Sunday, August 28, 2016

Menu Plan Monday 8/29/16

Instead of hopeful Fall pictures, I'm embracing the fact that we are melting here in Florida.  
At least the flowers are beautiful.  
Too soon the heat will meld in to the cooler days of late Fall and another lazy summer will be a distant memory.

I used ground chicken to make Korean Beef last week and I can say we enjoyed this dish as much as ever.  This simple recipe is so easy and quick for weeknights.  In fact, the ground meat and rice can be prepared ahead of time and frozen in individual containers defrosting in the refrigerator overnight.  Remembering to put them in the frig the night before is the hardest part. Throw the rest of the ingredients together and voila ready in fifteen minutes or less.  Love it!

That was the only planned recipe I made last week and I didn't get around to making any freezer meals either except for extra rice.  This week I'm already ahead of the game and have the tools in place to be a superstar in the kitchen.  I shopped which was the most important accomplishment towards dinner and then I power prepped making baked egg rolls, and string cheese salami egg rolls for the freezer.  Juicy Lucy burgers got patted and are waiting in the refrigerator ready to be grilled for tonight's dinner....and yes, I have propane for the grill.  Corn is shucked {is that a word?}, and mushrooms are also sliced and ready to be sauteed tonight.  Ground turkey has been browned and frozen for some sort of Mexican fiesta later this week.  I packed my lunch for work tomorrow, fruit and vegetables are prepped and lastly all of the dishes are done.  Yay me!

Here's hoping you have a fruitful Sunday too.

My plan

The Juicy Lucy Burger with melted cheese oozing from the center of the ...
Grilled Corn
Sauteed Mushrooms

Spicy Southwest Grilled Chicken
Sauteed Cabbage


Garlicky Roasted Shrimp with Parsley and Anise Recipe - America's Test ...
Photo Credit
Roasted Shrimp with Cherry Tomatoes
Cheese Grits


Chili Dogs recipe from
Photo Credit
Chili Dogs
Roasted Potatoes


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Monday, August 22, 2016

Menu Plan Monday 8/22/16

It's Monday again, and even though I unwillingly started planning and preparing meals last's probably for the best and working out okay.  Golly gee, I even remembered to take a couple of pictures of the things that I made.

Avocado Pesto Pasta was just okay and that probably had more to do with the cook than the recipe....yep, me.  Read my honest review here

This oven baked sandwich I will make again for sure.

and this treat I have a crush on.
{I use Aldi cottage cheese...cheaper and tastier}

My goal again this week will be to make three or four meals at home, eating leftovers a few times, and eating out once {maybe more if I'm feeling slackerish}.  

Ty has settled in at home and starts his new course schedule today, which along with work, will keep him occupied and adhering to a more mainstream schedule... like waking at around 8am and going to bed by around 11pm.   I'm hoping that he will eat dinner while it is hot and fresh rather than for a late night snack or breakfast the next day.  Kinda makes me want to go back to eating scrambled eggs and hash brown waffle patties when I'm the only one sitting down for dinner, but whatcha gonna do?  If I could get away with going to bed late and getting up late, work productively, and not feel feel run over by a semi truck, I probably would.
Regardless, my freezer has been depleted of frozen rice, waffles, pancakes and such so I'll be focusing my evenings on preparing extras for the nights I'm tempted to pick something up.  I won't have any excuses since my freezer will be loaded with easy to make things that are delicious and a heck of a lot healthier.

1.  Rice
2.  Peanut Butter Waffles
3.  Quiche
4.  Waffles
6.  Homemade Pizza


Have a happy Monday and a great week!
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Thursday, August 18, 2016

Avocado Pesto Pasta

This recipe....well, this recipe the jury is still out on.  I ate it and then I ate it again for lunch the next day, but would I make it again?  Not really sure.  To be honest, if I had followed instructions then I could judge with more clarity if this recipe was something I loved or could pass up. 
But yeh, no, that didn't happen.
I forgot to buy fresh basil and the plant on my back porch got eaten to death {literally} by mean 'ole caterpillars.  This meant that I used prepared pesto that I attempted to make fresher so...
I added lemon juice, pine nuts, parmesan cheese, avocado, salt, pepper, and a little olive oil.
After I tasted the serving in the picture, I added roasted tomatoes and peppers to the mix.  That addition made this otherwise unbalanced {completely my fault} dish palatable but not superstar enough to add in to my rotation of pasta dishes I can't live without.
However, my love for Spaghetti number 8 is renewed.

Wednesday, August 17, 2016

Open Faced Ground Beef Phillies

I used this recipe as a starting point for what turned out to be a delicious easy, semi make ahead meal.  Since I'm all about substituting and using what is available, I did just that.
I don't typically keep bottled salad dressing on hand,  {I'm in a phase right now that I prefer to make my own} so no creamy Italian was available in my cupboard.
No problem though since I had a dry packet of ranch seasoning that I prepared using the dip directions.  I'm of the mindset that crunchy is better and I wanted the sandwiches to not be soggy so I wasn't taking any chances with extra liquid.  I browned the ground beef with the peppers and onions and allowed the mixture to cool, then stirred in the ranch dressing, storing in the frig until the next day.  We also didn't have provolone cheese which was also no problem.  I just used some on hand slices of swiss and fresh mozzarella for the gooey factor.
The next day, I spread the loaf with a fair amount of the ranch dressing and baked at 350 degrees for thirty minutes resulting in a browned, crunchy, slightly oozy, cheesy, entirely delightful baked sandwich.
Total effort expended on my part was only five minutes on meal day for assembling.  This means that this particular sandwich is in the definite make again category.  
Feel free to be creative, make your own interpretation, and substitute till your heart is content.  

Monday, August 15, 2016

Summer Breakfast or Snack

My new favorite breakfast, snack, lunch, or even dessert. ❤
 cottage cheese
fresh fruit
{your choice}
{really, your choice... leave them out if you want}
wheat germ
maple syrup or sweetener of choice
{to taste}

I always put the cottage cheese in one corner and the fruit in the other...but then again I'm particular {yeh, weird} about things touching.  However, you can mix everything together, add something, leave something out...go crazy and do what feels right to you. 
You're in charge of your own world, so use your power, my friend!

This post is linked to Bunny's Warm Oven

Menu Plan Monday 8/15/16

The view out of my back yard.  
*Come on Fall*

True story folks, my plan wasn't posted over the weekend 'cause I fell off the "eat at home bandwagon" about a week ago, I dunno, maybe a smidge more.  Ty came home from camp and somehow I decided to schedule myself for like 100,000 hours over the last three weeks.  To be quite honest, I'm not really ready to get back on the "eat at home wagon" but when your kid says "I really don't want to eat in restaurants any more", it kind of makes your ears perk up and you mentally recoil from the verbal swift kick in the rear you just received.

So I shopped.

And now I'm cooking this week against my will *sigh* {It's for the best, really}

My easy, peasy plan.

Open Faced Hamburger Phillies
Avocado Pesto Pasta
String Cheese Manicotti

That is all I can commit to now.......

Have a great week ;)

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Tuesday, August 9, 2016

Late Menu Plan 8/9/16...Meal Review

I forgot how much I love my low tech juicer, how handy this simple, easy to clean, little device can be.

This is the lime juice....but I was able to do an entire tray of lemon juice.  I froze them until hard enough to pop out like ice cubes then stored them in labeled freezer bags so.. no confusion could occur at a later date.

Summertime Blueberry Pie was dee-licious and very easy to make.  I followed the recipe exactly but will use more cream cheese in the base and add some lemon zest and juice to jazz things up.  I'll also boil more berries (with the same amount of water) for the layer that sits on top of the base.  Word to the wise, corn starch takes a long time to thicken so be patient and do it over low heat. The results are so worth it!

A freezer meal is the best thing to have when you do not feel like cooking after a long day or week.  I made this one with 1/2 pound of ground beef and it was still too much for one person.  My boy, Tanner was thrilled!

Roasted veggies reheated in a pan...prep cooking at its finest.

I love edamame and fresh corn!

Freezer waffles with coconut peanut butter, homemade strawberry syrup, and creamy scrambled eggs with spinach and bacon.  I have been eating breakfast for dinner a lot lately and having waffles in the freezer, syrup in the frig, and bacon already cooked means I can eat quickly (and early) on weeknights.  My Ty will just have to get used to eating breakfast for dinner at least weekly.

Proscuitto, pea, and cheese ravioli with mushroom ragout topped with shaved parmesan was my only other meal last week besides my standard Spicy Sausage Pasta.  I didn't really have a taste for sausage early in the week so Tanner was really happy with his food care package.

There is big news around my house!  My youngest son, Ty, is back home to stay until his college courses are done.  This means I have to be civilized again after 5pm, lol.  One thing I know for certain, is that I won't have near as many leftovers sitting around.  

Here's our super simple probably won't be followed plan:

MONDAY-Eat out
TUESDAY-Cornbread Bake {using deli lunch meat and leftover bacon}, edamame
WEDNESDAY-Scrambled eggs with spinach and feta, freezer waffles with strawberry syrup, hash browns made in the waffle iron.
THURSDAY-Roast, new potatoes, green beans
FRIDAY-Leftovers or eat out

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