Wednesday, September 22, 2010

My computer is toast

Sorry peeps, my beloved laptop has died. I will be back with some planning ASAP!

Monday, September 13, 2010

I'm a twit

or is it a tweet? I don't get it but I'm going to give it a go.....FOLLOW me on TWITTER @MPMtweets!


Sunday, September 12, 2010

I'm Baaaaaaaaaaaaaaaack.....

Did ya miss me? Go ahead, admit it, it's hard not to miss me. :) Let me give you a mini update on where I have been and what I am doing these days...Last week we packed up and headed off on a crazy adventure that brought us closer to home, you know that place where your heart is. We have started the next chapter in our lives and well that landed me with this view...
Life is grand my friends, Enjoy!


Monday - Better Than Ever 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.

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- The PW's Simple Sesame Noodles (with veggies)***recipe copied from link***


12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin


Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Thursday- Sloppy Joes

Friday - Tequila-Lime Chicken ***recipe copied from link***

* 3 whole Limes, Juiced
* 5 cloves Garlic, Peeled
* 1 whole Jalapeno, Sliced
* 1 teaspoon Kosher Salt
* ½ cups Cilantro
* ½ cups Tequila
* 5 Tablespoons Olive Oil
* 4 whole Boneless, Skinless Chicken Breasts
* 1 cup Monterey Jack Cheese, Grated
* Pico De Gallo
* Refried Pinto Or Black Beans
* Mexican Rice
* Sour Cream
* Avocado Slices
* Homemade Flour Tortillas

Preparation Instructions

Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!

Saturday - Leftovers

Sunday - Steak on the BBQ~!

Wednesday, September 8, 2010

Next week I promise.....

We are moved and settling in! I'll be back on Sunday with plan, I PROMISE!!!!