February's Monthly Menu

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Last month I experimented with a monthly menu plan rather than my usual weekly menu plan. It actually worked pretty well--better than I was expecting, so I decided to plan a monthly menu for February as well. I know it's already the 9th, but we were gone all last week (more on that in another post), so I'll start with today and have 3 weeks to plan instead of 4.

I try to clean out my freezer regularly so I always keep things fresh, and here's what I plan to use from my freezer this month:

Proteins
Pork Roast
Stew Beef
Salmon Filets

Fruit and Vegetables
Broccoli
Assorted Frozen Fruit

Homemade Precooked Meals 
Spanish Brown Rice
Carnitas
Spaghetti Sauce

In addition, we are getting about 18 eggs a week from our chickens, so I have one meal every week that uses eggs as the main protein. I just purchased some organic chicken breasts, organic ground beef, and bacon at Costco. What I don't use this week, I will put in the freezer for future meals.

Since I like having options, I've been planning 6 meals for the week, and choosing which day gets which meal depending on what I feel like, time, appointments, etc. One night a week I either prepare something simple (sandwiches, frozen pizza, leftovers, etc), or have take out.

February's Monthly Menu:

Week of 2/9-2/15

• Breakfast Burritos, Fresh Fruit
• Chicken Nachos with Black Beans
• Chicken Tacos, Mexican Brown Rice, Black Beans
• Burger Sliders with Spicy Mayo, Baked Fries, Fresh Fruit
• Chili and Cornbread
• Slow Cooker Baked Potatoes, Chili, Bacon, Steamed Broccoli

Week of 2/16-2/22

• French Toast and Fresh Fruit
• Spaghetti, French Bread, Green Salad
• BBQ Pork Sandwiches, Coleslaw, Chips
• BBQ Shredded Pork with Coleslaw over Corncakes
• Beef Stew and Biscuits
• Beef Stew and Biscuits (this is always better the next day!)

Week of 2/23-3/1

• Buffalo Chicken Sandwiches, Chips, Carrot and Celery Sticks
• Buffalo Chicken Pizza, Green Salad
• Baked Herb Salmon, Rice, Steamed Broccoli
• Scrambled Eggs, Biscuits and Gravy, Fruit Smoothies
• Carnitas Burritos, Black Beans
• Greek Chicken Pitas, Green Salad

13 *Easy* Recipes for Leftover Chicken

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Ever since my life changed when I found my new favorite simple way to cook chicken, I've been thinking of all the ways I can use the chicken to streamline meal prep and spend more time on Pinterest with my kids.

There are so many chicken recipes out there. Like so, so many. But here are our 13 family tested favorites that use leftover chicken.

• Southwestern Egg Rolls
  
• Chicken Enchiladas (take a spoonful of chicken and sprinkle with cheese...roll into tortilla and cover with sauce.)
• BBQ Chicken Pizza
• Buffalo Chicken Pizza
• BBQ Chicken Ranch Salad
• Asian Chicken Salad
  
• Chicken Noodle Soup
• Nachos
• Chicken Tortellini Soup (add 1C cooked chicken to the recipe)
• Chicken Pita Sandwiches
• Chicken Caesar Salad (add 1C cooked chicken to recipe)
  
• Chicken Caesar Salad Wraps
• Chicken and Black Bean Bowls with Rice (Scoop cooked rice into a bowl. Top with black beans and chicken. Sprinkle cheese over the top, and serve with salsa, lettuce, sour cream, and guacamole.)

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How an $11 Roast Lasted Us 4 Meals...

Over the weekend I made a large pork roast from Costco. It was roughly 4 pounds, and only $11. This meat was going to last us for lunches and dinners the next couple days, without tasting like leftovers. I can't stand eating the same thing everyday, so I had to ensure variety, while maintaining a budget and staying pretty healthy.

Meal 1:
BBQ Pork Sandwiches
Coleslaw
Homemade Baked Beans
After my husband grilled the roast, I chopped 3/4 of the roast and sliced the other 1/4. I used about 1/4 of the chopped meat for the BBQ sandwiches, so we got a bunch of sandwiches out of only a little meat. Coleslaw ingredients and baked bean ingredients are pretty inexpensive as well.

Meal 2:
BBQ Wraps
Fresh Fruit
I added a scoop of leftover pork to a tortilla, along with some baked beans and just enough cheese to keep the tortilla closed (not enough cheese to make a quesadilla), and grilled the tortilla until everything was hot and the cheese was melted. I served with fresh fruit, and BBQ sauce for dipping.

Meal 3:
Cuban Sandwiches
Chips
Fresh Fruit
I picked up a 1/2 lb of quality sliced ham from the deli (less than $5), and some torta rolls from Costco. I layered each roll with some brown mustard, sliced pickles, 2 slices of ham, a slice of cheese, and several slices of pork (this recipe uses the 1/4 of the roast that was sliced instead of chopped). I then grilled the sandwiches until the meat was hot and the cheese was melted. I served with chips and fresh fruit.

Meal 4
Pork Tacos
Cilantro Lime Rice
Simply heat the 1/4 of the roast that remains on the stove, and season with a pinch of chili powder, paprika, salt, and pepper. Serve in warm tortillas with lettuce, tomato, and shredded cheese. Serve with cooked white rice, that has a half a lime's worth of juice and a handful of chopped cilantro stirred in just before serving.

 
All told, I spent about $40 for dinners for the week, since I picked up organic fruit and high quality dairy. The 5th meal was ham and pineapple pizza using the leftover ham from the Cuban Sandwiches.

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8 Gameday Menus On A Dime

Football starts this week, and I'm thrilled. I enjoy the games and rooting for my fantasy team, but most of all, I love the food. Gameday food is rich and delicious, and it's the one time I don't feel guilty for indulging.

Whether you're having a crowd over to watch the game or just enjoying it with your family, you don't have to break the bank to have a fantastic Gameday spread.

1.Make-Your-Own Taco Bar with Slow Cooker Refried Beans
-You can make slow cooker chicken, shredded or ground beef, or slow cooker shredded carnitas for your tacos. Set out tortillas or taco shells, along with salsa, grated cheese, guacamole or sliced avocados, shredded lettuce, chopped onions, cilantro, and chopped olives for toppings. Serve with slow cooker refried beans.

2. Nacho Bar with Black Beans and Homemade Cheese Sauce
-Nachos are another fun make-you-own meal where everyone can decide how to customize their meal. Do the same as #1 above, but instead of setting out tortillas or taco shells, set out warmed tortilla chips and Best Ever Nacho Cheese Sauce. Instead of refried beans, serve slow cooker black beans.

3. Meatball Sandwiches with Oven Fries and Salad
-Make a batch of my Freezer Friendly Meatballs and serve on toasted rolls with marinara sauce and melted provolone or mozzarella cheese. As a side, make up some baked french fries, and serve with a side salad to lighten things up a little.

4. Chili and Cornbread
-Chili is one of my favorite gameday meals. It's inexpensive but can serve a bunch of people. Serve with plenty of topping options such as sour cream, green onions, hot sauce, cheese, and corn chips.

5. Stuffed Shells and Caesar Salad
-My favorite Stuffed Shell recipe is delicious, but takes a little time to prep, making this a perfect Sunday night meal. Serve with a homemade Caesar Salad.

6. Sub Sandwiches on Homemade Bread with Chips
-Sub sandwiches are a great gameday food, but take it up a notch by using homemade French Bread. Set out turkey or ham, mustard, mayonnaise, lettuce, tomatoes, cooked bacon, avocado, onions, and spicy peppers and let everyone assemble their own sandwiches.

7. Enchiladas with Slow Cooker Refried Beans
-Enchiladas are surprising easy to assemble. Simply add some meat (recipes above in #1) to a warmed corn or flour tortilla, sprinkle in a little cheese, and roll. Top with Enchilada Sauce, more cheese, green onions, and chopped olives. Bake at 325 degrees for 20-25 minutes until cheese is melted and bubbly. Serve with refried beans (recipe above in #1).

8. Buffalo Chicken Sandwiches with Baked French Fries
These Buffalo Chicken Sandwiches are one of my husband's all-time favorite meals, and a little chicken goes a long way. Serve with baked french fries (recipe above in #3).

You don't need to serve expensive meals when you're having company on gameday, but even with a small budget, everyone will leave full and satisfied with these menu options.

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This Week's Menu-May 11-17

It's going to be hot this week. And by hot, I mean late-August hot. It's supposed to hit 105 degrees by the end of the week, so my plan for the kitchen is simple!

Sunday, May 11 (Mother's Day-had my parents up for a BBQ)
-Grilled Mushroom-Swiss Burgers
-Chips
-Watermelon

Monday, May 12
-Pizza Take-Out
(It was just one of those Mondays, so my husband was sweet enough to pick up pizza on his way home.)

Tuesday, May 13
-Pasta with Meatballs
-Green Salad

Wednesday, May 14
-Grilled Cheese Sandwiches
-Fruit Smoothies

Thursday, May 15
-Slow Cooker Baked Potato Bar
-Broccoli and Cheese Sauce

Friday, May 16
-Quick and Easy Tortellini Soup
-Rolls

Saturday, May 17
-Leftovers

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This Week's Menu Plan-April 14-19

This week, I'm using some of my stockpiled meat from the freezer, so it was pretty inexpensive as far as groceries were concerned. As usual, I did the bulk of my shopping at Trader Joes, with fresh fruit coming from Sprouts, and fresh meat coming from Costco.

Monday, 4/14
Breakfast-Muffins and Fruit
Lunch-Out to Eat to celebrate the last day of Homeschool Classroom Day!
Dinner-Chicken Pot Pie and Biscuits


Tuesday, 4/15
Breakfast-Pancakes and Fruit
Lunch-Smoothies and Muffins
Dinner-Roasted Salmon, Roasted Potatoes, Steamed Broccoli

Wednesday, 4/16
Breakfast-Pancakes and Fruit
Lunch-Pizza and Fruit
Dinner-Slow Cooker Carnitas Tacos, Chips and Guacamole

Thursday, 4/17
Breakfast-French Toast and Fruit
Lunch-Tuna Sandwiches, Carrot Sticks, Fruit
Dinner-Beef Stew and Biscuits

Friday, 4/18
Breakfast-Bagels and Fruit
Lunch-Out to Eat
Dinner-Leftovers (we'll have plenty of Carnitas and Beef Stew leftover)
Decorating Easter Eggs tonight!!

Saturday, 4/19
Breakfast-Waffles and Fruit
Lunch-TBD
Dinner-Leftovers (whatever is left of the Carnitas and Beef Stew!)

Sunday, 4/20
Easter Get-Together with Family
He is Risen!

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Recipe Collection-Slow Cooker Meals

I've posted a number of Slow Cooker Recipes in my Family Favorite Recipe page, but I wanted to put them all together for you. So, here are my 8 favorite, simple, delicious slow cooker meals!

1. Chili
This is our standby chili recipe. Simply perfect. Add more heat if you prefer, with hot sauce when serving, and serve with cheese, sour cream, fritos, and cornbread.

2. Meatball Soup
If you're tired of serving spaghetti with your meatballs, try this simple soup!

3. Black Beans
This recipe has been the most popular page on my site, and for good reason! It's a wonderful recipe that turns out fantastic. Serve as a main dish with rice, or as a side dish.

4. Refried Beans
Based on my black bean recipe, but using pintos, these slow cooker refried beans are a delicious and healthy way to bring Mexican food to the table!

5. Baked Potatoes
Yes! You can make baked potatoes in the slow cooker! Great as a side dish or even a main dish when you add cheese sauce, chili, broccoli, and bacon!

6. Slow Cooker Chicken Tacos
Literally the easiest meal you will ever make. Chicken breasts, a can of tomatoes, a can of diced green chilis, and some taco seasoning. Cilantro if you have it. That's it! And it's delicious and versatile!

7. Carnitas
This refreshing shredded pork is great on tostadas, burritos, tacos, and even nachos!

8. Greek Yogurt
You can make Greek Yogurt in the crock pot! And it's actually very easy, although it takes a little while! Serve with fresh fruit or granola.

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Recipe: Best Ever Nacho Cheese Sauce

Perhaps it has to do with growing up in Southern California, but I find few meals more satisfying than a big plate of nachos with all the toppings. I'm talking about the gooey, cheesy ballpark type nachos. Not the kind with a few chips topped with plain cheese. Those aren't nachos. They're chips. With cheese. Not nearly as enticing as a creamy and delightful cheese sauce smothering warm chips topped with guacamole, salsa, and green onions. And beans. Perhaps taco meat. Oh, my mouth is watering.

Today, I'm sharing my best recipe for nacho cheese. Not chips with cheese. This is the best textured cheese sauce I've found. Feel free to experiment with different types of cheeses. Omit jalapenos if you want to cut out some spice. It does have quite a kick, so I don't use jalapenos when the kids will be enjoying it as well.

Best Ever Nacho Cheese Sauce
Adapted from The America's Test Kitchen Family Cookbook 3rd Edition: Cookware Rating Edition

-1 3/4 C whole milk
-2 TBS cornstarch
-4 ounces shredded pepper jack cheese (1 C)
-4 ounces shredded cheddar cheese (1 C)
-1/2 jalapeno, chopped. Ribs and seeds removed. (Optional)

1. Bring 1 1/2 C of milk to a simmer in a large saucepan. Mix the cornstarch and remaining milk (1/4 C) together, then stir into the simmering milk on the stove. Continue to cook, whisking often, until thickened, about 2 minutes. (If milk is not warm enough, it will not thicken. But if it's too hot it will scald. Keep an eye on the temp of the milk. Start at medium-high heat and adjust as necessary.)

2. Once thickened, turn off the heat, and stir in the cheese until melted and smooth. Stir in jalapenos and season with salt.

3. Serve over nachos, as a dip, or over broccoli.

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Slow Cooker Carnitas Recipe

This meal has sort of a Princess Leia thing going on...see the oranges as her braids? As soon as I can pry my eyes away from the uncanny resemblance, I want to share with you a recipe that we love!

Whenever Costco has their pork loins on sale, I'll pick one up (they're usually 8-10 lbs), cut them into 2 pound portions, and freeze them. Two pounds is plenty for our family of 4, and since I try to get the most out of my meat by shredding it when possible, one portion lasts us a couple days. Half of the portions I typically use for BBQ Pork, and the other half I make into shredded Mexican pork, aka Carnitas.

Slow Cooker Carnitas
adapted from Food Network

• 2 lb boneless pork loin or pork roast
• 2 tsp dried oregano
• 1 tsp dried cumin
• 1 TBS olive oil
• 1/2 chopped onion
• 3 cloves garlic
• 1 small jalapeno or 1/2 large jalapeno, ribs and seeds removed
• 1 small orange, or 1/2 large orange halved
• 2 TBS olive oil
• Salt and Pepper

1.  In a large pan, heat 2 TBS olive oil. Season pork with salt and pepper. Sear the pork until browned on all sides. Put into the crock pot. 
2. Mix 1 TBS olive oil with the oregano and cumin. Brush over loin/roast.
3. Add onion, garlic, and jalapeno.
4. Add the juice of the orange and any spent orange halves.
5. Cook on high for 4 hours, or low for 8 hours, until pork shreds easily.
6. Shred pork, add back into the slow cooker, and stir so it can continue to cook in the juices.
7. Keep pork in the juices for one hour on warm or low setting. 
8. Serve as tacos, burritos, tostadas, or over beans and rice.

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7 Options for Menu Planning...What's Your Type?

One of the first tips you'll see on money saving sites is "plan a menu". I've received enough comments and messages asking how to go about actually planning a menu, that I'm presenting you with not one, not two, but seven different options for planning a menu. We all have different personalities, and different systems that work for our family.

Which type of menu planner are you? Let us know your Menu Planning Personality Type! (I'm all of them on any given week depending on my mood :-) )

I. Plan Around Ads and Sales
-This is a popular way of menu planning. You look at the weekly ads of your favorite stores, and plan your meals based on sale and coupon items. This is a very cost effective method, but you're at the mercy of what's on sale.

II. Plan Around the Freezer and Pantry
-This is a good option when you're trying to stay away from the store (or plan to only pick up produce or perishables for the week.) When your freezer and pantry are well-stocked, this is a very good, inexpensive option, but it requires some creativity and planning ahead to make sure you defrost what you need before you need it. (I'm notoriously bad at remembering to defrost meat before I start cooking!)

III. Plan A Different Cuisine For Each Day
-There are two ways to do this. First, you could have every day of the week be a certain type of meal (Meatless Mondays, Taco Tuesdays, etc.), then fill in your menu with different recipes for each day. This is best for people who dislike meal planning, or don't have much time to devote to it. Each week will have a similar theme.
You could also add a little variety by picking 7 different cuisines (Italian, Soups, Mexican, Pizza, etc.) and assigning a different meal to each day. Monday may be Italian one week and Salad and Sandwiches the next week. Tuesday may be Soup one week and Asian the following week. This is for those who like variety but don't have a ton of time to plan their menus.

IV. Plan A Menu Based On What Sounds Good
-This is probably the least cost effective menu planning method, but if you have picky eaters or are new to menu planning, this may be a decent option to help get you used to the process. Try a different method if you're looking to really save money.

V. Plan Based On Rotating Favorites
-For many busy families, this is a safe favorite. Pick 15 different meals you know your family likes, then rotate them every two weeks. If you don't like or have time to try new recipes, or have picky eaters, this may help alleviate some of the stress of menu planning. Added bonus...you can make a double batch of each meal and freeze one to use for the next time the meal comes around.

VI. Plan Based On Leftovers
-This is also one of the cheaper methods of menu planning, and it doesn't require too much cooking time during the week. Each week, pick a couple different proteins (let's just say for example, one big roast, and one whole chicken.) You'd plan three meals around the roast (enchiladas, french dip sandwiches, beef and vegetable soup), and three meals around the chicken (chicken pot pie, chicken stir fry, BBQ chicken pizza). One night you'd go meatless. This is a fun way to pinch pennies without feeling restricted that you can't afford to eat much meat.      

VII. Plan Based On Schedule
-This is another common planning method for busy families. Especially where both parents work outside the home and the kids are in sports and activities. This tactic relies on quick or slow cooker meals on days when you'll be home late, and uses time on the weekends to plan and prep for the week.

I'd love to hear YOUR planning style. Let me know in the comments!

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40 Lunch Ideas

Lunch has to be the most uninspired meal at our house. All too often we're out and about, and end up picking up lunch instead of making it. Or, Stinker will make herself a PB&J (she says things "taste better" when she makes it herself), and I'll get Junior some snacks and fruit and call it good. Thus forgetting to feed myself.

Since one of my 2014 goals is to eat more lunches at home, I've compiled 40 ideas for lunches. I've divided them into Home days (with use of oven and/or stove), Lunch Box (no heating source available), On the Go (easy finger foods), and Work (use of a microwave).

You can easily add soup or hot foods into your child's lunch...simply pour boiling water into a thermos in the morning, dump it out, then add the soup or whatever you want to keep hot. If placed in an insulated lunch bag, it should keep warm for lunchtime!

What are your favorite ideas for lunches?

Home (uses oven/stove/crock pot)

1. English Muffin Pizzas

2. Pita Pizzas (Use #1, English Muffin Pizzas, replace English Muffins with Pita Bread)

3. Bagel Pizzas (Use #1, English Muffin Pizzas, replace English Muffins with Pita Bread)

4. Pesto Pasta

5. Pasta with Tomato Sauce

6.Crock Pot Baked Potatoes (Put potatoes in when you wake up, they'll be done by lunchtime!)

7. Quesadillas

8. Grilled Cheese Sandwiches with Tomato Soup

9. Homemade Macaroni and Cheese

10. Breakfast Burritos and Smoothies

11. Smoothies and Biscuits or Scones

Lunch Box (no heating source available)

12. BLT Sandwiches

13. Pasta Salad

14. BBQ Chicken Ranch Salad

15. Buffalo Chicken Salad

16. Chicken Caesar Salad Wraps

17. Pita and Hummus

18. Strawberry Balsamic Salad

19. Asian Chicken Salad

20. Tuna Sandwiches

21. Turkey, Bacon, Avocado Sandwiches

22. Pita "Pizzas" (Put pizza sauce, shredded cheese, and pepperoni in separate containers. Include a spoon to spread the sauce onto a piece of pita bread. Eat cold.)

23. Italian Sub Sandwiches

On The Go (finger foods)

24. No Bake Energy Bites, Fresh Fruit

25. Trail Mix, Yogurt (or portable yogurt tubes), Fresh Fruit

26. Peanut Butter or Almond Butter in a container, Cut Apples and Celery for Dipping, Raisins

27. Hard Boiled Eggs, Fruit, Crackers

28. Breakfast Cookies, Fresh Fruit

29. Popcorn, Fresh Fruit, Yogurt (or portable yogurt tubes)

30. Mini Sandwiches (use English Muffins or Dinner Rolls instead of bread for your sandwich)

At Work (uses microwave)

31. Bean and Cheese Burrito

32. Bean and Rice Bowl with Guacamole

33. Meatballs and Pasta (defrost a few meatballs using our Freezer Friendly Meatball Recipe!)

34. Stuffed Shells (defrost some using our Freezer Friendly Stuffed Shell recipe!)

35. Minestrone Soup (I freeze soups in one portion increments for my husband to take into work)

36. Chili and Corn Muffins

37. Chicken Noodle Soup

38. Chicken or Beef, Bean, and Rice Burritos

39. Twice Baked Potatoes (using our Freezer Friendly Twice Baked Potato recipe)

40. Quick and Easy Tortellini Soup

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$50 Weekly Menu...No Beans or Rice Version!

It's almost inevitable...try to find recipes for budget friendly meals, and you're immediately bombarded with more bean and rice recipes than you can stomach. Now, don't get me wrong, my slow cooker black beans and slow cooker refried beans are family favorites, but there's only so much you can take. Luckily, you can make low cost meals with ingredients you'd normally buy...you just need a plan to stretch your ingredients! I made all these meals...with enough leftovers for a few days of lunches...for only $50.

Here's what's on the menu at our house this week:
*Chicken Noodle Soup
*BBQ Chicken English Muffin Pizzas with Fruit Salad
*Omelet Bar with Fruit Salad (fillings include bell pepper, mushrooms, cheese, onion, and bacon)
*Spaghetti topped with Bell Peppers and Mushrooms, and Broccoli
*Baked Potato Bar with Broccoli (toppings include cheese, sour cream, onion, and bacon)


Strategy #1-Remember How to Stretch Your Meat
-For this week I only needed 3 chicken breasts and one package of bacon. Two of the chicken breasts were cooked and chopped for chicken soup, and the other chicken breast was shredded for our BBQ Chicken English Muffin Pizzas. Two chicken breasts in the soup spread enough for about 8-10 servings of soup (we had plenty of leftovers), and one shredded chicken breast made 12 BBQ Chicken English Muffin Pizzas.

One package of bacon also lasted all week. Since I cooked up the bacon and then crumbled it for the omelets and baked potato bar, I get the flavor and heartiness of the smoky and delicious bacon without spending a ton or using a lot.

Strategy #2-Simple Side Dishes
-The side dishes for the pizza and omelet bar are just simple, in season cut up fruit. Right now we're getting good deals on apples, pineapple, and bananas. (Even organic fruit is inexpensive when on sale!) 
-The other days I'm just steaming up broccoli. I like to buy the frozen bags from Trader Joes, but fresh is fine too. I think the frozen is a better price for more consistent quality, though.

Strategy #3-Make Dishes Where a Little Goes a Long Way
-As I mentioned above with the bacon, omelets and baked potatoes are great conduits for quality ingredients, but not having to use too much to get a ton of flavor. I only purchased one bag of cheese--none of the meals too much cheese--and only purchased one bag of mushrooms and one bell pepper. By cutting up the veggies I was able to add some to the omelets, and the rest I sauteed in butter and olive oil with salt and pepper as a delicious topping to our basic spaghetti with red sauce.

What are your favorite low cost meals--that don't involve beans and rice? I'd love to have you share your recipe or link in the comments!

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Recipe: Crock Pot Baked Potatoes

I received our crock pot as a wedding present, almost 9 years ago, and have used it so much that the insert is permanently discolored from batches upon batches of tomato based soups and black beans. As a newlywed finishing my degree, I would put something in before class, and it would be finished as we got home that evening. Now, as a mom, I use my crock pot as often as possible, because, let's face it, there are some days that dinner wouldn't get on the table if it weren't for the glorious appliance.

This week I found out that you can actually make Baked Potatoes in the crock pot! How perfect is that? Either as a side dish or a main course topped with the works, baked potatoes are a versatile staple that I rarely make, for the sole reason that the last thing I'm thinking about at 4:15pm is putting potatoes in the oven. Microwave at 5:30pm, yes. In the morning when the kids are still mild-mannered, yes. So, what better way to get a head start on dinner than to throw some potatoes in the crock pot?

The skin on these potatoes don't get as crisp as they would in the oven, but they're still good, and I will be using this recipe often in the future!

Slow Cooker Baked Potatoes
Serves 4

-4 Russet Potatoes, thoroughly washed and dried
-Vegetable or canola oil*
-Salt
(*I used extra virgin olive oil and the flavor of the oil was pretty strong, so I would use a more neutral oil next time.)

Stab the potatoes with a fork, rub with a small amount of vegetable or canola oil, and sprinkle with salt. Cook on low for 6-8 hours, until potatoes are soft and tender. Cut open and serve with variety of toppings.

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Weekly Menu, Recipes, and a Goal...

I'm embarrassed to announce to the world that we ate out for lunch every day last week. I could come up with the excuses that Junior had doctor's appointments every day around lunch time, and that I wasn't feeling well, and that I didn't have time to go to the grocery store, but there's really no excuse.

We have a tradition to eat out for lunch on Fridays with my husband as a way to celebrate the coming weekend and enjoy a meal out as a family. But, that should be a treat and not an expectation. In addition to costing a lot of money, I start to feel sick if I eat out too often.

So, you all are holding me accountable this week to make sure we eat at home every day! I planned ahead a little more to try and include a set lunch menu as well.

Monday:
Lunch- Bean Burritos (I made a batch of beans the other day, and we finally finished them off today), Fruit
Dinner-Baked Macaroni and Cheese, Broccoli

Tuesday:
Lunch- Smoothies and Breadsticks (using some leftover pizza dough from Sunday)
Dinner-Veggie Omelets, Bacon, Fruit Salad

Wednesday:
Lunch- Ham Sandwiches, Fruit
Dinner- Chili and Cornbread

Thursday:
Lunch- Ham Sandwiches, Fruit
Dinner- Leftover Chili and Cornbread

Friday:
Lunch- Out with Daddy!!
Dinner- Baked Potato Bar, Broccoli

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This Week's Menu

We had nectarines last week. Oh boy, did we have nectarines! Stinker ate 10 in a single sitting yesterday. How I love the fresh fruit of summer! Thanks to the bounty, you'll see "fresh fruit" a lot this week in our menu :)

Breakfasts
-Zucchini Muffins and fresh fruit x 3
-Waffles and fresh fruit x2
-Pancakes and fresh fruit
-Bagels and fresh fruit

Lunches
-Leftovers x 3
-Out to eat x 2
-Ham Sandwiches, Fresh Fruit x 2

Dinners
-Grilled Burgers, Corn on the Cob
-Slow Cooker Black Bean and Cheese Burritos, Fresh Fruit, Homemade Guacamole x 2
-Pizza and Salad
-Baked Salmon, Rice, Broccoli
-Meatballs in some form x 2

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Slow Cooker Refried Beans

Ever since I posted my slow cooker black bean recipe, waaaaay back in the day that I first started this blog, people have been asking how they can tweak the recipe to make refried beans. Well, you'll be happy to hear that slow cooker refried beans are very simple to make, and don't require any lard, (like the truly authentic taqueria beans), but still taste amazing.

Slow Cooker Refried Beans

• 1.5 C dry pinto beans, picked through and rinsed
• 4.5 C hot water (helps the beans cook faster)
• 1 TBS minced garlic
• 1/2 onion peeled, left whole OR 1/2 C finely chopped onion
• 2.5 teaspoons salt
• 3/4 tsp pepper
• 1/2 or 1/4 chopped jalapeno depending on your spice tolerance (seeds removed)
• Combine all ingredients, cook on low 8 to 10 hours, or until soft. If using whole onion, discard. 
• Remove beans to a large bowl, and reserve water in slow cooker. Add 1/2 to 1 C of cooking liquid at a time to beans, and mash with a potato masher or fork until desired consistency is attained.
• Serve and enjoy!
• Note: Like my black beans, I like to start these on high for 3-4 hours, then switch to low for 5-6 hours. If your beans do not seem to cook in 8-10 hours on low, try this method. I have found there to be a variance in the cooking times for different brands of dried beans. The older the beans, the longer they take to cook as well.

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What's In My Fridge? And Weekly Menu

You know when you're out shopping, and you run into someone you know? What's the first thing you do? Of course, it's to look into their cart and see what they're buying. Today, I'm pretending you saw me in the grocery store and I'm opening my fridge for the world to see.

Notice the three different kinds of milk...apparently everyone in my house drinks a different milk. I have a bunch of sour cream (Stinker thinks it goes with everything), a Costco thing of mayo (for my famous Jalalpeno Cheese Dip), loads of fruit, some leftover pizza from going out this weekend, some leftover rice from Freezer Friendly Simple Chicken Soup (used rice instead of noodles this time), some leftover olives from enchiladas, and a few bottles of my favorite soda of all time, Cheerwine. It has no wine, it's just a super fizzy and delicious cherry soda. It's my guilty pleasure.

What's in your fridge today?

Here's our menu for this week as well:

Sunday
Chicken Enchiladas, Slow Cooker Pinto Beans (subbed black beans for pintos), Chips and Salsa

Monday
Baked Potato Bar, Steamed Broccoil, Spicy Cheese Sauce

Tuesday
Egg Rolls and Veggie Fried Rice

Wednesday
Spaghetti and Meatballs
Garlic Bread
Green Beans

Thursday
Leftover Spaghetti and Meatballs, et al

Friday
Something in the slow cooker using stew beef...not sure what yet

Saturday
Leftovers

What's on your menu this week?

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Perfect French Toast

French toast is one of those dishes that everyone expects something a little different from. From the texture of the bread to the amount of sweetness, to the egg-milk ratio, it seems that everyone makes this dish a little differently.

I personally like french toast that gets a nice crust and is cooked through (I'm not a fan of the soggy, undercooked versions that occur when bread is sliced too thick or is oversaturated with the egg-milk mixture.) So, that's what this recipe creates. It's my perfect french toast combination. Slightly sweet, but not overpoweringly so, with a perfect texture. I either use leftover french bread or if I find day old bakery bread on sale, I will plan on making this for breakfast the next morning.

My kids love this recipe too. I'll make a batch (one loaf of bread yields about 10-12 slices), and we'll reheat them in the toaster for a couple days worth of breakfasts.

*One note--if you can't find whole nutmeg to grind yourself, omit it altogether. Fresh nutmeg has an inherently different taste than the pre-ground jarred version.

Perfect French Toast

1.5 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg (*see note above)

3 tablespoons sugar 

6 eggs
1/2 cup milk or coconut milk or almond milk (we use coconut milk)

1.5 teaspoons vanilla extract

10-12 slices french or ciabatta bread, sliced to 1/2" thickness 

Butter for greasing pan

In a frying pan, melt a small amount of butter over medium heat. Mix together cinnamon, sugar, fresh nutmeg if using, eggs, milk, and vanilla and pour into an 8x8 baking dish. Dip bread in egg mixture. Cook slices until golden, then turn to cook other side. Repeat until all bread is used. Serve warm, or cool and reheat in toaster.

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Weekly Menu-April 8-13

It's baseball season again! Oh how I love the smell of freshly mowed grass. And nachos.

I made a batch of Protein Packed Breakfast Cookies yesterday and will have them on hand for simple breakfasts along with fresh fruit. Stinker has a cold, and Junior has some doctor's appointments, so between the driving and running and temperature taking and making sure everyone is drinking enough water, I'm going to be cooking when I can. That means crock pot some days, and easy prep other days.

Monday:
Mushroom Burgundy Veggie Sauce over Egg Noodles, French Bread
(The kids will probably have noodles and fruit instead of the mushroom sauce.)

Tuesday:
Spaghetti and Meatballs, Green Beans, French Bread

Wednesday:
Crock Pot Beef Stew, French Bread

Thursday:
Leftover Stew

Friday:
Homemade Pizza, Salad

Saturday:
Leftovers

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Weekly Menu-March 24-March 30

These amazing refried beans? My black bean recipe using pintos and mashed up!

I've come a long way in my culinary pursuits. I still have a scar on my right hand, ever immortalizing the great "Frozen Taquito Incident of 1997". Apparently there are burners on top of the inside of the oven. Who knew? 

As a child I would eat plain cheeseburgers, plain noodles, and plain cheese pizza. And not much else. Luckily, I have come a long way in my tastes. Yesterday I made a spinach and mushroom lasagna....two ingredients, had I been forced to eat 10 years ago, probably would have killed me. Now, I love them. I have also branched out to try sushi (eh, raw fish will never be my thing), salmon (it's Stinker's favorite meal!), and blue cheese (sorry, but I go out of my way to avoid moldy cheese, not eat it). I'm open to trying almost any food now. So, there is hope for your little picky eaters! Your chicken nugget connoisseur may grow up to love mushrooms and sushi!

Stinker has been hating on cheese lately. Don't ask me why. I cannot claim to understand why she does what she does. But, she got black beans and fruit when everyone else had lasagna last night. She missed out!

Sunday
Spinach and Mushroom Lasagna
French Bread

Monday
Black Bean Burritos
Avocado, Salsa, and Chips

Tuesday
Leftover Lasagna

Wednesday
Black Bean Quesadillas 
Green Salad

Thursday
Lentil Soup 
Biscuits

Friday
Homemade Pizza (toppings TBD)
Green Salad

Saturday
Attending a Wedding

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