Recipe Review: Roasted BBQ Drumsticks & Cowboy Beans

Sept 15: various recipes for Dinner Tonight

We tried this great new recipe tonight.  Everyone loved the drumsticks!  The only thing I altered with the recipe is that I doubled the BBQ sauce (which I recommend) and I used  Bragg Liquid Aminos instead of soy sauce.  3 out of 4 of us really liked the Cowboy Beans too – and I’m sorry but you just can’t count the picky 13yo’s opinion.  I didn’t make any modifications to that recipe.

Cooking Light magazine also noted Honey Mustard Glazed Carrots to serve with this.  The husband and I really liked them, but I wouldn’t really call them kid friendly.  While I had them both try them, I also served them carrot sticks. 😉

It wasn’t too time consuming to make all three recipes either.  I definitely had the time to make the Cowboy Beans and carrots while the drumsticks were cooking.

Recipe Review: Sautéed Corn, Tomatoes & Greens

We had guests from out of town Saturday night.  I had plans to grill tenderloin steaks from Walden Local Meat and Mahi Mahi along with grilled red potatoes & red onion (mixed together in the grill basket).  I was looking for another healthy side item that was a little more interesting than a salad or grilled corn on the cob.  This recipe was the perfect solution.  It was really easy to make with only 5 ingredients, but packed a lot of good flavor nonetheless.  (NOTE: I used olive oil instead of canola.)

The recipe also yielded a large quantity and I had leftovers that I used for the next two days with two different meals.

On a spinach salad with feta and balsamic vinaigrette:


In a mexican style sauté with chicken, black beans, Green Mountain Gringo salsa and wilted spinach:


I’ll be keeping this recipe around!



Weekly Meal Plan: 8/21 – 8/27

Sept 15: various recipes for Dinner Tonight

We are looking forward to another jam packed summer weekend!  Enjoying every minute of freedom before school and soccer season resume.

Tonight we are starting with my 10yo having 3 friends coming over for a sleepover.  I have to admit to not being a fan of these group sleepovers. They stay up too late and up too early.  I don’t know how I got tricked into this.  Clearly she caught me in a moment of weakness when she asked. Ugh… So, that actually results in a kind of low key evening for the husband and I since they will entertain themselves and my 13yo is going to a friend’s house.  Pizza for the littles and the husband and leftover Paleo Turkey Meatloaf for me and some grilled zucchini in the grill basket.

Saturday we have good friends visiting and Sunday I have family coming overnight.  Far more cooking going on this weekend than normal!

Saturday: Grilled beef tenderloin steaks from Walden Local Meat and grilled fish (TBD), Corn, Tomatoes & Greens (NEW) and grilled potatoes & red onions (simply cubed red potatoes, diced red onion, tossed with olive oil, salt, pepper and garlic and grilled in a grill basket) and I’d also like to try this Peanut Butter Banana “Ice Cream” (NEW).

Sunday: Grilled Teriyaki Chicken (prepared from Whole Foods), grilled pineapple, tomato & cucumber salad, corn muffins

Monday: Mexican Chicken & Black Bean “taco” salad or quesadillas: I have a whole chicken from my monthly meat delivery from Walden Local Meat. I’ll cook it during the day in the slow cooker and then use the meat for the Mexican mixture (chicken, black beans and Green Mountain Gringo Salsa). It can either be served over greens as salad, wilted greens or in a tortilla as a quesadilla.

Tuesday: Roasted BBQ Drumsticks & Cowboy Beans (NEW)

Wednesday: It’s the husband’s birthday and we’ll be going out to dinner to celebrate.

Thursday: Leftovers and Farmer’s Market night

*If a recipe name isn’t followed by “(NEW)”, that means we’ve tried before and it’s so good we are making it again!

Weekly Meal Plan: 8/14 – 8/20

Betty's 2010_2

This weekend I’m heading to VT to participate in the 100 on 100 Relay.  I ran it once a few years ago or so I thought.  While looking for an old photo of when I ran it last time I discovered it was actually 5 five years ago.  I can’t believe this picture of my first “Betty’s” team is from 2010!  I’ll toot our horn and share that we were the first place women’s team that year.  This year’s “Betty Wannabes” team is just as stacked with talent and I have total faith that we will be a force to be reckoned with.  At the very least, I KNOW we’ll have a great time and a lot of laughs.

Friday is also my 16th wedding anniversary.  My present to my wonderful husband is that I’m ditching him for the weekend with the kids.  Opps!  I’ll make it up to him Sunday when I return. 😉

Wedding photo

Wow – We look so young!

And back to nourishing my family…

Monday – Thursday: The girls are doing a soccer camp that’s 4:30 – 7:30PM which makes meal time kind of challenging.  I’m not physically able to wait to eat dinner until 7:45PM.  So, we need meals that can be eaten at two different times  (first by me and then later by the girls and likely the husband too).  I’ve selected 4 meals to make.

Chicken Salad w/ Grapes in lettuce cups – Simple recipe mixed with a little mayo served in a romaine lettuce leaf.

Make Your Own Salad – This worked so well two weeks ago why not do it again?!

Paleo Turkey Basil Meatloaf – Always a big hit!  I’m serving it with roasted russet and sweet potatoes.

Asian Lettuce Wraps – Another popular recipe with the family that is easy to make.

Weekly Meal Plan: 8/7 – 8/13


Well, I can hardly refer to this as a “weekly” meal plan.  It’s more like a one night plan.  We have A LOT of fun plans packed into the next week.  It’s almost like another vacation, but in many little different parts.  If you care to know what we are up to, scan down to the last paragraph.

Otherwise… here is the one and only meal I plan to make on Tuesday.

Tuesday: BBQ Chicken Quinoa Bowl I made a similar recipe a few weeks ago, but this one looks slightly different and even simpler by using rotisserie chicken.  I don’t want to wear myself out on my big night of cooking a meal this week! HA! 😉

Our fun plans…
We are heading to VT on Friday evening for one of our favorite annual events on Saturday: The Hops in Hills Beer & Wine Festival.  The picture below is me at the event last year goofing around. We go with a families we are friends with.  The kids have a blast too at the Adventure Zone.  So fun!  Sunday we return home in time to see the Zac Brown Band at Fenway in the evening.  Monday I’m taking the girls and their friends to Narragansett for the day.  The older girls are going for a surfing lesson in the afternoon.  I’m hoping the weather is good.  Right now it looks a little iffy. Wednesday I’m going out to catch up with my running club pals for dinner.  JAM PACKED SUMMER FUN! :)


Recipe Review: Parm-Style Chicken Sliders

Parm Chicken Sliders

This recipe was a success tonight.  No complaints from the kiddos and one request to have them more often.  I love it when that happens!

It should come as no surprise that I made some modifications to the recipe.
*I used ground turkey instead of chicken.
*I used dried oregano instead of fresh.  I tossed it in with the onions and garlic toward the end of the sautéing.
*We ran out of grated parmesan last night, but a mistake I made over the weekend saved the day.  I had purchased small fresh mozzarella balls to make little appetizer sticks of motz, basil and cherry tomatoes, but totally forgot to make them Saturday night.  So, I diced up about a half cup and added it to the turkey/onion mixture before forming the burgers.  I think in the future I would still use the parmesan which would help make the mixture a little less moist.
*We served them on whole wheat english muffins.  I had mine without the bun. SHOCKER! 😉

We’ll be making this one again in the future!

Make your own salad!


What a fabulous summer dinner idea!  Even the picky one said “I really like this dinner.”  If I’m being honest, part of that came from me caving and purchasing her ranch dressing, BUT as Spencer Hendel would say “a win is a win“, right? Anyway… This recipe was inspired by this one.  Of course I made some changes and additions. 😉

Options to select from:
*50/50 Blend Lettuce Mix or Baby Spinach
*Sungold tomatoes
*Sautéed red pepper and red onion
*Feta cheese
*Grilled chicken
*Homemade Balsamic Vinaigrette, Stonewall Kitchen Balsamic Fig Dressing or Brianna’s Ranch Style Dressing

In addition, I served:
*Grilled corn on the cob
*Grilled sliced patty pan squash – I had never had these before, but my mom recommended them and they were great! I lightly coated them with olive oil then salt and pepper.  Perfectly simple!