WOW!

Gone but not forgotten. I can't believe I have not posted since May. I have no excuses, really I don't. Things are the same around here. Unhappily married check. Kiddo a handful check. Still cooking and making weekly menus check. Sewing once in awhile check.
I just spent the last month planning our schools fall festival, it was last thursday nite. Now I am just tying up those loose ends from it. I am in full swing with daycare but this morning I find myself quietly alone and wondering how long it will last?
My son is doing well in 1st grade, he is an excellent reader and two teachers(not his) have commented how well he is doing in math...I guess they talk in the breakroom?? I glow with pride. His reading is wonderful and I love to hear him read to me, although he still prefers to be read to.
His 7th birthday is just around the corner..I can't believe how fast he has grown. We are having a lego party this year, it should be a blast. Although I told him 20kids was the limit since we have had so many more in the past. And this is one of the few years I am not making his cake. I have contracted with another mama to make a lego cake for me, it should be pretty cool. I am however going with a ususal theme
I always give soap and washcloths for party favors. This year I bought a lego mold to make the soap myself and we are stamping the cloths with legos for a polka dot effect. The other party favors will be lego creation made by Z. We bought 200 used lego pieces on ebay(much cheaper than new)and Z will use 10 of each to make one of a kind pieces. I am thinking of games to play still, but it will be a fun party I am sure.
The weather here has been unseasonably warm and the evenings have been extremely pleasant. I love driving over the bridge in the morning and watching the steam rise off of the water. It's a nice site and reminds me of one more reason to live on the other side of the river. I do love living in North Lawrence.
I have resumed work on a baby quilt for my good friends three month old a little smiley guy, I will try and post some pics once I load my camera software onto my new computer. Feels good to be here! Now how about a menu.

Monday:
Special burgers
oven fries
salad

Burgers:

2 lbs local grass fed beef
1 package Organic dry onion soup mix
2 diced shallots
1/8 tsp pepper
1/4tsp miced garlic
1/8 cup ice water

Mix until incorporated without over mixing.(mushy burgers fall apart)Broil in oven for 6-8 min each side. Serve on yummy soft buns with fries and salad.

Tuesday:
Slow cooker German style sausages and cabbage

2 pounds red-skinned potatoes sliced about 1/4-inch thick
1 tablespoon butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried leaf thyme
1 medium onion sliced
1/2 small cabbage, coarsely chopped or shredded
6 to 8 links of smoked sausage
1/2 cup apple juice
2 teaspoons cider vinegar

Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar.
Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Wednesday:
Oven Baked Tilapia
Steamed Broccoli
boxed mac and cheese

1 small lemon
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped green onions, with tops
4 tilapia fillets, about 6 ounces each, about 1 1/2 pounds total

Preheat oven to 400°. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions. Place fillets in baking dish. Top fillets with the butter mixture. Bake fillets for 15 minutes, or until fish flakes easily with a fork.

Thursday:
Chicken taco soup
cheese quesadillas

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
1 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts

Cook chicken in boiling water on stove about 30 minutes or until cooked. Cool and shred. Place in stock pot and add remaining ingredients cook 30 minutes on meduim heat. Serve with fresh made quesadillas for dipping and sour cream.

Friday:
Slow Cooker Beef and mushrooms over egg noodles
steamed green beans

1 can Organic Cream of Mushroom Soup
1 cup Beef Stock
1/3 cup dry red wine
1 package organic dry onion soup mix
1/2 tsp ground pepper
1 package sliced mushrooms
1 (2-pound) boneless chuck roast, trimmed
1/2 (16-oz.) package extra-wide egg noodles
3 tbs chopped fresh parsley, divided


Whisk together first 5 ingredients in a lightly greased slow cooker. Stir in mushrooms. Add roast to slow cooker. Cover and cook on HIGH 4 to 4 1/2 hours or until beef is tender and shreddable. Meanwhile, prepare noodles according to package directions. Toss hot cooked noodles with 2 tablespoons parsley. Place beef mixture over hot cooked noodles. Sprinkle with remaining 1 tablespoon parsley. Serve with steamed green beans on the side

Enjoy!

Oh the woes...

I won't go into detail, but it involves visiting in-laws and husband troubles...I bet you are hungry for some menus..here is a two week one to keep you busy. Toodles

Monday:
Baked Tilapia
rice
steamed asparagus

1 small lemon
4 tablespoons butter, softened
1 tablespoon fresh chopped parsley
3/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chopped green onions, with tops
4 tilapia fillets, about 6 ounces each, about 1 1/2 pounds total

Preheat oven to 400°. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the peel and juice with the softened butter, parsley, salt, pepper, and green onions.
Butter a baking dish. Place fillets in baking dish. Top fillets with the butter mixture. Bake fillets for 15 minutes, or until fish flakes easily with a fork.

Tuesday:
Breaded pork tenderloin
mashed potatoes
steamed broccoli

1 lb. pork tenderloin, cut crosswise into 6 pieces
1/3 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. oil

Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned salt and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. Cook in hot oil for 2-3 minutes on each side.


Wednesday:
Black beans with red peppers and coconut rice

2 tablespoons oil
1 cup chopped onion
1 tablespoon minced garlic
1 large red bell pepper sliced
1/4 tsp ground cumin
1/4 tsp salt and pepper
1/4 tsp dried thyme
1 cup coconut milk
1 box frozen spinach
1 can black beans

Cook rice replacing 1 cup of water with 1 cup of coconut milk. Meanwhile saute onions and garlic in oil, 2-3 minutes, then adding red peppers and eventually spinach. Add black beans with liquid and all spices cook for 5 more minutes. Serve over rice.

Thursday:
Homemade pizza
raw veggies

Friday:
Pork Steak
rosemary potatoes
garlic sauteed spinach

Salt and pepper 2lbs pork steaks broil on each side 5-7 minutes or until done.

Slice 2 lbs potatoes, place 2T oil or bacon drippings in non-stick skillet. Layer in potatoes, salt and pepper and 1T fresh minced rosemary. Cook covered on medium heat for 10 minutes, turn and cook for an additional 5-7 minutes or until done.

Wash and prepare one large bunch spinach, saute in 1tsp oil with one minced garlic clove until soft and cooked.

Saturday:
Smoked Beef Brisket(this is a husband job meal)
roasted potato salad

1 cup red wine vinegar
1/2 cup olive oil
1/4 cup Worcestershire sauce
1/4 cup brown sugar
4 cloves garlic, minced
2 tablespoons paprika
1 tablespoon kosher salt
2 teaspoons black pepper

Combine ingredients and marinate brisket overnight. Remove, and discard marinade. Place on smoker and cook for 7-9 hours at about 160-190.

salad:
1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
3/4 cup chopped green onion
1 pound bacon cooked
2 hard boiled eggs diced
5 pounds unpeeled red potatoes

Bring a large pot of lightly salted water to a boil. Add cut up potatoes and cook for about 12 minutes or until cooked. Remove and let cool.
In a small bowl, stir together the ranch dressing mix, mayonnaise, eggs, sour cream and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute.

Sunday:
Italian roasted chicken
garlic bread
salad

1 1/2 tsp. rosemary leaves
1 tbsp. parsley flakes
1/2 c. sherry
1/2 c. water
1 small jar sun dried tomatoes(packed in oil)
Salt and pepper to taste
1 pkg. whole chicken cut into parts (leg, thighs, breast and wings)

Wash chicken pieces thoroughly and remove skin.
In food processor combine all ingredients. Place chicken into a baking dish. Pour over chicken. Bake at 400 degrees for 10-15 minutes then lower oven to 350 degrees for 1 hour. Turn once and baste with juices often. Turn chicken pieces right side up to brown.

Monday:
sesame veggies and rice

1 1/2 cups vegetable broth
3/4 cup uncooked long-grain white rice
1 tablespoon butter
1 tablespoon toasted sesame seeds
2 tablespoons peanut oil
1/2 pound fresh asparagus, trimmed and cut up
1 large red bell pepper, cut up
1 large yellow onion, sliced
2 cups sliced mushrooms
2 teaspoons minced fresh ginger root
1 teaspoon minced garlic
3 tablespoons soy sauce
1 tablespoon sesame oil

In a saucepan combine broth, rice and butter. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.


Tuesday:
Crock pot beef Stroganoff

1 1/2 pounds round steak, cut into thin strips
1 teaspoon salt
1/8 teaspoon pepper
1 large onion, sliced
1/4 teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
1 tablespoon ketchup
2 tablespoon dry white wine
4 to 8 ounces fresh sliced mushrooms, lightly sauteed in butter
1/3 cup flour
1 cup sour cream
hot cooked egg noodles

Sprinkle steak strips with salt and pepper; place in the bottom of crock pot with the sliced onion. Mix garlic powder, Worcestershire sauce, bouillon and ketchup. Pour over meat. Cover and cook on low for 6 to 8 hours or until tender. Turn to high and add sauteed mushrooms. Dissolve flour in a small amount of cold water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn slow cooker off. Serve over noodles.

Wednesday:
Shredded pork tacos
Spanish rice(mix)

pork tenderloin (2 lb), cut into 1-inch pieces
2 teaspoon vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 large can tomato sauce(16 oz)
2 small cans chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon pepper
tortillas, warmed
Shredded lettuce and chopped tomato, optional

In a skillet, brown pork in oil. Remove from pan and keep warm. In same skillet, saute onion and garlic in drippings until tender. Stir in the tomato sauce, chilies, chili powder, salt, oregano, cumin and pepper. Add pork; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pork is tender.
Cool slightly; shred with two forks. Return to sauce; heat through. Serve in tortillas with lettuce and tomato if desired.

Thursday:
Chicken with wine and mushrooms
steamed green beans
rice

1/2 tsp salt
1/4 ground pepper
4 boneless skinless chicken breasts
1/4 cup AP flour
2 Tbsp olive oil
1/2 lb sliced mushrooms
1/2 cup chopped onion
1/2 cup dry white wine
1 cup chicken broth
1/4 tsp dried thyme or 1T fresh
1 tsp cornstarch mixed with 1T water

Salt and pepper chicken then dredge in flour. Heat oil to high, place chicken in pan and reduce to medium. Cook for about 4 minutes on each side. Remove and keep warm. Cook mushrooms and onion for 5 minutes De glaze pan, by adding wine, cook for 3 minutes until liquid is reduced. Add broth, thyme and boil for about 5 minutes, add cornstarch until thickened about 1 minute.

Friday:
Spinach and cheese ravioli
salad

Use prepared raviolis, heat and top with sauce.


have a good one!

Break time over!

I took a long needed break from blogging and super meal planning...I have been flying by the seat of my pants for meals, and its been more costly than ever. So back to normal for us.

Sunday:
Oven Baked Country-Style Ribs
pasta salad
canned baked beans

3 lbs boneless country-style pork ribs
1 medium onion, chopped fine
3 large garlic cloves, minced
olive oil
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
juice of one lemon
1 tablespoon stone ground mustard
1 teaspoon grated horseradish
1/4 teaspoon black pepper

Preheat the oven to 350 degrees. Place the ribs in a lined baking dish.
In a medium saucepan over medium-high heat, add the olive oil. Add the onions and saute until the onions are tender, about 5 minutes. Add garlic, stirring constantly for another minute. Add the remaining ingredients. Turn the heat to medium and let the sauce bubble for an additional 10 minutes. Pour the sauce over the ribs, evenly coating them. Cover the dish tightly with foil. Bake for one hour, then remove the foil and turn the meat over with tongs and cook, uncovered, about 30 minutes longer.

Monday:
Spinach and turkey sausage calzones
salad

2 loaves frozen bread dough or make homemade dough
1 lb. Ricotta
1 lb. shredded Mozzarella cheese
1/4 c. Parmesan cheese
1 lb. frozen thawed chopped spinach, drained well or use fresh, blanched and drained
3 links Italian turkey sausage
Salt and pepper and garlic powder to taste

Let dough rise twice. Remove skin from sausage and brown, into tiny pieces, then cool. Mix cheese, eggs, spices, spinach, and sausage together. Divide dough into 6 pieces. Flour working area - flatten each piece (one at a time) into about 5 inch circles. Fill center of dough with about 1/2 cup of filling, then fold dough over into turnover shape.
Moisten edges with water then press together tightly to seal. Brush with watered egg on top. Bake at 400 degrees for 40 minutes or until browned.

Tuesday:
Salmon burgers
oven baked onion rings
burger fixings: lettuce, tomato, pickles

1 (6 1/2 oz.) can Alaska pink salmon
2 tbsp. mayonnaise
1 egg, beaten
1 tsp. lemon juice
1/4 c. dry bread crumbs
1/4 c. finely chopped onion
1 tsp. parsley flakes
1/8 tsp. garlic salt
Oil

In medium bowl, combine salmon, mayonnaise, egg and lemon juice, bread crumbs, onion, parsley and garlic salt. Mix well. Shape into burgers (mixture will be moist). Heat 1 or 2 tablespoons oil in large skillet. Place burgers in skillet. Cook over medium heat until browned. Turn. Brown other side. Serve on whole wheat buns.

Wednesday:
Turkey chili (or chicken may be used)
cornbread

1 lb. ground turkey breast
1 med. onion, chopped
1 (8 oz.) can tomato paste
1 c. water
3 tbsp. chili powder or to taste
1/4 tsp. freshly ground black pepper
2 cans red beans, rinsed
1 c. tomato catsup, low sodium
Vegetable cooking spray

Brown ground turkey and onion in a skillet coated with cooking spray. Mix remaining ingredients except beans together. In a 3 quart saucepan, combine turkey, onion and sauce. Simmer, covered 20 minutes. Add beans and continue cooking for 45 minutes.

Thursday:
Easy fish tacos
mac and cheese (boxed is fine)

2 lbs Tilapia
2 tsp butter
1 tsp olive oil
whole wheat tortillas
tartar sauce
shredded cabbage

Heat butter and olive oil in pan, cook fish for 3 minutes on each side. Serve in tortillas with tartar sauce and shredded cabbage.

Friday: (A repeat but heavily requested)
Chicken and mushrooms
with sauteed spinach
baked sweet potatoes

Chicken:
2 large boneless skinless chicken breasts diced
8 oz sliced mushrooms
1 tbsp butter
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 clove minced garlic
1/2 cup feta cheese
salt and pepper
fresh chopped parsley
2 cups spinach

Heat butter and 1 tbsp olive oil in non stick pan and saute mushrooms for 4 minutes. Remove from pan, replace with remaining olive oil and diced(salt and peppered) chicken and cook over medium heat until chicken is cooked thru about 7-10 minutes. Add mushrooms and spinach and cook until the spinach is wilted and incorporated, about 2 minutes. Serve with baked sweet potatoes.

Ahh Zach..

I just have to get a little personal here. Zach is always a handful, but last week was Spring Break. I secretly did a little dance of joy last night after he finally fell asleep. YAY SCHOOL! I was so happy to drop him off this morning. It's not that I don't love him, or spending time with him, but god he is a pushy kid. He wheedles and whines and pushes my buttons. And Christ does he have some balls!
Over the weekend, he told me his tooth was a little bit wiggly. I said that was great, and maybe it would fall out in a week or so. He went to his room and ripped it out of his mouth!!! He brought to me and said see..now I don't have to wait. That's my kiddo...deeply intense is he. His tenacity for life is great..but if he was just a little easier to handle. That is my tiny rant. I am headed to the fabric store this morning..details later. :) Evie

Happy Spring...

Well kinda! It snowed quite a bit here, but spring will be springing soon I hope.
I hemmed up Gene's pants on my new sewing machine, and a trip to Sarah's(fabric store) is in order soon. I have got to start working on a baby blanket. However my friend put in a request with her colors and its going to be a tall order, but I know I can do it....with time.
I want to get some good nutrition into our diets as I am trying to drop some pounds and well, gosh darn it we need to eat better!
Here's some healthy meals.

Sunday:
Chicken and mushrooms
with sauteed spinach
baked sweet potatoes

Chicken:
2 large boneless skinless chicken breasts diced
8 oz sliced mushrooms
1 tbsp butter
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 clove minced garlic
1/2 cup feta cheese
salt and pepper
fresh chopped parsley
2 cups spinach

Heat butter and 1 tbsp olive oil in non stick pan and saute mushrooms for 4 minutes. Remove from pan, replace with remaining olive oil and diced(salt and peppered) chicken and cook over medium heat until chicken is cooked thru about 7-10 minutes. Add mushrooms and spinach and cook until the spinach is wilted and incorporated, about 2 minutes. Serve with baked sweet potatoes.

Monday:
Easy black bean soup
with fixings: avocado, tortilla chips, cheddar cheese, sour cream

3 tablespoons olive oil
1 medium onion, chopped
1 tablespoon ground cumin
2-3 cloves garlic
2 (14 1/2 ounce) cans black beans
2 cups chicken broth or vegetable broth
salt and pepper
1 small red onion, chopped fine
1/4 cup cilantro, chopped

Saute onion in olive oil. When onion becomes translucent, add cumin. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds. Add 1 can black beans and 2 cups vegetable broth. Bring to a simmer, stirring occasionally. Turn off heat. Using a hand blender, blend the ingredients in the pot, or transfer to a blender. Add the second can of beans to the pot along with blended ingredients and bring to a simmer. Serve soup with bowls of red onion and cilantro for garnish.
I add a bit of cilantro to the pot, too. Can be doubled or frozen.

Tuesday:
Chicken burgers
onion rings
coleslaw

1 lb ground chicken
2 tbsp. chopped onion
2 tbsp. chopped parsley
1 egg or egg whites
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. bread crumbs
3 tbsp. water
1 tbsp. olive oil
1 tbsp. butter

Combine all ingredients except oil and butter in a large bowl; mix well. Shape mixture into 3-4 burger size patties. In a large skillet, heat the oil and butter over medium heat. Fry the burgers on each side until cooked to desired doneness.

Wednesday:
Brown rice and turkey chili

1 tablespoon vegetable oil
3/4 lb ground turkey breast
1 large onion, chopped (1 cup)
2 cans diced tomatoes, undrained
1 can chili beans, in sauce undrained
1 can chopped green chilies, drained
1/2 cup water
1 package your favorite chili seasoning
4 cups cooked brown rice (save 2 cups for Thursday)
leftover fixings from Monday

Heat oil in 12 inch skillet over medium heat. Cook turkey and onion in oil, stirring frequently, until turkey is no longer pink; drain. Mix turkey & onion with seasoning, in a slow cooker.
Cover and cook on low heat setting 8-10 hours (or high heat setting 4-5 hours). Stir in rice. Cover and cook on high heat setting about 15 minutes.

Thursday:
Roast chicken with veggies
brown rice

olive oil
salt and pepper
1 lemon
cut up veggies: carrots, celery and potatoes
1 cup chicken broth

Salt and pepper chicken, rub all over with olive oil. Slice lemon and place in the cavity and under the skin of the bird. Place bird in roasting pan, pour in broth and place veggies around bird, roast for about an hour at 400 degrees, or until juices are clear when chicken is pierced. Serve with brown rice.

Friday:
Tilapia in caper wine sauce
egg noodles
steamed broccoli

1 1/2 lbs tilapia
1 tbsp butter
1 tbsp olive oil
1 tbsp capers
3/4 cup white wine
fresh parsley

Heat the butter and olive oil to pan, add fish and cook for 3 minutes on each side. Remove fish and place on cooked butter noodles on platter. Add capers and wine. Mix well and cook for 1 minute. Pour over fish and noodles, top with fresh minced parsley.

So I bombed out yesterday...

Alright so I forgot to post my weekly menu yesterday. So what! You can still make these recipes, or save them for next week.
And now the good news! I got a new sewing machine, and after seeing my friend this weekend, who by the way is a fabulous seamstress, I am motivated to do some sewing of my own. Two close friends are with child and so some baby blankets are due.
Spring is almost here and I am starting my seeds. I can't wait to enjoy some yummy garden produce. Here is your menu for the week:

Sunday:
Hawaiian Chicken
rice
steamed broccoli

Chicken:
One large chicken 3-4lbs cut in half or 4-5 pieces leg quarters
2 cloves finely minced garlic
1 tsp minced ginger(i use the jarred variety)
1/4 cup dark brown sugar
3 T soy sauce
3 T chicken broth
1 T rice wine vinegar
1 tsp toasted sesame oil
2 T frozen pineapple juice concentrate

Generously season the chicken with salt and let rest for 30 minutes. Pulse the remaining ingredients together in a food processor. Strain the mixture, pressing out all the juice, throwing away(or composting)the pulp. Using a paper towel, wipe away any moisture from chicken. Baste with marinade. Cook on hot grill for about 30-40 minutes, basting every 5-10 minutes. Serve in cut pieces on top of rice to absorb any good juice. YUMMMM

Monday:
Quesdaillas for Gene
(Zach and I are going out)

Tuesday:
Chicken Tetrazini

1 purchased roasted chicken
8 oz. dried spaghetti or linguine, broken in half
12 oz. fresh asparagus, trimmed and cut into 1-inch pieces
8 oz. small whole fresh mushrooms
2 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
2 Tbsp. butter
1/4 cup all-purpose flour
1/8 tsp. black pepper
1 14-oz. can chicken broth
3/4 cup milk
1/2 cup shredded Swiss cheese (2 oz.)
1 Tbsp. finely shredded lemon peel
2 slices sourdough bread, cut into cubes (about 1-1/2 cups)
1 Tbsp. olive oil
2 Tbsp. snipped fresh parsley

Preheat oven to 350 degrees F. Remove meat from chicken; discard bones. Cut chicken pieces in chunks to equal 3 cups. Cook spaghetti according to package directions. Add asparagus the last 1 minute of cooking. Drain. Return to pan.
Meanwhile, in large skillet cook mushrooms and sweet peppers in hot butter over medium heat for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper until well combined. Add broth and milk all at once. Cook and stir until thickened and bubbly. Add mushroom mixture, chicken pieces, Swiss cheese, and half the lemon peel to pasta mixture. Toss gently to coat. Spoon pasta mixture into a baking dish.In a medium bowl toss together bread cubes, olive oil, and remaining lemon peel. Spread bread cube mixture on pasta mixture. Bake, uncovered, for 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley before serving.


Wednesday:
Happy St Pats!
Corned Beef and cabbage
we are having a party..so find your own gosh darned recipe...

Thursday:
leftover corned beef hash

1 1/2 cups cubed cooked corned beef
2 cups frozen hash browns(the cubed style)
1 1/2 cups beef broth
1 finely minced small onion
Vegetable oil (for frying)

Saute the onion in a small amount of veggie oil until just softened, add the potatoes and a more oil and cook for about 5 minutes. Add the corned beef and cook for 5 more minutes. Add the beef broth and cook on high until the liquid is absorbed.
Cook until a soft crust forms. Serve hot with scrambled eggs and fresh fruit.

Friday:
Cheese and Spinach roll ups

1 teaspoon olive oil
1/3 to 1/2 cup chopped onion
1-2 cloves garlic, minced
1 14-1/2-oz. can diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon dried basil, crushed
1/4 teaspoon sugar
Dash salt
Dash black pepper
8 dried lasagna noodles
1 10-oz. package frozen chopped spinach, thawed
3/4 cup ricotta cheese
2 ounces shredded part-skim mozzarella cheese (1/2 cup)
2 tablespoons shredded Parmesan cheese
1/2 teaspoon dried basil or Italian seasoning, crushed
1 slightly beaten egg white

Heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce is desired consistency, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain well.
For filling: Drain thawed spinach well, pressing out excess liquid. In a medium bowl stir together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each noodle. Roll up from one end. Place two rolls, seam side down. Top each serving with sauce. Bake casseroles, covered, for 25 minutes

Making up for last weekend.

Wow, were we ever busy. Sat: A pancake feed, a trip to the thrift store, a Jump-A-Thon at Zach's school, a lunch out, a support our local schools rally, a babysitter for Zach, and a very late night out for mom and dad. Sunday: waking up really early, big home made breakfast, setting up for a friend's birthday party, going to said party, staying for the after party, dragging a screaming child out of a party, and finally going home to make dinner..whew. I am so glad I have the week to relax before spring break! here is the fabu menu:

Sunday:
Baked BBQ chicken parts
coleslaw
baked beans

2 lbs chicken parts(we are using legs and thighs)
1 diced onion
salt and pepper
1 tsp minced garlic
1 bottle of your fav BBQ sauce

Place chicken in pan, sprinkle with salt and pepper, top with galic and onion and bottle of sauce. Bake at 375 for one hour or largest piece is cooked. Serve with stor bought coleslaw and canned baked beans heated.

Monday:
Teriaki beef and broccoli
ramen noodles

1 1/4 pound boneless beef top round or top sirloin steak, 1 inch thick
2 packages (3 oz size) Oriental-flavored instant ramen noodles, broken
1 1/2 teaspoon cornstarch dissolved in
1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm. Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry beef 1 to 2 minutes or until outside surface of beef is no longer pink. Serve over noodles.

Tuesday:
Breaded pork loin
mashed potatoes with gravy
steamed corn

pork:
1 lb. pork tenderloin, cut crosswise into 6 pieces
1/3 c. all-purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp. oil
Pound pork to 1/4 to 1/8 inch thickness. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned salt and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a hot shortening for 2-3 minutes on each side. Serve with hot cooked mashed potatoes and cream gravy with corn.

Wednesday:
Breakfast for dinner

Canned low fat corned beef hash
scrambled eggs
toast
fruit salad

Thursday:
Ricotta and spinach stuffed chicken breasts

1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
1 tbsp. shredded fresh parmigiano-reggiano cheese
1 tsp. grated lemon rind
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. salt
2 garlic cloves, minced
4 skinless, boneless chicken breast halves
8 very thin slices prosciutto
cooking spray

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes. Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 9 minutes or until chicken is done.

Friday:
Baked salmon and asparagus
brown rice

1 lb salmon cut into portions
2T balsamic vinegar
4T olive oil
1T minced garlic
1T fresh minced rosemary
1T fresh minced parsley
salt and pepper
4 oz crunbled feta cheese

Preheat oven to 400. Prepare asparagus, by snapping off ends. Place salmon and aspargus in pan. Putting aparagus in piles in between salmon. Salt and pepper both. In a bowl, whisk together vinegar, oil, garlic, rosemary and parsley. Pour over salmon and asparagus. Sprinkle with feta. Bake for 20 minutes or until fish flakes easily with a fork. Serve all with the drippings over rice.

Have a super great week. Evie