Menu Plan – Week of November 23

Sunday – Steak, Baked Sweet Potatoes, Green Beans

Monday – Chicken Tacos with refried black beans and all the fixings

Tuesday – Hot Brown Sandwiches with Honey and Cinnamon Glazed Carrots

Wednesday – White Bean and Kale Soup (will be adding sausage)


Friday – Day After appetizers and Christmas decorating; we are taking Hot Crab Dip, veggies and dip, and King’s Hawaiian rolls for leftover turkey sliders


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Menu Plan – Week of November 3, 2014

Monday – tacos with all the fixings to celebrate little man being on the all-A honor roll

Tuesday – Moroccan Carrot Soup with grilled cheese sandwiches

Wednesday – Chicken Pesto Stuffed Shells (from freezer) and green salad

Thursday – Buffalo Chicken Sandwiches (from freezer) and coleslaw

Friday – Pizza and salad

Saturday – Slow Cooker Lasagna with green beans

Sunday – at mom and dad’s

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Menu Plan – Week of October 26, 2014

Sunday – Chicken Pot Pie (make 1, freeze 1)

Monday – White Chicken Enchiladas with a tomato and avocado salad

Tuesday – BLT sandwiches with oven roasted potatoes

Wednesday – Caribbean Jerk Chicken with Glazed Sweet Potatoes

Thursday – Potato, Corn, and Carrot Chowder

Friday – Pizza night!

Saturday – at Mom and Dad’s

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Menu Plan – Week of March 19

It’s getting warm here in the South.  We are anticipating temperatures in the upper 70’s all week.  That means a return to lighter, simpler fare at out house.  One of my goals this Spring and Summer is to find ways to make meal preparation more simple in the evenings.  Being back at work full time for almost years, you’d think I would have a system down.  Yet, 5:15 is often upon us and I am scrambling.  I hope to try some new recipes and techniques and will be glad to share what I learn (and what flops!).


  • Cheddar Polenta Croquettes with field greens and broiled asparagus
    • I will make the polenta one night after dinner and allow it to cool.  That way, all I have to do when ready to eat is pan fry it and broil the asparagus.
  • Butternut Squash Tacos, Refried Beans
    • I plan to make the big batch of beans, portion and freeze.  Also, I’ll peel and cut the squash the night before.
  • Spaghetti Pie with homemade sauce, green salad
  • Tomato Basil Soup with grilled cheese sandwiches

Not Dinner:

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Potato, Corn, and Carrot Chowder

7-8 medium red potatoes, cut into 1/2 inch cubes

4 large carrots, cut into 1/2 inch rings or chunks

1 large, or 2 small shallots, sliced thin 

1 T butter

3 C milk, broth, or a mixture of both

1 c milk, mixed with 1/3 C flour to form a slurry

4-5 C corn (we like the flash frozen sliver queen sweet corn)

2 C extra sharp cheddar cheese, grated

Salt and pepper to taste – for us, this is usually 3-4 T salt and about 2 T pepper

Extra milk, as needed, to thin the chowder

1.  Place the cubed potatoes and carrots in a large Dutch oven, cover with water, bring to a boil and simmer 8-10 minutes until potatoes are tender

2.  While potatoes and carrots are cooking, sauté the shallot in the butter in a small pan

3.  Once potatoes are cooked, drain.  Reserve about 1 C cooked potatoes, return the balance to the Dutch oven. Lightly mash the set aside potatoes and put them in the pot as well.

4.  Add the 3 C liquid, and a hearty amount of salt and pepper, return to a simmer and cook 2-3 minutes.

5.  Add the flour and milk mixture and allow to thicken. Add more milk at this point if needed.

6.  Add the corn and the cheese, stir occasionally until cheese is melted.

7.  Taste and adjust seasonings as needed. Can be topped with cooked bacon and slides green onions, if desired. We usually do not add those things and it’s great for us.


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January Menu Plan


Chai Latte

Pumpkin Gingerbread Smoothies (a daily indulgence!)

Gingerbread Waffles

Orange Sticky Cake (going for mom of the year award!)

Bacon Cheddar Biscuits (recipe to follow)


Butternut Squash, Kale, and (Soy) Sausage Minestrone

Enchiladas with Avocado Cream sauce (adaptation from this recipe)

Quiche with mixed green salad

Spaghetti Pie with mixed green salad

Mushroom Lasagna with mixed green salad

Chicken Pot Pie with mixed green salad

Tomato Basil Soup with grilled cheese sandwiches

Curried Lentil Soup with Chickpea Puree

Pan fried chicken, Cheddar Scallion Polenta Croquettes, and mixed green salad

Black Bean and Sweet Potato Chili

Black bean tostadas

Black Bean Burgers served with homemade coleslaw

Pinto Beans and Rice served with cornbread and maybe coleslaw

Turkey Meatballs with grape jelly and chili sauce served with egg noodles and green beans

Beer Cheese Soup (sans sausage)

Toscano Soup (essentially this soup with soy sausage added) with Italian Cheese Bread

Tortellini, Peppers, and Spinach

Creamy Tomato Barley Risotto

Homemade pizza and salad (a Friday night staple, so this knocks out 4 meals)

Breakfast for Dinner (at least 3 times a month)

What’s cooking in your home this month?  Are you trying to eat healthier in the New Year?  We sure are and we’d love to share our journey with you!


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Menu Plan, Week Beginning December 17

DH and I have fallen off the wagon with regard to meal planning.  I say this quite of often on my blog, not as an excuse, but to let you know that life happens to us all.  Schedules get crazy, people get hungry, and nutrition falls by the wayside.  We know we will be eating a rich meal on Christmas day with my parents, so we are paring back for the next several days to try to kee things in check.


Other Cooking / Baking:

I pray you will all slow down this week and embrace the holy season.  This season is not at all about a man with a beard, dancing little people, flying reindeer, or animated snowmen.  It is about reverence, awe, wonder, and humility at the sacrifice made by our Lord to bridge the divide between us and Him.  Quiet your heart and mid, put down your list, and soak in the great mercy offered through a humble babe born in Bethlehem.



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