Week #8 Small Mommy's Meal Plan

Today I was thinking about how wonderful it would be if there were dinner fairies who magically put dinner on the table every night. *Sigh*

I used to love to cook, but that was back before I had picky children. I'm getting bored of tacos and chicken strips. So I've decided to compromise. On at least 2 days of the week I will cook something I want to eat and then the kids can eat left overs or make a sandwich. That seems fair.

Monday-Grilled chicken (marinated in Italian dressing), rice and veggies.

Tuesday-Loaded baked potato soup. I found this delicious recipe online. It's super easy.

Wednesday-Pork fried rice and veggies.

Thursday-Chicken quesadillas.

Friday-(kids' choice) Macaroni and cheese and chicken strips.

Snacks: strawberries, crackers, cheese, cereal, oranges

Week 7: Tall Mommy's Menu Plan

Better late than never--this week has been crazy. This Sunday we are officially in charge of Primary and I have been running around like crazy trying to get organized!
So, here it is, my (lazy and totally non-impressive, but, hey, at least we're eating) menu plan:
Monday: Eat Out
Tuesday: Sloppy Joes (couldn't be easier-follow the directions on the back of McCormick's seasoning package for sloppy Joes and then I add a little sugar, a little chili powder, and finely chopped yellow onion and bella mushrooms).
Wednesday: Egg salad sandwiches, of course...what else is one to do with all those Easter eggs?! Random recipe, but oh so tasty. To get the perfect hard boil eggs (heat uncovered on medium until boiling then turn off heat, cover, and let sit about 10 minutes (prevents a green ring). Add a little vinegar to the water to prevent any leaking if they crack.)
Thursday: Jacob has a late basketball game, and he doesn't like eating big before a game, so I'm making my fabulous Quattro Leoni salad, and we'll probably have left overs later.
Friday: Pizza out.
Saturday: Maybe fish again, if we can find a nice cut (otherwise filet mignon) with rice pilaf and steamed brocollini.
Sunday: I have a meeting at church at 3; Jacob has one at 1:30, so I'll make my tried and true BBQ pulled pork so it's ready when we can eat it.

Week #7 Small Mommy's Meal Plan

Last week took a toll on me! We ate out more often that I had planned. But I had to survive somehow, I suppose.

This week I'm going to take it easy. Especially since Alex is busy and will be out of town all weekend for a conference.

Monday-left over pork roast. It depends on how much is left. Probably tacos.

Tuesday-Grilled chicken, saffron rice and salad (I've got a coupon for the salad-99 cents!)

Wednesday-Sun-dried tomato alfredo with bacon. Just jarred sauce, fettucine and crumbled bacon.

Thursday-Cheeseburgers, baked beans and chips

Friday-Alex will be gone. Costco (usually about $6-8 dollars for the four of us.)? Five dollar meal at Von's? Seven dollar meal at Albertson's? Whatever sounds good that I don't have to cook.

snacks: hummus, crackers, cheese, deviled eggs or egg salad, strawberries, oranges

desserts: jello, cake

Week 6: Tall Mommy's Menu Plan

Can I just say I'm so glad we're doing this menu planning project? Because if we weren't, last week would have been when my noble goal coasted a little south, and this week would be when it died a slow and painful death. Seriously, if not for the menu plan last week we may have had cereal for every meal, every day last week for lack of food in the pantry and motivation to fix it...which, you know, isn't such responsible parenting for a growing one year old.

Gramme is here visiting tonight, tomorrow and going home Tuesday. We plan to celebrate accordingly with tasty eats...including making small mommy's yummy mascarpone dip and buying lots of fresh fruit with which to enjoy it.

Monday: FHE at the fountains, including Big Spoon frozen yogurt and who knows what for dinner? Something tasty and random, not eaten at home.

Tuesday: FatBurger, a no frills burger joint at the casino on the Indian Reserve. The Burgers are pretty yummy and the thick fries are to die for, with the shakes coming in a close second. Gramme wants to check it out...and she heard no complaints from us!

Wednesday: Something beef free! Quattro Leoni salad (my absolute favorite!) and loaded baked potatoes (creamy ranch sour cream, crumbled bacon, shredded cheddar, and chives).

Thursday: lighten it up with grilled fish, cous cous, asian slaw, and a vegetable.

Friday: I know we did take out twice already, but I'm breaking all the rules this week. I'm thinking chinese, or I'll let the hubby grab one of his (disgusting) fast food burgers, give the baby (her favorite) chef boyardi spaghetti rings, and I'll make (a very yummy) salad loaded with veggies and drizzled (err...drenched?) in a sweet and tangy asian sesame dressing.

Saturday: General conference all day, and Jacob has priesthood session in the early evening. I'll probably make sloppy joes for lunch, with left overs for either an early or late dinner and cereal or salad in between.

Sunday: EASTER! Dinner at the in-laws. Yummm.

Breakfast: smoothies, fresh fruit, boiled eggs (of course!)
Snacks: crackers, cheese, fruit
Lunch: pasta salad, grilled cheese, baked beans...keeping it simple and things I can make and serve both me and baby girl
Sweet treat: mascarpone dip, smores

Week #6 Small Mommy's Meal Plan

This week is Spring break for the kids, so I'm responsible for both LUNCH and dinner. Christopher made me promise that we will have lots of picnics, which not only sound fun, but means less dishes and clean up for me. Win-win.

So basically the whole week will be kids' choice.

Monday

Lunch: Picnic at the zoo-sandwiches, sliced oranges, chips or pretzels

Dinner: Little Ceasar's has a special on Mondays-Large pepperoni pizzas for $4 each. We normally pick up two of them.

Tuesday

Lunch: Picnic at the History Museum-sandwiches, fruit, crackers, hummus

Dinner: chicken tenders, loaded mashed potatoes, veggies

Wednesday It's supposed to rain so we'll probably be inside most of the day.

Lunch: Mac and cheese, fruit, jello

Dinner: Skewered citrus soy chicken and rice, stir fried veggies. I marinate the chicken in a simple sauce made with soy sauce, minced garlic, brown sugar, orange juice (I just squeeze half an orange in there and throw in the rinds too) and sesame oil, for a few hours. Then I skewer them and put them under the broiler for a few minutes. The kids love it.

Thursday It's supposed to rain again today, so we'll be inside again.

Lunch: chicken quesadillas, fruit, yogurt

Dinner: tacos

Friday Hopefully the rain will have cleared up by now!

Lunch: grilled cheese sandwiches, fruit, yogurt

Dinner: I'm thinking it's $5 family meal at Von's. They usually have sub sandwiches, roasted chicken or pizza. Or, Albertson's has a family meal deal for $7 that includes a roasted chicken, a pound of salad (your choice: potato, macaroni or slaw), a pound of fried potatoes and Hawaiian style rolls.

Special treats:

Costco sundaes or churros (or both!)
chocolate cake
cookies
fruit smoothies

If I can stick to this week's meal plan, I'll only spend about $20 to feed all five of us lunch and dinner all week!

Basic Crepe Recipe

Ok. Here it is-my basic crepe recipe...which isn't really mine, per se. I have no idea where it is from originally; it's been in my recipe book since I studied in Italy and a roommate made us crepes from scratch. Changed. My. World. So I learned how, and here it is for your enjoyment. So simple. So cheap. Sooooo yummy.

BASIC CREPE

Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
1/4 teaspoon salt
1 cup milk
1/2 cup water
2 teaspoons butter, melted
2 large eggs
sometimes I add a little vanilla, sometimes I don't

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking. These can be made several days in advance and stored in the fridge, between wax or parchment paper and sealed in a zip lock.

Once you have this down, you can make what you like. A favorite in our house is the tried and true Strawberry Nutella dessert crepe. We also like mascarpone and Nutella, chocolate and banana, apple and cheddar cheese, and many dinner crepes.

Enjoy creating your own sweet and savory crepe treats! Posted below is one of my favorite dinner crepes:

California Crepe

Yellow onions, thinly sliced
Green onion, sliced (about 1/2 cup)
Marinated artichoke hearts (about 3-4 per crepe)
Baby spinach (about 2-3 cups raw leaves)
Sea salt, freshly ground pepper
Sun dried tomato pesto
Sour cream
Avocado, sliced to squares
Cheese, any mix, shredded (I used asiago and mozzarella)
Chicken, coked and cubed

Saute yellow onions in medium skillet. Add salt, pepper and any other seasoning you desire. Add spinach. Stir until spinach wilted. Remove from heat and set aside. Slather crepe with sun dried tomato pesto, add avocado and artichoke hearts then heap spinach and onion mix on top. Sprinkle green onion and cheese (as much as desired) on top. Fold like a burrito and place on a cookie sheet, seam side down. Broil (low) in oven until tops of crepes slightly golden (about 1 minute). Remove. Serve with sour cream on side (I mix a small amount of oregano in mine for extra flavor)

Mascarpone fruit dip

Here is a delicious dip recipe I got from my dad. He made this for us to dip strawberries in. And since strawberries are on sale right now, I thought I'd make this heavenly dip and share the recipe with you. It is ridiculously easy.

Mix one container of mascarpone with an equal-sized container of creme fraiche. Sweeten with sugar or splenda. Dip ripe strawberries in and then savor a little piece of heaven!

*If you're having a hard time finding creme fraiche (or you're just too lazy to go driving around looking for it, like me!), here's another dip recipe using mascarpone that sounds pretty tasty too.

Basic Cream Cheese Fruit Dip

1 8-ounce package of cream cheese, softened
3 tablespoons sugar
1 cup sour cream or mascarpone
1 teaspoon vanilla extract

Combine all until smooth and creamy.

Week 5: Tall Mommy's Menu Plan

Another busy week with too much to do and too little energy with which to accomplish it all...and we got our first gas and electric bill (yikes!) for the new place, so I'm feeling particularly sluggish AND frugal this week.

Monday: Costco-pizza slices, $1.50 each, $1.50 smoothies to wash it down. Perfect. Total cost? $6.

Tuesday: Picked up a frozen Margherita pizza from Costco, making it tonight. Chunks of buffalo mozzarella, large basil leaves, pesto marinara, and heirloom tomatoes. Yummm. $9.99. Picking up a pre-bagged caesar salad mix to go with it-$2.50. Total cost? You guessed it: $12.50.

Wednesday: Homemade mac n cheese with jarlsberg cheese-picked up a 2.2lb block for about $6. Serving with garlic bread. Actual cost of portions used for this meal should ring in around $5.

Thursday: Jacob has a basketball game at 9, so he'll probably eat a really late lunch and do take out post game (so none of it comes back up during all that running). I'm thinking of giving small mommy's chicken pot pie a try-hubby isn't too keen on the dish, so it's a perfect opportunity for me!

Friday: Ward Fiesta party at church! Yummy mexican food will be served. We're bringing a nacho bar or enchiladas...depends how lazy we get.

Saturday: No idea. Hubby will be meeting with the renters mid-evening and I think mom will be up to visit, so I think we'll play it by ear. I'm leaning toward rice pilaf (have tons of it in my pantry) some sort of grilled fish and caramalized tomatoes.

Sunday: Either peanut butter and jelly sandwiches or grilled cheese and tomato basil soup for an after church treat. Maybe loaded baked potatoes and split a filet mignon for dinner.

Breakfast: smoothies and eggs.

Lunch: fruit, mac n cheese, tofu, baked beans, sliced deli meat and cheese...mainly items on hand and maybe take out one day.

Snacks: fruit, cereal, bread and cheese

Sweet treat: Mascarpone and nutella crepes with strawberries and homemade whipped cream

Week #5 Small Mommy's Menu Plan

So, last week I veered from my original menu plan because I got sick. But we still had corned beef and cabbage on St. Patrick's Day, thanks to my wonderful husband. And it was really good too! ;0)

Alex doesn't get paid again until the end of next week, so this week is going to be a challenge as far as meals. I'm determined though. Let's see how well I can do no budget at all!It's really all about what we have on hand this week.

Monday: Sour Cream Chicken Enchiladas-I'm using the recipe from Real Mom Kitchen. I don't have olives, but they are only about $1.50 or so.

Tuesday: Pasta Primavera and garlic bread-Just noodles, frozen California Blend veggies, olive oil, parmesan and seasonings. And depending on if I have time or not, possibly garlic bread. I will try this "Easy Peasy" recipe. Otherwise, it's store bought for $2.

Wednesday: Minestrone soup and cornbread-My own version of minestrone, anyway. I use chicken broth, spaghetti sauce or italian stewed tomatoes (which ever I have on hand), kidney beans (from food storage), carrots, onions, yellow squash (frozen), bay leaf, italian seasonings, a handful or two of whatever pasta I have on hand.

Thursday: Corned beef and cabbage-again! But we love it. I bought two corned beef pieces last week, one big one for St. Patrick's Day and a smaller one for only $2! I don't have cabbage on hand, but cabbage is about $1/lb.

Friday: Kid's choice. Maybe Costco. I've been loving Costco. For $8 I can feed all the kids and myself. If we still have $8 by then. If not, it will be something else!

So, total, if we do go to Costco, for the week will be $13. If not, $5!

Beefy Corn and Black Bean Chili w/ Cheesy Corn Bread

Both Cooking Light recpies; these come from their "5 ingredient, 15 minute cookbook"...love that magazine.

Beefy Corn and Black Bean Chili

1 lb ground beef
2 tsp salt-free chili powder blend
1 (14oz) package frozen seasoned corn and black beans (you can totally use canned varieties of both)
1 (14 oz) can fat-free, less-sodium beef broth
1 (15oz) can seasoned tomato sauce for chili (such as Hunt's)
Sour cream (optional)
Green onions, sliced (optional)

Combine beef and chili powder in a largepan/dutch oven. Cook over medium heat until beef is browned, stirring to crumble (around 6 min). Drain well.

Stir in corn mixture, broth, and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 10 min. Uncover and simmer 5, stirring occasionally.

Serve, garnish with sour cream and green onion.

Cheesy Cheddar Corn Bread
2 c self-rising cornmeal mix
1/2 c shredded cheddar cheese
1 1/4 c sour cream
1 large egg, lightly beaten
butter or butter flavored cooking spray

Prehat oven to 425

Combine first 5 ingredients in a large bowl; stir just until dry ingredients moistened. Pour batter into an 8 inch square baking pan coated with cooking spray or butter. Bake at 425 for 20 minutes. Remove from oven; coat top of corn bread with cooking spray or butter. Return to oven; bake an additional 3 min or unil a wooden pick inserted in center comes out clean and corn bread is golden. Serve!