Archive for February, 2012

Weekly Menu + baby Pierce update

I had my second prenatal appointment yesterday and baby Pierce is doing very well (healthy and growing). Today I am 14 weeks and 3 days. In about 4 weeks we will find out if it is a boy or a girl (Roy votes boy, I vote girl), we will be blessed either way.

Weekly menu:

Monday (meatless): Cheesy quinoa cakes

Tuesday: Crescent turkey dogs

Wednesday: Baked chimichanga

Thursday: Penne with Italian Chicken Sausage, Escarole and Beans

Friday: Leftovers

Monday night was of course meatless, I hope you enjoy.

Cheesy Quinoa Cakes

(servings 8 patties)

Ingredients
2 cups cooked, cooled quinoa (per package directions)
2/3 cup grated Parmesan cheese
2 tablespoons all purpose flour
2 green onions, thinly sliced
1-2 cloves garlic, minced
1 egg, lightly beaten
1/4 cup Panko bread crumbs
1/2 teaspoon freshly ground black pepper
Dash of cayenne pepper
3 tablespoons extra virgin olive oil

Directions
Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Allow the mixture to sit for 5 minutes.  Heat oil into a large sauté pan over medium heat.  Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan, 3 or 4 at a time. Cook quinoa cakes for 3-5 minutes on each side, until golden brown.  Repeat with the remaining patties until all of the cakes have been cooked.

I topped the patties with leftover tomato sauce that I needed to use, and sprinkled with parmesan cheese. See recipe link if you prefer Roasted Garlic and Lemon Aioli.

(Recipe adapted from spoon fork bacon)

I make all of these meals that take some time and thought, and of course the one that is most convenient, least complicated, and slightly less healthy Roy goes crazy over. I will just never understand. Tuesday nights dinner was demolished by my husband, and stated that I should make this once a month. I have to admit, it was nice to make a meal that took about 15 min related to my decreased energy lately.

Crescent Turkey Dogs

Ingredients:

Turkey hot dogs (Thomasville Turkey and Cheddar, 6 count)

I package crescent rolls (Pillsbury low-fat)

Directions:

Heat oven to 350 degrees F. Unwrap crescent rolls and place on baking sheet. Wrap crescent rolls around turkey dogs. Bake for 11-13 minutes until golden brown.

February 8, 2012 at 10:42 pm Leave a comment

Woodard Hamburger Soup

I was recently talking with my mom when she brought up making hamburger soup for dinner, I thought to myself I need to make it. This dish is a staple in the Woodard household and ate it quit frequently  growing up. It is a recipe that can be easily thrown together with ingredients that you normally have on hand. When making this I was transported back to moms kitchen, the aroma triggered a feeling of comfort, and good memories.

Hamburger Soup

(Servings 6)

ingredients:

  • 1 Ib hamburger
  • 1 (15 oz) can tomatoes, diced
  • 1 medium onion, chopped
  • 5 medium red skinned potatoes, cut into 1 inch pieces
  • 1 bag mixed vegetables, frozen
  • 1 cup water.
  • 2 tsp garlic powder
  • 1 tsp pepper

Directions:

Heat large stock or chili pot to medium heat. Add onions and hamburger, season with garlic and pepper, cook until hamburger is well done. Add diced tomatoes, water and potatoes, simmer for 5-6 minutes. Add frozen vegetables and simmer for additional 5-6 minutes. Add additional water if needed to preferred consistency.

I personally like to top mine with ketchup once served.

February 3, 2012 at 2:39 am Leave a comment

Easy Peasy Sweet and Sour Chicken

Well I think that it is time to break the news, I am 13 weeks and 3 days prego. Yes you heard right, I am entering my second trimester. So forgive me if my post are not consistent, or I get pregnancy brain once in a while (or all the time, which appears to be the case). I am trying to make dinners that are not too labor intensive as I tend to tire easily, but I am trying to keep my life as normal as possible. My husband and I are really excited, and everything is going smoothly thus far!

I will keep everyone updated on my progress and food carvings (I can’t eat enough fruit).

Dinner

Sweet and Sour Chicken

(Servings 4-6 )

Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
2 cloves garlic, minced
Cooked rice

Directions
Preheat oven to 325 degrees.  Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in beaten egg, then in cornstarch. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.  In a medium bowl, combine sugar, ketchup, vinegar, soy sauce and garlic.  Mix well and pour over chicken.  Bake for one hour, turning chicken halfway through cooking so it is evenly coated with the sauce. Serve over rice.


Adapted from Let’s Dish

February 2, 2012 at 2:56 am 1 comment

Weekly Menu + Meatless Monday

I thought I would take a slightly different approach and post my planned weekly menu. I am a creature of routine, so this plan works for me: 1) I find three recipes/meals that I would like to make each week and bookmark them to my favorites if online. 2) I make a grocery list based on these recipes, and any other items needed for the week. 3) Clean refrigerator, mark items off that I have, and throw out old food. 4) Grocery’s and organize.

Weekly Menu for 12/30

Monday (meatless): Black bean patties

Tuesday: Leftovers

Wednesday: Sweet and sour chicken

Thursday: Hamburger soup (family recipe)

Friday: Leftovers

Monday’s dinner was healthy, spicy and meatless:

 Black bean patties

(Servings: 8 patties)

Ingredients:

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 red bell pepper
  • 1 large egg
  • ½ tsp oregano
  • ½ tsp cumin
  • 1 chipotle chile in adobo
  • 1 (6 oz) can kernel corn, drained and rinsed
  • ½-3/4 cup cornmeal or breadcrumbs (plus more if needed.
  • Olive oil

Directions:

For patties, place half of the beans in the bowel of a food processor with half coarsely chopped bell pepper, egg, oregano, cumin, and chipotle. Process until smooth. In a large bowel, add remaining beans, chopped bell pepper, and smooth bean mixture from food processor.

Stir in the cornmeal or breadcrumbs gradually, mixing lightly until the mixture firms up. If needed add more cornmeal until it can be easily molded into a ball.

Form the bean mixture into patties approximately 3 ½ inches in diameter. Heat about 2 tablespoons olive oil in a large skillet of medium heal. Add the patties in batches, cooking until lightly browned and form, about 3-4 minutes per side. Serve patties with your choice of toppings (salsa, sour cream, avocado). See original recipe if you would like corn relish or avocado cream sauce (I personally did not have time to make this).

(Recipe adapted from Annie’s Eats)

February 1, 2012 at 1:50 am 1 comment


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