Monday, September 1, 2014

Menu Plan–September 1

Happy Labor Day!  We had a great, and low-key day today before we head full-on into fall.  The summer went by so quickly, yet, we really were very productive.  See the transformation in our basement?   

August 30

Excuse the blue painters tape, we’re still finishing up the final touches of paint.  That might take a few weeks now that school is here, but I am so excited by the progress we’ve made and all that happened over the summer. 

On to a new school year! 

Monday – Labor Day
Ham & Mushroom Omelet, OJ
Simple Fall Veggie Bake and Italian Sausage (Grilled)
To do: Thaw chicken, make granola, make baked oatmeal, bake cookies

Tuesday – First Day of Classes
Apple Baked Oatmeal
Sweet and Sour Chicken, Brown Rice, steamed broccoli

Wednesday
Leftover Baked Oatmeal
Leftovers

Thursday
Whole Wheat Waffles {freezer}
Rigatoni with Stewed Vegetables, green beans

Friday
Granola with Blueberries
Roasted Vegetable Mac & Cheese
To do: Make Bagels

Saturday
Honey Whole Wheat Bagels
Grilled Turkey Burgers with Grilled Pineapple {new}, grilled potato fries

Work Snacks
Blueberry Oat Muffins {new}
Cherry Chocolate Cookies
Pickles

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Wednesday, August 27, 2014

Crockpot Steak Fajitas

With all our basement work, and the heat of summer, our crockpots have been getting a workout. 

These fajitas are super easy to make and filling for your tummy.

There is also something amazing about walking in the door at night after work and having dinner ready for you to eat.  Love that. 

Crockpot Steak Fajitas

Ingredients

  • Fajita seasoning
  • 1 lb. steak
  • 6 medium bell peppers (colored and green)
  • 1/4 C beef broth

Directions

Slice steak into smaller pieces and place in the bottom of a large crockpot.  Season with fajita seasoning and then add in 1/4 C beef broth. 

Slice up the bell peppers into thin strips and layer these over the beef. 

Cover and cook on low for 8-10 hours. 

Using two forks, shred the beef.  Place beef, and peppers in the center of a tortilla.  Add cheese, tomatoes, avocado, sour cream, etc., as you desire. 

Roll up and serve warm. 

Enjoy!

Sunday, August 24, 2014

Menu Plan–August 24

Summer is drawing to a close, although it sure doesn’t feel like it!  It’s been quite a warm week, with a few bursts of sunshine to help us enjoy the last of summer. 

I started back to work last week, and this week, things really kick in.  So, we’re back to our regular menu plans for this new season.  My husband is thankful – he doesn’t have to scavenge the fridge for breakfast or dinner anymore. 

Sunday
Leftover Smokehouse Maple Chicken Fajitas
To do: Make baked oatmeal, make muffins, make ice cream

Monday
Berry Baked Oatmeal
Zucchini, Tortilla and Ham Bake, Green Beans
To do: Thaw pizza crust, make bread

Tuesday
Leftover Baked Oatmeal
Grilled Pizza
To do: Thaw chicken

Wednesday
Whole Wheat Waffles with Berry Sauce {freezer}
Mozzarella Mushroom Chicken, Brown Rice, Grilled Zucchini
To do: Dice extra mushrooms

Thursday
Granola and Fresh Blueberries
Mushroom and Kale Stroganoff
To do: Make carrot bread

Friday
Whole Wheat Waffles with Berry Sauce {freezer}
Ham and Garden Veggie Shells
To do: Make muffins, thaw meat

Saturday
Apple Carrot Zucchini Muffins
Carrot Bread Sandwiches or BLTs
Goulash

School/Work Snack
Blueberry Oat Muffins {new}
Cherry Chocolate Cookies
Pickles

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Friday, August 22, 2014

Crockpot Beets

Last year, my husband discovered beets. 

This year, we planted some in our garden. 

I grew up eating beets, but we always either boiled them or cooked them in the oven.  But, this time, I tried them in the crockpot and they were outstanding.

Crockpot Beets

Ingredients

  • 4-5 medium beets
  • 1/4 C water

Directions

Begin by scrubbing the beets (but leave the skin on).  Place the beets into a small crockpot and pour in 1/4 C water. 

Cover, and cook on low for 8-10 hours, or on high for 4 hours. 

Carefully remove from the crockpot and peel (use caution because they will be really hot!).  We found it easiest to peel the better on a plate with a knife and fork. 

Slice and serve warm. 

Enjoy!

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