Friday, December 24, 2010


Well another year has come and gone! I just wanted to take a minute and wish you all a very very Merry Christmas and Happy New Year! Meal Planning Mama is taking a break from planning this week, I promise to bring you a spectacular plan for the 1st one of the new year!!!!

Enjoy the ones you love this season....and well truthfully enjoy them everyday!!!


Sunday, December 19, 2010

I made it!!

Well my friends, I made it through week one of work. I like my new job, (that's good right?!?!?!)but hate the time away from my kiddies (expected right!?!?!) I truthfully did not cook once last week, darling Mr. M did, and WOW he may have something there! I offered to get him a Meal Planning Mister site, but he graciously declined.

At any rate, I am off to go get the ingredients I need for some Christmas baking today with Missy Lu. I wish you all a safe and happy holidays!

Monday- Enchiladas

Tuesday - Honey-spiced chicken thighs, salad and rice

Wednesday - Cheater chicken souvlaki & grilled veggies

Thursday- Take out

Friday - XMAS EVE!!! Our traditional Xmas eve munchies, spinach dip and whatever else we rustle up!

Saturday - Xmas Day -Breakfast Creme Brulee French Toast.
Dinner -Prime rib roast, yorkshire pudding, roasted garlic mashed potatoes, and peas

Sunday - LEFTOVERS!!!!

Spicy Honey Chicken
Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Creme Brulee French Toast

* 1 stick (1/2 cup) unsalted butter
* 1 cup packed brown sugar
* 2 tablespoons corn syrup
* an 8- to 9-inch round loaf country-style bread
* 5 large eggs
* 1 1/2 cups half-and-half
* 1 teaspoon vanilla
* 1 teaspoon Grand Marnier
* 1/4 teaspoon salt


In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Saturday, December 11, 2010

The final countdown....

Yes the last few days before I return to the workforce. It makes me want to bake, and cook and well truthfully get my day drunk on enjoy a glass or two of vino. This week we made some fun Christmas crafts, decorated the house and got a little bit of shopping done.

Mr M. will be taking over the cooking for a while, so in all truthfulness I have no idea how much of my planning will actually be followed through. He was joking this morning and told me his plan was Monday- tomato soup, Tuesday- Tomato soup and grilled cheese, Wednesday - Fancy nachos, Thursday - out Friday - out....We could be in for a bumpy ride folks!

So my friends! Enjoy this meal plan and we will see you next week !

Monday - Tacos requested by my darling daughter

Tuesday - Pork tenderloin marinated in PC Memories of Kobe (a garlic tamarind sauce), roasted potatoes and green beans

Wednesday - I am going to see Carrie Underwood with 14 other women!!! Mr M can make the minis tomato soup and grilled cheese!

Thursday - (Missy Lu's Xmas Concert) Cheater chicken souvlaki, grilled veggies, pita and tzatiki

Friday - W.I.N.E.& Appie night (Women In Need of Entertainment.)Mr. M and the minis can Make your Own Pizzas!

Saturday - Best Baked Manicotti from Mel's Kitchen Cafe!

Sunday - Leftovers

Sunday, December 5, 2010

Return to work delayed by a week....

My very last plan as a stay at home Mommy. And truthfully I have absolutely nothing witty to say. Like nothing. So eat, drink and be merry this week!

- Steak sandwiches on garlic toast with sauteed mushrooms and onions

Tuesday- Lemon Butter Chicken, couscous and salad

Wednesday- Pasta bake and Caesar salad

Thursday - Better than ever beef enchiladas

Friday- homemade chicken fingers, oven fries, veggies and dip

Saturday- Chicken w/feta and sun-dried tomato

Sunday- Sweet and sour chicken, basmati rice and baby bok choy

Lemon Butter Chicken

1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


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 tenderloins 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.

Baked Ravioli


1 jar (16 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/4 cup zesty Italian Dressing
2 pkg. (9 oz. each) refrigerated cheese-filled ravioli
1 cup shredded Low-Moisture Part-Skim Mozzarella Cheese


Heat oven to 375°F. Combine spaghetti sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with foil.

Bake 50 min. or until ravioli is tender.

Remove foil; stir. Sprinkle with cheese; let stand 5 min. or until melted.

Sweet and Sour Chicken

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

*Serves 4-6

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Recipe Source: My Kitchen Cafe