Sunday, October 2, 2011

Meal Plan: October 23-29

Sunday:
Oven-fried chicken, roasted potatoes, Brussels sprouts

Monday:

Tuesday: (Kate traveling)
Pumpkin risotto

Wednesday: (Kate traveling)
Leftovers

Thursday: (Kate traveling)
Pasta Pesto!

Friday:
Pizza

Saturday:
Slow Cooker Cranberry Pork Roast with roasted potatoes, vegetables from the farmer's market

Meal Plan: October 16-22

Sunday:
Gnocchi with leftover pizza sauce

Monday: GS Sign up night
Slow cooker Tamale Pie with green beans

Tuesday:

Wednesday:
Pork chops, roasted potatoes, apple sauce and roasted Brussels sprouts

Thursday:
Black bean soup with hard boiled eggs and green beans

Friday: No school
Pizza

Saturday:
Vegetable lasagna, green salad, apple crisp

Meal Plan: October 9-15

Sunday:
Leftover Chicken pie from Saturday

Monday:
Slow cooker Cowboy Beans with rice and sauteed spinach

Tuesday: (Kate traveling)
Pasta with sauce

Wednesday: (Kate traveling)
Broiled fish, roasted potatoes, roasted Brussels sprouts

Thursday: TES Open House
Borsht and zucchini fritters from the freezer

Friday:
Pizza and crispy kale

Saturday: Harvest Dinner at SFA, bring potluck item

Meal Plan: October 2- 8

Sunday:
Baked macaroni and cheese, green beans and sliced tomatoes

Monday:
Slow cooker roasted chicken, layered over Saturday's roasted potatoes, with roasted cauliflower and Brussels sprouts

Tuesday: (Kate out)
Bow-tie pasta with eggplant and garlic sauce with a side of green beans

Wednesday:
Taco night at TES!

Thursday:
Potage Parmentier with sauteed swiss chard and deviled eggs

Friday:
Pizza

Saturday:
Chicken Pot Pie


Sunday, September 25, 2011

Meal Plan: September 25-October 1

Sunday:
Pancakes for dinner!

Monday:
Pasta with sauce and meatballs

Tuesday:
Slow Cooker Shepherd's Pie (our own recipe - vegetarian with sauteed eggplant, onions, celery, carrots tossed in leftover tomato sauce and a Romano Cheese, topped with mashed sweet and white potatoes.

Wednesday:
Slow Cooker Boston Baked Beans with Rice steamed cabbage

Thursday:
Zucchini fritters and Borsht from the freezer

Friday:
Oven Fried Chicken, leftover beans and shepherd's pie

Saturday:

Sunday, September 18, 2011

Meal Plan: September 18 -24


As we are headed into the fourth week since we yelled "GAME ON!" I can say that things are moving forward nicely. We have planned, we have scheduled, we have eaten at home. Not only have we not ordered any kind of take-out or pre-made meal, we haven't even deviated from our meals plans for the sake of poor planning or unexpected rush. I have my first overnight trip coming up this week, so we'll keep you posted on how things go.

Sunday:
Slow Cooker Honey Garlic Chicken with roasted potatoes and salad left over from the night before.

Monday: (Scott at Fencing)

Tuesday:
Chicken salad, homemade pitas and leftover soup

Wednesday: (Kate traveling)

Thursday: (Kate traveling)
Pasta with eggplant and meat sauce

Friday:
Dinner out on our way to the Cape

Saturday: Wheaton's homecoming!
Dinner in Norton!

Sunday:
Pancakes for dinner after we roll in from a day of traveling.

Sunday, September 11, 2011

Meal Plan: September 11-18


Sunday:

Monday: (Fencing)
Leftovers from Sunday

Tuesday: (School board meeting)
Slow Cooker Borscht and Zucchini Fritters

Wednesday: (K @ work reception)
Hummus with pitas and sliced cold veggies

Thursday: (TES picnic)
Eggplant sandwiches, celery sticks, watermelon

Friday:
Pizza

Saturday:
Leftovers (or Salsa Bean Chicken)

Monday, September 5, 2011

Meal Plan: The New Auto-pilot plan


Today is the school year's equivalent of January 1. We've had the one last hurrah after the elongated holidays of summer, we've enjoyed the lazy days, the pajama mornings, the late bedtimes, but tomorrow.....

In appreciation of the "other new year" and the frenetic pace we know we'll be keeping once I am back on the road and we enter into the public schools system (read: the world of soccer) for the first time, we have created a secret weapon. Our new "Auto-pilot Meal Plan" can be pulled out and slapped into place at a moment's notice. Whether we are hit with an epic stomach flu or find ourselves driving back late from a weekend trip that "seemed like a good idea at the time," or just a case of too much work-travel and not enough time to plan, we will be able to activate six (count them, six!) dinners in a row.

The methodology at work for each meal in this plan is one of ease, frugality and attractiveness (to our kids). We chose this recipes based on what we typically stock in our pantry and freezer, the ability to use similar ingredients in multiple recipes, therefore having to stock or purchase fewer items and those that would let us use the slow cooker as often as possible.

I encourage you to keep track of how many times we hit this "emergency button" between now and June 30...

Here's the plan:

Monday:
Vegetable chili, brown rice, side vegetable (this week: broccoli)
I will use beans that I've soaked, cooked and frozen, a bag of frozen shredded zucchini and half a can or jar of stewed tomatoes. The remaining half can will be used in the pasta on Wednesday.

Tuesday:
Crock Pot Layered Dinner with chicken from the freezer, stored fingerling potatoes and a side vegetable (this week: new Brussels sprouts!)

Wednesday:
Pasta with tomato sauce (fortified with bean stock), Romano cheese
The second half can of Monday's tomatoes will be used here to make the sauce. I usually save and freeze the stock from cooking dried beans and add it to sauces and soups later on.

Thursday:
Broiled fish, leftover potatoes from Tuesday and side vegetable (this week: kale)
This fish is the first new thing I will have had to buy for this week's worth of dinners. Everything else is part of our normal stocked pantry or freezer.

Friday:
Homemade pizza
Using a second can or jar of tomatoes

Saturday:
I will use a leftover pizza sauce and turn it into the meat sauce for the "lasagna." We will probably have a salad, since we will have a chance to go to the Farmer's market or will hopefully have recovered from whatever it was that made us activate the Auto-pilot plan in the first place.

Grocery List for this meal plan:

2 28 oz cans (or 2 qt jars) crushed, stewed or pureed tomatoes (on hand)
1 can or 3/4 C frozen pinto, kidney, rosada or navy beans (on hand)
1 T chili seasoning (on hand)
2 cup shredded zucchini (on hand)
1 cup brown rice (on hand)
1 chicken breast/4 thighs, drumsticks or whatever (on hand)
2 lbs potatoes (on hand)
3 meal's worth of vegetable sides (on hand)
Romano cheese (on hand)
garlic (on hand)
EVOO (on hand)
1 box pasta (on hand)
4 cups Mozzarella cheese (on hand)
1 lb ground beef, turkey, lamb, pork (on hand)
2 lbs of fish fillets (purchased, though I am likely to buy two meal's worth at a time and freeze one)
1 lb frozen ravioli (purchased)

We hope not to pull this trigger too often because even though we like these meals, we would get tired of them. What we are trying to accomplish is a baseline for maintenance. As long as we keep these items in the house and, in the event of "disaster" one of us can make it to the store and pick up a few items (in addition to milk, eggs flour and COFFEE) we'll be okay. Well, at least we'll eat.



Sunday, August 14, 2011

Meal Plan: August 15-20

Sunday:
Leftover sauce

Monday:
Potage Parmentier with dill instead of parsley

Tuesday:
Sauteed egg plant salad with tomatoes, mushrooms and shallots

Wednesday:
Scott's choice

Sunday, July 31, 2011

Meal Plan: July 31 - August 6

Sunday:
Homemade Pizza

Monday:
Chicken salad in homemade pitas with refrigerator pickles and corn on the cobb

Tuesday:
Tomato risotto with eggplant

Wednesday:
Eggs in a nest

Thursday:
Cheese sandwiches with bread and butter pickles, corn on the cobb

Friday:
Pizza

Saturday:
TBA

Sunday:
TBA

Sunday, July 17, 2011

Stuffed Patty Pan Squash Recipe

Ingredients:
4 Medium-sized patty pan squash
4 scallions, chopped, white and green parts separated
1 shredded carrot
6 cloves green garlic or 3 cloves aged (regular) garlic, minced
1/3 C crushed almonds
1/3 C creme fraiche, butter milk or plain yogurt
4 T shredded cheddar cheese
Salt and pepper to taste
4 T olive oil

Method:
Preheat oven to 375. Wash and trim both ends off of each squash. Stem for about 15 minutes, until middles can be pierced deeply with a fork. Set aside to cool. When they are cool enough to handle scoop out enough of each squash to make a nice deep cup, without going through the other side. Drain and chop squash innards. Coat a baking dish with olive oil and arrange squash cups in it. Saute white of the scallions and garlic until transparent. Add carrot, chopped squash, salt and pepper. When carrot is bright orange, add the almonds. Turn off heat and add creme fraiche. Stir to combine. Fill each squash cup to slightly over flowing and bake for 25-30 minutes. Add shredded cheese to the top of each and bake for another 5 minutes to allow cheese to melt.


Meal Plan: July 17 - 23





Sunday:
Stuffed Patty Pan Squash, Coleslaw and Barbecue Chicken (made with last season's apple-peach BBQ sauce)

Monday:
Chicken salad, Scott's homemade Pitas, garlic-roasted cauliflower and broiled sweet onions

Tuesday:
Creamy Pesto Pasta with sliced tomato

Wednesday:
Grilled cranberry-orange sausage, potato salad with peas and purple peppers, roasted maple beets

Thursday:
Pea and bacon risotto, garlicky beet greens, apple pie

Friday:
Pizza

Saturday: leftover buffet/market inspired

Sunday, July 10, 2011

Meal Plan: July 10-16, 2011



Sunday:
Garlic Scape Lamb Chops with Baby Artichokes, Pan-fried Potatoes, Sliced Tomatoes and Tzadziki

Monday:
Vegetarian Chili with Rice and Broccoli

Tuesday:
Pasta with Tomato Sauce and Salad

Wednesday:
Broiled Fish with Roasted Cauliflower and Rice tossed with Garlic Scape Butter

Thursday:
Steak and Egg Salad

Friday:
Pizza

Saturday:
Market-inspired dinner with Grandpa and Ya-ya


Sunday, June 26, 2011

Food Storage Inventory as of June 26, 2011

Frozen

Vegetables:
6 Gallon Bags Broccoli
30 Pint Bags Frozen Spinach

Blueberries:
1 Gallon bag

Cranberries:
1/2 Gallon Bags

Zucchini:
54 Pints Shredded

Meats:
1 Quart Pork Fat Back
1 Quart Suet
10 Chicken Breasts
10 Chicken Thighs
10 Chicken Drum Sticks
10 Chicken Wings
3 Half Chickens
4 Chicken Stock bags

Pesto:
7 muffin cups


Pantry

Jams/Fruit:
4 Half-pints Blueberry Jam
2 Pints Apple Jelly
2 Quarts Apple Pie Filling
3 Pints Peach Jam
1 Pint Peach Applesauce
3 Half Pints Apple Butter
5 Half Pints Orange Marmalade
3 Half Pints Strawberry Jam
4 Half Pints Strawberry Preserves


Pickles:
4 Pints Radishes
3 Pints Red Cabbage
12 Pints Cauliflower and Carrots
45 Pints Bread and Butter Pickles
48 Pints Dilly Beans

Sauces:
2 Pints Barbecue Sauce
2 Pints Sweet and Sour Sauce
3 Half-pints Chutney

Meal Plan: June 27 - July 2


Thymeless Herbs Farm had fresh free-range chickens this week! I bought 10 and my mom and I cut them up and froze them strategically for meals over the next six months or so. I roasted one today and I think I finally got it right. It was moist and flavorful and the kids loved it! I also reserved a quarter share of a hog, which I will receive in December.

Sunday:
Roast chicken, red cabbage steamed in cider vinegar and brown sugar, red potato salad with fresh peas, scallions and garlic scapes

Monday:
Risotto with peas and green beans

Tuesday:
Creamy chicken salad over roasted cauliflower and beets tossed with garlic scape butter over sauteed beet greens with pita bread

Wednesday:
Swiss chard, broccoli with shredded chicken, topped with scallions and diced tomatoes and cheddar cheese

Thursday:
Pot pie

Friday:
Pizza

Saturday:
On Vacation!!!!

Sunday, June 19, 2011

Meal Plan: June 19 -25

Sunday:
Burgers, pasta salad and strawberry shortcake

Monday:
Slow-cooker navy beans with chutney, brown rice and broccoli

Tuesday:
Pasta salad, beet greens with chickpeas

Wednesday:
Zucchini, carrot, chickpea pancakes with pesto sauce

Thursday:
Leftovers from Monday with spinach

Friday:
Homemade pizza

Saturday:
Steak salad or burgers (after Farmer's Market)




Saturday, June 11, 2011

Sausage and Asparagus Pie Recipe

This seems much more like a cold-weather meal, but we've had a few cool days over the last few weeks that made us hunker for some comfort food. This pie could be made with many combinations in the filling. I felt the filling needed a little extra bulk, so I threw in some leftover brown rice I had in the fridge. I think I could have just as easily sauteed some potatoes or winter squash.


1 double pie crust of choice.

1 lb bulk sausage, or sausage removed (this time I used lamb and rosemary sausage)
1/2 lb Asparagus, trimmed, but into 2 inch pieces and cooked to al dente.
1 small onion, diced, or the equivalent in diced scallions
1/2 C cooked rice or lightly cooked diced potatoes
2 eggs

For gravy
2 T all purpose flour
1/2 C milk
Salt and pepper to taste

Make pie crust, fit one half into pie dish, set aside. Preheat oven to 350. Cook asparagus and set aside. Cook sausage in cast iron skillet until browned, breaking apart with a spoon as you go. When browned, removed sausage with a slotted spoon and set aside to drain. Keep fat in skillet hot, add onions. When translucent add flour and whisk to make a roux. Add milk and continue to whisk until a think white gravy forms. Combine sausage, asparagus, 1 beaten egg and gravy and stir to combine. Pour into bottom of pie crust in pie dish. Top with other half of crust, seal edges, but slits in top and brush with second beaten egg. Bake for approximately 40 minutes until golden brown.

Meal Plan: June 11 - 18

Sunday:
Spinach Quiche with red leaf salad

Monday:
Slow Cooker Cowboy Beans with rice and spinach

Tuesday: (K at 1769 Reception)
Tortellini with tomato sauce

Wednesday:
Leftover Quiche and salad

Thursday:
Spinach tacos with leftover Cowboy Beans

Friday:
Pizza

Saturday: (K at 1769 Reception)
Pancakes for dinner

Sunday, June 5, 2011

Meal Plan: June 5-11


Sunday:
Lamb and Rosemary Sausage pie with tossed salad (recipe to come)

Monday:
Fresh pasta with broccoli and garlic sauce

Tuesday:
Leftover sausage pie with salad and stewed rhubarb

Wednesday:
Pasta with pesto and garbanzo beans

Thursday:
Roast beef wraps with hummus, zucchini tzatziki, red leaf lettuce and radishes

Friday:
Homemade pizza

Saturday:
"Market dinner"

Monday, May 30, 2011

Meal Plan: May 30 - June 4


Monday:
Red leaf salad with radishes, scallions, leftover grilled asparagus served with potato salad and beans from Sunday's cookout.

Tuesday:
Roasted free-range chicken with spinach sauteed with scallions, baked beans and cranberry-rhubard crisp.

Wednesday:
Chicken salad over lettuce with radishes and scallions

Thursday:
Sauteed Swiss chard with leftover baked beans and Italian sausages

Friday:
Pizza - barbecue chicken, greens and ricotta and plain

Saturday:
Pasta pesto with chicken

Monday, May 23, 2011

Meal Plan: May 23- May 29

Monday:
Spinach Nudi with sliced tomatoes

Tuesday:
Rice and beans with chutney and radish greens

Wednesday: (Annie makes dinner)
Pasta pesto!

Thursday:
Zucchini fritters with sliced tomatoes, ricotta and sweet and sour sauce

Friday:
Split pea soup with fresh bread

Saturday: (market day!)
Big vegetable combination with deviled eggs and bread

Sunday: (Memorial Day cookout)
Barbecued meats from market with potato salad and grilled vegetables

Monday: (parade day!)
Roast chicken and vegetables from market

Sunday, May 8, 2011

Meal Plan: May 8 - 14


Eight days post-move and we are a fully functioning household. We will be unpacking "non-essential" belongings throughout the summer, but for now we can cook, dress, wash clothes, park our car in the garage and play with our full range of Legos and other toys. This Saturday, as I may have mentioned, was the first outdoor market of the Norwich Farmers Market season. The kids and I spent the morning there getting reacquainted with friends made last year and dancing to the live music and snacking on our weekly treat of "choco-doodles" made by Susie at Timeless Herbs Farm in Woodstock, VT.

One of my favorite farms is Hurricane Flats in Royalton, VT. Their produce is beautiful, delicious and plentiful. This week we found ramps (wild leeks), fiddleheads, arugula, radishes, spinach and chard. It is a pity I will be traveling this week, so I couldn't buy everything that I wanted. This week's meal plan consists mostly of meals I have already prepared ahead to make the week go more smoothly with one less set of hands in the house. You may notice that this is a meat-heavy menu for us, but we are trying to use up some very generous meals that were made for us over our moving weekend and a steak I bought for next week ended up in the refrigerator and not the freezer, so there you have it.

Sunday:
Mother's Day Steak Salad
made with pan-fried New York Strip steak from On the Edge Farm, Yukon gold sauteed potatoes, mesclun and arugula greens, browned ramps (the bulbs and greens) beets, radishes, deviled eggs and a chili, scallion yogurt dressing.

Monday:
Split-pea soup with swiss cheese toasts
Left over from last week and made with the end of our Easter ham!

Tuesday:
Beef and broccoli stir fry with Swiss Chard and leeks.
Made with the end of a delicious roast beef aged by my Dad and served over our moving weekend.

Wednesday:
Pasta with creamy pesto sauce

Thursday:
Reuben Casserole
Made with a beef corned by my Dad also for the moving weekend and "horsey-kraut" and homemade Russian dressing.

Friday:
Zucchini and Scallion frittata

Monday, April 25, 2011

The BEST Hardboiled Egg Method



No meal plan this week because we are moving on F R I D A Y !!!!!! Until then, we will be eating the leftovers of our Easter Feast. I will post a follow-up on the recipes and how we liked them as soon as I can. Until then, I leave you with the very best hardboiled egg method I know of which came from Elise at Simply Recipes and some shots of what I think are some pretty fantastic Easter eggs.

Saturday, April 23, 2011

Easter 2011 Menu

Easter truly is my favorite holiday. It reminds me of my grandmother, whose birthday is around this time. I cling to the tradition of buying new "Easter outfits" for my kids, I make sure to have a hyacinth every year to make my apartment smell like her living room and I try to incorporate as many colors as possible into our holiday meal, they way she did.

Spring in the Upper Valley is later than in the rest of the country (did I mention it was snowing this morning?!?), so I had to make some serious changes to my original concept. I had envisioned making Deborah Madison's infamous Asparagus and Morel Bread Pudding that appears in Barbara Kingsolver's book Animal, Vegetable, Miracle, but that will have to wait until May or so. Our menu will rely mostly on storage crops and what we have canned or frozen, with two ever so important, though non-local treats. Can you guess what they are?

We bought our ham from On the Edge Farm in Woodstock, VT and will be glazing it with a mixture of the the apple jelly Scott made from leftover cores and peels last fall and the maple syrup we bought during Vermont Maple Open House Weekend at Center Hill Maples Farm. Though it will be several weeks before we have that quintessential spring opening meal with local asparagus, morels, rhubarb and an abundance of greens we are grateful to celebrate the oncoming spring and the mere fact that we made it through our first winter in the Upper Valley eating locally most of the time.

Easter 2011 Menu

Appetizers:
Deviled Eggs

Main Course:
Maple and Apple Glazed Ham
Roasted Beets, Celeriac and Asparagus, sauteed Swiss Chard

Dessert
Cranberry Apple Crisp (variation on our Cranberry Rhubarb Crisp)


Tuesday, April 19, 2011

BEST EVER Bacon and Tomato Sandwich


I just have to gush about the most AMAZING sandwich we had the other night. I can see that a bacon and tomato sandwich may not sound that exciting to most people, but if that's the case, they can't possibly have eaten a bacon and tomato sandwich at the Hesser House. This one was made on Scott's multigrain bread that was still warm and smeared with our homemade mayonnaise. We were lucky to find some thick cut maple-cooked bacon from On the Edge Farm in Woodstock, VT who sources most of our meats. I don't like to play favorites among my farmer friends, but I was quite smitten with the organic tomatoes from Long Wind Farm in Thetford, VT. They specialize in tomatoes and sell their products at the Coop Food Stores. This sandwich was perfect beside the tomato soup we are still making from the juice we canned over the summer. Only 18 days until the start of the outdoor markets. Here's to a healthy growing season!

Sunday, April 17, 2011

Meal Plan: April 17-24

We trying to eat down some of our heavier stores this week because that means less to move!

Sunday:
Leftover roll-ups

Monday:
Bacon Sandwiches with Tomato Soup

Tuesday:
Broccoli, Cauliflower, White bean casserole with coleslaw on the side

Wednesday:
Sauteed Swiss Chard with Bacon over rice

Thursday:
Pizza

Friday:
Pesto with Zucchini over pasta

Saturday:
Easter Dinner (menu to be posted later)


Thursday, April 14, 2011

Cranberry Rangoon Recipe


Happy Thursday! I know, this may sound gross to you, but you probably don't have a surplus of cranberries in you freezer. Or maybe you do.... I realize this is another recipe for fried food, but I don't go for sweets, we hardly ever eat out and we really don't have any other vices. Once a week we make something fun that is outside our normal whole-grain-local-vegetable-based regimen. Sue us!

I found this recipe on the Cranberry Growers Association website. Incidentally my favorite cranberry grower is Cranberry Hill Farm in Plymouth, MA. If you are down that way this fall you should pay them a visit.









Anyway, I changed the recipe substantially, so here is what I did:

Ingredients:
3/4 C Fresh Cranberries
1/4 C Mayonnaise
10 oz Cream cheese, softened
1 tsp Cholula hot pepper sauce
1 T sugar (I used evaporated cane juice)
3 Scallions, white and green parts, finely diced
1 package Square Wonton Wrappers
1 oil (canola, or peanut) for frying

Directions:
Combine Cranberries, Mayonnaise and Cholula in food processor and blend until almost smooth. Add half of that mixture to cream cheese along with sugar and scallions and mix thoroughly. Drop one tsp full of mixture in the center of each won ton wrapper and seal as desired. I make boats (see photo). Heat oil until it shimmers. Fry rangoons until golden brown. It helps to keep them in a low oven while you finish the whole batch. You should have about four dozen of them when you finish.

The original recipe recommended using the reserved cranberry/mayo mixture as a dipping sauce, but we didn't do that. We set it aside to spread on sandwiches or to make another batch Instead, we dipped them in the sweet and sour sauce we made last summer!

We LOVED these! The insides are delightfully pink and tangy. I can't wait to break them out at a day-after-Thanksgiving-leftover-extravaganza! That said, we've decided to start experimenting with a baked version with the help of this recipe from My Baking Addition.

Sunday, April 10, 2011

Meal Plan: April 10-16

There were Swiss Chard, duck eggs and some end of the barrel storage onions at the Norwich Farmers Market this Saturday. We have been so fortunate to have the monthly winter markets.....and the outdoor weekly market reopens in 27 days!!!!! Not that I am excited or anything. We are looking forward to seeing all the farmer friends we made last summer and to visiting more frequently with those that kept us sustained over the winter.



Sunday:
Shrimp stir fry with broccoli, onions and rice

Monday:
Slow Cooker Baked Beans with corn bread and canned apples

Tuesday:
Pasta and marinara sauce

Wednesday:
Tomato Soup and Cheese Sandwiches

Thursday:
Chili with rice

Friday:
Eggs in a Nest with sweetened rice

Saturday:
Pizza


Sunday, April 3, 2011

Homemade Tater Tots!




I turned some so-so potato salad into some really fun fried treats!

Ingredients:
1 1/2 cups potato salad (easy on the mayo) with chopped onions
1/2 to 3/4 cup all purpose flour
1 egg (beaten)
1 medium-sized peeled and shredded potato
1 tsp garlic salt
1/2 tsp cayenne pepper
1/2 cup canola oil

Puree potato salad. Mix with flour, egg, shredded potato and spices until thoroughly combined. Heat oil in a skillet until it shimmers. Drop tablespoonfuls of potato mixture into hot oil and cook until golden brown and crispy on both sides. Enjoy with homemade ketchup.

Meal Plan: April 3 -8


Sunday:
Cheeseburgers with potato cakes and coleslaw

Monday:
Crock Pot Chicken with sauteed potatoes and celeriac with broccoli and cranberry sauce

Tuesday:
Chutney chicken with corn and rice

Wednesday:
Shredded Zucchini "pasta" with chicken and tomato sauce

Thursday:
Chicken soup with rice

Friday:
Pasta with creamy pesto

Saturday:
Leftover Chicken Soup

Hummus

We are moving away from cheese and toward hummus. I love this recipe from Simply Recipes.

Sunday, March 27, 2011

Meal Plan: March 27- April 2

Sunday:
Meat loaf and tomato gravy with roasted potatoes and beets

Monday:
Soup and fresh bread

Tuesday:
Leftover meatloaf, brocoli and rice

Wednesday:
Creamy pesto pasta

Thursday:
Breakfast for Dinner (pancakes, scrambled eggs, etc) with fruit

Friday:
Cheese sandwiches and tomato soup

Saturday:
Paul's Birthday Dinner
Cheese burgers, potato salad, coleslaw, chips and carrot cake

Next week:
Sunday:
Pizza

Thursday, March 24, 2011

Food Storage Inventory

I just went through and took stock of what is left now that new greens are just beginning to appear at the Farmers Market. Not bad at all! However, if anyone has any inventive recipes for cranberries and barbecue sauce, please send them my way!

Basement Freezer
Beans:
1 Pint Black Beans

Broccoli:
1 Gallon Bag

Cranberries:
1.5 Gallon Bags

Corn:
1 Gallon

Meats:
1 Quart Pork Fat Back
1 Quart Suet
1 Soup Carcass

Pesto:
11 muffin cups

Stocks:
12 1/3 C portions of Adzuki Stock

Zucchini:
7 Pints of shredded

Pantry
Dried Fruit:
1 Pint Dried Blueberries

Jams:
1 Pints Apple Jely
1 Half-pint Strawberry Jam
6 Half-pints Blueberry Jam
3 Pints Peach Jam
1 Pint Peach Applesauce
3 Half Pints Apple Butter
2 Quarts Apple Sauce
6 Half Pints Orange Marmalade

Fruit:
5 Quarts Apple Pie Filling

Pickles:
1 Pint Corn Relish

Sauces:
4 Quarts 2 Pints Marinara Sauce
5 Pints Barbecue Sauce
2 Pints Sweet and Sour Sauce
5 Half-pints Chutney
1 Quart Peach Syrup

Tomatoes:
4 Quarts Tomato Juice

Monday, March 21, 2011

Cranberry Recipes

We have two gallons of cranberries in the freezer to get us through the spring. Hopefully these recipes will help make a dent:

Cranberry Rangoons



Sunday, March 20, 2011

Jam Turnovers!

I simply MUST make this recipe from Inn Cuisine with some of my jams that are leftover from last summer (and Scott's amazing pie crust, of course!)

This blog is such a great find. I can't wait to dig into it later.

Wednesday, March 16, 2011

Meal Plan: March 20-26, 2011

Sunday:
Black bean and zucchini quesadillas and coleslaw

Monday:
Leftover corned beef hash and broccoli

Tuesday:
Ricotta and swiss chard gnudi

Wednesday:
Chicken, barley soup with cabbage, celery and adzuki beans

Thursday:
Corn Chowder with bread

Friday:
Zucchini parmesan

Saturday:
Pasta with creamy pesto sauce

Next week:
Sunday:
Meat loaf and tomato gravy with roasted potatoes and beets

Saturday, March 12, 2011

Meal Plan: March 13-19

Sunday:
Leftover buffet

Monday:
Pasta with pesto and white beans

Tuesday:
Zucchini Frittata with roasted beets

Wednesday:
Tomato Soup and cheese sandwiches

Thursday:
First Annual Flynn Malone St. Patrick's Day Dinner!

Friday:
Corn and seafood chowder

Saturday:
Pasta with tomato sauce

Sunday, March 6, 2011

Meal Plan: March 6 - 12

Sunday: Cheese sandwiches and Tomato Soup

Monday: Leftover chicken, scalloped potatoes and broiled zucchini

Tuesday: Blackbean soup with corn relish and broccoli

Wednesday: Pasta with Pesto

Thursday: "English Muffin" pizzas with leftover calzone filling

Friday: Broiled fish, with seasoned rice and zucchini

Saturday: Pizza or tbd

Sunday: Meatloaf

Sunday, February 27, 2011

Meal Plan: February 27 - March 5

Sunday:
Leftover Chili and Rice

Monday:
Cheese Sandwiches and Tomato Soup

Tuesday:
Zucchini Fritters with white bean soup

Wednesday:
Pasta Pesto

Thursday:
Cheese Quesadillas with black bean soup and corn relish

Friday:
Pizza

Saturday:
Oven Fried Chicken, Apple Pie, Carrots, Potatoes

Saturday, February 12, 2011

Meal Plan: February 13-19

Sunday:
Pizza

Monday: Sandwiches on the way home

Tuesday:
Crock Pot Chicken with broiled zucchini and brown rice

Wednesday:
Chicken breast with roasted (and reheated) potatoes, beets and celeriac

Thursday:
Chicken, Broccoli, Cheese bake with leftover rice

Friday:
Tacos

Saturday:
Dinner for Mom

Sunday, February 6, 2011

Meal Plan: February 6-12

Sunday:
Crock Pot Curry Chicken with Broccoli, Red Peppers and brown rice

Monday:

Tuesday:
Barbecue Chicken Drumsticks in Crock Pot, Broccoli and Pickled Carrots

Wednesday:
Crock Pot Curried Chicpeas and zucchini over rice

Thursday:
Spaghetti Squash with Creamy Pesto Sauce

Friday:

Saturday:
TBD

Wednesday, February 2, 2011

Meal Plan: January 31- February 5

Monday:
Frittata Fajitas

Tuesday:
Zucchini Parmesan

Wednesday:
Sausage and zucchini chili with rice

Thursday:
Leftover Zucchini Parmesan

Friday:
Leftover chili

Saturday:
Leftover buffet

Sunday (next week):
Roast Chicken
Kale with navy beans and roasted potatoes
Spaghetti squash with creamy pesto sauce
Curry Chicken, red peppers, onions, broccoli in Crock Pot with brown rice

Sunday, January 23, 2011

Meal Plan: January 23-29

Sunday:
Sausage chili

Monday:
Chutney Chicken with potatoes and zucchini in the Crock Pot

Tuesday:
Butternut Squash Lasagna

Wednesday:
Tomato Soup and sandwiches

Thursday:
Pasta with leftover chicken broccoli

Friday:
Macaroni and Cheese and salad in CT

Saturday:
Fiesta dinner in South Hampton

Sunday: tbd

Sunday, January 16, 2011

Meal Plan: January 16-22

Sunday: Pasta with meatballs and salad

Monday: Crock Pot Butternut Squash Soup with homemade breadsticks

Tuesday: Pasta with meatballs and salad

Wednesday: Broiled Haddock with Crock Pot Scalloped Potatoes and Broccoli

Thursday: Zucchini Lasagne

Friday: Zucchini Lasagne

Saturday: Maggie and Adam visiting

Sunday, January 2, 2011

Meal Plan: January 3-8

Sunday:

Garlic rubbed roast chicken with oranges and onions from Martha Stewart Living, January 2011 with roasted squash, beets and cranberry-fig chutney.

Monday:
Leftovers from Sunday

Tuesday:
Chicken Pot Pie

Wednesday:
Soup

Thursday
Leftover Soup

Friday:
Pasta with Pesto

Sat:

Lunch- Crock Pot Baked Beans with Apples and cornbread
Dinner- @ JR birthday party; Chinese food for mom

Next week - Sunday:
Lunch- Leftover buffet

Dinner-Meatloaf with potatoes, broccoli and carrots

Saturday, January 1, 2011

Making Mustard!

We are starting on one of our goals for 2011 with the help of this recipe from Yum Sugar.