Week Nine Recipes and Shopping List

So school starts back up in just over a week. I am not sure how that happened, to tell you the truth. But back to school always means a little more structure in our lives as there's homework to do, bedtimes to abide by and stinky kid showers to somehow fit in and my hubby is left alone to do it while I'm at work. So meal planning, at least in our house, helps the structure return and brings us all back to the reality of the demands of the school year. I guess the week before they go back to school is as good a time as any to start. *sigh*


Day One:

Cashew Chicken
*note: I bought unsalted cashews in the nut/snack aisle at the supermarket (NOT in the baking aisle-too expensive). I toasted one cup of them on a baking sheet in a 350 degree oven, middle rack, stirring frequently, until they were lightly browned - about five minutes - before using them in this recipe.

Ingredients:
1/2 cup (8 tbsp) mirin
6 tbsp soy sauce
3 tbsp sesame seed oil
3 tbsp cornstarch
4 boneless, skinless chicken breasts, cut into 1 inch pieces
1 cup chicken broth
3 tbsp worchestershire sauce

2 tbsp vegetable oil
8 oz snow/sugar snap peas, stems removed, cut in half
1 tbsp grated fresh ginger
6 cloves minced garlic
1 8oz can sliced water chestnuts, drained
1 15oz can baby corn, drained
1 cup toasted cashews

2 cups white rice (optional)

Directions:
Make marinade by whisking together 3 tbsp mirin, 2 tbsp soy sauce, 2 tbsp sesame oil and 2 tbsp cornstarch in a large bowl. Add chicken and toss to coat. Refrigerate, covered, until ready to use.

Whisk chicken broth, worchestershire, remaining 5 tbsp mirin, 4 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp cornstarch in a separate bowl. Set aside.

Remove chicken from marinade and discard marinade. Heat 1 tbsp vegetable oil in large, nonstick skillet over medium-high heat and brown chicken, stirring occasionally, until no longer pink, about 4 minutes. Transfer chicken to plate and cover in foil.

Add remaining 1 tbsp vegetable oil to empty skillet and heat over medium-high heat until shimmering. Cook peas until bright green, about 1 minute. Add ginger and garlic and cook until fragrant, about 30 seconds. Stir in the water chestnuts, baby corn and reserved broth mixture and stir until thickened, about 2 minutes. Return chicken to pan and cook until heated through, about 1 minute. Remove from heat, stir in cashews and serve (over white rice if desired).


Day Two:

Crockpot Sloppy Joes

Ingredients:
2 pounds 93% lean ground beef
1 cup chopped onion
3 cloves garlic, minced
1 cup ketchup
1 red bell pepper, chopped
1/4 cup worchestershire sauce
1/4 cup packed brown sugar
3 tbsp yellow mustard
3 tbsp cider vinegar
2 tsp chili powder
hamburger buns, toasted if desired

Directions:
Cook and stir the ground beef, onion and garlic in a large, nonstick skillet over medium-high heat until beef is browned and onion is tender. Drain and discard fat.

Combine ketchup, bell pepper, worchestershire sauce, sugar, mustard, vinegar and chili powder in crock pot. Stir in beef mixture. Cover; cook on low 6-8 hours.

To serve, spoon mixture onto hamburger buns.


Day Three:

Easy Pork Scallopine with Noodles

Ingredients:
1 pound boneless pork loin chops, thin cut, fat removed
1/2 cup all purpose flour
1/4 cup olive oil
1 tbsp butter
1 small onion, chopped
1 red pepper, chopped
3 cloves garlic, minced
1 cup chicken broth
2 tbsp tomato paste
2 tsp dried basil
1/4 cup balsamic vinegar
1/8 tsp pepper

Noodles:
1/2 pkg egg noodles (about 8 oz)
1/4 cup half & half
1/4 cup grated/shredded parmesan cheese
2 tbsp butter, cubed
1/8 tsp pepper
1/4 tsp garlic powder

Directions:
Dredge pork chops in flour. Heat oil and butter in a large skillet over medium-high heat. Add pork chops and brown both sides then remove from pan and set aside.

Add onion and red peppers to the pan; saute until onion is tender. Add garlic; cook one minute longer. Add the broth, tomato paste, basil, vinegar and pepper. Once combined, return the pork chops to the pan stir to cover chops. Remove from heat and set aside.

Meanwhile, in a dutch oven, cook noodles according to package directions. Drain. Stir in the cream, butter, cheese, pepper and garlic powder. Place pork on top of noodles, pouring sauce over chops. Serve.


Day Four:

Tex-Mex Beef Wraps (Kid Friendly)

Ingredients:
1 tbsp chili powder
2 tsp cumin
1 tsp salt
1 boneless beef chuck pot roast (2-3 pounds), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mild salsa
medium sized flour or corn tortillas (6-7 inch)

1 cup chopped tomato
1 ripe avacado, diced
1 cup shredded cheese
1/4 cup chopped cilantro
salsa (optional)

Directions:
Blend chili powder, cumin and salt, Rub meat all over with spice mixture. Place onion and garlic in bottom of crock pot. Top with meat. Spoon salsa over meat. Cover and cook on low 8-9 hours or high 3 1/2 to 4 1/2 hours.

Remove meat from crockpot and shred using two forks. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Add additional seasoning/salt to taste. Place meat on tortillas. Top with cheese, tomato, cilantro and avacado. Roll up to enclose filling. Serve with salsa as desired.


Day Five:

Italian Turkey Sliders with Honey Dijon Mayo

Ingredients:
1 pound lean ground turkey
2 tbsp grated/shredded parmesan cheese
1 clove garlic, minced
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
pepper to taste
8 dinner or slider rolls

Honey Dijon Mayo:
1/3 cup mayonnaise
1 tbsp honey
1 tbsp dijon mustard

Directions:
Combine ground turkey, cheese and all seasonings. Mix together well.

Combine mayonnaise, honey and mustard in small bowl. Set aside.

Shape turkey into 8 small patties. Choose one of these three cooking choices:
-Place patties onto greased baking sheet. Bake at 350 degrees for 8-10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
OR
-Heat skillet or griddle to medium/high and fry 5 minutes each side until done.
OR
-Grill 'em!

Place on rolls and top with Honey Dijon Mayo.


Shopping List for Week Nine:

Mirin (available in the Asian section)
soy sauce
sesame seed oil
8oz can sliced water chestnuts
15oz can baby corn

white rice
1/2 pkg egg noodles (about 8 oz)

1 cup cashews

4 boneless, skinless chicken breasts
2 pounds 93% lean ground beef
1 pound boneless pork loin chops, thin cut
1 boneless beef chuck pot roast (2-3 pounds)
1 pound lean ground turkey

flour
cornstarch
worchestershire sauce
vegetable oil
ketchup
yellow mustard
dijon mustard
brown sugar
cider vinegar
balsamic vinegar
olive oil
tomato paste
mild salsa
mayonnaise
honey
2 cups chicken broth

chili powder
dried basil
dried oregano
garlic powder
cumin
salt & pepper

butter
1/4 cup half & half
grated/shredded parmesan cheese
1 cup shredded cheese (cheddar/Monterey Jack)

8 oz snow/sugar snap peas
fresh ginger
2 bulbs fresh garlic
3 medium onions
2 red bell peppers
1-2 fresh tomatoes
1 ripe avacado
Cilantro

hamburger buns
medium sized flour or corn tortillas (6-7 inch)
8 dinner or slider rolls

Next Week's Menu.....

Well I ran the menu for next week by the hubby tonight and he said he's good with all of it. It's all experimental but I'm excited about it. I picked up the groceries today so I'm ready. Now to cross my fingers and cook with wild abandon... the only problem with experimental is that you never really know how it's going to turn out. Good thing I'm feeling brave! :)

So I figured that I'd enlighten those of you that have been checking in and let you know what is going to be on the menu for next week. We have Cashew Chicken, Crockpot Sloppy Joes, Easy Pork Scallopine with Noodles, Tex-Mex Beef Wraps and Italian Turkey Sliders with Honey Dijon Mayo. Recipes should be posted by Monday at the latest. I'd really like to have them posted by Sunday but we'll see what happens with that. See you then! :)

Now Print Friendly!

WooHooo! I figured it out and now each week of recipes and the shopping list is printable. I don't know about you but when I am making something I NEED the printed recipe beside me (mostly because I can't stick to a recipe to save my life and am ALWAYS changing something). To use this feature, click on the "Print Friendly" icon below the post. I also labelled the posts by week and put them at the bottom of the labels on the right to make it easier. Hope this helps! :)

Neglectful Working Mom Seeks Forgiveness...

So I have been very neglectful of my little blog. I have been asked repeatedly when I was going to come back to it and for the most part I have ignored those requests. Today, however, on the cusp of the kids going back to school (how did the summer go by so fast?) I have decided to revisit my blog and get back to it. (Happy NOW Dayna?) I also realized that I need to find a way to make the recipes and shopping lists print friendly. I'll figure that out as soon as I can. Baby steps.... :)

So I should be at work today but my babysitter is sick. That means I have the WHOLE DAY to devote to things I've been meaning to do. My plan is to come up with a menu for next week. If I'm successful, I'll be back to blogging. Keep checking back!