Monday, March 31, 2008

Menu Plan Monday!

Happy Monday everyone, this is what's on the menu for this week.

If you want to join in with your own menu or take a look at all the other ladies participating, I suggest you grab a cup of coffee....a HUGE one LOL and then head over to Laura's blog "I'm an Organizing Junkie", there's so much yummy stuff being shared I'm sure you'll find inspiration for your next week's menus too.



Monday 31st

Spaghetti w/ Garlic Bread



Tuesday 1st

Garlic chicken and gravy w/ mashed potatoes



Wednesday 2nd

Slow cooked barbecued Ribs



Thursday 3rd

Gingered Pepper Steak



Friday 4th

Deli Monte Cristos w/ Fries



Saturday 5th

Chicken Wellington w/ Mashed Potatoes


Sunday 6th

Lemon Linguine Shrimp Salad



DELI MONTE CRISTOS

4 slices rye bread
4 thin slices deli ham
2 thin slices deli turkey
2 tablespoons deli coleslaw
2 tablespoons Thousand Island salad dressing
2 slices swiss cheese
2 eggs

On two slices of bread, layer a slice of ham and turkey, coleslaw, salad dressing and cheese. Top with remaining ham and bread.
In a shallow bowl, whisk the eggs. Dip both sides of sandwiches in eggs.

In a nonstick skillet coated with nonstick cooking spray, cook sandwiches over medium heat over 2-3 minutes on each side or until bread is toasted and cheese is melted.

Yield: 2 servings

Tuesday, March 25, 2008

Lemon Bars!

With the abundance of lemons coming out of my tree, I have started to use lemons daily so this afternoon I made up a batch of Lemon Bars. Love them!



LEMON BARS

Crust:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioner's (powdered) sugar
1 cup all purpose flour

Filling:

1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (about two large lemons)
1 tablespoon grated lemon jest (2 lemons)
2 tablespoons all purpose flour


Preheat oven to 350 degrees (177 C) and place rack in center of oven. Grease with butter or cooking spray a 8 x 8 inch pan.

FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour . Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 squares

Monday, March 24, 2008

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 want to join in with your own menu or take a look at all the other ladies participating, I suggest you grab a cup of coffee....a HUGE one LOL and then head over to Laura's blog "I'm an Organizing Junkie", there's so much yummy stuff being shared I'm sure you'll find inspiration for your next week's menus too.

menuplanmonday

Boy it's been about 2 weeks since I've participated in the Menu Plan Monday, I've been busy moving and haven't had a chance to sit down and draw up menus, but everything is back to normal now so here we go:


Monday 24th
Breakfast:
Breakfast Burritos
Lunch:
Chicken Noodle Soup
Dinner: Bitoques (portuguese steak, fries, egg)




Tuesday 25th
Breakfast: Almond Cluster Cereal, Warm Milk
Lunch: Ham Sandwiches, Veggies
Dinner: Crockpot Corn Chowder



Wednesday 26th
Breakfast: Scrambled Eggs, Bacon, Toast
Lunch: Grilled Cheese and Tomato Sandwiches



Thursday 27th
Breakfast: Toast w/ Jelly, Juice
Lunch: Cheddar and Bacon Chicken Nuggets, Fruit
Dinner: Portuguese Beef Stew



Friday 28th
Breakfast: Pancakes
Lunch: Lunch Burritos, Veggies
Dinner: Sandra's Homemade Pizza

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Saturday 29th
Breakfast: Pancakes
Lunch: Hotdogs
Dinner: Portuguese Garlic Chicken and Potatoes


Sunday 30th
Breakfast:
Sausage, Biscuits and Gravy, Eggs
Lunch:
Late Breakfast so no need for lunch
Dinner:
Sloppy Joes





Wednesday, March 19, 2008

Mushroom Beef Stroganoff!



2 tablespoons butter or margarine
1 tablespoon vegetable oil
1-1/2 lbs sirloin steak, thinly sliced
1 pound fresh mushrooms, sliced (I used a small can)
1 can condensed cream of mushroom soup, undiluted
2 cups sour cream
1 cup chopped green onions
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
Hot cooked noodles or rice



In a large skillet, heat butter and oil over medium high heat. Brown steak; remove with slotted spoon and keep warm.

Add mushrooms; saute until tender.

Return steak to pan.

Add soup

Green onions

Sour cream, thyme and marjoram; heat gently (do not boil).


Serve over noodles or rice.

Yield: 6 servings

Monday, March 17, 2008

Portuguese Chicken Rice!

There's nothing like good comfort food, you know the one where you sit at the table and after a bite or two you want to be nowhere else but right there, enjoying that filling yummy stuff and not letting any of the day's problems bother you.

This is one of those dishes for me....flavorful rice with chicken, red peppers and chourico.




Portuguese Chicken Rice

1 large onion, chopped
4 tbsp. olive oil
2 garlic cloves, finely chopped
1 red bell pepper, cored, seeded and chopped
1 lb chicken tenders or breasts, cut into strips
1 2/3 cups long grain rice
2 1/2 cups chicken stock
1/2 cup medium-bodied dry white wine, or additional stock
salt and pepper
8 oz. chourico, cut into thick slices
2/3 cup frozen peas
2 tbsp. chopped parsley

Cook the onion in the oil in a large flameproof casserole until softened. Add the garlic, red bell pepper, and chicken, and cook gently for 2-3 minutes.

Add the rice, stock, wine and seasoning. Bring to a boil, then cover and simmer for 12 minutes.

Stir in the chourico, peas and parsley until just mixed, then cover the casserole and cook for a further 6 minutes or until the liquid has been absorbed and the rice is tender.

Fluff up with a fork and serve immediately.



Fry the onions in the olive oil

Add the garlic and red bell pepper

Next goes in the chicken....aaahhhh I tell you there is nothing like the smell of olive oil, garlic and onions frying....goodness.

Add the rice, salt and pepper to taste


Then in goes the chicken stock and the wine. If you can, please use the wine, it gives the food such a great taste.

Bring to a boil, then cover and simmer for 12 minutes

Stir in the chourico, peas, olives, and parsley until just mixed, then cover the casserole and cook for a further 6 minutes or until the liquid has been absorbed and the rice is tender.

Serve immediately!

Easy Breakfast Burritos!

I got this recipe from Barb over at "A New Chelsea Morning" and since then I've used it constantly pretty much every week.

I love them, they're quick, they're easy and they're great for breakfast, for lunch, for hubby's lunch at work or even for Jasmine to take to school.

Breakfast Burritos

Barb's Burritos

1 lb maple sausage
1 small can of diced green chilies
1 bag of Potatoes O' Brien
Scrambled eggs.....depending on how much you're making either a dozen or half a dozen


In a skillet brown the sausage,

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then drain and transfer to a large mixing bowl.  Fry the potatoes, add the can of chilies to the meat, add the potatoes to the chilies and sausage.

Breakfast Burritos

In a skillet scramble the eggs then add them to the rest of the mixture, mix everything well.

Spoon the filling into the middle of the tortilla and roll up burrito style. (BTW, the original recipe doesn't call for it, but I like to add cheese to mine too)

Breakfast Burritos

I use the little ziploc bags to keep mine in, but you can also wrap them in foil.

Breakfast Burritos

Once you're done, just pop them in the freezer, they keep really good for 3 weeks or so. To heat them up just place them in the microwave for about 2 minutes.

Sunday, March 16, 2008

Menu Plan Monday! March 17 2008

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 want to join in with your own menu or take a look at all the other ladies participating, I suggest you grab a cup of coffee....a HUGE one LOL and then head over to Laura's blog "I'm an Organizing Junkie", there's so much yummy stuff being shared I'm sure you'll find inspiration for your next week's menus too.

menuplanmonday

Boy it's been about 2 weeks since I've participated in the Menu Plan Monday, I've been busy moving and haven't had a chance to sit down and draw up menus, but everything is back to normal now so here we go:


Monday 17th
Breakfast:
Breakfast Delights
Lunch:
Chicken Noodle Soup
Dinner:
Mushroom Beef Stroganoff



Tuesday 18th
Breakfast: Almond Cluster Cereal, Warm Milk
Lunch: Chicken Egg Rolls, Veggies
Dinner: Shepherds Pie



Wednesday 19th
Breakfast: Scrambled Eggs, Bacon, Toast
Lunch: Grilled Cheese and Tomato Sandwiches
Dinner: Chicken in Cream Sauce w/ Garlic mashed potatoes



Thursday 20th
Breakfast: Toast w/ Jelly, Juice
Lunch: Cheddar and Bacon Chicken Nuggets, Fruit
Dinner: Portuguese Beef Stew



Friday 21st
Breakfast: Pancakes
Lunch: Lunch Burritos, Veggies
Dinner: Bitoques (portuguese steak, fries and egg) with Esparregado (portuguese spinach)




Saturday 22nd

Breakfast:
Cereal
Lunch:
BLT Sandwiches
Dinner:
Sandra's Fettucine Alfredo


Sunday 23rd

Breakfast:
Sausage, Biscuits and Gravy, Eggs
Lunch:
Late Breakfast so no need for lunch
Dinner:
Easter Dinner - Spiral Ham, Mashed Potatoes, rolls and Rice Pudding

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Trying this week:

Crockpot Peanut Candy

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