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Showing posts from May, 2013

What's for Dinner Menu Plan - I'm Back!

I know, I know - I haven't posted a menu since April 21. That's the first time I've missed weeks since I started the blog back in 2007. I did still have menus made, but I didn't take the time to post them. So, let me catch you up on why. :) Heads up - this will be a pretty big "mom bragging" post, so if you just want the menu, scroll on down to the bottom. ;)

If you've read my blog for a while, you know that I have one son, who happens to be a pretty incredible young man. If you ever meet Corey in person, you would just think he's super nice average high school kid that is polite, likes to spend time with friends, etc. But beneath all of that, Corey is super smart. I mean REALLY smart. He scored a perfect score on his ACT, he was named a National Merit Scholar, he was selected as part of Missouri Scholars 100, and in early in May we found out that he was named as a U. S. Presidential Scholar! This is a tremendous honor. There is one boy and one girl …

Scrumptious Sloppy Joes

I've been trying to use less pre-made mixes (too much sodium, etc.) and to find homemade versions of simple recipes. I tweaked a bunch of different sloppy joe recipes to make this one, and it really is scrumptious.


2 lbs lean ground beef
1 medium onion, chopped
2 celery ribs with leaves, chopped
1 28 oz can crushed tomatoes (pureed in the blender)
4 tablespoon brown sugar
2 tablespoon white vinegar
1 teaspoon garlic powder
1/2 teaspoon ground mustard


Puree the chopped onion and chopped celery in the blender or food processor so that you don't have large chunks of vegetables (I added about a 1/4 of water to the blender so that mixed smoothly).

Pour onion and celery mixture into a large nonstick skillet and heat through to get rid of some of the water and to soften the vegetables. Add the two pounds of ground beef and cook until the meat is brown. Drain.

Puree the can of crushed tomatoes in the blender to get rid of the chunks. Add to the meat mixture in …

Chipotle-Marinated Pork Tenderloin

This recipe is much better than the picture looks. It's beautiful when sliced. :)


1 canned chipotle chili in adobo plus 1 teaspoon adobo sauce
1 clove garlic, minced
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound pork tenderloin, trimmed of fat

Combine chipotle and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.

Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occa…


I know, I know. I haven't posted my menu for two weeks in a row now. I think that might be a first in my blogging history. It's my son's high school graduation week, and I'm simply swamped. I promise to catch up on some fun family stories soon, and get the menus going again. I have made them - just didn't post them. ;)