Dinner Menu 24

Monday:  Grilled Chicken Salad
Tuesday:  Sloppy Joes
Wednesday: Spaghetti (w/squash)
Thursday: Potato Soup
Friday: Chicken Alfredo Pizza & Breadsticks
Saturday: Enchilladas
Sunday: Leftovers

Yep.  I'm going to cook again.  Maybe.

Menu 23

The little one is low on her iron, so we're going to try and amp up the red meat for the next little while. 
Monday: Eating Downtown with Derek
Tuesday: Broiled Tuna Fish Sandwiches, fruit, salad
Wednesday: Tator Tot Casserole, fruit
Thursday: Orange Chicken, Rice, green beans
Friday: Leftovers
Saturday:  Crockpot Beef Roast, Potatoes, Carrots, Jello
Sunday: French Dip Sandwiches

Chicken Madiera

I've wanted to try and make this since Derek ordered it on our last outing to the Cheesecake Factory.  I tried out this copy cat recipe from

 http://www.food.com/recipe/copycat-cheesecake-factory-chicken-madeira-188770

and it turned out wonderful!  The only changes I made from the original recipe there was that I substituted 3 cups apple juice + 1 tsp vanilla for the Madiera Wine in the sauce.  It turned out a little bit lighter and perhaps a tiny bit sweeter, but I thought it was delicious!  Derek ate two helpings, so it must have been pretty good.  All in all, it was also pretty quick.  I made everything on the plate and set the table in just over an hour. 

Baking Day

With two bunches of overripe bananas and some ready-to-go pears, I designated today a baking day.  I tried one new recipe while sticking with two others. 

1.  Banana Bread

It's my staple recipe from the red-and-white checked Better Homes and Garden's cookbook.  It does a decent job, but if there are any super favorites out there I'm not too devoted to switch. 

2.  Banana Cake

This is one that I won't be disuaded from baking.  I love this coffee type cake from King Arthur Flour's Whole Grain Baking Cookbook.  I'll post the recipe later.

3. Pear Muffins

These turned out pretty well.  At least my two girls gobbled them up.  The recipe calls for chunks of pear, but I think I'd prefer them mashed or pureed.  Also, I think the recipe was a little bit heavy on the ginger.  Here's the link to the original recipe.

Now I'm off to clean up.  Hopefully my kiddos will either help or play nicely so I can do it.

Pears

Okay, 
I bought a bunch of pears when they were on sale, thinking I would can them.  However, I can't seem to muster up the energy to do that, so I'm going to try making some other pear recipes.  These are some that sound yummy.  I'll let you know which ones I try.

Pear Slices (apple slices recipe, just substituting pears)

Starkrimson Pear Cinnamon Cake

Pear Crisp

Savory Pear Pizza

Pear compote for pancake/waffle topping

Breakfast Pear, Bacon, and Grilled Cheese Sandwich

Pear Muffins

Pear Slush

Menu 22

Thursday: Taco Soup
Friday: leftovers
Saturday: Teriyaki Burgers, Pasta Salad, Fruit (found on my sil Jenny's Blog)
Sunday: Stuffed Shells, Breadsticks, Green Salad, Fruit Salad & Pear Slices
Monday: Leftover Shells etc.
Tuesday:  Chicken Taquitos, Spanish Rice, Salad, Pineapple (
Wednesday:  Tator Tot Casserole, Fruit
Thursday: Fish Sticks--(Deceptively Delicious) Broccoli, Applesauce
Friday:  Chicken Madeira, Mashed Potatoes and Green Beans (trying a copycat recipe from The Cheesecake Factory)
Saturday: Chicken Alfredo Pizza, Green Salad, Breadsticks
Sunday: Leftovers

Menu 21

I'm done being in a cooking slump.  I feel so much better when I eat healthy food so, we're going to do better.

Monday: Chicken Scallopini
Tuesday: Hot Dogs, Cake, Chips, Fruit and Veggie dippers (okay, I know this isn't healthy, but it is Brooklyn's birthday and she chose)
Wednesday: Leftovers & Salsa
Thursday: Fish Nuggets
Friday: Orange Chicken, stir-fry veggies
Saturday: Quesadillas
Sunday: Meatballs and Rice

Menu 20

Yay.  Menu 20 on week 31.  I guess I am a little bit behind, but it's better to keep trying than to give up I think. 

Monday: Mac n' Cheese  To be honest...it was a long day.  Fun, but long. 
Tuesday: Chicken Scallopini
Wednesday: Hamburgers
Thursday: Teriyaki Shrimp Stirfry
Friday: Pizza with onions (as requested by Brooklyn--any ideas where this is coming from???)
Saturday: Turkey Meatball Sandwiches
Sunday: Leftovers or breakfast

Menu 19

Monday: Leftovers
Tuesday: More leftovers (Jackie Cooked on Sunday so we ate that)
Wednesday: Tator tot Casserole
Thursday: Meatball Sandwiches, salad
Friday: Teriyaki Shrimp Stirfry, Rice
Saturday: Taco Soup
Sunday: Grilled Cheese or Leftovers

What a cooking mood I'm in this week.

Menu 18

Monday: Spaghetti
Tuesday: Nachos
Wednesday: Grilled Chicken, sauteed garden beans & crook-necked squash, pasta
Thursday: Taco Burgers & Salad
Friday: Pizza & Salad
Saturday: Cafe Rio
Sunday: Leftovers

Menu 17

Monday: Mac N' Cheese
Tuesday: Bratwurst & Hotdogs, salad (4th of July bbq a little bit late)
Wednesday: Quesadillas
Thursday: Grilled Chicken Salad (we have a lot of lettuce to eat from the garden)
Friday: Orange Chicken--date night food w/o spending too much $$
Saturday: Tator Tot Casserole
Sunday: Sloppy Joes, salad, pasta salad, grilled corn on the cobb

Menu 16

Menu planning again.  I'm excited to keep making dinners this week.  It is much easier for me when they are planned in advance.  Happy Independence Day!

Monday: Tuna Casserole
Tuesday: Taco Salad
Wednesday: Glazed Pineapple Pork Chops, broccoli, baked potatoes
Thursday: Spaghetti
Friday: Orange Chicken, Rice, Stirfry veggies
Saturday: BBQ hotdogs and bratwurst, pasta salad, chips, grilled veggies
Sunday: Crockpot Roast, Carrots/Potatoes, 4th of July Jello

Strawberry Jam

We went strawberry picking this last week on the coast in Watsonville, CA.  We had a wonderful time and came away with a little over 11 pounds of strawberries.  So, for the first time as a married woman, I made jam.  Thankfully, it turned out well.  We got about 24 half-pints of jam.  I highly recommend using Sure-Jell low sugar pectin.  I followed the cooked jam recipe exactly from the box.  It has more fruit than sugar and it tastes wonderful! 

Menu 15

Cooking in hot weather...gotta love it. 

Monday: Tacos
Tuesday: Enchilladas
Wednesday: Leftovers/easy (We're going strawberry picking all afternoon)
Thursday: Lasagna (the frozen kind, I'm hoping to spend the day making jam)
Friday: Sesame Chicken Salad and something else yummy.  Girls' Night!
Saturday: Pizza and Breadsticks
Sunday: Crockpot Roast with carrots and potatoes

I'm Back! & Menu 14

Due to a really big dress-making project, pregnancy sickness, and a vacation, we've been eating a lot of Mac n' cheese and PB&J's.  Sad I know, but now we're back and I'm ready to turn my leaf back over to the cooking side. 

So, here is my menu for the week.

Monday: Taco Salad, fruit
Tuesday: Stuffed Shells, Broccoli
Wednesday: Chicken Salad Pitas, fruit
Thursday: Leftovers
Friday: Hamburgers, Potato Salad, fruit
Saturday: Shrimp Stirfry
Sunday: Chicken Scallopini, Mashed Potatoes, Green veggies of some kind.

Pineapple Chicken

Ingredients

* 1-1/2 lb. skinless, boneless chicken thighs
* 1/2 tsp. curry seasoning blend
* 1 red sweet pepper, cut in strips
* 1 pineapple, peeled, cored, cut in large chunks
* 1 serrano pepper, thinly sliced
* 3/4 cup unsweetened coconut milk
* 1 Tbsp. packed brown sugar

Directions

1. Sprinkle chicken with 1/2 teaspoon salt and curry seasoning. In 12-inch skillet quickly brown chicken on both sides in 1 tablespoon hot olive oil over high heat. Reduce heat to medium-high; cook 12 minutes, until tender and no longer pink.

2. For sauce, in second skillet cook sweet pepper in 1 tablespoon hot olive oil over medium-high heat 3 minutes; set aside. Add pineapple; cook 5 minutes or until brown. Add serrano pepper; cook 1 minute. Stir in coconut milk and brown sugar; heat through. Serve sauce with peppers over chicken. Makes 4 servings.
Nutrition Facts

* Calories 443,
* Total Fat (g) 24,
* Saturated Fat (g) 12,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 141,
* Sodium (mg) 448,
* Carbohydrate (g) 23,
* Total Sugar (g) 17,
* Fiber (g) 3,
* Protein (g) 35,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 137,
* Calcium (DV%) 4,
* Iron (DV%) 17,
* Percent Daily Values are based on a 2,000 calorie diet

Menu 13

Hmmm....this week I'm going to try a family favorite that I've never actually made.  They are pasties and are divine.  Something about potatoes and ruttabeggas and crust is just making my mouth water.  Wish me luck and watch for the recipe.

Monday: Taco Soup
Tuesday: Pasties (It's supposed to rain and be cold, so this will be perfect!
Wednesday: Chicken nuggets or other kid friendly food
Thursday: California Cobb Pizza
Friday: Grilled Sandwiches, salad
Saturday: Leftovers (We're hopefully getting the garden in so there will be very little time for cooking.)
Sunday: Roast, Veggies, Potatoes, Jello

Menu 12

Don't ask....

Here's the menu

Friday: Grilled Chicken and Veggies
Saturday: California Cobb Pizza
Sunday: Leftovers
Monday: Ham & Swiss Casserole
Tuesday: Baked Ravioli
Wednesday: Fajitas
Thursday: Leftovers
Friday: BBQ Chicken Pizza
Saturday: Ranch Burgers
Sunday: Pork Chops

Menu #11

Ah....the last week of the grocery budget.  No wonder I'm early on planning a menu!

Monday: Lasagna leftovers
Tuesday: Mexican Chicken and Beans
Wednesday: Spaghetti & Broccoli
Thursday: Egg & Cheese Bake
Friday: Taco Burgers
Saturday: Ham & Cheesy Potatoes
Sunday: Crepes or Waffles.  Gotta love General Conference Breakfast days!

Recipe #9 Whole Wheat Tortillas

Whole Wheat Tortillas

King Arthur Flour's Whole Grain Baking

2 C white whole wheat flour

1/2 tsp salt

3 Tbs vegetable oil

2/3 C warm water

Combine the flour and salt in a medium mixing bowl.  add oil and mix into flour thoroughly.  Mix in the warm water.  You want the dough to be a little bit softer than white flour tortillas as the grain will absorb the liquid as it sits.  After mixing, let sit covered for 20 minutes.

Turn dough onto a lightly floured surface, knead a few times and pat into an even disk.  Divide disk into 10-12 pieces and roll each piece into a ball.  Cover and let rest for 20 minutes. 

Flatten with rolling pin into a very thin, flat, round disk about 6-8 inches across. 

Heat a heavy, ungreased griddle over medium-high heat.  Toss a toritlla onto the griddle and let it head on one side for about 1 minute, then use tongs to lift and flip the tortilla about one minute on the other side.  While the first tortilla is baking, roll the second one.  Transfer torillas to plate and keep covered with a paper towel to keep warm. 

Serve while warm for best results.

Recipe #8 Orange Chicken

I've made this a few times, and after a few tweaks of the original recipe (recipezaar) it worked like a charm!  Derek said, "This is really good.  You can keep this one.  NO need to experiment any more."  So, it must have been good!

Here's the Recipe:

Orange Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup potato starch, plus
1 tablespoon potato starch (recipe called for cornstarch) 1/4 cup flour
1 tablespoon gingerroot, minced (didn't have any, but wished I did)
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine vinegar
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce  (I would suggest doubling this!)
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1/2 orange, zest of--use caution when zesting the orange.  I found that any white that gets zested in makes this dish very bitter! 

Directions


Place chicken pieces in large bowl.  Stir in egg, salt, pepper and 1 tablespoon oil and mix well.  Stir cornstarch and flour together.  Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.  (Do not overcook chicken).

Remove chicken from oil with slotted spoon and drain on paper towels; set aside. (I would add that keeping it in a warm oven keeps it warm and toasty!)

Clean wok and heat 15 seconds over high heat.  Add 1 tablespoon oil.  Add ginger and garlic and stir-fry until fragrant; about 10 seconds.  Add and stir-fry crushed chiles and green onions.  Add rice wine and stir 3 seconds.  Add Orange Sauce and bring to boil.

Add cooked chicken, stirring until well mixed.  Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.  Heat until sauce is thickened.  Stir in sesame oil and orange zest if desired.  Serve over rice.

 

 

 

I'm trying to avoid most corn products so I tried this. 

 

It worked pretty well.  The only thing I would mention is that it gels up very quickly.  Maybe cool the sauce a bit before adding to sauce.  Also, I would definitely reccommend doubling the recipe for the sauce!  Good luck and enjoy!

Menu #10

Derek suggested that I go back to some of the basics, so I'm going to try and do a little bit of that.

Monday: Black Beans, Asparagus, Applesauce
Tuesday: Chicken nugget salad (Honestly, one of my favorites!)
Wednesday: Chicken Alfredo, Broccoli, Pasta
Thursday: Burritos
Friday: Chicken Bacon Ranch Pizza
Saturday: Hamburgers on the grill
Sunday: Spinach Lasagana

Menu #9

Okay, so here it is early.  I am particularly excited for Friday's Orange Chicken, which you might have noticed has been on my menu for weeks.  However, since I haven't been shopping much (one car!) I don't have a substitute for cornstarch.  But this time, I can make it because I am buying potato starch.

Monday: Leftover shells
Tuesday: Homemade chicken nuggets, potato wedges, fresh veggies
Wednesday: Burritos, Spanish Rice
Thursday: Eggs & Biscuits
Friday: Orange Chicken...with Potato Starch??   I'll let you know how that goes.
Saturday: Chicken Alfredo Pizza
Sunday: Meatloaf, Mashed Potatoes, Veggies

Menu #8

I'm trying to get back on track this week starting on Sunday-Saturday.  I didn't go grocery shopping at all this week which makes sticking to a menu a little bit difficult.  However, I'm going shopping today, so I'm planning my next menu.

So, this is what we ate this week.

Tuesday: Sesame Chicken
Wednesday: Turkey Sandwiches
Thursday:
Friday: Chicken & Spinach Pizza
Saturday: Porcupine Meatballs
Sunday: Spinach Stuffed Shells

Menu #7

I planned a menu and forgot to post.  I'm starting from Wednesday because I'm trying to follow the grocery ads and they change on Wednesdays.  Here it is.

Wednesday: Spaghetti
Thursday: Chicken Farfalle
Friday: Orange Chicken, Rice, Veggie Stirfry
Saturday: Taco Burgers (Derek's request), Mexican Rice (Brooklyn's request)
Sunday: Baked or Crockpot Chicken, Mashed Potatoes, Jello, Veggies
Monday: BBQ Chicken Pizza
Tuesday: Leftovers

Recipe #7 Chicken Farfalle (Bowtie Chicken)

1/2 box Farfalle pasta
1 pound chicken pieces (I used boneless skinless breasts)
Balsamic Vinaigrette Dressing
3 cups fresh spinach (or other veggies.  I used all of my spinach for the
first batch so this one has broccoli and cauliflower.  Oops)
Mushrooms
3/4 cup spaghetti sauce ( I used Ragu Garden Veggie, but any would work)
Parmesean cheese
Salt
Pepper
Garlic Powder

Cook pasta according to directions.  Drain.
Cut chicken into bite sized pieces.  Place in large, hot, frying pan.  Add about 1/3 cup of dressing, garlic powder, salt and pepper.  When chicken is cooked through, drain excess liquid.  Add spinach and mushrooms to pan, cover to wilt (3-5 minutes). 

In large bowl, toss pasta and chicken mixture with spaghetti sauce and Parmesean cheese to taste.  Season with salt and pepper.  Serve.

By the way, this one is kid approved!  My 3 year old ate it all and asked if we could have it again tomorrow.  I think it's the shaped pasta.

Recipe #6 Grilled Veggies

One of my favorite things I've tried.  These are delicious and super easy!

Step 1.  Warm up the Grill
Step 2.  Wash and slice various veggies (I used carrots, fresh mushrooms, zucchini, and onions, plus one clove of garlic cut in half.)
Step 3.  Place in foil.  Drizzle with a little olive oil, add a dash of salt and a few grinds of pepper
Step 4.  Wrap in foil
Step 5.  Grill about 20 minutes

Delicious!

Menu #6

Sorry for the delay in posting.  We were all sick for about two weeks and pretty much ate whatever we could find.  But, now we're back on top of things, so here's my menu.

Monday: Leftover Pork Roast (from Sunday)
Tuesday: Butternut Squash, Black beans
Wednesday: Chicken Scallopini, pasta, salad, balsamic vinaigrette dressing
Thursday: Whatever Derek's making.  I'm eating out with some friends. 
Friday: BBQ Chicken, grilled veggies
Saturday: Meatball Sandwiches
Sunday: Quiche

Recipe #5 Chicken Scallopini

This isn't a new recipe, but it is fantastic! 

Chicken Scallopini--Melinda Krantz

4-6 Chicken Breasts
2 Eggs
Italian flavored breadcrumbs
3 Tbs Olive oil
1 clove Garlic
1 jar Spaghetti sauce
1 cup grated Mozzarella cheese

Dip chicken in beaten egg.  Dredge through bread crumbs.  Brown in oil and garlic over medium heat--about four minutes.  Put in 9x13 pan.  Pour spaghetti sauce over chicken and sprinkle with Mozzarella cheese.    Cook at 350 for 30 minutes. 
(Or you can just put the sauce in the skillet, turn it down and cook in the skillet.)

Recipe #4 Balsamic Vinaigrette Dressing

So, corn really is in everything.  Including most salad dressings.  So I decided to try making my own.  I've wanted to try making my own dressings for a while, and now my hand has been forced.  I picked up an emulsifier this week at Bed, Bath and Beyond and tried it out! 

I took these ingredients (Thanks Better Homes and Gardens book!)

1/3 c olive oil
1/3 c balsamic vinegar
2 tsp Sugar (I used Splenda)
1 clove minced garlic
2 tsp dijon mustard
1 tsp basil leaves






put them into my emulsifier, stirred it up and Voila!

It was really good.  I loved it!

Menu #5--Corn free!

Sorry, this menu is a little bit late now, but it's been a crazy week with sick children, and I'm trying to cut corn out of my diet in hopes that it will help my psoriasis. 

Monday: ?? I think we must have eaten...
Tuesday: Spaghetti and Turkey Meatballs
Wednesday: Grilled Chicken, Acorn squash
Thursday: Potato and Leek Soup
Friday: Ham & Egg Bake
Saturday: Out or Leftovers
Sunday: Chicken Breast with Kiwifruit

Tortellini Soup

Chicken Tortellini Soup

3 cans (14 ½ oz) chicken broth
1 can cream of chicken soup
2 C. cooked, cubed chicken
1 C. chopped yellow onion
1 C. chopped carrots
1/2 C. water
little (1/2 tsp.): minced garlic
basil leaves
oregano
1- 9 oz. pkg. cheese tortellini
1- 10 oz. pkg. frozen broccoli

Boil all ingredients except tortellini and broccoli in a large pot then add 9 oz pkg. cheese tortellini. Simmer uncovered for 30 minutes. Add thawed 10 oz. pkg. frozen broccoli. Simmer 5-10 more minutes.

Recipe #3 Fish Tacos

These were really good!  Even my husband liked them, and he doesn't love fish. 

Pan Fried Fish Tacos

1 cup flour
1 cup panko breadcrumbs with a pinch of salt
1 egg beaten
4 tilapia fillets

Slice Tilapia in small strips.  Dredge in flour.  Dredge through egg.  Coat in panko breadcrumbs. 

Heat about 1/3 cup olive oil in skillet.  Fry breaded fish in skillet in batches. (It took me about four).  Keep fried fish in warm oven while cooking others. 

Serve in torillas with white sauce and sliced cabbage. 

White Sauce (thanks Nick Kindelsperger, Dinner Tonight)
1/2 cup mayonnaise

1/2 cup yogurt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill
Juice of 1 or 2 limes
Salt and pepper

I didn't have dill, so I used a little bit of pickle juice.  It was really good.

Menu #4

Monday:  Sesame Chicken
Tuesday: Enchilada Casserole
Wednesday: Tortellini Soup
Thursday: Quinoa Burritos
Friday: Fish Tacos
Saturday:  Meatball Sandwiches
Sunday:  Pork Roast, carrots, potatoes

Recipe #2--Allergy Aproved Scones

This week my new recipe was not on the menu.  Well, there was that Mac 'n Cheese thing I made with apples and bacon.  Would probably have been good if I'd used tart apples.  Instead it ended up being far too sweet.  Anyhoo...I made some scones (English type) for my daughter's tea party.  The catch is that we made them allergy friendly because one of Brooklyn's friends has a lot of food allergies.  So, here it is.

1 1/2 cups white whole wheat flour
1/2 cup unbleached flour

2 tablespoons granulated sugar
 3/4 tsp baking soda
1 1/2 tsp cream of tartar
1/2 teaspoon salt
6 tablespoons dairy-free margarine, cut into small pieces
¾-1 cup soy or rice milk
1/3 cup currants (I actually used raisins and blueberries)

I'm sure that you could use regular milk and butter in the recipe and it would turn out just fine! 
They were a huge hit! 

Menu #3

Here is my new menu for this week.  There will be no new recipe for the last week because we didn't like it at all.  Also, it isn't my recipe to give out.  If you want to try it, click on the link.  I think it could be good if made more exactly, but I was cooking with a very helpful 3 year old. 

Monday: Baked Tuna Cheesy Wheels, Salad
Tuesday: Leftovers, easy
Wednesday: Sloppy Joes, Potato Wedges, Corn, Salad
Thursday: Keilbasa & Sauerkraut
Friday: Ranch Pork Chops, roasted veggies
Saturday: Ramen Chicken Stir-fry
Sunday: Egg bake, French Toast

Menu #2

Monday: Chicken Scallopini, green salad
Tuesday: Quesadillas w/avacados, Cilantro lime rice
Wednesday: Sweet & Sour Meatballs, rice, veggies
Thursday: Acorn Squash, quinoa salad
Friday: Hamburgers (Brooklyn's request)
Saturday: Leftovers
Sunday: Pork Roast (didn't happen last week), roasted veggies, Pudding dessert

We're probably on our own for dinner this week, since Derek's been busy at work.  Maybe we'll take something in to the office. 

Ham & Black Bean Soup--Recipe #1

So, this wasn't the recipe I was planning on trying, but my cookbook is still MIA, so the waffle toastadas will have to be saved for later.  Instead, I put my Christmas ham bone to work.  It turned out pretty well and I was surprised to find that I liked the parsnips in it.  I adapted this from the Better Homes and Gardens Recipe Book. 

1 cup dry black beans
1 meaty ham bone & leftover ham pieces
1 Tbs butter
3 stalks sliced celery
1 chopped onion
1 bay leaf
3 sliced carrots
1 sliced parsnip
powdered thyme, to taste
salt, to taste
pepper, to taste

Rinse beans.  In a Dutch oven, combine beans and 4 cups water.  Bring to boiling; reduce hat.  Simmer for 2 minutes.  Remove from heat.  Cover and let stand for 1 hour.  Let soak overnight.  Drain and rinse, set aside.

In same Dutch oven, brown pork bone and ham in hot butter over medium heat.  Add the celery and onion.  Cook and stir until softened.  Stir in beans, thyme, salt, pepper, bay leaf, and 4 cups fresh water.  Bring to boiling; reduce heat, Simmer, covered, for 1-1 1/2 hours or until beans are tender.  (Took a lot longer for mine to get tender.  Old beans?)  Remove pork.  When cool enough to handle, cut meat off bones and chop.  Discard bones and bay leaf.  Slightly mash beans in Dutch oven. 

Stir in carrots and parsnips.  Return to boiling; reduce heat.  Simmer, covered, about 15 minutes more or until vegetables are tender.  Stir in chopped meat; heat through.  Season to taste with additional salt and pepper.

Chicken Alfredo Soup

1/2 cup chopped broccoli
1/2 cup chopped carrots
1/4 cup chopped onion
1/2 cup red bell pepper ( I used green because I had it)
14 oz chicken broth
2 cups shredded chicken (leftover works fine)
1 Tbsp basil
14 oz jar Alfredo Sauce (Bertolli's they say is best)

Simmer the vegetables in the chicken broth until just tender crisp.
Add Basil
Add Alfredo sauce and bring to a simmer!!!
It is great!!!!
I usually double the recipe because I one just isn't enough. Besides I like left overs

Resolution Menu #1

I'm going to try really hard to get 50 menus with 50 new recipes in 2010.  The asterisk * will indicate the new recipe of the week and the recipe will follow after I make it, unless it is yucky and then I probably won't post the recipe.  If you're good at math you already know that that equates to a little less than one per week!  Wish me luck and come check it out.  Feel free to post your menus too!

Menu #1 January 4-10
Monday: Ham Soup & Artichoke dip with Baguette slices (eating up those leftovers!)
Tuesday: Tuna Fish Melts & Acorn Squash
Wednesday: Chicken Scalopini, salad
Thusday: Leftovers
Friday: Waffle toastadas*
Saturday:  Meatball sandwiches, salad
Sunday: Pork Roast, roasted veggies, jell-o