And the kickoff to summer is here!

Every year millions of us crazy Canucks (no not the LOSING hockey team, it's a slang for Canadians) anticipate the arrival of Summer. May long weekend is traditionally a weekend for beers, friends, lakes, sunburns and well CAMPING! We are lucky this year to break away a few days early and extend our may long into more of a week than a weekend. So Thursday to Sunday are camping meals, and for the record next week's plan will be posted Monday not Sunday!

Enjoy your summer kickoff my friends!


Monday- Sweet & spicy cashew chicken stir fry (didn't make last week)

T-Steak and veggie kabobs on the bbq

W- Chicken, tomato & Mozza salad (leftovers for lunch Thursday )

Ingredients
2 breasts Cold Grilled chicken
approx. 1 cup Fresh Mozzarella cubed, or 1 container Mozza balls
1 carton grape Tomatoes
1 package Fresh Basil
Garlic Salt – to taste
Pepper – to taste
Balsamic Vinegar enough to coat the salad

Directions
Cut tomatoes, chicken, mozzarella into small bite size pieces
Grill the chicken the night before…OR grill and cool in fridge
Grape work well…If using regular tomatoes, remove the seeds so its not to juicy.
Combine with fresh basil - you can leave the basil in leaves or chop, depending on your taste.
Add garlic salt & pepper to taste

Thursday- Potato salad, brown beans and bbq chicken breasts marinated in ????

Friday - chili, rolls and garden salad (leftover for lunch Sat)
Ingredients
1 pound hot Italian sausage, removed from casing (we use mild...the chili has quite a kick as is.)
1 pound lean ground beef
1 medium onion, chopped
1 envelope chili seasoning mix
1 16 ounce can of kidney beans, drained (optional)
1 14 ounce can of diced tomatoes
1 can corn
1 6 ounce can of tomato paste
1 15 ounce can of chicken broth

Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock pot. Add remaining ingredients. Cover and cook on:
Low-8 hours OR
High-4 hours
This recipe is for the 3 to 5 quart crock pot.

Saturday- steaks, roasted baby potatoes w/peppers, carrots, mushrooms, garlic & corn

Sunday - burgers/ hotdogs , chips, veggies and dip

My Friday Night Confession....or how I REALLY made the Mexican Lasagna....

I must confess. I did not make Sweet and Spicy Cashew Chicken Stir Fry tonight. Why you ask? Well lemme fill you in. Wednesday I was tired. So I called Jimmy and he cooked. MMMMMMM MMMMMMM MMMMMM DE-YA Jimmy makes a good ginger beef :)

So last night we did the pork chop thing and tonight, well tonight I made the Mexican Lasagna. Well kinda. The recipe....didn't follow. The original recipe looked like this, my modifications are in red....

Thursday - Mexican Lasagna
Ingredients

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning cumin, chili pepper, minced garlic, minced onion, garlic powder, garlic salt TO TASTE
1/2 cup chopped onion
1 1/2 cups tomato sauce (low sodium) 1 can stewed diced tomatoes
16 ounces salsa or picante sauce
1 2 cup light cottage cheese
1 eggs
8 corn tortillas
4 ounces light monterey jack cheese, shredded didn't have
1 can refried beans
1/2 red pepper
1/2 yellow pepper
4 ounces light cheddar cheese, shredded

Directions
Preheat oven to 350°F.
Brown ground beef, drain (if necessary).
Add seasoning packet seasonings, onion, tomato sauce and salsa. tomatoes
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: 2 tortilla shells, spread refried beans, 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.

Confused?  Me too.  Serve with wine, it'll be ok...I promise :)

EEK!!!! Lookie what I got....

Sadly it's not a kitchen-aid mixer, or a fancy new knife but it's ALMOST as good!!!!  Tracy from The Daily Mom Diaries awarded me the SUNSHINE AWARD!!!!  I never win ANYTHING, well except for the really cool Rusted Chain Giveaway thanks to Tidy Mom.  Ok I digress.....

TRACY from The Daily Mom Diaries gave me this cool award, I'm not sure why but to me it means I'm cool. (okay, okay, stop the snickering....) No but seriously, the rule is I have to give it to 5 other bloggers, I'ma gunna try to keep it Canadian, so let's see

1 - Cynthia - Crumbs in the Minivan And check out the new design!!!

2 - C from Life on Manitoulin

3 - Deanna from Money Saving Canadian Mom

4-  Mom vs. the Boys

5.Christine from From An Igloo

Happy Friday!!!

As Lex would say....

Mmmmm, mmmmm, mmmmm DE-YA! (translation this is really good stuff)

When I was a kid my Mum would WOW me with this desert. It is easy, light and simply DE-YA :)

Chocolate Wafer Desert.....

Ingredients

Yep that's it, or if you feel like making whip cream, fly at 'er :)

Directions

Take cookies and top with whip cream, make a "log" covering with whip. Seal with Saran wrap and pop in the fridge 4 hours or until cookies have softened. When it's done it looks like this....

OH NO What happened to the rest of my cake?!?!?! hehehe.....Enjoy my friends!

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...
 
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
 

Have a slice!

A while back I received a tip from an old friend about these incredibly delicious bars. Now, this friend is currently awaiting the arrival of her very first bundle of joy, so send her some happy pushing vibes (Go Mrs. Brown!) Warning these bars are addictive!

REESE'S PEANUT BUTTER SLICE
Ingredients:

2 c. icing sugar
1 c. peanut butter
1 c. melted margarine or butter
2-1/2 c. graham wafer crumbs ( I took 1 sleeve of graham wafer crackers and threw them in the blender)
2 pkgs chocolate chips

Mix first 4 ingredients together and spread in a 9 x 13" pan.

Melt chocolate chips and spread on top.

Cool slightly then cut before chocolate becomes too hard.

Ridiculously delicious.
 

What a week!

WOW what a week!!!!  I launched my facebook fan page this week!  In only 3 days I have 72 fans!!!  WOW! (did I say that already?)  I had my first guest poster (Thanks again Shauna!) And I think I have some changes on the way (Did someone request shopping lists?)

At any rate I wanted to say thank you all for your support!  It feels great to know people are there for me in my foray into the wonderful world of food and blogging. 

And don't forget Mom this Sunday!  Take her out for dinner, at least that's what I am hoping for!!!  Until then Take Care and Happy Planning





Monday - Beer Bum Chicken, green salad and dinner rolls

Ingredients
1 whole chicken
approx 1/3 cup olive oil
a handful Montreal Chicken spice
1/2 can beer


Directions

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with spices. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Tuesday- BBQ chicken pizza - using leftover chicken from Monday

1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup shredded leftover beer bum chicken grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
1 bulb of roasted garlic

Directions
Preheat oven to 450 degrees F (230 degrees C).
Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.

Wednesday - Crockpot Taco Soup(this can also be made in a pot on stove)

Ingredients
1 pound (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 - Hamburgers & Hot dogs , veggies and dip(camping) 

For our hamburgers we take the ground beef and add, oyster sauce, seasoning salt, garlic salt and powder, diced garlic and shredded cheese.  Then grill.


Saturday - steak, salad & beans


Sunday - WHO CARES I AM NOT COOKING!!! Happy Mothers Day!