Comments on Because Momma Says So: Menu Plan Monday 6/22

We have the same problems! but i've been getting b...

2009-06-23T11:32:39.970-04:00

We have the same problems! but i've been getting better. i buy lots of frozen veggies (or canned) and that's one side then for the other i don't do a side, but dessert, which is usually fresh fruit. so i try not to let it bother me about making two side items, which my mother always did as well. but i think that if the kids get full off of two sides then there won't be room for

We do a lot of salads (usually about 3x a week) - ...

2009-06-22T07:28:58.513-04:00

We do a lot of salads (usually about 3x a week) - especially right now, with the fresh lettuces and spinach from the garden!

It's so easy to whip up a quick dressing to go with whatever the main dish is - a sprinkle of shredded cheese, couple of croutons, and some sliced onion and we're set.

Cooking bigger veggies on the grill is also a nice option - just brush

Monday- Salad Tuesday-Mexican Style Rice 1 Tbsp. ...

2009-06-21T23:25:35.566-04:00

Monday- Salad

Tuesday-Mexican Style Rice
1 Tbsp. oil
1 ½ C. long grain white rice
2 cloves garlic, minced
1 very small onion, diced
1 ½ tsp cumin
2 Tbsp. chicken bouillon
4 oz. tomato sauce
3 ½ C. water
2/3 C. frozen mixed vegetables

In a large skillet heat oil and add rice to brown slightly. Once browned add garlic, onion, cumin,

I make a cucumber salad that even I like and I don...

2009-06-21T23:24:38.578-04:00

I make a cucumber salad that even I like and I don't like cucumbers. You slice cucumbers very thin, salt them good and place in the frig (15-30 minutes - even longer is okay). Drain off excess water. Splash on some vinegar (red wine or apple cider) and a couple tablespoons of mayo. Stir it up and eat. The mayo and vinegar will make a soupy kind of dressing for the cucumbers. This can be

My two favorites are both toaster oven or broiler ...

2009-06-21T23:16:42.780-04:00

My two favorites are both toaster oven or broiler recipes. Easiest: take a bag of baby carrots. Toss with olive oil and a teeny bit of salt. Bake at 400, shaking every once in a while, until desired consistency is reached.
We roast asparagus the same way, and recently have started adding trimmed scallions with them--yum. My blog has a recipe for an amazing sauce for them too, lifted from

Monday: Yellow squash. You can bake it in the oven...

2009-06-21T10:23:36.177-04:00

Monday: Yellow squash. You can bake it in the oven with cheese and bread crumbs and it's heavenly. We throw it in a skillet with some onion and slow cook it to "mush" consistency and it's good that way, too.

Tuesday: Get some vegetarian refried beans. No fat, huge fiber. I warm them with a little milk to thin them out. Then sometimes I melt a slice or two of Kraft

We have found fresh green beans to be great! They...

2009-06-21T00:25:48.597-04:00

We have found fresh green beans to be great! They are also really easy to prepare and so much better for you than canned or even frozen. We put less than a Tbls of olive oil in a skillet, dump the washed green beans in and add a little bit of salt and then fresh garlic. Makes a yummy, crunchy, stir fry-type side dish.
Unfortunately we can't always swing the price of fresh green beans