Sunday, October 31, 2010

Menu for the week of Oct 31st

Sunday: (Old Black Witch Party at Nana's)
My assignment: Honey Lime Fruit Salad

Monday: Lemon Chicken, Rice, Green Beans
FHE Treat: Poppyseed Bundt Cake

Tuesday: (Dinner Swap)
Garlic Chicken Farfalle, Citrus Salad, Rosemary Bread

Wednesday: (Dinner Swap)

Thursday: (Date Night)
Leftovers or Mac n' Cheese for kids

Sweet Pork Tacos, Oranges

Saturday: (Adult Session of Stake Conference)
Leftovers or Mac n' Cheese for Kids

Menu for the week of Oct 24th

Beef Bulgogi, Rice, Broccoli and Califlower Au Gratin

Nacho Bread Pizzas, Oranges
FHE Treat: Make Carmel Apples

Fajita Quesadillas, Mexican Rice

Wednesday: (Dinner Swap)
Kaluha Pork, Rice, Pineapple, Bananas, Green Salad

Thursday: (Dinner Swap)
Tomato, Basil and Sausage Soup, Garlic Bread, Caesar Salad

Friday: (Ward Harvest Party)
Chili for cook off contest

Saturday: (Family Halloween Party)
Pepperoni Pizza, Mummy Smokies, Buffalo Chicken Dip w/ celery and chips, Veggie Tray w/ dip, Apples and Carmel Dip, Homemade Donuts, Cupcakes, Rolo Pretzels

P.S. You might notice that some of the stuff on the menu this week was on the menu last week, nope we didn't have it two weeks in a row, more likely I had a rough day where life didn't go as planned and we ended up eating take out or pancakes one night so I just moved it to a different night since I already had the ingredients!

Monday, October 18, 2010

Menu for the week of Oct 17th

Waffles and Smoothies

Monday: (Feed Missionaries)
Hawaiian Haystacks, Orange Fluff, Broccoli and Califlower Au Gratin
FHE Dessert: Poppyseed Bundt Cake

Nacho Bread Pizzas, Fresh Pineapple

Wednesday: (Dinner Swap)
London Broil, Red Potatoes, Green Beans

Thursday: (Dinner Swap)
Chipotle Chili, Rolls, Green Salad

Friday: (Mom GNO, take Toffee Apple Dip)
Pizza for Dad and Kids

Saturday: (Date Night)
Leftovers for Kids

Monday, October 11, 2010

This Weeks Menu...

I have a drawer filled with random scraps of paper that I have written dinner menu plans for the week on. I save them to use "someday" when I am so organized I have a rotating system of meals and coordinating grocery list. Well, I decided that the drawer isn't going to hold all the scraps I have until "someday", so instead I'll just have the internet store them for me. Much less mess that way.

P.S. I'm trying something new with a friend. One night (Weds) she makes enough dinner for our family and drops it off and another night (Thurs) I make enough for hers. That way we each get one night a week where our family gets a good meal that we didn't have to make! This is our first "official" week so we'll see how it goes.

Sunday: Leftovers

Monday: Beef with Broccoli, Rice

Tuesday: Chicken Tortilla Soup, Bread

Wednesday (Dinner Swap): Lasagna

Thursday (Dinner Swap): Honey Lime Chicken Enchiladas, Black Beans, Rice

Friday (Date Night): Leftovers for Kids

Saturday: Baked Potatoes, BBQ Little Smokies, Spinach, Apple, and Craisin Salad

Monday, October 4, 2010


Um, there is no way you'll be able to restrain yourself from having multiple servings of this dessert, so if that's not okay then you'd better just not make it in the first place. :)

2 c canned pumpkin
1/2 tsp salt
1 can sweetened condensed milk
1 c sugar
3 eggs, beaten
2 tsp Pumpkin Pie spice
1 yellow cake mix
3/4 c cold butter

Preheat oven to 350 degrees. Combine the first 6 ingredients and pour into a greased 9x13 pan. Sprinkle the dry cake mix over the top. Slice cold butter and cover the dry cake evenly with butter squares. Bake at 350 for 45 minutes. Serve warm. Top with vanilla ice cream or whipped cream.

(I've seen this recipe before but my new "The Gathering of Friends Vol.2" cookbook by Michelle Huxtable is what convinced me to make it, and oh.boy am I glad I did!)


I've tried a few different recipes for BBQ chicken salad, this one comes from "The Gathering of Friends" cookbook and is for sure my favorite. The sauce on the chicken along with the salsa ranch make it!

2 heads hearts of romaine lettuce or 1 bag of hearts of romaine
2 c Monterey Jack cheese
1 c frozen young white corn
1 c black beans
4 green onions
2 ripe tomatoes
2 c tortilla strips
3 c chopped barbeque chicken (see recipe below)

Clean and shred lettuce. Chill. Dice tomatoes and onions, set aside. Combine frozen corn and black beans. Fold in Jack cheese and toss with lettuce, diced tomatoes and onions. Top with barbecue chicken and tortilla strips. Finish with Salsa Ranch dressing just before serving.

Barbecue Chicken Sauce

1/2 tsp Worcestershire sauce
3 T mayo
1/4 cup ketchup
1/4 cup barbeque sauce
3 c shredded cooked chicken

Mix together everything except chicken, then fold in chicken and chill.

Salsa Ranch Dressing

1 cup milk
1 T vinegar
1 c mayo
1 pkg Ranch Dressing Mix
1 cup salsa

Combine vinegar with milk. Fold in mayo and dry ranch mix. Add salsa and chill.