Tuesday, November 30, 2010

Quick change in the menu!

It got cold here in Kansas, so I was in the mood for a bowl of chili. I am now making chili in the crock pot and some cinnamon rolls to go with it. Super Yummy!
I am working with Zach to get his behavior improved. If he can behave at school this week then he can go and get frozen custard on Friday. He already slipped up a bit on Monday by yelling at his teacher..GRRR. We are also trying to get him out of our bed. Now that he is seven its time for him to sleep alone. We try it every year so hopefully this will be the year.
Now that I have my lovely van I am trying to figure out how I am going to pay to tag and insure it, I have a small jam sale on Sat. night so maybe I can drum up some money. I am making a batch of my new flavor to bump up my stock, its Blueberry Vanilla Lite and its divine. I have to go now and hem up some pants for a friend.

Sunday, November 28, 2010

Here I am..

Ahh the excitement. Zach's birthday, Thanksgiving and a new mini-van. Well new to me anyways. My baby is seven but he thinks he is 12 or maybe older even. I found a lovely message written on the bathroom window. Mom is a asshole. That pretty much sums it up. My husband is not even upset. I am a little I guess. I will just place it with the memory of the note he wrote me shortly after becoming six years old.. it reads mom is fat. The boy does have a way with language. I suppose I have years of yearly messages to look forward to.
The boy is currently in bed for throwing I mean literally throwing his dishes in the sink after being asked repeatedly to remove his dishes from the table. He has been in there for almost an hour, he has only tried to leave his room six times, and been busted once for watching a movie. He has lost his privileges for tomorrow, that means no TV or computer time. His tenacity is exhausting.
I of all people who loves kids and have a daycare cannot control my own child!

In other news I got my mini-van. We got it for a song and a dance, it helps that I have been saving forever for it. Now it needs tags, and insurance. Also new tires, since it already got a flat! Oh I almost forgot we now are raising rabbits too. Also we have a chicken with a bad foot who was being picked on by the other chickens so she is resting in a box in the playroom while her foot heals. Hmm I think that just about sums it up..thanks for letting me rant. Menu please:

Sunday:
Roast chicken
seasoned orzo
baked butternut squash

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

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 inside. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear.

Cook one cup of orzo with 2 cups water and 1 cup chicken stock. Cook for 20min or until the liquid is absorbed and the orzo is tender. (I am using a veggie orzo.)I snuck a cup of shredded zucchini into my orzo undetected.

Cut off ends of squash, cut in half, scoop out seeds. Bake in another pan along side the chicken. Remove after 1 1/2 hours. Scoop out flesh, add 1/8 cup of brown sugar, salt and pepper to taste and 2T butter. Mix together and serve.

Monday:
Reuben sandwiches
oven baked fries
green salad

rye bread
mayonnaise or Thousand Island dressing
corned beef
sauerkraut
Swiss cheese

Spread 2 slices of rye bread lightly with mayonnaise or Thousand Island dressing. Put a layer of sauerkraut over one slice, then top with a slice of corned beef then a slice of Swiss cheese. Top with the second slice, mayonnaise side down. Butter outside of Reuben sandwich lightly with soft butter or margarine and toast on a griddle or grill, turning to brown evenly.


Tuesday:
Chicken and veggie quesadillas

leftover chicken
2 cups sliced zucchini
1 large onion sliced into rings
refried beans
tortillas
shredded cheddar cheese

Saute zucchini and onion until softened. Add chicken and heat thru. Use to make quesadillas. Serve with salsa and sour cream.

Wednesday:
Smoked sausage and penne casserole

2 cups uncooked penne pasta
1 pound smoked sausage, cut into 1/4-inch slices
1 cup milk
1 can condensed cream of celery soup
1 clove of minced garlic
1 tsp black pepper
1-1/2 cups french-fried onions, divided
1 cup shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese
1 cup frozen peas

Cook pasta according to package directions. Meanwhile, brown sausage over medium heat for 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup mozzarella cheese, cheddar cheese,garlic, pepper, peas and sausage. Drain pasta; stir into sausage mixture.
Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Thursday:
Dijon chicken
steamed green beans
butter noodles

1/2 cup Dijon mustard
1/2 cup water
1 broiler/fryer chicken (3-4 pounds), cut up
1 package (8 ounces) herb-seasoned stuffing, crushed

In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased baking pan. Sprinkle with the remaining stuffing. Bake, uncovered, at 350° for 1 hour or until juices run clear.

Friday:
Baked Tilapia
steamed rice
broccoli

4 tablespoons butter
4 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dill weed or parsley
dash paprika
8 tilapia fillets

In saucepan, combine butter, garlic, pepper, salt, dill weed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish then place tilapia fillets on the buttered area. Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.

Monday, November 8, 2010

A little pic update

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A handsome Zach

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Pumpkin carving

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A tired after trick or treating Freeda

Enjoy!

Salutations and all that Jazz

Good morning world! Well I guess I have been taking my Prozac and I am feeling good this morning. A fairly quiet weekend here. However a good week to be interrupted by a short week at school because of parent teacher conferences. I have to make 3 dozen assorted muffins on Wed for teacher meals and I am hosting a dinner party on Sat. night..uggghhh. We are purchasing a mini-van on Friday. We were suppose to get it last Friday, but we have to wait until Gene's next pay period. Like I told you last week it's a chickeny week due to finances. Enjoy!


Monday:
Chicken Broccoli pasta

2 cups uncooked smaller size(like spirals) pasta
2 cups frozen broccoli
1 cup light sour cream
2 teaspoons all-purpose flour
1/2 cup milk
1 1/2 cups diced cooked chicken breast
3/4 teaspoon dried basil leaves
4 1/2 ounces sliced mushrooms(optional)
4 tablespoons grated Parmesan cheese

In large saucepan, cook pasta, adding broccoli during last 5 minutes of cooking. Meanwhile, in saucepan, combine sour cream and flour, blend well. Stir in milk; cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until heated. Drain pasta and broccoli; return to saucepan. Add chicken and toss to coat. Serve with rest of the cheese.

Tuesday:
Pork steak
steamed cauliflower
chicken flavored rice(make double to have for Thursday)

1 teaspoon Garlic powder
2 teaspoons Black pepper
½ teaspoon Cayenne pepper
1 tablespoon Paprika
½ teaspoon Thyme
½ teaspoon Oregano
½ teaspoon Rosemary
½ teaspoon Salt

Rub pork steaks and let sit over night or at least a few hours before cooking. Broil for about five minutes on each side.


Wednesday:
Scalloped potatoes with veggies

5 medium potatoes, peeled and thinly sliced
1 turnip thinly sliced
2 carrots very thinly sliced
1/2 head broccoli chopped fine
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion, finely chopped

Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute. Arrange potatoes and veggies in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.
Cover and bake until tender, about 60-70 minutes. Let stand 5 to 10 minute before serving.


Thursday:
Roasted Rosemary Chicken
leftover rice
steamed green beans

1 whole cut up chicken
3T fresh snipped rosemary
course salt
pepper
balsamic vinegar
2T diced garlic
olive oil

Place chicken in roasting pan. Preheat oven to 350. Pour over olive oil and splash with balsamic vinegar. Salt and pepper generously. Sprinkle with rosemary and garlic. Bake at 350 for about and hour or until juices run clear.

Friday:
BBQ chicken sandwiches
Baked beans
potato salad

Shred and warm 2 cups of leftover chicken. Add BBQ sauce, serve on buns with pickles.

Tuesday, November 2, 2010

Short Week in menu

I made spaghetti last night, who needs a recipe for that??
I hope everyone one had a great Halloween. We had a good one..on the scale of one to ten I would give it a 6.5 and a big ehhh. No one got hurt and there was little shouting. Gene and Zach and I went downtown to the annual store front trick or treating. We brought Gene and Freeda..yes the dog was in a witch costume, home and then Gene headed for more beery pastures at the Replay Lounge and Zach and I went to a more wealthy neighborhood to hit the door to doors. In Zach's words it was "trick or treaters paradise." He got a bucket full of chocolate so we are both pretty happy. All in all a huge load of candy 2 1/2 buckets full, so we will be able to fill his pinate for his birthday party. And he gets a piece a day until his party.

We have found our minivan at last and we can afford it, well with a little belt tightening we can.. So light on the wallent menus for a few weeks..I hope you like chicken cause we will be eating a lot of it. :)

Tuesday:
Asian chicken dumplings
veggie fried rice

1 package coleslaw mix with carrots•3 tsp salt, divided
1 pound lean ground chicken or pork
1/4 cup finely chopped green onions, with tops
1 TB rice wine vinegar
1 tsp cornstarch
1 tsp sesame oil
Dash pepper
wonton wrappers

Mix cabbage mixture with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture. In a large bowl, mix the cabbage, pork, green onions, vinegar, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the pepper.
Wrap a tsp of mixture into each wrapper, seal edges with water.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil


Wednesday:
Tuna Noodle casserole


Nonstick vegetable oil spray
1/4 cup dry white wine
4 teaspoons cornstarch
1/3 cup all purpose flour
1 1/2 cups low-fat (1%) milk
1 cup canned low-salt chicken broth
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 tablespoons Neufch√Ętel cheese (reduced-fat cream cheese)
1 6-ounce can solid white tuna packed in water, undrained
1 6-ounce can chunk light tuna packed in water, undrained
1 cup frozen petite peas, unthawed
8 ounces farfalle (bow-tie) pasta
1/2 cup crushed baked potato chips (about 1 ounce)



Preheat oven to 400°F. Spray glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
Add tuna to pasta, stir to blend well. Place in baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.



Thursday:
Baked chicken and veggies


1 frying chicken, cut up
2 lg. potatoes, diced
3 lg. carrots, sliced
2 lg. ribs celery with tops, sliced
1/2 c. hot water
1 tbsp. butter
1 tsp. each thyme & salt
1/4 tsp. pepper

Put chicken in center of large roasting pan. Mix vegetables and put around chicken. Stir together remaining ingredients and spoon over vegetables and chicken. Bake in 425 degree oven, basting once or twice with pan drippings for 1 hour.

Friday:
Chicken and cheese quesadillas
steamed broccoli

I know you can make these. :)