Back at it!

Ahhhhh, home sweet home. Our weekend away was great, the joys of city living i.e. Starbucks in the hotel lobby and almost 3 days of someone else doing the dishes, are a great indulgence every once in a while. But alas I am back to reality.

I apologize for not being more "on the ball" and presetting this post to automatically show up, but truthfully I have NO idea how to do that, so without further ado, eat up my friends!

xoxoxoxo

Mealplanningmama

Monday - Nacho Chicken Bake

Ingredients

4 skinless, boneless chicken breasts
Pinch of salt
1/4 cup (50 mL) sour cream
2/3 cup (150 mL) chunky salsa
2 cups (500 mL) coarsely crushed nacho chips
1 cup (250 mL) grated aged cheddar or Monterey Jack

Directions
Preheat oven to 375F (190C). Coat a small baking dish with oil. Place chicken in dish. Sprinkle with a pinch of salt. Spread sour cream over chicken, then cover with salsa. Press half the nacho chips into the salsa and sprinkle with half the cheese. Sprinkle with remaining nachos, then cheese.
Bake in centre of oven until cheese is bubbly, 35 to 40 min. Dish up with extra salsa, if you like. Great with rice and slices of avocado.


Tuesday- Teriyaki Chops with Snow Peas

Ingredients

4 pork rib chops, 1-1/2 lb
1 pinch salt
1 pinch pepper
1 tbsp vegetable oil
1/3 cup slivered almonds
1/2 cup thick teriyaki sauce
1/3 cup chicken stock
1 tbsp minced ginger root, or 1 tsp ground
2 cloves garlic, minced
2 tsp cornstarch
2 cups snow peas, trimmed

Directions

Trim fat from pork. With scissors, clip edges at 1-inch (2.5 cm) intervals to prevent curling. Sprinkle with salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown pork, 6 minutes. Transfer to plate. Drain fat from pan.
Fry almonds over medium heat until light golden, 3 minutes. Combine teriyaki, stock, ginger, garlic and cornstarch; stir into pan.
Return pork and any juices to pan; cover with snow peas. Reduce heat, cover and simmer until just a hint of pink remains inside pork and peas are tender-crisp, 5 minutes. Stir to coat with glaze.

Wednesday - Shepard's Pie Patties with mashed potatoes and peas


Ingredients

1 eggs
1/3 cup dry breadcrumbs
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1-1/2cups beef stock
1/4 tsp each salt and pepper
1 lb lean ground beef
2 tsp vegetable oil
1 tbsp cornstarch
2 cups frozen mixed peas

Directions

In bowl, whisk together egg, bread crumbs, 2 tsp (10 mL) of the Worcestershire sauce, half of the mustard, 1/4 cup (50 mL) of the stock, salt and pepper; mix in beef. Shape into eight 1/2-inch (1 cm) thick patties.
In skillet, heat oil over medium heat; fry patties, turning once, until thermometer inserted horizontally into patty registers 160°F (71°C), about 10 minutes. Transfer patties to plate; cover and keep warm.
Drain fat from skillet. Whisk remaining stock, mustard, Worcestershire sauce and cornstarch; add to pan. Add peas; simmer, stirring often, until thickened, 2 minutes. Spoon over patties



Thursday - Lemon Butter Chicken, rice and salad

Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
4 boneless, skinless chicken breasts
lemon pepper to taste
garlic salt to taste
onion powder to taste

Directions

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 breasts 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.

Friday - Taco Soup

Ingredients
1pound hamburger - brown and drain grease
1 package taco seasoning
1 packet ranch dressing mix
2 - 398 ml cans of kidney beans or brown beans ( I add one of each)
1 can Niblet corn or frozen corn
1 - 398 ml can tomato sauce
1 - 796 ml can diced tomatoes
1 - 398 ml can water

Directions
Brown and drain grease from hamburger. Add 1 package taco seasoning and water; simmer meat.
Add EVERYTHING, Simmer for 3 - 4 hours. Serve topped with cheddar cheese and crushed cheese taco chips.

Saturday - Leftovers


Sunday - Sweet and Spicy Cashew Chicken Stir-fry