Meal Plan Monday - June 25th

Exactly 28 days ago, our house flooded due to a broken whole house water filer.  10,000 gallons of water poured into our home over a 8 hour period while we were at work.  We stayed in 7 different places over the past 4 weeks and ate at just about every fast food place available.  I am THRILLED to be back in our house as of today and cooking for my family again.   


Tuesday - Baked Chicken Risotto, Sauteed Green Beans with Bacon, Watermelon
Wednesday- Crockpot Baked Potatoes, Tomato - Cucumber Salad, Homemade Ice Cream
Thursday - Chef Salad, Salteld Caramel Cupcakes
Friday -Grilled Chicken,  Squash Casserole
Saturday - Spinach and Bacon Quiche, Fruit Salad
Sunday - Steak, Mashed Red Potatoes, Roasted Veggies (Squash, Zucchini, Mushrooms, Onions, Carrots)

Treats to Make - Salted Caramel Cupcakes, Lemon Zucchini Bread, Rustic Pan Bread
Canning - Jalapeno Pepper Jelly, Strawberry Jalapeno Jelly, Pickled Banana Peppers

For more menu ideas visit I'm An Organized Junkie.

Spinach and Bacon Quiche

This is a quick, delicious quiche, perfect for spring and summer.  I treat this recipe as a base and make changes based on in season vegetables or vegetables that need to be used quickly.  I also vary the protein, using bacon, sausage, canadian bacon or ham.   This orginal recipe is from Life as Mom. 

Spinach and Bacon Quiche

1 unbaked pie crust
1 cup shredded cheddar cheese
2 cups fresh spinach
1 small tomato, chopped
4 slices bacon, chopped and cooked
4 eggs
1 1/2 c milk
1/4 t salt
1/4 t pepper

Preheat oven to 350 degrees. 
Sprinkle cheese, vegetables and bacon in bottom of unbaked pie crust.  Mix eggs, milk and seasonings in a bowl.  Pour into pie crust.  Bake for 1 hour, or until knife inserted in quiche comes out clean.  Allow to sit for 10 minutes before serving. 

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Life as Mom Ultimate Recipe Swap

Meal Plan Monday - June 11th

Two weeks ago our house flooded and we have been displaced to several different locations - we slept in 4 different beds in 5 days.  We are back in our house, but the restoration and repairs are just beginning.  I do however have a functioning kitchen, so we are back to eating at home.  YEAH!  However, the rest of our house is a mess, so our meals will be very simple so we can focus on the clean up and restoration of our home.

Monday - Hamburgers, Baked Potatoes
Tuesday - French Dip Sandwiches, Watermelon
Wednesday - Grilled Chicken Salad, Watermelon, Crack Corn
Thursday- Toasted Sandwiches, Chips and Dip 
Friday - Crockpot Teriyaki Chicken with Fried Rice
Saturday - Leftovers
Sunday - Something grilled for Father's Day

For more menu ideas, visit I'm An Organized Junkie. 

Meal Plan Monday- May 28th

Ahhhh, the first week of summer vaction and NO NIGHTLY SPORTS ACTIVITIES!  What a treat.  I still have two days of post planning, but that is a piece of cake after 2 weeks of final exams, last minute assignments, submitting grades and finally -- Graduation.  Next week will be a breeze.  Menu planning will insure that we get more play time before some of us head off for our first summer activities.

Sunday - Grilled Lamb Chops (marinated in Ken's Olive Oil Vinaigrette), Creamy Rosemary Potatoes, Roasted Green Beans and Mushrooms

Monday - Grilled Hamburgers, Broccoli Casserole, Bacon Ranch Potato Salad, Watermelon

Tuesday - French Dip Sandwiches, Broccoli Casserole, Bacon Ranch Potato Salad

Wednesday - Paninis, Chips, Watermelon

Thursday -  Kids and I head to Gram and Grandpa's - Daddy gets leftovers 

Friday - Frozen pizza or leftovers for Daddy

For more great menu plans, visit I'm An Organized Junkie.

Olive Cheese Bread

This is a crowd favorite!  I have served it at Book Club, Supper Club, at our many back porch parties and often, just for myself.  It is always a hit.  Originally this was a Pioneer Woman recipe, but I have adapted it to suit our tastes. 

Atlanta Style Olive Cheese Bread 

10 oz black olives, whole and drained

5 oz. green olives with pimento, whole and drained

1/2 stick butter, softened

1/4 cup mayonaisse

2 c shredded pepper jack cheese

1 loaf French bread

Preheat oven to 350 degrees.

Roughly chop olives.

In a large bowl add olives, butter, mayo and pepper jack cheese.  Stir til combined. 

Slice French bread in half lengthwise.  Spread olive mixture evenly on both halves.

Bake at 350 degrees until cheese is melted and ooey gooey, about 15 - 20 minutes. 

Remove from oven and let sit about 5 minutes. 

Cut into serving size slices and serve. 

**Don't use anything but butter as it will turn into a greasy, sloppy mess. 

** Low Fat Mayo works great.

 

Linking to Life As Mom's Ultimate Recipe Swap

Meal Plan Monday - May 14

As I am writing this, food is the last thing I want to think about.  Thanks to a spring cold and a bout with a fever I really don't feel like planning out a menu.  Especially this week.  Bubba is part of a tournament lacrosse team that is playing for the first time this weekend and they are practicing every night for 2 1/2 hours, at a park 20 minutes from our house.  In addition, Boo Boo still has her  weekly activities.  This is seriously going to put my quick week night meals to the test.  It would be soooo much easier to sprint through the drive thru a few nights this week, but I'm seriously going to try and limit that to once.

Sunday - Kids and DH celebrated Mother's Day at his mom's house.  Me-- leftovers laying on the couch
Monday - Sloppy Joes, Veggies and Dip, Fruit
Tuesday - Spaghetti with Meat Sauce (I'm going to try make ahead and put in crockpot to keep warm)
Wednesday - Chick-fil-a between gymnastics and lacrosse
Thursday - Beef Nachos
Friday - Rec Lacrosse Team Party - I'm bringing cupcakes
Saturday - Lacrosse Tournament
Sunday - Lacrosse Tournament

For more great menu plans, visit I'm An Organized Junkie.

Blueberry Zucchini Muffins

Boo Boo has been my sous chef for several years.  I love having her help me in the kitchen.  This spring I have been letting her participate in the cooking process more and more.  She made these Blueberry Zucchini Muffins all  by herself. 

3 eggs, lightly beaten
1 c vegetable oil
3 t vanilla extract
2 1/4 c white sugar
2 c shredded zucchini
3 c all purpose flour (1 1/2 c white and 1 1/2 c wheat)
1 t salt
1 t baking powder
1/4 t baking soda
1 T ground cinnamon ( we use a bit less)
1 pint fresh blueberries (frozen work too)

Preheat oven to 350 degrees.  Line 28 muffin cups with liners. 

In a large bowl, stir together eggs, oil, vanilla and sugar.  Fold in the zucchini.  Beat in dry ingredients.  Gently fold in blueberries.  Fill muffins cups 2/3 full. 

Bake for 12 - 15 minutes or until a toothpick inserted in the center comes out clean. 

These freeze very well for a quick weekday breakfast.

Original recipe from allrecipes.com

Linking to -

Life As Mom