Here's what's "On The Menu" !
Typically for my family, I plan 3-4 meals each week and then between the leftovers and any eating out that covers the week! A product I love that keeps me organize meals for the week is momAgenda's Weekly Meal Planner Pad. It's a combo meal planner/day planner pad . Each undated tear-off page is for one week - keep track of meals and everyone's schedule in one glance. It has a magnet on the back so you can hang it on the fridge!
Conversation Starters: Does everyone gobble their dinner down before your very eyes? Slow it down with some dinner dialogue! :) Here are a some questions to keep the conversation going from iMOM - find questions for kids and teens: 5 Family Mealtime Conversation Starters
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Hunt's Bruschetta Chicken Skillet - uses pantry staples - I am substituting the diced tomatoes with the Italian Style tomatoes as a shortcut - no fresh basil here!
Spinach-Mushroom Saute from myrecipes.com - kids probably won't eat this but hubby and I love it!
Kraft Homestyle Mac & Cheese - Parmesan Alfredo - this is for the kids but I love it too!
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Maple Mustard Chicken - orginally I found this favorite in Super Suppers cookbook. I buy a bunch of chicken breasts, mix up the marinade and divide up portions of the chicken in the marinade in freezer bags. Use some of the chicken for that night's dinner and the rest (uncooked) is popped into the freezer for another night!
Shredded Potato Casserole and a steamer bag of veggies (or grapes!)
Sister Shubert yeast rolls!
**Use leftover chicken to make chicken club sandwiches another night or the quesadillas below
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Lunch Box Inspiration!
Here's a few places to get some inspiration if
Parenting Magazine's Bento Lunch Boxes
Bentobloggy - Local mom blogs about her Bento creations!
Meal Makeover Moms - Lunchbox Makeovers
MyRecipes.com Kid-Friendly Lunches
MOMables - healthier versions of the store-bought on-the-go lunch options!
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Grilled Honey-Mustard Pork Tenderloin
Simply Potatoes - Mashed Potatoes
Roasted veggies or a frozen steamer bag of veggies
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September 6, 2011
It's a crazy week at my house! Open House on 2 different nights up at school, soccer practices...you get the picture. So it's a lot of easy, quick kid-friendly food this week. Here's one of our weeknight menus!
Turkey Sloppy Janes from Whole Foods Market - you can make this ahead to cut down on the dinner time chaos. Make double so you can "bank at batch" in the freezer for another night's meal in a few weeks
Paula Deen's Green Beans from Paula Deen's Cookbook for the Lunch-Box Set
my kids love these green beans...me too!
1 lb green beans (I use frozen cut green beans!)
1 cup chicken broth
1 tsp. house seasoning (see next recipe)
1/2 tbsp. butter or bacon grease (it wouldn't be Paula Dean's recipe if it didn't include this! It's optional)
If you are using fresh green beans, snap off the ends. Wash the beans and drain them in a colander. (if you are using frozen - omit this step!)
Place beans in a medium pot. Pour in broth and add in house seasoning and butter/grease (if using). Bring to a boil, reduce heat to low. Cook for 25 minutes if you are a southerner and like your beans soft or 15 minutes if you like a little crunch!
Paula Deens House Seasoning Recipe
1/4 c salt
1 tbsp pepper
1 tbsp garlic powder
Mix all ingredients in a small bowl and store in an airtight container so you can shake it up before measuring. Very good on most veggies!
Slushie Applesauce - got this idea from Bentobloggy! Freeze an individual pack of applesauce, let it thaw for a little while before serving so it's "slushie"
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Alfredo Sauce with Fettuccine serve with your family's favorite steam-in-the-bag veggie, Tomato-Basil Crostini & Rice Krispie Treats for dessert! (You can cheat and use your families favorite Alfredo sauce in a jar - it's ok...really!)
Tomato-Basil Crostini
-From Super Suppers Cookbook
2 Ripe Tomatoes, seeded and finely chopped
¼ cup olive oil, divided
1 Tbsp Balsamic Vinegar
4-6 fresh basil leaves, finely chopped
1 tsp. minced fresh garlic
½ tsp. salt
¼ tsp. black pepper
1 ½ inch slices of French or Italian bread
In a bowl, stir together tomatoes, 2 Tbsp oil, vinegar, basil, garlic, salt and pepper. Cover and refrigerate for 30-60 minutes. Preheat broiler. Arrange bread slices on broiler pan. Brush both sides with remaining 2 Tbsp oil. Broil 2-4 minutes or until golden brown. To serve, spoon some of the tomato mixture on top of each bread slice.
Options: Add any of the following to the tomato mixture: chopped pepperoni, cooked Italian sausage, chopped cooked chicken or ham, cubed cheese or tofu
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Chicken Quesadillas - no real recipe! I just use leftover chopped chicken, shredded cheese and any other add-ins I have available (mushrooms, black olives, sauteed onions & peppers), sandwich the filling in between 2 tortillas. I have a George Foreman Grill that I "press" the quesadilla in. I serve it with Last Minute Black Bean Soup and your usual Mexican garnishes (sour cream, salsa, etc.)
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Tortellini with Vegetables
-from Super Suppers
2 tbsp olive oil
8 oz fresh mushrooms, sliced
1 zucchini, thinly sliced
½ c finely chopped onion
2 cups fresh or frozen 3-cheese tortellini
4 cups marinara sauce
1cup Mozzarella cheese
Preheat oven to 350 degrees. Coat 9x13 baking dish with cooking spray. Preheat oil in a large skillet. Saute vegetables in hot oil until tender. Arrange tortellini in prepared dish. Top with sautéed vegetables and pour sauce over top. Bake, uncovered, for 20 minutes. Sprinkle with cheese and bake 10 more minutes.
Chef’s notes: Ok, my kids pick out the vegetables but I figure one day they will miss one and realize they really do like zucchini! Recipe is freezable: prepare but don’t bake. Cover with plastic wrap and foil, freeze. Defrost completely, remove plastic wrap & foil and bake as directed. Serve with garlic bread.
