So yesterday we ate leftovers so...:)
Tuesday- Quick Broccoli Soup
Wednesday- Chicken Sybil
Thursday- Southern Crockpot Chicken and Grits
Friday- Herbed Turkey Burgers
Saturday- Spicy Tilapia, Veggies, baked potatoes
Sunday- Ham sandwiches with Cranberry Sauce
Trying out some new recipes this week. We'll see how they turn out!
Menu for 12/22 to 12/27
I'm giving myself a little bit of a break this week with the cooking. Easier meals make for more free time. (To clean!)
Monday- Crustless Quiche
Tuesday- Split Pea Soup in the crock pot and homemade bread
Wednesday- Pizza
Thursday (Christmas)- Honey Glazed Ham, Baby Potatoes baked with Olive Oil and Garlic, Bread Rolls, and Asparagus. Rum Cake for dessert. Keeping it simple.
Friday- Tomato Soup and Grilled Cheese
Saturday- Shepards Pie
Sunday Buttermilk Pancakes and sausage
My favorite Pancake recipe for you to try out:
Monday- Crustless Quiche
Tuesday- Split Pea Soup in the crock pot and homemade bread
Wednesday- Pizza
Thursday (Christmas)- Honey Glazed Ham, Baby Potatoes baked with Olive Oil and Garlic, Bread Rolls, and Asparagus. Rum Cake for dessert. Keeping it simple.
Friday- Tomato Soup and Grilled Cheese
Saturday- Shepards Pie
Sunday Buttermilk Pancakes and sausage
My favorite Pancake recipe for you to try out:
- 5 eggs
- 1 1/2 cups milk
- 6 tablespoons butter, melted
- 5 cups buttermilk
- 5 cups all-purpose flour
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 1 pinch salt (optional)
- 5 tablespoons sugar
- In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Chevy's Yummy Corn treat.
Every time I ever ate at Chevy's, no matter what else I had on my plate, I would finish off this scoop of sweetened corn. I never got around to asking what it was, so it was like hitting the jack-pot when I found the recipe!
Sweet Corn Tomalitos
5 tbl softened Margarine
1/4 cup masa harina
1/3 cup sugar
2 cups corn kernels
1/2 cup corn meal
1/2 cup water
1 tsp baking powder
2 tbl milk
1/2 tsp salt
Mix the margarine, masa and sugar in a small bowl with a mixer until light and fluffy. Blend half the corn kernels with the water in a blender and add to the masa mixture. Add the remaining ingredients and mix.
Bring a medium sauce pan of water to a boil. Pour the mixture into an 8 inch baking dish. Cover tightly with plastic wrap and place over the pan of boiling water. Steam for 50 minutes to one hours, keeping tightly covered.
Check water level often, until a skewer comes our clean.
Serve warm as a side to mexican cuisine. Yummy!
Sweet Corn Tomalitos
5 tbl softened Margarine
1/4 cup masa harina
1/3 cup sugar
2 cups corn kernels
1/2 cup corn meal
1/2 cup water
1 tsp baking powder
2 tbl milk
1/2 tsp salt
Mix the margarine, masa and sugar in a small bowl with a mixer until light and fluffy. Blend half the corn kernels with the water in a blender and add to the masa mixture. Add the remaining ingredients and mix.
Bring a medium sauce pan of water to a boil. Pour the mixture into an 8 inch baking dish. Cover tightly with plastic wrap and place over the pan of boiling water. Steam for 50 minutes to one hours, keeping tightly covered.
Check water level often, until a skewer comes our clean.
Serve warm as a side to mexican cuisine. Yummy!
Menu for the week of 12/14
Sunday-
Ricotta Marinara Over Spaghetti with Salad
What you need:
1 jar Marinara Sauce
1 8 oz container Ricotta
1 lb Spaghetti pasta
For the sauce, mix in a sauce pan the Marinara and half the Ricotta. Warm it up, and pour it over spaghetti. We sprinkled Parmesan on top.
Salad makings of your choice
Monday-
Mom's New Beef Stew from The Biggest Loser Cookbook
Tuesday-
Curry Chicken Salad in Pita Pockets from Biggest Loser Cookbook
Wednesday-
Ground Turkey Nachos
What you need:
1 lb of ground turkey
taco mix to flavor meat (optional)(I make my own mix, recipe to follow)
1 jar of nacho cheese sauce
sour cream
1 can refried beans
Salsa
Tortilla Chips
Any other dressings you would like on your nachos
Layer the cooked turkey, beans and warmed nacho cheese over tortilla chips. Add whatever toppings you like, (ie sour cream, salsa etc.)
Taco Seasoning-
Thursday-
Crockpot Ribs in Guinness BBQ Sauce, Corn on the Cobb, and Mashed Potatoes
What you need for the Ribs:
2 lbs Ribs
1 bottle BBQ Sauce, (I used Jack Daniels BBQ sauce with Guiness)
1 can Guiness Beer
1/4 c molasses
1/4 c Ketchup
1 tsp salt
Pepper to taste
1 tbl Garlic Powder
1 tbl Onion Powder
Mix the Sauce and other ingredients in the crockpot. Cut the ribs so they will fit in the crockpot, and add to the pot. Cook on low for 4-5 hours. (I like them falling off the bone!)
Friday-
Roast Chicken with Herbs, Quinoa, and Balsamic Tomato Salad
What you need for the Chicken
4 Chicken breasts
1 tbl Garlic Powder
1 tsp fresh Rosemary
1 tsp fresh Thyme
1 tsp Salt
Pepper to taste
Olive oil
Toss the chicken in a ziplock bag with a little bit of Olive oil to coat. Toss around to coat. Then add the herbs and toss again. Lay chicken on a foil wrapped pan and cook at 350 degrees for 20-30 minutes or until an instant read thermometer reads 180 degrees.
For the Tomato salad you need:
3 or 4 large Tomatoes
Balsamic dressing (store bought works!)
Cut the Tomatoes into wedges and dress with Balsamic dressing. Also nice sprinkled with fresh basil. If you let the tomatoes marinate for a while in the dressing, it's really yummy.
Saturday-
Parmesan-Mushroom Risotto and fresh Green Beans
Some might consider this a complicated recipe as it takes using judgment in measuring the liquid to add to the rice. If you are up to the task, though, it's worth the time it takes!
What you need for the Risotto:
(serves 4)
2 cups Risotto rice
2 cloves of garlic minced
1/2 cup diced onion
1/4 cup dry white wine
2tbl olive oil
4-6 cups of chicken stock (or you can use the powdered chicken buillion, but I suggest only using half as much powder to liquid so it isn't too salty)
1 tbl fresh Thyme
6 oz chopped mushrooms (more if you really like them!)
Salt and Pepper to taste
1/2 cup fresh Parmesan Cheese
Heat the olive oil in a large skillet or sauce pan, on medium heat. Add the onion, and cook until onion is clear. Add the Risotto and cook until the rice is golden. Be careful not to burn it! Add the mushrooms. Add the garlic and the wine and cook until the wine is absorbed. Add the Thyme and stir. One cup at a time, start to stir in the chicken stock until it is absorbed. You will know the risotto is done when it is soft, and creamy. If you want it more creamy, add more stock. Turn off the heat and add the Parmesan Cheese, stirring to combine. Salt and pepper to taste. Best served right away.
Serve Green Beans on the side.
Ricotta Marinara Over Spaghetti with Salad
What you need:
1 jar Marinara Sauce
1 8 oz container Ricotta
1 lb Spaghetti pasta
For the sauce, mix in a sauce pan the Marinara and half the Ricotta. Warm it up, and pour it over spaghetti. We sprinkled Parmesan on top.
Salad makings of your choice
Monday-
Mom's New Beef Stew from The Biggest Loser Cookbook
Tuesday-
Curry Chicken Salad in Pita Pockets from Biggest Loser Cookbook
Wednesday-
Ground Turkey Nachos
What you need:
1 lb of ground turkey
taco mix to flavor meat (optional)(I make my own mix, recipe to follow)
1 jar of nacho cheese sauce
sour cream
1 can refried beans
Salsa
Tortilla Chips
Any other dressings you would like on your nachos
Layer the cooked turkey, beans and warmed nacho cheese over tortilla chips. Add whatever toppings you like, (ie sour cream, salsa etc.)
Taco Seasoning-
- 4 1/2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1 teaspoon dried minced onion
- 1/2 teaspoon beef bouillon granules
- 1/4 teaspoon ground red pepper
- 1 cup water*
Thursday-
Crockpot Ribs in Guinness BBQ Sauce, Corn on the Cobb, and Mashed Potatoes
What you need for the Ribs:
2 lbs Ribs
1 bottle BBQ Sauce, (I used Jack Daniels BBQ sauce with Guiness)
1 can Guiness Beer
1/4 c molasses
1/4 c Ketchup
1 tsp salt
Pepper to taste
1 tbl Garlic Powder
1 tbl Onion Powder
Mix the Sauce and other ingredients in the crockpot. Cut the ribs so they will fit in the crockpot, and add to the pot. Cook on low for 4-5 hours. (I like them falling off the bone!)
Friday-
Roast Chicken with Herbs, Quinoa, and Balsamic Tomato Salad
What you need for the Chicken
4 Chicken breasts
1 tbl Garlic Powder
1 tsp fresh Rosemary
1 tsp fresh Thyme
1 tsp Salt
Pepper to taste
Olive oil
Toss the chicken in a ziplock bag with a little bit of Olive oil to coat. Toss around to coat. Then add the herbs and toss again. Lay chicken on a foil wrapped pan and cook at 350 degrees for 20-30 minutes or until an instant read thermometer reads 180 degrees.
For the Tomato salad you need:
3 or 4 large Tomatoes
Balsamic dressing (store bought works!)
Cut the Tomatoes into wedges and dress with Balsamic dressing. Also nice sprinkled with fresh basil. If you let the tomatoes marinate for a while in the dressing, it's really yummy.
Saturday-
Parmesan-Mushroom Risotto and fresh Green Beans
Some might consider this a complicated recipe as it takes using judgment in measuring the liquid to add to the rice. If you are up to the task, though, it's worth the time it takes!
What you need for the Risotto:
(serves 4)
2 cups Risotto rice
2 cloves of garlic minced
1/2 cup diced onion
1/4 cup dry white wine
2tbl olive oil
4-6 cups of chicken stock (or you can use the powdered chicken buillion, but I suggest only using half as much powder to liquid so it isn't too salty)
1 tbl fresh Thyme
6 oz chopped mushrooms (more if you really like them!)
Salt and Pepper to taste
1/2 cup fresh Parmesan Cheese
Heat the olive oil in a large skillet or sauce pan, on medium heat. Add the onion, and cook until onion is clear. Add the Risotto and cook until the rice is golden. Be careful not to burn it! Add the mushrooms. Add the garlic and the wine and cook until the wine is absorbed. Add the Thyme and stir. One cup at a time, start to stir in the chicken stock until it is absorbed. You will know the risotto is done when it is soft, and creamy. If you want it more creamy, add more stock. Turn off the heat and add the Parmesan Cheese, stirring to combine. Salt and pepper to taste. Best served right away.
Serve Green Beans on the side.
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