Sunday, May 9, 2010

Where did Summer go???

So the weather here has been ummmmm how do you say COLD!?!?!?  We celebrated Cinquo De Mayo with beautiful white flakes of snow (yes seriously) and as I type my toes are freezing and I may have to get gloves :)

At any rate, for those of you in tropical climates, some of these meals may be a little wintry for your tastes, but for everyone else, ENJOY!! And until next week...
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Monday - Nacho Casserole
Ingredients

1 lb ground beef
1 can corn
1 cup grated cheese
1 cup mayo
1 cup salsa
1 bag nacho chips

Directions
Brown beef and anything else you may want to throw in...lol
Add corn, mayo, cheese, salsa

Take a casserole dish. crush nacho chips on bottom. Layer beef mix, chips, beef mix, chips top with cheese. Bake 30 mins at 350...SUPER EASY and yummy!


Tuesday - Garden Veggie & Cheese Tortellini soup

Ingredients

1-2 teaspoon olive oil
1 medium green bell pepper, cut into strips
1 medium red bell pepper or orange bell pepper, cut into strips
1 small onion, cut into 16 wedges
2 medium tomatoes, cut into wedges
1 medium zucchini, chopped medium
1 cup baby peas
3 (14 ounce) cans ready-to-serve beef broth (or 2 cans beef broth with 2 cans water)
1 dash red wine (optional)
1 cup uncooked cheese tortellini
2 teaspoons chopped fresh basil or oregano or tarragon (or a combo of two or three)
4 teaspoons tomato paste or ketchup
1/4 cup grated parmesan cheese or crumbled feta


Directions
In a good sized pan or dutch oven heat 1 t.of the oil over medium high heat.
Saute the peppers, and onions, for 4 or 5 minutes, stirring often if not constantly.
Add the tomatoes, broth, peas, tortellini, herbs and paste or ketchup.
Bring to a boil,reduce heat to a simmer and cover for 5 minutes.
Add zucchini and cook another 10 minutes.


Wednesday - Honey Ginger Pork Chops, PW's simple sesame noodles and Asian broccoli
Ingredients
1 tbsp vegetable oil
4 pork loin chops, 1/2 inch thick, trimmed
3/4 cup chicken stock
2 tbsp soy sauce
1 tbsp cornstarch
1 tbs rice vinegar
2 clove garlic minced
1 tsp minced gingerroot
1 tsp liquid honey
1 green onions, chopped

Directions:
In nonstick skillet, heat oil over medium-high heat; fry pork chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Transfer to plate; keep warm.

Meanwhile, in small bowl, combine stock, soy sauce, cornstarch, vinegar, garlic, ginger and honey. Add to pan and bring to boil; reduce heat to medium and cook until thick enough to coat back of spoon, about 2 minutes.

Return pork and any accumulated juices to pan, turning to coat with sauce. Sprinkle with green onion.

Broccoli
Cut 1 bunch broccoli into small pieces. Cook in boiling salted water until broccoli is tender-crisp, 3 minutes. In skillet, heat 1 tbsp vegetable oil over medium heat. Cook 1 tsp (5 mL) minced gingerroot; 1 clove garlic, minced; and cooked broccoli until hot. Stir in 1 tbsp (15 mL) oyster sauce and 1/4 tsp (1 mL) pepper.

Thursday - Mexican Lasagna
Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning
1/2 cup chopped onion
1 1/2 cups tomato sauce (low sodium)
16 ounces salsa or picante sauce
1 cup light cottage cheese
2 eggs
8 corn tortillas
4 ounces light monterey jack cheese, shredded
4 ounces light cheddar cheese, shredded

Directions
Preheat oven to 350°F.
Brown ground beef, drain (if necessary).
Add seasoning packet, onion, tomato sauce and salsa.
Simmer 5-7 minutes.
Combine cottage cheese and egg in small bowl.
Spray 9 x 13 pan with cooking spray.
Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat.
Bake at 350°F for 25 minutes.
Let stand 10 minutes before serving.


Friday - Sweet & Spicy Cashew Chicken Stir Fry

SAUCE
½ cup ketchup
4 tsp. soy sauce
½ tsp. salt
2 tbsp Worcestershire sauce
3 tbsp sugar
1 ½ tsp sesame oil
½ tsp cayenne pepper
½ cup chicken broth

THE REST
2 tbsp. cornstarch
½ tsp sugar
¼ tsp. salt
1 tbsp minced garlic
1 small onion
3 boneless skinless chicken breasts sliced
¼ cup oil
2-3 tbsp minced fresh ginger
1 red/green or yellow pepper, or all 3!
2 carrots diced
2 cups snow peas
1 ½ cups cashews
toasted sesame seeds

Directions
Combine sauce & set aside
In a bowl combine corn starch, sugar & salt, add chicken and toss
Heat Wok or deep frying pan, add oil and heat to hot
Add chicken, ginger garlic & onion
Stir until chicken is opaque ( 1min…)
Add peppers & carrots stir 2-3 minutes
Add peas & sauce, cook until sauce boils
Add noodles (if using, can also use rice)
Add cashews & sprinkle with sesame seeds
ENJOY!

Saturday - Out

Sunday -BBQ burgers, fries and veggies
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4 comments:

Lindsay said...

the sweet and spicy chicken cashew stirfry is a fav in the Siska household!!! So Yummy (even my husband who is meat and potatoes all the way really loves it). Looking forward to trying the mexican lasagna, sounds really good!!!

C said...

Gahhhhhhhhhh! Drooling at this week's menu!!! Can I come over...PLEASE?!?! LOL! Just kidding. No, seriously...Can I? ;p

It snowed here too the other day, which is unheard of! Then all of a sudden, it's almost summer again. Weird. Guess that's good 'ol Canadian weather for ya! :)

xo

C said...

I bookmarked you and added you to my blogroll. I'm going to have to come back here regularly so I can try some of those yummy recipes you keep posting!! YUM!

www.lifeonmanitoulin.blogspot.com

MealPlanningMama said...

Thanks C!