Menu Monday

Monday: Family Reunion

Tuesday: Salmon with fresh peach salsa, garlic bread and pasta salad

Wednesday: Green Chile Beef Street tacos

Thursday: Taco Salad

Friday: Spaghetti and garlic bread

Saturday: Date Night

Sunday: Eating with family for a baby blessing.

Hot & Spicy Pepperjack Breakfast Tacos

We really only get a great breakfast one day a week, Sunday! Every other day we are either running around like crazy people, or it's just me and the little man, so I only go all out once a week! this week I made the breakfast tacos and they were a hit! A little spicy, okay, a LOT spicy, but so good!

Hot & Spicy Pepperjack Breakfast Tacos

Makes 6 tacos

6 fajita size flour tortillas

4 large eggs

salt and pepper

2 TBS milk

10 slices of Canadian bacon (the small coin size)

3 large mushrooms

1 small green bell pepper

1 green onion (whites only- garnish with greens)

1 cup shredded pepperjack cheese

Siracha hot sauce

In a large skillet, heat a TBS of oil and add onion, mushrooms and pepper, cook until they start to soften. Mix eggs, milk and s&p. Add to veggies and allow to cook until eggs are set. Add cannadian bacon and cook until warm. Warm tortiallas in the microwave and add eggs. Top with lots of cheese and siracha hot sauce.



Ginger Chicken Noodle Bowl

Chinese food is a new found favorite of mine! But I have to admit, I almost like homemade chinese more! I get to control the quality of the food I use, and I always know what is going onto my plate! This recipe was one of those 'experiments', that turned out VERY well! I couldn't get enough!

Ginger Chicken Noodle Bowl

(serves 2)

1/2 lb. whole wheat spaghetti noodles

1 chicken breast

1 small zucchini

1 large carrot

1 green onion

1/4 cup Kikkoman teriyaki sauce (The thick glaze kind, not the watery kind)

1/8 cup soy sauce

1 T Rice vinegar

1 t sesame oil

1/2 tsp minced garlic

1/2 tsp powdered ginger + 1/2 tsp (on chicken)

1/2 tsp garlic powder (on chicken)

1/4 tsp blcke pepper (on chicken)

Chop your chicken breast into 1 inch cubes and season with the 1/2 tsp ginger 1/2 tsp garlic powder and 1/4 tsp black pepper. Saute in a large skillet or a wok until no longer pink. (about 8-10 minutes)

While the chicken is cooking, boil your noodles.

Dice your zucchini, onion and carrot into about the same size chunks as the chicken.

Once the chicken is done, remove from the pan and add the veggies, and saute for about 3-5 minutes on med-high. Once the veggies start to soften a bit, add the rest of the ingredients (teriyaki, soy, rice vinegar, sesame oil, minced garlic and the rest of the ginger)

Simmer for 10-15 minutes until sauce is thick.

Add chicken and simmer for 5 minutes.

Serve over noodles. Top with green onion and sesame seeds.

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{Super Easy} Sesame Chicken

I think most of my recipes start out with the title 'super easy'! But in all honesty, every recipe I make is really fast and easy! Who has time to sit in the kitchen and cook for hours and hours? Not me! I have a 2 year old and a house to keep after!

This recipe came together so easy! And it was REALLY yummy! Chinese is one of my favorite meals to make because it's so cheap and easy!

Super Easy Sesame Chicken

serves 4

2 chicken breast, cut into bite sized pieces
 1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1 tsp dark sesame oil
2 Tbsp sesame seeds, toasted


Evenly pour flour, salt, pepper and garlic powder onto a plate, mix well, and toss the chicken pieces to coat evenly. Heat a few teaspoons of vegetable oil in a wok (or large pan) and add chicken. Cook for 8-10 minutes on med-high, until chicken is cooked through completely. In a small saucepan, add soy sauce and sugar and cook just until sugar is dissolved. Add sesame oil and sesame seeds, and set aside. Once chicken is done, pour sauce over the chicken, toss and allow to sit for 3-5 minutes for sauce to absorb. Serve over whole wheat spaghetti noodles.

Menu Monday

Monday: Ultimate Turkey Sandwiches and veggies

Tuesday: 24th of July (Pioneer Day in Utah) celebration, we will most likely eat out!

Wednesday: Mini BBQ Chicken Pizza with green salad

Thursday: Simple Pot Sticker Dinner

Friday: Date Night

Saturday: Camping... maybe I'll make cobbler again!?

Sunday: Baked Sausage and Tortellini with garlic bread

Mexican Brisket Burritos

We have mexican food at our house a lot! I mean, a whole lot. If you were to ask my husband, tacos/burritos would probably be the most eaten thing in our home. I can't help it though! I love mexican food! And it's cheap and easy! Can't beat that!

Mexican Brisket Burritos

makes 4 burritos

4 large flour tortillas

3 cups shredded beef brisket (I used some leftovers)

2 TBS taco seasoning

1/2 cup chunky salsa

1/4 cup water

Burrito toppings (I used corn, lettuce, cheese and hot sauce)

In a skillet, add your beef, taco seasoning, salsa and water. Simmer on med-low until liquid is dissolved, about 7-10 minutes.

Warm your tortillas inbetween damp paper towels in the microwave for about 20-30 seconds.

Add the meat and any other toppings you want. Roll & enjoy!

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Hot Pickled Eggs

First off, I have to say, these are not exactly my idea of a snack, but my husband is obsessed with them for work. And they are cheap and easy, plus they make my house smell like subway, so I'm game. If you like pickled things, these are right up your alley!

 

1 jar hot pickled vegetables (the kind with cauliflower, carrots, jalapenos, etc.)

1 cup white vinegar

1 small zucchini

2 tsp. siracha chili sauce (optional)

10 boiled eggs, peeled

salt and pepper

 

After you peel your boiled eggs, slice the zucchini thinly, and add to a bowl along with the hot veggie mix (with the juice) s&p and eggs. Add vinegar and chili sauce. Refridgerate overnight.

Strawberry Stuffed French Toast

I needed french toast the other day. I dont think you understand... I neeeeeded french toast.

It was the absolute only thing that sounded good, and breakfast is fine by my husband anytime of day, so it was decided! Out with the menu, on with yummy, cinnimony, fruity, creamy french toast!

(I just made enough for us two.. but you could go ahead and double/triple it!)

4 slices wheat bread (or whatever bread you use for french toast)

4 oz cream cheese

1 cup fresh sliced strawberries

1 TBS powdered sugar

2 eggs

2 tsp cinnamon

1 tsp sugar

1/4 cup milk

In a mixer, combine cream cheese, strawberries, and powdered sugar, mix well until strawberries are broken up and cream cheese is smooth. Combine eggs, milk, cinnamon and sugar in a shallow dish, mix well. Spread a few spoonfulls of cream cheese on bread and top with another slice of bread. Dip both sides of your 'sandwich' in the egg mixture and place on preheated skillet for 4-5 minutes per side.

Serve with butter and syrup.

Menu Monday

Monday: Santa Fe Fish Tacos

Tuesday: Veggie Pizza

Wednesday: Pork & Rice bowls

Thursday: Easy Chinese Dinner (I'm going to revamp this recipe)

Friday: Chicken and Blackbean Casserole

Saturday: Date Night

Sunday: Lasagna and garlic bread

Winner of the Shabby Apple Giveaway!

And the winner is....

Casey!

Scallion Chicken Pillows

I really love chicken pillows! they are a 'special occasion' food for us, since my husband hates anything with cream cheese, making these only an option when he is out of town. Moral of the story, I get all excited when I remember to put these on the menu :) Or I ditch the menu and randomly have all these ingredients!

Scallion Chicken Pillows
1 large chicken breast -cooked (roasted/bbq'ed/boiled)
4 oz cream cheese (1/2 pkg)
2 scallions
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1 tube crescent rolls
breadcrumbs (optional)

Sauce:
1 can cream of chicken soup
milk (around 1/2 cup)

Shred your cooked chicken breast and add to a bowl, mix in cream cheese and incorporate well. Add scallion and seasonings. Roll out your crescent dough and press together 2 of the triangles to make a square. Add a large spoonful to the side of the dough, fold over the other side and roll to close. Sprinkle with breadcrumbs. Place on a greased baking sheet and bake at 350 for 10-15 minutes or until dough is golden brown.
While they are baking, make your sauce. Add cream of chicken soup to a sauce pan and add milk a little at a time, until your reach your desired thickness.

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Double Chocolate Zucchini Bread

Chocolate Zucchini Bread
Recipe from Mommy's Kitchen
3 - eggs
1 1/2 - cups sugar1 - cup vegetable oil or 1/2 - vegetable oil + 1/2- cup applesauce
1 - teaspoon vanilla extract
2 - cups grated zucchini
3 - cups all purpose flour, sifted
1 - teaspoon salt
1 - teaspoon baking soda
1/2 - teaspoon baking powder
1 - teaspoon cinnamon
1 - 3 oz box instant chocolate pudding
1/2 - cup pecans, chopped, optional
1/2 - cup chocolate chips

Preheat oven to 350 degrees. In a large mixing bowl beat the eggs, sugar, oil, (or oil applesauce combination) and vanilla extract. Fold in the zucchini. Sift the flour and combine with salt, baking soda and baking powder, cinnamon and pudding mix.

Add to the egg mixture and mix well. Fold in the nuts if using and the chocolate chips. Pour into two greased loaf pans or 4 mini loaf pans.

Bake for one hour, or until wooden toothpick comes out clean. Cool on rack for 10 minutes before removing from pans. Cool completely. If making mini loaves bake for 20 - 25 minutes.

Garden Ribbon Pasta

We have an abundance of zucchini in our garden (like I've already explained) and I needed a way to use it up! This was perfect! It made a yummy quick lunch, and it was very filling!

2 cups cooked spaghetti (I used leftover)

1 large carrot

1 medium zucchini

1 cup cooked, diced chicken (I used leftovers again)

2 TBS olive oil

1/2 tsp salt

1/2 tsp pepper

1 tsp good lemon pepper

a few drops siracha chili sauce (optional)

If not using lefotvers, cook your pasta and chicken, and set aside. Take a vegtable peeler, and peel long, thin strips of your carrot and zucchini intil you've got about a cup of each. Add pasta and olive oil to a pan and heat through, add vegtable ribbons and saute for about 3-5 minutes or unil the ribbons are slightly soft. Add spices and chicken and heat until chicken is warmed through.

Menu Monday

Monday: Pork and Rice Bowls

Tuesday: Pretzel Chicken Strips, squash and jello 

Wednesday: Chicken Taco Salad

Thursday: Spaghetti and Meatballs, green salad and garlic bread

Friday: Vegas Baby! Hoping to eat at PF Changs ;)

Saturday: Fajitas, spanish rice and pinto beans

Sunday: Roast beef, baked potatoes and rolls

Chicken & Blackbean Enchiladas

Creamy Chicken Enchiladas

Recipe adapted from Smashed Peas and Carrots

2 cups cooked chicken

1 8 ounce can diced green chile peppers, drained
15 oz. can of blackbeans, rinsed

4 ounces (1/2 a block) of cream cheese (I use low-fat)

1 tbsp milk

1/4 tsp cumin

10 flour tortillas

1 can cream of chicken soup

1 8 ounce container of  low fat sour cream

3/4 cup milk

 shredded cheddar cheese

In a mixing bowl, mix cream cheese, cumin and the tablespoon of milk. Shred your chicken and add into the bowl along with the onion, blackbeans and half of your green chiles. Place a large spoonfull of the chicken mixture in the middle of each tortilla and roll up. Place seam side down in a greased baking pan and set aside.

In a large mixing bowl, mix the cream of chicken soup, sour cream, the rest of your green chiles and milk together. Pour on top of your tortillas and cover with foil. Bake at 350 degrees for 35 minutes. Take out of the oven and sprinkle with cheese and then bake an additional 10-15 minutes with the foil off the pan until the cheese is golder brown and bubbly. Allow to cool for 5- 10 minutes.

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Sweet Citrus Grilled Chicken

Tis the season for grilling! Don't you think?! I have been loving keeping my kitchen clean and doing all the work outside in the fresh air! This was a great recipe for a saturday or sunday lunch! I made it up the night before and then all I have to do was throw it on the grill and we had lunch in about 20 minutes!

Sweet Citrus Grilled Chicken

2 large chicken breasts pounded to 1/2 inch thick

1/4 cup olive oil

1/4 cup lime juice

1 TBS lemon juice

2 TBS honey

1/2 tsp crushed red pepper (optional

2 tsp lemon pepper

1 tsp kosher salt

1 tsp freshly cracked black pepper

Place all ingredients in a ziplock bag, seal and shake well. Place in the fridge to marinade for al least 4-5 hours, preferably overnight.

Remove chicken from bag and discard marinade. Preheat grill to medium and grill chicken for 15-20 minutes or until no longer pink.

Freezer Taco Filling

I've been spending the past week filling my freezer with premade meals to make my summer a little easier, and help my kitchen stay nice and cool! This is a really simple freezer recipe, and it's very versitile, you can use it for tacos, burritos, enchiladas, salads, chimichangas, basically anything mexican!

I made a huge batch, but you can scale it down if you don't want tons of exrtas for the freezer!

6 lbs ground beef (I used elk because my husband provides us with a freezer full every year)

1 TBS minced garlic

2 tsp canola oil

1 cup picante sauce

2 TBS taco seasoning

2 tsp cumin

1 TBS onion powder

1 tsp salt

1 tsp pepper

2 cups frozen corn

2 cans black beans

In a LAGRE pan (or 2, like I used) saute your garlic in the oil for just a few second (make sure it doesn't burn!) Add as much beef as you can get into the pan and break it up, cook thouraghly. Add picante sauce and spices. Repreat with more beef if you didnt fit it all in 1 pan (which is likely you didn't) dont add more spices, just 1/4 cup more picante sauce to each batch.

Once all the beef is cooked, transfer to a large mixing bowl and add corn and beans. mix well.

Once cooled enough to handle, transfer in 2 cup portions to freezer bags, press out all the air and seal. Lay flat to freeze.

To thaw, microwave for 1 minute intervals until heated.

Menu Monday

This week is going to be crazy! My mom is moving, the 4th of July, and my husband will work around 70 hours. So the menu for this week may not even get used... but I'll plan it anyways :)



Monday: Taco Salad

Tuesday: Picante Chicken Burritos

Wednesday: Grilled Chicken (probably something like Asian Drumsticks or Honey Mustard Chicken)

Thursday: Breakfast Burritos (just like these, but not frozen)

Friday: Kung Pao Chicken

Saturday: Date Night

Sunday: Lasagna

Trading Vows Giveaway! {Winner Announced!}

Congrats to JEN! You are the winner of the Trading Vows $25 GIFT CARD!

Contact me and I'll get you set up with your prize!