November 18, 2012

Weekly Menu: Sunday, November 18 - Saturday, November 24

How is it Thanksgiving already, seriously.  I still remember Thanksgiving 2011 like it was yesterday.  This year has flown by, I really need to stop and smell the roses more often.  Here is our menu for the week, including our Thanksgiving feast.  From Momma Aimone's family to yours...Happy Thanksgiving!  I know that I have so much to be thankful for this year and every year.

Sunday, November 18
Quinoa and Black Beans
*As you can probably tell, tacos are a staple in our house!

Monday, November 19
Dining out!

Tuesday, November 20
Slow Cooker Beef Stroganoff

Wednesday, November 21
Slow Cooker Chicken Parmesan
Garlic bread

Thursday, November 22
Thanksgiving Dinner

Friday, November 23
Cilantro Lime Chicken
Quinoa and Black Beans II

Saturday, November 24
Dining out!

Thanksgiving Dinner 2012

For Thanksgiving 2011, we had a lot of dinner guests.  This year will be much smaller, but we'll still have all the fixins'.  Here is what Momma Aimone's family will be having for Thanksgiving Dinner.

Spinach and Artichoke Dip

Roast Turkey with Herb Butter

Mashed Potatoes

Bread and Celery Stuffing

Corn Casserole

Macaroni and Cheese

Candied Sweet Potatoes


Pumpkin Pie

Rice Krispy Treats

Candied Sweet Potatoes

Candied Sweet Potatoes (from
Serves approximately 12 people

-4 pounds sweet potatoes, quartered
-1/2 cups butter
-3/4 cups brown sugar
-3 cups miniature marshmallows, divided
-ground cinnamon to taste
-ground nutmeg to taste

1. Grease a 9x13 inch baking dish.
2.  Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.
3.  In a Dutch Oven over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.
4.  Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks.
5.  Transfer to prepared dish.
6.  Bake in 400 degree oven for 15 minutes.  Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Macaroni and Cheese

Macaroni and Cheese (adapted from
Serves approximately 8 people

-1 box uncooked elbow macaroni (16 ounces)
-1/2 cup butter
-5 tablespoons all-purpose flour-4 cups shredded sharp Cheddar cheese
-1 cup grated Parmesan cheese
-6 cups milk

1.  Cook macaroni according to the package directions. Drain.
2.  In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
3.  Add milk to roux slowly, stirring constantly.
4.  Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
5.  Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
6.  Bake at 350 degrees for 30 minutes.

November 17, 2012

Slow Cooker Beef Stroganoff

Beef Stroganoff (from
Serves 4

-1 pound cubed beef stew meat
-2 can condensed golden mushroom soup (10.75 ounces)
-1 cup chopped onion
-1 tablespoon Worcestershire sauce
-1/2 cup beef broth
-4 ounces sour cream
-salt and pepper to taste
-1 teaspoon minced garlic
-1 package egg noodles

1.  In slow cooker, combine meat, soup, onion, Worcestershire sauce, beef broth, minced garlic and salt and pepper.
2.  Cook on low for 8-10 hours.
3.  Add sour cream just before serving.

Serving Suggestions
Serve over egg noodles.

November 11, 2012

Weekly Menu: Sunday, November 11 - Saturday, November 17

Momma Aimone is traveling this week, so the DH and the SB will be on their own Wednesday, Thursday and Friday.  Which means chicken nuggets and macaroni and cheese all around.  The Santa Fe Chicken is good, not great.  The teriyaki chicken, meatballs and chicken taco soup are three of our favorite meals.  Enjoy!

Sunday, November 11
Santa Fe Chicken
Leftover Quinoa and Black Beans
Hard and soft taco shells
Sour cream
Shredded cheese

Monday, November 12
Teriyaki Chicken

Tuesday, November 13
Garlic Bread

Saturday, November 17
Chicken Taco Soup

Chicken Taco Soup

Chicken Taco Soup (from
Serves 8

-1 onion, chopped
-1 can chili beans, undrained
-1 can black beans, drained and rinsed
-1 can whole kernel corn, drained
-1 can tomato sauce, 8 ounce
-1 can or bottle beer
-2 cans diced tomatoes with green chiles, undrained
-3 whole skinless, boneless chicken breasts
-1 tablespoon chili powder
-1/4 teaspoon garlic powder
-1/4 teaspoon onion powder
-1/4 teaspoon crushed red pepper
-1/4 teaspoon oregano
-1/2 teaspoon paprika
-1 1/2 teaspoons ground cumin
-1 teaspoon sea salt
-1 teaspoon black pepper

1.  Place onion, chili beans, black beans, corn, tomato sauce, beer and diced tomatoes in slow cooker.
2.  Stir in chili powder, garlic powder, crushed red pepper, oregano, paprika, cumin, salt and pepper.
3.  Add chicken and submerge.
4.  Cover and cook on low for 8-10 hours.
5.  Towards the end, remove chicken, shred and return to soup until heated through.

Serving Suggestions
Serve with shredded cheese, sour cream, salsa and tortilla chips!  


Meatballs (meatball recipe from

-1 pound ground beef
-1/2 teaspoon sea salt
-1 tablespoon onion powder
-1/2 teaspoon garlic salt
-1 1/2 teaspoons Italian seasoning
-3/4 teaspoons dried oregano
-3/4 teaspoon crushed red pepper flakes
-1 1/2 tablespoons Worcestershire sauce
-1/3 cup skim milk
-1/4 cup grated parmeson cheese
-1/2 cup bread crumbs

1.  Preheat oven to 400 degrees.
2.  Combine ground beef, sea salt, onion powder, garlic salt, Italian seasoning, oregano, red pepper flakes, Worcestershire sauce, milk, parmeson cheese and bread crumbs in mixing bowl
3.  Form into 16 meatballs.
4.  Place on baking sheet (I placed mine on cookie drying rack on top of baking sheet) and bake for 20-25 minutes, or until no longer pink.

November 4, 2012

Weekly Menu: Sunday, November 4 - Saturday, November 10

It's been over a year since I started this blog, and I feel as thought I've failed completely over the last few months.  But now that things have settled down a little (this year has been C-R-A-Z-Y), I hope to continue to share with you our weekly menu.  I've added a new Recipe Tab that lists my favorite recipes, the ones that are tried and true.  So here's to helping you continue to put dinner on the table seven days a week!

Sunday, November 4
Yankee Pot Roast
Crescent Rolls

Monday, November 5
Slow Cooker Honey Parmesan Pork Roast
Roasted Red Potatoes
Steamed Veggies

Tuesday, November 6
Quinoa and Black Beans

Wednesday, November 7
Hawaiian Chicken

Thursday, November 8
Corn Chowder
Corn Muffins

Friday, November 9
Balsamic Roast Beef
Mashed Potatoes
Steamed Veggies

Saturday, November 10
Garlic Bread

Yankee Pot Roast

From Weight Watchers Best Eats
Serves 8

--2.5 lbs boneless, bottom round roast (trimmed)
--1/2 teaspoon black pepper
--1/4 teaspoon salt
--2 large onions (sliced)
--1 3/4 cups water
--1 1/2 tablespoons red wine vinegar
--1 envelope dry onion soup mix
--1 teaspoon dried thyme
--1 3/4 pounds red potatoes (quartered)
--1 pound baby carrots

1.  Preheat oven to 350 degrees.
2.  Spray Dutch oven with nonstick spray and place over medium-high heat.
3.  Sprinkle the roast with pepper and salt; add to the Dutch oven.
4.  Add the onions.
5.  Cook turning the roast and stirring the onions occasionally, until the roast and the onions are browned.
6.  Add the water, vinegar, soup mix, and thyme; bring to a boil.
7.  Cover and bake for 1.5 hours.
8.  Place potatoes and carrots around the roast; cover and bake until the roast and vegetables are tender, about 2 hours.
9.  Transfer the beef to a cutting board and slice across the grain.
10.  Serve the sliced beef with the vegetables.