11/11/13-11/16/13

Monday: Mexican chicken corn chowder*(roll over) w/ bread and fresh veggies
Tuesday: Slow Cooker Sesame Ginger Chicken* w/ rice and stir fried broccoli
Wednesday: Slow cooker chicken gyros w/ tzatziki sauce*
Thursday: Tyson's B-day- eat out
Friday: Key West Grilled Chicken Kabobs* w/ rice and grilled veggies
Saturday: Leftovers
Sunday: Chicken enchilada soup w/ chips

11/4/13-11/10/13

Monday: Southwest Pasta Salad (rollover)

Tuesday: Loaded Nachos* (rollover)

Wednesday: Pulled-Pork Sandwiches, homemade oven fries, and corn on the cob

Thursday: Mexican Chicken Corn Chowder* w/ bread and cut up fresh veggies

Friday: Spaghetti w/ meatballs, french bread, and salad

Saturday: Leftovers

Sunday: Mango Salsa Burritos

*never made before

Creamy White Chicken Chili

(Nikki)

Ingredients:
3 large boneless/skinless chicken breasts cut into bite size pieces (I use rotisserie chicken)
1 medium onion diced
1 spoonful of mince garlic

2 15.5 oz cans great northern white beans rinsed and drained
1 can (14.5 oz) chicken broth
2 (4oz) cans chopped green chilies (I just use one 7 oz can)

Seasonings:
1 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/2 tsp pepper

1/2 cup whipping cream
1 cup sour cream (only used half and would be happy with even less)

Directions:
In a Large sauce pan saute chicken, onion, and garlic until chicken has a few brown side and no pink. Add beans, broth, chilies, and seasonings. Bring to a boil then reduce heat and let simmer about 20 mins uncovered. Remove from heat and stir in cream and sour cream. Serve immediately. 

Southwest Pasta Salad

(audrey)
Dressing:
6 T fresh lime juice
1/4 c white wine vinegar
4 cloves garlic roughly chopped
1-1/2 t chili powder
1 t cumin
1/2 t coriander
1/2 t sea salt
2 t sugar
3/4 c olive oil
1/2 c roughly chopped cilantro.  

Salad: 
Zest from two limes
1/2 lb. bowtie pasta (I used penne because I couldn't find whole wheat bowtie) cooked according to directions
1 (14oz) can black beans, drained and rinsed
2 tomatoes or 3/4 c halved cherry tomatoes
1 large yellow, red, or orange bell pepper, seeded and diced
1/2 c sliced green onions
1/2 c frozen corn, thawed
8 oz. grilled chicken, optional; salt and pepper to taste
1/2 c shredded Monterey Jack cheese
lime wedges for garnish, optional.

Step 1. For the dressing: Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth. With the blender running on slow speed, add the oil in a steady stream until incorporated. Turn off blender and add cilantro. Pulse 5 - 6 times so cilantro gets broken up but some pieces still remain intact.

Step 2. For the salad: Zest limes and place zest in large salad bowl. Place cooled, cooked pasta in with zest. Add beans, tomatoes, pepper, green onions, corn and chicken if desired. Toss with dressing. Season with salt and pepper to taste. For best results, chill 1 hour before serving. Right before serving, sprinkle cheese on top and serve with lime wedges.

10/29/13- 11/3/13

Tuesday: Southwest Pasta Salad w/ fruit

Wednesday: chicken chili w/ avocados, tomatoes, cheese, sour cream, and chips*

Thursday: dinner with family for Halloween

Friday: Spinach-Chicken Stromboli* w/ roasted zucc and summer squash on the side (OBB cookbook)

Saturday: Pho* 

Sunday: Loaded Nachos*

other:

Bread

Granola*

Chicken Cordon Blue Casserole

-2 1/2- 3 cups rice
-2 chicken breasts, cubed and cooked
-6 slices of swiss cheese
-ham, chopped (around 10 slices)
-2 cans cream of chicken soup
-1/2 c. milk
-1/2 c. sour cream
-salt and pepper to taste

For breading:
-15 saltine crackers
-3/4 tsp paprika
-1/4 tsp garlic salt
-3/4 tsp parsley

Grease a 9x13 baking dish (cooking spray). Add a bed of rice (around 2 1/2-3 cups). Then add your cooked, cubed chicken over the top of the rice. Next lay your 6 slices of swiss cheese side by side. Then add your cut up ham on top. In a separate bowl, mix together cream of chicken, sour cream, milk, salt and pepper to taste. pour over top of casserole.
Crush up about 15 saltine crackers. Add seasoning, mix well, and cover the top of the casserole with them.

Bake at 350 for 30 mins.

Spicy Chicken Pasta

(from Nikki)

{picture to come}

Here is one of those pasta dishes that are to die for good but so bad for you.
I only make it every once in a while...

Note: I leave out the shrimp because Tyson doesn't like seafood and only add half the cayenne pepper otherwise it's too spicy for our taste. For our family of four, I half the recipe.

servings: 6-8

• 2 (8 ounce)boneless skinless chicken breasts, grilled
• 3 tablespoons butter
• 20 medium raw shrimp, peeled, tail removed, and cleaned
• 1 cup fresh button mushroom, cleaned and sliced
• 1 cup green onions, sliced
• 1 cup sun-dried tomato, sliced
• salt and pepper, to taste
• 3 cups heavy cream
• 1/2 cup romano cheese, grated
• 1 teaspoons cayenne pepper
• 16 ounces dry penne pasta

1. Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.
2. Add butter to a large sauté pan on medium heat.
3. Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper.
4. Saute mixture until shrimp and mushrooms are cooked.
5. Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.
6. Meanwhile, cook pasta al dente according to package directions; drain excess water.
7. Toss cooked pasta with contents of sauté pan. Serve.

(If you add precooked shrimp wait to add it when you are tossing the pasta and the sauce.)

10/14/13-10/20/13

Monday: chicken fried steak with mashed potatoes and gravy and broccoli
Tuesday: beef stew w/ corn bread
Wednesday: spaghetti and meatballs w/ green beans
Thursday: chicken cordon blue casserole w/ corn and rolls
Friday: spicy chicken pasta w/ asparagus
Saturday: Lasagna soup w/ french bread and salad
Sunday: Navajo tacos

other:
bread
baked oatmeal bars (friend recommended these- will probably add cinnamon, nuts, and apple chunks.)

9/27/13-10/3/13

Well I'm back at it...hopefully! We recently moved into a new house and had a baby 2 days later and life has been crazy! 

Friday: Pizza and green salad

Saturday: slow cooker salsa chicken burritos w/ corn

Sunday: Chickpea curry with Roti bread

Monday: Holy Yum Chicken w/ baked potato and broccoli

Tuesday: Pambazos

Wednesday: Sticky Sesame Chicken with oriental salad

Thursday: Breakfast for dinner (french toast, bacon, scrambled eggs, pan-fried potatoes)

Other:

bread

06/03/13-06/09/13

Monday: Hawaiian haystacks
Tuesday: Sweet and sour chicken over rice w/ salad
Wednesday: Breakfast Burritos w/ cubed, pan fried potatoes and fruit
Thursday: Chicken enchiladas w/ corn
Friday: French Bread Pizza w/ salad
Saturday: Mac n cheese, french fries, and steamed broccoli
Sunday: Beef Stew w/ corn bread

other:
bread

5/26/13-6/2/13

Sunday: Hawaiian Haystacks
Monday: Fajitas w/ Mexican Rice and chips and salsa 
Tuesday: Steak, cubed potatoes, and roasted summer squash/zucchini 
Wednesday: Creamed eggs w/ melon
Thursday: Spaghetti w/ green beans
Friday: Beef stew w/ corn bread
Saturday: Chicken cabbage salad
Sunday: Sweet and sour chicken, rice, broccoli 

others:
bread
pasta salad for mutual

Week of 4/4/13

Thursday: (family visiting) Chickpea curry with naan

Friday: (family visiting) Lasagna, french bread, salad

Saturday: (family/conference) Order Pizza

Sunday: (family/conference) special breakfast, Big Lunch-pulled pork sandwiches 

             

other:

bread

conference chex mix

fruit dip

jamba juice smoothies

Grandma's Alabama Chicken

2 boneless, skinless chicken breasts

1/3 c. diced onions

3 TB diced red pepper

5 TB butter

1 c. chicken broth

1/2 c. cream

1/4 tsp lemon juice

mix:

-1/3 c. flour

-1/2 tsp paprika

-1/2 tsp salt

-1/2 tsp thyme

-1/2 tsp pepper

Dredge chicken in flour mixture. Brown in stainless steel skillet in 5 TB butter. Remove and place in a 9x9 baking dish. Saute onion and red pepper. Whisk in remaining flour leftover from dredging the chicken. Whisk in chicken broth. Stir and cook until thickened. Add cream and lemon juice. Pour over top chicken breasts and bake at 325 for 1 hour.

We served it over rice. Delicious!

Wheat Pancakes or Waffles

I love this recipe. It's been passed down on my mom's side of the family and is a GREAT way to use your food storage. I often make a batch of waffles and then keep them in the fridge and through-out the week, we just pop them in the toaster for a fast breakfast.

Mix Dry ingredients:

1 1/2 cups whole wheat flour
1/2 cup powdered milk
1 TB baking powder

Then add:

1/4 cup oil
2 eggs

Mix with a wire whisk and add water until you get a consistency a little runnier than cake batter.

Week of 3/25/13

Monday:Chicken and Dumplings, salad
Tuesday:Baked Mac and Cheese, roasted potatoes, steamed broccoli
Wednesday:Copy cat P. F. changs lettuce wraps (w/ my own twist)
Thursday: creamy garlic pasta, roasted asparagus
Friday:Grandma's Alabama Chicken, rice, steamed cauliflower
Saturday:GG's steak and potatoes-crock-pot version, fruit salad
Sunday:EASTER! Dinner with family

other:
banana bread

Week of 3/18/13

Last week was a crazy week. I ended up using freezer meals/ doing something fast for quite a few meals so a lot of these meals are rollovers from last weeks menu.

Monday: Hamburger soup, bread
Tuesday: Thit nuong over rice w/ nuoc cham, cucumbers and tomatoes
Wednesday: Oven baked chicken w/ creamy italian sauce over pasta, asparagus
Thursday: Ethel Chicken, roasted potatoes and brussel sprouts
Friday: Stacked enchiladas, corn
Saturday: Grilled chicken salad w/ balsamic vinaigrette
Sunday: Slow cooker cashew chicken over rice, stir fried veggies

other:
green smoothie

Amish Honey Whole Wheat Bread

Yield:  3 loaves

2 c warm water (110-115 degrees)
1 Tbsp plus 1 tsp yeast
2/3 tsp sugar
2 eggs
1/2 c honey
1/2 c shortening
1 Tbsp plus 1 tsp salt
7-8 c whole wheat flour (I substitute a few cups white flour to lighten it up a little)
2 Tbsp plus 2 tsp wheat gluten

1. Dissolve yeast and sugar in warm water. Let sit for about 10 mins until bubbly. While yeast is dissolving, put 2 eggs in a bowl of hot water to bring them to room temperature.
2. Put 5 cups of flour, salt, and gluten in a bowl and mix together.
3. Add in yeast mixture and stir until combined. Add in eggs, honey, and shortening and combine.
4. Add more wheat flour and knead for about 8-10 mins.
5. Place in covered bowl and let rise until double.
6. Form 3 loaves and let rise again until fully risen.
7. Bake at 400 degrees for 10 mins and 350 for 25 mins.
(for soft crust, butter crust while warm!)

adapted from recipe found here

Week of 3/11/13

Monday:Lasagna, french bread, and green beans
Tuesday: Quinoa Burrito Bowls with Heather's homemade salsa
Wednesday: Oven baked chicken with creamy italian sauce over pasta, roasted asparagus
Thursday: Grilled Chicken Salad with balsamic vinaigrette
Friday:Hamburger soup, bread 
Saturday:Stacked Enchiladas, corn
Sunday:St. Patrick's Day! crock-pot corned beef and cabbage w/ bottled root beer

other:
Bread
Kale green drinks

snacks:
Homemade granola bars (going to switch up the recipe a little)
Trail mix
Fruit smoothie