Mexican Squash Cassarole

2 T. oil
5-6 yellow squash (chop big)
2 medium onions (chop)

* Saute for 7 minutes

1 can of roasted green chile peppers
Salt and Peppers
2 T. chile powder

* add and saute for another minute

1 can sweet yellow corn (drained)
1 can of diced tomatoes (drain about half the juice)

* add and saute for 2 minutes and pour into a 9x13 dish

1 tub of polenta (I like the organic kind from Trader Joes)
1 cup shredded cheddar cheese

* Slice polenta into 7 slices and top squash, then sprinkle with cheese

Bake at 500 for 12-15 minutes (watch so it don't burn)

Back to Life ... Back to Reality (6/25-6/30)

We are just getting back from a long weekend beach trip to Tybee Island, GA. We were kid free and celebrating a dear friends wedding ... as well as an awesome reunion with Michael's LaGrange boys and their lovely significant others. We have decided to keep this up and continue a yearly or more get together :)

So now we are back to laundry, dishes and dinners ... Here's the weekly menu:


Tuesday: Grilled TBone Steaks, Mexican Squash Cassarole and Pressure cookerbraised kale

Wednesday: Pork Tenderlion, Apple Bacon Slaw, Leftover Greens

Thursday: Hot Dogs, Leftover Slaw, Salad

Friday: Cranberry Goat Cheese Baked Chicken with brown rice penne pasta and steamed broccoli

Saturday: Picnic Dinner at the Park

Sunday: Leftovers


Breakfast Choices: Chocolate Banana Shakes, Baked Eggs with leftover squash, Blueberry Muffins

Lunch Choices: Tuna Sweet Potato Patties and Leftovers

Weekly Menu June 3 - 9

Today is my last day of work at Fairyland Elementary ... Saying goodbyes are hard but I am so encouraged by God's faithfulness ... He has a plan and I am not forgotten. I am so blessed with friends and family that support and encourage me. I have been leaning heavily on my mother lately. When I find myself saddened I call her ... what a gift I have in my mother. Now if I can be that same safe place for my boys ...

Enough about life ... onto food ... I am going to try a couple of new ideas/recipes this week ...


Monday: Sierra Steak Tacos with a radish slaw, Grilled Corn and Collards

Radish and Carrot Slaw 

7 radishes, grated

1/2 cup grated carrot

1/4 cup green onion, minced

1 T. pinnapple sage, minced 

1t. coconut palm sugar

1T. rice wine vinegar 

salt and pepper

Let sit for 30 min or more 

Tuesday: Cranberry Goat Cheese Baked Chicken and Antipasti Salad over mixed greens

Wednesday: Fiesta Chicken Salad (Romaine, Shredded Chicken, Corn, Black Beans, Green Onions, Cucumber, Tomatoes with a salsa ranch dressing)

Thursday: Tuna and Sweet Potato Cakes with Braised Red Cabbage

Friday: Pizza or Out to Dinner

Saturday: Grilled Wings, Gilled Corn and Grilled Veggie packs (potato, onion, zucchini and mushrooms)

Sunday: Leftover Night

South of the Border

Tonight we decided to add some spice and flavor into our dinner. The season has made a big turn to hot ... no more cold spells. Therefore our menu planning has to switch too. During Spring and Summer we tend to grill more and have mexican several times a week. So I decided to try some new recipes ...

Menu:

Carne Asada
Spanish Cauli-Rice
Guacamole with radishes and oranges

Carne Asada

1.5 to 2 lb Top Sirlion (grass fed from New Dawn Farms)
2 T. oil (coconut)
1 t. cumin
1 t. smoked paprika
1/2 t. oregano
1/2 t. garlic powder
1 T lime juice


Sliced meat into strips and set aside. Mix the remaining ingredients in a bowl and add meat. Let marinate in the refrigerator for several hours.

Heat skillet to medium high heat and add 2 T oil. Saute meat in batches.

Serve with Cauli- Rice ...


Spanish Cauli- Rice

1 med. head of cauliflower, grated
2T oil
1 c. fresh style salsa
1 t. salt
1/2 t. garlic powder
1 t. cumin
1 t. chili powder
1/2 t. smoked paprika

Heat large skillet and add oil. Then add all spices and salsa. Very carefully add you riced cauliflower and stir to coat with spices and salsa. Cook for about 15 min on med low heat.


Enjoy! We sure did!

20 Weeks Pregnant and Feeling Fine!

So sorry it has been awhile. We are pregnant (20 weeks) with another boy ... so excited for a house of boys! During the first trimester it was hard/impossible for me to stick with Paleo eating. Ofcourse my body wanted bread/gluten and cheese ... which I have been staying away from. Now that my tummy has calmed down I am getting back on the bandwagon of Paleo ... I feel better and it help me lose/manage my weight. My plan make ahead as much as I can. So everything underlined I have made on Monday ...


So here is my menu for this week :

Breakfasts: Blueberry/Banana Muffins (from Eat Like a Dinosaur) and Spinach Tomato Basil and Feta Frittata Bake

Lunches: Poppyseed Chicken Salad with homemade mayo, Salmon Patties and Leftover Dinner

Dinners: 

Monday: Cobb Salad (Grilled Chicken, Bacon, Eggs, Avocado, Tomato, Cucumber, Romaine and Dressing)

Tuesday: Spaghetti Squash with Beef and Marinara

Wednesday: Grilled Steaks and Broccoli Salad

Thursday: Mandarin Chicken (From Paleo Indulgences), Steamed Brocc over Cauli Rice

Friday: Make your own pizza night (Cauliflower crust for me, pepperoni, mushrooms, olives, onion..)
* We just had the boys birthday last weekend ... and one of their gifts from my sweet friend Gretchen was chef hats, aprons (both with their names on them), spatulas, cutting board and measuring spoons ... so this night we will break it all in!

Issac is ready to cook with Mama! 

Happy Birthday Boys we love you and can't wait for our other little boy to join the fun! 

Week of Feb. 17

This week is a 3 day work week for me ... I am trying to be as prepared as possible without compromising our meals and budget.

So here's the plan :

Sunday: Grilled Sirloin, Roasted Brussels Sprouts and some corn

Monday : Kung Pao Chicken, Steamed Broccoli and Quinoa

Tuesday : halupki-stir fry (Made Monday afternoon)

Wednesday: crock-pot-hawaiian-bbq-chicken (I adjust this recipe some by using my own BBQ sauce), green beans and brown rice

Thursday: Leftovers

Friday: paleo-comfort-food-cottage-flower-pie (This makes alot so I am freezing half for another work night)

Saturday : (Shopping and menu planning this day)

Stealing Menu's from Stephanie

So my friend Stephanie has worked so hard the whole month of January and completed the WHOLE 30 ... a major feat! During this time she posted pictures of everything she onto facebook ... what an inspiration to us all. This week's menu is inspired by Stephanie ...


Sunday - moroccan-meatballs with roasted brussel sprouts and cauliflower rice

Monday - paleo-pad-thai (double the recipe)

Tuesday - leftover moroccan meatballs, brussel sprouts and cauli rice

Wednesday - Grilled pork chops with chez-panisse-braised-red-cabbage and apple sauce

Thursday - leftover pad thai

Friday - Curried Kelp Noodles with ground beef

Saturday - Grill Out ...


Breakfasts - Chicken Sausages, Veggie Frittata, chocolate-zucchini-muffins

Lunches - Chicken Salad w/ roasted red peppers and olives