menu plan 6/30 -7/6

Thursday: sweet and spicy grilled chicken
* green salad
*fruit salad
*rolls

Friday: creamy salisbury steaks
*mashed potatoes
*green beans
*rolls

Saturday: pineapple apricot skewers
*macaroni salad
*sunshine jello salad

treat: scotcharoos


Sunday: grilled steak and shrimp
*asparagus
*fruit
*rolls

Monday: grilled hot dogs and hamburgers ( lettuce, tomatoes, cheese, buns)
*potato salad
*cucumber salad or veggies + dip
* watermelon

dessert: homemade icecream

Tuesday: leftovers or breakfast

Wednesday: glazed porkchops
*green salad
*fruit
*rice

menuplan 05.26- 06.01

Thursday: Beef Tacos
*guacamole and salsa, tomatoes and lettuce
*corn tortillas
*zucchini melody
*brazilian lemonade

Friday: Cheesesteak Sandwhiches
*baked fries
*watermelon or pineapple
*broccoli salad

dessert: strawberry cheesecake bars

Saturday: lasagna casserole
*green salad
*breadsticks or french bread

Sunday: hubby's in charge

Monday: glazed pork chops
*green beans
*carrots
*rolls

treat: chocolate zucchini bread

Tuesday: leftovers or breakfast for dinner

Wednesday: cream cheese crockpot chicken
*peas
*fruit
*noodles or rice

menu plan 05/05-05/11

Thursday: southwestern beef or out to eat

Friday: chicken alfredo
*zucchini
*fruit
*breadsticks

Saturday: bajio chicken
*guacamole
*fruit
*corn
*fresh strawberry limeade

Sunday: cheesesteak sandwhiches
*fruit

strawberry cheesecake squares

Monday: hawaiian turkey burgers
*sweet potato fries

?treat: tres leches cupcakes

Tuesday: leftovers or baked creamy taquitos
*guacamole
*cilantro lime dressing or tomatillo salsa
*zucchini and corn medley

menuplan 04/13-04/20

Thursday: broccoli quiches (try freezing some)
*fruit salad
*toast

Friday: out to eat

Saturday: Sweet and Savory Steak
*carrots
*baked potato
*rolls
dessert: tres leches cupcakes

Sunday: hubby's in charge

Monday: Steak fajitas (freeze leftovers?)
*cilantro lime coleslaw

treat: strawberry cheesecake squares

Tuesday: leftovers or freezer meal

Wednesday: sweet and sour chicken (freeze half)
*rice
*broccoli
*fruit

menuplan: 4/7-4/14

Thursday: out to eat

Friday: cheesesteak sandwiches (try freezing leftover meat mixture?)
*spinach salad
*zucchini fries

dessert: strawberry cheesecake squares (freeze extra strawberry sauce)

Saturday: out to eat

Sunday: hubby is cooking

Monday: chicken alfredo
*broccoli
*breadsticks

treat: tres leches cupcakes

Tuesday: leftovers or freezer meal

Wednesday: zucchini casserole (freeze half)
*fruit and/or veggie

Inspired by: Heart Felt Wreath

wow, i can't believe i actually finished a project! i've been kind of thrown off my groove with having a new baby, but now that he is kind of on a nap schedule, i might be able to get back into doing some more projects!

i saw this heart felt wreath from the idea room. i told myself i wasn't going to mess with valentine decorations, but i couldn't resist this wreath. and when i found the styrofoam heart at our local craft store for 50% off, this project was calling my name. i even had the felt and straight pins on hand. it really is super easy to make! go here for directions on how to make one for yourself!

while we are on the subject of valentine decorations here is some more i've put together, nothing fancy. it's actually a tradition that i've started this year. we call it, i love you because... each member of our family has a jar (i've covered our kids names with hearts) so that we can leave each other "love notes" and tell each other why we love each other. ( my jar is empty, i'm really feeling the love;)



another tradition that we have on valentine's day is "kicking valentines". this tradition came from my husband's side of the family. i had never heard of "kicking valentines" until i met him. basically you make a treat and deliver it to loved ones but you leave it on the doorstep, ring the doorbell and run. ( so it's doorbell ditching with valentines).

now it's your turn, what kind of valentine traditions do you have with your family?

Hearty short ribs

photo found here

I made this recipe last night and it was so yummy! I served it with mashed potatoes, carrots, salad and rolls. Reminds me a lot of pot roast.

Hearty Short Ribs
Recipe found at taste of home

Ingredients

* 1 large onion, sliced
* 4 pounds bone-in beef short ribs
* 1/2 pound sliced fresh mushrooms (i used an 8 0z. pkg)
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1/2 cup water
* 1 envelope brown gravy mix
* 1 teaspoon minced garlic
* 1/2 teaspoon dried thyme (i omitted this but want to try it next time)
* 1 tablespoon cornstarch
* 2 tablespoons cold water
*

Hot mashed potatoes

Directions

* Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
* Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil.
* Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes. Yield: 6 servings.

* could try this recipe using a roast

menu plan 8/26-9/1

Thursday: grilled summer porkchops
*coleslaw
*peaches

Friday: campout bring dessert: blueberry cheesecake

Saturday: southwestern beef
*cilantro lime coleslaw
*corn

Sunday: husband's in charge

Monday: chicken fettucine
*broccoli
*fruit
treat: peaches n cream pie

Tuesday: leftovers or freezer meal

Wednesday: peking porkchops
*broccoli
*fruit

menu plan 8/5-8/11

thursday: harvest vegetable quiche (freeze one)
*cantaloupe

friday: marinated steak
*broccoli
*mashed potatoes
*rolls
dessert: chocolate pie

saturday: steak fajitas
*guacamole
*corn
*grapes

sunday: husband in charge

monday: spaghetti (freeze half)
*squash or green salad
*garlic bread
treat: no bake cheesecake or yogurt pie

tuesday: leftovers or freezer meal

wednesday: chinese chicken salad (crockpot chix freeze some)
*rolls

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