Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
spaghetti and muffin tin meatballs, garlic fat bread
chicken in a lemon herb sauce, rosemary fingerling potatoes, green beans
crockpot chicken enchilada soup, quesadillas
pork loin with white wine and herb gravy, mashed potatoes, peas
instant pot chicken tacos, black beans, chips+queso
General Tso's chicken, rice, broccoli
pizza rolls, salad

Monday, August 22, 2016

ABCLT Chopped Salad


In the summertime, I could eat a salad every night for dinner. I do get picky about proteins in my salad, I always prefer them to be warm, cold meats just don't do it for me. I made this salad the first night back from our amazing vacation to Fiji and New Zealand. I didn't have high culinary expectations for either location, but I was pleasantly surprised by both...especially Fiji.   This salad is a take on one of my most favorite sandwiches, the ABCLT.  C was happy to trade his tomatoes for my croutons and Miss F was with my parents, so there was minimal whining about having a salad for dinner.
ABCLT Chopped Salad

4 slices bacon, chopped into bite sized pieces
2 boneless skinless chicken breasts, cut into bite sized pieces
¼ teaspoon pepper
4 cups chopped green leaf lettuce
2 roma tomatoes, seeded and chopped
1 avocado, seeded and chopped
¾ cup croutons
½ to ¾ cup ranch dressing (I like Confections of a Foodie Bride’s recipe)

Heat the bacon in skillet over medium low heat, cook until crisp. Remove the bacon to a plate and drain all but 1 tablespoon of the grease from the skillet. Add the chicken and pepper, sauté for 4 to 5 minutes, until chicken is cooked through.

In a large bowl, toss together the chicken, bacon, lettuce, tomato, avocado, and croutons. Pour ½ cup of the ranch dressing and toss well to coat. Add more dressing if necessary. Divide among for plates and serve.
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Thursday, August 18, 2016

Pork “Lo Mein” Ramen


I was obsessed with ramen when I was a kid. I would have a bowl nearly every day after school. I would drain the noodles and toss them with La Choy Lite Soy Sauce. It had to be La Choy Lite Soy Sauce, there was no substitution. In college, I learned to make the noodles in the microwave since I didn't have access to a stove. After college, I would come home to my loft nearly every day for lunch. One of my go tos for lunch was a grilled cheese sandwich and a bowl of beef ramen soup, dubbed the KT special. I always preferred ramen noodles to rice for serving stir fry, so I wanted to try using them in a lo mein recipe. It was fantastic! Totally curbed my ramen craving and added a little healthiness with a nice helping of fresh vegetables.  One thing I have yet to try is a fancy ramen noodle restaurant...I think I would be disappointed.
Pork “Lo Mein” Ramen

1 tablespoon cornstarch
1 teaspoon minced ginger
1 teaspoon Sriracha
2 tablespoons soy sauce
½ cup chicken broth
2 packages ramen noodles, flavor packets discarded
1 tablespoon canola oil
½ pound pork loin chops, sliced thin
½ pound mushrooms, sliced
¼ pound snow peas
½ green bell pepper, julienned
½ cup carrots, julienned
1 clove garlic, minced
½ teaspoon sesame oil

In two cup measure, whisk together the cornstarch, ginger, Sriracha, soy sauce and chicken broth. Prepare the ramen per package instructions, drain and set aside. Heat the oil in a large skillet or wok over medium-high heat. Stir fry the pork, mushrooms, snow peas, bell pepper and carrots for 3 to 5 minutes. Add the garlic and sauté 30 seconds more. Pour the broth mixture over the chicken and vegetables, bring to a boil and cook for a minute more. Add the noodles and sesame oil, toss well to coat completely. Serve.
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Monday, August 15, 2016

Chick-fil-a Tortilla Soup


Miss F is obsessed with the tortilla soup at Chick-fil-a. She can devour it by the bowl full. It is only available in the winter months, which means I needed to find a way to make it year round. This recipe is a mash up of a ton of recipes I found online, some very much like the soup, some nothing at all like the soup.  The soup is much creamier than the tortilla soups I am used to in restaurants, but it is really delicious.  You can also make this in the crockpot, just add all the ingredients into the crockpot except the half and half.  Cover and cook on low for 6 to 8 hours, then stir in the half and half 20 minutes before you are ready to serve.
Chick-fil-a Tortilla Soup

1 pound boneless skinless chicken breasts
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can great northern beans, drained and rinsed
1 (10 ounce) can Rotel tomatoes
1 (15 ounce) can creamed corn
1 cup frozen corn
2 cups chicken broth
1 teaspoon cumin
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon oregano
½ teaspoon salt
¼ cup flour
¼ cup water
¾ cup half and half

Add the chicken, black beans, great northern beans, Rotel, creamed corn and frozen corn to a Dutch oven over medium high heat. Add the broth, cumin, chili powder, garlic powder, onion powder, oregano and salt. Stir to combine. In a one cup measure, whisk together the flour and water. Stir the flour slurry into the soup. Bring the pot to a boil, then reduce heat to low. Cover and cook for 30 minutes. Shred the chicken with two forks, stir in the half and half. Serve.
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