I am going to go to a relatively new format on my meal plans and the outcomes.
Let me begin by saying that the menu plans have become a great outline for my meals during the week as well as simplifing the grocery shopping. I know for certain that it has saved time, trips, and money, and for that reason, I will continue to make a weekly plan.
A goal that I expressed when establishing this system was to experiment with new recipes from my pinterest board “Looks Good Enough to Try”, as well as incorporate Crock Pot Meals, and Meatless Meals. A new goal that established itself over the past weeks was to make a meal for now, and one for later, “cook once, eat twice” which I have been able to do successfully. I am all for Double Duty Dinners!
My new decision is to do a brief review of the Hits and Misses, rather than going into ad nauseum detail about each daily meal. I am spending so much time on meal posts, that I have no time for other posts that I would like to develop.
This past week included a belated Father’s Day Meal on Monday featuring one new recipe which proved to be a Hit. When reading a recent Southern Living Magazine, I came across a new baked bean dish. The ‘Ole Buckeye loves baked beans and has been known to eat Bush’s right out of the can. I wasn’t sure he would appreciate a new recipe.
That being said, I tried it anyway.
This bean casserole was great and would be a good addition to a pot luck list for upcoming summer picnics and get togethers.
Rum Baked Beans – July 2016 Recipes – Southern Living
Recipe: Rum Baked Beans Take your baked beans to the next level with the addition of rum, bacon, and sweet onion.
As we enjoyed the beans several more times over the week, the ‘Ole Buckeye commented, “you know, these beans are actually really good”. (Maybe it was the rum?) Regardless… A Hit and a keeper.
Another addition to this meal was Bobby Flay’s Southwestern Potato Salad. A great change from the norm and truly delicious. I have made this several times now, and tend to forget just how good this version is.
Mesa Grill’s Southwestern Potato Salad Source Food Network
As the school year came to an end, my promise for cooking classes with the 10 year old was implemented. Her assignment was to decide on the menu (I gave her choices to make the decision more manageable.)
On Tuesday her cooking class began by making our Family Dinner. She made Rachael Ray’s Mexican Lasagna and a Lemon Tangerine Cake. We spent the majority of the afternoon cooking. The biggest test to her skill was chopping the onion…she wanted to quit, she put on sunglasses, she put a towel over her head. It was quite an interesting lesson. (She threatens to get goggles for the next time).
Rachael Ray’s Mexican Lasagna Source Food Network
The cake was much easier, at least in the tear department. It was a nightmare in the grocery shopping department…not a tangerine or tangerine juice to be found. I substituted Blood Orange Juice. I told the 10 year old we were doing an upscale version, and luckily after a juice taste test she was convinced.
Tangerine Orange Cake Source Allrecipes
As usual I forgot to get a picture after we drizzled the glaze!
Her first dinner was a success! I made my Mexican Kale Salad to accompany her lasagna. Everyone oohed and aahed about her satisfying meal. She is already planning next week!
The week had two new experiments in the crock pot department. One was Mongolian Chicken.
Mongolian Chicken Source Carlsbad Cravings
Since the girls were spending the day with us and having dinner, the 10 year old made the sauce. I finished the dish after the 6 hour slow cook time. The girls ate because they were hungry but they were not fans. Because I went light on the Hoison and Sriacha I found the dish to be a little bland and very salty. Later, I also realized that regular soy had been used instead of low salt, which most likely would have been the culprit. Even with the corrections, I will classify this dish as a Miss for our family.
Now for a surprise…Creamy Mushroom and Leek Chicken. This creamy chicken had a relatively easy preparation and truly delicious outcome.
Creamy Mushroom and Leek Chicken Source Foodiecrush
This dish is the reason that I continue to try new recipes. It was absolutely delicious. A BIG HIT!
This recipe will go right up there with the Chicken Paprika that we had a few weeks ago. The sauce is divine and was a double duty recipe. We will be having it again. A huge plus!
The week was completed by the second crock pot experiment,
Asian Broccoli Beef Source Better Homes and Gardens
Asian Broccoli and Beef
Pot roast tastes best after it’s been cooked slow and low. This easy slow cooker method produces maximum tenderness for this Asian dinner.
and another Asian inspired dinner. We probably would have enjoyed this meal more if we hadn’t had the Mongolian Chicken just a few days ago. The ‘Ole Buckeye gave me a rather slanted eye look when the meal was served. The flavors were quite satisfying. The next time I make this I would add additional cashews for more crunch. It is definitely worth another try, but I will hold it until the fall or winter.
We had yet another week of good eating, but the week was crowned by an outstanding dish, the Creamy Mushroom and Leek Chicken. I encourage you to give it a try.
