Breakfast

Homemade Honey Nut Granola

Potato and Vegetable Hash

I've been busily posting each week over at Mama Bootcamp and decided this week to post here with a longer post devoted to a topic I don't think I've written about very much, breakfast.  Since lately my posts have been handy lists of recipes for you to reference, it was about time I compiled some breakfast recipes.  My focus is usually on what can be made ahead and easy for a grab and go breakfast on busy mornings.

Breakfast Burritos- I make these on a regular basis, usually like 15-20 of them and they last us for a few weeks because in my house everyone needs variety and so they don't get eaten every day.  Burritos are a great vehicle for veggies in the morning, the possibilities for the fillings are endless. 

Banana Muffins- This is a healthy muffin that includes extra protein and fiber and it's vegan.  But it's sweet and moist and delicious.  Sometimes I make them in my mini muffin pan as that size it more realistic for my younger ones to eat.

Morning Maple Cranberry Pecan Oat Bars- This fantastic bar is full of great things for you to start your day; a wonderful combination of protein and whole grains.  Super easy to make and they can be frozen too.

Honey Nut Granola- After many attempts to make granola and not really loving the results, I found a recipe that was very simple, low fat and delicious.  I love it on yogurt, or eaten like cereal with milk.

Applesauce Oatmeal Muffins- This is a good low fat muffin.  It's also very simple to make, you could easily make them on a weekend morning, enjoy one and have the rest throughout the week.

Strawberry Baked Oatmeal- Another recipe where you can easily adapt it for other fruits or flavorings.  Baked oatmeal re-heats wonderfully.

Potato and Vegetable Hash- And here is a recipe for when you have a little time to cook.  But you could actually make a large pan of the hash and reheat leftovers.  Or use this as burrito fillings.

Give these recipes a try and let me know what you think.  They are all great options for starting out your day.  I'm sure I will add more recipes to this list in the future.

Meals for the Week of April 8, 2013

Well I finally dusted off this blog and have written something after 4 months.  And looking back, even though I'd written several theme related posts I noticed that the last time I'd written a weekly meal plan post was in August!  So, my apologies for being so absent.  I've certainly been cooking a lot, I've been working with Mama Bootcamp, helping clients with finding new healthy recipes and making meal plans, facilitating cooking sessions for freezer meals and cooking for clients and my own family.  But I really don't want to neglect my blog and I've probably written that statement here before and yet I still neglect it.  So here it is, Spring as arrived, and so I should re-commit myself to making more of an effort.  I have been trying new recipes and I have ideas for things to write about so it's time to actually put them on the blog.

 

 

 

Some of my recent Instagram photos- home made bread, beef and broccoli for a client, homemade salsa, roasted veggies for soup, fruit and peanut butter dip, kale salad

So I have a great set of recipes for you to try.  My intention with these was how busy spring time can be for families.  Baseball or softball practices and weeknight games, swim team, and dance rehearsals.  Lots of evenings where you get home late or need to get dinner on the table quickly.  There's several crock pot recipes that will yield leftovers, some quick cooking meals and meals you can make ahead of time and re-heat.  I also tried to have some things that would use some of the same ingredients to help your grocery shopping budget.  Give them a try and let me know how they are!

Need to see them?  Here's the Pinterest Board- April 8 Recipes

Meals for the Week of April 8, 2013

Grilled Salmon Salad with Fresh Strawberries- This main dish salad is perfect for Spring.  It’s light but with a good source of protein. 

Asian Pulled Pork Sliders- You may already make pulled pork using your crock pot, this recipe is change in the flavors and although in this blog post she made them for a party (which would be great!) it’s an easy weeknight dinner for you and plenty of leftovers for lunches or another dinner.

 
Chili Taco Casserole- This is my recipe that I adapted to make it a little healthier and made from scratch.  The original recipe used canned chili, but if you already make your own chili, then you can either make it using leftover chili or just follow the recipe because it is still very easy.  This is a good meal to make in advance and re-heat or double it so you can have it again another night.  

Shredded Beef Tacos- Another crock pot meal for you that will most likely provide two dinners.  Simple shredded beef that you can use for tacos, which I love instead of ground beef now and then.  But you could also make burritos, or make enchiladas, eat it over a salad, there are lots of options. 

Easy Marinara Sauce- This is my recipe for marinara sauce.  I’ve started make a large batch (this recipe is easy to double) at the start of the month and then having spaghetti twice and plus using some sauce for something else like a lasagna or Chicken Parmesan.

 
Honey Chipotle Turkey Meatballs- This is a very simple recipe, you could make the meatballs in advance and freeze them, then use them either with the honey chipotle sauce or some other sauce you might want.

 

Cilantro Lime Chicken-  This is a crock pot meal that you can prep the entire thing in advance in a bag and then just put it in the crock pot in the morning.  Then you can serve it with tortillas or over rice for a burrito bowl.  Easy! 

Orange Chicken and Vegetable Stir Fry- No need for take out!  This is delicious and I really like the suggestion that you cook some of the vegetables in advance by steaming or boiling them making them crisp tender for the stir fry.  She also has suggestions for making it sweeter or spicier if you like it that way.  

Cheeseburger Macaroni- This is like one of those boxed meal helpers, except from scratch and it’s not processed.  It’s uses taco seasoning, but you could also make it with just seasoning the meat with garlic and onions and using plain diced tomatoes if you don’t want the taco flavor, or skip using a taco seasoning mix and just season with chili powder, cumin, garlic and onion.

Lime and Coconut Chicken- This is a lime and coconut milk curry that is very easy to make and very tasty.  The longer you can marinate it, the better.  And then you take the marinade and boil it to be a sauce you pour over the chicken.   I suggest grilling the chicken if you can.  I then chop it up and put over rice, then pour over the sauce. 

Cheeseburger Casserole- A very kid-friendly meal that could be made ahead if you want to.  This is a light version that’s 261 calories in a 1 cup serving.  

Broccoli and Cheese Twice Baked Potatoes- This can certainly be a meatless meal or a side dish with some grilled chicken.  It’s a lower calorie recipe and a great meal with some good vitamins and minerals.  And you actually mix cooked cauliflower into the potato mixture that you then put back into the baked potatoes.  So it’s more veggies than just the broccoli on top!

Meals for the Week of August 6, 2012

Why does summer have to fly by so quickly?  Didn't I just write a post about making summer-time snacks/lunches for when the kids are home?  Oh yes, I did, it's one of the last times I actually posted something here.  :/  What happens every summer is the my dear hubby works in education and is off during the month of July, so then everyone  in our house is home and my ability to just sit for hours at the computer researching and writing is limited.  I do cook, and this summer I've spent plenty of time on Pinterest courtesy of my iPhone app.  But the other day, I treated my family like a client and spent about 5 hours prepping and cooking some breakfast, snacks and meals because they are heading back to work and school and I wanted to get ahead of the game.  I made some granola, breakfast burritos,  more calzones like I mentioned in a previous post, white chicken enchiladas (on the list this week), a big batch of spaghetti sauce, and I prepped some thin carne asada style steak (except I marinated Filipino style) and put a pork tenderloin in a honey Dijon mustard marinade.  In two short weeks my life returns to controlled chaos of driving to school, Daisy Scouts and soccer practice, plus regular Personal Chef sessions.  Not to mention I must take time to get myself back to attending regular Mama Bootcamp sessions to keep myself healthy and sane.  The added layer to this is my oldest starts high school, so I'm no longer just rushing to get to one school, but two kids to two different schools.  And they are not close to each other.  So I have to get my act together and not just take care of clients, but take some time to plan and cook ahead for us.

I figured I should share some of the kitchen fun I have had this summer.  You can follow me on Instagram, elh1015, to see not just kitchen fun. 

My husband's birthday cake, inspired by Pinterest- chocolate cake, peanut butter buttercream frosting, chopped Reese's peanut butter cups.

Home made cinnamon raisin bread, recipe from Artisan Bread in Five Minutes a Day

Homemade Tortillas that my oldest and I made.  I'm going to use this recipe in my kid's cooking class this year.

This week I came up with some recipes that are seasonal using veggies that you may find on sale or be enjoying in large quantities from your (or your friend's) garden.  I also have some crock pot recipes that can keep you out of the kitchen as well as keep the house cool.

Meals for the Week of August 6, 2012

Pinterest Board for this week- August 6

Cold Sesame Noodles with Shredded Chicken- We all liked this in my house and I liked that it was quick to fix and didn't heat up the kitchen too much. 

Healthy baked Chicken Nuggets- I make these for a client on a regular basis; the adults and kids like them.  I always just make a much larger amount than the recipe calls for, after they bake and cool I place them on a plate or sheet pan in the freezer, then after they are frozen, transfer them to a zipper storage bag.  You can just re-heat as needed.  

Easy Grilled Tri Tip- It’s been awhile I think since I shared this recipe, which is my own that was published on All Recipes.  The purpose of this recipe was a quick method for grilling tri tip since it’s sliced and marinated, then grilled.  You could use the marinade on any cut of steak you want. 

Sausage Stuffed Zucchini Boats-Need recipes for using your bounty of garden zucchini?  Here’s a great one.  Lean sausage and part skim mozzarella cheese, filling, but not too fat and heavy. 

Grilled Steak with Tomatoes and Scallions- Simple and easy steak recipe, grilling the tomatoes slightly just to warm and give them a little smoky flavor.

Heirloom Tomato Tart in Parmesan Crust- A lovely way to use the abundance of tomatoes ripening in your garden.  If you wanted this as a side dish to grilled chicken or fish, that would work nicely.  But it can be a main dish with a salad on the side.  You can cut some corners using a pre-made crust if you want and follow the recipe directions for baking it and sprinkling with parmesan cheese.  I highly recommend Trader Joe’s brand, it’s in their freezer section.  But the extra step in the recipe that has you remove some of the tomato juice really helps keep this from being soggy.

Crock Pot Thai Pork with Peanut Sauce- I love that she makes a case for why you should consider the crock pot more when cooking in the summer.  And it’s true, it certainly is easier than heating up the oven or stove or standing over a hot grill.  And this is a delicious shredded pork to serve over rice and with some steamed broccoli.  Perfect. 

Easy Skillet Topped Chili Macaroni- Much better than from a box, this is an easy from scratch recipe for a great kid-friendly meal.  You can use lean beef or ground turkey and whole grain pasta to make it a little lower in fat and higher in fiber. 

Slow Cooker Cashew Chicken- This is not one of those crock pot recipes where you leave it all day while at work, but its the sort of thing you could do on a weekend; get it all prepped, set it to cook and come back to it a few hours later. 

White Chicken Enchiladas- Really easy to make, doesn’t use a canned cream of chicken soup and you can freeze either baked to reheat or put in the freezer unbaked and then defrost and bake when you want to eat it. 

Honey Balsamic Green Beans- And here's a side dish for you this week.  I’ve used this combination on other veggies and never thought to use it with green beans.  It’s great! 

Freezer Friendly Meals

I had a few requests for some ideas on meals to make ahead and freeze.  I often try to to include recipes that are freezer friendly on my weekly recipe lists and so it occurred to me that I should pull a list together and put it on the blog.  And as I come across others that I like, I'll just add them to this list.  If you are someone who is preparing for a new baby, a busy month or you just prefer to cook just a couple times in a month you could bookmark this page and come back to it when you are looking for inspiration.  I find that even though I love to make a scratch meal and serve it up fresh each night, the reality of my family's schedule is that I can't do that and remain sane.  Maybe 2 or 3 nights in a week there is time, but if I were to take the time to cook each night, I would be taking away time from something else that needs attention.  Like a baby.  Or children who need help with homework.  Or showering.  :-)

So here's my list that I will consider a work in progress.  Leave me comments if you have any recipes you would love to recommend.  And here is a handy template for labels for your meals.  You can print them on plain paper and just cut and tape them to containers or print on Avery labels 5164.  FREEZER LABELS

Freezer Friendly Meals

Light Turkey Meatballs- You can either cook these and then freeze these on a sheet pan, then transfer to a freezer bag or container.  Or leave them uncooked and freeze them so you can cook them when you want.  If you freeze them unbaked, my suggestion is to cook them by simmering in marinara sauce, it’s really flavorful that way. 

Freezer Friendly Chicken Enchiladas- Easy enchiladas that doesn’t use a canned sauce, it’s fairly easy to make the sauce from scratch.  Includes instructions for freezing unbaked and then how to bake them after freezing.  

Baked Polenta Pie- Assemble this in advance in a disposable foil pan, put in the freezer and save it for a busy night, just bake and eat.  Feel free to change up the sausages/meats to use whatever you prefer.

Beef, Cheese and Noodle Bake- Substitute with ground turkey and use whole grain elbow macaroni to lower the fat and increase the healthy carbs.  I suggest that you not let the sauce cook down as the recipe instructs, but keep it saucy since the noodles will absorb moisture.  You could freeze unbaked or completely baked.

Cilantro Lime Chicken Tacos- A bunch of cilantro is so inexpensive and this dish is easy.  She also provides instructions for making it as a freezer meal.

Classic Baked Ziti- Simple and easy.  This recipe includes making the tomato sauce portion, which if you like to use a jarred marinara sauce and want to skip that part of the cooking, feel free to do that.  Just assemble this as listed in the recipe, then freeze with a note on the baking instructions.  You could also bake it ahead of time and freeze after it cools so that all you have to do is thaw and re-heat servings.

Turkey Meatball and Tortellini Soup- With big meatballs and tortellini, this soup can be a meal.  I consider it a pantry/freezer meal, the ingredients are always available in my house and if something isn’t, I just improvise.  Great meal to make ahead or makes a lot for multiple meals.

Easy Ranch Chicken- This one is suggested to prep ahead and freeze uncooked. 

Taco Pasta- Cook as directed, once it’s cool, portion into freezer bags or containers and then freeze.  Re-heat in microwave or on stove top.  

 

Chicken Parmesan Meatloaf- Sort of the flavors of chicken parmesan but a meatloaf instead.  Includes directions and options for freezing.  

Chili Taco Casserole- Prepare this and then transfer to either a foil or freezer/oven safe pan with a note on the baking directions.  Then defrost and bake as directed.  Alternatively you could follow all the directions and after cooled, freeze and then defrost and re-heat as needed.

Sloppy Joes- This is a good recipe that doesn't use a seasoning packet, but the meat and veggies are cooked down with barbecue sauce and other spices.   Make a big batch and portion it out to freeze.

Crock Pot Carolina Pulled Pork- This is a Carolina style (meaning vinegar based) barbecue pulled pork you make in the crock pot.  You can make this and freeze it for later, or make a really big roast and freeze leftovers.

White Chicken Enchiladas- Really easy to make, doesn’t use a canned cream of chicken soup and you can freeze either baked to reheat or put in the freezer unbaked and then defrost and bake when you want to eat it. One change I made when I make this- I use 1/2 can green enchilada sauce instead of diced green chilies.  Then I freeze the rest of the sauce to save for the next time I make it.

Chicken Parmesan with Easy Marinara Sauce- This is my own recipe for Chicken Parmesan and a very quick homemade marinara sauce.  It's far from totally authentic, the origin of making it this way was to have a low carb version, so it's not breaded, it's just coated  in seasonings and grated Parmesan cheese.  For a freezer meal, I fully cook it, then when it's cooled it can be transferred to a freezer container for storage.  Then you just defrost and re-heat in the microwave.  You could also cook the chicken completely without sauce, freeze and then when you want to have it, cover the chicken with sauce and cheese and then bake.

Spaghetti Squash Lasagna- You can use my marinara sauce recipe above as it will make extra sauce to use in this recipe.  This is a great, healthy recipe you can portion into serving sizes or make one big one.

Meals for the Week of February 20, 2012

So my apologies for the lack of posts the last couple weeks.  Life is way out of balance.  Funny thing is, I sort or planned for that and cooked several meals ahead of time which made that element of life very easy when I was in the middle of a super busy week.  But other things kept me from being at my computer researching recipes and writing.  I hate that.  I do try to check in on the Facebook Page now and then with a quick post to share a link or a photo.
I have quite a few new recipes to share this week and I hope you like them.  It's a smattering of everything; crock pot, make ahead/freezable, kid-friendly, healthy, comfort food, and a few "ethnic" dishes too.  I also wanted to share a simple and healthy smoothie recipe and a kid-friendly snack.  Leave a comment when you try something and let me know how it went.

Meals for the Week of February 20, 2012

  
C-Splosion Smoothie- An all fruit and no dairy smoothie with tons of vitamin c and antioxidants.

Pizzadillas- This could certainly be a very kid-friendly dinner along with salad or raw veggies and dip, but it’s great for after school.

Shrimp and Grits- Simple, delicious Southern food. 

Baked Ziti- Perfect meal for a crowd if you need it for a potluck or it can last for more than one meal in a week. 

Crock Pot Italian Style Penne- This is a very low calorie, low fat dish with kidney beans instead of meat for good fiber and protein.  I love the suggestion that it’s the sort of dish you put in the crock pot 1 or 2 hours before dinner, so if you have a busy evening with practices/meetings/errands (like I always do), you throw it together before you leave and it’s ready when you get home.  If you wanted meat, I suggest cook some ground meat in a pan, then adding it in when you layer the ingredients. 

Slow Cooker Flank Steak Fajitas- Tender and juicy and uses no seasoning mixes, just clean eating spices and veggies.

Cheeseburger Pizza- Incredibly easy, kid-friendly mini-pizzas.  Use lean ground beef or ground turkey.  Just add a salad and dinner is ready!

Fish Tacos with Chipotle Cream- Very easy to make and ready in under 30 minutes.  Chipotle chilis in adobo sauce are spicy, so add a little at a time when making the sauce.  Leftover chilis can be stored in the fridge for quite awhile or frozen.

Butter Chicken- This Indian dish can be made with ingredients that you might already have on hand.  It’s easy and delicious.  Get coriander and cardamom where you can purchase bulk spices, this way you can just buy what you need unless you plan to always have it available.

Moroccan Spiced Grilled Chicken- Prepare the marinade the night before or in the morning and you will have tender, juicy chicken with wonderful spices.  You can grill it outdoors or use a stove top grill pan.

Spaghetti Pie- I like the description that it’s the flavors of lasagna without all the fuss.  Super easy to make ahead and leave unbaked or bake and r-heat. 

Meals for the Week of December 5, 2011

Well, I survived Thanksgiving.  It was a wonderful day of family, friends and food.  I actually did a lot of cooking on Wednesday in order to eat early on Thursday and I liked how that worked out.  I may do that again.  I managed to bake 19 pies and cheesecakes for people.  I was happy with how they turned out and my process for getting them all completed worked out pretty good too.

So, now it's December and more holiday madness.  I'm gearing up for more baking and I plan to do a lot of make ahead meals because I have found that between holiday functions, shopping and my heavy baking workload, it's best to have meals ready to go in the freezer.  Our budget is always tight and I'd rather spend the money on gifts or the supplies I need for my homemade gifts than eating out.  So this week I've got some recipes that are good for making ahead.

Speaking of homemade gifts- I have a little list with just a few ideas for easy homemade gifts from your kitchen.  They are perfect for teacher gifts or for friends and neighbors.  Get children involved and have it be their gift to grandparents or their classmates.
Homemade Holiday Gift Ideas

Meals for the Week of December 5, 2011

Easy Shepherd’s Pie- This is a great dish for using leftover mashed potatoes or make the parts of this dish separately in advance.  You can cook the beef part in advance and then just assemble the casserole and bake.  You can also easily swap out the ground beef and broth for ground turkey and chicken or vegetable broth.  A different flavor profile, but it’s leaner and just as filling.

Vegetable Fried Rice- Quick, easy, inexpensive and you can throw in leftovers like chopped turkey or green beans.

Turkey Cobb Salad- All the parts of this salad except the avocado could be prepped in advance.  Makes it so easy to just assemble and eat.

Black Bean and Tortilla Bake- Vegetarian and low calorie dish.  Inexpensive ingredients and you can make variations to suit your tastes. 

Veggie Tacos- This recipe is so adaptable.  Use whatever fresh vegetables you like then just follow the instructions for seasoning and preparing the tortillas. 

Cheesy Fish Sticks- A healthy fish stick that kids will love.  Tilapia can work well for this as well as cod.  You can also use these with the veggie tacos to have your own crispy fish tacos. 

Baked Polenta Pie- Assemble this in advance in a disposable foil pan, put in the freezer and save it for a busy night, just bake and eat.  Feel free to change up the sausages/meats to use whatever you prefer. YUM! 

Cold Sesame Noodles with Shredded Chicken- If you just take  an hour one weekend or even just multi-task while making dinner one night, cook up a bunch of chicken breasts and then shred the meat and freeze it.  Then dishes like this are easy on a weeknight.

Beef, Cheese and Noodle Bake- Substitute with ground turkey and use whole grain elbow macaroni to lower the fat and increase the healthy carbs.

Ravioli and Vegetable Soup- Very easy soup, low calorie, but I like that it's not just a noodle, but a more filling ravioli.  Great for making a big batch ahead of time and then having it for a couple meals throughout the month.

Meals for the Week of November 7, 2011

Issues with lack of Internet waylaid me from posting at the end of last week with meals for the week of October 31st, my apologies for that.  But I come this week bearing gifts.  This week I hosted in my home a cooking session with women from my Mothers of Preschoolers (MOPS) group.  The idea was that they could bring their kids and we could also cook.  So it was a play date and cooking date.  It was a high energy couple of hours but we made 3 different things for 5 families.   We made some recipes I have shared here;  baked rigatoni with sausage, butternut squash and kale, a meatless marina sauce and Parmesan Chicken nuggets which I have listed this week. 

Parmesan Chicken- we froze them unbaked so everyone could take them home to bake when they wanted.

The Parmesan Chicken bakes up so crispy and delicious!

Baked Rigatoni with Sausage, Butternut Squash and Kale

Afterward, I was thinking about how to facilitate more cooking dates like that and I also remembered that long ago I created some templates for weekly meal plans and labels for freezing meals.  So I wanted to share those with you this week and hope that they will come in handy for you.

Freezer labels- Ready to print on Avery 5164 (or equivalent) labels. 

Meal Planning Template- It's an Excel file that you can keep on your computer, fill out and print each week.  It includes breakfast, lunch and dinner which you may find helpful for creating your entire shopping list or helping with planning what to pack for lunch for work or school.

This week we continue with great fall foods using seasonal ingredients and some inexpensive and quick weeknight meals.  I also have two side dishes that you might be interested preparing for the holidays.

Meals for the Week of November 7, 2011

Butternut Squash or Pumpkin Chili- Totally perfect for fall. 

Taco Cupcakes- I love the idea of making mini servings of things in cupcake pans.  These are fun for kids or would be great for a party. 

Spaghetti Squash Marinara with Italian Sausage- Instead of pasta, use delicious spaghetti squash.  You can make the squash in advance and then re-heat and add your favorite pasta sauce.
 
Chicken Stuffed with Spinach, Feta and Pine Nuts- Very simple stuffed chicken.  Pine nuts can be pricey but this recipe calls for just a mere 2 tablespoons. If you

Parmesan Chicken- Homemade chicken nuggets breaded with bread crumbs and parmesan cheese.  You could also serve them with marinara sauce and cheese.  I highly recommend taking the time to prep a large batch, spread them on a pan and freeze, once frozen they can be transferred to a freezer bag or container, then they can be ready to bake when you want.

Taco Mac- A macaroni casserole with taco seasoned meat and tomatoes.  Yum.

Apple and Cheddar Whole Wheat Quesadillas-This can certainly be a snack, but I consider quesadillas my go-to meal for a busy night.  Have a salad or tomato soup on the side and it’s a complete meal.

Turkey Meatloaf- A tasty and lower fat alternative to traditional beef meatloaf.

Easy Italian Pasta Bake- You can make this ahead to bake later, or if you have pre-cooked ground meat on hand you can use it in this.  It’s healthy with whole wheat pasta and use ground turkey instead of beef to make it even healthier.

Asian Chicken Noodle Soup- Not your usual chicken noodle soup.  Recipe suggests using precooked chicken to speed up the cooking which makes it quick for a week night meal.

Cilantro Lime Chicken Tacos- A bunch of cilantro is so inexpensive and this dish is easy.  She also provides instructions for making it as a freezer meal.

Butternut Squash with Sage-  This is a classic flavor combination. You don’t have to wait for Thanksgiving to make this, give it a try and if you love it, then serve it again for the holiday.

Mashed Potatoes with Brown Butter, Goat Cheese and Sage- If you are open to  trying something new for Thanksgiving instead of basic mashed potatoes, you MUST try these.  THE BEST.  Seriously.  Do it.

Meals for the Week of October 17, 2011

My oldest child turns 13 this weekend.  THIRTEEN.  How is this possible?  The other day on Pinterest I saw a funny sign that said "I still think 1990 was 10 years ago".  That is me.  The reason I mention this is that this week my focus has been on getting ready for her Birthday Extravaganza Weekend and not so much in reading and research for the blog.  I did prepare recipes for the meal plan, I just didn't do much in terms of finding you any cool or interesting facts or articles.  What I did do is bake 24 cupcakes and forgot to put the sugar and then rushed out in a  panic to get the kids from school only to pull up and realize it was 2pm, not 3pm.  Stay tuned to the e-mealplanning recipe blog to see how I attempt to re-purpose the unsweetened cupcakes.  So my weekend will be filled with cheese fondue, chocolate fondue, nachos, pound cake with caramel glaze, chocolate cake, spaghetti and vanilla cake with butter cream frosting.  Three different birthday dinners for a special girl turning 13.

The recipes this week inadvertently have a common theme.  Mexican or butternut squash.  Well, there's also a couple of really great soups and a stir fry, but it's fall so there's chili or Mexican stew, or butternut squash lasagna.  But this way you can have a few key ingredients and create multiple different meals from them.  Not to mention many of them can stretch for more than one meal.  Have a great week!

Meals for the Week of October 17, 2011

Mini Deep Dish Pizzas- What an easy and less messy method for having the kids make their own pizza! 

Chicken Tacos- Three different but easy methods for preparing chicken tacos.

Cheesy Taco Pasta- This was inspired by the store bought box mix for pasta and hamburger, but you make it from scratch instead.  Watch the taco seasoning mix you use, sometimes they have added starch or too much sodium I like Pampered Chef’s Southwest Seasoning or Whole Foods offers a seasoning mix in their bulk spices.  Or I provided a recipe for your own seasoning this week.

 
White Bean and Kale Soup with Chicken Sausage- I love this soup and I make it with chicken apple sausage.  You can use spinach if you don’t want to use kale.

Butternut Squash and Macaroni Casserole- Delicious meatless fall casserole that uses coconut milk instead of any heavy cream or cheese.

 
Mexican Taco Stew- It’s really very similar to chili, but you use taco seasoning and the addition of zucchini or summer squash adds green veggie vitamins and fiber.

 
Easy Slow Cooker Chili- I really like this recipe for chili in your Crock Pot.  It’s actually not how I would make chili on the stove, but it’s easy to put together and tastes great.  I have made it with or without the beer. 

Butternut Squash and Sage Lasagna- The combination of sage and butternut squash are so good!  Definitely use fresh or cooked store-bought noodles, don’t use the no-boil noodles.  Cut your prep time with using pre-cut squash.

Turkey Meatball and Tortellini Soup- With big meatballs and tortellini, this soup can be a meal.  I consider it a pantry/freezer meal, the ingredients are always available in my house and if something isn’t, I just improvise.  Great meal to make ahead or makes a lot for multiple meals.

 
Stir Fried Turkey in Lettuce Wraps- I love this because you can really just create whatever stir fry you want using the flavors you like.  Plus is quick and easy to make and fun to eat. 

Taco Seasoning- If you were ever interested in making your own, this one is easy.

Meals for the Week of October 10, 2011

It’s probably the end of your summer garden, but many people find themselves at this point with lots of produce and needing ideas of what to do with it.  Here’s a video with recipe on making oven dried tomatoes from America's Test Kitchen, who I consider one of the best sources for recipes as well as for the home cook to learn cooking methods.  You can store these tomatoes in oil and use them in all sorts of ways, sort of like sun dried tomatoes.

I found this little blog post with some ideas for what foods are freezable.  I was glad to see that I pretty much do the same as the author of the post.  If you like to shop in bulk, this info is handy for eliminating any waste of perishable items.  You can find that article, here.

This week I have again listed quite a few vegetarian dishes as we enter the second week of my husband eating vegetarian.  So far it’s going pretty good and I wanted to share some of the recipes I’m looking to make.  Plus I included some recipes with great fall flavors like sweet potatoes and butternut squash.
Earlier this week on my other blog, I posted a recipe for a healthy kid snack, No Bake Peanut Butter Chocolate Chip Cookie Dough Balls.  They are a hit in my house, I am happy to report and actually very easy for older kids to make themselves. 

 Meals for Week of October 10, 2011

Spinach Stuffed Portobello Mushrooms- Many stuffed mushroom recipes are gooey and cheese-filled and often intended as an appetizer.  This one has only a little cheese and using large Portobello mushrooms, it can be a main dish. 

Sweet Potato Burritos- A unique twist on bean burritos; mashed sweet potato combined with kidney beans, chili spices and cheese. 
 
Sweet Potato and Black Bean Tacos- Not feeling like burritos?  Try these sweet potato tacos instead. 

Tortellini with Mushroom Sauce- Easy weeknight dish with pre-made tortellini. 

Thai Chicken Salad with Peanuts and Lime- Not actually a Thai recipe, but a yummy main dish salad using the great Thai food combination of peanuts and lime.

Parmesan Chicken- Crispy, from-scratch chicken nuggets that your kids will love. 

Polenta Pizza- Instead of the usual pizza dough, try polenta.  You can make the polenta crust ahead of time and then do your toppings and bake it right before you want to eat.

Spinach Artichoke Pasta- Do you like bubbling hot and creamy spinach and artichoke dip?  This pasta is sort of a spin on that, but not quite so heavy and cheesy.  It can be vegetarian, or add cooked, chopped chicken. 

Baked Rigatoni with Sausage, Butternut Squash and Kale- Make it healthier by looking for a nitrite-free sausage, but this is a complete meal with vitamin rich squash and kale. 

Pan Seared Rib Eye Steak- This is THE BEST way to cook a steak.  Less expensive cuts other than rib eye could be fixed the same way but would benefit from more seasoning such as Montreal Steak seasoning or some garlic powder because they are not as naturally flavorful as a rib eye.

Grilled Zucchini Pizza- Great idea if you need to be low carb or gluten free.  Large slices of zucchini grilled or broiled, then topped with pizza sauce, cheese and whatever you want, then broiled again. 

Fall Salad with Maple Vinaigrette- This recipe can really just serve as inspiration for your own version of a fall salad.  Apples and blue cheese are always great in any salad.