Weekly Menu for 1-19-14 and Chicken, Avocado, Mushroom, Spinach Sandwiches

Pizza is always a favorite with the family we make it about once a month and at the moment its been about two months since we have had it. Competition for pizza leftovers is stiff so I make two of them. One is a veggie pie and the other a meat and veg pie. The veggie one is made first for two reasons. One it tends to be more moist and doesn’t hold up as well and two we hit the first pie the hardest. I’ve tried adding a salad or carrot sticks, no one eat them so I gave up on that.

Tried another new recipe for Asian style meatballs that was lack luster and am kind of over new recipes for a bit. Going to stick to some of our standards and favorites for now. We have avocados and am going to make a chicken sandwiches with them this week. This particular sandwich is a hybrid of two different sandwiches.

It started out as a duplicate to a Village Inn sandwich it was chicken, avocado and mushroom. Than I came across a recipe in Bon Appetit for chicken, mushroom, and spinach sandwiches. I decided to combine them and come up with my own sandwich. They are really good, If you don’t do bread they are good just as a regular entree. If you do, do bread make sure to use a high quality roll.

Sunday- Pizza, one veg, one meat.
Monday – Asian meatballs, rice, broccoli
Tuesday – Mom’s Chicken and Noodles
Wednesday – Tuff Pork, risotto cakes, and spinach (risotto was frozen)
Thursday – Chicken, avocado, spinach mushroom sandwich and oven fries.
Friday – Easy Day
Saturday – Turkey tetrazini

Chicken, Spinach, Mushroom, Avocado Sandwiches
I love these sandwiches, love them. Don’t let the steps put you off you only use two pans and the chicken takes the longest to cook. I make my own rolls for this. They are so good.
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Makes 4 sandwiches.

2 chicken breasts cooked and cut in half
1/2 pound mushrooms, sliced
2 to 3 handfuls Spinach, sautéed
Cheese
Avocado, sliced or mashed.
salt and pepper
olive oil
butter
wine
paprika

1.Take chicken breast and cut them in half. If they are small you will need more breast, tenders also work well. Season with salt and pepper, dust with paprika. Heat pan, add teaspoon of olive oil, and sauté chicken until done. Set aside..

2.To make the mushrooms, slice and in the same pan you cooked the chicken, pour in about 1/2 cup wine and deglaze pan. Add tablespoon butter, toss in your mushrooms, sprinkle with paprika, and sauté mushrooms until soft. Add a little more wine if you need to, you can also add some garlic.

3. Cook the spinach while you make the mushrooms. Heat a pan and sauté up your spinach. About 5 minutes.

4. Melt cheese on chicken.

5. Let folks assemble their sandwiches.

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Weekly Menu for 1-12-14 and Tacos ala Beth Recipe

Sometimes what you plan and how things are scheduled don’t work out. That’s what happened this week with this blog and my menu scheduling. As we didn’t make it to Costco last week we have carrots and celery for fresh veg. Notice the lack of lettuce needed for tacos which is this weeks recipe. So no tantalizing pictures of tacos for you kids.
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Tacos are quick and simple to whip up and if you make your own taco seasonings so much better than what they sell in the store. Think the basic ground meat taco not fancy pants tacos. The kind of stuff I ate when I was kid. I still love the basic taco that I grew up with and make them every once in a while.

The brussels stir fry was a new recipe, no one was super keen on the brussels in it. Give it a try and see if you like it.

Sunday – Tasty Beef, baguette
Monday – Meatloaf, roasted red potatoes, and green beans
Tuesday – Steak, brussels, & carrot stir fry, rice
Wednesday – Tomato soup & grilled cheese
Thursday – Costco
Friday – Easy night
Saturday- Taco Night!

Taco Seasoning from All recipes
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Makes about an ounce. I use 1 tablespoon of the mix for tacos. Most people use 3 tablespoons but I find that over powering.

Tacos ala Beth
1 pound ground meat, browned I like beef or turkey.
small can green chilis about a 1/4 of a cups worth
8 oz. tomato sauce
1 cup water
1 tablespoon taco seasoning

Brown ground meat. Add chilis and tomato sauce cook for until juices are reduced. Add 1 cup water and 1 tablespoon taco seasoning. Let reduce and its done. Correct seasonings.  While taco meat is cooking: slice lettuce, dice tomatoes, grate cheese, and get any other toppings ready.

14 Day Jump Into Healthy

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What is the 14 Day Jump Into Healthy? It is a virtual coaching program that comes to your email address everyday for 14 days. Each day will focus on a different topic to help you begin to find your healthy. This program is for people who..

  • Feel confused about what is healthy and is not healthy.
  • Who want to start cooking at home.
  • Want to be more active.
  • Need to start to de-stress.

A lot of information is covered but it is in bite sized chunks. We want you to go out of your comfort zone but not be overwhelmed. Beginners will receive a strong path to follow and as the program is yours to keep, you can repeat or follow along when you have time. If you get behind its alright.

What do you get?

  • 14 days worth of downloadable content delivered to your inbox.
  • Information, recipes, and video.
  • Help finding the time to exercise and learn simple ways to manage stress.
  • Handouts, tips, and strategies to help you find your healthy.
  • Email and group support to help you meet your goals.

Don’t miss out on the special introductory price for Jump Into Healthy it is half off until 1-31-14 you pay 25 dollars instead of 50. Next round starts on 1-20-31. Missed the 20th start date, you can still purchase Jump Into Healthy for 25 dollars (offer ends 1-31-14) and receive it starting 2-10-14  Want to find your healthy?  Sign up here.

Weekly Menu 12-29-13: Sloppy Janes and a bonus recipe

As a child I hated Sloppy Joes and ate them because I had too. Sloppy Joes, chili, and chow mien remain three things, I still really dislike and was so happy to stop having to eat when I got old enough to have a say. I came across an Asian style recipe in Fine Cooking and decided to give it a whirl. It is now in the permanent rotation.

New Years Eve is the last indulgent holiday for a while, thank goodness. I know everyone in my family is feeling as they have had enough indulging and decadence with food for a while. Its time to make some more wholesome dinners for a while.

Sunday – Asian Sloppy Janes, sweet potato fries, celery sticks
Monday (NYE)- Chicken, Alfredo sauce, pasta, roasted brussels
Tuesday – Pork and cranberry stew, rice
Wednesday – Easy Beef burritos, lettuce, tomatoes
Thursday- Pork and Bulgar casserole, green beans
Friday – Easy Day – Brats and tots, carrot sticks
Saturday – Freezer Soup

Asian style Sloppy Janes adapted from Fine Cooking
1 medium clove garlic, minced
1/4 teaspoon onion powder ( don’t measure I just dust it)
3/4 tsp. finely grated fresh ginger or 1/2 teaspoon dried ground ginger
1/8 tsp. cayenne
1 lb. ground turkey
1 8-oz. can tomato sauce
1/4 cup hoisin sauce

Brown turkey, if needed get rid of extra fat.
Toss garlic and onion powder in with ground turkey cook for a minute
Add ginger, cayenne, tomato sauce, and hoisin sauce and cook on medium heat for 5 to 7 minutes. If it gets away from you this part can go quickly add a little water to thin it.

Ta da dinner. This is a stupid easy dinner that is quick. Its even quicker if you have browned turkey frozen. You could make a big batch and freeze if you want to.

Note it is now 1-1-14 and have decided I don’t want Pork and Bulgar casserole and that the lack of chili paste in the cranberry thing might be too sweet without the heat so… Yeah menus change even mid week sometimes. Thinking Bolognese one night it sounds so good and no idea. There was a pork should recipe on Pinterest, maybe that.

Bonus recipe that is stupid easy. I forgot to take pictures of the Sloppy Janes so you get a bonus recipe this week.
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Pesto Chicken
You will need chicken breast or tenders and 1/4 cups of pesto. I used tenders as you get more chicken in the packets. Cook Chicken until done 3 to 5 minutes on each side. Add pesto and turn off heat, stir to coat and that’s it.

Weekly Menu 12-2-13

I was going to start this segment in the New Year and decided frack it, let’s get it going now! Just what is this new segment? Why has she not told us yet? Here it is the Weekly Menu post. My vision of this is to help you all get started planning your own weekly menus by sharing mine and a recipe each week. Yes, you will be seeing what we eat each week and yes, there will be repeats on those menus.
 photo DSCF2003-3.jpgFriday has been the Weekly Groove post which is getting changed to a monthly thing. I like it but sometimes I feel like it can be a bit sparse and getting people cooking is something I am extremely passionate about.

Its a sbiwy (aka snowy) day here, the kind of day that lends its self well to big pots of food, baking, and lounging about reading or writing with a cup of coffee. This week’s menu is heavy on Italian food and hamburger, just how it happened.

Sunday – Pork and Hominy soup from the freezer and cornbread
Monday – Pizza!
Tuesday Bolognese and pasta
Wednesday – Meatloaf
Thursday – Tasty beef casserole
Friday – Easy day, French dip sandwiches and sweet potato fries
Saturday – Chicken and wild rice soup, pumpkin rolls

Simple Big Batch Bolognese
1/4 cup olive oil
1 to 2 onions, diced
1 cup celery chopped
1 1/2 cups carrots chopped
1 to 5 cloves of garlic chopped
2 pounds hamburger or ground turkey
1 cup wine
1 to 3 tablespoons dried basil or fresh
1 to 3 tablespoons dried parsley or fresh
1 to 2 bay leaves
12 cups of tomatoes that’s 1 number 10 can or oz.
2 cups grated parmesan cheese
salt and pepper to taste

Heat pot and put oil in it. Add diced onion and cook until softened. Chop the celery and add it to the pot and do the same with the carrots. While they cook chop up your garlic and cook for about a minute. Add the ground meat in and brown. Add wine cook for a few minutes and add herbs and tomatoes. Simmer for 2 hours on low, stirring occasionally.

I add the veg as I chop them, you want to start building your flavour layers at this point in time. I usually add some herbs but if you don’t its okay. You are looking at about a half hour to an hour prep time depending on your knife skills, they will get better and you will get faster. This cooks for a long time but you can do other things while it simmers, just give it a twirl now and then. I get 4 to 5 quarts.