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Week 41 Menu

Friday

Whole Chicken on the Broiler, Mashed Potatoes

Saturday

Beef and Broccoli Ramen Bowl

Sunday

Fish Stew, Homemade Crusty Bread

Monday

Spinach Stuffed Jumbo Shells

Tuesday

Eat Your Bowl Taco Salad

Wednesday

Nutmeg Roast Beef and Red Potatoes

Thursday

Chicken Wild Rice Casserole

 
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Posted by on August 27, 2011 in Frugal, menu, Menus

 

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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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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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Week 37 Menu

Here we have a great menu for thinking about Spring! I know I’m ready to get outside again, are you?

 

 

Friday

Left Overs – Clean Fridge!

 

Saturday

Slow Cooked Sticky Chicken, Tossed Salad

 

Sunday

Spaghetti and Meatballs, Garlic Bread, Tossed Salad

 

Monday

Mexican Beef and Bean Cass, Steamed Broccoli

 

Tuesday

Crispy Shrimp Pasta, Salad, Fruit Kebabs

 

Wednesday

Pizza Bagel Bites, Potato Salad

 

Thursday

Sausage Frittata, Orange Slices

 
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Posted by on April 1, 2011 in Food, Frugal, Menus

 

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Steamed Salmon With Lemon Dressing

 

  • 2 TBS lemon zest, blanched
  • 2 TBS lemon juice
  • salt and pepper to taste
  • 4 TBS Extra Virgin olive oil
  • 16 oz. white wine
  • 1 Bay leaf
  • 4 oz. leek, chopped
  • a sprig of fresh thyme
  • 2 tsp peppercorns, crushed
  • 2 (6 oz.) salmon steaks

To make dressing, combine lemon zest, lemon juice, salt, and pepper. Whisk in oil.

Combine the wine, bay leaf, leek, thyme, and peppercorns in the bottom of a steamer (In the pan or wok).

Season salmon with salt and pepper and place in steamer basket. (I lay my fish on top of parchment paper to prevent it sticking to the steamer) Cover steamer and bring liquid to a boil. Cook fish until done, approx 4-6 minutes.

Plate salmon, spoon dressing over top.

 
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Posted by on February 28, 2011 in Brunch, Dinner, Fish, Recipes

 

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Beef, Potato and Quinoa Soup

I cannot wait to serve this soup tonight. (Photo to come!)
Adapted from Laylita’s Recipes

  • 2 tsp olive oil
  • 6-7 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp cumin
  • 1/2 lb beef, cubed into small bite size pieces
  • 5 cups water
  • 1 beef bullion
  • 1 carrot, peeled and sliced
  • 2 tbsp yellow bell pepper, diced
  • 2 medium potatoes, peeled and cubed
  • 1 cup cooked quinoa (This is a Grain)
  • 6 tbsp fresh chopped cilantro
  • salt and pepper to taste

Heat oil in a large pot, add shallots and garlic and sauté until soft, about 3 minutes. Add tomato, cumin, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.

Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.

 

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