Menu Recap

Monday

Ham, Egg and Cheese Cups
medium thickness ham slices {I used Oscar Meyer Carving Board Ham - B1G1 at Publix :) - could also use regular deli ham slices}
8 oz frozen potatoes o'brien {those diced potatoes with peppers and onions mixed in}
2 TB butter
1 cup shredded cheddar or monterey jack or blended cheese
6 medium eggs {my chicken's eggs are medium…probably need less large eggs}
2 TB milk
salt and pepper
chopped green onions

Preheat oven to 350. Spray muffin pan with cooking spray.  Place piece of ham at bottom of each space.  Microwave potatoes and butter in a microwave safe bowl for around two and a half minutes.  Evenly disperse over ham in muffin pan.  Sprinkle cheese on top.  In a small bowl, combine eggs, milk, salt and pepper.  Pour evenly over potato and cheese mixture.  Sprinkle top with green onions.  Bake for around 20 minutes, until set.  We served this as breakfast for dinner with grapes and toast.  We enjoyed it the rest of the week as breakfast or protein packed snack!  You could also easily freeze these after baking and reheat for a quick breakfast.

based off recipe found here


Tuesday

Ina Garten's Winter Minestrone
Perfect dinner for a snowed in "wintry mix" night.  A pretty complicated soup with many ingredients but the flavor is unmatched! The kids sort of ate it :)


Bennett and I made a fun treat during nap time on Tuesday, since we were stuck inside and the ice was starting to fall.  These should be cooked in a doughnut baking pan but, since I don't own one, I just put aluminum foil in the middle of each spot of a muffin pan in hopes it would form voids and the end result would look like doughnuts.  Notsomuch.  I basically ended up with foil filled muffins :) They still tasted amazing {after removing foil ball!}!  And pretty healthy since much of the flavor and substance comes from those famous go-to healthy baking options: bananas and greek yogurt.

Baked Chocolate Chip Doughnuts topped with Cinnamon Sugar

1 cup mashed bananas {I used two bananas}

1/2 c sugar

1/2 c fat free greek yogurt

1/4 c melted butter

2 eggs

1 t vanilla

2 c flour

1 t baking powder

1/2 t baking soda

1/4 t salt

1 c chocolate chips

topping

1/8 c sugar

1/2 T cinnamon

Preheat oven to 325.  Mix together bananas, sugar, and yogurt using stand or electric mixer.  Add butter, eggs, and vanilla.  Add flour, baking powder, baking soda, and salt and mix until just incorporated.  Do not over mix.  Fold in chocolate chips with spatula or spoon.  Place mixture in gallon ziploc bag and seal.  Snip one bottom corner of ziploc bag to create piping bag.  Spray doughnut baking pan {or muffin pan in my case!} and pipe into each mold.  Sprinkle cinnamon sugar on top of each doughnut before baking.  Bake for 10-12 minutes or until done. Enjoy!

^^ not really a doughnut ;) ^^

Wednesday

Beer Marinated Flank Steak with Avocado Cream Sauce and Quinoa and Spinach Stuffed Tomatoes
wow wow and wow.  So easy and so delicious and looked so fancy.  Another meal the kids didn't eat because I was started cooking late.  They ate leftover soup from the night before :)

Flank steak recipe here and Tomato recipe here


Thursday

Prosciutto Wrapped Chicken Thighs with Kale, Feta and Leek Quiche
So delicious.  The kids did not eat this, as I was still cooking when they needed to eat.  I love chicken thighs and the flavors of the two dishes together were delicious.  I picked all of the remaining kale out of the garden before the big ice storm last week, so we had more than enough to use for this recipe.  And the crust she recommends {link below} is wonderful and easy.

Chicken recipe found here, Quiche found here, Quiche crust found here


Friday
Kashi Thin Crust pizzas


Saturday
cereal :)


Sunday
Hamburgers and baked fries