Monday, September 17, 2007

Menu Monday

I have become a slacker when it comes to my menu planning. It seems to happen during the summer months. Now that fall is upon us (yay!) I am going to get back on track. I thought it might be nice to post my menu plan each Monday, along with some of the recipes. Ideally, I plan for 2 weeks, but this entry is long enough for one week, so we'll start there. :-)

I love to cook and share recipes, so this should be just the ticket to get me back on the menu planning wagon. Also, because the children are home for all of their meals, I find it easier if I plan breakfast/lunch as well, especially when it comes time for grocery shopping.

Dishes with an * will have a recipe at the end

Breakfast: yogurt, fruit, toast
Lunch: quesadillas, veggie sticks
Dinner: honey glazed chicken*, sunshine carrots*, salad, rolls
Dessert: shebert

Breakfast: cereal, juice
Lunch: turkey sandwiches, peaches, pretzels
Dinner: quick minestrone*, rolls, salad
Dessert: popsicles

Breakfast: sunshine muffins*, fruit
Lunch: leftover soup from last night
Dinner: sloppy joes*, oven roasted potatoes, green beans (Gracie's BD choice)
Dessert: birthday cake (chocolate with buttercream frosting)
Cookies for the week: oatmeal raisin cookies*

Breakfast: cereal, juice
Lunch: cheese, crackers, fruit, veggie sticks
Dinner: chicken tacos, rice, black beans
Dessert: honey peach freeze*

Breakfast: scrambled eggs, toast
Lunch: PB&J, mandarin oranges, tortilla chips
Dinner: lazy day stew*, salad (this meal may change)
Dessert: cookies

Breakfast: pancakes, turkey bacon
Lunch: leftovers from Thursday and Friday
Dinner: turkey meatloaf*, baked sweet potatoes, broccoli
Dessert: nothing planned

Breakfast: baked oatmeal*(crockpot)
Lunch: Subway after church
Dinner: chicken and autumn veggies*, crockpot
Dessert: banana cake*

Honey Glazed Chicken

From: Kim

1/2 cup flour

1 teaspoon salt

1/4 teaspoon cayenne pepper

3 pounds of chicken(your favorite cuts)

1/2 cup of butter, melted, divided

1/4 cup packed brown sugar

1/4 cup honey

1/4 cup lemon juice(fresh)

1 tablespoon soy sauce

1 teaspoon curry powder

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13x9 inch baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350 degrees for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 35- 40 minutes more or until chicken is thoroughly cooked. Baste several times with pan drippings.

note: double – sauce is great for dipping chicken strips


Sunny Carrots

From: Kim

1 lb carrots, julienned

¾ T brown sugar

1 t cornstarch

¼ c orange juice

2 T butter

Steam carrots until just fork tender (do not over-cook)

Meanwhile, in another pan, combine brown sugar and cornstarch. Stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter. Drain carrots; top with orange juice mixture and toss to coat.

Quick Minestrone

From: Kim

2 (28 oz) cans diced tomatoes, undrained

1 TBS minced garlic

2 (32 oz) cans low-sodium vegetarian broth

2 (15 oz) cans cannellini beans

1 (15 oz) can kidney beans

1 (16 oz) package of frozen green beans

1 tsp kosher salt

¾ tsp black pepper

2 (10 oz) boxes frozen spinach, thawed and drained

1 c grated Parmesan cheese

favorite rolls or bread

In large pot, over medium heat, bring the tomatoes and their liquid to a simmer; add garlic. Cook for 2 minutes. Add the broth, white beans, and kidney beans and bring to a simmer. Add the green beans and cook until tender, about 4 minutes. Add the salt, pepper, and spinach and stir until heated through. Ladle into bowls and sprinkle with cheese. Serve with favorite rolls.

notes: double for lunches - freezes well

Sunshine Muffins

From: Kim

Makes 15-18 muffins

1-1/2 c flour

1 c whole wheat flour

¼ c flax seed

1-2/3 c sugar

2 t baking powder

½ t salt

¾ c butter

3 eggs, beaten

2/3 c fresh orange juice

1-1/2 t vanilla

½ t orange extract

1 T orange marmalade

½ c chopped pecans (optional)

Preheat oven to 350

In large bowl, combine flours, flax, sugar, baking powder and salt. Add remaining ingredients; stir just until combined (do not over-mix). Fill muffin tins 2/3 full. Bake for 15-20 minutes or until top of muffin springs back with touched in the center.


Sloppy Joes

From: Kim

Serves about 12

2 pounds ground meat (I use turkey)

½ c. diced onion

½ c. diced green pepper

½ c diced red pepper

1 can condensed tomato soup, undiluted (may substitute 1 can of tomato paste)

1 can (8 oz) tomato sauce

¼ c. brown sugar

2 TBS Worcestershire sauce

½ TBS. prepared mustard

1-1/2 tsp. dry mustard

½ tsp. chili powder

½ tsp. garlic salt

hamburger buns

Brown meat and onion over medium heat; add green pepper. Cook and stir for 5 minutes; drain. Add the remaining ingredients; bring to a consistent simmer; stir often.

Cover and place at a low simmer for 1 hour. Serve on buns.

*If mixture is thicker than you prefer, add a small amount of chicken broth or water to thin.


Oatmeal Raisin Cookies
from: Kim

1 c butter, softened (No subs)
1 c brown sugar
1/2 c sugar
2 eggs
1 tsp vanilla
1-1/2 c flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 c old fashioned oats (not quick cooking)
1 c raisins (or craisins)

Heat to 350
Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, soda, cinnamon, nutmeg and salt; mix well. Stir in oats and raisins, mix thoroughly. Drop by rounded tsp onto ungreased cookie sheet.
Bake 10-12 minutes


Honey Peach Freeze

From: Taste of Home, Best of

1 package (20 oz) frozen sliced peaches, partially thawed

¼ c honey

2 T orange juice

1 T lemon juice

Set aside a few peach slices for garnish if desired. Place remaining peaches in a blender; add honey and juices. Cover and process until smooth. Pour into 4 freezer-proof dishes. Freeze for at least 2 hours; remove 5 minutes before serving.

notes: double


Lazy Day Stew
from: Kim

2 lbs. round steak, cubed
4 potatoes, chopped into bite sized pieces
6 carrots, chopped into bite sized pieces
3 onions, chopped
4 stalks of celery, chopped into bite sized pieces
15 oz tomato sauce
1 cup water
2 tsp sugar
salt, pepper and garlic to taste
4 tsp quick-cooking tapioca mix, uncooked (usually found on the top shelf of the pudding area at the market -- look for a red box)
1 package of frozen peas

Arrange steak in a 3 qt casserole dish or Dutch oven. Layer veggies on top of the steak. In medium bowl, mix tomato sauce, water and sugar. Pour over meat and veggies. Add spices. Scatter tapioca on top; do not stir in. Place a piece of foil over the top and cover with a tight fitting lid. Bake at 325 for 2-3 hours. Do not open during the cooking time. (place a cookie sheet on the rack under the pot to catch possible spills).
After cooking, take stew out and gently stir in peas. Place foil and lid back on, allowing stew to sit on stove top for about 5 minutes - enough time for the peas to get hot.


Turkey Meatloaf

From: Kim

2 pounds ground turkey

2 egg yolks

5 TBS chopped parsley, fresh

1-1/2 TBS butter, softened

1 medium onion, chopped

2 tsp lemon juice

1-1/2 tsp salt

2 tsp pepper

1-2 cups vegetarian broth (or chicken broth)

Preheat oven to 350.

In large bowl, combine all ingredients except the broth. Form into a loaf and place in lighted greased pan. Pour the broth (use desired amount; between 1-2 cups) and bake for 60-70 minutes (check with meat therm for proper temp), basting periodically. Allow to sit for 10 minutes before cutting.


Baked Oatmeal

From: Kim, adapted from Dorette

Plan ahead – start the night before

1/3 c butter

2 eggs

½ c brown sugar

1-1/2 tsp baking powder

1-1/2 tsp vanilla

1 t grated nutmeg

½ t cinnamon

¼ t salt

1 c plus 2 T milk

3 cups oats (not instant)

warm milk for serving

Melt butter and set aside. Grease 1-1/2 qt casserole, and drop in the eggs. Beat slightly. Add the brown sugar, baking powder, vanilla, nutmeg, cinnamon and salt. Mix well, making sure there are no brown sugar lumps. Whisk in the melted butter and milk, the stir in the oats. Cover and refrigerate overnight.

Preheat oven to 350. Uncover the oatmeal and bake for 35 minutes or until top is brown. Remove from oven and place in serving bowls. Pour warm milk over servings.

Serves 6

*note – double recipe – sits well in fridge for a couple days

*note - Place some chopped apple in the individual serving bowls before adding oatmeal


Crock Chicken and Autumn Veggies

From: Saving Dinner

1 T olive oil

6 skinless chicken thighs

salt and pepper to taste

1 large onion, diced

2 turnips, cut in ½ inch slices

2 carrots, cut in ½ inch slices

1 t tarragon

1 can chicken broth, low sodium

½ c white wine, optional

2 T butter

2 T flour

1 c half and half

In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.

Reduce the heat and add the onion to the skillet and cook for two minutes. Add remaining veggies and tarragon, tossing well to mix, but don’t cook. Place veggies in the crockpot, then layer chicken on top. Pour in the chicken broth and wine. Cook on low for 6 hours. When chicken is cooked, remove chicken and veggies; keep warm.

In a saucepan, melt butter over low heat. Add flour and whisk together till well blended (no lumps). Cook for a minute but don’t brown. Add cooking liquid and bring to a boil to simmer for a minute. Add half and half and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour the sauce over veggies and chicken.

note: double


Fresh Banana Cake

From: Kim

¼ c butter, at room temp.

¾ c sugar

3 eggs, at room temp

1-1/2 t vanilla

3 very ripe bananas, mashed

1-1/2 c buttermilk, low fat, at room temp

2-1/4 c flour

2 t baking soda

1 t salt

powdered sugar

Preheat over to 350. Grease 12 c Bundt pan. In a large bowl, beat butter and sugar until light and fluffy; beat in eggs, one at a time. Stir in vanilla, bananas and the buttermilk until well combined. In a medium bowl, combine flour, soda, and salt; add to bananas. Stir in gentle to combine. Pour batter into prepared pan; bake for 40 minutes or until top springs back when lightly touched. Cool in pan on rack for 20 minutes before turning out onto rack. Cool completely. Sprinkle with powdered sugar.

Notes: this is great with chocolate pan frosting as well

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Blogger Lena said...

Thanks so much for posting these ... I think I am going to try out the crockpot chicken and autumn vegetables this weekend! I love sharing recipes - what a great post.

9:01 AM  
Blogger Miriam said...

Oh yay! This is wonderful, Kim. Thank you... I've been in a bit of a meal planning rut and could use some new tried and true recipes. I will try out a number of these!

2:07 PM  

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