June 30, 2014

menu monday {and a recipe - crunchy asian slaw}


Hello & happy almost 4th of July! I wanted to share a recipe with my weekly meal plan today because we actually ate it twice this weekend and I figured it would also be perfect to share for the upcoming holiday weekend! It's a recipe I've shared before on the blog but it was due for an update--partly because the ingredients have changed slightly and partly because there aren't any pictures with the old post. For some reason, all of the pictures from the beginning of my blog were removed and I can't figure out how to get them back. So! Here's what we're having for dinner this week {make sure you go link up with Organizing Junkie to share yours} as well as the recipe for one of my favorite side dishes--crunchy Asian slaw.

T H I S  W E E K ' S  M E N U:
Sunday - Burgers on the grill, roasted red potatoes, crunchy Asian slaw
Monday - Turkey, cream cheese, and pesto stuffed shells, broccoli, rolls
Tuesday - Tacos and rice
Wednesday - Spaghetti and meatballs, salad, garlic knots
Thursday - Chicken, black bean, and salsa bake


And now, for the Asian slaw recipe. I first had this several years ago at my husband's Aunt Sylvia's house. It was so good and when she shared the recipe with me, I couldn't believe how easy it was! I've been making it as a side dish to go with hamburgers & hot dogs ever since and it's always a hit. My sister in law makes it now too and this weekend, she brought it to my in-laws for a cookout and then last night, I made it to go along with burgers on the grill and roasted red potatoes. Give it a try this weekend for your 4th of July celebration, it will go great with barbecue, burgers, hot dogs, grilled chicken, you name it! Hope you enjoy :)

from dinner on Saturday night - thank you Lindsay for letting me take a picture of the slaw you made!

Crunchy Asian Slaw
Recipe via Aunt Sylvia/Allrecipes

Ingredients:
1 (3 ounce) package beef flavor Ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 bunch green onions, chopped
1 cup bottled oil and vinegar salad dressing (I use Kraft light)
1/2 cup white sugar
1 (16 ounce) package broccoli slaw mix

Directions:
1. Crush the Ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
2. Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.

June 27, 2014

dorito taco salad


I haven't had this salad in YEARS so I was super excited about it being on the menu this week. It seems like such a weird combo with the Doritos & Catalina dressing but the flavors are perfect together. And the best part is, everyone in my family loves it. Hope you give this one a try!

Dorito Taco Salad
Recipe via Emily's Bites

Ingredients:
1 lb lean ground beef
1 packet reduced sodium taco seasoning
1 head of iceberg lettuce, chopped into bite sized pieces
1 large tomato, diced
4 oz sharp cheddar cheese, shredded
4 oz nacho cheese Doritos, broken up a bit into bite sized pieces
1 cup light Catalina (I used Kraft Lite Catalina)

Directions: Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside. In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.

June 22, 2014

Crock Pot Dr. Pepper Pot Roast

Happy official summer! It's been awhile since I've planned a weekly menu, let alone cooked and shared an actual meal on my blog so today's post is a recipe to share {and a yummy one, at that} and this week's menu. It can be hard to stay in a routine of cooking but it's really taken a toll on our wallets & waistlines lately so I knew I needed to get back into the habit of cooking most day of the week. Between work and our boys' really busy baseball schedules, I have to make meals that are easy to throw together & that everyone in the family will eat. Here's what we're having this week, the recipe for the crock pot Dr. Pepper roast is below!

Sunday ~ Crock pot Dr. Pepper roast, mashed potatoes, broccoli
Monday ~ California club sandwiches, fruit, chips
Tuesday ~ Doritos taco salad
Wednesday ~ Baked chicken parmesan, whole wheat pasta, broccoli
Thursday ~ Leftovers
Friday ~ Honey-lime grilled chicken, roasted red potatoes, corn on the cob





Crock Pot Dr. Pepper Pot Roast 
Recipe via my friends Robbie & Keri who found the recipe here

Ingredients:
3-4 lb pot roast (or shoulder roast)
1 can cream of mushroom soup
2 cans cream of potato soup
1 can diet Dr. Pepper (I used diet)
1 package Lipton onion soup mix
Carrots, onions, potatoes, cut into large chunks

Directions:
Add all ingredients to the crock pot. I add it in this order: roast, onion soup mix, cream of potato/mushroom soup (I mix them together in a small bowl before pouring in), can of diet Dr. Pepper, and then I put the carrots, potatoes, and onions around the edge. Cook on Low for 6-8 hours or until roast is fully cooked.

Make sure to link up with Organizing Junkie to share your weekly meal plan!

March 25, 2014

baked paprika-parmesan chicken


If you're stuck in a boring chicken rut, then you'll love this chicken! It's really easy to prepare and you probably have everything you need to make it for dinner tonight! The coating comes out really crispy and flavorful, we loved it. Hope you give it a try!

Baked Paprika-Parmesan Chicken
Recipe via here

Ingredients:
1/2 cup grated parmesan cheese
4 skinless, boneless chicken breast halves
2 teaspoons paprika
1/4 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons milk
1 egg, beaten
1/4 cup butter, melted

Directions:
Preheat oven to 350 degrees. Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

March 2, 2014

cheesy sausage & tortellini soup {crock pot}


It was so warm and spring-y outside today but I made this hearty soup anyway since I already had it on the menu. We loved it! It only takes 5 ingredients--Italian sausage, chicken broth, cheese tortellini, diced tomatoes, and cream cheese. The only prep work is browning the sausage, how much easier can it get?! Some of the commenters from the original post said that they only used 3 cups of chicken broth but I wanted it soupy so I used what the recipe called for and it was perfect. Also, if you're making this in the crock pot, make SURE the tortellini is frozen, otherwise it will get all mushy. And no one likes mushy pasta! If you make it, let me know, I'd love to hear your thoughts! 


Cheesy Sausage & Tortellini Soup {Crock pot} 
Recipe via Ice Cream with a Fork 

Ingredients: 
1 lb mild or hot sausage 
2 cans diced tomatoes 
1 20-oz package cheese tortellini, frozen  
32 oz. low sodium chicken broth 

Directions: 
Brown up 1 lb sausage. Dump everything in the crock pot in this order: crumbleed sausage, chunks of cream cheese, the frozen tortellinis, tomatoes, and the chicken broth. Mix it all together well. Cook on LOW for 4 1/2 hours then stir right before serving. 

January 31, 2014

blue cheese and pear salad


This is a delicious salad that takes no time at all to whip up. I love side salads because they go with pretty much anything--soups, sandwiches, burgers, the choices are endless. I'm usually not a huge fan of blue cheese but the buttermilk really helps to mellow out the tartness of the blue cheese crumbles. Enjoy!

Blue Cheese and Pear Salad
Recipe via Weight Watchers
Serves 6

Ingredients:
1/2 cups low-fat buttermilk
1/2 cups blue cheese, crumbled
1 clove garlic clove, minced
1/4 tsp black pepper, freshly ground
1 bunch arugula, baby variety
1 head romaine lettuce, roughly torn
3 medium pears, cored and thinly sliced
1/4 cup chopped walnuts, toasted

Directions:
In a small bowl, combine buttermilk, blue cheese, garlic and pepper; set aside. Combine arugula, romaine and pears in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with walnuts and serve. (2 cups = one serving)

January 26, 2014

apple cinnamon muffins


When I saw these muffins on Mary's instagram, I knew I had to make them. Warm apples? Cinnamon? Healthy muffins made with Bisquick instead of whole wheat flour? Yes, please. I made them for my breakfasts this week, I plan on grabbing one or two and eating it with a piece of fruit or some Greek yogurt. Perfect for a yummy breakfast on the go. If you do WW, they are only 2 points plus per muffin. Hope you give them a try! (And like Mary mentions, you can go wild with the ingredients thanks to the super basic muffin base. I think bananas and nuts would be fabulous too.)

Apple Cinnamon Muffins
Recipe via Trusty Chucks

Ingredients:
2/3 cup milk
2 tbsp applesauce
1 egg
2 cups Bisquick mix
1 1/2 tsp. cinnamon
1/3 cup Splenda (or 2 Tbps. + 2 tsp. Truvia)
1-2 apples, diced

Directions:
1. Preheat oven to 400 degrees and grease muffin tin or use liners.
2. Combine milk, applesauce, and egg.
3. Add Bisquick, sugar substitute, apples, and cinnamon.
4. Scoop into muffin tins and bake for 14-16 minutes. Makes 16 muffins.
 
site design by designer blogs