Hooray, I figured out a few more lunches than last time.
3-wed-Br:Donuts (A result of Audrey's persuasion)
Lun: Sandwiches
Din: Shrimp Linguine
4-thur-Br:Bagels
Lun:
Din:Southwest Chicken Salad
5-fri- Br:Egg breakfast sandwiches
Lun:Antipasti salad
Din:Rumbi bowls
6-sat- Br:Japanese style crepes
Lun:leftovers
Din:Spicy chicken and celery
7-sun- Br:Bagels & yogurt
Lun:
Din: Avocado egg rolls
8-mon-Br: Fruit & yogurt
Lun:
Din:Zucchini bake
9-tues-Br: Angeleah's Breakfast Bars
Lun:
Din:Taco soup/dip
10-wed-Br:Blueberry pancakes w/ added flaxseed
Lun:Chef salad
Din:Stuffed pasta shells
11-thur-Br: Breakfast bars
Lun:
Din:Double decker tacos
12-fri-Br: Smoothies
Lun:macaroni & cheese
Din: Shepherds pie
13-sat-Br: Huevos Rancheros
Lun:Grilled cheese & soup
Din: Valentine Party...yeah, I don't have to cook
14-sun-Br: Bagels
Lun: burritos
Din: Pressure cooker chicken and veggies
Tuesday, February 2, 2010
Szechuan Steak
We love this one. One word of advice though, cut and prepare everything before you start stir frying, because once you start it goes really fast.
1 lb steak (any kind) sliced thin, 1-2" long pieces
8 oz fresh sugar snap peas
2 garlic cloves (minced)
1/4 tsp red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tsp sugar
2 tsp cornstarch
1/3 cup cilantro chopped
2 Tbs dry roasted peanuts chopped
Heat oil in skillet (med-high heat). Add peas and stir-fry 2 minutes. Remove and put aside on a plate. Add beef, garlic, and pepper to skillet. Stir fry until meat is brown. Combine soy, water, sugar, and starch in a bowl. Return peas to skillet and toss with meat. Add soy mixture and stir fry until thick. Remove from heat and serve over steamed rice. Top with cilantro and peanuts.
1 lb steak (any kind) sliced thin, 1-2" long pieces
8 oz fresh sugar snap peas
2 garlic cloves (minced)
1/4 tsp red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tsp sugar
2 tsp cornstarch
1/3 cup cilantro chopped
2 Tbs dry roasted peanuts chopped
Heat oil in skillet (med-high heat). Add peas and stir-fry 2 minutes. Remove and put aside on a plate. Add beef, garlic, and pepper to skillet. Stir fry until meat is brown. Combine soy, water, sugar, and starch in a bowl. Return peas to skillet and toss with meat. Add soy mixture and stir fry until thick. Remove from heat and serve over steamed rice. Top with cilantro and peanuts.
Homemade pasta
2 1/3 c flour
1/2 tsp salt
2 beaten eggs
1/3 c water
1 tsp cooking oil or olive oil
1)In a large mixing bowl combine 2 c flour and salt. Make a well in the center of the dry mixture. In a small bowl combine eggs, water, and oil. Add to dry mixture; mix well.
2) Sprinkle counter top with flour. Knead dough until smooth and elastic (about 8 min). Cover and let dough rest for 10 min.
3) Divide dough into 4 equal portions. Roll each portion into a 12-inch square (about 1/16 inch thick--or use a pasta roller). Let stand 20 min (you can skip this, but your noodles will turn out thicker and squiggly).
4) cut as desired. I used a pizza cutter and just cut thin strips.
1/2 tsp salt
2 beaten eggs
1/3 c water
1 tsp cooking oil or olive oil
1)In a large mixing bowl combine 2 c flour and salt. Make a well in the center of the dry mixture. In a small bowl combine eggs, water, and oil. Add to dry mixture; mix well.
2) Sprinkle counter top with flour. Knead dough until smooth and elastic (about 8 min). Cover and let dough rest for 10 min.
3) Divide dough into 4 equal portions. Roll each portion into a 12-inch square (about 1/16 inch thick--or use a pasta roller). Let stand 20 min (you can skip this, but your noodles will turn out thicker and squiggly).
4) cut as desired. I used a pizza cutter and just cut thin strips.
Johnson Chicken Salad
As requested. Sorry for the vague amounts -- we add most ingredients to taste. Or whim.
3 lbs cooked, cubed (or shredded) chicken
1/2 of a 32 oz jar Best Foods Light Mayo - 2 cups?
juice of 5 or 6 limes (I like less lime, but Matt swears by this)
1/2 to 3/4 bunch finely chopped green onions
1 1/2 cups chopped celery (sometimes we do more since it's a good filler)
2ish Tbs sugar
garlic salt to taste - start with a teaspoon
green tabasco to taste - just a couple of shakes, or you could omit this
Mix and let flavors blend overnight for the best taste. Just before serving, add:
halved red grapes
cashew halves or pieces
Again, we don't measure the grapes or cashews. Just add as many or as few as you want. Enjoy!
3 lbs cooked, cubed (or shredded) chicken
1/2 of a 32 oz jar Best Foods Light Mayo - 2 cups?
juice of 5 or 6 limes (I like less lime, but Matt swears by this)
1/2 to 3/4 bunch finely chopped green onions
1 1/2 cups chopped celery (sometimes we do more since it's a good filler)
2ish Tbs sugar
garlic salt to taste - start with a teaspoon
green tabasco to taste - just a couple of shakes, or you could omit this
Mix and let flavors blend overnight for the best taste. Just before serving, add:
halved red grapes
cashew halves or pieces
Again, we don't measure the grapes or cashews. Just add as many or as few as you want. Enjoy!
Cheese Fondue
(Patti's Recipe)...I think all the recipes people want came from her :)
8 oz cream cheese
1 cup milk
blend and put in a bowl
Add cheese and salt
2 cups shredded Cheddar or Jack cheese
1/4 tsp garlic salt
Microwave bowl until hot and creamy. Then put in a fondue pot (or crock pot) on low to keep warm.
Serve with: French bread, broccoli, pasta (we like penne), cooked baby carrots, cauliflower...
8 oz cream cheese
1 cup milk
blend and put in a bowl
Add cheese and salt
2 cups shredded Cheddar or Jack cheese
1/4 tsp garlic salt
Microwave bowl until hot and creamy. Then put in a fondue pot (or crock pot) on low to keep warm.
Serve with: French bread, broccoli, pasta (we like penne), cooked baby carrots, cauliflower...
Wednesday, January 20, 2010
This Week's Menu
I thought I would start posting my weekly menu on here (I try to plan 2 weeks at a time--but no promises--so I don't have to grocery shop often) to not only remind myself what I am making, but to possibly inspire some dinners for anyone struggling to decide what to make tonight. I think it is over ambitious of me to say that I will post each week's recipes, so if you want any of the recipes just post which ones and I will make time to put those on. So, here it is.
January
18th--(Mon)Br: Pancakes
Lun: eat out (mexican food)
Din: Oatmeal w/ fruit
19th--Tues: Br: cereal
Lun: sandwiches
Din: Zucchini, vegetable, pasta bake
20th--Wed: Br: Smoothies & french toast
Lun: corn dogs
Din: Pulled Pork Burritos
21st--Th: Br: yogurt & toast
Lun: leftovers
Din: Vegetable or Chicken rice bowls
22nd--Fri: Br: cereal
Lun: turkey sandwiches
Din: double decker tacos & salad
23rd--Sat: Br: Breakfast sandwiches (eggs, cheese, avocado on croissant rolls)
Lun:
Din: Spaghetti w/ homemade noodles
24th--Sun: Br: cinnamon pull-aparts (or cinnamon rolls)
Lun:
Din: Salmon, potatoes & carrots (in pressure cooker)
25th--Mon: Br: hard boiled eggs & toast
Lun:
Din: Pizza(spinach Alfredo or fajita or use coupon for take out)
26th--Tu: Br: cereal
Lun: top ramen with vegetables
Din: Mongolian Beef over rice
27th--Wed: Br: pancakes (maybe blueberry)
Lun:
Din: grilled cheese w/ tomato soup
28th--Th: Br:
Lun:
Din: Shepard's pie
29th--Fri: Br:
Lun:
Din: cheesy broccoli pasta
30th--Sat: Br:
Lun:
Din: Cheesecake Factory
It is getting too late, so I will fill in the blanks later (maybe you can help with the lunch department...I always struggle with that one)
*another helpful site is http://www.simplifysupper.com/
January
18th--(Mon)Br: Pancakes
Lun: eat out (mexican food)
Din: Oatmeal w/ fruit
19th--Tues: Br: cereal
Lun: sandwiches
Din: Zucchini, vegetable, pasta bake
20th--Wed: Br: Smoothies & french toast
Lun: corn dogs
Din: Pulled Pork Burritos
21st--Th: Br: yogurt & toast
Lun: leftovers
Din: Vegetable or Chicken rice bowls
22nd--Fri: Br: cereal
Lun: turkey sandwiches
Din: double decker tacos & salad
23rd--Sat: Br: Breakfast sandwiches (eggs, cheese, avocado on croissant rolls)
Lun:
Din: Spaghetti w/ homemade noodles
24th--Sun: Br: cinnamon pull-aparts (or cinnamon rolls)
Lun:
Din: Salmon, potatoes & carrots (in pressure cooker)
25th--Mon: Br: hard boiled eggs & toast
Lun:
Din: Pizza(spinach Alfredo or fajita or use coupon for take out)
26th--Tu: Br: cereal
Lun: top ramen with vegetables
Din: Mongolian Beef over rice
27th--Wed: Br: pancakes (maybe blueberry)
Lun:
Din: grilled cheese w/ tomato soup
28th--Th: Br:
Lun:
Din: Shepard's pie
29th--Fri: Br:
Lun:
Din: cheesy broccoli pasta
30th--Sat: Br:
Lun:
Din: Cheesecake Factory
It is getting too late, so I will fill in the blanks later (maybe you can help with the lunch department...I always struggle with that one)
*another helpful site is http://www.simplifysupper.com/
Tuesday, January 5, 2010
Homemade Caramels
Homemade Caramels
- 2 cup white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint (2 cups) heavy whipping cream
- 1 cup butter
- 1 1/4 tsp. vanilla extract
In a medium size pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring occasionally. When the thermometer reaches 245 degrees {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.
Stir in vanilla. Transfer mixture to a greased 12x15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.
A couple tips on making caramels:
- Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it's cooled!
- Don't feel like you have to stir the mixture continuously. it's OK to let it boil for a few minutes in between periods of stirring. I did the morning dishes while mine cooked!
- When cutting the caramels, err on the side of smaller pieces, especially if you have small children. My kids love caramel, but I find sizes much larger than a penny are too big.
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