Back at it!

Ahhhhh, home sweet home. Our weekend away was great, the joys of city living i.e. Starbucks in the hotel lobby and almost 3 days of someone else doing the dishes, are a great indulgence every once in a while. But alas I am back to reality.

I apologize for not being more "on the ball" and presetting this post to automatically show up, but truthfully I have NO idea how to do that, so without further ado, eat up my friends!

xoxoxoxo

Mealplanningmama

Monday - Nacho Chicken Bake

Ingredients

4 skinless, boneless chicken breasts
Pinch of salt
1/4 cup (50 mL) sour cream
2/3 cup (150 mL) chunky salsa
2 cups (500 mL) coarsely crushed nacho chips
1 cup (250 mL) grated aged cheddar or Monterey Jack

Directions
Preheat oven to 375F (190C). Coat a small baking dish with oil. Place chicken in dish. Sprinkle with a pinch of salt. Spread sour cream over chicken, then cover with salsa. Press half the nacho chips into the salsa and sprinkle with half the cheese. Sprinkle with remaining nachos, then cheese.
Bake in centre of oven until cheese is bubbly, 35 to 40 min. Dish up with extra salsa, if you like. Great with rice and slices of avocado.


Tuesday- Teriyaki Chops with Snow Peas

Ingredients

4 pork rib chops, 1-1/2 lb
1 pinch salt
1 pinch pepper
1 tbsp vegetable oil
1/3 cup slivered almonds
1/2 cup thick teriyaki sauce
1/3 cup chicken stock
1 tbsp minced ginger root, or 1 tsp ground
2 cloves garlic, minced
2 tsp cornstarch
2 cups snow peas, trimmed

Directions

Trim fat from pork. With scissors, clip edges at 1-inch (2.5 cm) intervals to prevent curling. Sprinkle with salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown pork, 6 minutes. Transfer to plate. Drain fat from pan.
Fry almonds over medium heat until light golden, 3 minutes. Combine teriyaki, stock, ginger, garlic and cornstarch; stir into pan.
Return pork and any juices to pan; cover with snow peas. Reduce heat, cover and simmer until just a hint of pink remains inside pork and peas are tender-crisp, 5 minutes. Stir to coat with glaze.

Wednesday - Shepard's Pie Patties with mashed potatoes and peas


Ingredients

1 eggs
1/3 cup dry breadcrumbs
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1-1/2cups beef stock
1/4 tsp each salt and pepper
1 lb lean ground beef
2 tsp vegetable oil
1 tbsp cornstarch
2 cups frozen mixed peas

Directions

In bowl, whisk together egg, bread crumbs, 2 tsp (10 mL) of the Worcestershire sauce, half of the mustard, 1/4 cup (50 mL) of the stock, salt and pepper; mix in beef. Shape into eight 1/2-inch (1 cm) thick patties.
In skillet, heat oil over medium heat; fry patties, turning once, until thermometer inserted horizontally into patty registers 160°F (71°C), about 10 minutes. Transfer patties to plate; cover and keep warm.
Drain fat from skillet. Whisk remaining stock, mustard, Worcestershire sauce and cornstarch; add to pan. Add peas; simmer, stirring often, until thickened, 2 minutes. Spoon over patties



Thursday - Lemon Butter Chicken, rice and salad

Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
4 boneless, skinless chicken breasts
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 breasts 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.

Friday - Taco Soup

Ingredients
1pound hamburger - brown and drain grease
1 package taco seasoning
1 packet ranch dressing mix
2 - 398 ml cans of kidney beans or brown beans ( I add one of each)
1 can Niblet corn or frozen corn
1 - 398 ml can tomato sauce
1 - 796 ml can diced tomatoes
1 - 398 ml can water

Directions
Brown and drain grease from hamburger. Add 1 package taco seasoning and water; simmer meat.
Add EVERYTHING, Simmer for 3 - 4 hours. Serve topped with cheddar cheese and crushed cheese taco chips.

Saturday - Leftovers


Sunday - Sweet and Spicy Cashew Chicken Stir-fry

Yummy for the Tummy

Happy Sunday Everyone! Time for yet another weeks full of meals! I am starting to wonder where the time goes, because that week flew by! I didn't end up making the Minestrone soup as we ordered in Chinese for Mr. M who was recovering from surgery. So I will stockpile that recipe for later.

A good friend of mine started her own blog this week, inspired by my cajones hahaha, so I will feature a recipe of hers from time to time, and for those of you who want to check it out, FRESH IDEAS, is looking mighty yummy so far... http://fresh-gal.blogspot.com/

One of the major struggles I encounter with meal planning in my soooo soooo small town is lack of ingredients. I am unsure if I can get one of the ingredients needed for my first recipe but I am hoping because it sounds delicious! So without further ado, Happy Eating everyone!

Monday - Italian White Bean, Pancetta, and Tortellini Soup (From Giada De Laurentiis Everyday Pasta) 

**********NOTE**********
I had to make the following substitutions due to lack of ingredients in my lovely (please note the undertones of sarcasm) local store, Overchargey. BUT even with the substitutions the soup was GREAT, Lu even ate it!

fava beans instead of cannellini beans
thick-cut bacon instead of pancetta
red chard instead of swiss chard

Ingredients:
3 Tbsp. olive oil
1/4 lb. pancetta, chopped (thick-cut bacon also works)
3 shallots (or, 1 small yellow onion), chopped
1 carrot, peeled and chopped
3 garlic cloves, chopped
1 (15 oz) can cannellini beans, rinsed and drained
1 bunch of Swiss chard, chopped
6 c. chicken broth
2 c. water
1/2 lb. ( 1 package) fresh or frozen cheese tortellini
Salt and pepper
:

Directions
In a large soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots/onion, and carrot and cook until the vegetables are soft and the pancetta is crisp, about 15 minutes. Add the garlic, beans, chicken broth and water and bring up to a boil over high heat. Toss in the Swiss chard and let it wilt, about 3 minutes.

Add the tortellini and reduce the heat to a simmer. Cook until the tortellini are tender (about 4 minutes for fresh, 8 minutes for frozen). Taste for seasoning and add salt and pepper if needed.

Tuesday - Balsamic Chicken and Mushrooms  

Ingredients:
4 servings
15 min 5 min prep
2 teaspoons vegetable oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced (or more!)
4 (4 ounce) boneless skinless chicken breasts, pounded to 1/4 inch thickness
2 cups small mushrooms, halved,or quartered if using larger mushrooms
1/3 cup chicken broth or white wine
1/4 teaspoon dried thyme leaves, crumbled

Directions:

In a nonstick skillet, heat 1 teaspoon of the oil.
In a bowl, mix 2 tablespoons of the vinegar, the mustard and garlic.
Add the chicken and coat both sides with the mixture.
Transfer the chicken and mixture to the skillet; saute until cooked through, about 3 minutes per side.
Transfer to a plate and keep warm.
In the skillet, heat the remaining teaspoon of oil.
Saute the mushrooms about a minute; add the broth/wine, thyme and remaining tablespoon of vinegar.
Cook stirring until the mushrooms are deep brown, about 2 minutes longer.
Serve the chicken, topped with the mushrooms.

Wednesday: Homemade Macaroni and Cheese Casserole recipe from FRESH IDEAS 

INGREDIENTS
1/4 Cup Butter
1/4 Cup Flour
1 Onion*
½ tsp Salt
½ tsp Pepper
2 1/2 Cups Milk
1/4 Cup Bacon Bits (I use leftover bacon from the weekend)*
2 Cups Grated Cheese (Sharp Cheddar is best, but I use a mixture in a pinch)
½ tsp Worcestershire Sauce
½ tsp mustard
2 Cups Macaroni (dry)

Topping:
½ Cup Bread Crumbs
2 tbsp butter
2-4tbsp Grated Cheese (I like fresh Parmesan)
Pinch Paprika

DIRECTIONS

*Onion and Bacon bit are optional

Cook macaroni noodles until tender firm. Melt butter in a sauce pan, add onion (if using) and sauté until transparent. Add flour, salt and pepper and stir until bubbling. Gradually add milk, stirring constantly until smooth and thickened. Add cheese and stir until smooth; mix in mustard, Worcestershire and bacon bits. In a casserole dish (1.5 quart) mix together cheese mixture with cooked macaroni noodles. Meanwhile, melt butter for topping in a small sauce pan, add bread crumbs and grated cheese. Place topping mixture on macaroni and cover. Bake at 350F for 20 minutes; uncover and bake for 10 minutes at the same temperature.

Thursday - Cheater Souvlaki with Pita, Tzatziki and Grilled Vegetables   (courtesy of Sandi Richard Fixing Dinner)Ingredients

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)

Tzatziki ( I will probably use a store bought one, or the recipe from Whitewater cooks at home which I will post later)
1 cup sour cream
1 teaspoon dried dill (fresh is better if you have it)
1 teaspoon garlic (in a jar)
1 teaspoon Mrs. Dash Garlic and Herb Seasoning

Veggies
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
Prepared marinated chicken
1/4 cup crumbled feta
2 tablespoons sun dried tomatoes (from a jar) (optional)

4 ( 8”) pita pockets


Directions
Smash 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.
Prepare tzatziki in a small bowl with lid, combining the following; sour cream, dill, garlic and spice. (If and only if I have the time, I chop up fresh garlic.
Cover and place in fridge.

When you’re ready to make 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).

Friday - Leftovers!

Saturday - Out! We have company coming.....

Sunday - Roast beef, Yorkshire pudding, veggie and garlic mashed potatoes 

ROAST BEEF
1 roast
1 bulb garlic
garlic salt
garlic powder

Cut up garlic and place slices in the roast (take knife and make a slit push garlic into roast) season with garlic powder and salt. Cook for 1-1 1?2 hours at 350F in oven.

Yorkshire Pudding ****the trick to getting the puddings to rise is to have the eggs and milk at room temperature when you make the batter*****

Ingredients

1 cup plain flour
1 cup egg (about 4)
1 cup milk
salt

Directions
Preheat the oven to hot (425F/220C/Gas 7)
Put a teaspoonful of oil or dripping in each of several muffin tins or, to be truly Yorkshire, a couple of tablespoonsful in a larger roasting tin and place in the oven until the fat is really hot and beginning to smoke. Meanwhile combine the rest of the ingredients and beat to form a batter of the consistency of double cream.
If you wish you can add mixed dried herbs to add a savoury flavour.
When the fat is smoking take the tin out of the oven and place it over a low light so that it doesn't cool as you add the batter.
Pour in the batter If you're using muffin tins don't over fill.
Remember that the puddings will rise and puff up.
Put the tin back into the top of the oven as soon as possible and leave for about 20-25 minutes by which time they will be puffed up and crisp.

A New Year!

Happy New Year everyone!!! I hope it was exactly what you wanted it to be. I am kicking off the New Year with a healthy-ish meal plan and one that requires a little less cooking for some days as i know many of us will be back to the grind. Both of the slow cooker meals can be made in a large pot on the stove, so do not fret if you do not have a slow cooker, but trust me they are a great investment!

Monday - Burgers 

Ingredients
1lb ground beef
1 cup shredded cheddar cheese
2 tablespoons minced onion
a few good shakes of oyster sauce
a few good shakes Montreal steak spice
a few good shakes Garlic Plus
bread crumbs (to fill it out)
1 egg

Directions
Mix ingredients, shape into patties, BBQ until desired doneness! Serve on buns with lettuce, tomato, cheese and your favorite burger condiments

Tuesday - Make your own Pizzas 

I have half a steak cooked and sliced that I threw in the freezer so I am planning on using this.

Ingredients
1 premade pizza crust
1 thinly sliced steak
1/2 thinly sliced green pepper
1 bulb roasted garlic
1 jar tomato sauce
2 cups grated pizza mozzarella
Any other toppings you enjoy on a pizza!

Directions

Preheat oven as per crust directions. Spread sauce evenly over pizza crust. Top with steak, peppers, garlic and any other toppings, cover with shredded cheese. Bake until crust is brown and cheese is bubbly (9-13 mins at 425)
I also made ham and cheese for the kiddies

Wednesday - Crockpot Taco Soup 

Ingredients
1pound (500 g) hamburger
1 package taco seasoning
1 package dry ranch dressing
1 14 oz cans of kidney beans
1 14oz can brown beans
1 can Niblet corn or frozen corn
1 14 oz can tomato sauce
1 28 oz can diced tomatoes
1 14 oz can water
1 bag cheese flavored nacho chips

Directions
Brown ground beef in on stove, add taco seasoning and water. Drain and add to crockpot. Add remaining ingredients. Simmer on high for 3 - 4 hours or low for longer. Serve topped with cheddar cheese and crushed cheese taco chips.

Thursday - Leftover soup

Friday - Autumn Vegetable Minestrone Soup  & homemade dinner rolls

Ingredients
2 14.5oz cans of Veggie broth
1 18 oz can crushed tomatoes - undrained
3 medium carrots - chopped
3 small zucchini - sliced
1 medium yellow pepper - cut into 1/2" pieces
8 medium green onions
2 cloves garlic
2 cups shredded cabbage
2 tsp dried marjoram
1 tsp salt
1/4 tsp pepper
1/4 cup chopped fresh basil
Parmesan

Directions
Mix all ingredients except basil in a large slow cooker. Cover and cook on low heat setting for 6-8 hours or until veggies are tender. Serve garnished with fresh basil and parm!

Dinner Rolls 
Ingredients

1 cup water (110 degrees F)
2 packages yeast (Do not use the quick rising in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 1/4 cups flour

Directions

Combine water and yeast in lg bowl; let stand for 5 minutes. With wooden spoon, stir in butter, sugar, eggs and salt. Add flour, 1 cup at a time and beat in as much as you can, you will probably be able to use all the flour. Cover and refrigerate for at least 2 hours, or up to 3 days.
Grease a 13x9 baking pan. Turn dough out onto floured surface. Divide into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in prepared pan.
Cover and let rise for 1 hour; until doubled. Heat oven to 375*. Bake until golden brown, about 17 minutes.

Saturday - Leftovers

Sunday - Foil Packet Chicken Fajita Dinner 

Ingredients
1-1/2 cups instant white rice, uncooked
1-1/2 cups hot water
1 Tbsp. Taco Seasoning Mix
4 small boneless skinless chicken breast halves (1 lb.)
1 each green and red pepper, cut into strips
1/2 cup Thick 'N Chunky Salsa
1/2 cup Mexican Style Finely Shredded Taco Cheese

Directions

Heat oven to 400ºF. Fold up all sides of each of 4 large sheets of heavy-duty foil to form 1-inch rim; spray with cooking spray. Combine rice, water and taco seasoning; spoon onto foil. Top with remaining ingredients.
Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
Bake 30 to 35 min. or until chicken is done. Let stand 5 min. Cut slits in foil to release steam before opening packets.