Sunday, January 25, 2015

Week 262 Menu

Sunday: I made Asian salmon at a friend's house
Monday: Yorkshire pudding with cranberry sauce
Wednesday: Chicken nuggets
Thursday: Chicken noodle soup in the slow cooker (6yo is cooking!)
Friday: Leftovers
Saturday: Out

Sunday, January 18, 2015

Week 261 Menu

Sunday: Out to eat with grandparents
Monday: Homemade ravioli and meatballs
Tuesday: Roasted sweet potato soup and crusty bread
Wednesday: Chicken nuggets and cauliflower rice
Thursday: Bagel dogs
Friday: Leftovers
Saturday: Out

Sunday, January 11, 2015

Week 260 Menu

Sunday: Korean BBQ-flavored pork tenderloin and green beans
Tuesday: Taco rice bake
Wednesday: Chicken nuggets and roasted brussel sprouts
Thursday: Individual pizzas
Friday: Leftovers? Out?
Saturday: "Make-up" Christmas dinner with my parents (rib roast, cornbread stuffing, goat cheese mashed potatoes, cranberry sauce, green salad, pumpkin pie)

Tuesday, January 6, 2015

Baked Chicken Nuggets

Chicken fingers. Chicken rings. Chicken nuggets. Wait. What? "Chicken rings?" Scott's college dorm cafeteria served chicken rings. Now they're a family joke. He always asks, "What part of the chicken do they come from??" Ever since he posed the question, that sticks in my head and I cringe a little (I mean, chicken rings??? Seriously?! So not natural).

I work a schedule where I am not home at dinner time, but I still like to have home-cooked dinners. I do my prep for dinner in the morning and make sure there is minimal kitchen work needed when Scott gets home with the kids. This recipe was so simple to throw together, I worried it wouldn't be any good. But, this one turned out to be a family favorite. If I get unsolicited compliments on a dinner, you better believe it's going in the regular rotation!!!

I've found I like a moist bread crumb (rather than a dried one). Since no one eats the heels of the bread, we save them in the freezer for just such an occasion that demands bread crumbs. If you're prepping them in the morning, just be sure you spray the wire rack with cooking spray. Believe me: I speak from experience!

Baked Chicken Nuggets

2 Chicken breasts
1/4 cup flour
1 egg (for egg wash)
1/2 cup bread crumbs

Bread Crumb Recipe
2 slices of bread
1/4 cup parmesan cheese, cubed
1 T chili powder
1 t garlic powder
**Process in a food processor until the parmesan and bread are completely broken up, and spices are incorporated.**

1. Preheat oven to 350 degrees. 
2. Cube chicken into 1" x 2" pieces
3. Set up standard 3-bowl breading station: 
        - Flour with a healthy pinch of pepper
        - Egg, beaten
        - Bread crumbs mixture
4. Dip chicken pieces in flour, then egg, then bread crumbs.
5. Place chicken on wire rack that fits in a half sheet pan.
6. Bake for 10-15 minutes.
7. Serve with sauce of your choice.
        We prefer: honey, mustard, chili mayo (2:1 ratio of mayo to hot sauce), Ranch

Note: If you prep the chicken nuggets in the morning, spray the wire rack with cooking spray, lay the chicken nuggets out, place plastic wrap over the top, and refrigerate until they're needed.

Sunday, January 4, 2015

Tomato Soup

I love tomato soup. Add a grilled cheese to it, and it's one of my favorite meals of all time. It reminds me of Saturdays watching college football with my dad.

Today was the first real snowfall of the year, and after 2 hours of shoveling and playing in the snow, I figured we needed something warm and hearty for lunch. This soup certainly did the trick! And, it beats the pants off canned soup. It's thick and has great seasoning. And, there are even more vegetables in the soup than just tomatoes!

Tomato Soup
adapted from Jane Maynard

  • 3 T Olive Oil
  • 1 Onion, Small dice
  • 3 carrots, small dice
  • 1 clove garlic, minced
  • 1 14.5-oz can diced tomatoes
  • 1.5 c tomato sauce
  • 48 oz vegetable stock
  • 1 bay leaf
  • 1.5 c skim milk
  • Salt and Pepper, to taste
  • Crackers or pita chips for topping, if you're feeling it

1. Heat olive oil in a large soup pot. Cook onions until soft and translucent (5 min). Add carrots and continue to cook another 5 minutes. Add garlic and cook another minute.

2. Add vegetable stock, tomatoes, tomato sauce, and bay leaf. Bring to a boil, then simmer for 15-20 minutes.

3. Fish out bay leaf, and blend the soup until a smooth consistency (either via an immersion blender or in batches in a blender).

4. Add milk to soup, and mix until incorporated. Season with salt/pepper to taste. Top with crackers/pita chips, if you so choose.

Week 259 Menu

Sunday: General Tso's Chicken with rice and roasted broccoli
Monday: Pulled pork sandwiches
Tuesday: Homemade pasta and meatballs
Wednesday: Creamy potato soup (a callback from last week)
Thursday: Pulled pork fried rice
Friday: Leftovers 
Saturday: Out