The beginning of this week and I am reflecting on many different things. I am the mom of a fourth grader (Where did the time go?), I am graduating with my BSN in nursing (Not done just beginning my Masters in January), tomorrow I begin a new job with more money, and my mom was admitted back into the hospital and she lives 3 hours away. I am feeling a bit overwhelmed, but I can do it. I have felt this way for the past few weeks and it seems to just keep getting worse. I focused a bit today and came up with a meal plan. It's easy, but still home cooked.
Monday: Tater tot casserole (I keep putting this on, but something comes up and it never gets made)
Tuesday: Chicken grilled with veggies and fruit
Wednesday: Pepper steak Crockpot
Thursday: Leftovers
Friday: Dinner with friends (I GRADUATE)
Saturday: Not sure may be going out of town otherwise it will be feta stuffed chicken breasts
Sunday: Tacos Pin It
8/1/12
Twice Baked Potao Salad
I found this salad on vacation and set out to recreate it at home. This salad is wonderful and will make a great addition to any potluck!!
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Twiced Baked Potato Salad
5 pounds red potatoes, baked
3 cups cheddar cheese, shredded
12 ounces ranch salad dressing
1 tablespoon prepared mustard
1/2 cup green onions, chopped fine
1 Large red bell pepper, chopped
1/2 cup celery, chopped - optional
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Cool baked potatoes and cut into 1-inch cubes; leave skins on, unless your family insists you remove them. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently.
Sprinkle with bacon and remaining 1/2 cup of cheese. Can also substitute mayonnaise or Miracle Whip for part of the ranch salad dressing. I have also seen it made with chopped olives and chopped tomatoes.
7/31/12
Grilled Shrimp Scampi
This is a great summer recipe for when you don't want to heat up your house. I added tomatoes to my skewers for a little different twist. You can just use shrimp if you want. I served the skewers atop a bed of lettuce and made a great shrimp salad.
Grilled Shrimp Scampi Skewers
1/4 C. olive oil
1/4 C. lime or lemon juice (I use lemon)
3 Tbs. chopped fresh parsley
1 tsp. dried oregano
1 Tbs. minced garlic
Ground black pepper to taste
1/4 tsp. crushed red pepper
1 cup grape tomatoes
1 1/2 lb. raw, cleaned, shelled shrimp
In a plastic or glass bowl, combine the olive oil, lime or lemon juice, parsley, oregano, garlic, black pepper and crushed red pepper. Stir in the shrimp and marinate for 20-30 minutes. Preheat grill. Remove shrimp from the marinade, and thread onto skewers alternating with tomatoes. If using the wooden skewers. make sure to soak them in water for at least 30 minutes before use.
Grill for about 2-3 minutes on each side, or until done.Pin It
Grilled Shrimp Scampi Skewers
1/4 C. olive oil
1/4 C. lime or lemon juice (I use lemon)
3 Tbs. chopped fresh parsley
1 tsp. dried oregano
1 Tbs. minced garlic
Ground black pepper to taste
1/4 tsp. crushed red pepper
1 cup grape tomatoes
1 1/2 lb. raw, cleaned, shelled shrimp
In a plastic or glass bowl, combine the olive oil, lime or lemon juice, parsley, oregano, garlic, black pepper and crushed red pepper. Stir in the shrimp and marinate for 20-30 minutes. Preheat grill. Remove shrimp from the marinade, and thread onto skewers alternating with tomatoes. If using the wooden skewers. make sure to soak them in water for at least 30 minutes before use.
Grill for about 2-3 minutes on each side, or until done.Pin It
7/30/12
Summer Bruschetta
Last evening, we finally had a ripe fresh tomato. I look forward to tomato season, except this year we may not get many because of the drought. This recipe was wonderful and was gone before I ahd more than 1 piece. My husban loved this!!
Summer Bruschetta
1 1/2 lbs. Roma tomatoes
1/2 cup fresh basil leaves
1 T. fresh oregano leaves
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
1 t. fresh lemon juice
Salt and pepper to taste
1/2 inch crusty French bread slices
Garlic flavored olive oil
For tomato spread, seed and chop tomatoes; chop the basil and oregano. Mix with garlic, vinegar, and 1 T. olive oil and lemon juice in a bowl. Season with salt and pepper. Spoon into a serving bowl. For Bruschetta: brush bread with garlic flavored olive oil. Grill for 5 to 8 minutes or until toasted. Serve with tomato mixture. Note: the bread can be toasted ahead of time and the tomato mixture prepared and allowed to stand at room temperature for 2 hours. Do not spread ahead of time. This is best in the summer using fresh tomatoes and herbs from the garden. Pin It
Summer Bruschetta
1 1/2 lbs. Roma tomatoes
1/2 cup fresh basil leaves
1 T. fresh oregano leaves
1 T. minced garlic
1 T. balsamic vinegar
1 T. olive oil
1 t. fresh lemon juice
Salt and pepper to taste
1/2 inch crusty French bread slices
Garlic flavored olive oil
For tomato spread, seed and chop tomatoes; chop the basil and oregano. Mix with garlic, vinegar, and 1 T. olive oil and lemon juice in a bowl. Season with salt and pepper. Spoon into a serving bowl. For Bruschetta: brush bread with garlic flavored olive oil. Grill for 5 to 8 minutes or until toasted. Serve with tomato mixture. Note: the bread can be toasted ahead of time and the tomato mixture prepared and allowed to stand at room temperature for 2 hours. Do not spread ahead of time. This is best in the summer using fresh tomatoes and herbs from the garden. Pin It
Menu Plan week of July 30
Only 2 weeks until school starts for my children. Wahoo! I am so ready for routines to be in place again. This week to help along the routine of nightly dinner, I am planning a crockpot friendly meny.
Monday: Leftover BBQ pork
Tuesday: Crockpot Pepper Steak
Wednesday: Crockpot Chicken Fajitas
Thursday: Chicken Carciofi
Friday: Crockpot Jambalaya
Saturday: Steak
Sunday: Brats Pin It
Monday: Leftover BBQ pork
Tuesday: Crockpot Pepper Steak
Wednesday: Crockpot Chicken Fajitas
Thursday: Chicken Carciofi
Friday: Crockpot Jambalaya
Saturday: Steak
Sunday: Brats Pin It
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