Archive for Recipes
July 23, 2007· Filed under Menu Plan Mondays, Recipes
Are you ready for a new week? I am! Birthday season in our house is officially done until September and I am really glad. I’m looking forward to a relatively quiet week.
Here is my menu for the week:
For more Menu Plan Monday goodness, visit Laura from I’m an Organizing Junkie. I am trying out the Mr. Linky thing this week. If you have posted a Menu Plan Monday post, please leave your name and a link to your post (not your home page). And, don’t forget to leave a comment, too!
July 16, 2007· Filed under Menu Plan Mondays, Recipes
This week’s Menu Plan Monday will be pretty much a repeat of last week as Tuesday and Wednesday nights were spent in the hospital with my youngest and Thursday night I was too exhausted to cook so my husband took over.
- Monday - Kielbasa, pierogies, and green beans
- Tuesday - BLT sandwiches, raw veggies and fruit salad
- Wednesday - Catalina Taco Salad
Thursday - Tropical Chicken Foil Packets on the grill with rice
- Friday - My son’s 11th birthday party so we’ll order pizza
We had a family get together today and we all brought a dish or two. I tried a new recipe for potato salad and it was sooo good. It is a Rachael Ray recipe for Balsamic Potato and Green Bean salad. I did not have balsamic vinegar so I substituted Rice Wine vinegar, added some crumbled bacon, and it was still so tasty.
For more menu plan ideas, visit Laura at I’m an Organizing Junkie, or browse through more than 21 weeks of my own menu plans.
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July 9, 2007· Filed under Menu Plan Mondays, Recipes
I knew that if I skipped Menu Planning last week that I was doomed. And I was, but with it being such a funky week anyhow, it just didn’t matter. This week is going to be crazy and if I don’t do my planning, it could get ugly. My son is doing ice hockey camp from 9-4 each day this week, my middle daughter has gymnastics 3 mornings and Friday afternoon, I teach gymnastics 3 mornings, and my youngest is going to art camp from 9-3 on Tuesday, Wednesday and Thursday. In other words, I will be driving my taxi service all week. I really don’t mind, because these are all activities they enjoy and do with friends - and isn’t that what summer is all about?
So, the menu has been planned and we did the grocery shopping yesterday.
- Monday - Hamburger Helper and a Salad (my son’s choice - I’ll stick with the salad)
- Tuesday - Kielbasa sausage, pierogies, and steamed veggies
- Wednesday - Catalina Taco Salad
- Thursday - Tropical Chicken Foil Packets on the grill with rice
- Friday - it’s my birthday and I’m not cooking. We’ll probably go out.
For more menu plan ideas, visit Laura at I’m an Organizing Junkie, or browse through more than 20 weeks of my own menu plans.
P.S. Have you subscribed to this blog yet? Get updates via a feedreader or in your email.
July 3, 2007· Filed under Recipes
At one of our parties this past weekend one of the guests brought two trays of Texas Firecrackers - also known as stuffed jalepeno peppers. These were so good that I had to have the recipe - they were so good that the two trays were the first item on the table that was gone.
Texas Firecrackers
- 8 large jalapenos
- 1 pkg (8 oz.) cream cheese
- 1 cup cheddar cheese
- Dash of salt
- Dash of Garlic powder
- 8 slices of bacon
Makes 8 servings
Prep time 15 minutes, total time 40 minutes.
Be sure to take care when removing the seeds and ribs from jalapenos. Do not touch your face, or eyes after handling them. Thoroughly wash your hands and the work surface after preparation.
- Preheat the oven to 450 degrees.
- Split the peppers in half lengthwise and remove the seeds and ribs.
- In a medium bowl, mix the cream cheese, the cheddar, garlic & salt .
- Stuff the pepper halves generously with the mixture.
- Cut bacon slices in half, wrap a piece around each pepper, or place on top.
- Place peppers on a sided baking sheet and bake 15 to 20 minutes or until the bacon appears crisp and the cheese is bubbly.
- Remove from oven, and let cool slightly before serving.
This recipe is versatile and foolproof, as long as you have the peppers and cream cheese it always turns out OK.
Enjoy!
June 11, 2007· Filed under Menu Plan Mondays, Recipes
I missed getting to the Farmer’s Market on Saturday morning, so I will have to go to the Wednesday afternoon market this week to get all my fruits and veggies. Once we hit market season, I really can’t bring myself to buy supermarket produce unless it is an emergency.
It is also our last week of evening sports practices. For the rest of the summer we will have gymnastics practice a few mornings a week with some arts and craft camps and hockey camps sprinkled in.
- Monday - Pierogies, peas and chicken nuggets (for the picky ones)
- Tuesday - Lasagna, salad, garlic bread
- Wednesday - Grill night - hamburgers and hot dogs on the grill, corn on the cob, french fries
- Thursday - Oven fried chicken, egg noodles, carrots
- Friday - Pepperoni bread, salad
The Pepperoni bread is so easy to make. Buy two loaves of frozen bread dough and let them defrost. Roll out bread with rolling pin on slightly greased surface until flat. Place pepperoni slices all over the rolled out dough - leave about 1/2″ on one side so you can seal it. Sprinkle with mozzerella cheese until pepperoni is covered. Roll dough up lengthwise (like a jelly roll) and seal with a bit of water. Repeat with second loaf. Place both loaves on a baking sheet (one with edges works best) and let rise. Place in oven on 350 for 30 minutes. I put a piece of aluminum foil loosely on top to prevent burning. Remove foil and let cook addition 10-15 minutes. Slice and serve. This is great party food - but my kids request it as dinner all the time. You can really make it with whatever fillings you like. We have done ham and cheddar before.
Head on over to I’m an Organizing Junkie to find more menu ideas for the week.
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