Where did the week go?

Thursday- I can't believe it's Thursday already and I've only posted Monday's recipies! Wow! So sorry. Tuesday we were "out of town" and ate out so I don't have anything to share with you except that we ate at Bennihana and OH MY! So fun and ssssooooo full!!!

Wednesday, for lunch we had leftovers from the fridge since it was exploding out at us. Wednesday night, we had tacos. I didn't get a picture of them since we ate late and were starving & I couldn't be bothered with the little thing called a camera or else it may have been my dinner :) They are super easy though. I just brown a pound of hamburger meat, drain, return to pan and add 1 packet of taco seasoning mix with 3/4 cup of water. Cook a bit. Then I warmed up a can of refried beans (I know, you're thinking, how classy!). Warm up some taco shells (as many as your family will eat). We use all soft shell, because that's what we like and I can't keep hard shells good for any amout of time so they end up going bad on us. Cut up some lettuce and onions, have some sour cream, salsa or taco sauce ready, and some shredded cheese. If your family will eat tomatoes, have some cut into chunks as well. Easy and Yummy!

Thursday lunch, again was leftovers and you'll be happy to know, our fridge is almost able to close again!

Thursday dinner-

Stuffed Shells
I've been making this dish for 11 years and do not remember where I got the recipe.

12 jumbo pasta shells
1 beaten egg
1 (12 ounce) low fat cottage cheese, drained
1/2 cup  shredded motzerella cheese
1/4 cup grated parmesan cheese
2 Tbs. parsley flakes
1/2 tsp. oregano, crushed
1/2 tsp. garlic powder
homemade pasta sauce (following)

Preheat oven to 350 degrees.

Cook shells for about 18 minutes or until tender but still firm. Make sure you stir often so they don't stick to the bottom of the pan and do NOT over cook them or you won't be able to stuff them. Drain well and leave in colendar to cool for a few minutes, so that you can handle them.

For filling: sitr together egg, cottage cheese, motzerella cheese, parmesan cheese, parsley, oregano, and garlic powder. Spoon into cooked shells. Spoon a little bit of pasta sauce on the bottom of a sprayed baking dish. Arrange shells over sauce. Cover shells with remaining pasta sauce. Bake for 15 minutes or until heated through. Add some motzerella cheese on top and broil until brown (mine got a little more than brown tonight...sorry, but still sooo good!). This is great with some yummy garlic toast.  EnJoY!

*Now here's the thing. I make my homemade pasta sauce and at least triple the recipe. This way all I have to do is ladle 4 large ladle fulls into gallon size baggies and freeze. Then when I am ready to have pasta I pull the baggie out and run some water on it until it's thawed. Sooooo good and easy! When I run out, I make a triple batch again, freeze, then enjoy some more.

Homemade Pasta Sauce
(From Paula Deen on foodnetwork.com)
(This is a single recipe, if you are going to triple it, just triple the amounts)

1 1/2 lbs hamburger
1 chopped onion
1 chopped green pepper
1 clove garlic- chopped
2 (6 ounce) tomato paste
1 (8 ounce) tomato sauce
1 (14 1/2 ounce) stewed tomatos
1 Tbs. Italian seasoning
1 Tbs. Worcestershire sauce
2 Tbs. sugar
1 tsp. salt

Brown beef in large pot. Drain fat. Add onions, green pepper, and garlic, saute until onion is tender (about 5 minutes). Add tomato paste, tomato sauce, stewed tomatoes, 1 cup water, and seasonings. Simmer 30 minutes.

Monday- donuts, corn dog muffins, & pork chops with green beans

Monday mornings are our grocery mornings. I have decided that, for the summer, we will have donut mornings then head to the grocery. It's a good little treat for the kiddos, and gives us something to look forward to. I'm a very scheduled person, so I do have a summer schedule that we try to follow, but will deviate if something comes up. I also think that it helps the kids to know what's going to happen and keep them ready for school.

Lunch today was a new experiment. My daughter LOVES hotdogs. I'm not sure who she comes from, because I do NOT like hotdogs. I will eat them if I have to, but I'm not excited about them. My son is the same way. He'll eat them if I serve them, but won't ever ask for me to make them. But I know they are a kids food and they are so easy to do for lunch. I found this little recipe in a Fun Food magazine and thought that it'd be a different way to try them. It also camouflaged the hotdog taste a lot!

Corn Dog Muffins

(Recipe from Taste of Home, Fun Food, summer 20008 magazine)
1 box Jiff corn bread mix (or any mix, but I really like Jiff corn bread mix)
1 Tbs brown sugar (next time, I'd use 2 or 3, but just because we like our corn bread sweet)
1 egg
1 cup milk
1 (11 ounce) can of whole kernal corn, drained
3 hot dogs, cut up

Preheat oven to 400 degrees. Line muffin tins with cupcake papers. In a medium bowl, mix the corn bread mix and brown sugar. Add the egg and milk and mix to combine. Stir in the corn and hot dogs. Your batter will be thin. Fill the muffin tins 3/4 full (I filled them to the top and was fine). Bake for 18 to 20 minutes. This made 12 muffins for us.
Serve and EnJoY!

For dinner I decided to try a recipe that I found on the Southern Living website. I mean, it HAD to be good, right?! Well, it didn't let me down. This is probably going to be my new "go to" website for dinners for while. It was quick and easy and sooo yummy!

Pork Chops with Roasted Green beans and pecans

(Recipe from Southern Living Magazine website)
2 lbs fresh green beans (or as much as your family will eat)
1 Tbs. olive oil
1 tsp. salt
4 bone-in pork chops
1/4 tsp. pepper
1/2 cup Panko breadcrumbs (or plain breadcrumbs, they were just as good)
1/4 cup parmesan cheese
1 Tbs. lemon zest
1 tsp. chopped fresh thyme
1/4 cup veggi oil
1/4 cup chopped pecans
1/2 tsp butter

Preheat oven to 450 degrees. Wash beans and snap ends (if you wish, they didn't, but I did since I don't like to eat the ends). Combine the beans, 1 Tbs. olive oil and 3/4 tsp salt in a large bowl and toss to coat. Spread in a single layer on a cookie sheet with sides (also known as a jelly roll pan). Bake 18 to 20 minutes or until beans are tender and slightly browned.

Sprinkle pork chops with pepper and remaining 1/4 tsp salt. In a shallow pie pan mix together the bread crumbs, parmesan cheese, lemon zest, and thyme. Dredge the pork chops in this mixture.

Cook the pork chops in 1/4 cups veggi oil in a large skillet over medium heat for 4 to 6 minutes, depending on their thickness, on each side or until done. (I only cooked ours for 2 to 3 min per side since they were pretty thin)

Stir pecans and butter into the beans and cook another 5 minutes, or until the pecans are golden. Serve the chops with the beans. EnJoY!

I LOVED the pecans with the beans. It gave the beans a little extra flavor. Soooo good! I'll be making my beans this way for quite a while!

Summer menu and shopping list

Well, it's summer now and I have both of my kids at home all day, every day now. That means I have a lot of meal planning to do as well as activities. I'll be doing this weeks' menu then take 2 weeks off. I'm trying some new recipies this week and hope they are good. They look like they will be. So without further adu:

Menu:

Monday: breakfast- donuts
                lunch- corndog muffins
                snack- homemade ice cream
                dinner- pork chops with green beans and pecans

Tuesday: breakfast- Eggos
                 lunch- grilled cheeses with spaghetti o's
                 snack- from the snack basket, on the go
                 dinner- out

Wednesday: breakfast- breakfast tacos
                      lunch- cold meat sandwich picnic lunch
                      snack- popcorn & a movie at home
                      dinner- tacos

Thursday: breakfast- cereal
                  lunch- PB & J's picnic lunch
                  snack- fruit snacks
                  dinner- stuffed shells

Friday: breakfast- french toast
             lunch- leftovers
             snack- dirt cake
             dinner- chicken and corn pies with cornbread crust

Saturday: dinner- lime shrimp lettuce wraps with broccoli salad

SHOPPING LIST:
1 bundle green onions
3 c. small broccoli florets
celery
1 head of iceburg lettuce
fresh thyme
ginger root
1 head garlic
1 red bell pepper
1 green bell pepper
1 yellow onion
4 limes
2 lemons
2 lbs. green beans
bacon
hotdogs
3 or 4 bone-in pork chops
3 chicken breasts, cooked and chopped

2 lbs hamburger
1 lb shrimp
1 lb cold meat, sliced
bread
corn and flour tortillas
raisins
mayo
honey
taco seasoning packet
1 (5 ounce can) water chestnuts (optional)
11 ounces can whole kernel corn
12 ounces tomato paste
16 ounces tomato sauce
29 ounces stewed tomatoes
10 ounces Mexican diced tomatoes with lime juice and cilantro
10 ounces Enchilada sauce
salsa
Spaghetti O's
1/2 cup panko breadcrumbs
2 boxes Jiff cornbread mix
jumbo pasta shells
popcorn packets
cereal
gummy worms
Oreo's
2 (3.5 ounces each) instant vanilla pudding mix
 soy sauce
1/2 cup freshly grated Parmesan cheese
12 ounces cottage cheese
1/2 cup shredded mozzrella cheese
shredded cheddar cheese
8 ounces cream cheese
olive oil
vegetable oil
Worcestershire sauce
salt
pepper
chili powder
Italian seasonings
sugar
vanilla extract
brown sugar
powder sugar
rock salt
butter
milk
2 cups half and half
eggs
sour cream
honey roasted sliced almonds
1/4 c. chopped pecans
Eggos
frozen corn
Cool Whip

I have included every ingredient you will need this week. Look through the list to see what you will need and what you already have on hand. I keep my kitchen very well stocked, so my grocery list is not nearly this long. For instance, you probably already have salt, pepper, sugar, butter, vegetable oil, and mayo on hand.

I'll be back Monday night with the recipes for the day and our take on dinner. I read the reviews for the pork chops with green beans and pecans and everyone loved them. So I am really looking forward to dinner.

Tuesday's Pulled Pork sandwiches

I've done this dinner a few times. We love this pork recipe. I had made this a few weeks ago. But it makes so much that I'm able to freeze half of it. I thawed (is that a word?) the pork that I had frozen, minus the sauce. Then warmed it up in a pot and added the bbq sauce, slapped it on a bun and had a wonderful dinner!

Crock Pot Pulled Pork Sandwiches

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.
 
Mac & Cheese
I kept this simple tonight. I used a box of Kraft Mac & Cheese. Just follow the directions on the box!
EnJoY!

Monday's Pineapple Teriyaki Chicken & Roasted Red Pepper Beans

This dinner was really good. The kids and I thought that the beans had a bit of a kick to them, but my spicy hubby didn't think so. I knew my daughter (who won't eat anything with the tinest bit of spice in it wouldn't eat them and she didn't dissappoint), but the rest of us thought they were good. I didn't marinate my chicken so it wasn't as full of flavor as I would have liked, I will next time. Also, I used chicken breasts instead of the thighs because it's what I had on hand, but still really good. Oh also, these recipies are from our local HEB and use a lot of their marinates and dip mixes, if you're not near an HEB, do your best to get close to the ingredients. Carrying on...

Pineapple Teriyaki Chicken:

1/2 jar Star Chefs Pineapple Teriyaki Marinade

1 Tbs. Adams Reserve Teriyaki Rub (I didn't have this, so I just used a pork rub that we had)

1 pkg boneless skinless chicken thighs, cut into 4 to 6 pieces (I used boneless skinless chicken breasts)

Season chicken with the rub and marinade, place into a plastic bag and marinade overnight or for an hour.

Preheat grill to med/high heat. (I didn't feel like grilling, so I just did mine in a skillet)

Cook the chicken, basting with additional marinade, until cooked through.

Serve with roasted red pepper beans.

Roasted Red Pepper Beans:

3 cans pinto beans (drained and rinsed)

1/2 jar Robert Reserves Roasted Red Pepper and Onion Dip

2 cups Central Market veggie broth (I used chicken broth that I had on hand)

4 strips bacon (sliced)

1/2 white onion (diced)

Adams Reserve Steak Au Poivre Rub to taste

Heat a medium/large pot over medium heat.

Add bacon and let cook for 3 to 4 min. Add diced onion. Cook additional 3 to 5 min. or until bacon is crisp.

Add broth and dip. Bring to a boil then drop to a simmer. Add pinto beans and rub. Let summer about 15 minutes. Serve.

*Can also be served with rice.

EnJoY!

It's late, but here's this week's menu and grocery list

Yeah, I know, it's been a little while since my last post. Sorry. We've been busy and blogs go by the wayside when we get busy. This week has some good recipies.

Menu:

Monday: Breakfast- Bacon, egg, & cheese tacos
                Lunch- spaghetti O's and hot dog
                Snack- from the snack basket
                Dinner- Pineapple Teriyaki Chicken with roasted red pepper beans (From HEB recipe cards)

Tuesday: Breakfast- Poptarts
                Lunch- coldmeat sandwiches
                Snack- sausage balls
                Dinner- Pulled pork sandwiches with mac & cheese

Wednesday: Breakfast- Bagel
                      Lunch- out
                      Snack- yogurt
                      Dinner- Church dinner

Thursday: Breakfast- Cereal
                  Lunch- PB & J
                  Snack- cheese & crackers
                  Dinner- Pork Chops stuffing bake with broccoli (Kraft spring '09 magazine pg. 30)

Friday: Breakfast- Muffins
             Lunch- at friend's house (bring juice boxes)
             Snack- ? not sure yet
             Dinner- Venisen Sloppy Joes with ?

Saturday: Breakfast- Pancakes
                 Dinner- Out (Wed was my birthday so we're celebrating tonight after a 5 year old dance recital)

Sunday: Breakfast- Cereal
              Dinner- Fish pouches on the grill with fresh veggies

Grocery list:

3 cans Pinto Beans
2 white onions
head of Broccoli
Asparagus
Muffin mix
Poptarts
Cereal
1 box of Stove Top stuffing (any flavor)
4 boneless pork chops
1 can cream of mushroom soup
Sloppy Joe mix
Hamburger buns
1 lb. lunchmeat (ham)
kids Yogurt
bread
Milk

Check back for the recipies this week. EnJoY!

Easy pork with fries and green beans...

Monday night I made the dinner that I had planned for Sunday night. It did take an hour to make so it's not a really fast meal, but it was easy to make. And it tasted great! We will be making this one again.

One-Pan Roast Pork with Parmesan Fries
Kraft Magazine 2007 pg. 43

1 egg white, lightly beaten
1/4 cup parmesan cheese
1 tsp. garlic salt, divided
1 1/4 lb. Yukon gold potatoes (I found a bag of little Yukon gold potatoes that I just halved)
1 lb. pork tenderloin (I could only find 2, 1 lb tenderloins, so I baked them both...one for later)
2 Tbs. Balsamic Vinaigrette dressing (I used the Roasted Red Pepper with Parm dressing from last week)
1 Tbs honey
1 lb. green beans

Preheat oven to 425 degrees. Combine the egg white, cheese and 3/4 tsp. garlic salt in a medium bowl. Add the potatoes and toss to coat (I just put the potatoes on a cookie sheet then combine it all with my hands...also, don't forget to spray your cookie sheet with Pam spray or else you'll be sorry...as I learned).
Bake the potatoes for 15 minutes. Place meat on the same baking sheet next to the potaotes and sprinkle with garlic salt, I also put some pepper on ours. Bake for an additional 20 minutes. Meanwhile, combine the dressing and honey.
Brush the meat with the dressing mixture. Continue cooking 10 to 15 minutes or until the meat is cooked through (160 degrees) and the potatoes are tender. Brush the meat occasionally with the dressing mixture.
While the meat and potatoes are cooking, snap the ends of the beans and put into a large skillet. Add some water, enough to just cover the beans. Cover and boil for 5 minutes. Drain the green beans and return to the skillet. Add some butter, garlic salt, and pepper. Saute for 2 or 3 minutes to combine all of the flavors.
Slice the tenderloin into small coin pieces. Plate the tenderloin, potatoes, and green beans.
EnJoY!