Sunday, March 20, 2011

One week off but back again..

So sorry for those who read on a regular basis, but I had to take a break last week. I am back this week though! I hope evryone had a fun St Pat's I know we did and we sure enjoyed our corned beef and cabbage, and the sandwiches and has that followed. We are having a beautiful the menu is easy so we can get planting!

Grilled Steak and hot dogs
baked sweet potatoes
steamed asparagus(yes its in season and sooo cheap)
No recipes to follow here these are no brainers!

Pork tacos

1 pound ground pork
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon salt
12 taco shells
2 tomatoes, chopped and drained
3 cups shredded lettuce
8 ounces cheddar cheese, shredded (2 cups)
Bottled taco sauce

Cook pork, onion and garlic till meat is well browned; drain off excess fat. Add chili powder and salt. Spoon about 1/4 cup meat mixture into each taco shell; add tomato, lettuce and cheese. Serve with bottled taco sauce. Makes about 12 tacos.

Veggie Lo Mein
purchased egg rolls

8 ounces linguine
3/4 cup chicken broth
1/4 cup soy sauce
1 tablespoon cornstarch
2 tablespoons canola oil
1 3/4 cups chopped celery
1 3/4 cups sliced fresh mushrooms
1 3/4 cups sliced red bell peppers
1/2 cup sliced onion
2 cups bean sprouts
2 cups snow peas

Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Heat the oil in a wok over medium-high heat. Stir in the celery, mushrooms, peppers, and onion, and cook about 3 minutes. Add the broth mixture, bean sprouts, and snow peas. Continue to cook and stir about 5 minutes, until vegetables are tender but crisp. In a large bowl, toss together the cooked pasta and the vegetable mixture.

Chicken in sour cream

8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup(organic)
1 (1 ounce) package dry onion soup mix(organic)
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Brown chicken in oil over medium heat. Place in a greased baking dish. Sprinkle with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake at 350 for one hour, or until chicken is tender and sauce is brown.


Another no brainer people!

Grilled turkey tenderloins
potato salad
baked beans


No comments: