Menu: February 18 - February 24

This menu was tough to put together for some reason. I have a few time constraints during the week, and I was just struggling to come up with ideas. I'm really excited about a few of these recipes, though!

Thursday: Grilled Cheese and Tomato Soup (can you tell this is the biggest time constraint night? ;) )

Friday: Breakfast for Dinner (I'm thinking pancakes!)

Saturday: Roasted Eggplant and Tomato Pizza (Pioneer Woman)

Sunday: Chicken Spaghetti (Pioneer Woman)

Monday: Chicken Enchiladas (Annie's Eats)

Tuesday: Garlic Tuna Pasta with Asparagus (My Kitchen Cafe)

Wednesday: leftover night

Phew! I feel so accomplished! :)

Menu: February 15 - February 21

I have some meals I didn't make last week because, as always, things came up. So, there are some repeats. And, once again, I'm making a few kitchen cafe recipes. Hope you all have a wonderful week!

Monday: Italian Crescent Bake
Tuesday: Super Bean Burritos (My Kitchen Cafe)
Wednesday: Barbeque chicken with rice pilaf and peas
Thursday: Chicken Enchilada Pasta (MKC)
Friday: We may be on the road...
Saturday: Chicken Stir-Fry (Dine and Dish)
Sunday: Cream Cheese Chicken Soup (MKC)

Menu: February 11 - February 17

Here's this week's menu!

Thursday: Homemade Cheeseburgers and salad

Friday: Valentine's Day Surprise (Paul and I are pretending Friday is Valentine's day instead of Sunday. I have quite the menu planned, but you'll have to wait to see it because it's a surprise for Paul. :) )

Saturday: Chicken with Asparagus and Roasted Red Peppers (allrecipes.com) with rice

Sunday: Meatloaf, Potatoes Au Gratin, Carrots (we didn't end up having this last weekend...my parents surprised me by coming with Natalie, so our plans changed! :) )

Monday: Chipotle Chicken Enchiladas

Tuesday: Wild Rice Casserole

Wednesday: leftover night

I've got a few great recipes to post. I'll try to catch up over the next couple days!

Chicken a la King Wrap

This is tasty! I probably wouldn't put the mushrooms in again (Eli would), but it is YUMMY!

Ingredients:

• cooking spray (I prefer olive oil)
• 1/2 lb boneless, skinless chicken, cubed
• 1/4 c white onion, diced
• 1 c white mushrooms, thinly sliced
• 1/2 c fresh carrots, diced
• 1/2 c frozen peas, thawed
• 2 tbsp whole-wheat flour
• 1/2 c low-sodium chicken stock
• 3/4 c skim milk
• salt & pepper, to taste
• 4 whole-wheat tortillas (medium)

Directions:
Heat nonstick skillet over high heat for 1 minute. Reduce heat to med-high, mist pan with cooking spray and saute chicken for about 5 minutes or until cooked through and no longer pink. Remove from pan.

Mist same pan again with cooking spray. Add onion, mushrooms, and carrots and saute until cook through, about 5 minutes. Add peas and saute until cooked, about 3 minutes.

Add chicken back to panand stir in flour. Add stock and milk, 1/4 c at a time. Stir constantly until sauce is thickened. Add salt and pepper to taste.

Pour chicken-veggie mix into tortilla and roll it up. Enjoy!

Clean Eating Magazine March/April 2010

Menu: February 8 - February 14

Though I dreaded coming up with a menu, I did it, and here it is...

Monday: Chicken and Dumplings
Tuesday: Quesadillas with leftover white chili
Wednesday: Pasta Primavera
Thursday: Broccoli Cheese Soup in bread bowls
Friday: Pizza
Saturday: Italian Crescent Bake
Saturday: Barbeque chicken, rice pilaf, peas
Sunday: Cream cheese chicken, green beans, maybe a fruit

I have some yummy recipes to post and hope to get them up in the next couple days!

Menu: Feb. 7 - Feb. 13

I have recipes to post, but I wanted to post my menu first before I forget! Last week was insane (I had to work late nights at school), but my husband is amazing and cooked most of our dinners this week! Gotta love him! I'm back to cooking this week and am SUPER excited. All but Monday's dinner come from the new March/April issue of CLean Eating Magazine!

Sunday: Dinner @ Mom's house (Super bowl pasta bar)

Monday: Spicy Leek & Sun-dried Tomato "Pasta" (Better Recipes)

Tuesday: Chicken a la King Wrap

Wednesday: Salmon & Vegetable Skewers

Thursday: Beef & Broccoli Orange Stir-Fry over Soba Noodles

Friday: Tuna Nicoise Stovetop Casserole

Saturday: Honey Mustard Chicken & Rice Pilaf

Menu: February 4 - February 10

For some reason I feel very accomplished and proud of this menu. :) Maybe it's because my sister, Natalie, is coming to town. Whatever it is, I'm way excited for these meals!

Thursday: Going out to eat with Natalie! (Pioneer Woman's Chocolate Sheet Cake for dessert)

Friday: Chicken Pot Pie (Pioneer Woman...recipe coming soon, I made this last night, but it made enough for two pies! Woo hoo!)

Saturday: Papa's Meatloaf, Potatoes Au Gratin (Pioneer Woman), Rolls, Carrots (we're having our typical Sunday dinner a day early since Natalie is leaving Sunday afternoon)

Sunday: Broccoli Cheese Soup

Monday: Spicy Mac and Cheese (Annie's Eats)

Tuesday: Meatball Soup

Wednesday: leftover night!

Meatball Soup

I made this soup last year and kept forgetting to post the recipe. This is a delicious and very healthy soup. We served breadsticks on the side for a perfect meal! This recipe was found in what my family called the checkerboard cookbook (Better Homes and Gardens Cookbook).

Ingredients:
1 beaten egg white
1/2 cup soft bread crumbs*
1/4 cup finely chopped onion
1/8 tsp garlic powder
1/8 tsp black pepper
8 oz. lean ground beef
2 14-oz. cans beef broth
1 14.5-oz. can diced tomatoes with Italian herbs, undrained
1 15-oz. can garbanzo beans, rinsed and drained
1 cup sliced fresh mushrooms
1/2 cup water
1/2 cup dried small bow tie pasta
3 cups torn fresh spinach or 1/2 of 10 oz. package frozen chopped spinach, thawed and well drained

Directions:
In medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six 3/4-inch meatballs (sounds really precise...I just made small meatballs)

Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside

Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boil; add pasta. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through.

*I used regular bread crumbs and I think my meatballs were a little more fragile because of it. I'm not sure. But it turned out with regular bread crumbs.