Sunday, April 25, 2010


It's true I am presently famished.  My lil peanut has had a tummy bug since Friday, and maybe it's just me but it sure kills my appetite.  She is on the mend, and after deciding on this weeks menu, I need to eat.  

This week I am featuring recipes from some wonderful food bloggers!! Mary at One Perfect Bite always has beautiful dishes featured, and leaves me some really encouraging comments,  I will be trying her Salt and Pepper pork chops on Wednesday.  I also like to check out Our Recipe Box weekly.  The Probert Family often makes the chicken marinade I am going to try on Thursday.  And last but not least my tuna pasta salad was inspired by Beth at Budget Bytes I have made a few modifications on her recipe but linked y'all to the original.  Hey you have to give credit where credit is due!

And while you're here, leave me a comment to share what your menu this week looks like!


Monday - Ground Beef Stir-fry 

I cook the ground beef in oyster sauce, chinese 5 spice, diced onion and fresh ginger. I then chop and add whatever veggies are laying in the crisper.   When the veggies are still firm I add a half of a bag of stir fry noodles and 1/3 cup of water to soften the noodles, add a lil more sauce and done! lol

Tuesday - Broccoli & cheese tortellini in a creamy tomato sauce


1 pkg  frozen or fresh cheese or meat tortellini, from 3-1/2 to 5 cups before cooking
4 cups broccoli florets, about 2 stalks
2 cups spaghetti sauce, preferably spicy red-pepper flavoured
1/2  light cream cheese
2 fresh large plum tomatoes or 1 regular tomato 

Bring a large pot of salted water to a boil over high heat. When water is boiling, stir in pasta. Cook, uncovered, according to package directions until al dente, from 8 to 13 minutes. Two minutes before pasta is due to be drained, add broccoli. When pasta is cooked, drain along with broccoli in a large colander or sieve.
Meanwhile, heat sauce in a large saucepan set over medium heat. Cut cheese into cubes. Drop into sauce. Stir often until cheese is melted and sauce is smooth, about 5 minutes. Seed and coarsely chop tomatoes.
Toss hot cooked pasta mixture with sauce in a large heated bowl until coated. Stir in tomatoes. Serve in large warmed pasta bowls with a grinding of black pepper and a sprinkle of grated Romano or Parmesan cheese.
Wednesday - Salt and Pepper Pork Chops

3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. 

Thursday-   Choo's Marinated chicken , rice & green salad

3/4 c. olive oil
1/2 c. soy sauce
2 T. worshteshire sauce
1/2 t. salt
1 t. pepper
1/4 c. wine vinegar
1 t. parsley flakes
2 cloves garlic-mashed

Mix all ingredients together. Let your meat of choice marinade for 20-30 minutes or as long as 24 hours.

Friday - Tuna Pasta Salad 

12 oz. bow tie pasta
5 oz. can chunk light tuna in water
1 medium lemon, juiced
1/2 diced onion (yellow, purple or green)
1/2 tsp.salt
to taste fresh ground black pepper
3/4 cup light mayonnaise
1 tbsp dried dill
1 cup diced white cheddar
2 cups frozen sweet peas

Take two cups of peas out of the freezer and let thaw on the counter. Cook the bow tie pasta according to the package directions (boil 5-7 minutes). Drain in a colander and let cool.
As the pasta is draining and cooling, combine the rest of the ingredients (peas, tuna, mayonnaise, lemon juice, onions, salt and pepper). Adjust the lemon juice, salt and pepper to taste.
If your pasta is still hot when you are finished combining the rest of the ingredients, run cold water over it until it has cooled down. Make sure to drain the pasta well before combining it with the rest of the ingredients. Stir the pasta into the pea/mayo mixture until it is well coated. Refrigerate until you are ready to serve!

Saturday - Out

Sunday - Steak on the BBQ, caesar salad, sweet potato fries


The Probert Family said...

Thanks for the mention! I hope you enjoy the chicken marinade. And I hope your little one feels better soon.

Thanks again.