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.
Tuesday, January 27, 2009
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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