Menu Monday of Disappointment

I have nothing to post for Menu Monday this week because last week was pathetic. I mean PATHETIC!! We had busy days and sick days and lazy days and I made a good dinner ONCE. So, I really have nothing to post for last week except that I made some yummy spaghetti on Friday night.

I'll make it up to you next week. :)

Menu Monday

I go about planning my menus a little differently than most people - instead of sitting down and planning out a menu at the beginning of the week, I kind of plan as I go. I cook what I'm inspired to cook and really focus on using ingredients that are already in my refrigerator or pantry - plus things always seem so much more creative and just taste better when I cook by inspiration.

So, every Monday I will post not what I plan on cooking this week, but what I cooked last week. Hope you enjoy it!

Monday: Grilled Cheese Sandwiches with Homemade Canned Tomato Soup - I would share the recipe, but a friend helped me make and can it and it was just a completely insane experience (soup and salsa at once...). If you would really like it, leave a comment and I'll get it and post it.

Tuesday: Leftovers

Wednesday: Pancakes and Eggs

Thursday: Quiche - I used the recipe from the Better Homes and Gardens cookbook. If anyone has a good one, PLEASE share!! Cooler weather always makes me crave quiche, but I'm looking for one with mushrooms and a mild taste.

Friday - Pesto Chicken with Tomato Parmesan Pasta and salad - The Pesto Chicken recipe comes from the South Beach Diet cookbook - SO delicious!!! I got my pesto recipe HERE.

Saturday - Leftovers

Sunday - Crock Pot Italian Bowtie Pasta with green beans

Tomato Parmesan Pasta

This is a dish I invented in college that has grown in sophistication over the years.. it started off with butter and powder Parmesan and has changed and grown with my taste.
My own recipes are difficult to write down because I really don't use measurements, but I can give you the gist of it here.

Tomato Parmesan Pasta

Cook pasta according to package directions. You can use whatever kind you like and however much you want.
Drain pasta and put back in original pot. Toss in just enough olive oil to coat (not douse) pasta. Add a little fresh minced garlic and toss flavor in. Add some sea salt to taste and toss. Now add chopped fresh basil and some chopped tomato and toss. Toss in some fresh grated Parmesan. You can add a little more on top if you like, and then you're left with this beauty:

Crockpot Italian Bowtie Pasta

This is one of my FAVORITE recipes. If you have children who don't like seeing green stuff in their pasta, they might not be game for this one, in fact I made it once and my 10 year old step daughter turned to my husband and asked "Do you really like this?" without even picking up her fork. He answered "Yes," of course - he loves it - and so do my little ones. :)

Crockpot Italian Bowtie Pasta

1/2 lb ground beef, browned and drained
1 onion, chopped
1 clove garlic, minced
8 oz tomato sauce
14 1/2 oz canned diced tomatoes
1 tsp oregano
1 tsp Italian seasoning
salt and pepper to taste

Place all ingredients in crockpot. Cook on low 7-8 hours. I thought I could cut the time in half and cook it on high, but it wasn't nearly as good - go the long route with this one! Increase to high and add:

8 oz bowtie pasta (though I'm sure you could use any kind - just have to change the name...), cooked and drained
10 oz frozen spinach, thawed and drained
1 cup Mozzarella
1/2 cup Parmesan

Cover and cook 10 more minutes then serve.

Perfect Pancakes

This is our absolute FAVORITE pancake recipe - much better than any mix! So easy and simple and YUMMY! I think I got it off of Martha Stewart's Everyday Food magazine a very very long time ago, but can't be certain.

Perfect Pancakes

Mix the following ingredients together:
1 cup flour
2 tbs sugar
2 tsp baking powder
1/2 tsp salt

In a separate container, mix:
1 cup milk
2 tbs melted butter
1 egg

Mix wet and dry ingredients together and cook in a lightly oiled skillet. You know the rest.. watch for bubbles and browning of the sides and flip. Keep warm in an oven proof dish covered with foil in a 200 degree oven until you're ready to serve.

Welcome to The Paulson Pantry!

A few weeks ago, Steve and I were making some Salmon Cakes (which are delicious) and laughing at how gross the process looks. I mentioned that I should take pictures and post them on my blog and Steve told me that I totally should - in fact, I should create a blog featuring all of the totally normal, yet very delicious, recipes that we use. Several weeks later, a blog was born.

I've already inserted several recipes that I have posted on other blogs, but will continue to update this one as I go. I hope you all enjoy it!

Veggie Sandwich

This is my all time favorite sandwich - I used to get the original in the deli on the first floor of the building I worked on way long ago before I had Joe. The original had a slice of cheese (American or Provolone) and some sprouts, but this is what I put together:

Julie's Favorite Veggie Sandwich

Toast 2 slices of whole wheat bread, spread on a big of light mayonnaise, and layer with a leaf of romaine, some sliced avocado, a little salt, sliced tomato, a bit more salt and voila - a yummy veggie sandwich!

Here it is in all it's veggie glory: