What's for Dinner. . .

SUNDAY - Yummy Chicken / Macaroni 'n Cheese / Corn

MONDAY - Leftovers (Soccer Practice)

TUESDAY - Lentils & Sausage

WEDNESDAY - Cheese Ravioli with Meat Sauce

THURSDAY - Chicken Noodle Soup (homemade)

FRIDAY - Chicken Tenders & Green Beans (kids only)

SATURDAY - Eat Out / Red Lobster - Sterling's choice - he wanted Popcorn Shrimp!

What's for Dinner. . .

SUNDAY - Arroz con Pollo (Birthday Party)

MONDAY - Beef Tacos / Rice / Black Beans

TUESDAY - Yummy Chicken / Mini Potatoes au Gratin / Steamed Carrots

WEDNESDAY - Takeout Pizza

THURSDAY - Breakfast for dinner / pancakes

FRIDAY - Leftovers

SATURDAY - Yummy BBQ (We went to another birthday party.  We've been to Birthday parties the last 3 weekends in a row.  This was some of the best BBQ I've ever eaten.  I wish there was a Rudy's close to us!)

YUMMY Chicken

Earlier this week, I made the following recipe that I'm calling YUMMY Chicken. My husband actually loved it! And, the kids liked it, too. I got the idea from my new favorite chef on the Food Network, Melissa d'Arabian. She was the winner of the Next Food Network Star, and her new show, Ten Dollar Dinners with Melissa d'Arabian is a new favorite of mine. I had kind of quit watching Food Network, but now I DVR her show every week. She cooks things that my family will actually eat and has lots of great tips and ideas.

INGREDIENTS -

10 boneless skinless chicken tenders defrosted (or you could use chicken breasts)
Salt and black pepper

Onion Powder
4 tablespoons olive oil
1/4 cup all-purpose flour
1 onion, thinly sliced
1 cup chicken broth
1 to 2 tablespoons butter

DIRECTIONS -
Season chicken with salt , onion powder and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour (A gallon size Ziploc bag works great for this. You can just toss the chicken around.), add to the hot oil and saute until cooked through. (I let mine get nice and brown on both sides.) Set chicken aside to rest on plate tented with foil.
In same saute pan, over low heat, add onions and saute. When onions are nice and sauteed, add the chicken broth. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
Spoon the sauce over the chicken and serve.

Melissa d'Arabian's recipe can be found here. You can use this recipe for several kinds of meats, etc. or add lemon and wine to the sauce.

The picture shown is the "other" Melissa's version. My camera battery was dead, but I'm sure I will be making this again soon!

What's for Dinner. . .

SUNDAY - Birthday Party (Pizza)

MONDAY - Chicken Tenders / Mac 'n Cheese / Green Beans - the kid's favorite meal

TUESDAY - Italian / Spaghetti / - Ground Beef / Wheat Pasta Shells/ Jar Spaghetti Sauce (with a little cream cheese added for a tomato cream sauce)

WEDNESDAY - Quiche (Bacon / Tomato / Cheese)

THURSDAY - Dinner Out at Johnny Carino's (with the grandparents and Ian let me eat my meal in peace - he stayed in a high chair without making a fuss.)

FRIDAY - Grilled Cheese Sandwiches & Amy's Spaghetti O's (another kid favorite)

SATURDAY - Takeout Pizza

Donut Muffins

My grandmother used to make a cake donut from scratch that were delicious, so when I saw a recipe for Donut Muffins, I had to try them.

INGREDIENTS -

3/4 cups butter, softened

1 cup sugar

2 large eggs, lightly beaten

2 1/2 cups all purpose flour

1/4 tablespoon baking powder

1/4 teaspoon baking soda

pinch of salt

1/2 teaspoon cinnamon

1 cup milk

TOPPING -

1/2 cup sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

DIRECTIONS -

Preheat oven to 350 degrees. Line muffin pan with paper liners or grease well. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions. Sift the flour, baking powder, baking soda, salt, and cinnamon together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. I got about 18 muffins out of the recipe. Bake for 15-20 minutes or until the muffins are lightly brown and firm to the touch. For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter and sprinkle over the cinnamon and sugar mixture. I dipped mine in the melted butter and then dipped in the bowl. It was less messy. Eat warm or cold. Don't expect a moist muffin. These are very much like a dry cake donut, but they were very yummy! And, they weren't fried, so maybe a "little" healthier!

What's for Dinner. . .

The BIG dilemma around here is always "What's for Dinner?". It's not always easy coming up with something quick, easy, and YUMMY on school nights. And, I attempt to make it healthy or semi-healthy. I also have a hard time pleasing a VERY picky husband and picky children. Then there are times that I make something that was a "HIT" with us, and then I forget about it and forget to make it again. So, I decided to start keeping a weekly blog of what we have for dinner in our house. Here are our dinners from last week. I can't believe we didn't eat out once! What did you have for dinner last week?

SUNDAY - Turkey Chili Dogs (very quick and easy - I used Turkey Chili in a can.) The sodium is not the greatest, but we had just come back from a trip.

MONDAY - Taco Cheeseburger Macaroni - I use whole wheat pasta / lean ground beef or turkey / cheese sauce is made with a little Velveeta, mild taco seasoning, and chicken broth

TUESDAY - Chicken Stir Fry with Rice - I brown chicken with onions and make a sauce with soy sauce and broth. I then throw in whatever frozen vegetables I have on hand and serve with rice.

WEDNESDAY - King Ranch Chicken and Black Beans made with this recipe

THURSDAY - Breakfast for Dinner (Eggs & Toast)

FRIDAY - Leftovers

SATURDAY - Grilled Fajitas and Bean Salad - We grilled at my parent's house, and I made this yummy salad (see recipe here).

Yummy Bean Salad

I found a similar recipe at MckMamma's blog. I changed a few things to suit my taste and for things I had on hand.

1 can of garbanzo beans, drained
1 can of pinto beans, drained
1 can of black beans, drained
1 can of yellow corn, drained

1 can of shoepeg white corn, drained
2 cans Rotel Mexican flavored with cilantro and lime
6 green onions, chopped finely
2 Tablespoons Zesty Italian Dressing
dashes of chili powder, cumin and garlic powder
Juice from 1 fresh lime
fresh cilantro* (optional)
salt to taste

Drain all the cans of beans and corn and dump into a LARGE bowl. Add the 2 cans of Rotel (juice and all). Add the green onions, dressing, seasonings, lime juice, and cilantro*. Blend together and refrigerate. The recipe said to refrigerate overnight and then serve. I ate mine right after I made it, and it was delicious. It is very yummy with Multigrain tortilla chips or Fritos. It does make a LOT. This would be great for a picnic or potluck.

*I read or heard somewhere that only 1/3 of the population likes the flavor of cilantro. It is not my favorite thing, although the last couple of years, I started using a small amount in cooking. A little goes a LONG way. I don't seem to mind a little bit, but I can't stand it when it overtakes the entire dish. I put a very tiny amount in this dish.