Menu Plan Monday ~ Week of June 20, 2011

We have VBS this week so I will not be making dinner at all since they feed us an actual meal at church. That only left me with figuring out lunch since I would have no leftovers and I don't need to eat out every day. I made some chicken patties with ground chicken that I got on sale and froze them with a strip of bacon on top to have as sandwiches this week. I also made some homemade easy cheese taquitos and added chicken and put those in the freezer as well. Then easy sides to go with about anything, potato salad and cucumber salad

For lots of really great menu plans check out orgjunkie.com

In My Mailbox This Week

Cucumber Salad

Yummy!

1 red onion, halved and thinly sliced

3 tbsp. rice vinegar

3 cucumbers, peeled, seeded and thinly sliced

salt and pepper

2 tbsp. olive oil

2 tbsp. chopped fresh dill (or 1 tbsp. dried)

Toss onion with 1 tbsp. vinegar; set aside. Place cucumbers in a colander an toss with 1/4 tsp. salt. Drain for 10 minutes. Pat dry.

Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tbsp. vinegar. Add dill; season with salt and pepper. Cover and chill until ready to serve.

I found this recipe here exactly as I've written it above. The only change I made was add a little more salt.

In My Mailbox This Week

Menu Plan Mondy

Monday - Fish Sticks and Crash Hot Potatoes
Tuesday - Leftover Spaghetti Pie
Wednesday - Eat at Church - Pizza!!!!
Thursday - Enchilada Rice
Friday - Chicken Cordon Bleu, Broccoli
Saturday - Just me here - probably a bowl of cereal
Sunday - Homemade Pizza

For some really great menu plans check out org.junkie.com

Breakfast or Dessert?

I made it for breakfast, but I think it would be totally satisfying as a dessert. I made the pancakes using one of my convenience mixes I already had made up. Then I made strawberry syrup. With it being strawberry harvest time around here I was looking for a few new recipes to try and this was definately a winner. I used strawberries that I had frozen unsweetened last week in the correct measurement for this recipe. I marked my freezer bag that it was 1 1/2 cup unsweetened chopped strawberries for Strawberry Syrup so that I would know exactly which bag to get out.

Strawberry Syrup

1 cup sugar

1 cup water, divided

1 1/2 cups mashed unsweetened stawberries

2 tsp. cornstarch

1. In a saucepan, bring sugar and 3/4 cup water to a boil. Gradually add strawberries, return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.

2. Mix cornstarch and remaining water and add to strawberries during last minute or so of cooking time.

Serve over pancakes, waffles or ice cream.

I found this recipe here but modified it by adding the cornstarch.

In My Mailbox This Week

I just love getting surprises in my mailbox. I also got this cool kit of workbooks and things for our Scouts to use when talking about recycling and related things.

Mexican Rice

I found this recipe in a very old cookbook of my grandmother's. It has become my favorite mexican rice recipe because it is easy and delicious...

Mexican Rice

1 c. rice, rinsed
1/4 c. salad oil
1 clove garlic, chopped
1 med onion, chopped
1 tsp salt
1 1/2 c. boiling water
1 tbsp. Chicken boullion
1/4 c. condensed tomato soup or tomato paste(I have used tomato sauce when I didn't have the soup or paste)

Heat oil in heavy saucepan; add garlic and onion, cook 3 minutes. Add rice and salt. Cook until grains are yellow, stirring constantly. Add boiling water and tomato soup, bring to a bil. Cover and cook over low heat about 15 minutes, until rice is tender and water is absorbed. Remove cover and let steam escape.

Menu Plan Monday

It's that time again! For some reason I am having trouble planning out my menus, but at least I have been doing it every week....and sticking to it for the most part. I will post recipes and pics as the week goes on....

Monday - Chicken Quesadillas, Mexican Rice, Black Beans

Tuesday - Cub Scout Night - Fish Sticks, Tater Tots, Green Beans

Wednesday - Church - Eat @ Church (Sonic)

Thursday - Pirate's Landing

Friday - Enchilada Rice

Saturday - Homemade Pizza

Sunday - Easy Spaghetti Pie

For more great menu ideas check out orgjunkie.com

Sunday Morning Breakfast - Pancakes!!!

So, I got up this morning to fix breakfast for the kids and I was out of pancake mix. So off to the trusty internet I headed. A google search for pancake mix revealed this. I made 2 small modifications to the recipe- only 3/4 tsp. salt and added 1 tsp. vanilla. I used a 1/4 cup measure and got exactly 12 pancakes. I think they were the best pancakes I have made. I meant to take a picture of a stack on a plate with syrup, but they got eaten up too fast.

I really don't know why I never made pancakes from scratch? I guess the illusion of easy convenience from the prepackaged mix had me fooled. THAT won't happen again. I've made my own convenience packs =)

Coconut Bark (Cocada)

I got this recipe from foodnetwork.com originally, but the measurements were confusing and I added lime because it just sounded good...and it was, VERY!

Coconut Bark (Cocada)

1 package sweetened coconut

1 can fat-free sweetened condensed milk

1 lime (juice and zest)

Preheat oven to 350 degrees.

Spray an 8x8 inch pan with cooking spray (or, I used a mini muffin pan and I liked it much better).

Mix the coconut, milk and lime juice and zest in a bowl until well combined. Press the mixture into the 8x8 pan or into the mini muffin tin and bake until browned and crispy on top and around the edges (this is why I like the mini muffin cups, you get crisp edges with every bite) about 20 minutes.

Cool slightly and cut into squares. Serve warm or at room temperature.

Balsamic-Glazed Carrots

I wasn't sure about this recipe but I've been trying to find new ways to cook carrots and this recipe looked promising. I've been going through recipes that I've collected over the last year or so and I don't remember where this one came from other than I got it online somewhere. Oh, and let me just say that these were not only delicious but the smell....OMG!

Balsamic Glazed Carrots

1 lb. baby carrots (or I used regular carrots, peeled and cut into chunks)

1 onion, diced

1 tbsp. brown sugar

2 tbsp. olive oil

2 tbsp. Balsamic Vinegar

1 tsp. salt

1/2 tsp. ground pepper

Combine all ingredients in a slow cooker. Turn on low and cook for 3-4 hours or longer depending on how done you like your carrots.

Menu Plan Monday

Monday - Left-overs from Mother's Day lunch
Tuesday - Spaghetti and Garlic Bread
Wednesday - Eat @ Church
Thursday - Chicken Alfredo and Garlic Bread
Friday - Quesadillas, Mexican Rice and Refried Beans
Saturday - Just Me Here ????
Sunday - Homemade Pizza

Pretty easy week around here. For more great menu plans check out orgjunkie.com

Chocolate Cobbler

Chocolate Cobbler

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

7 tbsp. cocoa powder, divided

1 1/4 cup sugar, divided

1/2 cups milk

1/3 cups melted butter

1 1/2 tsp vanilla extract

1/2 cps light brown sugar, packed

1 1/2 cup hot tap water

Prehet oven to 350 degrees.

Stir together the flour, baking powder, slt, 3 tbsp of the cocoa and 3/4 cup of the white sugar. reserve the remaining cocoa and sugar.

Stir the milk, melted butter and vanilla into the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8" baking dish.

In a separate bowl, mix the remaining white sugar, the brown sugar and remaining 4 tbsp of cocoa. Sprnkle mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake about 40 minutes or until the center is set.

Granola

6 c. Rolled Oats
1/2 c. Brown Sugar
3/4 c. Wheat Germ or Ground Flax
1/2 c. Sesame Seeds
1 c. Chopped Nuts
1/2 c. Nonfat Dry Milk
2/3 c. Honey
2/3 c. Vegetable Oil
2 tbs water (use milk if you don't have dry milk)
1 1/2 tsp. vanilla
1 c. raisins or craisins

1. In a lare bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, nuts and dry milk.
2. Combine honey, oil, water and vanilla. Add to oat mixture and mix thoroughly.
3. Put on 2 shallow greased baking pans or cookie sheets. Heat in 300 degree o en for 30-40 minutes or until lightly toasted. Stir twice during heating.
4. Let cook for 15 minutes then stir again. Store in tightly sealed container.

You can play around with the ingredients, just leave the wet to dry ratio the same.

Seasoned Black Beans

2 (15oz) cans black beans, rinsed and drained
1 clove garlic, minced
1 medium onion, finely chopped
1 tsp. oregano
2 tsp. ground cumin
2 tsp. oil
1/2 cup chopped fresh cilantro
1 tbsp. fresh lime juice

In a pan, cook onion and garlic in oil until tender. Add oregano and cumin and cook over low heat for about 2 minutes, stirring constantly. Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Add chopped cilantro and lime juice. Stir and serve.

I found this recipe here and the only change I made was to add about a 1/2 tsp of salt and about 2 tbsp water.

Menu Plan Monday

This is my last week planning for two. We will be moving Miss Priss home from college on Friday for the summer. Yay!!!

Monday - Ham Steak, Broccoli, carrot sticks, crescent rolls
Tuesday - Chicken Alfredo, Garlic Bread
Wednesday - Dinner at Church
Thursday - Quesadillas, Seasoned Black Beans, Mexican Rice-it is Cinco De Mayo afterall.

Friday - will probably hit a drive-through on the way home from Cullowhee.

Saturday - Homemade Pizza

Sunday - Ham, Mac & Cheese, Green Beans

For more great menu ideas visit orgjunkie.com

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounce linguine, cooked al dente
2 tsp. cajun seasoning (I used this)
2 tbsp butter
1 thinly sliced green onions
1-2 cups heavy whipping cream
2 tbsp. chopped sun-dried tomatoes
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1/4 cup grated parmesan cheese

1. Place chicken and cajun seasoning in a bowl and toss to coat.

2. In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender (about 5-7 minutes).

3. Reduce heat, add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

4. Pour over hot linguine and tos with Parmesan cheese.

This is the recipe exactly as I found it here. I made the following changes:
1)Left out the tomatoes. I don't like tomatoes, but I think I may try them next time.
2)I used 2 green onions and it was not too much.
3)I put some extra parmesan on top before serving.

Menu Plan Monday - April 25, 2011

Monday - Mini Chicken Empanadas, Mexican Rice, Refried Beans
Tuesday - Crossover Ceremony at Scouts - we will be having snack type foods.
Wednesday - Dinner at church - I think this week is pizza!!!
Thursday - Creamy Cajun Chicken w/ fettucini
Friday - Homemade Pizza
Saturday - Left Overs
Sunday - Fish Sticks and Tater Tots

Plenty of other great menu plans at orgjunkie.com

Long Easter Weekend Breakfasts

Miss Priss was home for the long holiday weekend and brought a friend with her. I was so glad to have someone to cook for besides Bubba (aka Mr. Picky Eater) I couldn't hardly stand it. Here is what that did for my breakfasts over the weekend.

Friday: Orange Coffee Cake

I believe this is a Paula Deen recipe, I don't remember where I found it, but OMG, it was so delicious and easy peasy to make.

Orange Coffee Cake

2 tbsp melted butter

1 can (16.3 oz) canned biscuits (recommend Grands Flaky Layers)

1/4 c. minced walnuts

1/3 c. granulated sugar

2 tsp. orange zest

Glaze:

1/2 c. confectioners sugar

2 oz. cream cheese, softened (I used the new Philly cooking creme, original flavor)

2 tbsp. orange juice

1. Preheat oven to 350. Butter a 9" round pan.

2. Separate buiscuit dough into 8 biscuits. Place 1 biscuit in the cnter of the pan. Cut remaining biscuits in half and arrange around the center biscuit with cut sides facing the same direction. Brush tops with melted butter.

3. In a small bowl combine walnuts, granulated sugar and range zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden.

4. Meanwhile, in a small bowl combine confectioners sugar, cream cheese and orange juice. Blend until smooth adding more juice if needed to thin. Drizzle over warm coffee cake.

Obviously, not a diet friendly breakfast, which is why I can only make it when there are others here to help me eat it. =)

Saturday: Omelet Roll

This would also work great as a "breakfast for dinner" dish. It was super easy to do and went over great with the kids, except of course, Bubba who won't eat eggs.

Omelet Roll

1 c. milk

1/4 c. cornstarch

10 large eggs

1 tbsp. Dijon Mustard (I left this out because I didn't have any)

1 tsp. salt

1 tsp. ground pepper

3/4 c. cooked bacon, ham or sausage

1 1/2 c. shredded cheddar (or your favorite, I used colby jack because that's what I had)

1. Preheat oven to 350. Put a piece of parchment paper on a jelly roll pan (cookie sheet) leaving a couple of inches hanging over the edge. Grease the parchment paper. (I used a little bit of the bacon grease I had from cooking the bacon)

2. Whisk together the milk and cornstarch. Add eggs, mustard, salt and pepper; whisk until well combined. Pour mixture into pan on top of parchment paper. Sprinkle meat evenly over the top. Carefully put into the oven. Bake about 15 minutes until edges are dry.

3. Pull out and sprinkle the cheese on top. I also added french fried onions at this step and it was a very good addition. Put back in the oven and cook 3-5 minutes longer until the cheese is melted and the center is done.

4. Starting from the short edge of the pan, use the parchment paper to start rolling up the omelet, pulling the paper away as you go.

Place seam side down and slice into servings. Look at that cheesy, oozy goodness.

Sunday: Berry Baked Oatmeal

Not as decadent as the Orange Coffee Cake or as cheesy, bacony as the Omelet Roll; but drizzle some honey on top and...YUMMY!

Berry Baked Oatmeal

1/2 c. applesauce

12 c. brown sugar

1 egg

3 c. quick-cooking oats

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 c. milk

1 tsp vanilla

3/4 c. frozen berries (or fresh)

1. Combine the dry ingredients together in a bowl and stir well.

2. Add in the milk, vanilla, egg and applesauce; stir until moistened.

3. Gently stir in the berries.

4. Pour into a lightly greased 8 x 8 glas baking dish.

5. Bake at 350 for about 40 minutes, until center is set.