I'm a bit behind today as several things in our schedule have changed this week. I'm going to quickly get out this week's menu plan. Updates this week may be a bit sparse as Cora is having minor outpatient surgery and Thanksgiving is happening too.
Here's what's on the plan this week:
Sunday:
B - cereal
D - Chinese Take Out
Monday
B - Baked Banana Oatmeal (adapted from this recipe)
D - Parmesan Crusted PorkChops
Tuesday
B - Pumpkin Chocolate Chip Muffins
D - Chicken Stir Fry
Wednesday
B - Pumpkin Waffles
D - Leftover Buffet
Thursday
B - Creamed Chip Beef over Whole Wheat Biscuits (maybe finally!)
D - Thanksgiving Dinner at SIL
Friday
B - Pancakes
D - Turkey (or Chicken) Tetrazini
Saturday
B - Buttermilk Chocolate Muffins or Cinnamon Rolls
D - Indonesian Ginger Chicken
Side Dishes will include these from my freezer and stockpile: fresh cut pineapple, peaches, green beans, corn, broccoli, mashed sweet potatoes and maybe a few other things too.
For more great menu planning ideas visit Organizing Junkie.
Sunday, November 22, 2009
Thursday, November 19, 2009
Stuffing Royale
Thanksgiving is just a week away (I can hardly believe how soon it is!). And I'm working on my grocery list for Thanksgiving dinner. Growing up I never liked stuffing. I think it was the heavy sage my family used. Anyway, a few years into our marriage I found this recipe from King's Hawaiian bread. As I looked it over, I realized this was a winner in my book. Lots of things I really like and not much that I don't like. This is a fruity stuffing. So, if you're preference is for sausage or oysters, this is probably not up your alley. But, we love it.
Ingredients:
Directions:
For stuffing: Stuff a 10-lb bird and cook according to directions.
Notes:
This makes about 2 quarts of stuffing which is a whole lot for our family of 6 adults and 2 kids.
There are lots more Thanksgiving recipes at the Ultimate Recipe Swap today.
And you can find more recipes at:
Friday Food @ Mom Trends
Stuffing Royale
Ingredients:
- 1 16 oz loaf King's Hawaiian bread
- 1 15 oz can pineapple tidbits, drained (or use chunks and chop them small)
- 1 Cup chopped celery (2-3 stalks)
- 1 small onion diced
- 1 8 oz can sliced water chestnuts, drained
- ½ Cup slivered almonds, toasted
- ½ Cup raisins
- 1 14 oz can low salt chicken broth (about 1 ½ cups)
- 1 ½ tsp cinnamon
- 1 ½ tsp sage
- 1 tsp poultry seasoning
- ¼ tsp salt
- 1/8 tsp black pepper
Directions:
- Heat oven to 325°
- Cut bread into 1 inch cubes. Place in a large bowl.
- Add pineapple, celery, onion, water chestnuts, almonds and raisins.
- Set aside
- In a small bowl, stir together broth with seasonings.
- Pour seasoned broth evenly over dry ingredients. Toss to combine.
- Place in a 2 qt casserole dish. Cover with foil
- Bake 30 minutes, remove foil and bake an additional 10 minutes.
For stuffing: Stuff a 10-lb bird and cook according to directions.
Notes:
This makes about 2 quarts of stuffing which is a whole lot for our family of 6 adults and 2 kids.
There are lots more Thanksgiving recipes at the Ultimate Recipe Swap today.
And you can find more recipes at:
Friday Food @ Mom Trends
Tuesday, November 17, 2009
Cleaning Out Peanut Butter Jars
A confession: Sometimes recycling seems to be more trouble than it's worth.
There, I've said it.
Recycling is good. It helps reduce the waste sent to landfills. It gives a few people jobs. I try to recycle as much as I can. But, sometimes I wonder if cleaning out a bottle or container is creating more water/energy waste than I'm saving by recycling my bottles.
For instance, it takes a good bit of water to fully clean out the bottle of conditioner I use. I fill, shake, dump. Fill, shake, dump. Repeat. I don't know if I'm helping or hurting the planet when I re-cyle my bottle of conditioner. But I do.
The same problem happens with plastic peanut butter jars. Peanut butter is very sticky stuff (as if anyone didn't already know that). And getting the jar clean enough to recycle was always a challenge until I accidentally began using this method. It works very well. It isn't such a chore anymore and I don't think I'm wasting as much water to get the jars clean.
So, here's what I do...
1. Use a rubber spatula to scrape the sides and get out as much peanut butter as humanly possible. You can make at least half a sandwich from the leftover peanut butter on the sides and bottom of a jar.
2. Squirt a small bit of Dawn Dishwasing Liquid* into the jar.
3. Fill 2/3 full with hot water.
4. Replace lid on jar. Shake.
5. Leave jar on counter overnight. Shake again a few times as you think of it or have time.
6. The next morning the majority of the remaining peanut butter will be floating in the water, not sticking on the jar. A quick swipe with a dishrag and your plastic peanut butter jar will be clean
*I prefer Dawn for this because it is so much better at cutting through grease.
This works for me.
Have a good tip that works for cleaning out conditioner bottles?
There, I've said it.
Recycling is good. It helps reduce the waste sent to landfills. It gives a few people jobs. I try to recycle as much as I can. But, sometimes I wonder if cleaning out a bottle or container is creating more water/energy waste than I'm saving by recycling my bottles.
For instance, it takes a good bit of water to fully clean out the bottle of conditioner I use. I fill, shake, dump. Fill, shake, dump. Repeat. I don't know if I'm helping or hurting the planet when I re-cyle my bottle of conditioner. But I do.
The same problem happens with plastic peanut butter jars. Peanut butter is very sticky stuff (as if anyone didn't already know that). And getting the jar clean enough to recycle was always a challenge until I accidentally began using this method. It works very well. It isn't such a chore anymore and I don't think I'm wasting as much water to get the jars clean.
So, here's what I do...
1. Use a rubber spatula to scrape the sides and get out as much peanut butter as humanly possible. You can make at least half a sandwich from the leftover peanut butter on the sides and bottom of a jar.
2. Squirt a small bit of Dawn Dishwasing Liquid* into the jar.
3. Fill 2/3 full with hot water.
4. Replace lid on jar. Shake.
5. Leave jar on counter overnight. Shake again a few times as you think of it or have time.
6. The next morning the majority of the remaining peanut butter will be floating in the water, not sticking on the jar. A quick swipe with a dishrag and your plastic peanut butter jar will be clean
*I prefer Dawn for this because it is so much better at cutting through grease.
This works for me.
Have a good tip that works for cleaning out conditioner bottles?
Labels:
Household Chores,
Works for Me Wednesday
Whole Wheat Carrot Raisin Muffins
Ever had too many of something? I recently picked up a 5 lb. bag of carrots, thinking they were 3 lbs. Now, I know carrots keep a long time in the fridge. But, 5 lbs for 4 people is a lot of carrots! So, I went in search of carrot recipes. And in the midst of my search I found a few recipes for Carrot Raisin Muffins. I tweaked a bit here and there and eventually came up with this very good recipe for Whole Wheat Carrot Raisin Muffins. Next time you're trying to use up some carrots, try these.
Ingredients:
Directions:
Notes:
Makes 12 muffins.
Sometimes I've substituted sugar for the honey. Hubby and I really love these. They've been on our breakfast menu several times in the last 2 weeks.
These also freeze very well.
You can find more great recipes at:
Cupcake Tuesday @ Hoosier Homemade
Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff
Whole Wheat Carrot Raisin Muffins
(photo coming when I can figure out where the camera is hidden!)
Ingredients:
- 1 ½ Cups whole wheat flour
- 1 Cup unbleached all-purppose flour
- 3 tsp baking powder
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 1/8 tsp salt
- ¾ Cup milk
- ¼ Cup canola oil
- 1 egg
- ½ Cup honey
- 1½ Cup shredded carrots
- 2/3 Cup raisins
Directions:
- Combine flours, baking powder, spices, salt in large bowl.
- In small bowl, mix together, milk, oil, egg, honey.
- Set oven for 375°; grease muffin pan.
- Mix together dry and wet ingredients.
- Fold in shredded carrot and raisins.
- Fill muffin tins 2/3 full (about ¼ cup)
- Place pan in oven; raise temperature to 400°. (Here's why)
- Bake 17-20 minutes.
- Turn out of pan almost immediately; do not cool upside down (they squash)
Notes:
Makes 12 muffins.
Sometimes I've substituted sugar for the honey. Hubby and I really love these. They've been on our breakfast menu several times in the last 2 weeks.
These also freeze very well.
You can find more great recipes at:
Cupcake Tuesday @ Hoosier Homemade
Tempt My Tummy @ Blessed With Grace
Tasty Tuesday @ Balancing Beauty and Bedlam
Tuesdays at the Table @ All the Small Stuff
Sunday, November 15, 2009
Menu Plan - November 15, 2009
We did a bit better sticking to our plan this week -- no major interruptions in life.
Hubby's schedule has been very busy in the evenings the last few weeks and the result has been a lack of desire to cook on my part. I prefer to not fight the "I don't like thats" when I'm the only grown up home. So, I usually fix a kid favoite. The problem is I'm getting kind of tired of spaghetti, mac & cheese & leftovers. I also need to make room in my freezer for a turkey or two. Turkeys are cheaper now than they will be all year; I'd like to buy 2, if I can find room in the deep freeze. So, I'm going to try and up the ante on dinner this week. We are keeping a friend's child next weekend so I'll be planning the kid friendly stuff for those evenings.
Here's what's on the plan this week:
Sunday:
B - cereal
D - breakfast for dinner
Monday
B - Whole Wheat Carrot Raisin Muffins* & scrambled eggs
D - Roasted Chicken
Tuesday
B - Peanut Butter Baked Oatmeal
D - Second meal from Psst (Chicken Piccata, review coming this week)
Wednesday
B - Creamed Chipped Beef over Whole Wheat Biscuits (another hold over)
D - Leftovers
Thursday
B - Pumpkin Waffles
D - "Noodle Thing" casserole (noodles, spaghetti sauce, mozzerella - bake at 350, 30 minutes)
Friday
B - French Toast
D - Pizza (using this dough recipe and this sauce recipe)
Saturday
B - TBD
D - Chicken Nuggets (heldover from last week)
Side Dishes will include these from my freezer and stockpile: fresh cut pineapple, peaches, green beans, corn, mashed potatoes, mashed sweet potatoes and maybe a few other things too as I like to include a few fresh fruits & veggies and we're running low at the moment.
*Recipe to be posted soon
For more great menu planning ideas visit Organizing Junkie.
Hubby's schedule has been very busy in the evenings the last few weeks and the result has been a lack of desire to cook on my part. I prefer to not fight the "I don't like thats" when I'm the only grown up home. So, I usually fix a kid favoite. The problem is I'm getting kind of tired of spaghetti, mac & cheese & leftovers. I also need to make room in my freezer for a turkey or two. Turkeys are cheaper now than they will be all year; I'd like to buy 2, if I can find room in the deep freeze. So, I'm going to try and up the ante on dinner this week. We are keeping a friend's child next weekend so I'll be planning the kid friendly stuff for those evenings.
Here's what's on the plan this week:
Sunday:
B - cereal
D - breakfast for dinner
Monday
B - Whole Wheat Carrot Raisin Muffins* & scrambled eggs
D - Roasted Chicken
Tuesday
B - Peanut Butter Baked Oatmeal
D - Second meal from Psst (Chicken Piccata, review coming this week)
Wednesday
B - Creamed Chipped Beef over Whole Wheat Biscuits (another hold over)
D - Leftovers
Thursday
B - Pumpkin Waffles
D - "Noodle Thing" casserole (noodles, spaghetti sauce, mozzerella - bake at 350, 30 minutes)
Friday
B - French Toast
D - Pizza (using this dough recipe and this sauce recipe)
Saturday
B - TBD
D - Chicken Nuggets (heldover from last week)
Side Dishes will include these from my freezer and stockpile: fresh cut pineapple, peaches, green beans, corn, mashed potatoes, mashed sweet potatoes and maybe a few other things too as I like to include a few fresh fruits & veggies and we're running low at the moment.
*Recipe to be posted soon
For more great menu planning ideas visit Organizing Junkie.
Labels:
Menu Plans
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