Sunday, March 30, 2014

Meal Planning - April 2014

  1. Better-Than-Takeout Chicken Fried Rice with pot-stickers 
  2. Grilled chicken with rice and teriyaki grilled veggies
  3. Baked Potatoes with turkey chili and roasted squash
  4. Chicken Pesto Pizza with green salad
  5. Chicken Salad sandwiches and green salad
  6. Meatloaf muffins (recipe to come) with seasonal veggies
  7. Mexican Chicken with simple roasted Brussels sprouts
  8. Leftovers
  9. Rosemary Chicken and Potatoes with green beans
  10. Stromboli with green salad
  11. Chicken and Asparagus Penne with French bread
  12. Nasty Nachos with green salad
  13. Grilled Chicken Sausage with grilled veggies
  14. Skillet Tuna Noodle Casserole with green salad
  15. Spaghetti with meat sauce, green salad and garlic bread
  16. Leftovers
  17. Grilled pork chops with roasted parsnips and carrots
  18. Chicken Stuffed Poblano Chiles over rice
  19. Parmesan and Sage-Crusted Pork Chops with simple roasted Brussels sprouts
  20. Easter Baked Ham with Maple Glaze, mashed potatoes, 
  21. Tangy BBQ Chicken with roasted butternut squash
  22. Pork chops and roasted balsamic sweet potatoes
  23. Breakfast for dinner
  24. Smoked Sausage Hobo Packets with dinner rolls
  25. Chicken Fajita Burritos with chips & guacamole
  27. Grilled Chicken Sausage and teriyaki grilled veggies
  28. Bacon-wrapped chicken with rice and asparagus 
  29. Leftovers
  30. Pesto Orecchiette With Chicken Sausage

Thursday, February 27, 2014

Meal Planning - March 2014

  1. Tomato Basil Soup and grilled cheese sandwiches
  2. Baked Ziti, green salad and garlic bread
  3. Crockpot Green Chili Chicken {recipe to come} with tortillas and sautéed carrots
  4. Grilled chicken with rice and fresh green beans
  5. Simple Ground Beef Enchiladas and sautéed bell peppers
  6. Leftovers
  7. Take-out
  8. Loaded Baked Potatoes and roasted Brussels sprouts
  9. Pita Pizza and green salad
  10. Ham, scalloped potatoes and fresh green beans
  11. Pork Chops Yum-Yum, roasted veggies {recipe to come} and crescent rolls
  12. Spaghetti with meat sauce and green salad
  13. Beef &Spinach Lo Mein
  14. Date Night!
  15. Leftovers
  16. Taco Pasta Casserole and fresh green beans
  17. UPDATED! Corned beef and cabbage with carrots
  18. Chicken Alfredo Fettuccine and  roasted Brussels sprouts
  19. California Chicken Burgers and Sweet Potato Fries
  20. Taco salad
  21. Barbecue Beef Brisket, mashed potatoes and roasted veggies
  22. Date Night!
  23. Fresh Quinoa Salad with chicken and rolls
  24. Chicken Tortilla Soup
  25. Leftovers
  26. Breakfast for dinner
  27. Grilled chicken and sautéed carrots & zucchini
  28. Spaghetti with meat sauce, green salad and garlic bread
  29. Take-out
  30. Parmesan Chicken Bake and butternut squash
  31. Cheese Tortellini & Sausage Soup and artichokes

Thursday, February 20, 2014

Cabbage Buns


  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 can cream of mushroom soup
  • 1 cup instant rice, uncooked
  • 1 small head of cabbage, chopped
  • 1 package hot roll mix
  • 1 tablespoon butter, melted
  • salt and pepper to taste
  1. Preheat oven to 375 degrees.
  2. Sauté onion in large skillet. Add ground beef, salt and pepper, and brown. 
  3. Add cream of mushroom soup and rice, stir well.
  4. Stir in cabbage and cook until soft.
  5. Make roll dough according to directions on box. Pinch the dough into balls (about the size of golf balls) and roll out into nice squares, one at a time.  
  6. Scoop a heaping tablespoon of hamburger mixture and place in the center of the square of dough.  Bring the corners up to the middle of the square and pinch the seams together with your fingers.  Turn the square over and place on a greased cookie sheet. Lightly brush melted butter on buns before baking. Continue until you've used up your ingredients.
  7. Bake for 15-20 minutes or until the rolls are a nice golden brown. Makes 12 buns.

Money-Saving Grocery Tips

Looking to cut down on your monthly spending {or maybe just stick to your budget}? Check out my blog post on Money-Saving Grocery Tips over at the Hello, Darling Blog.

Thursday, February 13, 2014

Simple Roasted Brussels Sprouts

If you'd told me 2 years ago to that I would love Brussels sprouts I would have laughed in your face. Then a friend made them for a pot luck. I was hooked! Since then I've tried a couple of recipes and found this combination to be the "one" for me. And the key to it is using a cast iron skillet. Although you can roast Brussels sprouts on a baking sheet or in a baking dish, I highly recommend a heavy skillet made of cast iron!


  • 1 pound Brussels sprouts
  • 2 tablespoons olive oil
  • pepper to taste 
  • 2 tablespoons Parmesan cheese, shredded


  1. Preheat oven to 375 degrees. Place cast iron skillet in oven to heat while you prep your Brussels sprouts.
  2. Peel off outer leaves on Brussels sprouts, rinse in cold water, cut off stem and chop in half.
  3. Mix Brussels sprouts with olive oil in large bowl and zip lock bag, coating the sprouts well.
  4. Remove the skillet from the oven and pour Brussels sprouts inside, carefully placing them chopped-side down. Season with pepper.
  5. Roast for 20-25 minutes, turning the sprouts over halfway through.
  6. Once you have removed from oven, top with Parmesan cheese and serve hot.

Wednesday, January 29, 2014

Meal Planning

So, I'm trying out a new meal-planning method. I'm planning meals one month at a time and trying to only shop twice a month (1st and 15th, and based on sale prices may change up the veggie side dishes!). Here is the first month:
  1. Out of Town
  2. SUPER BOWL! Chicken Fajita Burritos with chips & guacamole
  3. Teriyaki Chicken* {UPDATE: recipe not coming -- it wasn't as great as I hoped!} and artichokes
  4. Baked Ziti* and asparagus
  5. Breakfast for Dinner 
  6. Leftovers
  7. Beef & Bean Oven Tacos and green salad
  9. Chicken Pot Pie
  10. Slow Cooker Old Bay Rotisserie Chicken with roasted Brussels sprouts and French bread
  11. Turkey Burgers with Sweet Potato Fries
  12. Chicken Salad Sandwiches {recipe to come} and green salad
  13. Hamburger Oriental Casserole and applesauce
  14. Valentine's Day♥ Steak with twice baked potatoes and fresh green beans
  15. English Muffin Pizza and green salad
  16. Leftovers
  17. Cabbage Buns and sautéed squash medley
  18. Grilled Chicken with roasted Brussels sprouts and crescent rolls
  19. Spaghetti with Meat Sauce and green salad
  20. Tangy BBQ Chicken* and butternut squash
  21. Stuffed Bell Peppers and artichokes
  23. Mexican Chicken* with sautéed bell peppers
  24. Leftovers
  25. Baked Chicken Thighs and fresh quinoa salad
  26. Birthday Celebration! -- Dinner TBD
  27. Sloppy Joes and green salad
  28. End-of-month Take Out
*Freeze-ahead meals that are already made!

Thursday, January 23, 2014

Mexican Chicken


  • 1 can Rotel
  • 1 can tomato sauce 
  • 1 can enchilada sauce (I'm a wimp so I like mild)
  • 1 package taco seasoning
  • 2 pounds boneless, skinless chicken breasts

  1. Mix first four ingredients in slow cooker and then add chicken. 
  2. Cook for 8 hours on low or 4 on high, or until chicken reaches an internal temp of 165*. 
  3. Remove cooked chicken and shred, then return chicken to sauce and allow to marinate for 10-15 minutes. 
  4. Chicken is great over rice or rolled up in a tortilla with sautéed onion and bell peppers! 
Serves 6+