Did someone say Chicken???

I am not quite sure how it happened but it seems like we had lots of chicken this week. It turned out to be a crazy week so we didn't do as good at making dinner as we should have but here is this weeks menu:

Sunday: Cafe Rio Pork Burritos
Monday: Little Caesars Pizza
Tuesday: Chicken pita's (This weeks Featured meal)
Wednesday: Garlic Chicken Voila
Thursday: Chinese Noodles
Friday: Chick-fil-a (This was Miss A's Choice!)
Saturday: Leftovers

This weeks meal was so simple. You just need some type of grilled meat, chicken or steak would probably work best. Once the meat is cooked and cut into bite size pieces, it's time to assemble your pita. We put sour cream, cheese, lettuce, and tomato in ours. You could add lots of different things sprouts, spinach, avocado, ect. Then all that is left to do is enjoy. We just picked our pita's up at Walmart they were the Kangaroo style so they had a nice little opening in the middle to stuff all the ingredients in.

Week Three less than 50 to go....

This week has been a little crazy. We have had a ton of stuff going on, so getting dinner in has been rough. We also needed to go to the store and I kept having a hard time going when I knew I had to take both girls with me. Ok, enough all ready I know you didn't come to hear me ramble on and on so on to the Menu.

Sunday: Hawaiian Haystack, Pot Luck Salads, and Homemade Bread
Monday: Grandma Jandy's spaghetti, French Bread, and Green Beans
Tuesday: Greek Chicken, and Lemon Rice
Wednesday:Rigatoni (This weeks featured Dinner)
Thursday: Grilled Cheese and Soup
Friday: We went out to eat but on the menu was Chinese Noodles
Saturday: Mr. B's Favorite PIZZA!!!!

Rigatoni

First prepare 1 package of rigatoni noodles (Just follow the directions on the package). Next in a microwave safe bowl combined one jar of your favorite Ragu with one package of Polska Kielbasa cut up into bite size pieces. Heat sauce and meat until hot. Combined sauce, meat and noodles. Give it all a good stir and enjoy!

Cafe Rio Pork Salads.

Lovely L asked that I post the recipe for the cafe Rio pork salads. I was going to wait until we had pork burritos at my moms in a couple weeks but since that is still a couple weeks away here you go. I originally got these recipes from my friend Alice when we worked together.

Café Rio sweet pork

Ingredients:

2 pound sirloin pork roast

1 can Dr. Pepper

2 cups enchilada sauce

1/4 cup brown sugar

1 can diced green chilies

1 tablespoon garlic salt

Pour Dr. Pepper, brown sugar, enchilada sauce and chilies into your crock pot and stir to combine. Add the roast and sprinkle it with garlic salt. Cook on low for 4 hours, then remove meat and shred. Return to crock pot, stir well to cover meat with sauce and cook for another 2 hours.

Cafe Rio Lime Rice

Ingredients

4TBS Butter

2 1/2 cups rice

4 1/2 cups chicken broth (If you have some one that can't have chicken you can use beef broth and it still turns out good)

1 1/2 tsp salt

Juice of 4 small limes or 4 TBS lime juice

4TBS Chopped Cilantro

1/2 tsp cumin

***I usually just throw it all in my rice cooker and turn it on***

BLACK BEANS



2 Tbsp. olive oil


2 cloves garlic, minced


1 tsp. ground cumin


1 can black/pinto beans, rinsed and drained


1 1/3 c. tomato juice


1 1/2 tsp. salt


2 Tbsp. fresh chopped cilantro



In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Style Creamy Tomatillo Salad Dressing

2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Another week gone by.....

I think this week we will post two of the recipes, since my family tried a couple different recipes this week. I just love this picture of Miss A. She sure does love corn on the cob. Lucky for me I froze some during the summer when it was on sale!
Here is this weeks menu:
Sunday: Chicken Enchilada Pasta, Garlic Bread, and green beans (One of this weeks featured meals)
Monday: Taco Salads
Tuesday: Sweet and Sour Meatballs over rice, Green Salad
Wednesday: Hot dogs and french fries (Sorry I went to the Temple so I wasn't home to make dinner)
Thursday: Cheese Crusted Lasagna Soup, Breadsticks (This weeks Other featured meal)
Friday: Meatloaf, Mashed Potatoes and Gravy, and Corn on the Cob.
Saturday: Roast with Potatoes and carrots

It isn't often that we eat at home on a Sunday. Usually we are off to family dinner somewhere else but on the second week of the month we get to stay home. A friend of mine Lovely L left a comment on a one of the recipes I posted and suggested this recipe so we gave it a try. It was just as good the next day when we took it for lunch if not better than at dinner.

Something New for 2011.

So for 2011 I decided to try something new with this blog. Creating a menu for the week and then just highlighting one of the recipes from the week. The menu posted will most likely be what we had the week before mostly cause I am not that good at planning meals out a head of time. Here is this weeks menu.

Sunday: Cafe Rio Pork Salads
Monday: Grilled Chicken with sauteed onions and mushrooms, green beans, and a baked potato.
Tuesday: Chicken Alfredo over noodles, green salad,and french bread.
Wednesday: THIS WEEKS FEATURED MEAL. Turkey burgers, Jello, and french fries.
Thursday: French dip sandwiches with au juice, and Green Beans
Friday: Pork Chops with Rosemary, cheesy potatoes, Green Salad, and a roll



This weeks featured Meal comes from my sister Heather:
What you will need:
Turkey Burger (Any type of ground meat would probably work)
Worcestershire sauce
Onion powder
Ground Cumin
Salt and Pepper
Bread
Butter
potatoes
Jello

For the Burgers you will need to take your ground meat and add a little bit of Worcestershire sauce, Onion Powder, ground cumin, salt and pepper. Sorry I don't have exact measurements Heather made this part and just put what looked good. Next make your ground meat into burgers. This will need to be cooked either on the grill or in a frying pan. Next peal and cut your potatoes into fries. If you want a healthier alternative you can boil the fries for about 10 minutes and then bake them in the oven. For baked fries just coat with a little bit of Olive oil and bake at 400* until crispy. We ended up turning the boiler on for a few minutes at the end to help our fries turn a nice golden color. Remember to watch your fries if you do this as the broiler will burn them pretty fast. You could also just use the deep fryer for your french fries if your not worried about being Healthy. For the buns we just used wheat bread that had been lightly butter and toasted it in a pan on the stove. This meal was served with some Jello that had been prepared earlier in the day.

Look at me it's 2011 and my family has had a home cooked meal almost every day. Thanks to Heather for making us dinner on Wednesday and Janice and Richard for having dinner ready when I got home on Thursday and Friday!

Hope this menu helps you with your Dinner preparations. Please let me know if you like the menu idea or if you would rather I just post Recipes.