This recipe was requested by my friend, Jodi.  This is in the crockpot cookbook, "Fix It and Forget It Lightly"

White Chicken Chili
Makes 6 servings

1T. olive oil
3/4lb. uncooked boneless, skinless chicken breast, cubed"1 large onion, chopped
2 garlic cloves, minced
1 large onion, chopped
1c. fat free chicken broth
2 15.5oz. cans navy beans, rinsed and drained
1t. dry mustard
1t. ground cumin
1/2t. salt
1/4t. black pepper

1. Warm oil in a large skillet over medium high heat.
2.  Add chicken and cook 10 minutes or until chicken is no longer pink.  Stir frequently.  Reove and set aside.
3.  Add onion and garlic to skillet.  Cook 5 minutes or until tender.
4.  Spoon chicken, onion, and garlic into crockpot.
5.  Add broth, beans, mustard powder, cumin, salt and pepper.
6.  cover.  Cook on low for 5-6 hours.
7.Serve with tortilla chips, cheese, and sour cream.


Toppings: tortilla chips, shredded cheese, sour cream or plain yogurt, green onion

As requested, here is the recipe for steak Skewers with Blue Cheese Dipping Sauce.  It comes from the cookbook, Fix, Freeze, and Feast.  This cookbook focuses on making multiple entrees for freezing.  This recipe makes three entrees, four servings each.

1 tray (about 6 pounds) boneless top sirloin steaks
1/2c. olive oil
1/4c. red wine vinegar
1 1/2t. black pepper

Sauce
1 (4-5oz.) container crumbled blue cheese (approx. 3/4c.)
3c. heavy cream
3/4t. black pepper

You need:
6 one gallon freezer bags, label 3
3 one quart freezer bags

Have on hand for cooking:
8 (9inch) wooden or metal skewers

To prep:

-Rinse steaks and trim fat.  Cut into  1 inch cubes.  Divide beef evenly among the unlabeled 1 gallon freezer bags.

-Whisk together oil and vinegar in a small bowl.  divide the marinade evenly over the beef.  Into each bag, measure 1/2t. pepper.  Seal bags.

-Divide the blue cheese among the three 1 quart freezer bags.  Imto each bag of cheese, measure 1 cup heavy cream and 1/4t. pepper.  Seal bags.

-Into each labeled 1 gallon bag, place one bag of beef and one bag of sauce.

-Seal and freeze.

To cook:

Prepare on an outdoor grill or indoors under a broiler.
-completely thaw one entree in freezer.

For outdoor:
Prepare a medium fire in grill.  If using wooden skewers, soak them in water while meat is thawing.  Thread steak pieces onto skewers.  Grill, turn occasionally, about 10 minutes or until done to your liking.  discard remaining marinade.

meanwhile, heat the blue cheese mixture in a medium saucepan over medium heat.  Simmer gently, stirring frequently, until the cream reduces and thickens into a velvety sauce.  Serve as a dipping sauce with the steak.

For indoor:
-Arrange skewers, prepared as above, on an ungreased broiler pan.  Broil under high heat, 5 inches from heat source, turning frequently for about 10 minutes, or until done to your liking.  Discard remaining marinade.

-Heat cheese as described above.

Since this recipe was requested, I thought I'd type it up for others to enjoy as well.  This comes from the volume - cooking cookbook, Fix, Freeze, and Feast by Kati Neville and Lindsay Tkacsik.

Makes 3 entrees, 4 servings each

1 tray (6 -8 pounds, or 12 chops) pork loin chops, boneless or bone - in
1/2 cup prepared mustard
1/4 cup lemon juice
1/4 cup vegetable oil
2T. honey
3t. dried oregano
3t. minced garlic (about 9 cloves)

3 one gallon freezer bags

1.  Rinse and divide chops evenly among freezer bags.
2.  Whisk togethermustard, vinegar, lemon juice, oil, and honey in a medium bowl.  Divid the marinade evenly over the chops, into each bag measure 1t. oregano and 1t. garlic.
3.  Seal and Freeze.

To cook one entree:
Prepare on an outdoor grill or under a broiler.

1.  Completely thaw one entree in the refrigerator.

For outdoor cooking:
1.  Prepare a medium fire in a gas or charcoal grill.
2. Cook chops, turning occasionally, until the thermometer in the thickest part reads 160 degrees.  Baste the chops as desired.  Do not baste final five minutes of cooking.  Discard remainin marinade.

For indoor cooking:
Arrange chops on a greased broiler pan.  Broil chops under high heat 5 inches from heat, turning frequently for 15 -18 minutes, until thermometer reads 160 degrees.Baste the chops as desired.  Do not baste the last five minutes of cooking.  Discard remaining marinade.

Mon: Mustard Oregano Chops
Skillet Potatoes
Applesauce

Tue: Dinner with Friends

Wed: Spaghetti
Salad
Breadsticks

Thu: Steak Skewers with Blue Cheese Sauce
Pasta
Broccoli

Fri: Leftovers

Sat: Eat Out

Sun: Turkey Panini
Pasta Salad

August, ALREADY?!?!?!

Mon: French Dip, Tater Tots, Watermelon

Tues:  Crockpot Meatloaf, Mashed Yukon Potatoes, Green Beans

Wed:  Ramen, Plums, Nectarine

Thu: Turkey Panini Sandwiches, Green Salad

Fri: Mediterranean Pasta, Bread, Strawberries

Sat:  Eat Out

Sun: Leftovers or Peanut Chicken, Spinach, and Rice

MON: Dinner for Crystal and Eric
Pepper Crusted Flank Steak
Couscous Salad
Minted Watermelon Salad
Angelfood Cake w/ Strawberries

TUE: Garlic Studded Pork Loin
Fingerling Potatoes w/ Rosemary
Asparagus

WED: Leftovers

THU: Veggie Chili
Green Salad
Tortillas

FRI: DH at Retreat/ Simple pantry dinner

SAT: DH at Retreat/Leftovers of pantry dinner

MON: Sweet and Sour Meatballs
           Rice
           Stir Fry Veggies

TUE: Molasses Rum Chicken
          Greens from Farmers Market
          Bread from Farmers Market

WED: Veggie Chili
           Cornbread
           Carrots, Cucumber and Dip

THU: Creamy Chicken Linguini
          Green Salad

FRI: Garlic Pork Loin
         Mash Potatoes
         Broccoli

SAT and SUN: Ocean Shores Trip

The freezer has been looking a little neglected lately, so I had a mini cooking spree last night.

From the Fix, Freeze and Feast cookbook, I made...
Cashew Chicken Stir Fry 
Margarita Pork Chops
Cream of Mushroom Soup

From Fix It and Forget It Lightly, I made...
White Chicken Chili
Sausage Pasta

Getting myself back on track...

Saturday
An's Pork Chops (From Heidi), Rice, Applesauce, Asparagus

Sunday
Tequila-Lime Chicken (from Heidi), Tortillas, Green Salad

Monday
Chicken Fried Rice

Tuesday
Sweet and Sour Meatballs, Rice, Broccoli

Wednesday
Black Bean and Vegetable Chili, Whole Wheat Bread

Thursday
Crockpot Vindaloo Vegetables, Rice or Tortillas

Friday
Birthday party for Ama at Dianes'

Saturday
Leftovers

Sunday
Eat Out

Monday:   Pecan Crusted Chicken Strips
                   Butter Noodles
                   Broccoli

Tuesday:  Sweet and Sour Meatballs
                   Rice
                   Spinach

Wednesday:  Tomato Basil Soup
                         Green Salad
                          Bread

Thursday:  3 Bean Chili with Chive Flecked Cornmeal Dumplings
                    Green Beans

Friday:  Spicy Honey-Kissed Chicken
              French Fries
              Asparagus

Saturday: Leftovers

Sunday: Eat out

For Linda and anyone else interested.  These are fabulous!

Pumpkin Brownies

1 15oz. can pumpkin
1c. vegetable oil
4 eggs
2c. sugar
2c. flour
1t. baking soda
1t. baking powder
1t. cinnamon
1/2t. salt
Preheat oven to 350 degrees.  Beat eggs, oil, sugar.  Stir in rest of ingredients.  Pour into greased and floured 9x13 pan.  Bekse 30 minustes.  Serve with cream cheese frosting or whipped topping.  (We just sprinkle with powdered sugar.)  You can add nuts too!

Monday:   Some-Frozen-Leftover-Soup-In-The-Freezer-With-No-Name Soup, Homemade Biscuits, Salad

Tuesday:  Chinese Chicken Noodle Salad, Corn on The Cob

Wednesday:   Merlot Braised Short Ribs with Cipollini Onions, Mashed Potatoes, Green Beans

Thursday:   Zucchini Pockets, Fruit Salad

Friday:  Sweet Asian Chicken, Rice, Broccoli

Saturday: Leftovers

Sunday:   Eat Out

Monday- Cherry Skillet Chicken Salad, Bread

Tuesday- Beef Fajitas, Refried Beans, Zucchini

Wednesday- White Chicken Chili, Cornbread, Green Salad

Thursday- Tangerine Tofu with Broccoli and Red Peppers, Rice

Friday- Mediterranean Pasta, Spinach Salad

Saturday- Leftovers

Sunday- Eat Out

Monday
Eat out Mexican

Tuesday
White Chicken Chili
Cornbread
Green Salad

Wednesday
Tofu with Peanut Sauce
Spinach
Rice

Thursday
Butterbean, chicken and Veggie Stew
Bread
Green Beans

Friday
French Dip
French Fries
Fruit Salad

Saturday
Boys on own

Sunday
Boys on own

Friday
Halibut and Veggie Medley
Fruit Salad with Mango Dressing
Bread

Saturday
Spanish Tofu with Rice
Fresh Fruit

Sunday
Dinner with Dado Fabio and Dada Esperanza
(All recipes are from Susan Branch's cookbook, 'Summer')

Lemon Linguini with Chicken, Basil, and Cherry Tomatoes
White Bean Salad
Roasted Vegetable Platter
Green Apple and Blueberry Tart

Monday
Oven Roasted Veggies and Pasta
Fresh fruit

Tuesday
Dilled Chicken and Rice
Broccoli

Wednesday
Green Chile, Black Bean and Corn Stew
Green Salad
Tortillas

Thursday
Leftovers

(I forgot to post this. I have it written in a binder.)
This week, I am going through a cookbook, titled "Fresh From the Vegetarian Slow Cooker".  I have come up with some delightful recipes that I will be using again.

Sunday: Veggie Stir Fry

Monday: Enchilada Inspired Polenta Pie (from cookbook above)

Tuesday: Pesto Potato Soup with Pine Nuts (from cookbook above)

Wednesday: Family ate out  and a movie- Teriyaki

Thursday: Sloppy Lentils (A play on Sloppy Joes) (from cookbook above)

Friday: Leftovers

Saturday: BBQ at Friends

Monday: Beef Tenderloin with Baby Greens

Tuesday: Crockpot Cornbread Southwestern Pie/ Green Salad

Wednesday: Pasta with Smoked Salmon and Peas/ Green Salad

Thursday; Leftovers

Friday: Chili con Carne/Green Salad/Cornbread

DH has requested that I make some dishes that are indigenous to the countries that our three sponsored children live in.  This way, we can educate our kids on the cultures of that area and also connect with the kids in this way.  So, I am dedicating one night a week to a child.

Monday: Cinco de May-Eat out Mexican

Tuesday: Leftovers

Wednesday:  Picana de Pollo (Bolivia- Denilson), Biscuits

Thursday:  Chickpea Salad, Chips, Guacamole

Friday: Fruited Flank Steak, Rice, Tortillas

Saturday: Family BBQ

Sunday:  Ocean Shores

M: Leftovers

T: Crockpot Roast, Mashed Yams, Spinach

W: Spaghetti Pie, Salad, Garlic Bread

TH: Minestrone, Cornbread

F: Dinner at Friends

SAT: Polenta Lasagne with Tomatoes and Peppers, Green Salad

SUN: Mahalo Luau at Church

Monday: Chicken and Vegetable Fajita with Avocado Salsa

Tuesday: Sea Bass with Dill Couscous and Brussell Sprouts

Wednesday: Crockpot Spanish Beans and Rice, Green Beans

Thursday: Peanut Noodles, Spinach

Friday: French Dip, Garlic Fries, Fruit Salad

Saturday: Zesty Chicken with Shallots, Capers and Olives, Pasta, Green Salad

Sunday: Leftovers or Eat Out

I have kind of dropped menu planning for a while.  I still had some of the dishes from OAMC to go through and would just pull out whatever sounded good that night. But, the cupboard are (almost) bare and I need to get a good shopping run in, so here is my plan for the week:

FRI:  Wild Rice Chicken (OAMC recipe (last one!)), Green Beans

SAT: Go to Linny's house for dinner

SUN: Crockpot White Bean and Sweet Potato stew with Collard greens, Bread
MON: Cherry Skillet Chicken (Double and Freeze), Green Salad

TUE: Mom's Night Out/ Boys on own

WED: Chips and Salsa, Taco Bar, Cilantro Corn Salad, Cheesecake

THU: 4 B's Grilled Chops (Double and Freeze), Wild Rice, Brussel Sprouts

FRI: Crockpot Mediterranean Vegetable Stew (Double and freeze), Bread

I am assembling healthy ideas for upcoming menus and the direction I want to take our family in terms of nutrition.  Here are some ideas for healthy snacks. Recipes are from Familyeducation.com.  Additional ideas are appreciated.

Snacks
Dried Fruit
Toasted Pita Chips and Hummus
Granola Bar
Veggies and lowfat Ranch Dressing
Fruit Salad
Hard Boiled Egg
Fig Bars
Air Popped Popcorn
Low Fat Whole Grain Crackers
Animal Crackers
Graham Crackers
Trail Mix

Healthy Sunflower Treat
1 rice cake
Peanut butter
1/2 teaspoon sunflower seeds or sesame seeds
6 baby carrots, sliced lengthwise
1 celery stalk
1 orange slice, halved
Directions: Spread the peanut butter on the rice cake.
Sprinkle the sunflower or sesame seeds on top of the peanut butter.
Arrange the carrot slices like petals around the edge of the rice cake.
The celery stalk is the flower stem, and the orange slices are the leaves.

Peanut Butter Power Balls
1 cup peanut butter
1/2 cup non-fat dry milk powder or soy protein powder
1/2 cup raisins or chocolate chips
1/4 cup honey
Graham cracker crumbs
Directions: Mix all ingredients except the graham cracker crumbs in a large bowl. Shape mixture into 1-inch balls. Roll in crumbs and refrigerate or freeze.

Dessert
Strawberries dipped in Dark Chocolate
Frozen Yogurt
Sorbet
Real Fruit Popsicles
Angel Food Cake with Fresh Fruit

I am still working through the 'Once a Month' meals!  We just had the teiryaki chikcen last night.  So good!  This is our last week with the OAMC meals.  I need to decide if I want to do another OAMC, one for 2 weeks, or go back to just a regular menu for a while.

Monday: Mrs. Ringles Brisket, baked potatoes, succotash

Tuesday: Heavenly Chicken, sauteed zucchini

Wednesday: Hamburgers, Tater Tots, Green Salad

Thursday: Stove top BBQ chicken, White rice, Broccoli

Friday: Leftovers

Saturday: Date night

Sunday: Easter/not sure what we are doing yet...

OK, so it's Wednesday...

Monday: Taco Pie, Green Salad

Tuesday: Mama's Night Out, Boys had leftovers

Wednesday: Fruity Curried Chicken, Asparagus

Thursday: Baked Herb Fish Fillets, New Potatoes, Zucchini

Friday:  Mom on a Women's Retreat/ Boys on their own

Saturday: Women's Retreat

Sunday: Bacon wrapped Burgers, melon

All recipes from 'Once a Month Cooking" cookbook

Mon:  Bacon Wrapped Burgers (have not used yet), Tater tots, Salad

Tues: Hot Brisket Sandwiches (have not used yet), Coleslaw

Wed: Chicken Packets, Broccoli

Thu: Aztec Quiche, Salad

Fri: Spaghetti, Garlic Bread, Salad

Sat. Linguine a la Anne, Spinach

Mon:  Sloppy Joes, Tater Tots, Green Salad

Tue:  Chicken Soup, Rustic Bread

Wed: Winter Barley, bread, pears

Thu: Bacon-Wrapped Burgers, Green Peas

Fri:  Meal-in-One Potatoes, Green Salad

Sat: Date Night

Sun: Hot Brisket Sandwiches, Fruit Salad

All of these recipes can be found in the cookbook, 'Once a Month Cooking'

Mon: Chinese Chicken Morsels, Broccoli (Bake some banana muffins)

Tue: Chicken Scaloppine in Spaghetti Sauce, Spinach Salad, Garlic Bread

Wed: Teriyaki Burgers, Pickles, Black Olives, Fruit Salad

Thu: Ham and Swiss Pastry Bake, Fruit Salad

Fri: French Bread Pizza, Green Salad

Sat: Date Night, Leftovers for boys

Sun: Poulet de France, Peas, Cranberry Sauce

I bought the book, "Once a Month Cooking" by Mimi Wilson and Mary Beth Lagerborg, and completed one month of cooking yesterday.  Here is how it breaks down:

-Wednesday: I looked over the book and got the general idea of what needed to be done.  Made a plan.
-Thursday: Shopping, part 1.  It took about 1.5 hours.
-Friday: Shopping, part 2.  1.5 hours, pre-prep: 2 hours.
-Saturday: 12 hours making 27 meals, all different (3 ham dishes, 10 chicken, 12 beef dishes, 1 fish, 1 vegetarian)

Total grocery bill: $350.00 (food for the meals only)

Three loads of dish washing during  cooking day...

It was a great experience and something I'd do again, but I would want an extra freezer.  I was able to fit it all in my current fridge freezer, but I had to take everything out and re-organize about three times to make it fit.  I will probably do twice a month cooking next month and see if it does not tax the freezer as much.

During the process, I kept wondering if it was worth it, and there were times I was tired during the cooking day, but having a freezer full of meals feels really good.  Yes, it was worth the effort.

I am using the menu from menus4moms.com this week

Monday

• Michele's Signature Salmon
• Garlic Mashed Potatoes
• English Peas with Butter

Tuesday

• Chicken with Mustard Cream Sauce
• Quick Stovetop Vegetables
• Salad
• Dinner Rolls

Wednesday

• Chipped Beef and Gravy
• Buttermilk Biscuits
• Scrambled Eggs
• Sliced Oranges

Thursday

• Fried Rice
• Egg Drop Soup
• Fortune Cookies

Friday

• Margherita Pizza
• Salad
• Cottage Cheese with Pineapple

Beginning in February, I plan on exploring Once a Month Cooking.  I found a site that helps with the process.  Cookofthemonth.com

I just purchased the book  they recommend: 'Once a Month Cooking'.  I am excited to fill my freezer!

Monday: Peanut Chicken, Rice, Spinach

Tuesday: Carrot Potato Soup, Biscuits, Salad

Wednesday: Crockpot Pintos Picadillos

Thursday: Sesame Crusted Swordfish with Scallions, Rice, Mix Veggies

Friday: Turkey Mole Poblano, Salad

Saturday: Date Night

Sunday: Leftovers

Monday: Christmas Eve at mom's: Make apple crisp

Tuesday: Christmas at Fabio and Experanza's

Wednesday: The crockpot vegetarian dish from last week

Thursday: Carrot Potato Soup with homemade biscuits

Friday-Monday: Sandpoint Trip to Margaret and Randy

Mon: Ant-ee Sara and James over for dinner.  Take meal to Potoshnik family...
(bold items include recipes below)
Chips and salsa/Taco Bar/Cilantro Corn Salad
Tue: Family holiday retreat at the Westin Bellevue
Wed: Family holiday retreat at the Westin Bellevue
Thur: Family holiday retreat at the Westin Bellevue/'A's birthday.  Special dinner out
Fri:  Skillet Yellow Rice and Chicken/ Tomato Soup
Sat: Christmas at Dad's house/ Bring Broccoli Salad
Sun: Crockpot Vegetables with Pasta, fruit salad

Cilantro Corn Salad (we eyeball the amount for the ingredients)
Frozen corn
Onion
Tomato
Cilantro
Vegetable oil
Red wine vinegar
Salt

Skillet Yellow Rice and Chicken
1T. olive oil
2 garlic cloves, minced
1/2c. chop bell pepper
1lb. blsl chicken thighs, cut one inch
1c. white rice
1t. ground tumeric
1t. ground cumin
2c. chicken broth
1T. capers, drained
10 pimento stuffed olives, halved crosswise
1/2t. salt
1/2t. pepper
1/4c. chop fresh parsley

Heat oil in non stick skillet over med high heat.  Add garlic, onion, and bell pepper; cook 2 minutes.  Add the chicken and cool 2 minutes longer.  Stir in rice, tumeric, and cumin; cook 1 minute.  Add broth, olives, capers, salt, and black pepper; bring to a boil.  Cover, reduce heat, and simmer until broth has disappeared, about 17 minutes.  Remove form hear and stir in parsley.

Broccoli Salad
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon

DA GRUB

Monday: French Dip

        Tater Tots

        Salad

Tuesday: Chicken Ratatouille over Pasta

         Fruit Salad

Wednesday: Soup with Dinner Rolls

           Salad

Thursday: Chicken Teriyaki and Rice

Friday: Al’s Service

Saturday: Date Night!

Sunday: Beef Stew,  Bread

I am going to explore my vegetarian/vegan side a little bit this week.  DH and I were vegetarian and vegan and different times through our 20's.  We sometimes wonder why we don't go back to that lifestyle.  We both felt immensely better. We have some new friends who are also exploring the vegan lifestyle (no animal products of any kind) and have enjoyed talking to them and sharing delicious meals.

So, I am going to try a few recipes this week from Vegweb and start to build up my veg recipe box.

Monday: Pesto chicken and pasta, broccoli

Tuesday: Tortilla-Black Bean Casserole, green salad, chips and salsa (ETA: This is delicious!  Will make again...)

Wednesday: Potato Carrot Soup, Homemade Bread (Both recipes are terrific!  Yummy!!)

Thursday: Chickpea and Mushroom Casserole, Spinach, Bread

Friday: Salsa Meatloaf, Green Beans, Mashed Potatoes

Saturday: (New pastor comes to dinner) Fruit and cheese tray, Salmon with pecan crunch, Rice Stuffing, Sesame Green Beans, Apple Pumpkin Dessert

Sunday: Leftovers

All of these recipes are from the Eating Well magazine.  Recipes are linked:

Monday: Sesame Maple Roasted Tofu over Udon Noodles

Tuesday: Beef Tataki with Radish and Carrot Salad, White Rice

Wednesday: F/X (Dinner at church)

Thursday: Chicken with Tarragon Cream Sauce, Egg Noodles, Salad

Friday: Broccoli Salad with Feta Dressing, Broccoli, White Bean and Cheddar Soup

Saturday: Dinner with Family

Sunday: Leftovers

This is a menu plan that was created by menus4moms.com.  The grocery list and recipes are all at this site...

Monday: Peanut Chicken, Rice, Spinach

Tuesday: Jambalaya, Green Salad

Wednesday: BBQ Brisket Burgers, Coleslaw, Cajun Fries

Thursday: Tofu Stir Fry, Rice

Saturday: Date Night!

Sunday: Leftovers

This week's menu is shout out to my girls at our online forum, 'Momma's House".  All of these recipes are from our second cookbook.  The recipes are below...

Monday: Salsa Meatloaf, Green Beans, Biscuits

Tuesday: Chicken Milano, Broccoli

Wednesday: Mexican Ravioli, Green Salad, Beets

Thrusday: Dinner with friends: BBQ Brisket, Rice, Green Salad, Peach Cobbler and Ice Cream

Friday: Jambalaya, Fruit Salad

Saturday: Roasted Butternut Squash Lasagna, Salad

Sunday: Leftovers or Eat Out

Bakery: Apple Nut Cake

Tina's Salsa Meatloaf
1.5lb ground beef
3/4c. bread crumbs
1 egg
1c. salsa
2T. brown sugar
2T. chopped fresh cilantro
1t. unsweetened cocoa
1/2t. salt
1/4t. each of garlic powder, cumin, cinnamon, and chili powder
1t. lemon juice

1. Heat oven to 350 degrees.  In bowl, combine meat, bread crumb, and eggs.  Mix well.
2. In another bowl, combine remaining ingredients.  Mix well.  Add 3/4 cup of this mixture to the meat mixture and mix well.  In ungreased loaf pan, place meat mixture into loaf shapre.  Bake 50 minutes.
3.  Remove meatloaf from oven.  Spoon remaining salsa mixture over top of loaf.
4. Return to oven. Bake another 20-30 minutes or until cooked in center.

Sarah's Chicken Milano
6 4oz. skinless, boneless chicken breasts
1/2c. all purpose flour
2 eggs, beaten
1c. Italian bread crumbs
1/2c. marinara sauce
1c. half and half
1/2c. mozzarella cheese, shredded
1/2c. swiss cheese, shredded
1/4c. grated parmesan cheese
Preheat oven to 350 degrees.  Roll chicken in flour; dip in beaten egg.  Roll in bread crumbs to coat well.  Heat butter in a large skillet over medium high heat; add chicken pieces.  Cook until browned on all sides, about 10 minutes.  Mix marinara and 1/2n1/2 in small bowl, reserving 2T.   Pour into baking dish.  Arrange chicken in prepared dish.  Mix mozzarella, swiss and parmesan cheeses in a small bowl.  Sprinkle over chicken.  Top with reserved sauce.  Bake looseley covere, until cooked through, about 30 minutes.  Serve with hot cooked fettucine.

Tina's Mexi Ravioli (crockpot recipe!)
1 bag frozen ravioli
1 can diced tomatoes with jalapeno peppers
1c. salsa
1 small can enchilada sauce
1/4c. chipped onion
1/4c. white wine
shredded pepper jack cheese
Put the first 6 ingredients into slow cooker.  Cook on low for four hours.  Add cheese and cook another 15 minutes.

Julie's BBQ Brisket
1- 4lb. beef brisket
4oz. liquid smoke
5oz. Worcestershire sauce
1 bottle BBQ sauce
1/4c. molasses
dash of garlic powder
dash of onion powder
1/4c. water
Marinate the brisket in liquid smoke and worcestershire suace for 24 hours.  After marinating, place in a 9x13 pan.  Cover the pan with foil and bake in a 250 degree oven for 6 hours.  When cooked, refrigerate in the baking pan.  When cold, pour off sauce, remove the grease, and slice the brisket.  Mix together the bbq sauce, molasses, garlic powder, onion powder, and water; pour over brisket and cover.  Bake in 325 degree oven for 40 minutes.  Serves 8.

To come: Jambalaya, Lasagna, Apple Nut Cake...

Monday:
I am going to the movies (read: popcorn)
DH and boys are going to eat out

Tuesday:
Chicken Noodle Casserole
Green Salad

Wednesday:
Cuban Black Bean Soup
Tortillas
Green Salad

Thursday:
Honduran Enchiladas
Zucchini

Friday and Saturday: Sandpoint

Sunday:
eat Out

more to come...

Monday
Halibut in white wine tarragon sauce
Rice
Broccoli

Tuesday
Eggplant Parmesan
Noodles
Green Beans

Wednesday
Golden Summer Soup
Rosemary Diamante Bread
Green Salad

Thursday
Mexican Beef Wraps
Fish Tacos
Corn Salad
Chips and Salsa

Friday
Hamburgers
Potato Salad
Tater Tots

Saturday
'Raid the fridge' leftovers

Sunday
Eat Out

I am not feeling very inspired this week, so I amdoing a few standbys and getting ideas from other menu plans...

Monday- Eat out Mexican

Tuesday- Baked Honey Mustard Chicken, Rice, Veggies

Wednesday-French Dip, tater Tots, Green Salad

Thursday- Girl's Night Out and Dad takes the boys

Friday- Vegetarian Chili, Cornbread, Green Salad

Saturday- Ratatouille, Couscous

Sunday- Mexican Hamburger Casserole, Veggies

July 9-July 15
(Underlined items are recipes below)

Monday: Eat Out at Jay Berry's

Tuesday: Veggie Fest- Baked Beet and Brown Rice Salad, Green Bean and Potato Curry, Kale with Salt and Lemon

Wednesday: Amish Country Casserole, Green Salad

Thursday: Golden Summer Soup, Bread

Friday: Fried Rice Friday-Chicken

Saturday: BBQ Beef Sammies, Fries, Broccoli Salad

Sunday: TBD

Recipes:

Golden Summer Soup

1 1/2	cups chopped onions
2	tablespoons canola oil
1	cup peeled and diced carrots
2 1/2	cups peeled and diced sweet potatoes, divided
3	cups water, divided
3	cups vegetable stock or vegetable broth, divided
4	cups diced summer squash
2	cups frozen corn kernels
1/2	teaspoon turmeric
4	teaspoons fresh lemon juice
2	teaspoons salt, to taste
1	tablespoon chopped fresh sage (or 1t. dried)
	fresh ground pepper, to taste
	grated monterey jack cheese or low-fat sour cream
	chopped fresh parsley

I get asked often for crockpot recipes.  I have had them scattered all over, but have decided to place them on one post for easy access.  These are my favorites...

(Tip: Double the recipe and freeze half!)

(Underlined recipes are posted below)

Monday: Ravioli Chicken Casserole, green salad, bread

Tuesday: Crockpot Savory Pot Roast, green beans

Wednesday: French Dip, Tater Tots, Broccoli

Thursday: Lime Grilled Mahi Mahi, grilled zucchini, fruit salad

Friday: Fried Rice Friday

Saturday: Boys on own-I am at 'Women of Faith'

Sunday: Raid the fridge or eat out...

(Tip: I double some of  the recipes and freeze )

Ravioli Chicken Casserole
1 package (24 ounces) frozen cheese ravioli, cooked and drained
3 cups cubed cooked chicken
6 medium fresh mushrooms, sliced
1/2 cup chopped green pepper
1/3 cup chopped onion
1 jar (28 ounces) meatless spaghetti sauce
2 cups (8 ounces) shredded mozzarella cheese

In a greased 13-in. x 9-in. x 2-in. baking dish, layer the ravioli and chicken. Top with mushrooms, green pepper, onion and spaghetti sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Yield: 10-12 servings.

Crockpot Savory Pot Roast
1 can  Cream of Mushroom Soup
1 pouch  Dry Onion Soup and Recipe Mix
6 medium potatoes, cut into 1" pieces (about 6 cups)
6 medium carrots, thickly sliced (about 3 cups)
3 1/2- to 4-lb. boneless beef bottom round or chuck pot roast
MIX soup, soup mix, potatoes and carrots in 3 1/2-quart slow cooker. Top with roast and turn to coat.
COVER and cook on LOW 8 to 9 hours* or until roast is fork-tender. Serves 7 to 8.
TIP: *Or on HIGH 4 to 5 hours.

Lime Grilled Mahi Mahi
1/4 cup fresh lime juice (2 to 3 limes)
2 tbsp olive oil
1 clove garlic, finely chopped
1 tbsp soy sauce
1 tsp grated fresh ginger root, optional
1 tsp Dijon-style mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 mahi mahi or tuna steaks (about 1-inch thick)
Preheat grill or broiler. In a small bowl, whisk together the lime juice, olive oil, garlic, soy sauce, optional ginger root, mustard, salt, and pepper. Brush the mahi mahi or tuna steak with about one-third of the dressing and reserve the rest.  Place the mahi mahi steaks on the grill, and cook to desired temperature, flipping only once. Brush mahi mahi steaks once again after flipping.

(See underlined recipes below menu)
Goin' crazy with the crockpot...

Monday: Teriyaki Chicken, Rice, Salad

Tuesday: Crockpot Chicken Corn Chowder, Bread

Wednesday: Crockpot BBQ Beef Sandwiches, Salad

Thursday: Crockpot Vegetarian Chili, Cornbread

Friday: Fried Rice Friday (veggies and tofu)

Saturday: Gunning Cabin BBQ-Cle Elum

Sunday: Homemade Pizza, Salad

Recipes (I double these and freeze extra)

Crockpot Vegetarian Chili

• 1 onion, diced
• 2 cloves garlic, minced
• 1 red or yellow bell pepper, chopped
• 2 carrots, grated or sliced thin
• 1 1/2 cup corn
• 1 zucchini, diced
• 2 cans kidney beans
• 2 15 ounce cans diced tomatoes
• 1/2 cup water
• 1 1/2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• dash cayenne pepper
• dash tabasco sauce (optional)

Monday- Herb Roasted Chicken, Mashed Potatoes, Spinach

Tuesday-Steamed Rice, Tofu, Spinach, and Peanut Sauce

Wednesay-Spaghetti with meat sauce,  green salad, bread

Thursday-Butternut Squash Soup and Salad

Fried Rice Friday-Chicken Fried Rice

Saturday-Pasta with chicken sausage and grilled veggies

Sunday-Eat out or leftovers

Monday: Chicken Fried Rice

Tuesday: Spaghetti, Salad, Garlic Bread

Wednesday: Chicken Soft Tacos, Corn

Thursday: Veggie Soup, Cheese and Crackers

Friday-Sunday: Boys are camping/ I am in Portland

OK, so I am posting early, but I have the time and the inclination, so here you go!

Sunday
Chili Cheese Cornbread, Green Salad

Monday
Crockpot Beef Wraps, Corn

Tuesday
Chicken Noodle Casserole, Green Beans

Wednesday
Crockpot BBQ Sandwiches, Coleslaw

Thursday
Adirondack Soup, Cheese and crackers

Friday
Fried Rice Friday

Saturday
Attending a family reunion

Recipes

Chili Cheese Cornbread
Ingredients:
2 cans chili w/beans
Cheese (shredded or sliced)
1 box Jiffy cornbread mix
1 egg
1/3 c. milk
Directions:
Spread chili in a greased 8x11 dish. Top with cheese. Stir milk and egg into cornbread mix and spread on top. Bake at 375 degrees or until golden brown and cornbread is done.

Crockpot Beef Wraps
Cut chuck roast into stew meat.  Cover with a jar of salsa. Cook in crockpot 6 hours.  Serve in torilla with sauteed onions and peppers.

Chicken Noodle Casserole
2 cans of chicken breast meat, packed in juice, drained and flaked
1 12-ounce package of wide egg noodles, drained
2 cans cream of mushroom soup, undiluted
1 1/2 cups shredded cheddar cheese
2 tsp. soy sauce
1/3 c. milk or water or chicken stock
1/4 tsp. garlic powder
1/8 tsp. onion powder
Salt & pepper to taste
16 Ritz® crackers, crushed finely
2 T. melted butter
Directions:
Cook noodles according to package directions, draining noodles 1 minute before fully cooked. In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired. Carefully fold in noodles. Grease a 9x13-inch baking dish and pour noodle mixture into dish. Mix melted butter and cracker crumbs and sprinkle over noodle mixture. Cover and bake at 350 degrees for 45 minutes or until bubbly. Serves 6 generously.

Monday: Meatloaf, Tater Tots, Spinach

Tuesday: Chicken with Marinara Sauce, Pasta, Green Beans

Wednesday: Crockpot Sausage Stew, Peasant Bread

Thursday: Black bean and Corn Soup, Salad, Bread

Friday: FRIED RICE FRIDAY

Saturday: Eat Out or Leftovers

 Meatloaf
1.5 lb fround beef
1c. milk
1t. sage
1/4t. peppet
3 slices bread, torn into small pieces
1 egg
1 clove garlic, minced
1/2c. ketchup or BBQ sauce
1 small onion, chopped
1T. worcestershire sauce.
Heat oven to 350.  Mix all ingredients, except  ketchup.  Shape into a loaf pan.  Spoon ketchup on top.  Bake one hour 15 minutes.

Crockpot Sausage Vegetable Stew
1 package Italian Sausage, cooked in skillet
4 cups potatoes, cubed
4 cups carrots, chopped
4 cups green beans
28 oz. can tomato sauce
1t. garlic powder
1/2t. black pepper
Cook on low 8-10 hours

Crockpot Black Bean and Corn Soup
2 15oz. cans black beans, drained and rinsed
14.5oz. Mexican stewed tomatoes, undrained
2 c. frozen corn
4 green onions, sliced
2-3T. chili powder
1t. ground cumin
1/2t. garlic, minced
Cook on low 8 hours.

(Recipes below in italics)

Monday- Chicken, tater tots, salad

Tuesday- Pasta with Tuna, Tomatoes, Capers, and Olives, Peasant Bread

Wednesday- Crock Pot Wednesday-
Mexicali Round Steak, chips and salsa, corn salad

Thursday- Soup N’ Sandwich (or Salad) Thursday- Roasted Chicken Noodle Soup, Biscuits, Salad

Friday- FRIED RICE FRIDAY (CHICKEN)

Bakery- Chocolate Chips Cookies

(Dishes in italics have recipes provided below)

Monday: Kid's Choice- Chicken Teriyaki, Rice, broccoli

Tuesday: Citrus Scented Mahi Mahi, couscous, asparagus

Wednesday: Crock Pot Wednesday- Hamburger Casserole, noodles, fruit salad

Thursday: Soup N' Sandwich (or Salad)Thursday-Butternut Squash Soup, peasant bread, Red Cabbage Salad with blue cheese, walnuts, and oranges

Friday: Fried Rice Friday-Chicken Fried Rice

Bakery: Oatmeal Raisin Cookies

Citrus Scented Mahi Mahi
3T. Orange Juice
2T. fresh lemon juice
1T. soy sauce
1t. grated orange zest
1t. grated lemon zest
1/2t. salt
1/4t. pepper
2 (12oz.) mahi mahi steaks (or halibut, etc.)
2 navel oranges, peeled and separated into segments, save juice

1. Preheat broiler.  Coat broiler pan with nonstick spray.
2. Combine all ingredients before the fish into a bowl.  Add the fish and marinate 7 minutes.
3. Pleace fish on brouler pan and broil 3-4 minutes each side.  Top with orange sements and drizzle with reserved juice.

Serves 4

Crock Pot Hamburger Casserole
Serves 6
1.5 lb. ground beef
1/2t. salt
1/4t. pepper
2 large potatoes, sliced
2-3 carrots, sliced
2c. frozen peas
2 onions, sliced
2 ribs celery, sliced
10 3/4oz. tomato soup
Soup can of water

1.  Brown beef.  Season with salt and pepper.
2. Layer veggies in slow cooker in order given.
3.  Place beef on top of celery
4.  Mix soup with water.  Pour over beef.
5. Cover.  Cook 6-8 hours.

Red Cabbage Salad with Blue Cheese, Walnuts, and Oranges
Serves 4
1/3c. Orange Juice
1/4c. basalmic vinegar
Salt and Pepper
1/4c. Olive Oil
4c. finely shredded red cabbage
3 navel oranges, peeled and sectioned
3/4c. walnuts, toasted in  400 degree oven, about 6 minutes
1/2c. crumbled blue cheese

Dressing:  Heat orange juice .  Add vinegar.  Remove from heat and poir into mixing bowl.  Season to taste.  Add olive oil and whisk.  Mix remaining ingredients, minus the blue cheese.  Top with blue cheese.

I made this last night and served with rice and a fruit salad.  SO good and easy!

Caribbean Chicken

3 whole chicken breasts, skinned, boned and cut into skewer size pieces

2t. crushed garlic

1t. salt

1/2t. dried oregano

1/8t. coarse ground peper

4T. olive oil

4T. red wine vinegar

1/2t. lemon juice

pineapple chunks

green and/or red pepper chunks

zucchini

red onion chunks

cherry tomatoes

In a dish suitable for marinating, place chunks of chicken in a mixture of the next 7 ingredients.  Let stand at room temperature for at least one hour.  Skewer the chicken, pineapple, and vegetable chunks.  Grill until tender but thoroughly cooked.

We lovingly have dubbed my aunt the "Martha Stewart of Washington State".  She went to a professional chef's school just for the knowledge and blessing of sharing good food with her family and friends.  Everything she does is done is good taste, whether it's decorating or dining.

This is one of the cookies she always makes at Christmas time.  We all drool when she brings these out.

Chocolate Peanut Balls

1c. crunch peanut butter

1c. powdered sugar

1c. chopped dates

2T. butter

1pkg. chocolate chips

1/2square unsweetened chocolate

Mix the first 5 ingredients and roll into balls.

Melt chocolate and dip balls.  Place on was paper and keep refrigerated.

YUM!

1) Share something to do with a pumpkin or pumpkin related:

-I found this on Christiancrafters.com

Jack O’ Lantern Poem

I am a Jack O’ Lantern
My lights will shine so bright
For I’m a Christian pumpkin
My symbols tell what’s right

My nose is like the cross
On which our Savior died
To set us free from sin
We need no longer hide

My mouth is like a fish
The whole wide world to show
That Christians live in this house
And love their Savior so!

The story starts at Christmas
My eyes are like the star
That shone on Baby Jesus
And wise men saw from far

My color, it is orange
Just like the big bright sun
That rose on Easter Day
Along with God’s own Son

And so on Halloween
Let’s set our pumpkins out
And tell the trick or treaters
What God’s love is all about!

-Pumpkin Brownies:  BEST EVER!! (I am not a big fan of pumpkin, but I love these!!)

1- 15oz. can pumpkin

1c. veg oil

4 eggs

2c. sugar

2c. flour

1t. baking soda

1t. baking powder

1t. cinnamon

1/2t. salt

Heat oven to 350 degrees.  Beat eggs, oil, sugar.  Stir in rest of ingredients.  Pour into greased and floured 9x13 pan.  Bake 30 minutes.  Serve with a cream cheese frosting or whipped topping, and nuts.

2) Guess how many candy corn pieces fit into my jar?  322

Ingredients

Boneless, Skinless chicken breasts

Chicken Broth

Chipotle chili

One can garbanzo beans

Green Onions

One Avocado

Shredded Cheddar

tortilla chips

1.  Boil the chicken broth with some chipotle chili flakes (about 6 cups broth).  Place chicken in the broth and lower heat to a low boil.  Cook chicken through.  Remove the chicken and, using a fork, shred the chicken.  Pleace the chicken back in the broth, keep on  medium heat.  Add can of garbanzo beans, diced green onion.  Heat through, about 5 minutes.

2. Remove from heat and add sliced avocado and shredded cheddar to garnish.

3.  Serve with tortillas, or tortilla chips.

I have decided to follow the homeschoolmom.com menu for the week.  She has all the recipes posted here

Baked Spaghetti

1lb. ground beef

1pkg. dried spaghetti

1pkg. shredded Mozzarella (2c.)

1 can cream of mushroom soup

1 jar spaghetti sauce

Cook ground beef and drain.  Add sauce to beef.  Boil spaghetti noodles until cooked and drain.

In a casserole dish, add 1/3 noodles. Add 1/3 mushroon soup.    Add 1/3 sauce.  Add 1/3 cheese.  Layer remainder of ingredients.  Bake at 350degrees for 20 minutes.  Lightly cover with aluminum foil to keep cheese from burning.

Stone Soup

(Read the book before (or while) cooking)

One big, sanitized rock that won't crumble

Carrots

Cabbage and/or Celery

Onions

Potatoes

Beef stew meat (cooked ahead of time)

Beef stock

Barley

Touch of milk

Salt and Pepper

Serve with cider; just like the book!

Grilled sausage with apple salsa

We like to grill chicken sausage and serve with mustards and this salsa:

3T. sugar

1.5T cider vinegar

1T. lemon juice

1/4t. red pepper flakes

3 golden delicous apples, chopped (recipe says to remove peel, but we don't)

1T. fresh oregano, minced (or 1t. dried)

Bring to boil the first three ingredients.  Add the apples, lower heat, cover and cook  until soft.  Mash with masher .  Stir in oregano. Refrigerate.

Chicken and Veggie Stir Fry

2T. water

1T. soy sauce

1t. cornstarch

Stir together and set aside.

1 pound boneless, skinless chiecken breasts, sliced

1t. vegetable oil

1c. broccoli florets, small

1/2c. sliced red pepper

1/2c. sliced carrots

1/2c. baby corn

2 sliced geen onions

2 minced garlic cloves

heat skillet on medium high heat.  Add oil and heat.  Add chicken slices and cook until no longer pink.

Add each additional ingredient and cook until tender crisp, stirring frequently.

Add sauce and stir together.

Serve over rice.

Makes 4.

Southwest Posole Stew

1T. olive oil

1c. chopped celery

1 medium chopped onion

2 minced garlic cloves

1 can pinto beans

1 can golden hominy, rinsed

1c. water

1c. tomato sauce

2t. chili powder

1t. ground cumin

1/8t. pepper

Heat large saucepan over med-high heat.  Add oil and cook celery, onions, garlic, until tender.

Add remaining ingredients and heat to boiling.  REduce heat to medium and simmer 5 minutes.

Make 4 servings

Italian Marinade for Grilled Kebabs

2t. basalmic vinegar

1t. dried oregano

2 minced garlic cloves

1t. olive oil

Oriental Pepper Steak

2t. canola oil

1lb flank steak

1 red bell pepper, cut in strips

1 green bell bepper, cut in strips

1 onion, sliced

2T. soy sauce

1 1/2t. cornstarch

1 1/2c. beef broth

1.  Heat oil med high and stir fry steak until lightly browned.  Place in a bowl.

2. Add peppers and onion to the skillet on med heat. Cook until soft.

3. Whick soy sauce and cornstarch in a bowl; add beef broth.  Return strak to skillet.  Add saoy suace mixture.  Cook until it boils and thickens.

Serve with steamed rice and broccoli to a full meal.

Grilled Sausages with Apple Salsa

3T. Sugar

1.5T cider vinegar

Juice of one lemon

1/8 to 1/4t. red pepper flakes

3 Golden Delicious apples. peeled, cored and chopped

1T. fresh oregano, minced

Stir together sugar, vinegar and pepper flakes in saucepan.  Bring to boil.  Add apple.  Cover and decrease hear.  Cook until apples are soft.  Mash until smooth.  Stir in oregano.  Refrigerate until use.

Grill the sausage on the BBQ grill.  We love the apple chicken sausages or the mild or hot Italian.

Serve with a variety of mustards.

Serve with a lemon parmesan linguini, and peaches for a full meal.

These are a few recipes I will be using for this week.  (See menu plan on side bar.)

Crockpot pineapple roast

• 1 boneless pork loin roast
• 1/2c. flour
• 3T. butter or margarine
• 2 medium sliced onions
• 1 can crushed pineapple (20 oz), undrained
• 1T. vinegar
• 1T. soy sauce
• 1c. chopped green bell peppers
• 1/2t. cinnamon
• 1/2 t. ground ginger
• 1t. garlic powder