Monday, December 28, 2009

An amendment.....

So I am out of turkey after shredding the leftovers for tonights tacos so I will be using shrimp in Tuesdays red curry instead.

Sunday, December 27, 2009

My last meal plan of 2009

I hope you all had a wonderful Christmas! I enjoyed having a houseful, it makes Christmas mean so much more. I am sure we all have some leftover turkey so my first few recipes are using our leftovers, if you have no leftovers use chicken or turkey, they will work wonderfully! Happy New Year Everyone!

Monday - Leftover sweet chili Turkey Tacos 

1 lb leftover shredded turkey ( if you have used all your turkey you can use ground turkey or chicken)
2 cloves garlic, minced
1 tbsp chili powder
2 tsp dried oregano
1/2 tsp each salt and pepper
4 green onions, chopped
1/4 cup thai sweet chili sauce
8 taco shells
1 cup shredded lettuce
2 small plum tomatoes, chopped
1 cup shredded cheddar cheese
1/2 cup light sour cream
1 small avocado, peeled, pitted and chopped


In large nonstick skillet, sauté turkey over medium heat. Add garlic, chili powder, oregano, salt and pepper; sauté over medium heat to blend flavours and evaporate any liquid. Stir in green onions and chili sauce. Scrape into serving bowl.
Meanwhile, heat taco shells in microwave oven at medium (50% power) for 30 seconds.
Serve meat mixture and bowls of lettuce, tomatoes, cheese, sour cream and avocado for everyone to spoon into taco shells.

Tuesday - Red Curry Turkey and Jasmine rice 

3 tbsp red curry paste
1 can coconut milk
1 tbsp salty sauce (oyster or soya)
1 can bamboo shoots
1 can pineapple
1 red pepper


In a saucepan mix red curry paste, salty sauce and coconut milk together, pour over turkey, add veggies. Simmer for 5 mins. Serve over jasmine rice.

Wednesday - Slow Cooker Winter Beef Stew 

3/4 cup zesty Italian dressing
2 lb. stewing beef, cut into 1-inch chunks
6 slices bacon, chopped
1 lb. fresh mushrooms, sliced
1 large onion, chopped
6 carrots , sliced
1 1/2 cups peas
1-1/2 lb. potatoes (about 5), peeled, cut into large chunks
1 can (19 fl oz) diced tomatoes, undrained
1 can (10 fl oz) beef broth

Marinate beef and cook bacon, onions and mushrooms as directed. Remove meat from marinade; discard marinade. Add meat, onions, mushrooms and remaining ingredients to slow cooker; cook 10 to 12 hours on LOW (or 5 to 6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.

Thursday - NEW YEARS EVE!!!

Friday - Take out or Pizza

Saturday - Crispy chicken Tacos. I will be using the Ol El Paso kit, hey I'm human too!

Sunday - Chicken Fingers with Honey Mustard Sauce  and Veggies and dip

4 boneless skinless chicken breasts
2 eggs
1 cup finely grated Parmigiano-Reggiano or Parmesan cheese
1 cup panko (Japanese bread crumbs) or fresh bread crumbs
4 tsp chopped fresh oregano (or 2 tsp dried)
1 tsp salt
1/2 tsp each pepper and paprika
1/4 cup butter, melted

Honey Mustard Sauce:
1/3 cup light mayonnaise
2 tbsp Dijon mustard
1 tbsp liquid honey


Honey Mustard Sauce: In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
Arrange on greased baking sheets; drizzle with butter. Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

Sunday, December 20, 2009

It's almost Christmas!!!!

So this weeks meal plan comes with help from my Mum and Sister, who will be here tomorrow!!! Obviously it will be unique, due to traditions and well, Christmas!

Monday - From Picky Palate - Broccoli Cheddar, Chicken and Tater Tot Casserole 

6 servings

2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded (bake or I throw mine in the pressure cooker)
1 teaspoon hot sauce (Tabasco or Chalula)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/8 teaspoon Lawrys Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese

1. Preheat oven to 375 degrees F.

2.Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes.

3. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning.

5.Pour mixture into 11 by 7 inch baking dish that's been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil.

6.Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.

Tuesday Mum's Chicken Lasagna and Caesar salad 

For those who don't have a tried and true recipe I like this one:

1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
2 eggs
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese


1. Preheat oven to 375 degrees F (190 degrees C).

2. In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.

3. In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.

4. Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.

5. Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.

6. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

Wednesday - My sister is cooking something I have NO IDEA how to make....Tom Yum soup and Red Curry . I did find this recipe on All Recipies, sounds YUMMY!


1/2 pound medium shrimp - peeled and deveined
12 mushrooms, halved
1 (4.5 ounce) can mushrooms, drained
4 cups water
2 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chile padi (bird's eye chiles)
1 1/2 tablespoons fish sauce
1 1/2 limes, juiced
1 teaspoon white sugar
1 teaspoon hot chile paste
1 tablespoon tom yum soup paste (optional)

1. Trim lemongrass and cut into matchstick size pieces.

2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.

3. Trim lemongrass and cut into matchstick size pieces.

4. Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes. Garnish with coriander leaves.

Thursday - Our traditional Christmas Eve appies: Roasted garlic, antipasto, meat and cheese, smokes oysters

Friday - Christmas Dinner! Turkey, roasted garlic mashed potatoes, gravy, stuffing, steamed veggies



1 (7.5 ounce) package dry cornbread mix
1 cup butter
2 onions, chopped
1 green bell pepper, chopped
6 stalks celery, chopped
1 pound pork sausage
16 slices white bread
4 cloves garlic
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley
2 eggs
4 cups chicken stock


1. Prepare corn bread as directed on package. Cool, and crumble.

2. Melt butter in a large skillet over medium heat. Cook garlic, onions, bell pepper, and celery in butter until tender, but not brown. In another pan, cook sausage over medium-high heat until evenly browned.

3. Place corn bread and bread slices in a food processor. Pulse until they turn into a crumbly mixture. Transfer mixture to a large bowl. Season with sage, thyme, poultry seasoning, salt, and pepper. Mix in chopped parsley, cooked vegetables, and sausage with drippings. Stir in eggs and chicken stock. This mixture should be a bit mushy. Transfer to a greased 9x13 inch pan.

4. Bake at 325 degrees F (165 degrees C) for 1 hour.

Saturday - Leftovers

Sunday - Amazing Turkey Tortilla Soup 

Amazing Turkey Tortilla Soup Recipe
30 min | 20 min prep


cooked turkey (leftover roasted or rotisserie)
1 medium onion, chopped
1 (10 ounce) can Rotel tomatoes & chilies
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/8 teaspoon black pepper
2 inches piece Velveeta cheese, cubed
1 bunch cilantro, chopped
8 corn tortillas
sour cream (optional)

1. Put turkey, skin bones and all, into a pot with 2 quarts of lightly salted water, and bring to boil. Important: the skin and bones make the broth taste great. that's where the flavor is. this wont work using skinless, boneless turkey breasts.

2. Reduce heat and simmer until turkey is starting to loosen from the bones and broth looks. well. like broth. (about 20 minutes).

3. Carefully, remove turkey from broth making sure to get any little bones that may be on the bottom of the pot. Set turkey aside to let cool.

4. Add onion, Rotel, cumin, garlic, chili powder, and black pepper to the pot. Add 1/2 tsp crushed pepper for medium heat, less if you like it mild, or more if you like it spicy. I use 1 teaspoons.

5. Stir, and let simmer until turkey is cool enough to handle.

6. Tear off turkey meat and place back into pot discarding skin and bones.

7. Cut off about a 2 inch section from a log of Velveeta cheese, then cut into cubes.

8. Add cheese, and cilantro to soup and stir over low heat until cheese is melted into the soup. Let simmer stirring often.

9. Stack corn tortillas and slice into thin shreds with a sharp knife. Cook tortilla shreds in a small amount of hot oil until crisp. Drain on paper towels.

10. To serve, ladle soup into individual bowls and top with a dollop of sour cream (optional) and the tortilla strips.

Happy eating! And Merry Christmas!

Sunday, December 13, 2009

Week 2!

So I am posting this a little later on Sunday than I would have hoped to but I had a great weekend and let's just say I enjoyed the potlatch (better Jen?) a little too much ;) So without further ado here is this weeks menu, I guess I better hit the grocery store!

Monday - Broccoli and Cheese Soup 
from Emeril 20-40-60: Fresh Food Fast
Serves 4-6

2 tablespoons olive oil
1 1/2 cups thinly sliced yellow onion
1 tablespoon garlic
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups chicken stock or canned low-sodium chicken broth
4 cups broccoli florets
1 1/2 cups (6ounces) shredded medium cheddar cheese
simple croutons for garnish


Heat olive oil in a 6 quart stockpot over medium heat. When it is hot, add onions, garlic, salt and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil, once the stock is boiling, add the broccoli and cook until fork tender, about 5 minutes.
Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.

NOTE: Please use caution when blending hot liquids; blend only a small amount at a time, with the blender lid tightly covered and with a kitchen towel held over the top

Tuesday - Sweet & Spicy Cashew Chicken Stir-Fry 
Serves 4-6

½ cup ketchup
4 tsp. soy sauce
½ tsp. salt
2 tbsp Worcestershire sauce
3 tbsp sugar
1 ½ tsp sesame oil
½ tsp cayenne pepper
½ cup chicken broth

2 tbsp. cornstarch
½ tsp sugar
¼ tsp. salt
1 tbsp minced garlic
1 small onion
3 boneless skinless chicken breasts sliced
¼ cup oil
2-3 tbsp minced fresh ginger
1 red/green or yellow pepper, or all 3!
2 carrots diced
2 cups snow peas
1 ½ cups cashews
toasted sesame seeds

Combine sauce & set aside
In a bowl combine corn starch, sugar & salt, add chicken and toss
Heat Wok or deep frying pan, add oil and heat to hot
Add chicken, ginger garlic & onion
Stir until chicken is opaque ( 1min…)
Add peppers & carrots stir 2-3 minutes
Add peas & sauce, cook until sauce boils
Add noodles (if using, can also use rice)
Add cashews & sprinkle with sesame seeds

Wednesday -Garlic Chicken, rice and salad 
Servings: 4

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves

Preheat oven to 425 degrees F (220 degrees C).
Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Thursday - Steak Fajitas Recipe 


1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips

Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro, including stems

Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minute,. 3 minutes per side will yield approximately medium rare for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.
Slice steak into thin slices, roll in tortillas and serve with salsa, sour cream, guacamole, shredded cheese.

Friday - Better Than Ever Beef Enchiladas 

1 1/2 lb. (225 g) extra lean ground beef
1/2 cup each chopped green and red peppers
1 can corn
1 can refried beans
2 cups salsa, divided
1/2 cup Tex Mex Shredded Cheese, divided
2 Tbsp. calorie -wise Zesty Italian Dressing
8 flour tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


Heat oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa, corn and beans; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese.
Spread 1/4 cup of the remaining salsa onto bottom of greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until melted. Top with cilantro.

Saturday - Leftover Enchiladas

Sunday - Wings &'s kind of a tradition around here :)

Wednesday, December 9, 2009

The Christmas Cookie Exchange, The Ugly Sweater and A Potluck.

The Christmas Cookie Exchange...So this year I was invited to do a Christmas cookie exchange with 12 other women, SERIOUSLY 12. That means 144 goodies, to exchange. 144. That is a lot of goodies to make. So I have finally figured out what I am making. Easy. Yummy.
Here is the recipe,

Coconut Macroons 
Original Recipe Yield 4 dozen...but remember I need to make 12 DOZEN

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 egg white, whipped
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 (14 ounce) package flaked coconut


1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.

Now with that out of the way, I must begin to prep for the 1st Annual Ugly Sweater Party, truthfully it may not be an annual thing but now that I will have an ugly sweater, I need to wear it somewhere. I have asked for it to be a potluck, so now what to make? I am pretty sure I will go with Old Faithful, Spinach dip in a sourdough bread bowl.

Spinach Dip 

1 loaf sourdough round, hollowed and bread cubed for dipping
1 package knorrs vegetable soup mix
2 cups sour cream
1 cup miracle whip
1 package frozen chopped spinach
1 can water chestnuts, drained and chopped (optional)

Thaw and drain the spinich, really squeeze the excess water out of it for best results. Combine sour cream, miracle whip, soup mix, spinach. Leave in fridge to soften, at least 2 hours. Place dip in sourdough round and Viola! A neat trick I do is to score the sides of the sourdough bread so when the "bowl" is empty you can tear off the chunks of bread to enjoy the last of the dip!

Enjoy my friends!


Monday, December 7, 2009


Can anyone tell me why I cannot get my post to have all the same font and font size???? It is driving me CRAZY!

Sunday, December 6, 2009

Popping my to speak...

So this is my VERY FIRST BLOG EVER. I figured I write a meal plan every week, and email it to a bunch of people so why not blog it instead??? Secretly I have always wanted to blog because I read so damn many of them.

So, who am I? A crazy red headed wife, and Mum of 2 beautiful girls. I enjoy cooking and baking and one day I will own a restaurant....okay maybe more like a cafe....hahaha....but without further ado here is my first, of hopefully many, weekly meal plans....and yes I do use other websites for recipes, they are not all my own, ONE DAY my friends, one day.


P.S. it is Roast beast Sunday, hence Monday's meal....

Monday - Philly Cheese steak sandwiches & oven fries
Half a loaf of garlic bread
left over roast beef
green peppers sauteed with sliced onions
assemble and bake

Oven fries :

As many potatoes as people
cut like fries
place foil on a baking sheet
toss potatoes in a bowl with olive oil, and seasoning salt
spread potatoes on baking sheet
cook at 350 for 40 mins or until done...seriously, lame i know but some ovens take longer.

Tuesday - Chicken Taco Salad 

1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup ranch dressing
1/4 cup salsa
8 cups shredded iceberg lettuce
1-1/2 cups lightly crushed tortilla chips
1/2 cup Tex Mex Shredded Cheese

Cook and stir chicken in large nonstick frying pan sprayed with cooking spray on medium-high heat 5 to 8 minutes or until chicken is cooked through.

Add combined dressing and salsa; stir until well blended. Reduce heat to medium; cook 1 to 2 minutes or until heated through.

Place 2 cups of the lettuce on each of 4 salad plates; sprinkle evenly with crushed chips. Top with chicken mixture and cheese. Serve warm.

Wednesday - Three cheese Chicken Penne  (or any other pasta you have on hand!)

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (283 g) fresh baby spinach leaves
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1-1/2 cups (1/2 of 700-mL jar) pasta sauce
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup Light Cream Cheese Spread
1 cup Mozzarella Shredded Cheese, divided
2 Tbsp. 100% Parmesan Light Grated Cheese

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.

BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.

Thursday -Our Perfect Zesty Chicken Tortilla Bake It is my second batch as the recipe made 2 (the recipe made 2 dishes)

Friday - Make your own pizzas , i may try this recipe that I never did make....BBQ chicken pizza - ( I will roast some garlic and add it)

1 (12 inch) pre-baked pizza crust
1/2 cup barbecue sauce
1/2 cup diced grilled chicken
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped red onion
1 cup shredded Monterey Jack cheese
1 bulb of roasted garlic


1. Preheat oven to 450 degrees F (230 degrees C).
2. Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
3. Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.

Saturday - UGLY SWEATER PARTY & POTLUCK! (More on this later.....)

Sunday - Who knows.... Probably wings or something equally easy, like leftover appies from the party