Tonight we had a baseball game again. Since they fall right in the middle of dinner time, it's very important to make quick dinners. I had made tacos a few weeks ago and I always make extra meat and then freeze the extra. I had frozen the extra meat, so I pulled it out this morning and we had quick and easy tacos for dinner. I warmed the meat up in a pan, shredded the lettuce, and cut up the onion. All I had to do was warm up the tortilla shells and vola...dinner!
I make my taco meat with with a taco seasoning mix. I'm not brand pickey, just whatever is fairly cheap, but not the store brand. We like soft taco shells, lettuce, sour cream, shredded cheese, onion, salsa, and taco sauce on our tacos. With a side of tortilla chips. Yummy. EnJoY!
Thursday, March 31, 2011
Wednesday, March 30, 2011
Fish and Ham & Beans, but not in the same night...
It's Wednesday and I'm really late on my posts. We aren't going to talk about Monday nights' dinner. The fish, it was a BOMB! A bomb I tell you. It was spicy, vinegar-y, and full of olives. I'll just tell you that my kids don't like olives. I like olives, but not in this sauce and not on fish. So, in the end we scraped off the sauce and dunked politely dipped our fish chunks in tartar sauce. The broccoli was good and I had a fantastic salad. But the fish...eh not so much.
Wednesday night we have dinner at church, so no recipe to share this time. Sorry!
So onward and upward to better food we go! Crock Pot Ham and Beans. Now these were good. I usually make a double pot of them to freeze and have for later. Since I didn't have enough ham I just made a single dose (if you will). Here's how I make my ham and beans. Again, I don't have exact measurements, I just add how much I think will make it good.
3 can (15 oz each) Great Northern Beans
1/2 lb. ham, cubed
1/2 of a sweet onion, diced
dash Worshershire sauce
1 tsp. yellow mustard
1/2 tsp. ketsup
3 Tbs. brown sugar (we like our ham & beans sweet)
salt and pepper to taste
Combine all in your crock pot and cook on low 4 to 5 hours. Serve with corn bread. I like Jiff corn bread mix. I just make it like the box says, but (again we like sweet) I add 3 Tbs. sugar. Yummy! EnJoY!
Wednesday night we have dinner at church, so no recipe to share this time. Sorry!
So onward and upward to better food we go! Crock Pot Ham and Beans. Now these were good. I usually make a double pot of them to freeze and have for later. Since I didn't have enough ham I just made a single dose (if you will). Here's how I make my ham and beans. Again, I don't have exact measurements, I just add how much I think will make it good.
3 can (15 oz each) Great Northern Beans
1/2 lb. ham, cubed
1/2 of a sweet onion, diced
dash Worshershire sauce
1 tsp. yellow mustard
1/2 tsp. ketsup
3 Tbs. brown sugar (we like our ham & beans sweet)
salt and pepper to taste
Combine all in your crock pot and cook on low 4 to 5 hours. Serve with corn bread. I like Jiff corn bread mix. I just make it like the box says, but (again we like sweet) I add 3 Tbs. sugar. Yummy! EnJoY!
Sunday, March 27, 2011
This week's menu & grocery list
It's Sunday! So that means it's menu and grocery list time. This week I have to make 2 apple pies and we have two baseball games. But other than that we should have a pretty normal week with all of our meals.
Menu:
Monday- Breakfast: Breakfast Tacos
Lunch: Corndogs
Snack: Hot Pretzals
Dinner: Veracruz Fish with salad and veggi (this is from last week that was not used)
Tuesday- Breakfast: Homemade muffins
Lunch: Homemade ham & cheese lunchables
Snack: Orange smiles
Dinner: Crock Pot Ham & Beans
Extras: make 2 apple pies for Wed.
Wednesday- Breakfast: Eggos
Lunch: PB & J's
Snack: Crackers & cheese
Dinner: at church
Thursday- Breakfast: Zucchini Bread (I made 3 loafs about a month ago & froze 2, so we are eating one this week)
Lunch: Warm leftovers
Snack: gogurt & fruit
Dinner: Tacos
Friday- Breakfast: Cereal
Lunch: out
Snack: popcorn
Dinner: having trouble coming up with something. I'll have to get back to you.
Saturday- Breakfast: Craisin Scones
Dinner: no plans
Sunday- Breakfast: Breakfast sandwiches made with ham
Dinner: Chicken Raleigh with Salad and Fruit Crisp
Grocery List:
Remember if there is an * you need it for a recipe this week
Apples
Bananas
Lemons
*6 boneless, skinless chicken breasts
*4 fish fillets
coffee creamer
*2 cups low fat sour cream
Milk
*Paremsan cheese
Stick butter
*Eggs
*1 pkg. herb dressing mix
Cereal
45 oz. great northern beans
bread
Eggos
*2 boxes frozen chopped broccoli
Menu:
Monday- Breakfast: Breakfast Tacos
Lunch: Corndogs
Snack: Hot Pretzals
Dinner: Veracruz Fish with salad and veggi (this is from last week that was not used)
Tuesday- Breakfast: Homemade muffins
Lunch: Homemade ham & cheese lunchables
Snack: Orange smiles
Dinner: Crock Pot Ham & Beans
Extras: make 2 apple pies for Wed.
Wednesday- Breakfast: Eggos
Lunch: PB & J's
Snack: Crackers & cheese
Dinner: at church
Thursday- Breakfast: Zucchini Bread (I made 3 loafs about a month ago & froze 2, so we are eating one this week)
Lunch: Warm leftovers
Snack: gogurt & fruit
Dinner: Tacos
Friday- Breakfast: Cereal
Lunch: out
Snack: popcorn
Dinner: having trouble coming up with something. I'll have to get back to you.
Saturday- Breakfast: Craisin Scones
Dinner: no plans
Sunday- Breakfast: Breakfast sandwiches made with ham
Dinner: Chicken Raleigh with Salad and Fruit Crisp
Grocery List:
Remember if there is an * you need it for a recipe this week
Apples
Bananas
Lemons
*6 boneless, skinless chicken breasts
*4 fish fillets
coffee creamer
*2 cups low fat sour cream
Milk
*Paremsan cheese
Stick butter
*Eggs
*1 pkg. herb dressing mix
Cereal
45 oz. great northern beans
bread
Eggos
*2 boxes frozen chopped broccoli
Yummy grilled chicken
It's been a great weekend here at our house. Lot's of fun and a few firsts. But we're back on track and ready for the real world and school. We made one of my favorite dinners tonight. We had Tasty Marinated Chicken for dinner with rice and fresh pineapple. We were planning on having a salad, but I decided that fresh pineapple would be a nice little treat for us, not to mention all of the fruit flies that were swarming it, I decided that I needed to cut it up and either put it into the fridge or eat it...I chose eat it! A little history on this recipe. When we were living in Houston I was in a freezer group. Basically, we'd meet once a month and swap dinners. I'd make one dinner that would serve 6 different families (so I was making one dinner 6 times). Then the other members of the group did the same thing and we'd get together and swap our dinners and walk away with 6 dinners for the month. It was great because that was 6 dinners that I didn't have to make that month. I walked away with quite a few great recipies, but this one was by far my favorite of all of them. It's full of flavor, it's used on chicken so the kids love it, and it's easy. Plus, it's grilled, so I don't have to do ALL of the work...daddy gets to help out a little bit...hehe. So, on with it...
Tasty Marinated Chicken
(not sure where this came from, other than my freezer group friend)
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 Tbs. liquid smoke
2 Tbs. spicy brown mustard (today I used regular brown mustard & it was still really good)
2 tsp. ground black pepper
2 tsp. garlic powder
4 boneless, skinless chicken breasts (I used about 7 tonight and had lots of marinade)
You can combine all of this and then freeze it all. When you're ready to eat it thaw it and grill it.
In a large gallon size baggie combine the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the baggie and cover with marinade. At this point you have two choices, either throw this into the freezer and freeze it until you're ready to eat it, thaw it and grill it. OR, marinade it overnight or all day long and then grill it. Discard the leftover marinade. Cook the chicken 6 to 8 minutes on each side.
Tasty Marinated Chicken
(not sure where this came from, other than my freezer group friend)
2/3 cup olive oil
2/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 Tbs. liquid smoke
2 Tbs. spicy brown mustard (today I used regular brown mustard & it was still really good)
2 tsp. ground black pepper
2 tsp. garlic powder
4 boneless, skinless chicken breasts (I used about 7 tonight and had lots of marinade)
You can combine all of this and then freeze it all. When you're ready to eat it thaw it and grill it.
In a large gallon size baggie combine the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the baggie and cover with marinade. At this point you have two choices, either throw this into the freezer and freeze it until you're ready to eat it, thaw it and grill it. OR, marinade it overnight or all day long and then grill it. Discard the leftover marinade. Cook the chicken 6 to 8 minutes on each side.
Thursday, March 24, 2011
Homemade chicken noodles soup
We had another night full of ball games tonight. Miss M had a t-ball game and Mr. Man had a coach pitch game. I know that these nights are tough for dinner because the games are right smack dab in the middle of dinner prep time and dinner time. I decided that I wanted to try to make homemade chicken soup today for dinner. OH. MY. WORD. It was sooooo good. Definately the best chicken soup I've ever had. I've tired to make homemade chicken noodle soup before with different recipies, but they never had much flavor. This one on the other hand, was FULL of flavor. I didn't follow a recipe, I just went with what I thought would make it taste good. I put it into the crock pot this morning and let it cook away until we ate tonight at 7:30. It cooked for a good 12 hours. Oh the yummyness! I made some grilled cheese sandwiches while the boys were showering and the noodles were cooking for the soup. Great meal! I'm even pretty sure the kids liked it. They had ball field snacks so I'm not sure they were really hungry, but they said it tasted great. Here's the recipe.
Crock Pot Chicken (Noodle) Soup
3 large chicken breasts (bones and skin and all.. but not the feathers.ha!)
4 large carrots cut into large chunks
6 stalks celery cut into large chunks
1/2 of a large onion cut into large chunks
3 bay leaves
2 chicken boullion cubes
(Here's where it gets tricky, because I didn't actually measure anything...I don't usually. I just put in what I thought looked good)
1 tea. dried, crushed basil leaves
1 tea. dried minced garlic
a small dash of nutmeg
2 tea. onion powder
1 Tbs. dried oregano leaves
Salt and pepper
2 tea. Paula Dean's House Seasoning (I keep a mixed batch in an old spice jar in the pantry & use it a TON)
No Yolk noodles (however many your family will eat. I made them in a seperate pot and put them into our bowls when it was time to eat so that they didn't get all mushy...ICK)
Disclaimer- My chicken was still frozen when I took it out of the fridge this morning and I didn't have time to mess with it so I just threw it all into the crock pot.
Put the chicken into the crock pot. Fill the pot about 1/2 way up with water. Add the veggies. Add the seasonings and mix. Cook on low all day long (I had mine on high for about 4 hours then I turned it to low and cooked it another 8 hours). Just before you're ready to eat it, put a pot of water on to boil so you can make your noodles. Boil the noodles until aldente (or however you like them). Drain. Spoon some noodles into the bottom of your bowl and ladel the soup on top of the noodles. Mix. Serve. EnJoY!
Crock Pot Chicken (Noodle) Soup
3 large chicken breasts (bones and skin and all.. but not the feathers.ha!)
4 large carrots cut into large chunks
6 stalks celery cut into large chunks
1/2 of a large onion cut into large chunks
3 bay leaves
2 chicken boullion cubes
(Here's where it gets tricky, because I didn't actually measure anything...I don't usually. I just put in what I thought looked good)
1 tea. dried, crushed basil leaves
1 tea. dried minced garlic
a small dash of nutmeg
2 tea. onion powder
1 Tbs. dried oregano leaves
Salt and pepper
2 tea. Paula Dean's House Seasoning (I keep a mixed batch in an old spice jar in the pantry & use it a TON)
No Yolk noodles (however many your family will eat. I made them in a seperate pot and put them into our bowls when it was time to eat so that they didn't get all mushy...ICK)
Disclaimer- My chicken was still frozen when I took it out of the fridge this morning and I didn't have time to mess with it so I just threw it all into the crock pot.
Put the chicken into the crock pot. Fill the pot about 1/2 way up with water. Add the veggies. Add the seasonings and mix. Cook on low all day long (I had mine on high for about 4 hours then I turned it to low and cooked it another 8 hours). Just before you're ready to eat it, put a pot of water on to boil so you can make your noodles. Boil the noodles until aldente (or however you like them). Drain. Spoon some noodles into the bottom of your bowl and ladel the soup on top of the noodles. Mix. Serve. EnJoY!
Wednesday, March 23, 2011
Chicken Enchilada Tortillas...enough for two nights!
On Tuesday night's menu was Chicken Enchiladas with Refried Beans and Jack Cheese. I had made this recipe about a month or two ago. It made a whole bunch of the filling, so I put it into a baggie and threw it into the freezer to have for a later date. Well this was my later date. It was perfect, I pulled it out of the freezer, thawed it and warmed it up. Then put it into the flour shells, rolled them up and drowned them in Mexican mixed cheese and baked them until melted and brown. Yummy! I served them with chips and salsa. Even the hubby commented on how yummy they were. The kids ate them down in record time and were happy with dinner. We found a WINNER!
Chicken Enchiladas with Refried Beans
(Robin Miller Quick Fix Meals Pg. 58)
2 tea. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 lbs. boneless, skinless chicken breasts cut into 1/2 inch strips (I used fajita tenders)
One 15 ounce can refried beans
One 4 ounce can diced green chilies, drained if necessary
1/4 cup salsa
2 Tbs. chopped fresh cilantro
Flour tortillas
Shredded Mexican cheese blend
Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring until softened, about 3 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chilies, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.
Arrange some tortillas on a flat surface. Top each with some chicken mixture and roll up the tortillas. Place side by side in a shallow baking dish. Top the tortillas with the shredded cheese. (I used only enough for our family for dinner this night, then I froze the extra filling for later)
Bake the tortillas for 15 to 20 minutes, until the cheese is golden and gooey.
EnJoY!
No dinner Wednesday night. We go to church and eat dinner there. Hubby is usually on his own for Wed. night dinners. It's usually leftover night for him or cereal night. Tonight though, he gets to eat out with work!
Chicken Enchiladas with Refried Beans
(Robin Miller Quick Fix Meals Pg. 58)
2 tea. olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 lbs. boneless, skinless chicken breasts cut into 1/2 inch strips (I used fajita tenders)
One 15 ounce can refried beans
One 4 ounce can diced green chilies, drained if necessary
1/4 cup salsa
2 Tbs. chopped fresh cilantro
Flour tortillas
Shredded Mexican cheese blend
Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring until softened, about 3 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chilies, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.
Arrange some tortillas on a flat surface. Top each with some chicken mixture and roll up the tortillas. Place side by side in a shallow baking dish. Top the tortillas with the shredded cheese. (I used only enough for our family for dinner this night, then I froze the extra filling for later)
Bake the tortillas for 15 to 20 minutes, until the cheese is golden and gooey.
EnJoY!
No dinner Wednesday night. We go to church and eat dinner there. Hubby is usually on his own for Wed. night dinners. It's usually leftover night for him or cereal night. Tonight though, he gets to eat out with work!
Quick dinner for a late & busy night
We had a busy night tonight. We had dance class and then straight to a ball game. This meant that I needed to make a dinner that was either cooking while we were gone OR was really easy to assemble when we got home. I chose the latter of the two choices. I had made some super awsome pulled pork the other week in the slow cooker that I had not put bbq on it, but instead I put it in the freezer. I just pulled it out this morning and put it in the fridge. Then when we got home tonight I put it in a pan with the bbq and warmed it up along with some baked beans. And Vola, dinner!
Crock Pot pulled pork
3 lbs. pork ribs, bones removed
1 14 oz. can beef broth
Lowery's seasoning
Carribean Jerk seasoning
Garlic powder
Onion powder
pinch of nutmeg
Salt & pepper
Sweet Baby Ray's BBQ sauce
Combine all of the ingredients in the crock pot and cook on low 8 hours. Once it's all cooked, pour into a strainer and get rid of the liquid. Put the pork in a bowl and shread with 2 forks. Combine with bbq sauce, slap it on a bun and EnJoY!
Crock Pot pulled pork
3 lbs. pork ribs, bones removed
1 14 oz. can beef broth
Lowery's seasoning
Carribean Jerk seasoning
Garlic powder
Onion powder
pinch of nutmeg
Salt & pepper
Sweet Baby Ray's BBQ sauce
Combine all of the ingredients in the crock pot and cook on low 8 hours. Once it's all cooked, pour into a strainer and get rid of the liquid. Put the pork in a bowl and shread with 2 forks. Combine with bbq sauce, slap it on a bun and EnJoY!
Sunday, March 20, 2011
This week's menu and grocery list
Since we are heading back to school this week, I am hoping to go back to 'normal.' If I even know what normal is. I have been planning breakfast, lunch, snack, and dinner for the past couple of weeks. I had been noticing that if I didin't plan breakfast we ended up eating cereal every morning. Miss M is home everyday for lunch with me so I like to plan lunches for us. And with Mr. Man in school all day long this year and Miss M going next year, I have been planning snacks too so that they end up with some nutritional snacks for them in the afternoons. As always I'm planning on dinners. So, I'll list my breakfasts, lunches, snacks, and dinners. This is helpful too, because it's fun to plan a little exciting snack every now and then.
Menu:
Monday- breakfast: pancakes (I made extra last week and froze them so all I have to do is pop them in the toaster to warm and crisp them up today)
lunch- salad for me, hotdog, cheese stick, fruit for Miss M
snack- gogurt
dinner- (we have dance & a t-ball game tonight so it has to be fast) Pulled pork sandwiches with baked beans
Tuesday- breakfast: Toaster Struddles
lunch: ham & cheese lunchable (homemade...deli ham, sliced cheese, and crackers)
snack: bugs on a log (celery with peanut butter and raisins)
dinner: Chicken Enchiladas with refried beans and cheese (leftover dinner that was not used last week)
Wednesday- breakfast: muffins (will make Tuesday night)
lunch: no plan right now, will cross this bridge when we get there
snack: warm pretzals
dinner: Wednesday nights we go to church and eat there
Thursday- breakfast: Breakfast bars & banana
lunch: leftovers
snack: cheese & crackers
dinner: homemade chicken noodle soup (in the crock pot) with grilled cheeses (we also have ball games tonight so dinner has to be made and ready for us when we get home or at least easy to assemble quickly)
Friday- breakfast: cereal
lunch: field trip to the zoo...packing pb&j's for lunch
snack: pudding
dinner: hamburgers on the grill with sweet potato fries
Saturday- breakfast: breakfast tacos
dinner: Veracruz fish with a salad and fresh veggi
Sunday- breakfast: Sausage souffle (made Sat. night)
dinner: Tasty marinated chicken (made Sat. night and marinated all night & day long), grilled, with rice & a salad
Grocery List:
(Remember if there is an * by an item, you need it for this weeks' recipies)
Apples
*Fresh Veggi
Fruit
Garlic
*Salad
*1 lb. Hamburger meat
*Whole cut up chicken
Bread
*Flour tortillas
*Hamburger buns
*Shredded cheddar cheese
Kraft singles
*Muffin mix
Pasta sauce
Honey mustard dressing
*Milk
Coffee creamer
Menu:
Monday- breakfast: pancakes (I made extra last week and froze them so all I have to do is pop them in the toaster to warm and crisp them up today)
lunch- salad for me, hotdog, cheese stick, fruit for Miss M
snack- gogurt
dinner- (we have dance & a t-ball game tonight so it has to be fast) Pulled pork sandwiches with baked beans
Tuesday- breakfast: Toaster Struddles
lunch: ham & cheese lunchable (homemade...deli ham, sliced cheese, and crackers)
snack: bugs on a log (celery with peanut butter and raisins)
dinner: Chicken Enchiladas with refried beans and cheese (leftover dinner that was not used last week)
Wednesday- breakfast: muffins (will make Tuesday night)
lunch: no plan right now, will cross this bridge when we get there
snack: warm pretzals
dinner: Wednesday nights we go to church and eat there
Thursday- breakfast: Breakfast bars & banana
lunch: leftovers
snack: cheese & crackers
dinner: homemade chicken noodle soup (in the crock pot) with grilled cheeses (we also have ball games tonight so dinner has to be made and ready for us when we get home or at least easy to assemble quickly)
Friday- breakfast: cereal
lunch: field trip to the zoo...packing pb&j's for lunch
snack: pudding
dinner: hamburgers on the grill with sweet potato fries
Saturday- breakfast: breakfast tacos
dinner: Veracruz fish with a salad and fresh veggi
Sunday- breakfast: Sausage souffle (made Sat. night)
dinner: Tasty marinated chicken (made Sat. night and marinated all night & day long), grilled, with rice & a salad
Grocery List:
(Remember if there is an * by an item, you need it for this weeks' recipies)
Apples
*Fresh Veggi
Fruit
Garlic
*Salad
*1 lb. Hamburger meat
*Whole cut up chicken
Bread
*Flour tortillas
*Hamburger buns
*Shredded cheddar cheese
Kraft singles
*Muffin mix
Pasta sauce
Honey mustard dressing
*Milk
Coffee creamer
Sunday Shrimp
This evening I had planned on making the shrimp satay for dinner, but decided that I wasn't really in the mood for it. So I went to the trusty cookbook and looked at different shrimp recipies. This dinner ended up great and the kids and hubby loved it. We had Curried shrimp with cilantro, lime, and garlic, with rice, and corn and peas. I used Uncle Ben's chicken rice and it took about 20 minutes to make, so time accordingly. We really like frozen veggies. They are picked at the peak of their growing season and frozen to make sure they are great. I had some corn and peas and the kids said they wanted both. I combine them in a small glass bowl with a lid. I don't add water (because when they cook the ice in them melts and puts enough water in), but I do add butter (Country crock tub butter with calcium is what we use)...just a large spoonfull, and salt & pepper. Then I nuked them for 5 min, stirred and went again another 3 min. Yummy!
Curried Shrimp with Cilantro, Lime, & Garlic
Robin Miller Quick Fix Meals pg. 186
2 tea. olive oil
3 medium shallots, minced (I had one really large one that I used)
2 to 3 cloves garlic, to taste, minced
1 1/2 tea. curry powder
1 cup reduced-sodium vegetable or chicken broth (I used beef broth, because I had some in the fridge)
1 1/4 lbs large shrimp, peeled and deveined
2 Tbs. fresh lime juice (I used bottled lime juice...it's what I had on hand and tastes the same...to me)
1/2 cup low fat sour cream
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Heat oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 mintues. Remove from the heat and stir in the sour cream and cilantro. Season to taste with salt and pepper and serve.
EnJoY!
I ended up combining the rice and shrimp so that the yummy shrimp juice moistened up the rice. It tasted sooo good and everyone was happy with this meal. I will do it again. My only caution would be that the curry and garlic really smell up the house, so do it when you know you won't be having company over anytime soon to air out.
Curried Shrimp with Cilantro, Lime, & Garlic
Robin Miller Quick Fix Meals pg. 186
2 tea. olive oil
3 medium shallots, minced (I had one really large one that I used)
2 to 3 cloves garlic, to taste, minced
1 1/2 tea. curry powder
1 cup reduced-sodium vegetable or chicken broth (I used beef broth, because I had some in the fridge)
1 1/4 lbs large shrimp, peeled and deveined
2 Tbs. fresh lime juice (I used bottled lime juice...it's what I had on hand and tastes the same...to me)
1/2 cup low fat sour cream
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper
Heat oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 mintues. Remove from the heat and stir in the sour cream and cilantro. Season to taste with salt and pepper and serve.
EnJoY!
I ended up combining the rice and shrimp so that the yummy shrimp juice moistened up the rice. It tasted sooo good and everyone was happy with this meal. I will do it again. My only caution would be that the curry and garlic really smell up the house, so do it when you know you won't be having company over anytime soon to air out.
Friday, March 18, 2011
Cake Balls
It's Friday and my wonderful husband suprised us today by taking the day off of work and taking us out for a family fun day. We ate breakfast at McDonald's, and a late lunch/earlyier than old people eat dinner at TGI Friday's. I did not cook one bit of food today, so I can not share any recipies with you.
BUT the other day I did make cake balls. OH MY GOODNESS! I don't like sweets. I love to make all kids of bad food, but I don't like to eat it. But cake balls. WOW! Sooooo goooooood. And super easy to make. Not to mention, you can mix and match until your hearts' content. I had a lot of chocolate cake leftover from a cake that I had made the weekend before, so I made chocolate cake with peanut butter frosting in milk chocolate.
Cake Balls:
Cake
Frosting
Melting chocolate
Bake the cake and let it cool. Once it's cool, put it in the mixer and mix it up until it's all broken apart. Then mix in a container of frosting (or make a batch of it and mix it in). Mix the whole mess together and put it in the fridge overnight. Take it out and line a cookie sheet with wax paper. Using a melon baller, make a bunch of balls with the cake mixture. Freeze for 1 hour (the more frozen the better). Melt 2 cups of chocolate in the microwave, in 30 second increments, stirring after 30 seconds each time, until it's all melted. Pull the cake balls out of the freezer and using a toothpick, dip each ball into the chocolate. Use another toothpick to help get the ball off of the other toothpick & back onto the wax paper to cool. If the balls start sticking to the toothpicks, put them back into the freezer for a bit to harden back up. Drizzle some chocolate over top to make them look pretty. Keep them in the fridge...or I freeze mine. They keep longer this way and I think they taste better frozen.
EnJoY!
BUT the other day I did make cake balls. OH MY GOODNESS! I don't like sweets. I love to make all kids of bad food, but I don't like to eat it. But cake balls. WOW! Sooooo goooooood. And super easy to make. Not to mention, you can mix and match until your hearts' content. I had a lot of chocolate cake leftover from a cake that I had made the weekend before, so I made chocolate cake with peanut butter frosting in milk chocolate.
Cake Balls:
Cake
Frosting
Melting chocolate
Bake the cake and let it cool. Once it's cool, put it in the mixer and mix it up until it's all broken apart. Then mix in a container of frosting (or make a batch of it and mix it in). Mix the whole mess together and put it in the fridge overnight. Take it out and line a cookie sheet with wax paper. Using a melon baller, make a bunch of balls with the cake mixture. Freeze for 1 hour (the more frozen the better). Melt 2 cups of chocolate in the microwave, in 30 second increments, stirring after 30 seconds each time, until it's all melted. Pull the cake balls out of the freezer and using a toothpick, dip each ball into the chocolate. Use another toothpick to help get the ball off of the other toothpick & back onto the wax paper to cool. If the balls start sticking to the toothpicks, put them back into the freezer for a bit to harden back up. Drizzle some chocolate over top to make them look pretty. Keep them in the fridge...or I freeze mine. They keep longer this way and I think they taste better frozen.
(This picture does not do justice to how yummy these are!)
EnJoY!
St. Patty's Day dishes
It's Friday and I didn't post yesterday and I'm late posting today. Sorry! It's been a busy couple of days.
Thursday was St. Patty's day. We started off the day with green eggs, toast, and green milk. They tried the green milk and decided that since it still tasted the same, it was ok to drink. The green eggs on the other had did not go over at all. It did not matter what color the eggs were, they were not going to be eaten...with out a fight. They eventually got eaten, but I think next year, we'll just have cereal with green milk. To make the green eggs, I just cracked 5 eggs into a bowl and added a few squirts of green food coloring, added some shredded cheddar cheese and scrambled them up in the skillet. Same with the green milk, I put 2 drops of green food coloring into the cups and added the milk. Easy peasey.
(I have tried and tried to get my pic here, but I can't get it to work, sorry you can't see our lovely green eggs and green milk)
After breakfast, we decided to head over to have lunch with daddy. I wanted to make a special St. Patty's Day treat to take with me. I had found some mint Hershey's kisses at Target that had a recipe on it that I wanted to try. So I whipped up a batch of cookie brownie cupcakes. They were super easy and quick. Once they are cool, you put the kiss on top. I learned the hard way that you have to wait until they cool or else the kiss melts. So even if you want to hury them along, WAIT!
We were going to do Pistachio pudding for snack, but didn't get back in time. So, we'll have to do it another time and just enjoy the green.
For dinner we had Beef and Noodels in thai peanut sauce. It was good and we'd had it before (but I'd forgotten that we had). It's not full of flavor, but it's good.
Beef and Noodles in Thai Peanut sauce
(Robin Miller Quick Fix Meals pg. 88)
8 oz. somen or soba noodles or whole wheat spaghetti (I used rice noodles b/c I had some that I wanted to use up)
Thai Peanut Sauce:
3 cups reduced-sodium beef broth
2 Tbs. reduced-sodium soy sauce
2 Tbs. creamy peanut butter (I used Jiff...because I'm a choosy mom)
2 tea. toasted seasme oil
1 tea. hot sauce (I did not put this in and whished I had for a little extra flavor)
Pad Thai:
1 Tbs. peanut oil (I didn't have this, so I just used olive oil and it was just fine)
1 tea. peeled & minced fresh ginger (I used a tube of refridgerated ginger)
2 cloves garlic, minced
1 medium red bell pepper, seeded & diced
1 1/4 lbs lean beef steak (such as sirloin or flank), cut crosswise in 1/4 inch strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)
Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blende and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the beef and cook, stirring, for 2 mintues. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
Transfer the beef mixture to the noodles and toss to combine, then serve on individual plates topped with the peanuts and scallions.
EnJoY!
Like I said this was good, just not FULL of flavor. It makes a lot of peanut sauce so you can either make this a couple of times, make less sauce, or make something else like stirfry with the extra.
Thursday was St. Patty's day. We started off the day with green eggs, toast, and green milk. They tried the green milk and decided that since it still tasted the same, it was ok to drink. The green eggs on the other had did not go over at all. It did not matter what color the eggs were, they were not going to be eaten...with out a fight. They eventually got eaten, but I think next year, we'll just have cereal with green milk. To make the green eggs, I just cracked 5 eggs into a bowl and added a few squirts of green food coloring, added some shredded cheddar cheese and scrambled them up in the skillet. Same with the green milk, I put 2 drops of green food coloring into the cups and added the milk. Easy peasey.
(I have tried and tried to get my pic here, but I can't get it to work, sorry you can't see our lovely green eggs and green milk)
After breakfast, we decided to head over to have lunch with daddy. I wanted to make a special St. Patty's Day treat to take with me. I had found some mint Hershey's kisses at Target that had a recipe on it that I wanted to try. So I whipped up a batch of cookie brownie cupcakes. They were super easy and quick. Once they are cool, you put the kiss on top. I learned the hard way that you have to wait until they cool or else the kiss melts. So even if you want to hury them along, WAIT!
We were going to do Pistachio pudding for snack, but didn't get back in time. So, we'll have to do it another time and just enjoy the green.
For dinner we had Beef and Noodels in thai peanut sauce. It was good and we'd had it before (but I'd forgotten that we had). It's not full of flavor, but it's good.
Beef and Noodles in Thai Peanut sauce
(Robin Miller Quick Fix Meals pg. 88)
8 oz. somen or soba noodles or whole wheat spaghetti (I used rice noodles b/c I had some that I wanted to use up)
Thai Peanut Sauce:
3 cups reduced-sodium beef broth
2 Tbs. reduced-sodium soy sauce
2 Tbs. creamy peanut butter (I used Jiff...because I'm a choosy mom)
2 tea. toasted seasme oil
1 tea. hot sauce (I did not put this in and whished I had for a little extra flavor)
Pad Thai:
1 Tbs. peanut oil (I didn't have this, so I just used olive oil and it was just fine)
1 tea. peeled & minced fresh ginger (I used a tube of refridgerated ginger)
2 cloves garlic, minced
1 medium red bell pepper, seeded & diced
1 1/4 lbs lean beef steak (such as sirloin or flank), cut crosswise in 1/4 inch strips
1/4 cup chopped dry-roasted peanuts
1/4 cup chopped scallions (white and green parts)
Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blende and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the beef and cook, stirring, for 2 mintues. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
Transfer the beef mixture to the noodles and toss to combine, then serve on individual plates topped with the peanuts and scallions.
EnJoY!
Like I said this was good, just not FULL of flavor. It makes a lot of peanut sauce so you can either make this a couple of times, make less sauce, or make something else like stirfry with the extra.
Wednesday Baked ziti with sausage
It's Wednesday already and today we plan on going to the park...if this rain stuff stops! On the menu today is Toaster Struddles for breakfast, PB&J sandwiches for picnic lunch, Orange smiles and bugs on a log for snack, and Baked ziti with sausage and salad for dinner. The ziti is the only reicpe for today since I assume you can make the rest of the menu on our own.
Baked Ziti with Turkey Sausage and a Salad
(Robin Miller Quick Fix Meals Pg. 34)
1 lb. ziti noodles
2 tea. olives oil
8 ounces turkey or chicken sausage (sweet or hot), casing removed
One 28 oz. can diced tomatoes
One 8 oz. can tomato sauce
1 tea. dried basil
1 tea. dried oregano
One 15 oz. container ricotta cheese
8 oz. shredded motzarella cheese
1/2 tea. garlic powder
1/4 cup Parmesan cheese
Cook the pasta accorking to the package directions, drain.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until browned, about 5 min, breaking up the meat as it cooks. Add the diced tomatoes, tomato sauce, oregano, and basil and bring to a simmer. Partially cover the pan, reduce heat to medium-low and continue to simmer for 10 min. Remove from heat.
In a medium bowl, combine the ricotta, half of the motzarella, and garlic powder until well combined.
Spoon 1 cup of the tomato sauce in the bottom of a 4 quart casserole dish. Top with half the cooked ziti. Top with half the cheese mixture, spreading it evenly with the back of a spoon or a rubber spatula. Top with another cup of the tomato sauce. Repeat the layers using the remaining ziti and ricotta mixture, then top with the remaining sauce. Sprinkle the remaining mozzarella and the Parmesan evenly over the top.
You can now freeze the entire thing. Or, Preheat the oven to 350 degrees. Bake for 30 to 45 minutes or until cheese is brown and bubbly.
EnJoY!
Baked Ziti with Turkey Sausage and a Salad
(Robin Miller Quick Fix Meals Pg. 34)
1 lb. ziti noodles
2 tea. olives oil
8 ounces turkey or chicken sausage (sweet or hot), casing removed
One 28 oz. can diced tomatoes
One 8 oz. can tomato sauce
1 tea. dried basil
1 tea. dried oregano
One 15 oz. container ricotta cheese
8 oz. shredded motzarella cheese
1/2 tea. garlic powder
1/4 cup Parmesan cheese
Cook the pasta accorking to the package directions, drain.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until browned, about 5 min, breaking up the meat as it cooks. Add the diced tomatoes, tomato sauce, oregano, and basil and bring to a simmer. Partially cover the pan, reduce heat to medium-low and continue to simmer for 10 min. Remove from heat.
In a medium bowl, combine the ricotta, half of the motzarella, and garlic powder until well combined.
Spoon 1 cup of the tomato sauce in the bottom of a 4 quart casserole dish. Top with half the cooked ziti. Top with half the cheese mixture, spreading it evenly with the back of a spoon or a rubber spatula. Top with another cup of the tomato sauce. Repeat the layers using the remaining ziti and ricotta mixture, then top with the remaining sauce. Sprinkle the remaining mozzarella and the Parmesan evenly over the top.
You can now freeze the entire thing. Or, Preheat the oven to 350 degrees. Bake for 30 to 45 minutes or until cheese is brown and bubbly.
EnJoY!
Wednesday, March 16, 2011
Breakfast Tacos, Pizza Sticks, Fruit Kebobs, Chicken Caccitore with wild mushrooms and Rice
Breakfast Tacos
I don't follow a recipe for these. Here is what I do. I buy a tube of sausage that I like (such as sage sausage) and cook it up. Then I let it cool and put it into a baggie and freeze it. This way when we decide we want breakfast tacos, we just pull some out, put it into a bowl and warm it up in the microwave. Typing that just gave me the idea that I could even throw it into the eggs when I am cooking them and warm them up that way too. I always have eggs, tortilla shells, salsa, & shredded cheddar cheese on hand so these are a quick & easy "go to" for us.
OK...warm up enough sausage for each taco to have some. Scramble 1 egg per person (I do 2 for my husband because he'll eat 2 or 3 tacos and the dog gets the extra eggs...they're good for them ya know?) while the eggs are cooking add a bit of salt and pepper for taste. Once the sausage is warmed up, throw your tortillas onto a place and microwave them for 30 seconds (for 4 flour and 2 corn tortillas). When the eggs are done, the sausage and tortillas are all warm, lay a tortilla on each persons plate. Top with some eggs, sausage, cheese, and salsa. You could also use bacon (I use the microwave kind, we think it tastes good and it's a WHOLE less messy). Serve with milk or OJ and some coffee. EnJoY!
Pizza Sticks (from Mommy & Me cookbook pg. 30)
These are new for us, but really good, and a LOT of fun! They are going to become a new "go to" for us the summer, I can see it now.
1 pkg. refrigerated bread stick dough (I used Pilsbury)
pepperoni slices (or whatever meat you like on pizza)
Shredded Mozzarella cheese
1 Tbs. grated Parmesan cheese (I didn't measure, I just used what I thought looked good)
1 Tbs. Italian seasoning (again, I didn't measure)
1 Tbs. garlic powder (I didn't use this since all I could find were garlic bread sticks)
Pizza sauce
Preheat oven to 350 degrees. Lay bread sticks on a baking sheet. Mine made 4 very long bread sticks that I ended up cutting into thrids. Flatten out the bread sticks and top with pepperoni slices (or whatever meat you like) and mozzarella cheese. Fold the bread stick over and twist. Mix together the parm cheese and Italian seasoning, and garlic powder in a small bowl. Sprinkle the cheese mixture over the bread sticks. Add more mozzarella if you'd like. Bake for 8 minutes or until golden brown. Heat the pizza sauce in a bowl in the microwave for about 1 minute. Place the sticks on a plate. Dip the sticks in the sauce. I served orange smiles (oranges cut into sections that look like smiles...eights)
EnJoY!
Fruit Kebobs
On some skewers put some different fruits. We are using Strawberries, Apples, and Bananas today since that's what is in season and best priced right now. But you could also add grapes, pineapple, cantelope, honeydew, etc.
Serve with fruit dip. Here is the recipe for the dip that I made for us.
8 ounces cream cheese
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
1 tsp. soy sauce (I know, I know it sounds gross, but TRUST me...it's tasty!)
1 cup chopped peanuts (if you'd like, I leave them out)
Mix well and serve. EnJoY!
Chicken Caccitore with Wild Mushrooms and Rice
(from Robin Miller Quick Fix Meals pg. 112)
I liked this dinner. BUT, it had a lot of diced tomatoes and there were...mushrooms in it. Let's examine this for a minute. Neither my husband OR kids like tomatoes, though I am working on converting my husband AND my kids HATE mushtooms. So, in the kids books, this dinner was a flop and my husband ate it without a word because he was starving and would have eaten the rice box had I served it. I thought that there was a lot of flavor and it was easy to make. If you like chicken, tomatoes, mushrooms, veggies, rice, and lots of flavor this is a good dish for you. If you're weird like the rest of my family, you probably won't :) Also, this is one of Robin's morph meals so it makes a LOT, I made half of this and still had leftovers, since I did not plan on using the extra for the other morph meals this week.
I don't follow a recipe for these. Here is what I do. I buy a tube of sausage that I like (such as sage sausage) and cook it up. Then I let it cool and put it into a baggie and freeze it. This way when we decide we want breakfast tacos, we just pull some out, put it into a bowl and warm it up in the microwave. Typing that just gave me the idea that I could even throw it into the eggs when I am cooking them and warm them up that way too. I always have eggs, tortilla shells, salsa, & shredded cheddar cheese on hand so these are a quick & easy "go to" for us.
OK...warm up enough sausage for each taco to have some. Scramble 1 egg per person (I do 2 for my husband because he'll eat 2 or 3 tacos and the dog gets the extra eggs...they're good for them ya know?) while the eggs are cooking add a bit of salt and pepper for taste. Once the sausage is warmed up, throw your tortillas onto a place and microwave them for 30 seconds (for 4 flour and 2 corn tortillas). When the eggs are done, the sausage and tortillas are all warm, lay a tortilla on each persons plate. Top with some eggs, sausage, cheese, and salsa. You could also use bacon (I use the microwave kind, we think it tastes good and it's a WHOLE less messy). Serve with milk or OJ and some coffee. EnJoY!
Pizza Sticks (from Mommy & Me cookbook pg. 30)
These are new for us, but really good, and a LOT of fun! They are going to become a new "go to" for us the summer, I can see it now.
1 pkg. refrigerated bread stick dough (I used Pilsbury)
pepperoni slices (or whatever meat you like on pizza)
Shredded Mozzarella cheese
1 Tbs. grated Parmesan cheese (I didn't measure, I just used what I thought looked good)
1 Tbs. Italian seasoning (again, I didn't measure)
1 Tbs. garlic powder (I didn't use this since all I could find were garlic bread sticks)
Pizza sauce
Preheat oven to 350 degrees. Lay bread sticks on a baking sheet. Mine made 4 very long bread sticks that I ended up cutting into thrids. Flatten out the bread sticks and top with pepperoni slices (or whatever meat you like) and mozzarella cheese. Fold the bread stick over and twist. Mix together the parm cheese and Italian seasoning, and garlic powder in a small bowl. Sprinkle the cheese mixture over the bread sticks. Add more mozzarella if you'd like. Bake for 8 minutes or until golden brown. Heat the pizza sauce in a bowl in the microwave for about 1 minute. Place the sticks on a plate. Dip the sticks in the sauce. I served orange smiles (oranges cut into sections that look like smiles...eights)
EnJoY!
Fruit Kebobs
On some skewers put some different fruits. We are using Strawberries, Apples, and Bananas today since that's what is in season and best priced right now. But you could also add grapes, pineapple, cantelope, honeydew, etc.
8 ounces cream cheese
1/2 cup sugar
1/4 cup brown sugar
1 tsp. vanilla
1 tsp. soy sauce (I know, I know it sounds gross, but TRUST me...it's tasty!)
1 cup chopped peanuts (if you'd like, I leave them out)
Mix well and serve. EnJoY!
Chicken Caccitore with Wild Mushrooms and Rice
(from Robin Miller Quick Fix Meals pg. 112)
I liked this dinner. BUT, it had a lot of diced tomatoes and there were...mushrooms in it. Let's examine this for a minute. Neither my husband OR kids like tomatoes, though I am working on converting my husband AND my kids HATE mushtooms. So, in the kids books, this dinner was a flop and my husband ate it without a word because he was starving and would have eaten the rice box had I served it. I thought that there was a lot of flavor and it was easy to make. If you like chicken, tomatoes, mushrooms, veggies, rice, and lots of flavor this is a good dish for you. If you're weird like the rest of my family, you probably won't :) Also, this is one of Robin's morph meals so it makes a LOT, I made half of this and still had leftovers, since I did not plan on using the extra for the other morph meals this week.
2 Tbs. olive oil
1 cup chopped onion
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 cups wild mushrooms, such as shiitake, oyster, chanterelle, or porcini
3 cloves garlic, minced
2 tea. dried basil
2 tea. curry powder
2 bay leaves
1/2 tea. salt
1/4 tea. crushed red pepper
Two 28 ounce cans diced tomatoes
2 cups reduced-sodium chicken broth
2 cups quick-cooking rice (I used Jasmine rice...it's what we like best but takes 20 min to cook)
2 boneless, skinless chicken breasts cut into 2 inch (or bitesize) pieces
Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onion, bell peppers, mushrooms, and garlic and cook, stirring, until softened, about 5 minutes. Add the basil, curry powder, bay leaves, salt, and red pepper and cook 1 mintue, until the curry is fragrant. Add the tomatoes and broth and bring to a boil. Reduce the heat to low, partially cover the pan, and simmer for 20 minutes.
Meanwhile, cook the rice according to the package directions.
Heat the remaining 1 Tbs. oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until golden brown on all sides, 5 to 7 minutes. Add 2 cups of the caccitore sauce and simmer until the chicken is cooked through, about 10 minutes.
Divide the rice among the bowls and spoon the chicken mixture over the top.
EnJoY!
Tuesday, March 15, 2011
Spring Break Menu, Shopping List, & Mondays recipie
This week is spring break for us so I have planned not only my dinners, but also my breakfasts, lunches, and snacks. I do NOT like to waste my time trying to figure out what I am going to make to eat when we have so much more things we'd rather be doing. I'm not saying that I will stick to the menu everyday. I may move things around and or delete things due to change in plans or whatnot, but I want to have the food on hand just in case it's needed. So, without further adu, I give you.....my menu and grocery list for this week.............
Menu:
Monday: Breakfast- Pantcakes (pancakes really, but my kids called them pantcakes when they were little & it stuck)
Lunch- Pizza Sticks
Snack- bugs on a log (aka celery with peanut butter & raisins)
Dinner- Baked fish with parsley, green beans, rolls, and baked apples for dessert
Activity- bake Angel cookies with M's Easy Bake Oven
Tuesday: Breakfast- Breakfast Tacos
Lunch- Ham & Cheese sandwiches
Snack- Fruit Kabobs with fruit dip
Dinner- Chicken Caccitore with wild mushrooms and rice
Activity- make cake balls
Wednesday: Breakfast- Toaster Struddles
Lunch- PB & J (going on a picnic, keeping it easy)
Snack- Orange smiles
Dinner- Baked ziti with sausage and a salad
Thursday: Breakfast- Green Eggs and ham (today is St. Patrick's Day...you'll see a theme today) with green milk
Lunch- hoping to go see daddy for lunch today
Snack- make Pistachio pudding (watch it turn green)
Dinner- Beef & Noodles in Thai Peanut Sauce with Mint Brownies
Friday: Breakfast- Cinnamon rolls (from the can)
Lunch- left open in case I skip something this week
Snack- popcorn
Dinner- no plan yet
Saturday: Breakfast- french toast
Dinner- Shrimp Satay on the grill with rice
Sunday: Breakfast- Cereal
Dinner- Chicken Enchiladas with refried beans and cheese and chips & salsa & guac.
Shopping List:
(remember if there is a * then you need the item for a recipe...everthing else is for our weekly needed stuff)
*1 green bell pepper
*2 red bell peppers
*scallions
lettuce
strawberries (for the kebobs)
apples (for the kebobs)
bananas
*sweet onion
*1 cup wild mushrooms
*1 1/2 lbs shrimp (large, raw, peeled, deveined) throw in freezer as soon as you get home
*sausage
*4 white fish fillets (your favorite, we usually do tilapa)
* 1 1/4 lbs. lean flank steak cut into 1/4 in. strips
lunch meat...ham
hot dogs
*2 cup bag shredded mexican cheese
block of colby cheese
*15 ounces ricotta
*parmesian cheese
bread
cereal
breakfast bars
Mrs. Buttersworth
poptarts
Nilla wafers
*ziti noodles
*black bean sauce
*2 28ounce beef broth
*1 cup chicken broth
*8 ounces tomato sauce
pistachio pudding mix
*dry roasted peanuts
Gatorade
melting chocolate
*2 rolls of Pilsburry rolls (whatever you like...they are for sides)
*1 roll of Pilsburry breadsticks
Toaster Struddles
2 frozen pizzas
Monday:
Breakfast: pantcakes (recipe from Bisquick box...altered a bit)
2 cups Bisquick mix
1 cup milk
2 eggs
2 Tbs sugar
2 tsp baking powder
1 Tbs lemon juice
1 tsp vanilla
dash (in our case...a whole lotta) cinnamon
Stir to combine. Pour onto greased griddle. Cook till edges are dry and you see bubbles in the middle of the pancakes. Turn, cook until golden. Can serve with a side of bacon or sausage, fruit and milk or OJ.
Lunch: we ended up goning to a movie and ate lunch at Target. Let me tell you, Target is a great cheap place to get lunch. The three of us ate for $9. The kids each had mac & cheese, apples & caramel, milk. I had nachos & a soft drink.
Snack: Since we ate popcorn at the movie and a late lunch we didn't have a snack.
Dinner: Baked fish with parsley, green beans, rolls, and baked apples.
Baked Fish with parsley (Gooseberry Patch Quick & Easy Pg. 82)
1 lb. fish fillets
1/2 cup butter, melted
2Tbs. lemon juice
1/4 cup minced onion
1 1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. dried parsley
Place fillets in a lightly greased 13" x 9" baking dish. In a small mixing bowl (I melted my butter in a measuring cup and used it to mix in) blend together remaining ingredients and pour over fish. Bake, uncovered, at 350 degrees for 30 minutes. Makes 4 to 5 servings. I also put the rolls in the oven and baked it all for 30 minutes.
While the fish was baking I made the green beans. I snapped off the ends and put them all into a large skillet with some water (just to cover the bottom of the pan), covered the pan and boiled for 5 mintues. Drain the water from the skillet and add some minced garlic, diced onion, a dash of nutmeg, 2 Tbs. butter, and seasoning salt. Saute until the beans are golden and the onion is translucient, about 4 or so mintues.
I also make my own tarter sauce for the fish since I don't really like store bought. I don't measure anything when I make this, I just eyeball it and taste it. To make the tarter I mix together about 2 cups Mayo, 1 Tbs. yellow mustard, 1 Tbs. sugar (we like it sweet), 2 Tbs. sweet relish, a dash of paprika, salt and pepper.
Baked apples:
Core 2 red apples (for 4 people) and put into a baking dish. Add a pat of butter in each and sprkinle with cinnamon and nutmeg. Bake at 350 degrees for 1 hour. Top with marshmallows and broil until marshmallows are brown. (I usually use red hots instead of the cinnamon and nutmeg, but wouldn't you know it, we were out of them and I didn't realize it!)
I did not get any pictures. But I'll try to for the rest of the week. I did this fish recipe for the first time. We thought that it was ok. I usually just throw some fish in a baking dish and season it up with seasoning that we like and bake it till it flakes apart. But I wanted to try something else. It was good, but not great. There was a TON of butter and the seasoning was just ok. Not very strong.
EnJoY!
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