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    Chef cmpinco

    Colorado Springs, CO

    Chef #315616

    Colorado Springs, CO

    Joined: May 03, 2006

    My Journal

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    Jun 27, 2010 on Recipezaar

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    Jun 27, 2010 on Recipezaar

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    Jun 17, 2010 on Recipezaar

    Saved Recipe Orange Pineapple Gelatin by grovinchicken

    Jun 17, 2010 on Recipezaar

    Saved Recipe Ww 6 Points - Peanut Flavored Ginger Beef With Vegetables by mariposa13

    May 16, 2010 on Recipezaar

    Saved Recipe Grilled Balsamic London Broil by GinnyP

    May 16, 2010 on Recipezaar

    « Previous 1 2 3 Next »

    About Me

    I'm addicted to this site! I love reading the reviews for modifications made by other cooks because I often make changes of my own. Sometimes they work and, much to my family's chagrin, sometimes they don't. Alas, I'm a culinary adventurer with a family of picky eaters. My husband likes sauce but not gravy. My 8 year old likes gravy but not sauce. Fortunately, he recently has decided that since Garfield likes lasagna, he does, too, so that give me a little more flexibility --especially since lasagna is DH's favorite food. My 5 year old boy likes almost anything as long as it's on someone else's plate.

    My husband and I want to teach our young boys good dietary habits so we try to avoid unnecessary sodium, fat, and cholesterol. We encourage fresh organic fruit and vegetables, whole grain products, water, hormone-free milk, and so on. We're far from perfect in this area, but we generally try to make healthy food choices. We limit candy, cookies, juice, chips, etc. I would like to have more meatless days, but my boys are serious carnivores and won't stand for that.

    Favorite Foods

    I prefer easy to prepare foods that I can make with ingredients on hand. Also, I like foods I can prepare to suit our family's differing palates without additional work. For example, I often buy rotissierie chicken, serve the wings and legs to the boys, use the rest to prepare something for my husband and me, then boil the carcass for broth.

    I got tired of trying to figure out the age-old question of what's for dinner yet didn't want to go as far as a pre-planned menu, so I came up with the following: Meatless Monday (no meat), Terra Tuesday (beef or pork), Winged Wednesday (poultry), Theme Thursday (Italian, Mexican, Asian, etc.), Fish Friday (fish), SSSaturday (soup, salad, sandwich), Sundry Sunday (leftovers). Now I have a guideline of what to serve with flexibility to satisfy my mood. Most leftovers are made into salads or sandwiches for lunch during the week. Here's a sampling of what I choose from.

    Monday: Penne with Tomato Cream Sauce, stuffed shells, Veggie Pizza, grilled cheese with tomato soup, quiche
    Tuesday: pork chops (usually grilled), steak (flank, NY strip), London Broil, Tri-tip roast...
    Wednesday: chicken (roasted, grilled, or sauced...)
    Thursday: chicken parmesan, lasagna, quesadillas, stir fry...
    Friday: salmon (grilled honey citrus or seared with balsamic glaze), tilapia (cooked in butter, olive oil, and Mrs. Dash marinade), fish tacos....
    Saturday: burgers, meatball subs...
    Sunday: whatever's left

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