Everyday Mom's Meals

Saturday, May 23, 2015

Meal Plan May 24-June 5

*New Recipes
Links to Recipes on Blog

Sunday
We have a birthday party for our nephew

Monday
Happy Memorial Day!
We'll be going on our annual picnic.
Fried Chicken
Tex-Mex Pasta Salad*
Deviled Eggs
Potato Chips
Cookies

Tuesday
Dijon Chicken Salad Boats*
Pineapple
Cottage Cheese

Wednesday
Grilled Steak
Baked Sweet Potatoes
Horseradish Coleslaw*

Thursday
 Spanish Noodle Skillet
Garlic Bread

Friday
Leftover From Previous Menu
Copy Cat Cracker Barrel French Toast
Sausage Links
Fruit Cocktail


Friday, May 22, 2015

Happy Memorial Day!

The gateway to summer holiday is here! I'm sure for some of you, your Memorial Day weekend has already begun with a 4 day vacation from work. Lucky you! I know some schools around here are having their last day of classes today. Lucky them! 

But even for those of us who don't get a 3 or 4 day weekend, and have to go back to school on Tuesday, we can all agree on one thing. This weekend is about more than cookouts, barbecues, pool parties, and great food. It's about remembering those who have served, fought, and given the ultimate sacrifice to insure we can all enjoy the freedoms we do every single day. 

However, many of us include great food in our celebrations this weekend, so as your place for all things yummy, I had to be sure I had something to share! 

No matter what you've got cooking this holiday, you're going to need something sweet to end the meal with. But nothing too complicated! The host/hostess should have the time to enjoy the party too! Not be in the kitchen the whole time! 

How about a dessert that takes almost no time, and can even be made ahead? Not to mention as pretty as it is delicious? I've got just the answer! 

Be sure to take a minute during all the fun this weekend to reflect on all those brave men and women who gave their lives so we can rejoice in our liberties and proclaim "Let Freedom Ring!!"

Cherry Cheesecake Parfaits
1 small box instant cheesecake pudding
1 (20 oz.) can cherry pie filling
1 c. vanilla wafers, crushed
1  (12 oz.) tub Cool Whip
1 1/2 c. cold milk

In a medium bowl whisk together milk and pudding mix. Chill for 5-7 minutes to set. Layer ingredients into parfait cups or dishes: Cookies, Pudding, Pie Filling, Cool Whip. Top with an extra cherry. Chill until ready to serve.








Shared on The Country Cook May 22, 2015

Wednesday, May 20, 2015

Those Hot Summer Nights

It won't be long before all those folks that were just complaining about snow and freezing temps a few months ago are now whining it's too hot and they are melting. But not me. Nope. I refuse to complain about the heat. Even though I am hot blooded by nature and sweat like a Democrat at at GOP party, you will never hear me say it's too hot, or  wish it could cool down. However, I do have to find ways around the heat when I can.

When the temps get to a point where at dinner time, it's still 98 degrees with 110% humidity, nobody in our house wants to eat. A common phrase you will hear in our house during the summer is "It's just too hot to eat right now." But that's not a complaint. It's an observation. So many nights during those dog days supper gets postponed until later in the evening; which is fine, but means we need something a little lighter. One because who wants really heavy food when it's so hot and two, because we don't want a huge meal only a couple hours before bedtime.

When those nights hit, I turn to things like salads and lettuce wraps...a lot. They fill us up, are cool, refreshing and satisfying, but still light too. These are sure to make an appearance on our summer time dinner table again and again. They are so easy to make, have amazing flavor and put some of our favorites things into one hands friendly dish. Oh, and if you're having a party, your guests would go ga-ga for these too! Plus they can be super budget friendly, stretching both seafood and veggies a long way!

I can't wait until it's so hot outside. It's my favorite time of year. I love being in the sunshine, or laying in the pool, or enjoying the heat from inside my nice and cool air conditioned house!

Spicy Shrimp and Noodle Lettuce Wraps
1 (12 oz.) bag small frozen shrimp (deveined and tail off), thawed
2 TBS sriracha sauce
2 TBS olive oil
4 large garlic cloves, minced
Salt to taste
1 package Pork Ramen Noodles
Green Leaf Lettuce, cleaned and separated
1 red bell pepper, diced
3 large carrots, julienned
3 green onions, chopped
4 large radishes, thinly sliced
2-3 TBS soy sauce

In a large plastic storage bag, combine shrimp, sriracha, oil, garlic and salt. Toss to combine. Chill in fridge for several hours before cooking. Cook Ramen noodles according to package directions, drain and allow to cool. Once cool, mix with soy sauce in medium bowl and stir to separate noodles. Set aside. Heat a large skillet over high heat. Add shrimp and cook on both sides, until golden brown, about 5-7 minutes.To build wraps, place some Ramen noodles on lettuce leaf. Add veggies and then shrimp. Serve with extra sriracha and soy on side.








Shared on The Country Cook May 22, 2015

Monday, May 18, 2015

Lettuce Eat Spinach

Do you like spinach? We love the stuff. Can't get enough. It's delicious. Aren't convinced yet? I'm here to change that.

First off, let me explain, while we enjoy spinach cooked into dishes, our absolute favorite way to eat it is raw. In salads and as a substitute for lettuce on sandwiches, both are equally yummy. We are the people at Subway that don't want the shredded iceberg, but instead spinach...and extra please! Oh, and let me add, when I say "we" that includes the 10 years old. He loves his dark leafy greens, and as a mom, that makes me so happy.

So when I decided I wanted to develop a pasta salad recipe based on our favorite sandwich in the whole world, but didn't want to use regular lettuce, I immediately knew exactly what I could use instead. Our trusty friend, spinach. It's a crisp, green and has leaves...sounds like lettuce qualities to me!

Guys, I'm not kidding when I say I LOVE this stuff! Seriously, it's going to be this summer's must make dish. I can easily see myself making this over and over the next few months. For picnics, cookouts, barbecues, or just a side dish for supper. And if you think it's going to make too big of a batch for you, make it anyway! The leftovers make fantastic lunches all week long!

If you think spinach is "yucky" or that you don't enjoy it, I encourage you to try it again. Keep trying until you find that one thing you love it in. It's so good for you after all. Maybe this can be your "a-ha" spinach moment!

BLT Pasta Salad
1 lb. elbow macaroni, cooked
6 strips bacon, cooked crisp and chopped
3/4 c. cherry tomatoes, quartered
3 cups spinach, chopped
3 green onions, chopped
1/2 c. mayo
3 TBS chili sauce
1 tsp. sugar
2 TBS lemon juice
Salt and Pepper to taste

Bring a large pot of water to a boil. Cook macaroni according to package directions. In a small bowl whisk together mayo, chili sauce, lemon juice, sugar, salt and pepper. When pasta is cooked, rinse with cold water and drain well. In a large bowl combine pasta, tomatoes, bacon, onions and spinach. Toss to combine. Pour dressing over. Gently stir to combine. Chill at least one hour before serving.








Shared on The Country Cook May 22, 2015

Saturday, May 16, 2015

Meal Plan May 17- 22

*New Recipes
Links to Recipes on Blog

Sunday
BLTs
Ranch Bacon Pasta Salad
Cantaloupe

Monday
Cheesy Ham and Potato Casserole*
Dinner Rolls

Tuesday
Country Goulash*
Sliced Pears

Wednesday
Egg Rolls
 Teriyaki Rice
Kimchi Cucumbers*
 
Thursday
 Grilled Beef Roast
Baked Beans
Corn on the Cob

Friday
Leftover from previous menu
Copy Cat Cracker Barrel French Toast
Sausage Links
Fruit Cocktail