Mealplan Monday #117 and it's that time again

It's so hard for me to fathom how fast this summer is going - is it because three of the four kids are now graduated from high school?  I don't know, but it's already time for Hubby and Bubbie to go to summer scout camp.  This year it's in Colorado.

Monday - BBQ Chicken Salad, garlic toast
Tuesday - Italian Layer Bake, marinated tomatoes
Wednesday - Thousand Island Pork Chops, mac and cheese, kale
Thursday - Greek Chicken Pizza
Friday - Dad grills - might be running the smoker..
Saturday - mom p/u takeout for Scout and The Girl
Sunday - ditto
Dessert will probably be ice cream

Scout and I will alter our plans very little besides figuring out how to get him to work. 

I know this is not a popular opinion in Central Texas...but I am ready for the sun to shine and my back patio to dry out!

Gina

Asparagus Ricotta Tart

This was one of those recipes I made, enjoyed, but probably won't recreate on a regular basis - for one thing, it requires the oven.  For another, it's kinda frou frou, and my peeps scowl at frou frou.  They did eat it, though.  So maybe.

It doesn't re-heat in the microwave well, but you could eat it cold for lunch the next day, which is what I did!  The original recipe was printed in the Houston Chronicle, but I misplaced it, so here's what I did:

Asparagus Ricotta tart

Pre-heat oven to 400.  Unroll a package of thawed out puff pastry onto a baking sheet (use a Silpat or parchment paper underneath) poke holes over it with a fork and bake 10 minutes.  Remove from oven. Mix 1 large-ish container of ricotta with 1 cup grated parmesan, 1/4 cup chopped Italian parsley, and the zest of a lemon with half of it's juice.  Season with salt and pepper.  Spread the ricotta all over the pastry.  Wash and trim a pound of asparagus and lay the stalks over the top.  Season again with salt, pepper, and the rest of the lemon juice.  (I also added some chopped cooked turkey breast cause people here scream if you serve them a vegetarian meal!).  Bake another 30 min or so, watching carefully to make sure the crust gets browned, not burned.

I served this with a "salad" of marinated grape tomatoes, purple onion, and green olives in some Good Seasons Italian dressing.  It made for a pretty Summer meal.

This might be my new favorite way to serve tomatoes!

Gina

Shared with;

The Country Cook - Weekend Potluck

Mealplan Monday #116 and photo gifts

Last week I got a free mousepad.  I decided to get one with this fun pic for Hubby's desk, to make him smile:

Scout's Graduation, June 2014

I added the quote "Let the beauty of what you love be what you do". 

 

Monday - Pesto Turkey Pasta, salad
Tuesday - Marlboro Man Sandwiches, coleslaw
Wednesday - Chicken Linguini with zucchini, carrots
Thursday - Beefy Bean Burritos, salad
Friday - Grilled cheese with bacon and avocado, tortilla chips and homemade salsa
Saturday - Dad grill
Sunday - Crockpot Flank Steak, masheds
Dessert this week is 5 Layer Bars

Here are a few of my fav photos I've had made into products from Shutterfly:

The boys at The Girl's graduation, 2010 (notecards)

 Scout and Bubbie at Zilker Park, Spring 2013 (magnet)

 Thanksgiving 2011 (Christmas card and magnet)

Christmas 2012 (notecards and notebook)

Summer 2012 (magnet)

Scout, 2014 (on a collage mug and reprints)

Seeing them as magnets on my work locker, decorating a ceramic coffee cup, or on notecards always makes me smile.  Do you take advantage of these offers, too?

Gina

5 thing Friday - A lazy cake, shoes, tote, cheap decor, CWM

Scout's high school graduation seems like a million years ago.  It went by in such a blur. And June is halfway over!

 I made him a cake with an imperfectly lettered design.  It was

 Blue Raspberry flavored!

 I ordered myself two pair of work shoes 

and a new tote for work.  My feet have been hurting lately for some reason.  My pinky toe is killing me!  So these shoes will be just the ticket.  Plus, The Girl gave me a gift card for Bath and Bodyworks that she had received for Christmas and wasn't going to use, so I ordered some schtuff from there, too.  Everything was on sale, everything will get used. 

 A placemat makes a fine and dandy place to set a big vase and candle on the dining table.  Summer is not the time to get all fancy.  I'm doing good just to keep the house in a reasonable state.

My new drink creation, in honor of how I feel: The Crazy White Mom:  gin, Mountain Dew WhiteOut, half a lime, ice.  

Gina

Summer Bucket List 2014

I can't believe it's already the middle of June!  This is the first summer that I did not sit in advance and pre-plan how we would spend the bulk of the week.  Not planning things to do = boredom for me.  And in boredom's place, I usually clean.  Which is no fun for anyone, especially me.  So here are a few things we decided to do this summer.

Visit Sonic every now and then for treats in the evening
Make pickles
Eat on the patio more often (powerwash it first!)
Get blinds hung in the den

Get to the pool twice weekly
Go to the library weekly
Get Bubbie ready for summer camp
Help Scout find a summer job

Look into driver's ed for Bubbie
Learn to make donuts and soft pretzel bread
Meet up with bestie Carol for an afternoon

Paint the kitchen chairs
Remove the wallpaper in there and paint, too
Take boys and The Girl to visit their grandmother

Eat lunch out once a week
Find a couch for Firstborn
Re-plant grass bare patches in the backyard

Plan a vacay for the end of the summer
Get a new computer and camera
Look into getting a new car
Read more often

Gina

Mealplan Monday #115 and Summer reads

Searching for stuff for Firstborn's apartment netted me a few things for my own abode:

 A pretty basket. silk tie for hubby, a hole punch for Bubbie, a full package of incense, and two novels to add to my stash.  I think I spent about $4 on these items.  It was the same day I found that pretty lamp and shade.  I'm getting pickier about what I haul home from the thrift stores - it has to be something I can put to use fairly soon.

Monday - Clean out the freezer (leftovers?)
Tuesday - Chicken Cacciatore, sketti, peas
Wednesday - Jamaiican Rice and beans, salad
Thursday - Baked Mexican Tilapia - Garlic Green Beans
Friday - Chicken Sausage Skillet, rolls, salad
Saturday - Dad grill
Sunday - Cafe Rio Chicken tacos, guacamole, beans

I'm all about the library as a great resource for reads, but I love to take my time with paperbacks.  Plus, I like to pass them on to the "library" we have at work, or to my mother.  Looks like I have some evening reading time to catch up on.

My plan is to finish this stack long before Summer ends!

Gina

Mealplan Monday #114 and Scout's graduation

Scout's Day - in pictures:

 

Monday - Turkey & Gouda Ciabatta Sammies, tomato soup
Tuesday - Pesto Ranch Chicken Thighs with whole wheat pasta
Wednesday - BBQ Turkey Salads (cause I'm subbing turkey for the chicken)
Thursday - Asparagus Ricotta tart, marinated tomatoes
Friday - Cilantro Lime Shrimp, couscous, creamy skillet corn
Saturday - Dad grill
Sunday - Dad's Choice!
Dessert this week is ice cream and cookies, probably.

Proud of you, Dylan!

Gina

5 thing Friday - distractions, pastries, pest control, Keeping Calm, chicken

Scout graduates from high school this morning, and I am trying to stay distracted so I don't tear up all day long.

 I will have had 5 glorious days off from work, and much as I love my job, it is a welcome break. 

 Last Monday, a box of goodies from this bakery made their way into my hands.  Don't worry, I shared!  That was the best banana bread I have ever eaten. This is Hubby's fav place to go get coffee when he arranges meetings.  

I am so tired of squirrels, I can't even tell you.  I added chunks of rocks into the potted plants around the outside of the house and am moving this owl around as a visual scare tactic.  So far, so good.  

 Something I should chant to myself daily. Over-reacting is becoming my thing.

 Chicken wrapped in bacon, cooked, drained, then topped with BBQ sauce and cheese and simmered.  YUM.

My favorite Photographer/Scout/Graduate/Guitar man.  

How did you get grown?  

I blinked.

Gina

Freezer Meals #10

It's starting to get hotter and I feel like living on salads until August. But in the meantime, here is the latest batch of meals.

Mississippi Pot Roast (for the crock pot) - find the recipe here.

Cafe Rio Chicken (for the crock pot) - this is a favorite and very easy.  Gonna use this for tacos.

Beefy Bean Burrito Filling
Brown 1 ground beef and drain.  Add 1/2 chopped onion, 2 T taco seasoning, 1/2 of water, 1 can refrieds.  Simmer on stove and serve in tortillas.

Honey Mustard BBQ Chicken is from Fabulously Frugal.
Combine in a big ziploc: 1/4 apple cider vinegar, 1/4 c brown sugar, 1 c. chicken stock, 1/2 c. honey mustard, 1/2 t. allspice (left that out), 1/2 t curry powder, 4 pieces chicken breasts, 4 chicken thighs, salt and pepper.  I'm going to cook this on low 8 hours from frozen.

Chicken Cacciatore - for this I combined the packets from the McCormick's Recipe Inspirations mix for chicken cacciatore and added a package of chicken thighs, a can of tomatoes, a can of tomato paste, and a sliced onion.  I will cook on low 8 hours from frozen.  

 Had to take a break from freezer prep and get some other things done.  

Here is your intermission picture:

Spicey Sloppy Joes
I browned 1 1/2 pounds ground beef, then drained it.  Added it to a large ziploc with 1/2 chopped onion, 1 c. spicy ketchup, 2 T or so brown sugar and worchestershire sauce, and a little prepared mustard.  I will thaw this one and simmer on the stove to serve in buns.

Southwest Flank Steak
In a large ziploc I put: 1 1/2 pounds flank steak, 1 chopped onion, 3 cloves minced garlic, 1/2 t. Italian seasoning, 1 T taco seasoning, 1 ziploc of frozen black beans that I cooked in my crock pot, and a red and yellow bell pepper, chopped.  I will cook on low 8 hours from frozen and serve with rice.

While I was assembling the meals I also cooked two medium sized turkey breasts that came pre-seasoned.  They were marked down, so I felt pretty good about going the easy route!  I sliced some to make sammies and the rest went into a bag for use in salad or pasta, or wherever.  My schedule at work will be changing yet again, so freezer meals won't be as crucial.  I will probably do some now and again for busy times like holidays and back to school.  

Gina

Mealplan Monday#113 and Lemon Icebox Pie

Hubby likes to ask "Is there dessert?" then loudly exclaim "I like PIE!" after every meal.  It's gotten so that the boys try to beat him to it by shouting out the second part before he does. Ha!

 So last week I indulged the pie lover in all of us and made a very simple Lemon Icebox Pie with three ingredients: sweetened condensed milk, lemons, graham crust.*   That's it.

The recipe comes from this cookbook, which was a Christmas present from Hubby back in '06.  I can't believe I've never made it.

Monday - Potluck Beans, rolls or garlic toast
Tuesday - Don't know yet - freezer clean-out
Wednesday - Baked Fish Almondine, green beans, red potatoes
Thursday - Dad pick up pizza, mom at KLRU Pledge Drive!
Friday - Taco Salad Bowls, refried beans, etc.
Saturday - Dad grill - GRADUATION CELEBRATION!
Burgers and Dogs, Jalapeno Bacon Poppers, chips, BBQ Beans*, watermelon, sodas and tea, cake and ice cream
Sunday - (Freezer) BBQ Crock Pot Pork Chops, corn, mashed potatoes
Dessert this week is celebration cake I'm making for Scout's Graduation dinner

This pie bakes 15 minutes, then sits in the fridge at least two hours.  We topped ours with Cool-Whip and berries, but that's really just extra.  The beauty in this pie is the simplicity.  Cool, lemony, not too sweet.  And pretty much perfect for summer.

Luby's Lemon Icebox Pie 
Mix 2 cans sweetened condensed milk with 3/4 c. FRESH lemon juice and 1 t. grated lemon rind.  Pour into graham pie shell and bake 15 minutes at 350.  Cool, then chill in the fridge for at least two hours.

Gina

Shared with: