Did you miss me?

Well here I am! Wow I had a busy week. Two days in a row I had 8 kids in my care. That was pretty exhausting.
I can't believe its Sunday already. I am posting the menu late..again. Oh well what's a gal to do?

well here goes:

Sunday:
German Hot pot
hot mashed potatoes

1 lb ground pork
1 lb smoked sausages cut into rounds
1 head of red and green cabbage each
1 onion diced
2 cloves minced garlic
lotsa salt and pepper
1 can sauerkraut
1/2 stick butter minced up to diperse
2 tablespoons olive oil
2 shredded carrots
Dump all ingredients into crockpot mix and cook on low 6-8 hours and stir once in awhile. Serve over hot mashed potatoes.

Monday:
Smoked Tofu and veggie stirfry

2 tablespoons oil
1 large onion, finely chopped
3 cloves of garlic, crushed
a (roughly!) thumb sized piece of ginger, very finely chopped
1 block of smoked tofu
about half a head of brocoli, chopped into little florets
1 small bag of cashew nuts about 3-4 oz (salted is fine)
about 4 tablespoons of soy sauce
2 tablespoons of toasted sesame oil

Fry the onion, garlic, and ginger in the oil for a few minutes then add the tofu, brocolli, nuts and soy sauce and cook for a further few minutes. The tofu should be firming but you don't want the brocoli to be over cooked - at the end of cooking you stir in the sesame oil. Serve over rice.

Tuesday:
Hamburgers
onion rings(oven baked)
salad fixings (lettuce, tomatoes, onions)

Wednesday:
Bean and cheese burritos
use leftover salad fixings
serve with salsa and sour cream

Thursday:
Pasta with tomatoes and cheese

8 ounces rotini, cooked as directed, drained
2 cups cooked diced chicken
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, finely minced
1 can (14.5 ounces) diced tomatoes, undrained
1/2 teaspoon dried leaf basil
Dash ground black pepper
1/2 teaspoon salt, or to taste
1 1/2 cups shredded Mozzarella cheese, divided
Preparation:
Grease a 2-quart baking dish or spray with nonstick cooking spray. Heat oven to 350°.
Heat oil in a medium saucepan; add onion and sauté for about 3 to 5 minutes, until onion is tender. Add the garlic, tomatoes, and basil; cook for 2 minutes, until heated through. Taste and add the pepper and salt, making adjustments to suit your taste. Stir in the hot cooked rotini and chicken. Stir in 1 cup of the cheese; spoon into the prepared baking dish. Sprinkle remaining shredded cheese over the top of the casserole. Bake for 20 to 25 minutes, until hot and bubbly.

Friday:
Lamb chops
steamed cauliflower
leftover mashed potatoes

8 lamb chops, about 2 1/2 pounds
salt and pepper
1 tablespoon olive oil
flour
8 ounces mushrooms, sliced
6 green onions, sliced
4 medium cloves garlic, minced
1 tablespoon butter
1 cup beef broth
1/2 cup dry red wine, such as pinot noir

Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Lightly coat chops with flour; place in hot skillet. Sear until well browned, turning once. Remove to a plate and set aside. Reduce heat to medium.
To the skillet add the mushrooms, green onions, garlic, and butter. Cook the vegetables, stirring, for 4 minutes. Add beef broth and red wine and simmer until reduced by about 1/3. Add lamb chops, cover skillet, and cook for about 15 to 20 minutes, or until lamb chops are done as desired.

Saturday:
Dinner out!

Have a great week everyone!