February 17, 2014

Getting Back in the Saddle: Weekly Menu 2.16.14 - 2.21.14

It has been almost a year since my last post.  At first I was embarrassed, but to be honest...2013 was tough.  March and April were busy, our home was burglarized in May, our son turned two and I had my first gallbladder attack the night before his birthday party in June, I had my gallbladder removed in August, we went on our first family vacation a few weeks later.  I had fully intended on jumping back into the blog-osphere in September, but then we found out we were pregnant with Baby #2, I was in the middle of a super intense time at work and...a really great company began recruiting me for a new job.  

So now it is mid-February 2014.  I am 28 weeks pregnant, and I started my new job less than 30 days ago.  Am I insane?  Probably.  Is anyone surprised?  Probably not.

But I have made myself a promise, that I will do my best to be the best wife, mother, daughter, sister, friend and employee I can be.  I will not try to to live up to expectations of others, instead, I will follow my heart and do the best I can.  That means staying organized and getting back to menu-planning.  I read somewhere that one of the top 10 daily habits for Moms is meal-planning, and I could not agree more.  I feel like life is less hectic, less stressful and I just feel better when I know what we will be eating each week.

And I know that this blog helps others.  So...my promise to you in 2014 is to post as often as I can.  Maybe not every week, but as often as I can.  And I hope that you will stick with me.

Momma Aimone's Weekly Menu: 2/16/14 - 2/21/14

Sunday, February 16
Oven baked chicken fajitas

Note: These were awesome.  I tweaked the recipe just a bit though.  Instead of using one can of diced tomatoes, I used two cans of Rotel.  I also used a bag of rainbow or stoplight peppers instead of just one large green bell pepper., and I mixed the spices with the Rotel before pouring over the chicken, peppers and onion.  This would be a great meal to prepare ahead of time and throw in the freezer.

Monday, February 17
Slow Cooker Cashew Chicken
Mixed vegetables
Note:  I did not brown the chicken before throwing it in the slow cooker.  Confession...that is too much work for this Momma.  I'm sure there is a difference, but I can't imagine it is big enough for me to dirty another pan and lose 10 more minutes of my day.

Tuesday, February 18
Slow Cooker Honey Sesame Chicken
Mixed vegetables

Wednesday, February 19
Slow Cooker Beef Stroganoff
Egg Noodles

Thursday, February 20
Slow Cooker French Dip Sandwiches
French fries

Friday, February 21
Slow Cooker Cheesy Meatballs
Garlic Bread

Slow Cooker Cheesy Meatballs

Slow Cooker Cheesy Meatballs (adapted from allrecipes.com and www.iwashyoudry.com)

-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
-5 mozzarella sticks, cut into small pieces
-1 jar (24 oz) pasta sauce

1.  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 ping-pong sized meatballs.
4.  With your finger, make a hole in each ball.  Place one piece of cheese in each hole and then pinch the hole back together.
5.  Place meatballs in your slow cooker.
6.  Cover with pasta sauce.
7.  Cook on low for 4-6 hours.