May 7, 2016

Monthly Menu May 2016


01 Sun:  Hubby's birthday  The Juiciest, Most Tender Chicken I Have Ever Had, buttered noodles,                     peas, steamed brussel sprouts. *note* use about half the salt next time
02  Mon: 
03  Tue:  
04  Wed:
05  Thu:
06  Fri: dinner out with hubby
07  Sat:  pizza with the boys
08  Sun:  hamburgers, macaroni salad, watermelon/fruit
09  Mon: Missionary dinner: pasta with meat sauce, salad, bread
10  Tue:  bring J to WestConn: slow cooked pork roast, egg noodles, mixed veggies
11  Wed:  youth group: veggies, beans, & rice
12  Thu:  kielbasa, homemade baked beans, coleslaw
13  Fri:  Father/Son campout: whatever
14  Sat:  grilled steak/chicken broccoli, baked potatoes
15  Sun:  breakfast: blueberry pancakes, eggs, bacon, turkey sausage
16  Mon: pasta with lentil sauce, salad
17  Tue: chicken tacos, rice, corn
18  Wed: quesadillas, rice and beans
19  Thu: pork tenderloin, mashed potatoes, broccoli
20  Fri:  Upperclassmen Showcase: leftovers
21  Sat:  burgers out
22  Sun: grilled chicken, salad, rice
23  Mon: Missionary dinner: hot dogs, potato salad, beans
24  Tue:  grilled salmon, rice, green beans
25  Wed:  leftovers/fend for yourself
26  Thu:  
27  Fri:
28  Sat:
29  Sun:
30  Mon:
31  Tue: 

March 19, 2016

Monthly Menu March 2016

19
20  Sun  corned beef and cabbage
21  Mon  pasta
22  Tue  pork, egg noodles, broccoli
23  Wed fend for yourself
24  Thu  from the freezer; chicken, rice, veggies

February 29, 2016

Monthly Menu February 2016



01  Mon  chicken and rice, cauliflower
02  Tue  Pasta:missionary dinner: pasta with turkey sausage, salad, bread
03  Wed  Quick:sandwiches, tomato soup  leftovers
04  Thu  leftovers
05  Fri  hot turkey sandwiches, peas, broccoli
06  Sat  
07  Sun
08  Mon
09  Tue
10  Wed
11  Thu
12  Fri
13  Sat  Split Pea and Ham soup, biscuits
14  Sun  Valentine's Day: pork tenderloin, mashed potatoes with gravy, green beans
15  Mon  taco dip with chips, corn, broccoli salad
16  Tue  pasta: no leftover baked ziti, salad
17  Wed  fend for yourself (rice and beans for hubby and I)
18  Thu  chicken soup, rolls
19  Fri  Vegetarian:Kitchen Sink Quesadillas, cheesy rice, broccoli salad
20  Sat  Temple trip: dinner out
21  Sun  pork roast, mashed potatoes, gravy, peas
22  Mon  pasta, slow cooker sauce, salad
23  Tue  rice, freezer leftovers, green beans
24  Wed  fend for yourself
25  Thu  Vegetarian Bean Soup, grilled cheese/quesadillas
26  Fri
27  Sat
28  Sun
29  Mon

January 31, 2016

Monthly Menu January 2016


01  Fri  
02  Sat  Salmon, scalloped potatoes, salad
03  Sun  baked stuffed shells, salad, bread
04  Mon  
05  Tue
06  Wed  
07  Thu  
08  Fri  
09  Sat  Hoppin John, rice
10  Sun  Pot roast, mashed potatoes, peas
11  Mon  Creamy Chicken soup, rolls
12  Tue  Lifeskills Graduation dinner
13  Wed  Grilled cheese, tomato soup
14  Thu  Tacos, corn, cheesy rice
15  Fri  Senor Panchos
16  Sat  Chili, rice, broccoli salad
17  Sun  lasagna, salad
18  Mon fried chicken (KFC), mashed potatoes, corn
19  Tue  Missionary dinner? Tomato Baked Chicken, pasta, salad, bread
20  Wed Youth Night:  Cheesy Vegetable Soup, roast beef sandwiches
21  Thu
22  Fri
23  Sat
24  Sun  hot turkey sandwiches, veggies
25  Mon  pasta
26  Tue  Pantry Taco Soup, quesadillas, broccoli salad
27  Wed  fast food
28  Thu  Turkey Barley Vegetable Soup, rolls
29  Fri  pork roast, mashed potatoes, green beans
30  Sat  veggie pizza
31  Sun  Beef Stew, rolls

January 30, 2016

Turkey Vegetable Soup


I don't think this is the most appetizing photo - the colors are washed out - but this was really, really GOOD. And everyone liked it (although my youngest picked out the spinach until I made him try it). The recipe comes from RealSimple.com (their photo looks better). I doubled it and increased the veggies even more. Must have with rolls to fill out the dinner.

1 T olive oil
1 lb lean ground turkey
1 large white onion, chopped
4 carrots, sliced
4 celery stalks, chopped
12 C chicken broth
1 C pearl barley or rice
salt and pepper
6 C baby spinach

brown turkey in oil, remove from pot
saute onion, carrot, & celery 3-5 minutes
return turkey to pot, add broth and barley/rice
bring to boil and then simmer until starch is cooked (30-40 minutes)
salt and pepper to taste
stir in spinach


January 11, 2016

Creamy Chicken Soup

I make chicken soup a lot. As a matter of fact, it is probably my most used recipe (other than pasta with a jar of Ragu, ahem). But every once in awhile, I change it up and make this recipe. And every time I make it, I wonder why I don't make it more often! Everyone liked it, woot!

This comes from one of my favorite cookbooks, Remedies For The "I Don't Cook" Syndrome by Janet Peterson. The only change I made was cutting back on the pepper and garlic powder. The amounts I list here are the amounts that I used.

Hearty Cream of Chicken Soup


3 boneless, skinless chicken breasts (I used thighs because that is what I had on hand)
3 celery stalks, chopped
4 carrots, sliced
1 small onion, chopped
1 bay leaf
1 tsp marjoram
1 tsp garlic powder
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1 tsp sage
1 tsp rosemary
1 tsp parsley
1 tsp salt
2 cans cream of mushroom soup (I used cream of chicken)
2 C cooked noodles (I used a whole 12 oz. package)

Place chicken, celery, carrots, onion, herbs, and seasonings in a large soup pot. 
Cover with about 2 quarts water, bring to a boil, then cook over medium-low heat until chicken is tender (1-2 hours). My chicken was frozen so it cooked for 2 hours. I cooked the chicken alone for the first hour, then added the other ingredients so the vegetables wouldn't be too mushy.
Remove chicken and dice, then add back to the pot.
Stir in cream soup, stir until smooth.
Add cooked noodles.

It says it serves 10-12, but it fed the five of us with no leftovers, so I would cut that number in half.