Menu Plan Monday

Since I am not feeling especially creative, a week of tried and true family favorites...


Sunday: Grilled Steaks and Grilled Corn with salad (it was yummy!!)

Monday: Salmon Cakes

Tuesday: Refried Bean Quesadillas

Wednesday: Creamy Sausage Pasta

Thursday: Pizza Night

Friday: Chicken Fajitas

Saturday: Out

Refried Bean Quesadillas

Back in September, I posted this Quesadilla recipe. I talked about what a wonderfully quick, simple and inexpensive meal it was (still very true). I talked about all the different types of fillings you could use (also still very true).

However, it would seem that since then my girls have settled on these Quesadillas as their most favorite and will accept no other. Which is okay, because my husband also loves them and they are really easy to throw together. Everyone wins.




Refried Bean Quesadillas
Serves 4

1 can refried beans
4 burrito size flour tortillas
1 1/2 cups sharp cheddar cheese, shredded
1 avocado, sliced
sour cream for serving (optional)


Place the beans in a microwave safe dish and microwave on high for two minutes.

Layer one quarter of the beans and one quarter of the cheese on one half of each tortilla.

Fold over each tortilla and cook over medium heat until the cheese is melted and the tortilla is lightly browned, about 3 minutes per side.

Cut into quarters and serve with avocado slices and sour cream for dipping.

Menu Plan Moday

The warm weather has finally arrived here, which means I am craving summer dishes. We do a lot of grilling in the summer and I also find myself craving salads and lighter dishes with lots of veggies.

Last night I made Asian Noodles, which is one of my summer favorites. Flavorful sauce, lots of veggies and good warm, cold or at room temperature. The kids gobbled it up!


Sunday: Sandwiches at the park

Monday: Strawberry Goat Cheese Salad

Tuesday: Out with the kids

Wednesday: Pizza Night

Thursday: Grilled Lemon Chicken Salad (recipe to be posted, one of my summer favorites)

Friday: Quick Meat Sauce

Three Ingredient Peanut Butter Cookies

Looking for an easy cooking project for a rainy afternoon? This one is not only easy but tasty, which makes it a big hit at our house.

My five year old really can make them all by herself (aside from taking them in and out of the oven, of course) and surprisingly enough they are quite good cookies!

Three Ingredient Peanut Butter Cookies
1 egg
1 cup sugar
1 cup peanut butter

Pre-heat oven to 350 degrees.

Mix all ingredients together and drop one inch spoonfuls onto a cookie tray (15-18 cookies).

Dip a fork in sugar and press down on the cookie dough to flatten and then repeat on the other side so you have intersecting fork marks. Repeat for each cookie.

Bake for 10-15 minutes. I find I prefer mine slightly under done.

And just because she is cute, here is my little chef at work:

Menu Plan Monday

Well vacation week is here, and our calendar is filled with day trips and sleep overs, which means I will also apparently be taking a bit of a vacation from the kitchen. No complaints here!

Monday: Grill or eat out after Red Sox game

Tuesday: Spaghetti and Meatballs

Wednesday: Date Night

Thursday: Pizza Night

Friday: Bean Quesadillas

Saturday: Something on the Grill

Sunday: Pasta with Shrimp and Broccoli

Menu Plan Tuesday

Better late than never right?

Our Easter dinner went very well. I ending up making these savory palmiers from Ina Garten's Back to Basics cookbook, which turned out delicious. For dinner, I served Lamb Persillade (very quick and very tasty) along with Cauliflower Gratin and green beans.

This weeks menu will feature mainly leftovers and things from the freezer so I can use up some odds and ends as well as stay out of the grocery store this week.


Monday: Leftover Steak Fajitas (these reheat so well!)

Tuesday: Pesto Pasta with Pine Nuts and Sundried Tomatoes

Wednesday: Pizza Night

Thursday: Hot Dogs and Salad

Friday: Spicy Sauteed Chickpeas, Beef & Cilantro

Saturday: Out for Brunch

Sunday: Movie and dinner out

Menu Plan Monday

Has it really been another week already?

This week my daughter finishes up indoor soccer and starts outdoor soccer, meaning three days of soccer. Add to that the two nights that Daddy is home late, and we have a week featuring crock pot meals, quick meals and left overs.

Monday: Pasta with Shrimp and Broccoli (never got to it last week)

Tuesday: Breakfast for Dinner

Wednesday: Pizza Night

Thursday: Slow Cooker Steak Fajitas

Friday: Leftovers

Saturday: Spicy Sauteed Chickpeas, Beef & Cilantro

Sunday: I am hosting Easter Dinner but I am not sure yet what I am making. Maybe something non traditional like Lobster Corn Chowder? Or a simple honey baked ham with mac and cheese? Or a nice gratin? Eek.


More Menu Plan Monday

Menu Plan Monday

My husband was nice enough to take me out to dinner this Saturday night and I repaid him by drinking three glasses of wine and then falling flat on my face in the parking lot.

So now as I lay on the couch nursing my swollen face, bloody knee and cut up toe, he is taking over in the kitchen as well as with the kids, and with the laundry, and the shopping too. And did I mention he brought me flowers? And bandaged my nasty cuts? And watched not one but two old Ben Affleck movies with me? I am thinking he is a keeper.

So here is what he, and me, once I am back on my feet, will be cooking this week.

Sunday: Mom's chicken casserole

Monday: Taco Night

Tuesday: Tuna Melts and Salad

Wednesday: Pizza Night

Thursday: Pasta with Shrimp and Broccoli

Friday: Breakfast for Dinner

Saturday: Creamy Sausage Pasta

More Menu Plan Monday

Menu Plan Monday

Last week I ended up trying corned beef and cabbage in the slow cooker, which turned out incredibly well. If you are interested you can check out the recipe here. I also wrote a bit here about how we discourage picky eaters in our house.

Since last week was a bit meat heavy I am going with mainly seafood and turkey this week. Oh, and also baking less. Those bathing suits in the mall are scaring me!

Sunday: Salmon Cakes

Monday: Roast Turkey Breast, Oven Roasted Potatoes and Carrots

Tuesday: Chicken Chili (made with left over turkey)

Wednesday: Pizza Night

Thursday: Spaghetti and Meatballs

Friday: Veggie Omlets

Saturday: Date Night!!

Slow Cooker Corned Beef and Cabbage

I normally boil my corned beef and cabbage, but yesterday we were going to be out for the afternoon so after a quick google search of slow cooker recipes I decided to try this one.

It was amazing. And truly a one pot meal.

The corned beef was incredibly tender, which meant the girls gobbled it up. The potatoes were a little soft, but very flavorful. I would highly recommend it to anyone who happens to be looking for a corned beef and cabbage recipe on the day after St. Patty's day.




5 pound corned beef brisket
5 medium potatoes, peeled
1/2 teaspoon pepper
2 medium onions, peeled
3 tablespoons vinegar
3 tablespoons sugar
2 cups water
1 head of cabbage, chopped into quarters

Place the potatoes in the bottom of the pot and top them with the meat and the onions. Pour the remaining ingredients, with the exception of the cabbage, over the top.

Cook on low for 8-10 hours or on high 6 -7 hours.

Remove the meat and potatoes and cover to keep warm. Place the cabbage in the pot with all the juices from the meat and cook on high until softened, about 20 minutes.