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Wednesday, February 22, 2012

Weekly Menu 2/25+


Saturday

turkey burgers
sweet potato fries
oranges
Sunday

roasted rosemary chicken
baked potatoes
spinach
Monday

pork chops
rice
salad
Tuesday

tacos
fruit n yogurt parfaits
Wednesday

creamy white chili
crusty bread
chocolate pudding
Thursday

beef brocoli lo mein
orange slices
Friday

filet o fish
tater tots
green beans
3-2-1 cake


Saturday
BBQ Mushroom-Turkey Burgers (Taste of Home)
¾ c chopped onion
2 tsp butter
1 c sliced mushrooms
1 medium carrot grated
¼ dry red wine or chicken broth
½ tsp salt
¼ tsp pepper
1 pound ground turkey
¼ c bbq sauce

In large non-stick skillet, saute onion in butter for 3 minutes.  Add mushrooms and carrots and cook for an additional 3 minutes.  Add the wine/broth, salt and pepper; simmer for 2-3 minutes or until liquid is evaporated.  Transfer to a large bowl; cool slightly.  Crumble turkey over mixture and mix well.  Shape into four patties.  Cover and refrigerate at least an hour (or not if you don’t have that sort of time).  Coat grill rack with non-stick spray before starting the grill.  Grill until done, top with an additional ¼ c bbq sauce. 

Sweet Potato Fries

Sunday
Rosemary Roasted Chicken
6 oz cream cheese, softened
2 tsp rosemary
1 tsp black pepper
whole chicken
2T Italian dressing

Mix first three ingredients in small bowl.  Starting at the neck of the chicken separate the skin from the meat of the breast, thighs and legs of the chicken.  Spoon cream cheese mixture under skin and use fingers to push and spread mixture onto thighs and legs (this is all still under the skin).  Place chicken in shallow baking dish and brush with dressing.  Bake at 375 for 1 hour and 15 minutes. 

Monday
Pork Chops w/Garlic & Wine (Pioneer Woman)
6 whole Pork Chops (medium-to-thin)
2 Tablespoons Olive Oil
2 Tablespoons Butter
Salt And Pepper
1-1/2 cup Red Wine
1/2 cup Beef Broth (more If Needed)
1 whole Bay Leaf
1 Tablespoon Balsamic Vinegar
18 whole Peeled Garlic Cloves
1 Tablespoon Butter (additional)
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.
Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.
Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.
Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.
Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.
Serve with a green salad.
*You may substitute white wine for a slightly lighter sauce.

Rice
Salad


Tuesday
Tacos
Yogurt Parfaits
Layer fresh sliced strawberries with vanilla yogurt and granola

Granola Recipe:
3c rolled oats
¼ c brown sugar
¼c canola oil
1 tsp salt
1 tsp cinnamon
Combine all ingredients in microwave safe bowl or pie plate; microwave on high for 2 minutes.  Stir.  Repeat for a total of 8 minutes. On my microwave I have to lower the power to 80% or else I get a hot spot and then it burns, smells yucky and makes me mad. 

If you don’t like microwaves, or you haven’t inherited one from your late uncle then you can bake the granola for an hour, stirring in 15 minute increments at 350. 

After it’s all cooled, you can add 1 c of any of the following: wheat germ, sunflower seeds, other nuts (almonds, if you’re trying to do me in), coconut (you don’t want me to eat any), raisins (don’t microwave these—trust me) or anything else you think might be good in there. 

Wednesday
Creamy White Chili

1.       Hopefully you have some leftover chicken from Sunday night or leftover turkey in the freezer to use.
2.       You can make this in the crock pot with uncooked chicken and let it cook all day or use cooked chicken and make it faster on the stove top.  Do what works for your schedule. 

Creamy White Chili
2 c cooked chicken
1 medium onion, chopped
1 ½ tsp garlic powder
1 T canola oil or butter
2 cans great northern beans, drained and rinsed
2 c chicken broth (frozen or canned)
8 oz chopped green chilies
1 c frozen corn
1 c frozen carrots
1 tsp salt
1 tsp ground cumin
1 tsp oregano
½ tsp pepper
1 c sour cream
½ c heavy cream
Combine all ingredients except sour and heavy cream.  Simmer uncovered 30 minutes or cook in crock pot in as few as 6-8 hours.  Add creams at the end and allow to heat through before serving. 

Crusty Bread
Chocolate pudding

Thursday
Beef Broccoli Lo Mein (Menus4Moms)
1 tbsp olive oil
1 lb. thinly sliced beef
2-3 (3 oz.) pkg. beef flavored Ramen Noodles
1½ cups water (may need more water if you use 3 pkg. of noodles)
1 red* or yellow pepper, cut into strips
1 c thinly sliced onion
2 cups broccoli florets* or cauliflower, thawed
3 med. green onions, chopped
2 tsp parsley
1 ¼ T soy sauce
Heat oil in large skillet, brown beef without stirring; remove to plate set aside.  Add peppers and onions to skillet and sauté until tender.  Add remaining ingredients bring to a simmer, add beef if not fully cooked.  Cover and simmer 3-4 minutes until noodles are tender. 

Orange Slices

Friday
1.        The cake recipe comes from our J, our crafty valentine mom, who is regularly out there looking for good ideas to share with me, and I appreciate her a LOT!
Filet-o-Fish
Tater Tots
Green Beans
3-2-1 Cakes

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!
INGREDIENTS:
1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor
2 Tbsp Water

DIRECTIONS:
In a ziploc bag, combine the two cake mixes together and mix well. For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container. Microwave on high for 1 minute, and you have your own instant individual little cake! KEEP remaining cake mixture stored in the ziploc bag (or plastic container)and use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need
to remember is
3 T mix,
2 T water,
1 minute in the microwave!"

TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice.   The flavor possibilities are endless!
No need to refrigerate, since the mix is dry. Always remember, that one of the cake mixes MUST be
Angel Food. The other can be any flavor.  The Angel Food is the cake mix that has the eggs whites
in it. So, if, anyone is allergic to egg whites, you can NOT serve this recipe.



1 comment:

Cindy Bultema said...

Hello there!
Your recipes all sound delicious! This is just the inspiration I need to! I've been serving pizza way too many times this month. Question...I've never tried making a whole chicken before. The thought of touching a raw chicken kind of weirds me out. Any suggestions??
Thanks so much! Keep up the great work!
Cindy :)