Tonight - sloppy joes on dinner buns with ripple chips. They were a hit all around. An easy weeknight meal.
Tomorrow - chicken fajitas, corn and nachos. Thanks mom for the recipe.
Friday - TBD...potentially hot dogs. Gross...I know. But so easy.
Saturday - Teriyaki chicken & baked potatoes
What are you cooking these days?
Wednesday, December 9, 2009
Sunday, December 6, 2009
Christmas baking.
Christmas baking is so not my thing.
Except these. Quite possibly the easiest and most delicious little square. I made one batch and have a freezer full of squares. They are rich, and you don't need a huge chunk to leave satisfied.
Umm.
Except these. Quite possibly the easiest and most delicious little square. I made one batch and have a freezer full of squares. They are rich, and you don't need a huge chunk to leave satisfied.
Umm.
Monday, October 12, 2009
deliciously easy.
With the holiday, I let menu prep slide for an extra day - and so sat down today ready to fill in the gaps on my grocery list for this week's menu. And then I wondered what I was thinking all those weeks ago when I compiled this week's list. Nothing sounded like anything I wanted. And so I promptly pulled out a cookbook and began flipping and scratching, and revamped the menu.
In the meantime, I found this and whipped it up. This is the deliciously easy item I referenced.
By the end of it, this weeks menu now looks like this:
In the meantime, I found this and whipped it up. This is the deliciously easy item I referenced.
By the end of it, this weeks menu now looks like this:
| MONDAY |
| Menu: Hamburger |
| soup, bread, salad |
| TUESDAY |
| Menu: Tuna fishcakes, |
| roast potatoes, peas |
| WEDNESDAY |
| Menu: |
| Fragrant chicken, (10 minute book) |
| rice |
| THURSDAY |
| Menu: THE WIGGLES |
| (Gavin and I are going to a show, and are eating out this night) |
| FRIDAY |
| Menu: Fly the flag |
| fusili, caesar salad |
| SATURDAY |
| Menu: Lasagna |
| (from freezer) garlic |
| bread, salad |
| SUNDAY |
| Menu: Roast chicken, |
| mashed potatoes, |
| corn, gravy, bread |
Saturday, September 26, 2009
alive.
A big hello to those who pop in from time to time. I am still cooking!
September has been flying by - a new routine finds me at work 40 hours a week, which has drastically reduced my time and energy for meal preparation. We've done well these past weeks, and still manage to keep the majority of our meals consisting of healthy and homemade ingredients.
I have gotten more acquainted with the bread machine lately. I can put a loaf on time and have it hot and ready when we come home. Also more familiar with the crock pot - whipping up honey-mustard lime chicken and a gigantic vat of mixed-bean chili. I didn't have a recipe for the chili, but here's a brief sketch from memory:
4-15oz cans of beans [two six bean blends, one black, one kidney]
two 28-oz cans diced tomatoes with liquid
about 1/4 cup chili powder
mushrooms, carrots, zucchini, diced onion
couple teaspoons reduced sodium beef bouillion
can of tomato sauce (I think!)
4-6 cloves minced garlic
seasoning salt
pepper
extra water to get it to the right consistency
Ken helped me get all the ingredients ready the night before (he is a can opening machine!), and I popped it in the slow cooker on low for 10 hours in the morning. Whipped up a caesar salad, let the fresh bread cool - and viola! I would be sure to have the chili be extra thick when it goes in in the morning, as it gets more soupy as it warms.
I also picked up a wonderful cookbook from the discount bin in the grocery store. I was even more pleasantly surprised when it's $6.99 price tag was incorrect, scoring the sweet find for a mere $3.49. It is conveniently titled "just 10 minutes" and has a large sampling of deliciously healthy, fresh, and varied recipes. While I don't think I am going to be experimenting with duck anytime soon, the lamb burgers and pork meatballs have grabbed my attention. Last night we tried chicken satay, and it was the best three-ingredient recipe I think I may have ever had.
Chicken Satay (from 'just 10 minutes')
Ingredients:
4tbsp smooth peanut butter
heaping 1/3 cup soy sauce [don't ask about the 'heaping', I was confused myself]
4 chicken breasts cut into think strips/chunks
Directions:
Preheat broiler.
Mix peanut butter and soy sauce.
Stir in chicken strips (I skewered mine first, then shook the snot out of them in a marinading container).
Thread chicken onto 4 pre-soaked wooden skewers, broil about 5 minutes each side (I did a little more).
Serve with rice and lemon wedges.
I threw a cooling rack on an old cookie sheet (and sprayed the cooling rack with Pam) - worked like a charm. We ate it with rosemary roast potatoes (toss small cubes of potatoes in olive oil, sprinkle with fresh rosemary, garlic powder, salt, pepper and stir) that I had heated in the microwave for about 6 minutes and stuck in the oven for about 15 minutes on 475 to brown. It was all ready in 20ish minutes. Totally do-able.
Anyways, that's all for now.
September has been flying by - a new routine finds me at work 40 hours a week, which has drastically reduced my time and energy for meal preparation. We've done well these past weeks, and still manage to keep the majority of our meals consisting of healthy and homemade ingredients.
I have gotten more acquainted with the bread machine lately. I can put a loaf on time and have it hot and ready when we come home. Also more familiar with the crock pot - whipping up honey-mustard lime chicken and a gigantic vat of mixed-bean chili. I didn't have a recipe for the chili, but here's a brief sketch from memory:
4-15oz cans of beans [two six bean blends, one black, one kidney]
two 28-oz cans diced tomatoes with liquid
about 1/4 cup chili powder
mushrooms, carrots, zucchini, diced onion
couple teaspoons reduced sodium beef bouillion
can of tomato sauce (I think!)
4-6 cloves minced garlic
seasoning salt
pepper
extra water to get it to the right consistency
Ken helped me get all the ingredients ready the night before (he is a can opening machine!), and I popped it in the slow cooker on low for 10 hours in the morning. Whipped up a caesar salad, let the fresh bread cool - and viola! I would be sure to have the chili be extra thick when it goes in in the morning, as it gets more soupy as it warms.
I also picked up a wonderful cookbook from the discount bin in the grocery store. I was even more pleasantly surprised when it's $6.99 price tag was incorrect, scoring the sweet find for a mere $3.49. It is conveniently titled "just 10 minutes" and has a large sampling of deliciously healthy, fresh, and varied recipes. While I don't think I am going to be experimenting with duck anytime soon, the lamb burgers and pork meatballs have grabbed my attention. Last night we tried chicken satay, and it was the best three-ingredient recipe I think I may have ever had.
Chicken Satay (from 'just 10 minutes')
Ingredients:
4tbsp smooth peanut butter
heaping 1/3 cup soy sauce [don't ask about the 'heaping', I was confused myself]
4 chicken breasts cut into think strips/chunks
Directions:
Preheat broiler.
Mix peanut butter and soy sauce.
Stir in chicken strips (I skewered mine first, then shook the snot out of them in a marinading container).
Thread chicken onto 4 pre-soaked wooden skewers, broil about 5 minutes each side (I did a little more).
Serve with rice and lemon wedges.
I threw a cooling rack on an old cookie sheet (and sprayed the cooling rack with Pam) - worked like a charm. We ate it with rosemary roast potatoes (toss small cubes of potatoes in olive oil, sprinkle with fresh rosemary, garlic powder, salt, pepper and stir) that I had heated in the microwave for about 6 minutes and stuck in the oven for about 15 minutes on 475 to brown. It was all ready in 20ish minutes. Totally do-able.
Anyways, that's all for now.
Saturday, August 8, 2009
not so much a budget beater.
I made this and it was fabulous. While it could've used a bit more basil and some oregano, it was wonderful in spite of that. I'd probably add more garlic next time, and I used a jar of pasta sauce rather than homemade as the recipe suggests. A winner on the tastebuds - less of a winner on the budget. But so worthwhile.
Saturday, August 1, 2009
hiatus.
Summer has been a bit hectic around these parts. I've continued the wheat-free experiment on and off, and am still unsure as to the correlation between itchy, watery eyes and my food intake. I think there's something to it, but a trip to the doctor - and hopefully the allergist is in order.
This, plus the fact that I am going back to work, has made me realize how precious my time is - and chances are I'll post good recipes as I find them, but steer clear of the week by week stuff.
So until I am inspired, this blog will be a little quiet.
This, plus the fact that I am going back to work, has made me realize how precious my time is - and chances are I'll post good recipes as I find them, but steer clear of the week by week stuff.
So until I am inspired, this blog will be a little quiet.
Monday, July 13, 2009
write off.
Yes, indeed. This week is a bit of a write off. We're away for the upcoming weekend with Ken's family and are recycling some of last weeks recipes and left overs in the mean time. Perhaps a date on Tuesday, too, which is another meal gone.
To top it off, I am conductinga bit a complete wheat-free experiment for the next couple weeks. I've done some reading about wheat intolerance and wonder what life without wheat would do for me in a few areas. Today is day 4. So far, so good. Though I am still uncertain if things that have changed so far are because of the wheat, or other environmental factors. Only time will tell. Perhaps time will also cure my desperate craving for chocolate chip cookies, too.
Happy meal making to you this week!
To top it off, I am conducting
Happy meal making to you this week!
Wednesday, July 8, 2009
soup recipe.
I made this Italian hamburger soup a month or so ago and absolutely loved it. It is definitely one of my new favorite soups, only I didn't want to type out the whole recipe. Thank goodness for Google...because I found it online. Enjoy!
Sunday, July 5, 2009
July 6-12
| MONDAY |
| Menu: Butter chicken, |
| rice, naan, peas |
| (bumped from last week) |
| TUESDAY |
| Menu: |
Burgers and something else. |
| WEDNESDAY |
| Menu: BLT's, fries |
| raw veggies |
| THURSDAY |
| Menu: Out @ Ken's work family day |
| FRIDAY |
| Menu: BBQ chicken |
| burgers (chicken breast plastered with a 1/4 recipe of Monday's sauce), baked potato wedges (cut in wedges, toss in oil, coat with paprika, chili powder, salt, pepper, garlic powder, onion powder etc etc), |
| raw veggies |
| SATURDAY |
| Menu: Out of town |
| SUNDAY (if home) |
| Menu: Indonesian |
| spare ribs (see Friday), potatoes, corn |
Sunday, June 28, 2009
June 29-July 5
| MONDAY |
| Menu: Tacos w/nachos |
| and cheese, corn |
| TUESDAY |
| Menu: Roast beef |
| in crockpot, carrots, |
| rosemary roast potatoes |
| WEDNESDAY |
| Menu: Breakfast - |
| sausage, hashbrowns, |
| eggs |
| THURSDAY |
| Menu: BBQ teryaki |
| chicken, baked |
| potatoes, salad Marinade: (From Mom F.) -1/2 cup oil -1 cup soya sauce -3 tbsp brown sugar -3 cloves garlic grated -1/8 tsp ginger -2 tbsp apple juice Mix together, pour over chicken. Let sit few hours or overnight. Makes a lot, can store in fridge in sealed container. |
| FRIDAY |
| Menu: Out? |
| SATURDAY |
| Menu: |
| Fly the Flag Fusili |
| SUNDAY |
| Menu: Butter chicken, |
| rice, peas |
Monday, June 22, 2009
June 22-28
| MONDAY |
| Menu: Mini meatloaves, |
| garlic parm linguini, |
| peas **added a sauce to the top of the meatloaves - 1/4 cup brown sugar, 1/4 cup ketchup, 2tsp mustard, put on top of each muffin 1/2 way through cooking |
| TUESDAY |
| Menu: |
| & cheese, raw veggies **loved the chicken caesar, great and super simple recipe! |
| WEDNESDAY Menu: |
| Texas black |
| bean soup, cornbread |
| THURSDAY |
| Menu: Layered |
| fiesta casserole, |
| salad **The casserole was easy to assemble, and the recipe was easy to follow. I added some chopped red onions and used a red and yellow pepper instead. I also added some cumin, paprika, and chili powder to the meat mixture while cooking, and sliced green onions on top of the final layer of cheese. I would drain the diced tomatoes next time though, as it was a bit watery. I'll definitely keep it in the menu rotation though! |
| FRIDAY |
| Menu: |
| In Rosenort for the night... |
| SATURDAY |
| Menu: |
Grand Forks with the girls!! |
| SUNDAY |
| Menu: Shrimp |
| fetucinni alfredo, |
| caesar salad |
Sunday, June 14, 2009
June 8-15
| UPDATE: Thursday's sandwiches were a hit (made them on Wednesday)! I roasted red peppers under the broiler in the oven then put them in a sealed tupperware for 20 minutes and peeled the skin. I added one to the hummus and put them on the sandwiches as well. Will do this one again! MONDAY |
| Menu: bbq chicken Sauce for Chicken: 1/2 cup bbq sauce 1/4 cup honey 1/4 cup soya sauce pepper, ginger, garlic if desired Mix sauce, chicken can marinate in sauce if ready or just coat when cooking. Make sure to heat sauce to boiling if using as a dip after to prevent contamination. |
| baked potatoes, grilled veggies |
| TUESDAY |
| Menu: Black bean |
| taco salad in pitas |
| WEDNESDAY |
| Menu: Chicken |
| parmigiana with whole wheat pasta |
| peas |
THURSDAY |
| Menu: Roasted |
| red pepper, veggie and herbed hummus sandwiches, poutine |
| FRIDAY |
| Menu: Turkey cutlets |
| with sage & |
| gravy, roast rosemary or mashed potatoes, corn Turkey Cutlets: Again, not much of a recipe. Dip in egg, coat in bread crumbs seasoned with salt, pepper, sage and garlic powder. Brown on both sides. Pan fry or bake in 350ish oven covered in gravy. I make stove top gravy using chicken stock to go on top. Rosemary Roast Potatoes: Cut potatoes into bite sized-ish cubes. Coat lightly with olive oil. Season with pepper, seasoned salt, garlic powder, onion powder and dried rosemary. Toss to coat potatoes. Bake in baking dish at 350-375F 30-40ish minutes or until potatoes are browned |
| SATURDAY |
| Menu: Spinach quiche, |
| fruit, hashbrowns |
| SUNDAY |
| Menu: |
| Father's Day TBA |
Thursday, June 11, 2009
missed.
So I missed a week. Alas, life goes on. I've also slacked on posting some recipes - let's face it, typing them out when I have a massive paper on the go becomes less of a priority.
This week, without recipes, we've eaten...
-Vegetarian burritos (see previous week, they got bumped) - I added an onion, some cumin, paprika and chili powder - they were lovely, easy and filling. Great for leftover lunches.
-Burgers with bacon and caesar salad
-Balsamic salmon, rice, peas (also previously posted)
-Tonight: BBQ'd teriyaki chicken, baked potatoes, fresh cucumber/tomato salad
Happy meal making to you out there.
Feel free to post with requests for full recipes or other requests recipes from other genres of food too...I love the thrill of searching out something new and yummy. Until next week.
This week, without recipes, we've eaten...
-Vegetarian burritos (see previous week, they got bumped) - I added an onion, some cumin, paprika and chili powder - they were lovely, easy and filling. Great for leftover lunches.
-Burgers with bacon and caesar salad
-Balsamic salmon, rice, peas (also previously posted)
-Tonight: BBQ'd teriyaki chicken, baked potatoes, fresh cucumber/tomato salad
Happy meal making to you out there.
Feel free to post with requests for full recipes or other requests recipes from other genres of food too...I love the thrill of searching out something new and yummy. Until next week.
Thursday, June 4, 2009
caveat.
Just in case people might wonder if I actually stick to the menu each week, the answer is a resounding no. Last night we surely did not have pork tenderloin in red wine sauce. We ate left over lasagna and I made a chocolate cake instead of supper.
Tonight there are chicken caesar pitas on the go (and not the menu) - along with fries and gravy. I just didn't feel like making what was up and need the flexibility to change things around. The nice part is that I rarely will make something that requires another grocery store trip, rather I try and use what is already in the house.
So when some recipes don't actually get posted - it might just be because the recipe stayed tucked away in its book. Sorry to disappoint!
The hamburger soup recipe will still come, however, as it was quite a great one.
Happy cooking!
Tonight there are chicken caesar pitas on the go (and not the menu) - along with fries and gravy. I just didn't feel like making what was up and need the flexibility to change things around. The nice part is that I rarely will make something that requires another grocery store trip, rather I try and use what is already in the house.
So when some recipes don't actually get posted - it might just be because the recipe stayed tucked away in its book. Sorry to disappoint!
The hamburger soup recipe will still come, however, as it was quite a great one.
Happy cooking!
Sunday, May 31, 2009
June 1-7
| MONDAY |
| Menu: Lasagna, garlic bread, salad |
| (no recipe, made for us and in the freezer, sorry!) |
| TUESDAY |
| Menu: Tuna casserole, |
| buns, salad |
| WEDNESDAY |
| Menu: Pork tenderloin |
| in red wine sauce, |
| rosemary roast potato (recipe to come) |
| THURSDAY |
| Menu: Veggie burritos, corn, nachos/cheese 1 can black or kidney beans 1 cup corn 1 cup rice 3/4 cup salsa 10 tortillas 1.25 cups cheese 1. Warm ingredients in pan over medium heat for 3-4 minutes 2. Divide evenly, top with cheese, sour cream, green onions etc. 3. Roll and serve |
FRIDAY |
| Out with lovely people for dinner to a wonderful Ecuadorian restaurant |
| SATURDAY |
| Menu: Chickpea, basil and |
| fresh tomato soup biscuits, salad |
| SUNDAY |
| Menu: Not home? |
Monday, May 25, 2009
May 25 - 31
| MONDAY |
| Menu: Beef stroganoff |
| buns, veggies |
| TUESDAY |
| Menu: Hamburger |
| soup, biscuits, salad (Don't feel like typing the recipe. It's from my mom, haven't made it yet. Has spinach, broken whole wheat spaghetti and lots of veggies in it...leave a message if you're interested and I'll type it out) |
| WEDNESDAY |
| Menu: Sole fillets, |
| Sidekicks pasta, |
| veggies Sole: I buy the $1 plain sole from Sobey's during Dollar Days - there's a recipe on the back. Basically you fry it in some butter, garlic and lemon juice. |
| THURSDAY |
| Menu: Pork cutlets |
| and gravy, mashed |
| potatoes, veggies Pork Cutlets: No recipe - I coat them in egg, toss them in flour and some seasonings (garlic, seasoning salt, pepper etc), then pan fry until cooked through. I bought a package of pork gravy mix (I often make my own, but am feeling lazy) |
| FRIDAY |
| Menu: Butter chicken, |
| rice, naan, peas |
| SATURDAY |
| Menu: Oven pizza, |
| caesar salad |
| SUNDAY |
| Rosenort... Guaranteed goodness! |
Sunday, May 17, 2009
May 18-25
| MONDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Shepherd's pie | ||||||||||||||||||||||||||||||||||||||||
| salad | ||||||||||||||||||||||||||||||||||||||||
| TUESDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Cheesy ham chowder, | ||||||||||||||||||||||||||||||||||||||||
| baking powder biscuits | ||||||||||||||||||||||||||||||||||||||||
| ||||||||||||||||||||||||||||||||||||||||
WEDNESDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Chickpea wraps | ||||||||||||||||||||||||||||||||||||||||
| raw veggies & dip, | ||||||||||||||||||||||||||||||||||||||||
| nachos | ||||||||||||||||||||||||||||||||||||||||
| THURSDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Grand Forks trip! | ||||||||||||||||||||||||||||||||||||||||
| FRIDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Chicken caesar | ||||||||||||||||||||||||||||||||||||||||
| pitas, nachos | ||||||||||||||||||||||||||||||||||||||||
| SATURDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Pancakes, | ||||||||||||||||||||||||||||||||||||||||
| eggs, breakfast | ||||||||||||||||||||||||||||||||||||||||
| sausage | ||||||||||||||||||||||||||||||||||||||||
SUNDAY | ||||||||||||||||||||||||||||||||||||||||
| Menu: Country style | ||||||||||||||||||||||||||||||||||||||||
| ribs, baked potatoes | ||||||||||||||||||||||||||||||||||||||||
| corn Simmer ribs in water with vinegar and seasonings for 1.5 hours Bake or bbq in bbq sauce |
Saturday, May 2, 2009
No-post.
Hey food lovers (or haters perhaps)...
No posting this week. Maybe not next either. Still here, just preoccupied with some significant life stuff. In spite of the lack of post, rest assured that my family will still be fed. Hope yours is too.
No posting this week. Maybe not next either. Still here, just preoccupied with some significant life stuff. In spite of the lack of post, rest assured that my family will still be fed. Hope yours is too.
Saturday, April 25, 2009
April 27-May1
| This week I`m in a week long course, and so our menu reflects the need for simple and quick meals. There are no meals for Saturday and Sunday, as we are celebrating Ken`s birthday on Saturday with supper out, and Sunday will be a day with his family. MONDAY |
| Menu: Chicken taco soup, salad |
| TUESDAY |
| Menu: Balsamic |
| salmon, rice, peas |
WEDNESDAY |
| Menu: BLT's, fries |
| THURSDAY |
| Menu: Roasted Tomato...soup, salad, buns |
| FRIDAY |
| Menu: Black bean |
| /chicken quesidilla |
Thursday, April 16, 2009
April 20-26
MONDAY
Menu: Chicken curry w/veggies
(I substitute chickpeas for chicken), rice
TUESDAY
Menu: pea soup
biscuits
Update: Made soup using this recipe, except left out the celery and added 4 cups chicken stock and 2 cups water instead of the quart and a half water. It was okay. Don't think I'd make it again, but it was good to use up the hambone I had frozen from a few weeks back. Ken liked it, and Gavin dipped a few pieces of bread in it before he gave up. Oh well. Can't win them all.
WEDNESDAY
airport run - eat on the way
check out this blog for other ideas.
THURSDAY
Menu: Honey garlic
chicken legs/thighs
1/4 cup soya sauce
4 cloves of garlic, pressed or minced (I use a small grater, way easier)
1tbsp minced fresh ginger (or maybe 1/2 that dried?)
1/2 cup honey
3-5 lbs chicken thighs (I did 4 leg/thighs and halved the recipe)
-Remove chicken skin and arrange in 9x13 glass baking dish
-Combine ingredients, heat briefly in microwave to blend
-Pour over chicken and bake uncovered 325-350F for 45ish minutes, turning halfway
-Doesn't hurt to spoon some sauce from the pan over chicken while it's cooking...doesn't look like much when it's done, but it's definitely tasty
pasta, veggies
FRIDAY
Menu: Mama's in town, we're going out!
SATURDAY
Menu: Spinach quiche
fruit, hashbrowns
SUNDAY
Menu: Tomato soup,
grilled cheese
(or quesidillas?)
Menu: Chicken curry w/veggies
(I substitute chickpeas for chicken), rice
TUESDAY
Menu: pea soup
biscuits
Update: Made soup using this recipe, except left out the celery and added 4 cups chicken stock and 2 cups water instead of the quart and a half water. It was okay. Don't think I'd make it again, but it was good to use up the hambone I had frozen from a few weeks back. Ken liked it, and Gavin dipped a few pieces of bread in it before he gave up. Oh well. Can't win them all.
WEDNESDAY
airport run - eat on the way
check out this blog for other ideas.
THURSDAY
Menu: Honey garlic
chicken legs/thighs
1/4 cup soya sauce
4 cloves of garlic, pressed or minced (I use a small grater, way easier)
1tbsp minced fresh ginger (or maybe 1/2 that dried?)
1/2 cup honey
3-5 lbs chicken thighs (I did 4 leg/thighs and halved the recipe)
-Remove chicken skin and arrange in 9x13 glass baking dish
-Combine ingredients, heat briefly in microwave to blend
-Pour over chicken and bake uncovered 325-350F for 45ish minutes, turning halfway
-Doesn't hurt to spoon some sauce from the pan over chicken while it's cooking...doesn't look like much when it's done, but it's definitely tasty
pasta, veggies
FRIDAY
Menu: Mama's in town, we're going out!
SATURDAY
Menu: Spinach quiche
fruit, hashbrowns
SUNDAY
Menu: Tomato soup,
grilled cheese
(or quesidillas?)
Wednesday, April 8, 2009
April 13-19
Monday
-Shake n' Bake chicken legs or Whimsical Chicken
-Baked potatoes
-Mixed veggies
Tuesday
-Oven bbq pork chops
1tbsp chopped onion
1tbsp chopped pepper (any color, I use red)
1tsp butter/margarine
2tbsp brown sugar 1/2 cup ketchup
2tbsp red wine vinegar
1tbsp plus 1.5tsp worchestershire sauce
4 pork chops
Combine onion, pepper and butter in 2 cup measure. Microwave on high 3 minutes. Stir in brown sugar, ketchup, vinegar and worchestershire. Microwave on high for 5 minutes. Stir sauce.
Place chops in baking dish. Brush with half of sauce. Bake at 375 for 45min to 1 hour (depending on thickness of chops), turn half ways and brush with remaining sauce.
-Rice
-Corn
Wednesday
-Tuna melts (tortillas w/tuna, cheese, peppers, tomatoes, onions etc.)
-Nachos and salsa
-Raw veggies & dip
Thursday
-Italian sausage, pasta & bean soup
1lb Italian sausage, casing removed, crumbled and browned * sausage optional, not in original recipe*
1T Olive oil
1 Onion, finely chopped
2 Carrots, finely chopped
2 Celery stalks, finely chopped
3 Crushed garlic cloves
1 10oz can chicken broth, diluted with 1 can water OR 2-1/2 cups chicken bouillon (I use OXO)
1 (28oz) Can tomatoes, including juice
1-1/2t Italian seasoning OR 1t dried basil plus 1/4t each of rosemary and oregano
1/2t Salt
1/4t Ground black pepper
1 (19oz) Can white kidney or romano beans, drained
3c Small shell pasta or 2 cups macaroni
1/2c Chopped fresh basil
1/2c Grated parmesan
1. Fry onions, garlic, carrots and garlic until soft and fragrant
2. Add liquid and spices, drain and rinse beans and add; bring to boil and then reduce to simmer (at least 20 minutes, but longer is fine)
3. Bring back to a boil and add pasta for last few minutes - cook according to package directions (8-10 min?)
4. If using italian sausage, fry in separate pan and add before pasta
5. When pasta is cooked, stir in fresh basil and parmesan (I use dried basil)
6. Serve!
-Biscuits
-Caesar salad
Friday
-Indonesian spare ribs
1/4 cup oil
1/4 cup lemon or lime juice
1/4 cup soy sauce
1/4 tsp pepper
1.5 tsp ground corriander (can add a dash more if you like)
1 tbsp liquid honey
1/2 tsp ginger
3lbs spare ribs, cut into bit size pieces
Mix the marinade, and let ribs marinate overnight in the fridge. Place ribs on a tinfoiled baking sheet (might want to double layer the tin foil) and bake in a 325F oven for 1 hour 15 minutes to 1 hour 30 minutes, turning ribs half way. They get pretty dark and might look burnt, but they're most likely not.
-Peas
-Potato wedges
4 potatoes, cut in wedges
Pepper, salt, paprika, chili powder (or any combination of spices you like)
Oil to coat potatoes
Toss potatoes in oil, sprinkle with seasoning. Bake with the ribs. If they're the only thing in the oven, I'd typically turn the heat up to 400-425 and bake for 45 minutes or so - but seeing how the oven needs to be lower for the ribs, I just throw the wedges in longer.
Saturday
-Enchiladas (Aunt Rose's recipe)
1lb ground beef
1/4 cup onion, chopped
1 or 2 cans green chilis (in the mexican section)
3/4 tsp salt
1 tsp chili powder
1 package enchilada mix (I get the red package of Casa Fiesta I think)
1 cup water
1 cup tomato soup (I use one can, and one can water and it works just fine)
6 large tortillas
Fry ground beef and onion, add the green chilis, refried beans, salt and chili powder. Mix well over medium to low heat.
Mix enchilada sauce, soup and water. Whisk till smooth, and place a bit of sauce on the bottom of a 9x13 baking dish. Fill tortillas with bean/beef mixture, roll and place in dish. Top with the remaining enchilada sauce.
Bake for 20 minutes at 350, sprinkle with cheese and bake 10 minutes longer. Eat as is, or serve with sour cream, lettuce and tomatoes.
-Tossed salad
-Corn
Sunday
We're not home for supper on Sunday, you're on your own!
-Shake n' Bake chicken legs or Whimsical Chicken
-Baked potatoes
-Mixed veggies
Tuesday
-Oven bbq pork chops
1tbsp chopped onion
1tbsp chopped pepper (any color, I use red)
1tsp butter/margarine
2tbsp brown sugar 1/2 cup ketchup
2tbsp red wine vinegar
1tbsp plus 1.5tsp worchestershire sauce
4 pork chops
Combine onion, pepper and butter in 2 cup measure. Microwave on high 3 minutes. Stir in brown sugar, ketchup, vinegar and worchestershire. Microwave on high for 5 minutes. Stir sauce.
Place chops in baking dish. Brush with half of sauce. Bake at 375 for 45min to 1 hour (depending on thickness of chops), turn half ways and brush with remaining sauce.
-Rice
-Corn
Wednesday
-Tuna melts (tortillas w/tuna, cheese, peppers, tomatoes, onions etc.)
-Nachos and salsa
-Raw veggies & dip
Thursday
-Italian sausage, pasta & bean soup
1lb Italian sausage, casing removed, crumbled and browned * sausage optional, not in original recipe*
1T Olive oil
1 Onion, finely chopped
2 Carrots, finely chopped
2 Celery stalks, finely chopped
3 Crushed garlic cloves
1 10oz can chicken broth, diluted with 1 can water OR 2-1/2 cups chicken bouillon (I use OXO)
1 (28oz) Can tomatoes, including juice
1-1/2t Italian seasoning OR 1t dried basil plus 1/4t each of rosemary and oregano
1/2t Salt
1/4t Ground black pepper
1 (19oz) Can white kidney or romano beans, drained
3c Small shell pasta or 2 cups macaroni
1/2c Chopped fresh basil
1/2c Grated parmesan
1. Fry onions, garlic, carrots and garlic until soft and fragrant
2. Add liquid and spices, drain and rinse beans and add; bring to boil and then reduce to simmer (at least 20 minutes, but longer is fine)
3. Bring back to a boil and add pasta for last few minutes - cook according to package directions (8-10 min?)
4. If using italian sausage, fry in separate pan and add before pasta
5. When pasta is cooked, stir in fresh basil and parmesan (I use dried basil)
6. Serve!
-Biscuits
-Caesar salad
Friday
-Indonesian spare ribs
1/4 cup oil
1/4 cup lemon or lime juice
1/4 cup soy sauce
1/4 tsp pepper
1.5 tsp ground corriander (can add a dash more if you like)
1 tbsp liquid honey
1/2 tsp ginger
3lbs spare ribs, cut into bit size pieces
Mix the marinade, and let ribs marinate overnight in the fridge. Place ribs on a tinfoiled baking sheet (might want to double layer the tin foil) and bake in a 325F oven for 1 hour 15 minutes to 1 hour 30 minutes, turning ribs half way. They get pretty dark and might look burnt, but they're most likely not.
-Peas
-Potato wedges
4 potatoes, cut in wedges
Pepper, salt, paprika, chili powder (or any combination of spices you like)
Oil to coat potatoes
Toss potatoes in oil, sprinkle with seasoning. Bake with the ribs. If they're the only thing in the oven, I'd typically turn the heat up to 400-425 and bake for 45 minutes or so - but seeing how the oven needs to be lower for the ribs, I just throw the wedges in longer.
Saturday
-Enchiladas (Aunt Rose's recipe)
1lb ground beef
1/4 cup onion, chopped
1 or 2 cans green chilis (in the mexican section)
3/4 tsp salt
1 tsp chili powder
1 package enchilada mix (I get the red package of Casa Fiesta I think)
1 cup water
1 cup tomato soup (I use one can, and one can water and it works just fine)
6 large tortillas
Fry ground beef and onion, add the green chilis, refried beans, salt and chili powder. Mix well over medium to low heat.
Mix enchilada sauce, soup and water. Whisk till smooth, and place a bit of sauce on the bottom of a 9x13 baking dish. Fill tortillas with bean/beef mixture, roll and place in dish. Top with the remaining enchilada sauce.
Bake for 20 minutes at 350, sprinkle with cheese and bake 10 minutes longer. Eat as is, or serve with sour cream, lettuce and tomatoes.
-Tossed salad
-Corn
Sunday
We're not home for supper on Sunday, you're on your own!
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