Dinner Stir Fry, egg drop soup and fried rice (recipe below)

Friday Lunch chicken nuggets, fries and fruit
Dinner Pizza and tossed salad

Saturday Lunch grilled fish and veggies
Dinner

Sunday: Raviolis and French bread – For this I cheat, I pull a loaf of homemade French bread from the freezer the night before to thaw. I use the frozen cheese raviolis from Kroger, after boiling them I ladle hot pasta sauce on top. Total time is about 25 minutes for a tasty but easy meal.

Basil-Lemon Pesto
Ingredients:
2 garlic cloves
3 Tbs. toasted pine nuts To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

Directions:
In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Egg Drop Soup
4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk

DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and cilantro into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Looking for more tasty ideas, be sure to check out Organizing Junkie

Menu Plan Monday

Our garden is doing great so over the next few weeks I will slowly start using lots more veggies in my meals and as it heats up Scott will do more grilling, YEAH!!! I love cooking but I also enjoy when I get a break and can sit on the porch with him while he cooks. Not to mention he loves grilling, it doesn’t even seem to matter what it is, he just loves grilling.

Monday Lunch sandwiches and fruit
Dinner Quick Lemon Pasta, tossed salad and French bread

Tuesday Lunch salad
Dinner Chicken enchiladas and Spanish rice (recipe below)

Wednesday Lunch Beef quesadilla and left over rice
Dinner Spring garden vegetable soup (we have lots of yellow squash and zucchini right now)

Thursday Lunch Grill cheese and fruit
Dinner Stir Fry and fried rice

Friday Lunch fend for yourself
Dinner Pizza and Greek salad

Saturday Lunch grilled fish and veggies

Sunday lazy lasagna in the crock pot, french bread and salad

Looking for more ideas to serve your family? Head on over to Organizing Junkie