Food, Glorious Food

I love food. I love to eat. It doesn't even have to be comfort food. It can be anything and it will be comforting. I'm pretty sure it's an addiction, similar to cigarettes, alcohol, or online scrabble. This affinity I have for what is ultimately only fuel for my body is counterproductive to the desire I have for a nicely shaped body. But, though it is an addiction, I can't just quit cold turkey, no matter how strong my will power or how talented the hypnotist. And so, like much of life, I strive for balance--balance between fuel and fun, need and now, provision and processed. Fortunately, many times the flavor and the fuel aren't mutually exclusive.

Monday: Stuffed Glazed Pork Chops, Steamed Green Beans, Roasted Potatoes

Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice

Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.

Roasted Potatoes

1 bag small red potatoes, quartered
1/4 c. olive oil
1 t. kosher salt
1/2 t. pepper

Toss above ingredients until well coated.

Bake in single layer on cookie sheet at 400 degrees for 45 min or until potatoes are soft and beginning to brown.


Tuesday: Chili Grande, corn bread

1 lb ground beef or turkey
2 cans chili beans
2 cans stewed tomatoes
1 onion, diced
1 green bell pepper, cut into 1 inch pieces
1 envelope taco seasoning

Combine all ingredients in crock pot (no need to brown the meat first). Cook on low 8 hours or high 4 hours. Serve over yesterday's leftover corn bread.

Wednesday: Steak Frites with Herb Mustard, Romaine Salad

Thursday (vegetarian, breakfast for dinner): Spanish Tortilla with Bell Pepper, Fresh Fruit

Friday: Baked Chicken Legs, Steamed Sugar Snap Peas, Lemon Wild Rice

Saturday: Pizza night

Sunday: Shrimp Soup, Baked Tortilla Chips

Dinner Diva Delves into '12

Regardless of what will likely happen in subsequent weeks, this week we're starting out with healthy meals, exercise, good attitudes, plenty of sleep, and a strong work ethic applied to household chores and homeschool academics. . . Well, a girl can dream. At least I have a small say over the meals. Handily, this month's Food Network Magazine is dedicated to great food, light. It is here inspiration for the week will be found. Come hungry to the table, my family, and I will cheerfully feed you well.

Monday: Bobby Deen's Baked Spaghetti, Whole Wheat French Bread, Romaine Salad

Tuesday: Lemon Salmon with Lima Beans, baked potatoes

Wednesday: Cajun Stuffed Peppers, Whole Wheat Garlic Toast

(Use the leftover bread from Monday. Slice, spread with nonfat plain yogurt and sprinkle with garlic powder. Broil for just a few minutes until toasty.)

Thursday: Grilled Chicken with Basil Dressing, Steamed Brown Rice, Baked Sweet Potatoes

Friday: leftovers

Saturday: pizza

Sunday: Beef and Barley Soup, whole wheat crackers

Short Week

Christmas is over. New Year's Eve is just a few days away. We have food coming out of our ears. Okay not literally. We have had food boxed and stacked in both refrigerators. (In Canada, the day after Christmas--or is it Thanksgiving?--is Boxing Day, where they box the leftovers and leave them out for collection for the needy. I've always thought this was a brilliant use of leftover food, but impossible in the US with all its rules and regulations regarding food safety. Way up nord there it's reliably cold, frozen even, so food stays at a safe temperature even outside.) So, we're working on leftovers. I think after 3 days of lunches and dinners we're pretty well through it all.

So, with the leftovers gone, or at least with their welcome worn clear out, it's time for a fresh meal plan:

Thursday: Tortilla Soup (from a mix), homemade tortillas (which I'm attempting for the very first time)

Friday: French Dip Sandwiches, sautee'd zucchini

Saturday: Grilled ham and cheese sandwiches, canned soup, raw veggies

Sunday (happy new year!) Ribs with Sauerkraut, roasted brussels sprouts

Christmas Eve Menu for 13

Since we moved to Oklahoma not quite four years ago, a new tradition has developed. My brother and his family live in the same town. This is not small news. He is a Navy pilot. My husband is an Air Force pilot. They are stationed at different bases, yet we live 5 miles apart, and have for almost 4 years. Military people do not get to choose where we live. We rarely get to live near family, so this is a big deal. And to have Christmas at home is a really big deal, for us.

So every year on Christmas Eve, I host a family dinner. And my brother and sister in law host Christmas Day. It's wonderful. I think food is one of my love languages, and to cook for the people in the world who mean the most to me is so fun, I start planning the menu, or at least thinking about it, weeks in advance. It's also quite nice to get a break from the work of it the next day. Sharing: what a great concept!

This year I'm relying on the ever wonderful Pioneer Woman. I'm going to make her Short Ribs With Wine and Cream. Because it looks wonderful. And I'm sure it will taste amazing. Pioneer Woman never lets me down! I'm also making Spicy Parmesan Green Beans and Kale from Food Network. Along with that, I'll serve shrimp cocktail (a long time tradition in our family), Olive Cheese Bread (also from the afore mentioned Pioneer Woman), and fresh salad in homemade parmesan bowls, which I made last year and were a hit.

Christmas Cookies for dessert, of course, and oh how the wine will flow. I can't wait.

What do you mean I still have to cook dinner?

While I admit that I had nothing whatsoever to do with preparing Thanksgiving dinner (and everything to do with devouring it), I do have on my current horizon several baking and cooking projects that aren't going to get my family fed NOW. And while I love to cook, doing it all this time of year does get overwhelming. Honestly, mostly it's the cleaning that overwhelms me.

Sigh.

Monday: Meatloaf, Roasted Butternut Squash, Roasted Kale

Tuesday: Spaghetti with slow cooker meatballs, salad, bread

Wednesday: grilled flank steak with carmelized onions, baked sweet potatoes, steamed green beans

Thursday: Slow Cooker Jambalaya, Rice

Friday: Saucy Ground Beef and Noodles, Salad, Bread

Saturday: Pizza

$136 for 1 week's worth of groceries

I spent less than $150 for this week's groceries. I'm very proud, especially since the meals are going to be so yummy and, of course, healthy! It's worth noting that this doesn't include milk, as I buy that elsewhere, and a few of the veggies came from my produce coop. But still! Family of 4, 7 days, $150. Not bad.

Sunday: Very Veggie Chicken Noodle Soup, Bread

Very Veggie Chicken 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 chicken
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 chicken, 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.

Monday: Bowties with Bacon and Tomatoes, Salad

Tuesday: Crock Pot Pot Roast, Baking Powder Biscuits

(I'm omitting the Creamy Dill Sauce, because I think the pot roast speaks for itself without the added expense and calories.)

Wednesday: Asian Salmon, Steamed Peapods, Steamed Brown Rice

Thursday: Leftovers

Friday: BBQ Beef-stuffed Baked Potatoes, Salad

Shred the leftover pot roast beef, toss with commercial bbq sauce, heat, and serve on top of baked potatoes.

Saturday: Pizza Night

and away we go....