This is the first time that I have participated in a round-up. I have been doing the Menu Plan Monday for a few months now and have found it to be wonderful. So when the round-up this month was organizing recipies I knew I had to take part.

I actually have several different ways that I organize my recipies. I have a shelf full of cookbooks, a small Lonengberger recipe basket, and my menu planning recipies.

When Laura from Organizing Junkie challanged us to sort through and get rid of cookbooks that we no longer use I went to my shelf and took a look. I was actually susprised that there were only two or three cookbooks that I don’t use on a weekly basis. Of those three there was only one that I never use. So that one went. The other two that I don’t use much, are barbeque cookbooks that I use a lot in the summer. So I decided to wait until after the spring and summer to decide wether or not to get rid of it. I did straighten up my cookbook shelf so now it looks much neater.

Before, Doesn't look too bad, but if you look close you can see that it occasionally becomes a resting place for other things.

The stuff that sometimes ends up on the wrong shelf

After, not much different, but looks a little bit neater

I don’t use a lot of loose recipies, so my recipe basket does not get much use. Over the years however I have accumulated quite a number of loose recipies that had filled up my basket and made it a mess. So I went through all the recipies and weeded out the ones that I don’t use, which were most of them. I then typed up the ones I was keeping on the computer if they were handwritten ones or on a page that was bigger than 4″x6″. I made my own dividers out of index cards and post it note tabs. On each index card I have written what is in that catigory so that I can easily find something.  There is not much there now, but at least it is organized so I can easily add to it as needed.

Recipie basket before, notice there is no lid.

Before

After, look I can use the lid again

After

Recipies to be filed go on top

My menu planning is my big organizational project that has been going on for a few months now. I work on a 12 week rotating basis for my menus. To keep everything in order I use a binder system. I have two binders, one for breakfast and one for dinner. Each week has a front page that shows the meals for that week, next comes the shopping list for that week and then each meal has a page with all the recipies for that meal. This way anybody can pick up my binder, find what week I am on and then find the meal they are cooking and cook it without any problems. This is especially helpful with my kids food allergies. If my husband and I are away they person watching the kids doesn’t have to worry about what they are going to cook and how to cook it. I made some covers for the binders so that I know which one is which without having to open them up. I also put each days recipies in a plastic page cover to keep them protected while I cook, since I tend to be a messy cooker. I also have a pad that I found at Target that is my central shopping list. I keep that on my fridge and check things off as I need them. When I am getting ready to go shopping I take out my meal plan shopping list and add what I need to my central shopping list. This way my shopping list only takes a few minutes to get together.

Menu planning binders

Breakfast

Dinner

Front Page of Week

Central Shopping List

this is my whole menu plan for week 1 so you can see what it looks like.

Week 1: Meal Plan
Day 1: Roast Beef, Mashed Potatoes and Gravy, Mixed Vegetables.
Day 2: Chicken Fajitas, Tortilla Chips and Salsa
Day 3: Chicken Sandwiches, Tater Tots, Fruit Salad
Day 4: Beef Stew over Rice
Day 5: Meatloaf, Baked Potatoes, Green Beans

Week One Grocery List

Produce
2 Onions
2 Tomatoes
Orange -1
Apple – 1
Grapes – 1 bag
Pineapple
Potatoes – 5lb bag
Carrots – 1lb bag
Green Beans
Green Pepper – 1
Lettuce – 1 Head

Meat & Fish
3-4 lb beef roast
2 Chicken Breasts
4 Chicken Patties
1 lb. Ground Beef

Refrigerated
Shredded Cheddar Cheese
Shredded Cheddar Rice Cheese
Eggs
Frozen
Tater Tots

Dry Goods
Salt
Pepper
Worcestershire Sauce
Thyme
Oregano
Flour
Italian Salad Dressing
Salsa
Canola Oil
Tortilla Chips
Bread Crumbs
Steak Sauce
Ketchup
Onion Flakes
Chicken Stock
Bread Crumbs
Active Dry Yeast – 1 package
Sugar

Baked Goods
Flour Tortillas

Week 1, Meal 1
Roast Beef
3-4 lb. beef roast
½ cup water
¼ cup chopped onion (or 1 Tbsp. onion flakes)
Dash of salt and pepper
1tsp. Worcestershire sauce
½ tsp. thyme
½ tsp. oregano

Place all ingredients in a crock-pot and cook on high for 5-6 hours, or on low for 8-9 hours.
Just before serving, remove the roast to a platter and slice. Cover with a little gravy or pan juices. Keep warm until served.
(Serves 6)
[Save leftover roast and gravy for meal 4: Beef Stew]

Mashed Potatoes
4 large potatoes, peeled and cubed
½ cup chicken stock

Cook potatoes in boiling (slightly salted) water for 15 to 20 minutes, or until fork tender. Drain off the water and save it for the gravy.  Use an electric mixer or potato masher to whip the potatoes smooth. Add the chicken stock until the potatoes are the desired consistency.

Gravy
Pan juices from roast
Potato water from mashed potatoes
½ cup water
2 Tbsp. flour

In a skillet, reheat the pan juices, and add 1 cup reserved potato water. Mix together the water and flour, and then add a bit at a time to the gravy, until it is the desired consistency when bubbling.

Mixed Vegetables
1 bag frozen mixed vegetables

Empty bag into a steamer. Steam vegetables until tender. Serve with salt and pepper.

Week 1, Meal 2
Chicken Fajitas
2 Chicken breasts, grilled and sliced
1 Onion, sliced
1 Green Pepper, sliced
1 Tomato, diced
1 Cup shredded cheddar rice cheese
8-10 small flour tortillas
Salsa

Season the chicken with salt and pepper. Grill and slice chicken. Either grill or Saute the pepper and onion.  To serve put chicken, pepper and onions, tomatoes, cheese, salsa, and tortillas on the table. Allow everyone to make his or her own fajitas.
(Serves 4)
Tortilla Chips and Salsa
1 bag favorite tortilla chips
1 jar favorite salsa

Open the bag of tortilla chips and arrange on a plate with a bowl of salsa in the middle.
(Serves 4-6)

Week 1, Meal 3
Chicken Sandwiches
4-6 chicken patties
4-6 hamburger buns
Lettuce leaves, torn
1 Tomato, thinly sliced
Optional Toppings:
Mayonnaise
Ranch Salad Dressing
Bacon Strips, cooked
Rice Cheese Slices

Cook the chicken patties according to package directions.  Serve chicken patties on hamburger buns and place toppings on table.
(Serves 4-6)

Hamburger Buns
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured counter top and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 8 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes. Bake in a preheated 350-degree oven for about 20 minutes, until done.
(Makes 8 Hamburger Buns)

Tater Tots.
1-package tater tots.

Cook according to package directions.
(Serves 4-6)

Fruit Salad
1 Orange, peeled and diced
1 Apple, cored, peeled, peeled and diced
2 Cups seedless grapes
1 Can pineapple chunks
Any other fruit of your choice

Mix all ingredients; chill for at least 30 minutes.
(Serves 4)

Week 1, Meal 4
Beef Stew
Leftover beef roast from meal 1
Leftover gravy from meal 1
2 Potatoes, peeled and cubed
3 carrots, peeled and sliced
½ cup diced onion
1 or 2 cups water
Dash each of salt, pepper, thyme, and oregano

Cook potatoes, carrots, and onion in the water (1 cup for a thick stew, 2 cups for a thinner stew) with salt, pepper, thyme, and oregano for 15 minutes. Drain off a bit of the water (if desired) and stir in the leftover gravy and beef roast. Cook and stir until everything is heated through.
(Serves 4)

Brown Rice
1-cup brown rice
2-½ cups water

Cook Rice according to package directions.

Week 1, Meal 5
Meatloaf
1 Lb. Ground Beef
1 Egg
¾ cup Bread crumbs
1 Tbsp. onion flakes
1 Tbsp. Worcestershire sauce
1 Tbsp. Steak Sauce
¼ cup Ketchup
Dash salt and pepper

Combine all ingredients. Shape into a loaf in a 9”x9” pan. Bake at 350 degrees for 60 to 75 minutes or until it is done. Serve with additional ketchup.
(Serves 6)

Green Beans
1 package frozen green beans or fresh green beans

Steam Green beans in a steamer for 5 – 10 minutes or microwave on high for 4 minutes.

Baked Potatoes
4 – 6 Baking potatoes

Wash and wrap potatoes in tin foil. Bake at 450 for 1 hour.  Serve with margarine and salt and pepper.

This is how I organize my recipes. Enjoy.

Breakfast

Meal 1: Blueberry Pancakes
Meal 2: As You Wish Muffins
Meal 3: Breakfast Cookies
Meal 4: Cheesy Eggs, Toast
Meal 5: Banana Muffins
Meal 6: Cereal

Dinner

Meal 1: Sub Sandwiches, Potato Wedges
Meal 2: Sweet-n-Sour Chicken over Rice
Meal 3: Taco Salad
Meal 4: Split Pea Soup with Ham, Grilled Cheese
Meal 5: Spaghetti, Garlic Toast, Salad

Hey there everybody,

This is week 10 in my 12 week cycle. I took a few weeks off. It was a busy couple weeks with birthdays and sick children. I have also started planning breakfast. The kids need to start eating a better breakfast so that they are not so hungry an hour after we eat. I am also hoping that it will help Alex behave better at school. Even though this is the first week that I am planning breakfast, I am going to keep dinner and breakfast on the same week, so I don’t get too confused.

Hope everyone is having a great start to the week.

Heather

Week 9

So last week we had Freezer Frenzy week here at our house. I had quite a collection of leftovers in my big freezer, so I just pulled things out all week and reheated them for dinner. I didn’t even make a dent, or at least it seems like that. I thought about doing the same thing this week, but decided against it. I still want to have stuff in the freezer in case we need it for some reason. So we are on to week 9. I am almost through my 12 week rotation. Once we get through the 12 weeks I will have another freezer frenzy week, and then I start the whole cycle over again.

Here is this weeks menu:

Meal 1: Honey Baked Chicken, Brown Rice, Corn
Meal 2: Pizza Sandwiches, Salad
Meal 3: Chicken Noodle Soup, Crackers
Meal 4: French toast, Sausage, Fresh Berry Salad
Meal 5: Hamburger and Potato Dish, Peas

Here are some of the recipes for this week:

Honey Baked Chicken
4 Chicken Breasts
1/3-cup ghee
1/3-cup honey
2 Tbsp. mustard
1 tsp. salt
1tsp. curry powder

Season and place chicken in a prepared 9”x13” pan. Combine the remaining ingredients and pour over the chicken. Bake at 350 for one hour, basting occasionally.

You can also cook this in a crock-pot on low for 4 about hours.

Pizza Sandwiches
8 slices of bread
Softened ghee
1 3.5 oz. package sliced pepperoni
8 oz. mozzarella cheese, sliced
Mozzarella rice cheese
1 Jar pizza sauce

On each of 4 slices of bread, arrange one layer of sliced pepperoni, and one layer of cheese. Top each with a buttered slice of bread, butter side up. Turn these upside down on a hot griddle and quickly butter the topside of the bread. Flip when crispy and cook the other side until crispy. Serve with pizza sauce for dipping.

Hamburger and Potato Dish
1-½ lbs. ground beef
1 cup chopped onion
1 ½ tsp. salt
1 15 oz. can dark kidney beans, drained
1 14.5 oz. can diced tomatoes, with juice
4 cups frozen hash browns, partially thawed.

Brown ground beef and onion and drain. Stir in the salt, beans, and tomatoes. Place hash browns in a sprayed slow cooker. Top with ground beef mixture. Cover and cook on low 5-6 hours or until potatoes are tender.

Have a great week

Heather

Week 8: Meal Plan
Meal 1: BBQ Ribs Sandwich, Baked Potatoes, Corn
Meal 2: Southwest Crock Pot Chicken, Brown Rice
Meal 3: Matzah Ball Soup
Meal 4: Meatball Soup, Honey Bread
Meal 5: Italian Sausage with Spaghetti, Garlic Bread

Meal 2 this week is from a friend, she suggested it because it can be made without any milk, so I am excited to try something new this week. Plus who doesn’t love putting something in the crock pot in the morning and coming back to it that evening and dinner is all ready. I am going to try the timer setting on my rice cooker for the meal to, so I am going to save that meal for Sunday, which is always our busiest day of the week.  As usual if you want a recipe for something, just ask and I will be sure to get it to you.

Have a great week.

Heather

I am back. I took the last two weeks off from Menu planning due to the holidays. We were out so much and had so many leftovers that I didn’t really need to plan too much. I was a little worried about how the kids would do, since we ate away from home so much, but for the most part they did great.  We had a few days were I wished we had been more strict about their diet. Overall though they did great. We did discover however that red dye really affects Alex’s behavior, so no more Hi-C or red candy for him.

Now that the holidays are over and we are starting to get back into our usual routine it is time for me to plan this weeks menu. In my 12 week rotating schedule we are on week 7.

Week 7: Meal Plan
Day 1: Grilled Chicken Breasts, Rice, Green Beans
Day 2: French Dip Sandwiches, Chips, Salad
Day 3: Hamburger Steaks over Noodles, Mixed Vegetables
Day 4: Nachos, Re-fried Beans, Mexican Corn.
Day 5: Creamed Chicken over Biscuits

I didn’t add all the recipes this week, since most of them are pretty straight forward, but if you want one of the recipes, leave me a comment and I will get it to you.

Have a great week.

Heather

Week 6: Meal 1
Black Bean Soup
1 lb. Black Beans
1 lb. Stewing Beef, cut up
3 Slices Bacon, cut up into 1-inch squares
1 medium onion, peeled and chopped
2 stalks celery, scrubbed and chopped
1 Tbsp. diced parsley
1 ½ tsp. salt
¼ tsp. black pepper
Lemon slices

Pick over the beans and rinse them in several changes of water. Soak them overnight in enough water to cover by about 2 inches. Drain the beans and put them in a large pot with 2 quarts water, the beef, bacon, onion, celery, and parsley. Bring the soup to a boil and simmer, covered for 3 or 4 hours, or until the beans are cooked.  After it has been cooking for a few minutes, skim the soup with a slotted spoon to remove scum. When the soup is cooked, puree all or part of it in a blender or food processor before serving. Season to taste with salt and pepper and place a slice of fresh lemon in each bowl before ladling in the soup, or pass a small pitcher of lemon juice at the table. Serve Hot.

(Serves 6-8)

Cornbread
1-cup flour
1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1-cup rice milk
¼ cup vegetable oil

Stir all ingredients together just until smooth. Pour into a greased 9” x 9” pan, and then bake at 425 for 20 to 25 minutes.

(Serves 6-8)

Week 6: Meal 2
Turkey Breast
1 6-8 lb Turkey Breast
2 Tbsp. Salt
1 Tsp. each: thyme, oregano, parsley, and sage
2 Tbsp. canola oil
1 Cup water (divided)
2 Tbsp. flour

After thawing the turkey breast, rinse it inside and out. Combine salt, spices and oil, and rub this mixture all over the turkey breast, inside and out. Place into a large dutch oven, and add ½ cup water to it. Cover and cook at 325 until Turkey is done. Check package direction for cooking times.  Make gravy using water, flour and pan juices.

(Serves 6-8)
(Dice leftover turkey and save for Turkey potpie later in the week.)

Bread Stuffing
½ cup celery, finely chopped
½ cup onion, chopped
½ cup margarine
1 Tbsp. parsley
½ tsp. sage
½ tsp. thyme
Dash of salt and pepper
8 cups dry bread cubes
¾ to 1-cup water or turkey stock

Cook celery and onion in Ghee until tender; remove from heat. Stir in seasonings. Place the bread cubes in a large bowl, and stir in the onion mixture. Drizzle with enough water or broth to moisten. Bake in a covered casserole dish at 325 for 40 to 45 minutes.

(Serves 8 )

Mixed Veggies
1 bag frozen mixed veggies

Cook on stovetop steamer until tender
Week 6: Meal 3
Scrambled Eggs with Ham and Cheese
6-8 Eggs
2-3 slices ham, sliced 1 inch thick and cubed
1 bag shredded cheddar cheese
2 slices rice cheddar cheese

Break eggs into a bowl and whisk until combined. Add diced ham and cook until eggs are cooked the way you like them. Sprinkle cheese on top and melt.  Serve.

Toast
6-8 slices of Bread
Margarine
Fruit Preserves

Toast bread in a toaster and top with margarine or Ghee and your choice of fruit preserves.

Week 6: Meal 4
Tomato Soup
1 – 2 cans tomato soup

Cook soup according to package directions

Grilled Cheese Sandwiches
8 Slices of bread
Cheddar Cheese
Cheddar Rice Cheese
Margarine or Ghee

Spread the tops of each slice of bread with the margarine or Ghee. Make a sandwich with the cheese and place on skillet, Ghee side down. Cook until the bottom is golden brown, turn and cook until golden brown and cheese is melted.

Week 6: Meal 5
Turkey Pot Pie
4 Tbsp. Ghee
1 medium onion chopped
1 rib celery chopped
¼ cup flour
1 ¼ cup chicken or turkey stock
1 ¼ cup rice milk
1 tsp. dried sage
¾ tsp. dried thyme
Salt and pepper to taste
2 cups diced cooked turkey
2 cups mixed vegetables
Pie dough

Glaze
1 egg yolk
1 Tbsp. milk

Melt the Ghee in a large pan and stir in the onion and celery. Sweat the vegetables for approximately 8 minutes. Stir in the flour and cook for one more minute. Add the stock to the pan, whisking to incorporate all ingredients. When the stock starts to thicken, add the milk, sage, thyme, salt, and pepper. Stir in the turkey and vegetables and simmer for two minutes then remove from heat. Prepare a 2-quart round casserole dish and transfer the filling and smooth the top. Let cool and preheat the oven to 400. Prepare the dough for the top crust. Top the casserole dish with the pie dough and fit the edge of the dough to the dish. Mix the egg yolk and milk together in a small bowl and brush the top of the pie with mixture. Poke steam vents in the top of pie. Bake until heated through and top is golden brown, about 40 minutes. Allow pie to rest and cool ten minutes before serving.

(Serves 6)

Week 5: Meal 1
Oven Fried Chicken
1 – 2 lbs. chicken pieces
1/2  – ¾ cup flour
½ cup lard for frying
Dash Salt and Pepper
½ cup water

Melt the lard in a hot skillet.  Put the flour into a zippered bag, and then drop in about four chicken pieces at a time. Shake until the chicken is coated, then place in the hot skillet. Brown the chicken pieces on all sides. Remove the chicken to a greased 9” by 13” casserole dish. Repeat this process until all chicken pieces are browned. Salt and pepper the chicken, then add ½ cup water to the casserole dish.  Cover and bake at 350 until chicken is cooked through.

Roasted Potato Salad
2 Tbsp. olive oil
2 lbs. small red potatoes, diced
½ onion chopped
2 cloves garlic minced
1 tsp. kosher salt
Dash fresh ground pepper
8 slices of bacon, cooked and crumbled
½ bunch green onions, chopped
Italian Salad Dressing

Oil a pan with olive oil. Toss together the potatoes, onion, garlic and salt, and spread on the pan. Bake at 425 for 30 minutes, stirring occasionally. In a serving bowl combine the cooked bacon, green onions, and salad dressing. Stir in cooked potato mixture and serve.

Serves 6-8

Corn
4-6 Ears of Fresh corn or 1 bag frozen corn.

Cook Frozen corn using a stovetop steamer.
Cook Fresh corn by boiling in water for 10 minutes or until tender.

Week 5: Meal 2
Goulash
3 Cups Rotini
1 Jar Spaghetti Sauce
1 lb. Ground Beef, browned and drained
2 Cups Mozzarella Cheese, Shredded
1-Cup Mozzarella Rice Cheese, Shredded

Cook the pasta in boiling, slightly salted water for 10 minutes. Drain, and then combine with the spaghetti sauce and ground beef. Spread into a 9” x 13” pan, and then top with shredded mozzarella cheese. Bake at 350 for 10 to 15 minutes, or until heated through and the cheese is melted.

(Serves 8 )

Garlic Rolls
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 16 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes.  Cover the top of the rolls with melted Garlic Butter before baking. Bake in a preheated 350-degree oven for about 20 minutes, until done.

(Makes 16 rolls)

Week 5: Meal 3
Sloppy Joe’s
1 lb. ground beef, browned and drained
1-cup ketchup
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 cup shredded cheddar cheese
Cheddar rice cheese

Add the ketchup, mustard, Worcestershire sauce and brown sugar to the cooked ground beef and simmer together about five minutes. Serve topped with cheddar cheese on hamburger buns.

(Serves 4-6)

French Fries
1 package frozen French fries

Cook according to package directions.

Hamburger Buns
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 8 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes. Bake in a preheated 350-degree oven for about 20 minutes, until done. (Makes 8 Hamburger Buns)
Week 5: Meal 4
Red Beans and Rice
1 lb. pork sausage
½ cup onion, diced
2 cups cooked brown rice
1 tomato diced
1 8 oz can tomato sauce
1 can red beans, rinsed and drained
¼ cup water
Dash of salt and pepper

In a skillet, brown the sausage and onion together, and then drain. Add the remaining ingredients and simmer together, covered for 15 minutes.

(Serves 6)

Cornbread
1-cup flour
1 cup yellow cornmeal
3 Tbsp. sugar
1 Tbsp. baking powder
½ tsp. salt
2 eggs
1-cup rice milk
¼ cup vegetable oil

Stir all ingredients together just until smooth. Pour into a greased 9” x 9” pan, and then bake at 425 for 20 to 25 minutes.

(Serves 6-8)

Week 5: Meal 5
Baked Chicken
3-4 boneless, skinless chicken breasts
Italian salad dressing

Marinate chicken in Italian salad dressing for at least ½ hour prior to cooking. Place chicken and salad dressing in a covered baking dish. Bake at 350 for 30 to 45 minutes or until chicken is no longer pink.

Peas
1 bag frozen or fresh peas.

Cook peas until tender on a stovetop steamer

Biscuits
3 cups Bisquick mix
1-cup rice milk

Heat the oven to 450. Stir ingredients until soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet. Bake 7-9 minutes or until golden brown.

(Makes 10 biscuits)

Good Morning,

Surpriseingly we did not have a lot of leftovers from last week. We had dinner at my mom’s and I have two college age brothers. Needless to say they ate most of the leftovers, and if they didn’t eat it, it went back to school with them. So my menu this week as no leftovers in it, oh well.

Week 4: Meal 1
Tacos
1 lb. ground beef, browned and drained
1 package taco seasoning
1-2 tomatoes, diced
1-cup cheddar cheese, shredded
8 Taco shells or flour tortillas

Mix the ground beef with the taco seasoning according to package directions. Spoon into taco shells or onto tortillas, and top with lettuce, tomato, and cheese as desired.

(Serves 4-6)

Re-fried Beans
Heat on stove according to package directions

Mexican Corn
Heat on stove or in microwave according to package directions.

Week 4: Meal 2
Creamy Pork Chops
4 Pork Chips
Dash salt and pepper
2 Tbsp. margarine
½ cup water
1 carrot peeled and shredded
1 Tbsp. parsley
4 tsp. flour
½ tsp. basil
½ tsp. thyme
½ tsp. oregano
½ tsp. beef bouillon granules
1 1/3 cup rice milk
4 Tbsp. water

In a large skillet over medium heat, cook seasoned pork chops in butter on one side for about 10 minutes. When you turn the pork chops, add the shredded carrot and the ½ cup water. Cove and cook an additional 10 minutes. Turn and continue cooking (adding water if necessary) until pork chips are no longer pink inside. Remove pork chips and keep warm. Stir the seasoning into the drippings and then add the milk all at once. Cook and stir until thickened and bubbly. Then stir in the 4 Tbsp. water. Serve this as the gravy for the pork chops and potatoes.

(Serves 4)

Mashed Potatoes
4 large potatoes, peeled and cubed
½ cup chicken stock

Cook potatoes in boiling slightly salted water for 15 to 20 minutes, or until fork tender. Drain off the water. Use an electric mixer or potato masher to whip potatoes smooth. Then add the chicken stock and mix until you reach the desired consistency.

Green Beans
Steam Green Beans on stove-top until done.

Week 4: Meal 3
Chicken Teriyaki over Rice
4-6 chicken Breasts
½ cup brown sugar
½ cup Worcestershire sauce
2 Tbsp. canola oil
2 Tbsp. cider vinegar
2 Tbsp. orange juice (or pineapple juice)
1 Tbsp. cold water
1 Tbsp. cornstarch
1 Tbsp. garlic powder
1 Tbsp. Ginger
Dash of pepper

Combine the brown sugar, Worcestershire sauce, oil, vinegar, orange juice and spices; mix with a wire whisk. Stir together the cornstarch and cold water, and add to the sauce mixture. Spray an 8 ½ x 11 baking pan with nonstick spray, then pour the sauce mixture into it. Lay the chicken breasts in the sauce turning them over to coat well. Cover tightly with foil, and bake at 375 for one hour, turning the chicken breasts again once or twice during cooking. Serve the extra sauce over the rice.

(Serves 4-6)

Brown Rice
1-cup brown rice
2-½ cups water

Cook Rice according to package directions.

Grilled Pineapple Slices
1 can sliced pineapple (or slice up fresh Pineapple)
1tsp. honey
3Tbsp. butter, melted
Dash of salt.

Mix together the honey, melted butter, and salt, and marinate the pineapple slices in this mixture for 30 minutes, or longer. Place them on a lightly oiled grill over high heat, for a few minutes on each side, until heated through.

(Serves 4)

Week 4: Meal 4
Chicken and Dumplings
2 Carrots, peeled and sliced
2 Celery stalks, washed and sliced
4 Cans chicken stock
1 Bay leaf
½ tsp. thyme
¼ tsp. sage
Dash of salt and pepper
2 chicken breasts, cooked and cubed
2 cups biscuit mix
2/3-cup rice milk

In a very large pan, cook the carrots, celery, chicken stock and seasonings over medium heat about 20 minutes or until the carrots are tender. Add the chicken and cook until heated through. Mix together the biscuit mix and milk, then drop by spoonfuls into the chicken mixture. Cover tightly and simmer for 15 minutes.

(Serves 6-8)

Week 4: Meal 5
Pizza
2 ¾ to 3-¼ cups all-purpose flour
1 package active dry yeast
1-cup warm water
2 Tbsp. canola oil or olive oil
¼ tsp. Salt
1 lb. Italian sausage
Shredded mozzarella cheese
Shredded mozzarella rice cheese

In a large mixing bowl combine 1-¼ cups of the flour, the yeast, and ¼ teaspoon salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much as the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6-8 minutes total. Divide the dough in half, cover and let rest for 10 minutes. Use to make two pizzas.

Grease two twelve-inch pizza pans or baking sheets. If desired sprinkle with cornmeal. On a lightly floured surface, roll each dough portion into a 13-inch circle. Transfer to the pans. Build up the edges slightly. Do not let rise. Spread sauce onto crust. Top with sausage, and cheese. Bake for 15 to 20 minutes or until cheese is melted and bubbly.

Salad
Romaine Lettuce
Tomatoes
Carrots
Shredded Cheese
Any other toppings you desire
Salad Dressing

Cut up tomatoes, carrots and lettuce. Put in a bowl, mix together all toppings and serve with your choice of dressing.

I found a great group of bloggers who all post their menu for the week. Since I am trying to be better about not only menu planning but actually cooking what I planned for the week, for that matter cooking at all during the week, I thought I would give it a try. So every Monday I am going to be posting our menu for the week.

So welcome to my world of learning to cook Casein and Soy free. If you didn’t already know both the kids are Casein and Soy intolerant. Which has posed quite a dilemma for me with dinner. I found that when I meal plan and stick to it the task is not quite so overwhelming.

This week we are having,

Day 1: BLT, Curly Fries, Apple Slices

BLT’s
1 package bacon
Lettuce leaves, torn
2 Tomatoes, sliced
8 Hamburger Buns (or 16 slices of toast)

Cook the bacon slices according to package directions. Assemble the other ingredients. Make the sandwiches yourself, or serve ingredients separately so that everyone cam make their own sandwich.

(Serves 4-6 )

Curly Fries
4 Medium Potatoes
1/8 cup canola oil
1 tsp garlic powder
½ tsp. onion salt

Peel, core, and slice the potatoes to make long spirals. (Slice the cores and use them too.) Place the  potatoes in a large shallow baking pan. Combine the oil, garlic powder and onion salt and drizzle over the potatoes. Then bake at 400 for 45 minutes, stirring occasionally.

(serves 4 )

Apple Slices
3 or 4 apples, washed, cored, and sliced.

Serve sliced apples on a plate  so that everyone can help themselves.

Hamburger Buns
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured counter top and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 8 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes. Bake in a preheated 350-degree oven for about 20 minutes, until done.

(Makes 8 Hamburger Buns)

Day 2: Sliced Ham, Sweet Potatoes, Corn

Sliced Ham
One precooked ham, 3 lbs.
1 tsp. dry mustard
1/3 cup brown sugar
½ tsp. ground cloves
½ cup coke

Combine the dry mustard, brown sugar, and ground cloves in a small bowl. Add 1 Tbsp. of the coke to moisten the dry ingredients. Rub the entire Ham with the mixture, then place the ham in a crock pot, and add the rest of the coke. Cover and cook on low for 6-10 hours, or on high for 2-3 hours .Slice before serving.

(Serves 10 )

cube any leftover ham and freeze in zippered bags, 1 cup cubed ham per bag, for future recipes.

Sweet Potatoes
3 yams, peeled and cubed
2 Tbsp. margarine
2 Tbsp. orange juice
2 Tbsp. brown sugar
½ cup marshmallows

Bake yams in a covered 2-quart casserole dish at 350 for 45 minutes. Drain off about ½ of the cooking liquids, then add remaining ingredients, layering the marshmallows on top. Bake an additional 10 minutes at 350

(Serves 6 )

Corn
1 10 oz. bag frozen corn or 4-5 ears fresh corn

Steam frozen corn in a stove top steamer for approximately 10 minutes.
Boil Fresh corn for approximately 10 minutes.

Day 3: Hot Ham and Cheese Sandwiches, Chips

Hot Ham and Cheese Sandwiches
1 lb. deli ham, sliced thin
4-8 slices cheddar cheese
4 hamburger buns

Layer each sandwich with several slices of deli ham and one or two slices of cheese. Arrange the four sandwiches on a plate, and cover with a kitchen towel, and microwave on high for about 90 Seconds, or until heated through.

(Serves 4 )

Chips
1 bag favorite chips

Open bag and pour into a serving bowl. Place on table for everyone to help themselves.

Hamburger Buns
1-cup warm water
1 package active dry yeast
1 Tbsp. sugar
¾ tsp. salt
2 Tbsp. canola oil
About 2 ½ cups flour

Pour the warm water into a warmed mixing bowl, sprinkle the yeast over the water, and then sprinkle the sugar and salt over the yeast. Let set a minute or two to proof the yeast. Add the oil, and stir in as much of the flour as you easily can, about 2 cups.  Work in enough of the rest of the flour to give you dough that is easy to handle, turn it out onto a floured countertop and knead until the dough is smooth and elastic, about 5 minutes. Round the dough up into a ball, cover it with the upturned mixing bowl, and let set in a warm place to rise until double in bulk, about 45 minutes. Divide the dough into 8 equal parts and form each part into a ball. Set the balls of dough slightly apart on a greased baking sheet and let rise until doubled in bulk, again about 45 minutes. Bake in a preheated 350-degree oven for about 20 minutes, until done.

(Makes 8 Hamburger Buns)

Day 4: Grilled Pork Tenderloin, Long Grain and Wild Rice,  Grilled Veggies

Grilled Pork Tenderloin
1 Tbsp. Kosher salt
1 Tbsp. brown sugar
1 Tbsp. ground black pepper
1 pinch cayenne pepper
1 tsp Worcestershire sauce
3 Tbsp. olive oil

combine all ingredients and rub on the surface of the tenderloin about 30 minutes before grilling.
Grill the tenderloin for approximately 10 to 15 minutes per side, then broil for another 5 to 10 minutes per side (until the internal temperature reaches 160) Slice crosswise to serve

(Serves 8 )

Long Grain and Wild Rice
Cook according to package directions

Grilled Veggies
1 Pepper
3 Carrots, peeled
1 yellow squash
8 Cherry tomatoes
1 – 2 cups mushrooms
1 bunch green onions
2 garlic cloves
2-3 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. seasoned salt

Wash and cut all the vegetables into bite-sized pieces. In a mixing bowl, stir them
together with olive oil, kosher salt and seasoned salt. Wrap the vegetables up in an aluminum flil pouch, with tow ice cubes, then fold to seal the pouch. Set the pouch on the grill along side the meat; cooking times will depend on the grill heat, so check every so often, until the vegetables are crisp-tender. These can also be cooked in the oven (375 for about 40 minutes) or stir-fried in a skillet

(Serves 6 )

Day 5: Chili, Cornbread

Chili
1 lb. ground beef, browned and drained
1 can red kidney beans
1 can tomato sauce
1 10 oz. bag frozen corn

Combine all ingredients in a crock pot and cook on low for 6 – 8 hours.

Cornbread
Cook according to package directions
I plan for 5 days rather than for a specific day. That way I can mix and match days if I need to. For the most part I start with day one on Sunday and go in order, but not always. If I forget to take some meat out of the freezer I may push that day back by one and pick another day. This is what seems to work the best for us. We usually have dinner out one night a week. Most days it is Friday, but not always. Last week we went out on Tuesday because of a Fundraiser at Chick-Fil-A. Saturdays we almost always have leftovers or Jason and I order something in after the kids  have gone to bed and have a semi date night. That leaves five nights that I need to have something planned.

Enjoy

Heather

This week was a strong reminder to why I menu plan. Last weekend was a busy weekend, so I never really got the opportunity to sit down and plan out our menu for the week and get the grocery shopping done. Big mistake. All week, starting around 4:00 I start to get this feeling of dread that starts in my stomach and ends up as a whopper of a headache. Why you ask, because I have no clue as to what I am going to make for dinner that night. I have no meat defrosted, no veggies to work with, nothing. That is no to say there is nothing in the house, there is plenty of food in the house, it is just either all frozen or in its raw form,(flour, sugar, etc..) I don’t typically keep prepared food in the house anymore. The kids can’t eat it and it is silly to spend the extra money on something that only Jason and I are going to eat, especially if I still have to cook something for the kids. So here I am at 5:00 on Thursday night sitting with the kids while they eat, what are the eating you ask, chicken nuggets, mini egg rolls, and french fries. Such a healthy meal, and very simmilar to what they have had for dinner every night this week. We ate together as a family one night this week, not because Jason had to work late, or I had bible study. No because I had no clue what to make for dinner so I just threw some chicken nuggets at the kids and Jason and I got something later when we were hungry.

This is how we ate a lot when Lizzie was an infant, mostly because I was too overwhelmed with being a mother of a active toddler and a demanding infant. However the last few months I have gotten a lot better. I now cook almost every night, and it is usually a reasonably healthy meal. This is because I menu plan. In the morning I know what I am going to be making for dinner that night, so I can take the meat out of the freezer. At the beginning of the week I know what groceries I need so that when I go to make dinner I have everything that I need. As a result most nights we eat dinner together as a family, and even if the kids don’t eat what I have given them, at least I know that I offered them something healthy. I figure eventually they will eat what I cook.

I already have my menu for next week planned and my grocery list made up, so that on Saturday I can go to the market and come Monday I will be ready to actually cook this week.