Memorial Day Greetings

Is there anything better than waking up on a Monday morning and realizing that you don't have to go to work?! Ahh...so wonderful to sit here sipping coffee with nowhere to be, just catching up on my favorite blogs and planning the week ahead.

Beren and I are still in Ormond, plan to spend the day doing laundry, packing, and dog-sitting Lucy while Kali and J are in Disney World. I'm hoping to get in some exercise this evening, would love to take both doggies to the park if Beren will tag along 'cause I can't handle both of these monsters on my own!

In the meantime, here's my menu for the upcoming week:

Meatless (Memorial Day) Monday: Boca Burgers on light hamburger bun, Vegetarian Baked Beans, Steamed Veggies
Taco Tuesday: Cheesy Taco Supreme (recipe to come!)
Wok-y Wednesday: Thai-Style Shrimp (recipe to come!)
Thrifty Thursday: Sausage & Peppers Pizza (recipe to come!)
TGI Friday: Last Minute Chicken Fajitas (recipe to come!)
Social Saturday: Leftovers or out to eat
Slow Mo Sunday: Chili sin Carne with Cheesy Chili Breadsticks (recipes to come!)

Hope you're all having a lovely long weekend so far, Happy Memorial Day.

xoxoxoox
Rapunzel~

Monday Menu Planning

It's gorgeous here in the Sunshine State, just cool enough to turn off the a/c and crank open the windows! Therefore, lots of soup and comfort food on the menu this week.


Meatless Monday: Tofu & Vegetable Stir-Fry
Take-Out Tuesday: Pizza Night for the kids, Shirataki pasta & salad for me
Weight Watchin' Wednesday: Collard Greens & White Bean Soup
Thrifty Thursday: Mexican Vegetarian Casserole
Fishy Friday: Baked Shrimp with Feta
Social Saturday: Leftovers or out to eat
Slow Mo Sunday: BBQ

Back to work for me after a nice long holiday vacation..groan...have a wonderful day!

Monday Menu Planning

Meatless Monday ~ Sweet Potato Curry with Spinach and Chickpeas
Take-Out Tuesday ~ Pizza Night
Weight Watchin' Wednesday ~ White Bean Turkey Chili
Thrifty Thursday ~ Clean out Refrigerator Night (Leftovers) before heading out of town for the weekend so no cooking for me!

Have a great week!

On My Hearth: Seven-Layer Gratin

I found a wonderful new-to-me farmers market the other day, the only locally-grown farm in my area! The owner, Sheila, was such a sweetheart, gave us wonderful personal attention (and samples!) and information about her produce. Everything was so beautiful and fresh, I could've loaded down my car with goodies! I scooped up some gorgeous zucchini which I can't wait to use in this casserole tonight.

To make it vegetarian, I'll be substituting Boca crumbles for the ground turkey and to lighten it up, reduced-fat cheese.


Seven-Layer Gratin

6 servings
Prep: 15 minutes
Bake: 50 minutes

Ingredients

* 3 medium zucchini, cut diagonally into 1/4-inch-thick slices
* 1 yellow squash, cut diagonally into 1/4-inch-thick slices
* 1/4 cup plus 2 tablespoons dried bread crumbs
* 1/2 teaspoon dried sage
* 1 tablespoon flour
* 1-1/4 teaspoons salt
* 1/2 teaspoon black pepper
* 1 can (8.5 ounces) artichoke hearts, drained
* 1 scallion, trimmed and minced
* 1-1/2 cups shredded Swiss cheese
* 3/4 cup light cream
* 1/2 pound ground turkey
* 2 tablespoons grated Parmesan cheese

Directions

1. Heat oven to 350°. In large bowl, mix zucchini, yellow squash, 1/4 cup of the bread crumbs, sage, flour, 1 teaspoon of the salt, and pepper. In blender, puree artichoke hearts, scallion, 1/2 cup of the Swiss cheese, 1/4 cup of the cream, the remaining salt and a pinch of pepper.

2. Spread one-third of the squash mixture over bottom of a shallow 2-quart baking dish. Spread half of the artichoke puree over squash. Top with half of the turkey. Repeat layering; top with the remaining squash mixture.

3. Toss together the remaining 1 cup Swiss cheese, remaining bread crumbs and the Parmesan. Sprinkle evenly over gratin. Drizzle with the remaining 1/2 cup light cream.

4. Bake at 350° for 50 minutes or until squash is tender and top is golden. Let stand 10 minutes before serving.

Monday Menu Planning

Meatless Monday ~ Seven-Layer Gratin
Take-Out Tuesday ~ Pizza Night
Weight Watchin' Wednesday ~ HG's Crazy-Good Cold Sesame Noodles
Thrifty Thursday ~ Soup & Grilled Cheese Sandwiches
Fishy Friday ~ Seafood Lasagna
Social Saturday ~ 4th of July BBQ with the usual fare!
Slow Mo' Sunday ~ Slow Cookin' Pulled Chicken

Monday Menu Planning

Week 2 with Beren's girls, have actually had little issue with picky eating this past week. *smile* I think they're becoming accustomed to healthy sit-down family dinners instead of the "meals on the run" they seem to have at their Mom's house. Everyone does things differently, of course, but in our home mealtime is important and pleasurable!

Meatless Monday ~ Beren and I are both on vacation so we did some more grillin' by the pool - chicken, burgers, salad & baked potatoes
Tuesday ~ no take-out today, will be out sailing today so am putting potato soup in the crockpot, it'll be ready when we get home! Potato Soup (I'll be using leftover baked potatoes from Sunday's BBQ)
Weight Watchin' Wednesday ~ Hungry Girl's Hot Tamale Pie
Thrifty Thursday ~ Whole Wheat Pasta with Chickpeas and Lemon (can't get much cheaper than a nice bowl of pasta!)
Fishy Friday ~ Ack! Neither of them eat fish so it's going to be Clean Out Refrigerator Night, am sure there will be enough leftovers to go around
Social Saturday ~ the girls will be headed home today, Beren and I are planning to use a gift certificate we've been saving and go out to dinner
Sunday ~ Family BBQ with burgers & dogs, the usual fare

Monday Menu Planning

The next couple of weeks will be unusual here at the Castle as we have Beren's girls for two weeks solid! This will be the first time they've stayed with us for such an extended period of time and while I'm certainly looking forward to it, it does present a few challenges.

I've mentioned before that they are rather picky eaters and, unlike the rest of us, not fans of vegetables but also don't eat meat so cooking for them is a bit difficult! They eat lots of pasta at home so I'll be focusing on that and will sneak some veggies in where I can. *wink*

Meatless Monday ~ Cheryl's Spinach Cheesy Pasta
Take-Out Tuesday ~ Pizza Night
Weight Watchin' Wednesday ~ Shepherd's Pie (vegetarian)
Thrifty Thursday ~ I have all of these ingredients on hand making this Mexican Vegetarian Casserole a cheap and easy meal!
Fishy Friday ~ Ack! Neither of them eat fish so it's going to be Clean Out Refrigerator Night, am sure there will be enough leftovers to go around
Social Saturday ~ Family BBQ - burgers, veggie dogs, the usual fare
Slow Mo' Sunday ~ Crockpot Veggie Soup

Monday Menu Planning

We have a busy week and will be out & about quite a bit so the menu planning is a bit more difficult. I'm going to be relying on my freezer & pantry for most of our meals, nothing fancy!

Meatless Monday ~ Spaghetti Pie (from the freezer) for the kids, Beren and I will be eating in Palm Beach!
Take-Out Tuesday ~ Bambi's High School Graduation, eating out, location TBD.
Weight Watchin' Wednesday ~ Israeli Salad Pitas
Thrifty Thursday ~ Last Day of School for Kali, her first full year of teaching! Meeting them for pizza at Primanti Brothers where they have an awesome family special
Fishy Friday ~ Tuna Noodle Casserole (WW Style)
Social Saturday ~ We're meeting friends at the Art Undressed exhibit in Miami, will either eat something quick at home or grab something on the go
Slow Mo' Sunday ~ Whew..finally a day at home! We'll surely spend it poolside, weather permitting, so this Weight Watchers Slow Cooker lasagna will be a easy meal to throw together while we relax and recoup from the busy week!

Monday Menu Planning

In preparation for the long weekend, Beren and I did some mega-shopping at Costco on Saturday, stocked up on, among other things, huge baking potatoes, Progresso Light Soup, salad and bread for the rare occasions when I decide to indulge in the "white stuff." I love opening my pantry and freezer to find so many meal possibilities!

Meatless Monday ~ "Potato Night"- baked potatoes w/leftover chili, salad
Take-Out Tuesday ~ Pizza Night
Weight Watchin' Wednesday ~ Vegetarian Italian Pasta Skillet Dinner Recipe from Progresso® Light
Thrifty Thursday ~ Anything Soup and French bread
Fishy Friday ~ Marinated Salmon Filets
Social Saturday ~ Dinner Out
Slow Mo' Sunday ~ Santa Fe Chicken

Monday Menu Planning

Well, the holidays are over, it's the New Year which means getting back on track in several areas including meal planning. I've requested that my kids and Beren give me a weekly update on their work schedules, outside activities, etc. so that I can plan more family meals together. I hope this works because, honestly, I was getting frustrated and annoyed after preparing big meals week after week only to have them come home and announce, "oh, gee, didn't know you cooked, I just ate Taco Bell." Grrr! I enjoy cooking for other people, sitting down and dining together whenever possible, so this just wasn't working for me. Also, if I know that Lily will be home a certain night I can serve vegetarian fare and serve the chicken for another day of the week! We'll see how the new regime goes.

Meatless Monday ~ Cannellini Parmesan Casserole
Take-Out Tuesday ~ Pizza Night
Weight Watchin' Wednesday ~ Hearty Lentil Stew
Thrifty Thursday ~ Clean Out Refrigerator Night
Fishy Friday ~ Baked white fish with Onions, Peppers, Olives, and Feta
Social Saturday ~ Dinner Out
Slow Mo' Sunday ~ Kathy's Delicious Slow Cooker Chicken

Monday Menu Planning

Since my freezer and pantry are well-stocked at the moment, I'll be cooking with that in mind this week, using up what I have. We had a great time on our little road trip but even mini-vacations do tend to strain the budget, don't they?

Monday ~ Potato-Leek Soup
Tuesday ~ Black Bean, Corn and Turkey Chili
Wednesday ~ Stuffed Sole with Scallops and Crab Meat
Thursday ~ Bacon-Wrapped Top Sirloin
Friday ~ Artichoke Tilapia & Fried Shrimp
Saturday ~ Chicken Breasts, Roasted Garlic with White Wine
Sunday ~ Baked Ziti (mozzarella, ricotta and pasta were on sale this week)

On My Hearth: Penne with Zucchini and Parmesan

I did a bit of tweaking on this recipe; since Beren doesn't enjoy zucchini as much as the rest of us I kept a serving plain for him to add his own sauce to. I also used Smart Balance instead of butter to save a bit on fat & calories. The result is a delicious & creamy dish that made perfect use of the zucchini we bought at the market on Saturday!



* Exported from MasterCook *

Penne with Zucchini and Parmesan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Penne, Mostaccioli, or other medium pasta shape -- uncooked
1 pound medium zucchini
2 tablespoons smart Balance Spread
1 tablespoon olive oil
1 large clove garlic -- minced
1/4 teaspoon hot red pepper flakes -- or to taste
2/3 cup freshly grated Parmesan cheese


Cook pasta according to package directions. While pasta is cooking, grate zucchini.

Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more.

When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 332 Calories; 10g Fat (27.5% calories from fat); 14g Protein; 46g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 263mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

On My Hearth: Creamy Spinach Ricotta Pasta

Despite the fact that this recipe sounds fabulous, I will not be indulging tonight as the calorie and fat content are a bit too high for pin-up pursuing me! *grin* My family, however, does not have the same weight issues so I'm sure they'll gobble it up! I myself will be having a Lean Cuisine meal and salad which I'm sure will be just as tasty. (yep, working hard to convince myself of that one!)


* Exported from MasterCook *

Creamy Spinach Ricotta Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound rigatoni
15 ounces diced tomato -- with basil, onions & garlic
10 ounces chopped spinach -- fresh or frozen
2 1/2 cups Alfredo sauce -- jarred
1 1/2 cups ricotta cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/3 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

Heat oven to 425°F. Coat 13 x 9-inch baking dish with nonstick cooking spray.

Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.

Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.

Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.

Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425°F for 20 to 25 minutes or until golden brown and bubbly.

Source:
"Family Circle Magazine"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 505 Calories; 23g Fat (41.5% calories from fat); 19g Protein; 55g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 923mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Monday Menu Planning

I'll be out of town with Beren tonight but I have all of the ingredients on hand for tonight's dinner so that my lovely daughters can cook it for themselves if they so choose. Tomorrow is Mom's birthday so instead of take-out we'll be having a big family dinner featuring her favorite dish and cake!

Meatless Monday: White Bean & Greens Stew
Take-out Tuesday: Stuffed Shells, Coconut Sour Cream Cake
Weight Watchin' Wednesday: Mama Mia Vegetable Pie
Thrifty Thursday: Creamy pasta & chickpeas
Fishy Friday: Linguine w/Clam Sauce
Slow Mo' Saturday: Slow Cooker Chicken & Dumplings
Social Sunday: Leftovers

Monday Menu Planning

Since I never finished posting recipes from this cookbook (where did the time go?), I'm focusing on it again this week as well as some old favorites.

Meatless Monday - We just enjoyed my own version of vegetarian chili that we didn't get around to last week

Take-out Tuesday: Pizza or Leftovers

Weight Watchin' Wednesday: Vegetable Soup

Thirsty Thursday: Malibu Breeze with TGI Fridays Buffalo Chicken Wings , & big green salad

Fishy Friday: Tuna Noodle Casserole

Slow-Mo Saturday: Vegetarian Enchilada Casserole

Social Sunday: Old-Fashioned Sunday Supper

Monday Menu Planning

I am focusing on recipes from Family Circle magazine this week, love that publication! The majority come from this past June's issue (yeah, I'm a bit behind on my reading), have also included some recipes from the advertisements. Since I'm on a different "eating plan" than my family, I'll be making revisions for myself where necessary (spaghetti squash or Shitaki noodles in place of pasta, for instance).

Meatless Monday - Campbell's Broccoli & Cheese Casserole (broccoli was on sale and I have an abundance of shredded cheese for some reason)
Take-out Tuesday - Pizza or Leftovers
Weight Watchin' Wednesday - Shrimp with Bean-Tomato Ragu
Thirsty Thursday - Frozen Mojitos & Filet with Mushroom Sauce (I'm going to really cheat here and use the two "steaks" I have in my freezer; the vegetarians will have chik patties instead)
Fishy Friday - Artichoke Pesto Tilapia, Shrimp Bruschetta
Slow-Mo Saturday - My own Vegetarian Crockpot Chili
Social Sunday - Labor Day BBQ including the usual burgers, hot dogs, Blue Cheese Potato Salad, Shrimp Deviled Eggs, and Strawberry Whipped Sensation

Monday Menu Planning

We have a few things still in our pantry that I'm working with this week but of course I still need fruit, veggies, etc. I'm certainly becoming an even more creative cook as a result of this budget crunch, LOL!



*Monday - Mexican Bean Pie
*Tuesday - Marinated Chicken Wings
*Wednesday - Zesty Sea Shells
*Thursday - Scalloped Chicken and Potatoes
*Friday - C*O*R*N
*Saturday - Crock Pot Black Bean Chili with corn bread
*Sunday - Grilled Burgers & Hot Dogs

Monday Menu Planning

I'm still working mainly from what I have on hand in pantry & freezer, it's amazing how much I had stocked away and how many meals I can make from it! This past Saturday night I made a big C*O*R*N dinner, served the family a smorgasbord of dishes from tacos to fried shrimp. They thought it was fun being able to create their own menu and it sure cleaned out the fridge!

So, here's my menu for the week, but I have to ask you guys - do you want me to still give the recipes day by day or are links here good enough for you? Or does it matter? *grin* Let me know, I can go either way!

Now, this week is a bit heavy on pasta, I know, but that's what I have an abundance of and everyone loves it anyway.

*Monday - Baked Spaghetti (I'll be using veggie crumbles instead of the beef)
Tuesday - Veggie Brown Rice Wraps
*Wednesday - Shortcut Minestrone
*Thursday - Shrimp Tetrazzini
*Friday - Soup & Grilled Cheese Sandwiches
*Saturday - Take-out Pizza or Dinner Out
*Sunday - Grilled burgers and hot dogs

Monday Menu Planning

I am still budgeting rather closely this month so I'm digging through the pantry and freezer to use up what we have. Now, I realize that some of these are "convenience foods" and not-so-healthy but I'll watch portion sizes and supplement with lots of fresh veggies, etc.
Please note that all of these items were purchased on sale, usually BOGO, or in bulk at Costco.



*Monday: Egg Rolls and Ramen Noodles with Vegetables
*Tuesday: Chicken Tenders and Fries
*Wednesday: Chicken Tostada Salad
*Thursday: Steak and Mashed Potatoes
*Friday: Shrimp Roll Sandwiches
*Saturday: Dinner out or soup & grilled cheese sandwiches
*Sunday: Grilled hot dogs & hamburgers

On My Hearth: Spinach and Bean Casserole

Today is Meatless Monday; I have exactly 1 cup of black-eyed peas languishing in my pantry, and have been itching to use my neglected pressure cooker so this recipe is just perfect! I'll have to stop at the market for fresh spinach but otherwise I have everything else on hand.

Spinach and Bean Casserole

Submitted by: Venia
Rated: 4 out of 5 by 15 members Prep Time: 5 Minutes
Cook Time: 45 Minutes Ready In: 50 Minutes
Yields: 4 servings

"Try this recipe for a change of pace. Black-eyed peas are cooked in a pressure cooker then combined with onion, spinach, tomatoes and fennel."

INGREDIENTS:

1 cup dry black-eyed peas
1/4 cup olive oil
1 onion, chopped
3 cups fresh spinach
1 (28 ounce) can peeled and diced tomatoes
2 teaspoons salt
1 teaspoon fennel seed, ground

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cook black-eye peas in a pressure cooker for 12 minutes.

3. Heat oil in a large saucepan over medium high heat. Saute onion with spinach, tomatoes, salt and fennel for 15 minutes.

4. Combine beans with spinach mixture in a 2 quart casserole dish.

5. Bake in preheated oven for 15 minutes.