Busy Mom's Menu Monday 9/10

Welcome to Busy Mom's Menu Monday!  If you are looking for a weekly menu plan that is quick, easy, and delicious, you have come to the right place!!  Be sure to check out our Pinterest Board for more yummy recipe ideas!  Have a great week!!

Read More about the format of Our Menu Plans Here!



 
Monday 

(Make mixture the night before)

Ground Beef & Quinoa Lettuce Wraps

Tuesday  

(Dinner in under 15 minutes!)
Quick Chicken and Cheese Quesadillas

Easy Spanish Rice

Wednesday 

(Prepare pasta in the morning)
Zesty Italian Pasta Salad
Rotisserie Chicken
Garlic Bread

Photo: Source

Thursday

(Freezer-Friendly)
Oven-Baked Fish Sticks

Cole Slaw

Photo: Source

Friday
(25 minute dinner!)
Low-Cal Fettuccine Alfredo
Grilled Chicken
Fruit

Saturday  

Go out to eat for a well-deserved break!!

Sunday  

Family Dinner!
Bring Dessert... I'm thinking {No Bake} Chocolate Buttercup Bars!

What is on your menus this week?  Let us know in the comments!!  



Check out our menu plan on Menu Plan Monday!

Ground Beef & Quinoa Lettuce Wraps

My husband's absolute favorite restaurant is P.F. Chang's.  He would eat there every day if he could.  Actually, there was a time when he DID eat there every day!  Several months ago, we were there eating, and he (reluctantly) got me to try their Lettuce Wraps.  I had always heard about how good they were, but they just didn't appeal to me.  OH MY.... they were fabulous!!!

Easy Spanish Rice

How many times have you been cooking up something for dinner such as tacos, burritos, or quesadillas, and realized you don't have any more of those yummy packets of Spanish rice (that go so perfectly with pretty much anything) left in the pantry??  I am the only one that this has happened too?  Ok, even if you have no idea what I am talking about right now, you should still keep reading to find out this EASY Spanish Rice recipe!! 

Chocolate Milkshake Overnight Oatmeal

Do you love oatmeal but don't have the time or energy in the morning to make it?  Are you looking for something healthy to feed your family for breakfast -- the most important meal of the day?  

Parmesan Pesto Pasta

Ok so this recipe is a complete pantry raid meal -- but we loved it!  We had pesto and red peppers left over from some sandwiches we made a while back and needed to use them up.  The elbow macaroni we also had on hand, but you could really use any type of macaroni noodles you like.  The chicken could also be left out if you are looking for a lighter lunch salad, quick appetizer or meatless meal.  I actually whipped up a batch of this a few nights ago without the chicken because I was looking for something quick and light, and my husband had already eaten...

This Parmesan Pesto Pasta is also super kid friendly too!  My 1-year old chowed down on it!!  I honestly could not believe how simple this was to make.  Add a mixed green salad and you've got a healthy, filling dinner in under 10 minutes!!

Parmesan Pesto Pasta Recipe

Prep Time: 2 minutes 
Cook Time: 6 minutes 
Total Time: 8 minutes        

Servings: 3

Ingredients

• 1 cup elbow macaroni, uncooked
• 1/4 cup pesto (I used Trader Joes)
• 1/4 cup parmesan cheese
• 1/2 cup roasted red peppers, chopped (I used Trader Joes)
• 1 cup cooked chicken, cut into bite-sized pieces (optional)

Directions  

1. Cook pasta according to package directions.  Strain and return to pot.
2. Add pesto, cheese, red peppers, and chicken (if using) to macaroni and stir to mix.
3. Serve warm or cold. 

To Freeze:
Let pasta cool completely.  Spoon pasta into freezer bag or container and freeze.

To Thaw:
Remove pasta from freezer the night before you wish to use it.

Chantilly Whipped Cream

If you have ever had the desserts at Flemings Steakhouse, then you have probably had the yummy goodness that is the Flemings whipped cream.  They serve it in a bowl next to the dessert so that you can scoop the desired amount of cream onto your dessert.  My husband and I usually divide up the whipped cream equally among our plates, and then eat it all with a spoon (oh and if we have room we eat the dessert!) 

This Chantilly Whipped Cream recipe tastes JUST like the whipped cream that Flemings serves!!  This is delicious with just about any dessert, or eaten by itself with a spoon...

Garlic Aioli Dipping Sauce

This recipe came about one day when we were eating our favorite crab cakes and my husband asked "where's the dipping sauce?"  The crab cakes were so delicious on their own so I had never really thought about a dipping sauce for them, but after he mentioned it, I got to thinking... 

Quick Chicken and Cheese Quesadillas Recipe

Do you ever have those nights where you literally just want to throw a few ingredients together and call it dinner?  With a "high-spirited" toddler and a very curious baby roaming around our house, these nights come more often than not for us!  Don't get me wrong, I LOVE to cook!  It is one of my very favorite things to do!  However, when the 4 o'clock witching hour hits, all bets are off!

Recipes like this Quick Chicken & Cheese Quesadillas can be total lifesavers!! 

Busy Mom's Menu Monday 8/13

Welcome to Busy Mom's Menu Plan!  I hope everyone is having a great weekend!  We are posting our menu plan on Sunday mornings to make it super easy for you to go grocery shopping and get everything ready for the week!  A lot of people are getting ready to start school, so we have tons of fun, kid friendly, easy, QUICK, and delicious recipes for you to try this week!  Happy eating!!

Read More about the format of Our Menu Plans Here!

Monday  

(Dinner in under 20 minutes!)
Chicken and Veggie Chinese Chicken with Pineapples

Tuesday   
(Stock Your Freezer: Make extra bread!) 
Bruschetta Chicken
Creamy Mashed Potatoes
Crock Pot Bread

Wednesday 

(30 minute meal)
Pork Kebabs with Grilled Plums and Couscous 

Thursday 

(Prepare dressing during nap time. Ready in 5 minutes!!)
World's Best Caesar Salad w/ Chicken
Strawberries & Raspberries
Breadsticks

Friday 

(Make everything ahead of time and refrigerate)
Steaks w/ Herbed Butter Trio
Peachy Quinoa
Chocolate Chip Oatmeal Bread

Saturday  

(20-Minute Dinner!!)
Bubble Up Pizza

Sunday 
Dinner Out!


What's on your menu this week?

Check out our menu plan on Menu Plan Monday! 

World's Best Caesar Salad Recipe

This is the best ever Caesar Salad Dressing recipe for several reasons:

• the ingredients are fresh and healthy,
• you know exactly what ingredients you are eating, 
• and it is WAY cheaper to make your own than to purchase store-bought!  

I seriously used to eat this on a daily basis when I was pregnant because there are no raw eggs or anchovies in it!  It is recommended not to eat raw eggs or fish while you are pregnant, and you don't realize how hard it is to find a salad without those two ingredients until you are really craving it!  (Even most of the bagged salads and bottled dressings that you can purchase from the grocery store contain raw egg!) 

Anyhow, this is the only caesar salad I really like to eat to this day!  We haven't found any others that even compare to this one!  Plus there is not a lot of time or prep work that goes into the salad.  I have actually done it in like 3 minutes before when I'm really pressed for time!  It is great for a side or by itself as an entree.  This salad is delicious served with croutons, grilled chicken, and a loaf of fresh bread!

World's Best Caesar Salad Recipe

Prep Time: 5 minutes          

Servings: 4

Ingredients

•  4 cups chopped romaine lettuce
• 2 garlic cloves, minced
• 1 lemon, juice of
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard (I use Grey Poupon)
• 1 teaspoon tabasco sauce (optional)
• 1/2 cup grated parmesan cheese
• 1/3 cup olive oil
• sea salt & pepper to taste

Directions  

1. In a mini food processor or blender, combine all ingredients except lettuce. 
2. In a large salad bowl, add lettuce.  Pour dressing on top and toss to combine.

* Recipe adapted from Source

Crock Pot Peach Cobbler

Okay, oh my is this a tasty treat!  After my mother made us the most delicious peach pie a few weeks ago, we have all been seriously craving it!  After realizing that if I tried making the pie, it probably wouldn't even taste half as good as my mom's did, I came up with this yummy, simple crock pot version of it!  Plus, it is still way to hot to even come close to thinking about turning on the oven, so the crock pot is a great alternative!  We also had a ton of peaches to use up so this was just perfect!  (Hey, it is still peach season for a little while longer!!)

So... back to the cobbler...  My absolute favorite part of a pie/cobbler is the ooey, gooey, buttery crust (sorry, peaches!)  If you are like me and love the crust the best, you will absolutely LOVE this recipe! If you love the peaches or ice cream the best, don't worry, you will love this too!  My three year-old daughter (who helped make this) actually asked for a bowl of cobbler JUST so she could get some ice cream!  And our almost 1-year old just loves the peaches!  See... all-around crowd pleaser!!  Enjoy!!!

Crock Pot Peach Cobbler Recipe

Prep Time: 5 min          
Cooking Time: 3 hrs
Servings: 8-10
 

Ingredients

• 2-3 cups sliced peaches (fresh, canned, or frozen)
• 3/4 cup rolled oats
• 3/4 cup brown sugar
• 1 1/2 cup baking mix
• 1/2 teaspoon cinnamon
• 1 cup butter, melted
• 1 teaspoon vanilla
• 1 teaspoon sugar

Directions  

1. Add peaches to crock pot.  Sprinkle peaches with 1/4 teaspoon of cinnamon.
2. In a medium bowl, stir together baking mix, oats, brown sugar, and 1/4 teaspoon cinnamon.  
3. Add melted butter to mixture and stir.
4. Pour mixture over peaches and spread to evenly cover the peaches.  
5. Drizzle vanilla over mixture.  Sprinkle with sugar.
6. Cover and cook on low for 3 hours.
7. Top with large scoop of vanilla ice cream and enjoy!

Zesty Italian Pasta Salad

If you are looking for a really quick dish that you can make for lunch or pack in lunch boxes, this is the perfect thing for you!  This Zesty Italian Pasta Salad Recipe makes a wonderful, colorful, back-to-school side to a turkey sandwich, or it is delicious and filling all on its own!  To make a dinner out of it, serve with any kind of meat and some bread!  It has every color of the rainbow in it, which makes this pasta salad extremely healthy too!  This dish is a super fun dish to bring to a friend's house or a dinner party as well!!

If you want to save yourself some time and effort, this recipe can also easily be doubled (or tripled) to create extra freezer meals!  (see instructions for freezing below)

Zesty Italian Pasta Salad

Ingredients

• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 2 carrots, chopped
• 3 cups vegetable spiral pasta (I use Eden)
• 1/2 cup Zesty Italian Salad Dressing, (I use homemade)
• Sea salt and pepper to taste
• Parmesan cheese, grated (for garnish)

Directions  

1. In a large pot, cook pasta according to package directions until al dente.  
2. While pasta is cooking, chop veggies and prepare dressing (if using homemade).
3. When pasta is done, strain and rinse under cold water.
4.  Add veggies and dressing to pot.  Stir.  Season with salt and pepper.  Serve, garnished with cheese (if desired).

  
* This is delicious with fresh mozzarella!  For extra protein, serve with chicken or turkey!  Add fresh bread and you have a delicious and easy supper!

(Servings: 8)

To Store:
Store in refrigerator in airtight container for up to 1 week.

Easy way to fill freezer bags!

To Freeze:
After completely cooled, divide pasta salad into desired portions and place into sandwich freezer bags or freezer containers and put into freezer.  Flatten bags and stack on top of each other to save space! (The easiest way I have found to fill freezer bags is to place the ziploc bag inside a glass or cup, fold the sides of the bag over the glass, and scoop the mixture in.  This creates less spill and less mess!)


To Thaw:
If thawing portioned containers, remove from freezer in the morning and place in lunch box/bag.  They should be ready to eat by lunchtime!  If thawing a larger batch, remove from freezer the night before and place in refrigerator to thaw.

Make-your-own Zesty Italian Salad Dressing

One of the things I love about making homemade salad dressing is how fresh and full of flavor it tastes.  There is something about knowing exactly what ingredients are going into something that makes it that much tastier!  Another great thing about making your own salad dressing is that you can save tons of money.  Store-bought salad dressing can be very expensive.  You can make your own for literally pennies!  This Homemade Zesty Italian Salad Dressing recipe also makes a great marinade for chicken, and is delicious in a pasta salad! 

This is seriously one of the easiest things in the world to make.  Eight out of the ten ingredients are all spices you probably have in your spice rack at home already!  If you don't have something, just leave it out or add a new spice into it!  The easiest way I have found to make this is to use a funnel to pour all of the ingredients through.  I usually save glass containers for things like this, so if you have an old salad dressing container, it would work perfectly to store your homemade dressing in.

Zesty Italian Salad Dressing Recipe

Ingredients

• 3/4 cup extra virgin olive oil
• 1/2 cup white wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried onion flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon sea salt
• 1/4 teaspoon dried red pepper flakes (optional)

Directions  

1. In a jar, shaker, or any container with lid, add all spices. (I use a funnel)
2. Add oil and vinegar.  Put lid on container and shake vigorously.  

Storage:
Salad dressing can be stored in airtight container in refrigerator for up to 3 months.

{No Bake} Chocolate Buttercup Bars

This is one of our very favorite desserts!  It is quick, easy, simple, and No Bake!!  So delicious!!!  The only bad thing is that they are usually all gone within a couple of hours!  They literally just melt in your mouth!

Chocolate Buttercup Bars

Ingredients

• 1/2 cup melted butter
• 4 whole graham crackers, crushed (about 1 cup)
• 1 cup powdered sugar
• 1/3 cup peanut butter
• 1 cup semi sweet chocolate chips
• 1/2 cup butterscotch chips

Directions  

1. In a medium bowl, stir together butter, crackers, sugar, and peanut butter.
2. Spread mixture evenly onto the bottom of an 8x8 casserole dish and press down using a spoon.
3. Melt chocolate chips and butterscotch chips together in the microwave until melted completely. (Microwave for 30 seconds, then stir.  Microwave for another 30 seconds if needed).
4. Pour chocolate mixture over cracker mixture and spread evenly.
5. Refrigerate for 1 hour to harden before serving.

(Servings: 9)*


* To make extra thick Chocolate Buttercup Bars, double the ingredients, but still use an 8x8 casserole dish!  (Warning: This will result in extra thick, extra rich, and extra delicious Chocolate Buttercup Bars!!)

Bruschetta Chicken

Tomatoes are super delicious right now... especially fresh-from-the-garden juicy tomatoes!!  This Bruschetta Chicken recipe is so simple, it will be ready to eat in about 5 minutes!!  It is so full of flavor and nutrients too!  Even members of my family who are not big tomato fans loved this!  As I mentioned yesterday, our family loves serving this with Peachy Quinoa!

Leftover tip: If you have any extra Bruschetta mixture leftover, spread over toasted bread or crackers for a yummy snack or appetizer!

Bruschetta Chicken

Ingredients

• 4 chicken breasts, grilled
• 2 large tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• Sea salt and pepper to taste
• Parmesan cheese (optional)

Directions  

1. In a medium bowl, stir together tomatoes, garlic, basil, balsamic vinegar, and oil. 
2. Season with salt and pepper to taste.
3. Scoop a heaping spoonful of bruschetta mixture on top of a piece of grilled chicken and sprinkle with cheese.

(Servings: 4)

    *Serve with Peachy Quinoa and fresh Crock Pot Bread!

Check out this recipe on Foodie Friday, On the Menu Monday, Melt in your Mouth Monday!

Peachy Quinoa Recipe

Peaches, Peaches, Peaches!!  So delicious right now!  If you couldn't already tell, our family LOVES peaches!!  Both my baby and my picky eater will both eat them in large quantities, so we have been trying to get creative on our peach recipes! Another food we all love is quinoa, so this Peachy Quinoa recipe is definitely a winning combination!  If you have never made quinoa or a little frightened of the name (pronounced keen-wah), it is super easy and healthy! 

Peachy Quinoa

Ingredients

• 1 cup quinoa, uncooked
• 5 green onions, chopped
• 1-2 peaches, cut into bite-sized pieces
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon olive oil
• Sea salt and pepper to taste

Directions  

1. Cook quinoa according to package instructions.
2. Add green onions, honey, lemon juice, oil, salt and pepper, and mix well.
3. Gently fold in peaches and serve!

(Servings: 4)

    *Delicious served with Peach wine and Bruschetta Chicken (recipe coming soon!)

Auntie's Not-Cho Ordinary Mexican Pizza

This delicious dish was created by my lovely sister, hence the name Auntie's Pizza.  This is a seriously yummy (and surprisingly healthy) meal!  In order to cut down on fat, we used Greek yogurt instead of sour cream for a garnish!  Nobody could even tell the difference!  We also used fat free beans.  This is a super versatile dish too!  You could add corn, peppers, ground beef, or just about anything you have on hand!  Thanks, Auntie, for this amazing recipe!

Auntie's Not-Cho Ordinary Mexican Pizza

Ingredients

• 1 tablespoon olive oil
• 1/2 lb uncooked chicken, cut into bite-size chunks
• 1/2 red onion, chopped
• Triangle Tortilla Chips, 2-3 cups
• 1 cup refried beans, heated
• Sea salt and pepper to taste
• 2 cups monterrey jack cheese, shredded (or any blend of cheeses) 

• 1/2 cup plain Greek yogurt (optional garnish)
• 1 medium tomato, chopped (optional garnish)
• 1 1/2 cups shredded lettuce (optional garnish)

Directions  

1. Preheat oven to 350 degrees.
2. Heat oil in a medium saucepan over medium heat. Add chicken and onion and season with salt and pepper.  
3. Saute over medium heat for 5 minutes or until chicken is cooked through.
4. While chicken mixture is cooking, begin spreading a spoonful of beans onto each individual tortilla chip.  (The tortilla chips will form the "crust" of the pizza).
5. Arrange the chips with beans to form a large circle on a baking sheet.  Continue spreading the beans on chips and placing the chips on cookie sheet until you have a large filled in circle, or crust. (Make sure the chips are close together so the toppings do not leak out).
6. Spoon chicken mixture on top of pizza.  Sprinkle cheese onto pizza.
7. Bake for 10 minutes, or until cheese is melted.
8. Remove from oven.  Top with garnishes (optional).  We like to lay all the garnishes out and let everyone choose their own!

Raspberry Vinaigrette Salad

When it is 100+ degrees outside, our bodies tend to crave more fruits and veggies in order to increase our water intake and prevent dehydration.  Especially during the summer months, nothing sounds more delicious than a big healthy salad with tons of fruit!  I was looking for a way to incorporate some raspberries that needed to be used up, and this Raspberry Vinaigrette Salad was created! It is light, healthy, and delicious!  Add walnuts or chicken on top for some extra protein!  This would also be a great salad to bring to a party... the colors are just gorgeous!  Enjoy!!

Raspberry Vinaigrette Salad Recipe

Ingredients

• 1 1/2 teaspoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon raspberry fruit spread
• 1/2 cup raspberries
• Sea salt and pepper to taste
• 2 cups chopped romaine

Directions  

1. In a small bowl, whisk together vinegar, oil, and fruit spread.  Add salt and pepper to taste.
2. Add raspberries to bowl and stir gently.
3. Pour mixture over romaine and toss to coat.

(Servings: 2)

French Vanilla Coffee Creamer Recipe

There is nothing better than a good cup of coffee in the morning to start the day off right!  Especially with having kids, coffee in the morning is a must!  Without my coffee, the day just doesn't seem to get off the the right start.  I am definitely addicted to coffee with vanilla creamer!  I look forward to getting up in the mornings just so I can have coffee creamer with my coffee!  I wish I could drink my coffee black like my husband does, but I just can't.  My coffee looks more like milk when it is all said and done.  So we are definitely saving tons of money making our own homemade coffee creamer.  Plus, you can control the ingredients that go into it without worrying about all of the artificial ingredients that are in store-bought coffee creamers.  This recipe is so simple and delicious!  Hope you enjoy!!

French Vanilla Coffee Creamer Recipe

Ingredients

• 1 1/2 cups {fat-free} half and half
• 1 (16 ounce) sweetened condensed milk - I use fat free
• 1 1/2 tablespoons vanilla

Directions  

1. Add all ingredients to jar, carafe, or any airtight container with lid.  Shake well.
2. Store in airtight container in fridge for up to 2 weeks.
3. Have a great morning!!
 

 

Homemade Patriotic Popsicles

This morning we were trying to come up with a fun 4th of July activity that we could do at home inexpensively with things we already had in the house.  Our watermelon popsicles and pear yogurt pops have been disappearing quickly, and we had some fruit in the refrigerator to use up, so we decided to make these patriotic popsicles! 

While it sounded like a great idea at the time, the assembly was a little challenging!  The raspberries and blueberries were really messy and they stain very easily, so we ended up pouring each mixture into a glass with a spout and then pouring each mixture in that way.  I would definitely recommend a funnel to make this a little less messy.  In the end, they turned out good, and we have some fun snacks to eat on the 4th of July (if they last that long)! 

Patriotic Popsicles

You will need:

• 1 1/2 cups  fresh raspberries*
• 1 1/2 cups applesauce*
• 1 1/2 cups fresh blueberries*

            * If using frozen, thaw to room temperature

To Make:

1. Puree raspberries in food processor or blender.  Fill each popsicle mold one-third of the way full with raspberry puree.
2. Pour applesauce on top of raspberry puree and fill until two-thirds of the way full. 
3. Puree blueberries in food processor or blender.  Pour blueberry puree on top of applesauce and fill until full.
4. Freeze for at least 4 hours.

Note: If you don't have popsicle molds you could use plastic cups with popsicle sticks.  Or fill ice cube trays with each flavor and add to water for flavor.

(Servings: 6)