Weird that this year is so close to an end. It was so eventful, and as quick to pass as ever. The kids and I added it up, and we've had 19 dogs here in the last year. Seriously. No exaggeration. Nineteen. One has gone on to doggie heaven. One has gone on to become an assistance dog, and one has failed her assistance dog entrance exam. Two have retired from lives of overbreeding. One has been adopted into our family. 13 are about to celebrate their first birthday. One has just begun his approach into assistance dog life. And home is, and always will be, where the fur flies.
This has nothing to do with dinner, but everything to do with Dinner Diva. :)
Sunday: Southwest Chicken, Broccoli, and Cheddar Calzones
2 cans Pillsbury Pizza Dough
1 package Southwest flavored Grilled Chicken, chopped
1 C. mild or sharp cheddar, pre-shredded
1 1/2 C. broccoli (fresh or frozen), chopped
1/4 C. mayonnaise
1 T. taco seasoning
Unroll pizza dough onto cookie sheets. Preheat oven to 375.
Mix next 5 ingredients until well-mixed. Using half the filling, fill one half of one unrolled dough. Fold other half over, and seal edges. Repeat with remaining filling and remaining dough.
Bake at 375 for 25-35 min or until golden brown. Serves 4.
Monday: Pork Chops and Saurkraut, toasted sourdough bread, spinach salad
4 pork chops, approx. 4 oz each.
1 14 oz can saurkraut
1/4 onion, thinly sliced
1/2 apple, cored, peeled, and chopped
1 t. parsley
1/4 t. celery seed
1/4 c. beer
Sprinkle pork chops with salt and pepper, both sides. Heat olive oil in skillet and brown pork chops onn both sides. Set aside. Drain saurkraut. Mix saurkraut, onion, apple, parsley and celery seed. Put pork chops in baking dish coated with cooking spray. Put saurkraut mixture on top. Pour beer and skillet drippings over. Cover tightly and bake at 350 for 90 min.
Tuesday: White Chili
(this is from the Curves Member Handbook. It is light, healthy, and extremely good!)
1 onion, chopped
2 cloves minced garlic
1 T. Olive Oil
1 jalepeno pepper, seeded and finely chopped (wear gloves when handling jalepenos)
1 4oz can chopped green chiles
1 t. powdered cumin
1/2 t. oregano
1/8 t. cayenne pepper
1/2 t. salt
1 1/2 cups chicken broth
1 can white kidney beans (great northern), rinsed and drained
8 oz cooked chicken breast, chopped, about 2 cups
1/4 c. chopped cilantro
1/2 c. shredded monterey jack cheese
Saute onion and garlic in olive oil in soup pot until tender. Add jalepeno, chiles, oregeno, cayenne, and salt. Saute another minute. Add broth, beans, and chicken. Simmer 25 min. Stir in cilantro and cheese; serve.
Wednesday: Spaghetti with Pinot Grigio and Seafood, garlic bread
Thursday: Meatloaf, boiled baby red potatoes, steamed carrots
Meatloaf:
1 lb each lean ground beef and ground turkey
1 onion, chopped
2 eggs
1/2 c. bread crumbs
1/2 c. milk
1 t. salt
1/2 t. pepper
1 t. sage
1 t. dry mustard
Combine all ingredients until well mixed. (I use my KitchenAid Mixer.) Place in greased loaf pan, mini-loaf pans, or cupcake pans. Bake loaf 45 min-1 hour, or until done through. Smaller pans will require shorter baking times. Keep an eye on them.
Serve with ketchup or A-1, if desired.
Friday: By request: French Toast with Sautee'd Apples, bacon, fresh cut pineapple
Saturday: Pizza Night
Saturday, December 11, 2010
Monday, December 6, 2010
Dinner Diva Week of 12/6
Monday: Sloppy Joes, home fries, cole slaw
Tuesday: Grilled Tilapia, Steamed Brown Rice, Steamed Edamame
Wednesday: Fettucine with Prosciutto and Asparagus, french bread
Thursday: Vegetable-Cheddar Strata, Fresh Fruit
(This is a practice dish for Holiday company!)
Friday: Grilled Chicken, baked sweet potatoes, steamed green beans
Saturday: Pizza Night
Tuesday: Grilled Tilapia, Steamed Brown Rice, Steamed Edamame
Wednesday: Fettucine with Prosciutto and Asparagus, french bread
Thursday: Vegetable-Cheddar Strata, Fresh Fruit
(This is a practice dish for Holiday company!)
Friday: Grilled Chicken, baked sweet potatoes, steamed green beans
Saturday: Pizza Night
Friday, November 26, 2010
Post-Thanksgiving Leftover Chow Down
Too much food, too little stomach! Leftovers become more than just leftovers with some creative planning.
Sunday: Turkey-Noodle Soup (recipe modified from P90X nutrition guide)
10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked turkey
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper
1/2 package wide egg noodles, cooked according to package directions, and drained
In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.
Add turkey, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.
Tuesday: Vegetarian Shepherd's Pie
(use leftover mashed potatoes if you have them)
Wednesday: Toasted Turkey and Brie Sandwiches, spinach salad
(use leftover turkey and rolls if you have them)
Thursday: Thanksgiving Leftover Casserole
Friday: (for a break from poultry) Broiled Flank Steak with Warm Tomato Topping, steamed brown rice
Saturday: (back to normal) Pizza Night
Sunday: Turkey-Noodle Soup (recipe modified from P90X nutrition guide)
10 C. chicken broth
4 red potatoes, cut into 1 inch pieces
4 C. onions, quartered
1 C. carrots, 1 inch thick
3 C. celery, sliced 1 inch thick
2 C. shredded cooked turkey
2 C. zucchini, sliced 1 inch thick
8 oz tomato sauce, canned
2 cloves garlic, minced
1/4 bunch cilantro, chopped
1/4 bunch parsley, chopped
dash black pepper
1/2 package wide egg noodles, cooked according to package directions, and drained
In a large stockpot, combine chicken broth, potatoes, onions, carrots, and celery. Bring to a boil. Reduce heat to med-high, and simmer until potatoes are tender, about 30 min.
Add turkey, zucchini, tomato sauce, garlic, parsley, and cilantro. Reduce heat to med-low and cook for 10-15 minutes more, or until zucchini is tender. Add noodles. Season to taste with pepper and serve.
Tuesday: Vegetarian Shepherd's Pie
(use leftover mashed potatoes if you have them)
Wednesday: Toasted Turkey and Brie Sandwiches, spinach salad
(use leftover turkey and rolls if you have them)
Thursday: Thanksgiving Leftover Casserole
Friday: (for a break from poultry) Broiled Flank Steak with Warm Tomato Topping, steamed brown rice
Saturday: (back to normal) Pizza Night
Sunday, November 14, 2010
Easy, Yummy Week
Sunday: Spaghetti, bread, salad
Monday: Pan-Fried Chicken Fingers, cole slaw, mashed sweet potatoes
Tuesday: Oat and Banana Pancakes, Fruit Salad, turkey bacon
Wednesday: Shredded Grilled Tilapia Tacos, baked tortilla chips
Thursday: Rotini and Cheese
Friday: Broccoli Casserole
Saturday: Pizza Night
Monday: Pan-Fried Chicken Fingers, cole slaw, mashed sweet potatoes
Tuesday: Oat and Banana Pancakes, Fruit Salad, turkey bacon
Wednesday: Shredded Grilled Tilapia Tacos, baked tortilla chips
Thursday: Rotini and Cheese
Friday: Broccoli Casserole
Saturday: Pizza Night
Sunday, November 7, 2010
Let's Get Cooking!
For a lot of us, cooking is a chore, approached with the dread of getting out of the warm, cozy covers on a cold morning: we don't want to do it, but it needs to be done so we do it anyway. (And often, it's done without grace or maybe even clean language.)
For me, it's something to which I look forward with the anticipation of producing something people will like. It taps my creativity most nights, even if it's a simple recipe we've seen before. I'll turn on the radio, pour a glass of wine, and work barefoot, singing (badly) with the radio.
I like to present it, family-stye, on pretty matchy-matchy plates and platters, and I like to combine colors and flavors on a plate that please the eye and the palatte. Okay, but it's not like the super-chefs you see on tv. This is real food, it's not obscure finds from remote fish markets or farmers' markets. And I rarely garnish. But the other day as my eight year old was sitting down at the table, he said, "it's like a restaurant!"
My point is this: it doesn't have to be like taking off a bandaid: quick, painful, over fast and unmemorable. Cooking for a family can be fun and rewarding. And the best part is our family sitting together every night, laughing and talking and eating: enjoying each other.
Sunday: OUT (my sister-in-law has invited us for dinner; she is a good cook and a wonderful hostess. My mom is in town as well, so it will be a fun night!)
Monday: French Toast with sautee'd apples, yogurt
There was a lot of chatter on facebook this morning about using the extra hour to make a yummy breakfast...It sounded good for dinner too!
Tuesday: Pecan-Crusted Tilapia, Steamed Green Beans, Mashed Sweet Potatoes
Wednesday: Grilled Whole Cider Chicken, Homemade Applesauce, Steamed Broccoli
For the chicken, brine as directed in recipe, then place in greased foil roasting pan on indirect heat on grill. Grill 15 min per pound or until juices run clear. Alternatively, fill a clean empty soup or beer can with cider, and place chicken "beer can chicken" style upright over can and onto grill.
Thursday: Sauteed Chicken with Apples, Salad
Shred yesterday's leftover chicken, and substitute it for the chicken breasts in the recipe.
Friday: Cracker Chicken, Tater Tots, Honey Carrots
Saturday: Pizza night
For me, it's something to which I look forward with the anticipation of producing something people will like. It taps my creativity most nights, even if it's a simple recipe we've seen before. I'll turn on the radio, pour a glass of wine, and work barefoot, singing (badly) with the radio.
I like to present it, family-stye, on pretty matchy-matchy plates and platters, and I like to combine colors and flavors on a plate that please the eye and the palatte. Okay, but it's not like the super-chefs you see on tv. This is real food, it's not obscure finds from remote fish markets or farmers' markets. And I rarely garnish. But the other day as my eight year old was sitting down at the table, he said, "it's like a restaurant!"
My point is this: it doesn't have to be like taking off a bandaid: quick, painful, over fast and unmemorable. Cooking for a family can be fun and rewarding. And the best part is our family sitting together every night, laughing and talking and eating: enjoying each other.
Sunday: OUT (my sister-in-law has invited us for dinner; she is a good cook and a wonderful hostess. My mom is in town as well, so it will be a fun night!)
Monday: French Toast with sautee'd apples, yogurt
There was a lot of chatter on facebook this morning about using the extra hour to make a yummy breakfast...It sounded good for dinner too!
Tuesday: Pecan-Crusted Tilapia, Steamed Green Beans, Mashed Sweet Potatoes
Wednesday: Grilled Whole Cider Chicken, Homemade Applesauce, Steamed Broccoli
For the chicken, brine as directed in recipe, then place in greased foil roasting pan on indirect heat on grill. Grill 15 min per pound or until juices run clear. Alternatively, fill a clean empty soup or beer can with cider, and place chicken "beer can chicken" style upright over can and onto grill.
Thursday: Sauteed Chicken with Apples, Salad
Shred yesterday's leftover chicken, and substitute it for the chicken breasts in the recipe.
Friday: Cracker Chicken, Tater Tots, Honey Carrots
Saturday: Pizza night
Saturday, October 30, 2010
Here it is November...
...and I have only begun my Christmas shopping. I'm in big trouble! Please, oh please, retail Gods, send coupons to my inbox.
Sunday: Bacon-Wrapped Pork Tenderloin, Steamed Sugar Snap Peas
Monday: Leftovers
Tuesday: Beef and Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Beef, Black Bean, and Chorizo Chili, bread bowls
These bread bowls are easier than you think. The link takes you to a video for how to make your own using frozen dough! How easy is that? It's an awesome way to serve chili! Try it, and leave a comment telling me how it was.
Sunday: Bacon-Wrapped Pork Tenderloin, Steamed Sugar Snap Peas
Monday: Leftovers
Tuesday: Beef and Broccoli Stir Fry, Steamed Brown Rice
Wednesday: Beef, Black Bean, and Chorizo Chili, bread bowls
These bread bowls are easier than you think. The link takes you to a video for how to make your own using frozen dough! How easy is that? It's an awesome way to serve chili! Try it, and leave a comment telling me how it was.
Thursday: Chili-Cheese Nachos
Heat leftover chili in microwave until hot. Spread over a single layer of tortilla chips on a baking sheet. Sprinkle with sharp cheddar cheese. Bake at 350 for about 10 minutes or until cheese is melted. Top with sliced green onions and sour cream, if desired.
Friday: Blackened Grilled Flank Steak, twice-baked potatoes, baby spring greens salad
Saturday: Pizza
Sunday: Baked Pasta with Sausage, Tomatoes and Cheese, Garlic Bread, salad
Saturday, October 23, 2010
Last Week of October
Sunday:
Chicken and Cheese Quesadillas
Monday:
leftovers
Tuesday:
Onion-Smothered Pork Tenderloin, Ultimate Mashed Potatoes, romaine salad
Wednesday:
Korean Sesame Beef with Lettuce Wraps
Thursday:
Fish Tagine with Preserved Lemon and Tomatoes, basmati rice
Friday:
Crunchy Salt Shrimp with Ginger Sauce, edamame, brown rice
Saturday:
Pizza
Chicken and Cheese Quesadillas
Monday:
leftovers
Tuesday:
Onion-Smothered Pork Tenderloin, Ultimate Mashed Potatoes, romaine salad
Wednesday:
Korean Sesame Beef with Lettuce Wraps
Thursday:
Fish Tagine with Preserved Lemon and Tomatoes, basmati rice
Friday:
Crunchy Salt Shrimp with Ginger Sauce, edamame, brown rice
Saturday:
Pizza
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