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.
Saturday, March 30, 2013
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.
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