THE PETERSENS » Yummy Recipes

Meal Planning Monday

Veronique — Mon, 19 Sep 2011 01:16:14 +0000

After three fairly horrible, no-good days with the stomach flu, I am finally on the mend! I don’t feel quite myself yet, but baby steps are good steps. Yes, I am thankful. My to-do list is longer than ever now, but that is okay because at least I know what to feed my family this week. Whew! I hate the feeling of stepping into my kitchen at 5 PM wondering, “What am I going to feed my family tonight?” Stresses me out to the max. So, here’s what the Petersens are eating this week! There are some repeats from last week because the meals didn’t actually get made due to my being sick.

MONDAY
Breakfast: Oatmeal with Diced Peaches, Brown Sugar and Cream
Lunch: Tuna Sandwiches with Goldfish and Craisins
Dinner: Brown Bag Burritos, Homemade Salsa, Toppings and Sour Cream

TUESDAY
Breakfast: Cereal and Fruity Yogurt Smoothies
Lunch: Black Bean and Cheese Quesadillas with friends
Dinner: Chicken and Squash Casserole with Brown Rice and Garden Salad

WEDNESDAY
Breakfast: Cinnamon Raisin Bread with Peanut Butter
Lunch: @ a friend’s house
Dinner: @ Community Group

THURSDAY
Breakfast: Banana Bread and Cinnamon Applesauce
Lunch: @ a friend’s house
Dinner: Chicken Nuggets, Baked French Fries and Green Beans

FRIDAY
Breakfast: Scrambled Eggs and Toast
Lunch: PB&J Sandwiches, Goldfish and Bananas
Dinner: Cajun Baked Catfish, Herbed Roasted Potatoes and Steamed Broccoli

SATURDAY
Breakfast: Oatmeal with Brown Sugar, Raisins and Cinnamon
Lunch: Leftovers
Dinner: EATING OUT

SUNDAY
Breakfast: Cinnamon Raisin Biscuits and Fresh Fruit
Lunch: Grilled Cheese Sandwiches and Baby Carrots
Dinner: Mexican Pizza with Fresh Salsa, Black Bean and Corn Salad; Fruit Cobbler with Vanilla Ice Cream (we are having people over for dinner!)

Menu Planning Monday

Veronique — Tue, 06 Sep 2011 03:37:34 +0000

I had so many great intentions and ideas of blogging a post before my next menu plan rolled around…and it just never happened! Seems like I am always adjusting to something new in our lives and this past week it has been 1.) homeschooling 1st grade with my oldest and 2.) caring for my teething 6-month-old. Besides that, we have had a GREAT Labor Day weekend! It consisted of much yard work, planting our fall garden, a run to Sam’s Club, time with my dear husband, watching my kids play in their little pool, feeding Isaac baby food for the first time and watching Season 3 episodes of 24. We rarely get such relaxing weekends together as a family, so I am thankful. Now we are gearing up for an eventful week, so the food on the menu this week is going to be quite simple. ; )

MONDAY
Breakfast: Oatmeal with Brown Sugar and Raisins
Lunch: Black Bean and Cheese Quesadillas with Bananas
Dinner: Hot Dogs @ Sam’s Club and Grapes

TUESDAY
Breakfast: Scrambled Eggs and Toast
Lunch: Grilled Cheese Sandwiches and Green Smoothies
Dinner: Cambodian Stew of Chicken, Eggs and Collard Greens with Jasmine White Rice

WEDNESDAY
Breakfast: Cereal Bars and Bananas
Lunch: Cheesy Baked Potatoes, Garden Salad and Cinnamon Applesauce
Dinner: @ Community Group

THURSDAY
Breakfast: Peanut Butter Toast with Honey
Lunch: Spinach and Mushroom Quiche (from Better Homes and Gardens cookbook) with Grapes
Dinner: Crockpot Chicken and Stuffing with Green Beans

FRIDAY
Breakfast: Cereal with Milk
Lunch: Peanut Butter and Jelly Sandwiches with Cucumber Sticks
Dinner: Broccoli Alfredo with Garden Salad and Homemade Croutons and Garlic Bread

SATURDAY
Breakfast: FREE BREAKFAST @ Chick-Fil-A
Lunch: Mushroom Quesadillas with Salsa
Dinner: BBQ Chicken Pizza and Baby Carrots

Weekly Meal Planning is BACK!

Veronique — Mon, 29 Aug 2011 20:01:08 +0000

Friends and faithful blog followers (like, the 2 that exist in the whole world…haha!), I am finally going to start posting my weekly meal plans again. I think it will be helpful for me to blog again and exercise my brain and writing skills.

This past year has been fairly intense with purchasing a house, moving, a difficult pregnancy, having a newborn, my husband changing his job multiple times, etc. I would be lying if I said it hasn’t been hard, but I would also be lying if I said my life is not full. Full of God’s goodness and His good gifts, full of daily reminders that God is near me and is faithful to keep His promises, full of love from a husband who would lay his life down for me in a heartbeat, full of sweet hugs and sticky kisses from 3 little boys, full of awesome friends who never fail to remind me to treasure Jesus more than anything on this earth…my life is full and overflowing with innumberable blessings. But, many of these blessings keep me fairly busy and life is always on the go.

So I will try my best to blog more often than I have been. You can encourage me to keep blogging by posting comments (hint, hint). I love getting comments on my blog…it is my almost-equivalent, Internet joy of receiving a handwritten letter or card in the postmail.

Okay, now I will actually post the meal plan. You will find some familiar recipes, but also many new ones. With increased prices in meats, we have been cutting back on those particular proteins to stay within our monthly grocery budget. I have also tried to do much more cooking and baking from scratch as we are trying to steer away from fillers, preservatives, dyes, etc. In addition, it ends up being cheaper. That is a win-win in my book. If you have any yummy, to-die-for, vegetarian recipes, please do share!

MONDAY
Breakfast: Banana Slices with Peanut Butter and Raisins; Dry Cereal
Lunch: Egg Salad Sandwiches with Baby Carrots
Dinner: Salmon-Broccoli Bake (new recipe with some revisions) with Garden Salad

TUESDAY
Breakfast: Oatmeal with Honey and Craisins
Lunch: Black Bean, Cheese and Scallion Tacos with Fresh Fruit
Dinner: Eggplant (from our first garden ever!) Parmesan (new recipe with slight revisions) with Angel Hair Pasta and Italian Cheese Bread

WEDNESDAY
Breakfast: Diced Peaches with Homemade Vanilla Yogurt (favorite recipe!) and Honey
Lunch: Peanut Butter and Homemade Strawberry Jam (another favorite recipe with some revisions) Sandwiches
Dinner: @ Community Group

THURSDAY
Breakfast: Homemade Blueberry-Zucchini Bread (revised as well) and Unsweetened, Cinnamon Applesauce
Lunch: Tuna Melts and Cucumber Sticks
Dinner: Bean Pie with Single, Homemade Pie Crust with Green Beans

FRIDAY
Breakfast: Scrambled Eggs and Toast
Lunch: @ Chubby’s Tacos (thank you, Groupon!) in Durham with my husband
Dinner: Chicken, Ginger and Onion Stirfry with Brown Rice

SATURDAY
Breakfast: Cinnamon-Raisin French Toast and Fruit Smoothies
Lunch: Deli Sandwiches with Baby Carrots
Dinner: Quinoa and Black Beans (brand-new recipe) with Fresh Toppings

SUNDAY
Breakfast: Cereal and Fresh Fruit
Lunch: Leftovers
Dinner: Leftovers

Weekly Meal Plan 9/19/10-9/25/10

Veronique — Tue, 21 Sep 2010 18:46:12 +0000

Sunday
Breakfast: Oatmeal with Honey and Raisins
Lunch: @ BABY SHOWER
Dinner: Leftovers

Monday
Breakfast: Cereal and Grapes
Lunch: Italian-Style Quesadillas, Goldfish and Bananas
Dinner: BLTs on Wheat Bread

Tuesday
Breakfast: Cereal and Yogurt
Lunch: Chicken Nuggets, Cheesy Broccoli and Rice
Dinner: Sausage and Spinach Rice Casserole with Dinner Rolls

Wednesday
Breakfast: Whole-Wheat Pancakes
Lunch: Grilled Cheese and Applesauce
Dinner: COMMUNITY GROUP

Thursday
Breakfast: Banana Bread
Lunch: Macaroni and Cheese with Apple Slices
Dinner: Jalapeno-Garlic Tilapia with Angel Hair Pasta

Friday
Breakfast: Cereal
Lunch: PB&J Sandwiches and Baby Carrots
Dinner: Baked Chicken & Brussel Sprouts with Saffron Rice

Saturday
Breakfast: Scrambled Eggs, Bacon and Toast
Lunch: Frozen Pizza and Fresh Fruit
Dinner: Ginger-Chicken Stirfry with Jasmine White Rice

Meal Plan 6/6/10-6/12/10

Veronique — Wed, 09 Jun 2010 18:43:58 +0000

Sunday
Breakfast: Cereal and Bananas
Lunch: At the Thompsons
Dinner: At Subway
Snack: Pretzels

Monday
Breakfast: Homemade English Muffin Toasting Bread with Homemade Strawberry Jam
Lunch: Cajun Rice with Steamed Broccoli and Grapes
Dinner: Parisienne Chicken with White Rice and Garden Salad
Snack: Veggie Chips

Tuesday
Breakfast: Cereal and Applesauce
Lunch: Cheese and Black Bean Quesadillas; Grapes
Dinner: Beef and Yellow Squash Stirfry with Jasmine White Rice
Snack: Animal Crackers

Wednesday
Breakfast: Scrambled Eggs and Toast on Homemade Wheat Bread; Yogurt
Lunch: Pizza, Green Snap Peas and Grapes
Dinner: Baked Nachos with Tortilla Chips and Green Snap Peas
Snack: Apple Slices with Peanut Butter

Thursday
Breakfast: Cinnamon-Raisin Biscuits and Bananas
Lunch: Grilled Cheese, Carrot Sticks and Yogurt Smoothies
Dinner: Chicken, Zucchini and Noodle Soup with Jasmine White Rice
Snack: Plums and Pretzels

Friday
Breakfast: Cereal and Fresh Peach Slices
Lunch: Black Bean Enchiladas
Dinner: Roast Chicken, Rosemary Baby Red Potatoes, Green Beans and Brown Rice
Snack: Granola Bars

Saturday
Breakfast: Strawberry Scones
Lunch: GRAND ASIA MARKET
Dinner: Chicken and Celery Soup with Jasmine White Rice
Snack: Bananas with Peanut Butter and Raisins

Meal Plan May 30th-June 5th

Veronique — Tue, 01 Jun 2010 01:36:02 +0000

It was so refreshing to have a long weekend! I feel ready for the busy week we have ahead of us. It is during our busiest weeks when I feel like my meal planning is of utmost necessity. Otherwise, it is way too easy to grab a $5 Caesars Pizza or go out to eat…neither of those things are very friendly to our budget! So, here is what we will be feasting on this week…

Sunday
Breakfast: Baked Oatmeal and Yogurt
Lunch: RED ROBIN (with my birthday burger coupon and a giftcard)
Dinner: Cereal and Grapes (yes, this is what we ate…I had a photo shoot that evening!)
Snack: Bananas and Pretzels

Monday
Breakfast: Leftover Baked Oatmeal
Lunch: Spinach, Pinto Bean and Cheese Quesadillas
Dinner: Grilled Garlic & Herb Chicken, Italian-Marinated Zucchini and Yellow Squash Slices with Saffron Rice
Snack: Pretzels with Peanut Butter and Grapes

Tuesday
Breakfast: Whole-Wheat Pancakes (from Joy of Cooking) and Fresh Peach Slices
Lunch: Noodle Soup with Leftover Chicken and Green Onions with Steamed Baby Carrots
Dinner: Grilled Cheese Sandwiches and Steamed Cheesy Broccoli
Snack: Veggie Puffs and Applesauce

Wednesday
Breakfast: Cereal and Bananas
Lunch: Frozen Pizza, Garden Salad and Grapes
Dinner: Beef and Pineapple Stirfry with Jasmine White Rice
Snack: Homemade Banana Bread

Thursday
Breakfast: Homemade English Muffin Toast with Homemade Strawberry Jam
Lunch: Zucchini Quiche and Fresh Peach Slices
Dinner: Chicken Cambodian Salad with Jasmine White Rice
Snack: Oatmeal Squares and Yogurt

Friday
Breakfast: Strawberry Scones
Lunch: Chicken Salad Sandwiches, Tortilla Chips and Apple Slices
Dinner: Double-Crust Bean Pie (I never made this last week) with Sauteed Yellow Squash and Zucchini
Snack: Cheese Cubes and Applesauce

Saturday
Breakfast: Homemade Cinnamon Rolls with Cream Cheese Frosting
Lunch: Leftovers
Dinner: Leftovers
Snack: Veggie Puffs and Yogurt

No links again this week because my husband needs to use the laptop for work stuff. Maybe one day we will have our own laptops to work on!

Weekly Meal Plan 5/23-5/29

Veronique — Tue, 25 May 2010 17:51:40 +0000

Since it’s my birthday this week, I’m really not doing much cooking. But, here is our meal plan anyway!

Sunday
Breakfast: Cereal and Grapes
Lunch: LAS MARGARITAS
Dinner: Houstons’ Goodbye Party
Snack: Oatmeal Squares and Yogurt

Monday
Breakfast: Cereal
Lunch: Pizza and Sugar Snap Peas
Dinner: Leftovers
Snack: Bananas

Tuesday
Breakfast: Homemade Banana Bread and Cereal
Lunch: Spinach, Pinto Bean and Cheese Quesadillas and Yogurt
Dinner: Sweet and Sour Chicken with Jasmine White Rice and Steamed Broccoli
Snack: Veggie Puffs and Fig Newtons

Wednesday
Breakfast: Baked Oatmeal
Lunch: Grilled Cheese on Homemade Wheat Bread and Apple Slices
Dinner with Community Group: Garlic-Cheddar Biscuits
Snack: Bananas with Peanut Butter and Raisins

Thursday
Breakfast: Strawberry Scones
Lunch: Noodle Soup with Meatballs
Dinner: OLIVE Garden with Ben…Date Night!
Snack: Pretzels with Cheese Cubes

Friday
Breakfast: Cereal and Applesauce
Lunch: PB&Js one Homemade Wheat Bread with Baby Carrots
Dinner: Double-Crust Bean Pie and Green Beans
Snack: Yogurt and Crackers

Saturday
Breakfast: Sunshine Toast
Lunch: Baked Macaroni and Cheese with Brown-Sugar Glazed Carrots
Dinner: Leftovers
Snack: Dry Cereal and Raisins

Yummy Breakfast

Veronique — Wed, 19 May 2010 03:56:34 +0000

This recipe can be found at Tammy’s Recipes. I have grown to really like this site for its simple and yummy recipes. She makes a lot from scratch, which I really appreciate. Classic homemade cinnamon raisin biscuits are an absolute family favorite. My kids can shovel down three biscuits in under 10 minutes. Seriously. So be sure to keep this one in your special recipe box! I will post the recipe here, but she has a lot more detailed instructions at her site.

Classic Homemade Cinnamon Raisin Biscuits
Yields: 2 dozen biscuits

Ingredients:
1 cup whole wheat flour
1 cup white flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter (I only use 1/2 cup butter=1 stick of butter)
1/2-1 cup milk (I usually end up using the entire cup of milk)
1 cup raisins
Icing or glaze, optional

Instructions:
1. Cut butter into flour, baking powder, salt, and cinnamon.
2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan.
3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits.

Classic Cinnamon Raisin Biscuit Icing/Glaze
Ingredients:
2 Tablespoons melted butter
1 1/4 cup powdered sugar
water

Directions: Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off.

Meal Plan May 16th-22nd

Veronique — Tue, 18 May 2010 02:28:28 +0000

This is what I am hoping to feed my family this week! For the sake of time this week, I am not going to link up any recipes, but I am hoping to share a couple more family favorites this coming week, so please check back in.

Sunday
Breakfast: Cereal and Leftover Spinach Quiche
Lunch: FELLOWSHIP at church
Dinner: Spinach and Cheese Quesadillas with Salsa and Sour Cream; Fresh Mango
Snack: Animal Crackers

Monday
Breakfast: Cereal
Lunch: PB&Js on Homemade Wheat Bread and Crackers
Dinner: Homemade Pepperoni, Spinach and Onion Pizza with Steamed Broccoli and Carrots
Snack: Animal Crackers

Tuesday
Breakfast: Homemade Banana Bread and Yogurt
Lunch: Leftovers
Dinner: Shepherd’s Pie, Garlic-Cheddar Biscuits and Fresh Strawberries
Snack: Fresh Mango and Cheese Cubes

Wednesday
Breakfast: Oatmeal and Bananas
Lunch: Grilled Cheese and Tomato Sandwiches on Homemade Wheat Bread with Cucumber Slices
Dinner with Community Group: Poppyseed Chicken Casserole and Rice
Snack: Apple Slices with Peanut Butter and Raisins

Thursday
Breakfast: Cereal and Applesauce
Lunch: Noodle Soup with Meatballs
Dinner: Chicken Pot Pie, Baked Macaroni and Cheese and Steamed Broccoli
Snack: Yogurt and Crackers

Friday
Breakfast: Homemade Cinnamon-Raisin Biscuits
Lunch: Tuna Sandwiches on Homemade Wheat Bread, Tortilla Chips and Fresh Fruit
Dinner: Beef Stroganoff with Egg Noodles and Glazed Baby Carrots
Snack: Homemade Banana Bread

Saturday
Breakfast: Scrambled Eggs and Toast
Lunch: Frozen Pizza, Wilted Spinach and Fresh Fruit
Dinner: Leftovers
Snack: Yogurt

Pie Crust Recipe

Veronique — Fri, 14 May 2010 22:45:18 +0000

This recipe is long overdue. I’ve had a couple of people ask me to post this and I’m just getting around to it right now. Sorry, friends! Here goes:

Pie Crust (Theresa Glawe)
Recipe from: “Haack Heritage Cookbook”

Ingredients:
3 cups flour
1 cup shortening
1 teaspoon salt
1 egg, beaten
1 tablespoon vinegar
3/4 cup water

Directions: Mix ingredients all together. This is enough for 2 double pies.

This image is borrowed from: http://mymuffinthursdays.blogspot.com/

**FYI…I always make a double batch of this recipe, divide it up, and freeze them. When I am ready to use them, I just thaw out the crust in my fridge and roll it out like normal. Such a time-saver! That way I have EIGHT pie crusts sitting in my freezer pretty much ready to be used.