Menu 5/31-6/6

Sunday, May 30, 2010



--Thai Chicken Peanut Noodles

--Tomatillo and Chicken Tostadas

Thursday--Thai Coconut Soup over brown rice (still perfecting)

Blueberry and Spinach Smoothie
Friday--French Bread Pizza

Saturday--Grilled hot dogs and hamburgers

Sunday-- Pasta with Fresh Pesto and Tomatoes
Lemon Cream Dessert

Go check Organizing Junkie for lots more Menu Plans!


Blueberry and Spinach Smoothie

Thursday, May 27, 2010

One time I mentioned to a few friends that we regularly have a "Super Food Smoothie" with our dinner that included spinach and since then I've had several people ask me for the recipe.  So, by popular demand, here is the recipe.   

With four super foods in this smoothie, it packs a nutritious punch that the whole family loves.  I hid the fact that I was adding spinach the first few times I made it, but now they all know and like that they get to "eat" their vegetables in such a pleasant manner!   

Click here for printable recipe

Can you name the four super foods in the picture above?
Spinach, blueberries, yogurt, and oranges.

The ingredients:
2-3 cups tightly packed baby spinach leaves, washed
1-1/2 cups frozen blueberries
1-1/2 cups frozen strawberries (or other frozen fruit of your choice)
1 ripe banana
1/2 cup favorite yogurt (or more if you want it a little sweeter)
1-2 cups 100% grape juice or orange juice* (depending on how thick/sweet  you like it)

*  My husband prefers it made with grape juice, while I prefer the slightly less sweet version made with orange juice.  Sometimes we are bold and try it with half OJ and half grape juice.

Directions:  Pack 2-3 cups of washed baby spinach into the bottom of the blender (use the glass cup markings on the side of the blender pitcher for convenience).  Add the rest of the ingredients in the order listed. 
( Your blender will only be about 2/3 full if you make the recipe as written. 
I always make a one and a half batch for my big family.)

Blend for 2-3 minutes until smooth and pureed.  You may need to push down and stir the frozen berries occasionally. 

Thin with added grape juice or water if desired.  Serve immediately.  Makes 4-5 servings.  Enjoy!

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Garlic Chicken Pasta with Sun-Dried Tomatoes

Tuesday, May 25, 2010

Chicken + Pasta + Garlic = 100% yummy

I think that every single one of my kids went back for seconds on this dish and my husband was lucky there was any left when he got home from work. I love the texture and the flavor the sundried tomatoes gave to this easy dish. Thanks to my friend Karen for an awesome new recipe!

Click here for printable recipe.

The ingredients:

3-4 green onions, chopped
1 tsp. garlic, minced (we added a 1/2 tsp. more)
2-3 boneless, skinless chicken breasts, cubed
1 (8-oz.) bottle sundried tomatoes packed in oil (the oil is used in the recipe, so don't drain it yet)
1 pint heavy cream
2 tsp. dried basil (or 1/2 cup fresh basil, finely chopped)
1/4 cup Parmesan cheese, grated
1 lb. penne pasta, cooked as directed on package and drained

Directions: Drain oil from sundried tomatoes into a large skillet.

Chop the tomatoes into 1/2-inch pieces and set aside.

Heat skillet and saute onions, garlic, and chicken breasts in the oil from the sundried tomatoes.

Cook for about 3 minutes. Add the sundried tomatoes.

Simmer 5 minutes. Add cream.

Simmer 5 minutes more. Add basil, Parmesan, and garlic salt.
Stir until well combined. Pour over cooked and drained pasta and stir until combined. Makes 5-6 servings.



Menu 5/24-5/30

Sunday, May 23, 2010

Tuesday--Spaghetti and bread sticks
Wednesday--BBQ Chicken and Cheddar Sandwiches (delicious!)

Thursday--Chicken Mango Rice Salad (a healthy family favorite)

Friday--Lunch meat sandwiches
Crunch Cookie Sandwiches with Chocolate Filling

Saturday--Ranch Mac & Cheese

French Peasant Bread (yes we really do have this at least once a week)

Sunday--Quick Cinnamon Rolls

Ranchero Chicken Crostada

French Eclairs (new)

Go check Organizing Junkie for lots more Menu Plans!


Quick Cinnamon Rolls and Cream Cheese Frosting

Thursday, May 20, 2010

There's nothing quite like the smell of freshly baked cinnamon rolls wafting through the house to get my mouth watering.   I love this recipe from my sister  because the rolls are soft and delicious and quicker to make than most recipes.  I like to make them for a special weekend brunch for my family along with some fresh fruit and scrambled eggs.  

You'll have to look at the unique way we cut and rolled these cinnamon rolls.  I never was much good at rolling the entire sheet of dough at a time and my 12-year-old niece introduced me to a much easier way--no dental floss needed and they keep their shape better! 

 Click here for printable recipe.

The ingredients:
CINNAMON ROLLS (from AnnaLisa):

1-3/4 cups warm water (110°-115°F)
6 Tbs. sugar
1/2 cup oil
3 Tbs. instant yeast
1-1/2 tsp. salt
2 eggs
5-1/2 cups flour
melted butter (we used a 1/4 cup)
sugar and cinnamon mixture (1/2 cup sugar + 1 Tbs. cinnamon)

Mix the following: water, sugar, oil, and yeast. Let stand 15 minutes. Then add salt, eggs and flour. Roll 1/2 inch thick (10x20 inches) on lightly floured surface.

Spread with melted butter

and then sprinkle with the cinnamon sugar mixture.

Cut into slices with pizza cutter.

Starting with long edge begin rolling fairly tightly.

(We prefer this way of cutting and rolling over the traditional way of rolling the entire sheet of dough and then cutting with dental floss.  We find our rolls hold their shape much better this way.)

Arrange cut side down, on a greased cookie sheet.

Let rise 15-30 minutes in warm place, covered with a dishcloth. Bake at 400 degrees Fahrenheit for 12-15 minutes.

 While warm, spread with cream cheese frosting and serve immediately!  Enjoy!

2 Tbs. butter, softened
3 oz. cream cheese
1 tsp. vanilla
2 c. powdered sugar

Beat butter, cream cheese and vanilla. Gradually add powdered sugar to the mixture. Beat until fluffy.  Spread over warm cinnamon rolls.  Enjoy!


BBQ Chicken and Cheddar Sandwiches

Tuesday, May 18, 2010

 These great summery sandwiches came together quickly and were totally devoured by the whole family.   We tried these with 1/2 chipotle pepper this time, but I think next time we'll just skip them all together.  Having to open a can for only 1/2 pepper just wasn't worth the flavor, especially when my family loves BBQ sauce by itself! 
I don't know about anyone else, but I am loving this awesome spring weather and am looking forward to summer break in 6 weeks almost as much as the kids!   This time of year is SO crazy with the kids' sporting events and end-of-school activities. 

Click here for printable recipe.

The ingredients:
4 strips bacon, halved crosswise
3-4 boneless skinless chicken breasts (about 1-1/2 lbs)
salt and pepper
1 cup favorite BBQ sauce
1/2 chipotle pepper, minced (optional)
1/4 cup water
4 large onion rolls, split (we used onion hamburger buns)
1-1/2 cups shredded cheddar cheese

Directions:  Preheat oven to 400 degrees.  Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes.  Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat.  Pat chicken dry with paper towels and season with salt and pepper.  Cook chicken in bacon fat until browned on one side, about 4 minutes.  Flip chicken and add barbecue sauce, chipotle pepper (if desired), and water.
Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes.
Remove chicken from skillet and slice into bite size pieces.  Arrange onion rolls cut side up on baking sheet.  Divide chicken among bottom haves of rolls and top with sauce, cheese, and bacon.
 Bake open-faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes.  Top each sandwich with toasted roll top.

Serve immediately with a fruit smoothie on the side.  Makes 4 sandwiches.  Enjoy!


Mexican Corn Chowder

Saturday, May 15, 2010

Now that spring has sprung I haven't been making as many soups, but on a blustery day a couple weeks ago I decided to give this recipe from Aunt Marilyn a try.  We served it up with some hot French Peasant Bread and instantly fell in love with it.  I loved the touch of creaminess the melted cheese gave to it and I also liked that it was full-flavored without being overpowering or too spicy for the kids.  Everyone enjoyed it and my husband has even asked when I would make it again. 

Click here for printable recipe.

The ingredients:
3 Tbs. butter
1 large onion, chopped
1 medium green or red pepper, chopped
1 clove garlic, crushed
1 can (4-oz) chopped green chilies
1 can (16-oz) whole tomatoes, drained and broken up
2 cans (16-oz each) cream-style corn
1 can (16-oz) whole kernel corn
2 cups chicken stock
1 cup milk
2 cups diced, cooked chicken
1 Tbs. taco sauce or salsa
1 cup shredded Monterey Jack cheese

Directions:  In a large pot, melt butter over medium heat.  Add onion, bell pepper, and garlic; cook 3 to 5 minutes until onion is tender.

Add chilies and tomatoes and blend well.

Stir in remaining ingredients except cheese.

Bring to a boil, reduce heat, and simmer 30 minutes.  Stir in cheese just before serving.  Serve hot with fresh bread.  Enjoy!


About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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