Monday, May 4, 2015

Menu Plan–May 4

We had a spectacular week and weekend!  Dear friends from our grad school days were in town, and we hit up a baseball game, dinner in downtown, good ice cream, and grilled for the first time of the season.  Yum-o.

We had our little girl dedicated at church over the weekend, and celebrated with a muffin reception.  Really fun. 


We are heading into the second to last week of the semester.  I love my job and my students, but I.can’t.wait. for the semester to be over.  Here’s our week:

Breakfast Burritos {freezer, new}
Berry Baked Oatmeal
Whole Wheat Waffles
Orange Zest Cranberry Muffins

Chipotle Dinner (gift from our neighbors!)
To do: Make granola, dice peppers, make rhubarb cake

Roasted Red Pepper Tortellini Bake
To do: Prep lunches

To do: Dice veggies, shred cheese, make baked oatmeal

Veggie Packed Mac & Cheese {new}
To to: Thaw chicken, groceries, make wild rice

Balsamic Chicken and Wild Rice Pepper Salad
To do: Shred cheese

One Pan Cheesy Broccoli and Rice {new}
To to: Menu plan and groceries


Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Sunday, April 26, 2015

Menu Plan–April 26

We have a three month old at our house!  I can’t believe how quickly time has gone by.  Working full time and being a mom and wife pretty much takes all my time, so menu planning is even more of a must now than it was before.  Here’s our plan for the week:

Breakfast Burritos {freezer, new}
Berry Baked Oatmeal
Whole Wheat Waffles
Orange Zest Cranberry Muffins

Turkey Burgers, Pickles, Green Bean Fries
To do: Make buns, thaw ham, dice potatoes, make cream soup

Crockpot Scalloped Potatoes and Ham, steamed veggies
To do: Start crockpot before work

To do: Thaw chicken, dice up veggies, slice extra bell peppers for Thursday

Roasted Chicken and Veggies {new}, brown rice
To do: Make extra chicken for Friday

Crockpot Smokehouse Maple Fajitas (adapted from this recipe)
To do: Thaw chicken

Italian Chicken Bake {new}, Green Beans
To do: Nothing!

Roasted Red Pepper Alfredo Bake {new}
To do: Make muffins for Sunday’s Muffin Fellowship, roast extra bell peppers


Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Thursday, April 23, 2015

Pizza Twists

We’ve started a new tradition with Friday night pizza nights.  I know many families who do this and we have come to love it. 

These pizza twists make for an extra fun pizza night.  Easily made, and served perfectly with marinara sauce (or for some extra veggies - roasted red pepper soup or roasted tomato soup), these pizza twists will change up pizza night for the better.
Pizza Twists – Adapted from the Weary Chef
Begin by making the pizza dough according to directions

Divide the dough in half and roll each half of dough out into a large rectangle, the size of half a sheet cake.  Top one half with pizza sauce, cheese and pepperoni/Canadian bacon. 

Carefully place the other pizza dough rectangle over the top. 

Using a knife or pizza cutter, slice the dough vertically in 1 1/2 – 2 inch strips.  Twist both ends and place onto a cookie sheet for baking. 

Spritz lightly with olive oil, and garnish with parmesan cheese and Italian seasoning. 

Bake at 425 for 10-12 minutes until the dough is cooked and the cheese has melted. 

Serve warm. 


Tuesday, April 21, 2015

Ziti Stuffed Peppers

This quick and easy dinner combines the greatness of a pasta dish we all love – baked ziti, with a healthy serving of veggies. 

Your whole family will enjoy the cheesy goodness of these stuffed peppers. 

Ziti Stuffed Peppers – Adapted from Cinnamon Spice and Everything Nice


  • 1/2 C cooked, diced chicken
  • 4 bell peppers
  • 1 T minced onion
  • 1/4 tsp. minced garlic
  • 2 cans diced tomatoes
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 T parsley
  • 6 oz. rotini pasta
  • 1 C ricotta cheese
  • 4 oz. mozzarella cheese, shredded
  • 1/4 C Parmesan cheese
  • salt and pepper, to taste


Begin by slicing and coring the bell peppers.  Arrange them in a large 9x13 glass baking dish that has been lightly greased with olive oil.  Set aside.  Then, bring a pot of water to a boil and boil the pasta according to package directions.  Drain, and set aside.

Meanwhile, heat a skillet and add the onions, garlic and tomatoes; simmer for 2-3 minutes to boil off the excess liquid from the tomatoes. 

Then, add in the shredded chicken.  Alternatively, you could use ground beef, turkey or Italian sausage here too.  Simmer for 5-7 minutes. 

When the pasta is ready, add the pasta to the skillet.  Stir well and season everything with 1 tsp. basil, 1 tsp. oregano and 1 T parsley.  Add salt and pepper as desired. 

Stir in the ricotta cheese. 

Heat until warmed throughout.  Then, remove from the heat. 

Stir in 1/2 of the mozzarella cheese and fill the bell peppers.  I found it easiest to fill the peppers using a large cookie/ice cream scoop. 

Cover the pan with a cookie sheet, and bake at 400 for 30-35 minutes. Remove the cookie sheet and top with additional shredded mozzarella and Parmesan cheese.  Continue cooking, uncovered this time, for 7-10 minutes, or until the cheese is melted and the peppers are tender. 

Garnish with extra parsley before serving, if desired. 

Serve warm and enjoy! 

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