Monday, December 11, 2017

Week 419 Menu

Hi everyone!  Happy Monday.  The next two weeks are getting busier and busier.  Menu planning is a must, because my family likes to eat and we have family coming to town. :)


So, here goes:




Wednesday:  teriyaki cedar-planked grilled salmon, orzo/rice/quinoa, veggies

Thursday: taco soup

Friday:  easy night


Sunday:  Swedish meatballs, potatoes and IKEA gravy

These are all tried and true family favorite recipes, so this week should be easy (maybe).  What about you?  What's on your menu this week?  Feel free to share.  I love it when you do.  

And a big thanks to Julia and Beth for sharing last week.  You're my favorites.  :)

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Monday, December 4, 2017

Week 418 Menu


#LIGHTtheWORLD is becoming one of my favorite things about December.  
Hi everyone!  Wow, my menu postings are kind of far and few between these days.  I really did make dinner the last month.  We hosted my brother-in-laws family for Thanksgiving and my sister-in-law and I whipped up a tasty feast.  

I think my favorite part of Thanksgiving was that I turned the roll making over to my 13 year old daughter.  She's been making our favorite whole wheat bread for two and a half years now.  She whips out 10 - 15 loaves every Saturday for our friends that are hooked on her bread too.  I handed her the Cloud Light Crescent Roll recipe that we love and she and her cousin made them perfectly!  

Last week I planned my menu and stuck to it every day.  I just didn't get around to posting it here.  ;)  I'm always amazed at how much smoother my week goes if I realistically meal plan.  There's definitely a difference between planning meals and planning realistic meals.  Sometimes I forget that.  

Anyway...here we go:

Monday:  Greek marinated grilled chicken in warm rosemary flatbread, with tzatziki sauce and grilled veggies

Tuesday:  crunchy tacos

Wednesday: southwestern cobb salad

Thursday:  potato bar

Friday:  leftovers

Saturday:  easy night

Sunday:  bistro chicken, garlic mashed potatoes, big green salad

All righty...that's what's on my menu.  What about you?  What are you making this week?  Feel free to share.  I love it when you do.

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Monday, November 13, 2017

Week 417 Menu

Gorgeous sunrise this morning! Great way to start week.
Hi everyone!  I think we're finally recovered from last week.  The combination of the time change, my husband being out of town for work and a new sports schedule was a little crazy.  I'm ready for this week and excited that we no longer have soccer practices, so we can eat dinner at a normal time as a family!  That means I should actually make dinner.  :)

Last week I made a couple of recipes that I used to make all the time and then hadn't made for probably over a year.  My kids were funny and the older kids were like, "oh yah, I remember this" and the little kids thought it looked weird.  But everyone ate it and survived!  The long-forgotten recipes were broiled parmesan tilapia and chicken crockpot stew.  Both so easy and pretty fast to prep!

Monday:  breakfast burritos


Wednesday: broccoli cheese soup, one hour rolls


Thursday:  easy night

Friday: grill burgers, baked fries

Saturday: easy night

Sunday:  homemade pizza

What about you?  What's on your menu this week?  Feel free to share.  I love it when you do!  (Shout out to my sweet friend, Julia, for sharing last week.  Her food is the yummiest!  You should check out her blog.)


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Monday, November 6, 2017

Week 416 Menu (it's been way too long)

I came home from running kids around to practices, etc. last week and my four year old presented me with this picture of me.  I love it.  
Hi everyone! 

Remember the days when I used to post my menu every week?  Well, I started this blog 10 years ago (wow!) and posted menus weekly faithfully for years.  My kids are getting older (now 13, 11, 8 and 4) and things are so much busier than they used to be.  Blogging has taken a back seat, and unfortunately, so has good menu planning and family dinner time too.  Quite often I think "there's a ton of the food in the fridge that we need to eat up" or something comes up right at dinner-making time and we end up having quesadillas or oatmeal.  Anyway...I'm determined to do better.  Menu planning leads to better grocery shopping trips and better meals, all of which my family appreciates.  :)

Anyway...life is busy, but super great!  We had our first snow yesterday {trying to stay positive about it}.  Soccer season is so close to being over {the last week}.  Basketball season started a month ago, but now maybe we can enjoy it.  I bought the warmest, fuzziest sweats that I never want to take off.  And now I'm going to post my menu, change out of my fuzzy sweats, exercise and get ready for the day before my big kids get home. 

So, here's my menu plan for the week.

Monday:  spaghetti

Tuesday: baked potato soup

Wednesday:  ham and egg mcmuffins

Thursday:  parmesan tilapia, simple orzo pilaf

Friday: easy night

Saturday:  easy night


I'd love to hear what your plans are for this week.  Feel free to share.  I love it when you do. 

Have a great week! While so many sad tragedies are happening, I'm chosing to focus on the joy and service that so many people give me to me and to others.  So much goodness. 

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Monday, October 23, 2017

Havreflarn (Swedish Oat Crisp Cookies)



We had some teenagers over for a Swedish themed dinner last night.  They were participating in a "missionary for a day" activity.  They were paired up into companionships, like the official missionaries for our church and were assigned to a family for dinner.  They ate with us and then taught us a lesson about Heavenly Father's plan for us.  

My husband served a mission in Sweden.  He lived there for two years and loved it.  Swedish meatballs are a staple at our house.  (They're super easy to make and my pickiest eater's favorite!).  When we visit IKEA we usually stock up on the cream gravy packets and jars of Lingonberries.  We were out of lingonberry, but after a few phone calls, I found some at one of our local grocery stores.

We ate meatballs, gravy, lingonberry, mashed potatoes (I ran out of time, other wise I would have steamed little red potatoes from our garden) and green beans (though my husband doesn't remember eating them in Sweden).  We tried some tasteless crispbread (KNÄCKEBRÖD) and cheese.  And of course, Swedish fish!  

For dessert, I found this recipe for Swedish Oat Crisp Cookies.  After doing lots of google searches to see if these are really common in Sweden (I know they sell them at IKEA), I found that they are pretty common.  They are really yummy without the chocolate dipped bottom.  Or you can sandwich two of them together after the bottoms are dipped in chocolate.  Or be daring and make them into ice-cream sandwiches.

The recipe is super easy.  Just melt butter on the stove.  Add the dry ingredients.  Add sugar and wet ingredients.  Bake until bubbly and crispy.  Dip in chocolate.  And eat for breakfast, lunch and dinner.  :)  Super yummy!

I didn't have any parchment paper, so I tried baking them on a non-stick spray coated cookie sheet.  Teh cookies were really hard to get off and made a crumbly mess, which I had to eat.  Yum.  So, I used aluminum foil that I lightly sprayed with cooking spray.  These were easier to get off.  After they cooled, the foil peeled pretty easily off.  

These are a new family favorite!  I'm sure they'll make an appearance very soon!
 

Havreflarn (Swedish Oat Crisp Cookie)

Printable Recipe
Makes about 24 cookies

Ingredients
  • 0.5 cup butter
  • 1.5 cups old-fashioned rolled oats
  • 4 Tablespoon ground almonds
  • 1 Tablespoon flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2/3 cup sugar
  • 1 egg
  • 1.5 cups milk, dark, or semi-sweet chocolate chips (or a combination of all three)
  • 1.5 Tablespoon coconut oil
  • 1/4 cup Heath toffee bits
Directions
  1. Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper (or you can use aluminum foil in a pinch, but grease it well).
  2. Grind a small amount of almonds (I used a handful, but didn't measure) in food processor until very finely chopped, but not turned into almond butter. I ground too many so I put the extra in the freezer for later.
  3. Melt butter in a saucepan. Remove from heat.
  4. In separate bowl mix together oats, ground almonds, baking powder, cinnamon and salt. Add to butter in saucepan.
  5. In another small bowl, mix together vanilla, egg and sugar. Add to oat mixture in saucepan.
  6. Scoop small amounts of dough (I used a small cookie scoop) onto lined baking sheet. Only put six cookies per sheet, since you want them to spread and be flat and crispy.
  7. Bake for 7 to 8 minutes or until edges are starting to brown and bubbly and the middle is no longer doughy. Let cool on pan for 5 minutes. Remove from parchment and let cool on rack completely.
  8. Melt chocolate chips and coconut oil in a double boiler or in the microwave on reduced power for a minute or two (stopping to stir often). Add toffee bits.
  9. Dip the bottom of the cookies into the chocolate. Sandwich two cookie bottoms together or leave them single. The chocolate will set better if you refrigerate or freeze them.(These would be super yummy as ice cream cookie sandwiches.)
Recipe source:  Not Quite Nigella (adapted slightly)

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