Friday, December 24, 2010


Well another year has come and gone! I just wanted to take a minute and wish you all a very very Merry Christmas and Happy New Year! Meal Planning Mama is taking a break from planning this week, I promise to bring you a spectacular plan for the 1st one of the new year!!!!

Enjoy the ones you love this season....and well truthfully enjoy them everyday!!!


Sunday, December 19, 2010

I made it!!

Well my friends, I made it through week one of work. I like my new job, (that's good right?!?!?!)but hate the time away from my kiddies (expected right!?!?!) I truthfully did not cook once last week, darling Mr. M did, and WOW he may have something there! I offered to get him a Meal Planning Mister site, but he graciously declined.

At any rate, I am off to go get the ingredients I need for some Christmas baking today with Missy Lu. I wish you all a safe and happy holidays!

Monday- Enchiladas

Tuesday - Honey-spiced chicken thighs, salad and rice

Wednesday - Cheater chicken souvlaki & grilled veggies

Thursday- Take out

Friday - XMAS EVE!!! Our traditional Xmas eve munchies, spinach dip and whatever else we rustle up!

Saturday - Xmas Day -Breakfast Creme Brulee French Toast.
Dinner -Prime rib roast, yorkshire pudding, roasted garlic mashed potatoes, and peas

Sunday - LEFTOVERS!!!!

Spicy Honey Chicken
Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Creme Brulee French Toast

* 1 stick (1/2 cup) unsalted butter
* 1 cup packed brown sugar
* 2 tablespoons corn syrup
* an 8- to 9-inch round loaf country-style bread
* 5 large eggs
* 1 1/2 cups half-and-half
* 1 teaspoon vanilla
* 1 teaspoon Grand Marnier
* 1/4 teaspoon salt


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Saturday, December 11, 2010

The final countdown....

Yes the last few days before I return to the workforce. It makes me want to bake, and cook and well truthfully get my day drunk on enjoy a glass or two of vino. This week we made some fun Christmas crafts, decorated the house and got a little bit of shopping done.

Mr M. will be taking over the cooking for a while, so in all truthfulness I have no idea how much of my planning will actually be followed through. He was joking this morning and told me his plan was Monday- tomato soup, Tuesday- Tomato soup and grilled cheese, Wednesday - Fancy nachos, Thursday - out Friday - out....We could be in for a bumpy ride folks!

So my friends! Enjoy this meal plan and we will see you next week !

Monday - Tacos requested by my darling daughter

Tuesday - Pork tenderloin marinated in PC Memories of Kobe (a garlic tamarind sauce), roasted potatoes and green beans

Wednesday - I am going to see Carrie Underwood with 14 other women!!! Mr M can make the minis tomato soup and grilled cheese!

Thursday - (Missy Lu's Xmas Concert) Cheater chicken souvlaki, grilled veggies, pita and tzatiki

Friday - W.I.N.E.& Appie night (Women In Need of Entertainment.)Mr. M and the minis can Make your Own Pizzas!

Saturday - Best Baked Manicotti from Mel's Kitchen Cafe!

Sunday - Leftovers

Sunday, December 5, 2010

Return to work delayed by a week....

My very last plan as a stay at home Mommy. And truthfully I have absolutely nothing witty to say. Like nothing. So eat, drink and be merry this week!

- Steak sandwiches on garlic toast with sauteed mushrooms and onions

Tuesday- Lemon Butter Chicken, couscous and salad

Wednesday- Pasta bake and Caesar salad

Thursday - Better than ever beef enchiladas

Friday- homemade chicken fingers, oven fries, veggies and dip

Saturday- Chicken w/feta and sun-dried tomato

Sunday- Sweet and sour chicken, basmati rice and baby bok choy

Lemon Butter Chicken

1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Baked Ravioli


1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/4 cup zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
1 cup shredded Low-Moisture Part-Skim Mozzarella Cheese


Heat oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.

Bake 50 min. or until ravioli is tender.

Remove foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.

Sweet and Sour Chicken

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Recipe Source: My Kitchen Cafe

Tuesday, November 30, 2010

The one where I don't talk about food...

So my dear readers, I am about to embark on a new journey and truthfully, I'm not sure what to feel. I have been an at home parent for 2 1/2 years and on Monday, like 6 sleeps away, I will be setting foot (cute heeled feet) out into the big bad world of...WORK. Now before you all start in on the whole "every Mom works" rants, I have to say I agree. I've worked harder as a Mom, with worse hours and sometimes questionable benefits, than I ever did in the big bad world of sales and marketing. But truthfully, I'm scared. I'm scared that my house/children/relationships will fall apart. I'm afraid that my children will never again wear matching clothes and that their ponytails will be askew...ok truthfully that happens lots with me (PICK YOUR BATTLES). I'm afraid that the laundry will fall behind, and that Mr M (who thankfully will be staying home for a bit) will forget library day on Wednesday and hot lunch Fridays. I'm afraid that the world I've worked so hard to create will crumble in my absence.... Man, I must think I am pretty good at my current job! All kidding aside, the thing that worries me most is failure. I am putting myself out there, in the big bad world, and in doing so I am taking a chance...WHAT IF I FAIL?

So for all you readers who have taken the plunge, I need your tips and tricks of survival. How did you make it?

Sunday, November 28, 2010

Soup & nuts....well not really nuts but thats what my house is like today

Ask and ye shall receive :) Quick and easy soups, 30 minute meals and well desserts, they'll have to wait (sorry Tiffany-Anne)But Ash I do have a great gingerbread recipe I'll post soon! This weeks soups were inspired by a blog I found Taste and Tell I HEART this blog! I hope you do too!


Monday - Curried Butternut Squash soup

Tuesday - French Onion Bread Soup

- Butter chicken, and Naan bread (both from the Presidents Choice Blue Label)

Thursday - Honey Cornbread Muffins & Quick Homemade Tomato Soup

Friday - Leftovers / Clean out the fridge night

Saturday- Christmas Party

Sunday -Pork tenderloin marinated in PC's Kobe marinade, with baby bok choi and couscous (sounds fancy SO EASY)

Curried Butternut Squash Soup
Found at Serious Eats (original recipe from Ellie Krieger)

1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
6 cups of vegetable or chicken stock
6 teaspoons curry powder
2 tablespoon honey
Salt and pepper
Heat the oil over medium heat and add the garlic and onion. Cook until soft, but not brown.
Add the butternut squash, stock, and curry powder. Bring to boil, then lower to simmer. Cook for approximately 15 minutes, or until the butternut squash is soft. Turn off the heat. Pour in the honey.
Using an immersion blender, puree into smooth. If you don't have one, then process in your blender in batches. Ladle into bowls.

French Onion Bread Soup
Adapted from Every Day with Rachael Ray March 2008

2 tablespoons extra-virgin olive oil
2 pounds onions, thinly sliced
1 clove garlic, minced
1 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine
2 cups beef broth
1/2 baguette, cut into small cubes
2 cups shredded gruyere or monterey jack

Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are caramelized, about 45 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.

Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

Honey Cornbread Muffins

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
1 can whole kernel sweet corn, drained

Preheat oven to 400 degrees F. Grease or line 12 muffin cups.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar until light and fluffy, about 4 to 5 minutes. Add honey, eggs and salt. In a small bowl whisk together flour, cornmeal and baking powder. Mix into butter mixture. Stir in milk and corn. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Quick Homemade Tomato Soup (courtesy of Canadian Living)

2  tbsp vegetable oil
2onions, chopped
4 cloves garlic, minced
1 can stewed tomatoes
3 cups  vegetable stock or chicken stock
1/4 cup tomato paste
1/4  tsp pepper

In saucepan, heat oil over medium heat; cook onions and garlic, stirring, for 5 minutes or until softened. Add tomatoes, stock, tomato paste and pepper; bring to boil. Reduce heat and simmer for 15 minutes or until slightly thickened.

Using immersion blender or in blender, puree reheat if necessary.

Sunday, November 21, 2010

I'm just saying, these better warm your soul!

Well it's snowing. Yep, I said it S-N-O-W. and it's beautiful, and it makes me want soups and stews and casseroles (and hot toddies, and fireplaces and snuggies) What are some of your favorite keep warm meals? How do you warm the souls (and toes) of your family?

On another note, this Sunday is Grey Cup!!! Which means an excuse to make some fattening munchies, drink some beer and watch football!! I think in the States you just call it Sunday ;P I tested out Tidy Moms Beer Cheddar Dip last year and it was gobbled up, so I'm making it again for a whole new set of friends!

Enjoy my friends and stay warm!

Monday - Shepards Pie

Tuesday - Taco Soup

Wednesday - Leftovers

Thursday - Crockpot roastbeef

Friday- Lasagna

Saturday- Sweet and Spicy Cashew Chicken Stirfry

Sunday- Grey Cup Party!!! Chili, beer cheese dip, wings, 7 layer dip...mmmmmm
1 pound hot Italian sausage, removed from casing (we use mild...the chili has quite a kick as is.)
1 pound lean ground beef
1 medium onion, chopped
1 envelope chili seasoning mix
1 16 ounce can of kidney beans, drained (optional)
1 14 ounce can of diced tomatoes
1 6 ounce can of tomato paste
1 15 ounce can of chicken broth

Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock pot. Add remaining ingredients. Cover and cook on:

Low-8 hours OR
High-4 hours

I am also making Tidymom's Beer Cheese Dip found here

Beer Cheese Dip

2 - 8oz pkgs Cream Cheese, softened
1/3 cup beer*
1 envelope Ranch Dressing Mix
2 cups Shredded Cheddar Cheese

Beat the first three ingredients until well blended.
Stir in cheddar cheese by hand.
*if dip is too thick, add a little beer to thin it down

Wednesday, November 17, 2010

It's time to give back!

Did you know that "The HungerCount 2010 survey found that 867,948 people used food banks in March 2010, an increase of 9.2 per cent or more than 73,000 people compared with the previous year. The figure was 28 per cent higher than in 2008." ? And that 38% of that number was children under 18?!?! (source Makes you stop and think doesn't it? Makes my heart hurt a little, and makes me so thankful that I have the ability to feed my family without worry.

I am writing this post to encourage my readers (all 62 of you :>) to do something. To be kind! To get out there and volunteer or donate. Sponsor a family for Christmas this year. Participate in HEELing hunger Talk to your children, remind them how fortunate they are. Encourage them to do something for the local food bank. Let us put an end to hunger. strating in our own homes. Who knows what we can do if we all just try?


To read more of the CBC story

Sunday, November 14, 2010

Damn, I'm hungry

Good Morning! This weeks menu is one I am looking forward to with lots of yummy favorites and 2 new found recipes.  I am looking forward to Monday's Panko Mozzerella Sticks I found on Pass The Sushi I think the kids will love them!  And Tidy Mom's Pizza Buns look DIVINE!!  I mean really, who doesn't like pizza!

I thought I'd try something new and put the plan first and then the recipes, that way the meals won't get lost among the recpies.  So now, if there is something you'd like the recipe for simply scroll down and Viola!  Let me know what you think!

And as always, I'd love to hear from you all.  Tell me your plan for the week, share a favorite recipe or simply say HI!

Until next time, Happy Planning (and eating!)

Monday- Chicken Wings, Panko Mozzarella sticks, veggies and ricotta dip

Tuesday - Lemon butter chicken, steamed veggies and rice

Wednesday - Pizza buns, salad

Thursday - Shrimp fetticini Alfredo

Friday- Spaghetti Squash with tossed veggies

Saturday - Out!

Sunday- Shredded chicken nachos with peppers, salsa, sour cream and guacamole


Ricotta dip
1 container ricotta cheese
lemon juice to taste
salt to taster
pepper to taste


Lemon Butter Chicken

1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced ( or if you don't have one just use the juice)
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.

Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.

Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Alfredo Sauce
5 tablespoons sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/2 tsp nutmeg
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, nutmeg, white pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes. Place pasta on serving plates and spoon sauce over pasta.
Home Made Pizza Rolls
2 cans refrigerated pizza crust
garlic salt
Italian Seasoning
1 cup sliced and chopped pepperoni
1 cup shredded cheese (we used Provolone and Pepper Jack)
1/2 cup Parmesan Cheese
Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Preheat oven to 425
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust.
Season each crust with garlic salt and Italian seasoning.
Top with cheese and meat
Starting with a short end, roll crust into a tight log
Slice into 1″ sections
Place on lightly greased pan and bake for 10-12 mins.
Serve with Ragu® Sweet Tomato Basil Pasta Sauce for dipping

Panko Mozzerella Sticks

16 pieces string cheese, removed from wrappers
1/2 cup flour
2 eggs
3 tbs milk
2 cups panko bread crumbs
1 tbs dried parsley
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. gran­u­lated garlic
Canola oil, for frying

Slice the string cheese in half.
Place the flour in a small bowl. In another sep­a­rate bowl, com­bine the bread crumbs with the pars­ley, salt, pep­per and gar­lic, stir to com­bine. In a shal­low dish, whisk the eggs with the milk to combine.
To assem­ble, one by one, dust the cheese in the flour, tap­ping the excess off. Next, dip the cheese in the egg mix­ture, cov­er­ing com­pletely. Then lastly, roll the cheese in the panko crumb mix­ture. Gen­tly remove and place on a bak­ing sheet. Place the sheet in a freezer for 20 — 30 min­utes to flash freeze sticks.
To cook, fill a medium saucepan with the canola oil until it reaches a height of about 1 inch. Heat over medium-high heat until hot.
When hot, add the moz­zarella sticks, 8 pieces at a time. Watch closely and turn over to evenly brown, cook­ing less than 2 min­utes. Do not allow the cheese to bub­ble and leak. Remove and drain on a paper towel lined plate. Enjoy!

Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Wednesday, November 10, 2010

Cocktail Deeva's HEELING Hunger, you know cause I like it when people eat....

I'm not sure if you've heard of the one and only Cocktail Deeva but if you haven't you are probably living under a rock, or in a cave or maybe in like Flin Flon or some other equally crazy place in Canada. This woman rocks, seriously seriously rocks. From the very tips of her Jimmy Choos all the way up to the top of her cute lil noggin. It just so happens that her cute lil noggin came up with an amazing way to #bekind So check out HEELING HUNGER and support the fight against hunger with CocktailDeeva and @suzieswapper

Sunday, November 7, 2010

I didn't make the soup.

So I confess, I didn't make the soup. You know the one, in the pretty pumpkin bowls...yep that's me the sucky one who never made the soup. Maybe this week, maybe.

This week I am featuring some great looking recipes from other food blogs I happened to find this week. I was purusing, typed in shrimp and Annies Eats popped up. Her shrimp enchiladas look so good!! And that butternut squash I was saving for my soup...I'm going to make butternut squash mac and cheese from Christine's Cuisine.  And last but not least I have some cauliflower begging to be cooked and what better way to do it than with roasting it with curry. I found this great recipe at A Big Mouthful
So my friends, eat, drink and be merry this week! See you next Sunday!

Monday- Tacos (at the request of my Missy Lu)

Tuesday -Bombay Sloppy Joes
1 tbsp vegetable oil
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 tsp garam masala
1/2 tsp paprika
1 15oz can tomato sauce
1 cup water

2 tbsp vegetable oil
1/4 cup shelled pistachios
1/4 cup raisins
1 tsp cumin seeds
1/2 large white onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 lb ground turkey
1/2 tsp honey
1/4 cup half-and-half
1/4 cup fresh cilantro, chopped
4 to 6 hamburger buns

To make the sauce, warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

Meanwhile, in a large skillet, warm 1 tablespoon of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. Toast the buns, fill with the turkey mixture and serve.

Wednesday - Shrimp Enchiladas
3 tbsp. butter, divided
1 lb. medium-size shrimp, peeled and deveined
1 red bell pepper, diced
¾ cup onion, diced
¼ tsp. oregano
¼ tsp. salt
Dash garlic powder
Dash cayenne pepper
2 tsp. all-purpose flour
6 tbsp. heavy cream or half-and-half
¼ cup sour cream
6 oz. shredded cheese (such as Monterey Jack, Pepper Jack, etc.), divided
1 cup tomatoes, seeded and diced
8-10 (8-inch) flour tortillas
Cooking spray

In a large sauté pan, melt 1 tablespoon of the butter over medium-high heat. Add the shrimp to the pan in an even layer and let cook without moving, about 1 minute. Flip the shrimp over and continue to cook until just pink and opaque, 30-60 seconds longer. Remove to a plate with a slotted spoon and set aside. When the shrimp is cool enough to handle, roughly chop into bite sized pieces, if desired.

Melt the remaining butter in the pan. Add the diced bell pepper and onion, and cook until just tender, about 5-7 minutes. Add the oregano, salt, garlic powder, cayenne and flour to the pan; stir well and cook briefly until fragrant, about 30-60 seconds. Lower the heat to medium-low and add the heavy cream to the pan, stirring to scrape any browned bits from the bottom of the pan. Cook just until slightly thickened, 1-2 minutes.

Remove the pan from the heat. Stir in the sour cream, half of the shredded cheese, and the tomatoes. Return the shrimp to the pan as well, and mix everything together until the sauce is well blended and the cheese is melted.

Preheat the oven to 350˚ F. Grease a 9 x 13-inch baking dish. Scoop 1/3 cup of the filling and sauce mixture down the center of a tortilla. Sprinkle lightly with some of the reserved cheese. Roll the tortilla tightly around the filling and place seam side-down in the prepared baking dish. Repeat with the remaining filling, tortillas and cheese. Spray the tops of the finished assembled tortillas lightly with cooking spray. Bake uncovered for about 30-35 minutes, until lightly browned. Let cool at least 5-10 minutes before serving.

Source: adapted from My Kitchen Cafe

Thursday - Leftovers

Friday - Butternut Squash Mac and Cheese

1 small butternut squash
12 ounces medium sized (elbow, shells, etc.) pasta
kosher salt
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
½ tsp. powdered mustard
2 cups milk
4 ounces (1 cup) Monterey Jack cheese, shredded
4 ounces (1 cup) sharp cheddar cheese, shredded
1. Adjust on oven rack to the middle position and heat the oven to 425 degrees.
2. Cut the squash in half lengthwise, scoop out the seeds, and lay the halves cut side down on a parchment-lined baking sheet.
3. Bake squash for 25-35 minutes, or until a butter knife inserted into the flesh meets no resistance. Scoop 2 cups of flesh from the squash and mash it with a fork or puree it in a blender or food processor. [Any additional squash can be pureed and frozen]
4. Bring a large pot of water to a boil over high heat. Once it boils, add about a large pinch of salt and the pasta. Cook the pasta until it’s al dente according to package directions. Drain and return the pasta to the pot.
5. Melt the butter in a medium saucepan over medium heat. Once the foaming subsides, add in the flour and mustard. Whisk constantly for 1 minute, then gradually whisk in the milk.
6. Bring the mixture to a simmer over medium heat, whisking frequently, then lower the heat to medium-low and simmer for 5-6 minutes, until the mixture has the consistency of heavy cream.
7. Add the cheeses, ½ teaspoon salt, squash, stirring until the cheese melts.
8. Pour the sauce over the drained pasta and stir thoroughly. Serve immediately.

Saturday - Leftovers

Sunday - Roast Beef, Yorkshire pudding and roasted curried cauliflower

Tuesday, November 2, 2010

Cornbread recipe, for my baby sister :)

This one is for you lil sis xoxoxox


1 cup cornmeal
1 cup flour
5 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1/3 cup oil
1 egg, beaten


Sift dry ingredients and make a well then add milk, oil and egg. Stir together until clumpy. Put in greased pan and bake at 400F for 25-30 minutes.


Mr M. is not a spaghetti fan. At all. He thinks of it as kind of a "lazy" meal, I personally think it is because he hasn't yet had a truly mouth watering over the top delicious bowl of Spaghetti. So to remedy this I am asking, no BEGGING, for you to please share your spaghetti recipes with me. Post me your tricks and tips in some hope that I can sway the tastebuds of my darling Mr M. Pretty, pretty PLEASE?????

Sunday, October 31, 2010

My 100th post! (Oh and a meal plan!)

WOW!!!! I never thought I could do it! And I only have you guys to thank! Your support and kind words are what keeps me going (well than and the need to eat....). I promise I'll try to make my next 100 posts just as exciting!

This week we have some delicious recipies.  I don't know if you have ever cooked pork tenderloin but it is SUPER simple and my kids (Picky Polly's that they are) actually like it.  The Squash soup in pumpkin bows, is a actually a food network recipe that I have been dying to try.  A friend (Thanks Robbi!) passed along their last issue and I was in heaven.  It looks a little more complicated that some of the other recipes so I will post a step by step for you all after I am done.  I am super excited to try another Pioneer Woman recipe, she always has great food and the baked potato soup was originally forwarded to me from another friend (Thanks Nicki!) with rave reviews!

So my friends, from the bottom of my heart THANK YOU for following me through my 100 posts and ENJOY!!!!


1 lb pork tenderloin
1/4 tsp each salt and pepper
2 tbsp vegetable_oil
2 large shallots, finely chopped (or 1 small onion, chopped)
8 oz cremini mushrooms, sliced
1/4 tsp dried thyme
Pinch each salt and pepper
1/4 cup white wine or sodium-reduced chicken broth
1 cup sodium-reduced chicken broth
1 tbsp each butter, softened, and all-purpose_flour
3 tbsp chopped fresh parsley


Sprinkle pork with salt and pepper. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown pork all over. Transfer to foil-lined baking sheet; roast in 400°F (200°C) oven until juices run clear when pork is pierced, about 18 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, in same skillet, heat remaining oil over medium-high heat; saut?hallots until softened, about 3 minutes. Add mushrooms, thyme, salt and pepper; saut?ntil mushrooms are golden, about 6 minutes.
Add wine; cook until evaporated, stirring and scraping up any brown bits. Add broth; cook for 5 minutes.
Mix butter with flour and add to sauce along with parsley; simmer, stirring, until thickened. Stir any juices from pork into sauce. Serve with pork.

Tuesday -Squash Soup in Pumpkin Bowls (Courtesy of the Food Network magazine)

For the Bowls:
4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
2 teaspoons sugar
Kosher salt
For the Soup:
3 tablespoons unsalted butter
1/2 small onion, chopped
Kosher salt
2 sprigs thyme
1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
3 tablespoons
heavy cream (optional)
Freshly ground pepper
For the Toppings:
Pepitas (hulled green pumpkin seeds)
Sourdough and/or pumpernickel croutons
Paprika, chili powder or Spanish pimenton
Crisp prosciutto, serrano ham or bacon
Fried onions
Fried sage or parsley leaves

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

Wednesday -Parmesean chicken fingers and oven fries

4 boneless skinless chicken breasts (***make a few extra for tomorrows meal!***)
2 eggs
1 cup finely grated Parmigiano-Reggiano or Parmesan cheese
1 cup panko (Japanese bread crumbs) or fresh bread crumbs
4 tsp chopped fresh oregano (or 2 tsp dried)
1 tsp salt
1/2 tsp each pepper and paprika
1/4 cup butter, melted

Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.

One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes.
Oven fries :

As many potatoes as people
cut like fries
place foil on a baking sheet
toss potatoes in a bowl with olive oil, and seasoning salt
spread potatoes on baking sheet
cook at 350 for 40 mins or until done

Thursday -leftovers for clubhouse wraps
lefiover chicken strips
bacon bits
mayo ( I roast some garlic and make raosted garlice mayo mmmmmm)
tortilla shells
shredded cheese

Take leftover chicken fingers and warm in a frying pan on the stove. 
When done, take a trtilla shell, spread mayo, layer chicken, lettuce, tomato, bacon bits, and shredded cheese.  Wrap it up and ENJOY!

Friday - The Pioneer Woman's "Favorite Meatloaf"
 ****text copied from The PW's website****


1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon

1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Saturday - Baked Potato Soup

2 large baking potatoes—peeled, halved lengthwise and thinly sliced crosswise
3 cups milk
Salt and pepper
1/2 head cauliflower, cored and chopped
1 bunch scallions, white and green portions thinly sliced separately
4 slices bacon
1 cup shredded cheddar cheese (about 2 ounces)
1/4 cup sour cream

Directions1. In a large saucepan, combine the potatoes, 2 cups milk and 1 teaspoon salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10 to 15 minutes. Add the remaining 1 cup milk, then puree the soup. Season with salt and pepper. 2. Microwave the bacon at high power until crisp, 3 to 4 minutes; crumble. Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.

Sunday- Chicken Wings, veggies and ricotta dip

Ricotta dip
1 container ricotta cheese
lemon juice


Sunday, October 24, 2010

The first one in a while :)

I have missed this. Sunday mornings, coffee in hand planning my meals for the week. I think I need to make changes to my site, like adding pictures and shopping lists, but they will come I promise. In the meantime, share your plans with me! And until next week...Happy Planning!

Monday - Honey Glazed Pork Tenderloin
2 tablespoons liquid honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon grated ginger, root
1 tablespoon vegetable oil
1 tablespoon rice vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
3 pork, tenderloins

DirectionsIn bowl, combine honey, garlic, soy sauce, ginger, oil, vinegar, salt, pepper and hot pepper sauce. (Make-ahead: In shallow glass dish, pour honey mixture over pork, turning to coat. Cover and refrigerate for up to 24 hours, turning occasionally.)
Brush pork with half of the honey mixture; place on greased grill over medium-high heat. Close lid and cook for 10 minutes; turn and brush with remaining honey mixture. Cook for 8 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
Transfer to cutting board; tent with foil and let stand for 5 minutes. Refrigerate 1 of the tenderloins until cold; wrap and refrigerate for up to 2 days. Thinly slice remaining 2 tenderloins.

Tuesday - Taco Soup in the Crockpot
1pound (500 g) hamburger
1 package taco seasoning
1 package dry ranch dressing
1 14 oz cans of kidney beans
1 14oz can brown beans
1 can Niblet corn or frozen corn
1 14 oz can tomato sauce
1 28 oz can diced tomatoes
1 14 oz can water
1 bag cheese flavored nacho chips

DirectionsBrown ground beef in on stove, add taco seasoning and water. Drain and add to crockpot. Add remaining ingredients. Simmer on high for 3 - 4 hours or low for longer. Serve topped with cheddar cheese and crushed cheese taco chips.

Wednesday - Leftover soup
Thursday - Tortellini with Roasted Cauliflower and Tomatoes4 cups small (1 inch/2.5 cm) cauliflower florets (1/2 head)
2 cups grape or cherry tomatoes
4 cloves garlic, peeled
1 tablespoon butter, melted
350 grams fresh or frozen tortellini
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme or basil
Salt and pepper
2 cups milk
1/4 cup freshly grated Canadian Parmesan cheese

DirectionsPreheat oven to 450°F (230°C).
On a rimmed baking sheet, toss cauliflower florets, tomatoes and garlic with butter; spread out evenly, placing garlic pieces to one side of the sheet. Roast for about 20 min, stirring twice (without mixing in garlic), until cauliflower and garlic are browned and tender and tomatoes have burst open.
Meanwhile, in large pot of boiling water, cook tortellini according to package directions; drain and set aside.
Whisk flour, thyme and 1/4 tsp (1 mL) each, salt and pepper into Milk. Pour into pasta pot and bring to a boil over medium heat, whisking constantly. Reduce heat and boil gently, whisking, for about 3 min or until thick. Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt and pepper.
Divide tortellini among serving bowls and spoon vegetables and sauce over top. Sprinkle with Parmesan cheese.

Friday - Out for a Friends Birthday!

Saturday - Balsamic Chicken and Mushrooms
4 servings
15 min 5 min prep
2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or white wine
1/4 teaspoon dried thyme leaves, crumbled

In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

Sunday - Shredded BBQ pork sandwiches in the crock pot!

Saturday, October 23, 2010

Slow Cooker Cran-Apple Butter

The day after I got my computer back I was cruising cooking blogs (surprised?) and I stumbled across this blog Mommie Cooks, who by the way has some AMAZING looking recipes. At any rate I found her recipe for Cranberry Apple Butter and was immediately intrigued, more so because I went a little overboard at the fruit stand the other day with in the apple department :)but nonetheless you could practically SMELL the apples cooking in the crock before I even pulled it out of the cupboard!

So my friends, my first recipe after a looooooong hiatus is from Mommie Cooks for Super Slow Cooker Cran-Apple Butter

10-12 Apples, Chopped
3 Cups of Whole Cranberries
1/2 Cup of Brown Sugar
1/2 Cup of White Sugar
1 tsp of Cinnamon
1/2 tsp of Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves
4 Shakes of Salt

Throw it all in your slow cooker and cook it on low for 12 hours. When the butter is done, put it in the blender in small batches, remember to vent frequently for steam.

Enjoy my friends!  And stay tuned for tomorrow's weekly plan!  I missed you all!!!!!

Tuesday, October 19, 2010


My computer is fixed!!!! I will post my meal plan tomorrow!!!! I HAVE MISSED YOU!!!!XOXOXOXOOXXO

Wednesday, September 22, 2010

My computer is toast

Sorry peeps, my beloved laptop has died. I will be back with some planning ASAP!

Monday, September 13, 2010

I'm a twit

or is it a tweet? I don't get it but I'm going to give it a go.....FOLLOW me on TWITTER @MPMtweets!


Sunday, September 12, 2010

I'm Baaaaaaaaaaaaaaaack.....

Did ya miss me? Go ahead, admit it, it's hard not to miss me. :) Let me give you a mini update on where I have been and what I am doing these days...Last week we packed up and headed off on a crazy adventure that brought us closer to home, you know that place where your heart is. We have started the next chapter in our lives and well that landed me with this view...
Life is grand my friends, Enjoy!


Monday - Better Than Ever Beef Enchiladas

1 1/2 lb. (225 g) extra lean ground beef
1/2 cup each chopped green and red peppers
1 can corn
1 can refried beans
2 cups salsa, divided
1/2 cup Tex Mex Shredded Cheese, divided
2 Tbsp. calorie -wise Zesty Italian Dressing
8 flour tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


Heat oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa, corn and beans; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
Spread 1/4 cup of the remaining salsa onto bottom of greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until melted. Top with cilantro.

Tuesday - Maple-Mustard Pork Tenderloin with Caramelized Apples

2 (1/2-pound) pork tenderloins
Cooking spray
1/4 cup Dijon mustard
6 tablespoons maple syrup, divided
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)


Preheat oven to 425°.

Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Wednesday- The PW's Simple Sesame Noodles (with veggies)***recipe copied from link***


12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin


Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Thursday- Sloppy Joes

Friday - Tequila-Lime Chicken ***recipe copied from link***

* 3 whole Limes, Juiced
* 5 cloves Garlic, Peeled
* 1 whole Jalapeno, Sliced
* 1 teaspoon Kosher Salt
* ½ cups Cilantro
* ½ cups Tequila
* 5 Tablespoons Olive Oil
* 4 whole Boneless, Skinless Chicken Breasts
* 1 cup Monterey Jack Cheese, Grated
* Pico De Gallo
* Refried Pinto Or Black Beans
* Mexican Rice
* Sour Cream
* Avocado Slices
* Homemade Flour Tortillas

Preparation Instructions

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!

Saturday - Leftovers

Sunday - Steak on the BBQ~!

Wednesday, September 8, 2010

Next week I promise.....

We are moved and settling in! I'll be back on Sunday with plan, I PROMISE!!!!

Monday, August 30, 2010

Super Duper Easy Guac....

I have a love affair with guacamole. No seriously, I could eat it everyday. At any rate I found the easiest and least expensive way to make guac is....

1 ripe avocado, mashed and smushed
a few shakes "garlic plus"
a few shakes cumin
a few shakes garlic powder
a squeeze of lime juice
and if I feel like it a splash of salsa

Yup. That's it. See told ya, super duper easy!

Sunday, August 29, 2010

The one where I don't plan....

So this week we are moving. I plan to use the next few days to clean out the fridge and freezer with whatever is left so I don't have to move a bunch of perishables 8 hours away. But since I'm kinda a big deal and people rely on me to provide them with ideas for eats this week I will link you to some other amazing meal planners!
And to all my friends here in the Elk Valley, you will be missed!

This Week for Dinner
(Meal plan up today)
The Double Dipped Life (up Monday)
I'm an Organizing Junkie (Meal Plan up Monday)

Betty Crapper

Can I Get The Recipe?

Domestic Dame

Sunday, August 22, 2010

The one where I wing it....

Wow, what a week. Our house is officially sold and MPM, Mr. M, Lu and Lex are on the move! That said I sold our table, so dinner time will be interesting for the next 2 weeks, well until move day :)

Yesterday Mr. M and I celebrated our anniversary. We had a gift certificate to an AMAZING Italian restaurant in Fernie! For those of you from the Elk Valley, you MUST try Mezzuluna!!!! The food was great, and with the exception of the cafeteria bell to let the servers know food is up, the ambiance was pretty cool too. We ate like kings!

At any rate, I don`t know how good I will be at following my own meal plan this week, but I couldn't leave you hanging so without any further ado.....Photobucket

Monday - Tacos Supreme Courtesy of My Kitchen Cafe

Tuesday - Lemon & Garlic grilled chicken & corn on the cob

Wednesday - Asian lettuce wraps from Our Best Bites

Thursday -Kickass Sirloin Steak Sandwiches These are seriously YUMMY

Friday - Over to the Kerk's for a Bye-Bye BBQ...yes, we are the ones leaving :(

Saturday - Munchies....cheese, crackers, meats, hummus, maybe shrimp

Sunday - Homemade Pizzas...I might even try Jane's secret ingredient

Sunday, August 15, 2010

Week 1 - clean it out!

So using my list, I think I did pretty well. My goal is to have NOTHING in my freezer and very few things in my pantry. I hope you can help me by sending me some recipes!
Have a wonderful week, and keep enjoying summer!!!Photobucket

Monday- Sweet & Spicy cashew chicken stir-fry (use frozen veggies, cashews, stir fry noodles, and chicken breasts)

Tuesday - Tuna Tortas with Pico de Gallo (from Cooking Light)


2 can (6 oz.) solid white tuna packed in water
8 ounces Roma tomates, rinsed, seeded, cured, and chopped (see notes)
1/2 cup chopped fresh cilantro leaves
6 tablespoons lime juice
2/3 cup minced red onion
4 fresh serrano chilies or other small hot chilies, rinsed, stemmed, seeded, and minced
1/2 teaspoon salt
4 sandwich rolls (3 oz. each), split in half horizontally

Drain tuna well; flake into a bowl with a fork. Stir in tomatoes, cilantro, lime juice, onion, chilies, and salt.
Mound tuna equally on sandwich roll bottoms and set tops in place.

Wednesday- BBQ Italian sausage, salad

Thursday- Tuna Vegetable Couscous Salad courtesy of My Cooking Hut

Couscous, 200g
Water, 1 litre
Cherry tomatoes, 200-250g
Parsley (finely chopped), handful
Mint (finely chopped), handful
Sweet corns, 1 small can
Tuna in brine, 1 can
Cucumber, half
Lemon, 1 or 1.5
Black Olives (chopped and some keep whole), 50g
Feta cheese, 70 – 80g
Extra Virgin Olive oil, 4 tbsp (or more if needed)
Salt and black pepper, to taste

Boil 1 litre of water in a saucepan and put in couscous and cook it according to the instruction on the packet. Once cook, strain and let it cool.
Chop parsley, mint, black olives. Halves cherry tomatoes. Cut cucumber and feta cheese into cubes.
In a large bowl, put in the cooked couscous. Mix in cherry tomatoes, black olives, parsley, mint, feta cheese, sweet corns, tuna, and cucumber.
Squeeze juice of 1 (or 1.5) lemon and mix with the rest of the ingredients in the bowl.
Then, drizzle in about 4 tbsp of extra virgin olive oil. Give it a good mix.
Season with salt and black pepper.
Garnish with a few black olives.

Friday- BBQ Burgs. 'nuff said :)

- Beer Bum chicken (yes I will ACTUALLY make it I promise)& beans

Sunday- Use left over chicken for either bbq chicken pizza or chicken salad sandwiches

Saturday, August 14, 2010

Kitchen Inventory....

So I have challenged myself to clean out the cupboards and freezer as we may be relocating verrrrryyyyyy soon ;)

So to start the inventory....

1 roasting chicken
(that I have been intending to cook FOREVER)
2 1 package mild Italian sausage
2 1lb packages ground beef
1 package bratwurst sausage
8 chicken wings
1/2 bag of frozen chicken breasts (4-6 left)(2-3)
1/2 bag of fries
1 bag frozen blueberries
1 bag frozen raspberries
1 box containing 6 packs of Edamame
1 bag chopped stir-fry veggies
some freezies.....

1/2 bag shells pasta
1/2 box cannelloini
1/2 bag basmati rice (that keeps not cooking properly)
2 1 box couscous (1 parm and garlic)
3 cans cream of mushroom soup
2 cans chunky clam chowder
6 3 cans of tuna
1 bag chow mein noodles
1/2 bag cashews (hmmmm :) )
3 2 cans baked beans
1 bag croutons

Now, what to make......


Monday, August 9, 2010

Bad, bad, Meal Planning Mama....

I know. I am bad. But I'm real real sorry, I promise. You see we kinda went away for 4 days and stayed for 8....It was super cool. Kinda like me. :)

When we got home my BFF, her practice hubby (aka the roomie) and the mini were on our door step and starving. So MPM apologized, and made food....(actually Practice Hubby bought lunch but meh, who's counting :)

So this week will bring you the first of many clean out the cupboards/freezer/fridge meals until we hit the lovely month of September, I'll explain more later....wish me luck! Photobucket

Monday - Lemon chicken, broccoli/carrot/celery/grape tomato salad, pita and hummus


1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Tuesday - BBQ pork chops, corn on the cob and rice

Wednesday- Beer bum chicken, salad and rolls Chinese food from the Arrowana

Thursday- BBQ chicken pizza Linguini chicken alfredo with spinach

Friday- Burgs on the BBQ, served with guac and salsa mmmmmmmmm "tiki" shrimp w/ sweet thai chili and veggies

Saturday- Out for a friends 30th!

Sunday- Taco salad


We were away, just got back, meal plan up later today I PROMISE!!!!!Photobucket

Sunday, August 1, 2010

I must apologize today. First for not posting about sushi last week and second for the rather uninspiring meal plan this week. Although Thursday is really cool...Thanks Dine and Dish for the idea! Happy planning my friends!

Monday- away

Tuesday- away

Wednesday- driving home....

Thursday- "Walking Tacos"

Friday- Red Thai Curry

Saturday- BBQ chicken, corn on the cob & couscous

Sunday- Beer bum chicken on the BBQ, side salad and rolls!

Sunday, July 25, 2010

Mmmmmmm Summer

Well summer seems to have arrived here, finally! And with it lighter meals and many improvisations. So my words today are short and sweet....

Enjoy! :)
Monday- Cheater Chicken Souvlaki, grilled veggies, pita and homemade hummus

Lemon Hummus:

1 can rinsed chick peas
olive oil
1 clove garlic
1 tablespoon tahini
salt and pepper
1 squeezed lemon
zest of one lemon
1/2 tsp cumin

Garnish with a drizzle of yummy olive oil, a dash of paprika, or pine nuts

Through it all in the processor, tweak, and eat!! Yummm

Tuesday- Girls are coming over for SUSHI night! I'll post pics and recipes I promise :)

Wednesday- I will take the leftovers from Monday and toss them with some feta cheese and wrap them up in leftover pita for Greek wraps

Thursday - Tomato, Mozzarella and cherry tomato salad
Cold Grilled chicken
Fresh Mozzarella
Fresh Basil
Garlic Salt
Balsamic Vinegar

Cut tomatoes, chicken, mozzarella into small bite size pieces
Grill the chicken the night before…
Grape work well…If using regular tomatoes, remove the seeds so its not too juicy.
Combine with fresh basil - you can leave the basil in leaves or chop, depending on your taste.
Add garlic salt & pepper to taste
Add enough balsamic vinegar to coat, and have some at the bottom

It is best if you make it a few hours ahead.
You have to taste it and add whatever it needs more of before you serve it. I served it with slices of baguette, but it could stand on its own or go with pita or anything else you have around. Add pasta if you want it to be heartier… but the pasta will suck up a lot of balsamic… so you will need to add more.

Friday - My new favorite sandwich

light rye bread
sundried tomato turkey
roasted garlic mayo
orange and green peppers
romaine lettuce

Saturday and Sunday we will be eating with friends, so the menu is yet to be determined!

Sunday, July 18, 2010

I forgot the title....

Well my friends another week has passed. I am a year older and ok with it....i think. I didn't get my favorite cake I have had every year since I was little (angel food topped with whip cream, strawberries and cherries) but I am ok with it....i think.

I am hoping you can all share some of your favorite summer salad recipes with me! I am looking to slim down and want to make some more healthy choices. So please feel free to contribute your salad recipes in the comments section or on my facebook page!
Have a good one my friends!

Monday- Steak and Ceasar wraps, OR to cut carbs, steak ceasar salad
We are making steak instead of tacos tonight and have one extra which I will grill and slice thinly to use in wraps....

Tuesday- Lemon Dill Salmon Skewers with quinoa & kale

4 centre cut salmon fillet
3 tbsp chopped fresh dill
2 tbsp extra virgin olive oil
1/2 tsp grated lime rind
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 dash hot pepper sauce
1 lemon, cut into 8 wedges

Remove and discard skin from salmon; cut into 1-1/2-inch (4 cm) cubes to make 24 pieces.
In large glass bowl, mix together dill, oil, lemon rind and juice, salt, pepper and hot pepper sauce. Add salmon cubes and toss to coat; let stand for 10 minutes.
Beginning and ending with lemon wedge, thread salmon loosely onto 4 metal skewers, reserving marinade. Place on greased grill over medium heat; brush with marinade. Close lid and grill, turning twice, until fish flakes easily when tested, about 10 minutes.

Wednesday- Grilled Vegetable Couscous Salad (can you tell I'm on a couscous kick???)

3 tbsp (50 mL) balsamic_vinegar
2 tbsp (25 mL) prepared pesto
1 tbsp (15 mL) extra-virgin olive_oil
1/2 tsp (2 mL) pepper
3/4 cup (175 mL) whole wheat couscous
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 green_onion, sliced
1 eggplant
1 zucchini
1 sweet yellow pepper, quartered
1 cup (250 mL) halved grape or cherry_tomatoes

In small bowl, whisk together vinegar, pesto, oil and pepper; set aside.
In large bowl, combine couscous with 3/4 cup (175 mL) boiling water; cover and let stand for 5 minutes. Fluff with fork; fold in chickpeas and green onion.
Cut eggplant and zucchini lengthwise into 1/4-inch (5 mm) thick slices. Place eggplant, zucchini and yellow pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender-crisp, about 10 minutes.
Cut eggplant and zucchini into 1-inch (2.5 cm) wide strips. Cut pepper into 1-inch (2.5 cm) cubes. Add grilled vegetables and tomatoes to couscous. Add pesto mixture; toss to combine.

Thursday- Homemade pizzas on whole wheat pitas
My favorite of the day is garlic and olive oil on the pita, topped with spinich, feta, and whatever meat I have on hand

Friday- Chicken & Veggie Teriyaki Skewers

Quick Teriyaki Sauce:
1/2 cup soy sauce
1/3 cup mirin
2 tbsp granulated sugar
2 slices gingerroot
1 tbsp cornstarch

Saturday- Burgers on the BBQ

Sunday- Out!

Wednesday, July 14, 2010

Damn that girl in an Igloo.....

My friend, let's call her Square, has a ridiculously fabulous blog called From an Igloo. It is seriously cool. She kinda makes me want to be craftier, hell I even bought fabric to make her One Hour Sundress. This from the girl who failed Grade 8 sewing, a MANDATORY course at my all girls Catholic school....SERIOUSLY FAILED SEWING. But I digress.....where was I heading with this one.....oh yeah cookies!

Yesterday Square posted this recipe Best Ever Oatmeal Chocolate Chip Cookies They were inspired by the old snack and a half ice cream treat, does anyone else remember them??? 2 yummy oatmeal cookies sandwiching vanilla ice cream and covered in a thin layer of chocolate mmmmmmmmmmmmmmmmmmmmm. Well DAMN her, I just so happened to have all the ingredients to make them in my cupboard, well except the chips but when in trouble sub SMARTIES.  Now I know this is a Canadian candy but my American friends you must have SOMETHING similar!

At any rate, the cookies were made and consumed warm and out of the oven,

then again with ice cream for desert,

and well I think they were a hit......

Sunday, July 11, 2010

Happy Birthday to me!

While perusing one of my favorite "foodie" websites foodgawker I came across some yummy looking summer salads. The first I am going to try this week is from the parsley thief there are some seriously good looking pictures of food on her website! The second is from FatFree Vegan Kitchen Now we all know I love my meat, but this recipe looks so so good!

Also I am taking suggestions for sugar free/low/no carb recipes! I need some menus to help out a friend! So please leave me comments here or on my fb page and help a sista out!

Monday- Pesto Pasta Salad with Grilled Chicken

Adapted from Cooks Illustrated, "30 Minute Suppers", Summer 2010
1/2 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1 clove garlic, coarsely chopped
1/2 cup {packed} fresh basil leaves
juice of 1 lemon
2/3 cups + 1 tablespoon extra-virgin olive oil
1 whole boneless, skinless chicken breast
salt & pepper, to taste
1 pound Campanelle pasta
1 pint cherry tomatoes, halved
2 ounces baby arugula

Bring a large pot of salted water to a boil. Cook the pasta, according to the package instructions, until 1 minute less than al dente. Drain & rinse under cold water.
Meanwhile, combine the pine nuts, Parmesan cheese, garlic, basil & lemon juice in the bowl of a food processor. Blend until smooth. With the motor running, slowly add the 2/3 cups olive oil & process until incorporated.
Rinse & trim the chicken breast. Then slice them down the middle, so that you have 4 thin pieces of chicken. Drizzle them with the remaining tablespoon of olive oil & season generously with salt & freshly ground pepper. Grill for about 3-5 minutes per side {depending on how thin they are}, or until they are cooked through. Transfer to a cutting board & cut into thin slices.
Combine the pasta, tomatoes, arugula & sliced chicken in a large bowl. Add a bit of the dressing at a time & toss, until the salad is well coated with the pesto. You may not need all of it {If making ahead of time, or you end up with some leftovers, save the dressing to re-hydrate the salad later on}.
Check the salad for seasoning & serve.

Tuesday -Israeli Couscous Summer Pilaf
Make sure to use a firm, flavorful cucumber with a minimum of seeds. Hothouse cucumber is a good choice for this if you can’t get a small, firm variety straight from the garden or farm market.

1 1/2 cups Israeli couscous
1 heaping cup cucumber, quartered and thinly sliced
1 large stalk celery, strings removed and diced
2 scallions, minced
1/4 cup minced fresh dill, or more, to taste
10 to 12 basil leaves, thinly sliced, or more, to taste
4 medium firm, ripe apricots or 3 medium firm, ripe nectarines, pitted and diced
1 heaping cup halved cherry or grape tomatoes (red or yellow, or a combination)
1 medium firm, ripe avocado, peeled and diced
3 tablespoons extra-virgin olive oil (or less if you’d like a lower fat dish)
2 to 3 tablespoons lemon juice, or more, to taste
Salt and freshly ground pepper to taste
Mixed baby greens, as needed
1/4 cup toasted pine nuts or 1/3 cup toasted slivered almonds

Bring 5 cups of water to a boil in a medium saucepan. Add the Israeli couscous and cook at a rapid simmer for about 8 minutes, or until al dente. Drain and rinse with cool water until the couscous is at room temperature.

In a mixing bowl, combine the couscous with the remaining ingredients except the last two. Toss well to combine.

Line a large serving platter with some greens. Mound the salad over them, letting some of the greens show along the edge. Sprinkle the top with the toasted nuts. Serve at once or cover loosely with plastic wrap and refrigerate until needed.

Wednesday - bbq burgers and (leftover) salads

Thursday - OUT! It's my birthday!!!

Friday - homemade pizza

Saturday- Potluck picnic with friends at "the farm"

Sunday - Tacos, or nachos (at the request of my 6 yo)

Wednesday, July 7, 2010

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Sunday, July 4, 2010

A well stocked freezer.

First I must wish a Happy 4th of July to all my American friends! I hope you all enjoy this day! We were camping in the States this weekend and hit up my favorite box store, cause what's camping without Costco right?!?!?! Hence the title, a well stocked freezer. My challenge now is planning meals that are already in my house, well with the exception of a few fresh veggies!

So without any more grumbling, happy planning!
Monday -Adobo-Marinated Pork Chops with Grilled-Pineapple Salsa

1 cup fresh lime juice (about 8 limes)
2 teaspoons black pepper
2 teaspoons dried oregano
2 teaspoons ground cumin
1 1/2 teaspoons salt
6 garlic cloves, crushed
2 pounds pork chops
1 1/2 teaspoons olive oil
Cooking spray
1/4 cup coarsely chopped fresh cilantro
2 tablespoons finely chopped green onions

Combine first 6 ingredients in a 2-quart baking dish. Trim fat from pork. Place pork in dish, turning to coat; cover and marinate in refrigerator 1 hour, turning pork occasionally.
Prepare grill.
Remove pork from dish; discard marinade. Brush with oil. Insert a meat thermometer into thickest portion of pork. Place on a grill rack coated with cooking spray; grill 25 minutes or until thermometer registers 160° (slightly pink). Cut into 1/4-inch-thick slices. Sprinkle with cilantro and green onions. Serve with Grilled-Pineapple Salsa.

Grilled Pineapple Salsa

5 (1-inch) slices fresh pineapple (about 4 1/2 pounds)
1 red bell pepper
1 yellow bell pepper
Cooking spray
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 1/2 teaspoons minced crystallized ginger
2 jalapeño peppers, seeded and minced
1 drained canned chipotle chile in adobo sauce, minced

Preheat grill.
Place first 3 ingredients on a grill rack coated with cooking spray; grill 3 minutes on each side. Discard stems and seeds from bell peppers; dice pineapple and bell peppers. Combine pineapple, bell pepper, onion, and remaining ingredients; toss gently.

Tuesday -Hash Brown Casserole with Bacon, Onions, and Cheese

6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32-ounce) package frozen Southern-style hash brown potatoes
1 cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.

Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
Preheat oven to 350°.
Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Wednesday - Buttermilk-Garlic Chicken Kebabs (From this months issue of Canadian Living)with flatbread and tzaziki

3-4 -boneless, skinless chicken breasts cut into 1"-2" chunks
1 cup buttermilk
1/2 onion, coarsely chopped
3 cloves of garlic, coarsely chopped
2 tbsp dried oregano
juice and zest of 1 lemon
pepper and salt to taste

Combine buttermilk, onion, garlic, oregano, lemon juice, zest, and pepper in a large ziplock bag. Add chicken and let marinate for up to 24 hours.
Soak bamboo skewers in cold water for 30 minutes before grilling. Preheat BBQ to high. Thread chicken onto skewers, sprinkle with salt. Place skewers on grill and reduce heat to medium-low. Close lid and cook 15-20 minutes, turning once or twice, until done.

Thursday - Fresh Tomato, Sausage, and Pecorino Pasta
8 ounces uncooked penne
8 ounces sweet Italian sausage
2 teaspoons olive oil
1 cup vertically sliced onion
2 teaspoons minced garlic
1 1/4 pounds tomatoes, chopped
6 tablespoons grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt
q/8 teaspoon black pepper
1/4 cup torn fresh basil leaves

Cook pasta according to package directions, omitting salt and fat; drain.

Heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage. Add garlic; cook 2 minutes. Stir in tomatoes; cook 2 minutes. Remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper. Sprinkle with remaining 1/4 cup cheese and basil.

Friday- BBQ burgers on the grill and salad

Saturday-Something curry....any suggestions?

Sunday- Steak caesar salad

Monday, June 28, 2010

My confession.

I know you all think I am some amazing uber organized supah Mama but I must confess....tonight we had nachos.

Now that you are done reeling from the shock, it's true. I am by no means perfect, nor am I uber organized AND as much as I love my mad skillz, (in the kitchen and other places :P) I must be honest.... sometimes we just do the best we can. Today was one of those days.  The marinade I was going to make said it had to rest for at least an hour, which I did not have, because my almost 2 year old was to busy eating dirt and licking yogurt off of the dog. So we had nachos. And Caesars. Yes the drink, not the salad. I'll try the pork again tomorrow.

Sunday, June 27, 2010


Late is always better than never, right?!?!? Not much to say this week I am home from another road trip 1400 kilometers in 4 days with the 2 minis...*sigh* They were great, the friends we saw always make me smile, and the sun shone the whole time!

I will admit last week I didn't make the salmon I intended but I am going to attempt salmon again. And a big HAPPY CANADA DAY this Thursday to all my fellow Canadians! Maybe I'll make a cake....

Monday -Balsamic Honey Pork Chops , and mixed greens

1 lb pork chops pounded to about 1/2 inch thickness
1/4 cup aged balsamic vinegar
1/4 cup local honey
2 cloves garlic, smashed and finely minced
1 tbsp minced onion
1/4 tsp salt
salt and pepper to taste
2 tbsp grapeseed oil

Combine all of the ingredients except the grapeseed oil in a large zip-lock bag and marinade for up to 8 hours, a minimum of 1 hour. Marinade at room temperature for 30 minutes before cooking to ensure really tender pork. You can even prepare the marinade and pork in advance in the zip-lock bags and freeze for later, it will marinade as it thaws which couldn’t be more convenient! Once the pork has finished marinading the balsamic honey mixture, heat a large skillet over medium heat. Remove the chicken from the marinade, discarding the leftover marinade, and season each side of the pork with salt and pepper and add the oil to the hot pan. When the oil shimmers, add the pork and cook on each side for about 4 minutes, or until the pork is cooked through. Remove the pork from the pan and allow it to rest for a few minutes before slicing.

Tuesday -Asian Salmon , green beans and rice

Wednesday - leftovers, it's a big salmon....

Thursday -Tracie’s Couscous Salad
Adapted from Tracie Farmer (via “Paula’s Home Cooking,”
1 box flavored couscous (garlic or Parmesan), cooked (recommended: Near East)
1 can chickpeas, rinsed and drained
1 red bell pepper, finely chopped
1/2 Vidalia or red onion, chopped
1 English cucumber, peeled, seeded, and finely chopped
1 tomato, chopped
1/4 cup fresh parsley leaves, chopped
1/2 cup crumbled feta cheese
Salt and freshly ground black pepper
1/4 cup olive oil
2 to 3 limes, juiced

In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

Friday - Orange Infused Teriyaki Chicken with salad

Saturday -Tacos

Sunday- BBQ ribs, roasted veggies and garlic bread