Sunday, September 30, 2012

Smothered Pork Chops with Cornbread

I got this recipe from the Martha Stewart Magazine Everyday Food

4 bone-in pork chops
1 1/4 cups whole mil
1 large egg, lightly beaten
1 med white onion, sliced
1 1/2 cups chicken or veg broth
1 bunch kale, tough stems and ribs removed, leaves cut into pieces
4 teaspoons oil
2 Tablespoons flour 

Heat oil in large skillet over high heat.  Season both sides of chips with S & P.  Cook for about 3-4 minutes per side.  Transfer to dish and tent with foil.  Reduce heat to medium.  Add onion and cook for about 8 minutes.  Add 2 Tablespoons flour and stir. Slowly whisk in broth and bring to boil stirring for about 3 minutes.  Add kale and cook until wilted about 4 minutes.  Serve over pork chops.

Meal Plan for October 1-6

Smothered pork chops with cornbread
I may cheat a little on this and just cook the kale in my leftover gravy from last night's dinner.

Taco Cornbread Bake

Pasta Primavera

Almost Stuffed Bell Peppers

Penne Pasta in Cream Sauce

Easy Night:  Pizza or Lasagna

My shopping list this week:

black sliced olives

green pepper

whipping cream


Italian  sausage

white wine




Sunday, September 16, 2012

Meal Planning Monday

Monday -- Chicken and Stuffing Bake
Chop onions (about 4) and celery for the rest of the week also

Tuesday -- Pasta e Fagioli in the Crockpot

Wednesday - Red Beans and Rice

Thursday -- Apricot Chicken

Friday -- Shrimp and Pasta Primavera

Saturday  -- Leftovers, Easy meals

Mexican Rice

I recently made this version of Mexican rice from leftover cooked white rice and everyone gobbled it.

Serves 6

Make 2 cups white rice ahead of time.

  • 1/4 cup and 1 teaspoon vegetable oil
  • 1-1/2 teaspoons garlic salt
  • 2-3 teaspooons taco seasoning (I have a big container from Costco)
  • 1/4 cup and 2 tablespoons chopped onion
  • 3/4 cup tomato sauce
  • can diced tomatoes
  • 1 cup chicken broth
Heat oil.  Saute onions until tender/ translucent.  Add cooked rice, spices and chicken broth.  Enjoy.

Serve with Easy Chicken Enchiladas, Chicken Ole,  Taquitos or Quesadillas

My Meal Rotation

shrimp and pasta primavera

Pasta e Fagioli in the Crockpot

Stuffing Chicken Bake

Broiled Tilapia

Apricot Chicken

Red Beans and Rice

Roasted Pork Loin

Taco Cornbread Bake

Quick Meal Ideas

Safeway or Costco Lasagna

Quesadillas and Soup

Taquitos and Mexican Rice


Pasta Carbonara

Wednesday, April 18, 2012

Meal plan for April 16-22

I took a week off of planning for spring break.

Here's what I'm planning for this week's meals:

Monday-- Coconut Ginger Chicken and Rice *
Tuesday -- Easy Chicken Enchiladas *
Wednesday -- pizza
Thursday -- Left overs
Friday -- Shrimp and Pasta Primavera
Saturday -- Easy Fish Tacos/ Fish Stick Tacos *
Sunday --  Pork fajitas

*Never got to this a couple weeks ago.

For more menu ideas go here.

Shrimp and Pasta Primavera

I originally got this recipe from one of McCormick's Recipe Inspirations and then combined the idea here from all recipes.

Makes 6 servings
Prep time 20 minutes
Cook Time 15 minutes
                                                                               --photo source McCormick

  • 8 ounces uncooked linguine
  • 1 tablespoon canola oil
  • 1 cup diced onion
  • 1 cup julienned sweet red pepper. (I diced mine for the kids' sake)
  • 3 cups assorted veggies such as 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces, 1 cup frozen peas, 2 cups broccoli florets
  • 1 cup chicken broth (or use a bouillon cube and water)
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoon dried dill
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon minced onion
  • 1/4 cup dry white wine (optional)
  • 1/2 cup shredded Parmesan cheese
  • 1 cup heavy cream
  • 2 Tablespoons butter
  • 20 or so cooked shrimp (or 1/2 pound chicken or just use some from your rotisserie chicken or leftover pork loin) 

  1. Cook linguine according to package directions. Meanwhile, in a 12-in. nonstick skillet, saute onion in oil for 2-3 minutes. Add red pepper for 3 minutes or until crisp-tender.
  2. Stir in everything else except for peas, cream, butter, Parmesan cheese and the cooked meat or shrimp.(If using raw chicken put it in here too cut in 1 inch pieces)
  3. Bring to a boil; cook and stir for 1-2 minutes or until chicken is no longer pink.
  4. Add peas. 
  5. Add cream, butter, Parmesan cheese and the cooked meat or shrimp. Transfer to a large bowl. Drain the fettuccine and add to sauce. Sprinkle with Parmesan cheese and toss to coat.

Sunday, April 1, 2012

This week's Meal Plan

Monday-- Pasta e Fagioli Soup
Chop 2 onions (one for Thursday), 3 carrots and 5 stalks celery (1 stalk for Thursday) ahead of time.
Tuesday -- Easy Chicken Enchiladas
Wednesday -- Penne pasta in Cream Sauce, broccoli side dish
Thursday -- Chicken and Stuffing Bake
Friday -- Leftovers or Costco Quiche
Saturday -- Easy Fish Tacos/ Fish Stick Tacos
Sunday --  Coconut Ginger Chicken and Rice

Do you have a menu plan this week?  Go ahead and link up in the Meal Plan Monday Linky below!

Easy Fish Tacos/ Fish Stick Tacos

This recipe comes from my friend Mary.

Bake the fish sticks as directed.

While they are baking...

1. Mix up this sauce to your taste:

3/4 cup Mayonnaise, a squeeze or two of lime, teaspoon garlic powder

2. Chop some cabbage, cilantro, onion and tomato to add to your taco.

3.  Heat your corn tortillas.  I like to heat them one by one on a frying pan with no oil.  

When the fish sticks are done place one to two on a tortilla, add the sauce and the fixings.  Super Easy and Super Yummy!

Tuesday, March 20, 2012

A Really Good Brussels Sprouts Recipe

Only recently have I decided that I actually like Brussels sprouts.  I had them at my grandma's once as a kid and I believe they were boiled to death.  I finally tried them again this year and they are my new favorite vegetable.  I have broiled them with a little olive oil, minced garlic, salt and pepper in the oven and they turned out great.  This is another great recipe. Super yummy I might add.  Thanks to my MIL who sends me my Bon Appetit magazine. 

Here's their recipe:

Brussels Sprouts with Bacon and Raisins


  • 1 teaspoon olive oil
  • 2 thick slices bacon
  • 4 cups brussels sprouts (about 1 pound), trimmed, halved
  • Kosher salt and freshly ground black pepper
  • 1/4 cup golden raisins
  • 1 medium shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons apple cider vinegar


  • Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. (Make sure crumbled bacon is unreachable by children, or it will disappear before you need it again.)
  • While bacon cools, add brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5–7 minutes. Reduce heat to low and add raisins, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1–2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.

Taco Cornbread Bake

This was super easy to make and delicious.  Another yummy ground beef recipe!  I made this for the first time tonight and it was so good.


1 lb ground round
1 packet taco seasoning
1/3 cup water
1 can Rotel tomatoes and green chiles
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese
sour cream

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.

Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted.  Serve with sour cream and salsa.

** I didn't have a can of rotel tomatoes and green chiles.  I used a can of diced tomatoes and another can of green chiles.  I did not use sour cream or salsa on top and it was super bueno! Kid friendly recipe.  My kids liked it at least.  Ages 17, 5.5, 3.5 and 9 months.

Friday, March 16, 2012

Almost Stuffed Bell Peppers

I tried this tonight when I was looking for another way to use ground beef.  It turned out great!  Even my 9 month old loved it.


  • 1 pound ground beef
  • 2 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 large green pepper cut into 1/4-inch slices
  • 1 medium onion, thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 1/2 cups rice 
  • 1 beef bouillon cube
  • 2-3 cloves minced garlic


  1. In a large skillet, brown beef; drain. Set beef aside and keep warm.
  2. In the same skillet saute green pepper, onion, garlic.
  3. Combine water, tomatoes, and seasonings; bring to a boil. Add rice and bouillon cube. Reduce heat.
  4. Stir in rice; cover and simmer for 20 minutes or until rice is done and vegetables are tender. Stir in beef; return to the stove and heat through.

Asparagus Risotto

On the menu tonight was $5 baked chicken from Safeway and Asparagus Risotto.  The recipe was actually attached to the asparagus and I decided to try it out.  It was really yummy!

Serves 3-4

1 pound fresh asparagus, cut on bias, 2" long.
5 cups chicken broth
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves finely chopped
1 1/2 cups aborio rice
1 cup dry white wine
sea salt and fresh ground black pepper
3/4 cup Parmesan cheese

Warm the broth in a saucepan over medium heat.  In a large saute pan, heat the oil over med-high heat.  Saute onion and garlic briefly.  Add the aborio rice and cook, stirring constantly, for about 2-3 minutes.  Add the wine and cook until the liquid is absorbed.  Add the broth, about a 1/2 cup at a time, stirring constantly and waiting until it is absorbed before adding more.

Meanwhile, in a saute pan, heat 2 tablespoons of olive oil.  Saute asparagus about 2 minutes until bright green.  *When the risotto only has 1/2 to 1 cup of broth left to be stirred in, add the asparagus and let finish cooking in the risotto as you stir in the last of the broth.  When the broth is completely absorbed, season to taste with salt and pepper and stir in the Parmesan cheese.  Serve immediately.
Next time I may add shrimp as another blogger did to make this into a one dish meal.
*Add shrimp and cook for 1 more minute. (1 pound peeled, deveined raw large shrimp)