We got a comment asking about Breakfast and Lunch. Ladies, please chime in and let us know about your routine. Here is mine:
Breakfast: It is always a quick meal for us, even during the weekends. We generally eat cereal (cheerios, raisin bran, or total), oatmeal w/ craisins, walnuts & honey, or cream of wheat w/ honey. We'll also eat whatever fruit we have in the house, sometimes some toast and OJ.
Lunch: Once again, it is not planned out. We do leftovers a lot, the kids like Pasta Roni w/ frozen veggies added in, or sandwiches (cream cheese & hummus, or Peanut Butter & Nutella or Jelly). We always have some type of veggie and fruit as well. The fruit and veggie selection depends on what we have in the house.
Snacks: If I am ravenous, I'll eat lots of popcorn :-) The kids also love popcorn, so it's one of our favorites. We do Goldfish Crackers sometimes, share a PBJ sandwich sometimes, trail mix sometimes... if I am motivated and have a little extra time, I'll make a bean dip & eat with veggies. We also do lots of fruits.
We are on the run so often, that our morning and afternoon meals are quick and easy. Even during the weekends, we don't spend much time on the daytime meals, just dinner. Harsha and I both enjoy cooking, so dinner is the time we enjoy our cooking and eating time together.
Monday, April 28, 2008
Jenn's Weekly Menu - 4/28
I'm really enjoying our "blogs" and thank everyone for sharing their menus! It's giving me lots of ideas and keeping me creative :). The tostadas that I made last week (cooking light recipe) were really good (and would be fine w/o chicken but more veggies).
Monday: Spinach calzones w/blue cheese, greens with pears and avocado (Val's recipe)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223649
Tuesday: Black beans, corn and zuch enchiladas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&enrid=41A7B614FB2E14AE0E48BD18B3C626203F0D35228CA89744DA08F6D63BE08B45&buddy_email=jgjacobucci%40comcast.net
Wednesday: Chicken Cobb Salad w/Summer Garden Squash Soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622509 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=523425
Thursday: Lentil Soup (Scheri's recipe), corn bread
Friday: Hamburger, Corn on cob (if they have it), garlic fries (recipe below)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264290
Saturday: Family over – ribs/brisket/tri-tip??, cucumber salad, fresh potato salad, guac/salsa/chips
- will send my cucumber relish salad later..it's yummy and fun for summer!
Sunday: pizza
Monday: Spinach calzones w/blue cheese, greens with pears and avocado (Val's recipe)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=223649
Tuesday: Black beans, corn and zuch enchiladas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&enrid=41A7B614FB2E14AE0E48BD18B3C626203F0D35228CA89744DA08F6D63BE08B45&buddy_email=jgjacobucci%40comcast.net
Wednesday: Chicken Cobb Salad w/Summer Garden Squash Soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622509 http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=523425
Thursday: Lentil Soup (Scheri's recipe), corn bread
Friday: Hamburger, Corn on cob (if they have it), garlic fries (recipe below)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=264290
Saturday: Family over – ribs/brisket/tri-tip??, cucumber salad, fresh potato salad, guac/salsa/chips
- will send my cucumber relish salad later..it's yummy and fun for summer!
Sunday: pizza
Sunday, April 27, 2008
Scheri's week of 4/28
So last week was kind of a bust for us. I thought the weather was going to be super nice, so I planned for a warm weather menu. Since the weather wasn't nearly as nice as expected, we ended up eating red bean stew, minestrone soup, lasagna, and going out to eat. We'll see how it goes this week.
Over the weekend, we tried Jenn's potato salad recipe and it was very, very good. We also tried the hummus recipe that was included in the article about Doctor's eating better. At first, it didn't taste well blended, but after it sat for an hour or so, the flavors blended together and it tasted great!
Here goes for this week:
MONDAY:
Black Bean Soup w/ rice, chips & salsa (our weakness is chips & salsa, so we eat a lot of it!)
- Grill 2 tomatoes, 1 onion, 1 pasilla pepper, and 1 jalepeno until soft.
- Blend the grilled veggies, with 2 tsp ground cumin, 2 tsp coriander, 1.5 c. Black Beans.
- Add the blended mixture to 4 cups broth & 2 c black beans. Salt to taste.
TUESDAY: I have a sitter Tuesday afternoons, so I will cook the pasta, cut the veggies and prepare the salad in the afternoon. Harsha will cook & put it all together when he gets home. I've found that it helps him tremendously if the majority of the prep work is done.
Veggies w/ Penne and Pesto:
- Ingredients: 1 med onion, 1 clove garlic minced, .5c chopped carrots, 1 med zucchini chopped, 1 bell pepper chopped, 1 Tbsp olive oil, 2 Tbsp Pesto sauce (until I can pick the herbs from my garden, I use the store bought Pesto sauce), cooked Penne, parmesan.
- In large pan, cook veggies w/ Olive oil until soft. Add the pesto sauce, pasta and about .25c of the water from cooked pasta. Serve w/ Parmesan
Spinach Salad w/ mandarine oranges, roasted almonds, and raspberry vinagrette
WEDNESDAY:
Baked Potatoes w/ chives & sour cream
Whole Wheat Tortillas w/ Hummus (left over from Sunday evening)
Herb Grilled Tomatoes (Jenn gave me this recipe last year)
- Ingredients: 1 Tbsp Olive Oil, 1 Tbsp Balsamic Vinegar, 1 garlic clove, minced, 1 tsp basil, minced, salt, pepper, 4 tomatoes, 1 Tbsp Parmesan
- Combine first six ingredients to create the marinade. Cut tomatoes in half. Add tomatoes to marinade & coat on all sides. Place tomatoes on the grill, turning often, until begin to soften and brown. Remove from grill and top with Parmesan cheese. Serve immediately.
THURSDAY:
Vegetable Pot Pie/Shepherds Pie
- Ingredients: 2 sweet potatoes, 1 Tbsp Butter, 1 onion, 1 tsp, 3 Tbsp Flour, 1 tsp garlic, 1 tsp parsley, 3 c mixed veggies (fresh assortment chopped or frozen - either tastes great), 3 c vegetable broth, 1 sheet thawed puff pastry dough
- Boil potatoes, then mash w/ butter. Layer in medium casserole dish.
- Saute onions in butter until soft. Add flour and cook for about a minute. Add broth, garlic, parsley and veggies. Cook until thick and veggies are softened. Pour on top of potatoes in casserole dish.
- Place the puff pastry on top of the veggie mixture and cook in the oven on 350 until pastry is golden.
Fruit Salad (whatever fruits I have with a touch of honey & lime)
FRIDAY: Harsha is going up to Buena Vista, so it is just the kids and I. I think I will probably do something real simple like mac n cheese w/ steamed veggies. Nothing too fancy for the three of us :-)
Have a great week!!
Over the weekend, we tried Jenn's potato salad recipe and it was very, very good. We also tried the hummus recipe that was included in the article about Doctor's eating better. At first, it didn't taste well blended, but after it sat for an hour or so, the flavors blended together and it tasted great!
Here goes for this week:
MONDAY:
Black Bean Soup w/ rice, chips & salsa (our weakness is chips & salsa, so we eat a lot of it!)
- Grill 2 tomatoes, 1 onion, 1 pasilla pepper, and 1 jalepeno until soft.
- Blend the grilled veggies, with 2 tsp ground cumin, 2 tsp coriander, 1.5 c. Black Beans.
- Add the blended mixture to 4 cups broth & 2 c black beans. Salt to taste.
TUESDAY: I have a sitter Tuesday afternoons, so I will cook the pasta, cut the veggies and prepare the salad in the afternoon. Harsha will cook & put it all together when he gets home. I've found that it helps him tremendously if the majority of the prep work is done.
Veggies w/ Penne and Pesto:
- Ingredients: 1 med onion, 1 clove garlic minced, .5c chopped carrots, 1 med zucchini chopped, 1 bell pepper chopped, 1 Tbsp olive oil, 2 Tbsp Pesto sauce (until I can pick the herbs from my garden, I use the store bought Pesto sauce), cooked Penne, parmesan.
- In large pan, cook veggies w/ Olive oil until soft. Add the pesto sauce, pasta and about .25c of the water from cooked pasta. Serve w/ Parmesan
Spinach Salad w/ mandarine oranges, roasted almonds, and raspberry vinagrette
WEDNESDAY:
Baked Potatoes w/ chives & sour cream
Whole Wheat Tortillas w/ Hummus (left over from Sunday evening)
Herb Grilled Tomatoes (Jenn gave me this recipe last year)
- Ingredients: 1 Tbsp Olive Oil, 1 Tbsp Balsamic Vinegar, 1 garlic clove, minced, 1 tsp basil, minced, salt, pepper, 4 tomatoes, 1 Tbsp Parmesan
- Combine first six ingredients to create the marinade. Cut tomatoes in half. Add tomatoes to marinade & coat on all sides. Place tomatoes on the grill, turning often, until begin to soften and brown. Remove from grill and top with Parmesan cheese. Serve immediately.
THURSDAY:
Vegetable Pot Pie/Shepherds Pie
- Ingredients: 2 sweet potatoes, 1 Tbsp Butter, 1 onion, 1 tsp, 3 Tbsp Flour, 1 tsp garlic, 1 tsp parsley, 3 c mixed veggies (fresh assortment chopped or frozen - either tastes great), 3 c vegetable broth, 1 sheet thawed puff pastry dough
- Boil potatoes, then mash w/ butter. Layer in medium casserole dish.
- Saute onions in butter until soft. Add flour and cook for about a minute. Add broth, garlic, parsley and veggies. Cook until thick and veggies are softened. Pour on top of potatoes in casserole dish.
- Place the puff pastry on top of the veggie mixture and cook in the oven on 350 until pastry is golden.
Fruit Salad (whatever fruits I have with a touch of honey & lime)
FRIDAY: Harsha is going up to Buena Vista, so it is just the kids and I. I think I will probably do something real simple like mac n cheese w/ steamed veggies. Nothing too fancy for the three of us :-)
Have a great week!!
Thursday, April 24, 2008
Interesting Article
Doctors Get a Crash Course in Healthful Cooking
Harsha caught this on NPR while driving home, so I had to look it up and read it. I enjoyed it. A couple of the recipes on the side looked interesting. Anyway, thought I'd pass it along. Hope you all enjoy!Monday, April 21, 2008
Val's menu for week of 4/21
Monday- Scheri's lentil soup. This was on the menu last week, but I had to postpone it until Sunday.... and then we went out to dinner last night! But, I had already cooked it yesterday, and have to say it tastes great! I'm looking forward to having it for dinner tonight! Thanks Scheri!
Tuesday- (Devin's menu) Corndogs, carrot sticks, salad and fruit salad.
Does anyone know of good veggie corndogs? If not, I'll just buy the turkey ones I can find at Safeway.
Wed. Enchilada casserole with cornbread and salad (I'm preparing this meal double for a neighbor whose 6 year old daughter was hit by a car last weekend. I couldn't think of anything else to bring them, but if anyone has any good recipes they would recommend as a food gift, let me know.)
Thurs (Braden, 3): Spaghetti, french bread with steamed peas and carrots.
Fri.: (Elana's day... but she hasn't chosen yet, so...)BBQ - Turkey burgers and veggie burgers, grilled veggie (whatever I see that looks good at the store) and homemade potato chips and fries.
Sat.: Either leftovers or Pita Pizza (kids love to make their own). I provide pizza sauce (tomato sauce w/garlic, onion, basil, oregano, etc), cheese, turkey pepperoni, bell peppers, etc. Everyone makes their own!
Sunday, April 20, 2008
Scheri's week of 4/21
With the warmer weather, I'm having a tough time coming up with my menu. I don't want to be stuck in the kitchen, so I'm trying to find lots of quick recipes that don't require a lot of cooking. This is what I have for the week:
Monday:
Veggie Burgers (store bought)
Jenn's Potato Salad
Tuesday: (Harsha & the kids are having a picnic while I ride my bike)
Edamame and Carrot Salad w/ Rice Vinegar Dressing (New Recipe - I did read the reviews and they said to add ginger & use a hot pepper oil, so I'll be trying that.)
Pasta Salad (nothing fancy - Whole Wheat pasta, carrots, broccoli, (both cook a few minutes w/ pasta to soften), tomato, cheese, and Pesto Vinaigrette
Wednesday:
Lasagna (I make a vegetable marinara sauce, spinach, cottage cheese, and Parmesan) I have to deliver a meal for a lady in our MoMS Club, so I'm making two.
French Bread w/ olive oil & balsamic vinegar
Thursday:
Stuffed Bell Peppers (I have them in the freezer, but it's my wild rice & veggies inside the Bell Peppers, with some extra cheese on top. Cook on the grill until done.)
Spinach salad w/ walnuts & strawberries
Friday:
Zucchini boats (grill zucchini stuffed w/basil & sun dried tomato feta)
Grilled Corn on the cob
Mixed Bean Salad
Monday:
Veggie Burgers (store bought)
Jenn's Potato Salad
Tuesday: (Harsha & the kids are having a picnic while I ride my bike)
Edamame and Carrot Salad w/ Rice Vinegar Dressing (New Recipe - I did read the reviews and they said to add ginger & use a hot pepper oil, so I'll be trying that.)
Pasta Salad (nothing fancy - Whole Wheat pasta, carrots, broccoli, (both cook a few minutes w/ pasta to soften), tomato, cheese, and Pesto Vinaigrette
Wednesday:
Lasagna (I make a vegetable marinara sauce, spinach, cottage cheese, and Parmesan) I have to deliver a meal for a lady in our MoMS Club, so I'm making two.
French Bread w/ olive oil & balsamic vinegar
Thursday:
Stuffed Bell Peppers (I have them in the freezer, but it's my wild rice & veggies inside the Bell Peppers, with some extra cheese on top. Cook on the grill until done.)
Spinach salad w/ walnuts & strawberries
Friday:
Zucchini boats (grill zucchini stuffed w/basil & sun dried tomato feta)
Grilled Corn on the cob
Mixed Bean Salad
Coconut Cake
So Friday night, Harsha shredded an entire coconut for his coconut curry. There was a little over 1.5 cups left, so I did a search to figure out what I could make. I came upon this recipe for a Coconut Cake.
I made two modifications to the recipe: 1. used only 1 cup of sugar versus 1 1/3 cup. 2. I used the freshly grated coconut.
And to top it off, I made a dark chocolate sauce and topped it with roasted almonds. It turned out really well. The cake is very dense and rich. I liked the flavor better once the cake cooled. Harsha and the kids liked it warm. Fruit would be excellent on top of it too.
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