Happy New Year!!!

Welcome to 2011 my friends! We rang it in in style with some great friends and a wee bit too much bubbly ;)I hope you all had a great evening too!

So cheers to you all for a great New Year, enjoy the menu and as always please feel free to share yours!


Monday - Pork tenderloin with cous cous and garlic baby bok choy

Tuesday - Thai Chicken Soup from Just Slow Cooking

Wednesday - Sweet & spicy cashew chicken stirfry

Thursday - Pork chops marinated soy sauce, olive oil, vinegar, garlic powder, minced onion, cumin, basil, oregano (Thanks Jane! )served with potatoes and salad

Friday - Guiltless Alfredo Sauce with chicken and noodles....I may make it pesto for the adults...

Saturday - Chicken Nacho Bake

Sunday - Taco Salad using any leftover chicken from Saturday

RECIPES
Thai Chicken Soup

1 pound skinless, boneless chicken breast or thighs, cut into 3/4-inch pieces
2 cans (16 ounces each) chicken broth
8 carrots, diagonally sliced
1 large onion, chopped
1 piece (2 inches) ginger root, grated
3 cloves garlic, minced
2 stalks lemon grass, cut into 1-inch pieces, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon crushed red pepper
1 can (15 ounces) unsweetened coconut milk
1 medium red or yellow bell pepper, cut into 1/2-inch pieces
2 cans (4 ounces each) straw or button mushrooms, drained
1/4 cup chopped cilantro
1/3 cup chopped roasted peanuts

Combine chicken, broth, carrots, onion, ginger root, garlic, lemon grass and crushed red pepper in a slow cooker. Cover; cook on low-heat setting 6-7 hours or high-heat setting 3 to 3 1/2 hours. If necessary, skim off fat.

Stir in coconut milk, bell pepper, mushrooms and cilantro. Cover; let stand 5-10 minutes. Discard lemon grass. Ladle soup into bowls. Sprinkle peanuts over each serving.

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Thick 'N Chunky Salsa
1/2 cup crushed baked tortilla chips
1/2 cup 2% Milk Shredded Sharp Cheddar Cheese
2 slices Bacon, chopped ( I will most likely use bacon bits I already have)
1 small onion, chopped
2 cups grape tomatoes
2 cups cooked long-grain brown rice
1/4 cup low fat Sour Cream
Make It

HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet; top with salsa. Bake 20 min. or until chicken is done (165ºF), topping with crushed chips and cheese the last 5 min.

MEANWHILE, cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add onions to skillet; cook and stir 5 min. Stir in tomatoes; cook 4 to 5 min. or until tomatoes begin to pop, stirring occasionally. Add rice; cook until heated through, stirring occasionally. Stir in bacon.

TOP chicken with sour cream. Serve with rice mixture.

MERRY CHRISTMAS!!!

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!!!

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
Rub:
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

Glaze:
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

Preparation

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.

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

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!


Monday- 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
Ingredients

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

Directions

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

Ingredients
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

Directions

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

Chicken:
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.

Sauce:
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

The one where I don't talk about food...

So my dear readers, I am about to embark on a new journey and truthfully, I'm not sure what to feel. I have been an at home parent for 2 1/2 years and on Monday, like 6 sleeps away, I will be setting foot (cute heeled feet) out into the big bad world of...WORK. Now before you all start in on the whole "every Mom works" rants, I have to say I agree. I've worked harder as a Mom, with worse hours and sometimes questionable benefits, than I ever did in the big bad world of sales and marketing. But truthfully, I'm scared. I'm scared that my house/children/relationships will fall apart. I'm afraid that my children will never again wear matching clothes and that their ponytails will be askew...ok truthfully that happens lots with me (PICK YOUR BATTLES). I'm afraid that the laundry will fall behind, and that Mr M (who thankfully will be staying home for a bit) will forget library day on Wednesday and hot lunch Fridays. I'm afraid that the world I've worked so hard to create will crumble in my absence.... Man, I must think I am pretty good at my current job! All kidding aside, the thing that worries me most is failure. I am putting myself out there, in the big bad world, and in doing so I am taking a chance...WHAT IF I FAIL?

So for all you readers who have taken the plunge, I need your tips and tricks of survival. How did you make it?

Soup & nuts....well not really nuts but thats what my house is like today

Ask and ye shall receive :) Quick and easy soups, 30 minute meals and well desserts, they'll have to wait (sorry Tiffany-Anne)But Ash I do have a great gingerbread recipe I'll post soon! This weeks soups were inspired by a blog I found Taste and Tell I HEART this blog! I hope you do too!



Monday - Curried Butternut Squash soup

Tuesday - French Onion Bread Soup

Wednesday - Butter chicken, and Naan bread (both from the Presidents Choice Blue Label)

Thursday - Honey Cornbread Muffins & Quick Homemade Tomato Soup

Friday - Leftovers / Clean out the fridge night

Saturday- Christmas Party

Sunday -Pork tenderloin marinated in PC's Kobe marinade, with baby bok choi and couscous (sounds fancy SO EASY)


Curried Butternut Squash Soup
Found at Serious Eats (original recipe from Ellie Krieger)

Ingredients
1 tablespoon canola oil
1 medium onion, diced
2 cloves garlic, minced
1 large butternut squash, peeled, seeded, and cut into 1 inch cubes
6 cups of vegetable or chicken stock
6 teaspoons curry powder
2 tablespoon honey
Salt and pepper
  
Directions
Heat the oil over medium heat and add the garlic and onion. Cook until soft, but not brown.
Add the butternut squash, stock, and curry powder. Bring to boil, then lower to simmer. Cook for approximately 15 minutes, or until the butternut squash is soft. Turn off the heat. Pour in the honey.
Using an immersion blender, puree into smooth. If you don't have one, then process in your blender in batches. Ladle into bowls.


French Onion Bread Soup
Adapted from Every Day with Rachael Ray March 2008

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds onions, thinly sliced
1 clove garlic, minced
1 teaspoon dried thyme
salt and pepper
1/2 cup dry white wine
2 cups beef broth
1/2 baguette, cut into small cubes
2 cups shredded gruyere or monterey jack

Directions
Preheat the oven to 450°. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 teaspoon each salt and pepper, lower the heat to medium and cook, stirring, until the onions are caramelized, about 45 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.

Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

Honey Cornbread Muffins
Ingredients:

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1/2 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup cornmeal
1/2 teaspoon baking powder
1/2 cup milk
1 can whole kernel sweet corn, drained

Directions:
Preheat oven to 400 degrees F. Grease or line 12 muffin cups.
In the bowl of a stand mixer fitted with the paddle attachment cream together butter, sugar until light and fluffy, about 4 to 5 minutes. Add honey, eggs and salt. In a small bowl whisk together flour, cornmeal and baking powder. Mix into butter mixture. Stir in milk and corn. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Quick Homemade Tomato Soup (courtesy of Canadian Living)

Ingredients
2  tbsp vegetable oil
2onions, chopped
4 cloves garlic, minced
1 can stewed tomatoes
3 cups  vegetable stock or chicken stock
1/4 cup tomato paste
1/4  tsp pepper

Directions:
In saucepan, heat oil over medium heat; cook onions and garlic, stirring, for 5 minutes or until softened. Add tomatoes, stock, tomato paste and pepper; bring to boil. Reduce heat and simmer for 15 minutes or until slightly thickened.

Using immersion blender or in blender, puree reheat if necessary.