This month was another crazy month. I hadn’t really recovered from all the illness and snow days during the first two months of this year when I started traveling in late February. It seemed like I would get home from one trip and it would be time to get ready for the next. I had intentions of cooking meals between trips but I found I barely had time to get myself together much less get to the grocery store. So, we ate a lot of sandwiches, eggs and frozen pizza. The boys were pretty excited to get a reprieve from the new healthy eating plan I had started, but now that the travels are over and the weather is warming up, I’m looking forward to getting back to cooking and pulling out some of my warmer weather recipes.
Oh my. That’s all I can really say about this month. In the first 6 weeks of 2011 my kids had 6 snow days and all of us were sick, some of us more than once. When things like this happen the entire plan goes out the window. If I already have the groceries in the house then either my husband or I will cook the meal. But if I’m sick then it all stops. When I have a fever and body aches, there are no trips to the grocery store or meals cooked. It’s all about survival. It’s kind of a blur at this point. I’d say about half of the recipes got cooked this month which is pretty good considering how sick we all were. The first week was pretty good but the next two weeks cooking was almost non-existent. The last week I got back on track and then it was time for me to leave town. There’s always next month.
Pin It1 jar roasted red peppers)
1 lb pasta
2 teaspoons olive oil
1 lb Italian sausage
1 tablespoon butter
1/3 cup parmesan cheese
heat broiler place peppers skin side up on a foil lines baking sheet broil 4 inches from heat until charred. 18-20 minutes. transfer to bowl and cover with plastic wrap to steam for 2-3 minutes. using a paper towel rub off pepper skins reserving any juice in the bowl. slice into strips
2 cook pasta and reserve 1/2 c pasta water.
3 heat oil and cook sausage then add peppers.
4 add pasta, butter, reserved pasta water, parmesan, salt and pepper. toss to combine.
From Martha Stewart’s Everyday Food Magazine
Prep Time: 20 mins
Total Time: 50 mins
- 1 tablespoon olive oil
- 4 chicken breasts, cubed
- 1 cup onion, chopped
- 2 tablespoons garlic, minced
- 2 (4 ounce) cans green chilies, chopped
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon ground cloves
- 3 (15 ounce) cans white beans, rinsed, drained
- 3 (14 1/2 ounce) cans chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Heat olive oil medium-hight heat in large silver pot.
- Add onion and cook about 3 minutes.
- Stir in garlic, green chilis, cumin, oregano and cloves and cook another few minutes.
- Stir in the chicken broth, beans and chicken and simmer 20 to 30 minutes.
- Salt and pepper to taste.
We’ve been using this recipe for so long I’m not exactly sure where we got it. My husband thinks it was from a Colorado Junior League cookbook that we borrowed from an old neighbor of ours. So, we’ll go with that.
1/2 lb pasta (penne or rigatoni)
1 lb turkey sausage
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, pressed
1 (16 ounce) can white beans
1/2 teaspoon red pepper flakes
2 teaspoons oregano
1 (16 ounce) can chicken broth
1 (16 ounce) can tomatoes
2 tablespoons balsamic vinegar (I use a little more)
salt and pepper
1/2 romano cheese, grated
- Cook and drain pasta and set aside.
- Cook sausage, drain and set aside.
- Heat oil in skillet add onions and cook till translucent.
- Add garlic, beans and heat through.
- Then add red pepper flakes, oregano, broth and tomatoes and simmer.
- Season lightly with salt and pepper.
- Toss bean mixture with sausage and pasta and top with cheese.
This recipe is adapt from a recipe in Saving Dinner. My husband loves this recipe.
2 lbs ground chuck
1 (10 ounce) can tomato paste
1/2 sleeve cracker, saltines
1 teaspoon sage, ground
3 slices bacon
- mix all ingredients except bacon and ketchp.
- form into a loaf in a 9×13 glass cassarole dish.
- lay bacon on top and cover with ketchup.
- bake at 350 for 1 hour.
Read more: http://www.food.com/recipe.do?rid=rz.110373#ixzz1ERO6Zyj6
Read more: http://www.food.com/recipe.do?rid=rz.110373#ixzz1ERNYRVII
Time to plan some more meals!
- Step 1: Get out the calendar and write down all the days that I don’t need to cook
- February 5th out
- February 18th out
- February 24-28th out of town
- Step 2: Check freezer for any meals frozen from last month-this month. These are usually soups and chili’s that make so much we freeze half right away. This month I have 2 so I’ll put those down on dates where I think it will be good to not have to cook.
- Step 3: Put leftovers in one night per week. I’ll usually look and see what I have going on and put the leftovers on a day when I’ll have been busy, making sure that I’ve cooked enough meals since the last leftover day so we’ll actually have some.
- Step 4: Get out the list of family favorites & a couple cookbooks to flip through for new recipes.
White Bean & Sausage Pasta
Ravioli w/ roasted red pepper sauce
Good Eats Soup
Black Bean Enchilada Cassarole
Tortellini & Tomato Sauce
Orichette w/ roasted red peppers
Kale & White Bean Soup
Defrost Heartland Chili
Trevino’s Birthday Dinner
Defrost Taco Soup
Roasted red onion & squash pasta
Chicken & wild rice soup
OUT OF TOWN
OUT OF TOWN
OUT OF TOWN
OUT OF TOWN
OUT OF TOWN
Some of these recipes have already been posted (see links below). The new recipes will be posted throughout the month.
Black Bean Enchilada Casserole
Tortellin & Tomatoes
Roasted Red onion & squash
Chicken & Wild Rice Soup
Breakdown of February’s 28 days:
- Out 1 night
- Leftovers 3 nights
- Out of town 5 nights
- Used defrosted meals 2 nights
= 11 days of that month that I didn’t have to cook
This month I didn’t freeze any meals but that’s ok. I still barely cooked half of the month! At the end of each month I’ll post the reality check to let you know how I had to adjust the plan as things came up.