My musings…

What we ate this week

I had to go into the office 4 out of the 5 days this week because my boss and colleagues were in town. I had dinner mostly made every night, though so my husband.didn’t have to worry about it.

Sunday
Mexican take out

Monday
sloppy joes
French fries
Corn

Tuesday
chicken taco Chili (crock pot)

Wednesday
meatloaf
Crockpot scalloped potatoes
Broccoli

Thursday
Leftovers (yep, for out anniversary)

Friday
Turkey tetrazzini

This week’s menu

Sunday
Turkey
Stuffing
Mashed potatoes
Gravy
Broccoli and cauliflower

Monday
Leftovers

Tuesday
Turkey tetrazzini

Wednesday
Pork chops
Butternut squash ravioli

Thursday
Leftovers

Friday
Chipotle (I had a buy one get one free coupon)

Saturday
Birthday party with friends

Turkey Tetrazzini

I hate it when I log into a recipe website and see that everyone has rated a recipe with 5 stars, but then to read the comments and see all of the changes that people made.  The original recipe, therefore, shouldn’t have 5 stars, it should have 3 or 4 and a new recipe should be created which incorporates the changes you have made.  Anyway, that was the case with this recipe. It was loosely based off of one I found online.  This is how I made it and we loved it!

Turkey Tetrazzini

Serves 8 – 10

2 T olive oil

1 medium onion, chopped

2 stalks celery, chopped,

8 oz mushrooms, chopped

4 cloves garlic, chopped

4 c cooked turkey, chopped

2 c frozen peas, thawed

1/2 c butter

1/2 c flour

3 c chicken stock

2 c milk

8 oz shredded Parmesan

2/3 c seasoned bread crumbs

1 lb spaghetti noodles, cooked

 

Saute garlic, onions, celery and mushrooms in olive oil.  When cooked, add in turkey and peas to heat.

Melt butter in a saucepan.  Add flour, whisking constantly.  When the roux begins to smell nutty, add in chicken stock and milk, stirring until it reaches a boil.  Add in all but 2/3 c of Parmesan, stir until it melts.  Pour over vegetable and turkey mixture. Add cooked spaghetti noodles and mix. 

Pour into a 9×13″ pan.  Mix bread crumbs and remaining Parmesan cheese together and sprinkle over top. Bake at 350* until bubbly and lightly browned on top (about 20 minutes).

Alternatively, divide in half.  Put half in 8×8″ casserole dish, top with half of the bread crumbs and Parmesan and bake.  Freeze the other half in a casserole dish or a freezer bag, reserving bread crumbs and Parmesan, thawing and baking as normal.

Busy week!

Well, it was my first week back at work and we were in PA last weekend, so no time to go grocery shopping. It was an “eat what we have” week which worked out fine and didn’t really make a dent in our pantry.

Sunday
Sausage, potato and egg skillet

Monday
Taco casserole (from the freezers)

Tuesday
Chicken soup

Wednesday
Tuna noodle casserole
Broccoli

Thursday
Slow cooker quinoa chicken chili

Friday
Tamales

I decided to try something different this week and it seems to have worked well! I picked up a ham and made it on Saturday, then used the leftovers in several additional meals throughout the week. I think I could do something similar with turkey, chicken, and a beef roast and would love to do that to make my life easier in the coming months as I go back to work on Monday.

SATURDAY – Roasted ham, cheesy cottage potatoes, broccoli
SUNDAY – leftovers
MONDAY – stuffed shells, salad, garlic bread
TUESDAY – ham, green beans and potatoes
WEDNESDAY – chicken cordon bleu casserole
THURSDAY – beef stirfry
FRIDAY and SATURDAY – with family

When we lived in College Park, we would bike on a path that went past the College Park Airport and Aviation Museum, but we never went into the museum.  Recently my parents came to visit and we decided to check it out!

The College Park airport has a rich history – it is the oldest continuously operating airport in the United States, the Wright Brothers flew here, the first woman to ever fly in a plan flew from this airport – it’s a pretty cool place.  The museum opened in 1998 and is an affiliate of the Smithsonian Institution.

The museum itself is fairly small, about 1 1/2 stories, but houses a few planes and an interactive section for kids. There is an airplane that you can climb into as well as pilot outfits to try on, things to make, a flight simulator, and a few other experimentation stations.

The museum also has a few different clubs for kids and special events like movie nights!  I hope that we’ll be able to attend some of these activities when the boys are a little older!  

It is definitely worth a visit and only takes an hour or two to go through. It’s really close to the College Park Metro station, but also has ample parking. Admission is $4 for adults and $2 for kids over 2. 

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Cheeey Cottage Potatoes

This is another family favorite and a perfect side to a baked ham!

Cheesy Cottage Potatoes
6-7 medium potatoes, cut into 1/2˝ cubes
1 medium onion, chopped
1 can cream of mushroom (or any “cream of” soup, really)
8 oz sour cream
2 c shredded cheddar
6 T butter, cut into thin slices
1/2 t each: salt, pepper and paprika

Topping:
2 T butter, melted
1 c crushed cornflakes

Parboil potatoes and onions for 5-7 minutes.
Butter a 9″ x 13″ casserole dish.
Mix all of the ingredients together (I just stir everything together in the baking dish).

Mix the melted butter and cornflakes together, sprinkle on top of potatoes.

Bake, covered, at 350* for 30 minutes. Uncover and bake 15 additional minutes.

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