Since we're updating ... here's what we're having for dinner in October. We are in desperate need of leftovers for the freezer, so we tried to pick meals that make a ton of food to freeze for lunches! And, Debate season starts up this month along with parent/teacher conferences, teacher-treat night for Paul, and a convention in DC for Tim. Lots of activities!
1 - Skillet Chicken & Brussels Sprouts
2 - Bangers & Mash
3 - Spanish-style Chicken & Dumplings
4 - Cheese & Bacon Soup (try #2 from Sept)
5 - Open
6 - Cheeseburger Meatloaf
7 - Chicken Salsa Verde Bake
8 - Leftovers
9 - Crisp Gnocchi Pasta
10 - Open
11 - Indian Pizza
12 - Open
13 - Lasagna w/ garlic bread
14 - French Onion Soup
15 - Bacon & Wild Mushroom Risotto
16 - Chicken & Rice Casserole
17 - Open
18 - Stuffed Shells
19 - Open
20 - Roasted Tomato Soup w/ Grilled Cheese
21 - Killer Mac & Cheese
22 - Chicken & Spicy Peanut Salad
23 - Open (Paul P/T Conf)
24 - Beefy Tex-Mex Stirfry
25 - Ham & Asparagus Lasagna
26 - Open
27 - Open (Tim P/T Conf)
28 - Open (Tim P/T Conf)
29 - Open
30 - Open (Tim to DC)
31 - Open (Tim to DC)
Sunday, September 28, 2014
September 2014
Not a lot of time to really bring you up to date on the lives - school is in full swing and boy are we busy! Paul's having a great year with his new bunch of 3rd graders and Tim's making it work with a rowdy bunch of Sophomores - his AP Juniors are great as always.
Never fear, we are eating! This is the original plan of what we were going to have ... lots of changes occurred throughout the month with activities and events (and not wanting to cook) so it did adjust a bit. Here's what we had for dinner this month:
1 - BBQ w/ corn on the cob
2 - Leftovers
3 - Melon Soup
4 - Pork & Bell Pepper Stirfry
5 - Football Tailgate (HS)
6 - Wedding Celebration for Jessica & Eric
7 - Open
8 - Killer Mac & Cheese w/ Bacon
9 - Grilled Pork Chops w/ 2 melon Salsa
10 - Pepper & Pesto Pantry Pasta
11 - Open
12 - Beef & Mushroom Tacos w/ Avocado Salad
13 - Open
14 - Snack Night
15 - Leftovers
16 - Hashbrown Bake w/ Eggs & Smoked Salmon
17 - Pantry Risotto (& IKEA horse meatballs)
18 - Kentucky Hot Browns
19 - Fried Chicken Roll-ups
20 - Open
21 - Open
22 - Red Beans & Rice
23 - Fried Catfish with Collard Greens
24 - Drop Bar (KC REP)
25 - Cheese & Bacon Soup (NOPE - too nice - Papa John's)
26 - Knife & Fork Burgers (NOPE - too nice - Cafe Verona)
27 - Beethoven's no. 9 in Paola, KS
28 - Open
29 - Knife & Fork Burgers (try #2)
30 - Leftovers
Never fear, we are eating! This is the original plan of what we were going to have ... lots of changes occurred throughout the month with activities and events (and not wanting to cook) so it did adjust a bit. Here's what we had for dinner this month:
1 - BBQ w/ corn on the cob
2 - Leftovers
3 - Melon Soup
4 - Pork & Bell Pepper Stirfry
5 - Football Tailgate (HS)
6 - Wedding Celebration for Jessica & Eric
7 - Open
8 - Killer Mac & Cheese w/ Bacon
9 - Grilled Pork Chops w/ 2 melon Salsa
10 - Pepper & Pesto Pantry Pasta
11 - Open
12 - Beef & Mushroom Tacos w/ Avocado Salad
13 - Open
14 - Snack Night
15 - Leftovers
16 - Hashbrown Bake w/ Eggs & Smoked Salmon
17 - Pantry Risotto (& IKEA horse meatballs)
18 - Kentucky Hot Browns
19 - Fried Chicken Roll-ups
20 - Open
21 - Open
22 - Red Beans & Rice
23 - Fried Catfish with Collard Greens
24 - Drop Bar (KC REP)
25 - Cheese & Bacon Soup (NOPE - too nice - Papa John's)
26 - Knife & Fork Burgers (NOPE - too nice - Cafe Verona)
27 - Beethoven's no. 9 in Paola, KS
28 - Open
29 - Knife & Fork Burgers (try #2)
30 - Leftovers
Sunday, August 24, 2014
August 2014
Summer is officially over, school has begun, and many things have happened since we last posted our Monthly Meal Planner. For starters, in July we traveled to Washington DC and got MARRIED. It was a beautiful ceremony full of family, friends, and happiness, and we could not have asked for anything more.
However, being gone for more than ten days (and Tim a bit longer because he traveled directly to Philadelphia for the National AP Conference) really made July's Monthly Menu Planner null-and-void. So, we'll pick up here in August with our "Back-to-School" meals. Most of these meals are ones that we have made and know are pretty stress free, but there is the occasional "try-for-the-first-time" recipe thrown in there. Let us know if you want one of the recipes and we'll get it up here on the blog.
Happy August!
August:
1 - NoRth
2 - Homemade Nachos Night
3 - Leftovers
4 - Oklahoma Joe's Lunch/Dinner
5 - Haircuts - Margaritas (Taco Tuesdays)
6 - Cabbage and Hay Pasta
7 - Leftovers (Paul's Back-To-School night)
8 - KC Wedding Reception at 2000 Grand (Caesar Salad Wontons, Spinach-Artichoke Rangoons, and BBQ Pulled Pork Quesadillas)
9 - Open (Rest and Relax)
10 - Sausage & Zucchini Rice* (with Paul's parents and Aunt Suzanne)
11 - Chicken Fried Steak (Paul's 1st day with Students)
12 - Fettuccine with Toasted Almond Cream (Tim's 1st day with Students)
13 - Pork Chops Pizzaiola
14 - Gnocchi with Shrimp, Asparagus, and Pesto
15 - Philly Cheesesteak Tacos*
16 - Blue Bird Bistro (MTH - South Pacific)
17 - Open
18 - Sausage Rolls with Spinach Salad*
19 - Homemade "Skillet" Fried Chicken* with Mashed Potatoes, Gravy, and Green Beans
20 - Warm Tortellini Salad with Roasted Tomatoes and Green Beans*
21 - Breaded Pork and Mozzarella Stacks*
22 - (Ground Chicken) "Beefy" Tex Mex Stir Fry*
23 - Open
24 - Kielbasa and Onion Pizza*
25 - Basil Pesto Muffins
26 - Leftovers (Open House for Tim's school)
27 - Shrimp and Cheese Grits with Fried Okra* (Tim's BIRTHDAY)
28 - Avocado Salad Topped Steak Tacos*
29 - KC Royals vs. Tigers
30 - Sausage & Onion Kebabs
31 - Open
* Indicates recipe already on the Blog
However, being gone for more than ten days (and Tim a bit longer because he traveled directly to Philadelphia for the National AP Conference) really made July's Monthly Menu Planner null-and-void. So, we'll pick up here in August with our "Back-to-School" meals. Most of these meals are ones that we have made and know are pretty stress free, but there is the occasional "try-for-the-first-time" recipe thrown in there. Let us know if you want one of the recipes and we'll get it up here on the blog.
Happy August!
August:
1 - NoRth
2 - Homemade Nachos Night
3 - Leftovers
4 - Oklahoma Joe's Lunch/Dinner
5 - Haircuts - Margaritas (Taco Tuesdays)
6 - Cabbage and Hay Pasta
7 - Leftovers (Paul's Back-To-School night)
8 - KC Wedding Reception at 2000 Grand (Caesar Salad Wontons, Spinach-Artichoke Rangoons, and BBQ Pulled Pork Quesadillas)
9 - Open (Rest and Relax)
10 - Sausage & Zucchini Rice* (with Paul's parents and Aunt Suzanne)
11 - Chicken Fried Steak (Paul's 1st day with Students)
12 - Fettuccine with Toasted Almond Cream (Tim's 1st day with Students)
13 - Pork Chops Pizzaiola
14 - Gnocchi with Shrimp, Asparagus, and Pesto
15 - Philly Cheesesteak Tacos*
16 - Blue Bird Bistro (MTH - South Pacific)
17 - Open
18 - Sausage Rolls with Spinach Salad*
19 - Homemade "Skillet" Fried Chicken* with Mashed Potatoes, Gravy, and Green Beans
20 - Warm Tortellini Salad with Roasted Tomatoes and Green Beans*
21 - Breaded Pork and Mozzarella Stacks*
22 - (Ground Chicken) "Beefy" Tex Mex Stir Fry*
23 - Open
24 - Kielbasa and Onion Pizza*
25 - Basil Pesto Muffins
26 - Leftovers (Open House for Tim's school)
27 - Shrimp and Cheese Grits with Fried Okra* (Tim's BIRTHDAY)
28 - Avocado Salad Topped Steak Tacos*
29 - KC Royals vs. Tigers
30 - Sausage & Onion Kebabs
31 - Open
* Indicates recipe already on the Blog
Wednesday, July 16, 2014
Chicken Tacos
Salsa
1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper
Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.
Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts
Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.
Taco Assembly
10 flour tortillas
4 cups shredded lettuce
Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.
To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.
1/2 red onion, finely diced
3 jalapeño peppers, seeded and ribs removed (if you want the salsa hotter, leave the ribs and some seeds - careful, it'll be HOT), and diced
4-5 plum tomatoes, seeded and finely diced
1/4 cup fresh cilantro, finely chopped
1 lime, zested and juiced
Pepper
Make the salsa by putting the onion, jalapeño peppers, and tomatoes into a medium bowl and stirring well. Add the cilantro and lime zest/juice, and stir to combine; add pepper to taste and set aside.
Chicken
2-3 tsp. light brown sugar
2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
Cooking spray
1 lb. skinless, boneless chicken breasts
Preheat a grill pan to medium/medium-high heat. In a small bowl, combine the brown sugar, cumin, chili powder, salt and pepper. Rub the spice mixture all over the chicken breasts. Spray the cooking spray over the grill pan and grill the chicken breasts about 4-5 min. per side, or until a brown crust has formed on the outside. Set on a cutting board and tent with foil; let stand for 8-10 min. When cool, slice into 1/4 in. thick slices.
Taco Assembly
10 flour tortillas
4 cups shredded lettuce
Preheat an oven to 300 degrees. Wrap the flour tortillas in aluminum foil and put in the oven for 10-15 min. until the tortillas are warmed through.
To serve, top the tortillas with the chicken, salsa, and lettuce. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 104.
Mozzarella and Grilled Pepper Salad with Croutons
2-3 cloves garlic, finely chopped
1/3 cup EVOO
3 bell peppers (mixed colors)
1 pt. grape tomatoes, halved or quartered lengthwise depending on the size of the tomatoes
1/2 small red onion, thinly sliced
1 Tbsp. red wine vinegar
Salt/Pepper
1/2 large baguette, sliced crosswise into 1/2-in.-thick slices
8 oz. fresh mozzarella cheese, cubed
1/2 cup basil leaves, torn into smaller pieces
In a small bowl, combine the garlic and EVOO. Let sit (for up to an entire day) while you prep and grill the bell peppers.
Preheat a grill (outside) or grill pan (inside) to medium-high heat. Cut the bell peppers into flat panels (discard the stems, cores, and seeds). Lightly oil the grill grate/pan and grill the pepper pieces, turning occasionally until just softened, about 10 min. When cool enough to handle, cut into 1-in. squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper to taste.
Brush the bread sides on both sides with the garlic oil. Grill, turning once, until well marked and toasted (2-4 min. per side). When cool, cut into 1/2 in. cubes.
Stir the remaining garlic oil into the salad. Add the croutons, mozzarella, and basil; toss and serve at room temperature.
*Original recipe courtesy of Everyday with Rachael Ray, Weekly Meal Planner
1/3 cup EVOO
3 bell peppers (mixed colors)
1 pt. grape tomatoes, halved or quartered lengthwise depending on the size of the tomatoes
1/2 small red onion, thinly sliced
1 Tbsp. red wine vinegar
Salt/Pepper
1/2 large baguette, sliced crosswise into 1/2-in.-thick slices
8 oz. fresh mozzarella cheese, cubed
1/2 cup basil leaves, torn into smaller pieces
In a small bowl, combine the garlic and EVOO. Let sit (for up to an entire day) while you prep and grill the bell peppers.
Preheat a grill (outside) or grill pan (inside) to medium-high heat. Cut the bell peppers into flat panels (discard the stems, cores, and seeds). Lightly oil the grill grate/pan and grill the pepper pieces, turning occasionally until just softened, about 10 min. When cool enough to handle, cut into 1-in. squares and transfer to a medium bowl. Stir in the tomatoes, onion, and vinegar; season with salt and pepper to taste.
Brush the bread sides on both sides with the garlic oil. Grill, turning once, until well marked and toasted (2-4 min. per side). When cool, cut into 1/2 in. cubes.
Stir the remaining garlic oil into the salad. Add the croutons, mozzarella, and basil; toss and serve at room temperature.
*Original recipe courtesy of Everyday with Rachael Ray, Weekly Meal Planner
Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette
Orzo
1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish
Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.
In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.
Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper
(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)
Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.
Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.
*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.
1 1/2 cups orzo
3 Tbsp. red wine vinegar
1 shallot OR 1/2 red onion, finely chopped
2 garlic cloves, finely chopped
1/3 cup EVOO
Salt/Pepper
1/2 a 9oz. bag fresh spinach
1 pt. grape tomatoes, cut in half
1/2 cup pine nuts, toasted
1/4 cup fresh basil leaves, thinly sliced
1 cup crumbled feta cheese (about 4oz.)
2 Tbsp. chopped fresh chives, for garnish
Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 min. or until tender. Drain the orzo in a sieve/colander and set aside.
In a medium bowl, whisk the vinegar, shallot/red onion, and garlic together. Gradually whisk in the EVOO. Season to taste with salt & pepper.
In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt & pepper. Set aside at room temperature. When cooled enough, add the feta and mix to combine.
Salmon
Four 5oz. skinless salmon fillets
EVOO, for coating the fish
Salt/Pepper
(You may cook the salmon on an outdoor grill OR on an indoor grill pan on medium high heat)
Coat the salmon with EVOO and season with salt & pepper. Oil the cooking surface. Place the salmon on the cooking surface and cook for 4 min. WITHOUT MOVING IT (the salmon will release from the cooking surface when ready to flip). Use a flat spatula to flip the salmon over. Cook the second side of the salmon for another 2 min., or until the fish is opaque with a slightly rosy center. Remove from the grill.
Assemble: Mound the salad in the center of a large serving platter or on 4 individual plates. Top with the salmon, sprinkle with the chives, and serve.
*Original recipe courtesy of Curtis Stone, What's For Dinner?, p. 20.
Baked Mushrooms with Herb Ricotta
4 large, flat mushrooms (portabella)
1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper
Preheat the oven to 400 degrees.
Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.
Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.
Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.
Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.
1 Tbsp. EVOO
1 shallot OR 1/2 red onion, coarsely chopped
1 cup fresh flat-leaf parsley
1 Tbsp. fresh chives
1 16oz. container ricotta cheese
Salt/Pepper
Preheat the oven to 400 degrees.
Remove any stems from the mushrooms and set aside. Put the mushrooms in a shallow baking dish and brush with the EVOO.
Put the mushroom stems, shallot/red onion, parsley, and chives in a food processor and blend until finely chopped. Season with salt & pepper to taste.
Put the hopped ingredients in a bowl with the ricotta and stir to mix evenly.
Spoon the herb ricotta onto the top of the mushrooms. Bake in the preheated oven for 20-25 min., or until tender and bubbling. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Healthy, p. 46.
Grilled Mozzarella Eggplant Bagels
1/2 a large eggplant OR 1 small eggplant, thinly sliced
3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)
Preheat the oven to 375 degrees.
Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.
Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.
Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58
3-4 Tbsp. EVOO
4 everything OR onion bagels
8 oz. fresh mozzarella cheese, sliced
1 large tomato OR 3-4 plum tomatoes, thinly sliced
Salt/Pepper
1/3 cup fresh basil leaves (10-12 leaves)
Preheat the oven to 375 degrees.
Preheat a ridged grill pan until smoking. Brush the eggplant slices with a little of the EVOO, place on the pan, and cook for 2 minutes on each side, until tender and lightly charged.
Slice the bagels in half and drizzle the cut sides with the remaining EVOO. Divide the cheese slices evenly among the bagel bottoms and arrange the slices of tomato and eggplant on top. Season generously with salt & pepper and replace the bagel tops.
Plance the sandwiches on a baking sheet and bake in the preheated oven for 15 min., until the cheese has melted and the bagels are beginning to toast around the edges. Remove from the oven, and add a few fresh basil leaves to each bagel. Serve immediately.
*Original recipe courtesy of Good Food Made Simple: Vegetarian, p. 58
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