Menu Plan Monday, ok so Friday but whatever

It's that time again - Menu Plan Monday!

Everywhere you turn people are tightening their belts, and like the rest we are too. I posted earlier about my attempts to get a better handle on our finances and what I've been doing to help. While some things are a fixed cost like rent and our car payments, others can easily be changed. One of the easiest ways to cut costs is in the food bill. Granted we hadn't been eating out alot there are still ways to cut back even for us.

We're lucky that the hubby hunts and fishes for practically nothing and then can process and fillet the fruits of his labor so that we have a freezer full of meat. This enables us to cut our grocery bill in half I'd estimate. For any meal that uses hamburger, roast, stew or even steaks we can use venison and save the raising cost of beef. The only thing that I buy true hamburger meat for is meatloaf or hamburgers. So this leaves just pork and chicken for us to purchase out of pocket. Even so those pockets are running emptier lately and I needed to find a way to cut our costs even more.

The answer is AngelFood Ministries. I stumbled upon this by accident really and I believe this will really help our family cut costs. I compared prices and decided that purchasing 1 or 2 boxes (designed for 1 week's use) could help get us through a month of groceries. Granted I'll still have to make a trip or two to the grocery store but I believe we could come in under $150.00 for a month's worth of meals.

For the month of January I purchased the Regular box and the January Special #5. Items used from the box can be found in blue and like before you'll find the supplemental grocery list at the end.

Saturday, January 24th
Breakfast: Pancakes
Lunch: Tomato Soup and Grilled Tomato, Smoked Turkey and Muenster Cheese Sandwiches
Dinner: Steakhouse Night - Grilled Ribeye Steaks, Loaded Baked Potatoes, and Steamed Broccoli

Sunday, January 25th
Breakfast: Everything but the kitchen sink Omelets (eggs) and Toast
Lunch: Sandwiches
Dinner: Cheese Filled Manicotti with Homemade Marinara Sauce, Cesar Salad and Breadsticks

Monday, January 26th
Dinner: Pinto Beans, Honey Cornbread Muffins and Collard Greens

Tuesday, January 27th
Dinner: Chicken Fajitas with Bell Peppers and Spanish Rice

Wednesday, January 28th
Dinner: Slow Cooker Venison Stew and cheddar biscuits

Thursday, January 29th
Dinner: LaBamba Casserole (ground turkey)

Friday, January 30th
Dinner: Pork Ribs (recipe tbd), Scalloped Poatoes and green beans

Saturday, January 31st
Breakfast: Pigs'N Blankets, Blueberry Muffins and Oranges
Lunch: Sandwiches
Dinner: Lady & Sons Lasagna, salad and garlic bread

Sunday, February 1st
Breakfast: French Toast, Bacon and Scrambled Eggs
Lunch: Leftovers
Dinner: Super Bowl Sunday dinner at my parents' house

Monday, February 2nd
Dinner: Pastor Ryan's Mexican Lasagna and a southwest salad

Tuesday, February 3rd
Dinner: Grilled Chicken, Chicken Flavored Rice and Brussel Sprouts

Wednesday, February 4th
Dinner: Fend For Yourself, Mommy's tired

Thursday, February 5th
Dinner: Fried Chicken with Red Beans & Rice

Friday, February 6th
Dinner: Take 'n Bake Pizza and salad

Saturday, February 7th
Dinner: Hamburgers and Potato Salad

Sunday, February 8th
Dinner: Fried Fish, Coleslaw and French Fries

Monday, February 9th
Dinner: Maple Glazed Salmon, Baked Sweet Potato and Broccoli

Tuesday, February 10th
Dinner: Venison Stroganoff

Wednesday, February 11th
Dinner: Chicken Pot Pie (carrots, peas and potatoes) and Spinach Salad (tangerines if left over)

Thursday, February 12th
Dinner: Spaghetti and breadsticks

Friday, February 13th
Dinner: Chicken Enchiladas and black beans

Saturday, February 14th
Breakfast: Waffles and fruit
Lunch: Sandwiches
Dinner: Out to Eat for Valentine's Day!

Here's this month's supplemental grocery list, and as always there may be items that I have in my pantry that I didn't include in the list so double check the recipes so that you don't miss an ingredient.

Grocery List

And as always be sure to check out the rest of the group's menus at the Organized Junkie.

My Favorite Florence - Friday

We're rounding up our week of Favorite Florence recipes and the contest will come to a close tonight, so you'd better get your entries in. Now I thought it'd be appropriate to end our week and kickoff our weekend ready for some football, or baseball, which ever you fancy with the ultimate tailgating menu. You know a man who can cook up a mean bbq chicken (one of his most famous recipes) would definitely know how to throw a guys' guy kind of tailgating menu. So sink your teeth into these game ready recipes!

Crisp Chicken Wings with Chile Lime Butter
Chili Dogs
Potato Salad

And don't forget to get your entry in for the contest!

My Favorite Florence - Thursday

There's a been a change in the weather and it's really truly feeling like fall again. Whenever this happens I get that urge to made warm and hearty meals. You know those comfort foods that fill you up. And one of my favorite comfort foods is chicken pot pie. There's just something about a perfect pot pie. One that's not too runny, with a perfect flaky crust. Not too greasy, but not so dry that it soaks up all of that yummy sauce and you end up with a dry glob. Well of course you know that Tyler would have perfected the perfect chicken pot pie. I remember when I first saw this episode I ran right out to the store and bought everything to make this recipe, including the side dishes that he prepared with it. Horseradish and Sour Cream Mashed Potatoes and Watercress Salad with Dried Fruit and Almonds, I mean really you could get a better feast for your soul.

Tyler's Ultimate Chicken Pot Pie

Ok can I go home now, I don't want to work, I want to go make this and eat it all up.

My Favorite Florence - Tuesday

Have you figured out how much we love TexMex food yet? Oh you hadn't? Where have you been this whole time? Anyways my family loves Mexican food, my hubby begs me to make all our meals consist of chicken, corn tortillas and cheese, so of course another one of my favorite Florence recipes is Tyler's Ultimate Chicken Enchiladas with Roasted Tomatillo Chile Salsa, yes I know I said Tyler's Tradition Chicken Enchiladas were my favorite but you see they both are, one is with traditional red enchilada sauce and well this is with tomatillos sauce. So see VERY VERY different enchiladas and I love them both. Oh enchiladas how I do love you!

Tyler's Ultimate Chicken Enchiladas
w/Tomatillo Chile Sauce

Now hurry up and grab a fork to dig into this oh so good recipe.

Crockpot Chicken Cacciatore

I love watching the show "Throwdown with Bobby Flay", its always lots of fun and a great forum for delish foods. Now as much as I love Bobby, I have to admit that in the episode where he went up against a firehouse cook, you knew who was gonna win that one, at least in my mind. Firemen KNOW how to cook. I mean what is it about them, they all know how to make mean meals. God love firemen! So when Keith Young made his chicken cacciatore I knew I had to try it out, and sure enough it has never failed to please. But because I'm always short on time I'm going to try and change it up a little. So bear with me and cross your fingers that my beloved crockpot can "stand the heat" and fire up this fireman food! Hehe, ok enough of the fireman puns, lets get cooking. (ok sorry I just had to do one more)

Menu: Crockpot Chicken Cacciatore over white or brown rice

Crockpot Chicken Cacciatore

Ingredients:

Flour, to coat chicken
2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's (remember I'm using leftover drumsticks)
3/4 cup olive oil
6 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped

1. Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess.
   
2. Add the chicken to the crockpot. Add the garlic and the mushrooms. Add the onion and bell peppers.
3. Add the wine and the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste.
   
4. Allow to simmer on a low heat setting. Depending on your time needs and crockpot we want to watch to make sure that our veggies don't turn to mush but we want the chicken to be fully cooked and falling off the bone.
5. If you want to thicken it up, remember the cornstarch trick and give it 30 minutes before adding in the fresh basil just before serving.

This dish goes well with any pasta or rice and tastes even better the following day.

My Favorite Florence - Monday

Ok here we go, kicking off our week of My Favorite Florence recipes is Tyler's Ultimate Chicken Salad Sandwich. I absolutely love a great chicken salad sandwich! Now I'm not super picky like some people and will only eat a savory style or only eat a sweet style, I am a fan of both styles and love to try out lots of different versions. Tyler's Chicken Salad aired way back in Season 3 of his hit show (shows how long I've been a fan, eh? anyways) and his version immediately kicked my traditional chicken salad's butt big time. I mean how could it not when his is served on scrumdillyumptious cranberry brie toast! His chicken salad is a labor of love, like all of his ultimate recipes, but it is so worth the extra time if you can do it.

Tyler's Ultimate Chicken Salad

Now of course if you just don't have the time to poach your own chicken you can always pick up a roasted chicken at your local grocery store. I'd look for one that has a mild flavor.

Meal Plan Monday - September 22nd

I apologize for the lateness of this post and forgetting to post the recipe for last week's Shepherd's Pie. Time just flew by last week and it's been super hectic. I'm sure you all are the same way. Anyways this week's theme is "Tried and True" over at the Organized Junkie so I'll be using recipes that I've tried and our family loves! Well ok somewhat, I've always got to have a few experiments a week right ;) And since it's going to be crazy this week I'm going to go ahead and do my full 2 week menu, like I always do but usually only post them 1 week at a time.

Monday
Dinner: Turkey Bolognese, side salad and garlic breadsticks

I want to use up the rest of the marinara sauce we made a few weeks ago and I know it needs to be something hearty that can stand up to the robust sauce. Since the recipe was from Giada, we'll use a recipe of hers.
Recipe and photo courtesy of FoodNetwork

Tuesday
Dinner: Chicken Stir-Fry

The ultimate quick fix meal at our house. I use store bought frozen stir-fry veggies and frozen boneless skinless chicken tenders. I've got a meal in less than 15 minutes. Make it even healthier and use brown rice.

Wednesday
Dinner: La Bamba Casserole (serve with tortilla chips if you want)

This is definitely a "tried and true" recipe at my house. It has my hubby's favorite staples AND its healthy for you. A great alternative for those looking to stay away from breads (carbs), it's just meat, beans and veggies! Made with ground turkey you could easily use ground chicken as well.

Recipe and photo courtesy of CookingLight


Thursday
Dinner: Leftovers

It's season preimer week and I'm so excited! My favorite shows are finally back on and I plan on being glued to my tv tonight. So we'll be eating up all those yummy leftovers.

Friday
Dinner: Chicago Style Pizza and ceasar salad

This recipe is a great win for adults and kids alike. It comes together in a few simple steps and tastes great. And its a perfect alternative to your favorite greasy pizza. You can mix it up by using either turkey or chicken sausage, store-bought breakfast sausage or make your own.

Recipe and photo courtesy of CookingLight





Saturday
Breakfast: "lego my ego" blueberry waffles and sausage patties
Lunch: Oktoberfest so we'll pick something up there
Dinner: prolly grab something on the way home



Sunday
Breakfast: Breakfast Casserole
Dinner: Dinner at Parents' house

This satisfying recipe is perfect to make for weekend guests. Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning. Look for turkey sausage near other breakfast-style sausage in the frozen foods section.

Recipe and photo courtesy of CookingLight


Monday
Dinner: Sizzling Salmon Salad

This salad is a great way to jump start your week. With a bed of spinach, corn with red bell peppers and button mushrooms you can't help but feel good about eating good. Plus we eat with our eyes and this feast is a sure sight!


Recipe and photo courtesy of CookingLight



Tuesday
Dinner: Crockpot Chicken Cacciatore

I've got leftover chicken drumsticks so I think we'll finish them up with this great recipe. It's a firehouse tried and true, so you know it's gotta be good. And of course the original called for hours in front of the stove but I just don't have that kind of time so a few shuffles and I'll be dumping it in the crockpot.

Recipe and photo courtesy of FoodNetwork

Wednesday
Dinner: Leftovers
The hubby and I are finally going on vacation, leaving Friday morning so we need to clean out the fridge. Definitely don't want to come home to a stinky fridge.

Thursday
Dinner: Eat out or leftovers

Same as Wednesday night, besides my favorite shows will be on and I'll be glue to the tube while I'm packing the cooler for our trip!

Friday
Breakfast: Breakfast burritos for on the road
Lunch: Sandwiches
Dinner: Dinner at Devil's Pool Restaurant

Saturday
Breakfast: Muffins
Lunch: Sandwiches
Dinner: Dinner at the Worman Steakouse

Sunday
Breakfast: Brunch
Lunch: Sandwiches
Dinner: pick something up on the road

So here's our 2 week shopping list!

September 22nd List

Crockpot Chicken & Dumplings

Paula Deen is the queen of home cooking and our week just wouldn't be right without a recipe from her. I seriously thought about doing our favorite "Lady & Son's Chicken Pot Pie" but that's not a crockpot recipe and I really needed something I could just walk away from today since it's gonna be super hectic at work. So I decided to grab her stove top dumpling recipe and change it to cook in the crockpot. Oh and because I'm too lazy to make dumplings from scratch we're using store bought biscuits.

Menu: Crockpot Chicken & Dumplings and cinnamon apples (I know it wasn't on the list but I'm adding it)

Crockpot Chicken & Dumplings

Ingredients:

1 (2 1/2-pound) chicken, cut into 8 pieces (we're using the leftovers from my "Already Married Chicken")
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup


Set crockpot to low, either 6 to 8 hours depending on your time needs.

1. Place the chicken, celery, onion, bay leaves, bouillon, cream of celery and House Seasoning in the crockpot.
   
2. Add 4 quarts of water (might want to add a little less than this if your pot isn't that big).
   
3. About 30 minutes prior to serving take your biscuits, cut them in half and place in the pot.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

Recipe and photo courtesy of FoodNetwork

Boston Market's Cinnamon Apples

Ingredients:
3 each Apple golden delicious
2/3 cup of water
1/2 tbsp of flour
1 tsp of cornstarch
2 teaspoon Butter crumbled
1/2 cup Brown sugar
1/4 teaspoon Cinnamon
1 dash Salt

1. Preheat the oven to 350?F / 180?C.

2. Peel and core the apples. Cut each one into 16 slices and arrange the slices in an 8"x 8" baking dish.

3. In a small bowl, combine the water with the flour, cornstarch, and Butter Buds and stir until the dry ingredients are dissolved and not lumpy. Add the brown sugar and cinnamon and stir until smooth.

4. Pour the cinnamon mixture over the apple slices, cover the dish with foil, and bake for 40 minutes. Stir the apples every 10 minutes.

Oh now we've got a meal "that'll make you slap your mama", just kidding but it will make your mouth water and your mind take you bake to those family gatherings when you were a kid. So eat up and enjoy!

Chicken Enchiladas

My hubby will be happy with this meal, its got his basic favorites as you all should know by now. And I'm just so excited to be able to use my oven again! I woke up this morning and it was in the 50's can you believe that? It's actually Fall! So in an effort to make some fall comfort food I've turned to Tyler Florence and his great recipes. Plus I'll admit it, when he first made his appearance on tv, I had a bit of a crush. There I admitted it, a hottie's caliente recipe. Now eat it all up!

Menu: Ultimate Chicken Enchiladas and spanish style rice

Tyler's Ultimate Chicken Enchiladas

Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
   
2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
   
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe and photo courtesy of FoodNetwork

Menu Plan Monday - September 15th

Do you ever get that feeling that your life is just passing you by? Sometimes I stop and think how in the world did I get here and I can't believe its fall of '08 already. It feels like just yesterday I was pregnant but now I've got a crazy maniac of a 14 month old son. I get these feelings when the weather starts to change, you know that smell, or when you look outside and the sunshine seems familiar. It's the thing that brings back memories. I've definitely got that feeling so in honor of my trip down memory lane this week will be full of yummy comfort foods. Some tried and true, others a new take on but I promise they will all have you reminiscing, whether its an old memory or just the last bite I can't promise.

Monday
Dinner: Ultimate Mac 'N Cheese with Bacon & Peas

There's nothing better than a huge spoonful of ooey gooey mac and cheese on a cool fall day. We're adding salty smoky bacon and crisp peas to make this a meal in itself. Heck we might even add some tomatoes and breadcrumbs on top too!

Recipe and photo courtesy of FoodNetwork.

Tuesday
Dinner:Chicken Enchiladas

You can't go wrong with traditional chicken enchiladas when you want something spicy to warm up your insides. We're sticking with our theme and bringing Tyler Florence's ultimate recipe home this week with this TexMex staple.

Recipe and photo courtesy of FoodNetwork.



Wednesday
Dinner: Crockpot Chicken & Dumplings

An adaptation from the queen of home cooking herself, Paula Deen. I'll be using store bought biscuit dough and of course, changing it to cook in the crockpot. I'm using the leftover chicken from our "Already Married Chicken".

Recipe and photo courtesy of FoodNetwork.

Thursday
Dinner: Beef Shepherd's Pie

Hearty and heart warming version of an Irish family staple. Potatoes, peas and beef, you just can't go wrong.


Recipe and photo courtesy of FoodNetwork.


Friday
Dinner: Hamburgers, Green Bean & Potato Salad

Easy peasy weekend classic American staple. I think I might make this yummy potato salad to go with them too.

Photo courtesy of CookingLight



Saturday
Breakfast: Early morning at a balloon festival, we'll be eating breakfast out for my dad's birthday!
Lunch: Prolly eating out again!
Dinner: NCAA Football Night Nachos

Tradition started back in the 90's when the Cowboys had the Trio (Akman, Irving, Smith) and I was in middle school. We'd always fix nachos. Nothing fancy, just taco meat, refried beans, cheese, lettuce, tomatoes and sour cream. Simple but tastes great when you're cheering on your team! Gig'em Aggies! and begrudgingly, Hook'em Horns (for my hubby)

Sunday
Breakfast: Oatmeal, toast and jelly
Lunch:Leftovers
Dinner: TBD, that just seems so far away right now to me.

No shopping list this week, since I have everything I need on hand as its mostly leftovers. But just in case you don't I'd suggest picking up a few cans of enchilada sauce, canned chipotle in adobe, frozen peas, WHITE cheddar but regular cheddar will work just fine too, and a can of biscuits. Oh and ground beef and chicken if you don't have any left.

Already Married Chicken

The legend behind this dish is a little sketchy, some date this as 22 years back but others state this as a recent phenom but we do know that in its January 2004 issue, Glamour printed instructions on how to make Engagement Chicken, a dish that at that time had inspired the boyfriends of three women to pop the question. Since then the magazine has received numerous letters from women who say this simple meal was the magic trick that got them a rock.

“I made Engagement Chicken for my live-in boyfriend and less than two months later, I’m wearing a wedding band. This chicken is serious stuff. But please keep me anonymous — my husband doesn’t know he was reeled in by a chicken!” a Woburn, Mass., woman wrote to Glamour recently.

So what is so special about this recipe as Adapted from Marcella Hazan’s More Classic Italian Cooking? This simple and easy dish is basically one whole chicken, lemons and seasoned with salt and pepper so how could a plain chicken make a man pop the question?

I believe it's all about the setting, and the scene. There is something about pulling a whole roasted chicken out of the oven, picture June Cleaver, and doesn't every man deep down want his very own June Cleaver? But still why would the chicken make a man propose marriage? Jon Suder, said the well-dressed bird put marriage on his mind because it seemed like a wifely concoction. "It's a meal your wife would make. It got me thinking," said Suder, who now has three children with the chicken-maker.
While I did not cook this concoction up to get my ring, I have cooked this since and I have to agree. My man did swoon at the sight of his little wifey looking like June Cleaver or Martha Stewart. But since I am already married I realized that I needed to spiffy up this basic chicken in order to really impress my man. So after a little research and guidance from the queen of the home herself, Martha Stewart, here's my "Already Married" (but I want a great gift or bigger ring) Chicken.

Menu: Already Married Chicken, rosemary roasted potatoes and lemon butter asparagus

Already Married Chicken

Marinate the chicken for at least four hours and as long as two days for the best flavor and texture. A salt rub not only seasons the meat but tenderizes it as well.

Ingredients:
1/3 cup coarse salt
3 tablespoons freshly squeezed lemon juice
1 five-pound roasting chicken
Gremolata (see below)
6 tablespoons unsalted butter, softened
8 fresh, or dried bay leaves
4 lemons, quartered lengthwise, plus 3 lemons halved (optional)

1. In a small bowl, combine salt and lemon juice. Loosen the skin of the chicken from the flesh. Rub mixture under the skin and in the cavity of the chicken. Place chicken in a large resealable plastic bag; chill at least 4 hours and up to 48 hours, turning occasionally.
2. Preheat oven to 425 degrees. Rinse all of the salt off the chicken with cold water; pat dry with a paper towel. Set aside.
3. In a small bowl, combine gremolata and softened butter. Rub two-thirds of the gremolata mixture under the chicken's skin; rub the rest on the outside. Stuff the cavity with the bay leaves and the quartered lemons.
4. Place chicken in a large roasting pan, breast-side up. Tuck the tips of the wings under the bottom of the bird. Transfer pan to oven. After 40 minutes, baste. If using lemon halves, place in pan, cut side down. Cover chicken with a 14-by-18-inch piece of aluminum foil. Reduce heat to 375 degrees.
5. Cook, basting occasionally, until the skin is crisp and golden, 40 to 45 minutes more. The juices should run clear when the chicken is pierced; an instant-read thermometer should register 170 degrees.in the deepest part of the thigh when done. Serve warm or at room temperature.

Gremolata

• Zest of 6 lemons, grated or finely chopped
• 1 small clove garlic, minced
• 1/4 cup chopped roughly fresh flat-leaf parsley
• 2 tablespoons chopped shallots (about 2 medium shallots)

On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

Rosemary Roasted Potatoes

Ingredients:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, season to taste, and serve.

Lemon Butter Asparagus

Ingredients:
24 thin asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt

1. Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.
2. Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once.
   
3. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

Once everything is ready place on a candle lit table and serve up this fancy but simple chicken dinner. I'd even open up a bottle of white wine.

Now if you're feeling really happy homemaker go ahead and make a sweet dessert to wash it all down with. Possibly and apple pie with vanilla ice cream or maybe a chocolate cake.

Crockpot Chicken Piccata

If you haven't figured out by now, my family survives on quick fix meals. I absolutely love the convenience of microwavable meals but the quality and content of them can make even the hardest at heart jump out of their skin when you read the labels. The sodium content alone is usually enough to make me start to sweat so to my husband's discontent I've been refraining from buying those go-to dinners. Nowdays I come home from the store and he looks around asking "well what did you buy?", because he doesn't see anything he can grab and eat out of the box. But I know that not only are our homemade meals healthier they are actually cheaper. Because my man can eat and those out-of-the-box meals end up only satisfying him as a snack, whereas I can make much more myself! Case in point is tonight's recipe. Michael Angelo's dinners are absolutely amazing. I love them, what can I say, they're the next best thing to homemade, HOWEVER, they cost an arm and a leg. I usually buy a 2 pack of their Chicken Piccata at Sam's for about $12.00, and we end up eating both packs for 1 meal. Whereas I can make my own with twice as much for less than $5.00! So after a little research and compiling a few recipes I've created a yummy Crockpot Chicken Piccata.

Menu: Crockpot Chicken Piccata, garlic mashed potatoes and seasoned peas

Crockpot Chicken Piccata

Ingredients:
4 (4-ounce) boneless, skinless chicken breasts
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1/2 can of diced tomatoes

Set your crockpot on low for 6 to 8 hours, depending on your time requirements.

1. Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick.
   
2. Remove chicken from bag and season all over with salt and black pepper.
   
3. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat.
   
4. Remove chicken from flour mixture and shake off excess flour.
   
5. Add chicken to crockpot. Add lemon juice, wine and chicken broth. Add artichoke hearts, tomatoes and capers.
6. Allow to cook thoroughly, once chicken is cooked through you're ready to serve. If the sauce is too running use the cornstarch trick.

When your chicken is done prepare a box of garlic mashed potatoes per its directions and pop a bag of seasoned peas in the microwave. I like Bird's Eye Garlic Peas. Plate your chicken, potatoes and peas! What a yummy home cooked meal!

Photo courtesy of FoodNetwork.com

Menu Plan Monday - September 8

Phew last week was a whirlwind! As a former waitress I will say with great emphasis that I was in the WEEDS! Mostly it was while at work so by the time I got home I was to tired to do anything. You should see my house, it's a wreck. On second thought I'd never let anyone see that disaster. The Honey Lime Chicken Enchiladas were delicious, a little too sweet for our tastes though. I think next time we'll leave the remaining marinade out of the cream sauce. Other than that everything went just as planned with the exception of my sandwich on Saturday. I forgot to take the meat out of the crockpot before I left for the rehearsal and of course hubby didn't even think about it. So that was a bust. I'll be trying it again another time when I can babysit it. This week should be calm in comparison so I'll be trying out lots of new yummy meals.

Monday
Dinner: Pan-Seared Salmon with Pineapple-Jalapeno Relish served with coconut rice

Another great CookingLight recipe: Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.

Recipe and photo courtesy of CookingLight.com


Tuesday
Dinner: The Best Lasagna Ever!, crisp ceasar salad and garlic bread
I'm always looking for a great lasagna recipes, not sure why it's been so hard to find one that I'm in love with, so I'm giving the Pioneer Woman's lasagna a shot. Seems pretty simple and simple is always a win in my book.

Recipe and photo courtesy of PioneerWoman

Wednesday
Dinner: Crockpot Chicken Piccata, garlic mashed potatoes and seasoned peas

My take on chicken piccata, adding artichoke hearts and using my favorite cooking convenience, my crockpot.

Recipe and photo courtesy of FoodNetwork.com


Thursday
Dinner: Chicken Spaghetti and steamed green beans

Another recipe from the Pioneer Woman. I'm trying out some of her recipes because I know she feeds a large crew and well I need all the leftovers I can get this week since the boys will be fending for themselves this weekend.

Recipe and photo courtesy of PioneerWoman


Friday - Rehearsal for tomorrow's wedding, I'll be home late but the boys will have stuff ready for them.
Dinner: Crockpot Apple and Onion-Stuffin' Pork Chops with Orange-Pineapple Gravy

Found this recipe on the FoodNetwork but I think I'm going to play around with it and turn it into a crockpot recipe and add boxed stuffing to it. I'm not making any promises on this concoction but in my head it sounds delish!

Photo courtesy of FoodNetwork.com

Saturday - Another wedding so the boys will be fending for themselves.
Breakfast: FFY
Lunch:FFY
Dinner: Leftovers

Sunday
Breakfast: Orange Pecan French Toast Casserole (you'll think you died and went to heaven)
Lunch: Sandwiches, if we really need anything after breakfast
Dinner: "Already Married Chicken", roasted potatoes and asparagus (an advanced version of "Engagement Chicken" for those gals who have already "scored" their man and are looking for a diamond upgrade or of course just want to be sweet)

And of course here's your shopping list for the week....

September 8th Shopping List

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Menu Plan Monday - September 1st

Last week's menu went off primarily without a hitch. The only night that got shuffled around was Friday, because I didn't feel like cooking so we ordered a pizza instead. And then made the breakfast pizza for breakfast instead! On Saturday evening we ended up trying out a new restaurant down the street, Lochrann's. It was amazing! It's a traditional Irish pub and they serve traditional Irish items like Shepherd's Pie and Corned Beef Sandwiches. I had a sandwich called the Lochrann and I fell in love, I keep talking about how yummy the Guinness gravy is. I'm going to try to recreate it this week. This upcoming weekend will be kind of hectic since I won't be home alot. I'll be checking on my parents' dog while they're out of town and then I've got a wedding to work on Sunday so the boys will be fending for themselves, hopefully without much fuss because I'll have quick meals for them to reheat.

Monday - Labor Day!
Breakfast: Cereal
Labor Day Party:

• Hamburgers with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

• Bush's Baked Beans

• Perfectly Grilled Corn on the Cob

• 
• Grilled Pineapple with Pound Cake and Rum-Caramel Sauce

Photos and recipes courtesy of FoodNetwork.com


Tuesday
Dinner: Salmon Cakes with Creamy Ginger-Sesame Sauce and Asian-Style 3 Bean Salad

A fresh take on the traditional salmon patties. Out with the fat and in with the cool and healthy. I'm serving it with a heaping full of antioxidants and energy.

Photo and recipe courtesy of FoodNetwork.com



Wednesday
Dinner: Honey Lime Chicken Enchiladas, Spanish style rice & a kicked up salad

I saw this yummy recipe on Kim's blog and knew we just had to try it out. It sounds perfect for my husband who loves anything that is cooked in a casserole dish and contains salsa and tortillas.

I'll serve it up with quick and easy boxed rice and a traditional Mexican restaurant style salad of avocado, tomatoes and lettuce.

Photo and recipe courtesy of Kim

Thursday
Dinner: Crockpot Bourbon Chicken, broccoli

This recipe is known as "crack over rice" by a group of my friends. It's so good you'll become addicted to it and keep coming back for more. This will be our first official time trying the infamous recipe by Katie. And as usual we'll be adapting to the crockpot instead.

Photo and recipe courtesy of Katie

Friday
Dinner: FFY

My parents are oot so I'll be stopping by their house after work to look after their puppy Taylor. I'll be spending the night so that I can feed her in the morning as well, so the boys will be left to their own defenses, heaven help them.

Saturday
Breakfast: FFY
Lunch: Leftovers
Dinner: "Take Me Back to Ireland" Sandwich with chips

Traditional beef tips sauteed with caramelized onions, Guinness gravy served over a hot toasted hoagie with melted Swiss cheese.

Sunday
Breakfast: FFY
Lunch: FFY
Dinner: Crockpot meal? Will figure out in a bit and post.

No shopping list this week, the template's at work and I don't have much time to recreate it today. I'll update it on Tuesday.

As always, stay turned for the recipes to be posted bright & early each morning, or the night before.

Honey Chipotle BBQ Chicken Sandwiches

With summer winding down the time for backyard barbeques is running out but with this yummy meal you can savor the summer even in the dead of winter. Oh but who are we kidding, its still 90 plus degrees outside and here in Texas we've still got plenty of time. So go ahead and pour a glass of ice cold tea to wash this summer favorite down.

Menu: Honey Chipotle BBQ Chicken Sandwiches, Green Bean & New Potato Salad, corn on the cob, and of course ice cold sweet tea

Honey Chipotle BBQ Chicken Sandwiches

Ingredients:
1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

1. Ok our changes start at the very beginning. Instead of doing this in a saucepan dump it all in the crockpot, then move to step 2 after about an hour. Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

2. Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Ok here's the second change, now dump the sauted spices in the crockpot and then continue to dump remainder of ingredients in making sure to stir well. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated. You want to allow the chicken to cook in the pot for about 3 hours after this, your time might vary but you want a nice thick bbq sauce. Don't let it get dry or pasty.
   

4. After chicken has cooked, take it out and slice it up, then return to crockpot and mix with sauce again.
   

5. Preheat broiler.

6. Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Green Bean and New Potato Salad

To streamline the preparation of this salad, cook the potatoes and green beans in the same pot of simmering water. The beans take less time, so add them to the pot after the cooked potatoes are scooped out. You can combine the mayonnaise dressing and store it in the refrigerator overnight. Toss with the potatoes and remaining ingredients just before serving.

Ingredients:

• 1 1/2 pounds small red potatoes
• 2 cups (1-inch) cut green beans (about 3/4 pound)
• 2/3 cup low-fat mayonnaise
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper
• Dash of salt
• 1 garlic clove, minced
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh basil

1. Place potatoes in a large saucepan; cover with water. Bring to a boil. (I'd cook the corn on the cob at this time too) Reduce heat; simmer 20 minutes or until tender. Remove potatoes with a slotted spoon; place on a cutting board. Let cool to room temperature. Add beans to simmering potato cooking water; cook 3 minutes or until crisp-tender. Drain; let cool slightly. Cut potatoes into quarters.

2. Combine mayonnaise and next 7 ingredients (through garlic) in a large bowl, stirring with a whisk. Add potatoes, beans, onion, and basil; toss gently to combine.

Now everything is ready and I know you're just dying to take that first big bite, but be sure to pour that ice tea 'cause you might need it after you gobble up this spicy sandwich.

BBQ Chicken Pizza

Thank the heavens there's a break in the 100 degree temperatures! I can finally use my oven and stove again. To celebrate this glorious occasion I plan on fixing a super yummy pizza. This recipe goes way back to my college days of experiment cooking. I found this recipe and of course what college student doesn't love pizza, so I had to try it. My roomies were thoroughly impressed and so was I. Everyone I make this pizza for can't believe that it doesn't have any bbq sauce in it and neither will your taste buds.

Menu: BBQ Chicken Pizza, corn on the cob, and a yummy glass of white wine/Chardonnay.

BBQ Chicken Pizza

Ingredients:
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

1. Preheat oven to 450°.

2. Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border. If you're using your own chutney be sure to drain the juice from the tomatoes as you place them on the crust, otherwise you'll end up with soggy crust.
   

3. Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. And I highly suggest that you choose this option. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or until thickened.

Serve with your corn on the cob and you've turned pizza night into a dinner grown ups and kids alike will love.

Recipe and picture courtesy of my favorite website CookingLight.com

Light King Ranch Chicken

After the sun went down last night I decided to whip up a casserole for dinner tonight. Since its been so crazy hot the idea that I'd have to use the oven to bake this delightful dish really put a downer on my plans until I decided to go ahead and make it the night before. This way I kept cool in the kitchen while making this and tonight all we have to do is pop it in the microwave!

I think my husband could love me for this dish and this dish alone. I seriously have to put it under lock and key to keep him from eating it all in the first 30 minutes of its life. I did wake up this morning to find that the casserole, mind you for tonight's dinner, well only half of it survived the night. (Husband's been working the night shift at home) Trust me when I say this meal won't last long, so you'd better grab your fork and protect your plate when this baby hits the table!

Menu: Light King Ranch Chicken, "kick it up a notch" salad, and big glass of lemonade.

Light King Ranch Chicken

Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded

1. Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.

2. Stir in chicken and next 6 ingredients; remove from heat.

3. Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.

4. Bake at 350° for 30 to 35 minutes or until bubbly.

Allow plenty of time to cool off 'cause nothing is worse than getting burned by scalding cheese. So while it's cooling mix up that cool crisp salad. Here's what I like to use:

romaine lettuce
hopped tomatoes
sliced red onions
sliced cucumber
1 cup of canned corn
1 cup of drained & rinsed black beans
avocado (if you've got one)
Spicy Ranch Dressing (add a few splashes of tasbasco sauce or mix salsa in)

Viola, your salad is done and the casserole is cool so grab a plate and dig in!

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Recipe and picture courtesy of my favorite website CookingLight.com

Broccoli Stir-fry

Chicken Teriyaki Stir-Fry

• 1/2 lb of chicken strips or chicken breast cut up
• 1 tbsp of sesame seed oil
• 1 16 oz bag of broccoli stir-fry mix
• 1 cup of teriyaki sauce or you can make your own

1. Heat sesame seed oil over high heat in a wok or skillet with tall sides
2. Add chicken and saute until done
3. Stir in bagged veggie mix and cook over high heat until all water has evaporated
4. Stir in teriyaki sauce (mixture of a few tablespoons of molasses, soy sauce, oil, and garlic)
5. Coat chicken and veggies with sauce, remove from heat

Serve over either white or brown rice.

This recipe came from the back of a Bird's Eye veggie bag and again was another great fast fix meal. I changed the salt and sugar amounts in this meal by adjusting the amount of soy sauce and molasses I used in the teriyaki sauce to fit our family's needs. Who needs take-out when you can have a meal that tastes better and is healthier without the added msg and salt.

Easy Bake Chicken

With the hectic weekend we had this weekend I didn't feel like cooking much, that and I hadn't gone to the store yet so I just threw together an easy bake casserole recipe from the back of a StoveTop Stuffing Box. Not super healthy but at least it was an easy way to load up on the day's veggies.

• 1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
• 1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 1 can (10-3/4 oz) condensed cream of chicken soup
• 1/3 cup sour cream
• 1 bag (16 oz) frozen mixed vegetables, thawed, drained

1. Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3. Bake 30 min or until chicken is cooked through.

I used frozen chicken tenders, just baked them according to the package directions, threw a little salt and pepper on them and cut them up. I didn't have a veggie mix so I pulled out some frozen carrots, frozen corn and opened a can of green beans. I mixed them all up and threw the stuff in even frozen. Then baked as directed. I served it with a side of pineapple slices and a nice glass of ice cold milk. Sweet and Simple!