Monday, October 18, 2010

Too Many Cooks or Too Few?

We are going to try this again.

Menu planning that is. It has been suggested that each mom here should be responsible for planning, shopping and preparing 2 meals each week, leaving one night open for leftover buffet, going out or what have you. I am not sure that we are all "bought in" on this plan but it is a plan. Big K took the initiative to do some menu planning for this week based on what we have in the various storage facilities around the house. Next week we will try to be a little more organized.

The kids are out of school for "Fall Break" whatever that is. We haven't quite figured that out. What do you do on "Fall Break?" You can't go to the lake too cold, you can't go skiing too warm, and who has the money for a trip to Disneyland when the holidays are fast approaching? So this week will also include some day trips to find some cheap entertainment and there goes the plan, out the window again. Sigh.

Sunday - Italian Beef sandwiches with pepperoncini, Olive and Goat Cheese Pasta Salad (Recipes below)

Monday - Roasted pork tenderloin, asparagus, rice pilaf

Tuesday - Spaghetti and meatballs, bread, salad

Wednesday - Homestyle pot roast with potatoes and carrots

Thursday - Leftover Buffet

Friday - Margarita chicken, black beans, rice

Saturday - Pizza


Olive and Goat Cheese Pasta Salad

1 lb package curly pasta cooked
1/2 can black olives sliced
1/2 small bottle of sliced green olives with pimento
1/2 cup celery cleaned and chopped
1/4 cup thin sliced red onion
1 small package crumbled goat cheese
2-3 tablespoons cider vinegar
drizzle of olive oil
2-3 teaspoons Salad Supreme Seasoning
1/4 cup Light Caesar Salad dressing

Toss all ingredients together while pasta is still slightly warm. Cool to room temp or chill before serving.

Italian Beef Sandwiches (Spicy!)

1 Round roast or sirloin tip roast
1 jar whole pepperoncini
1 box beef broth
1 tsp Italian seasoning
4-5 cloves garlic, peeled and left whole
1/2 onion sliced
Salt and pepper
olive oil

Rub the roast with a generous amount of salt and pepper. Heat oil in Dutch oven and brown roast on all sides on medium heat. Add all the remaining ingredients. Cover tightly and roast in oven at 350 for 2 1/2 hours. Remove meat from pan, slice thinly and return to pan, continue cooking in oven for another hour. Serve on toasted hard rolls, spoon a little of the broth and the peppers on top of meat. This is spicy! You can cut back on the pepperoncinis if you want it less spicy, or don't put all the juice from the peppers in.


  1. When you prepare your pot roast recipe, I would suggest trying grass fed beef. I work with La Cense Beef which is an approved grass fed ranch. I am now hooked on grass fed beef and use it whenever I make pot roast. It is healthy for you and the flavor is unbelievable.

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