Monday, September 24, 2007

Menu Plan Monday!!!



Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".




BREAKFAST: French Toast, Chocolate Milk
LUNCH: Tuna Wraps
DINNER: Pork Roast with Garlic mashed potatoes




BREAKFAST: Lemon Muffins, Warm Milk
LUNCH: Pizza rolls, apple slices, juice
DINNER: Steaks with Cream Sauce




BREAKFAST: Scrambled eggs, bacon, Orange Juice
LUNCH: Sandwiches, Fruit
DINNER: Seafood Subs w/ Salad




BREAKFAST: Cinnamon bun pancakes, milk
LUNCH: Popcorn Chicken Salad
DINNER: Slow Cooker Lemon Chicken with Mushrooms




BREAKFAST: Cereal, Milk
LUNCH: Hotdogs
DINNER: Homemade Pizza




BREAKFAST: Wholewheat vanilla pancakes
LUNCH: Tuna Salad
DINNER: Feijoada




BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Grilled Cheese Sandwiches
DINNER: Samoosas w/ Salad



Friday, September 21, 2007

Favorite Ingredients Friday - Sandwich Edition

It's been a while since I participated in the Favorite Ingredient Friday posts, I can't believe I had totally spaced out on this. Anyway, I'm here again and ready to share a recipe. This is one that I've made many times before, it's quick and easy and it's really good........hubby and the kids love it and it's also great for a treat when the kid's friends come over.

I had some cysts removed from my wrist a few days ago and it hurts to type so I'm being lazy and I'm sharing the actual magazine scan for the recipe with you......I'm ashamed, I'm sorry, but at least you get to see the picture and all the other interesting info right????

Anyway, if you want to play along go on over to "Overwhelmed with Joy" and add your name to Mr Linky :)


Yummy Hero Sandwiches


Sunday, September 16, 2007

Menu Plan Monday!!!



Happy Monday everyone, this is what's on the menu for this week. As always remember that some days I switch meals around or end up not making them if something comes up, but for the most part I stick to everything on here INCLUDING breakfast and lunch.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".




BREAKFAST: French Toast, Chocolate Milk
LUNCH: Hotdogs, Veggies and Dip
DINNER: Asian Omelets (bean sprouts, green pepper, onions etc) w/ homemade fries




BREAKFAST: Cheese Streudel Muffins, Warm Milk
LUNCH: Grilled Cheese and Tomato Sandwiches
DINNER: Sandra's Jambalaya




BREAKFAST: Toast with Raspberry Preservers, Juice
LUNCH: Wholewheat Tuna Pita Pockets, Iced Tea
DINNER: Steaks with Pepper Sauce and Mashed Potatoes




BREAKFAST: Cinnamon bun pancakes, milk
LUNCH: Ham Sandwich, Fruit
DINNER: Slow Cooker Lemon Chicken with Mushrooms




BREAKFAST: Toasted Raisin Bread w/ Butter, Orange Juice
LUNCH: Chicken Salad
DINNER: Chicken a la King w/ Rice




BREAKFAST: Homemade Vanilla Waffles drizzled with caramel syrup and whipped cream
LUNCH: Tuna Salad
DINNER: Homemade Pizza




BREAKFAST: Bacon, Sausage, Eggs
LUNCH: Grilled Cheese Sandwiches
DINNER: Pork Roast w/ mashed potatoes


Sandra's Jambalaya

This was a quick meal that I came up while trying to use leftover chicken and smoked sausage. I threw a couple of seasonings together and some rice and VOILA, it came out really good.


SANDRA'S MOCK JAMBALAYA


1 lb chicken tenders, cut into bite size chunks (or if you have leftover roast chicken you can use that)
1 lb smoked sausage, sliced
1 small onion, diced
1 1/2 cups of prepared rice (I usually cook mine separately and then add it to the pan).
Old bay seasoning to taste
salt and pepper to taste
2 tsps crushed garlic
1 bay leaf
chicken broth

I start off by putting about 1 tbsp of olive oil in a pan. Then I add my onions, chicken and sausage and my seasonings. Cook it over medium heat until chicken is brown and cooked through, add about 1 cup of chicken broth and continue cooking for about 15 minutes. You may need to add more broth to keep it from sticking. Like I said, just eyeball here.
Once that is done, you take your cooked rice and add it to the pan. Stir everything together and check the seasonings, may need more salt or old bay seasoning etc. Remove from heat, remove the bay leaf, sprinkle with fresh parsley and that's it.

Friday, September 14, 2007

Dump Cake

This is one of those recipes that I use when everyone is in the mood for a sweet dessert that is quick and easy to make.


DUMP CAKE



  • 1 (20 ounces) can crushed pineapple, undrained
  • 1 (21 ounces) can prepared more fruit cherry pie filling
  • 1 (18.25 ounces) box yellow cake mix
  • 2 sticks of butter or margarine, each cut into 12 slices
  • 1/4 cup chopped nuts (your choice - optional)


Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.

Dump undrained pineapple baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.

Cut butter into slices with a butter knife and place slices evenly over cake mix.

Sprinkle nuts on top if you're using them.

Tuesday, September 11, 2007

Hoagie Burgers!

This is what we're having for dinner tonight, haven't tried the recipe before but it looks so good, I can't wait. I'll be back with a review for it!!!


HOAGIE BURGERS


1 1/2 lb lean ground beef
1/2 teaspoon salt
1/2 teaspoon pepper
2 sweet onions, halved, thinly sliced and separated into half-rings
Cooking Spray
1/2 cup garlic-and-herbs spreadable cheese
4 Hoagie buns, split
4 leaves green lettuce

Heat gas or charcoal grill (I'm making mine in the skillet). In a medium bowl, mix ground beef, salt and pepper. Shape mixture into 4 oval patties, about 1/2 inch thick, to fit hoagie buns.

Cut 2 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place onions evenly in center of sprayed portion of foil; generously spray onions with cooking spray. Fold unsprayed half of foil over onions so edges meet; seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place patties and packets on grill. Cover grill; cook over medium heat 11 to 13 minutes, turning patties and packets over once, until meat is done and onions are tender.

Spread cheese onto bottom halves of buns. Top with lettuce leaf, patty and onions. Cover with top halves of buns.

NOTE: I'm skipping all the outside grilling stuff, so I'm doing it all in the skillet, making the patties and when they're cooked, I'm cooking up the onions in the same skillet.

Monday, September 10, 2007

Menu Plan Monday!!!


Hey Ladies, come on into my kitchen and see what I'm cooking this week....I have some old family favorites and some new ones too.

If you're interested in playing along or just checking out what everyone is cooking, run on over to "I'm an Organizing Junkie".

I've decided that since I do my Slow Cooking Thursday every week, it's going to coincide with my menu for that day too....so from now on, every thursday will be Slow Cooking day in my house.

This week I have the Country Fried Steaks that I have brought over for the past month or so, it keeps being pushed to the following week and I figured today was the day.



MONDAY 10th

BREAKFAST: Homemade bread with Homemade Tomato Jam, Milk
LUNCH: Lunch Burritos, veggies
DINNER: Country Fried Steak w/ mashed potatoes and carrots

NOTE:
One of my favorite ways of making mashed potatoes, I add about 1 to 1 1/2 cups of sliced carrots in with the potatoes and cook it all up, then make the mashed potatoes as usual. It's a great way to get the kids to eat carrots and it comes out with this orange color that they just love, very tasty too



TUESDAY 11th

BREAKFAST: Scrambled Eggs, Toast, OJ
LUNCH: Grilled Cheese and Tomato Sandwiches
DINNER: Grilled Texas Turkey Burgers


WEDNESDAY 12th

BREAKFAST: Cinnamon Rolls, Warm Milk
LUNCH: Chicken soup, yogurt
DINNER: Breakfast for Dinner - Bacon, Eggs, Sausage


THURSDAY 13th

BREAKFAST: Cream Cheese and Strawberry Crepes, Hot Tea
LUNCH: Chicken Nuggets, Homemade Fries
DINNER: Slow Cooker Scalloped Potatoes and Sausage


FRIDAY 14th

BREAKFAST: Cinnamon & Raisin Bagels with cream cheese
LUNCH: Sonic
DINNER: Hoagie Burgers w/ Potato Salad


SATURDAY 15th

BREAKFAST: Omelets, toast.....coffee, orange juice for the kids
LUNCH: Garlic Cheese Pizza
DINNER: Chicken Curry


SUNDAY 16th

BREAKFAST: Cinnamon Toast, Juice
LUNCH: Out for the day
DINNER: Chicken Tetrazzini



Friday, September 07, 2007

Slow Simmered Meat Sauce for Spaghetti!

Tried this one for the first time yesterday and it was a big hit, hubby raved about it so I'm thrilled :)

It smells heavenly as it cooks all day long in the crockpot and come on, who doesn't like a delicious meal without having to slave away at the stove????

Give it a try and let me know what you think!


SLOW SIMMERED MEAT SAUCE FOR SPAGHETTI


1 lb lean ground beef
1/2 lb bulk Italian pork sausage
1 medium onion, chopped
1 medium green pepper, chopped
2 cloves garlic, finely chopped
1 cup finely chopped carrot
1 can (28 oz) crushed tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon packed brown sugar
3 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
16 oz uncooked spaghetti
Shredded Parmesan cheese, if desired


The recipe calls for you to first brown the beef and the sausage, but I skipped that step.

In a slow cooker, mix beef, sausage and all remaining ingredients except spaghetti and Parmesan cheese.

Cover; cook on LOW for 8 to 10 hours.

About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce over spaghetti and sprinkle with Parmesan cheese.

Tuesday, September 04, 2007

Arroz con Pollo!!!

Tonight's dinner is Arroz con Pollo, it's a new recipe I'm trying so I'm eager to see how it turns out :)

ARROZ CON POLLO


2 t. ground cumin
2 t. dried oregano
1 t. kosher salt
1 t. black pepper
1 t. paprika
1/4 t. cayenne
11/2 lb. boneless, skinless chicken breasts, cut into chunks
1/2 lb. ham, chopped
1 cup white onion, diced
1 Tbsp. garlic, minced
1 cup dry converted rice
1/2 cup dry white wine
1 3/4 cups chicken broth
1 1/2 cups Roma tomatoes, chopped
1 bay leaf
1 cup frozen peas, thawed

Combine seasonings in a bowl, then rub the mixture over the chicken to coat. Heat oil in a large saute pan over medium-high, then add chicken; cook until browned, about 4 minutes. Add ham, onion, and garlic; saute 3 minutes.

Stir in rice, cook 1 minute, then deglaze with wine. Simmer until nearly evaporated, then add broth, tomatoes, and bay leaf. Bring to a boil, reduce heat to low, cover, and cook 20-25 minutes, or until rice is tender.

Add peas; cover and simmer 3 minutes more to blend flavors.