Sunday, January 3, 2010

Poor again

Well I had a daycare kiddo mama, not call or show up on Thursday. Which means he is probably not coming back...boooo. Hence I will be broke until I can find someone to fill his spot. So I am streching my budget and cleaning out the cabinets to feed my family. This menu will be for two weeks, with only a $20 allowance for getting supplies from the store next week.
I fell on my ass, literally...well my tailbone I suppose, in the Goodwill parking lot. When I told the cashier lady she said gee I am sorry. They are lucky I am not the suing type, cause thier parking lot was awful and not sanded or plowed at all!

Here is the wonderful 2 week menu!'

Roasted Chicken
baked veggies
rice(make enough to save some for Tues.)

1 3lb roaster/broiler chicken
salt and pepper
1 tsp of each:
dried parsley
dried rosemary
onion powder
garlic powder
1 whole lemon cut into slices
olive oil
1 cup chicken stock

4 stalks cut up celery
4 carrots cut up
4 potatoes diced medium

Mix spices in a bowl. Rub entire chicken with olive oil, loosen skin under breast and place 2 lemon slices each, under skin, over breasts. Place the rest of the lemon slices with cut up vegetables. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with 3/4 of seasoning. Place vegetables around chicken in pan and sprinkle with salt and pepper, and remaining seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear. Serve over rice.

Ham and cheese stromboli
steamed broccoli

1 loaf Bread Dough, thawed (or make your own)
1/2 pound sliced Swiss cheese
1/2 pound thinly sliced deli ham
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon black pepper

On a lightly floured surface, roll dough into an 18x12-inch rectangle. Layer with Swiss cheese, ham, cheddar cheese, and mozzarella cheese to within 1-inch of edges. Sprinkle with garlic powder. basil and pepper. Roll up jelly-roll style, starting with a long side. Seal seams and ends. Place seam side down on a large, sprayed baking sheet. Dust top with flour. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 375 F. 20 minutes. Cover loosely with foil and bake an additional 20 minutes. Let stand 10 minutes before slicing.

Taco night
Seriously I am not going to tell you how to make tacos! Make em how you like em. :)
Serve with canned refried beans and reheat leftover rice with some salsa added.

Asian style chicken noodle soup
Egg rolls

1 1/2inch piece fresh ginger
2 tablespoons minced garlic
2 cups shredded chicken
4 cups chicken broth
1 tablespoons soy sauce
2 teaspoons lemon juice
1/4 cup packed fresh cilantro or two tablespoons dried
2 thinly sliced scallion (green tops only)
Kosher salt
1 tablespoons vegetable oil
1 cup frozen baby spinach

Peel the ginger and slice it into fourcoins. Using a meat pounder, smash the coins.
In a medium saucepan, com­bine the ginger, garlic, chicken, broth, soy sauce, lemon juice and 1 cup water. Bring to a boil over medium-high heat. Reduce the heat to low and gently simmer until the chicken is heated through, about 10 minutes. Finely chop the cilantro and scallion. Add to the mixture. Add 1/2lb of asain style thin egg noodles. Boil until noodles are cooked. Serve with heated store bought egg rolls.


Greek style chicken
Orzo with peas

2 tablespoons all-purpose flour divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 pound feta cheese crumbled
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
6 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 1/2 cups water
1 cube chicken bouillon crumbled
2 cups loosely packed torn fresh spinach leaves
1 ripe tomato, chopped

On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving. Serve with orzo cooked with an additional boullion cube and frozen peas.

Eat some leftovers why don't yah!
Breakfast for dinner if there are no leftovers

the kitchen is closed for a nightout to Chili's courtesy of my parents

Crockpot Lamb

3 1/2 lbs leg of lamb
1/4 cup olive oil
1/2 cup lemon juice
4-6 garlic cloves, crushed
1 teaspoon dried oregano
1 teaspoon nutmeg
2 teaspoons dried mint

Using the crock pot's ceramic dish, mix together oil, lemon juice, garlic, oregano, mint tmeg. Immerse leg of lamb into the mixture and cook on high for 6- 8 hours until falling apart. Remove meat to serving platter and pull apart with forks until you have chunky shreds of meat.

Pasta with Shrimp and asparagus

Angel Hair pasta
1 pound asparagus spears, trimmed, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1 pound medium shrimp, peeled and deveined
1/2 cup red pepper, chopped
1 cup half & half
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons lemon zest
1/4 cup freshly grated Parmigian cheese

Bring saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside. Heat oil in large skillet over medium-high heat. Add asparagus, shrimp, and ed pepper cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally. Reduce heat to medium low. Stir in half and half and salt. Heat thoroughly, stirring occasionally.Cook pasta according to package directions; drain and return to pot. Add shrimp mixture to hot pasta; toss. Add lemon juice and lemon zest; toss.

Chicken Taco soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Baked Pork chops
baked sweet potatoes
butter noodles

1 tablespoon soy sauce
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
2 tablespoons brown sugar
2 tablespoons ketchup
6 pork chops, trimmed

Preheat oven to 350. In a small bowl, blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 the sauce. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until chops are cooked through.

one package egg noodles
parmesan cheese
garlic powder
salt and pepper
parsley (dried or fresh)

Boil noodles for 7-8 minutes or until done. Drain. Place 3 tablespoons butter into pan. It will melt but do not place on heated burner. Add to the butter, 1 tablespoon garlic powder, 1 tablspoon parsley, and 1/2 tsp salt and pepper each.
Add noodles and 2 tablepoons parmesan cheese, mix well.


Veggie stir fry

2 teaspoons sesame oil
1 1/3 cup broccoli florets
1 1/3 cup cauliflower florets
1 1/3 cup carrot slices, cut at the diagonal
1/3 cup low sodium vegetable broth (more if needed)
1 teaspoon minced or chopped garlic
1/2 teaspoon minced fresh ginger (or 1/8 teaspoon powdered)
2 teaspoons lite soy sauce
1 teaspoon cornstarch, dissolved in 1 tablespoon water

Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute. Add in the vegetable broth, garlic, and ginger, and toss to blend. Cook about four minutes, stirring constantly. Add more vegetable broth if more moisture is needed. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.


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