What's Cooking
What’s for Dinner: Our Weekly Menu Plan
Thankful for extra time with my family. This week will be a little different so the dinner menu will be super simple. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pasta Entree): Grilled Hamburgers, Grilled Vegetables
- Tuesday (Seafood or Soup Entree): Baked Salmon, Fresh Fruits & Vegetables
- Wednesday (Chicken or Vegetarian Entree): Special Event
- Thursday (Pork Entree or Kid‘s Night to Cook): Special Event
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
- Monday (Beef or Pasta Entree): Grilled Hamburgers, Grilled Vegetables
What’s for Dinner: Our Weekly Menu Plan
It is official, we now how two sixth graders in our house. The girls did amazing this year. It was a lot of hard work and even a few tears to get it all done, but it was evident in the during graduation and awards ceremony that they did fantastic! Proud of my girls! They only have two more days left this school year even though graduation was held last Friday. As summer is quickly upon us our schedule is adjusting again. I hope to continue to keep up to date with the posts (and even catch up a little bit too). We have a lot of fun activities planned for the upcoming month. I am keeping the menu simple as we transition into the summer schedule. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pasta Entree): Memorial Day Holiday Celebration
- Tuesday (Seafood or Soup Entree): Baked Tilipia, Garlic Bread
- Wednesday (Chicken or Vegetarian Entree): Cracked Mustard Grilled Chicken, Grilled Vegetables
- Thursday (Pork Entree or Kid‘s Night to Cook): Crockpot Pork Roast, Mash Potatoes
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
- Monday (Beef or Pasta Entree): Memorial Day Holiday Celebration
What’s for Dinner: Our Weekly Menu Plan
The upcoming week will be a really busy schedule with work, school, and extra activities. I am not sure if we’ll get it all done, but we are going to try! This week is the girls last full week of elementary school. After only a few more days will be watching them graduate and moving onto Middle School. I know they will love it and adjust well, but this Momma is having a harder time seeing my babies growing up. Going to 6th grade seems like such a big leap especially since they have been at the same school since K4! We have been blessed with a lot of great teachers, awesome administrators, and friends at this school. Wish a good chunk of them could head on up to 6th grade with our girls! It will feel weird the first few weeks going back to school and arriving at a totally differently building.
Looking forward to a great week celebrating with our girls. Also one of the girls won the Science Fair Award and is advancing to the next level of the Science Fair Contest which is this Thursday along with a Field Trip, Bowling, celebrations, and more good stuff. Proud of them, but never a dull moment with these kids! Several evenings I have activities in preparation for their big event on Friday so I am trying to keep the menu simple. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pasta Entree): Mongolian Beef Stir Fry, Fresh Veggies
- Tuesday (Seafood or Soup Entree): Grilled Salmon, Macaroni & Cheese
- Wednesday (Chicken or Vegetarian Entree): Sweet & Sour Chicken, Fried Rice
- Thursday (Pork Entree or Kid‘s Night to Cook): Apple Bourbon Pulled Pork, Beans
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
- Monday (Beef or Pasta Entree): Mongolian Beef Stir Fry, Fresh Veggies
What’s for Dinner: Our Weekly Menu Plan
It was a busy week with a lot of extra activities going on! The girls are busy with a bunch of year end school projects. After school and work there is the evening year end activities. The girls have been doing well with their swimming lessons. We have been impressed with how much they have been learning over the past few weeks. It is hard believe they are going to be finishing up another year. Now that the weather is warmer and it looks like a clear week I am ready to plan more grilling meals into our dinner menu this week. Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pasta Entree): Grilled Steak, Grilled Veggies
- Tuesday (Seafood or Soup Entree): Baja Tacos, Fresh Garden Salad
- Wednesday (Chicken or Vegetarian Entree): Chicken & Veggie Stir Fry, Steamed Vegetables & Rice
- Thursday (Pork Entree or Kid‘s Night to Cook): Grilled Pork Chops, Italian Herb Bread
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
- Monday (Beef or Pasta Entree): Grilled Steak, Grilled Veggies
What’s for Dinner: Our Weekly Menu Plan
SURPRISE!!! I’M BACK!!! Yes, I am still alive and kicking (in case you were wondering)! 🙂 The past few weeks (umm….months really) it has been a little wild around our house. All good stuff, but a lot of transitions, adjustments, work, school, travel, and everything else. Also, was experiencing some technical difficulties with my blog and my IT person was super busy so I didn’t want to bug the daylights out of him. Now that everything seems to be back up and running smoothly again, it is my desire to get everything back up and moving along for you. A big shout out to those who have commented, emailed, called, texted, and checked in with me to make sure I was still alive during this little blogging siesta. A huge THANK YOU for being patient and hanging in here with me as my family made some adjustments. Will have to share more about what has been going on these past few weeks….lots of good stuff and a very full calendar! It gets easier and quieter as the kids get older, right!?
It is my goal to stay on top of our dinner menu once again. We have found a good rhythm for the most part (now that school is wrapping up for the year, ha). We are finalizing several details regarding our summer schedule, but overall I hope to be available and more up to date in the blogging world.
It is nice to have people who help keep me accountable and organized throughout my week. It is encouraging to know that other Moms have to work through all the balancing fun of family, work, home, and a multitude of other activities that I seem to experience. If you have it all figured out, let me know because I would love to be able to get my ducks in order, have a positively balance life in every area plus a happy family and clean house (at least longer than 5 minutes). If you haven’t reached that level yet, no worries, I am there with you. We can do our best and I am going to give it my best shot to stay on top of everything and organized so here we go!!!! Here is our menu plan for the upcoming week:
Our Weekly Menu Plan
- Monday (Beef or Pasta Entree): Crockpot Roast, Mash Potatoes & Brown Gravy
- Tuesday (Seafood or Soup Entree): Tilapia Fillets, Italian Herb Bread
- Wednesday (Chicken or Vegetarian Entree): Sweet & Sour Chicken, Steamed Rice
- Thursday (Pork Entree or Kid‘s Night to Cook): Mesquite BBQ Pork Tenderloin, Green Beans
- Friday, Saturday, & Sunday: Leftovers, Family Preference, and Hosting
I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth). It is my goal, at least in the beginning, to have at least the main dish and one side planned. I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.
Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family. On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home. As I go through the menu planning process I will try to share some of our favorite family recipes. If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).
As a family of four our life can get busy. What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget. Our family typically eats 6 to 7 dinner meals at home a week. We do try to go out to eat at least once a month as a special treat. Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family. Dinner is our time to reconnect, share, and enjoy being together after a busy day. Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends. The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety. We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.
Photo by Liz
- Monday (Beef or Pasta Entree): Crockpot Roast, Mash Potatoes & Brown Gravy
Recipes: Stuffed Portobello Mushroom Tops
Jake made stuffed Portobello Mushroom tops as a side dish and they were delicious! These are bite size and tasty. Some of them are topped with cheese. Both of the ones with and without cheese were very good!
Stuffed Portobello Mushroom Tops
These are bite size and tasty. Some of them are topped with cheese. Both of the ones with and without cheese were very good!Servings: 4Ingredients
- 12 oz Fresh Portobello Mushrooms
- 1/4 cup Hummus
- 1 tbsp Bacon Pieces
- 1/2 tbsp Olive Oil
- 1/4 cup Shredded Cheddar Cheese
Instructions
- Preheat oven to 400 degrees and grease a baking dish. Rinse the mushrooms and remove the stems. Cut up the stems into small pieces.
- Heat olive oil over medium heat in a pan. Add the mushroom stems and sauté for about 3 minutes. Cool the mushrooms.
- Once the mushrooms are cool mix them with the hummus and bacon. Scoop the mixture into the center of the mushrooms. Place the mushrooms in the baking dish and cook for 15 minutes. Add shredded Cheese on top (optional) and bake for additional 5 minutes.
Stuffed Portobello Mushrooms topped with cheese!
Recipes: Beef, Broccoli, and Bok Choy
A main dish with beef and two green vegetables – broccoli and bok choy. This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago. We took her Beef and Broccoli recipe, adding more ingredients, and removed other ones. The main dish includes both your meat and vegetables, yet the kids love it! You can choose whatever meat you want to use with this recipe and whatever amount of broccoli. We like this nice blend of meat and broccoli with a touch of bok choy for this recipe.
Beef, Broccoli, and Bok Choy
A main dish with beef and two green vegetables – broccoli and bok choy. This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago. The main dish includes both your meat and vegetables, yet the kids love it!Servings: 4 peopleEquipment
- Wok
Ingredients
- 1 lb Lean Beef Steak Round, Sirloin, or Flank Steak work well
- 1 head Fresh Broccoli
- 1 head Fresh Bok Choy Small
- 2 tbsp Low Sodium Soy Sauce
- 1 clove Garlic, minced or pressed
- 2 tbsp Olive Oil
- 2 tbsp Water
- 1 1/2 tbsp Corn Starch
- 1/4 tsp Ground Ginger
- 1 cup Beef Broth
- 1 dash Red Pepper Flakes
Instructions
- Cut broccoli and bok choy into 1 inch pieces set aside. Slice the beef along the grain into 1/2 inch wide strips. In bowl mix beef, soy sauce and garlic. Let marinate 10 minutes. Mix together corn starch, ground ginger, dash of red pepper, and beef broth.
- When wok is hot add 1 tablespoon of oil, add half of the meat mixture. Stir fry until browned (about 2 to 3 minutes). Repeat with second half of meat and 1 more tablespoon of oil.
- Stir in the broccoli for about 1 minute. Add water cover and cook about 3 minutes.
- Add cooking sauce to meat and stir until the sauce has thickened. Add the bok choy and cook for about another minute or until it starts to wilt.
You can add in all kinds of other ingredients like onions, mushrooms, spinach, and more to your main dish.
Hot and ready to be eaten for dinner!
Recipes: Low Calorie & Low Carb Brownies
Low Calorie & Low Carb Brownies
The low calorie and low carb brownies in this recipe do not contain walnuts. They come out almost fudge like and taste amazing fresh out of the freezer too.
I have been using this homemade low calorie and low carb brownie recipe for several months now. This recipe makes 32 individual brownies. If you only eat 1 a day this one recipe will last you an entire month. I like to make a full batch which is a 9 x 13 baking dish and store the individual brownies in the freezer for the chocolate cravings.
These brownies are rich and filled with chocolate goodness that hit the spot, but it won’t set you back if you are keeping track of your calories and carbs. Once this recipe is baked and cool it has a similar texture of a real brownie, but without the extra calories and carbs in each bite. If you are looking for a healthy brown alternative try this recipe!
Low Calorie & Low Carb Brownies
A tasty chocolate treat without all the extra calories and carbs. This brownie is sweet and delicious.Servings: 32 PiecesCalories: 113kcalIngredients
- 1 stick Butter or Margarine Room Temperature
- 2 cups Erythritol powdered is best, but granulated will work too
- 1 tbsp Vanilla
- 4 Eggs Room Temperature
- 1/2 cup Cocoa Powder
- 1 tsp Salt
- 4 oz Unsweetened Chocolate melted
- 2 cups Flax Seed Meal
- 1 tbsp Baking Powder
- 1/3 cup Heavy Whipping Cream
- 2/3 cup Water
- 1 cup Artificial Sweetener
Instructions
- Preheat oven to 350 degrees and grease a 9 x 13 baking dish.
- Cream butter or margarine until fluffy. Add the Erythritol and cream until fluffy (want a fluffy texture). If you use the Erythritol granulated it will not turn out as fluffy, but the brownies will still taste good (I have done it both ways).
- Add the vanilla to the butter mixture. Beat the eggs into the mixture one at a time. Add salt and cocoa powder; beat well.
- Add the melted unsweetened Chocolate and beat until fluffy.
- Add the remaining ingredients and mix well.
- Pour brownie batter into 9 x 13 baking dish. Bake for 35 minutes. Cool and cut into 32 squares.
Notes
These taste delicious fresh, cooled, or even frozen! Total Calories: 113 and Total Net Carbs (which is Carbs minus the Fiber): 1.19 per individual Brownie
Baked Brownie Goodness
Bagged and ready to go into the freezer for treats throughout the month
The total calories and net carbs are based of the ingredients we used while cooking this recipe. It is good idea to calculate based of the specific brand and ingredients you are using in your recipe, but this will give you a good base guideline. As long as you use the ingredients listed above it should be fairly close.
Recipes: Easy Bacon Wrapped Asparagus Bundles
We like asparagus in our house. When it is in season we have it more often, but loved to have it every once in awhile even out of season. This is a super Easy Bacon Wrapped Asparagus Bundles recipe! It only requires 3 ingredients too!
If you like bacon and asparagus you will probably like this recipe! Our kids think this recipe is great. For another bacon wrapped asparagus bundles with more ingredients – Bacon Wrapped Asparagus Bundles.
Easy Bacon Wrapped Asparagus
This is a super Easy Bacon Wrapped Asparagus Bundles recipe! It only requires 3 ingredients too!Servings: 4 peopleIngredients
- 1 bundle Fresh Asparagus
- 12 oz Bacon Center cut is best
- 1/4 cup Italian Salad Dressing
Instructions
- Preheat the oven to 400 degrees.
- Rinse and trim the ends of the asparagus. Remove any hard stems on the asparagus stalks too. Generally, the smaller the asparagus stalk the better because it is more tender.
- Divide your asparagus up into equal piles (3 to 8 stalks). Pick the number of bundles you want to do and divide it up as equal as possible.
- Lay 1 asparagus bundle in the center of a slice of bacon. Wrap the bacon around the asparagus bundle and place on a broiler pan. Repeat this step until all your asparagus bundles are wrapped. If you have extra bacon you can cook that on the pan beside the asparagus bundles if you want.
- Sprinkle each bundle equally with Italian Salad Dressing.
- Bake for about 20 to 25 minutes or until the bacon is cooked.
Notes
GRILLING – You can also place these Bacon Wrapped Asparagus Bundles on the grill at your next cookout! Make sure not to put it too close to a really hot spot or open flame on the grill for a long period of time. It will usually take less time on the grill to cook these bundles. Once the asparagus looks like it is starting to wilt a little and the bacon is cooked these will be done.Recipes: Cheese & Vegetable Topped Chicken
Cheese & Vegetable Topped Chicken
This recipe is an altered and lighter version of the Chicken Tomato Pasta Recipe. The Cheese & Vegetable Topped Chicken recipe is a lower carb version, but is still tasty and healthy. It is basically baked boneless skinless chicken breast topped with spinach, bok choy, mushrooms, and cheese. If you are trying to cut out dairy you can eliminate the cheese and it is still a great main dish.
Cheese & Vegetable Topped Chicken
The Cheese & Vegetable Topped Chicken recipe is a low carb, but is still tasty and healthy. It brings baked boneless skinless chicken breast together with a topping of spinach, bok choy, mushrooms, and cheese.Servings: 2 peopleIngredients
- 1 lb Boneless, Skinless Chicken Breasts cooked, seasoned, and drained
- 1 cup Fresh Spinach
- 1 cup Fresh Bok Choy
- 1/2 cup Fresh Mushrooms
- 1 tbsp Olive Oil
- 1/2 tsp Minced Garlic
- Sliced or Shredded Cheese
Instructions
- Preheat the oven to 350 degrees. Grease a broiler pan and put the chicken breast on it (this allows the extra fat and/or juices to drain down and away from the chickens). Sprinkle lightly with seasoning – salt, pepper, and/or chicken seasoning. Bake until cooked through.
- While the chicken is cooking. Slice up the vegetables into about 1/2 inch to 1 inch pieces (spinach, bok choy, mushrooms). Heat 1/2 tablespoon of olive oil and minced garlic in a pan over medium heat. Add the mushrooms and cook them for about 2 minutes. Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.
- Place your baked chicken breasts on the plates. Top with the vegetable mixture. Optional: Garnish tomatoes and sliced or a sprinkle of shredded cheese.
Cheese & Vegetable Topped Chicken sitting on a layer for diced tomatoes (optional)
