Sunday
Teriyaki Chicken - Crock potMonday
Beer ChickenTuesday
Filet MignonLobster Bisque
Corn on the cob
Wednesday
Fruit Filled Coffee CakeMacaroni and Cheese
Saturday, December 28, 2013
Friday, December 27, 2013
Acorn Squash - Baby Food
1 acorn squash
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Cut Squash in half, scoop seeds and strings out.
2. Score the inside of the squash and put on baking dish.
3. Divide ingredients in half and place on each half of the squash.
4. Put a small amount of water in the bottom of the baking dish. Bake at 400 degrees for about 1 hour to 1 1/2 hours.
5. Puree to desired consistency.
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Cut Squash in half, scoop seeds and strings out.
2. Score the inside of the squash and put on baking dish.
3. Divide ingredients in half and place on each half of the squash.
4. Put a small amount of water in the bottom of the baking dish. Bake at 400 degrees for about 1 hour to 1 1/2 hours.
5. Puree to desired consistency.
Sunday, December 22, 2013
Weekly Meals December 21, 2013
Sunday
Spicy ChickenMonday
Beer ChickenLobster Tails
Tuesday
dinner at mom'sCupcakes
Mac and Cheese
Wednesday
Christmas dinnerPumpkin White Hot Chocolate
Thursday
ChiliFriday
Toddler MuffinsSpicy Cashew Nut Chicken
Saturday
Chicken and DumplingsWednesday, December 18, 2013
Peanut Butter Cheesecake Brownies
1 package brownie mix (plus ingredients on package)
1 package cream cheese (softened)
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp vanilla
1 1/2 cups Cool Whip (thawed)
maraschino cherries for topping
1. Preheat oven to 350 degrees. Place 24 paper-liners in muffin tins.
2. Prepare brownies per package instructions. In separate medium sized bowl combine cream cheese, sugar, egg, peanut butter and vanilla until well blended.
3. Fill muffin cups 1/2 full with brownie mix. Spoon 1 Tbsp peanut butter mixture on top of each brownie mix, pressing into it slightly.
4. Bake 30 minutes. Top with Cool Whip and maraschino cherry.
1 package cream cheese (softened)
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp vanilla
1 1/2 cups Cool Whip (thawed)
maraschino cherries for topping
1. Preheat oven to 350 degrees. Place 24 paper-liners in muffin tins.
2. Prepare brownies per package instructions. In separate medium sized bowl combine cream cheese, sugar, egg, peanut butter and vanilla until well blended.
3. Fill muffin cups 1/2 full with brownie mix. Spoon 1 Tbsp peanut butter mixture on top of each brownie mix, pressing into it slightly.
4. Bake 30 minutes. Top with Cool Whip and maraschino cherry.
Carrots - Baby Food
1 small package baby carrots
1/2 teaspoon curry powder
1. In medium sauce pan, boil 4 cups water with curry powder.
2. Add carrots, boil until very soft, about 20 minutes.
3. Drain water reserving 1 cup. Using immersion blender, blender carrots, adding reserved water, until desired consistency.
4. Freeze in ice cube trays for future use.
1/2 teaspoon curry powder
1. In medium sauce pan, boil 4 cups water with curry powder.
2. Add carrots, boil until very soft, about 20 minutes.
3. Drain water reserving 1 cup. Using immersion blender, blender carrots, adding reserved water, until desired consistency.
4. Freeze in ice cube trays for future use.
Fruit Filled Coffee Cake
1 package white cake mix
1 tsp ground cinnamon
1 cup sour cream
3 eggs (room temperature)
1/4 cup water
1 can cherry pie filling
1/2 cup sliced toasted almonds
1 cup powdered sugar
1 1/2 Tbsp milk
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. In stand mixer combine cake mix, cinnamon, sour cream, eggs and water.
3. Pour mix into pan. Drop spoonfuls of cherry filling on top.
4. Bake for 35 min. In small bowl combine sugar and milk until smooth.
5. Sprinkle with nuts, and drizzle with sugar mixture.
1 tsp ground cinnamon
1 cup sour cream
3 eggs (room temperature)
1/4 cup water
1 can cherry pie filling
1/2 cup sliced toasted almonds
1 cup powdered sugar
1 1/2 Tbsp milk
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. In stand mixer combine cake mix, cinnamon, sour cream, eggs and water.
3. Pour mix into pan. Drop spoonfuls of cherry filling on top.
4. Bake for 35 min. In small bowl combine sugar and milk until smooth.
5. Sprinkle with nuts, and drizzle with sugar mixture.
Sunday, December 1, 2013
Chicken Pot Pie
1 rotisserie chicken
1 can chicken broth
2 pie crusts
two celery stalks (sliced)
10 baby carrots (sliced)
1 stick butter
1/2 cup flour
1. Remove meat from chicken, cube. Place meat and carcass in slow cooker with can of broth on low for 6 hours.
2. Heat flour over medium heat. Add stick of butter, cook until golden brown. Using turkey baster, slowly add juice from crockpot to make medium thinkness gravy. Add salt and pepper to taste.
3. Combine gravy, meat, celery and carrots in medium bowl.
4. Put one pie crust on bottom of pie tin. Add gravy mixture. Cover with second pie crust. Slit for vents, brush with milk. Cook at 400 for 40 minutes.
1 can chicken broth
2 pie crusts
two celery stalks (sliced)
10 baby carrots (sliced)
1 stick butter
1/2 cup flour
1. Remove meat from chicken, cube. Place meat and carcass in slow cooker with can of broth on low for 6 hours.
2. Heat flour over medium heat. Add stick of butter, cook until golden brown. Using turkey baster, slowly add juice from crockpot to make medium thinkness gravy. Add salt and pepper to taste.
3. Combine gravy, meat, celery and carrots in medium bowl.
4. Put one pie crust on bottom of pie tin. Add gravy mixture. Cover with second pie crust. Slit for vents, brush with milk. Cook at 400 for 40 minutes.
Weekly Meals December 1, 2013
Sunday
Spicy ChickenMonday
Taco SaladTuesday
Beer ChickenWednesday
Chicken Pot PieThursday
ChiliFriday
Ranch Chicken with Mushrooms and OnionsSaturday
Spaghetti and Meat SaucePotato Pierogi
Sunday, November 24, 2013
Sweet Potatoes - Baby Food
1 medium sweet potato
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Peel sweet potato and slice into 1 inch pieces.
2. Boil everything in 6 cups water until sweet potatoes are very tender.
3. Puree sweet potatoes ( I use a bullet) adding some of the boiling water as needed for desired consistency.
4. Freeze in ice cube trays for single serving blocks.
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Peel sweet potato and slice into 1 inch pieces.
2. Boil everything in 6 cups water until sweet potatoes are very tender.
3. Puree sweet potatoes ( I use a bullet) adding some of the boiling water as needed for desired consistency.
4. Freeze in ice cube trays for single serving blocks.
Monday, November 18, 2013
Sick Kids
I have no meal plan this week. I have sick kids so all food prep goes right out the window. I will try and post a few new recipes this week to make up for it.
Sunday, November 10, 2013
Weekly Meals November 10, 2013
Sunday
Chicken with Grape Tomatoes and MushroomsPumpkin Bread with Salted Caramel and Pumpkin Buttercream Frosting
Monday
Crockpot Apple SauceStuffing Casserole
Tuesday
Beer ChickenWednesday
Chicken Fried RiceThursday
Pulled Pork SandwichesFriday
Spaghetti and Meat SauceSaturday
Mac and CheeseBBQ Steaks
Saturday, November 2, 2013
Pancake Muffins
1 cup pancake mix
2/3 cup water
1/2 cup syrup
1 banana
1. Combine pancake mix, water and syrup.
2. Pour into mini muffin tins, 1/2 full.
3. Slice banana and cut into quarters, divide into each muffin.
4. Bake at 350 degrees for 15-20 minutes.
** Other seasonal fresh fruit can be substituted for the banana.
2/3 cup water
1/2 cup syrup
1 banana
1. Combine pancake mix, water and syrup.
2. Pour into mini muffin tins, 1/2 full.
3. Slice banana and cut into quarters, divide into each muffin.
4. Bake at 350 degrees for 15-20 minutes.
** Other seasonal fresh fruit can be substituted for the banana.
Friday, November 1, 2013
Italian Cream Chicken
1/2 bar of cream cheese
1 can cream of mushroom with garlic soup
1/4 italian dressing
1/4 cup white wine
1.5 lbs boneless skinless chicken
1. Cut chicken into bite sized pieces. Place in crockpot.
2. Combine cream cheese, soup, dressing and wine. Add to crockpot.
I serve this over pasta or white rice.
1 can cream of mushroom with garlic soup
1/4 italian dressing
1/4 cup white wine
1.5 lbs boneless skinless chicken
1. Cut chicken into bite sized pieces. Place in crockpot.
2. Combine cream cheese, soup, dressing and wine. Add to crockpot.
I serve this over pasta or white rice.
Weekly Meals November 3
Sunday
Spicy ChickenMonday
Fall SaladTuesday
ChiliWednesday
Crockpot Lime Chicken and RiceThursday
Chicken YakisobaFriday
Ranch Chicken, Mushrooms and OnionsSaturday
Pizza Roll upsSunday, October 27, 2013
Weekly Meals October 27
Sunday
Spicy ChickenMonday
Mushroom Gravy Pork ChopsTuesday
Spaghetti and Meat SauceWednesday
Teriyaki ChickenThursday
Mummy DogsFriday
Chicken Fried RiceSaturday
Chicken with sweet potatoes and onionsSunday, October 20, 2013
Weekly Meals October 19
Sunday
Taco SaladMonday
Beer ChickenTuesday
Cuban ChickenWednesday
Crock-pot OatmealKey West Grilled Chicken
Thursday
Crock Pot Cashew ChickenFriday
Teriyaki Chicken Bacon SkewersSaturday
ChiliSunday, October 13, 2013
Ranch Chicken, Mushrooms and Onions
1 package chicken
1 pound mushrooms
1 large onion
2 packages ranch dip
2 sticks butter
1. Coarsely chop onion. Melt butter.
2. Whisk ranch dip packages into melted butter.
3. Combine all ingredients in crock pot.
4. Cook on low 7 hours.
1 pound mushrooms
1 large onion
2 packages ranch dip
2 sticks butter
1. Coarsely chop onion. Melt butter.
2. Whisk ranch dip packages into melted butter.
3. Combine all ingredients in crock pot.
4. Cook on low 7 hours.
Weekly Meals October 13, 2013
Sunday
Spicy ChickenMonday
Creamy Rice with Roasted ShrimpTuesday
Spaghetti and Meat SauceWednesday
Corned Beef with Guinness OnionsThursday
Ranch Chicken, Mushroom and OnionsFriday
Beer ChickenSaturday
Thai Coconut Crockpot ChickenSunday, October 6, 2013
Creamy Chicken and Pasta Bake
1 1/2 cups rotini pasta
1 small bunch broccoli, chopped
1 lb chicken, chopped
1/2 cup chicken broth
1/4 cup cream cheese
1 cup shredded mozzarella
2 tablespoons parmesan cheese
olive oil
2 garlic cloves, pressed
1. Heat oven to 375 degrees.
2. Cook pasta, and broccoli for last 4 minutes, drain.
3. In dutch oven, cook chicken in olive oil with garlic.
4. Add broth to chicken. Cook 3 minutes. Add cream cheese, add 1/2 cup mozzarella.
5. Combine pasta with chicken. Bake 15 minutes. Sprinkle with remaining cheese.
1 small bunch broccoli, chopped
1 lb chicken, chopped
1/2 cup chicken broth
1/4 cup cream cheese
1 cup shredded mozzarella
2 tablespoons parmesan cheese
olive oil
2 garlic cloves, pressed
1. Heat oven to 375 degrees.
2. Cook pasta, and broccoli for last 4 minutes, drain.
3. In dutch oven, cook chicken in olive oil with garlic.
4. Add broth to chicken. Cook 3 minutes. Add cream cheese, add 1/2 cup mozzarella.
5. Combine pasta with chicken. Bake 15 minutes. Sprinkle with remaining cheese.
Saturday, October 5, 2013
Weekly Meals October 6
Sunday
Spicy ChickenMonday
Mushroom Gravy Pork ChopsTuesday
Taco SaladWednesday
ChiliThursday
Spaghetti and Meat SauceFriday
Pumpkin Cookies with Cream Cheese FrostingBeer Chicken
Saturday
Crock Pot Apple SauceBBQ Ribs
Saturday, September 14, 2013
Weekly Meals September 15, 2013
Sunday
Spicy ChickenMonday
Beer ChickenTuesday
Southern Country BoilWednesday
ChiliThursday
Asian Soup with ShrimpFriday
Mushroom Gravy Pork ChopsSaturday
BBQ Carne AsadaFriday, August 30, 2013
Pumpkin Seeds - Sweet and Salty
2 cups fresh pumpkin seeds
2 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1. Rinse and pat dry pumpkin seeds.
2. Bake seeds at 300 degrees for 1 hour.
3. Combine butter, sugar, salt and cinnamon in large bowl. Add seeds, toss to coat.
4. Bake seeds at 350 for 15 minutes.
2 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1. Rinse and pat dry pumpkin seeds.
2. Bake seeds at 300 degrees for 1 hour.
3. Combine butter, sugar, salt and cinnamon in large bowl. Add seeds, toss to coat.
4. Bake seeds at 350 for 15 minutes.
Orange Glazed Drumsticks
1/4 cup orange marmalade
1/2 teaspoon Sriracha garlic sauce
8 drumsticks (skin on)
salt and pepper to taste
1. Sprinkle drumsticks with salt and pepper.
2. Combine marmalade and garlic sauce. Spread over chicken.
3. Roast on foil lined baking sheet at 400 degrees for 40 minutes.
1/2 teaspoon Sriracha garlic sauce
8 drumsticks (skin on)
salt and pepper to taste
1. Sprinkle drumsticks with salt and pepper.
2. Combine marmalade and garlic sauce. Spread over chicken.
3. Roast on foil lined baking sheet at 400 degrees for 40 minutes.
Weekly Meals September 1, 2013
Sunday
BBQ Pork RibsBanana Bread
Monday
Spicy Cashew Nut ChickenTuesday
Chicken Lettuce WrapsWednesday
Beer ChickenThursday
Spicy ChickenFriday
Crock Pot Short RibsSaturday
Beef and Vegetable Stir FrySunday, August 11, 2013
Weekly Meals August 11, 2013
Sunday
Spicy ChickenMonday
Mushroom Gravy Chicken**used the pork chop recipe and substituted for Chicken Breasts
Tuesday
Pan Fried CatfishWednesday
Taco SaladThursday
Beer ChickenFriday
Spaghetti and Meat SauceSaturday
BBQ SteaksSunday, July 28, 2013
Mushroom Gravy Pork Chops
1.5 pounds pork loin chops
1 can french onion soup
1 can golden mushroom soup
2 garlic cloves
salt and pepper to taste
1. Combine all ingredients in crock pot. Cook on low 6 hours.
**I serve this over steamed rice. It may also work with mashed potatoes.
1 can french onion soup
1 can golden mushroom soup
2 garlic cloves
salt and pepper to taste
1. Combine all ingredients in crock pot. Cook on low 6 hours.
**I serve this over steamed rice. It may also work with mashed potatoes.
Asian Soup with Shrimp
6 cups chicken broth
1/2 Thai chili, thinly sliced
2 tablespoons soy sauce
1/2 head napa cabbage, shredded
1/2 package wonton wrappers, sliced
1/2 pound shrimp, peeled, deveined
1 cup snow peas, halved
2 tablespoons rice vinegar
1. In large pot, bring broth, chili, soy sauce and rice vinegar to a boil.
2. Add all other ingredients, boil until shrimp are cooked through.
1/2 Thai chili, thinly sliced
2 tablespoons soy sauce
1/2 head napa cabbage, shredded
1/2 package wonton wrappers, sliced
1/2 pound shrimp, peeled, deveined
1 cup snow peas, halved
2 tablespoons rice vinegar
1. In large pot, bring broth, chili, soy sauce and rice vinegar to a boil.
2. Add all other ingredients, boil until shrimp are cooked through.
Saturday, July 27, 2013
Weekly Meals July 28, 2013
Sunday
Spicy ChickenMonday
Beer ChickenTuesday
Mushroom Gravy PorkWednesday
Southern BoilThursday
TacosFriday
Teriyaki ChickenSaturday
Fish Sticks and Tater TotsSunday, July 21, 2013
Weekly Meals July 21, 2013
Sunday
Spicy ChickenMonday
Beer ChickenTuesday
Teriyaki ChickenWednesday
BBQ RibsThursday
Spaghetti and Meat SauceFriday
Country BoilSaturday
Lemon Cilantro SalmonCoconut Rice
Friday, July 12, 2013
Coconut Rice
2 cans coconut milk
2 1/2 cups water
2 tsp sugar
1 tsp salt
3 cups uncooked rice
1. In a large saucepan, combine all ingredients. Bring to a boil.
2. Cover, cook on low 15 minutes. Let rest 5 minutes.
2 1/2 cups water
2 tsp sugar
1 tsp salt
3 cups uncooked rice
1. In a large saucepan, combine all ingredients. Bring to a boil.
2. Cover, cook on low 15 minutes. Let rest 5 minutes.
Weekly Meals July 14, 2013
Sunday
BBQ SteaksMonday
Teriyaki ChickenTuesday
Chicken Fried RiceWedensday
TacosThursday
Chicken and DumplingsFriday
Beer ChickenSaturday
Country BoilSunday, July 7, 2013
Weekly Meals July 7, 2013
Sunday
French ToastSpicy Chicken
Monday
Spaghetti and Meat SauceTuesday
Lemon Cilantro SalmonWednesday
Cream Cheese Fruit DipBBQ Steaks
BBQ Corn
Thursday
Mu Shu ChickenFriday
Smothered Pork ChopsSaturday
Creamy Rice with Roasted ShrimpMonday, June 24, 2013
Creamy Rice with Roasted Shrimp
2 tablespoons olive oil
1 onion, finely chopped
1 cup rice
1 cup dry white wine
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes
8 sprigs fresh thyme
2 cloves garlic, pressed
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon oil in large sauce pan. Saute onion about 7 minutes. Add rice and wine, stirring until the wine is absorbed.
3. Add 2 cups water and salt and pepper to taste. Cover and simmer about 20 minutes.
4. While rice is cooking, on baking sheet, combine shrimp, tomatoes, thyme, garlic, remaining oil, and salt and pepper to taste. Roast about 18 minutes.
1 onion, finely chopped
1 cup rice
1 cup dry white wine
1 lb shrimp, peeled and deveined
1 cup cherry tomatoes
8 sprigs fresh thyme
2 cloves garlic, pressed
1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon oil in large sauce pan. Saute onion about 7 minutes. Add rice and wine, stirring until the wine is absorbed.
3. Add 2 cups water and salt and pepper to taste. Cover and simmer about 20 minutes.
4. While rice is cooking, on baking sheet, combine shrimp, tomatoes, thyme, garlic, remaining oil, and salt and pepper to taste. Roast about 18 minutes.
Friday, June 21, 2013
Garlic Broccoli
1 head broccoli
4 garlic cloves, pressed
2 tablespoons soy sauce
1/3 cup water
olive oil
1. Cut broccoli into florets.
2. In large skillet, heat olive oil until rippling. Add broccoli, garlic, soy sauce and water.
3. Cover and cook about 6 minutes.
4 garlic cloves, pressed
2 tablespoons soy sauce
1/3 cup water
olive oil
1. Cut broccoli into florets.
2. In large skillet, heat olive oil until rippling. Add broccoli, garlic, soy sauce and water.
3. Cover and cook about 6 minutes.
Weekly Meals June 23, 2013
Sunday
Carne Asada TacosGuacamole and Chips
Monday
Chicken with Sweet Potatoes and OnionsTuesday
Lemon Cilantro SalmonWednesday
BBQ Chicken SkewarsMediterranean Rice
Mediterranean Salad
Hummus and Pita
Thursday
Beer Can ChickenFriday
ChiliSaturday
Pork Fried RiceChicken with Sweet Potatoes and Onions
2 sweet potatoes
1 red onion
3 sprigs fresh thyme
4 lbs bone in chicken
2 tablespoons olive oil
salt and pepper to taste
1. Pre-heat oven to 400 degrees. Peal sweet potatoes and cut into wedges. Cut red onion into small wedges.
2. In large roasting pan toss potatoes, onion, thyme, olive oil, salt and pepper coating evenly.
3. Season chicken with salt and pepper. Nestle into potatoes and onions, skin side up.
4. Roast about 45 minutes.
1 red onion
3 sprigs fresh thyme
4 lbs bone in chicken
2 tablespoons olive oil
salt and pepper to taste
1. Pre-heat oven to 400 degrees. Peal sweet potatoes and cut into wedges. Cut red onion into small wedges.
2. In large roasting pan toss potatoes, onion, thyme, olive oil, salt and pepper coating evenly.
3. Season chicken with salt and pepper. Nestle into potatoes and onions, skin side up.
4. Roast about 45 minutes.
Sunday, June 16, 2013
Lemon Cilantro Salmon
3 tablespoons olive oil
4 portions of salmon
1/2 teaspoon paprika
salt
pepper
1/2 cup chopped cilantro
4 scallions, thinly sliced
2 tablespoons lemon juice
1. Heat 1 tablespoon olive oil in large skillet over medium heat.
2. Season salmon with paprika, salt, pepper.
3. Cook through, about 4 minutes each side.
4. While salmon is cooking, in small bowl, combine cilantro, scallions, lemon juice, remaining olive oil, salt and pepper. Drizzle over salmon once finished.
** This is good over rice or couscous.
4 portions of salmon
1/2 teaspoon paprika
salt
pepper
1/2 cup chopped cilantro
4 scallions, thinly sliced
2 tablespoons lemon juice
1. Heat 1 tablespoon olive oil in large skillet over medium heat.
2. Season salmon with paprika, salt, pepper.
3. Cook through, about 4 minutes each side.
4. While salmon is cooking, in small bowl, combine cilantro, scallions, lemon juice, remaining olive oil, salt and pepper. Drizzle over salmon once finished.
** This is good over rice or couscous.
Pumpkin Cupcakes with Cream Cheese Frosting
1 box yellow cake mix plus ingredients on box
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn
1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.
1/2 teaspoon pumpkin pie spice
1 15 oz can pumpkin puree
16 oz cream cheese, softened
2 cups powdered sugar
candy corn
1. Heat oven to 350 degrees.
2. Prepare cake mix as directed on box, but add pumpkin pie spice, substitute puree for water called for.
3. Pour into lined cupcake tins. Bake for 18-22 minutes.
4. While baking, whip cream cheese and sugar. Use for frosting cupcakes once cooled, top with candy corn.
Peanut Butter Cup Cookies
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped
1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups small peanut butter cups, coarsely chopped
1. In a large bowl, combine flour, baking soda and salt.
2. Cream butter, sugar and brown sugar. Add egg and vanilla.
3. Gradually add flour mixture. Fold in peanut butter cups.
4. Drop spoonfuls on cookie sheet. Bake 12-15 minutes at 375 degrees.
Sunday, June 9, 2013
Weekly Meals June 9, 2013
Sunday
Spicy ChickenMonday
Spicy Cashew Nut ChickenTuesday
Spaghetti and Meat SauceWednesday
BBQ SteaksMac and Cheese
Thursday
Smothered Pork ChopsFriday
Taco SaladSaturday
French Dip SandwichTuesday, June 4, 2013
Dark Chocolate Cupcakes
1 3/4 cups sugar
1 cup packed brown sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm coffee
1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together, butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture. Beat until well combined, about one minute.
5. Slowly add in flour mixture, folding to combine.
6. Slowly add in coffee mixture, stirring to combine, be careful not to over mix.
7. Pour into cupcake cups. Bake for 30-35 minutes.
1 cup packed brown sugar
1 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups warm coffee
1. Preheat oven to 350 degrees. Line cupcake pan with liners.
2. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together, butter, sugar and brown sugar.
4. Add eggs and vanilla to sugar mixture. Beat until well combined, about one minute.
5. Slowly add in flour mixture, folding to combine.
6. Slowly add in coffee mixture, stirring to combine, be careful not to over mix.
7. Pour into cupcake cups. Bake for 30-35 minutes.
Sunday, June 2, 2013
Weekly Meals June 2, 2013
Sunday
Spicy ChickenMonday
Cream Cheese Fruit DipT-Bone Steaks
BBQ grilled corn
Tuesday
Baked French ToastChicken and Dumplings
Wednesday
Toddler MuffinsBeer Chicken
Thursday
Chicken Lettuce WrapsFriday
Fried RiceSaturday
Chocolate and Peanut Butter Filled CroissantsSpaghetti and Meat Sauce
Friday, May 10, 2013
Weekly Meals May 12, 2013
Sunday
Grilled Filet MignonGrilled Seasonal Vegetables
Macaroni and Cheese
Monday
Beer ChickenTuesday
Spicy Cashew Nut ChickenWednesday
Cheesy Sriracha Corn DogsTacos
Thursday
Chicken and DumplingsFriday
LasagnaSaturday
Taco SaladPeach Smoothies
2 cups orange juice
1 container peach greek yogurt
2 cups frozen peaches, sliced
2 tablespoons honey
1. Combine all ingredients in blender and blend until smooth.
**This is also very tasty with rum or vodka in it.
1 container peach greek yogurt
2 cups frozen peaches, sliced
2 tablespoons honey
1. Combine all ingredients in blender and blend until smooth.
**This is also very tasty with rum or vodka in it.
Pistachio Cake
1 package yellow cake mix
1 package pistachio pudding
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
8 drops green food coloring
1. Preheat oven to 350. Grease bundt pan.
2. In medium mixing bowl, combine cake mix and pudding mix. Add all other ingredients and beat until well blended.
3. Pour into bundt pan and bake for 50 minutes.
1 package pistachio pudding
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
8 drops green food coloring
1. Preheat oven to 350. Grease bundt pan.
2. In medium mixing bowl, combine cake mix and pudding mix. Add all other ingredients and beat until well blended.
3. Pour into bundt pan and bake for 50 minutes.
Nutella Empanadas
1 sheet puff pastry
nutella
marshmallows
1 egg
1 tablespoon water
1. Unroll puff pastry, cut into 2 inch x 2 inch squares.
2. Spread with nutella, place 5 marshmallows on nutella.
3. Fold one side over to make triangle shape. Press edges with pastry roller or fork.
4. Beat egg and water in small bowl. brush over each empanada.
5. Place empanada on foil lined baking sheet, or baking stone. Bake for 15 minutes at 400 degrees.
nutella
marshmallows
1 egg
1 tablespoon water
1. Unroll puff pastry, cut into 2 inch x 2 inch squares.
2. Spread with nutella, place 5 marshmallows on nutella.
3. Fold one side over to make triangle shape. Press edges with pastry roller or fork.
4. Beat egg and water in small bowl. brush over each empanada.
5. Place empanada on foil lined baking sheet, or baking stone. Bake for 15 minutes at 400 degrees.
Thursday, May 9, 2013
Braided Fruit Strudel
1 sheet puff pastry
1 egg
1 tablespoon water
2 cups frozen fruit, thawed and drained
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees. In small bowl beat egg and water, set aside. In medium bowl combine frozen fruit, brown sugar, flour and vanilla extract.
2. Unfold pastry sheet and roll into 14x12 inch sheet. Place fruit mixture down middle of pastry. Cut sides of pastry sheet in 1 inch increments. Starting at one end, braid slices over top of fruit. Brush with egg wash.
3. Bake for 25 minutes.
1 egg
1 tablespoon water
2 cups frozen fruit, thawed and drained
1/3 cup brown sugar
1 tablespoon flour
1 teaspoon vanilla extract
1. Preheat oven to 400 degrees. In small bowl beat egg and water, set aside. In medium bowl combine frozen fruit, brown sugar, flour and vanilla extract.
2. Unfold pastry sheet and roll into 14x12 inch sheet. Place fruit mixture down middle of pastry. Cut sides of pastry sheet in 1 inch increments. Starting at one end, braid slices over top of fruit. Brush with egg wash.
3. Bake for 25 minutes.
Friday, May 3, 2013
Weekly Meals May 5, 2013
Sunday
Eggplant and Chicken ParemesanOatmeal Chocolate Chip Cookies
Monday
Beer ChickenTuesday
Toddler MuffinsPanko Crusted Chicken
Wednesday
Smothered Pork ChopsThursday
Chicken Fried RiceFriday
ChiliSaturday
Nutella EmpenadasBBQ Ribs
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.
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 ChickenMonday
Beer ChickenTuesday
Spaghetti and meat sauceWednesday
Taco SaladThursday
BBQ Hamburgers and corn on the cobFriday
Garlic chickenSaturday
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.
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)
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 CheeseSpicy Chicken
Monday
Beer ChickenTuesday
Spicy Cashew Nut ChickenWednesday
Cheesy Sriracha Corn DogsChicken Lettuce Wraps
Thursday
Tortilla Chicken TortaFriday
Stove Top Stuffing CasseroleSaturday
Nutella French ToastNutella 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).
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 ChickenBanana Bread
Monday
ChiliTuesday
Cauliflower SoupGrilled Cheese Sandwiches
Wednesday
SpaghettiThursday
Fried RiceFriday
Garlic ChickenSaturday
Smothered Pork ChopsThursday, 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.
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.
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.
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.
Thursday, April 4, 2013
Weekly Meals April 7, 2013
Sunday
Spicy Chicken7 layer dip
Baked French Toast
Monday
Beer-Braised Pork with Black Bean SoupApple Pie Bites
Tuesday
Beer ChickenBroccoli Cheese Fritters
Wednesday
Chicken and DumplingsThursday
French Dip SandwichFriday
Panko Crusted ChickenSaturday
Taco SaladTuesday, 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.
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.
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.
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.
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.
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.
Saturday, March 30, 2013
Smothered Pork Chops
2 tablespoons olive oil
3 garlic cloves, pressed
2 shallots, halved and sliced
4 bone in pork loin chops
salt and pepper to taste
1 can condensed french onion soup
2 tablespoons cornstarch
1. In medium bowl, combine soup and cornstarch, salt and pepper.
2. In large frying pan, heat olive oil. Add garlic and shallots, cook about 3 minutes. Add pork chops. Cook about 5 minutes each side, ensuring browning on both sides.
3. Add soup mixture to fry pan and cook until boiling.
I normally serve this over steamed rice.
3 garlic cloves, pressed
2 shallots, halved and sliced
4 bone in pork loin chops
salt and pepper to taste
1 can condensed french onion soup
2 tablespoons cornstarch
1. In medium bowl, combine soup and cornstarch, salt and pepper.
2. In large frying pan, heat olive oil. Add garlic and shallots, cook about 3 minutes. Add pork chops. Cook about 5 minutes each side, ensuring browning on both sides.
3. Add soup mixture to fry pan and cook until boiling.
I normally serve this over steamed rice.
Weekly Meals March 31, 2013
Sunday
Baked Brie BitesSpicy Chicken
Monday
Bacon and Mushroom Stuffed ChickenTuesday
Italian Seasoned ChickenWednesday
White Chicken EnchiladasThursday
ChiliFriday
Slow Cooker Pork ChopsSaturday
Meatballs with SpaghettiMeatballs
3 slices sourdough bread, broken into large pieces
1/2 brown onion, coarsely chopped
3/4 cup fresh flat leaf parsley
5 garlic cloves, pressed
1/4 cup whole mlk
1 tablespoon Worchestershire sauce
2 lbs ground meat
2 large eggs
salt and pepper
1. In large food processor combine bread, onion, parsley and garlic. In a large bowl, combine bread mixture, milk and worchestershire sauce.
2. Add ground meat, eggs, salt and pepper. Gently combine and roll into 4 meatballs.
3. Place meatballs on foil lined cookie sheet. Broil 8-10 minutes turning once half way through.
** These can be made ahead and frozen, or cooked and frozen in sauce.
1/2 brown onion, coarsely chopped
3/4 cup fresh flat leaf parsley
5 garlic cloves, pressed
1/4 cup whole mlk
1 tablespoon Worchestershire sauce
2 lbs ground meat
2 large eggs
salt and pepper
1. In large food processor combine bread, onion, parsley and garlic. In a large bowl, combine bread mixture, milk and worchestershire sauce.
2. Add ground meat, eggs, salt and pepper. Gently combine and roll into 4 meatballs.
3. Place meatballs on foil lined cookie sheet. Broil 8-10 minutes turning once half way through.
** These can be made ahead and frozen, or cooked and frozen in sauce.
Monday, March 25, 2013
Panko Crusted Chicken
1 package boneless, skinless chicken
2 tablespoons olive oil
2 cups panko crumbs
1/2 teaspoon red pepper flakes
1 teaspoon garlic salt
1 cup buttermilk
2 eggs
1. In medium mixing bowl whisk eggs, combine with buttermilk.
2. In separate medium bowl, combine panko, red pepper flakes, and garlic salt.
3. Cut chicken into bite sized pieces.
4. Heat oil in large skillet, or wok.
5. Dredge chicken first in buttermilk mixture, then in panko crumbs.
6. Pan fry being careful to not stir too often.
I normally serve this over steamed rice.
2 tablespoons olive oil
2 cups panko crumbs
1/2 teaspoon red pepper flakes
1 teaspoon garlic salt
1 cup buttermilk
2 eggs
1. In medium mixing bowl whisk eggs, combine with buttermilk.
2. In separate medium bowl, combine panko, red pepper flakes, and garlic salt.
3. Cut chicken into bite sized pieces.
4. Heat oil in large skillet, or wok.
5. Dredge chicken first in buttermilk mixture, then in panko crumbs.
6. Pan fry being careful to not stir too often.
I normally serve this over steamed rice.
Thai Chicken Noodles
1 package boneless skinless chicken
2 tablespoons olive oil
1 garlic clove, pressed
1 can condensed cream of mushroom with roasted garlic soup
1/3 cup peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 package vermicelli noodles, cooked and drained
2 cups coleslaw mix
1 cup bean sprouts
1/2 cup peanuts, chopped
2 tablespoons chopped cilantro
1. Cut chicken into bite sized pieces.
2. Heat oil in large skillet. Add garlic and cook until golden. Add chicken and cook through. Add coleslaw mix and cook for 5 mintues, until tender.
3. Add bean sprouts, soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper flakes to skillet. Stir and cook until boiling.
4. Add vermicelli and toss to coat.
5. Garnish with peanuts and cilantro.
2 tablespoons olive oil
1 garlic clove, pressed
1 can condensed cream of mushroom with roasted garlic soup
1/3 cup peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 package vermicelli noodles, cooked and drained
2 cups coleslaw mix
1 cup bean sprouts
1/2 cup peanuts, chopped
2 tablespoons chopped cilantro
1. Cut chicken into bite sized pieces.
2. Heat oil in large skillet. Add garlic and cook until golden. Add chicken and cook through. Add coleslaw mix and cook for 5 mintues, until tender.
3. Add bean sprouts, soup, peanut butter, soy sauce, lime juice, brown sugar and red pepper flakes to skillet. Stir and cook until boiling.
4. Add vermicelli and toss to coat.
5. Garnish with peanuts and cilantro.
Sunday, March 24, 2013
Breakfast Sandwiches
whole wheat english muffins
turkey sausage patties
eggs
sliced cheese
1. Toast english muffins.
2. Fry sausage in pan. Set aside on paper towels to drain
3. Using an egg ring** Fry egg into circles.
4. Assemble sandwiches and freeze.
To serve microwave on high for about one minute.
** I use a rubber egg ring, but you can also use an 8 oz pineapple can with both sides cut out.
turkey sausage patties
eggs
sliced cheese
1. Toast english muffins.
2. Fry sausage in pan. Set aside on paper towels to drain
3. Using an egg ring** Fry egg into circles.
4. Assemble sandwiches and freeze.
To serve microwave on high for about one minute.
** I use a rubber egg ring, but you can also use an 8 oz pineapple can with both sides cut out.
Friday, March 22, 2013
Weekly Meals March 24, 2013
Sunday
Breakfast SandwichesSpicy Chicken
Monday
Thai Noodles with ChickenTuesday
Panko Crusted ChickenWednesday
Pork Loin with Apples and SquashThursday
Enchilada Pasta BakeFriday
Spaghetti and Meat SauceSaturday
Sriracha Maple BaconTacos
Garlic Chicken - Crock Pot
3 lbs chicken - I use boneless, skinless breasts
1 brown onion
1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons salt
2 teaspoons black pepper
1 bulb garlic
1. Chop onion (I halve, then slice). Shell garlic but leave whole.
2. Place onion in crockpot first, then rest of ingredients. Give a quick toss and cook on low at least 7 hours.
1 brown onion
1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons salt
2 teaspoons black pepper
1 bulb garlic
1. Chop onion (I halve, then slice). Shell garlic but leave whole.
2. Place onion in crockpot first, then rest of ingredients. Give a quick toss and cook on low at least 7 hours.
Wednesday, March 20, 2013
Crock Pot Short Ribs
3 lbs beef short ribs
2 tablespoons packed brown sugar
3 cloves garlic, pressed
1/4 cup flour
1 can condensed French Onion soup
1 bottle dark beer
1. In crock pot, combine short ribs, brown sugar, garlic and flour. Add french onion soup and beer.
2. Cook on low at least 8 hours.
This is nice served with either mashed potatoes or steamed rice.
2 tablespoons packed brown sugar
3 cloves garlic, pressed
1/4 cup flour
1 can condensed French Onion soup
1 bottle dark beer
1. In crock pot, combine short ribs, brown sugar, garlic and flour. Add french onion soup and beer.
2. Cook on low at least 8 hours.
This is nice served with either mashed potatoes or steamed rice.
Chocolate and Peanut Butter filled Croissants
1 package Pillsbury crescent roles
Peanut Butter
chocolate chips
1. Unroll crescent rolls.
2. Spread peanut butter on inside of each crescent roll. Sprinkle with chocolate chips.
3. Roll up each crescent roll and place on cookie sheet. Cook according to package directions.
Peanut Butter
chocolate chips
1. Unroll crescent rolls.
2. Spread peanut butter on inside of each crescent roll. Sprinkle with chocolate chips.
3. Roll up each crescent roll and place on cookie sheet. Cook according to package directions.
Monday, March 18, 2013
Beef and Vegetable Stirfry
1 tablespoon olive oil
1 lb boneless beef sirloin steak, thinly sliced
2 cups broccoli florets
2 cups sliced mushrooms
1 brown onion, halved and sliced
2 cloves garlic, pressed
1 can condensed cream of mushroom soup
1/2 cup water
1 tablespoon soy sauce
1. Heat oil in large skillet. Add beef, onions and garlic. Cook meat almost all the way through.
2. Add broccoli and mushrooms, cooking until meat is finished and vegetables are tender-crisp.
3. Stir in soup, water and soy sauce. Heat to a boil.
I normally serve this over white rice. Also, after I take some out for the kid, I add a sprinkling of red pepper flakes and a dash of sriracha.
1 lb boneless beef sirloin steak, thinly sliced
2 cups broccoli florets
2 cups sliced mushrooms
1 brown onion, halved and sliced
2 cloves garlic, pressed
1 can condensed cream of mushroom soup
1/2 cup water
1 tablespoon soy sauce
1. Heat oil in large skillet. Add beef, onions and garlic. Cook meat almost all the way through.
2. Add broccoli and mushrooms, cooking until meat is finished and vegetables are tender-crisp.
3. Stir in soup, water and soy sauce. Heat to a boil.
I normally serve this over white rice. Also, after I take some out for the kid, I add a sprinkling of red pepper flakes and a dash of sriracha.
Apple Pie Bites
1/2 cup sugar
3 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 refrigerated pie pastry
2 tablespoons melted butter
2 tart apples, peeled and sliced
1. In a medium bowl combine sugar, cinnamon, and nutmeg
2. Brush one tablespoon butter on pastry and sprinkle lightly with sugar mixture
3. Place apple slices in bowl and coat with remaining mixture.
4. Cut pastry into 1 inch strips, wrap one strip around each apple slice. (Ensure sugared side is facing apple.
5. Place slices on baking stone or cook sheet lined with parchment paper. Brush with remaining butter and sprinkle with any remaining sugar mixture.
6. Bake for 12 minutes at 425 degrees.
3 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 refrigerated pie pastry
2 tablespoons melted butter
2 tart apples, peeled and sliced
1. In a medium bowl combine sugar, cinnamon, and nutmeg
2. Brush one tablespoon butter on pastry and sprinkle lightly with sugar mixture
3. Place apple slices in bowl and coat with remaining mixture.
4. Cut pastry into 1 inch strips, wrap one strip around each apple slice. (Ensure sugared side is facing apple.
5. Place slices on baking stone or cook sheet lined with parchment paper. Brush with remaining butter and sprinkle with any remaining sugar mixture.
6. Bake for 12 minutes at 425 degrees.
Chicken Lettuce Wraps
1 lb ground chicken (I use ground turkey sometimes)
1/2 brown onion, minced
2 garlic cloves, pressed
1 inch ginger, peeled and minced (I use my microplane)
2.5 tablespoons soy sauce
1.5 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon peanut butter
1 teaspoon water
1 teaspoon honey
2 teaspoons sriracha
3 green onions, chopped (green parts only)
8 oz chopped water chestnuts
1/4 cup chopped peanuts
1 head butter lettuce leaves, washed and dried
1.In a large skillet brown onions and add chicken, garlic and ginger. Cook through.
2. In medium microwave safe bowl combine soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, sriracha, and salt and pepper to taste. Microwave on high for 20 seconds, whisk until smooth and add to skillet. Toss to combine.
3. Add green onions, water chestnuts and peanuts to skillet, cook about 2 minutes.
Serve with lettuce leaves. I also serve with a little bit of peanut sauce on the side.
1/2 brown onion, minced
2 garlic cloves, pressed
1 inch ginger, peeled and minced (I use my microplane)
2.5 tablespoons soy sauce
1.5 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon peanut butter
1 teaspoon water
1 teaspoon honey
2 teaspoons sriracha
3 green onions, chopped (green parts only)
8 oz chopped water chestnuts
1/4 cup chopped peanuts
1 head butter lettuce leaves, washed and dried
1.In a large skillet brown onions and add chicken, garlic and ginger. Cook through.
2. In medium microwave safe bowl combine soy sauce, rice vinegar, sesame oil, peanut butter, water, honey, sriracha, and salt and pepper to taste. Microwave on high for 20 seconds, whisk until smooth and add to skillet. Toss to combine.
3. Add green onions, water chestnuts and peanuts to skillet, cook about 2 minutes.
Serve with lettuce leaves. I also serve with a little bit of peanut sauce on the side.
Sunday, March 17, 2013
Corned Beef and Cabbage
1 Corned Beef Roast
1 head green cabbage
1 brown onion
1 cup baby carrots
4 red potatoes
1. Cut cabbage into eight pieces and onions into four pieces.
2. Put all ingredients in crockpot, including spice packet from corned beef. Turn on low for at least 8 hours.
**If you are home while this is cooking, I suggest putting the vegetables in about half way through. They will be less mushy, but still cooked all the way through.
1 head green cabbage
1 brown onion
1 cup baby carrots
4 red potatoes
1. Cut cabbage into eight pieces and onions into four pieces.
2. Put all ingredients in crockpot, including spice packet from corned beef. Turn on low for at least 8 hours.
**If you are home while this is cooking, I suggest putting the vegetables in about half way through. They will be less mushy, but still cooked all the way through.
Friday, March 15, 2013
Weekly Meals March 17, 2013
Sunday
Corned Beef and CabbageMonday
Chicken Lettuce WrapsTuesday
Apple Pie BitesBeef and Vegetable Stir Fry
Wednesday
Chocolate and Peanut Butter filled Crescent RolesCrock-Pot Short Ribs
Thursday
Cilantro Lime ChickenFriday
Garlic ChickenSaturday
Beef with Caramelized ShallotsThursday, March 14, 2013
Gnocchi Mac and Cheese
1 pound gnocchi
2 tablespoons butter
2 garlic cloves, pressed
2 tablespoons flour
3/4 cup milk
3/4 cup mozzarella, shredded
1/3 cup parmesan, shredded
1. Cook gnocchi according to package. Drain, set aside.
2. In medium saucepan, melt butter. Add garlic and cook about 1 minute. Slowly whisk in flour, cook until golden. Slowly whisk in milk. Gradually add mozzarella.
3. Spray shallow baking dish with Pam. Place gnocchi in single layer in dish. Pour cheese sauce over gnocchi, top with parmesan.
4. Bake on 375 for 25 minutes.
2 tablespoons butter
2 garlic cloves, pressed
2 tablespoons flour
3/4 cup milk
3/4 cup mozzarella, shredded
1/3 cup parmesan, shredded
1. Cook gnocchi according to package. Drain, set aside.
2. In medium saucepan, melt butter. Add garlic and cook about 1 minute. Slowly whisk in flour, cook until golden. Slowly whisk in milk. Gradually add mozzarella.
3. Spray shallow baking dish with Pam. Place gnocchi in single layer in dish. Pour cheese sauce over gnocchi, top with parmesan.
4. Bake on 375 for 25 minutes.
Sunday, March 10, 2013
Taco Salad
1 lb ground meat
1 brown onion
1 can corn, drained
1 can black beans, drained
1 package salad romaine
2 roma tomatoes
1 cup Frito chips
1 cup shredded cheese
1 package taco seasoning
1. Finely chop brown onion. Dice tomatoes.
2. In large skillet, brown onion. Add meat, cook through. Add taco seasoning and 1/4 cup water.
3. While meat is cooking, in large bowl, combine corn, black beans, romaine, tomatoes, cheese and Fritos.
4. Once meat is done, add to salad mix and toss to combine.
**I normally serve this with a little bit of sour cream.
1 brown onion
1 can corn, drained
1 can black beans, drained
1 package salad romaine
2 roma tomatoes
1 cup Frito chips
1 cup shredded cheese
1 package taco seasoning
1. Finely chop brown onion. Dice tomatoes.
2. In large skillet, brown onion. Add meat, cook through. Add taco seasoning and 1/4 cup water.
3. While meat is cooking, in large bowl, combine corn, black beans, romaine, tomatoes, cheese and Fritos.
4. Once meat is done, add to salad mix and toss to combine.
**I normally serve this with a little bit of sour cream.
Saturday, March 9, 2013
Toddler Muffins
1/2 cup butter, room temperature
1/2 cup brown sugar
2 large bananas
1 jar squash baby food
2 carrots
2 eggs
1 cup flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Pam
1. Heat oven to 375 degrees. In medium bowl, beat eggs, add bananas and mash into eggs. Finely grate carrots into egg mixture
2. In large bowl, cream together butter and brown sugar. Mix in egg mixture and squash.
3. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined.
4. Spray 12 muffin cups with Pam and drop batter by spoonfuls into cups.
5. Bake for 20 minutes.
1/2 cup brown sugar
2 large bananas
1 jar squash baby food
2 carrots
2 eggs
1 cup flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
Pam
1. Heat oven to 375 degrees. In medium bowl, beat eggs, add bananas and mash into eggs. Finely grate carrots into egg mixture
2. In large bowl, cream together butter and brown sugar. Mix in egg mixture and squash.
3. Stir in flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined.
4. Spray 12 muffin cups with Pam and drop batter by spoonfuls into cups.
5. Bake for 20 minutes.
Friday, March 8, 2013
Weekly Meals March 10, 2013
Sunday
Spicy ChickenToddler Muffins
Monday
Spaghetti and Meat SauceTuesday
Top Sirloin Whiskey RoastWednesday
Taco SaladThursday
Beer ChickenFriday
Gnocchi Mac and CheeseSaturday
Artichoke Chicken PastaTop Sirloin Whiskey Roast
1 Top Sirloin Roast
1 1/2 cups barbeque sauce
1 1/2 cups whiskey
1/4 cup worcestershire sauce
1/4 cup honey
1 tablespoon black pepper
1 tablespoon sea salt
1 teaspoon sriracha
1. Combine all ingredients, except roast, in crockpot with wire whisk.
2. Add roast turning to coat all sides.
3. Cook on low 7-8 hours
1 1/2 cups barbeque sauce
1 1/2 cups whiskey
1/4 cup worcestershire sauce
1/4 cup honey
1 tablespoon black pepper
1 tablespoon sea salt
1 teaspoon sriracha
1. Combine all ingredients, except roast, in crockpot with wire whisk.
2. Add roast turning to coat all sides.
3. Cook on low 7-8 hours
Monday, March 4, 2013
Chicken Soup
1 package boneless skinless chicken
4 carrots
1 brown onion
3 stalks celery
1 package egg noodles
1 can chicken broth
1 cup white wine
1 clove garlic, pressed
1. Cut chicken into bite sized pieces. Chop carrots, celery and onion.
2. Combine all ingredients, except noodles, into large crockpot. Set on low for 7 hours or longer.
3. Add noodles 2 hours before serving. (If you are not home, cook noodles on stove according to package directions and add to crock pot for 30 minutes before serving.)
4 carrots
1 brown onion
3 stalks celery
1 package egg noodles
1 can chicken broth
1 cup white wine
1 clove garlic, pressed
1. Cut chicken into bite sized pieces. Chop carrots, celery and onion.
2. Combine all ingredients, except noodles, into large crockpot. Set on low for 7 hours or longer.
3. Add noodles 2 hours before serving. (If you are not home, cook noodles on stove according to package directions and add to crock pot for 30 minutes before serving.)
Chicken and Dumplings
Boneless skinless chicken (I use about 1.5 lbs)
1 can chicken broth
olive oil
1 clove garlic pressed
1/4 cup flour
1/2 cup Philadelphia cream cheese spread - chive and onion
1 1/2 cup frozen peas and carrots
1 cup baking mix (I use Bisquick)
1/4 cup sour cream
1/4 cup milk
1. Cut chicken into bite sized pieces.
2. In large skillet, heat olive oil. Add garlic and cook til browned. Add chicken and cook completely.
3. While chicken is cooking, in a small bowl combine flour and chicken broth.
4. In separate medium bowl combine Bisquick, sour cream and milk. (Do not over mix)
5. Remove chicken from pan. Add broth mixture to pan and heat about 2 minutes. Add cream cheese spread and cook additional 2 minutes. Return chicken to pan and add frozen veggies.
6. Drop Bisquick mixture by spoonfuls on top of chicken mixture. Cover and cook on low 15 minutes or until dumplings are cooked through.
1 can chicken broth
olive oil
1 clove garlic pressed
1/4 cup flour
1/2 cup Philadelphia cream cheese spread - chive and onion
1 1/2 cup frozen peas and carrots
1 cup baking mix (I use Bisquick)
1/4 cup sour cream
1/4 cup milk
1. Cut chicken into bite sized pieces.
2. In large skillet, heat olive oil. Add garlic and cook til browned. Add chicken and cook completely.
3. While chicken is cooking, in a small bowl combine flour and chicken broth.
4. In separate medium bowl combine Bisquick, sour cream and milk. (Do not over mix)
5. Remove chicken from pan. Add broth mixture to pan and heat about 2 minutes. Add cream cheese spread and cook additional 2 minutes. Return chicken to pan and add frozen veggies.
6. Drop Bisquick mixture by spoonfuls on top of chicken mixture. Cover and cook on low 15 minutes or until dumplings are cooked through.
Friday, March 1, 2013
Lasagna
1 box lasagna noodles
1 jar pasta sauce
1 lb ground meat
1 brown onion
1 garlic clove, pressed
olive oil
16 oz ricotta cheese
1 egg
2 cups shredded mozarella
1 cup shredded parmesan
1 cup sour cream
1. Cook lasagna noodles in salted water with a tablespoon olive oil. Drain and set aside.
2. Finely chop brown onion. In large frying pan, heat 2 teaspoons olive oil. Brown onion and garlic, add ground meat and cook through. Once cooked add pasta sauce.
3. In medium bowl, whisk egg. combine egg, ricotta, mozarella (reserve one handful for topping), parmesan, and sour cream.
4. In 9x13 baking dish (I use pampered chef, if using metal cake pan, use Pam on bottom and sides) spread small amount of sauce mixture along bottom of pan. Layer three lasagna noodles, almost half the sauce mixture, half the cheese mixture. Repeat once. Layer 3 more noodles, remaining pasta sauce and reserved cheese.
5. Bake at 350 degrees for 45 minutes.
1 jar pasta sauce
1 lb ground meat
1 brown onion
1 garlic clove, pressed
olive oil
16 oz ricotta cheese
1 egg
2 cups shredded mozarella
1 cup shredded parmesan
1 cup sour cream
1. Cook lasagna noodles in salted water with a tablespoon olive oil. Drain and set aside.
2. Finely chop brown onion. In large frying pan, heat 2 teaspoons olive oil. Brown onion and garlic, add ground meat and cook through. Once cooked add pasta sauce.
3. In medium bowl, whisk egg. combine egg, ricotta, mozarella (reserve one handful for topping), parmesan, and sour cream.
4. In 9x13 baking dish (I use pampered chef, if using metal cake pan, use Pam on bottom and sides) spread small amount of sauce mixture along bottom of pan. Layer three lasagna noodles, almost half the sauce mixture, half the cheese mixture. Repeat once. Layer 3 more noodles, remaining pasta sauce and reserved cheese.
5. Bake at 350 degrees for 45 minutes.
Cheesy Sriracha Corn Dogs
1 can crescent rolls
2 hot dogs
2 cheddar cheese sticks
4 teaspoons sriracha
2 tablespoons cornmeal
1. Heat oven to 350 degrees
2. Cut hot dogs and cheese sticks into 12 slices.
3. Open and un-roll crescent rolls. On a floured surface or parchement paper, press perforations together. Cut sheet into 24 pieces.
4. On each square place one hot dog slice, one cheese slice and a drop of sriracha.
5. Fold corners up and press to seal. Lightly brush with sriracha and dip in cornmeal. Place seam side down on a cookie sheet.
6. Bake 12 to 15 minutes.
2 hot dogs
2 cheddar cheese sticks
4 teaspoons sriracha
2 tablespoons cornmeal
1. Heat oven to 350 degrees
2. Cut hot dogs and cheese sticks into 12 slices.
3. Open and un-roll crescent rolls. On a floured surface or parchement paper, press perforations together. Cut sheet into 24 pieces.
4. On each square place one hot dog slice, one cheese slice and a drop of sriracha.
5. Fold corners up and press to seal. Lightly brush with sriracha and dip in cornmeal. Place seam side down on a cookie sheet.
6. Bake 12 to 15 minutes.
Weekly Meals March 3, 2013
Sunday
Spicy chickenCheesy Sriracha Corn Dogs
Monday
LasagnaTuesday
Fish Sticks and Tater TotsWednesday
ChiliThursday
Chicken and DumplingsFriday
Chicken SoupSaturday
English Muffin PizzasBack at it
Ok, took last week off after being so sick. Feeling a little better and I'm still off work so hopefully I'll be able to actually cook, or have Kevin help me cook this week. Working on getting the meal plan and grocery list up now.
Thursday, February 21, 2013
Cilantro Lime Chicken
1 package boneless, skinless chicken
1 cup fresh cilantro
2 1/2 tablespoons olive oil
2 tablespoons sliced almonds
3 cloves pressed garlic
juice from one lime
1 1/2 teaspoon salt
1/4 cup chicken broth
1/2 cup shredded asiago cheese
1. Cut chicken into bite sized pieces. Coarsely chop cilantro.
2. Combine all ingredients (except asiago cheese) in large ziploc bag. This can marinate for one hour, or be frozen for several weeks.
3. To cook, heat 2 tablespoons olive oil in large fry pan or wok. Add chicken, cook through stirring frequently. Add asiago cheese just before serving.
**I serve this with either steamed rice or in tacos.
1 cup fresh cilantro
2 1/2 tablespoons olive oil
2 tablespoons sliced almonds
3 cloves pressed garlic
juice from one lime
1 1/2 teaspoon salt
1/4 cup chicken broth
1/2 cup shredded asiago cheese
1. Cut chicken into bite sized pieces. Coarsely chop cilantro.
2. Combine all ingredients (except asiago cheese) in large ziploc bag. This can marinate for one hour, or be frozen for several weeks.
3. To cook, heat 2 tablespoons olive oil in large fry pan or wok. Add chicken, cook through stirring frequently. Add asiago cheese just before serving.
**I serve this with either steamed rice or in tacos.
Monday, February 18, 2013
Graham Cracker Treats
1 bag of mini marshmallows
2 cups semi-sweet chocolate chips
1 box of Golden Grahams Cereal
6 tablespoons butter
1/2 teaspoon vanilla
pam
1. In a large non-stick pot, melt butter, stir in marshmallows and vanilla. Stir continously until marshmallows are melted.
2. Mix in Gold Grahams, stirring to coat evenly. Stir in 1 cup of chocolate chips.
3. Spray 9x9 pan with pam. Spread Golden Graham mix evenly in pan. Sprinkle with remaining chocolate chips.
4. Refrigerate for 1 hour, cut into squares.
2 cups semi-sweet chocolate chips
1 box of Golden Grahams Cereal
6 tablespoons butter
1/2 teaspoon vanilla
pam
1. In a large non-stick pot, melt butter, stir in marshmallows and vanilla. Stir continously until marshmallows are melted.
2. Mix in Gold Grahams, stirring to coat evenly. Stir in 1 cup of chocolate chips.
3. Spray 9x9 pan with pam. Spread Golden Graham mix evenly in pan. Sprinkle with remaining chocolate chips.
4. Refrigerate for 1 hour, cut into squares.
Sunday, February 17, 2013
Baked French Toast
I have to give the Mormon Mavens credit for this one. I love this recipe! Although I have made minor modifications.
1 loaf sourdough bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
1 teaspoon cinnamon
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter
**I normally make this in my pampered chef baking dish, so I don't need to butter my pan. If you are using a regular pan, spray with pam.
1. Break bread into bite sized pieces and place in pan.
2. In large bowl, beat together eggs, milk, heavy cream, sugar, vanilla, cinnamon. Pour over bread, ensuring you get all the corners. Place in fridge. (I normally try for overnight, but have done as little as 1 hour.)
3. For the topping, cut butter into small pieces. In a medium bowl mix together butter, flour, brown sugar, cinnamon and salt. I use my pastry blender but a fork would work as well (although Mormon Mavens says to use two knives). Combine until mixture has a small pebble consistency. Store in a ziploc bag in the fridge until ready to bake.
4. Sprinkle topping over bread mixture and bake at 350 for 1 hour.
I serve with a little bit of butter and syrup on top.
1 loaf sourdough bread
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
1 teaspoon cinnamon
Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter
**I normally make this in my pampered chef baking dish, so I don't need to butter my pan. If you are using a regular pan, spray with pam.
1. Break bread into bite sized pieces and place in pan.
2. In large bowl, beat together eggs, milk, heavy cream, sugar, vanilla, cinnamon. Pour over bread, ensuring you get all the corners. Place in fridge. (I normally try for overnight, but have done as little as 1 hour.)
3. For the topping, cut butter into small pieces. In a medium bowl mix together butter, flour, brown sugar, cinnamon and salt. I use my pastry blender but a fork would work as well (although Mormon Mavens says to use two knives). Combine until mixture has a small pebble consistency. Store in a ziploc bag in the fridge until ready to bake.
4. Sprinkle topping over bread mixture and bake at 350 for 1 hour.
I serve with a little bit of butter and syrup on top.
Saturday, February 16, 2013
Hot Pumpkin White Chocolate
3 cups whole milk
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
8 ounces white chocolate
1. Heat all ingredients except for chocolate in a saucepan over medium heat, stirring frequently until simmering.
2. Remove from heat and add chocolate, stirring until dissolved.
3. Divide into mugs and serve.
1 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 teaspoon vanilla
8 ounces white chocolate
1. Heat all ingredients except for chocolate in a saucepan over medium heat, stirring frequently until simmering.
2. Remove from heat and add chocolate, stirring until dissolved.
3. Divide into mugs and serve.
"Red Velvet" Cookie Balls
8 ounces cream cheese, softened
36 Golden Oreo cookies
1/2 tsp red food coloring
16 oz semi sweet chocolate
1. Crush Oreos in a gallon ziplock bag.
2. In large bowl, mix crushed oreos, softened cream cheese and food coloring until well combined.
3. In microwaveable bowl melt chocolate. (I normally go 30 sec on and then stir, being careful not to overheat)
4. Line a cookie sheet with parchment or wax paper.
5. Take a spoonful of oreo mix and using your palms, roll into 1 inch ball shapes.
6. Drop balls into melted chocolate to coat. Using 2 forks scoop balls out and place on cookie sheet.
If you want to make them "fancy" immediately top with crushed nuts, sprinkles, colored sugar crystals, etc.
36 Golden Oreo cookies
1/2 tsp red food coloring
16 oz semi sweet chocolate
1. Crush Oreos in a gallon ziplock bag.
2. In large bowl, mix crushed oreos, softened cream cheese and food coloring until well combined.
3. In microwaveable bowl melt chocolate. (I normally go 30 sec on and then stir, being careful not to overheat)
4. Line a cookie sheet with parchment or wax paper.
5. Take a spoonful of oreo mix and using your palms, roll into 1 inch ball shapes.
6. Drop balls into melted chocolate to coat. Using 2 forks scoop balls out and place on cookie sheet.
If you want to make them "fancy" immediately top with crushed nuts, sprinkles, colored sugar crystals, etc.
Friday, February 15, 2013
Weekly Meals February 17, 2013
Sunday
Baked French ToastSpicy Chicken
Red Velvet Cookie Balls
Monday
Graham Cracker TreatsCilantro Lime Chicken
Tuesday
Chicken with Tomatoes and MushroomsWednesday
TacosThursday
Pulled Pork SandwichesColeslaw
Friday
Chicken and Broccoli CasseroleSaturday
Beef and Vegetable Stir-FryThursday, February 14, 2013
Epic Fail
So between getting sick and having a huge project due at work, I really failed to get the recipes for this week up. Even worse, I failed to make dinner this week at all! thank goodness Kevin was home last night so he made the tacos, but other then that there has been no cooking being done in this house. So I'll start planning for next week and probably carry over some recipes since I already have the ingredients.
Saturday, February 9, 2013
Spicy Chicken
1 package boneless, skinless chicken
1 brown onion
1 clove garlic
2 tablespoons olive oil
1 tablespoon sriracha
1.5 teaspoons red pepper flakes
3/4 cup sour cream
2 tablespoons red wine vinegar
1. Cut chicken into bite sized pieces.
2. Heat frying pan, add oil and heat to a ripple, add garlic and brown for 1 minute, stirring frequently.
3. Add chicken to fry pan and cook through. While cooking chicken, dice onion.
4. Once chicken is cooked, add sriracha, red pepper flakes and onion.
5. Cook until onions and chicken are browned.
6. While onions and chicken are cooking, mix sour cream and red wine vinegar in small bowl.
I serve this with white rice and drizzle the white sauce over the top.
1 brown onion
1 clove garlic
2 tablespoons olive oil
1 tablespoon sriracha
1.5 teaspoons red pepper flakes
3/4 cup sour cream
2 tablespoons red wine vinegar
1. Cut chicken into bite sized pieces.
2. Heat frying pan, add oil and heat to a ripple, add garlic and brown for 1 minute, stirring frequently.
3. Add chicken to fry pan and cook through. While cooking chicken, dice onion.
4. Once chicken is cooked, add sriracha, red pepper flakes and onion.
5. Cook until onions and chicken are browned.
6. While onions and chicken are cooking, mix sour cream and red wine vinegar in small bowl.
I serve this with white rice and drizzle the white sauce over the top.
Weekly Meals February 10, 2013
Well, do to Liam having some teething issues, I didn't get to make everything that I had planned last week, so there are a few duplicate recipes from last week. that's just the way it goes with a sick one one year old in the house!
Cauliflower Soup
Hot Pumpkin White Chocolate
Sunday
Spicy ChickenCauliflower Soup
Hot Pumpkin White Chocolate
Monday
SpaghettiTuesday
Curried Rice with ShrimpWednesday
TacosThursday
Baked Artichoke and Chicken PastaFriday
Beer Chicken (I'm using Guiness this week)Saturday
LasagnaCauliflower Soup
I have adapted this recipe from a segment I saw on the Today Show
2 tablespoons olive oil
1 tablespoon butter
2 medium leeks
1 shallot
1 head cauliflower
4 cups chicken broth
2 bay leaves
salt
pepper
1/4 teaspoon curry powder
1. Dice leeks, shallot and coarsely chop cauliflower.
2. Heat oil and butter in large pot (I use my Le Crueset). Add leeks and shallot, saute until soft. Add salt, pepper and curry saute 1 minute. Add cauliflower, saute for 3 minutes.
3. Add chicken broth and bay leaves. Simmer about 15 minutes.
4. Remove bay leaves and puree using immersion blender.
2 tablespoons olive oil
1 tablespoon butter
2 medium leeks
1 shallot
1 head cauliflower
4 cups chicken broth
2 bay leaves
salt
pepper
1/4 teaspoon curry powder
1. Dice leeks, shallot and coarsely chop cauliflower.
2. Heat oil and butter in large pot (I use my Le Crueset). Add leeks and shallot, saute until soft. Add salt, pepper and curry saute 1 minute. Add cauliflower, saute for 3 minutes.
3. Add chicken broth and bay leaves. Simmer about 15 minutes.
4. Remove bay leaves and puree using immersion blender.
Sunday, February 3, 2013
Weekly Meals Febraury 3, 2013
Well, let's get started. I
may need to compose this in a few different time blocks around Liam's
schedule. First let's start with the menu for this week. Unfortunately,
this isn't the best week to start with due to Super Bowl,
I'm not really making a dinner. But I will include the recipes
for the minimal appetizers I make for our mini party.
7 Layer Dip
Chili Con Queso
Banana Bread
Broccoli Cheese Fritters
Corn Bread
Sunday
Mac and Cheese7 Layer Dip
Chili Con Queso
Banana Bread
Monday
Beer ChickenTuesday
Chicken CasseroleWednesday
BBQ SteaksBroccoli Cheese Fritters
Thursday
Spicy Cashew Nut ChickenFriday
Spaghetti Meat SauceSaturday
ChiliCorn Bread
Chili
1 lb ground meat
2 cans diced tomatoes
2 cans stewed tomatoes
1 can tomato paste
1 large can tomato sauce
2 cans kidney beans
1 medium brown onion
1 garlic clove, pressed
red pepper flakes
1. Saute onion and garlic in olive oil until browned.
2. Add ground meat and cook thoroughly.
3. Add all ingredients to crock-pot, cook on low for 7 hours stirring about every hour.
I normally serve this with corn bread, sour cream and shredded cheese.
2 cans diced tomatoes
2 cans stewed tomatoes
1 can tomato paste
1 large can tomato sauce
2 cans kidney beans
1 medium brown onion
1 garlic clove, pressed
red pepper flakes
1. Saute onion and garlic in olive oil until browned.
2. Add ground meat and cook thoroughly.
3. Add all ingredients to crock-pot, cook on low for 7 hours stirring about every hour.
I normally serve this with corn bread, sour cream and shredded cheese.
Spaghetti Meat Sauce
This is one of my easy weeknight cheats.
1 lb ground meat
1 jar spaghetti sauce
red pepper flakes
2 garlic cloves, pressed
1 small brown onion, diced
olive oil
1. Heat oil in pan.
2. Add garlic and onion. Brown apprx 5 minutes.
3. Add ground meat and red pepper flakes, cook thoroughly.
4. Add spaghetti sauce and heat to simmer.
I like to use this with macaroni or rotini, something that is easy for Liam to pick up.
This can be made ahead on Sunday and frozen. I thaw it in the fridge starting the night before and then just heat it up when I get home from work.
1 lb ground meat
1 jar spaghetti sauce
red pepper flakes
2 garlic cloves, pressed
1 small brown onion, diced
olive oil
1. Heat oil in pan.
2. Add garlic and onion. Brown apprx 5 minutes.
3. Add ground meat and red pepper flakes, cook thoroughly.
4. Add spaghetti sauce and heat to simmer.
I like to use this with macaroni or rotini, something that is easy for Liam to pick up.
This can be made ahead on Sunday and frozen. I thaw it in the fridge starting the night before and then just heat it up when I get home from work.
Spicy Cashew Nut Chicken
1.5 lbs boneless skinless chicken (I prefer the breast, but any cut will do)
2 tablespoons soy sauce
1/2 inch ginger grated
3 tablespoons olive oil
1.5 teaspoons red pepper flakes
3 green onions, sliced
2 garlic cloves, pressed
1/2 cup cashews
4 tablespoons soy sauce
1.5 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons white vinegar
1. Dice chicken and combine with 2 tablespoons soy sauce and ginger.
2.In a separate bowl, combine 4 tablespoons soy sauce, 1.5 tablespoons cornstarch, 4 teaspoons sugar and 2 teaspoons white vinegar. Set aside.
3. Heat wok, add 3 tablespoons olive oil, heat til rippling. Add red pepper flakes and garlic, heat til garlic is golden. Add chicken, cook, stirring frequently until chicken is browned on all sides.
4. Drain excess oil, return to heat, add cashews and sauce mixture. Cook one additional minute to allow sauce to thicken, stirrning constantly to ensure even coating.
5. Remove from heat sprinkle with green onions and sesame seeds.
I normally serve this over white rice.
2 tablespoons soy sauce
1/2 inch ginger grated
3 tablespoons olive oil
1.5 teaspoons red pepper flakes
3 green onions, sliced
2 garlic cloves, pressed
1/2 cup cashews
4 tablespoons soy sauce
1.5 tablespoons cornstarch
4 teaspoons sugar
2 teaspoons white vinegar
1. Dice chicken and combine with 2 tablespoons soy sauce and ginger.
2.In a separate bowl, combine 4 tablespoons soy sauce, 1.5 tablespoons cornstarch, 4 teaspoons sugar and 2 teaspoons white vinegar. Set aside.
3. Heat wok, add 3 tablespoons olive oil, heat til rippling. Add red pepper flakes and garlic, heat til garlic is golden. Add chicken, cook, stirring frequently until chicken is browned on all sides.
4. Drain excess oil, return to heat, add cashews and sauce mixture. Cook one additional minute to allow sauce to thicken, stirrning constantly to ensure even coating.
5. Remove from heat sprinkle with green onions and sesame seeds.
I normally serve this over white rice.
Saturday, February 2, 2013
Broccoli Cheese Fritters
1 bunch broccoli
1 egg
1/2 cup flour
1/3 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
salt
1 clove of garlic, pressed
olive oil
1. Chop broccoli into 1/4 - 1/2 inch pieces. (I typically only use the crowns) Steam in a steamer basket, approx 5 minutes.
2. In a large mixing bowl, beat egg and add all remaining ingredients. Stir in broccoli, and mix to coat.
3. In a non-stick pan, heat oil. (I use enough to make about 1/8 inch in the bottom of the pan.) Drop mounds of broccoli mixture into oil. Press gently with spatula to make pancake shape. Let brown about 3 minutes on each side.
4. Remove and rest on paper towels to drain excess oil.
1 egg
1/2 cup flour
1/3 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
salt
1 clove of garlic, pressed
olive oil
1. Chop broccoli into 1/4 - 1/2 inch pieces. (I typically only use the crowns) Steam in a steamer basket, approx 5 minutes.
2. In a large mixing bowl, beat egg and add all remaining ingredients. Stir in broccoli, and mix to coat.
3. In a non-stick pan, heat oil. (I use enough to make about 1/8 inch in the bottom of the pan.) Drop mounds of broccoli mixture into oil. Press gently with spatula to make pancake shape. Let brown about 3 minutes on each side.
4. Remove and rest on paper towels to drain excess oil.
Chicken Casserole
1 package Seasoned Stuffing mix
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1 can cream of broccoli
1 cup milk
1/2 cup shredded mozzarella cheese
1 clove garlic, pressed
black pepper
1 package elbow macaroni, cooked
2 cups cooked chicken (bite size pieces)
1 package frozen peas and carrots
1. Preheat oven to 400
2. Crush stuffing and combine with parmesan cheese and butter, set aside.
3. In a 2 quart baking dish (I use a pampered chef baking stone), combine soup, milk, mozzarella cheese, garlic and black pepper. Add the pasta, chicken, and frozen veggies and stir to coat.
4. Bake for 20 minutes, stir. Sprinkle stuffing mix over top and return to oven.
5. Bake for 5 additional minutes.
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1 can cream of broccoli
1 cup milk
1/2 cup shredded mozzarella cheese
1 clove garlic, pressed
black pepper
1 package elbow macaroni, cooked
2 cups cooked chicken (bite size pieces)
1 package frozen peas and carrots
1. Preheat oven to 400
2. Crush stuffing and combine with parmesan cheese and butter, set aside.
3. In a 2 quart baking dish (I use a pampered chef baking stone), combine soup, milk, mozzarella cheese, garlic and black pepper. Add the pasta, chicken, and frozen veggies and stir to coat.
4. Bake for 20 minutes, stir. Sprinkle stuffing mix over top and return to oven.
5. Bake for 5 additional minutes.
Beer Chicken
Possibly my husbands favorite crock-pot meal!
1 package boneless skinless chicken
1 clove garlic
Beer Can Chicken Seasoning
1 bottle beer
red pepper flakes
lemon pepper
I never make this the same way twice. I normally just start throwing in a bunch of seasoning and never remember exactly what is in there.
For the chicken, there are a lot of options. I prefer breasts or tenders, but really any kind will do. As far as amount, I have used as little as 1 lb and as much as 3. I would recommend increasing to 2 bottles of beer if you have over 2 lbs.
I dump everything in the crock-pot in the morning, put it on low for about 8 hours and that's all. Sometimes it gets stirred a couple times throughout the day, but not always.
I normally serve this with steamed rice, but have also used it for tacos.
1 package boneless skinless chicken
1 clove garlic
Beer Can Chicken Seasoning
1 bottle beer
red pepper flakes
lemon pepper
I never make this the same way twice. I normally just start throwing in a bunch of seasoning and never remember exactly what is in there.
For the chicken, there are a lot of options. I prefer breasts or tenders, but really any kind will do. As far as amount, I have used as little as 1 lb and as much as 3. I would recommend increasing to 2 bottles of beer if you have over 2 lbs.
I dump everything in the crock-pot in the morning, put it on low for about 8 hours and that's all. Sometimes it gets stirred a couple times throughout the day, but not always.
I normally serve this with steamed rice, but have also used it for tacos.
Banana Bread
So I've lost my favorite banana bread recipe. Until I find it, I will use this and fine tune as needed.
1 cup granulated sugar
1 stick unsalted butter, room temperature**
2 eggs, room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt**
**I always use unsalted butter in my cooking, if you prefer to use salted butter, omit the additional teaspoon salt.
1. Preheat oven to 325.
2. In a large mixing bowl cream together sugar and butter. Add eggs one at a time. Be sure to mix well before adding the second egg.
3. In a separate bowl, smash the bananas. Stir in milk and cinnamon.
4. In a third bowl, combine all remaining ingredients, flour, baking powder, baking soda and salt.
5. Add banana mixture to mixing bowl and combine ingredients. Add dry ingredient mixture, stirring until just combined. Do not over mix.
6. Spray loaf pan with Pam. Add batter to loaf pan.
7. Bake 1 hour. Remove from pan and allow to cool on a bread rack.
1 cup granulated sugar
1 stick unsalted butter, room temperature**
2 eggs, room temperature
3 ripe bananas
1 tablespoon milk
1 teaspoon cinnamon
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt**
**I always use unsalted butter in my cooking, if you prefer to use salted butter, omit the additional teaspoon salt.
1. Preheat oven to 325.
2. In a large mixing bowl cream together sugar and butter. Add eggs one at a time. Be sure to mix well before adding the second egg.
3. In a separate bowl, smash the bananas. Stir in milk and cinnamon.
4. In a third bowl, combine all remaining ingredients, flour, baking powder, baking soda and salt.
5. Add banana mixture to mixing bowl and combine ingredients. Add dry ingredient mixture, stirring until just combined. Do not over mix.
6. Spray loaf pan with Pam. Add batter to loaf pan.
7. Bake 1 hour. Remove from pan and allow to cool on a bread rack.
Chili Con Queso
1 small brick Velveeta
1 can chili, any variety
This is super easy, just make sure you start it about 1 hour before you are ready to serve to allow sufficient time for the cheese to melt.
Dice Velveeta.
Place Velveeta and chili in a small crockpot.
I normally serve this with Fritos, the corn flavor goes well with the chilli.
1 can chili, any variety
This is super easy, just make sure you start it about 1 hour before you are ready to serve to allow sufficient time for the cheese to melt.
Dice Velveeta.
Place Velveeta and chili in a small crockpot.
I normally serve this with Fritos, the corn flavor goes well with the chilli.
7 Layer Dip
1 can refried beans
8 oz sour cream
guacamole
salsa
diced green chilis
olives
shredded Mexican cheese blend
Layer all ingredients in order listed on a glass serving dish.
8 oz sour cream
guacamole
salsa
diced green chilis
olives
shredded Mexican cheese blend
Layer all ingredients in order listed on a glass serving dish.
Mac and Cheese
1 package small shaped pasta
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
salt
pepper
olive oil
2 tablespoons butter
1 cup bread crumbs
A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.
1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.
1 small brick Velveeta (or half a large brick)
1 cup shredded cheddar cheese
2 tablespoons butter
1/2 cup milk
1/4 cup flour
salt
pepper
olive oil
2 tablespoons butter
1 cup bread crumbs
A few notes before getting started. The additional butter and bread crumbs are optional and I don't always include them, especially when I'm in a hurry. Also, I like to make this all in one pot so there is less clean-up, if you don't mind dirtying two pots, you can make the roux and cheese sauce while the pasta is cooking. So I use my Le Creuset 9 qt round piece so it can go in the oven at the end.
1. Cook pasta in water with a little salt and some olive oil. I normally put about three turns of my salt grinder and about 1 tablespoon olive oil. I cook it for the least amount of time recommended on the box, too long and it will turn to mush in the cheese sauce.
2. While the pasta is cooking, dice the Velveeta into 1/2 inch cubes.
3. Drain pasta, set aside. Heat oven to 350.
4. (If not including the bread crumbs, this step can be skipped) In pot, melt 2 tablespoons butter, add bread crumbs stirring frequently. Cook for about 5 minutes until lightly browned. Remove from pot and set aside.
5. In pot, melt 2 tablespoons butter, slowly add flour and cook roux to a golden brown. Add pepper to taste. Slowly add milk, continually stirring, begin adding cubes of Velveeta, slowly to allow them to melt evenly. Once all Velveeta has been melted, add Cheddar cheese and melt. Gradually add in pasta, making sure to mix well to evenly coat.
6. Sprinkle toasted bread crumbs over top of mixture. Bake for 10 minutes.
Time to Start
Ok, so I've been talking with my mommy and mommy to be friends and have come to a realization that there just isn't enough blogs out there that give full weekly meal planning advice. So I've decided that I will start one here. And of course mix in a little bit of our travels with the boys. My goal is to have a shopping list for each week to make it easy to get supplies!
I have been doing weekly meal planning for about 6 months now. In my perfect world, I decide on my menu on Friday, do my shopping on Saturday and have all my prep for the week done on Sunday. then I separate into storage baggies and either freeze or toss in the fridge. I like to do a lot of crockpot meals, with our schedule they tend to work well for our families. I will try and take pictures along the way. I did have one mommy ask me to start with very basic instructions, so for her (and you know who you are!) I will until she feels more confident in her own abilities.
I have been doing weekly meal planning for about 6 months now. In my perfect world, I decide on my menu on Friday, do my shopping on Saturday and have all my prep for the week done on Sunday. then I separate into storage baggies and either freeze or toss in the fridge. I like to do a lot of crockpot meals, with our schedule they tend to work well for our families. I will try and take pictures along the way. I did have one mommy ask me to start with very basic instructions, so for her (and you know who you are!) I will until she feels more confident in her own abilities.
Subscribe to:
Posts (Atom)