Tag: Food and drink

Menu Monday 21 June 2010

By: Hallee

Here’s the menu for my family for the week of June 21st. As far as desserts go, I have a wedding cake to bake this week, so I’m not doing any desserts for my family. We still have some leftovers from the bakesale Saturday, so they’ll be fine.

If you read me regularly, you’ll notice I went back to my normal Menu Monday style. I am still doing the guidelines for the Abs Diet for Women, but I’m not posting it all. It’s basically a high protein breakfast (Delightful Spinach and Dill Eggs, etc.), a high protein snack (Chocolate Peanut Butter Smoothie), a light but well rounded lunch (Satisfying & Crunchy Mixed Green Salad with Blue Cheese), a light snack (cheese stick and a few crackers, etc.), a good dinner with protein and a vegetable or salad (Cornmeal Crusted Rainbow Trout), and a sweet snack (yogurt). With this diet, I walk a couple of miles a day, pushing the double stroller with about 65-70 pounds of toddler in it. And doing all of that, along with caving in to my love of all things cake and cheating here and there WAY more than I want to, I’ve lost about 10 pounds in 4 weeks. Not bad, and if I keep steady at it all summer, I should be well on my way to where I want to be.

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Hallee’s Fabulous ‘Travel’ Sandwiches

By: Hallee

My family calls these travel sandwiches because when we go on a trip, we always have some in our cooler. Whenever we stop for lunch, we just cut chunks of sandwich off and pass them out. They are beyond delicious, incredibly good for you, and better the longer they sit.

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Decadent Cookies & Cream Cupcakes

By: Hallee

My friend Heather at Out of the Box into the Kitchen posted the link for this recipe on her Facebook. I’d been looking for something fun and new to take to a church party, and the pictures were so amazing and so appealing that, despite my aversion to packaged cookies, made me want to make them. I found organic chocolate sandwich cookies and felt moderately better about the recipe — but enjoyed the flavor despite the processed product in it. (HA!) So, I’m not going to fool you into thinking there’s anything moderately good for you about these. I did use organic eggs and organic cookies — that’s the best I can give you. But, oh my, they were good. Very rich, but very good.

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Natalee’s Memorial Day Cupcakes

By: Hallee

My friend Natalee is a veterinarian living in Washington state with her husband and 2 awesome kids. Imported from Canada some years ago, she does things with cupcakes you just cannot believe.You can find her other amazing contributions to the blog here. I wrote her a couple of weeks ago and asked if she could do a cupcake for Memorial Day. I cannot tell you how thrilled I was when she decided to do something with Forget-Me-Nots. These flowers are traditional memorials for Canada’s Newfoundland’s war dead instead of the Flanders Poppies that are popular in America. These cupcakes are beautiful. She named them “Red, White, and Blueberry Cupcakes with Forget-Me-Nots.”

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“Team Jacob” Cupcakes

By: Hallee

A friend’s 8-year-old daughter asked for a “Jacob” cake. For Kaylee, I could have gone all abstract with bloodly feathers, apples, and stacks of books. For a bunch of second graders, I had to be a little more inventive. So, here’s what I came up with:

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Delightful Spinach & Dill Eggs

By: Hallee

The havarti cheese in this recipe is the perfect addition to this satisfying and nutrient-packed dish.

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Satisfying Crunchy Mixed Green Salad With Blue Cheese

By: Hallee

This seems to make a huge salad, but when I ate it for lunch, it was a perfect portion. The crunch of the apples and the sweetness of the dried cranberries combined with the balsamic vinegar makes such a beautiful flavor combination. It is a delicious lunch.

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Menu Monday 10 May 2010

By: Hallee

Here’s the menu for my family for the week of May 10th. As far as desserts go, Scott has been asking for some brownies, and since I need to send my husband a care package, I’ll make a double batch. After the Easy Cheesy Chili Empanaditas I made last week, I’ve been hungry for some turnovers, so we’re going to make some apple turnovers, too. I’ll post that recipe when I get them made.

I’m catering a lunch on Saturday this week that I’m really excited about. The church where I used to attend has put together a team of cosmetologist volunteers who will be doing hair, makeup, and nails for underprivileged high school girls for prom night. They asked me to cater lunch for the volunteers and the girls. I haven’t put a menu together yet, but I will be posting the menu and the recipes when I get it together.

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Hummus with Sesame Paste (Hummus bi Tahini)

By: Hallee

We keep hummus in our refrigerator all the time. It is a delicious, healthy snack full of protein and just yummy goodness. I dip veggies into it, Homemade Whole Wheat Pita Bread, tortilla chips, bagel chips — whatever we have on hand. I often set it out as a starter for guests to snack on while I finish up dinner. This is a completely vegetarian dish and perfect for a Daniel Fast or Lent.

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Tasty Traditional Tahini Paste

By: Hallee

I spent years buying tahini paste that I used to make my hummus, until one day I read the ingredients: sesame seeds, olive oil. Well, goodness, I thought, I can do that. And it’s truly that simple.

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