Hey ladies,
I think I'll sign off for a while . . . if anyone is interested in this again at some point, send me an email to let me know. Thanks! Hope all is well with all of you! :)
Kathy
Wednesday, September 25, 2013
Wednesday, September 18, 2013
Menu plan and burger question
Wednesday: Grilled salmon, buttered noodles, peas: my kids' dreams come true! :)
Thursday: Oven fried chicken, roasted carrots, sauteed spinach, hashbrowns
Friday: Lasagna, garlic bread, green beans, salad
Saturday: Homemade ravioli day! (First time ever - I'll let you know how it goes!), fruit salad
Sunday: Really Good chili, cornbread
Monday: Chicken and noodles, brocolli
Question: I refuse to cook more than one pound of ground beef for one meal in this family. This works fine for everything (ie tacos, spaghetti, chili, etc) but not so much for burgers. So I am always adding stuff to the ground beef to stretch it so I can make 6 bun-sized burgers. Do any of you have any secrets to success? Usually I use cooked mushrooms, eggs, bread crumbs, etc . . . last night I resorted to cooked zucchini, ground up in the food processor with (uncooked) oatmeal and an egg. It looked really gross, and the patties completely fell apart on the grill . . . but 100% of my critics gobbled it up and begged for more. (I even told them there was zucchini in it to try to make them eat less!!) :) I am looking for something that holds the patties together better. Any ideas? (It seems that the grass-fed beef already makes patties that are harder to keep together, so I am starting behind!) Thanks for your help!!
Hope you are all having a good week!
Love,
Kathy
Thursday: Oven fried chicken, roasted carrots, sauteed spinach, hashbrowns
Friday: Lasagna, garlic bread, green beans, salad
Saturday: Homemade ravioli day! (First time ever - I'll let you know how it goes!), fruit salad
Sunday: Really Good chili, cornbread
Monday: Chicken and noodles, brocolli
Question: I refuse to cook more than one pound of ground beef for one meal in this family. This works fine for everything (ie tacos, spaghetti, chili, etc) but not so much for burgers. So I am always adding stuff to the ground beef to stretch it so I can make 6 bun-sized burgers. Do any of you have any secrets to success? Usually I use cooked mushrooms, eggs, bread crumbs, etc . . . last night I resorted to cooked zucchini, ground up in the food processor with (uncooked) oatmeal and an egg. It looked really gross, and the patties completely fell apart on the grill . . . but 100% of my critics gobbled it up and begged for more. (I even told them there was zucchini in it to try to make them eat less!!) :) I am looking for something that holds the patties together better. Any ideas? (It seems that the grass-fed beef already makes patties that are harder to keep together, so I am starting behind!) Thanks for your help!!
Hope you are all having a good week!
Love,
Kathy
Wednesday, September 4, 2013
Back to School . . . 3 for 4! :)
Grace is back in school today . . . just 3 mornings a week. Liam and I did the annual drop-off then walk to the coffee shop for a celebratory brew. I think that in 2 years, the drop-off might be followed by a walk to a different kind of brew! :)
I have a longer meal plan . . . nice to get back into a routine again.
Monday: Salmon, brown rice, garden fare
Tuesday: grilled meat and veggie foil packets (chicken, steak, zucchini, white and sweet potato, red onion, red pepper, garlic, mushrooms), popovers (was supposed to be Irish brown bread, but I ran out of whole wheat flour!!)
Wednesday: Spaghetti (made with garden tomatoes) and meat sauce, salad
Thursday: (Liam at work, me out to dinner with a friend, YIPEE!): hot dogs, corn on the cob, melon
Friday: Chicken in the crock, mashed potatoes and gravy, broccoli
Saturday: Parish Picnic!
Sunday: Ham, sweet potato casserole, green beans, salad
Monday: Sirloin steak fajitas (crock pot)
Tuesday: Grilled fish, grilled veggie quinoa
Wednesday: Stuffed baked potatoes (leftover ham, cheese, veggies, etc)
Thursday: Pesto Making Day! (Pesto pasta for dinner, of course.) :)
Friday: Plan to go to Bloomington
Saturday: Hamburgers, peas, oven fries, tom-basil-mozz
Sunday: Cube steak, mashed potatoes and gravy, roasted carrots, salad
Hope everyone is doing well!
Love,
Kathy
I have a longer meal plan . . . nice to get back into a routine again.
Monday: Salmon, brown rice, garden fare
Tuesday: grilled meat and veggie foil packets (chicken, steak, zucchini, white and sweet potato, red onion, red pepper, garlic, mushrooms), popovers (was supposed to be Irish brown bread, but I ran out of whole wheat flour!!)
Wednesday: Spaghetti (made with garden tomatoes) and meat sauce, salad
Thursday: (Liam at work, me out to dinner with a friend, YIPEE!): hot dogs, corn on the cob, melon
Friday: Chicken in the crock, mashed potatoes and gravy, broccoli
Saturday: Parish Picnic!
Sunday: Ham, sweet potato casserole, green beans, salad
Monday: Sirloin steak fajitas (crock pot)
Tuesday: Grilled fish, grilled veggie quinoa
Wednesday: Stuffed baked potatoes (leftover ham, cheese, veggies, etc)
Thursday: Pesto Making Day! (Pesto pasta for dinner, of course.) :)
Friday: Plan to go to Bloomington
Saturday: Hamburgers, peas, oven fries, tom-basil-mozz
Sunday: Cube steak, mashed potatoes and gravy, roasted carrots, salad
Hope everyone is doing well!
Love,
Kathy
Monday, September 2, 2013
Oatmeal Pancakes
At Ann Marie's request (great to see you, by the way!!), I am posting our oatmeal pancake recipe. It is actually from Runners' World, and is entitled "America's Healthiest Breakfast". So you can't go wrong! This is our go-to recipe . . . though we usually just eat it with real maple syrup, vice the homemade blueberry syrup in the recipe. Enjoy! :)
Soak 1 1/2 cups rolled oats in 1 cup of buttermilk in a small bowl for 15 minutes. (You know the buttermilk trick, right? To make homemade buttermilk, just put 1 TBSP of vinegar into a 1 cup measure and fill it the rest of the way up with milk. Let sit 5 minutes and WALLA! Buttermilk!) :)
Combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon in a medium bowl.
Whisk 2 large eggs together with 2 large egg whites (who are we kidding here. I just use 4 whole eggs. Why leave out the most nutritious part??!) in a small bowl and stir in 1 1/2 cups milk.
Add the dry ingredients to the wet ingredients and stir. Fold in soaked oatmeal.
Cook! :)
For Wild Blueberry Sauce: Combine 2 cups frozen wild blueberries, thawed, 1/4 cup sugar, and 1 TBSP fresh lemon juice in a medium saucepan. Cook over medium heat until the berries pop. Stir in 1/4 tsp ground cinnamon. Enjoy.
Soak 1 1/2 cups rolled oats in 1 cup of buttermilk in a small bowl for 15 minutes. (You know the buttermilk trick, right? To make homemade buttermilk, just put 1 TBSP of vinegar into a 1 cup measure and fill it the rest of the way up with milk. Let sit 5 minutes and WALLA! Buttermilk!) :)
Combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup sugar, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1/2 tsp ground cinnamon in a medium bowl.
Whisk 2 large eggs together with 2 large egg whites (who are we kidding here. I just use 4 whole eggs. Why leave out the most nutritious part??!) in a small bowl and stir in 1 1/2 cups milk.
Add the dry ingredients to the wet ingredients and stir. Fold in soaked oatmeal.
Cook! :)
For Wild Blueberry Sauce: Combine 2 cups frozen wild blueberries, thawed, 1/4 cup sugar, and 1 TBSP fresh lemon juice in a medium saucepan. Cook over medium heat until the berries pop. Stir in 1/4 tsp ground cinnamon. Enjoy.
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