What’s For Dinner? Feb 18-24

I’m sorry my post is so late. I’ve started a new weight loss program at my local YMCA. I’m tryyying to eat healthier. It’s so hard when I enjoy looking at recipes! I was soooo tempted to make these O’Henry Bars but I’ll wait until some weight loss is achieved. I’m not cutting out sweets altogether. I’m making dessert for a baby shower this weekend. Of course, there’ll be some taste testing. You can see those recipes, along with game night snacks, below.
Have you ever ordered your groceries online? It’s amazing! And fun! I just tried Stop & Shop’s Peapod (New England grocery chain) for the first time this week. Grocery shopping is the one chore I do enjoy. But doing it with a 2 and 3-year-old makes it less enjoyable. Our bank offered a cash back deal this month, so I thought I’d give it a try. It was much more enjoyable grocery shopping while laying on the couch in my pajamas. And my son really enjoyed seeing the delivery truck pull up. I actually got all my produce washed and all the groceries put away. I guess it’s much easier when you don’t actually have to go out ,get the groceries, stand in line, pay for groceries, load groceries into the car (along with two kids in carseats) unload car and kids, carry bags through ice and snow, make multiple trips… You see where I’m going with this. I say Peapod is a win and I’ll be using it again!
Again, a lot of these recipes this week are repeats. Last week’s plans changed, again, with another trip to the Rachael Ray show, amongst other various things. But as I’m blogging on Wednesday, I can safely say to you, I’ve made Tuesday’s meal and Wednesday’s meal is already going in the crockpot. You won’t see those next week! Here’s what’s for dinner this week:

Monday – out

Tuesday – Ginger Scallion Noodles

Wednesday – Crockpot Cube Steak, Cheesy Potatoes on a Diet, roasted broccoli

Thursday – Olive Garden Copycate Zuppa Toscana

Friday – Lemon Chicken and Rice

Saturday – Apple Butter Pork Tenderloin

Sunday – pizza

Chocolate Chip Coconut Popcorn (minus the Stevia and carob chips. I’ll use regular old sugar chocolate chips. Pastel Meringue Nests with lemon curd; Cheesecake Cupcakes with Sour Cream Topping

What are you eating this week?


What’s For Dinner? Feb 11-17

Somehow last week I was not able to stick to my planned menu. Looking back, I’m not quite sure how that happened. But it does make menu planning easier for this week as a lot of recipes can “roll over”. And as a bonus, I already have a lot of the groceries as it’s still not a good idea to go out of my house. Boo.
Our road is plowed after Nemo or Charlotte, or whatever the blizzard’s name is. But now we’re in an ice storm which is making the roads yucky. I’m staying put. I’ve really cleaned out the fridge and pantry using up items that sit there. It’s amazing when you can’t go out what you’re forced to come up with for breakfasts and lunches. I guess it’s too easy on a normal day just to run to the store for whatever I’m hungry for.
Anyway, here’s what’s for dinner this week:

Monday – Pepperoni Macaroni and Cheese Lasagna Style

Tuesday – Ginger Scallion Noodles

Wednesday – Slow Cooker Cube Steak; Cheesy Potatoes on a Diet

Thursdsay (Valentine’s Day) – Breakfast: waffles with strawberries Dinner: take out Dessert: Dark Chocolate Pudding Cakes, Reese’s Peanut Butter Cookies (but I’m going to use Dove chocolates for the candy hearts instead of the Reese’s candy. I’m hoping this will be fun to do with the kids!)

Friday – pizza

Saturday – Breakfast: Grapefruit Sour Cream Cake (this is acceptable as breakfast, right?!) Dinner: Tacos; Mexican rice

Sunday – Macaroni and Cheese

Over the past weekend, I made Buffalo Chicken Dip. I guess I’m not quite ready to give up the football food! 🙂
I’ll also be trying this Green Smoothie with Pomegranate sometime this week. I may be attempting these Meringue Nests with Lemon Curd this week. I need to practice for an upcoming baby shower.
Whew! That’s a lot of recipes! I’ll feel very accomplished (and full!) if I get to all of them! Have a great week!
What are you having?

Chicken Pot Pie

Storm Nemo has come and left and we are still stuck in our house. I’m not complaining. It’s been fun and relaxing. And the perfect excuse to cook and bake. It stopped snowing around 9am this morning. It is now 8pm and we are still not plowed out! I’m hearing that plows keep getting stuck. We measured we have about 24 inches of snow. And the drifts are over four feet! It reminds me of being a kid and being snowed in. It’s fun, but I can tell I’m starting to get antsy. Maybe tomorrow we’ll escape…
This weather calls for something warm and comforting, like homemade bread and chicken pot pie. It was the perfect dinner. I started cooking my chicken breasts in the slow cooker around noon. I just throw them in with some grill seasoning, a bay leaf and a little chicken broth. I even put them in frozen. So easy. Then it’s ready to go for my meal later in the day. To round out the meal I made a version of Special K bars. Easy, yummy, warming, and fun.

Chicken Pot Pie
adapted from Betty Crocker Cookbook: New Edition

1/3 cup butter
1 small onion, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 cups cut up cooked chicken
1 10 oz bag frozen mixed vegetables
1 refrigerated pie crust

1. Heat oven to 425 degrees. Take vegetables out of freezer to take some chill off. Spray a 2 quart casserole with cooking spray.

2. In a 2-quart saucepan, melt butter over medium heat. Stir in onion and cook two minutes to soften. Then add flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mixture will thicken. Stir in chicken and mixed vegetables. Break up vegetables if stuck together and remove from heat. Pour into prepared casserole.

3. Unroll pie crust. Place over chicken mixture. Tuck edges under and flute as desired. You may have to stretch the crust or cut it to fit your dish. This does not have to be pretty or perfect. You can use a cookie cutter to cut out designs or use a knife to cut slits in crust to let steam out.

4. Bake about 35 minutes until golden brown. Enjoy!


What’s For Dinner? Feb 4-10

Another busy week coming up. Here we go:

Monday – Cheesy Buffalo Chicken Pizza Strips (with leftover buffalo chicken from yesterday’s Super Bowl)

Tuesday – Tuna Helper (don’t judge)

Wednesday – Crockpot Cube Steak and Gravy; Cheesy Potatoes on a Diet

Thursday – something from the freezer or out (I’ll be at the Rachael Ray show! woot woot!)

Friday – Pizza Stuffed Shells

Saturday – Whole Wheat Brown Sugar Banana Bread Pancakes
Pepperoni Lasagna (recipe to follow)

Sunday – Chicken Pot Pie (recipe to follow)

Last week one of my plans got cancelled so I was able to make Chipotle Stroganoff. I prefer regular stroganoff, but my husband really enjoys the flavor of chipotle and I had some leftover to use up.
This week I hope to try this Orange Cream Smoothie. Probably for lunch after a workout.
What are you having this week?

Superbowl Sunday!

It’s here, the ultimate football food day.
Here’s our lineup:

French Toast Soufflé (for breakfast)

Skinny Buffalo Chicken Potato Skins
Stuffed Cheese Buns
Buffalo Chicken Dip
Boneless Buffalo Wings

Funfetti Cake Batter Cookies
Cake Mix Caramel Brownies

It looks like it turned into a buffalo chicken day. Yum!

What will you be eating during the Superbowl? Enjoy the commercials (and the game!)

What’s for Dinner? Jan 28 – Feb 3

I survived my daughter turning two. I survived a Minnie Mouse birthday party with lots of little kids. But I’m still not surviving looking at her in her bigger sized clothes. She’s been having fun playing dress up and she just looks… older. I’m always a little sad when my kids look older. But, it’s ok. I treated her to Brownie Batter pancakes (with sprinkles, of course!), that were healthier than other pancakes. Then the day of the party, we had Sopapilla Cheesecake bars for breakfast (yes, healthy again, I know). I made Cake Batter Dip for the party, which was delicious!
This is going to be a busy week with only one of us home at a time for dinner. I don’t like those weeks, but it’s ok. Unfortunately, it makes my dinner list pretty boring. Here’s what’s for dinner this week:

Monday – spaghetti

Tuesday – garlic baked shrimp

Wednesday – slow cooker ham and potato casserole

Thursday – hot dogs; garlic bread

Friday – pizza

Saturday – out

Sunday – ultimate football food!

My husband surprised me one morning by making crepes with a cream cheese filling. Yum! Love when he does that!
This week I’ll try to make some banana bread to use up bananas that ripen before we can get to them. Cinnamon Swirl Banana Bread sounds good to me. 🙂
There will be more info on what the ultimate football food is all about as we get the menu nailed down. I’m looking forward to that, and the commercials. Isn’t that what the Superbowl is all about?! What will you be eating this week?

Semi-Homemade Sweet and Sour Chicken

Don’t let that extra sweet and sour sauce from the Chinese restaurant go to waste when you order the family size! Yum! I stretched a take-out meal into another meal tonight and it was gooood. I served it with white rice made in my rice cooker. It has a basket to steam veggies, so I made broccoli in that part. Pretty handy to cook two things at once. Give it a try!

Semi-Homemade Sweet and Sour Chicken

6 boneless, skinless chicken breasts, cut into 1″ pieces and prepared how you like (I used this tempura recipe and deep fried the meat. It was good, but not as fluffy as I prefer. I’m going to keep experimenting)
1 red or green bell pepper, cut into large chunks
1 onion, cut into large chunks
1 can of pineapple chunks, drained
1 tablespoon vegetable oil
1 container of family size sweet and sour sauce from your local Chinese restaurant

Prepare your chicken how you like it i.e. breaded and fried, pan fried, baked, etc…
Heat vegetable oil in wok or large skillet over high heat. Add pepper and onion and stir fry for 3 minutes or until starting to get soft and brown on the edges. Add pineapple and stir. Add warm chicken and sweet and sour sauce. Turn heat to low and heat through. Serve over rice and enjoy!