Posted in My Kitchen

White Beans and Shrimp. Canned white beans and store-bought cooked shrimp are a simple, natural pairing. Toss with a dressing of oil, lemon juice, minced garlic, and herbs, and either serve over lettuce or on crusty rolls.


Also, hummus is a yummy no-cook food--it's great on sandwiches or wraps, or as a dip.


TMB (tomato, mozz & basil)

Ingredients:
1 ripe tomato
1 part-skim mozzarella ball
1 bunch fresh basil
2 slices of your favorite bread or roll
balsamic vinegar
salt

Directions:
First, cut three slices of the tomato, about 1/4-inch thick. Place slices on a paper towel and sprinkle with salt to remove excess liquid. Next, cut two slices of the mozzarella, about 1/2 inch thick. Place mozzarella slices on bread, top with three tomato slices. Then drizzle with balsamic vinegar and top with basil leaves, about three or four. Add remaining bread slice, cut on a diagonal, and enjoy.



My favorite summer salad:

greens of your choice
sliced strawberries
toasted almonds (toast in a dry pan)
your favorite raspberry or other sweet vinaigrette (I like blush wine vinaigrette for this one)
jack cheese, shredded

So, put the greens in your giant bowl, top with the cheese, then the strawberries (make 'em look pretty), then the almonds.  Pour over dressing just before tossing.  Obviously, impress your friends by tossing at the table so they can marvel at your gorgeous salad.  You could put chicken in this too for you carnivores.

Posted in My Kitchen

I know you guys have more ideas for no-cook dinners out there.  Thanks to diamondsintherough and Jenn4Him for contributing already.  Well, Jenn points out the glorious crockpot.  I am a huge fan of the crockpot myself but it does require pre-planning.  And I am WAAAAAY out of practice with my food schedule.  It's so sad.  Maybe if I pulled myself together....

I once read a cookbook that had a whole chapter on no-cook meals but I must have been unimpressed as I can't remember any of them.  Go figure.

Maybe this is the year I try a fruit soup.  I had one once at ElizabethAnne's house and it was yummo.  But she cooked her's first.  Hm.

I am going to also peruse the internet and see what I can find.  I know you are all dying to know what to make for dinner.

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Even though Hub does not like the pineapple chunks in this, I will continue to make it as he can continue to pick them out.  He has a problem with hot pineapple.  I think he might be officially crazy.

Boneless skinless chicken breast (however much you want, maybe 1 1/2 to 2 lbs or so)--cube it
1 or 2 bell peppers -- chopped
1 small onion -- chopped as finely as you like it
2 cloves garlic or equivalent sprinkle of garlic powder
1 tsp minced ginger or equivalent sprinkle of powdered ginger
pepper to taste
1 can of pineapple chunks
1/3 ish cup soy sauce (I used more)
3 tbsp oil of choice
1 tbsp cornstarch (i used flour and it didn't work as well)

Put on the water to boil before you start chopping.  I had to wait for my noodles--everything else was done.
Drain your pineapple but keep at least 1/3 c. of the juice.  You need equal part juice and soy sauce, so base your measurement on the size of your family.  We have 6 with leftovers and I used about 2/3 c of each.  Anyway, put 2 tbsp oil in pan to heat up.  Add the chicken, garlic and ginger, for about 5 minutes or so.  Then add the pineapple chunks, peppers, and onion.  Cook this until your chicken is done and vegs are crisp-tender, another few minutes.  Meanwhile, whisk together your reserved pineapple juice, soy sauce, 1 tbsp. oil and the cornstarch.  Pour over chicken mixture and boil about 2 minutes to thicken.  Toss with cooked spaghetti.  (I broke ours in thirds for ease.)  We served this with the soy sauce at the table.  Yum.
Obviously you can embellish this with whatever veggies you want, maybe some broccoli?


Tonight is stuffed pepper soup.  Anyone want that one?  One day I am going to write a cookbook.  Ha ha ha.

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I am pretty sure a monkey can make these.  At the least, your kids can!


Flourless Peanut Butter Cookies
1 egg
1 c. peanut butter
1 c. sugar

Make into tablespoon-size balls, flatten slightly with fork.  Bake 15-18 min. at 375. Cool on pan for about 3 or 4 minutes, then remove to rack to cool.

Allegedly, this makes 2 dozen cookies.  That makes me laugh.  I made a double batch (which is one whole small size peanut butter jar, by the way) and I still didn't get 24 cookies!  But they are good.  And easy.

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I've been tagged again by Jillybean.  While I cannot contemplate doing it at this time, I will do it in the near future.

I am pretty sure I have the flu.  Or a nasty cold.  My best friend now is Alka-Seltzer.  I am so happy because I actually got to take a nap today!  Hooray!

Tonight I made soup for dinner, since we are all suffering from some ailment.  My potatoes had eyes...so potato soup.  Maybe you would like the recipe?

Potato Soup

5-6 medium potatoes, peeled and chunked
1 sweet potato, peeled and chunked
2 carrots, peeled and chunked

Cook all of that in 1 box of chicken broth.  I like Swanson's Organic.

Once that is cooked to mashing consistency, mash with a hand-held potato masher.  It should still be lumpy.  Mash it right in the pot, do NOT discard that delicious broth.  Add:

thyme
pepper
garlic
onion

to your heart's desire.  I also added some crisp fried bacon and shredded cheddar today.  Then thin it out with

milk

to the consistency that you like.  Yummmmmm.

Normally I do not put bacon in this but I've been in love with bacon this week.  So that did make it pricier.  And I use no nitrate/nitrite bacon which is more expensive.  So all told, I estimate this dinner at about $6 per batch.  Still under a dollar a serving and plenty left over for lunch tomorrow.

Should I file under austerity program or kitchen?  I wish I could cross-reference.

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Tonight we are having pork BBQ for dinner, which is super cheap!  I bought a giant pork roast for $1.77/lb.  I think it is about 8 lbs or so.  Anyway, we cut it in half and crock pot it.  When it's done, shred it and make the sauce.  Here's my sauce:

ketchup
hot sauce
brown sugar or molasses
red pepper
white vinegar

I think that's all I put in it.  I can't remember if I add a splash of worcestershire or not.  Why not?  Anyway, so you mix those ingredients to your liking and pour over your shredded pork.  Mmmmm.  I bought the buns at the Wonder/Hostess Outlet.  The roast was just shy of $16 and it will make at least 4 meals, more if I stretched with a lot of sides or salad or something.  The buns are practically free!  They are about 40 cents.

We'll freeze the leftover pork in ziplocs (well, generic ones) and viola!  Dinner is ready for another day.  I am all about freezer meals.

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Thanks to Allrecipes.com for this treasure.  I made them in a skillet instead of on the grill and they were GOOD.  Hub says they are better than at the local Indian restaurant.

 

INGREDIENTS

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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You all know I am not a measurer.  I do not apologize.  Trust yourself.

In a blender, combine:

-1/2 (or more) block extra soft tofu (I use aseptic, but you can use fresh)

-whatever kind of fruity/vanilla/plain yogurt you have about (add to your liking for consistency)--at least one small cup, maybe even up to 1/2 large container or more, depending how many   smoothies you are making

-frozen/fresh fruit (we use froz. strawberries and froz. blueberries, sometimes I'll throw in a banana)


Blend.



You can also add milk to ice to make it the consistency you are looking for.
I promise.  You only taste the tofu because you know you put it in there.  I don't pretend for ONE SECOND to enjoy tofu, other than in this smoothie.  Ask around.  It's true.  Your kids DEFINITELY won't know, unless they are the food police.  MMMMM good.

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So, with the sickos around, the menu pretty much flew out the window.  But here it is through the weekend, anyway...

THURSDAY
Dinner--leftover turkey chili

FRIDAY
Breakfast--toast w/ peanut butter
Lunch--Pizza Hut?  or english muffin pizzas
Dinner--spaghetti w/ meat sauce

SATURDAY
Breakfast--tofu/yogurt/fruit smoothies  (really, you don't even taste the tofu)
Lunch--grilled ham & cheese, pears, goldfish
Dinner--hamburgers, broccoli, corn, sweet potatoes

SUNDAY
Snack (before church)--crackers
Brunch--blueberry pancakes & bacon
Dinner--at Mom's house

Posted in My Kitchen

I love it when I am on someone's blog and they post their menu!  Thanks guys!  I love getting ideas.  Here's mine...

MONDAY
Breakfast-raisin bagels w/ cream cheese or peanut butter
Lunch-broiled tortilla with cheese and bacon, carrot sticks
Dinner-Turkey Chili (Weight Watchers recipe), pears

TUESDAY
Breakfast-tofu/yogurt smoothie
Lunch-PB&Js, raisins
Dinner-spaghetti w/ meat sauce (with secret veggies in sauce)

WEDNESDAY
Breakfast-blueberry muffins
Lunch-grilled cheese, canned fruit
Dinner-homemade pizza

THURSDAY
Breakfast-eggs
Lunch-leftover pizza
Dinner-garlic shrimp, couscous, broccoli, corn

FRIDAY
Breakfast-cereal
Lunch-fish sticks and mac & cheese
Dinner-tacos

Now before you go wondering where our fruits and veggies are, I put vegs into almost everything.  And we have both for snacks.  So we are okay.  We are working on our 5-7 servings a day!