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Austin Babies
What do you have on the menu this week?
I'm so sick of all the same recipes we keep alternating. I'm heading to Target tomorrow morning to get groceries and need ideas. What are you planning on making this week?
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Re: What do you have on the menu this week?
The O'Baby Blog
Do you have a recipe you can share for this? :9
Grilled tilapia w/ sliced avocado
Hungry Girl chicken taquitos, spanish brown rice & black beans
Sausage & veggies over whole wheat penne
Just finished making meatballs from scratch for warm up for later this week (I couldn't stop eating them while I was making them so I'm not that hungry for dinner), I also have homemade marinara sauce frozen already. We're also going to have salmon burgers, chicken kabobs, chicken meatball vegetable soup and I bought some tiki masala sauce from the farmers market in cedar park so I'll make something with that. I'm not completely sure what to make with it but probably just chicken.
I get a lot of recipes from Gina's Skinny Recipes and Running Mama Cooks.
But, instead of water, I use chicken broth and I also add a bag of frozen mixed vegetables in the beginning.
The O'Baby Blog
Thanks! Sounds delicious!
That sounds so yummy and easy! I have a really dumb question
is the chicken frozen or cooked when you put it in?
Our Family Blog
Pulled pork sandwiches, Couscous casserole (from Cooking Light), Fried Rice. I'm hoping we eat the whole week from just those three, especially since pulled pork usually lasts awhile.
tonight= spaghetti & meatballs
tomorrow= steak, mashed potatoes & brussel sprouts
tuesday= indian (butter chicken curry, palak paneer & naan)
wednesday= some kind of stir fry.
The O'Baby Blog
tonight we had homemade sloppy joes and salad.
for the rest of the week we have ravioli soup with zucchini, chicken diablo with spaghetti squash, spinach burritos, baked salmon with orange rosemary sauce. we'll probably pick up pizza friday night.
chorizo tacos
Tonight was pork chops, sweet potatoes and veg.
For the rest of the week we have grilled chicken with spaghetti in oil and garlic, shrimp fried rice, and a new pasta with beef and mushroom ragu recipe.
I have this week's recipes bookmarked on my blog.
https://mbrox.blogspot.com/
Sunday: Spaghetti, salads, and garlic bread
Monday: Beef stroganoff
Tuesday: Chicken tacos
Wednesday: Grilled cheese burgers
Thursday: Beef pot roast w/ veggies
Friday: order pizzas
Saturday: Breakfast
The O'Baby Blog
Please share... that sounds delicious!
Our Family Blog
tortilla crusted tilapia with rice and some kind of veggie
baked ziti (will last us two nights) with salad and garlic bread.
tacos
sauteed salmon with veggies
not sure the rest of the week...
"The House We Built."
A journey of building the dream.
Source: The Six O'Clock Scramble
Servings & Prep Time15 minutes Prep + Cook Time Servings: 8 ? serving size: about 2 cups
Special Features
This soup, suggested by subscriber Maggie Martin, is delicious and so easy that you may even have time to let the kids help you make it. Celia got a kick out of grating the zucchini (though I finished the ends for her to protect her fingers). My husband, Andrew, declared this the best use of zucchini ever. Serve it with garlic bread and celery with Boursin cheese.
In a stockpot, bring the broth to a boil. (Meanwhile, prepare the garlic bread and celery.) Add the ravioli and let it cook according to the package instructions. Meanwhile, grate the zucchini with a cheese grater. When the pasta is almost fully cooked, add the zucchini to the soup and cook it for one or two minutes more.
Season each bowl with Parmesan cheese and pepper to taste
Scramble Flavor Booster: Top the soup with freshly grated aged Parmesan cheese and season it with freshly ground black pepper.
Tip:
To soften butter quickly, cut it into smaller pieces and leave it on the counter for 10 or 15 minutes, or put it in a bowl inside another bowl of warm water for 5 or 10 minutes.
To make garlic bread, preheat the oven to 400 degrees. Cut a loaf of French or Italian bread in half lengthwise and cut 1/2-inch deep slits into each half about 1-inch apart. Mash together 3 Tbsp. softened butter or margarine, 1 Tbsp. olive oil, and 1-2 tsp. minced garlic (2 - 4 cloves), to taste, and spread it evenly over the cut sides of the bread. Put it on a baking sheet, buttered side up, sprinkle 1/4 cup grated or shredded Parmesan cheese on top, if desired, and bake it for 6 - 8 minutes or until the edges are lightly browned.
Trim and cut 6 - 8 celery stalks into thirds and dip in Boursin light herbed cheese. Or, fill the celery with the cheese before serving it.
Calories: 240; Total Fat: 7g, 11%; Saturated Fat: 4g, 20%; Cholesterol: 55mg, 18%; Sodium: 320mg, 13%; Total Carbohydrate: 30g, 10%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 13g
Nutritional Information per serving with sidedish (% based upon daily values) (1/8 of garlic bread & 1 cup celery and 2 Tbsp. Boursin light cheese)
Calories: 461; Total Fat: 19g, 28%; Saturated Fat: 8g, 40%; Cholesterol: 74mg, 23%; Sodium: 857mg, 36%; Total Carbohydrate: 52g, 17%; Dietary Fiber: 6g, 22%; Sugar: 5g; Protein: 22g
Recipe please!
tonight- spaghetti and meatballs
the rest of the week:
chicken a la king
pork tenderloin- have not decided how to cook it yet though
chicken taco soup
american goulash or PW's sloppy joes
Italian beef sandwiches (in the crockpot)
tandoori tilapia
ravioli bake
pulled pork
chicken marsala
tacos
chicken enchiladas