Mon, Feb 28th, 2011


S=S.H.A.R.E. Sc=Schwans A=Angel Food md=Market Day

Monday
Breakfast: Scrambled Cheesy eggs (A) with ham (S), banana bread
Lunch: leftovers
Snack: pretzels
Dinner: Italian Pork chops (A), scalloped potatoes, corn (A), rice krispie treats (from Sunday!)
Eva's Snack: Sliced pears (S), pretzel rods, Gouda Baby Bell
Eva's Lunch: Cheese sandwhich, string cheese, pretzels (md), pineapples and apples, Girl Scout Peanut Butter sandwhich cookies
For breakfast, I took some of the ham lunch meat that I got from Share, diced it into little pieces, and added it to the eggs along with some chives, cheddar cheese, salt, and pepper. I still had some banana bread left, so I sliced it up and served it with the egss. (I had taken it out of the freezer on Friday and I really needed to use it up)
For lunch, I really didn't have any leftovers, so I ate one of the sandwhiches I bought from Market Day. It sounded so good, a pretzel bun with ham and cheese. But the bun didn't seem much like a pretzel to me. I think I'll have to try to make some at home and see what I come up with!
When the trips came home, I gave them little bags of pretzel squares from Market Day. Yes, I know it would've been cheaper to buy a big bag and that's what I usually do, but I was feeling lazy the day I ordered from Market Day and I saw this big bag of little bags and I was like, "oh yeah, instant snacks!" lol I still had some dinosaur fruit snacks that I bought at the bakery outlet, so that's what I gave Eva and she was happy.
For dinner, the potatoes and the pork chops were to be cooked at different oven temps and I have only one oven, so I prepared the oven and stuck them in the oven right before we left the house for swimming. After we came home from Eva's swimming lesson, the potatoes were done, so I pulled them out of the oven, turned up the oven temp, and prepared the pork chops using Italian Shake and Bake. They baked at 400 for 20 mins and while they were cooking, I pulled corn (A) out of the freezer and cooked it in the microwave with my Pampered Chef microsteamer. While I was waiting for everything, I sliced up a loaf of italian bread I had left over from Thursday. (We weren't home all weekend, otherwise, it would've been gone!)
The kids ate it too and even asked for seconds! I had just enough for Dad's lunch tomorrow!

Scalloped Potatoes

Ingredients

  • 3 Tbsp butter
  • 2 lbs (about 4 medium sized) Russet potatoes, peeled, sliced 1/8-inch thick
  • 2 1/2 cups grated Cheddar (about 8 ounces)
  • 1/2 cup grated Parmesan cheese (about 2 ounces)
  • 2 1/2 cups to 3 cups of half-and-half (half milk, half cream) (I used all milk)
  • Salt and pepper

Method

1 Preheat oven to 350°F. Butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13 (bigger than the one shown) you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster.

scalloped-potatoes-2.jpg

2 Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 cup of the Cheddar cheese. Sprinkle with a little Parmesan.

scalloped-potatoes-4.jpg

Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining 1/2 cup of the Cheddar cheese. Sprinkle with a little Parmesan.

Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.

3 Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining Cheddar and Parmesan cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed.

For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.

Serves 8.

Menu Plan For the week of Feb 28th, 2011

Here is my meal plan for the week:
.....................S=S.H.A.R.E. Sc=Schwans A=Angel Food md=Market Day

Monday
Breakfast: Scrambled Cheesy eggs (A) with ham (S), banana bread
Lunch: leftovers
Snack: pretzels
Dinner: Italian Pork chops (A), scalloped potatoes, corn (A), rice krispie treats (from Sunday!)

Tuesday
Breakfast: PB on waffles
Lunch: leftovers
Snack: gold fish
Dinner: Cheddar Bacon BBQ Chicken(S) Sandwhiches, Potato Salad, Peaches

Wednesday
Breakfast: French Toast, bananas
Lunch: Chicken Fries (Sc), carrot sticks, sliced pears
Snack: applesauce, grahm crackers
Dinner: Chili (kids with hot dogs)

Thursday
Breakfast: Breakfast Sandwhiches
Lunch: leftovers
Snack: Grahm Cracker Fish (md), pb
Dinner: Spaghetti and Meatballs

Friday
Breakfast: Pancakes
Lunch: leftovers
Snack: hot air popcorn
Dinner: Slow cooker Chicken (A) and dumplings

Saturday
Breakfast: french toast "muffins"
Lunch: bologna sandwhiches, carrot sticks, apple slices
Dinner: Turkey Tetrazini at the KTEC Spring Potluck

Sunday
Breakfast: Muffins
Lunch: leftover buffet
Dinner: Simple Salad, French Onion (S) Soup, Liptons Onion Soup Beef Roast (A), Mashed Potatoes, Corn (A), WW Dinner Rolls, cake (?)

Menu Plan For the week of Feb 21st, 2011

Here is my meal plan for the week:
.....................s=S.H.A.R.E. sc=Schwans A=Angel Food
Monday
Breakfast: Whole Wheat Blueberry Pancakes, breakfast sausage links (s), bananas
Lunch: leftovers
Snack: grahm crackers
Dinner: Chicken (A) Meatball Stroganoff, corn, left over biscuits

Tuesday
Breakfast: cheesy scrambled eggs and sausage
Lunch: leftovers
Snack: gold fish
Dinner: Chicken Sandwhiches (A), Cheesy Quik Taters (sc)

Wednesday
Breakfast: Cheerios, bananas
Lunch: bologna sandwhiches, carrot sticks, apple "fries"
Snack: applesauce, grahm crackers
Dinner: Baked Garlic Parmesan Chicken, brown rice, green beans

Thursday
Breakfast: Applesauce Waffles
Lunch: leftovers
Snack: cheese and crackers
Dinner: Spaghetti and Meatballs

Friday
Breakfast: French Toast
Lunch: leftovers
Snack: mini carrots and dip
Dinner: FRENCH'S® CRUNCHY ONION CHICKEN, mashed potatoes, broccoli (s)

Saturday
Breakfast: muffins
Lunch: baby shower
Dinner: cousin's birthday party

Sunday
Breakfast: Muffins
Lunch: leftover buffet
Dinner: Friendship Dinner (I'm bringing Turkey Tetrazini)

Menu Plan For the week of Feb 14th, 2011

Here is my meal plan for the week:

Monday
Breakfast: Scones with mini-chocolate chips and dried cherries
Lunch: leftovers
Snack: pretzels
Dinner: Out to Eat

Tuesday
Breakfast: scrambled eggs with bacon pieces, leftover scones
Lunch: leftovers
Snack: hot air popcorn
Dinner: Chicken Quesadillas, Spainish Rice

Wednesday
Breakfast: Yogurt, Cheerios, bananas
Lunch: hot dogs, potato chips, apple slices
Snack: applesauce, grahm crackers
Dinner: Pork chops, potato pancakes

Thursday
Breakfast: Applesauce Muffins
Lunch: leftovers
Snack: cheese and crackers
Dinner: Spaghetti and Meatballs

Friday
Breakfast: French Toast
Lunch: leftovers
Snack: mini carrots and dip
Dinner: Steak, beef-a-roni, green beans

Saturday
Breakfast: Home-made poptarts
Lunch: Sandwhiches, carrots
Dinner: Home made whole wheat cheese pizza

Sunday
Breakfast: Muffins
Lunch: leftover buffet
Dinner: Cheese and Crackers, Pasta Roma soup, simple salad, Slow cooker beef roast, mashed potatoes, Buttered Corn, WW Dinner Rolls, 2 bite chocolate cream pie

Wednesday, Feb 9th, 2011

Breakfast: yogurt with cheerios
Lunch: hot dogs and potato chips
Dinner: Crescent Chicken, Mashed Potatoes, Broccoli

Eva had off of school today. When I came downstairs, they were "camping" in the living room. But I did find time to get on the computer and while I was looking through my Google Reader, I saw this recipe from Comfy Kitchen and HAD to make it! And it was soooo good! This goes in my permanent collection!
I had some split chicken breasts from my February Angel Food order. I threw them in my soup pot, poured water over it until it was covered, put in some garlic, onion, and some salt, and let it cook until the breasts were done. I set aside the chicken to cool while I loaded the dishwasher. Then I peeled some potatoes, chopped them up and threw them in some cold water and set the heat on high. While the potatoes were cooking, I prepared the chicken dish. I used two packages of crescent rolls so that I would have enough leftovers for Gerald's lunch tomorrow. The first photo shows how I fit them all into the dish!


Crescent Chicken
(serves 6-8 rolls)

1 (8 or 6 jumbo count) package refrigerator crescent rolls
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 can of milk (using soup can)

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9x13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Menu Plan for the week of Feb 7th, 2011

or the week of Feb 7th, 2011

Here is my meal plan for the week:

Monday
Breakfast: Applesauce Pancakes
Lunch: leftovers
Snack: pretzels
Dinner: Turkey Veggie Tortellini Soup

Tuesday
Breakfast: Cheesy scrambled eggs, breakfast sausage
Lunch: soup
Snack: pb sandwhiches, animal crackers
Dinner: Chicken Patty Sandwhiches (S), Tater Tots, Corn

Wednesday
Breakfast: Yogurt, Cheerios, bananas
Lunch: hot dogs, potato chips, apple slices
Snack: ramen noodles
Dinner: Crescent Chicken, Mashed potatoes, broccoli

Thursday
Breakfast: Applesauce Muffins
Lunch: leftovers
Snack: Sliced apples and pb
Dinner: Spaghetti and Meatballs

Friday
Breakfast: French Toast
Lunch: leftovers
Snack: hot air popped popcorn
Dinner: Quick Mac & Cheese with ham (?)

Saturday
Breakfast: Mini Omelets
Lunch: Sandwhiches, carrots
Dinner: Home made whole wheat pizza

Sunday
Breakfast: Muffins
Lunch: leftover buffet
Dinner: Cheese and Crackers, Pasta Roma soup, simple salad, Slow cooker Turkey Breast, buttered egg noodles, Buttered Corn, WW Dinner Rolls, Custard Pie