Menu for this week

I haven't done this is AGES! One reason is because it takes a ton of time...time that I just don't make a priority. The other reason is because lately I've done a lot of experimental recipes that I make up as I go along, and I don't have amounts and ingredients to write down until the recipe is already put together.

But this week, I'm mostly trying new ones: some from the Kraft magazine and some from other friends.

Sunday: orange-chicken rice bowl

Monday: skillet potatoes with bacon and cheddar (YUM), cole slaw

Tuesday: red beans with rice

Wednesday: posole

Thursday: German apple pancakes

Friday: chicken with garlic and parmesan, Brianna's salad

Saturday: leftovers

Orange-chicken rice bowl

This one was from the Kraft magazine, and it was so mediocre, that I won't waste my time writing it down here.

Skillet potatoes with bacon and cheddar

(This one isn't so bad if you use turkey bacon, margarine instead of bacon grease, light sour cream, and go easy on the cheese)

6 slices bacon

1 onion, chopped

2 lbs yukon gold potatoes, thinly sliced

1 cup shredded cheddar cheese

6 Tbsp sour cream

Cook bacon in skillet on medium heat till crisp (I microwaved mine). Remove bacon, set aside, save 3 Tbsp drippings in skillet. Add onion to skillet; cook and stir 5 minutes. Add potatoes, cover. Cook on medium-low heat 15-20 minutes, or until potatoes are tender, stirring occasionally. Top with cheese and crumbled bacon. Cover 1-2 minutes till cheese is melted. Remove from heat. Serve with sour cream on the top.

Fat-free cole slaw

8-10 oz shredded cabbage (about 2 1/2 cups?)

1 cup shredded carrots (2-3 whole carrots)

3/4 cup grapes, cut in half

1/2 cup chopped strawberries

6 oz fat-free yogurt

1 Tbsp splenda (or sugar)

Mix the fruits and vegetables together. Add splenda to yogurt and mix, then blend with the salad.

Red beans and rice

I used 1 lb of dry dark red kidney beans and cooked them according to package instructions. At the end of cooking, I removed most of the water; I like my beans thick and stewy. Then I add the following, and I don't measure, so here are guesses of how much I use.

2 Tbsp bbq sauce

1 Tbsp dijon mustard

1 tsp liquid smoke (this stuff is so good and so versatile; everyone should own a bottle)

2 tsp freshly ground black pepper

2 Tbsp soy sauce

2 Tbsp teriyaki sauce

salt to taste

I served like a soup over rice.

Posole

See this link to Amber's blog.

German apple pancakes

Why NOT have breakfast for dinner???

See this link to Amber's blog.

Chicken with garlic and parmesan

4 small boneless chicken breast halves (1 lb)

20 cloves of garlic

3/4 cup chicken broth

1/4 caesar dressing

1/4 cup grated parmesan cheese

Heat skillet on medium-high heat and add chicken and garlic. Cook 4 minutes, turning chicken after 2 minutes. Stir in broth and dressing; cover with lid. Cook chicken 4 minutes on each side, or until done (165 degrees). Sprinkle with parmesan cheese. Remove from heat. Let stand, covered, 1 minute.

Brianna's salad

See this link to Amber's blog (I'm going to leave out the chicken since the other recipe has chicken).