Menu Plan 7/22-7/28

Thursday: grilled summer porkchops
*grilled corn
*spinach salad
*rolls

Friday: hot dogs
*grape broccoli salad
*fruit salad
*baked beans

Saturday: picnic

Sunday: honey butter shrimp tacos
*mango salsa or pineapple salsa
*guacamole
*salsa
*avocado rolls
*creamy grape salad
*summer bean salad
dessert: black bottom pie

Monday: Grilled teriyaki burgers
*summer bean salad
*creamy grape salad

Tuesday: leftovers

Wednesday: pork carnitas
*guacamole
*salsa
*corn
*fresh fruit

Honey Walnut Shrimp

this was a seriously yummy recipe! even my 3 year old gobbled it up. i've got one more honey walnut shrimp recipe to try to compare, i'll let you know which one is better, but for now this one was great!

Honey Walnut Shrimp

recipe found at allrecipes

Ingredients
• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnuts
• 4 egg whites
• 2/3 cup mochiko (glutinous rice flour) (I used cornstarch instead)
• 1/4 cup mayonnaise
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup vegetable oil for frying

Directions
1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
*Can cook walnuts in 2 Tbsp. butter and 2-3 Tbsp. brown sugar

*Served over rice

*Suggested side dishes: broccoli , pineapple

Pistachio Cake

this would be a fun cake for st. patrick's day. it was extremely moist!

Pistachio Cake III
recipe found at allrecipes

Ingredients:
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant pistachio pudding mix
• 4 eggs
• 1 1/2 cups water
• 1/4 cup vegetable oil
• 1/2 teaspoon almond extract
• 7 drops green food coloring

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
3. Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

*Some suggested adding sour cream ½ c. and used 2 eggs instead
*Frosting: pistachio pudding mix + cool whip
Or almond glaze: powdered sugar, milk and almond extract

Mushroom Asparagus Quiche

Mushroom Asparagus Quiche Recipe
recipe found at taste of home

Ingredients:

• 1 tube (8 ounces) refrigerated crescent rolls
• 2 teaspoons prepared mustard
• 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 cup sliced fresh mushrooms
• 1/4 cup butter, cubed
• 2 eggs, lightly beaten
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon each dried basil, oregano and rubbed sage

Directions:

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
• Bake at 375° for 25-30 minutes or until a knife inserted near the edge comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Zucchini Cornbread Casserole

Zucchini Cornbread Casserole
recipe found at allrecipes

Ingredients
• 4 cups shredded zucchini (about 2 zucchini)
• 1 onion, chopped (I used ½ an onion)
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8X8 dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 8x8 dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 45 minutes.

menu plan 4/8-4/14

Thursday: pork carnitas with guacamole, sour cream, tortillas ( freeze half)
*green salad
*fresh or canned fruit

Friday: fish lake meatballs (freeze half)
*mashed potatoes deluxe
*carrots
*rolls
dessert: oreo cookies

Saturday: sweet and sour chicken w/ rice
*green beans
*fruit
*hawaiian bread

Sunday: hubbys in charge

Monday: chicken alfredo
*green salad
*breadsticks
*grape salad
treat: freezer slab apple pie with icecream

Tuesday: leftovers or freezer meal

Wednesday: cream cheese crockpot chicken w/ noodles
*frozen veggie
*cucumbers and onion salad or green salad

la la la lemon bars

photo source

La La La Lemon Bars
recipe found at nesting habits

Ina Garten's recipe. You'll like them.


Ingredients

For the crust:
•1/2 pound unsalted butter, at room temperature
•1/2 cup granulated sugar
•2 cups flour
•1/8 teaspoon kosher salt

For the filling:
•6 extra-large eggs at room temperature
•3 cups granulated sugar
•2 tablespoons grated lemon zest (4 to 6 lemons)
•1 cup freshly squeezed lemon juice
•1 cup flour
•Confectioners' sugar, for dusting

Method
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

menu plan 3/18-3/24

Thursday: southwestern beef
*green salad
*fruit

Friday: asian orange chicken
*rice or noodles
*broccoli
dessert: strawberry shortcake

Saturday: yummy chicken casserole
*noodles or rice
*corn and zucchini casserole
*fruit
breakfast: apple pancake dutch

Sunday: hubby's in charge

Monday: southwestern egg rolls
*fruit

treat: orange glazed poppyseed bread

Tuesday: leftovers or freezer meal

Wednesday: pineapple and sweet potato chicken
*spinach salad
*hawaiian bread

check it out

*tin can caddy
*organizing odds and ends
*patchwork kitchen mat
*make your own bird pillow
*one adorable apron from two napkins
*interchangable flip flops
*homemade laundry soap
*framed monogram

menu plan 3/12-3/17

Friday: Coconut shrimp
*cilantro lime coleslaw
*pineapple
*garlic cheddar biscuits

Saturday: Honey lime chicken enchiladas (homemade salsa and guacamole)
*green salad
*creamy grape salad

Sunday: hubby's in charge

Monday: Asian orange chicken
*rice or noodles
*frozen veggie
treat: sweet potato sensation

Tuesday: leftovers or freezer meal

Wednesday: Southwestern beef (with homemade salsa and guacamole)
*green salad
*fruit

check it out

*food storage friday: water
*pillows with pizzaz
*tutorial: 10 min. toddler leg warmers
*proclamation photo overlay tutorial
*spring wreath
*bath toy bag
*freezer cooking
*how to plan freezer cooking
*how to freeze onions
*guest bedroom reveal
*moss monogram
*20 uses for baking soda
*boy's bathroom

menu plan 3/4- 3/10

Thursday: Dad's Meatloaf
*potatoes
*carrots
*rolls

Friday: Coconut Shrimp
*cilantro lime coleslaw
*pineapple
*garlic cheddar biscuits

Dessert: lemon bars

Saturday: Roast Chicken
*asparagus
*sweet and savory spuds
*rolls

Sunday: hubby's in charge

Monday: Chicken Pot Pie
*green salad

treat: sweet potato sensation

Tuesday: leftovers or freezer meal

Wednesday: Pineapple chicken and sweet potatoes
*coleslaw
*fruit
*hawaiian bread

check it out

*saving money at the grocery store
*easy valentine craft
*tips on food storage
*blanching
*organization tips
*repurposed sweater pillow
*pettiskirt
*heartattack
*real world housekeeping schedule
*pretty polish memo board
*copy cat pottery barn number pillows
*ikea wardrobe makeover
*ikea shelves become entertainment center

menu plan 02/11-02/17

Thursday: scout banquet

Friday: pepperoni casserole
*green salad
*garlic bread

Saturday: valentine's dinner

Sunday: hubby's in charge

Monday: best chicken fajitas
*mexican rice
*refried beans
*oranges
treat: sweetheart brownies

Tuesday: leftovers or hamburger helper

Wednesday: spaghetti
*green salad
*fruit or fruit salad
*breadsticks

check it out

*help with pictures and collages
*organized home office
*snow icecream
*from eeek to shabby chic
*anthro knock off
*night owl party
*pom pom lights