week of may 24th

So I haven't been feeling well since Sunday and most of the people in my house are feeling about the same. Because of this, none of us really has much of an appetite. I won't be doing a menu this week. SORRY!

Check back next week!

Read more...

menu: week of may 17th

MENU:
Mon - BBQ at friend's house

Tues - Burritos (using leftover pork from Sunday), fresh fruit

Wed - Black Bean Soup, green salad

Thurs - Parmesan Chicken, seasoned rice, steamed broccoli

Fri - Pizza, root beer (I will be gone, so this will probably be Little Caesars - if you want a recipe for dough leave a comment and I will put one on)

Sat - BBQ for friend's birthday

Sun - Stuffed Shells (I know, we just had this, but they sound good again), salad, rolls, grape juice

RECIPES:
Parmesan Chicken
1/4 c. bread crumbs
1/2 c. Parmesan cheese
1 tsp. oregano
1/4 tsp. paprika
1 tsp. parsley
salt and pepper to taste
4-6 chicken breasts (I cut them in strips because I like smaller pieces)

Dip chicken in either melted butter or some milk (I use milk). Mix dry ingredients in ziplock bag, after dipping chicken in milk throw in bag. Seal it and shake. Place in greased 9x13. Bake for 25 minutes at 400 degrees.

Read more...

menu: week of may 10th

MENU:

Monday - Mud Soup (a.k.a. Potato Lentil Soup), French Bread, Green Salad

Tuesday - Tacos, Spanish Rice, Fruit

Wednesday - Cashew Chicken, Rice, Steamed Broccoli

Thursday - Spaghetti, Breadsticks, Salad, grape juice

Friday - Tin Foil Dinners, Fruit salad

Saturday - Hawaiian Haystacks, grapes

Sunday - Cafe Rio Sweet Pork Salad

RECIPES:

Mud Soup (a.k.a. Potato Lentil Soup)
2 strips cooked bacon
1 onion, chopped and sauteed
1 cup uncooked lentils
1/4 cup flour
Stir the above ingredients together and add:
6 cups beef broth
2 carrots, chopped or sliced
2 celery stalks, chopped or sliced (I prefer sliced for both the carrots and celery)
2 potatoes, peeled and cubed
Simmer until lentils and veggies are cooked; at least 2 hours. Water may need to be added occasionally to keep it from burning.
After it is cooked, add:
1/4 cup fresh parsley OR 2 T. dried parsley
1 tsp. salt
1 tsp. pepper
a pinch of nutmeg (1/4 - 1/2 tsp.)

* The bacon is optional.
** My mother, from whom the recipe came (she got it from a French chef at a restaraunt in Portland, but that is another story) takes a potato masher and mashes it up at the end. That is why we all called it Mud Soup when we were kids - after she mashed it, it looked like mud. I prefer it chunkier and so I don't mash it as much. Either way it is good.

Cashew Chicken

1 lb. boneless chicken breasts

2 cloves minced garlic

1 red bell pepper, diced

1 tsp soy sauce

1/2 cup cashews

2 tsp. veg. oil

3 diced red chilies - chopped

2 T. oyster sauce

1 bunch scallions cut into 2" pieces

cilantro to garnish

Cut chicken into bite size pieces. Heat oil in skillet. Add garlic and dried chilies and saute until browned. Add chicken and stir fry until done. Add red pepper. Stir in sauces. Add scallions and cashews - cook for 1-2 minutes. Serve over rice.

Cafe Rio Sweet Pork (I don't think this is their exact recipe - but this one is just as good. I have tried a couple and I like this one the best)

about 3 lbs. pork loin

1 large jar Pace medium salsa

1 1/2 cans regular Coke

2 c. brown sugar

Sear pork with salt and pepper in frying pan. Put pork in crock pot with about 2 inches of water. Cook on high for 5 hours. Drain liquid and add other 3 ingredients. Cook for another 2-3 hours. Shred pork and serve in burritos, salad, or however you want.

Cilantro-Lime Dressing

1 packet Buttermilk Ranch dressing mix

ingredients for the ranch packet

1 jar La Victoria Green Salsa

1 bunch cilantro

jalepeno (optional)

lime

1 clove garlic

Make dressing according to package directions. In blender mix 1/3 jar of salsa (I usually about half), 1/2 of the cilantro, jalepeno to taste, lime juice, and garlic. Add to ranch.

I have a really good Cilantro-Lime Rice recipe - if you want it please leave a comment and I will add it on. Also I din't include the recipe for Hawaiian Haystacks. If you don't know what this is and you want that recipe then also leave a comment and I will add that one on too. For the spaghetti sauce I use, look back a few weeks; I have it there. And for Tin Foil Dinners, I can't remember how to make them. I am going to brainstorm with Scott when he gets home. Thanks!

Read more...

menu: week of may 3rd

Nope, I haven't forgotten to post the menu; there has just been a lot going on this morning. Here you go:

Menu:

Monday - Grilled Chicken Cobb Salad with homemade vinaigrette, French bread

Tuesday - BBQ at Scott's aunt's house

Wednesday - Turkey Paprikash, green beans, flatbread

Thursday - Creamy Chicken Curry, steamed rice, green salad with fruit

Friday - White Chili, fruit salad

Saturday - Shrimp Pasta Primavera, breadsticks, salad

Sunday - Pot Roast (again, because I forgot to take it out of the freezer to thaw so we didn't have it yesterday).

RECIPES:

Homemade vinaigrette:

In a small bowl or jar, combine 1/3 cup white-wine vinegar, 1/4 cup Dijon mustard, and 2 T. honey. Season generously with salt and pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar and refrigerate for up to 2 weeks. Shake before using.

Turkey Paparikash:

4 1/2 c. uncooked egg noodles

2 tsp. veg. oil

1 c. reduced fat sour cream

2 T. paprika, divided

1/2 tsp. salt, divided

1/2 tsp. pepper

1 c. vertically cut onion

1 pound turkey breast cutlets, cut into 1/4-inch-wide strips

1/2 cup children broth

1.Cook noddles according to package directions.

2.While noodles cook, hear oil in a large nonstick skillet over med-high hear. Combine sour cream, 1 T. paprika, 1/4 tsp salt, pepper in a bowl. Set aside.

3.Combine 1 T. paprika, 1/4 tsp salt, onion, and turkey, tossing to coat. Add turkey mixture to pan, saute 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid is almost evaporated. Reduce heat to med-low.

4.Add sour cream mixture, cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.

Cream Chicken Curry:

1 1/2 T. oil

1 medium onion, diced

salt

2 tsp curry powder

1 can coconut milk

1 cup canned diced tomatoes

2 T. tomato paste

1 pound chicken breast cut into pieces

3 cups packed fresh baby spinach

1. Heat oil in large skillet. Add onion and 1/4 tsp. salt. Cook onion until soft (about 7 minutes). Add curry powder and stir for 1 minute.

2. Stir in coconut milk, tomatoes, and tomato paste. Cook for about 5 minutes until sauce thickens slightly.

3. Add chicken. Cook 5-6 minutes, until meat is cooked though. Add spinach and cook until it is wilted, about 3 minutes. Add salt to taste, serve on rice.

Shrimp Pasta Primavera:

8 oz. rotini past, uncooked

1/2 cup Italian dressing (I like Wishbone the best)

1 lb. medium shrimp

1 large red bell pepper, chopped

1 cup matchstick carrots (very thinly cut so they look like matchsticks)

1 cup fresh sugar snap peas

2 cloves garlic, minced

Cook pasta. In the meantime, heat dressing in large skillet over medium heat. Add shrimp, vegetables, and garlic. cook and stir 3-4 minutes or until shrimp is fully cooked (if it wasn't already) and veggies are crisp-tender. Drain pasta, toss with shrimp mixture and sprinkle with a little Parmesan cheese.

Read more...