Category: Recipes

Sep 19 2016

http://www.blessingsmultiplied.com/wp-content/uploads/2011/09/4088699532_ae44f04b7dc.jpg

Last week went by quickly and as we approach a new week it is another full schedule.  Thankful for a family who works and plays together.  We had a great weekend, but are preparing for another crazy week of school and work ahead.  The menu will be slightly different this week with everything going on, but I will try to stay on track as much as possible.

It will be another busy week, but glad that the family is working together to get everything done.   This week I have some special events going on and I need to utilize the items in my pantry.  Trying to keep it healthy, yet simple since several nights we are tighter on time.  Here is our menu plan for the upcoming week:

Our Weekly Menu Plan

  • Monday (Beef or Pasta Entree):  Sloppy Joe’s, Fresh Salad
  • Tuesday (Seafood, Soup, Salad, or Sandwich Entree):  Sandwiches, Salads, Fresh Veggies
  • Wednesday (Chicken or Vegetarian Entree):   Hotdogs, Baked Beans
  • Thursday (Pork Entree or Kid‘s Night to Cook): Crockpot Pork Roast, Mash Potatoes (we switched this night around last week so it’s back on the menu)
  • Friday, Saturday, & Sunday:  Leftovers, Family Preference, and Hosting

I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth).  It is my goal, at least in the beginning, to have at least the main dish and one side planned.  I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.

Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family.  On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home.  As I go through the menu planning process I will try to share some of our favorite family recipes.  If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).

As a family of four our life can get busy.  What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget.  Our family typically eats 6 to 7  dinner meals at home a week.  We do try to go out to eat at least once a month as a special treat.  Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family.  Dinner is our time to reconnect, share, and enjoy being together after a busy day.  Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends.  The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety.  We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.

Photo by Liz

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Sep 12 2016

http://www.blessingsmultiplied.com/wp-content/uploads/2011/09/4088699532_ae44f04b7dc.jpg

This week we are back to our “new normal” schedule.  Last week was a little different since the girls were out of school Monday for Labor Day and Tuesday and Wednesday for Teachers Professional Learning Days. LOVED having extra time with my sweet girls and Jake over the Labor Day weekend!!!

We are gearing up for another full week of school, work and extra activities.  The girls are starting to have more club and after school activities starting this week too.  Along with a handful of appointments and other fun activities so it will be a busy week for the  whole crew, but looking forward to hitting a rhythm.

It will be another busy week, but glad that the family is working together to get everything done.   This week I have some special events going on and I need to utilize the items in my pantry.  Trying to keep it healthy, yet simple since several nights we are tighter on time.  Here is our menu plan for the upcoming week:

Our Weekly Menu Plan

  • Monday (Beef or Pasta Entree):  Chili, Corn Bread
  • Tuesday (Seafood, Soup, Salad, or Sandwich Entree):   Tagliatelle & Garlic Pasta, Asparagus, Stone Ground Wheat Bread
  • Wednesday (Chicken or Vegetarian Entree):   Sweet & Sour Chicken, Steamed Rice
  • Thursday (Pork Entree or Kid‘s Night to Cook): Crockpot Pork Roast, Mash Potatoes
  • Friday, Saturday, & Sunday:  Leftovers, Family Preference, and Hosting

I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth).  It is my goal, at least in the beginning, to have at least the main dish and one side planned.  I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.

Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family.  On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home.  As I go through the menu planning process I will try to share some of our favorite family recipes.  If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).

As a family of four our life can get busy.  What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget.  Our family typically eats 6 to 7  dinner meals at home a week.  We do try to go out to eat at least once a month as a special treat.  Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family.  Dinner is our time to reconnect, share, and enjoy being together after a busy day.  Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends.  The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety.  We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.

Photo by Liz

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May 09 2016

http://www.blessingsmultiplied.com/wp-content/uploads/2011/09/4088699532_ae44f04b7dc.jpg

SURPRISE!!!  I’M BACK!!!  Yes, I am still alive and kicking (in case you were wondering)! 🙂  The past few weeks (umm….months really) it has been a little wild around our house.  All good stuff, but a lot of transitions, adjustments, work, school, travel, and everything else.  Also, was experiencing some technical difficulties with my blog and my IT person was super busy so I didn’t want to bug the daylights out of him.  Now that everything seems to be back up and running smoothly again, it is my desire to get everything back up and moving along for you.  A big shout out to those who have commented, emailed, called, texted, and checked in with me to make sure I was still alive during this little blogging siesta.  A huge THANK YOU for being patient and hanging in here with me as my family made some adjustments.  Will have to share more about what has been going on these past few weeks….lots of good stuff and a very full calendar!  It gets easier and quieter as the kids get older, right!?

It is my goal to stay on top of our dinner menu once again.  We have found a good rhythm for the most part (now that school is wrapping up for the year, ha).  We are finalizing several details regarding our summer schedule, but overall I hope to be available and more up to date in the blogging world.

It is nice to have people who help keep me accountable and organized throughout my week.  It is encouraging to know that other Moms have to work through all the balancing fun of family, work, home, and a multitude of other activities that I seem to experience.  If you have it all figured out, let me know because I would love to be able to get my ducks in order, have a positively balance life in every area plus a happy family and clean house (at least longer than 5 minutes).  If you haven’t reached that level yet, no worries, I am there with you.  We can do our best and   I am going to give it my best shot to stay on top of everything and organized so here we go!!!!  Here is our menu plan for the upcoming week:

Our Weekly Menu Plan

  • Monday (Beef or Pasta Entree): Crockpot Roast, Mash Potatoes & Brown Gravy
  • Tuesday (Seafood or Soup Entree):  Tilapia Fillets, Italian Herb Bread
  • Wednesday (Chicken or Vegetarian Entree): Sweet & Sour Chicken, Steamed Rice
  • Thursday (Pork Entree or Kid‘s Night to Cook): Mesquite BBQ Pork Tenderloin, Green Beans
  • Friday, Saturday, & Sunday:  Leftovers, Family Preference, and Hosting

I have a general pattern I try to follow for my weekly Menu Plan (for example Monday we have a beef or pasta entree and so forth).  It is my goal, at least in the beginning, to have at least the main dish and one side planned.  I will put together the remaining side dishes (veggies / fruits) based on the food items that need to be used up first and compliment the main entree.

Setting a weekly menu plan helps me utilize my time better, thus freeing up extra time to spend with my family.  On the days that I am working longer hours I can prep the meal in advance so it will be easier to pull together once I am home.  As I go through the menu planning process I will try to share some of our favorite family recipes.  If there is a specific recipe you would like please let me know and I will do my best to accommodate (some recipes are a toss together meal and I do not use any set measurements).

As a family of four our life can get busy.  What’s for Dinner is our weekly menu planning series and one of the ways to help keep us organized, on schedule, and within budget.  Our family typically eats 6 to 7  dinner meals at home a week.  We do try to go out to eat at least once a month as a special treat.  Breakfasts are eaten at home before work and school, lunches are eaten at work, school, or home, so dinner is our main meal together as a family.  Dinner is our time to reconnect, share, and enjoy being together after a busy day.  Our weekly menu plan covers Monday, Tuesday, Wednesday, and Thursday only because the weekend (Friday, Saturday, and Sunday) is our time to spend with family and friends.  The weekends tend to be more spontaneous and my husband (who is the better cook) likes pitching in therefore we keep the menu open for variety.  We use up the leftovers throughout the week for our lunches and on the nights that we are busy or can’t cook.

Photo by Liz

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Oct 26 2015

P1410582c

Hummus Stuffed Portobello Mushroom Top

Jake made stuffed portobello mushroom tops as a side dish and they were delicious!  These are bite size and tasty.  Some of them are topped with cheese.  Both of the ones with and without cheese were very good!

Stuffed Portobello Mushroom Tops Recipes:

  • 12 oz package Fresh Portobello Mushrooms
  • 1/4 cup Hummus
  • 1 tablespoon Bacon pieces
  • 1/2 tablespoon Olive Oil
  • 1/4 cup shredded Cheese (optional)

1.  Preheat oven to 400 degrees and grease a baking dish.  Rinse the mushrooms and remove the stems.  Cut up the stems into small pieces.

2. Heat olive oil over medium heat in a pan.  Add the mushroom stems and saute for about 3 minutes.  Cool the mushrooms.

3.  Once the mushrooms are cool mix them with the hummus and bacon.  Scoop the mixture into the center of the mushrooms.  Place the mushrooms in the baking dish and cook for 15 minutes.  Add shredded Cheese on top (optional) and bake for additional 5 minutes.  

P1410579c

Stuffed Portobello Mushrooms topped with cheese!

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Oct 19 2015

P1410601c

Beef, Broccoli, and Bok Choy

A main dish with beef and two green vegetables – broccoli and bok choy.  This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago.  We took her Beef and Broccoli recipe, adding more ingredients, and removed other ones.  The main dish includes both your meat and vegetables, yet the kids love it!  You can choose whatever meat you want to use with this recipe and whatever amount of broccoli.  We like this nice blend of meat and broccoli with a touch of bok choy for this recipe.

Beef, Broccoli, and Bok Choy Recipe:

  • 1 lb lean boneless Beef Steak (round or sirloin work well)
  • 1 head Fresh Broccoli
  • 1 small head Fresh Bok Choy
  • 2 tablespoon Soy Sauce (I used low sodium soy sauce)
  • 1 clove of Garlic, minced or pressed
  • 2 tablespoon Olive Oil
  • 2 tablespoon of Water
  • 1 1/2 tablespoon Corn Starch
  • 1/4 teaspoon ground Ginger
  • 1 cup Beef Broth
  • Dash of Red Pepper

1.  Cut broccoli and bok choy into 1 inch pieces set aside.  Slice the beef along the grain into  1/2 inch wide strips.  In bowl mix beef, soy sauce and garlic.  Let marinate 10 minutes.  Mix together corn starch, ground ginger, dash of red pepper, and beef broth.

2.  When wok is hot add 1 tablespoon of oil, add half of the meat mixture.  Stir fry until browned (about 2 to 3 minutes).  Repeat with second half of meat and 1 more tablespoon of oil.  Stir in the broccoli for about 1 minute.  Add water cover and cook about 3 minutes.  Add cooking sauce to meat and stir until the sauce has thickened.  Add the bok choy and cook for about another minute or until it starts to wilt.

You can add in all kinds of other ingredients like onions, mushrooms, spinach, and more to your main dish.

Recipes - Beef, Broccoli, Bok Choy - P1410599c

 Hot and ready to be eaten for dinner!

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