Saturday, March 5, 2011

"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on." ~George Bernard Shaw

I haven't "desserted" Mom's Kitchen (& yes, I know that is a bad pun - haha)...I've just been really busy & not had much new to share. Last month, I bought 3 Gooseberry Patch "Our Favorites" Cookbooks.  I'm going to try  a few new recipes from those this week & next. 

I've been on the lookout for new, EASY recipes.  Big emphasis on the "EASY" part. I don't mind to cook, but I am not into "gourmet" cooking.  I like things quick, simple & delicious. 

As I was going through the checkbook today, I noticed that we have consistently been eating out more & more.  A habit that is both costly & unhealthy. Since my classes are only 3 days/week this semester, I've let the menu planning fall to the wayside & I really need to get back to doing that.  Having the answer to "What's for dinner?" figured out, before I come home exhausted & hungry, is really the key to curbing the eating out. 

So, this week, I'm home on Spring Break & I'm going to make the effort to get us back on track.  This week menu includes:

Pork Chops 'N Gravy with mashed potatoes
Fajitas (this is a new recipe I'm trying from a Hidden Valley Ranch cookbook I have had for years)
Swiss Chicken & Stuffing (one of the Gooseberry Patch recipes from my new books that I'm trying)
Scalloped Ham & Potatoes (a crockpot recipe from another of the Gooseberry patch cookbooks I bought)
Creamy Beef Stroganoff (another crockpot recipe from that same Gooseberry Patch cookbook)
Creamy Chicken with Broccoli & Red Pepper (This is a recipe using one of the new Philadelphia Cream Cheese "Cooking Creme".  I am not usually a fan of KraftFood recipes, but we'll see.  I've been wanting to try one of the cooking cremes.)
Roast, potatoes & carrots (This is one of my faves. Toby will eat it, but Livi usually eats leftovers from a previous night. Still, I can't pass up an "on-sale" roast...after all, I AM the one doing the cooking :) 

Well, that's my "menu" for the next week or so.  I figure we'll have enough leftovers to go closer to 2 wks on this menu. I still have Brown Bag Burritos in the freezer for quick lunches & I think I'll make some salsa for snacking on.  

Last weekend at our Pampered Chef party, we made a veggie dip with mayo, sour cream & Pampered Chef Spinach & Smoky Red Pepper Dipping Seasoning. It was DELICIOUS!!! So, I think I'll make some more of it for veggie snacking this week too :)