Meal Planning Week of November 7

Monday: Lemon Chicken Orzo Soup
A tried and true favorite. Ava doesn't like it as lemony as I do, so I hold back a little and squeeze fresh lemon in my bowl.

Tuesday: Pasta with Slow-Cooker Pork Ragu
This is a new technique and recipe for me. If you've ever made a from-scratch ragu, you know it takes foreeeeeever. The flavors are worth the wait, so I'm hoping this method produces a similar result.

Wednesday: Slow-Cooker Shepherd's Pie
I hate this dish. I've never made one I didn't throw out and call for takeout dinner instead. But, Josh has the day off on Wednesday and he saw this recipe and wanted to give it a go. It does look more promising than the other versions I've tried. And I have a Chinese takeout menu ready just in case.

Thursday: Asiago Bisque with Pretzel Bread
What's better than a great cheesy soup and pretzel bread when the weather starts to cool off? I'll cheat and buy frozen pretzel bread since it's a weeknight.

Friday: Beef and Squash Chili
This recipe is one of my favorites from last winter and I've been dying to make it, but refusing until the temperatures got their acts together. It may sound like a strange combination of ingredients, but it's so good! The toasted pumpkin seeds, thinly sliced red onion, avocado, and sour cream on top make it extra magical. Start with good beef and you can't go wrong!

Menu Planning Week of October 18, 2015

Since FB hashtag searching is not my friend, I've decided to rekindle my old cooking blog.  Each week I'll post my menu plan over here with searchable labels!  Each post will have one week of recipes.  I hope you enjoy!

Week of October 18

Menu plan (tips and links in comments below) I only post dinners here.  Lunches are mostly leftovers or sandwiches, although I did try the new meatball place on CC one day this week and I was impressed.  Didn't want to like it because it replaced a Norman favorite, but the price was right (my lunch was $5.41) and the food was excellent.

Sunday:  Huevos Rancheros, fruit
This is a long-time favorite at our house. It takes a while, and I recommend making both the red and green sauces because they're both delicious. I usually double the sauce and freeze half for next time. Time saver step- skip buying soft corn tortillas and grab tostadas instead. Warm them in the oven for speedy plating. Cook eggs to your preferred texture. Serve with sliced fruit and a mimosa!

Monday:  Cream Cheese & Green Chile Burgers, Sweet Potato Fries, Salad
We just bought part of a grass fed and finished cow, so I'm excited to start including some beef meals into our weekly menu plans. Serve with frozen sweet potato fries and salad.

Tuesday:  Slow Cooker Red Beans and Rice, French Bread
I have an evening event Tuesday night, so I'll throw this in the slow cooker before I leave for work. When Josh gets home with the kiddos, he can make a quick batch of brown rice, heat our favorite frozen French bread in the oven, and serve an easy, delicious dinner.

Wednesday:  3 Cheese Italian Rigatoni Pie, Salad
I just love anything that comes from a spring form pan! Which one of us Type A firstborns will win the task of aligning the pasta? That's the real question. Serve with salad.

Thursday:  Herb Roasted Chicken with Butter Toasted Wild Rice

Friday:  Baba and Pops are coming and who knows where we'll end up for dinner.  $100 says Hideaway.

Bonus:  Spinach Artichoke Dip and GF Rolls

Hugo's weekly request:  Beer Cheese Dip and Crackers

Last one, I promise!  Soft Baked Pumpkin Cookies with Buttercream Icing

Favorites

Oh so much has happened since I last blogged here. I promise that this little neglected spot is going to be more active now that I'm a stay-at-home mom. Catch up with our happenings here and then scroll down for a Lockett family favorite meal. My goal is to feature one of the meals I cook each week, with recipes and tips to go along. Enjoy!

The Meal:
Summer Vegetable Pasta with Citrus Sauce, French Bread

&
Chocolate Kahlua Bread Pudding with Vanilla Whipped Cream

Summer Vegetable Pasta
adapted from Better Homes & Gardens Cookbook

8 ounces dried tri-color rotini pasta
(I buy the vegetable pasta with spinach, tomato, and beet flavored pasta)
2 cups asparagus, cut in one inch pieces
1 medium yellow squash
1 medium zucchini
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
(To cut calories, spray skillet with non-stick cooking spray and omit oil.)
1/2 cup whipping cream
(You can do this with milk to cut a few calories, but it's not as creamy)
2 teaspoons lemon zest

1st - Cook pasta according to package directions in a large pot
2nd - Saute asparagus, squash, zucchini, and garlic in olive oil in large skillet
3rd - Drain pasta and return to large pot
4th - Add vegetables to pasta
5th - Pour whipping cream and lemon zest into skillet and cook until thickened, and reduced to about 1/3 cup
6th - Pour sauce over pasta and vegetables, stir well

French Bread
from The Peach Tree Tea Room Cookbook, Fredericksburg, TX

1 tablespoon active dry yeast
1 1/2 teaspoons sugar
1 1/2 cups lukewarm water
3 cups unsifted unbleached flour
1 cup unsifted whole wheat flour
1 1/2 teaspoons salt
Extra virgin olive oil
Cornmeal

1st - Dissolve yeast and sugar in the lukewarm water.
2nd - Combine the flours and salt in stand mixer fitted with bread hook attachment. Add yeast mixture to mixing bowl.
3rd - Allow mixer to knead dough until completely combined, and no longer sticky. Scrape edges as needed
4th - Brush inside of large bowl with olive oil and place dough inside, brush top of dough with olive oil, cover with towel and allow to rise one hour.
5th - Once dough has doubled in size, punch it down and turn it out onto a floured cutting board. Divide into two parts. Shape each part into a long narrow loaf.
6th - Place loaves on a greased cookie sheet that has been sprinkled with cornmeal. Cover, and let rise about 30 minutes.
7th - Bake in a preheated 400 degree oven for 20 to 25 minutes or until golden.

Serve one loaf of bread with dinner, but save the second for making this fantastic bread pudding.

Chocolate Kahlua Bread Pudding
adapted from Paula Deen's The Lady and Sons, Too cookbook

1-pound loaf French bread, cut into cubes
(or any bread you have around the house, seriously, I've even made it with whole wheat bread and no one knew the difference.)
3 cups milk
1/4 cup heavy cream
1/2 cup Kahlua
1 cup granulated sugar
1 cup brown sugar
1/4 cup Hershey cocoa powder
1 tablespoon vanilla
2 teaspoons pure almond extract
1 1/2 teaspoons cinnamon
6 large eggs, lightly beaten
12 ounces Ghirardelli milk chocolate chips

1st - Preheat oven to 325 degrees and lightly grease a 13 X 9 inch baking dish.
2nd - Place bread cubes into baking dish.
3rd - Wisk together next 10 ingredients and pour them over the bread evenly.
4th - Sprinkle chocolate chips over entire baking dish.
5th - Smoosh bread with back of a large spoon, forcing it to absorb liquid, allow to stand for 20 minutes.
6th - Bake the pudding for 1 hour, or until set, serve warm with vanilla whipped cream.

Vanilla Whipped Cream
my own version, thank you very much

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Combine all ingredients in stand mixer bowl fitted with wisk attachment. Beat until soft peaks form.

This whipped cream is heavenly on coffee or hot chocolate too!

Questions, food victories? Please share and comment below!