Saturday, December 31, 2011

Snowman Cheeseball

I made this awesome snowman cheeseball (actually two of them) for Christmas this year!  I adapted the recipe I found via Pinterest on Babble.

Here is the recipe:


3 – 8 oz packages cream cheese, at room temperature
4 cups Italian blend shredded cheese
3 teaspoons almond basil pesto, recipe follows (or a couple tbsp of pesto - that's what I did)
1/2 cup grated Parmesan

Almond Basil Pesto

A handful of fresh basil
1/2 cup sliced almonds
1 clove garlic
2 – 3 tablespoons olive oil
salt and pepper


nose – carrot
eyes and buttons – raisins
crown – rosemary, or you could do a hat with stacked crackers
arms – asparagus, green onions or pretzels
on crown – cranberries
scarf – green onion (I used 2 pieces attached in the back with toothpicks and held on with a cocktail toothpick in the front), carrot or radish shaving
mouth – red pepper or currants
optional – add a corn pipe, a chunk of baby corn on the end of a toothpick


1. Make pesto first in the food processor by adding basil, almonds, garlic, salt and pepper to processor. Pulse until chopped. Turn processor on and stream in olive oil until pesto is movable.

2. Add cream cheese and pesto to a large bowl. Use a hand mixer to blend the pesto through the cream cheese. Add shredded cheese and use hands to incorporate. Divide the cheese into 1/3 for the head and 2/3 for the body. Make into a ball in your hands. Roll in grated Parmesan and place on platter. Refrigerate until firm, at least 4 hours.

2. Decorate snowman with carrot, asparagus, raisins, cranberries, green onion, red pepper, and rosemary.

I also did a Mexican version with mexi blend cheese and chipotle salsa instead of pesto (you could use smoked chipotle peppers but I couldn't find any).

I received a lot of compliments on these!

Saturday, October 8, 2011

Cinnamon Sugar Apple Cake

I made this delicious fall treat last week for a food day.  Calvin loved it, he keeps asking for more cake!  It was a very quick mix, and quite delicious.

From pinch of yum:

1 1/2 cups brown sugar
1/3 cup oil
1 egg
1 cup buttermilk (you can sub milk+vinegar, or plain yogurt+milk)
1 tsp. soda
1 tsp. vanilla
2 1/2 cups flour
1 1/2 cups chopped apples (I used Wealthy heirloom)
1/2 cup sugar
1 tsp. cinnamon
1 tbs. butter
Preheat oven to 325.
Mix ingredients in order given (except the last 3 ingredients).
Pour batter into a 9×13 greased pan.
Combine last 3 ingredients to make a topping and sprinkle it evenly over the batter.
Bake for 45 minutes. It’s delicious when served warm!

Sunday, September 18, 2011

Creamy Mac and Cheese

I've made this recipe a couple times now - I LOVE recipes with a low number of ingredients. LOVE.  And here is one from Heavenly Homemakers.

It was pretty creamy, I think next time I want to add water or something to break it up a bit. But it was easy and we all liked it. And I don't have to worry about getting weird ingredients or spending a long time making a roux.  So here it is:

2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)

Mix pasta, milk and salt in a large sauce pan. Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes). Remove from heat. Add cheese and stir until melted. Serve immediately.

Wednesday, September 14, 2011

Apple Strudel Muffins

Delicious! I found these on and they were wonderful. I made a double batch - mini muffins for work ("they're like vitamins!") and big muffins for home.  Awesome.

Here's the recipe:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1.Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
2.In a medium bowl, mix flour, baking powder, baking soda and salt.
3.In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
4.In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5.Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

I Want...

A Keurig.  Anyone want to oblige me?

(Photo: amazon)

Sunday, August 21, 2011

Easy Cinnamon Butter Buns

Inspired by Baked Bree, I pulled these together the other weekend. And the husband demanded a repeat the next day, so I guess they're good!

Here's what you need:
1 can Pillsbury Simply Buttermilk Biscuits
1/4 c butter, melted
brown sugar
powdered sugar
splash of milk

Roll the biscuits out a bit with your rolling pin.  Spread with butter, top with cinnamon and sugar.  Roll the biscuit, and then slice into thirds. Put in cupcake pans, edge up. 

Bake as directed. 

Let cool a bit, then mix powdered sugar and milk. Drizzle icing over biscuits. Enjoy!

Saturday, August 13, 2011

Menu Plan Monday - 8-15-11

Welcome back. To me, that is. I've been MIA for a while on Menu Plan Monday. We are trying to meet some grocery budget goals, and while that lends itself well to menu planning, it's not very exciting food.

But I am hoping to change that in the next few weeks. We'll up the budget a bit to allow for some experimentation. And we'll try some new foods in the meantime.

Speaking of being MIA, I've been posting about my husband's weight loss journey. He is down 84 pounds as of Monday.  Which is just incredible to me.

Here we go!

Monday - Grilled chicken breast, parmesan orzo, steam veggie packet
Tuesday - Taco salads w/beef
Wednesday - Pesto chicken florentine, crusty bread
Thursday - Pork sandwhiches, side salads
Friday - Fresh cherry and goat cheese crostini, caprese salad, wine

Also to try: Double cheese and bacon egg biscuits

For more menu plan ideas, visit!

Tuesday, August 9, 2011

Microwave Popcorn

Delicious. And cheap.

All it takes is a brown paper lunch bag, popcorn, and whatever you want to put on it. A much better value than those microwavable bags! 

Here's the link:

And here's what I did:

Take a brown paper lunchbag (on hand). Add 1/2 cup of popcorn ($2 for a big bag).  Drizzle with olive oil. Throw some kosher salt in there too.  Fold the top of the bag over twice and throw it in the microwave for 3 minutes, or until done.


EDIT: Cheap until your 2 year old son drops the ENTIRE BAG OF POPCORN KERNELS on the kitchen floor. Eh, actually it's still cheap. :-)

Monday, August 8, 2011

Freezer Cooking

No photos today, but I wanted to share my accomplishments!

I did a bunch of freezer cooking yesterday!  Here are the recipes I (sort of) followed:

Cheesy Stuffed Baked Ziti
Pepperoni Pizza Pasta
Original Tollhouse Chocolate Chip Cookies
Cooked rice (for rice bowls and Chicken Cordon Bleu Casserole)

I feel so productive.  And now the next time I am running late, I can have the husband throw something in the oven on my way home. Although we'll still have to figure out a protein and veggie (no-carb) option for him...

Friday, July 22, 2011

Menu Plan Monday - 7-25-11

Monday - Ham and Cheeses Sliders, chips, salad
Tuesday - Panko coated fish nuggets with carrot ketchup, rice pilaf, salad
Wednesday - Grilled cheese, green beans, applesauce
Thursday - Chicken strips, butter noodles, steamed veggies
Friday - Chicken Pillows, steamed broccoli

Other treats:  No-cook freezer jam, Slab apple pie

For more menu planning ideas, visit

Saturday, July 16, 2011

Menu Plan Monday 7-18-11

Hello!  Been a while. Computer problems, finally got my baby back.  Nothing new on my side, luckily I have my iPhone so I have been surviving on that lately.  But I do have over 1000 new posts on GoogleReader to get through, hopefully I get new menu inspiration somewhere down that line!

Here is this week's menu:

Monday - Pork, red peppers, onions, on tortillas with sour cream. Fruit on the side.
Tuesday - Cheeseburgers, chips, salads
Wednesday - Chicken breasts, sliced potato packets, green beans
Thursday - Steaks, frozen vegetables, texas toast
Friday - Homemade pizza

For more menu plan ideas, check out

Tuesday, June 28, 2011

Menu Plan Monday 6-27-11

Monday - Smoked Turkey Club Pannini (sandwiches), chips, fruit
Tuesday - Quesadillas (steak/chicken?), ranch dipping sauce
Wednesday - Spaghetti with Lemon and Olive Oil, Roasted Zuchinni and Yellow Squash, Mushrooms, Red Pepper
Thursday - Sweet BBQ Chicken Kabobs, Grilled Pineapple, Rice, Broccoli
Friday - Homemade Pizza

Weekend:  Cola and Jam Spareribs
Treats:  Starbucks Frappuccino

Saturday, June 18, 2011

Menu Plan - Week of 6-20-11

Hello there! Here's an update on my husband's weight loss: 72 pounds from the beginning of the year. He struggled quite a bit in April and May, but I think he's on track again. He has a decision to make about what his goal will be. Honestly, the cost of the program he is on eats into our budget A LOT, so I am counting the days until he is done with it.  It is worth every penny to see the results, but I am counting the days until he is done. Whenever that may be.

As for me? Well, I try to make healthful choices most days and get out to exercise with my son most days as well.

Here's the plan for this week.  With cookouts this weekend, I am off the hook for making anything at home, and we may in fact head over to Taste of Champaign one of these afternoons as well.  Maybe the Farmer's Market yet this morning.

I hope everyone's weekend is as fun and relaxing as ours is shaping up to be!

Monday - Pizza Paninis (Sandwich)
Tuesday - Kicked Up Carbonara (Pasta)
Wednesday - Chicken Fajitas (Mexican)
Thursday - Cheeseburgers, Waffle Fries, Corn (Grill out)
Friday - Homemade pizza

For more menu plans, visit!

Wednesday, June 15, 2011

Pasta with Pesto Cream Sauce

From the lovely Ree at Pioneer Woman. Check out her recipe. I've simplified it quite a bit.

Jarred Pesto - a couple tbsp
½ cups Heavy Cream (or whole milk)
2 Tablespoons Butter
¼ cups Grated Parmesan (optional)
12 ounces, weight Pasta (cavitappi, Fusili, Etc.)
2 whole Tomatoes, Diced (or red pepper, diced)
Chicken Breast, cooked and sliced (optional)

Cook pasta until al dente.

Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.

Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes (or peppers) and toss quickly. Top with grated parmesan.  Serve immediately.

Sunday, June 12, 2011

Menu Plan - Week of 6-13-11

Monday - Pasta with Pesto Cream Sauce with grilled chicken slices
Tuesday - Grilled Chicken Sandwich with Apricot Sauce, fresh fruit and chips
Wednesday - Pork Chops, butter noodles, green beans
Thursday - Soft shell tacos
Friday - Homemade pizza

Menu for my son's 2nd birthday party:
Hash Brown Casserole (Church cookbook)
7-Layer Salad (brought by my mom)
Veggie Tray and dip (brought my my Mother in Law)
Smores Cookies
Chocolate Cupcakes with buttercream icing

Tuesday, June 7, 2011

Sweet & Sour Chicken

Try this!  It is delicious. Even my husband, who is not always willing to try anything "new" and insisted he wanted his own naked chicken pieces, ate up the rest of this recipe. 

(Sorry no pics, we ate it too fast!)

Straight from Chef Mommy

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes

Sunday, June 5, 2011

Menu Plan Monday - 6-6-11

I've been considering our family's nutrition.  My husband is still half-on his diet.  He's gotten back to his all-time high of 70 pounds, but he seems to have lost his motivation for continuing.  I have packed on an extra 5 pounds instead of losing them.  My son thinks that animal crackers and fruit snacks are part of the food pyramid.

And then I saw this.  My plate replacing the food pyramid.  I LOVE this idea. Making sure that we get a mix of grains, proteins, fruits, and veggies at every meal!  But how to make this work for breakfast, which is the main meal we struggle with? And how to translate this to snacks that a toddler will eat also - when animal crackers are so easy to grab?

It's a struggle, and I'm going to spend some time this weekend coming up with different ideas. I'll share our results! What do you do to make sure your children eat a healthy mix in the morning?

Monday - Spaghetti and Meatballs (make meatballs on weekend)
Tuesday - Pork Chops on the Grill, Green Salad
Wednesday - Taco Salad, no shell
Thursday - Cheeseburgers on the grill, fries, corn
Friday - Marguerita Pizza

Packable Lunches - Pasta Salad, Super Secret Subs

For more ideas, visit ORGJUNKIE.COM!

Wednesday, June 1, 2011

Chocolate Eclair Cake

I forgot to take a picture! But I did make this last weekend. Every time I make this, I get compliments, and it is SO EASY to make it is ridiculous. Here it is (also linked at, although I got the recipe years ago from my grandmother):

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 (9 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Monday, May 30, 2011

Menu Plan - Week of 5-31-11

Monday - Out of town
Tuesday - Grilled Chicken Bruschetta, baked potatoes
Wednesday - Hamburgers, Fries, Corn
Thursday - Sweet & Sour chicken, rice, broccoli
Friday - Homemade Pizza

Tuesday, May 24, 2011

Menu Plan - Week of 5-23-11

I am seriously behind in posting this week's menu.  Let's look at the list on the refrigerator first:

Monday - Nachos with ground beef
Tuesday - Chicken Stir Fry
Wednesday - Burgers on Grill, fries
Thursday - Baked ham, asparagus, scalloped potatoes
Friday - Out of town

Cook for weekend wine bus trip:  Chocolate Eclair Cake, Jello Shots (yay!!)

So what exactly has been cooked so far this week? 

Monday - Tombstone Pizza
Tuesday - BBQ Chicken, asparagus, butter noodles

I'm not very good at following directions. Luckily, tomorrow is my last day of work, so I will be able to make it to the store and get what is needed to make everything! 

Sunday, May 8, 2011

Sunday, April 10, 2011

Menu Plan - Week of 4-11-2011

Welcome spring!  Hubby is down 67 pounds... hoo-ah.  Here's this week's menu ideas:

Monday - Chicken, potatoes, asparagus
Tuesday - Pork chops on the grill, rice, lettuce salad with tomatoes and cheese
Wednesday - Angel hair pasta with tomato sauce and parmesan, lettuce salad
Thursday - Chicken Fajita salads
Friday - Pizza night

Lunches:  salads with chicken strips and eggs, turkey and bacon sandwiches, chips, granola bars to munch on.

Snacks:  apples, pears, string cheese, raisins, animal crackers

Breakfasts:  English muffins, hard boiled eggs

Extra food for DH: pork, shrimp, asparagus

Sunday, April 3, 2011

Easter Recipes

How cute are these foods...

Betty Crocker Easter Basket Cupcakes

Friday, April 1, 2011

English Muffins

I made these years and years ago, before I moved out on my own for good.  I have no idea what I did with that recipe but I remember them being good. This one involves a couple more steps than I remember - although my memory ain't what it used to be:-)

When I saw that this makes 6, I went ahead and doubled the batch so we could freeze some. 

Recipe directly from Annie's Eats

2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4-1 cup milk, at room temperature
Cornmeal, for sprinkling

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7-8 minutes. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour.

Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Cover the pan loosely with plastic wrap and allow to rise another hour.

Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stovetop. Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.

Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.

Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.

Saturday, March 26, 2011

Menu Plan - Week of 3-28-11

Been a while.  Sorry about that!  My husband is rocking at his diet (except this last week, don't ask!)  But as of last Monday, he is down 61.8 pounds. Can you believe it?  As of Friday, I'm back to my initial weight as of January 1, and I'm tracking calories and working out like it's my job. It's back on!  I need to fit into a black dress that I own but haven't been able to wear yet.  We have a wedding to attend May 7, I would love to wear it then!

So here we go:

Monday - Tortellini & spinach soup
Tuesday - Chicken fajitas
Wednesday - Pork and stir fry veggies over whole grain rice
Thursday - Tuscan Garlic Chicken
Friday - Cheese pizza with wheat flour

As I've been tracking my carlories, I've noticed that my big problem is with snacks. I try so hard not to eat much during my meals that I undercut those and end up eating more as snacks. So I need to come up with filling meals for lunches that satisfy me enough that I'm not heading to the vending machine at 2 PM!  So that is my goal this week. 

Saturday, March 19, 2011

Recipes to Try

Since I rarely have time to cook anymore, and if I do it's just for me and Calvin (husband is down 58 pounds on the diet - woo-hoo!!!), I thought I would share through the internet what I wish I would be able to cook!

Here are some recipes I would like to try:

Tortellini and Spinach Soup (Annie's Eats, Christine's Cuisine)
Lower Carb Quiche Lorraine (I was Born to Cook)

Tuscan Garlic Chicken (Mel's Kitchen Cafe)
Rigatoni Di Grigorio (Pennies on a Platter)

Baked Goods:
Croissants (Annie's Eats)

Strawberry White Chocolate Mousse Crepes (Evil Shennanigans)

Sunday, March 13, 2011

Menu Plan - Week of 3-14-11

Let's try this again.

Monday - Bourbon Chicken, rice, steamed broccoli
Tuesday - Tomato soup & grilled cheese
Wednesday - Shrimp, baked potato, roasted asparagus
Thursday - Baked cod, rice, roasted asparagus
Friday - Tortellini & broccoli salad

Friday, March 11, 2011

Robert Mondavi Pinot Grigio

Yum. Will definitely buy again.

Saturday, March 5, 2011

Stuffed Mushrooms

I had to try this stuffed mushroom recipe.  It was easy and didn't involve too many ingredients that weren't on hand already. 

I did quite a bit of adjusting to the amounts here, I only needed enough for me.  I used six large "stuffing" mushrooms, 2 cloves garlic (which I promptly burnt and had to pick the dark pieces out!), 1 green onion, and guessed on everything else.

I don't have a food processor, so I had to mince everything by hand. Otherwise, everything was made per the recipe.  Oh yeah, I forgot to hold out the parsley for garnish as well and only had dried thyme.  With all of these changes, these were still pretty good!  So please try these:)

Recipe from Baked Bree

24 mushrooms
2 shallots
4 cloves garlic
1/4 cup white wine
8 ounces cream cheese at room temperature
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
salt and pepper
1 teaspoon fresh thyme
1/4 cup flat leaf parsley chopped

Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.
Pulse until it is finely chopped.
Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
Add the white wine and let the wine cook out. Set aside and let cool slightly.
In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.
Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.
Garnish the the remaining parsley.

Monday, February 28, 2011

Menu Plan - Week of 2-28-11

Good morning everyone!

I took a week off from pretending to menu plan.  We did actually make the sliders last week, and that's about it!  I just made baked cod with roasted asparagus for tonight's dinner, which fits perfectly into my husband's diet. Speaking of which, he is down another 6.6 pounds this week, for a grand total of 47 pounds!  He is doing so great! 

Let's look at what we can make this week, we'll focus on things that are a little different than chicken, burgers, or steak since we're in something of a rut.

Monday - Stuffed Baked Potatoes (A), Chicken and Mushrooms (J)
Tuesday - Baked tilapia with lemon pepper, roasted red potatoes, asparagus
Wednesday - Steamed shrimp (J) over angel hair with diced italian tomatoes (A)
Thursday - Chicken fajita salads
Friday - Steamed shrimp (J) scampi with mac and cheese (A), roasted broccoli

Sunday, February 13, 2011

Menu Plan - Week of 2-14-11

I am terrible at making what I plan lately! I think I need to get a bit ahead of myself. Typically I've been grocery shopping during the week, which means that last week I didn't have anything for the queso, or anything else!  Gotta keep trying though.

Speaking of "keep trying"... my husband is down 38.8 pounds. Can you believe it!? I have nowhere near that weight loss... I'll share when I start dropping pounds again.  I did clock two separate occasions on the elliptical this week though. 

This week's menu:

Monday - Chicken Fajita Salad
Tuesday - Mushroom & Swiss Sliders, steamed broccoli
Wednesday - Shrimp, angel hair pasta with tomatoes
Thursday - Pork Chops, red potatoes, steamed broccoli
Friday - Steak, stuffed mushrooms

Lunches (yes, I actually need to bring these this week - I have to get a hold of our weekly eating out budget!):  Wheat bread, tuna, turkey, lettuce, tomatoes, baked chips, apples

Saturday, February 5, 2011

Menu Plan - Week of 2-7-11

I've been lazy. I admit it.  And I really have no one to blame but myself.  I've been very busy at work (as long as you don't count the two snow days we had this week), and it just seems to take so much effort to eat healthy! My weight has been holding steady. My husband has been dropping pounds so quickly it is ridiculous.  He's down 40 pounds already.  Also... I didn't make any of the new recipes I had in mind last week. We ate a lot of chicken and mushrooms, or steak and asparagus, because those are what my husband can have. The little guy had mac & cheese and green beans. 

Anyway, assuming I do a (little) bettter this week, here is the plan!

Monday - Stuffed Mushrooms, grilled chicken breast
Tuesday - Queso Dip and chips
Wednesday - Baked potatoes with cheddar, sour cream, bacon
                   For Work - Mini Chocolate Mocha Cheesecakes
Thursday - Mushroom & Swiss Sliders
Friday - Leftovers


Friday, February 4, 2011

Behomian Highway Merlot

Bohemian Highway Merlot

3 stars out of 5.  I would definitely buy again.

Monday, January 31, 2011

Easy Mac & Cheese

Courtesy of Heavenly Homemakers

This macaroni & cheese recipe wasn't the creamiest I've ever had (maybe I cooked the noodles too long?), but it certainly was a very easy one with so few ingredients! I'll keep this one on hand.  Enjoy!

2 1/2 cups whole wheat pasta
3 cups whole milk
1/2 t. sea salt
1 cup shredded cheese (I use white cheddar)

Mix pasta, milk and salt in a large sauce pan.  Cook over medium-high heat STIRRING ALMOST CONSTANTLY until the pasta is tender (10-15 minutes).  Remove from heat.  Add cheese and stir until melted.  Serve immediately.

Saturday, January 29, 2011

Menu Plan - Week of 1-31-11

Monday - Tuscan Chicken Pizza Sandwich
Tuesday - Cheeseburgers, Sauteed mushrooms
Wednesday - Chicken and Cheese Taquitos
Thursday - Steak, caprese salad
Friday - Out of town

Friday, January 28, 2011

Gnarly Head Old Vine Zin

Gnarly Head Old Vine Zin

Just right for a Zin. I paid $10.59 for this at our local IGA.

3 stars out of 5

Saturday, January 22, 2011

Menu Plan - Week of 1-24-11

My husband is still kicking some serious diet ass!  He is down another 5 pounds this week.  As for me... let's not discuss that! My plan hasn't exactly been regimented as closely as his, and on top of that I was in Atlanta for two days on a work trip this past week - not exactly diet friendly to be eating out every meal! 

So here we go. I listed my meals, and my husband's meals will consist of chicken, hamburger, steak, or roast - with asparagus or mushrooms as a side. Or some other kind of vegetable. My little guy is easy to please, with grilled cheese and green beans, or something along those lines. Let's get this weight loss started again!

Monday -  Penne with diced tomatoes
Tuesday - Baked potato, broccoli
Wednesday - Mac & Cheese, chicken breast, green beans
Thursday - Baked potato, broccoli
Friday - Sirloin Steak, Caprese salad

Groceries to buy this week:
Veggies for DH:  mushrooms, asparagus, ??
(3) yogurt
White Cheddar
Real Mozz Cheese
Roma Tomatoes
Crackers for Calvin

(edited for links & veggies and grocery list)

Saturday, January 15, 2011

Menu Plan - Week of 1-17-11

So my husband is down 7 more pounds for a grand total of 19... me, nothing!  So this week it has to begin again. 

Monday - Roast, Sauteed Mushrooms (Lunch: turkey/swiss on whole grain, clementines)
Tuesday - Laughing Cow Chicken (Lunch: leftover chicken chili, cantaloupe cubes)
Wednesday - Cheeseburgers, Green Beans (Lunch: travelling)
Thursday - Sirloin, Roasted Asparagus (Lunch: travelling)
Friday - Red Wine Mushroom and Artichoke Chicken (Lunch: turkey/swiss on whole grain, clementines)

...Edit... Let's add some more fruits/veggies/snacks so I can more accurately plan out my meals and help my weight loss goals!  Also, I found out I will be travelling for work Wednesday returning Thursday, so I need two days that I should prep ahead of time.

Saturday, January 8, 2011

Menu Plan - Week of 1-10-11

Monday comes again so quickly.  If I wasn't on the current diet, I'd be looking into this way of eating - savoring delicious food the French way!

As it is, I need to get through this low-cal eating to get to the point I want to be.  This is week 3.  Week 1, I lost the 5 pounds I gained over the holidays.  Week 2, nothing so far but holding steady. This week, I need to begin to lose a "normal" 1-2 pounds a week.  Let's hear it for weight loss in the New Year!

Monday - Cheeseburgers
Tuesday - Chicken Gyros
Wednesday - Sirloin Steak bites (seared in olive oil)
Thursday - White bean chicken chili
Friday - Crockpot roast

Monday, January 3, 2011

Roast Beef

From Gina's Skinny Recipes
This meal went perfectly with both of our diets. Rump roast is on the list of acceptable foods.  I didn't let the meat rest nearly as long as I should have, which meant that the meat turned out fairly bloody... next time I'm adding at least 20 minutes instead of the 5 I did this time!  We served this with roasted asparagus.

Any size rump roast, fat removed
Olive Oil
Salt and fresh pepper

Remove roast from refrigerator 1 hour before cooking so that it reaches room temperature. Trim all the fat off the meat to keep it lean. Rub the meat with olive oil and season generously with salt and pepper. Place in a pan and set your oven anywhere between 300° to 350°. (I started at 325, then upped it to 350)

Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices are distributed evenly. I always remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.

Saturday, January 1, 2011

Menu Plan - Week of 1-3-11

Hello!  Time again for menu planning.  Still sticking with our diets, so here goes!

Monday - Vegetarian Bean Chili
Tuesday - Cheeseburgers (no bun except the little guy), veggies
Wednesday - Provencal Chicken
Thursday - Leftovers
Friday - Cambells French Dip, Veggies