Menu: Pork noodles and Chicken soup

This week has some new favorite recipes of mine. The October issue of Cooking Light was a jackpot of delicious recipes. This week, you will have five meals, with the potential to freeze for later. I will not be posting a menu for next week, as it is the Thanksgiving holiday. However, I will post a couple of favorite holiday recipes, and I encourage you to do the same!

Day One:

Noodles w/ Roast Pork and Almond Sauce

Okay, before you say, "that sounds weird," hear me out. This is a creamy, hearty meal that is a delicious use of pantry staples. I think it would be kid-friendly, just maybe decrease the chili garlic sauce and the ginger. This would work great with peanut butter, but if you have never tried almond butter, you are in for a treat! Cook the entire amount of pork tenderloin to eat half tomorrow, but halve the rest of the recipe since you are only eating it one night.

Recipe changes:

Add 1 T brown sugar to the sauce

Day Two:

Leftover Pork Tenderloin with your favorite dipping sauce (or just by itself)

Wild Rice

"Creamed" Spinach

This is easily one of my new favorite side dishes. A snack staple that we keep in our fridge is Laughing Cow light cheese wedges. This dish uses those and frozen spinach to make a healthy alternative to creamed spinach.

Ingredients:

1 container (12 oz) of frozen spinach (chopped or whole leaf, your preference)

2 Laughing Cow cheese wedges

Salt & pepper to taste

1. Thaw spinach and drain well

2. Sauté spinach in a little bit of olive oil over med-high heat

3. When spinach in warm, melt in the cheese, and season with salt and pepper

Day Three:

Chicken Cacciatore

This dish was delicious. Initially, with my "cook once/eat twice" philosophy, I thought I could cook the chicken ahead of time for tomorrow's soup, but that is not possible. One short cut you can give yourself is to go ahead and thaw/chop an extra 3/4 lbs chicken for tomorrow's soup to store in the fridge. If you need extra meals this week, you could make this entire recipe and eat it two nights in a row, if not, I would halve it because it makes a lot.

Day Four:

Chicken Orzo Soup

Wow. This is a fancier version of chicken noodle, but is totally accessible. I really recommend it; all ages and "pickiness" levels would love it. I did not try doubling it and freezing half, but I bet that would work great.

Ingredient changes:

1 cup of orzo instead of 1/2 cup (keep a really close eye on it, mine burned a little)

1 tea poultry seasoning

1 tea dried oregano

1 clove garlic, minced

1 bay leaf

pinch of red pepper flakes

(Only use the thyme sprig if you have it, don't buy fresh thyme just for this recipe)

Recipe changes:

1. Bring 2 1/2 cups broth to a boil in which to cook the orzo.

2. Sprinkle the chicken with salt, pepper, and poultry seasoning before cooking.

3. Add oregano, garlic, and red pepper flakes to the carrot mixture while cooking.

4. Add bay leaf to broth mixture while it cooks.

Grilled Cheese sandwich

Day Five:

Leftover soup & another grilled cheese sandwich (or some other side dish)

Happy eating!

~Mamacita

Menu: Chicken casserole and Fried Rice

This week is all about reusing ingredients and STOCKING our FREEZERS! With the holiday season coming up, if you are like me, there are so many nights with events that it is hard to plan a cook once/eat twice weekly menu. So, use your trusty freezer to have dinner in a pinch!

Day One:

Chicken Artichoke Casserole

I love this casserole, it's always a hit. It freezes well, so while you are making it this week, make another one to freeze for later! When you double it, do not fully double the milk (it is a little too much). For this week's menu, make another cup of cooked rice to put in the fridge and use for your fried rice if you are cooking for two. If you are cooking for four, make two extra cups.

Ingredients :

1/2 cup chopped carrot (about 1)

1/2 cup chopped red pepper

1/4 cup sliced green onions (about 2)

1 T butter

1 10 3/4 ounce can low sodium (healthy option) condensed cream of chicken soup

1 9 ounce package frozen artichoke hearts, thawed and cut up

1 1/2 cups chopped cooked chicken (I always use a rotisserie)

1 cup hot cooked rice (white or brown)

1/2 cup shredded mozzarella (I always use a little more)

2/3 cup milk (1% works great)

1 tea garlic powder

1 tea poultry seasoning

1/2 tea salt (more to taste)

1/4 tea fresh cracked black pepper

4 slices crispy, cooked bacon, crumbled

1/4 cup grated parmesan cheese

1. In a large skillet (you can also use a wok or soup pot) melt butter over medium high heat. Cook carrot, pepper, and green onions in melted butter until the carrot is crisp-tender. Remove from heat. Stir in the chicken soup, artichoke hearts, chicken, rice, mozzarella cheese, milk, spices, and bacon.

2. Transfer the mixture to a 2 quart rectangular baking dish. Sprinkle with parmesan cheese.

3. Bake, covered, in a 350 degree oven for 20 minutes. Uncover, and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving.

Freezer directions: Place doubled casserole in a freezable container (I like foil pans). Let it cool down a little and then put it in the freezer. DO NOT top with parmesan until you thaw it and are ready to cook it.

Tossed Salad

Day Two:

Leftover casserole & tossed salad

Day Three:

Fried Rice w/ Hoisin marinated chicken

If you are cooking this recipe for two, halve it (then you will only use the 1 cup of rice you saved from the casserole) but make FOUR chicken breasts so you can have them for your salad tomorrow.

Recipe changes for the fried rice:

1. I use fish sauce instead of oyster sauce and use little (if any soy sauce) until I serve it at the table.

2. I cook mine in a wok and move the rice to the side and pour in a scrambled egg. Let it cook fully, then combine with the rice mixture.

Hints:

*For great fried rice always use old, cold rice!

*For quicker grilling, pound the chicken a little thinner to make it more even before putting it in the marinade.

Day Four:

Hoisin chicken tossed salad with Asian vinaigrette

Make your favorite salad meal! Suggestions: bib lettuce, bell peppers, mandarin oranges, red or green onions, and peanuts.

OR

A chicken/starch/vegetable meal if you don't want a salad meal (Ex: Leftover chicken, roasted asparagus, and sauteed zucchini/squash.)

Day Five:

Roasted Shrimp with bell peppers

Time to double up and stock the freezer again! Either make the recipe and freeze half of it for 2 two person servings, or double it and freeze an entire recipe for 2 four person servings. Follow the directions from the website about freezing.

Cous-Cous or Orzo

The recipe online says to serve with rice, but we have eaten so much rice this week, let's change it up!

Happy eating!

~Mamacita

Menu: Pantry "lasagna" and Turkey Chili

This week was all about using things in my pantry because I didn't get to the grocery store until late in the week. So, if you have read my staple list, you can easily make these things, too! I think you will like them a lot, and they are very "family friendly."

Day One

Pantry "Lasagna"

Homemade lasagna is so good, but who has the time that often? I made this from things I always have. I keep ravioli in my freezer, and I didn't even thaw it to make this! You could double this and freeze one, but I honestly think it's just as easy to assemble and make it

that day.

Ingredients:

1 package large cheese (or other flavor) ravioli (No need to thaw or cook!)

1 jar pasta sauce

1 package frozen chopped spinach, thawed and squeezed dry

1 can chopped artichoke hearts, drained

2 garlic cloves, minced (or 2 tea jarred minced garlic)

1 package shredded mozzarella

1/4 cup parmesan

1. Preheat oven to 350
2. In a medium skillet over med-high heat, sauté garlic in olive oil for 2 minutes (do not brown or burn). Add spinach and artichoke hearts and sauté until warmed through. Season well with salt and fresh ground pepper.
3. Layer in a rectangular baking dish: 1/3 of the pasta sauce, 1/2 of the ravioli, 1/2 of the spinach mixture, and 1/3 of the cheese. Repeat, ending with cheese on top, adding parmesan on the top.
4. Bake, covered in foil, for 25 minutes or until bubbly

Tossed Salad

Bread

Day Two:

Leftover Pantry lasagna

Steamed green beans

Bread

Day Three:

Turkey Chili

Every time the weather turns, I make this chili. It is truly one of our favorite meals. I have made it with beef and venison, and it is good with both. I have also made it with chicken broth instead of the beer, and it's fine, but with the beer it's better. Chipotle chilis en adobo are a great ingredient. They are smoked jalapeños, and are not spicy (trust me, I can't handle spicy).

Instead of the can of whole, peeled tomatoes, I use a can of diced tomatoes with their juices. For toppings, I always use: avocados, cilantro, cheese, and tortilla chips.

Cornbread

Day Four:

Leftover turkey chili

Cornbread

Day Five:

Pantry "Minestrone"

I found this recipe in an old Real Simple (such a great magazine) because I was trying to use things I had in my pantry to make a soup. I was pleased with how it turned out. I hope you have these things in your pantry, too! If you make this amount, enjoy some for lunch.

I brought the soup to a boil and added some small pasta for a real minestrone feel and omitted the green beans. I did not add the kidney beans, just the white beans. Remember, every time you use canned beans, rinse and drain them first.

Broiled cheesy bread or grilled cheese

Happy Eating!

~Mamacita

Menu: Slow cooker Asian pork and grilled chicken

Sorry for the delay. I have pink eye. In both eyes. It's my first time to have it and I am not a fan. Fortunately, my little one has not contracted it.

Okay, on to the menu. Since I am late, this will be my last menu of only four days. But, the slow cooker recipes is one of my FAVORITES of all time (not just slow cooker recipes, all recipes). My husband requested it again the next week, and we have already entertained with it to great praise. Enjoy!

This week, we are marinating two times. A marinating tip: poke holes in the meat with a fork or knife to help it soak up the flavor. I always use a zip-top bag for easy cleanup, too. (Also, although we are not using acidic marinades this week, never marinate meat in an acidic marinade for longer than two hours. It will cook the meat.)

Day One:

Slow Cooker Char-Sui Pork Roast

TRY THIS. Even if you have picky eaters, I promise. It is so delicious. Make the entire recipe, we will be using the leftovers later in the week. (Store leftovers with the sauce.)

Brown Rice

You want rice to soak up the YUMMY sauce.

Stir Fry Veggies

1. Use your favorite frozen Asian medley
2. Defrost in the microwave (they will be cooked)
3. Put about 1 T of canola oil in a wok or nonstick skillet over med-high heat
4. Allow pan to get really hot, then add veggies, stirring constantly.
5. Once veggies are crisp, and browned a little, add 2 T Teriyaki sauce and 1 T soy sauce

Day Two:

Lettuce Wraps

Ingredients:

4-8 leaves Boston bibb lettuce

1/4 cup chopped cilantro

1/4 cup shredded carrots

1/4 cup chopped pineapple

1. Warm up leftover pork and sauce
2. Serve in lettuce leaves, topped with cilantro, carrots, and pinepple
3. Squeeze lime over top, if desired

Curry Cous-Cous

1. Make cous-cous according to package directions, but use chicken broth instead of water.
2. Add 1/2 tea curry powder

Lime Black Beans (This is a quick side dish b/c I was pressed for time. Post suggestions if you have them)

1. Rinse and drain one can black beans
2. Warm in microwave with a little water so they don't dry out
3. Squeeze lime juice over the top, season with salt

Day Three:

Marinated Grilled Chicken

Make at least 4 chicken breasts, you will use two tomorrow. Choose your favorite bottled marinade. I love this aisle at the grocery store. If you have ones that you love, please share them with the rest of us! I love a good balsamic one. I have a friend who swears by Italian dressing. Any would work here.

1. Marinate the chicken for at least two hours.
2. Grill in a grill pan or outdoors until cooked through (I usually do 8 minutes/side).

Roasted potatoes

Remember my "go-to" side dish? I seriously make it about every 2-3 weeks.

A green veggie of your choice

I love blanched asparagus. I put asparagus in a pan with about an inch of water, cook with the lid on for about 5 minutes, drain, and season with salt, lemon juice, and butter.

Day Four:

Chicken salad with roasted red pepper dressing

Use lots of veggies from your fridge, bacon, hard-boiled eggs, whatever you like for a good salad meal

Crusty bread

Have you discovered Pillsbury Italian bread? I'm obsessed. So easy and yummy.

Happy Eating!

~Mamacita

Menu: Pork Tenderloin Tacos & Greek Shrimp Scampi

This week, we will be cooking three times, but if you are in a pinch, you could even get away with cooking twice. We will make four meals total, but soon I will begin offering menus for five meals.

Day One:

*Pork tenderloin w/dijon-apricot glaze

Ingredients:

1 pork tenderloin (about 2 lbs.- this will feed you twice)

4 T dijon mustard

4 T apricot jam (Don't like or have apricot jam? Try pineapple, blackberry, or raspberry)

2 T brown sugar

sea salt

fresh ground black pepper

*When cooking large pieces of meat in the oven, allow them to come to more room temperature before cooking. DO NOT go straight from the refrigerator or the meat will not cook well.

1. Preheat the oven to 425.

2. Place the pork in a foil-lined glass pan & season liberally with salt and pepper.

3. Stir half of the dijon, apricot jam, and brown sugar in one bowl. Stir the other half in another bowl. You will use one bowl for basting and the other for a dipping sauce.

4. Baste the pork liberally with the glaze and place in oven.

5. Bake for 20-30 minutes, basting with the glaze at least one more time during the cooking process. For pink pork, a meat thermometer should read 160, but I like mine at 170. The pork will still cook itself a little once removed. (Use a meat thermometer, so you don't have to cut into the pork and risk losing the juices.)

6. Allow pork to sit for 10 minutes before slicing. While pork sits, heat the other bowl of glaze in the microwave for a dipping sauce.

* Toasted Sesame Balsamic Asparagus

* Wild Rice/Any other grain (Feeling ambitious? Try Israeli cous-cous with pine nuts!)

Day Two:

* Pork Tacos w/ pineapple (serves 2)

Ingredients:

Leftover pork, cubed

1 small can of chopped pineapple

1/4 cup yellow onion, chopped

4 corn tortillas

chopped cilantro, for garnish

lime wedges, for garnish

1 T olive oil

1. Heat oil in nonstick skillet over med-high heat.

2. Add onion, sautéeing for about 1 minute.

3. Add pork and pineapple, sautée until heated through

4. Fill tortillas with pork mixture, top with cilantro, and squeeze lime juice over top

* Fiesta Rice

Halve the recipe (then it serves 4), leftovers make a great vegetarian lunch

Day Three:

* Greek-style shrimp scampi (Use the leftovers for day 4)

I LOVE this recipe. A few changes: either use more shrimp than called for, or a little less pasta, the ratio seemed off to me. Also, I love olives, so I add extra. Don't like olives? Use sun-dried tomatoes instead. You could also wilt in some fresh spinach for a punch of color and extra nutrients.

* Tossed Side Salad

* Crusty Bread w/roasted garlic

Have you ever roasted garlic? Oh, so yummy.

Roasted Garlic:

1. Preheat oven to 400

2. Cut the top off of a whole garlic bulb.

3. Liberally pour olive oil over the garlic.

4. Cover in foil. (It should look like a foil ball.)

5. Roast for about 25-30 minutes, or until you can squeeze the garlic with tongs and it has some give.

6. Scoop out the cloves and spread over the bread instead of butter.

Day Four:

* Repeat Day Three exactly. (Is that boring? Then, make two new sides, such as blanched green beans, steamed broccoli, or roasted brussel sprouts.)

PLEASE COMMENT if you have QUESTIONS or FEEDBACK.

Have a WEEK-LONG MENU of your own? Email it to me typed exactly how you want it posted at newmoms09@yahoo.com, and I might post it to share and try myself!

Happy Eating!

~Mamacita

Menu: Fish tacos & Olive Chicken

This week, we will be making fish two ways and a delicious crock-pot recipe. Have I mentioned how much I love my crock-pot?! You will see that I use it at least every other week. Below, I have posted the menu breakdown day by day and links to the recipes. Below the links, I will write any changes or additions I made. Post your comments/questions and enjoy!

Day One:

Blackened Tilapia

Cook 2 fillets for dinner tonight, and at least 2 extra for tacos later in the week.

Sautéed Spinach

Ingredients:

Spinach Buy fresh (you will need at least 16 oz for 2 people), or buy a package of whole frozen

Lemon

Salt & Pepper

Dash of nutmeg (optional)

Crumbled, cooked bacon (optional)

1. Heat a small amount of olive oil in a skillet on med-high heat

2. Add the spinach, a squeeze of half a lemon, and salt, pepper, & nutmeg to taste

3. Stir to wilt the spinach (covering the pan helps speed this along)- about 2-4 minutes

4. Serve with crumbled bacon/turkey bacon on top and extra lemon, if desired.

Roasted Potatoes

This is one of my "go to" side dishes.

Ingredients:

6-10 red or yellow potatoes, halved

4-6 cloves of garlic, peeled (depends on how much garlic you enjoy)

Extra Virgin Olive Oil

Kosher salt & pepper

1. Preheat the oven to 400

2. Place halved potatoes and garlic cloves in a baking pan (metal works better than glass, nonstick is fine)

3. Drizzle liberally with olive oil and season with salt & pepper to taste

4. Bake for 20 minutes, or until potatoes are crispy on the outside and you can pierce them with a fork. (You are NOT trying to make home fries, so don't over cook them.)

Day Two:

Olive Chicken

Make the entire recipe, you will eat the leftovers. I used boneless, skinless chicken breasts, but if you had thighs, they would be good. I added the capers at the end.

Steamed Green Beans

Buy a bag of frozen green beans, steam in microwave, and season with butter, salt, pepper, and lemon juice.

Cheesy Orzo

This is one of my FAVORITE side dishes of all time. Make the entire recipe for delicious leftovers.

Day Three:

Fish Tacos with leftover fish: with lime-cilantro crema OR with cabbage slaw

Both are delicious, try the other recipe another time!

Black beans & rice

Ingredients:

1 can of black beans, drained and rinsed

1 bag of instant white rice, cooked (do not over cook!)

1 lime

1 handful of cilantro, chopped

1 T butter

1/2 T olive oil

1/2 t cumin

Salt & pepper

1. Heat a nonstick skillet over med-high heat, add butter and olive oil.

2. When butter has melted and is hot, add cooked rice, cumin, and salt/pepper to taste.

3. Warm rice through, stirring well (some might get brown or crispy).

4. Add black beans and lime juice, stir until heated through.

5. Top with lime juice, and taste for salt before serving.

*Don't have time? Just microwave the black beans, mix with the cooked rice, throw in cilantro, lime, and salt/pepper!

Mexican Tossed Salad

Ingredients:

Salad greens

1 Avocado, sliced

1-2 T Sunflower or pumpkin seeds

1 Tomato, chopped

1 Cucumber, chopped

1 Carrot, chopped or peeled

1. Toss ingredients together and serve with your favorite vinaigrette. (I will include recipes for my favorites in a later post.)

Day Four:

Leftover Olive Chicken & Orzo

Tossed salad (use up your veggies!)

Happy eating!

~Mamacita