Week 18 Menu (August 16-22) & Quick Fix Ideas

This really won't be much of a menu as I am being induced with #3 today. Sorry for any inconvenience. Well, I'm not really too terribly sorry;)

I have a few "quick fix" things at home for the hubby and then my church usually tries to have different families provide meals for the first week that you are home after having a baby. Here is a list of "quick fix" things that I have in the freezer:

• Chicken Enchiladas (I made a double batch a couple of weeks ago and stuck one in the freezer)
• Corn Dogs
• Tyson's Skillet Creations "Tuscan Chicken" (I'm usually not a fan of frozen "dinner in a bag" kits, but got this for really cheap - sale+coupons)
• Chicken Patties and Nuggets
• I usually stock up on boneless, skinless chicken breast when it is on sale, so I have a good 5-6 pounds in the freezer. I also picked up some Lipton Pasta and Rice sides, which work well with the chicken breast.
• The hubby is a big fan of Tuna Pasta Salad (yes, he knows how and enjoys to cook), so I picked up all the ingredients for this dish.
• I also have a few balls of pizza dough in the freezer.

I think that is a pretty comprehensive list of things that I have on hand. I usually try to keep one or two "quick fixes" on hand so that we don't end up eating out if my schedule gets goofed up.

Main dishes that I want to try...

I have a few dishes that I would just love to try but haven't had a chance or seen a recipe that just screams "Try Me." If anyone has a recipe for the following dishe(s) that they absolutely love, please share:)

• Ratatouille
• Savory Crepes (something that would make a good dinner entree)
• Souffle
• Scallops

Ratatouille

So, the hubby and I are HUGE Food Network junkies, I know such a guilty pleasure.
I have always been a fan of cooking shows, but the hubby has only gotten hooked within the last few years. Because he watches FN, he has begun to really enjoy cooking. What's not to love about that:) Lately, he will make breakfast on Saturday mornings and will even experiment with one or two meals a week (yes, I know it messes with my menu, but I have no problem with that when I'm not the one cooking).
Getting back on subject, we got hooked on the last 6-8 episodes of FN's "The Next Food Network Star." (Usually we are not reality TV fans.) In the 2nd to the last episode, Melissa d'Arabian made Ratatouille and now we are both very excited to attempt it. Because we have small children, we had already seen the Disney/Pixar movie "Ratatouille." Anyway, I will be adding this dish to our menu on a Friday or Saturday night sometime in the very near future. Here are a few links to different recipes for Ratatouille (I couldn't find one for Melissa's version, can only remember the EZ POT tip and not what it stands for, bummer):

• Rachael Ray's Roast Ratatouille
• "Remy's" Ratatouille
• John Ratzenberger's Ratatouille

We also intend to watch the movie "Ratatouille" again for some ideas;)
If you have a recipe for this dish, please include the link/recipe in a comment.

Week 17 Menu (August 9-15)

Monday marks my due date with #3. I'm doubtful that I will actually go naturally with this one. I have an appointment today and they will probably set up a date for me to be induced, but I figured that I should still post a menu for the week just in case they decide to wait another week before inducing.

• Sunday - Crockpot Chicken, Rice and Broccoli
• Monday - Tuna Pasta Salad (tuna, macaroni, Miracle Whip, minced onion, salt, pepper, parsley, peas)
• Tuesday - Corn Dogs, Salad, and Fruit
• Wednesday - Leftovers
• Thursday - Chicken & Stuffing Bake (Chicken Breast covered in a cream soup, topped with cheese and prepared stuffing) with Veggies
• Friday - Meatloaf, Baked Potatoes, & Corn
• Saturday - Venison Stroganoff

Week 16 Menu (August 2-8)

Well, Sunday I spent 6 hours at the hospital with false labor, which is one of the reasons my menu is so late getting posted. :( Monday marked only one week till my due date with #3. I'm hoping that I actually go naturally with this one and that I don't have to be induced next week. But I'm still glad to know that I've only got a maximum of 2 weeks:) One of the few blessings of having 9lb.+ babies! Anyway, here is my menu for the week.

• Sunday - We did leftovers.
• Monday – Chicken Sandwiches (chicken, lettuce, bacon, cheese, & mayo) served with home cooked French fries
• Tuesday – Ham & Cheese Loaf (Pizza dough braided around sliced ham, Monterey Jack cheese, and sometimes broccoli)
• Wednesday - Pizza
• Thursday – Baked Chicken, Mashed Potatoes, and Veggies
• Friday – Chicken Enchiladas
• Saturday - Chicken & Pasta with Mushrooms and Pesto Sauce

Beef & Broccoli

I finally got a chance to try this recipe. Thought it was good but made some changes (I also have notes at the end from a couple of others who tried it). My changes are in parenthesis.

1 lb lean stew meat
2 cups chopped fresh broccoli (I used 1 1/2 cups)
1/2 cups sliced fresh carrots (3/4 cup)
2 tablespoon minced garlic
2 tablespoon low sodium soy sauce
2 tablespoon flour (cornstarch)
2-3 cups water (2 cups beef broth)
I added:

• 1 teaspoon ground ginger
• 1/3 cup julienned red pepper
• 1/4 teaspoon pepper

1. Brown meat with garlic in skillet or wok. Add soy sauce and water, bring to boil. Reduce heat to very low and cover. You can also simmer this in the crock pot for about 2 hours so meat is very tender then put back in skillet or wok--keep an eye on water level. (I made this in a large skillet and reserved 1/2 cup of the water/broth till the end to mix in with my cornstarch.)

2. Add flour/cornstarch to thicken sauce. (I moved this to the last step of the recipe.)

3. Add carrots, cook for 3 minutes.

4. Add broccoli cook for 5 minutes.

5. Serve over rice. Makes 4 (1 cup) servings.

From VC - It was yummy, but it could be SO much yummier! I think I would soak the beef in soy sauce and garlic powder for a bit before I cooked it. It didn't soak in the flavor as much as I would have liked. Also, I did use the low sodium soy sauce, so I needed SO much more then 2 tablespoons! (plus I just like the flavor) Obviously, don't just add the flour like the recipe says. Dilute it with water and then pour the paste in to your near boiling liquid. I added a dash of crushed red pepper for color and kick, but fresh red peppers would be nice as well! I just used bagged matchstick carrots (found in the salad section) and threw them in right at the end. All in all, I would definitely make it again with some adaptations, and, most importantly, the hubby really liked it!

From B - Yeah, it was good, but if you are using the crock pot like it mentions, don't cook the meat too long! Mine was cooked a little too long. I think you might be better of skipping the crock pot step or just cooking it on low for maybe 2 hours.

Week 15 Menu (July 26-August 1)

• Sunday - Red Robin, Yum
• Monday - Anniversary Chicken, Mashed Potatoes, Corn, & French Bread
• Tuesday - Beef & Broccoli (Stir Fry type dish)
• Wednesday - Bacon Cheeseburger and Onion Rings with a zesty dipping sauce
• Thursday - Mashed Potato Hot Dish
  (Hamburger or Chicken, Cream Soup, and Veggies topped with mashed potatoes and cheese, then baked)
• Friday - Grilled Chicken Salad (boiled eggs, ham, cheese, croutons, carrots, etc.)
• Saturday - We have two options for today (a birthday party or a wedding) but haven't decided for sure which to attend as both are over an hour and a half from our hospital. At 38 weeks prego, the hubby is usually pretty uneasy about driving anywhere farther than an hour and a half from our hospital, but considering that I have had to be induced at 5-7 days past my due date makes him a little more comfortable with the idea. We'll just have to see what my doctor thinks.

Chicken Quesadillas

When my husband and I got married, we decided to register for a few items that we wouldn't necessarily need but thought they'd be fun to have. One item was a quesadilla maker. Our whole family loves quesadillas and I don't really make them that often, but decided to add them to the weekly menu as I knew we'd have leftover roast chicken. Here is my recipe for chicken quesadillas.

• 3-4 cups Taco/Mexican Blend shredded cheese
• 16 burrito size flour tortillas
• 1 1/2 cups cooked, shredded chicken (if using leftover roast chicken, it will shred itself during the cooking process)
• 1 package fajita seasoning mix
• 1/2 cup water
• Optional Ingredients
  sliced black olives
  julienned peppers
  julienned onions
  sour cream
  guacamole
  salsa

1. In a saute pan, combine chicken, water, and fajita seasoning (at this point you can also add olives, peppers, and onions). Cook until heated through (and any veggies are soft), about 8-10 minutes.

2. On one tortilla, sprinkle cheese, then chicken mixture, and cheese again, then top with another tortilla. If using a quesadilla maker, follow manufacturer's directions. If using the oven, bake at 350 degrees F for 5-10 minutes depending on how you like your quesadillas.

Serve with guacamole, sour cream, and salsa on the side. Makes 8.

Tonight was the first time our 14 month old daughter has had guacamole and she just loved it! She kept shoveling it into her mouth by itself and then saying, "More," when she had none left on her plate.

Hot Fudge Pudding Cake

I just bought some 7 oz. ramekins (got a really good deal, $ .50/each) and wanted to find a dessert recipe that used them. So I went through my cupboards to see what ingredients I had on hand, then off to allrecipes.com to list the ingredients that I wanted and those that I didn't. (The munchkins thoroughly enjoyed playing with the bubble wrap and box that the ramekins came in the entire time that I browsed the internet!)

Nothing was really catching my fancy, when I remembered that my the Pastor's wife at my extension church (while I was in college) use to make a really yummy hot fudge pudding cake. I never thought to get her recipe, so I decided to just type "Hot fudge pudding cake recipe" in the search field at Google. Then, I found it, the recipe that I had all the ingredients for - Nook & Pantry's (blog) version of Hot Fudge Pudding Cake! I made it on Tuesday night after dinner and served it warm with a scoop of Kemps' Old Fashion Vanilla Custard. Sooooooooooooo, yummy!

Here is the recipe:

Hot Fudge Pudding Cake (Adapted from Cook's Illustrated)

• 2 teaspoons instant coffee
• 1 1/2 cup water (or mix 1 cup of cold leftover coffee with 1/2 C water)
• 2/3 cup Dutch-processed cocoa
• 1/3 cup packed brown sugar
• 3/4 cup granulated sugar
• 6 tablespoon unsalted butter
• 3 oz bittersweet chocolate, chopped
• 3/4 cup All-Purpose flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon vanilla extract
• 1/3 cup whole milk
• 1/4 teaspoon salt
• 1 egg

For One Big Cake
1. Preheat the oven to 325 degrees F and adjust the oven rack to the lower middle position. Spray a 8 inch baking dish with nonstick cooking spray. Whisk the instant coffee into the water and set aside. In a bowl, stir together 1/3 C of the cocoa powder, the brown sugar, and 1/3 C of the granulated sugar. Break up any large clumps of the brown sugar and set aside.

2. Melt the butter in a heat proof bowl over a pot of barely simmering water or in the microwave. Add the chopped chocolate and stir until the mixture is smooth (heat it in the microwave using low power if the chocolate does not all melt). Add the cocoa powder and stir until smooth. Set aside to cool.

3. In a separate bowl whisk together the flour, baking powder, and salt and set aside.

4. Add the remaining granulated sugar, vanilla, milk, and egg to the chocolate mixture and mix until smooth. Add the flour mixture and whisk until the batter is smooth.

5. Pour the batter into the prepared baking dish, spread it out, and smooth the top. Sprinkle the cocoa and sugar mixture that you set aside earlier evenly over the batter. It should cover the batter completely. Then drizzle the coffee mixture all over the top of the cocoa mixture.

6. Bake for about 45 minutes, or until the cake is puffed, bubbling, and starting to pull away from the sides of the pan. Do not overbake. Cool the cake for 20ish minutes before serving; they will fall as they cool. Serve with vanilla or coffee ice cream or whipped cream and berries.

Warm leftover cake in the microwave and it'll taste just as good the next day.

For Individual Cakes
1. Preheat the oven to 400 degrees F and spray 6 7oz. ramekins with nonstick spray and set the ramekins on a baking dish. (Don't overfill your ramekins! Individual cakes should be baked in 6-7 oz. portions.)

2. Divide the batter evenly in the ramekins and smooth out the top. Sprinkle 2-3 tablespoons of the cocoa sugar mixture over the top of the batter. Make sure to cover the batter completely. Slowly pour 3-4 tablespoons of the coffee mixture over the top of the cocoa. Bake for about 20-22 minutes, or until puffed and bubbling. Cool for 10 minutes before serving; they will fall as they cool. Serve with vanilla or coffee ice cream or whipped cream and berries.

Tip 3: Bananas Breads and Muffins for Less

With banana prices going up a bit ($ .49/lb. is usually the cheapest and that's at Kwik Trip), it gets a bit more expensive to make banana breads and muffins. Also, my kiddos LOVE bananas, so for them to last long enough in our house to get really ripe is unusual.

Recently, I started checking our grocery stores to see which ones sell the overripe bananas at a lower price. One of the stores that I usually visit sells the overripe bananas for only $ .29/lb. So, I stock up and then freeze the bananas in groups of 4-6 (most bread/muffin recipes call for around 4-6 bananas).