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Sorry I've been an absent meal-planner. The last two weeks have been very busy - I had quick "sorta" meal plans scratched out - but nothing firm enough to post. But, I'm feeling pretty good about the coming week. I thought I was going to have to go to another school district everyday next week for training on the new software program for work, but I think I have convinced the trainers it would be better to come to our district where I have all my papers and information readily available.
That means I've decided on an "International Week".
Monday - I still have that hunk 'o tofu in my fridge and HoneyB's General Tso Tofu is still the recipe of choice for it. I literally just checked and the expiration date is TODAY. It is fate. ;)
Tuesday - I have some random leftover stuff in my freezer. I found a bag of refried beans (when I make a batch I make a BATCH and freeze them) - and then remember how much I have been wanting to make a mexican lasagna. For the Love of Cooking has a very easy and yummy looking variation. Plus my friend "Gem" makes the only spanish/mexican rice my kids like. Here is her recipe, I've never tried it too make it myself before - here is exactly how she told me to do it:
"all I use use tomato sauce, knorr swissa chicken bouillon, oil and rice.
you want to first heat up enough oil that you will be able to fry the rice until it start turning a golden brown. The rice needs to be washed before hand and place din the hot oil in order for each individual kernel to be coated in oil. You will have to stir for a while because it will try to stick. Then when the rice is golden brown or starting to turn golden brown to remove the excess oil and you put enough water to cover a little over the quantity of the rice. I put one 1/4 cup of tomato sauce and about 4 tps of chicken bouillon. Stir it all together and let it come to a boil then you reduce the heat to the second lowest setting on your stovetop. Once you don't see the water on top of the rice and you notice the rice starting to expand you remove the cover and let the rest of the water evaporate. When all the water has evaporated cover and turn the stove off and your ready to serve."
Sounds easy enough, huh? We'll see if the chickies approve of my efforts.
Wednesday - Continuing the theme - I found this Greek Shrimp over at Closet Cooking. It looks nice and light and diet friendly.
Thursday - Diet friendly on Wednesday is going to be the name of the game because now that little league is over, we are moving our Weight Watchers weigh-in night to Thursday! Of course, after we will go oink out like little piglets (heeheeeheee). I don't know where yet - maybe some where different if I can convince the chickies.
Friday - Since we are having international cuisine all week - something truly american-like in order don't ya think?!!? How about chicken fried steak, mashed potatoes, and green beans. This is my "oven-fried" version of chicken fried steak:
Oven-Fried Chicken-Fried Steak
1 lb. round steak ("cube steak" is best) cut into 4 oz. serving pieces
1/3 c. flour
1 tsp. season salt
3/4 c. seasoned bread crumbs
2 egg whites, beaten
2 T. skim milk
Preheat over to 400. Spray a cookie sheet with cooking spray. In a bowl stir together flour, season salt, and bread crumbs. In a separate bowl, beat together egg whites and skim milk. Coat meat in crumb mixture. Dip breaded meat into egg mixture, then re-dip into crumb mixture. Place breaded meat on prepared cookie sheet. Spray top of meat with cooking spray. Bake for 10 minutes. Turn pieces over and spray top with cooking spray again. Bake an additional 11 minutes or until breading is crispy and golden brown.
Saturday aka 4th of July - The ever fantastic party-hosting family of Mrs. S. and Big D are having their annual 4th of July bash. A fun time is sure to be had by all! It's a potluck and Mrs. S. wouldn't even give me a hint of what she needed and/or wanted - so I just went with 2 old standby's and one new try:
Ryan's Favorite Beans have become MY favorite beans too.
This Rice A Roni Salad is always very well received wherever I take it. I usually poach boneless chicken breasts in some herbs and chicken broth.
I dithered and dithered about my 3rd dish. Should I do a dessert? I'm not a super good baker - so I decided no.... somebody better and than I would definitely come through. How about a seven layer dip? So I decided no... not really original. (Even though super yummy!) The same with spinach dip. The I happened across this Smoky Chicken Spread and thought it sounded hearty put didn't have to be kept warm (like my other favorite option of Jalepeno Popper Dip from Big Red Kitchen - this needs to be made soon in my world - Jalepeno Poppers are my favorite deli treat!).
Sunday - I'm not going to plan anything for Sunday this week. I'm thinking we might have a fair amount of leftovers this week. If not we'll just have grilled boca burgers or grilled chicken. Something easy. :)
Everybody have a wonderful week and it's good to be back in meal-plan mode!
Saturday, June 27, 2009
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