Menu Plan Monday - March 26,2012

So I am loving this spring time weather right now!  It has me itching to get my hands dirty and start gardening.  This year, for the first time EVER I am going to try my luck with a vegetable garden!  I have been reading a book called The All New Square Foot Gardening and it is done so even a novice like me can try!  I can't wait to get started.  Be sure to pop back as I plan on putting up posts as progress reports!

Also, I discovered a new-to-me website called Sparkrecipes.com.  It is full of healthy recipes which I am always searching for!  I am going to use two recipes that I found on there that not only look good but seem quick and easy as well.  I will let you know if they turned out as good as they sound and look.

This weeks menu:

Monday - SW Ground Turkey and Rice Skillet

Tuesday - Spaghetti

Wednesday - BBQ Pork Chops with Tossed Salad

Thursday - Pot Roast (Crock Pot dish)
Friday - World's Best (and easiest) Salmon
Saturday - Date Night!  Whoo hoo....and no cooking for me! Well, something simple for the kids
Sunday - Hummus Crusted Chicken - Recipe Below

This is a Recipe that my husband found.  We have had it once and the family was sold! I can't believe how easy it is!

Hummus Crusted Chicken

4oz (per person)  Boneless/skinless chicken breast

1 tbsp (per person) store bought Hummus ( you could make your own but I am a girl all about saving time)

1/2 tsp Rosemary (fresh)

1/2 tsp Lemon

1/2 tsp Balsamic Vinegar

Preheat Oven at 450F
Spread Hummus over chicken
Squeeze Lemon Juice on top of hummus
Sprinkle Rosemary
Sprinkle/Spray Vinegar
Add lemon slice on top
Bake for 35 - 40 minutes

Enjoy!

I will be linking up to orgjunkie.com for meal plan Monday.  Hope you have a great week!

Menu Plan Monday - Week of March 19, 2012

Well I missed posting my Menu Plan last week.  I did it......just didn't post it.  Sorry.  Anyway, I am looking forward to getting back into the routine of things.  This week, I am using pantry and freezer items that I already have on hand, except for Friday.  I don't have any fish on hand and I also will need to by a lemon.  But this should be a "staple only" grocery shop this week.

This weeks menu:

Monday - Sweet and Sour Pork

Tuesday - Asian Peanut Beef and Noodles for Two

Wednesday - Cheesy Chicken and Salsa Skillet

Thursday - Hungarian Beef Goulash

Friday - Mediterranean Halibut - Recipe below (Found in the Eating For Life Recipe book)
Saturday - Pasta, Broccoli & Chicken

Sunday - Campbell's Kitchen Beef Stir Fry

Mediterranean Halibut

Ingredients

2 sheets - 12x18" heavy duty foil
1 15oz can cannellini beans, drained and rinsed
3 Roma tomatoes, diced
1/4 cup fresh basil, sliced
2 portions halibut fillet, about 6 oz each, skin removed
1/2 tsp. lemon pepper seasoning
 Mrs. dash's 1 lemon, sliced

Directions

Pre-heat grill to Medium High.
Fold foil sheets in half lengthwise to crease, then unfold.
Lightly coat foil with cooking spray.

divide beans into 2 portions onto center of right half of foil pieces.
Layer each with half the tomato and basil.
Place portions of halibut on top of each.
Sprinkle with seasoning.
Top with lemon slices.

Fold left side of foil over top, leaving room for air circulation.
Close by double folding around the 3 open sides.

Place packets on grill and lower the cover.

Cook about 14 minutes, until fish is opaque throughout.

Use tongs to remove from grill, open packets carefully, Spoon contents onto plate (or serve right out of the packet!)

Number of Servings: 2

Will be linking up to orgjunkie.com for meal plan Monday.  Hope you have a great week!

Meal Plan Monday - Week of March 5, 2012

It's back to a fairly normal week this week, except that instead of the normal work Tuesday/Thursday deal I will be working Thursday and Friday instead.  So, as a result you will notice that I have "easy to prepare meals"' on those two days.  Not too much else is new.  I am sticking with recipes that are already tried and true.  Plus, I am trying to stick with cooking only out of what we have on hand for the next two weeks.  I do this for a couple of reasons.  One, there really isn't anything jumping out at me sale wise this week and since Kroger usually plans their "events" for two weeks at a time, I don't expect much for next week either.  Also, by using up what we have I flush out old stock and save money at the same time!

This weeks menu:

Monday - Busy Day Pork Chops

Tuesday - Lemon Butter Chicken

Wednesday - Turkey Meatloaf with Mashed Potatoes

Thursday - Beef and Barley Soup  or recipe below

Friday - Tuna Casserole

Saturday - Crispy Baked "Fried" Chicken

Sunday - Pot Roast

Beef and Barley Soup - Eating for Life recipe

Ingredients

1 tbsp Olive oil
1 1/2 lbs Top sirloin cut into 1-inch cubes
4 cups Low-fat, reduced-sodium beef broth
1 cup Water
1 Onion, chopped
1 stalk Celery, sliced
1 Carrot, sliced
1 tsp Dried oregano
1/4 tsp Ground black pepper
2 cloves Garlic, minced
1/2 cup Pearl barley
1 Bay leaf
10 oz Green beans
1 can (14 1/2 ounces) diced tomatoes
10 oz Frozen green peas

Preparation

1. In a large pot, over medium-high heat, warm the olive oil. Add beef cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.



2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer for 45 minutes.



3. Stir in green beans, tomatoes, and pea's. Simmer covered until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.



4. Ladle a portion (about 2 cups) of soup into each bowl. Serve and enjoy!

This is also a great crockpot meal.  Just prepare all above and then cook on low for 10 hours.  The meat falls apart in your mouth!

Will be linking up to orgjunkie.com for meal plan Monday.  Hope you have a great week!

Menu Plan Monday - Week of Feb. 20, 2012

So,  this week I will finally be back to a "normal" schedule.  I have been trying out different patterns to my work week (working two days together, or Monday and Wednesday's ect.) and I always felt "off".  I guess I am a creature of habit. 

......it that I sign of maturity or getting old.....hmmmm

Anyway, looking forward to getting back into the swing of things.  So I will be working Tuesday and Thursday, so you will see that those are the days that are great "prepare ahead" type meals.

This weeks menu:

Monday - Beef Terriyaki

Tuesday - Chicken Potato and Vegetable Bake

Wednesday - Asian Peanut Beef and Noodles for 2 (recipe below)

Thursday - Terriyaki Chicken and Broccoli

Friday - Beef Fried Rice

Saturday - Spaghetti

Sunday - My Birthday so I'm not cooking! :)

......HAHA  I just noticed that 4 meals this week are Asian themed......oh well, guess I was in a mood. 



I found this recipe on kraftrecipes.com and it instantly became one of my favorites!  And it's easy to make! 

1/4 lb. (4 oz.) spaghetti, broken in half, uncooked

1-1/2 cups sugar snap peas

1/2 cup red pepper strips

1/4 cup KRAFT Light CATALINA Dressing

1/2 lb. (8 oz.) well-trimmed boneless beef sirloin steak, cut into thin strips

1 Tbsp. PLANTERS Creamy Peanut Butter

1 Tbsp. lite soy sauce

2 green onions, sliced

1/4 cup chopped PLANTERS Dry Roasted Peanuts

Cook spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.

While the noodles are cooking, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.    

Drain spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.

What do you have planned?  I will be linking this up at orgjunkie.com.

Menu Plan Monday - Feb. 6,2012

Well, last week menu plan went well and I figure I should strike again while the iron is hot. However, since I had to work yesterday and then leave early for a sick baby. I am behind a day for posting.

.....but, better late than never I always say.

This week I was to work yest. and Thursday, so those are my quick meal days. Also, now that I took advantage of a lot of the stock up prices at Kroger these last couple of weeks I hope to not do any grocery shopping (except for milk and prob. eggs) for this week and next and only cook out of my pantry and freezer.

Wish me luck!

Monday - Sheppard's Pie

Tuesday - Braised Balsamic Chicken

Wednesday - Sweet & Sour Pork

Thursday - Spaghetti

Friday - Crispy Baked "Fried" Chicken

Saturday - Curry Chicken and Broccoli (recipe below)

Ingredients

• 1 (14 ounce) bag frozen broccoli florets, thawed
• 2 cups cooked chicken strips
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1/2 cup mayonnaise
• 1/2 cup milk
•  2 tablespoon lemon juice
• 1/2 (divided) teaspoon curry powder (more if you want more flavor)
• 1/4 teaspoon salt
• 1/2 cup shredded Cheddar cheese
• Hot cooked rice

Directions

1. Saute chicken in curry and butter till browning on outside.  Curry smell will permeate the house, but in a good way.  Place the chicken then broccoli in a 1-1/2-qt. oven safe dish.  In a bowl, combine the soup, mayonnaise, lemon juice, curry powder, milk and salt. Spoon over chicken and broccoli. Sprinkle with cheese. Cover and bake for 1hr at 350 degrees. Serve over rice.               

I originally found this on AllRecipes.com but then tweaked it a little till I got it the way I like it. 

For more ideas on recipes and a peak at how others do meal planning, I am linking up to orgjunkie. com Be sure to check it out and let me know how you are doing with your meal planning or any tips that you might have.

Hungarian Beef Goulash

All I can tell you is this was DEEEELISSHHHH!  Everyone loved it.  I will seriously make this again and again.  I also followed the tips at the bottom for making ahead of time.  This led to a no hassle put together in the morning before work.  Then it was just a set it and forget it with the crock pot!  The only suggestion that I would add is when doing the last step with the cornstarch it is best to transfer the dish to a pot so that you can bring it to a boil.  Just makes it into a nice gravy.  I found this recipe here on eatingwell.com.

Ingredients

• 2 pounds beef stew meat, (such as chuck), trimmed and cubed
• 2 teaspoons caraway seeds
• 1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 large or 2 medium onions, chopped
• 1 small red bell pepper, chopped
• 1 14-ounce can diced tomatoes
• 1 14-ounce can reduced-sodium beef broth
• 1 teaspoon Worcestershire sauce
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons chopped fresh parsley

Preparation

1. Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
2. Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
3. Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

• Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

If you make this dish I would love to hear your thoughts!

Recipe Wednesday - Memorial Day Meal

So I recently purchased the June addition of Cooking Light.  Partly because we are trying to eat healthier around here and partly because the cover just looked soooooo mouth watering!

When I got home I started flipping through and EVERY recipe looked delicious!  I couldn't wait to try.  AND since I didn't have any idea what I wanted to cook for Memorial Day, I was glad to have all of this sudden inspiration!

So, this is what I made.

Appetizer

Veggie Tray with Four-Herb Green Goddess Dressing

Ingredients

• 1 cup plain fat-free Greek yogurt
• 1/2 cup reduced-fat mayonnaise
• 2 teaspoons Worcestershire sauce
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 3 canned anchovy fillets
• 1 garlic clove, minced
• 2/3 cup fresh parsley leaves
• 1/4 cup fresh tarragon leaves
• 1/4 cup chopped fresh chives
• 1/4 cup fresh chervil leaves (optional)

1. Place first 7 ingredients in a blender or food processor; process until smooth. Add parsley and remaining ingredients; process until herbs are minced.

This had a nice zing and spice to it! 

Main Course

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing, Tequila-Glazed Grilled Chicken Thighs, and Grilled Corn on the Cob with Roasted Jalapeno Butter

Orecchiette with Peas, Shrimp, and Buttermilk-Herb Dressing

Ingredients

• 8 ounces uncooked orecchiette pasta
• 1 cup shelled green peas (about 1 pound unshelled green peas) or frozen green peas
• 1/2 pound medium shrimp, peeled and deveined
• 1 cup thinly sliced radishes
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup fat-free buttermilk
• 3 tablespoons minced fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 garlic cloves, minced

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat. Add peas and shrimp during last 2 minutes of cooking. Drain and rinse with cold water; drain.
• 2. Combine pasta mixture and radishes in a large bowl. Combine mayonnaise and remaining ingredients in a small bowl; stir well with a whisk. Pour over pasta mixture, tossing to coat. Cover and let stand 20 minutes. Serve at room temperature, or cover and chill until ready to serve.

I chose not to use the buttermilk thinking I would end up wasting a huge carton of it when I didn't use the rest.  So I had the bright idea to use milk instead.  Well I think next time I will follow the recipe since the dressing was "lacking" a bit of zip.  Otherwise, this was great and super easy to make!

 Tequila-Glazed Grilled Chicken Thighs
 

Ingredients

• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon chipotle chile powder
• 6 bone-in chicken thighs (about 2 pounds), skinned
• 3/4 cup pineapple juice
• 1/3 cup tequila
• 1/4 cup honey
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 teaspoons grated lime rind
• 3 tablespoons fresh lime juice
• 1/4 teaspoon crushed red pepper
• Cooking spray

Preparation

• 1. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on).
• 2. Combine the first 4 ingredients in a small bowl; rub evenly over chicken.
• 3. Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes). Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.
• 4. Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

This was also easy to make and another successfull dish!  I will most definately make this again and again.


 Grilled Corn on the Cob with Roasted Jalapeno Butter

Ingredients

• 1 jalapeño pepper
• Cooking spray
• 7 teaspoons unsalted butter, softened
• 1 teaspoon grated lime rind
• 2 teaspoons honey
• 1/4 teaspoon salt
• 6 ears shucked corn

Preparation

• 1. Preheat grill to medium-high heat.
• 2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
• 3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.
• 4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

Once I saw on TV (I think it was Good Morning America) and they recommended to keep the husk on (removing the silk of course) and then apply the butter.  Bring the husk back up around the corn and then grill.  Keeps it from drying out.  I think this is a great idea and till try this next time.  However, this was still great.  Not nearly as spicy as you might think.

And for Dessert.....a little drum roll please......

Cherry-Almond Crisp

Ingredients

• 1 cup dried tart cherries
• 1 cup boiling water
• 2 pounds sweet cherries, pitted
• 2/3 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Cooking spray
• 3 2/5 ounces all-purpose flour (about 3/4 cup)
• 3/4 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/4 cup sliced almonds
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1/4 teaspoon almond extract

Preparation

• 1. Combine dried cherries and boiling water in a small bowl; cover and let stand for 30 minutes.
• 2. Preheat oven to 375°.
• 3. Combine dried cherries with soaking liquid, 2 pounds sweet cherries, and the next 4 ingredients (through cinnamon) in a large bowl; stir well. Let stand for 15 minutes.
• 4. Pour the cherry mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 375° for 40 minutes or until thick and bubbly.
• 5. While cherry mixture bakes, weigh or lightly spoon 3.4 ounces flour into dry measuring cups, and level with a knife. Combine flour, oats, brown sugar, almonds, and salt in a medium bowl, and stir well. Combine butter and almond extract in a small bowl, and drizzle over oat mixture, stirring until moist clumps form.
• 6. Remove cherry mixture from oven, and sprinkle evenly with the streusel topping. Bake an additional 20 minutes or until streusel is golden brown. Let stand for 5 minutes; serve warm. 

Yeah......looks terrible don't it!  Needless to say.....big hit.  Even for Renae (shocker)!

So, what do you think?  Not bad huh?  It truely was delicious and looked good too (usually I can't make it as pretty as the pictures but this was fool proof)! 

So, what are you favourite BBQ dishes?  I would love to hear.

Braised Balsamic Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Directions

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

This meal is super easy and delicious!  My kinda meal! I found this recipe a while back on allrecipes.com and never looked back.

 If you give this a try I would love to hear your thoughts.

Baked Soy Lemon Pork Chops

Well I have to say.  This was a really simple recipe and very flavorful!  I had it whipped up in minutes which was great since I had a couple of little girls (not mentioning any names) that didn't feel a nap was necessary today :)

I served it with some rice and frozen mixed vegetables.  Renae gobbled it up which always means a hit in my book!

You can find this recipe here or see below: 

Ingredients

• 1/2 cup soy sauce
• 1 tablespoon Worcestershire sauce
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 1/2 teaspoon ground black pepper
• 1 teaspoon vegetable oil
• 4 pork chops

Directions

1. In a shallow dish (or a ziploc bag), combine soy sauce, Worcestershire sauce, garlic, lemon juice, pepper and oil. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place marinated pork chops in a roasting pan, and bake in preheated oven for 35 to 40 minutes, basting meat often with marinade.

Hot Stuff Chili

This chili lives up to it's name!  It really does pack a punch.  I found this recipe in the Eating for Life recipe book.

I actually tone it down otherwise Renae won't eat it. :)  But if you love heat, you will love this recipe!  And it's high in nutrition to boot!

Hot Stuff Chili!

Serving 8
Prep Time: 1 hr, 45 min

Ingredients

8 portions lean ground beef (about 2 lbs)
1 white onion, chopped
8 cloves garlic, minced
1 green bell pepper, diced
1/4 cup fresh Italian parsley, chopped
3 jalapenos, seeded and chopped
1/3 cup fresh red chili powder
1 1/2 tsp ground cumin
3 cans (15 oz) low-fat, reduced-sodium beef broth
1/3 cup dry vermouth (optional)
1 can (28 oz) crushed tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chili beans
1/2 cup sharp reduced-fat cheddar cheese, shredded

Directions

1. Place a large pot over medium heat.  Add ground beef, onion, garlic, bell perrper, parsley and jalapenos.  Cook, stirring occationally, untill ground beef is no longer pink, about 8 minutes.

2. Stir in chili powder and cumin; cook for another 2 minutes

3. Add beef broth, dry vermouth, tomatoes and beans; bring to a boil over high heat.

4 Reduce heat; cover and simmer for 90 minutes. 

5. Ladle a portion of chili (abouth 1 1/2 cups) into each bowl and top with about a tablespoon of cheese.  Serve and enjoy!

This dish also does well as a slow cooker meal.  Since this serves 8, I tend to freeze the left overs since this meal does freeze well and therefore making for a quick meal in the future.

Let me know what you think if you give this recipe a try!

Chicken and Summer Squash

Well I got to say.  When I was preparing this recipe I didn't have high hopes.  The picture looked great but it just seemed that there wasn't much to it for seasoning and maybe this would end up being a flop and taste kind of bland.

I was soooooo wrong.  This meal was excellent and good for you!  The chicken was juicy and flavorful.  The veggies turned out perfectly as well. 

And sooooo easy to boot! What more could you ask for!  Even Renae gobbled it up!  I teamed it up with some Stove Top Stuffing and the meal was complete.

I found this recipe here on AllRecipes.com or see below:

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 3/4 pound yellow squash, sliced
• 3/4 pound zucchinis, sliced
• 1 medium tomato - peeled, seeded and chopped

Directions

1. In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
2. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
3. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.               

If you try it let me know what you think!  I would love to here if it was a hit at your house too.

Busy Day Pork Chops

Well I made these for the first time on Monday and it was a huge hit!  Renae, who we struggle with every night to eat her meat, actually asked for seconds! 

Not only did it taste great, it was super easy and quick.  Which is always a plus in my book!

The recipe can be found here if you want to check out this and other great recipes, or you can see below.

Ingredients

• 1/4 cup fat-free milk
• 1/4 cup grated Parmesan cheese
• 1/4 cup seasoned bread crumbs
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 boneless pork loin chops (4 ounces each)
• Cooking spray

Directions

• Place milk in a shallow bowl. In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mixture.
• Place on a baking sheet coated with cooking spray; spritz chops with cooking spray. Bake at 375° for 9-11 minutes on each side or until a meat thermometer reads 160°. Yield: 4 servings.

Enjoy!  Let me know what you think if you try it.

Chicken Pomodoro

Chicken Pomodoro (From the Eating for Life Recipe Book)

Succulent sautéed tomatoes with Italian-seasoned chicken and pasta.  This is a great healthy meal that looks fancy without a lot of the fuss!  Here is a link that has a video: http://www.transformation.com/pages/nutrition/recipes/chicken-pomodoro

Servings: 4

Preparation Time: 30 minutes

INGREDIENTS

4 portions spaghetti (about 8 oz uncooked)

2 egg whites

4 tsp Mrs. Dash® Tomato-Basil-Garlic seasoning

½ cup reduced-fat Parmesan cheese, grated

4 portions chicken breast (about 1 lb)

2 Tbsp olive oil

3 tomatoes, diced (or one 15-oz can)

1 green bell pepper, sliced

1 yellow bell pepper, sliced

¾ tsp Italian seasoning

4 Tbsp red wine (or chicken broth)



DIRECTIONS

1.Prepare spaghetti according to its package directions.

2.In a medium mixing bowl, lightly beat the egg whites. In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese.

3.Dip chicken breasts in egg whites then into the seasoned Parmesan, coating both sides.

4.Heat olive oil in a large nonstick skillet over medium heat. Place chicken breasts in skillet; cover and cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm.

5.Add tomatoes and bell peppers to skillet and sauté over medium heat until the peppers begin to soften, approximately 3 minutes. Stir in Italian seasoning and red wine, continue to cook for 2 minutes.

6.Add pasta to the skillet with sautéed tomatoes and peppers; mix gently.

7.Slice cooked chicken. Divide pasta mixture into four portions, top with a portion of sliced chicken, serve and enjoy!

Enjoy!

Recipe from this week's Meal Plan

Hushia (Hush - a)

3 - 4 large potatoes - peeled and cubed
1 tbsp margarine
1 lb cooked/leftover beef - cubed
3 small onions - chopped
5 tsp gravy mix (I use Bisto - you can find it in the "international/british" section)
2 tbsp Vinegar
1 cup water
2 bay leaves
1/4 tsp ground cloves
salt and pepper

Place potatoes in pot and cover with water. Bring to a rolling boil and cook till potatoes are soft. Drain.
While potatoes are cooking, melt margarine in a large frying pan and brown up the beef. Add the onion and cook until onion is soft (2 - 3 min). In a separate bowl, add gravy mix and vinegar to make a paste. Then slowly add hot water to make a gravy. Add gravy to beef. If this is really thick then add more water to a gravy consitancy that you like. Next add the bay leaves and cloves, salt and pepper to taste. Mix and let simmer for about 10 min. Ready to serve over potatoes.

This is a great meal when you have leftover roast. It came from my grandmother's recipe box. It has a tangy/warm spice tast to it. Kind of feels like a winter meal. Supper easy to make which I always love, especially when needing less time in the kitchen and more time focusing on the littles!






Let me know what you think? Do you have any family recipes that you love to make over and over? I would love to hear.

Old Fashioned Beef Stew

Well, on Monday's Meal Plan Post I mentioned that I would be posting the recipe for the Beef Stew that I would be making. 

..........of course, I  did say that I would post this on Wednesday.  But.....that's life in the fast lane with two littles around :) 

Sorry, better late then never.

Norm's mom sends us these wonderful cookbooks every Christmas filled with Newfoundland recipes and they are wonderful! 

Thank you Mrs. Burt!

So this recipe comes from one of those books.  Specifically, "What's Cooking At Grand Bank" put together from the Grand Bank Cancer Unit.

It was my first time doing this recipe and it turned out wonderful.  The only thing was that since I was going to be in and out all day I did it in the crock pot so that I could set it and forget it.  The recipe states to cover and simmer on the stove.  The stew turned out wonderful the way that I did it but the gravy didn't thicken up.  So I transferred it into a pot after to bring to a boil and then it came out beautifully.  Also, the stew was a bit fresh so it really could use a bit more salt then the recipe called for.  Other then that, simple and great tasting!

Old Fashioned Beef Stew

1 tsp Salt                                                                 3 cups water
2 tsp Accent                                                            2 Onions
1/8 tsp Pepper                                                         4 Medium Carrots
1/4 cup Flour                                                           4 Potatoes
2 lb Stewing Beef                                                     4 Turnips, slices
1/4 cup Margarine

Blend 1/2 teaspoon salt, Accent, pepper and flour.  Toss pieces of meat in flour mixture.  Reserve leftover flour.  Melt butter in a Dutch oven over medium heat.  Add beef and brown.  Add water and 1/2 teaspoon salt.  Cover and simmer about 2 hours or until tender.  Add vegetables, cover and simmer until vegetables are tender.  If necessary, add enough flour to reserve to make 2 tablespoons.  Combine with 3 tablespoons water and stir to a smooth paste.  Gradually add to stew and cook, stirring constantly until gravy thickens. 

Enjoy!

Let me know what you think if you try it.  Would love to hear your thoughts.