Thursday, September 17, 2009

Menu Plan 9.18.09

1. Potato Soup/cornbread
2. Spaghetti/green beans/french bread
3. Chili/fritos/fixings
4. Roast beef/sweet potatoes/green beans
6. Chicken Stir-fry/rice
7. Pulled pork sandwiches/corn on the cob/coleslaw
9. Fajitas/black beans/fixings
11. Meatball minestrone (all three of my kids requested this!)
12. Tomato-Basil soup/grilled cheese sandwiches
14. Out to eat!!!

I realized after I made my menu plan that we'll be eating at church on Wednesday nights this fall. I left the extra meals on there because I sometimes like some different options on weekends....thinking the french toast would be a lovely Saturday morning treat!

Roasted Veggies and Rice

I broke the cardinal rule of dinner at my house tonight. I made something different for myself to eat because I just couldn't bear the thought of what I was making for the family. (Tomorrow is grocery shopping day and I had the ingredients for the last meal on my menu...and wasn't at all thrilled with it!)

This was so easy, and SO good.

But I knew it would be because the recipe came from my friend, Shannan, and EVERYTHING Shannan makes is delicious.

Here's the recipe:

Roasted Veggies and Rice

1 lb. zucchini
1 lb. yellow squash (I had no squash so I doubled up on the zucchini)
1 sweet onion
1 large red pepper (All of these veggies coarsely chopped - and I also added fresh mushrooms, chopped)
2 T olive oil
1 t seasoned salt
1/2 t pepper
2 pkg Uncle Ben's Whole Grain Medley Brown and Wild Rice (cook 90 seconds in the microwave)
1/2 c. chopped roasted, salted almonds (I buy Wal-mart brand in the orange can)

Preheat oven to 450. Toss first 7 ingredients together and place in a single layer in jelly roll pan. Bake 20 minutes. Add rice and nuts and cook 2 more minutes.

*All the notes in parentheses are Shannan's notes.
*I used zucchini, mushrooms, onion, and green pepper because that's what I had on hand. And I only used one packet of rice but that was the right amount for the amount of veggies I had on hand.
* I used raw almonds and just chopped them very coarsely.
*SO good. Shannan said she scarfed the leftovers a few hours after dinner. I'm thinking of doing the same thing.

Wednesday, September 9, 2009

Tomato-Basil Soup

I took a standard recipe and tweaked it a bit! Delicious!

1 - 28 oz can whole tomatoes
1 - 14 oz can petite diced tomatoes
2 cups chicken or vegetable broth
1 dozen basil leaves, sliced
2 cloves garlic, minced
2-4 Tbsp brown sugar
1 tsp salt (I used more but didn't measure)
1/2 tsp pepper
1 cup heavy cream
1/2 stick butter

Puree the whole tomatoes in blender. Add everything (except cream and butter) to stock pot and simmer simmer 30-40 minutes. Add cream/butter and heat through. Serve. 

Thursday, September 3, 2009

Menu Plan 9.4.09

1. Tacos/refried beans
3. Crock Pot Fajitas/salad/black beans
4. Grilled burgers/onion rings/fries
7. Chicken Parmesan/salad/zucchini
8. Eye of Round Roast/veggies and wild rice
11. Chicken with Artichokes/couscous/green beans
13. Tomato-Basil soup/grilled cheese sandwiches