I won't be posting a new meal plan for a couple of weeks. Because of my nausea and general distain for most foods right now (see my other blog for more details), thinking about meal plans is a sort of disgusting thing to do right now. Rob and Caleb will be at the mercy of my whims I guess. Also in a week we'll be at Disney for a week. I'll get back to regular when I get back to my old self...or new self, depending on how you look at it.
In case your curious about my cravings, when I was pregnant with Caleb I craved sour Skittles with an incredible intensity. I haven't craved them yet, but I have been overwhelmed with desire for crispy chicken sandwiches - with mayonaise. And earlier today I really wanted grits, which I made for myself and they were fabulous. I may eat some more for dinner.
Saturday, February 24, 2007
Monday, February 12, 2007
Comfort Foods : Thai Style Brisket
My first venture into brisket-ing was well rewarded. This recipe is very easy and very tasty. I cooked it in the slow cooker while I was babysitting - so it cooked nearly 11 hours (yes, I babysit 11 hours frequently - I don't know who it's a longer day for, me or the parents!)
Thai Style Brisket*
First you need a 3-4lb fresh beef brisket, cut it in half, and brown both sides in a hot skillet with about 2 tbsp olive oil. Stick the browned brisket in the crockpot.
Mix up:
1 cup chunky peanut butter
2/3 cup soy sauce
4 tsp sesame oil
1 tbsp minced fresh cilantro
1 tbsp lemon juice
1 tsp garlic powder
1 tsp crushed red pepper flakes
1 tsp pepper
and pour it over the brisket in the crockpot. Set it on low.
After it cooks for at least 8 1/2 hours, mix 1 tbsp cornstarch in 1 cup cold water and pour it in and crank the crockpot up to high.
MEANWHILE...stirfry 1 1/4 cups julienned carrots, 1 sliced medium sweet red pepper, 1 sliced medium green pepper, and 1/2 cup of green onion until tender-crisp. Top the brisket with the veggies and serve with rice! YUM!
*Taste of Home, August/September 2005, Reiman Publishing.
Thai Style Brisket*
First you need a 3-4lb fresh beef brisket, cut it in half, and brown both sides in a hot skillet with about 2 tbsp olive oil. Stick the browned brisket in the crockpot.
Mix up:
1 cup chunky peanut butter
2/3 cup soy sauce
4 tsp sesame oil
1 tbsp minced fresh cilantro
1 tbsp lemon juice
1 tsp garlic powder
1 tsp crushed red pepper flakes
1 tsp pepper
and pour it over the brisket in the crockpot. Set it on low.
After it cooks for at least 8 1/2 hours, mix 1 tbsp cornstarch in 1 cup cold water and pour it in and crank the crockpot up to high.
MEANWHILE...stirfry 1 1/4 cups julienned carrots, 1 sliced medium sweet red pepper, 1 sliced medium green pepper, and 1/2 cup of green onion until tender-crisp. Top the brisket with the veggies and serve with rice! YUM!
*Taste of Home, August/September 2005, Reiman Publishing.
Tuesday, February 06, 2007
February 9-22, 2007
9 F - Thai Style Brisket, Rice
10 S - L.O. Brisket
11 U - L.O. Brisket
12 M - Spicy Mac and Cheese, Carrots, Broccoli
13 T - Potstickers, Egg Rolls
14 W - Church Dinner
15 R - Tacos, Refried Beans, Salad
16 F - L.O. Tacos, etc.
17 S - out of town
18 U - out of town
19 M - out of town
20 T - Parmesan Chicken, Twice Baked Potatoes, Salad
21 W - Church Dinner
22 R - L.O. Potstickers, Egg Rolls
Yeah! Lots of leftovers, means less work for me! I'm excited about making brisket, I've never tried it, but Taste of Home magazine had several very tempting brisket recipes in their latest issue. Curious about Spicy Mac and Cheese, all it is is mac with some salsa. Rob's not crazy about meatless meals, but he'll be in Cape Cod that night. Oh and impressed by my egg rolls? Don't be - I'm buying frozen!
10 S - L.O. Brisket
11 U - L.O. Brisket
12 M - Spicy Mac and Cheese, Carrots, Broccoli
13 T - Potstickers, Egg Rolls
14 W - Church Dinner
15 R - Tacos, Refried Beans, Salad
16 F - L.O. Tacos, etc.
17 S - out of town
18 U - out of town
19 M - out of town
20 T - Parmesan Chicken, Twice Baked Potatoes, Salad
21 W - Church Dinner
22 R - L.O. Potstickers, Egg Rolls
Yeah! Lots of leftovers, means less work for me! I'm excited about making brisket, I've never tried it, but Taste of Home magazine had several very tempting brisket recipes in their latest issue. Curious about Spicy Mac and Cheese, all it is is mac with some salsa. Rob's not crazy about meatless meals, but he'll be in Cape Cod that night. Oh and impressed by my egg rolls? Don't be - I'm buying frozen!
Friday, February 02, 2007
FYI - New Budget
After checking how much I really spent on groceries the last two months, I have decided to increase our food budget to $150 every two weeks - or $25 per person per week.
Tastes Like Chicken : Parmesan Chicken
Parmesan Chicken...not Chicken Parmesan, there's a difference! This is a easy, yummy recipe that won a national potluck dinner competition sponsored by Taste of Home magazine in 2003. The parmesan coating is wonderful, because when parmesan cheese melts it makes a crispy, crusty coating. It would probably also make great chicken fingers if you used chicken tenders or cut boneless breast into strips. I served it with twice baked potatoes and a spinach salad. YUMMY!!!
Parmesan Chicken*
GROUP 1
1 cup all purpose flour
2 tsp salt
2 tsp paprika
1/4 tsp pepper
GROUP 2
2 eggs
3 tbsp milk
GROUP 3
2/3 cup grated Parmesan cheese
1/3 cup dry bread crumbs (I used panko)
4 boneless skinless chicken breasts
Get 3 shallow bowls, round cake pans, or pie plates and combine ingredients in the 3 groups listed. First dip the breasts in the flour mixture, shake off excess. Then in the egg mixture, then roll breasts in the cheese mixture to coat. Spray or grease a baking pan, add chicken, and bake at 400 degrees for 30 minutes (or until the juices run clear).
(Alt. - Use a 3-4lb broiler/fryer chicken cut up, increase baking time to at least 60 minutes or until the juices run clear.)
*Taste of Home 2004 Annual Recipes, Reiman Media Group, Inc.
Parmesan Chicken*
GROUP 1
1 cup all purpose flour
2 tsp salt
2 tsp paprika
1/4 tsp pepper
GROUP 2
2 eggs
3 tbsp milk
GROUP 3
2/3 cup grated Parmesan cheese
1/3 cup dry bread crumbs (I used panko)
4 boneless skinless chicken breasts
Get 3 shallow bowls, round cake pans, or pie plates and combine ingredients in the 3 groups listed. First dip the breasts in the flour mixture, shake off excess. Then in the egg mixture, then roll breasts in the cheese mixture to coat. Spray or grease a baking pan, add chicken, and bake at 400 degrees for 30 minutes (or until the juices run clear).
(Alt. - Use a 3-4lb broiler/fryer chicken cut up, increase baking time to at least 60 minutes or until the juices run clear.)
*Taste of Home 2004 Annual Recipes, Reiman Media Group, Inc.
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