Well the girls and I are home at last! What a WONDERFUL weekend!!! You know the saying "There are no friends like old friends" well there is so much truth in that that I came away from this weekend feeling somehow a better person for having been able to reconnect with some old friends. My heart is full, and coincendently so is my belly, yes still :)
Congrats again to Stephanie who won my first ever giveaway! I am excited to send Sandi Richards' book to someone else to enjoy!
My challenges this week in planning are a) company and b) Miss Lu's birthday, but I have done my best. I am also looking for ideas to plan my May long weekend meals for a big camping trip! Any ideas you have would as always be appreciated.
Take care my friends!
Monday - Beefy Ranch Tacos
1 pkg flour tortillas
1 lb ground beef
1 pkg Taco Seasoning mix
Salsa Sour cream
Cook ground beef in skillet until done. Add seasoning packet and however much water the packet calls for. Cook for another minute or two to reduce the sauce. Heat tortillas in microwave and assemble toppings. Put about 2 heaping tablespoons of beef on a tortilla and top with your choice of veggies/cheese. Top it off with Ranch dressing.
Tuesday - Mediterranean Pork & couscous...and some veggie
1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbs. paprika
1 Tbs. garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops
salt and pepper to taste.
Cut small slits in each pork chop then pour mixture over the top. Slow cook on high for 4-6 hours. Pull it apart, serve over couscous!
Wednesday - Cheater Chicken Souvlaki, Roasted Veggies, Pita and Tzatziki
4 cloves cloves of garlic
Heavy freezer bag (large)
1 teaspoon oregano
1/4 cup olive oil
1/2 cup white wine
1 tablespoon lemon juice
4 large large chicken breasts (approx 1 1/2-2 lbs / 675-900 g)
1 small zucchini
1 red onion
1 stalk celery stalk
7 mushrooms (quartered)
1 green pepper
1 teaspoon olive oil
1 teaspoon Mrs. Dash Italian Seasoning
1/4 cup crumbled feta
4 ( 8”) pita pockets
DirectionsSmash garlic cloves with the back of a wide knife. Peel and finely chop.
In a strong freezer bag, add the following ingredients; chopped garlic, oregano, olive oil, wine and lemon juice. Swish the ingredients around to combine.
Cut chicken into large chunks, adding to bag as you cut. Before closing the bag, massage the sauce into the chicken pieces while holding the bottom of the bag.
Lay the bag on the counter, holding the open side straight up. Fold toward you and seal. Place in fridge, flat, until you are ready to serve dinner.
Heat oven to 450°F (230º C).
Cut veggies in large chunks (so kids can pick out what they don’t like) tossing into a large cake or lasagna pan as you cut.
Drizzle with oil and sprinkle with spice. You can use any veggie that grills nicely.
Pour the bag of chicken with marinade into another cake or lasagna pan.
Place both the chicken pan and veggie pan in the oven at the same time. Set timer for 20 minutes. When the timer rings, remove veggies. Drain part of the liquid from the chicken pan.
Put the chicken back into the oven on a low broil. Toss veggies into a bowl with feta and sun dried tomato. When chicken starts to get a few brown edges, remove from oven and stuff the pita pockets with whatever components you like (or eat it all separately).
Thursday -Prawn and Mango Skewers with rice
1 package frozen tiger prawns
1 bag frozen mango chunks ( or 1-2 fresh mangoes)
enough sweet Thai chili sauce to coat
Thaw prawns and mango chunks and marinade in sweet Thai chili sauce until ready to BBQ. Grill until prawns are done (they will become pink in colour) Serve over rice, with dipping sauce!
Friday - Nachos (the birthday girls request!)
Saturday - Lettuce Wraps
16 butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!
Sunday - 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.