Sunday, September 19, 2010

Menu Plan 9/19

Mindful Menus

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

Wednesday, September 15, 2010

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

Monday, September 13, 2010

Menu Plan 9/12

Mindful Menus

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!

Sunday, September 5, 2010

Menu Plan 9/5

Mindful Menus

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

Friday, September 3, 2010

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.)