Weekly Meal Planning

I'm envious of people that have the discipline to sit down and plan out what their family eats every week.  I'm better than I have been in the past, but I still have a long way to go.

I don't know what people who are good at planning meals do every week but here is what I'm doing.

• Every week I look at the Publix ad.  That way I know what's on sale and sometimes they have some good recipes on their web site.
• I look at what we have in the house.  Since we've just moved there's not a lot to choose from but it never hurts to get a refresher.
• I see what my friends are making and I look at my favorite blogs.  A lot of the recipes I have come from friends, family, and other blogs.
• Also, ask the other people in your house what they want to eat.  It sounds silly but sometimes I forget to ask Mr. T what he wants to eat.

So... Here's what I have going on this week.

Monday:  Spaghetti with meat sauce.
Tuesday: Chipotle Rubbed Flank Steak (i'll probably use skirt steak because it's on sale this week)
Wednesday: We're going to with some friends for dinner
Thursday: Tacos: maybe ground turkey
Friday: Hummus and veggie wraps
Saturday: Left overs
Sunday:  I'm thinking about making some soup

Lemon Blueberry Pound Cake

Since it's Friday and we've all made it to today I thought it would be nice to have a treat for the weekend.

This is something that I made for my Grandma's birthday.   She always loved blueberries.

Lemon Blueberry Pound Cake:
(Adapted from my mom and Food Network)

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/3 cup lemon juice, plus 1/3 cup
Zest of one lemon
2 pints of blueberries
 
Directions:
Preheat the oven to 350 degrees F. Butter a loaf pan or bundt pan. In a medium bowl, combine the flour, baking powder, and salt.


In a mixer (or using a hand mixer), cream the butter. Add 1 cup of the sugar.  With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/3 cup of the lemon juice and the zest to the butter mixture. Mix until just smooth.
Fold one pint of blueberries into the mix.

Pour into the prepared pan and add second pint of blueberries to the top of the batter.  Bake until a tester inserted into the center comes out dry and almost clean about 65 to 75 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice, and more zest until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Turn the cake out onto a wire rack.

After the cake is cooled put on a platter and spread the glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up.

It goes great with vanilla bean ice cream.  I do however think it needs more lemon flavor.  Next time I make it i'm going to add more lemon and zest. 

Mustard Chicken Tenders

I made Pioneer Woman's Ranch Style Chicken last week.  It was really good and really easy.  Well, we had some chicken tenders in the freezer without and idea of what to do with them.  I decided to take inspiration from PW's chicken and make some mustard chicken tenders.

Mustard Chicken Tenders: 

(inspired from Pioneer Woman's Ranch Style Chicken)

1 package of chicken tenders

2 tablespoons honey

1/2 cup country grainy mustard

juice of half a lemon

1 teaspoon paprika

1 teaspoon garlic powder

sprinkle of crushed red pepper

canola oil

In a bowl mix together the honey, mustard, lemon juice, paprika, garlic powder, and red pepper.  Spread the mixture over the chicken tenders and sit in the refrigerator for 10-20 minutes.  (Use this time to work on your dinner sides)

In a skillet heat up some canola oil (1-2 tablespoons) until everything is really hot.  Add the chicken tenders and cook 1-2 minutes per side or until the chicken is cooked through and brown on the outside.

Mashed Cauliflower

It's no secret that I love potatoes.  There are tons of potato recipes on this blog, but sometimes it's nice to change things up.  Some of my coworkers have been telling me that I need to try mashed cauliflower.  They were right, it's really good and really easy.

I will say, don't go into this thinking that they are an exact substitute for mashed potatoes, because they aren't.  They are really creamy and really tasty though.  Cauliflower is a good base to add whatever flavors you like.  In this case I used Parmesan and garlic.

Mashed Cauliflower:

(Food Network)

Ingredients:

1 medium head cauliflower

1 tablespoon cream cheese, softened

1/4 cup grated Parmesan

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 teaspoon rosemary

3 tablespoons unsalted butter

Directions:

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a food processor, puree the hot cauliflower with the cream cheese, Parmesan, butter, garlic, rosemary, salt, and pepper until desired consistency.

Mom's Cheese Spread

My mom has a go-to cheese spread that she makes whenever she has to bring a dish.  It's super easy and takes almost no time.

Cheddar Cheese Spread:

1 package of cream cheese

1 package of cheddar cheese spread

1 package of powdered Italian dressing

Mix everything together and serve with pita chips.

Pimento Cheese

Pimento cheese is a staple in the south.  I've seen people serve it with veggies, on a slice of white bread, and grilled.  The Linda Blondheim Art Studio hosted an Art Lover's Salon recently.  I was responsible for lunch and brought a tray of homemade pimento cheese sandwiches over.

 

 

 

 

 

 

 

 

 

 

 

Pimento Cheese:
(Martha Foose)

Ingredients:

1 cup mayonnaise

1/2 teaspoon finely chopped sage

1 teaspoon fresh lemon juice

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/2 teaspoon Worcestershire sauce

8 ounces Colby cheese, grated (2 cups)

8 ounces sharp Cheddar cheese, grated (2 cups)

1 (4-ounce) jar chopped pimentos, drained

Salt and freshly ground black pepper

1/4 teaspoon hot pepper sauce

Pumpernickel bread, or bread of your choice

Directions:

In a medium bowl, combine the mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce with a rubber spatula. 

Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce. Refrigerate until ready to use.

Spread between 2 slices of bread and grill if you want.

Easy Eggs Florentine

I'm trying to clean out our refrigerator before we move at the end of the month.  I really don't want to have to move tons of food.  I made this for supper tonight using what we already had in the house.

Easy Eggs Florentine:

2 eggs
1/3 package of frozen spinach
1-2 tablespoons cream cheese
1/4 teaspoon garlic powder
Salt & Pepper

Thaw out the spinach and squeeze it dry.  In a bowl beat the eggs and mix in the spinach, garlic powder, and salt and pepper.  Spray a skillet that was warmed over medium-low heat with some non-stick spray.  Pour in the egg/spinach mixture and slowly mix in the pan until the eggs start to cook.  Add the cream cheese and mix into the eggs.  Cook until the cream cheese has melted and mixed in with the eggs.