So, as you've probably noticed, I've not been posting as much lately. We've just been so busy! And whether it's been from a growth spurt or teething, Archer's been nursing like crazy. It's hard to find any time... but there's lots on my mind: the upcoming holidays, an upcoming trip to Hawaii, Archer moving around more, going back to work soon... sigh.... Hang in there with me a while longer if you can and we'll get it going again on a more regular basis.
But in the meantime, we eat.
Monday - Steak Sandwiches - Fry 2 onions sliced in veg oil until onions are browned, season with s and p and remove; add a little more oil and 4 small bls steaks (no more than 3 oz each) and sear on each side for 30s-1 minute, remove and add 2 tbls worchestire sauce and 2 tbls water, scrape brown bits from pan and return onions to pan for a couple minutes. Serve on toasted crusty bread that has been brushed with evoo... serve with dark greens.
Tuesday - Easy Noodles and Ricotta Marinara - Prepare 1 package of Parpardelle noodles, serve with 4 cups of good store bought marinara sauce, fresh basil, 1/2 cup ricotta cheese and s and p
Wednesday - Crispy Breaded Pork Cutlets ( Martha Stewart): 1 ½ c. panko or plain bread crumbs 2 T veg oil 4 boneless pork loin chops 3 T Dijon mustard Salt pepper or Mrs. Dash Preheat oven to 425. On a rimmed baking sheet toss crumbs with oil. Bake tossing once til brown. 7-10 min.Transfer to a bowl. Reduce oven temp to 400. Pound chops flat with a mallet. Coat pork with mustard, season, then dip in crumbs coating both sides. Place a rack on the baking sheet.Place pork on rack & bake without turning, 10-15 min. Serve with store bought rice pilaf &sautéed multi coloured peppers in veg oil & seasoning- sliced thin -10-15 min T
Thursday - Eat Out/Order In
Friday - Goat Cheese Burgers - prepare your fave storebought burgers (or make your own if you like!) and serve on buns with goat cheese and roasted red peppers. Serve with a side of sweet potato fries.
Saturday - Chicken with hot peanut sauce over Soba Noodles - 2 T. sherry & cornstarch, ½ tsp salt, ¼ tsp pepper, Boneless skinless chicken breast cut into cubes, 4 T canola oil, Red pepper flakes ( opt), ½ c. peanuts, 1 tsp each minced garlic & grated fresh ginger, 2 green onion cut into slanted pieces; Cooking sauce: 3 T soy sauce, 2 T rice vinegar, 2 T sherry, 4 T chicken broth or h2o, 3 T each spenda & cornstarch; Combine sherry & cornstarch in bowl-add chicken & marinate 15 min; Prepare cooking sauce; Saute garlic & ginger in oil-add chicken then add nuts, seasonings & onions
Sunday - pot roast - boneless season & brown, with chopped onion & garlic- pour over1 c mushroom soup, 1/2 c. red wine, 1 c. beef broth, 2 bay leaves. Roast @ 350 3 hr. Mashed potatoes, froz mixed veggies
Grocery List
4 small steaks
4 bls pork chops
burgers
chicken breast
boneless pot roast
goat cheese
ricotta cheese
can of much soup
marinara sauce
rice pilaf
parpadelle noodles
soba noodles
onions
greens
roasted red peppers
carrots
parsnips
potatos
frozen sweet potato fries
fresh basil
ginger
garlic
peanuts
soy sauce
rice vinegar
crusty loaf
hamburger buns
bread crumbs
worch sauce
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