Menu Plan 12/19

My mom is here for the holidays, so our menu plan is including some of our family favorites!  The key will be portion control.

Sunday - FIFI (Find It, Fix It)

Monday - potato dumplings, steamed veggies

Tuesday - chicken & veggie stir fry with brown rice

Wednesday - homemade mac-n-cheese, steamed veggies

Thursday - homemade meatball subs, salad

Friday - a smaller version of a traditional Christmas eve meal: salmon, lima beans/sauerkraut, potatoes

Saturday - Christmas day brunch at my in-laws; we'll be taking fruit salad to share

Have a blessed Christmas!!

Menu Plan 12/12

I do have recipes to share - honest!!  Schedule has been incredibly busy lately.  I'm hoping to catch up this week.

Sunday - FIFI (Find It, Fix It)

Monday - chicken & veggie stir fry, brown rice

Tuesday - Tomato-Veggie soup, grilled cheese sandwiches

Wednesday - salmon patties, barley, steamed veggies

Thursday - Lemon Chicken with Garbanzo Beans, roasted veggies

Friday - Brinner - breakfast for dinner

Saturday - Broccoli Cheddar Soup, salad, bread

Menu Plan 12/5

Sunday - homemade pizza (haven't made this in a while!)

Monday - tuna patties, sweet potatoes, steamed veggies

Tuesday - taco biscuit casserole

Wednesday- dinner at small group

Thursday - tomato, sausage & kale soup

Friday - spaghetti & steamed veggies

Saturday - chili & cornbread


Don't forget to visit my main blog Not a DIY Life to follow my journey of healthy living!

Menu Plan 11/28

Sunday - FIFI (Find It, Fix It)

Monday - Turkey/Sweet Potato Skillet Hash, steamed veggies

Tuesday -grilled salmon, Nutty Barley Bake, green salad

Wednesday - dinner at church/small group

Thursday - House Blessing Lunch - Tomato Kale Sausage Soup, herb & cheese bread, shortbread cookies (Dinner will be leftovers)

Friday - spaghetti & meatballs, steamed veggies

Saturday - Brinner! (breakfast for dinner, probably scrambled eggs with veggies & skillet hash browns)

Menu Plan 11/21

Trying to keep everything simple this week before the feast on Thanksgiving Day.

Sunday - pig roast at friend's house

Monday - spaghetti, meatballs, steam veggies, Spinach salad

Tuesday - pumpkin waffles (tried a new recipe last week and want to tweak it), scrambled eggs with veggies

Wednesday- broccoli soup

Thursday - Thanksgiving Menu

Friday - FIFI (Find It, Fix It) Mama's not cooking!

Saturday - turkey rice soup, lots of veggies

Thanksgiving Menu Plan

Here's what we're planning for the big Thanksgiving feast. I'll be sharing cooking duties with my mother-in-law, but we'll have everyone to our house to eat. 

Roasted Turkey
Bread Stuffing
Mashed Potatoes
Gravy
Shrimp and Grits (Hubby's request)
Green Beans w/ Toasted Almonds
Spinach Salad
Apple Pie
Pumpkin Pie

We're trying to keep it simple this year with the basic favorites, but I'll tweak some of the recipes to make them a little healthier.

What are your favorite must-have dishes for Thanksgiving?

Healthified Corn Bread

Tweet

Continuing in the process of "healtifying" favorite recipes.  I tweaked the corn bread recipe on the back of the plain corn meal package.  Nutritional information is at the bottom of the post to compare conventional preparation vs. my healthified version.

Healthified Corn Bread

1 cup corn meal
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
2 eggs
1 1/4 cup milk
1 Tbsp honey
2 Tbsp oil or melted butter
2 Tbsp ground flax

Preheat oven to 450 degrees. Mix the dry ingredients in a large bowl.  Mix wet ingredients in a smaller bowl, and add to dry ingredients, stirring until combined.  Do not overmix.  Pour into a greased 8x8 pan.  Bake for 15-20 minutes or until done.  Makes 12 servings.

Nutritional info:
140 calories; 3.6g fat; 322.7mg sodium; 13.8g carbs; 0.8g fiber; 3.2g protein
vs. conventional preparation
173 calories; 5g fat; 428mg sodium; 28g carbs; 0g fiber; 4g protein

Menu Plan 11/14

Sunday - turkey burgers, oven fries, steamed veggies

Monday - spaghetti squash with sauteed veggies

Tuesday - pumpkin waffles (I bought REAL maple syrup, much to Hubby's delight!), scrambled eggs with veggies

Wednesday - dinner at church/small group

Thursday - homemade calzones, roasted veggies

Friday - cabbage sloppy joes, steamed veggies

Saturday - tomato-veggie soup and grilled cheese sammies


Don't forget to visit my main blog Not a DIY Life to follow my journey of healthy living!

Menu Plan 11/07

Sunday - turkey burgers, sweet potato fries and sauteed veggies

Monday - chicken and veggie stir fry w/ brown rice

Tuesday - sausage and egg muffins, biscuits

Wednesday - dinner at church small group; we are providing salad this week

Thursday - FIFI, aka Find It, Fix It since we have music practice

Friday - meatball subs (homemade meatballs & buns), roasted veggies

Saturday - potato and kale soup, salad

Menu Plan 10/31

Sunday - FIFI (aka Find It, Fix It)

Monday - tuna patties, steamed veggies

Tuesday- brinner! trying apple French toast this week

Wednesday - dinner at church/small group

Thursday - spaghetti, steamed veggies

Friday - tomato-veggie soup, grilled cheese sandwiches

Saturday - spaghetti carbonara w/ chicken, roasted veggies

Menu Plan 10/24

Sunday - my birthday celebration! Personal pizzas, kale chips, crudites while watching football

Monday - spaghetti & meatballs, steamed veggies

Tuesday- Brinner! Breakfast for dinner

Wednesday - my turn to make dinner for our small group - Taco Biscuit Casserole

Thursday - FIFI (Find It, Fix It) because we have music practice at church

Friday - chili

Saturday - roasted chicken, barley, steamed veggies

Menu Plan 10/17

Sunday - chili, cornbread, raw veggies

Monday - tuna patties, pasta, steamed veggies

Tuesday - Lemon Chicken & Garbanzo Beans (new recipe), steamed veggies

Wednesday - dinner at church

Thursday - FIFI (Find It, Fix It)

Friday - salmon casserole, barley & vegetables

Saturday - something easy, maybe soup. I'm running my first 5k race in the morning!

Menu Plan 10/10

Sunday - FIFI for Hubby and Ladybug, Choctoberfest for me!

Monday - crockpot chicken, roasted veggies

Tuesday - chicken & barley soup, salad, bread

Wednesday - dinner at church/small group

Thursday - FIFI (Find It, Fix It)

Friday - tuna patties, pasta, steamed veggies

Saturday - cabbage sloppy joes on whole wheat bread, raw veggies w/ spinach & herb dip

Menu Plan 10/3

Sunday - homemade pizza and kale chips

Monday - meatloaf, barley, veggies (I have an extra meatloaf in the freezer so this will be an easy meal with easy clean up)

Tuesday - tuna patties with pasta and veggies

Wednesday - dinner at church

Thursday - FIFI (Find It, Fix It aka leftovers)

Friday - Kale and Roasted Vegetable Soup - new recipe, can't wait to try it!

Saturday - Lemon Chicken and Garbanzo beans (new recipe from Food on the Table), veggies

Menu Plan 9/19

I'll be going to the Type-A-Mom conference this week, so menu planning is a challenge. I know Hubby can handle all the parenting duties while I'm gone, but I want to make meals as easy as possible.


Sunday - football party with friends

Monday - meatloaf, brown rice, roasted veggies

Tuesday - Amish chicken casserole (with leftovers to go in the freezer for the weekend)

Wednesday - homemade pizza with salad oops, church night instead

Thursday - salmon casserole, barley, steamed veggies (will make ahead so Hubby only has to reheat)

Friday/Saturday - Hubby's choice: spaghetti & meatballs, leftovers or dinner with friends

Quinoa Pilaf

Quinoa (pronounced keen-wa) is one of my favorite high-fiber side dishes. I find it in the natural food section of my grocery store. But what the heck do you do with it? For me, the easiest way to prepare it is to make a pilaf.

You can use any combination of vegetables. Whatever you have on hand or whatever is in season. I'm looking forward to trying this with butternut squash! Peas and carrots are a favorite combination, as is the below recipe with tomato and zucchini.


Quinoa Pilaf

1 cup quinoa, cooked according to package directions
1 Tbsp olive oil
1/2 medium onion, chopped
1 medium zucchini, diced
1 large tomato, diced
salt, pepper, or seasoning salt (to taste)

While quinoa is cooking, heat a medium skill over medium heat. Add olive oil. Add onion and cook for about 3 minutes until they start to soften. Add zucchini and seasonings, and cook for an additional 3-5 minutes. Stir occasionally. Add tomatoes and remove from heat. The residual heat from the veggies will warm up the tomatoes (you don't really need to cook them). Stir in cooked quinoa.

Makes 4 servings

Menu Plan 9/12

Oops. The menu plan was done, but I forgot to post it! It's an easy week for me in the kitchen.


Sunday - meatball subs (on homemade buns), healthy coleslaw, sauteed zucchini

Monday - FIFI (Find It, Fix It)

Tuesday - baked tilapia with brown rice, steamed veggies

Wednesday - dinner at church (yay!)

Thursday - either spaghetti or FIFI since we have praise band practice and I need something with easy clean up!

Friday - possibly out to dinner with friends

Saturday - Country Chicken, quinoa pilaf (haven't made this in a while!)


Don't forget to visit my main blog Not a DIY Life to follow my journey of healthy living!

Menu Plan 9/5

I am loving the late summer veggies!


Sunday - FIFI (Find It, Fix It); there are TONS of leftovers from yesterday!

Monday - chicken panzanella

Tuesday - salmon cheese casserole (didn't get to it last week), steamed veggies or salad

Wednesday - chicken, garbanzo bean & pasta salald

Thursday - FIFI

Friday - grilled flatbread pizzas

Saturday - not sure our plans for the day yet, may not be home for supper

Making Homemade Meatballs

Ladybug (3 years old) loves meatballs. Well, so does the rest of the family. But when you have a preschooler going through a picky phase, you become thankful that she likes nutritious foods. Meatballs can be one of them.

I was going to pick up a bag of frozen meatballs at the store this week. Then I turned the bag over and read the ingredients. I couldn't pronounce half the words, and I was grossed out by what I could. Eww.

I decided right then and there that I would get some good ground meat and make my own meatballs. They're not difficult. Just time consuming.

I remembered reading a post on Frugal Upstate last year about making large batches of meatballs and freezing them. Aha! I bought 9 lbs of ground beef and ground turkey, I came home, and I set to work.

You can easily double, triple or even quadruple this recipe.


Homemade Meatballs

2 lbs lean ground beef or ground turkey (or a combination)
4 slices whole wheat bread, toasted and allowed to dry out1 egg
1 tsp salt
1/2 tsp black pepper

After toast has dried out a bit, place in a food processor and pulse until you have a find bread crumb. Combine all ingredients in a large bowl and mix thoroughly. (I use my hands.) Use a scoop to portion out uniform size lumps of meat, then form into meatballs. I keep mine about 1 inch in diameter.
Place meatballs on a cookie sheet and bake at 350 degrees for 25-35 minutes (depending on size of meatball) until brown. Allow to cool.

You can then place on a clean cookie sheet with a little bit of space in between each meatball and freeze. Once meatballs are frozen, transfer to large freezer bags and keep frozen until ready to use.


(Mine made about 35 meatballs per pound, about 42 calories per meatball.)

Menu Plan 8/30

This week will be a little more challenging because it will be just me and the kiddo for dinner more often than not. I want to make meals that she will eat as is, instead of a meal for me and a meal for her.

Sunday - Taco Biscuit Casserole

Monday - FIFI (Find It, Fix It)

Tuesday - beef and veggie stir fry with brown rice

Wednesday - salmon cheese casserole, steamed veggies

Thursday - spaghetti with meatballs, steamed veggies

Friday - pizza with homemade pizza dough

Saturday - might be a Mama/Daughter date night!

My New Favorite Way to Make Chicken

Food on the Table calls this "Country Chicken." I call this my New Favorite. Very flavorful way to cook bone-in chicken that falls off the bones.

I did make a few changes. First, I halved the recipe because, even though it says 4 servings, four pounds of chicken is a lot and to me is more than four servings. Second, I used seasoning salt instead of the salt and pepper. Personal preference.

I served this over biscuits, but you could also serve it over rice or noodles.


Country Chicken

1/4 cup butter
2 lbs cut up chicken, with skin and bones
1-2 tsp seasoning salt
2 cups chicken broth or stock (I had turkey stock in the freezer so I used that)
1 cup water
1 cube chicken bouillon
8 oz sour cream

1. Melt butter in a large pot over medium high heat. Season the chicken pieces, then place in the pot. Cook until skin is browned, turning as necessary.

2. Add chicken broth and water. Bring to a boil and add chicken bouillon cube. Stir until dissolved. Cover and simmer over low heat for 35-45 minutes until chicken is fall-off-the-bone tender.

3. Remove chicken pieces from pot and set. Stir sour cream into the broth. Serve chicken and broth over biscuits, rice or noodles.


This makes a lot of broth, so the nutritionals will be less if you don't use up all the sauce. Also, we don't eat the chicken skin so the fat grams will increase if you do.
Nutritional info:
Calories - 214
Fat - 14 g
Carbs - 2.2 g
Protein - 20 g

Menu Plan 8/23

Yes, we are having lots of chicken this week. That's the only meat I have left in the freezer. Time to do some shopping to restock!


Monday - spaghetti (plain for the kiddo, I'm going to experiment with a basil/spinach/garlic sauce for the grown ups), steamed veggies, watermelon

Tuesday - Country Chicken (new recipe) with biscuits, steamed veggies

Wednesday - FIFI (aka Find It, Fix It; aka leftovers; aka Mama's Not Cookin'!)

Thursday - Chicken Cacciatore (new recipe)

Friday - Chicken Rice Gumbo (made this last week and it was FABULOUS! We're having friends over and I can't wait to show off this easy dish. Recipe coming soon.)

Saturday - grill out night


Don't forget to visit my main blog Not a DIY Life to follow my journey of healthy living!

Menu Plan 8/16

Back to menu planning!

I've been using Food on the Table to help with menu planning. It's a relatively new site that matches up your food preferences and sale items at your favorite grocery store to give recipe options. If they don't have your store listed, you can send them a request and they'll add it.

The new recipes below are from Food on the Table. You can plan all or some of your meals with their service. I've really enjoyed the new recipes that I've tried so far. And knowing how to fit sale items into a menu plan has been such a big help in planning lately. You can follow Food on the Table on Twitter as well!


Monday - spaghetti, steamed veggies

Tuesday - Serbian Beef, Vegetables & Potato Bake (new recipe)

Wednesday - FIFI (aka Find It, Fix It) (aka leftovers)

Thursday - Chicken Gumbo (new recipe)

Friday - shrimp stir fry over brown rice

Saturday - grill night (hot dog for the kiddo, hamburgers for the grown ups), including grilled veggies


** The opinions shared in this post are my own and I was not compensated in anyway to share my opinions.

Don't forget to visit my main blog Not a DIY Life to follow my journey of healthy living!

Vegetable Lasagna

I love lasagna. Evidence: Crockpot Lasagna, Philly Cheesesteak Crockpot Lasagna, and Vegetable Chicken Crockpot Lasagna. I've also made Tara's Garden Lasagna recently. (Her recipe has tomato sauce, this one does not.)

I didn't make this particular recipe in the crockpot, but you could easily adapt the above recipes with the below ingredients. Make sense?

This was yummy! I used all local, in-season veggies, including fresh basil from my herb garden. It was great. It still makes a mess in the kitchen, but it's totally worth it!


Vegetable Lasagna

1 T. olive oil
1/4 cup sliced green onions
2 medium zucchini, shredded (or yellow squash)
2 medium carrots, shredded
1 medium sweet potato, shredded
8 oz sliced fresh mushrooms (optional; I can't eat them)
2 garlic cloves, minced
1 egg
2 cups light ricotta cheese (light cottage cheese works as well)
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese, divided
1 t. dried basil leaves or 1 T. fresh basil leaves, finely chopped
4 T. butter
4 T. flour
2 cups nonfat milk
1 t. salt
1 T. garlic powder
1 1/2 cups water
9 uncooked (no boil) lasagna noodles
2 cups fresh spinach
1 cup shredded mozzarella cheese
2 T. fresh parsley chopped

Heat oven to 350 degrees. Spray a 9x13 glass baking dish with nonstick spray.

Heat oil in a large skillet over medium high heat. Add onions, zucchini, carrots, sweet potato, mushrooms and garlic. Cook 6-8 minutes, stirring occasionally. Drain off any excess liquid.

Beat egg in a medium bowl. Add ricotta cheese, Swiss cheese, 1/4 cup Parmesan cheese and basil. Mix well.

In a large saucepan, melt butter over medium heat. When melted add flour and stir constantly for 2 minutes until flour has a nutty smell. Increase heat to medium high. Gradually add milk, salt and garlic powder. Stir often, making sure no lumps are forming. As sauce begins to thicken, add 1/4 cup Parmesan cheese. (You can substitute a 16 oz jar of Alfredo sauce instead of making your own.) Once sauce is thickened and cheese is melted, remove from heat and gradually add water.

To assemble lasagna, place 3 uncooked lasagna noodles in bottom of prepared baking dish. Top with 1/3 of the sauce mixture, half of ricotta cheese mixture and half of vegetable mixture. Layer fresh spinach over veggies. Repeat layers of noodles, sauce, ricotta cheese & vegetable mixture. Final layers will be noodles and sauce. Top with shredded mozzarella cheese. Cover dish with foil.

Bake for 60 to 70 minutes or until bubbly around the edges. Sprinkle with parsley. Let stand 10 minutes before serving. Makes 8 servings, around 400 calories per serving.


Don't forget to visit my main blog Not a DIY Life to follow my journey toward healthy living!

Peach Oatmeal Flax Cookies

I still have a sweet tooth. I try to satiate that sweet tooth with fruit, but every once in a while a good cookie is the only solution. I now bake all of my cookies with at least half whole wheat flour, honey or molasses instead of refined white sugar (not always possible due to moisture content), and I love to add ground flax!

These cookies were inspired by my breakfast one day last week, where I topped my oatmeal with fresh peaches. So good! And the cookies turned out great too! (Excuse the bad picture, they really tasted good!)

Peach Oatmeal Flax Cookies

3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2/3 cup butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups whole wheat flour

2 tablespoons ground flax
2 teaspoons baking powder

1 teaspoon salt
2 1/2 cups quick-cooking oats
2 medium peaches, pitted, peeled and diced
1 cup raisins

In a large bowl, cream together the sugars, butter, eggs and vanilla until light and fluffy. In a medium bowl, combine flour, flax, baking powder and salt. Add dry ingredients to the wet ingredients and mix until smooth. Fold in the oats, peaches and raisins. Refrigerate for at least 30 minutes.

Preheat oven to 350 degrees. Drop dough by tablespoonful onto nonstick cookie sheets. Bake for 10 to 15 minutes, until golden. Remove from baking sheets and cool on wire racks.

Back to Blogging

My apologies for leaving this blog silent so much this summer. Between vacation, crazy summer schedule, moving to a new home and being without internet for 2+ weeks, there has been little computer time for me this summer.

I will be back to regular menu planning next week, plus I have new recipes to share!

Menu Plan 7/19

I haven't done much menu planning recently because of vacation and busy schedules. The next two weeks will be busy as well, but menu planning always gives me a sense of security, knowing that our suppers are one less thing I have to worry about. Also, I am trying to clean out the freezer a bit since we'll be moving to a new house in a couple of weeks, so I need to use up what I already have.

Monday - one pot meal: whole wheat pasta, chicken and lots of veggies, plus a tomato/okra side dish for Hubby and I (okra from our CSA basket)

Tuesday - grilled pizzas, grilled corn on the cob, other veggies that need cleaned up

Wednesday - CSA day! baked fish, barley, and veggies from our CSA basket

Thursday - pasta/bean salad, gazpacho (my new summer fave!)

Friday - grilled hamburgers & veggies

Saturday - FIFI (Find It, Fix It, aka leftovers)

Menu Plan 6/20

Sunday - Father's Day - grilled hamburgers & veggies

Monday - Rigatoni with Beef & Eggplant

Tuesday - Roasted Vegetable & Feta Sandwiches

Wednesday - FIFI (aka Find It, Fix It)

Thursday - gazpacho

Friday - grilled flounder & veggies

Saturday - spaghetti, meatballs, steamed veggies

Menu Plan 6/13

Sunday - breakfast for dinner

Monday - spaghetti & meatballs, steamed squash

Tuesday - crockpot pork BBQ on homemade rolls, steamed veggies

Wednesday - pork & sweet potato crockpot casserole

Thursday - chicken panzanella

Friday - Mama gets a night out, so it will be FIFI (Find It, Fix It) for the family

Saturday - grilled flounder, barley, steamed veggies

Menu Plan 6/6

Sunday - FIFI (Find It, Fix It aka leftovers!)

Monday - chicken spaghetti, steamed squash

Tuesday - breakfast for dinner! omelets, skillet potatoes, bacon

Wednesday - at the suggestion of Heather at Home-Ec 101, I'll be trying this recipe for gazpacho, with quesadillas

Thursday - chicken fajitas

Friday - flounder, barley, steamed veggies

Saturday - grilled chicken, pasta salad

Homemade Hot Dog/Hamburger Buns

I love baking bread. The bread machine makes it easier, of course. But I love the variety of breads that I can make with it. My latest variation was to make our hot dog buns!

Ladybug had her 3rd birthday on Monday and I wanted to make as much of our food from scratch. The menu was meatball subs, crockpot mac-n-cheese, fresh corn on the cob, a veggie tray, and homemade strawberry frozen yogurt and homemade cake. It was a feast of Ladybug's favorite food.

With the bread machine, the most difficult part of making homemade buns was rolling them out. Mine were rustic looking (sorry, forgot to take a pic!) but everyone raved about them. That made all the extra work worth it!

Because this was my first attempt at making homemade buns and it was for such an important occasion, I didn't want to tweak the recipe too much. I did use granulated sugar, but will try honey next time.

This recipe makes 8 hot dog buns, or 10-12 hamburger buns, depending on how big your buns need to be. I made 3 batches for Ladybug's party.


Homemade Hot Dog/Hamburger Buns

1 1/3 cups warm water
2 Tbsp powdered milk
2 Tbsp shortening (I used olive oil)
2 1/2 to 3 Tbsp sugar (I have to use the full 3 Tbsp when the humidity is high)
2 tsp salt
4 cups flour (I used white whole wheat flour, but you can use 2 cups all purpose flour & 2 cups whole wheat flour)
2 1/2 tsp bread machine yeast (or 1 packet)

Fill the bread pan of your bread machine according to manufacturer's instructions. Set on dough setting.

When dough finishes its first rise, remove from pan, turn out on a floured work surface and knead a few times. Divide dough into 8 sections for hot dog buns or 10-12 sections for hamburger buns. Shape into long narrow shapes or circular rounds. Place on baking sheet and set in a warm place to rise for 30 minutes. (I set the oven to "warm" then turned it off before placing the dough in there to rise.)

After 30 minutes, preheat oven to 375 degrees and bake buns for 15-18 minutes or until golden brown.


These turned out great! I'm so glad I took the time to make them for Ladybug's party. This post fearlessly submitted to Fearless Friday at Home Ec 101.

Menu Plan 5/31

I'm a little late in posting our menu plan because our Ladybug turned 3 yesterday! We had a great birthday party.

Monday - birthday party - meatball sandwiches (meatballs, Ragu sauce heated in crockpot, served on homemade buns), crockpot mac-n-cheese, corn on the cob, veggie tray, homemade cake, homemade strawberry frozen yogurt - I'll post the recipes for the homemade buns & fro-yo as soon as I can!

Tuesday - leftovers

Wednesday - vegetable fried rice

Thursday - grilled steak & veggies

Friday - grilled chicken, pasta & bean salad

Saturday - tabouleh (didn't get to it yet), I'll add shredded chicken to make it a one-dish meal

Menu Plan 5/23

Plans may change as we'll be receiving our first delivery from our CSA this week. I'm not sure what to expect! But I'm so excited about getting fresh, local produce!


Sunday - pizza tortillas (feeling the need to shake up our usual pizza night!)

Monday - flounder, barley, steamed veggies

Tuesday - tabouleh (trying a new recipe, I'll probably added shredded chicken)

Wednesday - chicken spaghetti, steamed veggies

Thursday - FIFI aka Find It, Fix It

Friday - pork BBQ, probably as open-faced sandwiches, steamed veggies

Saturday - meatloaf, quinoa pilaf, steamed veggies (if it's too hot to use the oven, I'll cook the meatloaf in the crockpot)

Menu Plan 5/16

Sunday - homemade pizza

Monday - spaghetti with meatballs, steamed broccoli

Tuesday - FIFI (Find It, Fix It, a.k.a. leftovers)

Wednesday - chicken stir fry, veggie fried rice

Thursday - grilled cheese sandwiches, carrot & celery sticks

Friday - Amish Chicken Noodle Casserole, steamed veggies

Saturday - flounder, quinoa, steamed veggies

Spiced Butternut Squash Muffins

I had leftover butter squash filling when I made Butternut Squash Ravioli (which tasted wonderful, but were messy and labor-intensive!). So I used about 1 1/2 cups of the filling mixture in place of the butternut squash in this recipe.

Spiced Butternut Squash Muffins

1 1/2 cups flour (I used white whole wheat flour)
2 tsp baking powder
1/2 cup white sugar
1/4 tsp salt
2 tsp pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 1/2 cups butternut squash puree
1 Tbsp butter, melted

Preheat oven to 400 degrees. Lightly grease a 12 cup muffin tin.

In a large bowl, combine flour, baking powder, sugar, salt and pumpkin pie spice. Set aside. In a small bowl, combine milk, egg, and melted butter until thoroughly mixed. Add squash puree. Fold squash mixture into dry ingredients. Do not overmix.

Spoon batter into prepared muffin tin. Each cup should be about 2/3 full. Bake until a toothpick comes out clean, about 20 minutes. Remove from pan and allow to cool on a wire rack.


Makes 12 muffins
Each muffin has: 121 calories, 2 g fat, 24 g carbohydrates, 3 g protein

Strawberry Ricotta Muffins

Today was baking day! I got everything done that I had planned. I tried three new recipes and they all turned out great. In addition to these, I made Apple Oatmeal Bars and Spiced Butternut Squash Muffins.

I will definitely be making these again! This is a great way to use up the last little bit of ricotta cheese that you may have leftover from another recipe. I tweaked this.

Strawberry Ricotta Muffins

2 cups medium strawberries
3/4 cup ricotta cheese
2 large eggs
1/2 tsp vanilla
10 Tbsp. melted butter, divided
2/3 cup white sugar
1 1/2 tsp lime juice (I used Key lime juice, which I had on hand)
2 cups flour (I used white whole wheat flour)
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 Tbsp ground flax meal (optional)

1. Heat oven to 350 degrees. Place a wire cooling rack on a baking sheet. Wash, hull, and quarter the strawberries. Place strawberries on prepared rack. Bake until strawberries are partially dried. Remove from oven and allow to cool. Set oven to 400 degrees.

2. Brush the inside of a 12 mold muffin pan with 2 Tbsp melted butter. Set aside.

3. In a small bowl, whisk together ricotta cheese, eggs, vanilla and remaining butter.

4. In a large bowl, add sugar and lime juice. Stir until all the sugar is moist. Mix in flour, baking powder, salt, baking soda and flax. Gently but quickly fold wet ingredients into the dry ingredients. Do not overmix. The batter will be thick and heavy. Stir in strawberries and spoon into muffin tin. Bake until tops of muffins are slightly browned, about 20-25 minutes.

5. Remove from oven and allow to cool on wire rack.


Makes 12 muffins
Per muffin: 158 calories, 3 g fat, 29 g carbohydrates, 6 g protein

Menu Plan 5/9

Oops! Forgot to post this!

Sunday - Mother's Day - the kitchen is closed!

Monday - homemade calzones, steamed bok choy

Tuesday - pasta, chicken and veggies

Wednesday - Tomato & Feta Frittata

Thursday - FIFI (Find It, Fix It)

Friday - butternut squash ravioli (didn't get to it last week)

Saturday - grilled steak, barley, steamed veggies

Healthy Snack Mix

I've posted a snack mix before, but I think it was before my days of trying to limit processed foods. So while this mix has processed foods, I went with the best ingredients possible.

I like to make a snack mix when we have a road trip or if we'll be spending time at the beach or at the pool. Just grab a cup-full and snack!


1 box of Kashi Heart-to-Heart Warm Cinnamon Oat Cereal
1 box Post Toasties (wheat & bran cereal)
6 cups stove-popped or air-popped popcorn (you can use microwave popcorn if it's "natural")
1 large bag of M&Ms (I got the dark chocolate flavor)

Mix all ingredients in a large tub. A one cup serving is approximately 125 calories.


Don't forget to visit my main blog Not a DIY Life to follow my journey of parenting and getting healthy!

Pasta & Bean Salad

As we move into summer, pasta salads become a staple of our weekly menu plan. They're great for several reasons. First, you make them ahead of time and don't have to spend the afternoon in the kitchen if the pool is calling your name. Second, you can use whatever leftover veggies you have on hand.

I use olive oil, lemon juice and salt as a dressing instead of prepared salad dressing. It has less calories and a light taste, which is perfect for this time of year.

This salad is only limited by what you have on hand and your imagination! Add squash, zucchini, peppers or whatever you can think of!


Pasta and Bean Salad

16 oz small pasta, cooked, drained & rinsed (I used ditalini pasta)
1 cup garbanzo beans
2 cups shelled edamame, lightly steamed
3 large carrots, diced
2 medium celery stalks, diced
2 medium radishes, diced
fresh chives, chopped
(I also chopped the fresh radish leaves and added about 2 Tbsp)
4 oz feta cheese, crumbled
1 Tbsp olilve oil
1 oz lemon juice
1 tsp salt

Add all ingredients in a large bowl. Gently toss to combine. Chill for several hours before serving.

Makes about 10 servings.
280 calories
6 g fat
42 g carbs
12 g protein

Menu Plan 5/3

Sunday - homemade pizza, salad

Monday - steak, baked potatoes, steamed veggies

Tuesday - chicken stir fry with lots of veggies, brown rice

Wednesday - pasta salad with garbanzo beans and lots of veggies

Thursday - FIFI, aka Find It, Fix It

Friday - time to try something new - Butternut Squash Ravioli

Saturday - grilled tilapia, barley, steamed veggies

Hopefully, our CSA will start deliveries this week. The spring planting was late because of a wet winter. So if we do receive our first delivery, then the menu plan will adjust accordingly!

Menu Plan 4/25

Breakfast is usually oatmeal with fruit. Lunch will be leftovers, salad, or smoothies, depending on our schedule. And for dinner:

Sunday - open-face turkey burgers, oven fries, fresh zucchini

Monday - spaghetti w/ meat balls, steamed veggies or romaine salad

Tuesday - grilled steak, baked potatoes with toppings

Wednesday - chicken quesadillas, steamed veggies

Thursday - FIFI (Find It, Fix It aka leftovers) since we have praise band practice

Friday - salmon casserole, pasta salad (I always have more veggies than pasta in my pasta salads.)

Saturday - our praise band from church is playing at a music & arts festival so we'll probably eat out


Don't forget to visit my main blog to follow my journey of getting fit & healthy living.

Spinach and Potato Frittata

I've always wanted to make a frittata. But I never tried before, because I assumed that it needed to start on the stovetop and finish in the oven, and I don't have the proper cookware for that.

When I needed to pull together a meal a few weeks ago with ingredients I had on hand, I looked for a frittata recipe and found one that had directions for cooking entirely on the stovetop. Score! I adapted this recipe to the ingredients that I had, and it was delicious!! We'll definitely have this again!

For more recipes and kitchen tips, visit Tempt My Tummy Tuesday!


Spinach and Potato Frittata

• 2 tablespoons olive oil
• 6 small red potatoes, sliced
• 1 cup torn fresh spinach
• 2 Tbsp finely chopped onion
  
• 1 tsp crushed garlic
• salt and pepper to taste
• 6 eggs
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese

Directions

1. Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
2. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

Don't forget to visit my main blog Not a DIY Life. Thanks!

Menu Plan 4/18

Sunday - homemade pizza, salad

Monday - chicken spaghetti, steamed veggies

Tuesday - pork tenderloin, barley, steamed veggies

Wednesday - pasta salad with lots veggies

Thursday - FIFI (Find It, Fix It aka leftovers)

Friday - turkey burgers on wheat buns, oven fries, steamed veggies

Saturday - grilled steak, baked potatoes with toppings


Special thanks to my friend Kaylea for giving this blog a make-over!

Don't forget to visit my main blog Not a DIY Life to follow my journey of getting fit and healthy in 2010!

Menu Plan 4/11

Sunday - long day including a big lunch at church, so dinner is FIFI (Find It, Fix It)

Monday - leftover pork loin, orzo/vegetable salad

Tuesday - stir fry with lots of veggies & leftover pork loin, brown rice

Wednesday - garbanzo bean salad

Thursday - FIFI

Friday - grilled tilapia, barley, steamed veggies

Saturday - grilled steak, skillet potatoes, steamed veggies

Don't forget to visit my main blog Not a DIY Life to follow my journey to a healthier lifestyle.

Recipes I Want to Try

I found some recipes that I'd like to try that also include directions for freezing. Great for making 2, and freezing 1!

Vegetable and Orzo Soup

Basil Vegetable Soup

Chicken and Vegetable Pasta au Gratin

Anytime Bran Muffins

As mentioned in this post, my mom has a great little muffin recipe book from Gooseberry Patch. During her visit this spring, we had marathon muffin making days to restock my freezer with baked goods. I'll be sharing our favorites! This is from the Country Friends Collection, Book #6 Muffins. I'm not sure if it's still available for purchase. (The wonderful folks at Gooseberry Patch left a comment on my Ten Little Muffins post and said that it's fine to share their recipes, provided I link back to them - thank you!)

For more great recipes and kitchen tips, visit the home of Tempt My Tummy Tuesday at Blessed with Grace.


Anytime Bran Muffins

3 c. whole bran cereal
1 c. water, boiling
2 1/2 c. flour
1 c. sugar
2 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 c. buttermilk
1/2 c. oil
2 eggs, beaten
1 c. raisins or chopped dates

In a separate bowl, pour boiling water over the bran cereal. Stir until blended and set aside to cool. In the meantime, stir together the dry ingredients in a small bowl. Add oil, eggs, and buttermilk to the cooled bran mixture. Combine bran mixture with the dry ingredients and fold in raisins or dates. Pour batter into greased muffin cups until each cup is 2/3 full. Bake at 425 degrees for 18 to 22 minutes or until to springs back when touched lightly.

Oops. Forgot to mention why these are called "anytime" muffins. You can store the batter in the fridge up to 2 weeks and make muffins as you need them. Fresh muffins!

Menu Plan 4/5

I'm late getting to my menu plan for the week because of Easter. Boy, did we have a feast!


Monday - Easter leftovers, homemade mac and cheese, grilled asparagus

Tuesday - grilled kielbasa, skillet potatoes, steamed veggies

Wednesday - grilled chicken, something with barley (I need a good recipe, got one?), steamed veggies

Thursday - grilled cheese, carrot/celery sticks (back to our usual busy Thursday night meal)

Friday - pasta with sauce and meatballs, steamed veggies

Saturday - pork tenderloin, baked potatoes and toppings

Sunday - homemade pizza


Don't forget to visit my main blog for more posts about my journey to better health!

Menu Plan 3/28

I do have some new recipes to share. Life has been so hectic, I haven't had time to post them. I'll try to get to that soon!

Anyway, here is our healthy menu plan for the week!

Sunday - homemade pizza, salad (my mother-in-law brought taboulleh - it was wonderful!)

Monday - pork tenderloin, roasted potatoes, steamed veggie

Tuesday - Italian wedding soup

Wednesday - goulash

Thursday - FIFI (Find It, Fix It)

Friday - baked tilapia, brown rice, steamed veggies

Saturday - whatever is easy as we'll be spending a lot of time prepping for Easter

Our Easter dinner plan is: pulled pork BBQ, ham, mashed cauliflower/potatoes, roasted green beans, broccoli salad, cole slaw, homemade rolls, homemade pastries

If you have a chance, hop over to my main blog to read my Mamavation (health and fitness) updates. Thanks!

Menu Plan 3/21

Sunday - homemade pizza

Monday - garden lasagna

Tuesday - pumpkin soup (it is SO good, and I have pumpkin puree in the freezer), and for those less adventurous family members, rice noodles w/ tomato sauce & meatballs

Wednesday - goulash

Thursday - tomato-veggie soup, grilled cheese sandwiches on homemade whole wheat bread

Friday - grilled steak, quinoa pilaf, steamed veggies

Saturday - Hubby & I have a date, so we'll be eating out; Grammy & Ladybug have yet to decide what's on the menu for them

Menu Plan 3/14

Is it really halfway through March already? My mom is coming for a 3 week visit starting this week, so the menu plan this week will be very flexible, depending on when we get to the grocery store, and what we want to make. Mom and I love being in the kitchen together, even if we sometimes get in each other's way.

Here's our healthy menu plan for the week:

Sunday - FIFI (Find It, Fix It, a.k.a leftovers)

Monday - birthday dinner for my niece

Tuesday - skillet hash, steamed veggies

Wednesday - egg/sausage muffins, skillet potatoes

Thursday - tomato-veggie soup, grilled cheese on whole wheat bread, carrot & celery sticks

Friday - grilled whiting filets, brown rice, steamed veggies

Saturday - (drawing a blank, I'll have to rely on Mom for suggestions!)

Menu Plan 3/8

I'm so excited to find a bloggy menu carnival that focuses on REAL food! We've moved away from processed foods in the last few years, at first to help with the budget, then because it's just healthier!

Here's the plan for the week. Some meals from last week's plan are up again because we had to makes changes last week.


Monday: venison crockpot meal - venison, tomatoes, tomato sauce, squash, green beans, peppers, cook on low all day, served over whole wheat pasta or homemade bread (Hubby's choice as I have to leave early for a meeting.)

Tuesday - salmon casserole, quinoa pilaf (Hubby LOVES the quinoa!)

Wednesday - chicken and vegetable stir-fry

Thursday - grilled cheese sandwiches (using homemade whole wheat bread and REAL cheese; I eliminated the processed cheese a few months ago - real cheese tastes SO much better!), carrot and celery sticks

Friday - chicken tortillas with homemade tortillas and lots of veggies

Saturday - breakfast for dinner, we haven't done this in a while, it always makes an easy meal!

Sunday - homemade pizza with my pizza dough recipe; we usually have chicken and broccoli as toppings

Menu Plan 2/28

Sunday - FIFI (find it, fix it)

Monday - crockpot chicken, brown rice, steamed veggies

Tuesday - chicken spaghetti with veggies

Wednesday - tomato-veggie soup

Thursday - salmon casserole with quiona pilaf

Friday - something with venison in the crockpot

Saturday - not sure yet (depends on grocery shopping!)

Menu Plan 2/21

Sunday: homemade pizza

Monday: dinner at the in-laws

Tuesday: ham & potato casserole, steamed veggies

Wednesday: salmon casserole, brown rice, steamed veggies

Thursday: grilled cheese sandwiches, carrot sticks

Friday: tomato-veggie soup

Saturday: will be at an anniversary party

Healthified Mac and Cheese

I'm trying to "healthify" a lot of our favorite recipes. This is your standard homemade mac and cheese recipe, using whole wheat pasta and the addition of carrot puree for nutrition.

1 box whole wheat pasta
3 T butter
3 T flour
2 cups nonfat milk
2 cups shredded lowfat cheddar cheese
1 cup carrot puree
salt, pepper to taste

Cook pasta according to package directions. With remaining ingredients, except carrot puree, make a cheese sauce. Pour sauce and carrot puree over pasta, stir to combine. 8 servings

Number of Servings: 8
Per serving: 290 calories, 6.5 g fat, 44 g carbohydrates, 14 g protein

Menu Plan 2/14/10

I didn't make a menu plan last week, and I felt like I was floundering all week long. Won't make that mistake again. I hate that feeling.


Sunday - pizza tortillas

Monday - baked whiting filets, roasted vegetables

Tuesday - Mardi Gras dinner at church (I'm taking healthified mac-n-cheese)

Wednesday - crockpot chicken, quinoa pilaf

Thursday - grilled cheese, carrot sticks

Friday - tomato/veggie soup

Saturday - chicken & veggie stir fry with brown rice

Oat Pancakes

I adapted this recipe from Cooks.com to make healthy pancakes on our snowy February morning.

1 1/4 c. oats
2 c. skim milk
1 egg
1/2 c. all purpose flour
1/4 c. toasted wheat germ
2 tbsp. ground flax meal
1 tbsp. honey
1 tbsp. baking powder
2 tsp. vegetable oil
1/2 tsp. salt
1 tsp. cinnamon

Mix oats and 1 cup milk; let stand 10 minutes. Stir in remaining ingredients until well mixed. For each pancake pour a scant 1/4 cup batter on hot well greased griddle over medium low heat. Cook, turning once, until well browned on both sides and cooked through.

Makes 12 pancakes. Approximately 95 calories per pancake.

French Bread

Another recipe for my bread machine. I have a French cycle on mine that gives this a nice crust, or you can use the dough cycle. Then shape the bread, allow to rise 20 minutes in a warm place, and bake in a 350 degree oven until golden (about 25-30 minutes).


French Bread

1 cup warm water
2 tsp sugar (or honey)
1 tsp salt
3 cups bread flour (you can slightly healthify this by using 1.5 cups bread flour & 1.5 cup whole wheat flour)
2 Tbsp grated Parmesan cheese
1 Tbsp dried basil
1 tsp dried oregano
1 1/2 tsp yeast

Add to bread pan in order specified by the manufacturer.

NOTE: You can also add 2 Tbsp ground flax meal to increase the nutrition.

Menu Plan 1/31/10

Breakfast: Oatmeal
Lunch: leftovers or spinach salad


Sunday: Homemade Chicken Soup, healthified corn muffins

Monday: Chicken & Stuffing Crockpot Casserole (still haven't made this, hopefully this week!)

Tuesday: Ham and Egg Breakfast Casserole

Wednesday: FIFI (Find It, Fix It, a.k.a. leftovers)

Thursday: grilled ham & cheese sandwiches and carrot sticks

Friday: Garden Lasagna (didn't get to make this last week due to a stomach bug visiting our house)

Saturday: something with leftover ham

Menu Plan 1/24/10

Breakfasts: oatmeal
Lunches: leftovers or salad


Sunday - supper at church Vision night - I'll be making a green smoothie before I go so that I am not too hungry. You never know what will be at pot luck suppers!

Monday - baked whiting and quinoa pilaf (trying quinoa for the first time!)

Tuesday - chicken and veggie stir fry with brown rice

Wednesday - FIFI (Find It, Fix It) (a.k.a. leftovers)

Thursday - grilled cheese on whole wheat, carrot sticks

Friday - venison steaks, steamed veggies

Saturday - garden lasagna

Menu Plan 1/17/10

Breakfast is usually oatmeal flavored with unsweetened applesauce & cinnamon. Lunches will be leftovers or spinach salad. Keeping it healthy for another week - woohoo!

Sunday - homemade pizza night (my pizza crust recipe) and tomato-veggie soup

Monday - chicken stir fry with brown rice

Tuesday - baked whiting fillets with steamed veggies

Wednesday - chicken & stuffing in the crockpot (didn't get to this last week since we had to go out of town) and steamed veggies

Thursday - grilled cheese sandwiches and carrot sticks

Friday - biscuit taco casserole (at Hubby's request for his upcoming birthday)

Saturday - baked spaghetti (friends are coming for dinner) and salad

Tomato-Veggie Soup

1 lg can diced tomatoes (or 2 small cans)
2 lg carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 cups plain spaghetti sauce
2 cups water, vegetable stock, or chicken stock
garlic salt & Italian seasoning to taste

Place all ingredients in a large pot over medium high heat. Bring to a boil, then reduce to medium-low heat. Simmer for 20-30 minutes.

Menu Plan 1/10/10

Sunday - homemade pizza with my pizza crust

Monday - venison BBQ (trying something new!) on whole wheat bread, steamed veggies

Tuesday - chicken stir fry with brown rice

Wednesday - salmon casserole, rice, steamed veggies

Thursday - grilled cheese on whole wheat bread, carrot sticks

Friday - FIFI (Find It, Fix It), a.k.a leftovers

Saturday - chicken & stuffing in a crockpot (trying to clean out the freezer)

Trying to keep it healthy!

Menu Plan 1/03/10

Sunday - Find It, Fix It (aka leftovers)

Monday - - pasta & veggies

Tuesday - crockpot chicken, rice & veggies

Wednesday - chicken BBQ pockets

Thursday - Saturday - we'll be traveling so it will be healthy restaurant fare!

Homemade BBQ Sauce

I ran out of bottled BBQ sauce this week and didn't want to make a run for the store. So I googled a recipe for homemade BBQ, tweaked what I found, and this is what we made. It's the best BBQ sauce I've had in a very long time.

• 2 tablespoons oil
• 1 onion, chopped
• 8oz can tomato sauce
• 1/2 cup water
• 1/4 cup lemon juice
• 1/4 cup brown sugar
• 1/4 cup Worcestershire
• 2 tablespoons prepared mustard
• Dash of salt
• Dash of pepper
• Dash of liquid smoke (optional)

In a 2 quart sauce pan, heat the oil. Add the chopped onion, and sautee it until the onion is translucent and smells really yummy. Add all of the other ingredients. If you have liquid smoke around, it makes the sauce taste very good, but if you don't have any, don't worry, it is still quite delicious. Stir everything up and let the mixture simmer over medium low heat for about 15 minutes. The mixture will thicken up some, but it won't be as thick as commercial barbecue sauce. Makes about 3 cups.

Skillet Hash

This is a homemade version of those boxed hamburger helper meals. Since we are trying to eat less processed foods, for our health and for our budget, this is just as fast and easy as dinner-in-a-box!

This makes 8 servings. Each serving is about 200 calories!


Skillet Hash

1 lb lean ground turkey
4 medium white potatoes
1 large sweet potato
seasonings (I use a combination of Seasoning Salt, salt, pepper, garlic powder and onion powder)
1 cup water
1 cup spaghetti sauce

Brown the ground turkey in a large skillet. Drain grease, if any.

While meat is browning, cut the potatoes into julienne strips. Add potatoes, seasonings, and water to the skillet and bring to a simmer. Cover and simmer for 10-15 minutes, depending on how big your julienne strips are. Stir occasionally.

When potatoes have reached desired tenderness, stir in spaghetti sauce. Allow to heat through. Serve!