Menu Plan Monday 5:2 Eating, Week 2

We are in to our second week of 5:2 eating and so far, so good. 

This week's meals are inspired by two magazines I had laying around my house:
Everyday with Rachel Ray, October 2011 and Food Network Magazine, October 2012

Monday: (fast day) Hungry Girl Chicken Fajita Lettuce Cups (the kids get their filling in home made corn tortillas)
Tuesday: Corn Chowder Mac and Cheese --Rachel Ray magazine
Wednesday: Pot Roast with Yorkshire puddings
Thursday: (fast day) Broccoli and Mushroom Quiche--Eat, Shrink and Be Merry Cookbook
Friday: Bratwurst with Potato cakes--Food Network Magazine

For lunch this week: Tomato soup with grilled cheese croutons--Food Network Magazine

Menu Plan Saturday 5:2 Diet Week 1

Richard and I have recently started following the 5:2 Diet plan.  This means that two days of the week I will live on 500 calories in a day and Richard will live on 600.  The rest of the week we will eat normal, healthy meals.  My menu is going to stay family-friendly, but I will make sure that I have something very low-cal to go with whatever the kids are eating on fast days.


Sunday: Smothered Pork Chops and mashed potatoes
Monday (Fast Day): Sausages and Tomato Chickpea Spinach simmer
Tuesday: Baked Sweet and Sour Chicken and Fried Rice
Wednesday:Pasta Fagioli Soup and Cheese toast or this one
Thursday:  (Fast Day): Beef and Broccoli stir fry with noodles
Friday: Pizza rolls
Saturday: Buffet

Breakfast treat this week: Crock pot apple cinnamon oatmeal
Special treat this week:  Anniversary cake

On fast days I won't be eating the sides with dinner (so no sausages or noodles for me on those days).

Once I am a couple of weeks in to my new diet plan I will blog some more about it and the results I am seeing.  Until then, if you have any questions, leave a comment!

Pulled Pork Pot Pie

Today is Wednesday. It is going to be this year's Hell Day.  Why? I lead a playgroup in the morning, have kids come home for lunch, and then have to take a little girl to her violin lesson after school.  This means I am going to aim to do my lunch prep after breakfast and my dinner prep after lunch.  This will mean the crock pot gets called in to action on many Wednesdays.

Today I was chatting online with my friend Ashlee and between the two of us we came up with a way to use up some leftover pork roast  I had in my fridge.  This pie looks so good I am jotting some notes down here so I can remember what I did.

This is a "by the seat of your pants" casserole so the measurements here are very big guesses--eyeball it. It's casserole, not souffle!

Pulled Pork Pot Pie

Peel and cube 4-5 potatoes.  Simmer on the stove or microwave until tender. Mash with buttermilk, some grated cheddar cheese and some no-salt garlic herb mix.  Set aside.

While potatoes are cooking, in a large skillet fry 1/2 of a large onion in a couple of tablespoons of butter.  When golden, sprinkle over a couple of big spoonfuls of flour.  Add in a couple of cups of chicken broth (or do what I did and add in a couple of spoonfuls of vegetable bouillon and pour water over from the kettle to cover the bottom of the skillet) Add in one grated carrot, the kernels of one ear of leftover corn, 1/4 red pepper diced and about 1 pound of leftover cooked roast pork.  Simmer, stirring constantly, until gravy thickens.  Add in a big squirt of your favourite barbecue sauce (I love President's Choice Beer and Chipotle flavour).  Pour filling into a large casserole dish.  Top with mashed potatoes. 

Heat in a 375 degree oven until filling is bubbly and topping is browned a bit.

Eat.

Pfannenkuchen

This is my friend Christiane's recipe for pancakes.  They are delicious.  They taste like an eggier version of a crepe.  I love mine with butter and jam, but applesauce is good too.

German Pancakes (Pfannenkuchen):

200g flour

5 eggs

400ml milk (or 200ml sparkling water like Perrier and 200ml milk)

a pinch of salt

a bit of sugar if you like (depends if you eat sweet or salty things with it)

Sift flour into a bowl and mix with the milk (or milk and water mixture) until smooth. Beat eggs with an whisk and add with salt and sugar to the four/milk mixture. Cover and let stand for 10 minutes. Depending what kind of flour you use you might have to add some more liquids to the dough. The dough should be really runny so you get nice and thin pancakes. Bake pancakes in a pan with a little bit of butter. Stack the pancakes and keep warm in the oven.

Most people eat the pancakes with a mixture of cinnamon and sugar and applesauce (unsweetened or else it will be too sweet). Jam or maple syrup is also nice. If you like salty, try a hamburger sauce, ham and cheese.....or anything that you can think of. If you have pancakes left over, you can cut them up in very thin strips and put them into a broth the next day...hmmmmm....

Enjoy!

Menu Plan Monday

I love Pinterest.  My boards are all pretty reality-based (except for the Covet board) and I love being able to sort and store recipes for  menu planning there.  I have several food boards and divided my main courses into "Recipes to try" and "Proven Winners".  These ones are all out of my "To Try" board.  Let's see if they make the cut!

Here is what I am cooking this week:
Hamburgers and Oven-fried Pickles
Pizza
Chicken curry (no one will eat this, but I love curry and it has been too long since I have had some)
Garlic-herb dijon salmon with cauli-tato mash
Quick Lasagna casserole

What have you tried lately and liked?

Menu Plan Monday

Another Monday, another Menu.  This week seems to have a Takeout at Home Theme.

Vegetarian Quesadillas with home made tortillas and guacamole
Pizza
Hamburgers with crudite and dip
Corned Beef and Cabbage (for St. Patrick's Day, of course!)
Breaded Shrimp with roasted potatoes
Chicken lettuce wraps with brown rice on the side.

Menu Plan Monday

Meatloaf with Awesome Sauce
Three Vegetable Bake
Creamy Cajun Chicken Pasta
 Baked Ham and Scalloped Potatoes
Pizza
Hamburger soup

This week's menu comes from Pinterest and a couple of cookbooks that called out to me from my collection.  The meatloaf recipe comes from a cookbook I got for my birthday last week.

Lately, I have gotten into the habit of having at least one ground beef recipe per week (to keep the grocery bill and Hubby happy), one soup per week (because I LOVE home made soup and want my family to as well) and to have one vegetarian dish per week (also to help with the grocery bills)

Do you menu plan?  Do you have a plan when you make your plans?

Menu Plan Monday

It's that time again!  Here's what's going to be on our table this week:

Broccoli and Cheese Pinwheels
Brown Sugar Chicken with rice
Manhattan Clam Chowder with Pastor Ryan's Blooming Bread
Hamburger Slop
Tacos
Honey Garlic Pork Chops with cauliflower and potato mash

Easiest Soup Ever

Today is Friday.  It is a day that a lot of people save for ordering Takeout.  In my house, since at least two of the kids have dinner with Grandma, it is a day I usually use for consuming leftovers in the fridge (I like to call it Buffet)  Today I made a very easy soup from a couple of odds and ends lurking in my fridge.  In fact, I think I spent less time tossing ingredients in my Slow-Cooker than I did typing up this post.

It started earlier in the week when I made a double batch of the sausage filling I posted in the previous week's menu plan.  I put the leftover half batch of sausage and tomato sauce into my 2-quart slow cooker with a can of beef broth plus a can of water, a dash of Worcestershire sauce and a few handfuls of bagged coleslaw mix that was going South in my crisper.  I simmered it on LOW for the afternoon, and while it was cooking I set up my bread machine to make a lovely Italian loaf to serve alongside.  Easiest dinner ever.

Menu Plan Monday

It's Monday.  It's time for another menu plan.  Three of the recipes are coming from this blogger.  I love using my crock pot to cook dinner in the afternoon so I can clean up and then only have a few plates to toss in the dishwasher after we eat.

Today:  Balsamic Beef Pot Roast with potato and cauliflower mash.  (YUM!  The onions that cook with this roast are fantastic)
Teriyaki Chicken and brown rice  (this is prepped and in the freezer now)
Beef Vegetable soup (from the above site)
Sausage-Stuffed bread (see recipe below)
Tuna patties   (an old standby)
Chicken fingers (probably for the kids when Richard and I go out for dinner on Respite Night)

Sausage-Stuffed Loaf
I have no idea where this recipe came from as it is hand-written in one of my binders full of clippings. I am probably going to add more vegetables to this--some chopped carrots, celery and some spinach going South in my crisper and leave out the tomato.
2 Italian Sausages
1/2 cup chopped onion
1 med tomato, chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp anise seed
1/8 tsp garlic powder
1/2 lb ground beef
1/4 cup chopped green pepper
1-15 oz (440 ml) can chunky style tomato sauce
1/2 tsp sugar
1/4 tsp salt
1 loaf of French Bread (I am using panini rolls)
Grated Parmesan cheese

Preheat oven to 400 degrees F.  Remove sausages from casings.  Crumble sausage meat together with the beef and cook with onion, and pepper, drain.  Stir in tomato, tomato sauce and seasonings.  Cut top of of bread and pick out crumbs to create a shell.  Fill shell with meat sauce, top with grated cheese.  Wrap loaf in foil and bake for 15-20 minutes, until heated through.

Menu Planning again

Happy February!  A couple of weeks ago I learned the value of inventorying my freezer.  Today I am sucking it up and planning a menu based around that sheet so I can economize and decrease food waste.  This is here more for me, than it is for you, but if you find a new recipe in my list, then I am happy for you too!  Let me know what you think.

Taco Pasta salad and mozza flatbread (home made bread dough pressed out onto a pizza pan, drizzled with olive oil, garlic sprinkles and mozza cheese) 
Chicken and Spinach Casserole  (prepped and baked in cast iron skillet for one-pot cooking)
This was SO good and now I am officially in love with creamed spinach
Cumin and Lime Roasted Pork Tenderloin with creamed corn
Asian Beef Stir fry (Eat, Shrink and Be Merry cookbook)
Split pea soup with Sausage and Pastor Ryan's Blooming Bread 
the bread was a big win, the soup was a major fail.  Part of the problem was a poorly sealing crockpot lid that allowed the soup to dry out into paste.  Even if it had worked the kids still would have soundly rejected it.
Slow Cooker Pizza Casserole
Richard said that next time this recipe needs to be doubled
Buffet

These recipes are in no particular order as I will slot in the slow cooker meals on days when I need to plan ahead and I like to pick and choose based on the mood of the house on any given day.

The Early Bird Gets the Cinnamon Roll

I woke up at 0530 this morning.  I couldn't get back to sleep.  I got up, played Sims on Facebook, watched a DVR'd episode of  Extreme Home Makeover and then decided I had time to make a really great Sunday Brunch.  I got out my bread machine and made coffee while the appliance kneaded my dough.  I made quite a few modifications to an existing recipe that I need to record them so I can make these again.  They are really, really good.

I started with this recipe.
I then made the following modifications:

• I subbed out 1 1/2 cups of white flour  and used whole wheat instead.
• I mixed the sugar, butter, and brown sugar together to make a paste.  I added about 1 teaspoon of xanthan gum to the mixture.*
• I sprinkled a few cinnamon flakes* and finely chopped pecans over the bun dough before rolling up.
• I was out of cream cheese so I blended a mixture of soft margarine (three tablespoons?  I didn't measure), the juice and zest of half an orange, a splash of vanilla extract and enough icing sugar to make it spreadable (2? 3? cups) to glaze the warm rolls.

 *I found xanthan gum and cinnamon flakes at my local health food store.  I am sure the cinnamon flakes are not crucial to the success of the buns, but I felt like there was not quite enough filling so I added them since they were in my cupboard already.  The xanthan gum is a food thickener that worked really well to keep the filling from melting out of the buns during the baking process.

Maple-ish apple butter

 

6 1/2-7 lbs apples, cored and quartered
4 cups apple cider or apple juice (try to use the cloudy, not from concentrate juice)**
2-3 cinnamon sticks and or 1 tsp ground cinnamon
1/2 tsp allspice
1 cup white sugar
1 cup real maple syrup


Place apples and juice in a very large pot. Add cinnamon sticks. Place on stove and bring to a boil.  Decrease heat and simmer, covered for 1/2 hour, until apples are tender. Remove cinnamon sticks.  Run apple mixture through a food mill or strainer to remove peels. Return mixture to pot (you should have around 12-14 cups of applesauce)   Add sugar, maple syrup, allspice, and ground cinnamon if you didn't use cinnamon sticks.  Return sauce to a boil and then reduce heat to low.  Simmer, uncovered for 2-3 hours, until mixture is very thick and mounds on a spoon.  Stir frequently. (alternatively, you can put the apple sauce mixture in your crock pot, set to LOW and let it simmer overnight.)

This is my food mill set up.  One of the best wedding gifts I received!

Ladle into sterile jars, add lids and rings, and process in boiling water for five minutes.

I filled 6-250 ml* jars  and one 500 ml jar around 2/3 full.  (that one was not put in the canner, and was set on the counter to cool for immediate consumption.)

*Yes, my recipe uses imperial mesurements to fill metric jars.  That's what happens when you live in Canada sometimes.

**The next time I make this I will probably reduce the apple juice by half as I had very watery sauce that took until suppertime to cook down.

***If you are new to canning, you can freeze this apple butter in containers for future use, or check out this website to get more information.  I used a combination of my grandmother and a  book they published to teach myself how to preserve food 9 years ago and haven't looked back.  (I also really love their slogan:  "Because you can!")

***In case you don't read the comments, my friend  Carolyn (and giver of the apples I used in this recipe) offered these helpful tips:  When using the crockpot, you should prop the lid open using a wooden spoon or something. It takes about 12-14 hours that way.   A 500 ml jar is about a pint (2 cups).

I swirled a spoonful of this butter into my oatmeal this morning with a dollop of vanilla-flavoured greek yogurt and had one of the best breakfasts I have had in a very long time.

Menu Plan Monday

Here is my menu plan for the week, in no particular order

Healthy Breaded Shrimp with warm vegetable salad
Meatloaf with Feta Apple Salad (and probably mac and cheese for the rest of the family too)
Steak Sandwiches with vegetables and dip
Slow cooker Pizza Chicken with garlic toast
Big pan of nachos for the family, taco salad for me
Spaghetti
Buffet*

*if you are just joining us, Buffet is my code word for laying out the leftovers on the counter and letting everyone choose what they want.*

Running

"If you run, you are a runner. It doesn't matter how fast or how far. It doesn't matter if today is your first day or if you've been running for twenty years. There is no test to pass, no license to earn, no membership card to get. You just run." -- John Bingham 

I am back on the Couch to 5K plan.  I missed running.  I found out that over a winter of back to back illnesses I lost my conditioning and didn't know how to run without triggering my asthma.  I am now on week 3 of this program and am feeling good.  I have an app for my phone so I just chug along until the little bell dings in my ear so I don't even have to watch a clock, which is great.  I can zone out and just go.

I have also added in a boot camp-style training program to build up some muscles.  It is a hard three-day-a-week program that goes on for six weeks, so some weeks I drop my third weekly run and only manage to get two in.


For me, managing a workout program involves walking the tightrope of pushing myself hard enough to see results, but not too hard to trigger an asthma attack.  I also have to leave enough in my tank to carry groceries and laundry during the rest of the day.  (A great reason to do my workout first thing in the morning:  the rest of my day keeps me moving enough that I can "actively recover" and not be too sore the next day)


I am not getting on the scale.  I am watching my biceps blossom and my legs get sculpted.  I find I crave healthy food when I am active so I am letting my body tell me what to eat.


I think it's working.

Menu Plan Tuesday: Summer Food!

The temperatures are climbing here.  The sun has shown it's face a few times.  Here is my summery meal plan this week:

Taco Pasta Salad (I cooked the onions with the beef and added black beans and corn.  It was a hit)
Grilled Italian Sausages with Panzanella salad.
Marmalade-soy marinated chicken wings with rice?  mashed potatoes?
Crab quiche
Broccoli beef stir fry
Buffet

I have a lot of talents....

....Pastry is not one of them.  Today I decided I wanted to try a recipe for home made Pop Tarts I had been eyeing up for quite some time.

Suzanne McMinn
and
Deb Perelman

make it look so easy and delicious.  They fooled me into thinking I could strike a truce with Pastry.  Pastry and I have never gotten along.  I cannot roll a pie crust out in one piece to save my life.  I usually leave it up to the experts:  Grandma Jean and Richard.  Maybe I am a bit crazed because Spring Break has started and it is still cold and snowy outside and the thought of having the kids home with me for the week has me panicked.  Maybe I still haven't recovered my marbles from losing them to sleep deprivation at the Sparks sleepover this past weekend.

I chose Deb's recipe and dove in.  I could get the dough rolled out (with many breaks outside to let it firm up while rolling) but when it came time to transfer my little squares (measured with a RULER, people!!!) they folded up and got all mushy.  I quickly lost patience with all of this.  I decided to make mini pop tarts and tried to put a dab of filling at one end and then fold the pastry over, pirogi-style.  (Pirogi dough and I are not best friends either, for the record)  The dough didn't co-operate.  After fiddling with this for a the first few squares, I gave up and decided that free-form jam tarts were the order of the day.  I smooshed the uncooperative dough into a circle, put a dab of filling in the center and then smooshed the edges in.  They sure aren't pretty but the kids don't care.  I am quite disappointed.  I probably overworked the dough or something, but the pastry is crumbly and turns to mush in my mouth.  It is too salty.

I am not going to make these again.


PS:  Please click the links I provided at the beginning of the post to find out what my culinary creations were supposed to look like.

Before baking

They don't look much better after!

Menu Plan Monday

Here we are again, another Monday, another Meal Plan. I chose two tried and true cookbooks from my expansive collection this week, plus took one recipe from the new Kraft magazine that was sitting in my mailbox this morning.  The books used are:  Taste of Home New Slow Cooker: The Best Recipes for Today's One Pot Meals and Looneyspoons by Janet and Greta Podleski

Slow cooker Hamburger vegetable soup with biscuits
Sausage pepper sandwiches
Mandarin orange chicken (or maybe lemon dill chicken...I have the ingredients for both in my pantry)
Weenies and Beenies from the Looneyspoons cookbook
Tuna topped baked potatoes
Garlic and herb linguine

As always, these recipes are in no particular order.  We are having the hamburger soup tonight since Monday is almost always a slow-cooker day because of our tight schedule around dinner time. 

Breakfasts this week are oatmeal, toast, muffins, or eggs.  I decided last week to stop buying cereal for breakfast because two of the kids will only eat half of their serving, no matter what the serving size.  I was literally pouring money down the drain every morning since cereal is so expensive!  As much as I am loathe to buy it, Charlotte is loving instant oatmeal right now and there was a good sale at the grocery store this weekend so that is what she is eating.

Lunches are a combination of dinner leftovers, mac and cheese, sandwiches and soup, and giant salads for me.

Menu Plan Monday

I know this is terrifically boring blogging, but I am finding it nice to have all of my weekly menus in one spot.  So, in no particular order, here is what is for dinner this week in the Knitwit House:

 Vegetable Stew over Mashed Potatoes (I am sure the kids will hate this, but a girl has to try)
Beef Burrito Skillet*
Asian Beef with Baby Bok Choy
Capn' Crunch Chicken Fingers and Butternut squash fries **
Baked Chicken Penne 
Buffet



* To make up for the veggie stew and baby bok choy
** Do you think the kids will notice they are eating squash if they chicken coated in Capn' Crunch to distract them??

Menu Plan Saturday

I woke up this morning and looked at the half carton of milk we had in the fridge and realized I would have to go to the store today.  After a cup (or three) of coffee I suddenly remembered the long weekend we are at the start of.  That meant I probably needed to get more than just milk today.

I hate buying groceries on a Saturday more than you could know.  Added to my stress was the fact that the grocery store I shop most often at is under renovations so every trip there is like a scavenger hunt where they keep moving the clues around on you every time you go.  I sucked it up.  I put on my big girl panties and trekked out since I knew the "nice" grocery store in town would cost me a lot more money.  Richard stayed home with the kids so that made things a bit easier.  I also spent enough to get the "free" gift this week which was a nice bonus.  (Who doesn't need an extra 30 rolls of toilet paper?  OK, maybe households with fewer people than mine, but really.  Our toilet paper consumption is crazy)

Anyway, this is a long story for a short menu plan!

Here goes:
Saturday:  Buffet**
Sunday:  Oven fried cod fillets and potatoes of some sort
Monday:  Sausage stuffed spaghetti squash
Tuesday:  Lemon Chicken and rice
Wednesday:  Pasta fagioli soup
Thursday:  Hamburgers and Sweet potato fries
Friday:  Who knows?  It's my birthday and I am not cooking!  (OK, it might be buffet for the kids and husband, sushi with the girls for me)

**Buffet is code for leftovers in my house