I'm so happy to see Monday arrive! Here's our menus for the week......
Family Menu
M - stuffed pepper soup* - new recipe
T - blueberry pancakes, scrambled eggs & turkey bacon
W - chili
H - fajita pizza* & salad - new recipe
F - Chili's southwest egg rolls* - new recipe
A - Asian chicken lettuce wraps & fried rice* - new recipes
My Low Carb Menu
M - low carb stuffed pepper
T - omelet & turkey bacon
W - tuna lettuce wraps
H - cheesy cauliflower bacon soup* - new recipe
F - taco chicken salad
A - Asian chicken lettuce wraps* - new recipe
Have a wonderful week!
Check out Menu Plan Monday at Org. Junkie .com. (will add link once it's up and running)
Monday, April 26, 2010
Wednesday, April 21, 2010
Menu Plan
It's been a crazy week here at home but I did manage to get a menu planned for this week. I decided last week that I would start making some of the recipes that I marked in several of the magazines that I've been saving. Once again I'm keeping the menu simple so that dinner time will (hopefully) stay calm.
Family Menu
M- pork tenderloin, pierogies & green beans
T - pasta shells & sauce
W - Mexican tortilla pizza & Spanish rice (recipe from last week. Did not make it)
H - egg mcmuffins, fried potatoes
F - ham & turkey cordon bleu on a bun, cucumber salad & tater tots
A - Kraft quick beef and pasta post
My Low Carb Menu
M - pork tenderloin, zucchini ribbons & green beans
T - broiled tomatoes w/goat cheese & salad
W - Mexi-American burger
H - eggs and ham (not green. lol!)
F - ham & turkey lettuce wraps
A - leftovers
For more inspiration, check out the many other menu plans on Menu Plan Monday.
Family Menu
M- pork tenderloin, pierogies & green beans
T - pasta shells & sauce
W - Mexican tortilla pizza & Spanish rice (recipe from last week. Did not make it)
H - egg mcmuffins, fried potatoes
F - ham & turkey cordon bleu on a bun, cucumber salad & tater tots
A - Kraft quick beef and pasta post
My Low Carb Menu
M - pork tenderloin, zucchini ribbons & green beans
T - broiled tomatoes w/goat cheese & salad
W - Mexi-American burger
H - eggs and ham (not green. lol!)
F - ham & turkey lettuce wraps
A - leftovers
For more inspiration, check out the many other menu plans on Menu Plan Monday.
Tuesday, April 13, 2010
Twisted Chicken Salad - Low Carb, Too!
I ended up really stirring things up for my low carb dinner tonight. Some of my best recipes come from throwing together "a little of this and that". That's what happened when I decided that I wasn't in the mood for a "normal" chicken salad. My family was having chicken & cheese enchiladas so a taco salad was the obvious next move....wasn't wanting that either.
On hand I had....
cooked shredded chicken
sour cream
salsa
Monterey Jack cheese
coleslaw mix
lettuce
cucumber
cauliflower
I decided on making a taco salad with a twist - using coleslaw instead of lettuce & sour cream and salsa instead of a salad dressing.
Twisted Chicken Salad
makes 1 -2 servings
If you are serving 2, you will need
to make an extra cheese crisp bowl.
1 C. shredded cooked chicken
1/4 C. sour cream
1/2 C. salsa
1/2 C shredded Monterey Jack cheese
2 C. coleslaw mix
5 black olives for garnish
1 large cheese crisp bowl* - instructions below
Stir together sour cream and salsa. Stir in chicken, cheese and coleslaw mix. Refrigerate mixture for at least 30 minutes in a container with a tight fitting lid.
While the chicken salad is chilling, make the cheese crisp bowl:
I make my cheese crisps a little differently than a lot of people... I like to use shredded cheese instead of cubed cheese. I also microwave them instead of baking them or cooking them on a stove top. Any way you choose to make them, they are so good!
There are great examples of how to make cheese crisps on Linda's Low Carb Recipes & Menus. She posts instructions, along with many pictures. I have had much success in the past using the microwave to make them.
I doubled the amt. of cheese that Linda uses to make the large crisp in her first picture. I blotted the oils from the cheese using a paper towel after the first minute or so of cooking. It took about 3 minutes to cook this large crisp. Immediately remove the plate from the microwave (use oven mitts!!) and sit on the counter to cool for 30 seconds or until it is still hot but you can handle it. Once you can pick up the crisp, fold the sides of the crisp to create a "dish".
Fill the cheese dish half full of the chicken salad. Garnish with sliced olives.
Delicious!
On hand I had....
cooked shredded chicken
sour cream
salsa
Monterey Jack cheese
coleslaw mix
lettuce
cucumber
cauliflower
I decided on making a taco salad with a twist - using coleslaw instead of lettuce & sour cream and salsa instead of a salad dressing.
Twisted Chicken Salad
makes 1 -2 servings
If you are serving 2, you will need
to make an extra cheese crisp bowl.
1 C. shredded cooked chicken
1/4 C. sour cream
1/2 C. salsa
1/2 C shredded Monterey Jack cheese
2 C. coleslaw mix
5 black olives for garnish
1 large cheese crisp bowl* - instructions below
Stir together sour cream and salsa. Stir in chicken, cheese and coleslaw mix. Refrigerate mixture for at least 30 minutes in a container with a tight fitting lid.
While the chicken salad is chilling, make the cheese crisp bowl:
I make my cheese crisps a little differently than a lot of people... I like to use shredded cheese instead of cubed cheese. I also microwave them instead of baking them or cooking them on a stove top. Any way you choose to make them, they are so good!
There are great examples of how to make cheese crisps on Linda's Low Carb Recipes & Menus. She posts instructions, along with many pictures. I have had much success in the past using the microwave to make them.
I doubled the amt. of cheese that Linda uses to make the large crisp in her first picture. I blotted the oils from the cheese using a paper towel after the first minute or so of cooking. It took about 3 minutes to cook this large crisp. Immediately remove the plate from the microwave (use oven mitts!!) and sit on the counter to cool for 30 seconds or until it is still hot but you can handle it. Once you can pick up the crisp, fold the sides of the crisp to create a "dish".
Fill the cheese dish half full of the chicken salad. Garnish with sliced olives.
Delicious!
Chicken and Cheese Enchiladas
My family loved tonight's dinner from Campbell's - Chicken and Cheese Enchiladas. - other than the fact that I nearly burned them down with flaming hot picante sauce. I searched all over the bottle for the word "hot" but I didn't see it written anywhere....I assumed that it wouldn't be that hot. (and what is it that they say about assuming???) This didn't stop them from asking me to make it again --- just to cool it down.
I doubled the recipe to make 12 enchiladas. It's such an easy recipe that went together really quickly. Once assembled, all you have to do is pop it into the oven and put the rice (the side dish) on to cook.
Can you say MMmmm MMmmm Good!
Chicken and Cheese Enchiladas
from Campbell's
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cupPace® Picante Sauce - I bought another brand but the next time I will buy Pace!
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-sideup (I put them seam side down and it worked out much better. Be sure to spray your pan with non-stick cooking spray.) in a 2-quart shallow baking dish.
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with the tomato and onion. I didn't do this extra step. Instead, I sprinkled on about 3 oz more of Monterey Jack cheese on top of the enchiladas. The next time that I make this dish, I will stick it back under the broiler to melt the cheese topping and to crisp it up a bit.
Serve the enchiladas over cooked rice.
I doubled the recipe to make 12 enchiladas. It's such an easy recipe that went together really quickly. Once assembled, all you have to do is pop it into the oven and put the rice (the side dish) on to cook.
Can you say MMmmm MMmmm Good!
Chicken and Cheese Enchiladas
from Campbell's
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side
Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling.
Serve the enchiladas over cooked rice.
Vegetable Beef Soup with Cheese Crisps - Low Carb, Too!
I cooked a big beef roast in my crockpot last week. The leftovers from that roast went into Monday's soup.
I changed the ingredients from my family's soup so that I could eat it without loading up on too many carbs. This soup turned out to be some of the best soup that I've ever eaten.
This is certainly not just a low carb dish. Just double or triple this recipe to feed a family.
Low Carb Vegetable Beef Soup
makes 2 hearty servings
2 C. beef broth
1/3 C shredded, cooked beef roast
1 small zucchini, peeled and cut into small cubes
1 turnip, peeled and cut into small cubes
1/4 C. cooked carrots ( I used leftovers)
1 - 1 1/2 C. coleslaw mix (shredded cabbage)
1 pinch each of: lemon-pepper seasoning, basil,
garlic powder & red pepper flakes
Pour beef broth into a med-sized pot. Turn heat to high to heat up the broth. Turn the heat down to medium.
Add the remaining ingredients. Cook the soup until the turnips and zucchini are tender - about 10 minutes.
While the soup is cooking, make the cheese crisps:
Cheese Crisps
I make my cheese crisps a little differently than a lot of people... I like to use shredded cheese instead of cubed cheese. I also microwave them instead of baking them or cooking them on a stove top. Any way you choose to make them, they are so good!
There are great examples of how to make cheese crisps on Linda's Low Carb Recipes & Menus. She posts instructions, along with many pictures. I have had much success in the past using the microwave to make them.
I changed the ingredients from my family's soup so that I could eat it without loading up on too many carbs. This soup turned out to be some of the best soup that I've ever eaten.
This is certainly not just a low carb dish. Just double or triple this recipe to feed a family.
Low Carb Vegetable Beef Soup
makes 2 hearty servings
2 C. beef broth
1/3 C shredded, cooked beef roast
1 small zucchini, peeled and cut into small cubes
1 turnip, peeled and cut into small cubes
1/4 C. cooked carrots ( I used leftovers)
1 - 1 1/2 C. coleslaw mix (shredded cabbage)
1 pinch each of: lemon-pepper seasoning, basil,
garlic powder & red pepper flakes
Pour beef broth into a med-sized pot. Turn heat to high to heat up the broth. Turn the heat down to medium.
Add the remaining ingredients. Cook the soup until the turnips and zucchini are tender - about 10 minutes.
While the soup is cooking, make the cheese crisps:
Cheese Crisps
I make my cheese crisps a little differently than a lot of people... I like to use shredded cheese instead of cubed cheese. I also microwave them instead of baking them or cooking them on a stove top. Any way you choose to make them, they are so good!
There are great examples of how to make cheese crisps on Linda's Low Carb Recipes & Menus. She posts instructions, along with many pictures. I have had much success in the past using the microwave to make them.
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