Monday, July 20, 2015

Weekly Meal Plan

SUNDAY was...
Crockpot Brown Sugar Flank Steak with rice, black beans, and avocado on tortillas
Very yummy! This was leftovers for lunch... we ate too quick to get a dinner picture.

MONDAY
Family favorite Sausage Lentil Soup

TUESDAY
Probably hot dogs and mac n cheese for the kiddos

WEDNESDAY
Meatloaf

THURSDAY
Panko Crusted Tilapia, another family favorite

FRIDAY
Homemade pizza (probably the portobello pizza) with salad

SATURDAY
Grilled Salmon Kabobs

Corned Beef , Carrots, Potatoes, and Cabbage

Noodle Bowls (Hearty Chicken Noodle Soup)

Panko Parmesan, Parsley Pork chops 
eh... only ok. 

Pull Apart Pizza Bread
Too doughy... I use the biscuits instead of the pizza dough

Grilled chicken legs


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Sunday, July 12, 2015

Weekly Meal Plan


SUNDAY
Grilled steak, corn on the cob, green beans (from garden), and chicken and macaroni and cheese for the kiddos

MONDAY
Noodle Bowls (Hearty Chicken Noodle Soup)

TUESDAY
Corned Beef, Potatoes, and Cabbage

WEDNESDAY
Panko Parmesan, Parsley Pork chops (BOGO at Publix)

THURSDAY
Crockpot Brown Sugar Flank Steak
Flank steak from freezer

FRIDAY
Meatloaf

SATURDAY
Kind of want to try this recipe... maybe just for a snack
Pull Apart Pizza Bread




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Monday, June 29, 2015

Weekly Meal Plan

Being summer and the fact that we are traveling a bit... and are WAY less scheduled, my meal plans are going to be sporadic at best. BUT here's this week! We are going to be working through our freezer as best we can.

SUNDAY was...
Low Country Boil and pool party with some college friends

MONDAY
Corned Beef, potatoes, and carrots (from the garden!)

TUESDAY
Shrimp & grits (with the leftover shrimp and sausage from our Low Country Boil)

WEDNESDAY
Grilled Steaks, courtesy of my mother-in-law... and probably some corn and green beans from the garden

THURSDAY
Homemade spaghetti sauce (from our garden grown tomatoes) with grilled Italian sausage (from the freezer)


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Thursday, June 25, 2015

Our Garden ::. The Fourth Month


Ok, technically this will be the 3rd AND 4th months post... because time got away from me with the end of school and vacation and I never got around to writing it.

Last month we tore out the depleted green bean plants and quite woodsy lettuce plants and planted black beans, more green beans, a few sun flowers (the girls begged us!), cucumber that we started from seed in those little starter cups and zucchini that we started from seed directly into the garden bed... and some flower seeds that Charlotte got from her teacher in school.

After a short time, everything seemed to be sprouting and growing well...


We pulled ALL the onions...


Picked most of the carrots -- but they were hidden by our extremely overgrown tomato plants so they didn't fare overly well... but still... kind of fun! Our tomatoes have been hit with a few rounds of bug issues and fungus... but after some seven dust and some other organic spray for the fungus... they continue to produce. We've gotten at least 2 red, yellow, and orange... and lots of green bell peppers.


AND THEN the girls and I went on a 2 week road trip and between heat (gotta love Florida summer... and the direct sun), lack of attention by someone who shall not be named (ahem, ahem), or something... we lost our cucumbers AND zucchini, our tomato plants exploded and were bug filled, and we lost several belle peppers to the bugs.

Lost cucumbers and zucchini
On the bright side, we still have some peppers growing...


  The green beans are producing ...


The tomatoes are still coming in...


And Charlotte's flowers from school are doing great.


Oh... and our sunflowers are ginormous!!!


Here is the current garden.


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Monday, June 1, 2015

Weekly Meal Plan ::. Last week of school!

It is the last week of school! Woo hoo! AND the last week of our weekly activities; soccer came to an end this past Saturday and gymnastics is stopping this Tuesday (for a summer/travel hiatus) - bring on the lazy summer days.

SUNDAY was ...
Takeout chinese food after a day on the boat

MONDAY
Taco Night
Ground beef in the freezer, an abundance of tomatoes from the garden, shredded cheese leftover from my mother in laws BBQ, avocados in a bag ripening, and lettuce in the fridge... we are good to go!

TUESDAY
Caprese Chicken Dinner
Did I mention an abundance of tomatoes?!

WEDNESDAY
Last day of school = waterslide potluck dinner at a friends house!
Maybe I'll bring this: Caprese Garlic Bread
or maybe this... Loaded Baked Potato salad

THURSDAY
Homemade pizza night
Spicy Chicken and Pepper jack pizza
Chicken from the freezer, bell peppers from the garden!

FRIDAY
Planned boat day -- so crockpot something or other, or mother-in-law is prepping something

SATURDAY
Gnocchi Skillet with Sausage and Cherry Tomatoes
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Friday, May 29, 2015

April's Cookie Trial ::. Twix Thumbprint Cookies

I saw the recipe for these Twix Thumbprint Cookies over at The Recipe Critic and decided I needed to try these. I think I could have thrown a bit more chocolate on there, but I liked these a lot! I think the hubby thought they were a little bit too sweet.


In case this recipe gets lost on unlinked... here is the recipe:
Twix Thumbprint Cookies
Src: The Recipe Critic
PREP TIME:  15 MINS
COOK TIME:  10 MINS
TOTAL TIME:  25 MINS
SERVES: 24

A delicious thumbprint cookie that tastes exactly like a Twix! A shortbread layer, a caramel filled center and chocolate drizzled on top!
INGREDIENTS
Shortbread Layer:
⅔ cup Unsalted Butter, softened
½ cup sugar
2 Eggs (yolks only)
1 teaspoon vanilla
1½ cups all-purpose flour
Caramel Filling:
14 soft caramel candies (like Kraft Caramels)
3 T. heavy cream
Chocolate Drizzle:
6 ounce milk chocolate chips

INSTRUCTIONS
To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.

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Tuesday, May 12, 2015

Weekly Meal Plan

SUNDAY
Mothers Day! This mama is not cooking :)

MONDAY
Junior League Meeting for mama
Pesto Chicken Bake

TUESDAY
gymnastics AND new photography class for mama
Crockpot Mexican Stuffed Peppers (from garden)
This is a hold over from last weeks meal plan that we didn't get around to

WEDNESDAY
late soccer night
Tuscan Sausage Soup from the freezer
This is one of our "keeper recipes"

THURSDAY
*new* Ritzy Cheddar Baked Chicken

FRIDAY
Family homemade pizza night

SATURDAY
Caprese Avocado Salad

Marinated Flank Steak

Andouille Sausage, red beans, and rice

Taco Night

Ground Beef Casserole

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