Lucas Household Menu Week of 8/16

Well, Nora and the kids are coming on Tuesday so I have planned some kid friendly meals that will feed a bunch of us.

Sunday: Chicken Burgers w/ Sweet Potato Fries
Monday: Leftover chicken burger cuz they're so yummy!
Tuesday: Spaghetti and Meatballs w/ Garlic Butter Texas Toast
Dessert: PW Strawberry Shortcake
Wednesday: Chalupas and rice
Thursday: Tyson has "Meet the Teacher Night"so we will get a take and bake pizza from Papa Murphy's
Dessert: Root Beer Floats (Tyson's special request.....goes well w/ pizza)
Friday: Nora's last night......we're taking them out.....her choice (my bet, it's probably Mexican)!

Chicken Burgers:
2 lbs ground chicken breast
a few green onions, chopped
1 egg
2 T of Chicken Fajita seasoning (in the spice aisle, I use the HEB one)
1 pkg Sara Lee Dinner Rolls
cheese slices (your choice, we like Pepper Jack and the kids like Cheddar)

Combine the first 4 ingredients and shape into small patties (the size that would fit in the rolls). *HINT: since it's chicken breast, and there is hardly any fat, that patties don't shrink much during the cooking process*
Grill on a grill pan about 5 to 7 minutes per side. After their cooked keep them warm in a baking dish covered w/ foil. When they are all done, put cheese slice on top of all of them and put 'em rolls. They are so yummy and cute!!!!

I serve them with Sweet Potato Fries

Sweet Potato Fries:
2 sweet potatoes
1/2 t paprika
1t chili powder
1 t sugar
2 T olive oil

Scrub, peel and slice your potatoes in wedges (larger the better). Throw 'em in a bowl and add the rest of the ingredients. Toss them around till everybody is fully coated. Place them on a foil lined (for easy clean up) baking sheet. Bake in preheated 425 degree oven for about 25 minutes.

I will update this post w/ the Spaghetti and Meatball recipe later this evening.

Week of August 16th - Morris Household

Well, last week was kind of a bust. I didn't get to go to the grocery store, so we either went out to dinner or I raided the pantry and freezer for last minute meal ideas. I did make a great King Ranch Chicken Casserole on the fly - I'll post my thrown together recipe complete with an iphone pic later.

Now for this week:
Monday: Buttermilk Marinated Fried Chicken Salad with Buttermilk Parmesan Dressing by Emeril Lagasse. I'm going to simplify this a bit - I'll comment on what modifications I make.
Tuesday: Taco Tuesday - Shoebox Tacos
Wednesday: Hamburger Steaks with Brown Gravy (Cooks.com), Mashed Potatoes (recipe below), and Green Beans
Thursday: The End of Chicken Parmesean as You Know it (2nd Chicken Parm recipe down) - looks so easy I'm kind of scared. I found this recipe on YouTube and am going to give it a try. Green Salad, and Cheesy Garlic Bread
Friday: Leftovers
Saturday: Easy Mexican Crock Pot I found a few variations of this recipe...I'll probably add in some cream cheese because I love cream cheese!
Sunday: Out to Eat

Baking: Ok, well this isn't really baking. But I've been thinking about these for months now and I'm going to make some this week. Chex Muddy Buddies

My Favorite Mashed Potatoes:
6-10 red or gold potatoes, peel or not, whichever you prefer
4 oz cream cheese - set out to bring as close to room temp as you can
1 medium onion chopped
4 tbs brown sugar
2-3 tbs butter
1/2 cup of milk
salt and pepper to taste

Boil potatoes until tender. While potatoes are boiling, saute onions in a separate pot in 2 -4 tbs butter and 4 tbs brown sugar until very tender - I cook the heck out of them. Once potatoes are tender, drain and then add in the cream cheese, milk and onions. Mash together and add salt and pepper to taste.

Last Minute Meal Idea - Morris household

So, I'm running behind this week and hoping to get my menu made before the week is over. Since I have not done a good job a planning for the week, I'm going to fall back on one of my favorite "in a pinch" recipes for tonight.

I'm never sure what to call it. Usually I just refer to is has hamburger casserole, but that is so boring. If you have any ideas, please feel free to comment!

1 lb. ground beef
1 tbs. minced onion
1 can of corn
1 can of Rotel
grated cheese for topping
tortillia chips

Brown ground beef in a large pan and add minced onion. When beef is almost done, dump in can of corn and rotel and cook until heated through.

Serve in bowls, top with cheese (cilantro is delicious too if you have it on hand) and use the tortillia chips to top or scoop - whichever you prefer.

You can also add cooked rice if you want to lie on the edge.

That's it!!

Aug. 9 Meal Plan for the Lee Household

Ok, here's my meal plan for the week. My sister is coming into town on Thursday, and then the kids and I are heading to San Antonio, so this is all I'm planning on cooking until I get back from San Antonio. Enjoy and let me know if you have any questions or anything!


Sunday - Barbecued Turkey Joes
Monday - Mexican Fiesta Salad Pizza (I've never made this before)
Tuesday - Open
Wednesday - Cream Cheese Crock Pot Chicken


Turkey Joes -- I didn't have enough ground turkey, so I'm using ground beef :) And I leave out the cayenne pepper, so it's not too spicy.

1 pound lean ground turkey
1/2 medium bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1/8 tsp cayenne pepper
1 cup barbecue sauce
4 medium mixed-grain hamburger rolls


Brown turkey in a skillet, about 8-10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. Top bottom half of buns with turkey mixture; cover with top half of bun and serve.



Mexican Fiesta Salad Pizza (From the Pampered Chef)
2 pkgs refrigerated crescent rolls
1 1/4 lbs lean ground turkey
1 1/4 cups medium thick and chunky salsa
1 envelope taco seasoning mix
1 clove of garlic, pressed
1 cup sour cream
2 cups thinly sliced iceburg lettuce
2 plum tomatoes, seeded and diced
2 green onions with tops, thinly sliced
1/2 cup shredded cheddar cheese
1/4 cup pitted ripe olives, coarsely chopped
Additional salsa (optional)

1. Preheat oven to 375. Unroll crescent dough; separate into 16 triangles. Arrange 14 of the triangles in a circle on a lightly floured round baking stone with wide ends even with the edge of the baking stone and points toward the center. Place the remaining two triangles in the center, pinching seams to seal. Roll dough to create a smooth surface. Bake 15-18 minutes or until golden brown. Remove from oven; cool completely.

2. In a skillet, cook ground turkey over medium heat 10-12 minutes or until no longer pink, breaking turkey into crumbles. Drain if necessary.

3. Combine salsa, seasoning mix, and garlic in a medium bowl; mix well. Add to turkey in skillet; toss to coat. Spread sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions, cheese and olives. Serve immediately with additional salsa, if desired.

Mexican Rice and Chalupas

Mom's Rice

1 c of long grain white rice
1 T or so of vegetable oil
2 cups of water
2 t of chicken bouillon
***small piece of green bell pepper
***small piece of onion (white or red, whatever you have on hand)
1/3 c of diced tomatoes
1 t salt
1/2 t pepper
1/4 t cumin
1/4t garlic powder

***you can also chop these up and toss in the rice, I choose to use a big piece because my kids don't want to run into these on their plates....this way you still get the flavor

Heat oil in large saute' pan on med low to med then add rice and saute till light brown (this is where your rice will get it's pretty color) keep an eye on it and stir often, it will brown quickly
after it begins to brown throw in your bell pepper and onion and stir around, let everything continue to cook till veggies soften slightly

While rice is browning mix your chicken bouillon into you water

Once the rice is your desired color add your tomatoes, (don't be afraid to get some juice in there too) your water, and your spices. Give everything a good stir to combine and simmer on low w/ a tight fitting lid for about 25 minutes till all liquid is absorbed

That's it........that's all there is to traditional Mexican Rice!!!! You can add more spices if you like, just use caution w/ the cumin....a little goes a LONG way. Just start w/ 1/4 t and you can always add more.



Mom's Chalupas

***2 or 3 c of refried beans (fresh beans are always better than canned)
tostada shells (I use Charras, they are orange)
shredded chicken ( I will boil a couple of breast, let 'em cool and chop 'em up)
shredded lettuce
shredded monterey jack cheese (or your favorite type)
chopped tomatoes
guacamole
whatever else you want to pile on top

*** I will make a pot of pinto beans, let 'em cool and take a few cups and mash them up in a sauce pan on low till warm.....that's it, I don't really refry them----that's an old way of making beans. As long as you've seasoned them when you first cook them, there is no reason to fry them.

To build the chalupa:

1. place your tostadas on a big sheet pan or cookie sheet and warm in the oven at 250 or so for 15 minutes.
2. spread a spoon full of beans on each shell, now add your cheese
3. now add you chicken (if your making these w/ meat)
3. time for the guac (fresh....don't buy that prepackaged stuff)
4. lettuce and tomatoes
5. whatever else you wanna add

I like to make the beans ahead of time, a day to 2....they will keep in the fridge for about a week or 4 months in the freezer. You can also boil the chicken ahead of time too.

You could make these meatless, they are delish!!!! You could also use streak or seasoned ground beef too in place of the chicken.

Now I realize this may not look like the rice or chalupas you see at some restaurants, but this is pretty old school way of making these dishes.....both my grandmas did theirs this way too. Who would wanna argue Mexican rice and chalupas w/ Hortense Garcia or Aurora Martinez???

Both of these dishes are pretty figure friendly too!!!!

Week of August 2nd Menu for the Lucas Household

I always start my week menu planning on Sunday. I usually grocery shop on Sunday so my week begins then. I try to usually make kid friendly meals but sometimes I substitute . It's just worth it to have a happy meal time.

Sunday-- Chicken Chalupas w/ my Mexican rice (cheese quesadillas for the kids w/ rice)
I make a whole pot of beans and freeze what I don't use.....to be used for something next week or week after. Beans freeze beautifully.

Monday-- PW Chicken Spaghetti w/ rolls

Tuesday-- leftover chicken spaghetti

Wednesday-- barbecue pork sandwiches w/ cabbage slaw (french fries for the kiddos in place of slaw)

Thursday-- evening birthday party at Chuck E Cheese......pizza all the way around

Friday-- garlic chili shrimp skewers w/ peanut noodles and broccoli (kids eat fish sticks w/ noodles and broccoli)

Sunday, I made the EZ Double Chocolate Chip pound cake for dessert, not sure which one I'm making for Friday yet.

I can post any of the recipes, just comment if you'd like one.

EZ Double Chocolate Chip Pound Cake

Valerie, here is an easy yet impressive and yummy dessert. I just baked this on Sunday. It will only last a few days in my house. I LOVE cake recipes that begin w/ a box cake mix.....EASY! Let me know if you try it.


You need:

1 box yellow cake mix (18.25 oz)
1 (5.90z) box instant choc pudding
1/2 c sugar
2/3 c water
1/2 c vegetable oil
4 large eggs
8 oz sour cream
1 12 oz bag on mini chocolate chips (I've used regular ones too, it's still yummy)
**powdered sugar to sprinkle on top, and a scoop of vanilla ice cream to put on each slice (since there isn't enough fat here already)

Preheat oven to 350 degrees. Spray a 12 to 15 cup fluted pan (I use my pampered chef stone fluted pan) w/ nonstick cooking spray w/ flour.

In a large mixing bowl, combine cake mix, pudding, mix, and sugar. Add water, oil and eggs. Beat on medium w/ an electric mixer until smooth. Stir in sour cream and chocolate chips. Pour batter into prepared pan and bake for an hour. Let cool in pan for about 10 minutes. Remove and from pan and garnish w/ powdered sugar.

Enjoy!

Stay tuned for some of my Mexican recipes that are favorites here in the Lucas/Garcia house.

Week of August 3rd for the Morris Household

• Monday: leftovers - chicken and wild rice salad (recipe coming soon)
• Tuesday: Mexican Night! Shoebox Tacos and Spanish Rice (recipe below)
• Wednesday: Cream Cheese Crock Pot Chicken (recipe below)
• Thursday: Farfalle with Zuchinni, from The Pioneer Woman, green salad, and garlic bread
• Friday: NY Strip Steaks, Potato Bundles, from the Pioneer Woman, and green beans.
• Saturday: Crispy Orange Chicken and Rice (recipe below)
• Sunday: Taking a break! Out to eat

I also want to bake something this week, but haven't decided. Any ideas?

SHOEBOX TACOS
Note: My mom used to make these tacos for me growing up. We would call them "shoebox tacos" because she would make a large batch, package them in baggies of three (each taco held together neatly with a toothpick) and stack them up in a plastic shoebox in the freezer.

Kitchen tools you'll need: tongs, spatula, small skillet, large skillet, paper plate, and bring over the whole roll of paper towels.

Ingredients

• oil (vegetable oil, corn oil, or I've even used olive oil in a pinch), you will need enough to fill up the small skillet with about 1/2" oil or enough to fry the tortillias in.
• 1 lb ground meat - if you forgot to thaw it, no big deal
• minced onion
• corn tortillias (about 12)
• grated cheese - amount just depends on how cheesy you like your tacos
• Cilantro
• Lime
  

Directions

1. Brown the ground meat in a large pan - if you forgot to thaw it, it will thaw as you cook - mix in about 1 tablespoon on minced onion.
2. While you are browning the meat, start heat the oil in a small frying pan. I like to set ou a paper plate and paper towels so I will have a place to put the tortillas once they are done cooking. Begin frying your tortillas. I make about half and half soft and crunchy. For the soft ones, just leave them in the oil long enough to get soft. Then set on a paper towel to sop up the grease ;)
3. Finely chop the cilantro and cut lime into wedges.
   
4. Set out the cheese, and any other toppings you like.
   
5. Ready to eat! I just set everything out on the counter and let everyone come and assemble their tacos however they like.
   

SPANISH RICE
Ingredients:
Rice
1 can of corn
1 can or Rotel Tomatoes
Use desired amount of brown or white rice. Cook almost according to package directions, however get one can of rotel and drain the juice into a measuring cup - a 2 cup measuring cup works best (set aside remaining can contents, we will use in a minute!) You are supplementing some of the water with the juice - then add the rest of the water as the recipe indicates. Cook about 3/4 way through and add the remaining rotel tomatoes and half a can of corn.

CREAM CHEESE CROCK-POT CHICKEN
Ingredients

4-6 boneless, skinless chicken breasts
1/2 to 1 pkg dry Italian dressing mix
3 tsp. butter
2 small cans Cream of Chicken soup
3 cloves fresh garlic, minced
1 8 oz. pkg. cream cheese
1 cup sour cream

Directions

Place all ingredients except the sour cream into a crock pot.
Cook on low heat 6-8 hours.
Add sour cream just prior to serving.
It is excellent over rice, noodles or mashed potatoes. My kids love the mashed potatoes the best.

CRISPY ORANGE CHICKEN

2 lbs boneless, skinless chicken
1 egg
1 1/2 tsp salt
1 1/4 tsp pepper
1 tbsp vegetable oil
- 1/2 cup plus 1 tablespoon cornstarch
- 1/4 cup all-purpose flour
- Oil (for frying)

Glaze:
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 c fresh orange juice
1/2 c hoisin sauce
Dash cayenne pepper
1/4 c granulated sugar
Salt and Pepper to taste

1. Cut your chicken into 2 inch piece and put them into a large bowl. Add in the egg, salt, pepper and oil. Mix it well and set it to the side. In another large bowl, stir the cornstarch and flour
together and mix it well. Add the chicken into the flour mix and coat each piece generously.

2. Pour about a 1/2 inch of oil into a heavy skillet and set it over high heat. Carefully putsome chicken pieces in small batches and fry for 3 to 4 minutes oruntil it’s brown and crispy/crunchy.
Carefully remove the chickenfrom the oil with a slotted spoon and drain it on paper towels. Finish frying the chicken until they’re all done. Set it aside and put together your glaze in the next step.

3. Let your oil cool slightly in the skillet and remove all but 2 tbsp. of oil and put it over medium heat. Saute the minced garlic for a minute, being careful not to burn it so you don’t end up with a bitter taste. Add the rest of the ingredient in and bring the mixture to a boil. Make sure to stir this for 3 minutes and reduce the heat and simmer it until a saucy thick glaze is created. Pour
the glaze over the chicken and serve!

I like to saute red and green bell peppers and onions to serve with
the chicken.