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Monthly Archives: May 2011

Week 40 Menu

Friday

Clean out Fridge / Leftovers

Saturday

Red Beans and Rice with Cornbread

Sunday

Brats and Baked Beans with Potato Salad

Monday

Tuesday

Spaghetti and Meatballs with Garlic bread and Salad

Wednesday

Beef Stroganoff and Dinner rolls

Thursday

Jammin Chicken with Rice and Side Salad

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Posted by on May 14, 2011 in Frugal, Menus

 

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Week 39 Menu

Friday

Left Overs / Clean out Fridge

Saturday

Sunday MOTHER’S DAY

Monday

Tuesday

Meat Loaf, Steamed Broccoli, Side Salad

Wednesday

Fettuccini Alfredo, Steamed Asparagus

Thursday

 

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Fettuccine Alfredo

  • 1/2 cup real butter
  • 1 pint heavy whipping cream
  • 2/3 cup Parmesan/Romano cheese, freshly grated
  • 1 teaspoon garlic powder (or 1 tablespoon fresh minced garlic)
  • salt (to taste)
  • freshly ground black pepper
  • dash cayenne pepper
  • 1 lb. fettuccine
  • fresh parsley, chopped

Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.

Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.

Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.

Season with salt to taste.

Remove saucepan from stove and stir in cheese.

Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.

 
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Posted by on May 7, 2011 in Brunch, Dinner, Organic, Pasta, Recipes

 

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Crockpot Chicken Tacos

  • 6 boneless, skinless chicken breasts
  • A chopped onion (optional)
  • A chopped green pepper (optional)
  • 1 packet taco seasoning
  • 16 ounces salsa (that’s 2 cups if you’re using a larger bottle).
  • Flour tortillas, corn tortillas, or taco shells

Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.

Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.

Tips:

  •  Use leftover chicken to make tortilla soup. Combine chicken taco meat with 32 ounces of chicken broth, 1 can of mild Ro-Tel tomatoes, 1 can of corn or 1 1/2 cups of frozen corn, 1 tablespoon lime juice and 2 tablespoons of chopped, fresh cilantro. Simmer for 15 minutes and serve with crumbled tortilla chips and shredded cheese.
  •  Try this chicken to fill enchiladas or quesadillas or top a taco salad or make super-quick and healthy nachos by layering tortilla chips, black beans, chicken, salsa, onions (green or diced purple), cheddar cheese, sour cream and guacamole.
  •  Add this chicken to beans and, rice and use it for burritos.
  • If you are on a budget, substitute boneless, skinless chicken thighs. One and a half thighs are approximately equal to one chicken breast, or two thighs if they are small.
  • Use the salsa water that’s leftover in the crockpot to make rice. You can make about 2 cups of rice to have as a side dish or put on your tacos
 

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Key Lime Pie

For the crust:

  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

  • 6 extra-large egg yolks, at room temperature
  • 1/4 cup sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons grated lime zest
  • 3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • Thin lime wedges

Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

 
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Posted by on May 7, 2011 in Brunch, Desserts, Recipes

 

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Citrus Pork and Pasta

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 pound boneless pork loin, cut into 2×1/2-inch strips
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 2 Tbsp cider vinegar
  • 1/2 Tbsp brown sugar
  • 2 medium carrots, sliced
  • 1 Tbsp corn starch
  • 1/2 cup sliced green onions
  • 1/2 pound egg noodles, cooked, drained

Get the water salted and boiling for your noodles…

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.

Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.

Toss with the noodles. Serve immediately.

Serves 4-5.

 
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Posted by on May 7, 2011 in Dinner, Pasta, Pork, Recipes

 

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