Sunday, August 30, 2015

Menu Plan–August 30

It’s the first week of school around here, and we are coming up from two weeks getting acquainted with daycare and the germs associated with that.  Fun times. 

While all that has been happening, we haven’t managed much cooking.  Although, I did make a big batch of Pioneer Woman’s Grilled Veggie Burritos last weekend and that lasted us through the early part of the week.  Yummy!


Now that school is here, I depend even more on our weekly menu to make things happen in the food department.  Since our little one is now eating solid foods (thank you, baby-led weaning), I also have to be intentional about planning sides that she can eat on her own. 

So, here’s our menu:

Blueberry Buttermilk Pancakes
Blueberry Banana Bread Baked Oatmeal
Light Hawaiian Banana Bread
Eggs and Toast
Granola with fresh berries

Zucchini, Ham and Rice Bake {new}, roasted vegetables
To do: 2x veggies, clean green beans, make banana bread, thaw casserole

Unstuffed Pepper Casserole {freezer}, green beans
To do: Thaw chicken

Italian Grilled Chicken, roasted veggies
To do: Shred zucchini and prep dry ingredients

Zucchini Pancakes {new}, Sweet Potato Wedges
To do: roast tomatoes while oven is hot

Ricotta Fritters with Tomato Basil Sauce {new}
To do: soak lentils overnight

Crockpot Lentil and Brown Rice Tacos, Roasted Tomato Wedges
To do: Thaw chicken

BBQ – Fireman’s chicken, roasted veggies and corn on the cob

Happy week!

Tuesday, August 25, 2015

Crunchy Yellow Pea Poppers

Here’s an easy and healthy back-to-school snack!

Crunchy Yellow Pea Poppers


  • 1 C yellow split peas
  • water
  • 1 T olive oil or butter
  • salt and pepper, or other seasonings as desired


Begin by placing the split peas in a large bowl and covering them with cool water. You’ll want them to be covered by at least 1 inch of water. Allow the peas to sit, hydrating, for 4 hours.  Then, rinse and drain. 

Pat the peas dry with a tea towel and then warm a skillet over medium heat.  Add the butter or olive oil and then, add the peas about 1/3 of them at a time, to the skillet.  Season with salt and pepper and sauté over medium heat for 5-7 minutes until lightly browned and crunchy.  Repeat with the remaining peas. 

Cool and store in an airtight container.  Enjoy!

Thursday, August 20, 2015

Buttermilk Chicken with Sweet Tomato Relish

This chicken is outstanding.  We loved the tang and crunch, but even more so, loved the sweet tomato relish on the top.  Oh my! 

Buttermilk Chicken with Sweet Tomato Relish – Adapted from Your Home Based Mom


  • 4 chicken breasts, or 6-8 tenders
  • 3/4 C buttermilk
  • 1/2 C white whole wheat flour
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 1/2 T butter
  • 3 C tomatoes (cherry, roma, beefsteak, heirloom… whatever you have!)
  • 2 T minced onion
  • 2 T brown sugar
  • 2 T white sugar


Soak the chicken in the buttermilk for 10-15 minutes.  If you have time to plan ahead, plan for 1-2 hours of marinade time in the fridge.  I forget these things, so I went with 15 minutes in the fridge. 

Then, heat 1/2 T butter in a large skillet over medium heat until melted. 

Mix the flour (1/2 C) and salt and pepper together in a medium bowl.  Dunk the chicken into the bowl and coat each piece in flour. 

Place the coated chicken into the warm skillet and cook over medium heat for 7 minutes on each side.  Check internal temperature – it should be close to 180 degrees.  Continue cooking, flipping often, until chicken reaches 180 degrees. 

Meanwhile, dice up those tomatoes and add them to a skillet with the minced onion, brown and white sugars. 

Stir often and get a nice simmer going. 

Stir and cook until much of the liquid evaporates and the tomatoes get all caramelized.

Serve atop the chicken and alongside green veggies. 


Tuesday, August 18, 2015

Grilled Pork with Corn & Zucchini Salad

This dinner is simple and easy, yet the flavors combination is outstanding.  The salad pairs perfectly well with a yummy grilled pork chop.  It’s fast and easy, but fancy enough to serve for company! 

Grilled Pork with Corn & Zucchini Salad


  • 4 pork chops, boneless
  • Montreal Steak Seasoning
  • 1 medium zucchini, quartered
  • 1 large cob of sweet corn
  • 1 sweet Vidalia onion
  • 1 C cherry tomatoes
  • 1 T olive oil
  • Salt and pepper, to taste


Begin by seasoning the pork chops with Montreal steak seasoning and placing them on a grill over medium heat.  Cook, flipping occasionally, until internal temperature of the pork reaches 170 degrees. 

Meanwhile, cut the corn off the cob and toss with chopped onions, quartered zucchini and cherry tomatoes in 1 T olive oil.  Season with salt and pepper, as desired. 

Arrange the veggies on a foil-lined grill pan (alternatively you could roast these at 450 in the oven for 30 minutes). 

Place the pan on the grill and grill for 20ish minutes until the zucchini and onions are tender.  Serve alongside the pork chops. 


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