menu

Wow it's been awhile! I hope you all had a fabulous Christmas! I have not been cooking nearly as much as I usually do so I haven't really had a set menu. But we got back Monday night from vacation and I was determined to cook all our meals this week. Here is my menu:

Wednesday: Parmesan Honey Pork Roast (this one's new, I hope it's good!)

Thursday: Creamy Chicken Taquitos

Friday: Potato Corn Chowder

Saturday: Crock Pot Ranch Chicken

Sunday: Jelly Meatballs

super easy and delicious, I'll post the recipe tomorrow!

Monday: Waffles with bacon

I love having breakfast for dinner :)

Have a fabulous week and HAPPY NEW YEAR!

Natalie's Menu

With the stress of Thanksgiving over I am back in the habit of making dinner. Here's what's on the menu this week:

Monday: Chicken gravy over rice + green beans
Tuesday: Grilled cheese (on sourdough is my husband's favorite) +leftovers
Wednesday: Pumpkin pancakes + bacon + cut up apples (using homemade pumpkin puree!)
Thursday: Beef stew + french bread
Friday: Roasted lemon salmon with bacony lentils.

The rest of the weekend we will probably eat out and then make pizza on Sunday. We can't get enough of Trader Joe's ready made pizza dough- it's the best! Also, here's what I made for dinner last night...yummy toasted ravioli!

Mexican Lasagna

I just tried this recipe for the first time last night and we really enjoyed it. I hope you do as well!

Mexican Lasagna

recipe source

Ingredients:

1 lb. ground beef

3/4 c. salsa

1 pkg. taco seasoning

4 flour tortillas

1 can pinto beans, drained & rinsed

1- 1 1/2 c. grated cheese (I used cheddar)

Heat oven to 400 degrees.

Brown your beef and drain. Add salsa and taco seasoning (may not need the whole pkg, season to taste) and simmer for 10 mins.

Grease an 8x8 square pan and spread 1/2 c. meat mixture across bottom of pan.

Layer 2 tortillas on top of that.

Pour half the remaining meat on top of the tortillas.

Pour half of your can of beans on top of that followed by half of your cheese.

Layer once more with tortillas, beans & cheese.

Cover and cook for 30 minutes, let sit for 5 minutes after removing from oven.

We ate this with a little sour cream on the side and a salad.

You could easily do more layers with only one tortilla and less of your meat & beans per layer. You can experiment with it.

my favorite salad

I have been making this salad for quite awhile now and absolutely love it every time. 

You will for sure have 2-3 servings or more. 

Bacon Parmesan Salad

Dressing:

2/3 c. vinegar

1 c. oil

1 1/4 c. sugar

2 t. salt

2 t. mustard

Combine all ingredients in a blender and blend well. Pour into any container with a lid such as a tupperware or jar. I half this recipe for my husband and I, it makes quite a bit.

Salad:

Romaine lettuce

bacon

sugared almonds

parmesan cheese (I prefer the shredded kind in the little tub for this salad)

mandarin oranges (optional)

red onion

Slice your onion (however much you prefer) and add it to the dressing, put the lid on and allow the onion to marinate for an hour or so.

Now cook your bacon. I slice it up before cooking it, just because I like to :)

Make your sugared almonds. They are kinda hard to explain...but I'll try. Put your almonds and a lot of sugar in a pan. Turn your heat up to medium high and stir the entire time. As soon as the sugar starts to melt continue stirring for a few seconds then remove from the heat before they burn. Remove from pan onto wax paper. Delicious.

Combine your lettuce, bacon, sugared almonds & mandarin oranges in a large bowl. Pour your dressing over the entire salad and toss. Add your parmesan cheese and toss again.

Now...enjoy my favorite salad!

Kristine's Menu

I haven't done a menu for awhile. The last few weeks have been slightly crazy with going out of town, spending time with family who just moved closer and adjusting to the new weather!  This menu is mostly made up of stuff that I had planned on my menu WEEKS ago, but am finally getting around to making.

Monday: Smothered Chicken. Skillet Potatoes. Green Salad. This was something I just kind of made up on the fly. I butterflyed a chicken breast, breaded it lightly in some Italian bread crumbs and then cooked it on the stove with a little olive oil. Then I smothered it with cheddar cheese and bacon.

Tuesday: Broccoli Cheddar Soup.  30 Minute Rolls. Both new recipes I am looking forward to trying!

Wednesday: Pot Roast. Mashed Potatoes. Green Salad.

Thursday: Shredded Beef Enchiladas. Green Salad. I make the enchiladas with leftover meat from my pot roast. I just warm it up in the crockpot with a little salsa or enchilada sauce, then put it into tortillas with more sauce and cheese and bake.  Every time I make a roast, I always use the leftovers to make burritos, tacos, quesadillas, cafe rio salads, etc. It's the easiest and best way to use up all of those leftovers.

Friday: Hamburgers.  We've got to grill one more time before the cold comes in for good!

Dresden's Menu

We just got back from a trip to California and when we got home...our cupboards were empty. So I spent some time today planning a menu and writing out a very long grocery list. So here's what I came up with...

Monday: Pizza (I was lazy and bought a Boboli-yum!)

Tuesday: Pasta w/ Creamy Tomato Sauce & Meatballs (thanks to Natalie!)

Wednesday: Cheesy breadcrumb chicken with YUMMY salad (both recipes coming soon)

Thursday: Creamy Chicken Taquitos

Friday: Date Night

 photo source

Saturday: breakfast- Sticky Buns

(I rarely make breakfast so I thought I'd surprise my husband this weekend)

dinner- Potato Corn Chowder

Have a great week!

White Chicken Chili

Seriously, my next post will have a picture! I thought about taking a picture of this recipe once we had slurped down every last bit in the crock pot! Oh well, it's still a really good recipe that you'll have to try. Plus it's really easy! 

I modified this recipe from a large recipe, this one serves 2-3 people (double or triple as needed).

White Chicken Chili

1 large (or 2 small) chicken breasts (I put mine in frozen)

1 1/2 c. chicken broth

3/4 c. salsa

1 can white beans, UN-DRAINED

1/2 medium onion, diced

1/2 t. cumin

1/2 t. black pepper

3/4 c. sour cream

shredded cheese (enough for garnishing...we like a lot!)

Put everything except the sour cream and cheese in a crock pot. Cook on low for 4 hours, or til chicken is cooked and easy to shred. Once it's cooked, shred the chicken well, add in sour cream and cook for another 15 mins or so. Add cheese to each bowl and more sour cream is desired.

Enjoy!

My husband and I are home visiting my parents for a few days, I collected a ton of acorns today to spruce up our fall decor. Can't wait to use these!