Menu: Feb 1-7

I got a bit off on the last menu. This week I'm using up stuff that's in the pantry and freezer, so it's a bit odd compared to my normal menu.

Tuesday: Soy Ginger Salmon, green beans, and rice

Wednesday: Grilled cheese and tomato soup

Thursday: Waffles (well, I'll probably change it up some lol)

Friday: Sausage dressing (half a recipe in freezer) and steamed broccoli

Saturday: au gratin potatoes, chicken parmesan, and mixed frozen veggies

Sunday: Breakfast pizza; superbowl food (still debating)

Monday: Lasagna (half a recipe in freezer)

Menu: Jan 25-31

Tuesday: BBQ Pizza (didn’t eat it this past menu)

Wednesday: Chili and cornbread

Thursday: Salads with grilled chicken

Friday: baked spaghetti squash

Saturday: Waffles; Out to eat!

Sunday: Beef Noodle Bowl

Monday: Soy Ginger Salmon, green beans, and rice

Blueberry Zucchini Bread

3 eggs, beaten
1/2 cup canola oil
1/2 cup applesauce
1 tablespoon vanilla extract
1 1/2 cups sugar
2 1/2 cups shredded zucchini (about 2 larger)
1 1/2 cups whole wheat flour
1 1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups blueberries

Preheat oven to 350*F. Grease 2 loaf pans (Baker's Joy spray works great if you haven't tried this before). In a large bowl, combine the eggs, oil, applesauce, vanilla, sugar and zucchini. In a separate bowl combine the flours, salt, baking powder, baking soda, and cinnamon. Mix the two bowls together. Gently fold in the blueberries.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before turning them out.

***
DH said this tastes like blueberry muffins in a loaf form. So even those who aren't fans of zucchini should love this!

Meatballs with a Kick

1 lb ground meat (turkey, beef, or pork)
1/2 teaspoon kosher salt
1/4 cup finely diced onion
1-2 cloves garlic
1 heaping teaspoon Italian seasoning
3/4 teaspoon oregano
1/2 teaspoon ground red pepper
1 teaspoon chili sauce
1/4 grated or shredded Parmesan cheese
1/4 cup bread crumbs
1/4 cup milk

Mix all ingredients well. Form into 1 inch-ish balls. Baked at 400* for 20 minutes or until done in the center.

For less of a kick omit the chili sauce.

Meatballs served with The Most Difficult Red Sauce over spaghetti.

Menu: Jan 19-24

Wednesday: Spaghetti and meatballs

Thursday: BBQ pizza

Friday: Lime and garlic chicken spinach salads; homemade salsa for poker night

Saturday: blueberry and zucchini bread; chili rubbed steaks with pan salsa, baked potato, and steamed broccoli

Sunday: shrimp and grits

Monday: Saucy Caesar Chicken served over whole wheat pasta

Basic Chicken Kabobs

chicken breasts
bell pepper
onion
Italian dressing

Cut chicken breasts into chunks. Usually I plan on one normal sized breast per person. Place chicken in a zip lock bag or other container. Cover with Italian dressing - don't be stingy! Let it marinate in fridge for at least a couple of hours.
Cut bell pepper and onion into large pieces. I usually quarter the onion and then separate the layers.
When skewering the chicken and vegetables, I always make sure that there's a slice of onion next to every piece of chicken. It really does make a difference!
Grill the skewers on medium to medium high for about 15 minutes.

Cooking with an Infant

Most evenings I strap him into his highchair seat in the middle of the kitchen. :)

 Thankfully he's normally amused by me running around. We have deep conversations about what I'm cooking and what all the tools I'm using are. Well, except for last week when I took that photo. He was WAY more interested in his shoes.

I'm very lucky to have such a happy, content baby!

Menu: Jan 11-18

Tuesday: Southwest Eggrolls

Wednesday: Hamburgers and oven baked sweet potato fries

Thursday: pumpkin soup

Friday: Out to eat!

Saturday: Blueberry Muffins; Pulled Pork (pork shoulder in crockpot till cooked), fried squash, and potato casserole (I have half of a recipe in my freezer)

Sunday: leftovers J

Monday: Chicken and veggie kabobs

Tuesday: Fish sticks, mixed veggies, and tater tots

Dad's Spaghetti

This is a very easy, yummy Carbonara from my friend Becky's dad.
1 lb bacon, cut in matstick lengths
1/2 cup chopped onion 
1/4 cup dry white wine
3 eggs
1/2 cup freshly grated Parmesan Cheese
1/2 tsp ground black pepper
2 tbsp minced parsley
1 lb spaghetti, cooked & drained


Cook the bacon until lightly browned. Remove bacon and cook the onion. Add back in the bacon and add the wine. Cook over low heat until the wine evaporates. Start the spaghetti cooking when the wine is added.

In a large bowl, beat the eggs, cheese, pepper, and parsley. Mix in the spaghetti and coat well as quickly as possible; then pour in the bacon mixture, stir quickly and serve immediately. 


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Menu: Jan 4 - 10

Tuesday: chicken stir-fry

Wednesday: Tomato Spinach Pasta Toss

Thursday: Easy Baked Tilapia

Friday: "Dad’s Spaghetti" and roasted brussels sprouts

Saturday: leftovers

Sunday: Blueberry Waffles

Monday: Mini Meatloaves, mixed veggies, and Macaroni Grill Copy Cat Bread

So glad to be back home! I'm now armed with a new tea pot, waffle iron, and baking dish. :D