Updated: #220 is the winner…Angi from Peakmore Academy!
Hello! Last weeks menu was all good! I especially enjoyed the Makeover Garlic Chicken Spaghetti and will post that recipe (hopefully soon) in a separate post.
For a little fun today I’m going to do a little giveaway for all you lovely ladies participating with me here for Menu Plan Monday. Professional Organizer, Christine Rice from Organizational Enlightenment and author of the awesome book A Life Less Cluttered has created a new resource to assist with menu planning each week. This isn’t a “how to” book but rather a planner (spiral bound, soft cover) that allows you to list and track your grocery list and dinner menus for each week of the year all in one convenient location. There is space to record not only your entree but side dish, vegetable and dessert if you’d like as well. You can read more about it here if you are interested. In the meantime, I’m going to be choosing (at random) one lucky person from this weeks list of MPM participants (not comments) to win a copy. Just link up your weekly menu plan below as usual by tomorrow (Tues) at noon pst to be eligible.
I was fortunate enough to get a big bucket of rhubarb last week. It’s cut up and waiting in the fridge to be made into something yummy. Anyone got any great tried and true rhubarb recipes they want to share?
I think I may be coming down with something as I’m not feeling too great today so to be safe I’m keeping my menu VERY easy just in case. Here’s what it looks like:
Monday: Zesty Corn Quesadillas with spinach salad
Tuesday: Fuss Free Ravioli and Cheese Bake
Wednesday: Special Egg Salad with tomato soup
Thursday: Sweet & Sour Apple Honey Chicken with perogies
Friday: Breakfast for dinner – Healthy Whole Wheat Pancakes
Saturday: Date night!!
Sunday: If you can find it, you can eat it :)
WHAT’S ON YOUR MENU THIS WEEK?
Menu Plan Monday guidelines and banner selection are here.
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I love the “if you can find it, you can eat it”! I think I’m going to use that…
Homemaker Barbi
oh i love the sound of the fuss free ravioli & cheese bake ;) have a great week and thanks for hosting..
Great menu! My husband is interested in the Sweet & Sour Apple Honey Chicken. Have a great week!
Allie
http://learningtobefrugal.wordpress.com/
I have actually never cooked rhubarb so cannot help with the recipe unfortunately. I also like the sound of the fuss free ravioli. Thanks for the link! Have a great week.
The sweet & sour apple honey chicken sounds great and looks simple to prepare.
I got a big bucket myself and am going to try this recipe. I wont’ make the pie crust myself as I am inexperienced but thought the filling looks simple enough…
http://www.canadianliving.com/food/cooking_school/cooking_class_strawberry_rhubarb_pie.php
“If you can find it, you can eat it”
Ha! Love that! :)
That sweet and sour apple honey chicken sounds delish!
LOL we do that ‘find it, eat it’ thing now and again, yep. ‘Specially since my hooligans are teens n it really does give me a break on a busy or lazy day ;)
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I love the chicken recipe! But rhubarb I’ve just never developed a taste for. My mother loves it, and it used to grow in our backyard. She’d come and pick it all, which is fine with me.
Personally, when it comes to desserts for me, if it doesn’t contain chocolate, it doesn’t count!
Have a great week.
Visit To Love, Honor and Vacuum today!
I love egg salad and may make some for lunches this week.
This week is our first official week of summer vacation. My gift to the kids – a summer chore chart! You can get your own at my site – they’ll love you for it ;-)
trying to separate my blogs a bit so I am the old “Growing Fruit” at rdisuperparents… this is my new food and organization blog…household stuff;) gluten, casein, soy and ‘almost’ egg free.
I really like meun planning! I do it every week, blog post or not. This summer, I’ve tweaked my planning a bit and it’s working great!
I think this is a great idea! I’m doing Weight Watchers and I really need to do better with the planning. This is helping me a great deal. :)
Great menu Laura :) I’m so glad to be back home and jumping back into this, I actually missed it while on vacation LOL
Hugs,
Sandra
Hope you feel better…thursday looks especially good. Thanks:))
That ravioli bake looks yummy! Have a great week!
Those quesidilla’s look wonderful! I am going to have to try that one!
Bev
I enjoy menu planning. It makes life so much easier. This is my first time participating in your meme. Love the breakfast for dinner idea. We do that all the time :)
Looks like a good week. Strawberry rhubarb pie is one of my favorites! Now you have me wanting my own big bucket of rhubarb so that I can make some….
I’m jealous of your rhubarb! Mine gets eaten, and since my surgery I haven’t been able to get out and garden quite yet, I’m hoping by next year to re-do it! We usually just eat it in a crumble (strawberry with it being the usual, but apples, blueberries and apricots also work). Here’s a sauce that we also use:
Gingered Rhubarb-Berry Sauce
Serving Size : 8
1/2 lb rhubarb — cut into 1/2″ slices
1/3 c sugar
1/4 c water
1/4 tsp cinnamon
1/2 tsp ground ginger — or fresh or sugared
1 dash allspice
2 1/2 tsp cornstarch
1 tbsp water
2 c strawberries — sliced
Combine in a saucepan the approximate 2 cups of rhubarb slices, sugar,
water, cinnamon, ginger, and allspice. Bring to a boil, stirring, and
reduce heat and simmer for 5-7 minutes. Blend cornstarch with water and
add to sauce and cook, stirring, until sauce boils and thickens. Add the
strawberries and bring to a simmer.
Microwave Directions: Combine rhubarb with sugar, spices and water in 2
quart microwave safe container. Cover and microwave on high for 7-10
minutes until rhubarb is tender. Stir in washed and halved strawberries
and cornstarch. Microwave, uncovered, on high for 2 minutes longer. Let
stand, covered, for 3-4 minutes.
NOTES : Serve this warm over ice cream or shortcake.
Date Night? WOoo Hoo!! I love date nights!
Strawberry Rhubarb Sauce:
Cut up rhubarb into bite size pieces. Mix in some water (1/2 cup?) and some sugar to taste. Once it gets to boiling add in one or two small boxes of strawberry jello and continue cooking until rhubarb is soft. Amount of jello depends on how much rhubarb you have and the thickness of your sauce. If you want it thicker, add more jello. Its delicious warm and over vanilla ice cream or on waffles/pancakes!
I have been having days like Sunday more and more since I got pg. LOL.
My menu plan is up. http://tc-twistedfairytale.blogspot.com/2008/06/menu-plan-monday_16.html
I really like the idea of menu planning, I have tried before and haven’t done too great, hopefully by posting I will be more accountable. This is my first time participating.
We love rhubarb, Taste of Home has some great recipes. One that stands out has coconut and walnuts as well. Yummm!
I saved that Quesadilla recipe–it looks delicious. Thanks for hosting!
Love the menus and great new blogs but I could not get the side bar/ headder code to work? Have a great one!
Karen
that chicken does sound fabulous & i love that you are serving perogies!
WOW….what a great sounding menu. I can’t wait to try the Fuss Free Ravioli and Cheese Bake. We are BIG Italian food eaters in our house.
I have never eaten or cooked with rhubarb so I am sorry to say, I don’t have a trie-and-true recipe to share with you. I can’t wait to see what you make with yours.
Blessings~
Laura
This is my first attempt at an “official” MPM (although I’ve done it on my own for a few weeks now), so please be kind! :)
Funny! I don’t consider Apple Chicken to be a super common dish and I have a version of it on my plan this week too!I’d sure like to try your Corn Quesadillas. Too bad my hubby hates corn. Weirdo.
Your menu sounds tasty! And I LOVE the “If you can find it, you can eat it” – lol!
I’ve tried that egg salad recipe by taste of home before. It is very good!
Hope you are feeling better today!
Your website is all blended together, so I can’t read the exact requirements for the give-away. I hope I can still be entered! I’ll post my menu soon!
It’s been a while…but I’m up! Thanks for hosting! :)
I’m new to Menu Plan Monday. I’ve been checking this all out for quite a while and decided that the only way to get comfortable doing it was to just do it. Food is low at the moment so things are pretty plain and simple at our house right now but hopefully I’ll get things picked up eventually.
New here and learning the ropes. Food choices are limited at the Menagerie right now but hopefully my menus will be more interesting in the future.
I made some rhubarb pineapple jam (very sweet) and rhubarb ginger jam (more pucker power) Email me if you are interested in the links.
Oh, I love rhubarb! I don’t have any in this yard but my mom has lots. She used to make stewed rhubarb (yummy as is or on ice cream or a plain cake) and a too die for rhubarb relish. I don’t have her recipe for the relish but it is very simular to this one (think my mom’s was bigger).
INGREDIENTS
2 cups finely chopped fresh or frozen rhubarb
2 cups finely chopped onion
2 1/2 cups packed brown sugar
1 cup vinegar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
DIRECTIONS
In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator. Relish is supurb on bbqed burgers. It does come out a weird colour, kind of a dark greenish brown. Actually doesn’t look tasty but it is.
Hope you like it.
This is our hands-down family favorite rhubarb recipe. It tastes so yummy!
Ingredients:
1 cup flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp. cinnamon
1/2 cup butter, melted
4 cups sliced rhubarb
TOPPING:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 tsp. vanilla
Red food coloring
Procedure:
In a large bowl, combine flour, oats, brown sugar, cinnamon, and butter; mix until crumbly. Press half of the mixture into an ungreased 9 inch square baking pan. Cover with rhubarb. For topping, combine sugar and cornstarch in a small saucepan and add water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat. Stir in vanilla and food coloring. Pour over the rhubarb. Top with the remaining crumb mixture. Bake at 350 for 50 minutes or until bubbly.
Serves: 9
Great menu this week, everything looks really yummy :)
Hope you have a great week!
Rachel xxx
A Juggling Mum
Wow! I’m #257 with a menu posting – lots of great menus I’m going to need to check out! And a giveaway too – how fun!
My favorite Rhubarb recipe is rhubarb/strawberry crisp. Just cut up about 3 cups of rhubarb into little slices. Mix with 3/4 cup sugar, 2 tbsp. flour and a package of strawberry jello. Put in a 9×13 pan. Mix together topping of 1 cup flour, 1 cup oatmeal, 1/2 cup sugar and 1 stick butter. Spread over top of rhubarb mixture and bake at 350 degrees for around 40 minutes or until nice a browned on top.
Our family really enjoys this (especially good with some icecream or whipped cream), I wish I had a bucket of rhubarb to deal with! :-)
Posted my menu for this week!
How fun! I love having menus planned so I don’t have to think!!! :-)