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.