Gluten Free Tuesday-Tostadas

Well I am a sucker for all food Mexican. I can not get enough of that stuff. So I have been really playing around with making some of my favorite foods gluten free. For the most part Mexican food lends itself very well to the gluten free diet. I hope my niece grows to love it :). Today I am sharing a recipe for tostadas.

I utilize my crock pot to make this recipe pretty easy. No slaving in the kitchen all afternoon. I got this recipe from Pam , and have just adapted it to suit my culinary/mommy needs.

Shredded Beef (For Tostadas or Tacos or Burritos or WHATEVER)

1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chilies reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
2-3 cloves of chopped garlic
1-2 cups of beef broth

Make a spice rub with your olive oil, chili powder, salt, peeper, garlic powder, cumin, and oregano. Rub it all over your roast. Throw your roast along with the chilies and garlic in the crock pot. Cook on low for 3 hours and then add your beef broth. (if you are not gonna be around just add your beef broth at the beginning) When your roast is done, (at 6-7 hours on low) shred.

Now it is time to assemble your tostada.

Beef Tostada

6 corn tortilla
rough chopped avocado
black olives
salsa
black beans

tomato
cojita cheese
shredded beef
red onion slice (sauteed)
sour cream

chopped cilantro

taco sauce
canola oil

Preheat oven to 400 degrees F. Brush the tortilla(s) lightly with canola oil and sprinkle with Kosher salt. Place on cookie sheet. Bake until golden brown, then turn, and bake for 3-6 minutes longer until the tortillas are crisp and light brown.While tortillas are baking, saute red onion rings in a tsp of EVOO. Layer your corn tortilla, beef, cojita cheese (btw this is such a yummy yummy cheese), onion, olive, avocado, black beans, tomato, taco sauce, and sourc cream. Garnish with Cilantro and enjoy.

Meal Planning Monday

It's that time again. How do the weeks go by so quickly!!?!
Well as I sit catching up on my many hours of SYTYCD on my dvr, I thought I would get our meal plan and list up for this week.

Monday
B-Buttermilk Pancakes with Apple Syrup
L-Chicken Salad Sandwiches, Sunchips, and carrot sticks
D-Salmon Burgers, Sweet Potato Fries
Snacks: Yogurt Cheese and Crackers, Rice Crispy Treats

Tuesday
B-French Toast with Yogurt
L-Spaghetti and Peas
D-Beef Tostadas
Snacks:
Apples and Peanut Butter
Edamame and Crackers

Wednesday
B-Cereal
L-Chicken Wraps with Broccoli and ranch dip
D-Chicken Corn Chowder with No Knead Bread and Apple Salad
Snacks:
Rice Crispy Treat and Banana
Veggies with Dip

Thursday
B-Cinnamon Toast with Yogurt
L-Hot Dogs, Mac and Cheese, and Peas
D-JT and K will prob order pizza. I am going out with girl friends
Snacks
Celery with Peanut Butter and Raisins
Cookies and Milk

Friday
B-Cereal
L-Quesidilla with corn
D-Appetizers for our date night, with a fun dessert

Saturday-
B-Baked Eggs and Toast
L-French Bread Pizza and Salad
D-Leftovers

Sunday
B-Cinnamon Rolls and Fruit Salad
L-At Becky and Kelly's
D-snacks after church

Meal Plannning Monday

Monday
B-Deceptively Delicious Oatmeal
L-Biscut Pizza
D-Garlic Herb Grilled Chicken, Rosermary Potatoes and Steamed Veggies
Snacks
Chocolate Pudding and Grahm Crackers
Cheese Cubes with Whole Wheat Crackers and Grapes
Activites:
Kennedy is having a pre-k entrance exam from the school, prayerfull she will be able to move to a new type of class next year. Ride Bikes.

Tuesday-Happy Birthday Tina!!!
B-Scrambled Eggs with Toast and Jam
L-Black Bean Sweet Potato Quesidillas with Corn Chips and Salsa
D-Hamburgers, corn on the cob, and roasted lipton soup potaotes
Snacks
Veggie Platter and Dip
Bananas
***start no knead bread for tomorrows dinner.
Activities: K is getting a shot. Then we are heading to movie day. We will head out for a family walk after dinner, if all goes according to plan. We will also be hauling stuff over to bil and sil's house for the garage sale we are having. Make Pizza Sauce.

Wednesday
B-French Toast with yogurt
L- Grilled Cheese Sammies with veggies and dip
D-Sweedish Meat Balls, green beans, and bread
Snacks
Apples with Chocolate Peanutbutter dip
Cupcakes
Activites: Finish the garage sale cleaning. Bake cupckaes for JT to take to work. Make a Pie Crust

Thursday
B-Cereal
L-Chicken Salad Sandwiches, Carrot Sticks and Sun Chips
D-Quiche with Apple Cranberry Salad
Snacks
Banana and Yogurt
Cheese It Party Mix
Activities:
Garage Sale Set up, and garage sale. Make marinade and marinate chicken for tomorrows dinner.

Friday
B-Cinnomon Toast with yogurt
L-Leftover Meat Balls and green beans
D-Red Chilli Chicken Pannini, Greek Salad, Rice Crispy Treats
Snacks
Popcorn
Apples and Grapes
Cheese Stick
Activites: Garage Sale day. We will be participating in a community out reach that eve. with our church.

Saturday
B-Cereal
L-Chicken Wraps with Sun Chips
D-Beef Raost (shredded) turned into Beef Tostadas with Chips and Salsa
Activites: ???? I imagine there will be work and a bit of cleaning...

Sunday
Eat with JT's mom and dad

So much to post-This week is gonna be catch up week

I want to start by praising my husband for giving up his vacation time and our money to take me to spend the weekend with my baby brother. Jeremy not only drove our family 7.5 hours both ways, but he did it happily. He made sure my brother (who is just starting out and getting his own place) ate well while we were there. We had a good time seeing Keith and seeing his new home. We met his lovely girl friend and her family. Her family is great to my brother and I was extremely glad to see that. The trip was a blessing and with out darling hubby we wouldn't have gone.

Here is Keith and Brittani, she graduated high school this weekend. Brittani is beautiful and very sweet.

I really wanted to get more pictures of them as a gift, but with the busy schedule they both had it just never worked out. I have to admit I was extremely bummed about it. Keith assures me they will do it when they come to visit us.

So anyway that is that and now I have to move on to my weekly chores here...Menu Planning. I will get more pictures up during the week...we will have to play time warp and go back in time so you all can see some of the events of our trip and the days of K's pre-k experience. I know you are on pins and needles. :)

Okay so menu planning....

Monday (well that is today) and we were all in the car all day....so that's that.

Tuesday

B-oatmeal

L-Meatball Soup and Peas

D-Sweet and Sticky Chicken with Steamed Veggies

Snacks

Apples

Cheese Sticks

Wednesday-Fellowship Meal @ Church

B-Cereal

L-Tuna Fish Sandwiches with Chips

D-Sweedish Meatballs - Fruit Salad

Snacks

Carrots and Broccoli

Crackers and Spray Cheese with Apple Slices

Thursday

B-Scrambled Eggs and Fruit Salad

L-Leftovers

D-Beef and Broccoli Stir Fry with White Rice

Snacks

Banana's and Dry Cereal

Popsicles

Friday

B-Cinnamon Toast and yogurt

L-At Botanical Gardens with Family

D-Roasted Garlic Chicken Breast, steamed veggies, Rosemary Potatoes

Snacks

Apple/Banana

Cheese Sticks

Saturday

B-Cereal

L-Fend For yourselves!!!!

D-Shrimp Tacos with Mango Pineapple Salsa and Grilled Corn

Sunday-

I am thinking fritata..plans are to be determined.

List

Apples 29 cents each x5=1.45

Bananas .99

Olive Oil .4.50

onions 1.50

eggs 1.50

carrots 1.50

ground turkey 3.00

Special K 3.75

Kraft Olive Oil Mayo 3.00

Lettuce 2.oo

Evaporated milk .30

Peach Pie filling 2.oo

kiwi 2.oo

strawberry 1.50

garlic 1.50

parsley 1.50

orange juice 6.50

green peppers 2.oo x2=4.00

red potatoes 2.oo

Soy Sauce 3.oo

Lime 3.oo

Pinaple 1.50

Mango 2.oo

Cilantro 1.50

Shrimp 4.00

Corn on the Cob 2.oo

Kosher Salt 4.oo

Zuchinni 2.00

Mother's Day Photos and GF Tuesday

Sunday was not only mothers day but our 6 year wedding anniversary. It was an extremely busy and full day and I can honestly admit I wish we had been able to slow down and enjoy the day a bit more. Jeremy and I are going out this weekend to celebrate our anniversary. Jeremy and Kennedy gifted me with my coveted Cuisinart food processor. I was so pleased to have that. (I have gotten to use it a few times already and it is fantastic) Kennedy also made me a very beautiful and colorful card.

We have been blessed with some very lovely weather the past few days (that is about to end) so K and I took the afternoon on Monday and headed to the park. I was gonna walk/run with her while she rode her bike but they were repaving the paths. So we headed over to the play area and found that her friend Maggie was there. They were happy to see each other and had some fun play time. So I ended up fooling with my camera. Here are some fun shots I liked....



Now on to Gluten Free Tuesday (Hosted @ http://www.vickitate.blogspot.com/)

I made this fritatta yesterday and I just have to say...get this on your menu plan. It is sooooo sooo good. Even the leftovers are yummy. Everyone enjoyed it, its full of good protein and veggies and it is pretty easy to make, I served it with a yummy Greek salad (i finally found the perfect recipe for the dressing) Anyway here is the recipe.


Zucchini-Potato Frittata
(original recipe found at Good Life-Eats)

1 medium zucchini, sliced
Salt
4-5 Tbs extra-virgin olive oil, or more as needed
1 1/2 lbs. waxy potatoes, thinly sliced ( i used one large russet potato cause that's what we had in the pantry)
1 large onion, halved and thinly sliced
1/4 lb. smoked Canadian bacon or ham, diced (I used center cut bacon)
8 eggs
Freshly ground black pepper
1 c grated Cheddar

Combine the zucchini and 1 teaspoon salt in a colander and toss well. Set aside to drain for 30 minutes.
Heat 3 tablespoons of the oil over medium-high heat in a large, well-seasoned cast-iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to medium-low, and cook, flipping and stirring occasionally, until the potatoes are soft, about 20 minutes.Increase the heat to medium-high and continue cooking, tossing occasionally, until the potatoes are are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
Transfer the zucchini to a clean kitchen towel and pat dry. Add the zucchini and bacon to the skillet and sauté over medium-high heat, until the zucchini is just tender, about 4 minutes. Remove the zucchini and Canadian bacon with a slotted spoon.
Keep the skillet over the heat. Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and Canadian bacon, and cheese. Preheat the oven to 350°F. Add 1 to 2 tablespoons of the remaining oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce the heat to medium-low, and cook without stirring until the bottom is set, about 10 minutes.
Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 minutes. Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.

Greek Salad
From the homesteading housewife
(I did make changes)

'It's All Greek to Me' Greek SaladDressing
3/4 cup olive oil
4 tablespoons fresh lemon juice
2 teaspoons dried oregano (or 4 teaspoons fresh)
4teaspoons fresh minced garlic
1 teaspoon dried basil (or 2 teaspoons fresh)
2 tablespoons red wine vinegar
1 teaspoon salt (to taste)
1 teaspoon sugar
1/2 teaspoon fresh ground black pepper (to taste)
Blend all ingredients together in a blender.
Refrigerate for at least one hour to let the flavors bloom.Salad.

Salad:
2 heads Romain Lettuce, cut or torn into bite-sized pieces.
1 large cucumber (I prefer the English Cucumbers) seeded and sliced.
3 tomatoes sliced 1 green Bell pepper, seeded & sliced
1 red onion thinly sliced.
1/2 pound of Feta cheese, crumbled
1 cup Kalamata Olives.
4-6 pepperochini peppers
Toss all ingredients together with the dressing.

Okay until i blog again...

Menue Planning for the Upcoming Week

Monday-
B-Oatmeal
L-Tuna Sandwiches with carrot sticks
D-SnacksChicken Satay-Mandrin Orange Salad


Tuesday-
B-yogurt and cinnomon toast
L-spaghetti (make extra pasta for tomorrows lunch)
D-Zuchinni Potato Fritatta with greek salad roasted potatoes (start bread tonight)

Wednesday
B-Waffles
L- greek pasta salad with grilled chicken
D-Pasta Carbonara with fresh baked bread (mike white rice for tomorrow)

Thursday
B-Cereal
L-biscut pizzas
D Strawberry Chicken Sandwiches (RR Mag) Sweet Potato Fries

Friday
B-Scrambled Eggs and bagels
L-Corn Dogs, corn banana slices
D-Salmon Rice Pilaf and Steamed Broccoli

Sat-
B-Muffins
L-Bacon Tomato Pannins
D-We are celebrating our anniversary-don't know where we are going


Sunday-
B- Cereal
L-Patty Melts, Salad and Tater Tots
D-

List
Eggs
butter
burritto sized tortillas
chicken tenderlions
broccoli
salmon
cheese sticks
special k
soy milk
Mexican red chile sauce (e.g., Las Palmas brand)
ground cloves
monterey jack cheese
strawberry
poppy seed dressing
romain lettuce
rice
mandrin oranges
cilantro
Bacon
apples
bananas
canned mandrin oranges
olive oil
cheese tortellin
fetta cheese
tomatoes
cucumber
canned cheese
secret sister gift
yogurt

Menu Planning Monday

Monday-
B-Oatmeal
L-Hot Ham and Cheese Sandwiches with pickles and fruit salad (pineapple banana strawberry)
D-Roast Beef, Fried Apples and Green Beans
Snacks
M-cheese stick and cherry tomatoes
A-yogurt

Tuesday
B Cereal/Smoothie
L-Mac and Cheese/Salad
D-Beef Taquitos, Mexican Rice and Corn
Snacks
M Almonds and pineapple
A Apple Slices with natural peanut butter

Wednesday
B-Waffles
L-Turkey and Crackers with Carrots/Tomatoes and Dip
D-Creamy Chicken and Rice Soup and french bread
Snacks
M-Pineapple and Strawberry Chunks
A-Graham Crackers and chocolate pudding

Thursday
B-Cereal
L-leftover soup
D-Parmesan Crusted Tilapia Fillets baked sweet potatoes and roasted asparagus
Snacks
M-granola bar
A-Chips and Black Bean Salsa

Friday
B-Breakfast Burrito
L-Bacon Ranch Pasta Salad with Grilled Chicken Chunks
D-Sloppy Joes (in freezer) Tater Tots
Snacks
M-Cheese Chunks and grapes
A-Banana Bread

Saturday
B-Cereal/Granola Bars
L- Prob out with Family for Mother's day...not to sure on this one
D-Red Chille Chicken Panini

Sunday-Our 6 year wedding anniversary
B-Our church is serving a mother's day breakfast
L-Simple Strawberry Salad (Romaine Lettuce, Coconut, Strawberry and Poppy Seed Dressing)
D-???

GLUTEN FREE TUESDAY

Good day everyone! Today is gluten free tuesday, I am really excited to post the recipe I made this week. I worked on it last week. I had a discussion with my sil, when my neice was diagnosed with ciliac, about rissotto. I had never made it but was always very interested in it. Turns out it is really a friendly and yummy dish for the gf diet. I am also happy to report that I actually made and ate fish last week. I am an avid fish hater but am determined to get this healthy in lean meat in our family diet. So I tried samoln. It wasn't half bad. I admit I will have to grow a taste for fish, cause I just do not care for it. But I am if nothing else very determined. Another cool thing about this meal is all of it(save for the brown instant rice) came from a local discount grocer (Aldi). I am continually impressed with the quality of food I get from there. Anyway on to the recipes, shall we?


<--Here is the meal all plated and looking good. I served this with a fresh greens salad with a homemade vinagarette.

Salmon with a Sweet & Spicey Rub recpie found here.
Salmon with Sweet and Spicy RubRecipe from Ellie Krieger, The Food You Crave or Food Network


Ingredients

2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed (i used 4 vacume packed and pre frozen fillets)
1 tablespoon olive oil

Directions
Coat your grill or a grill pan with cooking spray and preheat over medium heat.
While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.


Mock Rissotto (found on Foodnetwork.com)

<---Look at the yummy veggies in this!!! Ingredietns
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4-inch pieces (I used frozen thawed asparagus)
1 red bell pepper, finely diced (i had orange..so I used that)
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or scallion greens

Directions
Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese

***This made great leftovers and was very very yummy.
Now if you will please head over to http://www.vickitate.blogspot.com/ and post a gluten free recipe too. It helps her feed my niece, in a yummy and safe way!

Meal Planning Monday/Weekly Family Activities

Monday:
B-Bananas and Juice
L-Chicken Noodle Soup
D- Chicken Tortilla Soup/Beer Bread (Kennedy will most likely be eating mac and cheese cause quiet frankly that is all I have had real success getting her to eat.)

Tuesday
B- Peanut Butter and Honey on soft whole wheat bread with juice
L-Spaghetti 0's and apple sauce
D-Cajun Spiced Broccoli and Pasta with garlic bread slices

Wednesday
B-Scrambled Eggs with cheese and juice (Kennedy can' t have milk yet)
L- Turkey and Mac and Cheese
D- Ricotta Quiche and Salad
Activity-Hand Print Easter Lillies

Thursday
B-Yogurt
L-Leftovers
D-Burgers Au Poivre( A Rachel Ray Mag. recipe) with oven fries and salad
Activity: Make Spring cupcakes

Friday
B-Fruit Salad/ Muffins
L-Left over spaghetti o's
D- Sichaun Peppercorn Shrimp with Rice
(Make Rainbow Jello, Potato Salad and Strawberry Pie for Easter)

Sat
B-Muffins
L-I am prob gonna be out running errands...
D-Spaghetti and Garlic Bread with Salad-
Activity-Coloring Easter Eggs

Sunday
B-Monkey Bread
L-Easter Lunch
(Make Strawberry Salad and Fruit Salad)
D-??? Prob won't be hungry

Menu Planning Monday

Monday-

B-Leftover Cinnamon Rolls

L-Chicken Noodle Soup and Crackers

D-Grilled Chicken and Smashed Broccoli and Potatoes with Gouda Gravy

Snacks-Carrots and Broccoli with Dip/Fruit Roll-Ups



Tuesday

B-Cereal

L-Grilled Cheese and Carrot Sticks/Broccoli Florets

D-Meatloaf with Mashed Sweet Potatoes and Green Beans

Snacks-Bananas with Chocolate Dip/ Graham Crackers



Wednesday

B-Cinnamon Toast and Yogurt

L-Mac and Cheese

D-Quesidilla Burgers with Tater Tots

Snacks-Apples and carmel dip



Thursday

B-No Food it's surgery day!

L-No idea...we will be at the hospital....

D-This is gonna be a long day and I am thinking we will just eat whatever is around...I know I will not feel like cooking much



Friday-

B-Yogurt-Smoothie (keeping with the soft and easy to swallow theme here)

L-I will prob just eat a pbj on the go. K will prob have jello or Popsicles or something like that.

D-Bacon Tomato Pannis with Sweet Potato Fries



Sat-

B-Yogurt or Smoothies again

L-Mac and Cheese (if K feels up to eating I am taking the expect anything approach) /JT and I will just fend for ourselves on this one

D-Baked Potato Bar



Sunday-

B-Cereal for us- we will just see what K wants or feels like

L-Prob lunch with JT's family- we will just see..(are you sensing a theme here????)

D-Tortilla Soup



Things to Buy for the week:

Sprite-small cans
Assorted Juice Drinks
Special K
Choc. Soy Milk
Vanilla Soy Milk
Strawberry yogurt
frozen berries
lemons
Monterrey jack cheese
sausage
parsley
bell peppers
red onion
avocados
butter
ice cream
dora smoothies
jello
cream cheese
plain gelitin (2)
Milk
Oj
tomatoes
lettuce

The news about Kennedy and Menu Planning Monday

We took Kennedy to the ENT on Friday. Dr. Boone was lovely. I thought she was smart and confident. She answered all my questions and def. gave me an understanding of why Kennedy has some of the symptoms she has and what our options are. She gave us some choices as to what to do with K in the near future. While we were there Kennedy had x-rays taken of her skull, so they could see her adenoids. She did great while we were there. Here is a picture of her getting her x-ray.

When Dr. Boone showed us Kennedy's x-rays she explained that K's adenoids are in fact enlarged and they are at a 75% blockage. This is one of the main reasons she has such trouble being sick so frequently. Her tonsils are also enlarged but not to that point. She explained that K's allergy meds have not been working cause her adenoids are so swollen, hence the constant runny nose and watery eyes. So we have two options remove just the adenoids and see how that helps or remove both the adenoids and the tonsils and be rid of the whole problem.

We have not had much problem with K and soar throats and such so I am unsure about what to do regarding the tonsils. I am just praying about it right now. I am just praying that God will lead me to the right decision and will not rest my mind if I make the wrong one...please pray for us during this time of uncertainty. I do realize this is a pretty run of the mil thing...but it is still scary for me..she is my only child...

anyway on to meal planning

Monday March 9th
B-Pop Tarts/Cereal

L-Beefy Mac-Leftovers

Maple/Apple Pork Tenderloin and adaptation from this recipe

Rice Pilaf

peas

Tuesday March 10th

B-Oatmeal

L-Cheese Burgers and Edamae with Apple Slices

D- Pecan Crusted Chicken, Green Salad and Carrots with Cherry

Pecan Crusted Chicken Recipe

Pecan Crusted Chicken
(I made strips for this because they are more kid friendly, however you could do the full breast or nuggets)
**** Three separate meals to be frozen in gallon size bags
6 pounds boneless skinless chicken breast
1 cup Dijon mustard or spicy mustard
2 cups clover honey
3/4 cup vegetable oil
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon black pepper
3 cups crushed rice checks (i used my food processor to make a fine crush for a very crunchy coating)
2 cups crushed pecans (use your food processor for a quick crush)
3 gallon freezer bags
3 snack or quart size freezer bags
1. Prepare your chicken how ever you please (full breast, nuggets, or strips) Divide evenly among your 3 gallon sized freezer bags.
2. Combine honey, mustard (just use what you have..but NOT yellow mustard) oil. salt, garlic, and pepper in a large bowl. Divide evenly over the chicken. PRESS AIR OUT OF BAGS AND SEAL.
3.Mix your Rice chex and pecans mix together. Divide evenly between three of the small bags. PRESS AIR OUT OF BAGS AND SEAL.
4. Freeze (if you are serving one that night for dinner throw it in the fridge and let in marinate for at least 2 hours)
To Cook:
1. Thaw in fridge.
2. Preheat oven @ 350.
3. Line a baking sheet with tin foil and spray with cooking spray.
4.Put breadcrumbs in a pie plate or large bowl.
5. Take chicken from bag and roll each piece and roll in crumb mixture.
6. Bake for 3o min. or until NO LONGER PINK.
***IF you have extra chicken leftover, it is very very yummy in salad!!!!!!!

Wed March 11th (making dinner with a family at church)

B-Cereal

L- Chicken Snack Wraps, Fruit and Carrot Sticks

D- Spaghetti and Meatballs, Salad and Cheesy French Bread

Thurs March 12th (making dinner for a family at church)

B-Poptarts

L-Chicken nuggets, Corn, and Mashed potatoes

D-Taco Soup

Corn Bread

Friday March 13th

B-Cinnamon Toast and Yogurt

L-Peanut Butter and Jelly with veggies and dip

D-Fish Fry /Game night at our Church

Hashbrown Casserole

Apple Pie

Sat March 14th

B-Oatmeal

L- leftovers

D- Chicken cordon blue Sammies, oven Fries, and Carrot Sticks

Sunday-

B-Muffins or Donuts from the new donut shop

L/D Eating @ JT's moms house.

Menu Planning Monday-Prayer Request-and Scripture Memory

Welcome to another Menu Planning Post...very exciting stuff huh?

Monday
B Cereal
L Peanut Butter and Jelly with apple slices
D- Salisbury Steak (I never got around to making it last week) Yellow Squash with Carrot and Mashed potoatoes

Tuesday
B Cereal
L BBQ Beef Cups and Carrot Sticks
D-BBQ Chicken (already made ahead in freezer---this is the easiest thing ever you literally use your fave bbq sauce and pour it over chicken breast and freeze..you can use lots of cooking methods with this one) Green Beans and Mushrooms and Corn

Wednesday
B Cinnamon Toast and yogurt
L Beefy Mac and salad
D BBQ Chicken Pizza I use this dough Recipe ( I will be using leftover chicken to make this tasty pizza) and 7 layer Salad

Thursday
B Oatmeal
L Macaroni and Cheese and Grapes
D Crock Pot Sloppy Joe's
3 lb. lean ground beef
1 medium onion, coarsely chopped
3 garlic cloves, minced
1 cup red or green bell pepper, chopped
1-1/4 cups ketchup
5 TB Worcestershire sauce
1/4 cup firmly packed light brown sugar
3 TB white wine vinegar OR cider vinegar
3 TB prepared yellow mustard
2 tsp. chili powder
8 to 10 hamburger buns
( I will freeze half of this for a meal later in the month)
with oven fries and Corn

Friday
B Eggs in a Nest and Fruit Salad
L We will prob be grabbing Lunch out some place. Kennedy has a doctors appointment on this day. We will be seeing a specialist and hopefully will finally get some answers about her sinus/allergy/nasal issues. Please pray for her and us, that she will remain healthy enough to see this doctor and that the doctor will be able to help her begin to feel better.
D This really depends on the news we get and what time we get out of the doctors office...I may feel to sad to cook or I may finally have relief over the whole ordeal....
Spaghetti and Meatballs

Saturday
B Egg Burritos with Bacon
L Leftovers
D Cheesy Chicken with Bacon and Mushrooms (this is soooo yummy!) Sweet Potatoes and Apple Salad

Sunday
B Cereal
L/D @ JT's moms house

So this week at the Grocery Store I will need to buy
1. Sweet Potatoes
2. Mushrooms
3. Cheddar Cheese
4. Apples
5. Plain Yougurt
6. red onion
7. Guda Cheese
8. lettuce
9. Hamburger Buns
10. Bananas

Like I posted please be in prayer for Kennedy this week and Jeremy and I. Just pray that we all stay healthy in this very germy season so we can all meet with this doctor. I also ask that you will ask God to allow us to find the root problem of Kennedy's on going issues. Please lift up my extended family as well, for reasons I wont say...but God knows.


Today is also the time where I will be choosing a new scripture to commit to memory (I do this every two weeks) I have decided to do one about worry, because I just need a verse to really hold onto right now..and to help me remember to give my worries to God.

So here is the verse I have chose to commit to memory

Philippians 4:6-7 Don't worry about anything; instead, pray about everything. Tell God what you need, and thank him for all he has done. Then you will experience God’s peace, which exceeds anything we can understand. His peace will guard your hearts and minds as you live in Christ Jesus. (NLT)

Menu Planning Monday

We have a very full and busy week ahead of us again. (what's new right!) Logging my meal plan has really helped me to stay on track with our food budget :) so here is this weeks planned menu.

Monday-

B-Oatmeal and Chocolate Milk

L- Quesidillas and Apple slices

D- Dinner @ Grandmas

Tuesday

B-Cereal and Juice

L-Peanut Butter and Honey Sammies with Carrots and Broccoli

D-French Bread Pizza and Salad

Wed.

B-Cinnamon Toast

L-Chicken Nuggets Apple Sauce and Carrots

D-Fellowship Meal at Our Church. I will be making Twice Baked Potatoes and old fashioned oatmeal sammies

Thursday

B-Oatmeal

L-Pizza Bread leftovers with carrots and broccoli

D-Salisbury Steak (I have a fantastic recipe from Cuisine Magazine) over a french onion soup reduction. Mashed potatoes and green beans with mushrooms

Friday-

B-Cereal

L-Whatever I can grab. I am cooking the food for our churches Valentine Banquet.

D-The food I am cooking for the Banquet

Seared Sirloin Tip Roast (Got on sale...saweeet)

Mashed Potatoes

Salad

Pasta Carbonara

Rosemary Bread

Green Beans

Pound Cake and Berries

Saturday

B-French Toast

L-Barbq Beef Cups (very easy just biscuits, ground beef, bbq sauce, and cheddar or pepper jack cheese-mix cooked beef with bbq. press biscuits into muffin cups and top with beef and cheese..bake @350) with peaches and carrots

D-Creamy Spaghetti

Sunday

B-cereal

L-Chicken Cordon Blue Sammies

D-leftovers

Menu Planning Monday-On Tuesday...I have been busy...cut me some slack!

Monday-
B-Cereal and Poptarts
L-Peanut Butter and Honey Sammies with fruit and carrots
D-Cheeseburger Macaroni, Green Beans, and Apple Salad (1 red apple, 1 tart green apple 1/2 cup plain yougurt, toasted walnuts, 1/2 teaspoon cinnamon, 2 tbs honey, 1/4 cup dried cherries-combine)

Tues-
B-Strawberry Smoothies
L-Leftovers from dinner-or Subway..I have an errand day
D-Pizza from Sams club...I told you I am very busy!!!!!

Wed
B-Oatmeal
L-Quesidillas and veggies with dip
D-Crock Pot Fajitas and mexi rice
(I will also be making a whole chicken to use for meals the remainder of the week)


Thurs-
B-Cereal
L-Grilled Chicken with a green salad
D-Chicken Enchiladas leftover mexi rice and fruit

Friday
B-Apple Pancakes
L-Tuna Melts and tater tots (maybe leftovers depending on whats left)
D-Girls Ministry night-Snacks-Whole Wheat Cookies and Veggies with Dill dip

Sat-
B-Monkey Bread
L-BLT Sandwiches, Tater Tots and Veggies with Dip
D-Baked Potato Soup and Tomato Basil Bread

Sunday-We usually eat with my Husbands family...but if not we will eat leftovers

Menu Planning Monday

Well as many of you know I am kinda anal about planning a menu for my family. Although I still do not have this to an exact science (cause I always want to cook what I see in a book, mag, or on food network that day) I am getting better at sticking to a plan.

I have decided to start doing Menu Planning Monday w/ http://www.orgjunkie.com/ check out the site for lots of links to other moms doing the same thing!

Monday
B-cereal/poptarts
L-grilled chicken tenders, salad greens and Mandarin oranges
D- Light Enchilada Casser-OLE! , and peaches(from Taste of Home Healthy Cooking Mag FEb/March 2009) I will try to post a picture and recipe later in the week and let you know how we enjoyed it.
Snacks-yogurt, cheese crackers

Tuesday
B-soy milk berry smoothie (these are so easy. 1c light vanilla soy milk 1/4 cup light strawberry yogurt and 8 frozen strawberries in the blender! Yummy)
L-Turkey and Cheese Pita Pockets (maybe as a picnic the weather is unusually warm right now )
D- Whole Roasted Chicken, scalloped potatoes, and roasted butternut squash
Snacks: yogurt covered raisins, graham crackers, apple slices

Wednesday
B-cereal
L-Peanut Butter Sammies and Carrot Sticks (leftovers for mom)
D Chicken Nachos I will be using this recipe but using chicken instead of beef cause we will have some left over
Snacks: Bananas, homemade oatmeal cookies

Thursday
B- Yogurt and Cinnamon Toast
L- Cheeseburger Macaroni and Edamame
D- Spaghetti with Cheese Filled Meat Balls with
Snacks-Cheese Sticks and Apple Slices, homemade oatmeal cookies

We are gonna spend some of this day making valentine goodies as well.
I thought I would try my hand at the famous bakerella cake balls (finally!!!) and some oreo balls (both of these items freeze well and are easy and decadent)

Friday
B-Pancakes with flax seed meal
L-leftovers
D-fun snacks cause we are getting to gether with some close friends and loved ones. I plan on making making 7 layer taco dip and some dill dip with veggies...and maybe something sweet...like this pound cake

Sat
B-Bacon and Eggs
L-Sandwiches and chips
D-I am told my husband is taking me out for valentines day :)

Sunday
B- egg burrito wraps (we got a lot of eggs this week! Thanks Cliff and Patsy !!! )
L/D We have a church dinner
I will prob bring scalloped potatoes and a 7 layer salad and some kind of desert..maybe I will make 2 pound cakes...

Okay so there is our week at a glance. I can stay it will stay this way..but here is to hoping!