Monday, April 20, 2015

Menu Plan–April 20

Our menu highlight from last week goes to our Chicken and Brown Rice Bake – yum. 

Off to a new week! 

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

Sunday
Teriyaki Pork Loin, Wild Rice, Steamed Veggies and Grilled Pineapple {new}
To do: Nothing

Monday
Crockpot Tacos {new}
To do: Make dessert for Life Group

Tuesday
Leftovers
To do: Thaw pork

Wednesday
Crockpot Balsamic Pork Roast with Apples and Sweet Potatoes
To do: Nothing

Thursday
BBQ Pulled Pork and Potatoes
To do: Start potatoes in crockpot

Friday
Chicken Noodle Soup Casserole {new}

Saturday
TBD

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 16, 2015

Butternut Squash and Kale Quesadillas

If you are are looking for a delicious and filling lunch or dinner, try these butternut squash and kale quesadillas.  They pair excellently with our favorite roasted tomato soup.

Butternut Squash and Kale Quesadillas

Ingredients

  • 1/2 T butter
  • 1/2 T olive oil
  • 4 C diced butternut squash
  • 8 tortillas
  • 4 C kale pieces, washed and trimmed
  • Paprika, salt and pepper, to taste
  • Havarti cheese, or Monterrey Jack cheese, shredded (4-6 oz)

Directions

Begin by melting the butter in a large skillet.  Then, add in the olive oil and butternut squash, sautéing the butternut squash cubes for 5-7 minutes.  Season generously with paprika, salt and pepper. 

Cook until the butternut squash cubes are tender.  Then, remove and place in a bowl, setting aside for a few minutes.  To the same skillet, add the kale.  Spritz lightly with olive oil and season well with salt and pepper.  You may add garlic powder too, if you are interested. 

Cook for 5 minutes, stirring frequently to prevent the kale from burning.  Kale will not really “wilt” like spinach or other greens will, but it will get crunchy.  After 5 minutes, add back in the butternut squash and sauté 1-2 more minutes.  Turn the heat off and head to the griddle. 

On the griddle, heat the tortillas and layer shredded cheese, butternut squash and kale mixture on top.  Then, place a second tortilla on the top of the filling.  Cook for an additional 1-2 minutes until the tortillas are crispy and lightly browned.  

Serve warm. 

Enjoy!

Tuesday, April 14, 2015

Garlicy Green Beans

As we roll into spring time, we begin to see fresh veggies looking delicious once again at Farmer’s Markets and in our local grocery store.  While we are a few months away from having green beans fresh from our garden, this recipe makes me so excited for that season. 

You can easily make these with fresh and frozen green beans, and they are a perfect side dish to so many meals. 

Garlicy Green Beans

Ingredients

  • 1/2 T butter
  • 12-16 oz green beans (fresh or frozen)
  • Salt & pepper, to taste
  • 1/4 tsp. minced garlic

Directions

Begin by melting butter over medium heat in a large skillet.  When the butter is melted, add in the minced garlic and toast slightly.  Then, add the green beans.  Stir to coat and then cover the green beans in the skillet to steam for 3-5 minutes.  Stir occasionally during that time. 

Remove the cover and continue sautéing the green beans over medium-high heat for an additional 2-4 minutes. 

Serve warm. 

Enjoy! 

Sunday, April 12, 2015

Menu Plan–April 12

Our recipe of the week last week was the cheesy lentil and ham bake.  I had forgotten how good this recipe is!  If you still have leftover ham, try this one.   We also enjoyed our family favorite Busy Day Soup

And, of course, Stuffed Crust Pizza

This week we are relying heavily on our freezer meals as it’s a full week! 

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

Sunday
Lunch: Ham & Cheese Quesadillas
Lasagna with Green Beans {freezer} and Olive Garden Breadsticks
To do: Thaw lasagna, make breadsticks

Monday
LO
To do: Thaw chicken and brown rice bake

Tuesday
Chicken and Brown Rice Bake {freezer}
To do: Nothing

Wednesday
LO

Thursday
Skillet Chili Cheese Shells, Steamed Broccoli

Friday
Chicken Noodle Soup Casserole {new}

Saturday
Crockpot Pumpkin Beer Chili {new}
To do: prepare menu and grocery lists

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

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

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