As I have not updated in over a year, I ponder… do I really have “thyme” for this? My kids are now older, and I still like cooking as much, so we’ll see if this takes. Here’s what we have coming up for this week for dinner:
Sunday: Out to Red Robin (Little N’s going to be 2!)
Monday: Chicken and veggies(a little test for McCormick Seasonings…I’m getting paid to make dinner!)
Tuesday: Chicken veggie soup (I’m going to make this up on the fly – wish me luck!) and biscuits
Wednesday: Sauteed curry tofu with brown rice and stir fried veggies
Thursday: Baked salmon, amaranth (another make it up as I go along), and salad
Friday: Chicken fried rice with… you guessed it… more veggies!
Saturday: Flex day, leftovers, frozen pizza, or out
Starting Crocktober a little early this week! No time for intros, here’s what we’re eating:
Sunday: Southwestern beef patties, salad, fruit, brown rice
Monday: Roast (in the crockpot), brown rice, carrots and onions, fruit
Tuesday: Clam chowder (in the crockpot again, still experimenting), rolls
Wednesday: Crockpot Pumpkin chili
Thursday: Pakistani Kima (prepared, again, in the crockpot), brown rice, marinated carrots
Are you into freezer cooking (i.e., cooking a meal specifically to be frozen and heated at a later time)? I’m… not. There’s lots of good resources out there for freezer cooking (maybe I should make a resource page! but definitively visit Once a Month Mom and read Not Your Mother’s Make Ahead and Freeze Cookbook) but I don’t profess to be an expert, especially because I tend to forget to defrost things. It’s no fun when what you want for dinner is frozen.
ANYWAY, the reason I ask is because this chicken marinade is perfect for freezing. Make the marinade, pour it into a gallon size freezer bag, stick in a couple of chicken breasts, and freeze. When you thaw it, the marinade starts to penetrate the meat and then you’re ready to cook!
You don’t have to freeze it – I usually just make the marinade up a couple of hours before I cook, dump the chicken in, and stick it in the refrigerator for a couple of hours.
Asian Chicken Marinade
(inspired by Life as Mom’s chicken marinade)
6 tbs rice wine vinegar
3 tbs soy sauce
1 tsp garlic powder
1 tsp ground ginger
1/4 tsp cayenne
1/4 cup olive oil
1 tb sesame oi
Combine the above ingredients. Pour over 2 chicken breasts (I prefer to cut my breasts in half width wise, so you get two thin pieces) and marinate 2-4 hours. Bake at 350 for 30 minutes (probably longer, it depends on the thickness of your breasts) or until cooked through.
You probably don’t know, but I have a small obsession with slow cookers. It’s not quite as bad as the woman who made slow cooker meals every day for a year, but it’s close.
I celebrate every October as Crocktober! I make at least three meals a week in my crockpot (I’d make more but I think my hubby would be pissed). It’s a time for discovering new easy favorite meals and I love it! I’ll be posting lots of links to recipes to discover and try out, but be sure to follow me on Pinterest (or more specifically, my dedicated Crocktober board).
Also coming up: an easy slow cooker clam chowder recipe! My family’s favorite soup is clam chowder, so I’ve been experimenting in making it veggie-full and in the slow cooker. The seasonings aren’t quite right yet, but I hope to perfect it this month or next, so keep an eye out! It will be delicious!
I’ve taken a hiatus. Yes, it’s true. Between camping and back to school and harvest season and a lingering, still lingering case of PPD this blog got neglected.
But I’m back! With a name change! I will always focus on cheap, easy, healthy, yummy food, but that name was just too long for social media. So now we are No Thyme for That, because ain’t nobody got thyme for b.s. Just good, simple, nom nom food.
Here’s what we’ve been eating around here (haven’t stopped that meal planning!):
Sunday (August 25): BBQ Hamburgers
Monday: Ground turkey casserole
Tuesday: Out with extended family
Wednesday: Barbecue with extended family
Thursday: Sandwiches (cos sometimes you don’t wanna cook)
Friday: Frito pie (camping)
Saturday: Weenie roast (camping)
Sunday (September 1): Out with extended family
Monday: BBQ Hamburgers
Tuesday: Beef stroganoff with extended family
Wednesday: Homemade slow cooker clam chowder
Thursday: Leftover clam chowder
Friday: Crockpot Carribean chicken and Carribean roasted sweet potatoes
Saturday: Beef and veggie casserole
See what I mean about busy times?
Here’s what we’re having for dinner this week:
Sunday: Out with friends
Monday: Asian marinated chicken and stir fried veggies
Tuesday: Crockpot chili (recipe coming later!)
Wednesday: Leftover crockpot chili
Thursday: BBQ Hamburgers (we’ll see if the weather holds out – this will be the last barbecue of the year!)
Friday: Rotisserie chicken (I got a groupon type deal from Olympia Local Foods
Saturday: Southwest meatloaf and sweet potatoes
What’s on your plate this week?
We’re going camping next week, which brings a certain expectation of weinee roasts and s’mores. But. Just learned that there’s a statewide burn ban in effect, which extends to campfires (even in pits!) and charcoal fires at all campgrounds. Well, shit. There goes about a third of what we had planned to do while out! In any case, a revision to our meal plan was in order. Thankfully we have a propane stove, and we’re staying at a cabin with a microwave (so we’re not really roughing it, per se), so our meal plans have been adjusted just fine. A dinner salad while camping? Whatever works, I guess.
This week, I’m also using up some boxed meals I have laying around. So these enchiladas, jambalaya, and picadillo? Yeah, not so much homemade.
Here we go –
Sunday: Chicken enchiladas
Monday: Chicken Chef Salad
Tuesday: Chili and cornbread
Friday: Santa Fe Chicken
If you’re following the Paleo diet, this one’s for you. No grains anywhere to be found, but lots of animal protein. I originally got the recipe off a South Beach Diet message board years ago, and pull it out whenever we have an influx of ground beef.
I don’t know why it’s called Joe’s Special. I don’t know the Joe in question, or any Joe whatsoever. (I’d like to know this Joe. Talk about yummy.)
In addition, I’m going to start posting pictures of the ingredients instead of the final product, A Year of Slow Cooking style. It is hard to quickly snap a yummy looking photo on a cell phone when you have zero time. At least the ingredients and my kitchen look somewhat palatable.
1 large yellow onion, diced
4 oz mushrooms, sliced
1 lb ground beef
1 tsp salt1/2 tsp black pepper
1/2 tsp garlic powder
1 10oz package frozen spinach, thawed and thoroughly drained
6 eggs, scrambled
Heat the oil and saute the onion until soft. Add the mushrooms and saute until the mushrooms have released their water. Add the beef, salt, pepper, and garlic powder and cook, stirring occasionally, until the beef has browned. Add the spinach and cook, stirring occasionally, until warmed through. Pour the eggs over the entire mixture and combine. Again, cook, stirring occasionally, until the eggs are cooked and warmed through.