A few weeks ago, Lottie + Doof posted Heidi Swanson’s Baked Oatmeal recipe. I finally made it this morning….and will spend the rest of my day trying not to eat the entire thing. You should make this. Now.
Recipe found HERE.
Firstly, thanks to all my Facebook peeps for commenting on last week’s post! I loved hearing your dinnertime plans. Keep ’em coming!!!
After many discussions, I’ve decided to change my strategery. Some of my friends work outside of the home, others are stay at home moms, but what they ALL request is this: a quick and easy weekly meal plan WITH a shopping list. Because most of you hard working moms only have one day to shop, I’ve compiled lists, so you can do your shopping on the weekend. (I’m trying to create printable lists, but blogger makes it tough…grrrr. I need tech support!)
The pantry: I’ve included ALL items on the list(s) because I don’t know what YOU need. Read through the recipes and shopping lists to determine what you need to grab at the store this weekend. Obviously, there are probably a lot of things that you already have in the pantry.
Recipe Sources: I’ll try to find most of the recipes online, or share my own with you. However, there are two books that are always my go-to’s: ATK’s Family Cookbook and ATK’s Slow Cooker Revolution (a GREAT book, especially when you work all day and just want dinner to be done when you get home). I will reference these a lot. So go get ’em.
My goal is to do a meal planner a couple times per month, so let me know what you think. *Recurring ingredients are highlighted*
SUNDAY: Curried Quinoa with Chicken and Peas
Source: The $5 Mom’s One Dish Dinners
List: 1.5 lbs boneless, skinless chicken thighs
red onion, garlic
15 oz can diced tomato
chicken broth (2 cups)
quinoa (1 cup)
12 oz bag frozen peas
*TIP: freeze leftover chicken broth in a freezer bag
MONDAY and TUESDAY: Loaded Baked Potato Soup with green salad
Source: ATK Slow Cooker Revolution, pg 30
List: 3 lbs Russet Potatoes
Chicken Broth (4 cups)
heavy cream (1/2 cup)
bacon (TJ’s Fully Cooked, Uncured)
WEDNESDAY: Southwestern BLTA’s and Mixed Green Salad
sour cream, mayo
chipotle peppers in adobo
garlic, chili powder
southwestern dressing recipe (for sandwich):
THURSDAY: Baja Fish Tacos and Black Beans
This is the quick and dirty version for a work night.
Frozen Beer Battered Halibut Fillets (TJ’s)
La Tortilla Factory Handmade Corn Tortillas
Southwestern Dressing (left over from BLT’s)
cotija or feta cheese
Simmer beans (in their liquid) for about 20 minutes, with a handful of cilantro stems (leaves removed), a clove of crushed garlic, salt and pepper. Remove cilantro stems before serving.
Tacos: Bake halibut, then cut into chunks. Build tacos with preferred ingredients.
Meet my friend Tifani. In addition to being one of the funniest people I know, she is also amazingly creative (if you’ve witnessed Tif at a costume party, you know what I mean). Yesterday, she showed up on my doorstep with these:
Check out the “peeps wasabi” and fruit roll-ups “ginger”:
This is a salad that I brought to book club a few months ago, and have neglected to post. Oops.
It’s great served with tortilla soup or corn chowder. If it’s a work night, shred up a rotisserie chicken and make it a meal.
serves 4 (as a side)
2 cups green lettuce, roughly chopped
2 cups baby spinach, roughly chopped
1/2 cup corn
1/2 cup black beans, drained and rinsed
2 roma tomatoes, seeded and diced
1 green onion, sliced thin
1/4 cup fresh cilantro, chopped
2 oz crumbled goat cheese OR cotija cheese
*more options: shredded jicama, tortilla strips, diced avocado
makes about 3/4 cup
1/4 cup dijon mustard
1/4 cup agave nectar
1 chipotle pepper in adobo sauce, seeds removed
1 teaspoon sesame oil
2 teaspoons apple cider vinegar
the juice of 1/2 lime
pinch of salt
Process ingredients in food processor or blender until smooth. (I use the chopper attachment on my Cuisinart Smart Stick for this).
Some of our favorite book club selections (in no particular order) have included:
1. The Help, by Kathryn Stockett
2. Cutting For Stone, by Abraham Verghese (I struggled through the middle of this book, but powered through)
3. Shanghai Girls, by Lisa See (of the three in the series, I preferred Snow Flower and the Secret Fan)
4. The Girl With the Dragon Tattoo, by Stieg Larsson (I loved all three)
5. Sarah’s Key, by Tatiana de Rosnay
Next week, we are discussing My Stroke of Insight by Jill Bolte Taylor. If you have the time, watch her video on TED–it’s fascinating! Not sure what’s next up, but I’m dying to read Shadow of the Wind by Carlos Ruiz Zafon. Had your nose buried in a good book lately? Send me your recommendations!
Inspired by The Pleated Poppy’s What I Wore Wednesday postings, I’ve decided to start my own tradition, answering the dreaded “what’s for dinner?” question. Lately I find myself making the same things for dinner, over and over again. Boooooooring. It’s high time to change things up. So, allow me to kick this off with a statement of intention:
Figuring out what to make for dinner each night is daunting, even more so after a long day at work. I would love for this to evolve into a collaborative effort, so please comment or reply to me with your tips and ideas!
Here’s a reflection of our dinner table last week:
Meal: Moroccan Chicken Stew, Spinach Salad
Stew Recipe: ATK Slow Cooker Revolution, pg 47
Prep: Easy (perfect for a work day)
Meal: Stir-Fried Shrimp and Snow Peas w/ Coconut Curry Sauce over Jasmine Rice
Recipe: ATK Healthy Family Cookbook, pg 335
Meal: Pho Bo
Recipe: A combo of many (I’ll post later), including this one from Steamy Kitchen.
Prep: I simmered the broth in the slow cooker all night, and threw the rest of it together when I came home from work. With the broth done, it was manageable on a weeknight.
Obviously I’m missing a day or two because we either went out to dinner or went to someone else’s house…or all of the above. I should probably also apologize for my lack of photography skills, as I was starving when most of these were taken (and the photog of the family was already chowing down).
I showed you mine…now you show me yours!
On Saturday night we FINALLY got around to watching this movie…
…while noshing on our favorite homemade pizza. Originally inspired by Double Mountain’s “Jersey Pie”, we like to call our version “The Situation”.
4 cups Bread Flour (plus extra to work with)
1 envelope Rapid-Rise Yeast
1 1/2 teaspoons salt
2 teaspoons sugar
1 teaspoon dried oregano (optional)
2 tablespoons olive oil
1 3/4 cups warm water
cornmeal (to work with)
1. Making the dough: Fit your food processor with the dough blade and pulse together all of the dry ingredients. With the processor running add the oil, then the water, through the feed tube. Allow to run until the dough begins to form a ball. Let it rest for about a minute and then run the processor for 30 seconds longer. Remove the dough and knead on the counter (using extra bread flour to prevent sticking) for another 3 or 4 minutes. Transfer dough to a lightly oiled bowl (cover the bowl with plastic wrap and keep it in area that is not drafty). The dough should double in size, which takes about 1 1/2 to 2 hours.
2. Working with the dough: Preheat your oven to 500 degrees, leaving your pizza stone on the middle rack to get hot. Lightly punch the dough down, in the bowl, to remove the air, then divide it into two sections. Cut a piece of parchment paper to fit the size of the pizza stone and lightly dust with cornmeal. Working with one section of dough at a time, flatten it, and pull the edges out, until it forms a small disk. You can then use your fists or a rolling pin to stretch the dough into your desired shape. If the dough is too “springy”, cover it with plastic wrap, allow it to rest for ten minutes, then continue working with it.
I should preface this by stating that I am a pizza sauce snob. I used to make my own sauce from scratch, until I tried this: