Sunday-Leftovers
Monday-Roast Chicken, baked potatoes, steamed carrots, biscuits
Tuesday-Broccoli Cheese Soup
Wednesday-Whatever Chad and I decide
Thursday-Parmesan and Potato Crusted Chicken Fingers, brussel sprouts, rice or potatoes or whatever I can find in the cabinet
Friday-Tacos
Tuesday, October 12, 2010
Thursday, September 23, 2010
Salad
I just had an amazing salad for lunch so I thought I would share what made it so good. It was just a basic iceburg lettuce salad with a few carrots, cauliflower, and a few spare pieces of celery in it. I also added some leftover hamsteak and usd honey mustard dressing. The party that was really good was the trail mix I threw on top. It is a mix that is crasins, soynuts, almonds, and sunflower seeds. It was great! It added some nice flavor and crunchyness while still being pretty healthy. I highly recommend topping your salad with trail mix.
Tuesday, September 14, 2010
Dips!
I thought I would add a couple bonus recipes since it has been awhile. We made these dips to take to some friends' house to have during the Iowa/Iowa State game. The dips and company were great, the game...not so much.
Chicken Enchillada Dip
Cook chicken in crock pot in red enchillada sauce.
Shred chicken.
Mix cubed velveeta cheese, chicken, 2 cans Rotel and 1 new can enchillada sauce. Heat in crock pot until hot and dippy. It was very good. You could totally spice it up or change it however you would like.
Spinach Dip
(adapted from this recipe http://www.foodiewithfamily.com/blog/2009/11/08/spanakopita-dip-big-wow-with-little-effort/
Ok, so pretty much I made this dip without the feta or nutmeg. I also didn't use fresh garlic I used garlic garlic dip from Tastefully Simple. It was very good. I think it needed more garlic. OH, and I added some finely chopped water chestnuts to add a bit of crunch. It was very good with Wheat Thins, tortilla chips, and I'm sure it woudl be good with veggies.
Chicken Enchillada Dip
Cook chicken in crock pot in red enchillada sauce.
Shred chicken.
Mix cubed velveeta cheese, chicken, 2 cans Rotel and 1 new can enchillada sauce. Heat in crock pot until hot and dippy. It was very good. You could totally spice it up or change it however you would like.
Spinach Dip
(adapted from this recipe http://www.foodiewithfamily.com/blog/2009/11/08/spanakopita-dip-big-wow-with-little-effort/
Ok, so pretty much I made this dip without the feta or nutmeg. I also didn't use fresh garlic I used garlic garlic dip from Tastefully Simple. It was very good. I think it needed more garlic. OH, and I added some finely chopped water chestnuts to add a bit of crunch. It was very good with Wheat Thins, tortilla chips, and I'm sure it woudl be good with veggies.
Crock Pot Pork Chops
Ok, so this is a really easy recipe and I probably shouldn't even post it, but they were really good.
A while back we bought some bone in pork chops that we just weren't that impressed with. We tried grilling and baking them and they just didn't work. Then I tried them in the crock pot and they were tender and flavorful. So, last night I did them in the crock pot again and they were a hit. Even Connor liked them.
Pork chops with a bone (mine were VERY frozen)
2 cans cream of chicken soup (really you could use any, mushroom would be good)
Salt, pepper, and I added some Mrs. Dash of some sort.
I put the pork chops in the crock pot, dumped the soup on, added about 1/2 a can of water (probably don't need this) and the seasoning. Cooked on low for about 10-11 hours and then put on warm until we ate about 2 hours later. They just fell apart. The sauce was pretty tasty too.
A while back we bought some bone in pork chops that we just weren't that impressed with. We tried grilling and baking them and they just didn't work. Then I tried them in the crock pot and they were tender and flavorful. So, last night I did them in the crock pot again and they were a hit. Even Connor liked them.
Pork chops with a bone (mine were VERY frozen)
2 cans cream of chicken soup (really you could use any, mushroom would be good)
Salt, pepper, and I added some Mrs. Dash of some sort.
I put the pork chops in the crock pot, dumped the soup on, added about 1/2 a can of water (probably don't need this) and the seasoning. Cooked on low for about 10-11 hours and then put on warm until we ate about 2 hours later. They just fell apart. The sauce was pretty tasty too.
I'm Back!
After several weeks, ok months away, I think I'm back. We had a crazy summer that made menu planning and trying new recipes pretty tough. But we are trying again so we'll see what happens.
Here is this week's menu
Sunday-Meatloaf, salad, green beans, boxed potatoes (we were supposed to have mashed but the bag of potatoes I bought was rotten :( )
Monday-Pork chops, peas, stove top stuffing
Tuesday-Pasta, salad or frozen veggies
Wedneady-Enchilladas and veggies of some sort. There migth also be rice involved
Thursday-Chicken and stuffing bake
Friday-The boys and Catherine are on their own-I'm going on a quilting expedition
Here is this week's menu
Sunday-Meatloaf, salad, green beans, boxed potatoes (we were supposed to have mashed but the bag of potatoes I bought was rotten :( )
Monday-Pork chops, peas, stove top stuffing
Tuesday-Pasta, salad or frozen veggies
Wedneady-Enchilladas and veggies of some sort. There migth also be rice involved
Thursday-Chicken and stuffing bake
Friday-The boys and Catherine are on their own-I'm going on a quilting expedition
Wednesday, June 30, 2010
Pineapple Salsa
This is a great salsa modification that makes for a fun alternitive to regular salsa. And as a bonus it is very easy.
1 jar salsa
1 can corn, drained
1 can crushed pineapple, drained.
Mix it all together and eat with chips!
When I made it I used a large can of pineapple, a regular size can of corn, and a big jar of salsa. I ended up adding a bit more salsa, but it would have been fine if I didn't have any in the refrigerator.
You can use any kind of salsa. It was originally made with black bean and corn salsa, but I don't like black beans. You could also add a can of rinsed black beans if you like that sort of thing.
1 jar salsa
1 can corn, drained
1 can crushed pineapple, drained.
Mix it all together and eat with chips!
When I made it I used a large can of pineapple, a regular size can of corn, and a big jar of salsa. I ended up adding a bit more salsa, but it would have been fine if I didn't have any in the refrigerator.
You can use any kind of salsa. It was originally made with black bean and corn salsa, but I don't like black beans. You could also add a can of rinsed black beans if you like that sort of thing.
Wednesday, June 23, 2010
Fruit and Spice Pork Chops
First an appology. With June being the busy time at work and some family issues that have been going on, I just haven't been cooking much this month, so I applogize for the lack of new recipes. However, the one I'm posting today turned out really well, so it might be worth the wait.
A while back we bought a bone-in porkloin and had it cut into chops. Well, we really haven't liked them that much. We just haven't found the best way to cook them that gives us a tender chop. Well, this recipe does the job. I think the key is a long cooking time with lots of luquid. This recipe is basiclly the one I found on this blog...http://crockpot365.blogspot.com/2009/01/orange-apricot-pork-chops-in-crockpot.html with a few minor changes. If you like to use your crock pot this blog is a great source of recipes.
But anyway, here is what I made.
Fruit and Spice Pork Chops
6 bone-in pork chops
1 cup apricot jam
3 tbl brown sugar
1 tsp soy sauce
1/2 tsp pepper
1/2 tsp cinnemon
1/4 tsp ground ginger
a few whole cloves
1 lg can mandarin oranges with the juice.
Spray the inside of a 6 qt crock pot with nonstick spray. Mix together the jam, sugar, and spices. Place pork chops in the crock pot and cover with the jam mix. Pour the can of oranges and juice on top. Cook on low 8 hours or high 4 hours.
I needed to have two layers of chops to get it all in the crock pot so I put some of the sauce on top of the first layer. I also cooked them a lot longer. I think I did 2 hours on high and 5-6 on low. I served these with couscous and veggies. They turned out really good and I would make them again.
A while back we bought a bone-in porkloin and had it cut into chops. Well, we really haven't liked them that much. We just haven't found the best way to cook them that gives us a tender chop. Well, this recipe does the job. I think the key is a long cooking time with lots of luquid. This recipe is basiclly the one I found on this blog...http://crockpot365.blogspot.com/2009/01/orange-apricot-pork-chops-in-crockpot.html with a few minor changes. If you like to use your crock pot this blog is a great source of recipes.
But anyway, here is what I made.
Fruit and Spice Pork Chops
6 bone-in pork chops
1 cup apricot jam
3 tbl brown sugar
1 tsp soy sauce
1/2 tsp pepper
1/2 tsp cinnemon
1/4 tsp ground ginger
a few whole cloves
1 lg can mandarin oranges with the juice.
Spray the inside of a 6 qt crock pot with nonstick spray. Mix together the jam, sugar, and spices. Place pork chops in the crock pot and cover with the jam mix. Pour the can of oranges and juice on top. Cook on low 8 hours or high 4 hours.
I needed to have two layers of chops to get it all in the crock pot so I put some of the sauce on top of the first layer. I also cooked them a lot longer. I think I did 2 hours on high and 5-6 on low. I served these with couscous and veggies. They turned out really good and I would make them again.
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