Tuesday, April 30, 2013

Cream Cheese Fruit Dip

1 8 oz brick cream cheese, softened
1/2 cup packed brown sugar
1 cup sour cream
1 teaspoon vanilla extract
1/3 cup Bailey's Irish Cream
1 cup cool whip


1. Cream brown sugar and cream cheese with electric mixer.
2. Beat in sour cream, vanilla extract, and Bailey's.
3. Fold in cool whip.
4. Refrigerate at least 2 hours.

Monday, April 29, 2013

Weekly Meals April 28, 2013

Sunday

Spicy Chicken

Monday

Beer Chicken

Tuesday

Spaghetti and meat sauce

Wednesday

 Taco Salad

Thursday

 BBQ Hamburgers and corn on the cob

Friday

Garlic chicken

Saturday

It's my birthday, I'm not cooking!

Tuesday, April 23, 2013

Thai Peanut Sauce

1 can coconut milk
1/4 cup red curry paste
1 cup natural peanut butter
1 teaspoon salt
3/4 cup sugar
2 tablespoons apple cider vinegar
1/2 cup water

1. Combine all ingredients in medium sauce pan.
2. Simmer for 5 minutes stirring constantly.

Tuesday, April 16, 2013

Almond Banana Smoothie

1 frozen banana (cut into 1 inch pieces)
1 spoonful almond butter
3/4 cup almond milk
1/2 teaspoon honey
dash almond extract

1. Combine all ingredients in blender. (I use my bullet)

Weekly Meals April 21, 2013

Sunday

Mac and Cheese
Spicy Chicken

Monday

Beer Chicken

Tuesday

Spicy Cashew Nut Chicken

Wednesday

Cheesy Sriracha Corn Dogs
Chicken Lettuce Wraps

Thursday

Tortilla Chicken Torta

Friday

Stove Top Stuffing Casserole

Saturday

Nutella French Toast

Nutella French Toast

4 slices bread (I use french or italian)
nutella
2 eggs
1/4 cup milk
1/2 teaspoon ground cinnamon
pam

1. Spread nutella across one slice of bread, top with second slice of bread.
2. In flat bottom bowl, combine eggs, milk and cinnamon.
3. Coat both sides of bread with egg mixture (about 15 seconds each side).
4. Heat medium skillet, spray with pam. Cook sandwich over medium heat (about 3 minutes each side).

Sunday, April 14, 2013

Weekly Meals April 14, 2013

Sunday

Spicy Chicken
Banana Bread

Monday

Chili

Tuesday

Cauliflower Soup
Grilled Cheese Sandwiches

Wednesday

Spaghetti

Thursday

Fried Rice

Friday

Garlic Chicken

Saturday 

Smothered Pork Chops

Thursday, April 11, 2013

Fried rice

6 cups cooked rice
1 lb chicken, cubed
3 eggs
1 package frozen peas and carrots
2 green onions, thinly sliced.
2 cloves garlic, pressed
Olive oil
Sesame oil
Chili oil
Soy sauce
Sriracha

1.Heat olive oil and garlic in large fry pan, add chicken cook through, add eggs, scramble in pan, cook through.
2. Add rice, sesame oil, chili oil, soy sauce, sriracha, and veggies. Cook about 10 minutes stirring frequently. Add green onions during last two minutes.

Roasted Garlic Dip

1 garlic bulb
1 tablespoon olive oil
8 ounces cream cheese, room temperature
1/4 cup milk
2 scallions, thinly sliced
salt and pepper to taste


1. Heat oven to 400 degrees. Place aluminum foil on cookie sheet with garlic in the middle. Drizzle with olive oil. Fold aluminum foil up over garlic to make a pocket. Roast about 45 minutes. Remove, and let cool.
2. Remove garlic from skins and place in food processor with cream cheese and milk. Pulse until smooth. remove from food processor and stir in scallions and salt and pepper.

I serve this with sturdy chips, like bagel or pita chips.

Wednesday, April 10, 2013

Fall Fruit Chopped Salad

1 bag chopped romaine lettuce
1 pear
1 apple
3/4 cup dried cranberries
1/2 cup pecans
8 slices cooked bacon, crumbled
6 oz feta cheese
poppy seed salad dressing
balsamic vinegar salad dressing

1. Chop romaine, pear, apple and pecans into small-medium size pieces.
2. Combine all ingredients except salad dressing in large serving bowl.
3. Mix salad dressing (I used 2 parts poppy seed to one part balsamic) in separate bowl.
4. Pour salad dressing over salad and toss to coat.

Tuesday, April 2, 2013

French Dip Sandwich

2 cups beef broth
1 brown onion, halved and sliced
2 garlic cloves, pressed
2 tablespoons Worchestershire sauce
1 tablespoon flour
2 lbs beef brisket
salt and pepper to taste


1. Combine all  ingredients in crock pot and cook on low at least 7 hours.
2. Remove brisket and cut across grain.
3. In medium sauce pan, reduce crockpot drippings for 5 minutes.

Serve sliced brisket on french baguettes with onions. Serve with reduction sauce for dipping.

Beer-Braised Pork and Black Bean Soup

2 bottles of beer (I like a darker beer)
1 small can chopped chipotle chiles
1 teaspoon ground cumin
1 medium brown onion, finely chopped
1 pound dried black beans, rinsed
boneless pork butt (about 2 lbs)
salt and pepper to taste

1. Put all ingredients in slow cooker on low for at least 7 hours.



Serve with sour cream, salsa, cheese, lime slices, fresh cilantro.

Raspberry Bombshell

3/4 oz Chambord flavored vodka
3/4 oz Chambord
2 oz lemonade
1 oz cranberry juice

Shake all ingredients with ice and serve in tall glass.

Broccoli Salad

3/4 cup mayo
2 tablespoons sugar
2 tablespoons white vinegar
6 cups broccoli florets
6 slices of bacon, cooked and crumbled
1/2 small red onion, finely chopped
1/4 cup sliced almonds
1/2 cup red raisins

1. In medium bowl whisk mayo, sugar and vinegar.
2. Fold in all other ingredients until well combined.
3. Refrigerate at least one hour before serving.

Monday, April 1, 2013

Baked Brie Bites

1 sheet phyllo dough
brie, cut in small cubes
brown sugar
chopped pecans
honey

1. Cut phyllo into small rounds to fit inside mini muffin tins.
2. Place brie inside phyllo, sprinkle with brown sugar, chopped pecans and dollop of honey.
3. Bake at 350 degrees for 20 minutes.

You can also do additional add ins like chopped cranberries, dried apricots, etc.