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!