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Archive for posts tagged with ‘In the kitchen’

Feed Your Family Friday (Nov 2-8)

Thoughtfully penned on November 2nd, 2012 and generally concerning In the kitchen, Menu Planning

I never got around to posting my menu last week, but here is what we’re feasting on this week…

Friday – pizza
Saturday – french toast, fruit
Sunday – life group: tacos and tamales
Monday – chicken pot pie
Tuesday – chili dogs, sweet potato fries
Wednesday – leftovers
Thursday – broccoli cheese quiche, baked cinnamon apples

homemade “lunchables” (for kids), carrot sticks
5 Guys (after church Sunday)
apple/peanut butter “sandwiches”, popcorn, cheese cubes
taco muffins, fruit
scrambled eggs, toast, grapes
pb&j or ham sandwiches, veggie straws, veggie or fruit
mac & cheese

apple cake (2 mornings)
breakfast cookies (2 mornings)
cinnamon muffins
pumpkin muffins

raisins & nuts mix
cheese crackers
honey butter toast
veggie straws
chocolate oatmeal cookies

I’m trying to do better about planning out all of our meals and snacks instead of just dinner. It seems like our herd cleans out the fridge and pantry days before it’s time to go back to the grocery. This morning Matt said, “Take everything on the grocery list and double it.”

Have a happy Friday!

Feed Your Family Friday

Thoughtfully penned on October 19th, 2012 and generally concerning In the kitchen, Menu Planning

Since our menu runs Friday through Thursday, I thought I’d start posting it on Fridays. It helps me to have it posted here; both so I have a reference during the week, and so I can look back on previous weeks for ideas. Anyway, this is how I will be feeding my family this week…

Friday – pizza

Saturday – lunch: picnic at the pumpkin patch / dinner: honey lime tilapia, crash hot potatoes, green beans

Sunday – lunch: leftovers or fend / dinner: Fallapalooza at church

Monday – chicken and cheesy rice casserole with broccoli

Tuesday – Easy Noodle Stir Fry with veggies

Wednesday – leftovers

Thursday – south of the border skillet

Happy Friday!

Every meal is an adventure

Thoughtfully penned on March 26th, 2012 and generally concerning In the kitchen

Since we cut out refined sugar and most processed foods on January 1, life in the kitchen has been a lot of trial and error. Fortunately, most of the time things turn out well, but there are the occasional flops. Like my birthday cake, but that’s another story for another time.

This is a story of success. Success so sweet I could eat it with a spoon. Literally.

Yesterday we were tasked with preparing salad for our small group dinner. Since most salad dressings contain refined sugar and lots of ingredients I can’t pronounce, I needed to come up with a good, homemade recipe.

Thanks to Google and a little recipe tweaking, I stumbled upon a winner.

Homemade Honey Mustard Dressing
(adapted from this recipe)

1 and 1/2 cup plain organic yogurt
1/4 cup dijon mustard
1/2 cup local honey

Whisk together until well mixed. Refrigerate in mason jar or other air tight container.

This makes a full (to the top) pint mason jar. Not sure exactly how long it will last, but I’m thinking about a week.

I also made the Ranch dressing recipe from $5 Dinners substituting plain yogurt for the mayonnaise. It is good, as well, but the yogurt flavor is much more prevalent. I think it’s just something I’ll need to get used to.

Either way, the honey mustard is delicious! Enjoy!

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Menu Planning – November 11-17

Thoughtfully penned on November 12th, 2011 and generally concerning In the kitchen

I’m currently back to menu planning on a weekly basis. I don’t like it! It is a lot more work than doing a monthly plan, as odd as that may seem. I really need to sit down and menu plan the rest of this month and December; we’ll see when it happens.

So, here’s our plan for the week.

Friday – order pizza
Saturday – lunch: picnic / dinner: barbecue, roasted red potatoes, baked beans, cheese biscuits
Sunday – lunch: leftover barbecue / dinner: small group – french toast, sausage, fruit
Monday – chicken pot pie
Tuesday – leftover pot pie
Wednesday – slow cooker potato soup
Thursday – leftover soup

My slow cooker bit the dust this weekend after cooking the barbecue, so I’m not sure about the potato soup. I guess I’ll try the same recipe but cooking it in the stockpot on the stove. We’ll see how it turns out.

Have a good week!

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Menu Planning: October 28 – November 1

Thoughtfully penned on October 31st, 2011 and generally concerning In the kitchen

I still need to put together our menu for the month of November, but I did come up with a few things for us to eat this week.

Friday – order pizza
Saturday – lunch: out / dinner: tortellini soup & homemade bread
Sunday – lunch: out / dinner: leftovers
Monday – leftover tortellini soup
Tuesday – pasta al forno
Wednesday – leftover pasta
Thursday – meatloaf, mashed potatoes, green peas (still on the menu from a couple of weeks ago)

Happy Monday!

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Menu Planning: October 15-21

Thoughtfully penned on October 15th, 2011 and generally concerning In the kitchen

I’ve been intending to post menus on Saturday since we meal plan from Friday to Thursday, but I haven’t accomplished it thus far. Until today. So, here’s our menu for this week…

Friday – pizza
Saturday – lunch: fend (sandwiches, frozen, etc) / dinner: tacos & fixings
Sunday – lunch: taco leftovers / dinner: ?
Monday – chicken broccoli casserole & rolls
Tuesday – leftover casserole
Wednesday – meatloaf, mashed potatoes, peas
Thursday – waffles or pancakes, bacon

Have a great weekend!

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Menu Planning – October 7-13

Thoughtfully penned on October 10th, 2011 and generally concerning In the kitchen

I actually put together a month long menu for October! I can’t say I’ve been great about sticking to it this last week or so, but I’m still trying to get back into the swing of cooking every night. We are also dealing with a moody baby in the evenings, so that doesn’t help.

Anyway, here’s what we’re eating this week…

Friday – pizza

Saturday – out

Sunday – small group: chili dogs

Monday – leftovers

Tuesday – “grilled” chicken tenders, mac & cheese, veggie

Wednesday – fish filets, roasted red potatoes, steamed broccoli

Thursday – chicken pot pie

I’m really going to try to start blogging regularly again. I’ve realized over the last week or so that this is the only written record of our children’s lives. This is where we turn for stats, milestones, funny sayings or stories. So, I need to catch up with them. We’ll see how it plays out.

Happy Monday everyone!

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Menu Planning – September 17-22

Thoughtfully penned on September 19th, 2011 and generally concerning In the kitchen

Over the last 5 weeks our friends and my parents have been abundantly generous in providing food for my family. I feel overwhelmingly blessed by God’s provision! If you ever wonder if a meal you take to a new mom is appreciated, believe me, it is, more than can be expressed.

So, now it’s time for me to feed my family again, and that means back to menu planning. This is what we’re eating this week…

Saturday – lunch: fend / dinner: BBQ, fries, cinnamon apples

Sunday – lunch: leftovers / dinner: small group – breakfast

Monday – chicken broccoli cheese casserole, rolls

Tuesday – leftover casserole

Wednesday – spaghetti

Thursday – either waffles and bacon or bacon, eggs, & biscuits

Friday – pizza

Happy Monday!

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Getting back to it – Menu Plan Monday

Thoughtfully penned on November 29th, 2010 and generally concerning In the kitchen, Menu Planning

It’s Monday after a nice four and a half day weekend in these parts, and that means we’re trying to get back in the groove. I’m also going to try to get back into the groove of posting on this here blog.

I have several posts from the last few months that I need to get up for memory’s sake. Hopefully, I can get beyond this extended and unintentional bloggy break and back to posting regularly.

For now we’ll start with Menu Plan Monday. Here’s what we’ll be dining on this week…

Monday: tortellini soup, grilled cheese sandwiches

Tuesday: sweet & sour chicken, veggie fried rice

Wednesday: leftover soup

Thursday: leftover s&s chicken and fried rice

Friday: homemade pizza

Saturday: lunch: quesadillas / dinner: country fried steak, mashed potatoes, green peas, biscuits

Sunday: lunch: sandwiches / dinner: life group (to be decided)

For more menu ideas, visit orgjunkie.com. Happy Monday!

Birthday cupcakes!

Thoughtfully penned on August 17th, 2010 and generally concerning E, In the kitchen

Let’s visit Little’s fourth birthday one last time…

Since Boo’s birthday in April, Little had told me that she wanted a rainbow cake for her birthday. I had it all planned out in my mind – ways to ensure all the layers of the cake turned out (unlike Boo’s), what icing to make, how to decorate it, what to serve it on. Then, the Saturday morning prior to her birthday she and I were out running an errand and on the way home she told me that she changed her mind, she wanted cupcakes instead.

I kicked back into idea mode and began figuring out what kind of cupcakes we might make. I considered borrowing the Wilton Big Cupcake cake pan, but Little really wanted individual cupcakes. Next, I thought of those pull-apart cakes where you use a shaped pan to make a variety of different cupcakes that make one “cake” (yeah, that description isn’t great, this is what I’m talking about). Finally I settled on just plain ol’ cupcakes.

The next challenge was finding a strawberry cake recipe. I have a recipe from my grandmother that I really like, but it uses gelatin and boxed cake mix. Since we are trying to limit our processed food consumption I was trying to find a recipe that was truly a from-scratch recipe. Thanks to dear ole Google, I stumbled upon a recipe at A Dash of Sass and it was wonderful.

Since we weren’t doing a rainbow cake I decided to do several colors of icing so the cupcakes would look pretty in the cupcake stand. I settled on vibrant blue, pink, purple, and green. I was very pleased with the colors. (the icing is a double batch of Wilton’s buttercream icing made fairly stiff and divided into fourths for tinting)

I used a large tip to pipe the icing on in swirls. (Funny story – the couplers I had were too small for my decorating tip. I had to forcefully hold the tip on the bag with one hand while piping the swirls. As long as I held it in place tight enough everything was fine, but if the tip slipped icing went everywhere) Then I placed the cupcakes on the stand. Matt added some sprinkles to the blue iced cupcake on top – per the birthday girl’s request. The candles were put in place and lit.

All that remained was the blowing out of the candles and the eating of the cupcakes.

Based on the icing on faces and the rapid rate of cupcake depletion, I’m pretty sure they were a hit.