Monday, February 28, 2011

Menu Plan Monday 51

March already this week! Here's what we're eating this week:
Sunday--Homemade vegetable soup, rolls
Monday--Shepherd's Pie
Tuesday--Turkey roast, baked potatoes, veggie
Wednesday--Fish and sides
Thursday--Beef stew

Huevos Rancheros

I based these on the recipe from Melissa D'Arabian from Ten Dollar Dinners on

  • 8 flour tortillas (5-inch) (I used whole wheat flour tortillas)
  • 3 tablespoons butter, melted
  • Salt and pepper
  • 1 cup prepared chunky salsa, divided
  • 3/4 cup cooked black beans
  • 8 eggs
  • 1/2 cup shredded cheese (I used cheddar, pepper jack would be good, too)
  • 1/2 cup sour cream

Preheat the oven to 400 degrees F.

Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cups. Brush both sides of the tortillas lightly with the melted butter and sprinkle with salt. Press the tortillas into the muffin tin, creating little tortilla cups. (I had larger tortillas and cut each into quarters, fitting two quarters into each muffin section. I did not brush with butter or sprinkle with salt, but did spray each tin to prevent sticking.)

In a small bowl, mix half the salsa with the black beans and season with salt and pepper. Spoon a heaping tablespoon of the mixture into each tortilla cup. Crack an egg into each of the eight cups. Bake until barely set, about 8 minutes. Top with cheese, cover with aluminum foil (I did not cover), and then bake for 6 to 7 minutes more. To serve, spoon sour cream and remaining salsa on top of the eggs.

We ate this with cornbread (I use the recipe on the Quaker yellow corn meal container) and orange slices.

Rival Bars

This recipe has been in our family since I was a kid. I've also seen these called rebel or revel bars.

1 cup butter
2 cups brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking soda
2 1/2 cups oatmeal

1 pkg. chocolate chips (12 oz.)
1 can sweetened condensed milk
2 T. butter
1/2 tsp. salt
1 tsp. vanilla

For crust: Mix together butter, brown sugar, eggs, vanilla, flour, baking soda and oatmeal. Pat 2/3 of mixture onto bottom of a 9 x 13 pan. Reserve remaining mixture.

For filling: Melt chocolate chips (in double boiler or microwave). Add sweetened condensed milk, butter, salt and vanilla. Pour over the oatmeal layer. Drop pieces of remaining oatmeal mixture over the top. Drop with teaspoons. Bake 25 to 30 minutes at 350 degrees.

Monday, February 21, 2011

Menu Plan Monday 50

Despite getting up to a balmy 55 degrees one day last week, we are back into the cold and snowy winter. Lots of hearty, warm-you-up , meals ahead this week. Here's what we're eating:
Sunday--Chicken, mashed potatoes, corn, stuffing
Monday--Fish, rice, cole slaw
Tuesday--Roast, carrots and potatoes
Wednesday--Chicken patties, sides TBD
Thursday--Pork stir fry with brown rice
Friday--Homemade pizza

Chicken Cacciatore

I had some fresh mushrooms to used, so I decided to try chicken cacciatore. I based my recipe off this one from

2 cups all-purpose flour for coating (I did not coat the chicken in flour, just browned the chicken in oil)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces (I used chicken drumsticks)
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped (I used different colored peppers)
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/2 cup white wine (I used apple juice)
2 cups fresh mushrooms, quartered
salt and pepper to taste

Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.

Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned.

Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

Braised Red Cabbage

This recipe came for DrWeil's website. I had a half of a head of red cabbage to use, so I halved the recipe.


1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
2 large carrots, peeled and sliced
1 large head red cabbage, cored and sliced 1/4-inch thick
1 large green apple, peeled, cored, and diced
3 large cloves garlic, pressed
1 bay leaf (I did not use a bay leaf)
1/4 teaspoon ground cloves (I did not use cloves)
1 1/2 cups dry red wine (I used apple juice instead of wine)
1/4 cup red wine vinegar (I used regular vinegar)
2 tablespoons light-brown sugar
1 cup peeled chestnuts (optional) (I did not use chestnuts)
Salt to taste


1. In a large pot, heat the olive oil. Add the onion and carrots and sauté over medium heat until onion is translucent.

2. Add the cabbage and apple and mix well, then add salt to taste, the garlic, the bay leaf, cloves, wine, vinegar and sugar.

3. Bring to a low boil, cover, and cook for about 1 hour.

4. Remove bay leaf and correct seasoning to taste. You may also add the peeled chestnuts to cook in the braising liquid.

Monday, February 14, 2011

Kale Chips Fail

Fresh kale

I'm always looking for new ways to introduce healthy foods to my family. I've read in several places about baking kale to make kale chips, so I decided to give it a try. Raina and I rinsed the kale and broke it off the tough stems. I laid it out on a sheet pan, drizzled with olive oil and sprinkled with sea salt. The directions I read called for 20-30 minutes cook time, so I set the timer for 15 minutes. Unfortunately the kale was overcooked at this point, burnt on the edges. We tried a few that were the least burnt, but had to throw most of them out.
I read reviews that compared the kale chips to potato chips. Other than the crispiness, I didn't get the similarity. Maybe some day we'll try again, but not for awhile!

Burnt to a crisp

Menu Plan Monday 49

This week brings Valentine's Day, my son's birthday, and hubby coming back home after working in Florida for a couple weeks. Here's what we're eating this week:
Sunday--Cheddarwurst, kale chips (fail!) and canned tropical fruit
Monday--Turkey wraps on sun dried tomato and basil tortillas, Stonyfield vanilla yogurt with raspberries, raw sugar snap peas
Tuesday--Pizza hot dish, salad
Wednesday--Birthday supper! Sliders and curly fries, birthday cake
Thursday--Chicken, baked potatoes, veggie

Valentine's Day supper