Menu Plan Monday

Yes I'm back! See my return post here in case you missed it. :)

This week is fairly crazy, and therefore I have to keep this week's menu really simple with easy things I already know how to do. A lot of people tell me "oh try this recipe, it's really easy" but unless you're a skilled and knowledgable cook, trust me, nothing is really all that easy.

I often just nod along and pretend to agree that sure, it sounds easy enough in theory. And I don't mind giving it a go when I have the time, energy, and clean kitchen. But given our very small amount of counter space and lack of a dishwasher, I get frustrated very easily when I'm trying to experiment. It's not the cooking that I mind so much, it's the cleaning up. I hate it. A lot. And I don't really like trying new things. Like lamb. God bless my dear friend Monica for trying, but it gives me the eebie jeebies to give it a whirl. One day she will teach me and it will be just fine. But on my own, uh huh. I'd screw it up in a hurry.

And I don't like to fail at cooking. Tim's mom totally rocks at cooking, so I have all kinds of intimidation surrounding me. My sister-in-laws Jeremi, Becca, and Diana are all incredible cooks. I just don't have it in me. Hands down Monica is one of the most versatile, knowledgeable, and amazing cooks I've ever known in real life. I watch and learn from her. But there's still so much I am just clueless about.

But that's okay, I've got the baking stuff down-pat. You see, my mom was a pretty good cook but she didn't really like to bake. On sleepovers with friends & family in high school I started learning to bake. A favorite activity with all of them was making chocolate chip cookies. So we did. A lot. And I learned. And started doing it on my own. Making them for my brother and his boss every summer while they worked. His boss Danny became addicted to my cookies and always asked me regularly for them. For years after Tim left that job Danny would ask for cookies, and I would occasionally bring some to church with me for him where he would get beyond thrilled.

That always tickled me to pieces, and the love and joy of baking has stuck with me ever since. I worked in a grocery store bakery for 2 years between college breaks. I baked and baked to my heart's content if I wanted to bring a smile to someone's face, or to relieve my stress or boredom. Now whenever we go to Tim's family gatherings, I'm always asked to bring desserts. When we couldn't be with his family at Thanksgiving due to scheduling conflicts, I heard all the groans and moans about missing my desserts. It was so great. It tickled my heart. :)

When coworkers challenge me to bring better desserts than something they recently had, I am totally up to the challenge. And I think they're catching on because they keep trying to tell me it's not good enough yet, try again next week. Hmmmm......

Wow okay I'm shutting up now and just giving you my week's menu. It's not exciting, but it is what it is:

Tonight: I'm eating out with a friend and Tim will have leftovers

Tuesday: Manwich on wheat buns, carrots

Wednesday: BBQ Chicken, potatoes, and sugar snap peas

Thursday: Spaghetti & salad

Friday: I have a women's event at church so I'm guessing one of us will probably just bring home Subway

Saturday: Sandwiches for lunch; Valentine's Date Night for dinner
{Tim has jury duty in Chicago the day after Valentine's Day so there's no sense in making him go out, plus it's a Monday night which is just weird. Our tradition is to get some nice juicy steaks at Outback Steakhouse, but we haven't decided officially if that's the plan this year or not. If so, it's always better not on VD anyway or it's sometimes a two-hour wait if you don't call ahead!}.

Sunday: Polynesian Chicken for lunch; leftovers for dinner

Check out more of this week's Menu Plan Monday posts at orgjunkie.com!

Menu Plan Monday

I always mean to be more intentional about menu planning, grocery shopping, coupon clipping, and not wasting food {I always have that stuff that gets shoved to the back of the fridge and cabinets, grr!}. One of my goals for 2011 is being more intentional about everything, period. I am determined to do better at this!

So this week's menu plan [recipes at the bottom]:

Sunday [just had this for dinner] - Ground turkey tacos with whole wheat tortillas

Monday - Hamburger Pie

Tuesday - Sausage Hash with salad

Wednesday - Skillet beef stirfry over rice

Thursday - I'll be at a friend's house / Tim will have Manwich or pizza

Friday - Skillet chicken parmesan, garlic bread, peas

Saturday - Grilled cheese in a pan, mixed veggies

Sunday - Hot dogs, mac n cheese, carrots


RECIPES:

Hamburger Pie [from my mom]:

1 lb. ground beef

1 onion, chopped (or onion powder)

3/4 t. salt

dash of pepper

1 can tomato soup

2 c. green beans, drained

1/2 c. warm milk

1 egg, beaten

5 med. potatoes, cooked

Lightly brown meat. Add onion and cook until tender. Drain fat. Add seasonings, beans, and soup. Pour into greased casserole dish. Mash hot potatoes, add milk & egg. Drop potato mixture in mounds over meat. Bake at 350 degrees for about 30 minutes. 

Sausage Hash [from my mom--this is an old family favorite!]: 

1 lb mild bulk sausage

1 c. onion, chopped (I use a little onion powder or go very easy on the onion and chop it very finely since Tim doesn't like actual onion or big chunks of it)

1 c. uncooked elbow macaroni

15 oz. (2 cups) tomato sauce

2 T. sugar

1 t. chili powder (or to taste, I usually put none or just a little bit of this in since I don't like spices... or make a plate for Tim and sprinkle a little over the top and mix it in for him since he does like spices)

1 c. sour cream

Brown sausage and onion in frying pan. Break up meat as it cooks. Add uncooked macaroni and cook for 5 minutes. Drain off fat. Stir in remaining ingredients; heat to boiling & cover. Reduce heat & simmer for 30 minutes or until macaroni is tender. 

Skillet Chicken Parmesan [from Campbell's 4 Ingredients or Less Cookbook]: 

6 T. grated Parmesan cheese

1 1/2 c. Prego Traditional Italian Sauce

Cooking spray

6 skinless, boneless chicken breast halves

1 1/2 c. (6 oz.) shredded mozzarella cheese 

Stir 4 T. of Parmesan cheese into the Italian sauce. Spray skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until well browned on both sides. Pour the sauce mixture over the chicken, turning to coat with sauce. Reduce the heat to medium. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese melts. 

Grilled Cheese in a Pan [from America's Best Church Supper Recipes Book]:

1 tube (8 oz.) crescent rolls

4 c. (1 c. each) variety cheeses (like Muenster, Monterey Jack, Swiss, and Cheddar)

1 pkg (8 oz.) cream cheese, sliced

1 egg, lightly beaten

1 T. butter, melted

1 T. sesame seeds

Unroll crescent roll dough; divide in half. Seal perforations. Line an ungreased 8 inch square baking pan with half of the dough. Layer with cheeses and cream cheese. Pour egg over all. Top with remaining dough. Brush with butter. Sprinkle with sesame seeds. Bake, uncovered at 350 degrees for 30-35 minutes or until golden brown. 

Menu Plan Monday

I think I've only done this once before, but in a quest to stay on top of our new budget as well as my 'diet', I decided I need some help getting into the menu-planning groove!

For me, that means just planning our dinners. Hubby doesn't eat breakfast, I eat breakfast at my desk at work {sorry, you will not get this non-morning gal out of bed any earlier than my existing 6:15 a.m., thankyouverymuch!}, and lunches are sandwiches, wraps, salads, eating out with coworkers, or microwavable meals--nothing exciting.

This will be a short week for me as I'm traveling this weekend, so I'll just give you Monday-Thursday this time.

Monday: Polish sausage, angel-hair pasta with herbs, corn on the cob

Tuesday: Penny dinner (recipe below), peas

Wednesday: Chicken quesedillas

Thursday: Ham steak, cheesy pasta, green beans

Penny dinner recipe, from my friend Annemarie:
8 hot dogs, sliced
6 medium potatoes (I chose red), peel/cube/boil
1 can cream of mushroom soup
1/4 c. margarine
1 T. mustard
1 t. salt & pepper

Preheat oven to 350 degrees. Combine all ingredients in a 1 1/2 to 2 quart casserole dish. Bake for 30 minutes or until bubbly around the edges.

I know, not super exciting this week, but hopefully I'll pick up speed and get more interesting as I do this....

Check out other menu-planning sites at Organizing Junkie!! To join in, just read her rules and link up! :)

Menu Planning Monday

I've joined in with Organizing Junkie to share my menu that I've planned for the week. As a part of my lifestyle change, this is going to be super important. It will help lessen my desire to eat out as well, as I plan things in advance.

Mon: Pork chops, and Green Giant frozen mix of potatoes and green beans with rosemary (so yummy, and it's steamed in the micro... easy and healthy!!) - the pork chops are a recipe a friend gave to me in a wedding gift (with spices, tools, and recipes in a basket - it was a great idea!!)

Tues: Leftovers (we have so many right now, I'm not sure how we're going to get rid of them all before our trip this weekend!)

Wed: Shepherd's Pie (Tim's mom's recipe, includes beef, mixed veggies, and potatoes)

Thurs: Breakfast of mini-pancakes with frozen strawberries, sausages, and cinnamon rolls

Fri: Sandwiches for our trip to Indiana. We'll be there through Tues morning helping my brother and sister-in-law pack and prep for their upcoming move. (So that of course means Sat-Tues the menu is up to my sister-in-law.)

Happy Menu-Planning Monday!