Menu #17

Monday Street Tacos rainbow delicious
Tuesday BBQ chicken and grilled veggies Russ
Wednesday Ground Beef and Green Beans mich
Thursday Black Bean Burgers mich
Friday Grilled Tilapia Bowls with Chipotle Avocado Crema joyful healthy eats
Saturday Smoky Slow Cooker Chili  mich
Sunday  Whole Wheat Pancakes and Green Eggs king arthur flourruss

Momsters Munchables: Healthy dishes with an occasional indulgence on the side

Ground Beef and Green Beans

  • Servings: 4
  • Difficulty: easy
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  • 2 tsp. cornstarch
  • 1 T. soy sauce
  • 2 tsp. water
  • 1/3 cup broth
  • 2 tsp. vinegar

Main ingredients:

  • 1 T. oil
  • 2 garlic cloves, minced
  • 1 lb. green beans, cut into 2-inch pieces
  • ¼ tsp. crushed red pepper
  • ½ lb. lean ground beef
  • 2 tsp. finely minced, fresh Ginger
  1. Mix all the sauce ingredients; set aside.
  2. In a large skillet, heat the oil for 30 seconds over high heat, add the green beans. Stir-fry the green beans for about 4 minutes—the beans should be tender-crisp and lightly charred in spots. Remove the green beans with a slotted spoon, and set aside.
  3. Add the ginger and garlic to pan, cook for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula. Stir-fry the mixture just until the beef loses its pinkness.
  4. Drain off all the excess fat from the pan. Stir the reserved sauce once more, and add it to the meat. Cook the mixture, stirring it, for a few minutes, until the sauce thickens.
  5. Fold in the reserved beans, heat for one minutes and serve with rice.

Menu #16


Monday Vegetable Stir-Fry Russ
Tuesday Hamburgers with Roasted Veggies and Sweet Potato Fries michskinny ms.
Wednesday Chicken Posole and Salad Cooks Country (Insert Feb/March) pg 6
Thursday Baked Buffalo Cauliflower Bites and Salmon  our life tastes goodmich
Friday Spaghetti and Salad damn delicious
Saturday Green Bean Salad with Feta and Refried Bean Nachos  Mexican by Marlena Spieler
Sunday Meatloaf and Mashed Potatoes the pioneer woman

Chocolate bars… in cookie form

They may not look like much, but with the rich dark chocolate, sweet white chocolate chunks, and a a hint of cinnamon, they are sooooo… well, dreamy. 🙂 Speaking of dreams, I never had nightmares about a calling before this one. It’s true. I have terrible dreams that revolve around conducting choir fairly regularly. I wonder if they will cease when I’m released or continue for the rest of my life. Hm. Only time will tell, for I have no clue when I will no longer be expected to stand in front of a group of people, who are much more musically inclined than I am, making an utter fool of myself. At least I have delicious cookies to console myself with at the end of the day 🙂 Enjoy!

Dark Chocolate Dreams

  • Servings: 1 Dozen
  • Difficulty: easy
  • Print



  • 16 oz. bittersweet chocolate candy bars
  • 1/4 cup butter
  • 1/2 cup flour
  • 3/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3 eggs
  • 1 1/2 cups sugar
  • 1 tsp. vanilla
  • 1 pkg (12 oz.) white chocolate chips
  • 1 cup chopped pecans, lightly toasted (optional)


  1. Preheat your oven to 350° F.
  2. Coarsely chop the chocolate bars; place in a microwavable bowl with the butter.
  3. Microwave on High for 2 minutes; stir.
  4. Microwave for an additional 1-2 minutes, stirring after one minute. Continue until all chocolate is melted.
  5. Let chocolate cool to a lukewarm temperature.
  6. In a small bowl, combine the flour, cinnamon, baking powder and salt.
  7. In a large bowl combine the eggs, sugar and vanilla. Beat at a high speed until thick and pale in color, about 6 minutes.
  8. Reduce speed to low and beat in the cooled chocolate mixture until blended.
  9. Gradually beat in flour mixture until blended.
  10. Fold in white chocolate chips and pecans.
  11. Drop batter by 1/3 cup dollops onto a greased cookie sheet, spacing 3 inches apart.
  12. Flatten dough with finger tips. (The dough is really sticky :))
  13. Bake for 12 minutes, or until the surface of the cookie just begins to crack.
  14. Allow cookies to cool on tray for about 10 minutes, then transfer to cooling rack until fully cooled.

Menu #15

Monday Pad Thai  Mich
Tuesday Chicken Parmigiani with Pasta and Salad  the pioneer woman
Wednesday Rosemary Steak Tips with Gorgonzola(Feta) Polenta  Cooks Country (Insert Feb/March)
Thursday Wisconsin Cauliflower Soup chef in training
Friday Roasted Salmon with Broccoli and Red Potatoes Cooks Country pg 29
Saturday Grilled Cheese Tomato soup (put together pierogis) Cooks Country (Insert Feb/March) pg 6
Sunday Pierogi