Sunday, January 24, 2010

So much better than I was this morning.....

Well my friends another week has flown by. This week wasn't without its trials and tribulations but we made it through, don't we always??? I will admit I attempted to do this blog this morning but was way too 'under the weather', but after my two hour nap, I am in better spirits and STARVING. So my friends, another menu!

Monday - Sloppy Joes served with veggies and dip  


1 onion, chopped
1 tablespoon butter
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup ketchup
1 lb ground beef
4 buns


In a large, heavy skillet, saute onions in butter or margarine over medium heat. Add meat, and cook until browned.
Mix in mustard, Worcestershire sauce, vinegar, salt, pepper, and ketchup. Reduce heat, cover, and simmer until sauce coats the meat. Serve hot.

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 - Mediterranean Chicken
2 c fresh sliced mushrooms
1 small can of sliced black olives, drained
1 small jar of artichokes in oil, undrained
1 can of sliced stewed tomatoes (or just regular ol' chopped tomatoes), drained
3T tapioca
3 lbs. skinless, boneless chicken thighs
2 T Italian seasoning
1/2 t salt
3/4 c chicken broth
1/4 c white wine (I always use cooking wine, or you can substitute more chicken broth)


Combine mushrooms, olives, artichokes and tomatoes at the bottom of the crockpot; sprinkle with tapioca.
Place chicken on top of vegetables; sprinkle with Italian seasoning and salt
Pour chicken broth and white wine over the chicken
Cook on high for 3.5-4 hours
Serve over cooked fettuccine and sprinkle with crumbled feta cheese.

Thursday - Steak Stir-Fry or leftovers if we have them....

Friday - Easy Baked Fish Fillets, green beans and rice  

1 1/2 pounds grouper or other white fish fillets (I will be using cod)
Cooking spray
1 tablespoon fresh lime juice
1 tablespoon light mayonnaise
1/8 teaspoon onion powder
1/8 teaspoon black pepper
1/2 cup fresh breadcrumbs
1 1/2 tablespoons butter or stick margarine, melted
2 tablespoons chopped fresh parsley


Preheat oven to 425°.

Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.

Saturday - Baked Ravioli, garlic bread and salad  

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.

Sunday - Nacho Casserole  


1 lb ground beef
1 can corn
1 cup salsa
1 cup miracle whip
crushed nacho chips
shredded cheese (about 2 cups)


Brown beef. Add corn, salsa, miracle whip. Layer crushed nacho chips on the bottom of a casserole dish, then add meat mix, then cheese. Repeat. Bake at 350 for 30 mins!