Monday Meal Plan on Tuesday *Again*

I’ve got some big news…

(NO. I am NOT pregnant.)

I got a promotion!

This is mostly why it’s been so quiet around these parts, I’ve been trying to keep it on the DL until a bit closer to my start date, but I just can’t resist anymore. Plus, we’re due for a “Monday” meal plan.

I will still be working with New Americans but now, instead of the Employment Specialist, I will be the Resettlement Coordinator for the Grand Forks office. I.am.STOK.ED. (<–So stoked I had to separate that last word into two. I know, party animal.) So instead of focusing mainly on employment for clients, I will be overseeing my sub-office (LSS is based out of Fargo), completing assurances, finding apartments, working on community relations & giving presentations, writing grants, etc. It’s a big step, a big promo for me, and I can’t wait to start.

I’ve been training on and off throughout last week and my first day will be Monday, March 18th. (It’s getting SO close.) Then after that I have a relatively quiet week to situate myself into the new position before all the conferences barrage my spring schedule (Building Bridges, LIRS/EMM—luckily for me they’re doing a tri-agency conference this year so I don’t have to worry about being gone for 2 weeks, and NDACP). It’ll definitely be a “jumping in” experience but I’m looking forward to it (anticipating it gleefully, even…there may be something wrong with me).

This change also means we’ll get to see a bit more of Dylan, which the girls and I are exceptionally excited about. Instead of being gone Thursday-Monday every other week, we’ll just be Daddy/husband-less for Saturday-Monday. Much, much, MUCH more manageable. And since this is the weekend that he works, I’m excited to see how much quicker it will pass by since it’s only three days now…

“Monday” Meal Plan 3.4-3.10

Monday 3.4
D: Tacos (because we have a ton left from Ada’s party)
Tuesday 3.5
D: Eat the World: Bosnia and Herzgovina …Seriously. We’re actually going to make it happen tonight.
Wednesday 3.6
D: Coconut shrimp soup w/cilantro
Thursday 3.7
D: Nellie & Dylan will be on their own as Ada and I will be in Fargo getting fitted for dresses for my cousin’s wedding.
Friday 3.8
B: Pancakes (I typically freeze leftover pancakes every other week that I make them so that I can use them as quick and easy breakfasts/snacks. Put 1-2 in the microwave for about 40 seconds and they’re good to go.)
L & Tea: Ada will be at Grandpa Terry’s
D: Pizza Night!
*Extra*
Feed Brucie and mix up a sponge for Sourdough 1.
Saturday 3.9* Happy birthday Sheilaaaaaaa!
B: Rhubarb cream cheese strudel
L: Peanut Sesame Noodles
D: Birthday dinner for Sheila @ Texas Roadhouse
*Extra*
Mix & raise Sourdough 1 & mix up sponge for Sourdough 2.
Prep the scones to bake tomorrow morning.
Sunday 3.10*
B: Birthday scones for Sheila
L, Tea & Dinner: Terry & Sheila’s House
*Extra*
Bake Sourdough 1 & Final raise Sourdough 2 (bake Monday morning).

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Monday Meal Plan : Blizzard Dolley edition

I was on such a roll for a while with these meal plans! Ugh. Oh well, back on the proverbial horse I suppose. Today is technically Tuesday but my work Monday (we had a snow day and a suggested/mandatory stay-indoors-do-not-drive-anywhere day yesterday because of high wind speeds, powder, and otherwise obscene blizzard traffic, as in white-out driving conditions at a moments’ notice); so I hold that I am still posting this in a timely manner for “Monday Meal Plan.”

On another note, we’ve got a busy week planned for the Dachtler household as Dylan works, I’ve got a couple of presentations, and it’s my birthday tomorrow! Yay! I know that some people say the shine wears off a bit after so many years, but I still get that anticipatory glee the night before and the morning of. Secretly, or not so secretly, I hope that never wears off.

Monday Meal Plan : 2.18-2.24

2.18 Monday (No school)
Snow day! We ate raspberry cream cheese strudels with coffee and hot chocolate for breakfast and then ventured over to Terry & Sheila’s for the rest of the day.
2.19 Tuesday (NS for Ada)
Breakfast: Leftover strudel & donuts, grapefruit & oranges (I love citrus season!)
Lunch: Ada w/Terry
Dinner: Beef stew a la Dylan w/buttery biscuits
2.20 Wednesday Happy birthday to me! (NS for Ada)
Breakfast: Puffed pancakes : Because it’s my birthday!
Lunch: Sack lunches @ work w/Ada
Dinner: @ Texas Roadhouse : Because I’ve been craving steak something fierce.
*Extra*
Cranberry-orange almond granola bars
2.21Thursday* (NS for Ada)
Breakfast: Leftover biscuits/toast & butter w/oranges
Lunch: Ada w/Terry
Dinner: Spaghetti w/garlic toasts
*Extra*
Breakfast granola…I think I’m gonna change up the flavor profile this time around. Any suggestions?
Begin prepping the sourdough for baking
2.22 Friday*
Breakfast: Cereal & milk
Tea Time: Ada w/ Terry
Dinner: Pizza night!
*Extra*
Prepare the final rise for the sourdough
Coconut oatmeal cookies
2.23 Saturday*
Breakfast: Breakfast sandwiches on sourdough
Lunch: Goat cheese & veggie quiche
Tea: Cookies & assam w/milk & sugar
Dinner: Crockpot tomato basil parmesan soup w/sourdough grilled cheese
*Extra*
Make another pot of Curried coconut chicken soup
Finish off the sourdough loaves
2.24 Sunday*
Breakfast: Cereal w/milk
Lunch, Tea & Dinner: @ Terry & Sheila’s

Monday Meal Plan : Blizzard Cooper edition

Today I woke up to a bonafide grownup snow day! Well, partially, 2 hours late anyway. Blizzard Cooper has wrecked a bit more havoc than I originally thought it might. It has bestowed us with a mere 4+ inches of snow but due to the winds, has created low-to-no visibility that closed interstates and highways, gave us a surprise overnight guest (thanks for staying Lee), and gave us an extra day of family time to our weekend. And luckily for me, I have an awesome husband who will shovel and snow blow our sidewalks and driveway without a second thought and then head over to his parents to do the same.

Also, you may notice that we’re having a whirlwind of countries this week on our Eat the World adventure. It’s mostly due to the fact that we missed Bosnia & Herzegovina last week and I don’t want to fall behind again. We’re not really rigid with this idea but it’s nice to keep going with the flow of momentum. Also, we’re having my co-workers over for our Bhutanese meal on Saturday night, it’ll be a series of mini parties leading up to Ada’s big birthday party in March.

And if that’s not enough, this week is Ada’s 5th birthday! “Three more sleeps” in Ada language. Ufta. Five? I’m totally unprepared.

Monday Meal Plan : 2.11-2.16

2.11 Monday* 

Breakfast: Leftover pumpkin pancakes with maple syrup

Lunch: The ultimate creamy mushrooms w/fried eggs over toasted sourdough

Tea: Cookies & assam w/milk & sugar

Dinner: Red lentil soup w/lemon & skinny green bean fries

*Extra*

Buttery pigeon pea dahl for my potluck tomorrow–you know you work in an office full of women when you have potluck themes based on Pinterest.

Roasted red pepper Parmesan cream cheese for Dylan and the girls’ bagels

2.12 Tuesday

Dinner: Eat the World 21: Bosnia & Herzegovina
2.13 Wednesday  

Dinner: Eat the World 22: Botswana
*Extra*

Miss Ada has requested a mint-chocolate-chip-Tinkerbell-ice-cream-cake. I’m thinking that this looks like a good fit? We’ll see, I think I’ll use it as a base recipe and go from there. Maybe I’ll even attempt that edible glitter I’ve seen floating around Pinterest. I think the main issue is that I’ve never made an ice cream cake before, but anything for the birthday girl, right? 

2.14 Thursday ADA’S FIVE TODAY!

Dinner: The birthday girl is still undecided as of today’s blog deadline but has narrowed it down to two options. We will either be feasting on chicken nuggets and French fries (being an unfun mom, I insisted that they would be homemade and not of the McD’s variety) or a meal out at her “favorite and bestest place to eat,” the Flying J. Yes, it is a gas station diner. Yes, I am proud. 😉

Breakfast: Fruit smoothies w/toast

Tea Time: Ada will be at Terry’s…

Dinner: Tonight we will be taking a break from our Friday night pizzas in order to roast the giant ham that I’m slowly defrosting in my refrigerator. I am drooling thinking about the burnt bits. Nom nom nom. And I’ll be making this delectable looking side dish, Roasted Parmesan onions to go alongside….oooh…and maybe some roasted broccoli bites too.

2.16 Saturday

Breakfast: Creamy, cheesy grits with crisped ham 
Lunch: Leftovers/sandwiches  
Tea: Leftover ice cream cake

Dinner: Eat the World 23: Bhutan

2.17 Sunday

Breakfast: Toast & jam w/coffee & juice
Lunch: @ Terry & Sheila’s
Tea: Salted peanuts w/assam, milk & sugar 

Dinner: Crockpot tomato basil Parmesan soup w/sourdough

Enjoy the snow and be safe! (Also, family and friends, please keep your eyes a’peeled for a pony-tastic party invite in honor a little miss someone’s 5th birthday!)

Eat the World 20: Bolivia

Last Wednesday we sampled the cuisine of our 20th country on our Eat the World adventure. If you are wondering, we did indeed skip Bhutan but will be coming back to it later next week.

Bolivia is a South American country surrounded by Peru, Argentina, Chile, Paraguay, and Brazil. While Dylan or I have never been there,we were familiar with the cuisine and culture since we lived in Ecuador for a year. In fact, looking through the pictures and answering Ada’s questions brought back a flood of fond memories such as this:

Rainy season fun.

And this:

Alabanza!

And this one too:

The square.

Basically, Bolivia brought so many memories still so fresh in the mind, and it’s been eight years past since our time spent there. EIGHT years. I can’t believe it. Bolivia was indeed a nice reminder of our old home.

At the time I was planning this meal I think that I was feeling a bit industrious, much more so that what I actually felt last Wednesday, so we ended up limiting my four piece menu down to two. I think that the avocado salad would’ve been pretty delicious but it was just one extra step and I don’t think that it would’ve tasted outrageously different than anything else we’ve ever sampled. I’m still a bit sad that we skipped out on baking the Cocadas (coconut candies, think macaroons), so I’ll probably attempt those sometime later this month just for fun. We’ll see.

The two recipes that did make the cut were Aji de Lentejas con Sarsa (Lentil stew with salsa) and Saltenas (Meat and potato hand pies). I opted to cut the stew servings in half because I wasn’t sure the girls would eat it…and I was right, except that Dylan and I definitely could’ve eaten more than the small bowls that it made. Ah well, proxima vez. It was a fairly simple, quick cooking stew (due to the lentils) and a great vegetarian option. I’d make this again for sure. You can find the recipe here.

The saltenas were a LOT more work. Dylan and the girls made the dough while I prepared the filling. Ada and Nellie loved the dough part because they got to play with their own piece of it. Rolling, shaping, squishing, all that good stuff. They were good, but I’m not sure that I’d remake these. They were just really large and quite dense. I’m a bigger fan of Ecuadorian (think crispy-fluffy fried) and Argentinian (think flakier-more pie-crust-like) empanadas. When the saltenas cooled they were like light dumbbells. Big, heavy, and SUPER filling. You can also find the recipe here.

I think the general consensus was that dinner was good but that it wasn’t necessarily something that we would repeat again out of craving. The stew might show up again because it’s cheap, healthy, and light…but if I’m going to put a lot of work into something, I’ll make mandu or biryani or something much else.

And just a fun video to round everything out: 

Monday Meal Plan

First off, a funny video to brighten a dreary, cold Monday: 

Monday Meal Plan : 2.4-2.10

2.4 Monday (Terrah and the girls are in town!)

Dinner: @Terry & Sheila’s house

*Extra*

Pumpkin Butter for T-Rex. Shhhhhh…it’s a secret.

Freezer biscuits. I pinned this a la Pinterest a while ago because as much as I love a can of Pillsbury’s, I can’t get over the weird chemically aftertaste I experience when I haven’t eaten them for a while. If this is as easy as it seems, it would be an easy way to always have biscuits on hand that are homemade and “fresh” tasting.

Easy 5-Ingredient Fudgy Nutella Cookies with Sea Salt. While adding a third “extra” may sound overly ambitious, I have been hankering for cookies for quite some time. And these sound simple and crave satisfying enough to achieve. It’s okay, you can call me “Super Mom” today.

2.5 Tuesday (Terrah and the girls are in town!)

Dinner: @ Terry & Sheila’s house
2.6 Wednesday  

Dinner: Eat the World 21: Bosnia Herzegovina
*Extra*

Sesame noodles w/cilantro & scallions.

Cilantro Thai “grilled” chicken. I think these will be easy meals for Dylan to have this weekend for work, plus I’ve got a ridiculous amount of cilantro.

2.7 Thursday* 

Dinner: Mitti Handi Dahl w/basmati and chapatti (Because my kids are still obsessed with this book they got from the library.)

*Extra*

Mix up and freeze two scone batches. Maybe I’ll get fancy and try a new flavor combination? Peachy cinnamon sounds exciting, and I’ll definitely throw in some savory for soup this weekend.

2.8 Friday*

Breakfast: Fruit smoothies w/scones

Tea Time: Ada will be at Terry’s…

Dinner: Dachtler Pizza Night!

*Extra*

Do the initial feeding steps of Bruce in prep for baking.

Martha Stewart’s zucchini and cranberry muffins. Perfect additions to tea time and as snacks for Dylan’s lunches.

2.9 Saturday*

Breakfast: Easy Raspberry strudel w/coffee & tea
Lunch: Crockpot tomato basil parmesan soup w/scones
Tea: Muffins & Assam w/milk & sugar

Dinner: Leftovers or sandwiches or maybe even a blue box meal with frozen peas. Yessiree, you can still call me “Super Mom” today. 😉
*Extra*

Put sourdough loaves on the porch to rise (yes, I do use my front porch as an extended fridge/freezer in the winter thankyouverymuch. North Dakota does have some perks now and then.)

Espresso dark chocolate coconut cookies. In case one batch of cookies isn’t enough for the week because, you know, that would be tragic to be cookie-less lest a craving strike.

2.10 Sunday*

Breakfast: Sweet zucchini pancakes
Lunch: Crockpot teriyaki chicken over basmati w/edamame
Tea: Muffins & Assam w/milk & sugar

Dinner: Pasta w/tomato blue cheese sauce. The girls and I heart blue cheese. Heart it.

*Extra*

Freezer cinnamon rolls. This doesn’t exactly link up to a specific recipe but rather the method. It’s the same idea as the biscuits from earlier this week and I think that it should work great. Again, I know freezer rolls go on sale consistently, but they still have that weird taste to me. Plus, I can customize the ones that I make and freeze at home. Win-win.

Finish off sourdough loaves.

Next week is Ada’s 5th birthday. That’s unreal. I think I may say that every year around her birthday, but truthfully, it never ceases to amaze me just how quickly this adventure has gone. It’s the days where I’m crabby, irritated, and impatient with my girls, my husband, my life, that I need to be reminded that somebody’s birthday is just around the corner. That  somebody is getting older quicker than I can keep up.

Picture dump in 5…

4

3

2

1…

Eat the World 19: Benin

Introducing: Benin, country #19 on our Eat the World adventure!

Benin’s Flag

Benin is a small, West African country that is landlocked by Togo, Nigeria, Burkina Faso, and Niger. It was colonized by the French and thus you will find the French language predominately throughout. I am lucky to have a co-worker who is West African, he is officially Liberian, but was able to shed some very helpful advice on the general cuisine found throughout West Africa. The information he shared lead me to plan a light-on-meat, heavy on peanuts and starch meal of Peanut Sauce over coconut rice with Akkra Funfun (fried bean fritters). I bought peanuts to make sugared peanuts, a common street vendor food found throughout the country, but I was short on time and hungry. So I scratched that idea and will be snacking on them for the next few weeks…

Peanut Sauce
Makes enough sauce for 4 servings
3 Tbsp. oil
2 Tbsp. tomato paste
1/2 -1 tsp of your favorite piment/hot pepper i.e. Cayenne pepper in our case. I only added a pinch, a fair amount less because I wanted my children to try it without hating me. Dylan and I added generous spoonfuls of sambol oelek to our helpings. Admittedly that’s not very African but Asian, but what can you do? The heat was a perfect foil to the fatty peanut butter and oil in the sauce.)
1/2 tsp salt
1 beef bullion cube
1 cup water-or more depending on the density of the peanut butter you’re using
1/2 cup all-natural peanut butter (the mix before use stuff)
1/2 cup diced onion
1.) Saute tomato paste, hot pepper, salt, onion and bullion cube in oil for a few minutes to let the flavors meld.
2.) Add peanut butter and water.
3.) Mix and bring to a boil. Simmer for 15 minutes. Be careful to stir occasionally as you do not want the peanut butter to burn! Serve over rice.

Coconut Rice
Serves 6
1 can coconut milk
1 ½ c. water
1 ½ c. rice
Salt and pepper, to taste
1.) Bring water and coconut to a boil over medium heat.
2.) Add rice, salt and pepper. Lower heat and cover. Simmer for about 15 minutes. Careful to keep an eye on your pot so the liquid doesn’t boil over. Makes a mess on a glass stovetop—not that I’d know…
3.) Uncover and let rest for 5 minutes. Fluff with a fork and serve with peanut sauce.

Akkara Funfun (Fried Bean Fritters)
Makes around 16 medium-size fritters
1 small onion, finely minced
1 can of white beans (we used Northerns)
1 large egg
1/3 cup of flour
Salt to taste
Cayenne pepper to taste
Oil for frying (Peanut oil, palm oil or a combination of the two make for a more authentic flavor. We opted to use only peanut since I’m not crazy about palm.)
1.) Blend the beans, cayenne pepper and salt together until they form a smooth, firm paste. Dylan just whirred them together in our food processor for about a minute.
2.) Add the minced onion, egg and flour to the bean paste and stir to mix well.
3.) Add enough oil to a saucepan or wok to reach one or two centimeters up the side, and heat until hot enough to sizzle when a little batter is dropped in.
4.) Drop tablespoons of the mixture into the hot oil and fry in batches on both sides until golden. Drain cooked fritters on a paper towel. Take care to watch your oil so it doesn’t get too hot and burn your fritters before cooking them.
5.) Sprinkle with extra cayenne pepper and serve hot. The girls dipped them in the peanut sauce.

Ada was all about the akkara funfun before she learned that they were made out of mashed up beans. :-/ Dylan and I actually really liked them but MAN, are they filling! We had a lot of leftover rice (which generally never happens) because of those little fritters. Knowledge for the next time I suppose.

Monday Meal Plan

First I want to wish my sister-in-law, Nina, a very Happy (blog belated, my bad) Birthday!

Nina and my baby brother

Another weekend has come to pass…I can’t believe that January is almost over, the meal plan ends in February!? Most days it feels like time is flying, has it always been like this? Have I never really noticed before? Or appreciated the moments as much? But that’s enough introverted, rumination for Monday…

Monday Meal Plan : 1.28-2.3

1.28 Monday*

Dinner: Leftovers night

*Extra*

Make rhubarb puree for rhubarb bars.

1.29 Tuesday

Dinner: Slow cooker tomatillo chicken tacos.

1.30 Wednesday  

Dinner: Chicken tikka masala w/basmati

1.31 Thursday 

Dinner: Eat the World: BOLIVIA. We’re skipping over Bhutan for the time being as we’re going to have a mini party with some friends and co-workers later in February. I’m super excited for that, but don’t want to lose steam with our countries either.

2.1 Friday

Breakfast: Toast w/milk & fruit

Tea Time: Ada will be at Terry’s…

Dinner: Dachtler Pizza Night! (Make an extra pizza to feed the freezer, along with some dough.) 

*Extra*

Make a double batch of roasted chickpeas & a batch of scones to finish off the next morning.

2.2 Saturday (Mom and Dad are here)

Breakfast: Fresh apple cinnamon scones.

Lunch: Shrimp & grits.

Tea: Rhubarb bars & assam w/milk & sugar

Dinner: Spinach mushroom bacon cheese fondue & dippers. I have been dying to try this and what better excuse than when we have visiting family? 

*Extra*

Complete rhubarb bars!

2.3 Super Bowl Sunday! (Mom and Dad are here) 

Breakfast: Baked egg boat with fruit, coffee & tea.

Lunch: Indian butter chicken w/basmati & roasted chickpeas (This stuff if good. Seriously good.)

Tea: Scone & assam w/milk & sugar

Dinner: @ Ernie & Eileen’s house for the Super Bowl!…Woo!! I’ll be bringing apps to the house: 

Slow cooker meatballs in a thai peanut chili sauce

Bacon jalapeno cheese ball w/crackers

And it’s quite possible that black bean salsa and/or some other goodies may join the party.

My Mom and Dad are coming this weekend, it’s been a long time since we last saw them, so I’m excited. I’m glad they’re staying overnight since Dylan’s going ice fishing with Ben on Saturday. I haven’t told the girls yet, but in my defense, the incessant questions of “Is it Saturday yet?” “Are Grandma and Grandpa coming yet?” “When are they coming?” invalidate any argument of cruelty.

Eat the World 18: Belize

We finished this country a few weeks ago, but I’m just now getting around to posting the recipes and pictures (which are, admittedly, quite few and grainy–hey, I’m no professional!).

Official flag of Belize

Our menu was as follows: Belizean Beans & Rice with Fried Plantains (+ Donuts)

DONUTS!

DONUTS! (Please excuse the flash.)

I know, donuts? Ada has been on a big dessert kick lately, if you couldn’t tell by my meal plans, so I thought if the dinner was a major flop, I’d at least reward the kids for trying everything. I was skeptical of the recipe since it’s simply frying up pre-made biscuit dough from the can in donut form but I seriously shouldn’t have been. <–(To all English teachers: I apologize for that atrocious sentence but I’m not going to fix it.) Here’s the “recipe” I followed.

Now onward to the actual Belizean food! While I was cooking Dylan and Ada looked up information on Belize. I think that this really connected our actual eating with the point of why we are doing this culinary travel for her. In fact, she seems to really have embraced Eat the World and now asks to “eat a country” every other day. If only her ambition lined up with my ability (or energy)!

Belizean Beans & Rice serves 4
Usually this will be served alongside chicken or some other common protein but Dylan and I wanted something lighter so we just prepared this. I did tweak some of the recipe to fit our work.school schedule and I noted that in italics, it’s possible that it did affect the end flavor but our whole family still loved this dish and it is going to find it’s way into our typical food lineup.  
1 cup red kidney beans or 1 can of red kidney beans, rinsed
1 cup coconut milk or you can simply use the whole can
1 garlic clove
salt & pepper
2 cups rice
1 onions, sliced
1 piece of salt meat ( cut into small pieces) I omitted this for a vegetarian meal.
Directions
1.) Soften beans (soak first) with garlic. We skipped this step since we used pre-cooked, canned beans.
2.) Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender. Again this step was skipped since we had a vegetarian meal.
3. Add the milk, onion and seasonings. This is where I added the beans and garlic. Meaning, I just dumped all the ingredients except the rice together into a pot.
4.) Wash rice, then add to the beans. I know this seems tedious, but washing the rice removes the excess starch that makes the rice so sticky/mushy/icky. Rinse until the water runs pretty clear.
5.) Cook over gentle heat until liquid is absorbed.
6.) Stir gently with a fork, and add a little water from time to time until rice is cooked. I didn’t need to do this since I used the entire can of coconut milk.
Serve hot with a meat dish. Or not.

Fried Plantains One plantain serves 1-2

Fried plantains can be on the table in less than 5 minutes. It’s a tasty and easy side dish for South American/Caribbean countries and a go-to where our family is concerned. The girls gobbled up most of these before I even sat down for dinner.
1 plantain 

Vegetable oil for frying
Salt
1.) Heat a thin layer of vegetable oil in a frying pan. Meanwhile, cut plantains into long, oblong slices.
NOTE: Choose plantains that are yellow to black in color, not green. The green plantain in the photo was still under ripe and inedible. Green plantains behave like green bananas, after a few days the bland astringency gives way to a mildly sweet flavor.I opted to use my cast iron for this and it worked out great. I heated the oil over medium heat, just be careful that it doesn’t get too hot or you’ll burn your plantains!
2.) Fry in the oil on both sides until browned. I’d guesstimate that it’s probably about 3-4 minutes per side.
3.) Sprinkle immediately with salt. Serve hot.

Happy eating…next up 19: Benin!

Monday meal plan on Wednesday

Ufta. I wondered last week and now look at this week–even a day further behind! I’m going to blame the cold. I live in ND, so I feel that’s a legit excuse as my body rebels against going outside or even just getting out of bed. I had to meet a client at 7am this morning to do employment paperwork and when I checked the weather it read -17.

-17!

Lucky for me it’s warmed up a bit to -11… Haha. I am so funny sometimes. I guess I can’t complain too much since we had an unnaturally warm winter last year and a gorgeous summer (of which I hope to repeat at least that). Global warming, knock it off!!

Monday Meal Plan : 1.21-1.27

1.21 Monday

Dinner: Baked brown sugar chicken wings w/roasted red pepper cream sauce. The wings were good but the sauce was SO good. In fact, I doubled it and saved the extra sauce for tomorrow’s supper.

1.22 Tuesday

Breakfast: Homemade granola bars

Dinner: Penne w/shredded chicken, spinach and roasted red pepper cream sauce. I will probably throw in some crescent rolls too, because that sounds delicious. Oh, and leftover apple sour cream pie with Cool Whip. Because that sounds delicious as well.

1.23 Wednesday  

Breakfast: Granola w/yogurt & honey

Dinner: Eat the World: BENIN. Okay, I know I said we’d eat this last week but, we didn’t. So now we are.

*Extra*

Homemade vegetable boullion. I’ve been chomping at the bit since I first found this recipe to try it out. I love homemade stock but I hate that it takes so much space up in my freezers. Maybe this is my answer??

1.24 Thursday* 

Breakfast: Cereal w/fruit & milk
Dinner: Crispy honey lemon chicken w/basmati & roasted broccoli. Our friend Senta made this awesome roasted broccoli with only olive oil, salt, and pepper–it was addictive. I’m gonna try and fill her shoes… Oh, and Chocolate cobbler. Because I can.

*Extra*

Macaroni Salad to go along with Dylan’s sandwiches this weekend. I haven’t been crazy about her recipes (her instructions/ingredients lists are usually off or missing something here and there) but I have hope for this.

Ethereally Smooth Hummus. I’m also gonna whip some of this up while I watch some more HIMYM episodes. I can only watch these when D’s working or he mocks the laugh track mercilessly. 

1.25 Friday* 

Breakfast: Cereal & milk

Tea Time: Ada will be at Terry’s…

Dinner: Dachtler Pizza Night!

*Extra*

Roasted Rhubarb Jam. I have lots of Rhubarb. I love Rhubarb. This sounds delicious.

1.26 Saturday*

Breakfast: Fruit, granola bars & milk

Lunch: Beer cheese macaroni. Nom nom nom

Tea Time: Hummus & pita chips w/assam, milk & sugar

Dinner: Brown sugar butter roasted chicken with avocado fries. I am drooling at the thought.

1.27 Sunday* 

Breakfast: Cereal & milk

Lunch, Tea & Dinner: @ Terry & Sheila’s as per Sunday tradition

And maybe this week’s freeeeezing weather will encourage me to get another Pinteresting post done. But don’t hold your breath.