Sorry it's been a while for my postings. There are not going to be any postings this week or next as we are heading out on vacation. Soooo, therefore I am NOT cooking.
Monday night we are having "clean out the fridge" night since we seem to have an abundance of leftovers in there that I don't want to smell when we get back.
Tuesday night we are going to have something that I can find...not sure what yet.
Wednesday night we are having volcano pancakes. A friend of mine sent me this recipe and I'm super excited to try it so I'll let ya know how it turns out.
Then for the next week and a half we are eating out or eating "spur of the moment," which if you can't tell already, I'm not great at, so I'm looking forward to it!!!
Have a great couple of weeks and I'll be back on here July 25,
Monday, July 12, 2010
Tuesday, July 6, 2010
The menu and grocery list for this week
Sorry about not posting this weekend. With it being the 4th of July, I didn't get a chance to post. Friday night for dinner we went out to eat, Saturday night we had a salad, pasta with evoo and salt, corn on the cob, grilled steaks and grilled onions with some friends, Sunday night we had a frozen pizza and Monday night we grilled burgers with pasta with butter, garlic salt, and parm cheese. It was a great weekend, but now we are back on schedule. So, this weeks menu and grocery list are as follows:
Menu:
Tuesday- Tuna Nicoise with egg noodles, sun-dried tomatoes and olives
Wednesday- sloppy joe's with mac and cheese
Thursday- Fajitas
Friday- BBQ chicken (on the grill) with rice (a-roni)
Saturday- sausage kabobs with something out of the pantry (not decided yet)
Sunday- Homemade pizza
Grocery List: (if there is a * by the item, you need it for the menu)
apples
*small container of sliced mushrooms
bananas
lettuce
*lemon
*2 green peppers
coffee filters
Cinnamon Toast Crunch
*chicken breasts
*1 1/4 lbs tuna steaks (buy these fresh the day you are going to cook them)
*Fajita meat (since we live in Tx it is already sliced and ready to go)
2 gal Milk
OJ
conditioner
dried parsley flakes
4 gravy mixes
*3 pizza crust mixes (you may not need 3, I'll only use 2, I just like to have extra in the house)
*1/2 c. oil packed, sliced sun dried tomatoes
*rice-a-roni
*1/2 c. pitted nicoise olives, halved (I think these are black olives, at least that's what I bought)
*egg noodles
Catalina dressing
bread
deli ham
shredded cheese
*shredded motzerella
I'll be back later with tonight's dinner selection. I hope it's good as it's the tuna nicoise with egg noodles, sun dried tomatoes, and olives. We'll see.
Menu:
Tuesday- Tuna Nicoise with egg noodles, sun-dried tomatoes and olives
Wednesday- sloppy joe's with mac and cheese
Thursday- Fajitas
Friday- BBQ chicken (on the grill) with rice (a-roni)
Saturday- sausage kabobs with something out of the pantry (not decided yet)
Sunday- Homemade pizza
Grocery List: (if there is a * by the item, you need it for the menu)
apples
*small container of sliced mushrooms
bananas
lettuce
*lemon
*2 green peppers
coffee filters
Cinnamon Toast Crunch
*chicken breasts
*1 1/4 lbs tuna steaks (buy these fresh the day you are going to cook them)
*Fajita meat (since we live in Tx it is already sliced and ready to go)
2 gal Milk
OJ
conditioner
dried parsley flakes
4 gravy mixes
*3 pizza crust mixes (you may not need 3, I'll only use 2, I just like to have extra in the house)
*1/2 c. oil packed, sliced sun dried tomatoes
*rice-a-roni
*1/2 c. pitted nicoise olives, halved (I think these are black olives, at least that's what I bought)
*egg noodles
Catalina dressing
bread
deli ham
shredded cheese
*shredded motzerella
I'll be back later with tonight's dinner selection. I hope it's good as it's the tuna nicoise with egg noodles, sun dried tomatoes, and olives. We'll see.
Friday, July 2, 2010
New Orleans Flank Steak with Green Beans w/ pearl onions and parsley with Rolls
This dinner was pretty good. I marninated the steak since Monday afternoon so it was FULL of flavor. I was a little worried that it might be a bit spicy for the kids, but it wasn't. It was just flavorful. We did not care for the green beans. We are a straight-out-of-the-can kind of green bean family. I have found the Rhodes rolls in the freezer section and LOVE them, let me repeat that, LOVE them! You do have to plan on them becuase it takes 3 hours for them to thaw and rise, but they taste Amazing! So in review, this dinner takes a lot of planning, but was pretty good.
New Orleans Flank Steak
2 Tbs. red wine vinegar
2 tea. light brown sugar
2 tea. Creole or Cajum seasoning
2 tea. teriyaki sauce
1 tea. dried oregano
1/4 tea. salt
1/4 tea. black pepper
one 1 1/4 lb. flank steak
In a large ziplock bag combine the vinegar, brown sugar, seasoning, teriyaki sauce, oregano, salt and pepper. Seal the bag and shake to combine. Add the flank steak and reseal. Shake again to combine to coat. Marinate in the fridge for 3 days.
Preheat the broiler (or you can use your grill) and broil or gill for 5 to 7 min per side for medium or to your desired degree of doneness. Let the steak rest for 10 min. Slice crosswise into 1/2 in think slices.
Green Beans with Pearl Onions and Parsley
2 tea. evoo
2 c. frozen pearl onions (don't need to thaw)
1 Tbs. sugar
2 c. frozen green beans (don't need to thaw)
1 4oz. jar diced pimientos, drained
1 Tbs. balsamic vinegar
2 Tbs. chopped fresh parsley
salt and pepper to taste
Heat the oil in a large skillet over med. heat. Add the onions and sugar and cook, stirring, until the onions are golden brown and caramelized, about 7 to 10 min. Add the green beans, pimientos, and vinegar and cook until the beans are crisp-tender, about 3 min. Remove from heat, stir in parsley, season to taste with salt and pepper.
Plate and Enjoy!
New Orleans Flank Steak
2 Tbs. red wine vinegar
2 tea. light brown sugar
2 tea. Creole or Cajum seasoning
2 tea. teriyaki sauce
1 tea. dried oregano
1/4 tea. salt
1/4 tea. black pepper
one 1 1/4 lb. flank steak
In a large ziplock bag combine the vinegar, brown sugar, seasoning, teriyaki sauce, oregano, salt and pepper. Seal the bag and shake to combine. Add the flank steak and reseal. Shake again to combine to coat. Marinate in the fridge for 3 days.
Preheat the broiler (or you can use your grill) and broil or gill for 5 to 7 min per side for medium or to your desired degree of doneness. Let the steak rest for 10 min. Slice crosswise into 1/2 in think slices.
Green Beans with Pearl Onions and Parsley
2 tea. evoo
2 c. frozen pearl onions (don't need to thaw)
1 Tbs. sugar
2 c. frozen green beans (don't need to thaw)
1 4oz. jar diced pimientos, drained
1 Tbs. balsamic vinegar
2 Tbs. chopped fresh parsley
salt and pepper to taste
Heat the oil in a large skillet over med. heat. Add the onions and sugar and cook, stirring, until the onions are golden brown and caramelized, about 7 to 10 min. Add the green beans, pimientos, and vinegar and cook until the beans are crisp-tender, about 3 min. Remove from heat, stir in parsley, season to taste with salt and pepper.
Thursday, July 1, 2010
Teriyaki Turkey with Pineapple and Pickled Onions and rice noodles
This dinner was very good. Again, I was suprised that I liked the turkey. I did not use the pickled onions because I couldn't find them. I'm not sure that I'd like this dish with the pickled onions. I also think I may have used a bit too much pepper because I thought it was a little spicy. But it was very good.
Teriyaki Turkey with Pineapple and Pickled Onions (minus the onions) and Rice noodles
2 tea. evoo
1 lb. boneless skinless turkey breast (I used leftover turkey tenderloin from last week)
Salt and pepper
1 8oz. can crushed pineapple in juice (I used chunks and liked them a lot!)
1/2 c. pickled onions, drained (didn't use)
1/3 c. teriyaki sauce
2 Tbs. honey
2 Tbs. chopped fresh cilantro
1 package rice noodles
Boil a pot of water and put in enough rice noodles for your family. Boil the noodles for 2 min. (that's it! quick and easy). Run under warm water for a second to make them not stick together.
Heat oil in a large skillet over med-high heat. Season the turkey all over with salt and pepper and place in the hot skillet. Sear until golden brown, about 2 min per side. Add the pineapple with juice, onions, teriyaki, and honey and bring to a simmer. Partially cover the pan and simmer until the turkey is just cooked through, about 5 min.
Place some noodles on a plate. Arrange the turkey on the noodles and spoon the sauce over the top. Sprinkle with the cilantro just before serving.
Plate and enjoy!
Teriyaki Turkey with Pineapple and Pickled Onions (minus the onions) and Rice noodles
2 tea. evoo
1 lb. boneless skinless turkey breast (I used leftover turkey tenderloin from last week)
Salt and pepper
1 8oz. can crushed pineapple in juice (I used chunks and liked them a lot!)
1/2 c. pickled onions, drained (didn't use)
1/3 c. teriyaki sauce
2 Tbs. honey
2 Tbs. chopped fresh cilantro
1 package rice noodles
Boil a pot of water and put in enough rice noodles for your family. Boil the noodles for 2 min. (that's it! quick and easy). Run under warm water for a second to make them not stick together.
Heat oil in a large skillet over med-high heat. Season the turkey all over with salt and pepper and place in the hot skillet. Sear until golden brown, about 2 min per side. Add the pineapple with juice, onions, teriyaki, and honey and bring to a simmer. Partially cover the pan and simmer until the turkey is just cooked through, about 5 min.
Place some noodles on a plate. Arrange the turkey on the noodles and spoon the sauce over the top. Sprinkle with the cilantro just before serving.
Plate and enjoy!
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