Being pregnant has taken its toll on whether I'm cooking or not. Not, mostly.
I did this recipe after Thanksgiving. http://whatsinyouroven.blogspot.com/2009/11/leftover-turkey-hash-la-guy-fieri.html
This one, too. http://whatsinyouroven.blogspot.com/2009/11/cranberry-swirl-muffins.html
This one before Thanksgiving and may soon again. http://whatsinyouroven.blogspot.com/2009/11/peanut-butter-chocolate-chip-cookies.html
As far as my original recipes go, I haven't really created anything fresh lately (aside from my take on the turkey hash). I need to get back to planning menus though because then maybe the husband or the kidlet could cook. Hmph.
I am sooooo nauseated right now. And I was supposed to make tomorrow night's dinner tonight (spaghetti pie) so we could eat quickly after church and head to temple square. um, yeah ... hopefully I can get that done after work. which has sucked tonight because I'm still not feeling well from a stomach virus, so I should be done with work but I don't think I even have half my requirements done. Bah.
Saturday, December 5, 2009
Tuesday, September 22, 2009
Menu Plan Monday on Tuesday
After I went shopping last Friday, I compiled a list of dinners, lunches, breakfasts, and snacks that I could make for two weeks until we make a major shopping trip again. I'm only going to list the dinners.
*roast turkey breast, baked potatoes (or mashed or rice), broccoli
*egg rolls, fried rice (the egg rolls are stuffed with veggies and chicken and the rice has veggies in it)
*pizza (yeah, so not dairy free, but I made this one night for the kids and made salmon burgers for the hubbers and me)
*salmon burgers (made homemade hamburger buns. so good)
*steak strips, ramen, frozen veggies (ramen is a food group, doncha know)
*brakfast for dinner (bacon, fried potatoes, eggs, fruit)
*leftover turkey bbq sandwiches
*pork ribs, cheesy potatoes for the kids, rice for the husband and me, frozen veggies or canned green beans (we have enough for 4 dinners of some variation of this meal)
*chicken breasts (see the pork ribs -- same deal)
*garlic guacamole hamburgers, salad (made this sunday because we were supposed to have a bbq with the husband's co-worker but they got sick so we just had it at home)
*meatloaf (small one), potatoes, veggies
*chicken thighs, sides
Did the ribs last night in a sweet/hot/salty/sour sauce: Soy, vinegar, olive oil, garlic powder, onion powder, cayenne, and apricot preserves. Heated the sauce through just til the preserves had melted, then added diced pork and cooked through. wish i'd made more -- there was none left!
*roast turkey breast, baked potatoes (or mashed or rice), broccoli
*egg rolls, fried rice (the egg rolls are stuffed with veggies and chicken and the rice has veggies in it)
*pizza (yeah, so not dairy free, but I made this one night for the kids and made salmon burgers for the hubbers and me)
*salmon burgers (made homemade hamburger buns. so good)
*steak strips, ramen, frozen veggies (ramen is a food group, doncha know)
*brakfast for dinner (bacon, fried potatoes, eggs, fruit)
*leftover turkey bbq sandwiches
*pork ribs, cheesy potatoes for the kids, rice for the husband and me, frozen veggies or canned green beans (we have enough for 4 dinners of some variation of this meal)
*chicken breasts (see the pork ribs -- same deal)
*garlic guacamole hamburgers, salad (made this sunday because we were supposed to have a bbq with the husband's co-worker but they got sick so we just had it at home)
*meatloaf (small one), potatoes, veggies
*chicken thighs, sides
Did the ribs last night in a sweet/hot/salty/sour sauce: Soy, vinegar, olive oil, garlic powder, onion powder, cayenne, and apricot preserves. Heated the sauce through just til the preserves had melted, then added diced pork and cooked through. wish i'd made more -- there was none left!
Thursday, September 17, 2009
How to stretch a roast
1. Buy a roast (pork or beef) on an incredibly good sale (I bought a 7.5 pound roast for 99 cents/pound not too long ago).
2. For dinner A, put it in the crock pot on low until it's cooked through but not falling apart, and eat slices of roast with your favorite sides. Then leave the remaining roast in the crockpot on low until it is falling apart, and shred. Put in fridge to keep for the rest of the week (or freeze part of it). (We had cheesy potatoes, because the dairy thing got lost by the wayside a bit ago, though we are working to get back to it, and frozen peas. Sides cost: $1.)
3. Let your husband make sandwiches out of some of the leftovers, but let him know you have plans for the rest (that last part is key in my house). He had two lunches of leftover pork roast sandwiches. Him loves pork. (he used shredded cabbage and mayo and bbq sauce on his sandwiches. approximate cost: 50 cents)
4. Dinner B, heat up some of the roast with BBQ sauce. Add some coleslaw and have BBQ pork sandwiches. This day, also slow cook one pound of dried beans in the crock pot on low heat all day. Freeze half for another time. (approximate cost for sandwiches: 75 cents)
5. Let your husband take more sandwiches to work, but remind him you want another dinner out of the roast. (50 cents)
6. For dinner C, put the rest of the roast in a pan with some fajita seasoning. Dice an onion and cook it in a separate pan in a little olive oil, then toss in the beans and 1/3 c salsa. Serve with cheese, sliced avocado, sliced tomato, and lettuce in warm tortillas. (about $3.50)
7. Husband gets another lunch out of the very last of this roast tomorrow. (50 cents)
When I make Kahlua pork, it doesn't last this long unless it's HUGE, but this roast made 3 lunches and 3 dinners. For about $14.25. FABULOUS.
2. For dinner A, put it in the crock pot on low until it's cooked through but not falling apart, and eat slices of roast with your favorite sides. Then leave the remaining roast in the crockpot on low until it is falling apart, and shred. Put in fridge to keep for the rest of the week (or freeze part of it). (We had cheesy potatoes, because the dairy thing got lost by the wayside a bit ago, though we are working to get back to it, and frozen peas. Sides cost: $1.)
3. Let your husband make sandwiches out of some of the leftovers, but let him know you have plans for the rest (that last part is key in my house). He had two lunches of leftover pork roast sandwiches. Him loves pork. (he used shredded cabbage and mayo and bbq sauce on his sandwiches. approximate cost: 50 cents)
4. Dinner B, heat up some of the roast with BBQ sauce. Add some coleslaw and have BBQ pork sandwiches. This day, also slow cook one pound of dried beans in the crock pot on low heat all day. Freeze half for another time. (approximate cost for sandwiches: 75 cents)
5. Let your husband take more sandwiches to work, but remind him you want another dinner out of the roast. (50 cents)
6. For dinner C, put the rest of the roast in a pan with some fajita seasoning. Dice an onion and cook it in a separate pan in a little olive oil, then toss in the beans and 1/3 c salsa. Serve with cheese, sliced avocado, sliced tomato, and lettuce in warm tortillas. (about $3.50)
7. Husband gets another lunch out of the very last of this roast tomorrow. (50 cents)
When I make Kahlua pork, it doesn't last this long unless it's HUGE, but this roast made 3 lunches and 3 dinners. For about $14.25. FABULOUS.
Saturday, September 5, 2009
Breakfast
So this morning, we were all starving. I made eggs in baskets.
(not my picture)
Made 6, plus 1 scrambled egg and a piece of toast for the baby, and I put some ham on top of the husband's. Total cost: approximately $1.75.
We could have had it a bit more balanced with fruit or juice, but we didn't. haha.
(not my picture)
Made 6, plus 1 scrambled egg and a piece of toast for the baby, and I put some ham on top of the husband's. Total cost: approximately $1.75.
We could have had it a bit more balanced with fruit or juice, but we didn't. haha.
Friday, September 4, 2009
Menu Plan Friday
I went shopping.
We now have all the desserts we'll need for a month or so. lol. We also have other foods we'll go through and use here and there. Here's a list of what dinners I have stuff on hand for -- not assigning days, just because.
*Kahlua pork, taro, rice, spinach
*Steak, baked potatoes, cole slaw
*Pulled pork sandwiches with slaw
*country fried steak, rice, country gravy, veggies (we had this last night; need more gravy mix or will use brown gravy)
*soup and biscuits (we had this tonight but have more of it so will probably do it again soon)
*Flying saucers and peas (I realize this isn't our normal fare, but we're trying to eat what food I can get for cheap)
*Spaghetti
*Gnocchi (from scratch)
*Pancakes or waffles
*Chicken waffles
*various ways to prepare chicken with rice or ramen, veggies
*Steak chili (made from scratch) with cornbread
That's almost two weeks' worth of dinners that we have in our house right NOW! And if we needed, we could stretch it further. We also have some lunch stuff (leftovers from above meals, sandwiches, soup, etc.) and breakfasts will be more along the lines of eggs and toast or cereal with rice milk. So I think we're just about set for a week or so and I'll have to get more meats next week, but that's probably it.
I buy meats when they're on a good sale and freeze them. I'm just learning how to be more frugal with other things, but the meat and other food storage has saved our butts when days were cut at the plant or a big bill came or whatever. So ... I told my sweet husband that he'd have to put up with things not being "normal" and just eating around what's on sale. Between the sales and learning how to save more money and what we have on hand, we'll be just fine.
We now have all the desserts we'll need for a month or so. lol. We also have other foods we'll go through and use here and there. Here's a list of what dinners I have stuff on hand for -- not assigning days, just because.
*Kahlua pork, taro, rice, spinach
*Steak, baked potatoes, cole slaw
*Pulled pork sandwiches with slaw
*country fried steak, rice, country gravy, veggies (we had this last night; need more gravy mix or will use brown gravy)
*soup and biscuits (we had this tonight but have more of it so will probably do it again soon)
*Flying saucers and peas (I realize this isn't our normal fare, but we're trying to eat what food I can get for cheap)
*Spaghetti
*Gnocchi (from scratch)
*Pancakes or waffles
*Chicken waffles
*various ways to prepare chicken with rice or ramen, veggies
*Steak chili (made from scratch) with cornbread
That's almost two weeks' worth of dinners that we have in our house right NOW! And if we needed, we could stretch it further. We also have some lunch stuff (leftovers from above meals, sandwiches, soup, etc.) and breakfasts will be more along the lines of eggs and toast or cereal with rice milk. So I think we're just about set for a week or so and I'll have to get more meats next week, but that's probably it.
I buy meats when they're on a good sale and freeze them. I'm just learning how to be more frugal with other things, but the meat and other food storage has saved our butts when days were cut at the plant or a big bill came or whatever. So ... I told my sweet husband that he'd have to put up with things not being "normal" and just eating around what's on sale. Between the sales and learning how to save more money and what we have on hand, we'll be just fine.
Thursday, June 18, 2009
orange coconut chicken
I didn't have any curry but wanted some sweet/hot coconut chicken and had some chicken legs in the freezer (from an awesome sale not too long ago). So I made this:
Orange Coconut Chicken
14 chicken drumsticks
2 Tbs olive oil
1/2 can coconut milk
1/2 of 18-ounce jar orange marmalade
1 tsp dried parsley flakes
1/4 tsp poultry seasoning
1/4 tsp ground ginger (maybe less, depending on your liking of ginger)
1/2 tsp onion powder
dash or two of cayenne
1/4 c coconut flakes
In nonstick skillet over medium high heat, heat olive oil, then place in drumsticks, skin side down, to brown. While browning, mix remaining ingredients in small bowl. Turn chicken over, pour sauce all over, cover, reduce heat to low or medium low. Cook for 1 hour. Remove cover, increase heat to medium, let cook an additional 15 minutes. Turn chicken and continue cooking until done and sauce is reduced.
Serve with rice and mixed oriental veggies.
*Perhaps the best compliments were:
Hubby -- "Very filling ... so good ... I guess I'm done." After only two drumsticks. If you know my husband, you know that's not normal. He just couldn't stuff any more in him. Of course, I'll put it in the fridge and he'll eat it when he gets home from work. lol
Kiddo -- "Mom, where did you get this recipe? It's so good!" "From my BRAIN!" "No, really. Where?" hahaha. Stinkin' kid.
Baby -- "nom nom nom ..."
Orange Coconut Chicken
14 chicken drumsticks
2 Tbs olive oil
1/2 can coconut milk
1/2 of 18-ounce jar orange marmalade
1 tsp dried parsley flakes
1/4 tsp poultry seasoning
1/4 tsp ground ginger (maybe less, depending on your liking of ginger)
1/2 tsp onion powder
dash or two of cayenne
1/4 c coconut flakes
In nonstick skillet over medium high heat, heat olive oil, then place in drumsticks, skin side down, to brown. While browning, mix remaining ingredients in small bowl. Turn chicken over, pour sauce all over, cover, reduce heat to low or medium low. Cook for 1 hour. Remove cover, increase heat to medium, let cook an additional 15 minutes. Turn chicken and continue cooking until done and sauce is reduced.
Serve with rice and mixed oriental veggies.
*Perhaps the best compliments were:
Hubby -- "Very filling ... so good ... I guess I'm done." After only two drumsticks. If you know my husband, you know that's not normal. He just couldn't stuff any more in him. Of course, I'll put it in the fridge and he'll eat it when he gets home from work. lol
Kiddo -- "Mom, where did you get this recipe? It's so good!" "From my BRAIN!" "No, really. Where?" hahaha. Stinkin' kid.
Baby -- "nom nom nom ..."
Tuesday, May 12, 2009
Um, yeah ...
We had chicken bacon avocado wraps last night. Cut a package of bacon in half and cook, slice raw chicken breasts thinly and cook, and slice an avocado. pile it all in warmed up tortillas, roll up, add a sauce if you like (ranch or BBQ or something), and enjoy.
Tonight, I diced the remaining pork roast and made Asian pork instead of the Asian chicken last night. It was yummy and cooked quickly since really the sauce just had to come together as the pork was already cooked.
Guess I'm going to be cooking the zucchini with the soup tomorrow, maybe add some cornbread?
Tonight, I diced the remaining pork roast and made Asian pork instead of the Asian chicken last night. It was yummy and cooked quickly since really the sauce just had to come together as the pork was already cooked.
Guess I'm going to be cooking the zucchini with the soup tomorrow, maybe add some cornbread?
Monday, May 11, 2009
Menu Plan Monday
Been a while since I did this, right? Argh. Haven't been shopping sales like I was, either. Need to get back on both of these things; saves SO much money. Most of the generic "veggie" items will just be veggies we have in the freezer. We don't tend to get through the fresh ones before they go bad, so I buy frozen ones on sale and stock up.
Not doing spaghetti monday ... see below.
Monday
Asian chicken, zucchini, rice (i thawed some chicken saturday and didn't use it, have to use it today)
Tuesday
Pork sandwiches (made a pork roast Sunday for hubby to make lupulu with, but it didn't get done in time, have to use it up ASAP), maybe some cole slaw?
Wednesday
leftover chicken black bean soup (it's in the freezer; kiddo has a choir concert that night, so we need something quick)
Thursday
Turkey burgers (bought some ground turkey breast on sale a couple weeks ago and put it in the freezer), veggie
Friday
BBQ chicken, baked potato, veggie
Saturday
Chicken waffle pot pies
Sunday
Something in the crock pot -- see what's on sale this week.
Not doing spaghetti monday ... see below.
Monday
Asian chicken, zucchini, rice (i thawed some chicken saturday and didn't use it, have to use it today)
Tuesday
Pork sandwiches (made a pork roast Sunday for hubby to make lupulu with, but it didn't get done in time, have to use it up ASAP), maybe some cole slaw?
Wednesday
leftover chicken black bean soup (it's in the freezer; kiddo has a choir concert that night, so we need something quick)
Thursday
Turkey burgers (bought some ground turkey breast on sale a couple weeks ago and put it in the freezer), veggie
Friday
BBQ chicken, baked potato, veggie
Saturday
Chicken waffle pot pies
Sunday
Something in the crock pot -- see what's on sale this week.
Monday, March 30, 2009
Menu Plan Monday
I know, I've been slacking on this. Happens.
But we're broke, and I realized how much $ we've wasted eating out while various family members have been sick ... so ...
Monday:
Salsa black bean chicken soup with rice (I put it in the crock pot this morning)
Coconut Pie with Lime for dessert (made this on a whim, happened to have everything here)
Tuesday:
Spaghetti (just to change it up a bit! ha! Just kidding -- it's enrichment and I'm on the committee and have to help set up, so kiddo can make this while I do that.)
Wednesday:
Orange chicken with rice and asparagus
Thursday:
Meatloaf in the crock pot with potatoes, steamed broccoli
Friday:
Chinese BBQ pork (I think -- have to see if I have everything for it), egg rolls (I think)
Saturday:
Garlic Lime Chicken with avocado, steamed veggie
But we're broke, and I realized how much $ we've wasted eating out while various family members have been sick ... so ...
Monday:
Salsa black bean chicken soup with rice (I put it in the crock pot this morning)
Coconut Pie with Lime for dessert (made this on a whim, happened to have everything here)
Tuesday:
Spaghetti (just to change it up a bit! ha! Just kidding -- it's enrichment and I'm on the committee and have to help set up, so kiddo can make this while I do that.)
Wednesday:
Orange chicken with rice and asparagus
Thursday:
Meatloaf in the crock pot with potatoes, steamed broccoli
Friday:
Chinese BBQ pork (I think -- have to see if I have everything for it), egg rolls (I think)
Saturday:
Garlic Lime Chicken with avocado, steamed veggie
Sunday, March 29, 2009
Chicken Waffle Pot Pie (For real. You've got to try this one.) (from what's in your oven blog)
Ingredients
1 ½ c. waffle mix (I made my own from scratch with 1 ½ c. flour and ½ t. baking powder. I would suggest eliminating any extra salt if you are going to also use chicken broth and/or gravy.)
1 egg
3 T oil
1 c. broth (I used chicken, but vegetable broth could work, too.)
1 c. diced mixed vegetables (I used frozen carrots and peas)
¾ c. finely diced cooked chicken (Canned chicken works well if you are strapped for time.)
Ideas for toppings: butter or gravy (I used country-style gravy from a packet).
Instructions
Lightly grease and heat the waffle iron. Whisk first four ingredients together. Mix in vegetables and chicken. Pour ¼ cup batter onto each of the small squares of a regular waffle iron— or ¾ c. on a Belgian waffle iron—and close the lid. (However, your waffle iron might have different instructions; go with what works for you.) Cook until golden brown, or as directed on iron (I found that four minutes was adequate). Top with a dollop of butter or gravy.
Servings: I was able to get 8 regular-sized waffles from my recipe.
Comments (from Mary Ellen)
As I was searching for a good recipe, I came across the most bizarre recipe… ever. Chicken on a waffle iron? It seemed so… blasphemous... not to mention weird. But I think I like culinary blasphemy: it was super fast, super cheap, and super good. If you have kids, they’ll go for this one, but then my husband had seconds, so I suppose kids and husbands will like it. And chefs and anyone who likes waffles. So pretty much everyone. This is a repeat for sure.
It's hard to give this one a traditional score, but if you're willing to impress friends at a brunch, this could be five-star. It's definitely five-star for the convenience and cost, but you could really gourmet-it-up with homemade gravy and fresh veggies.
Comments (from Esther)
We tried this tonight -- I don't know what my problem was, but it only made 5 and the batter was really thick, so I added lots more broth. Weird. Anyway. It was YUMMY and hubbers said to add it to the rotation, since I don't usually make chicken pot pie even though we love it because it is so much work. This was just as good.
I boiled a chicken breast in about 1 quart of water, with salt, pepper, onion powder, poultry seasoning, and paprika, then used that broth both in the batter and in the gravy I made from scratch. YUM.
Ingredients
1 ½ c. waffle mix (I made my own from scratch with 1 ½ c. flour and ½ t. baking powder. I would suggest eliminating any extra salt if you are going to also use chicken broth and/or gravy.)
1 egg
3 T oil
1 c. broth (I used chicken, but vegetable broth could work, too.)
1 c. diced mixed vegetables (I used frozen carrots and peas)
¾ c. finely diced cooked chicken (Canned chicken works well if you are strapped for time.)
Ideas for toppings: butter or gravy (I used country-style gravy from a packet).
Instructions
Lightly grease and heat the waffle iron. Whisk first four ingredients together. Mix in vegetables and chicken. Pour ¼ cup batter onto each of the small squares of a regular waffle iron— or ¾ c. on a Belgian waffle iron—and close the lid. (However, your waffle iron might have different instructions; go with what works for you.) Cook until golden brown, or as directed on iron (I found that four minutes was adequate). Top with a dollop of butter or gravy.
Servings: I was able to get 8 regular-sized waffles from my recipe.
Comments (from Mary Ellen)
As I was searching for a good recipe, I came across the most bizarre recipe… ever. Chicken on a waffle iron? It seemed so… blasphemous... not to mention weird. But I think I like culinary blasphemy: it was super fast, super cheap, and super good. If you have kids, they’ll go for this one, but then my husband had seconds, so I suppose kids and husbands will like it. And chefs and anyone who likes waffles. So pretty much everyone. This is a repeat for sure.
It's hard to give this one a traditional score, but if you're willing to impress friends at a brunch, this could be five-star. It's definitely five-star for the convenience and cost, but you could really gourmet-it-up with homemade gravy and fresh veggies.
Comments (from Esther)
We tried this tonight -- I don't know what my problem was, but it only made 5 and the batter was really thick, so I added lots more broth. Weird. Anyway. It was YUMMY and hubbers said to add it to the rotation, since I don't usually make chicken pot pie even though we love it because it is so much work. This was just as good.
I boiled a chicken breast in about 1 quart of water, with salt, pepper, onion powder, poultry seasoning, and paprika, then used that broth both in the batter and in the gravy I made from scratch. YUM.
Tuesday, March 17, 2009
St. Paddy's Day Pancakes
1-1/2 c flour
2 Tbs sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 can coconut milk
1 tsp lime juice
3 Tbs margarine, melted
2 eggs
1 tsp green food coloring
Mix dry ingredients together. Add the remaining ingredients and mix just until blended. cook over medium heat until done, flipping only once.
2 Tbs sugar
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 can coconut milk
1 tsp lime juice
3 Tbs margarine, melted
2 eggs
1 tsp green food coloring
Mix dry ingredients together. Add the remaining ingredients and mix just until blended. cook over medium heat until done, flipping only once.
Monday, March 16, 2009
oops
Well crap, that post on the 24th was supposed to go on my other blog. hahahaha. I love being a ditz.
Ahem.
MENU PLAN MONDAY!
Monday:
We had spaghetti and sauteed asparagus. Just lovely.
Tuesday:
It's St. Paddy's day. I'll be making green pancakes for breakfast, but I'll be using coconut milk to see how we like it in them. Might add some coconut to some of the pancakes since hubbers likes it that way. Crossing my fingers that they turn out.
Lunch with DisGrace and Dizzy...
dinner will be corned beef and cabbage, sans the bread. New recipe to me, although I have done some version of this in the past. So it counts for the What's In {Your} Oven? blog too. We'll also have sliced kiwi, green potato rolls (love macey's), and green jello. I might also make a chocolate cake. Apparently I'm craving sweets ...
Wednesday:
I think chicken noodle soup in the crock pot. Hafta make a bunch of noodles and freeze 'em for another time. Or leftovers.
Thursday:
Lunch with Kaje somewhere.
Dinner -- Steak/cube steak (whichever one is in the freezer), mashies, asparagus (what, it's on sale!), and canned peaches
Friday:
??
Saturday:
??
Ahem.
MENU PLAN MONDAY!
Monday:
We had spaghetti and sauteed asparagus. Just lovely.
Tuesday:
It's St. Paddy's day. I'll be making green pancakes for breakfast, but I'll be using coconut milk to see how we like it in them. Might add some coconut to some of the pancakes since hubbers likes it that way. Crossing my fingers that they turn out.
Lunch with DisGrace and Dizzy...
dinner will be corned beef and cabbage, sans the bread. New recipe to me, although I have done some version of this in the past. So it counts for the What's In {Your} Oven? blog too. We'll also have sliced kiwi, green potato rolls (love macey's), and green jello. I might also make a chocolate cake. Apparently I'm craving sweets ...
Wednesday:
I think chicken noodle soup in the crock pot. Hafta make a bunch of noodles and freeze 'em for another time. Or leftovers.
Thursday:
Lunch with Kaje somewhere.
Dinner -- Steak/cube steak (whichever one is in the freezer), mashies, asparagus (what, it's on sale!), and canned peaches
Friday:
??
Saturday:
??
Tuesday, February 24, 2009
Happy meets Crazy: Super-Duper 30th Birthday Give-a-Way! Hooray!
Happy meets Crazy: Super-Duper 30th Birthday Give-a-Way! Hooray!
If I were turning 30, this is what I'd do.
I'm not though.
But watch in April sometime for a 33rd birthday ...
If I were turning 30, this is what I'd do.
I'm not though.
But watch in April sometime for a 33rd birthday ...
Monday, February 23, 2009
Menu Plan Monday (night)
Monday: Spaghetti.
Tuesday:
garlic lime chicken, rice, avocado, broccoli
Wednesday:
I'll be baking pumpkin (and maybe zucchini) muffins to freeze, so I'll just put this in the oven before picking up kiddo from school and let it cook on low heat for a couple hours.
bbq chicken, sweet potatoes, zucchini
Thursday:
ribs, rice, green beans
Friday:
Asian chicken, rice, broccoli
Saturday:
garlic guacamole burgers?
Hoping to get to the store again before too long, but everyone has been sick again, soooo ... just making do with what we have.
Tuesday:
garlic lime chicken, rice, avocado, broccoli
Wednesday:
I'll be baking pumpkin (and maybe zucchini) muffins to freeze, so I'll just put this in the oven before picking up kiddo from school and let it cook on low heat for a couple hours.
bbq chicken, sweet potatoes, zucchini
Thursday:
ribs, rice, green beans
Friday:
Asian chicken, rice, broccoli
Saturday:
garlic guacamole burgers?
Hoping to get to the store again before too long, but everyone has been sick again, soooo ... just making do with what we have.
Wednesday, February 18, 2009
er ... menu plans?
have gone out the window with everyone being really, really sick. the gib people are all okay now, just the bambino still sick, so I should probably do one for the next few days, but it's so hard to get cooking done when I'm caring for a pukey poopy mess 24/7. *sigh* owell. just thought i'd share.
oops. now this is posted on the right blog.
oops. now this is posted on the right blog.
Saturday, February 7, 2009
Guy Fieri's Chicken and Avocado Egg Rolls
YUM. The recipe actually made 19 (because that's how many wraps I had) with a little filling left over.
On the episode, he dips the wraps in the egg wash (I used almond milk in it) before filling and wrapping. The instructions in the recipe are different. I did what he did on the show.
I also left out the peppers on purpose.
Killer. :P
They are all gone. Hubby ate most of them. Which I expected.
Baby ate some of the chicken and avocado (not in the roll), and gobbled it up. The avocado apparently didn't agree with him though ... we'll try that again when he's older.
The ones with the avocado were awesome and I made a few without, too. They tasted more like a traditional egg roll, totally yummy.
I'll probably make them again in a couple of months when we can afford another fried day. lol.
(copied the following recipe/directions/notes from what's in your oven)
Chicken avocado egg rolls by Guy Fieri of the Food Network. Oh my gosh, a little piece of deep-fried heaven ... I left out the red bell pepper and used yellow onion. Also used almond milk in the egg wash because we are dairy intolerant, and didn't use a dipping sauce. The other difference was in the rolling -- I watched the episode where he did these, and how he did it on there is different than in the recipe. He dipped the entire wrap before filling and rolling it, so you don't have to dip it once it's rolled.
Ingredients
* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping
Directions
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.
On the episode, he dips the wraps in the egg wash (I used almond milk in it) before filling and wrapping. The instructions in the recipe are different. I did what he did on the show.
I also left out the peppers on purpose.
Killer. :P
They are all gone. Hubby ate most of them. Which I expected.
Baby ate some of the chicken and avocado (not in the roll), and gobbled it up. The avocado apparently didn't agree with him though ... we'll try that again when he's older.
The ones with the avocado were awesome and I made a few without, too. They tasted more like a traditional egg roll, totally yummy.
I'll probably make them again in a couple of months when we can afford another fried day. lol.
(copied the following recipe/directions/notes from what's in your oven)
Chicken avocado egg rolls by Guy Fieri of the Food Network. Oh my gosh, a little piece of deep-fried heaven ... I left out the red bell pepper and used yellow onion. Also used almond milk in the egg wash because we are dairy intolerant, and didn't use a dipping sauce. The other difference was in the rolling -- I watched the episode where he did these, and how he did it on there is different than in the recipe. He dipped the entire wrap before filling and rolling it, so you don't have to dip it once it's rolled.
Ingredients
* 2 tablespoons canola oil
* 1/2 cup finely minced red onion
* 1/4 cup finely minced red bell peppers
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 1/4 cup sliced bamboo shoots
* 1/4 cup finely chopped celery
* 2 cups chopped chicken breast
* 1/4 cup soy sauce
* 1 cup julienned green cabbage
* 1/2 cup shredded carrots
* 4 cups rice bran oil or canola oil
* 12 egg roll wrappers
* 2 avocados, sliced into 24 pieces
* 1 egg mixed with 1 tablespoon milk
* Jarred sweet chili sauce, for dipping
Directions
In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture.
In large bowl combine cabbage, carrots and chicken mixture.
In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.
Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.
Thursday, February 5, 2009
Ugh.
Ratatouille ... it tasted fine, was enjoyable, in fact. Until my mouth started itching. And hubby's throat swelled up.
We're both allergic to eggplant apparently, since we have had all of the other ingredients without a problem. I've eaten eggplant before but never loved it so I didn't eat it for years ... I was enjoying it tonight until ...
Here's my list of *food* allergies and intolerances, just for fun. In no particular order.
Dairy
Eggplant
Pineapple
Raw tomatoes (I do eat them cooked without a problem)
Pistachios
Mangoes
Passionfruit
Papaya
Walnuts
Pecans
Blueberries
Bananas
Some salad greens (I can tolerate them in small doses very infrequently; have to be careful)
Poppy seeds
I'm sure there's more but I'm drawing a blank. I usually just know "I'm allergic to that" and don't eat it.
Just in case you didn't know, bananas are related to the plant from which latex is derived, to which I'm also allergic.
Pistachios and mangoes are related.
I also have medical allergies aside from latex.
And that's just part of the fun of being me.
We're both allergic to eggplant apparently, since we have had all of the other ingredients without a problem. I've eaten eggplant before but never loved it so I didn't eat it for years ... I was enjoying it tonight until ...
Here's my list of *food* allergies and intolerances, just for fun. In no particular order.
Dairy
Eggplant
Pineapple
Raw tomatoes (I do eat them cooked without a problem)
Pistachios
Mangoes
Passionfruit
Papaya
Walnuts
Pecans
Blueberries
Bananas
Some salad greens (I can tolerate them in small doses very infrequently; have to be careful)
Poppy seeds
I'm sure there's more but I'm drawing a blank. I usually just know "I'm allergic to that" and don't eat it.
Just in case you didn't know, bananas are related to the plant from which latex is derived, to which I'm also allergic.
Pistachios and mangoes are related.
I also have medical allergies aside from latex.
And that's just part of the fun of being me.
Monday, February 2, 2009
Menu Plan Monday, er, tuesday ...
Honestly, I didn't stick to the plan so well last week. *sigh* This week will be better, starting tomorrow.
Monday:
We had takeout. Yep. Really.
Tuesday:
Spaghetti (hahahahahaha -- I made some chicken and rice for hubby, too)
Wednesday:
Orange Salmon, roasted sweet potatoes, salad of some sort, and ratatouille? (my folks will be here, will have to make the potatoes noticeable so mom can avoid them)
Thursday:
crock pot roast, potatoes, leftover veggies. will make some chicken and rice (or something) for hubbers
Friday:
orange chicken, I think.
Saturday:
chicken-avocado egg rolls
Monday:
We had takeout. Yep. Really.
Tuesday:
Spaghetti (hahahahahaha -- I made some chicken and rice for hubby, too)
Wednesday:
Orange Salmon, roasted sweet potatoes, salad of some sort, and ratatouille? (my folks will be here, will have to make the potatoes noticeable so mom can avoid them)
Thursday:
crock pot roast, potatoes, leftover veggies. will make some chicken and rice (or something) for hubbers
Friday:
orange chicken, I think.
Saturday:
chicken-avocado egg rolls
Tuesday, January 27, 2009
Asian Chicken
I'm sure Chinese or Japanese purists may freak out over this, but it tasted good. Hubby used the leftovers to make sushi and took it to work for lunch, so that was awesome, too.
2 Tbs olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, diced
1/4 c hoisin sauce*
1/4 c teriyaki sauce*
Heat olive oil in large skillet over medium heat. Add garlic and chicken and cook for 3-4 minutes. Add sauces and cook all the way through. Sauce will reduce after chicken is thoroughly cooked.
*I used Dynasty hoisin and Kikkoman teriyaki glaze, both purchased at Wal-Mart in the Asian section. I eyeballed these amounts, so it's not a perfect measurement.
2 Tbs olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, diced
1/4 c hoisin sauce*
1/4 c teriyaki sauce*
Heat olive oil in large skillet over medium heat. Add garlic and chicken and cook for 3-4 minutes. Add sauces and cook all the way through. Sauce will reduce after chicken is thoroughly cooked.
*I used Dynasty hoisin and Kikkoman teriyaki glaze, both purchased at Wal-Mart in the Asian section. I eyeballed these amounts, so it's not a perfect measurement.
Spaghetti with onions and zucchini
Good way to sneak in veggies and make a jar of sauce go further. I don't make my own sauces. I am lazy that way. I only use Prego though in the dairy-free varieties, because they don't have high-fructose corn syrup in their sauce. And it tastes good. If your family has a hard time with zucchini, try using two and shredding them instead of dicing them. They hide easier that way. I also prefer my zucchini to be more crisp than soggy, so I don't cook it long.
2 Tbs olive oil
2 cloves garlic, minced or pressed
1 onion, diced
4 small zucchini, diced
1/2 pound ground beef
1 jar Prego sauce
Spaghetti, cooked according to package directions*
Heat olive oil over medium heat. Add onion and cook until translucent. Add garlic and ground beef. Cook until ground beef is no longer pink. Add zucchini, cook for a minute or two (just until slightly tender), then add the sauce and just heat through. Serve over prepared noodles.
*It's best to make the sauce first because it can simmer while you finish the spaghetti. If you start the water on high heat when you're starting the sauce, they should finish closer to the same time.
2 Tbs olive oil
2 cloves garlic, minced or pressed
1 onion, diced
4 small zucchini, diced
1/2 pound ground beef
1 jar Prego sauce
Spaghetti, cooked according to package directions*
Heat olive oil over medium heat. Add onion and cook until translucent. Add garlic and ground beef. Cook until ground beef is no longer pink. Add zucchini, cook for a minute or two (just until slightly tender), then add the sauce and just heat through. Serve over prepared noodles.
*It's best to make the sauce first because it can simmer while you finish the spaghetti. If you start the water on high heat when you're starting the sauce, they should finish closer to the same time.
Menu Plan ... Tuesday?
Blast. I forgot to do this yesterday. No big, we had spaghetti. haha.
Monday:
Spaghetti with onions and zucchini
Tuesday:
Asian chicken, rice, and veggie
Wednesday:
Salsa chicken and cornbread muffins (Yay! I remembered the corn meal!)
Thursday:
Chicken noodle soup
Friday:
Tuna, rice, veggies
Saturday:
Flank steak for me, chicken for hubbers, sweet potatoes, green beans
Sunday:
Tongan food, roast turkey, fruit and veggie tray, various desserts
Monday:
Spaghetti with onions and zucchini
Tuesday:
Asian chicken, rice, and veggie
Wednesday:
Salsa chicken and cornbread muffins (Yay! I remembered the corn meal!)
Thursday:
Chicken noodle soup
Friday:
Tuna, rice, veggies
Saturday:
Flank steak for me, chicken for hubbers, sweet potatoes, green beans
Sunday:
Tongan food, roast turkey, fruit and veggie tray, various desserts
Friday, January 23, 2009
The Plan
We have NOT stuck to the plan at all this week.
Correction. We did have Spaghetti Monday, and I did make pork roast and Salsa Chicken, but that's about it.
Long week.
The salsa chicken was good, but I'll probably change it up a bit next time. I only used 2 cans of chicken broth, which equates to about 3-1/2 cups instead of 4 which I liked because the soup was thicker, and I will leave the mushrooms out completely next time. They tasted fine, but were a bit weird in what is, essentially, a chili. The beans turned out awesome and the chicken was moist and tender. And since there is no added fat in this dish, it is good for hubby's new weight loss competition. I didn't make muffins because, hello, I'm an idiot and ran out of corn meal and forgot to buy more!
The roast was passable. The butternut squash I served with it went over well. Even the baby ate some.
I'm figuring out what to make Saturday and Sunday from what we have on hand and will go to the store for groceries on Monday. Wahoo.
Correction. We did have Spaghetti Monday, and I did make pork roast and Salsa Chicken, but that's about it.
Long week.
The salsa chicken was good, but I'll probably change it up a bit next time. I only used 2 cans of chicken broth, which equates to about 3-1/2 cups instead of 4 which I liked because the soup was thicker, and I will leave the mushrooms out completely next time. They tasted fine, but were a bit weird in what is, essentially, a chili. The beans turned out awesome and the chicken was moist and tender. And since there is no added fat in this dish, it is good for hubby's new weight loss competition. I didn't make muffins because, hello, I'm an idiot and ran out of corn meal and forgot to buy more!
The roast was passable. The butternut squash I served with it went over well. Even the baby ate some.
I'm figuring out what to make Saturday and Sunday from what we have on hand and will go to the store for groceries on Monday. Wahoo.
Monday, January 19, 2009
Spaghetti Monday
I can't remember if I've ever mentioned why we have Spaghetti Monday.
No, it wasn't an idea stolen from Hancock. They have a Spaghetti Thursday.
After Mojo was born, Kiddo decided to learn to cook. She can make two things now without much help at all: Spaghetti and Glop (a.k.a. chili mac, goulash, etc. i'll post our recipe next time i make it).
This came as a great help because hubby sleeps during the day and wakes up and wants food, but he doesn't cook so much as "heat stuff up" in the microwave, and if he does cook he ruins my pans or sets things on fire. No, I'm not bitter. *grumble*
Okay, so it's not every time, but often enough I want him out of the kitchen as much as possible. Unless he comes up behind me to kiss my neck while *I'm* cooking. lol. He'd probably be upset if he knew I said that though, so hush. And he does a few things well, which I can't really complain about, but ...
ANYWAY.
I guess a couple of months ago, she and I made spaghetti 3 times in 1 week. Now, hubby never would eat it before we got together, but he likes it just fine now. But not 3 times in 1 week. Kiddo and I could eat it 3 times a week every week and be just fine. But he wasn't and asked what was for dinner one night, and I started to say "spaghetti," but the look on the poor man's face stopped me. He admitted he was sick of it because we'd made it 3 times that week. I made something else instead, and to spare himself the agony, he asked if we could just have spaghetti every Monday. I said sure, and thus, Spaghetti Monday was born.
And so was my following Katie's example (orgjunkie.com) and creating a Menu Plan Monday.
No, it wasn't an idea stolen from Hancock. They have a Spaghetti Thursday.
After Mojo was born, Kiddo decided to learn to cook. She can make two things now without much help at all: Spaghetti and Glop (a.k.a. chili mac, goulash, etc. i'll post our recipe next time i make it).
This came as a great help because hubby sleeps during the day and wakes up and wants food, but he doesn't cook so much as "heat stuff up" in the microwave, and if he does cook he ruins my pans or sets things on fire. No, I'm not bitter. *grumble*
Okay, so it's not every time, but often enough I want him out of the kitchen as much as possible. Unless he comes up behind me to kiss my neck while *I'm* cooking. lol. He'd probably be upset if he knew I said that though, so hush. And he does a few things well, which I can't really complain about, but ...
ANYWAY.
I guess a couple of months ago, she and I made spaghetti 3 times in 1 week. Now, hubby never would eat it before we got together, but he likes it just fine now. But not 3 times in 1 week. Kiddo and I could eat it 3 times a week every week and be just fine. But he wasn't and asked what was for dinner one night, and I started to say "spaghetti," but the look on the poor man's face stopped me. He admitted he was sick of it because we'd made it 3 times that week. I made something else instead, and to spare himself the agony, he asked if we could just have spaghetti every Monday. I said sure, and thus, Spaghetti Monday was born.
And so was my following Katie's example (orgjunkie.com) and creating a Menu Plan Monday.
Sunday, January 18, 2009
Menu Plan Monday
Monday:
Spaghetti. Because I can. why do I even put Mondays on this thing?
Tuesday:
Egg rolls, I think. I may not do them exactly that way though, change up the filling some.
Wednesday:
Crock pot pork roast with sage and potatoes, and butternut squash
Thursday:
Really going to do the salsa chicken this week. with the cornbread muffins. because I make good cornbread muffins. lol
I am a dork.
Friday:
Pulled pork sandwiches (which means I have to hide the roast leftovers from my sweet husband)
Saturday:
Chicken teriyaki stir fry, rice
Sunday:
I failed on the crock pot french onion roast, so I'd better try and get it done this week.
I love my crock pot. slow cookers are awesome. Especially when you have a fussy baby who loves to have a nappy right when it's time to make dinner.
Saturday, January 17, 2009
Pork chops ... mmmm.
We had pork chops, fried apples, green beans, and ramen noodles (not soup ...) for dinner. I realize it could've been healthier, but man ... some nights I want some comfort/southern grease. Kiddo said, "Well, tonight's a greasy dinner." She didn't eat much aside from her MEAT. WEIRD. She doesn't like meat.
The fried apples were hubby's favorite, which is also weird. 2 Tbs of earth balance (margarine) into a small saucepan, 2 large sliced apples, 1/4 tsp cinnamon, and 2 Tbs of sugar. Just cooked them over medium heat until they were tender.
I just sprinkled salt, pepper, and a little ground sage on the chops then cooked them over medium heat in my cast iron skillet that I'd put a little olive oil into. I got a good sear on them and they cooked beautifully. Only flip them ONCE, then let them rest before you serve/cut them. Easy, right? And delish. After I took them off the heat, I threw the frozen green beans in the pan, lowered the heat, and let them cook in the pork juices.
The ramen not soup thing is just how we grew up. Mom would cook the noodles, drain them, and then toss them with a little margarine and the seasonings packet. I never knew it was supposed to be soup until much later in life. lol.
I probably won't do the green beans in the pan again -- kiddo would eat them plain but not like that. And the ramen thing is something I'm trying to cut out of our diets as best as I can, but needed a quick side tonight since I woke up at 5:30 from my nap, which is when we're usually eating.
The fried apples were hubby's favorite, which is also weird. 2 Tbs of earth balance (margarine) into a small saucepan, 2 large sliced apples, 1/4 tsp cinnamon, and 2 Tbs of sugar. Just cooked them over medium heat until they were tender.
I just sprinkled salt, pepper, and a little ground sage on the chops then cooked them over medium heat in my cast iron skillet that I'd put a little olive oil into. I got a good sear on them and they cooked beautifully. Only flip them ONCE, then let them rest before you serve/cut them. Easy, right? And delish. After I took them off the heat, I threw the frozen green beans in the pan, lowered the heat, and let them cook in the pork juices.
The ramen not soup thing is just how we grew up. Mom would cook the noodles, drain them, and then toss them with a little margarine and the seasonings packet. I never knew it was supposed to be soup until much later in life. lol.
I probably won't do the green beans in the pan again -- kiddo would eat them plain but not like that. And the ramen thing is something I'm trying to cut out of our diets as best as I can, but needed a quick side tonight since I woke up at 5:30 from my nap, which is when we're usually eating.
Friday, January 16, 2009
Orange Salmon (aka Candy Salmon)
If you don't like fish, you might want to try this. I happen to like fish, but even my picky DD will eat this salmon. This is the original recipe.
2 pounds salmon fillet (I just buy a package at Costco -- it's a rather large fillet so hubby gets enough to eat and there are leftovers, plus there isn't skin on it, which I hate dealing with and some grocery stores leave on. ew.)
salt and pepper
1 c orange juice
1/2 c honey
1 Tbs dried dill
Preheat oven to 450 degrees. Put OJ and honey in a glass measuring cup (only creating one dirty dish) and put in microwave for 1-2 minutes. Stir well. While the OJ is heating up, cut two pieces of tinfoil about 4 inches longer than your salmon and put on top of your broiler pan. Place salmon in the middle and crimp up the edges so the juices stay *in* the tinfoil (easier to clean up). Salt and pepper the top of the salmon, then baste with OJ mixture. Put in the oven for 3-4 minutes, baste, and bake again for another 3-4 minutes. Take out of the oven, turn oven to broil, baste again, then return to the broiler for a couple of minutes (until browned on top). Remove from broiler, baste with pan juices, and sprinkle dill on top. Let rest for a couple of minutes, then cut into pieces and serve.
We had this with rice and spaghetti squash. Rice was done by my husband in the rice cooker (thanks honey). I poked holes in the squash, then baked at 350 for an hour, let it rest for 30 minutes, then cut it open and scooped out the seeds and threw them away. I then scooped out the flesh (which was still hot) and mixed it with margarine (earth balance), salt, pepper, garlic powder, onion powder, and parsley. Kiddo added parmesan cheese to hers and ate two helpings.
Ta-da! Dinner. Yum. Healthy, too. Sweeeeeeeeeet ...
2 pounds salmon fillet (I just buy a package at Costco -- it's a rather large fillet so hubby gets enough to eat and there are leftovers, plus there isn't skin on it, which I hate dealing with and some grocery stores leave on. ew.)
salt and pepper
1 c orange juice
1/2 c honey
1 Tbs dried dill
Preheat oven to 450 degrees. Put OJ and honey in a glass measuring cup (only creating one dirty dish) and put in microwave for 1-2 minutes. Stir well. While the OJ is heating up, cut two pieces of tinfoil about 4 inches longer than your salmon and put on top of your broiler pan. Place salmon in the middle and crimp up the edges so the juices stay *in* the tinfoil (easier to clean up). Salt and pepper the top of the salmon, then baste with OJ mixture. Put in the oven for 3-4 minutes, baste, and bake again for another 3-4 minutes. Take out of the oven, turn oven to broil, baste again, then return to the broiler for a couple of minutes (until browned on top). Remove from broiler, baste with pan juices, and sprinkle dill on top. Let rest for a couple of minutes, then cut into pieces and serve.
We had this with rice and spaghetti squash. Rice was done by my husband in the rice cooker (thanks honey). I poked holes in the squash, then baked at 350 for an hour, let it rest for 30 minutes, then cut it open and scooped out the seeds and threw them away. I then scooped out the flesh (which was still hot) and mixed it with margarine (earth balance), salt, pepper, garlic powder, onion powder, and parsley. Kiddo added parmesan cheese to hers and ate two helpings.
Ta-da! Dinner. Yum. Healthy, too. Sweeeeeeeeeet ...
Thursday, January 15, 2009
Jambalaya
I will be looking for a from-scratch recipe for this next time, but for a box or two of Zatarain's, it wasn't bad. First, I took about 1-1/2 c of frozen, raw, peeled, and deveined (but still with a tail) shrimp out of the freezer a couple of hours before it was time to start dinner. They didn't quite thaw completely, but that was okay.
Then, I sliced the smoked sausage and cut each slice in half. Next, I diced and cooked 1 chicken breast in about 2 Tbs of olive oil. Then removed the chicken and, per the boxes' instructions, added water and brought to a boil. When it was time to put stuff in, I added the chicken and the sausage and the Zatarain's, then set the timer for 15 minutes. When the timer went off, I drained and added the shrimp (so it didn't overcook), and let cook the remainder of the time on the box.
It was still watery.
I took the lid off and let it cook for a bit longer, but it was still soupy, which it wasn't supposed to be. So annoying.
So I served it with a slotted spoon and ate all the shrimp. Except a few pieces I let hubby have. lol. Kiddo ate some chicken and sausage and the rice, hubby ate a lot of the food, and I rather enjoyed it. There's enough left for lunch tomorrow or the next day (depending on if I'm in the mood).
I am changing tomorrow's menu though. We're having salmon and spaghetti squash instead of the salsa chicken soup.
Then, I sliced the smoked sausage and cut each slice in half. Next, I diced and cooked 1 chicken breast in about 2 Tbs of olive oil. Then removed the chicken and, per the boxes' instructions, added water and brought to a boil. When it was time to put stuff in, I added the chicken and the sausage and the Zatarain's, then set the timer for 15 minutes. When the timer went off, I drained and added the shrimp (so it didn't overcook), and let cook the remainder of the time on the box.
It was still watery.
I took the lid off and let it cook for a bit longer, but it was still soupy, which it wasn't supposed to be. So annoying.
So I served it with a slotted spoon and ate all the shrimp. Except a few pieces I let hubby have. lol. Kiddo ate some chicken and sausage and the rice, hubby ate a lot of the food, and I rather enjoyed it. There's enough left for lunch tomorrow or the next day (depending on if I'm in the mood).
I am changing tomorrow's menu though. We're having salmon and spaghetti squash instead of the salsa chicken soup.
New blog
I'll still post my menus on frootloops, but put my recipes and links to things here. Y'all are probably sick of my dairy free whininess. lol.
And I do occasionally blog on weneedmangos, but since everyone else's recipes are full of dairy thus far, I don't necessarily feel like I belong there. I love you Treen ...
Tonight, we're having jambalaya with shrimp, chicken, and smoked sausage (because hubby ate some of the smoked sausage earlier in the week and i'm craving shrimp).
And I do occasionally blog on weneedmangos, but since everyone else's recipes are full of dairy thus far, I don't necessarily feel like I belong there. I love you Treen ...
Tonight, we're having jambalaya with shrimp, chicken, and smoked sausage (because hubby ate some of the smoked sausage earlier in the week and i'm craving shrimp).
Wednesday, January 14, 2009
Garlic guacamole burgers
(copied from my other blog so my recipes are all in one location)
2 Tbs olive oil
6 cloves garlic, sliced
1 pound ground beef
1-1/2 tsp seasoning salt of your choice
1/2 tsp pepper
1 tsp dried parsley
2 Tbs olive oil
1 yellow onion, sliced
fresh ground pepper
2 avocados
dash of each to taste: garlic powder, onion powder, salt, pepper, lemon juice, lime juice, and Tabasco sauce
Light mayonnaise
8 french steak rolls
In large skillet, heat olive oil over medium low heat and saute garlic for just a couple of minutes. take just the garlic out of the pan and put in medium mixing bowl with meat, seasoning salt, parsley, pepper, and sauteed garlic. Mix well. Make 8 patties about the same size and cook in the garlic oil over medium high heat until done, flipping only once.
While they are cooking: Slice onion. Heat olive oil in medium skillet over medium heat and add onion and ground pepper. Cook just until browned.
While both of the above are cooking: Make your guacamole. Mash avocados with the other ingredients and adjust to your taste.
Slice your rolls in half.
Assembly:
On the bottom bun, spread a little light mayo and add a spoonful of onions (I didn't measure this, just adjusted based on who would be eating which burger). Put burger directly on the onions. On the top bun, spread about 1 Tbs of guacamole. Put the top bun on top of the burger ... and moan with delight.
2 Tbs olive oil
6 cloves garlic, sliced
1 pound ground beef
1-1/2 tsp seasoning salt of your choice
1/2 tsp pepper
1 tsp dried parsley
2 Tbs olive oil
1 yellow onion, sliced
fresh ground pepper
2 avocados
dash of each to taste: garlic powder, onion powder, salt, pepper, lemon juice, lime juice, and Tabasco sauce
Light mayonnaise
8 french steak rolls
In large skillet, heat olive oil over medium low heat and saute garlic for just a couple of minutes. take just the garlic out of the pan and put in medium mixing bowl with meat, seasoning salt, parsley, pepper, and sauteed garlic. Mix well. Make 8 patties about the same size and cook in the garlic oil over medium high heat until done, flipping only once.
While they are cooking: Slice onion. Heat olive oil in medium skillet over medium heat and add onion and ground pepper. Cook just until browned.
While both of the above are cooking: Make your guacamole. Mash avocados with the other ingredients and adjust to your taste.
Slice your rolls in half.
Assembly:
On the bottom bun, spread a little light mayo and add a spoonful of onions (I didn't measure this, just adjusted based on who would be eating which burger). Put burger directly on the onions. On the top bun, spread about 1 Tbs of guacamole. Put the top bun on top of the burger ... and moan with delight.
Thursday, January 8, 2009
Orange Chicken
2 large chicken breasts, diced into bite-sized pieces
1 c flour
1 tsp salt
1 tsp pepper
1 c milk (note: I used vanilla almond milk)
Vegetable oil (about 1/2 inch in your pan)
1-1/2 c orange juice
1/4 c honey (or more to taste)
1/2 tsp ginger
pinch of red pepper flakes
Heat veggie oil to medium to medium high heat. Mix flour, salt, and pepper in one bowl and pour milk in another. Dredge chicken in flour, dip in milk, then dredge again. Pan fry over medium to medium high heat 3-4 minutes on each side then set aside. After all the chicken is cooked, pour off all but 2 Tbs of oil, then add OJ and deglaze the pan. Add honey, ginger, and pepper flakes, then cook over medium heat until sauce is reduced by half. Pour sauce over chicken and serve over cooked rice and with stir-fry veggies on the side. Wooo!
1 c flour
1 tsp salt
1 tsp pepper
1 c milk (note: I used vanilla almond milk)
Vegetable oil (about 1/2 inch in your pan)
1-1/2 c orange juice
1/4 c honey (or more to taste)
1/2 tsp ginger
pinch of red pepper flakes
Heat veggie oil to medium to medium high heat. Mix flour, salt, and pepper in one bowl and pour milk in another. Dredge chicken in flour, dip in milk, then dredge again. Pan fry over medium to medium high heat 3-4 minutes on each side then set aside. After all the chicken is cooked, pour off all but 2 Tbs of oil, then add OJ and deglaze the pan. Add honey, ginger, and pepper flakes, then cook over medium heat until sauce is reduced by half. Pour sauce over chicken and serve over cooked rice and with stir-fry veggies on the side. Wooo!
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