Monday, May 24, 2010

May 24-30 Menu Plan

Monday: Chicken, Asparagus, and Penne Pasta

Tuesday: Bacon and Cabbage Soup

Wednesday: Baked Chicken Leg Quarters, Scalloped Potatoes, and Peas

Thursday: Baked Garlic Lemon Tilapia, Scallion Cilantro Rice with Habaneros and Lime, and Green Beans

Friday: Grilled Chuck Steak, Cannellini Spinach Pasta Salad, and Corn

Saturday: Grilled Brats and hotdogs, Baked Beans, Spiced Honey Pretzels, and Fruit Salad

Sunday: Leftovers

Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas.

Broccoli-Chicken Cups

2 cups (8 ounces) shredded cheddar cheese, divided
1-1/3 cups crisp rice cereal
1 cup cubed cooked chicken
2 tubes (10 ounces each) refrigerated biscuits
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, cooked and drained

Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup. In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese. 10-12 Servings

Spiced Honey Pretzels

 4 cups thin pretzel sticks

3 tablespoons honey

2 teaspoons butter or margarine, melted

1 teaspoon onion powder

1 teaspoon chili powder

Line a 15-in. x 10-in.x 1-in. baking pan with foil; coat the foil with nonstick cooking spray. Place pretzels in a large bowl. In a small bowl, combine the honey, butter, onion powder and chili powder. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 degrees F for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.

Cannellini Spinach Pasta Salad

8 cups fresh spinach, coarsely chopped
3 cups small shell pasta, cooked and drained
1 can (15 ounces) cannellini or white kidney beans
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

In a large bowl, combine the spinach, pasta and beans. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, garlic, salt and pepper; shake well. Pour over salad; toss to coat. Sprinkle with cheese. Serve immediately.

Light Pasta Salad

1 (16 ounce) package whole wheat corkscrew pasta
1 (8 ounce) bottle light Italian dressing
1 pound baked chicken breast, cubed
1 small onion, diced
1 cup diced green bell pepper
1 cup diced tomato

Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the pasta in boiling water, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain.

Combine the pasta and the Italian dressing in a large bowl. Add the diced chicken breast, onion, bell pepper, and tomato; stir until well combined. Cover, and chill 2 hours or overnight.

Sunday, May 16, 2010

Chicken, Asparagus, and Penne Pasta

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 lb skinless, boneless chicken breast -cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes (OPTIONAL)
salt and pepper to taste
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors.

Season with salt and pepper. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Friday, May 14, 2010

Simple Pleasures: Garden Tussie-Mussie

From my garden

Daisy: Gentleness, Innocence, Loyal love

Phlox: Sweet Dreams

A tussie-mussie or poesy is a small circular nosegay of flowers and herbs, tightly gathered and designed to carry a special message in the language of flowers. The traditional tussie-mussie is composed of fragrant herbs surrounding one central flower, a rose.

Tuesday, May 11, 2010

April 2010 Reading List

In April I read:

The Mitford Years Series by Jan Karon

These High, Green Hills book 3

Father Tim and Cynthia begin their new adventure in marriage.

Out Of Canaan book 4

Father Tim and Cynthia plan for retirement.

A New Song book 5

Father Tim and Cynthia's pastoring adventures at a small island church in Whitecap.

I borrowed a lot of decorating and organization books from the library this month and of those I read Project: Organization: Quick and Easy Ways to Organize Your Life by Marie Ricks and Country Living Shortcuts to Decorating Country Style by Caroline Atkins.

Submitted to:
Life As Mom I’m Booking It in 2010!

Monday, May 10, 2010

May 10-16 Menu Plan

Monday: Chicken Broccoli Lo Mein

Tuesday: Chili Mac Skillet

Wednesday: Skillet Bow Tie Lasagna

Thursday: Meatloaf, Scalloped Potatoes, and Peas

Friday: Leftovers

Saturday: Beef and Cheese Melts, Shoestring Fries, and Coleslaw

Sunday: Cheeseburger Quiche, Apple Crumb Coffee Cake, and Fruit Salad

Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas.