Category Archives: Menu Planners

Weekly Menu

I promise that this is NOT turning into a menu-planning blog!  These posts are quick and easy for me, and that’s about I have time for these days! 

Here’s what was on the table last week (I may do these a week behind, so that you can get my two cents on the new recipes):

Monday: Cooking Light Orange Curried Pork, with yellow rice and roasted fennel (which was a new vegetable for me, so delish, sliced the bulb, put a little EVOO (1/2 tablespoon) and salt and pepper, in the oven at 400 for about 30 mins). 

Tuesday: New Recipe!  You’ve Got Supper’s Slow Cooker Barbacoa served in flour tortillas with store-bought mango salsa.  This was the STAR of this week’s menu.  Easy and delicious — it will become a regular on the slow cooker circuit around here for sure!

Wednesday: Cooking Light’s Chili with Pasta and Beans.  One of our favorite chili recipes – easy and quick.

Thursday: Tortellini and Banana Pepper Salad.  A favorite in the warm-weather months.  I love all of the flavors and that the dish is light, but really satiating.

Tortellini Pepperoncini Salad Recipe

Friday: New Recipe!  Weight Watchers Mini Feta and Vegetable Frittatas with steamed snap peas and bagel and cream cheese.  Everyone really liked these, even my picky 4 year old.  Spray or butter the heck out of the muffin tins because these stick!  I may see if it works equally as well with liners — the clean up was less than fun.

Feta and Vegetable Frittatas

Saturday: Salmon Burgers with green salad.  Another freezer staple in the spring and summer.  We throw these on the grill frozen, put them on potato rolls with grainy mustard, Claussen pickle chips and tomato slices, and it’s a yummy, good-for-you burger!  P.S. It’s equally as good wrapped in lettuce or over a salad.

Trident Seafoods® Wild Alaskan Salmon Burgers

What’s on your dinner menu?  Any inspiration you can share?

Happy Cooking!

 

Weekly Menu

Hello ol’ friends.  Things have been cray-cray around here with the new baby.  I am HIGH on inspiration and LOW on time.  My priorities right now go something like, FEED CHILDREN, BATHE CHILDREN, BRING BIG KID TO SCHOOL, TRY TO WORK, TRY TO EXERCISE, TRY TO SLEEP, and REPEAT.  My lovely little blog has fallen off the immediate priority list for now, but I am still going to pop in now and then to say HI and to hopefully share and receive some inspiration.

This weekend we went to our 10th year law school reunion (??!!), and I was so flattered that so many of my classmates read this blog.  One of those lovelies said that she liked and wanted more weekly recipe ideas (holla Jamie!), so I thought I would stop by quickly and post this week’s recipes.  OperationLoseBabyWeight is in full force, so they are even more on the healthier side than usual….

Monday: Cooking Light Pasta Jambalaya (a superfast tried and true favorite).

Tuesday: Cooking Light Chipotle Sloppy Joes with cole slaw (another tried and true).

Chipotle Sloppy Joes Recipe

Wednesday: New Recipe!  Slow Cooker Salsa Chicken and green salad(suggestion from a BFF, I used reduced fat cream of chicken and sour cream, served in a tortilla with banana peppers and topped with salsa verde — it was AWESOME.  It will join our usual rotation!).

Thursday: New Recipe! Weight Watchers Spanikopita Quesadillas and sauteed zucchini and squash.

Friday: Cooking Light Brown Butter Gnocchi (a superfast vegetarian fave around here).

Brown Butter Gnocchi with Spinach and Pine Nuts Recipe

Saturday: Cooking Light Red Pepper and Tuna Pasta Salad (my first pasta salad of the season — it’s a good one!).

Happy cooking!  I’m hoping to be back (soon?) with a little reveal of the lamps for the nursery and an update on the bathroom facelift.  Also, we painters are repainting the kitchen, so a post bidding farewell to my fun and beloved orange kitchen will also be forthcoming. 

Things are coming together around here…slowly!  Miss you all!

P.S. Are you on Instagram?  Instagram is the new Pinterest.  Haha.  I am looking for more exciting people to follow.  Please find me so I can follow you: ada_marie!

 

What’s Cookin’?

Life has de-railed my weekly menu planner series.  Between work, back-to-school, ballet classes, swimming lessons, weird food aversions, and evening fatigue, my family is lucky to get a home-cooked meal 2-3 times a week these days, instead of my goal of at least 5 days per week.  (We should be buying stock in Jason’s Deli, Chipotle and Panera….)  

But, I love that spark! readers enjoy the recipes and dinner inspiration.  So, these days, instead of full menu planners, I may just pop in here and let you know what my 2-3 pre-planned weekly meals will be.   Mini inspiration is better than no inspiration at all, right?  🙂

This week, I shopped for ingredients for 3 simple, pre-planned meals:

1. Cooking Light White Cheese and Sausage Bake.  I made this for dear friends who just had a baby girl and bought extra ingredients for a batch for us.  It’s simple and delicious and really only requires a few store-bought ingredients because you can substitute most any pasta for the ziti.  It looks kind of like this when it’s done:

{Image from Emily Bites}

2. Easiest Ever Crockpot BBQ Chicken from The Picky Apple on potato buns with cole slaw.  Ok, this is seriously the best recipe ever and only requires 1-2 pounds of chicken breasts and a bottle of BBQ sauce.  If I have it, I also add a thinly sliced sweet onion (Vidalia is best) first, then the (raw) chicken, then the sauce.  I also have found that I strongly prefer the thick, hickory BBQ sauce (generic brand tastes best for some reason!).  The Carolina-style sauce is too runny for this recipe.  When it’s done, just fork shred and let it sit in the crockpot until you are ready to eat.  You can start this as late as 1pm and still have it on the table for din-din.  So yummy and delish!

3. Cooking Light Quick Corn-Chicken Chowder.   Another easy recipe that requires only a few store-bought items.  I often use leftover rotisserie or grilled chicken, or even canned white meat chicken in this soup, so I just have to pick up a jalapeno pepper and a can of creamed corn at the store.  I usually have the rest of the ingredients on-hand.  This is a fall and winter fave around here!

Quick Chicken-Corn Chowder

I am hoping to be back later in the week with a post on updates around the house.  It’s been rainy and hard to snap any decent pictures, but things are a-changin’ around here.  I posted a recent development on the blog’s Facebook page last night — check it out and become a follower while you are there!

Happy cooking!

Weekly Menu

Sorry for the radio silence.  Things in real life have been busy!  I stuck with all “tried and true” recipes for this week.  Last week for hot soup!  Here in Richmond, Virginia, we are on the precipice of leaving hot soups behind and starting pasta salad and sweet iced tea season. 
Here’s what’s for dinner around here this week:

Sunday: Cooking Light Country-Fried Steak with Mushroom Gravy, mashed potatoes, steamed green beans.

Country-Fried Steak with Mushroom Gravy Recipe

Monday:  Giada de Laurentiis Quick and Spicy Tomato Soup, spinach salad with raw veggies and dijon balsamic (literally dijon mustard whisked with balsamic vinegar to desired consistency, salt & pepper).

Picture of Quick and Spicy Tomato Soup Recipe

Tuesday: Cooking Light Tex-Mex Calzones (using 1/2 package of hot turkey sausage), sliced vine-ripe tomatoes with chopped cilantro, salt and pepper.

Tex-Mex Calzones Recipe

Wednesday: Cooking Light Orecchiette with Sausage, Peppers and Feta (using the other 1/2 of the hot turkey sausage package), Caesar Salad.

Thursday: Evening Swimming Lessons, Dinner Out.

Friday: Pizza Adobe (take-off on Jason’s Deli version, which is not on the menu anymore but sometimes they will make it if you grovel ask).

Ada’s Pizza Adobe: Put thin-crust refrigerated pizza dough in the oven (preferably on a pizza stone, but a baking sheet works too) at 400 degrees for about 3 mins; take out of oven and cover the partially-cooked crust with about 1/2 cup thick tomato-based BBQ sauce, sprinkle about 2 cups chopped cooked chicken (confession: sometimes I use canned white meat packed in water – I just drain and fork-shred), cover with shredded cheddar cheese, top with red onions (sliced in rings) and jarred sliced jalapeno peppers to taste, and put back into the oven for about 9 mins (until cheese is melted and pizza crust is slightly browned).

Saturday: Breakfast for Dinner — Omlettes filled with Desert Pepper Black Bean Dip, shredded cheddar cheese and banana peppers, and topped with salsa verde; Trader Joe’s Triple Berry Muffins, and sliced strawberries with a dash of balsamic vinegar.

Weekly Menu

Here’s what’s for dinner over here this week:

Sunday: Cooking Light Corn and Shrimp Chowder, cheddar and banana pepper quesadillas, sliced fresh vine ripe tomatoes with chopped cilantro, salt, pepper and a dash of EVOO.

Southwest Shrimp and Corn Chowder

Monday: New Recipe!  Rachael Ray’s Vegetable Ravioli Lasagna, Caesar Salad.

Tuesday: Cooking Light Grilled Spinach and Turkey Burger with Goat Cheese Spread, Alexia Spicy Sweet Potato Fries.

Spicy Sweet Potato Julienne Fries

Wednesday: New Recipe!  Restaurant Style Chinese Chicken and Broccoli, with Asian Cabbage Salad (shredded Napa cabbage, sliced red bell pepper, sliced almonds and cilantro, dressing of soy sauce, dark sesame oil, rice vinegar and red pepper flakes).

{Photo Courtesy of Dinner: A Love Story}

Thursday: Evening Swimming Lessons, Eat Out.

Friday: Breakfast for Dinner — Eggs Made to Order, Giada de Laurentiis’ Ricotta Blueberry Pancakes, Salad with Mandarin Oranges, Pecans, Feta and Raspberry Vinaigrette.

Picture of Ricotta Pancakes Recipe

Saturday: Amy’s Spinach & Tomato Pizza, Cooking Light Tomato Basil Soup.

Tomato-Basil Soup

{New Weekly} Menu Planner

Because I get so much inspiration from menu planners on other blogs, I thought that I would start posting my menu planner on a weekly basis and hopefully give you some new ideas and inspiration for your dinner table.

My menu goals:
1. Food that my 3 year old will eat or at least try,
2. At least one meatless entree a week,
3. A fruit and/or vegetable with every meal and
4. Limit packaged foods.

Sunday: Cooking Light Summer Corn and White Bean Soup (I used half a ham steak and Trader Joe’s frozen sweet corn), whole wheat bread, spinach salad with balsamic dijon vinaigrette, blue cheese, veggies and craisins.

Summer Corn and White Bean Soup

Monday: New Recipe! Gnocchi with Light Bolognese Sauce (found on Alyson’s blog Richmond Real Estate Mom), Romaine Ceasar Salad.

Tuesday: New Recipe! Cooking Light Orecchiette with Cannellini Beans and Spinach, Veggie Platter (carrots, snap peas, red peppers, cucumbers and Ranch dressing diluted with lemon juice).

Wednesday: Cooking Light Mexican Black Bean and Spinach Pizza (I use fresh baby spinach instead of frozen), Fruit Salad with dollop of Chobani lemon nonfat Greek yogurt.

Lemon 0% Greek Yogurt

Thursday: Evening Swimming Lessons, Eat Out.

Friday: Grilled Organic Chicken over Trader Joe’s Arugula Parmesan Ravioli with Arrabiata Sauce, Roasted Asparagus.

trader joe's arugula parmesan ravioli

Saturday: Out of Town.

Project Big Girl Room Reveal coming tomorrow.  Pictures are taken and post is being put together.  I can’t wait to share it with you!