Corned Beef and Cabbage

This is so fun to have on St Patrick's day. Enjoy! Oh by the way, it's delicious!

Corned Beef and Cabbage

Ramen Noodle Salad

1/2 c vinegar

1/2 c veg. oil

1/2 c sugar

2 ramen seasoning packets for the sauce

Mix together

Add:

1/2 head broccoli

1/2 c sunflower seeds

2 packs of ramen noodles broken up.

Easy and Delicious and only sort of nutritious!

Menu Monday-Shauna

Yay! Brittany and Sara joined in!

My father-in-law is coming to visit for the week on Tuesday and hopefully he will like our menu.

Monday- Leftover Sunday dinner
Tuesday- French dip Sandwiches with a salad
Wednesday- Steak Tacos, yam fries ----if you try these tacos, and you must because they are delish make sure you use cooked corn and we really like to put fresh lime juice on it once it's assembled.
Thursday-Grilled Pizza veggies and dip
Friday- Texas BBQ!!!!
Saturday- Birthday Boy has requested BBQ meatballs/rice, corn on cob, pumpkin soup
Sunday- Lion House Chicken, Richard's delicious garlic mashed potatoes, canned corn, salad

Menu Monday-Shauna

Monday: Grilled Chicken Salad w/garlic bread. (thanks Sara for the suggestion last week)
Tuesday: Honey Lime Enchiladas with Cilantro Rice and steamed veggies
Wednesday: Lettuce Wraps, steamed broccoli, grapes
Thursday: Chicken Noodle Soup with homemade wheat bread (we'll see)
Friday: Beef Stew with rolls
Saturday: Church Activity
Sunday: Autumn Harvest Roast (a fave at our house).

*just another plug for adding menus, it was very convenient last week not to search for my recipes all over the web because I had hyperlinked them here.

Menu Monday

I know what it's like to be stuck in a rut when it comes to making dinner. I thought it would be helpful if we start posting our weekly menus to help one another get some ideas and simplify the process. And in a month or two I can come back to my menu from this week and recreate. Please feel free to jump in on the fun!

Monday: Black Bean Burritos with a garden salad
Tuesday: Shish-ka-bobs (red peppers, zucchini, and steak marinaded in a mequite with lime sauce-about $1 at the store like the target brand the best so far) served with a cesar salad from a bag.
Wednesday: Thai Sesame Noodles with ginger carrots and a green smoothie.
Thursday: Marinaded chicken grilled with a side salad.
Friday: Our turn to babysit- chicken nuggets and french fries
Saturday: Date night
Sunday: Zucchini Chicken Casserole that I love! ( The recipe makes a 9 x13 but we will never eat that much. I split it between 2 8x8 pans and freeze one and save it for a Sunday- we don't get out of church until 4:30). with Rhodes rolls.

*If it seems weird to you that we are still having a lot of summer meals it's because we live in Texas where it is always summer. Hoping to start some yummy fall soups soon...when it is fall here.

Southwestern BBQ Chicken Salad

Southwestern BBQ Chicken Salad

2 large chicken breasts, cooked and shredded

1 cup BBQ sauce

1/2 head Romaine lettuce, chopped

1/2 head Iceberg lettuce, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1 bunch green onions, chopped

1/2 bunch cilantro, chopped

4 Roma tomatoes, diced

2 Haas avocados, diced

shredded cheese, Mexican blend or cheddar

crispy tortilla strips

Stir shredded chicken in with the BBQ sauce until well coated. Of course you can use less or more sauce, it’s up to you! I like quite a bit since I love the smoky flavor of BBQ sauce in a salad. Toss together the lettuce, cilantro, corn, beans, and chopped veggies. Top with shredded chicken, cheese and crispy tortilla strips. Drizzle ranch or cilantro lime dressing over salad and enjoy!

*to make crispy tortilla strips simply slice about 10 corn tortillas in narrow strips and place on cookie sheet. Spray with vegetable oil cooking spray and sprinkle generously with salt. Place under the broiler and let bake until crispy and brown around the edges.*

*** This recipe comes from The Sisters Cafe, a fabulous cooking blog that I love and visit all the time. Everything on the site is good!

This is one of my favorites from that site.

Corn Bread-- and Bacon-Stuffed Pork Chops

This is as good as it sounds! We had garlic mashed potatoes and green beans as side dishes.

6 pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
4 slices of bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese
1/2 tsp seasoned salt
1/2 tsp dried marjoram leaves
1/4 tsp pepper

1. Heat oven to 350

2. Make a pocket in each pork chop by cutting into side of chop toward the bone.

3. Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.

4. Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased rectangular pan, 13 x 9 x 2 inches. Cover tightly with aluminum foil.

5. Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.


* This is from, Betty Crocker Sunday Dinner Cookbook

Liquid Laundry Detergent

Here is something totally different! This isn't the typical recipe that is shared on this site, but hopefully it can be useful to someone. I had never heard of these ingredients before I made this soap and so I had no idea what I was looking for, I have taken a picture of the ingredients so you won't have the trouble I did. I found everything in the Laundry aisle at my grocery store. I hope the Grenada girls can find what they need as this stuff works WAY better than that awful Breeze detergent. All the ingredients together cost around $5 and will last you for several batches. I have not priced it exactly but I have been told that 1 batch costs less than $1! For my family of 3 and being generous in the amount of soap I use 1 batch lasts me 6 weeks. As you can see in the picture Plastic juice bottles are the perfect storage containers. Can you tell I like it!?

1/3 bar grated Fels Naptha Soap

1/2 cup Washing Soda or sodium carbonate (NOT sodium bicarbonate)

1/2 cup Borax

You will need a small bucket (2 gallon size).

Put grated Fels Naptha into a large sauce pan. Add 6 cups water and heat, until soap melts. Add Washing Soda & Borax. Stir until dissolved & remove from heat. Pour 4 cups hot water into the bucket. Add soap mixture and stir. Now add 1 gallon (16 cups) plus 6 cups of water and stir. Let the soap sit for about 24 hours. It will gel. Use 1/2 cup per load.

Lion House Chicken

(From the Lion House Restaurant in SLC)
This makes a TON, I recommend halving it!

10-12 8 oz boneless, skinless chicken breast
2 c ground bread crumbs
4 c favorite stuffing mix
1 c mushrooms sliced
1 c butter, melted
1/2 c honey
2 c mayo
1/3 c Dijon mustard

Lay whole chicken breast flat on baking sheet. Coat with bread crumbs, prepare your favorite stuffing with mushrooms and butter. Portion stuffing mixture into 10- 12 equal parts. Put stuffing on one half of each chicken breast; fold over and secure with toothpicks. Bake 370 for 30 min. Makes 10- 12 servings

To make sauce, mix honey, mayo, and mustard together in a small saucepan and heat over medium heat warmed through. Top each cooked chicken breast with sauce before serving.

Cabbage and Noodle Salad

1- 3oz pkg oriental noodles with chicken flavor
1/4 c cooking oil
3 T Rice vinegar or wine vinegar
1 T sugar
2 c finely shredded cabbage
1.6 3/4 can chunk chicken or fresh
1/4 c sliced green onions
3 T sesame seed
3 T sliced almonds, toasted

Break up noodles-combine oil, vinegar, sugar 1/4 t salt, dash pepper and the seasoning packet. Stir in broken noodles, cabbage, chicken, onion, and sesame seeds. Cover. Chill several hours. Before serving, stir in almonds.

Chicken Ashley

*just named after the giver of the recipe.

pour bottle of BBQ sauce over chicken breasts and cook until done. Then sprinkle bacon and cheese and melt.

Serve with fresh tomatoes and green onions.

*I just use the precooked bacon to keep things simple

Salsa Chicken

put a good amount of salsa over chicken breasts and bake for about 25 min.

When chicken is done put sliced cheese (I like cheddar, but doesn't matter) over and put back to oven until melted. Serve with sour cream.

Chocolate Carmel Bars

mix together:
1 pkg devils food cake mix
1/3 c soft margarine
1/2 c quick oats
1 egg

Reserve 1 cup of mixture and pat rest into greased, floured 9x13 pan. Bake 8-10 min at 350. Remove from oven and top with:
1- 6 oz pkgy chocolate chips
1 jar carmel toppings mixed with 3 T flour

Add 1/2 cup chopped nuts to reserved mixture; sprinkle over top; bake another 10 min at 350 or until set in center.

*Delicious and Rich, everything you want in chocolate.

Cream of Pumpkin Soup

• Cream of Pumpkin Soup
• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

1. Preheat oven to 400 degrees F(200 degrees C). Combine butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
2. Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor. Process until smooth.
4. Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
5. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.

*I like to add a pinch of cumin and a dash of ground cloves.  For a quick meal, I don't bother with the croutons.

Hope you like it!

Pan Chicken Parmesan

2, 7oz boneless, skinless chicken breasts 4, .71oz slices of mozzarella cheese 1/2c Prego Traditional Italian Sauce Salt/ Pepper/ Garlic Powder 1Tbs Olive Oil Dried Rosemary Leaves Ground Oregano Dried Basil -Cut chicken breasts in half to create 4 pieces -Season with salt, pepper and garlic powder to taste.  -Heat skillet with 1tbs olive oil -Cook chicken till done and transfer to a baking dish. -cover each chicken breast with 1/8c Prego Sauce, 1 slice of cheese and dashes of herbs. -bake in countertop oven, broiler or regular oven till cheese is melted and slightly browned.  Number of Servings: 4

Better than Sex Cake

1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel, butterscotch or fudge ice cream topping
1 (8 oz.) Cool Whip
1 Heath candy bar, grated

Bake cake as directed on package (9 x 13 inch pan) and let cool. With a wooden spoon handle, punch holes about one inch apart over entire cake. Pour whole can of sweet milk into holes. Pour entire jar of topping over cake. Pour entire container of Cool Whip over the topping. Spread grated Heath bar over all.

* lots of ways to make this cake, you can also use a Devils Food Cake mix.

Curried Coconut Chicken

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

DIRECTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. * Note, we usually add a bit more oil, sugar and curry.  Enjoy. 

Season chicken pieces with salt and pep

Cinnamon Syrup

INGREDIENTS
1/2 cup white sugar
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup water

DIRECTIONS
Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

Lemon Chicken Tenders

1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2 eggs, slightly beaten
1 cup Italian seasoned bread crumbs
1/2 cup sugar
1/2 cup lemon juice
1 1/2 teaspoons curry powder

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan.
Bake in preheated oven for 15 minutes, turning once.
In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.
Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.