sheilaskitchen

Ideas, recipes, menus for the busy family.

Week of February 18, 2013 February 18, 2013

Filed under: Menus — TeamModine @ 5:59 pm
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MenuMonday

 

 

 

 

It’s a celebration week for our family, but also really busy.

Monday: Leftovers (nothing to really celebrate about that, but two of the family will be gone for dinner, so leftovers it is.)

Tuesday: Lentil Tamale Bake & Corn

Wednesday: Pretzel Chicken, Mashed Potatoes, & Green Beans (My oldest turns 18 on Friday and this is one of her favorites, so we’re having it on Wednesday because everyone will be home at a normal time.)

Thursday: Leftovers

Friday: Lettuce wraps, pot stickers, crab rangoon dip, & fresh veggies (This is my daughter’s 2nd choice, and it’s easier for me to put together and keep fresh waiting for everyone to get home from work and guests from out of town.)

Saturday: Tacos, fried rice & fresh veggies (we’re going to have a lot of out of town company that day, so tacos are a great way to feed a crowd.)

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Week of February 11, 2013 February 11, 2013

Filed under: Menus — TeamModine @ 4:15 pm
Tags:

MenuMonday

 

 

I have a couple of sickies this week. So we’re starting off the week with homemade soups. The rest of the week is planned, but negotiable because I’m not sure what they will be up to eating then.

But here’s the plan as of now.

Monday: Loaded Baked Potato Chowder (My 5 year old’s favorite soup, right now.)

Tuesday: Homemade Chicken Noodle Soup

Wednesday: Leftovers

Thursday: Greek Chicken Pot Pie

Friday: Orange Chicken Lo Mein

 

 

Week of February 4, 2013 February 4, 2013

Filed under: Menus — TeamModine @ 5:16 pm
Tags:

MenuMonday

 

 

 

Monday: Leftovers/convenience foods, the fridge is full again.

Tuesday: Grilled chicken wraps

Wednesday: Leftovers or Tamale Lentil Casserole

Thursday: Curried chowder noodle soup

Friday: Speedy Chicken Fried Rice

Saturday: Breakfast for dinner

 

Week of January 28, 2013 January 28, 2013

Filed under: Menus — TeamModine @ 4:40 pm
Tags:

MenuMonday

 

 

 

Monday: I had planned for us to have a meatless Monday, but the fridge is overflowing, so we are having a leftover night.

Tuesday: Asian Chicken & Noodle Skillet

Wednesday: Leftovers

Thursday: Burgers

Friday: Individual pizzas

Saturday: Leftovers

I’m hoping to get a freezer cooking session in, but I’m headed out of town on Thursday for some Pampered Chef training. So if I can get my to do list done by Wednesday morning, I’ll make some cinnamon rolls and pizza pockets. My oldest daughter will make dinner each of the nights I’m gone, so I had her pick what she wanted to make. I’m looking forward to a little time away and awesome Pampered Chef training. It’s going to be a great week!

 

Week of January 21, 2013 January 21, 2013

Filed under: Menus — TeamModine @ 3:49 pm
Tags:

MenuMonday 2

 

 

Monday: Meatless Monday is postponed until next week. We had a family from our church bring us dinner for tonight.

Tuesday: Glazed Teriyaki Meatballs & Noodles

Wednesday: Leftovers

Thursday: Moroccan Chicken Crostini Melts

Friday: Loaded Baked Potato Chowder

Saturday: Leftovers

 

Curried Lentil Soup January 20, 2013

Filed under: Main Dish (vegetable),One Pot Meal,Soup — TeamModine @ 5:12 pm

2 TBSP Canola oil

1 large onion, chopped (or 2 leeks, white part only, cleaned, & sliced)

1 celery stalk, chopped

2-4 cloves garlic, minced

1 1/2 TBSP curry powder

1 cup dry lentils, rinsed

5 cups water

1 bay leaf

2 tsp salt

1 carrot, chopped

2 cups diced red potatoes

1 14.5 oz can diced tomatoes in juice

1/2 cup plain yogurt or sour cream

Heat oil in a large saucepan or stockpot. Add onion & celery and cook them over medium heat, until they are tender, stirring occasionally, about 5 minutes.

Stir in garlic & curry powder and cook 2 minutes, stirring frequently.

Add lentils, water, bay leaf, salt, carrot, and potatoes and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, or until lentils are tender. Stir in tomatoes and continue simmering for 5 minutes. Remove bay leaf.

As you serve, stir in 1 TBSP of yogurt or sour cream into each bowl of soup.

The Pea & Lentil Cookbook

I used 2 cups of grape tomatoes plus 1 cup of water and added them when I added the lentils and other ingredients before cooking for the 30 minutes. I used my mix ‘n chop to break up the tomatoes as they cooked.

 

Week of January 7, 2013 January 7, 2013

Filed under: Menus — TeamModine @ 3:36 pm
Tags:

MenuMonday

Monday: Curry Lentil Soup

Tuesday: BBQ Chicken & Mashed Potatoes

Wednesday: Leftovers

Thursday: Chicken Pad Thai

Friday: Jerk Chicken Nachos

Saturday: Leftovers