Menu Mondays: April 8-12, 2013

Pain Perdu...DELISH!!

BREAKFAST OPTIONS:
Cold Cereal Hot Cereal 
Eggs made to order
Granola Bars
Fresh Fruit w/Yogurt
Keifer
Pancakes
Toast Points
Pain Perdu

LUNCH TIME CHOICES:
Macaroni & Cheese, Raviolis, Tuna Fish Bundles, Felafels & Tzaziki Sauce, Black Bean Burgers, Barley & Beef Soup (From left over Roast), Chicken Nuggets
WITH SIDE SELECTIONS OF:
Cottage Cheese, Yogurt, Cheese Slices, Fresh Fruit, Carrot Sticks, Steamed Veggies, Humus, Ranch Dippings, Veggie Chips, Rice Cakes, Pita Crisps, Peanut Butter & Jelly Bars, Pudding, Jello, Canned Fruit Cocktail or Mandarin Oranges.

MUNCHIES:
Apples, Grapes, Bananas, Dried Berries, Carrot Sticks, Cheese Chunks, Granola Bars, Humus, Veggie Chips, Cottage Cheese, Yogurt, Keifer, Graham Crackers, Cheese & fruit Plate, Pop tarts, Rice Cakes, Woven Wheat Crackers,

SUPPER OFFERINGS:

SUNDAY:
Crock Pot Creamy Mushroom & Onion Roast, Mashed Garlic Potatoes, & Buttered Corn w/ Ice Box Yeasty Dinner Rolls & Caesar Salad

Kinda like mine, Will post Soon!

MONDAY:
Monterrey Jack Crispy Chicken, Steamed Broccoli, Quinoa Pilaf w/ Chopped Salad and Homemade Ranch Dressing



TUESDAY:
Lemon Pepper Baked Swai, Baked Potato, & Grilled Asparagus w/ Romaine Heart Salad, pickled red onions, sun-dried tomatoes, toasted pine-nuts and feta cheese

WEDNESDAY:
Chicken & Broccoli Bow-tie Pasta Bake w/ Chopped Salad and Balsamic and EVOO Vinaigrette Dressing

THURSDAY:
Crock Pot Swedish Meatballs and Homemade Noodles, Caramelized Brussels Sprouts w/Bacon, & Romaine Heart Salad w/pickled Red Onions, sun-dried tomatoes, toasted almonds, and Balsamic & EVOO Vinaigrette Dressing

FRIDAY:
Take in- PIZZA NIGHT!! & Family MOVIE Night!!! Yay!!

SATURDAY:
Left-over Buffet!

Meal Plan Monday: March 11-17, 2013

Sorta fell off the organizing wagon for awhile...but I am back on it again!! I had to use up the freezer pantry and it wasn't pretty...

Thankfully there was as SUPER MEAT sale one of my local markets and I bought:

• 30Lbs gr beef, 
• 50 Lbs Boneless Skinless Chicken Breasts, 
• 4 whole Roasting Chickens, 
• 40 Lbs Beef Roasts, 
• 15 Lbs Pork roasts, 
• 10 Lbs of Country Pork Ribs.

Recipe Wed: Pain Perdu...'HOOD Style!!

 MMMmmm....MMmmm...

MMMMmm!!!!!

This is soooooo Flippity-Flappity GOOD!! If you use your favorite search engine you can find a ton of "Pain Perdu"recipes, I believe mine would rival any one you could find... 

Even the kids were begging me 

to hurry up and cook them.

What sets mine apart from the others, is vanilla sugar, 

GOOD homemade vanilla bean extract, left over rich eggy, slightly sweet dinner rolls, coconut & eggnog...

Then- HURRAY!

My plan is all coming together...

muahahahaha!!!

Eggnog & Coconut Pain Perdu

• 2 Jumbo Local Farm Fresh Pasture Raised Organic Eggs (Large reg white commercial eggs ok if that is all you have)
• 2 T Homemade Organic Vanilla Raw Sugar (Or reg. granulated sugar)
• 2 t Homemade Organic Vanilla Bean extract (Or GOOD Pure Vanilla Extract)
• 1/2Cup Grass Fed Organic Half & Half (Or  pasteurized Whole Milk)
• 1/4 C Organic Eggnog
• Pinch of Sea Salt
• 2 T Unbleached All Purpose Organic Flour
• 1/2 C of Organic Shredded Coconut
• 15- ICE BOX YEASTY DINNER ROLLS* day old & sliced into 3rds (or 4 pieces of dense rich egg bread like Brioche, or Challah 3/4" thick)
• Organic Extra Virgin Coconut Oil (EVCO) 
• Butter

*I will post the Ice Box Dinner Rolls later this month, This is a round #2 recipe, a great way to repurpose a dish and make it just as good if not better than the original use!!
~~~~~~~~~~~~~~~~~~~

1. Preheat oven to 250
2. Place Sliced rolls or Brioche on a rack and allow to dry out for about 15-20 min.
3. In a shallow dish large enough to hold the Rolls or Brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk and flour. Add the brioche to the dish and turn to coat, then let the brioche soak for 3-4 minutes. 
4. Place Shredded Coconut in a shallow dish and dip each bread slice on both sides, evenly coat.
5. Over Medium heat add butter and EVCO. Cook egg bread for 2 to 3 minutes on each side, until nicely browned. (While you're cooking each batch, add more bread to the egg mixture to soak.)
6. Place the cooked bread on a baking sheet and keep it warm in the oven. 
7. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. (This is important as the coconut will get bitter if overly browned)

I serve as, I am don't like soggy bread so I don't add any syrups, but a Caramel-Vanilla Syrup would be nice, or the addition of ripe strawberries or blueberries would be delicious too!! 

We eat this for breakfast, lunch, snack, dinner, or dessert. Either way you choose to eat it, your family will love it and it freezes beautifully. Make a huge batch and freeze the extras for unexpected company, they will feel so special! 
 



 


 

Crustless Quiche

1/2 pt Heavy Whipping Cream
8 Xtra Lg Eggs
2 C Shredded Cheese (Swiss, Gruyere, Or Smoked White Cheddar)
8 Oz Crimini or Button Mushrooms, sliced
8- 12 oz Diced Ham
1/4 Finely Diced Green Onion
kosher salt and Pepper

Heat oven to 350

• Heat skillet over medium heat and add EVOO, once hot add Sliced Mushrooms
• Allow to cook over medium, stirring frequently until reduced and caramelized, season liberally with kosher salt & fresh cracked pepper- should take about 15 min, remove from heat and allow to cool to room temp b4 adding to eggs!!
• Meanwhile, Whisk Eggs and Combine with Heavy Whipping Cream
• Stir in Diced Ham, Green Onions, shredded cheese, and cooled caramelized mushrooms, and season w/s&p
• Pour into prepared 11X9" glass pan 
• Bake for 20-30 min until fully cooked and slightly browned on top!

Mmmmmmmm mmmmmmm DELISH!!!!

Breakfast Banana Kabobs

What do you do when you have a ton of cereal boxes opened 

but not enough 

in one box 

to make a decent bowl for breakfast???

Make Kabobs!!

In our childhood years my sisters and I would take bananas and use it to pick up cereal from our bowls before we added the milk- we thought we were so smart!

When I had kids I showed them our little banana trick & they loved the novelty of it! Then one day in my inbox I noticed that I-Village e-mailed me breakfast ideas and I saw this pic...

 

Add caption

What an updated idea & the kids loved it even more  when I expanded the idea further by allowing them to prepare these tasty treats with little intervention from me! 

I allow them to:

• Prepare the Banana- {Peel & place on skewers}
• Dip bananas in yogurt or*other ingredient to roll bananas in

They feel so proud of themselves and grown up when they make these kabobs, especially when I "let" them make me breakfast, LOL!

I altered the recipe to fit our family, we dip the bananas in:

• Honey, Vanilla yogurt, Peanut butter that I have slightly warmed in microwave to thin

Then Roll Banana Kabob with whatever we have on hand:

• Left over cereal, Granola, chocolate chips, almond slivers, Coconut flakes...

Breakfast Banana Kabobs:

• 4 - Small Bananas
• Yogurt, Honey,  or Peanut Butter that has been heated up to thin
• Choice of Cereal-(We use that last cup or so or cereal left in box), *Almond slivers, Chocolate Chips, Cocout Flakes, or Granola...
• 4 wooden skewers, pointed ends dulled down

~~~~~~~~~~~~~~~~

1. Peel bananas and insert wooden skewers in center
2. Place yogurt, warmed p.nut, butter or honey in deep enough bowl to fit bananas or heat peanut butter to thin enough to brush on bananas
3. Pour cereal/granola/coconut flakes or other ingredients* on plate
4. Roll banana kabob in cereal, granola, or coconut flakes 

linked to weeked potluck

Pantry Challenge Menu Continues: November 12-18, 2012

Ahhhhh!!! ... only 4 appointments this week so we can catch up on much needed homeschooling!! 

picture credit

With a lighter week and a little less stress I can make more involved meals plus I get to enjoy the kids without the clock ticking away...

One dish I REALLY LOVE is 

Greek Stuffed Chicken,

I bet you have all ready guessed that one right?? I have included it in my menu plan many times yet, unfortunately, I don't think I have been able to make more than twice. 

This week I AM MAKING it!!This dish is healthy, delicious and nutritious!

I am using my freezer storage for all the main dishes, sides & some are pre-made freezer meals, so super easy and FAASSST!!!!

I found European cheese on sale this week, I am excited to try these gourmet, aged, organic & grass-fed cheeses. One type is an Irish Butter cheese, it is supposed to be a smooth cheese with a sweet nutty undertone, another is a creamy sharp and the the third a Swedish with a waxy paper, with a really interesting smell nutty and sweet...it will interesting. I have different apples from the orchard, sweet, spicy, crunchy, crisp, crunchy... all kinds of tastes to describe in our taste buds journal. 

 

Breakfast Options:

Choose Your Own Toppings Omelets:
(Shredded cheddar, Ham, Bacon, Sausage, roasted red/yellow peppers, Caramelized Onions, sauteed  Mushrooms, asparagus, spinach, summer squash, or zucchini)  
Peanut Butter & Jelly Breakfast Bars, Hot Cereal, Cold Cereal, Sausage Gravy & Biscuits, Waffles, Fruit, Juices, Water Essences, Smoothies, Keifer

picture credit

  
Lunch Choices:                     Side Selections:
Hot Ham & Cheese Triangles               Veggie Chips             Carrots/Celery & Dippings
Octodogs {Octopus} Hot Dogs             Tator Tots                  Buttered Steamed New Peas
Peanut Butter & Jelly Rice Cakes         Dried Fruit Medley   Woven Wheat Crackers         
Chicken Nuggets                                   Nuts                           Fruit (Grapes, Bananas, Oranges)
Fish Sticks                                             Cheese Plate              Pretzels
DIY Honey Mustard Chicken               Applesauce                Cottage Cheese
Smoked Turkey Wrap                           Mac'N'Cheese            Yogurt
      

Supper Offerings:

Monday:
Chicken Piccata w/Capellini Pasta,  Mixed Greens w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Tuesday:
Chicken Scampi, Twice Baked loaded potatoes {w/sour cream, bacon crumbles, cheddar cheese, & cream cheese}, Tomatoes & Cucumber Salad {Italian Herb-ed balsamic & EVOO vinegrette w/Sharp Cheddar Cheese Cubes}

Picture credit

Wednesday:
Beef & Barley Soup, w/ Homemade Artisan Bread, Spinach Salad w/Feta Cheese, Toasted Almonds w/ Balsamic & EVOO Vinaigrette.

Thursday:
Greek Stuffed Chicken, Roasted Rosemary Seasoned Potatoes, Lemon Grilled Asparagus




Friday:
Chicken Swarmas, Homemade Pitas W/Roasted Red Pepper Humus & Tahini Sauces, Roasted Broccoli & Cauliflower Medley & Spinach Salad w/Feta Cheese, Toasted Almonds and Balsamic & EVOO Vinaigrette.

Saturday:
MICI (Romanian Meat Log), fried potatoes w/mushrooms & Onions, & Caramelized Brussels sprouts

Sunday:
Spinach Stuffed Rigatoni {some ready made freezer item I got on sale} w/Marinara Sauce & roasted Veg Medley: {Zucchini, Summer Squash, Onion, Mushrooms, & Red Pepper}, Mixed Greens Salad w/Balsamic & EVOO Vinaigrette


Snack Time Fancies:

Picture credit

Celery Peanut Butter Logs w/Raisin Ants,  
European Cheese Tasting Plate, Laughing Cow & woven wheat Crackers, Pickles, Apples, Grapes, Oranges, Bananas, Carrots, Cheesey Crackers, Pretzels, Pop tart Crisp, Coconut Protein Bars, Kiefer, Smoothies, Nuts & Dried Fruit, Cottage Cheese, Humus, Peanut Butter & Jelly Bars, Pizza (Pepperoni & Smoked Mozzarella/Provolone Cheese) Stacked Club Crackers,


Linked to Menu Mondays,

RECIPE WED # 19: SAUSAGE GRAVY

This is not for the dieter! It is sooooooo good rivals Bob Evans, we really like it in my house, but bc it is so unhealthy I only serve it on special days! My kids LOVE it!

• 2 lbs ground bulk sausage
• Flour
• 4 T butter
• Whole Milk
• Sage
• Kosher Salt 
• Fresh Cracked Pepper

----------------------------------------

1. Brown the sausage in a large heavy skillet- I always use my HUGE aluminum clad stainless steal chicken frying pan
2. Sprinkle with ground dried sage and pepper a touch of salt, taste to be sure it needs it
3. Remove the sausage and drain over a bowl to capture all the drippings
4. Pour the fat back into the pan along with 4 T butter and melt the butter
5. Add enough flour to absorb the juices in the pan and cook for 2-3 minutes to cook the flour
6. Slowly add Milk to pan whisking constantly
7. I use about 2-3 Cups of milk. I add about 1/2 C at time. You will know the right amount to add by how the milk looks.
8. Allow to come to a gentle boil and reduce to simmer until the desired viscosity is achieved.
9. Add sausage back to pan to warm in gravy.
10. Season with lots of pepper and some salt as needed

Serve with buttermilk biscuits, fresh fruit, & diced hash-browns for the ultimate stick to your ribs breakfast! Perfect for day out hiking with kids looking for the prettiest leaves for your Thanksgiving place mats!!

RECIPE WED: 7- PB & J Breakfast Bars

Found this on Angie's Big Love of Food,  

I have tried several of her recipes and I really like them ALL... 

I bet this one will be a great one too! Gonna try this for one of my freeze sessions breakfast edition! 

Does this LOOK Fabulous or WHAT??

Crust:

• 1 1/2 cups quick-cooking oats 
• 1/2 cup unbleached all-purpose flour 
• 1/2 cup light brown sugar, packed 
• 1/4 teaspoon baking soda 
• 1/4 teaspoon salt 
• 6 tablespoons unsalted butter, melted 

PB Filling:

• 8 ounces cream cheese, softened
• 1/2 C creamy peanut butter
• pinch of salt
• 1 large egg, beaten 
• Top with 1/2 C Blackberry Jam

Preheat oven to 350F.  Line & spray an 8-inch square baking dish with parchment paper (nonstick foil).

Prepare crust: 

1. In a mixing bowl, stir together add oats, flour, brown sugar, baking soda, salt and cinnamon. Add melted butter and stir together til crumbly.  
2. Reserve 1/2 cup crumb mixture for topping.  
3. Place remaining mixture firmly in the bottom of a parchment lined dish. Place pan in oven for approximately 12 minutes, until crust sets.  

Prepare peanut butter filling: 

1. In bowl, add cream cheese, peanut butter, egg, salt and beat til incorporated
2. I swirled mine in 
3. just slightly or you could microwave it for a few seconds to make it easier to spread.  Top with remaining crumb mixture.  

To Bake:

1. Place it the oven for 30 minutes until top is browned.  
2. Allow this to cool.  
3. Once cool, place in fridge for about an hour to let it completely set up before serving.  
4. Lift it out of the pan by the ends of the parchment paper & place it on a cutting board. 
5. Best served at room temperature.

Makes up to 16 bars

RECIPE WED #5: Sausage Egg & Cheese English Muffins- 'HOOD Style!

...Of course I am talking MotherHOOD style!!!

Making your own English Muffins is not a new thing, you just google it and you will get pages and pages of entries. You can get the perfect egg shape for this sandwich a variety of ways:

• Crack an egg or pour a batch of scrambled eggs into muffin pans and bake them
• Scramble the eggs and pour into a baking sheet and cut with a tuna can that has both sides cut {Saw this once, can't find a post on it but pretty self explanatory} or English muffin sized cookie cutters.
• Fry the eggs in a wide mouth mason jar ring.
• Using a specialty Egg shaping ring.

All of these are great ways if you really care about the shape of your eggs, personally I would rather eat it than worry about the shape of my eggs.

 So I just make a hug batch of 2 or 2 dozen eggs scrambled with milk and seasoned with kosher salt, pepper, chipotle, & smoked paprika (Our house seasoning) as it sets up in the last few seconds I throw in a handful or 2 of shredded sharp cheddar cheese.

I toast all the English Muffins or toast the English bread then place a pre-shaped  large sausage patty.

What sets my English muffins apart is the delicious sauce, made with seasoned mayonnaise and a blend of stone ground grainy and smooth Dijon mustard.

The MotherHOOD style Sausage, Egg, & Cheese English Muffins

12 fork split English Muffins
12 large sausage patties
8 eggs
1/4 C milk
1 C Sharp Shredded Cheddar Cheese
1/2 C Mayonaise
2 T Dijion Mustard Smooth
2T Stone ground Grainy Dijon Mustard
1T Smoked paprika
1/2T Chipotle Powder
1/2T Kosher Salt
2t fresh cracked pepper

1. Toast English muffins
2. While muffins are toasting crack eggs in a large bowl and scramble with milk. I season with a few "sprinkles' of House seasoning (Which is a blend of seasonings listed here)
3. Cook Eggs in a large skillet over med coated in EVOO until nearly cooked all the way through. Turn off heat and add Cheddar cheese cover with lid.
4. Mix Mayonaise with spices and allow to mingle for a few minutes
5. Coat both sides of muffins with mayo and layer sausage over sauce and to with egg cheese mixture.
6. Top with other English muffin...ENJOY!

I like to freeze these, I just wrap each sandwich with wax paper  then place in to a freezer container  of choice. Will keep up to 1 month.

RECIPE WED #3: Amazing Fluffy Faux Butter Milk Pancakes

I don't know about your kids, but mine could eat pancakes (or as my 4 year old has called them since 2 years of age "Panytakes") morning, noon, and night! As a matter of fact when we go to our favorite restaurant the waitresses know my kids as "The Pancake Kids", b/c they will get 3 orders each (that is 9 pancakes) and they will eat nearly every single pancake!!

I have tackled many complicated dishes like Bouillabaisse,

Braciole, Beef Wellington, Greek Stuffed Chicken...all those dishes have multiple and involved steps and I haven't shied away from them and yet.....

 When it comes to pancakes I always think:

"Ughh, too many steps! 

I don't feel like standing there and flipping pancakes while the family eats them up 

before I get a chance to even eat one!"

In response to that I came up with some ideas to help remedy those situations + one  phenomenal pancake recipe! 

First the recipe I came up:  My kids LOVE fluffy pancakes, so I knew I had to come with a buttermilk recipe with some baking powder and soda to achieve that fluffy texture. 

This makes a recipe makes a TON! 

Like 48 regular sized smallish pancakes or 18-20 rather large lumber jack sized ones! 

I made all lumberjack sized pancakes- of the batch 1/2 Blueberry Vanilla

Amazing Fluffy Faux Butter Milk Pancakes

• 5- 1/4 C of buttermilk-- Or-- 
• 4-1/2 cups milk & 3/4 cup white vinegar or 1/2 C fresh lemon juice
• 6 cups all-purpose flour
• 3/4 cup white sugar
• 2 tablespoons baking powder
• 1 tablespoon baking soda
• 1 tablespoon salt
• 6 egg
• 3/4 cup butter, melted
• Extra Virgin Coconut Oil (EVCO)- as needed
• OPTIONAL: 1-2T Vanilla Extract (or extract of choice) - depending on taste
• OPTIONAL: Fresh blue berries, cranberries, chocolate or other flavored chips, banana slices...-whatever your tastes bud cry out for!! :-)

----------------------------------------

These blueberry Lumberjack sized  pancakes are nearly ready to turn

1. If you do not have butter milk -combine milk with vinegar (or lemon juice) in a medium bowl and set aside for 5 minutes to "sour".
2. Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
3. Whisk eggs, vanilla, and butter into "soured" milk. (I use a HUGE 6 QT storage container)
4. Pour the sifted flour mixture into the wet ingredients and stir with large wooden paddle until lumps are gone.
5. Heat a large skillet over medium heat, and drop tablespoon or so of EVCO . 
6. Pour 1/4 cupfuls of batter or I use a ladle to pour onto the skillet, and cook until bubbles appear on the surface. 
7. Flip with a spatula, and cook until browned on the other side. 

 ON to my remedies to standing there flipping 'cakes while the family devours what I have just made and eating alone surrounded by a pile of dirty dishes. 

I made about  25 pancakes, I made them so large kids ate 1 each and hubby ate 2 with the rest of pancakes and batter I:

• Packaged the pancakes up in wax paper sheets and placed in a freezer storage bag and LABELED with date and contents!! 
•  Remaining batter I poured into a clean upcycled ketchup bottle & placed in the refrigerator to have on moments notice.
• This will allow me to have the convenience of a "shake and pour" item yet with a more frugal and fresher option. 
• Just squeeze desired amount on to a prepared griddle or skillet 
• I will use this batter by week's end, probably tomorrow. 
• With fresh eggs in the batter I wouldn't keep batter longer than 1 week!

Having freshly made frozen pancakes 

WITHOUT preservatives from the freezer ready to eat is so much healthier then consuming store bought, a huge time saver, and cheaper than eating out. 

If I want to make them fresh 

I can just shake, then squeeze from my bottle,& whip out a small batch for the kids in the morning even if it is just one

and not feel like a short order cook!