Menu and Meal Planning

After that last status update on facebook about making a menu, and the comments received from that post, I've decided to just write a blog post about it. I make a menu and stick to it. I cook breakfast 7 days a week, and dinner at least 5 days a week. I keep a breakfast rotation to make life easier especially in the wee hours of the morning. I usually don't make anything that takes more than an hour of active prep time during the week. I save the longer recipes and baking for the weekend.

So here's the menu...

DINNER
1. Gruyere, asparagus & ham frittata with cheese grits and whole wheat toast (we do eat breakfast for dinner sometimes:)
2. Grilled chicken & shrimp kabobs, grilled veggies - onion, okra, mushrooms, orzo pasta (kids minus mushrooms)
3. Chicken tacos with lettuce wraps (tortillas for kids), corn and avocado salad
4. Tuscan bean stew with whole wheat pitas and hummus
5. Arugula salad with grilled chicken, pears, sliced almonds, and goat cheese (kids will eat grilled chicken, pear slices, and yogurt, and I've added grilled chicken to the recipe)
6. Almond pesto chicken, asparagus, sweet potatoes
7. Black bean soup with cheese quesadillas
8. Barbecued chicken with dill fingerling potatoes and green beans
9. Hamburgers with provolone, grilled onions and avocado, sweet potato fries, and fruit
10. Ham & cheese sliders, chips and salsa

BREAKFAST
Monday - Oatmeal and fruit
Tuesday - Breakfast burritos, greek yogurt & granola parfaits, and fruit
Wednesday - Eggs, grits, and fruit
Thursday - Muffins and smoothies
Friday - Omelets, wheat toast, and fruit
Saturday - Pancakes, bacon, and fruit
Sunday - Oatmeal for Jon SUPER early in the morning, cereal for boys while I get ready for church:)

I divide out my grocery list into categories to make shopping easier.
Fresh (fruits and veggies)
Frozen
Meat
Refrigerated
Bakery
Dry goods
Misc.

We do have some rules that we try really hard to keep.

-We all eat together, all 5 of us, for breakfast and dinner, every day if possible. And I serve on real dishes for both, pretty much because our meal time together is a big deal, and I want my children to know how important that is. Lunch is 99.9% of the time on paper plates. :)

-No electronics of any kind at the table, including the TV in the living room.

-You eat what's on your plate. Of course there are a few exceptions. One time I made Jack eat a mushroom and he vomited in his plate. I now steer clear of mushroom for the kids. :) There are a few things that I know they're not going to like, such as salad, so I find ways to get around that.

It's really not much work and I actually spend less time and money at the grocery store when I have a plan. But sometimes we just make a run for pizza or chick-fil-a. :)

Recipes: Tomato Pie

Ingredients:
4 tomatoes, sliced
10 fresh basil leaves, chopped
1/4 c chopped green onion
1 (9-inch) prebaked deep dish pie shell
1/2 c to 1 c grated mozzarella
1/2 c mayonnaise
Salt and pepper

Directions:
Place the tomatoes in a colander in the sink or on paper towels in 1 layer. Sprinkle with salt and allow to drain for at least 30 minutes.

Combine mayonnaise, basil, and green onions in small bowl. Line the bottom of the pie shell with cheese and bake for 8-10 minutes. Then layer the tomatoes and spoon mayonnaise mixture over each layer. Should be about 3 layers. Sprinkle cheese over top and bake 30 minutes. Let cool for 10 minutes. Serve warm.

Here's the actual recipe from Paula Deen. I cut about 500 calories out. You're welcome. ;)

Delicious and Nutritious... kind of

This is just one of those recipes that I have to share. The original recipe is from my friend Cammy. (The original recipe was much more delicious, but I had cut out a little bit of butter and cream cheese.) She made it at her house a few months ago at a girl night and I've made it about 5 times since then.

Spinach Souffle

4 eggs

5T butter, softened

6 oz. cream cheese

8 oz. mozzarella cheese

10 oz. frozen chopped spinach, drained

1t seasoning salt, plus a little more

Mix all ingredients together with a hand mixer until fluffy. Pour into greased dish and sprinkle with a little extra seasoning salt. Bake at 350 for 25 minutes or until bubbly and golden brown. Can be eaten as a dip with crackers or a side dish. Enjoy!

Because somebody had to eat it...from Angie

I made a chocolate cake tonight for a party tomorrow, and there just happened to be extra icing. So this is how I found Jack...

And this is how I found Jon.

Jon's Fav

This is one of Jon's favorite desserts. The recipe comes from my sister. She's one of my FAVORITE cooks. :)

Sarah's Key Lime Pie

1c graham cracker crumbs
4T butter, melted

(or use a ready-made crust)

1 can sweetened condensed milk
1/3c key lime juice or lime juice (found near the alcohol, not the kind in the plastic lime bottle)
4 egg yolks

Mix graham crumbs with melted butter and press into 9” pie pan. Bake at 375 for 10-12 minutes or until lightly browned. Cool for 10 minutes.
Reduce heat to 250 degrees. Mix milk and key lime juice. Add egg yolks one at a time. Pour into crust and bake for 20 minutes. Chill for several hours. Top with sweetened whip cream.

Five Stars

My friend Kris brought me petit fours from the UT Bakery. That's how a petit four is supposed to taste.

The food of sick people

Jon's feeling pretty lousy this afternoon and has been napping for a few hours. Jack and I decided to make him a special snack to eat in bed. Sushi. (Made with carrot sticks, celery, and ranch dressing; PB&J; and PB and apples all on smashed wheat bread) Jack added a Hi-C Flashing Fruit Punch juice box.