November 2- November 15 Menu Plan

Here is to another 2 weeks! And hopefully I will do a better job of sticking to it! ;)

Sun 11/2- Leftover pizza

Mon 11/3- Tomato Alfredo Tortellini for DH and myself, regular spaghetti for the kids, asparagus and bread

Tues 11/4- Thin Cut Pork Chops, rice, sauteed zucchini

Wed 11/5- Kids have dr appts in Sugarland around 3:30 so when we get done we will just grab something on teh drive home.

Thu. 11/6- Crossiant Paninni Sandwiches

Fri 11/7- Homemade chicken nuggets (kids get to help), mashed potatoes, green beans and corn

Sat. 11/8- leftovers in the fridge

Sun 11/9- Grilled tofu and veggies and rice.

Mon. 11/10-Bean and Cheese Quesadillas

Tues. 11/11- Beef tips, buttered noodles, and some kind of veggies

Wed. 11/12- Santa Fe Chicken and Rice

Thu. 11/13- Chili and Cornbread

Fri. 11/14- Any leftovers in the fridge

Sat. 11/15- Queso Blanco Tacos and Mexican Yellow Rice

Candy Corn Bark

My friend Jennifer sent me a recipe for Candy Corn Bark this morning. And I immediately knew I needed to make it. Well, after going to 2 stores I could not find Candy Corn or Halloween Oreos....you think people actually buy these things on Halloween?!

Anyways...so instead I used the following items in my bark: regular oreos, cashews, dried cherries, and then I topped half with peanut butter chips and the other half with chopped andes mints.

INGREDIENTS:

16 Halloween-coloredchocolate sandwich cookies,chopped

1 1/2 cups broken smallpretzels

1/3 cup raisins

1 1/2 pounds white chocolate,broken into squares

2 cups candy corn

orange and brown sprinkles

DIRECTIONS:1. Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.

2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container

Pierogies! MMMMM

So this was my first time to ever eat these bad boys and Im not too sure why it took so long to finally buy them and eat them!!

Now my recipe is no where near healthy since I basically used half a stick of butter...but oh my goodness is it good!!

And this is just one serving...meaning it was all for me! HAHA!

5 pierogies (mine were the potato and cheddar ones)

1/2 stick of butter, but cut in half.

1/2 bell pepper

1/2 onion

4 cloves of garlic (cause thats how I roll)

2 tbsp of diced tomatoes

1/4 cup cream

parmesan cheese.

1. take 2 tbsp of butter and put into a skillet, saute the pierogies till a nice golden brown.

2. In another skillet take the remaining butter and melt. Add in the onion, bell pepper and saute till soft. Add the garlic( I put mine over a microplane) and saute a few more minutes. Add cream and bring to a simmer. Add the parmesan cheese and continue to stir until thickened.

3. Put pierogies on a plate, then top off with the sauce. Add more cheese to the top and salt and pepper.

4. Enjoy!

Teriyaki Veggie Wraps

So, our first meal with no meat was a hit! Well, for DH and I. Kids wouldnt touch it, not that I expected them too. They had mac and cheese and green beans so still pretty meat free.

I will post the full recipe for the wraps but let me tell you what I did differently. To give DH "more" for his meal, I used a "fake" meat product, Chicken tenders in the mixture of veggies. And instead of using teriyaki sauce I used a combo of soy sauce and hosain sauce. And I didnt put the cheese on mine, but DH did.

We really liked this! I totally recommend it!

Teriyaki Veggie Wraps

from:Cyndy (MyPB&Jelly)



1 medium green pepper, thinly sliced

1 small onion, thinly sliced

2 garlic cloves, minced

1 teaspoon olive oil

1 cup sliced fresh mushrooms

3 tablespoons reduced-sodium teriyaki sauce

2 flour tortillas (8 inches), warmed

1/4 cup shredded reduced-fat Mexican cheese blend



In a small nonstick skillet coated with cooking spray, saute the green pepper, onion and garlic in oil for 2 minutes. Add mushrooms; cook 3 minutes longer. Stir in teriyaki sauce; cook and stir for 1-2 minutes or until vegetables are tender.



Spoon vegetable mixture down the center of each tortilla. Sprinkle with cheese; roll up tightly.