Week 22 Themed Menu & Recipes

The kids are off school this coming week and we are going to relax and enjoy.  I will not be posting next week.  Make sure to go back through all the menus I have posted over the past 6 months and pick some meals out that you have not tried yet. 

 

This week we are moving a fish dish to Friday and having Easter Ham on Sunday.

 

 

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday

***Saturday and Sunday are interchangeable depending on your families schedule that week.

 

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!

Monday - Mediterranean Chicken & Saffron CousCous

Ingredients

4 tablespoons olive oil

1/2 cup all purpose flour

4 (6 oz) boneless, skinless chicken breast halves

salt and freshly ground pepper

1/2 teaspoon cayenne pepper

3 cups chicken stock or broth

1 pinch saffron (you can substitute Tumeric, but use less)

4 garlic cloves: 1 crushed, 3 chopped

1 cup couscous

1 large red onion

1 tablespoon fresh thyme leaves, chopped

1 (15 oz) can of quartered artichoke hearts drained

1 cup dry white wine (3-4 glugs)

10 kalamata olives pitted and cut in half

1/2 pint grape or cherry tomatoes

1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls)

coarsely chopped 20 fresh basil leaves, coarsely chopped

 

Directions

1. Preheat a large skillet over medium high heat with olive oil. Place flour in a dish and season the chicken with salt pepper and cayenne pepper, then transfer the chicken in the dish with the flour.
2. Cook the chicken in the skillet for 5-6 minutes on each side. While chicken is cooking start the couscous.
3. In a sauce pot bring two cups of chicken stock up to a boil with saffron, the crushed clove of garlic, salt and pepper. When the stock is at a boil add the couscous, cover and remove from heat. Let it stand for 10 minutes.
4. Once the chicken is done, remove it and put it on a plate with foil to keep it warm.
5. Add more olive oil to the skillet, add onions, 3 cloves chopped garlic, thyme, salt and pepper cook stirring frequently.
6. Add the artichokes and wine to the pan, bring it to a simmer and add the remaining cup of chicken stock, olives, and grape tomatoes.
7. Return the liquids to a simmer and cook for 2-3 minutes or until the tomatoes start to burst. Add the chicken back to the pan. Add the parsley and basil to the dish and stir.
8. To serve, fluff the couscous with a fork, remove and discard the crushed garlic clove. Serve the chicken and sauce over the couscous.

Serves 4, Ready in 30 Minutes
Rachael Ray (Courtesy of KomoNews) mediterraneanchickenandsaffroncouscous

Tuesday - Beef Hekka

Hekka is a plantation days dish and it has been made for generations by my family.  This dish can be made with Chicken or Beef.  Some recipes also call for Tofu, but I omit that from mine.  

Ingredients

• 1/2 to 3/4 cup soy sauce

2 tablespoons sugar

1 tablespoon mirin, sake or dry sherry

2-inch piece ginger, peeled, sliced, smashed

1 clove garlic, minced

Vegetable Oil for cooking

1 pound tender, well-marbled steak, thinly sliced (or pre-cut stir-fry beef)

1 medium or 2 small sweet onions, sliced

1/2 bunch green onions, sliced into 1-inch length

1 can shirataki noodles (yam threads), drained and rinsed OR rice, prepared

 1 small can of water chestnuts, drained

1/4 cup sliced bamboo shoots (found in Asian isle of grocery store)

Directions

1. In a bowl, combine soy sauce, sugar, liquor, ginger and garlic. Stir and set aside.
2. Heat a little oil in a wok or frying pan over high heat. Stir-fry beef until it turns color and begins to release juices. Push the beef to one side and stir-fry sweet onions until limp and slightly caramelized. (Reduce heat to medium-high if onions begin to brown too fast.)
3. Add green onions, shirataki (if using), water chestnuts, and bamboo shoots. Stir-fry briefly. Add sauce and cook 2 to 3 minutes, until flavors have permeated the ingredients.
4. Serve immediately over hot rice.

Serves 4, Ready in 30 minutes
My G'Rock but I found this similar recipe on Honolulu Advertiser beefhekka

Wednesday - Pan-Seared Ravioli

w/Peas, Bacon, and Mint

rachaelraymag.com

Ingredients

• 3 slices hickory-smoked bacon, cut into 1/4-inch pieces
• 1 20 ounce package fresh or frozen cheese ravioli
• 1 1/2 cups (8 oz) frozen peas
• 3/4 cup heavy cream
• 3 cloves garlic, minced
• 3 ounces arugula (3 packed cups)
• 1/4 cup thinly sliced fresh mint
• 1/4 cup plus 2 tbsp finely shredded parmesan
• 1 teaspoon lemon zest
• Salt and pepper

 

Directions

1. In a large, heavy nonstick skillet, crisp the bacon over medium-high heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain. Discard all but 2 tbsp. of the fat.
2. In a pot of boiling, salted water, cook the ravioli until just tender, 1 to 2 minutes (see package if using frozen). Drain; reserve 1/2 cup of the pasta water. Heat the reserved bacon fat in the skillet over high heat; add the ravioli and cook, tossing, until golden-brown in spots, 2 to 3 minutes.
3. In a saucepan, bring the peas, cream and garlic to a simmer over medium heat, stirring. Pour into the pan with the ravioli. Toss in the arugula to wilt. Mix in half of the bacon, half of the mint and 1/4 cup cheese. Add 1 tbsp. reserved pasta water at a time to thin the sauce as desired. Fold in the zest; season.
4. Sprinkle with the remaining bacon, mint and cheese.

Serves 4, Ready in 30 minutes
Rachael Ray Everyday pansearedravioliwithpeasbaconmint

Thursday - Beef Tacos w/Refried Black Beans

Ingredients

Seasoning

• 1 1/2 teaspoons chili powder
• 1 teaspoon kosher or sea salt
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon cumin powder
• 1/2 teaspoon garlic granules or powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground pepper

• 1 pound lean ground beef
• 6-8 Corn or Flour Tortillas, flash fired on stove top
• 1 can of refried BLACK beans, seasoned with salt, olive oil, and lime juice

Suggested Condiment Toppings

• Cheddar cheese, shredded
• Iceberg or romaine lettuce, cut into thin shreds
• Tomatoes, chopped
• White or red onion, chopped **
• Ripe olives, sliced or chopped
• Fresh jalapenos, seeded and chopped
• Salsa fresca and/or a variety of bottled hot sauces
• Fresh cilantro leaves, chopped
• Sour cream
• Lime wedges

Directions

1. For Seasoning: Pre-measure in a small bowl the chili powder, salt, oregano leaves, cumin powder, garlic granules, onion powder and pepper.
2. In large skillet, over medium-high heat, cook and crumble the ground beef until nicely browned. Drain off excess fat, if needed.
3. Add the pre-measured spices to the ground beef and cook, stirring constantly, for a few seconds add a small amount of water, if needed.
4. Cover skillet and keep warm until ready to serve. It's now time to prepare the taco shells.
5. To Make a Taco: Fill a prepared taco shell with seasoned beef filling and desired toppings in no particular order, then squeeze some lime juice over the top and enjoy!
6. Serve with warmed refried black beans and chips and salsa.

Serves 4, Ready in 25 minutes
CooksRecipes.com beeftacos

Friday - Barbecued Mahi-mahi

w/Yellow Pepper-Cilantro Pesto

ezrapoundcake.com

 

Ingredients

 

"Barbecue" Rub

• 2 tablespoons Spanish paprika
• 1 tablespoon ancho chile powder
• 2 teaspoons ground cumin
• 2 teaspoons dark brown sugar
• 1 teaspoon chile powder
• 1 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper

Yellow Pepper-Cilantro Pesto

• 2 large yellow bell peppers, grilled, peeled, seeded and chopped
• 1 clove garlic, chopped
• 2 tablespoons pine nuts (I leave these out because of a food allergy)
• 1 cup chopped fresh cilantro leaves
• 3 tablespoons grated Parmesan
• 1/2 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly grated pepper

Mahi mahi

• 4 mahi mahi fillets, 8 ounces each
• 4 teaspoons olive oil
• "Barbecue" Rub
• Cilantro leaves

Directions

1. Combine all the rub ingredients in a small bowl.
2. Place peppers, garlic, pine nuts (if using), cilantro and cheese in a food processor and process until combined. With the motor running, add the oil and process until emulsified and season with salt and pepper, to taste.
3. Heat grill to high. Brush each fillet on both sides with oil. Rub 1 side of each fillet with 1 tablespoon of the barbecue rub and place on the grill rub side down and cook until slightly charred and a crust has formed, about 2 to 3 minutes. Turn the fish over and grill for 3 to 4 minutes longer or until cooked to medium doneness. Top each fillet with a few tablespoons of the pesto and garnish with cilantro leaves.
4. Serve with your choice of side...rice pilaf or mashed potato (free for all Friday)

Serves 4, Ready in 30 minutes

Bobby Flay BarbecuedMahiMahiYellowPepperCilantroPesto

 

Saturday - Crockpot Lemon Chicken

cookingwithtricia.ca

 

 

Ingredients

• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
•  4-5 boneless chicken breast halves
•  1 tbls. butter
•  2 tablespoon and 2 teaspoons water
•  2 tablespoon fresh lemon juice
•  2 clove garlic, minced
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon chopped fresh parsley

Instructions

1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
4. Serve with a mixed baby green salad and your favorite dressing. 

Serves 4, Ready in 6 hours (original recipe served 2, I doubled it for you)

Cooking with Tricia crockpotlemonchicken

 

Sunday - Easter Brunch

sacchef.wordpress.com

 

This day is probably filled with your families favorite ham recipe and side dishes.  

Here is a helpful link... How Long to Bake a Ham

 Hope you enjoy and have a SUPER week!!!
 

Color Coordinating Organization

What are you doing this weekend?  Have you started your Spring Cleaning?  Are you looking for a quick and simple way to organize your books, clothes, closets? 

 

Why Not COLOR COORDINATE!!!

 

This simple task will immediately transform your closet into an Organized Masterpiece.

Here is how to do it...

• Sort blouses, jackets, shirts, pants, towels, blankets, etc...according to similar color schemes and hang/place accordingly.



OCDelightful Tip...

• Go one step further by grouping these items by category.  For example- tank tops, short sleeves, long sleeves, jackets, dresses.

 

Now take a step back and notice the difference...so EASY!



Week 21 Themed Menu & Recipes

Here we go again...this week has some seriously delicious and easy meals.  If you seen my Spring Cleaning post the other day and plan on attempting it, this weeks meals are great for just the occasion;) See how that all worked out?!?!

 

Here are you usual notes followed by the fantastic recipes.

 

Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!

 

Monday - Chicken Cordon Bleu Lasagna

sixsistersstuff.com

 

Ingredients

• 2 eggs
• 15 oz. container Ricotta cheese
• 1 cup cottage cheese
• 1/2 cup grated, Parmesan cheese
• 1/4 cup chopped, fresh parsley
• 2 cups diced, cooked ham
• 2 cups diced, cooked chicken (I used store bought rotisserie)
• 1/4 tsp. garlic powder
• 1- 16oz jar creamy garlic Alfredo sauce (or homemade)
• 6 uncooked lasagna noodles
• 2 cups shredded mozzarella cheese
• 10 Swiss cheese slices (I bought a package of pre-sliced cheese)
• 2 Tbl. chopped, fresh parsley
• Vegetable or salad of choice for the side dish

Directions

1. Preheat oven to 350 degrees.
2. Beat eggs in a medium bowl. Stir in ricotta, cottage, and parmesan cheeses. Add 1/4 cup chopped parsley. Set aside.
3. In a different bowl, mix together diced chicken and ham, garlic powder, and Alfredo sauce.
4. Spread 1/2 cup meat sauce in the bottom of an ungreased 9 x 13 baking dish.

 

Layer as follows:

 

1st Layer:

3 lasagna noodles

half of cheese mixture

half of remaining meat sauce

1 cup mozzarella cheese

5 swiss cheese slices

2nd Layer:

3 lasagna noodles

half of cheese mixture

half of remaining meat sauce

1 cup mozzarella cheese

5 swiss cheese slices

 

Directions Cont.

1. Cover tightly with foil and bake for 1 hour. Remove from oven and sprinkle with 2 Tbl. of chopped parsley. Set oven to broil and return pan to oven for 5 minutes or until cheese is browned. Let stand 10 - 15 minutes before slicing and serving.
2. Serve with a roasted vegetable or a side salad.

*Freezer Meal Alert...I made 2 of these in 8x8 disposable foil pans, labeled, and froze for another meal.

 

Serves 4 (if using 8x8 pan) Serves 8 (if using 13x9) Ready in 90 minutes

Six Sisters Stuff chickencordonbleulasagna

 

Tuesday - Sweet and Sour Pork

foodnetwork.com

 

Ingredients

• 1 pound pork tenderloin, cut into 1/2-inch pieces
• 2 1/2 tablespoons balsamic vinegar
• Kosher salt
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons ketchup
• 3 tablespoons sugar, plus a pinch
• 3 tablespoons peanut or vegetable oil
• 3 cloves garlic, minced
• 2 carrots, thinly sliced
• 3 scallions, cut into 1/2-inch pieces
• 3 cups snow peas, cut in half
• Rice, prepared (optional)

Directions

1. Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
2. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
3. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes.
4. Serve alongside prepared rice, if using.

Serves 4, Ready in 25 minutes

Food Network sweetandsourpork

 

Wednesday - Tournedo Burgers with Pizzaiola Butter

rachaelraymag.com

 

Ingredients

• 4 beef tournedo filets (6 to 8 oz each, about 1 inch thick), at room temperature
• Coarse salt and pepper
• EVOO or vegetable oil, for drizzling
• 6 tablespoons butter, softened
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh parsley
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon dried oregano
• 4 slices fresh mozzarella
• 4 brioche buns, lightly toasted
• A splash of vermouth, white wine or sherry
• 1 bunch of asparagus, steamed or grilled, seasoned

Directions

1. Preheat a large, heavy skillet, preferably cast-iron, over medium-high heat. Season the meat with salt and pepper. Drizzle a little oil into the hot pan. Add the beef and cook, turning once, until nicely browned, about 6 minutes.
2. Meanwhile, in a small bowl, using a fork, mash the butter, shallot, garlic, tomato paste, parsley, worcestershire and oregano.
3. Top the beef with the cheese, cover the pan and cook over medium heat until the cheese is melted, about 3 minutes. Invert the beef, cheese side down, onto the bun bottoms. Reserve the skillet.
4. Stir the vermouth into the reserved skillet over medium-high heat and scrape up any browned bits. Spoon the pan sauce onto the beef and top each piece with one-quarter of the butter-tomato mixture so it melts down over the meat and is soaked into the bun bottoms. Cover with the bun tops.
5. Serve with grilled asparagus.

Serves 4, Ready in 30 minutes
Rachael Ray Everyday tournedoburgerswithpizzaiolabutter

Thursday - Chicken and Mango Guacamole Wrap

w/Chips and Salsa

closetcooking.com

 

Ingredients

Mango Guacamole

• 1 mango (peeled and stoned)
• 1 avocado (peeled and stoned)
• 1 jalapeño
• 1 lime (juice)
• 1 handful cilantro (chopped)
• salt to taste

        *Mix everything in a food processor.

 

Chipotle Grilled Chicken

Ingredients

• 1/4 cup BBQ sauce
• 1 rotisserie chicken, shredded
• 4 large tortillas
• Handful of mexican shredded cheese (optional)
• chipotle powder to taste
• salt and pepper to taste

 

Directions

 

1. Heat the chicken and BBQ sauce in a pan.

2. Season the chicken with the chipotle powder, salt and pepper.

3. Place chicken and guacamole (and cheese, if using) in the tortilla and place on a griddle to seal closed.

4. Slice in half and serve with favorite chips and salsa.

Serves 4, Ready in 20 minutes
Closet Cooking chickenmangoguacamolewrap

Friday - Breakfast Casserole

sixsistersstuff.com

Ingredients

• ½ lb cooked bacon, ham, or breakfast sausage (or any combination of the 3)
• chopped veggies (optional; we like to use broccoli & tomatoes. You can also do red peppers/green peppers and onion if you want even more flavor)
• 12 eggs
• 1 c. milk
• 1 pkg. (1 b.) frozen shredded hash browns
• 1 c. cheddar cheese (shredded)
• 1 tsp. salt
• ½ tsp pepper

Directions:

1. In a bowl, beat eggs and milk. Stir in all other ingredients.
2. Put in greased 9x13 pan and bake at 350 for 45-55 min or until well set.
3. Serve topped with salsa and additional cheese.

Serves 4-6, Ready in 60 minutes
Six Sisters Stuff hashbrownandeggcasserole

 

Saturday - Crock Pot Mac-n-Cheese

w/Smoked Sausage

foodnetwork.com

 

Ingredients

• 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
• 4 tablespoons (1/2 stuck) butter, cut into pieces
• 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 1 (10 3/4-ounce) can condensed Cheddar cheese soup
• 1/2 teaspoon salt
• 1 cup whole milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1 package of smoked sausage, prepared to directions. (optional)

Directions

1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again.
3. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
4. 10 minutes before serving slice sausage and brown in a pan (if using), serving alongside the macaroni and cheese.

Serves 4, Ready in 3 hours

Food Network and Paula Deen crockpotmacncheese

 

Sunday - Lemon and Shrimp Bread Salad

 

Ingredients

• 1 pound fresh or frozen large shrimp
• 4 tablespoonsolive oil
• 1/2 teaspoon lemon-pepper seasoning
• 2 large pita bread rounds
• 2 yellow sweet pepper, quartered lengthwise and seeded
• 1 cup chopped tomato (1 medium)
• 1 cup chopped English cucumber or cucumber
• 1/2 cup sliced radish
• 4 tablespoons sliced green onions
• 4 tablespoons bottled red wine vinaigrette
• Salt and black pepper

Directions

 

1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Place shrimp in a medium bowl. For marinade, in a small bowl stir together 1 tablespoon of the olive oil and the lemon-pepper seasoning. Pour marinade over shrimp in bowl; toss to coat. Cover and marinate in the refrigerator for 1 hour, stirring occasionally.

2. Lightly brush pita bread and sweet pepper quarters with the remaining 1 tablespoon olive oil.

3. On a grill pan, grill sweet pepper quarters, cut sides up, over medium high heat about 10 minutes or until pepper skins are blistered and dark. Remove peppers from grill. Wrap peppers in foil and let stand for 20 minutes. Meanwhile, grill shrimp for 6 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. Grill pita bread for 2 to 4 minutes or until lightly toasted, turning once halfway through grilling.

4. Remove and discard skins from peppers. Coarsely chop peppers. Cut pita bread into 1-inch pieces. In a large bowl combine grilled peppers, bread, and shrimp. Stir in tomato, cucumber, radish, and green onion. Drizzle with vinaigrette. Toss gently to coat. Season to taste with salt and black pepper. Serve immediately.

 

Serves 4 (original recipe is for 2 so I doubled it) Ready in 30 minutes (plus 1hr marinating)

Better Homes and Gardens lemonandshrimpbreadsalad

 

 

 Hope you enjoy and have a SUPER week!!!

 

 

 

 

Who's Ready to Spring Clean?!

jessie's blog

Oh the joy...time to Spring Clean!!!  I know this a daunting task for some but I am here to help.  Just remember to take one task and one room at a time and you will be done before you know it.

__________________________________

Spring does not "officially" start until March 20th, but that is right before the kids get out of school for spring break and we escape to warmer weather.  My plan is to have the Spring Cleaning List ready so when the kids return to school I can CLEAN!  Then, once the weather will cooperate and stay a consistent temperature I can recruit the hubby and we can Spring Clean the OUTSIDE. 

As some of you may have seen in my earlier months of blogging I posted my regular cleaning schedule.  It was extensive, and some of you reserve those things for Spring Cleaning time.  I will give you that link again so you may add the things you do not normally do to your Spring Cleaning Checklist.

These are broken down by Daily, Bi-Weekly, Weekly, Bi-Monthly, Monthly, 3-6 Months (or Seasonally)  AND by Room.  My suggestion would be to go through the list and make note of what tasks you will need to do and comprise your list off of that, but do it by room or category to make it a smooth process.

http://www.scribd.com/doc/105742330/Cleaning-Schedule-1
http://www.scribd.com/doc/105742333/Cleaning-Schedule-2

Whether you choose to clean all in one day or spread it out across a week.  Here are some more tips to help make it easier. 

1. Consider using your slow cooker and plan for some easy meals the day(s) you plan to clean.
2. While cleaning, keep a list of any jobs you notice that need to be done around the house: little paint touch-ups or small repairs.  Do not get side tracked by these and save for another day. 
3. Take an empty laundry basket or bin and pile in it anything you need your spouse or kids to sort through.

Below are the tasks that I will be tackling in addition to the regular schedule. 

Bathroom

Clean drains

Take a toothbrush and clean crevices of tub/shower

Remove exhaust fan covers and wash

Wipe and sanitize garbage cans Reseal tubs and showers

Bedrooms

Vacuum mattresses Rotate or Flip Mattresses

Kitchen

Scrub stove grates

Wipe inside of ALL cabinets and drawers

Clean the top of kitchen cabinets and décor (if any)

Wipe inside of dishwasher

Move appliances and clean behind and under them

Laundry Room

Clean gaskets and soap dispensers of washing machine

Vacuum out the lint trap of dryer

Vacuum and clean behind the washer and dryer

Throughout The House Wash the inside of all windows and window tracks

Vacuum inside sofa and chairs

Move furniture and vacuum underneath

Wipe down baseboards Clean Light Fixture in Foyer

Clean and sanitize kitchen garbage cans

Self clean inside of oven Launder Window Treatments

Shampoo ALL carpets (not just traffic pattern) Touch up paint on wall and trim

Hopefully with my OCDelightful motivation I can help you get the tasks on your list checked off. This will also offer you a chance at a "clean slate" and once the chores are completed you can implement them into your regular cleaning routine.

*Helpful Hint: I schedule reminders on my calendar (with alerts) to remind me when a task needs to be done (there are also apps for that if you do not use a calendar). I find that it makes Spring Cleaning time go faster and helps me stay on top of all those things and not become overwhelmed by them.

Some examples are:

• Schedule a reminder to change/check the air filter in the furnace monthly.
• Schedule a reminder to change the filter in the air purifier every 6 months.
• Schedule a reminder to flip the mattresses every 3 months and then another reminder to rotate the mattresses 3 months after that.
• The possibilities are ENDLESS:)

http://www.scribd.com/doc/105742330/Cleaning-Schedule-1

http://www.scribd.com/doc/105742333/Cleaning-Schedule-2

 

Here are some other great lists that I have found on my never ending quest for cleanliness.

 

imperfecthomemaking.com

2.bp.blogspot.com

abowlfulloflemons.net 

 

HAPPY CLEANING!!!

blogs.bliss

 

 

Week 20 Themed Menu & Recipes

I have been playing catch up with my photos all week and the time escaped me.  This weeks meals will be from previous menus that we have had and love!  Plus, I think it may be time for a little repeat. 

I did change up this coming weekend because of St. Patty's Day.  We will do fish on friday, make Saturday "Slacker Saturday", and then Corned Beef on Sunday.

NEW Weekly themes are as follows:

• Mediterranean Monday - We will mostly do Italian or Greek dishes but this day opens you up to try almost any dish.
• Tokyo Tuesday - Asian inspired dishes
• Wrap it Up Wednesday - Wraps, Sandwiches, Burgers, Salads, etc...
• Taco Thursday - Spanish inspired dishes
• Free for All Friday - This day is used for leftovers, dining out, or pot luck
• Slow Cooker/Simmer Saturday
• Seafood Sunday

***Saturday and Sunday are interchangeable depending on your families schedule that week.

As always, at the end of each recipe there will be a link to direct you to the site where I found these meals. You can print from the blog page or from the link that I provided.

 

Notes

1. My daughter has a peanut allergy so we substitute and/or omit items that may be in a particular recipe, please do the same if you or anyone in your family has any allergies/dietary needs/personal preference (vegetarian).
2. Some meals that I put on the menu will be my first time making them as well. So feedback is always appreciated
3. If there is a meal that I know my kids will not eat I will make a "kid friendly" version of it for them, I will make note of this within the recipe.
4. All families grocery budgets vary so please adjust ingredients or brands to fit the needs of your family.
5. The majority of the meals are 30 minutes or less. Meals that do take longer will have steps to help you prepare ahead of time. We all have busy schedules!!!

 

Monday - Lasagna Soup

afarmgirlsdabbles.com

 

Ingredients

For the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

For the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

Additional cheesy yum:

• 2 c. shredded mozzarella cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. See notes below OR add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
3. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
4. To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Some changes that I make are:

1. Cook the pasta separately and add to soup when ready to serve. 

2. Cook sausage and veggies in a pan and then transfer to a slow cooker and add the remaining ingredients (except pasta and cheese parts), let cook on low for 4-6 hours.

3.  Make double and freeze for later.Serves 8, Ready in 45 minutes, or try the slow cooker way

A Farm Girl Dabbles and 300 Sensational Soups lasagnasoup

Tuesday - Roast Pork Tenderloin

w/Apricot-Miso Glaze and Rice

bonappetit.com

Ingredients

• Nonstick vegetable oil spray
• 5 tablespoons apricot preserves
• 1/4 cup red miso
• 1/4 cup Champagne vinegar, I use red wine or apple cider vinegar
• 2 teaspoons finely grated orange peel
• 1 large garlic clove, chopped
• 2 pork tenderloins (1 pound each)
• 1/2 cup low-salt chicken broth
• 2 cups of minute rice (brown or white), cooked
• 1 package of stir fry veggies, steamed and seasoned (optional)

 

Directions

1. Preheat oven to 425°F. Coat large rimmed baking sheet with oil spray. Combine preserves, miso, vinegar, orange peel, and garlic in small pot over medium heat. Cook until thickened, 1 to 2 minutes. Reserve.
2. Sprinkle pork with salt and pepper. Place on prepared baking sheet, tucking thin end under to ensure even cooking. Brush with 2 tablespoons apricot glaze; roast 12 to 15 minutes. Turn pork over with tongs and brush with 3 more tablespoons glaze. Continue to roast until instant-read thermometer inserted into center of pork registers 150°F, 8 to 10 minutes longer.
3. While pork is baking, prepare your rice and vegetables, if having.
4. Transfer pork to cutting board, tent with foil, and let rest 10 minutes. Meanwhile, add chicken broth to remaining apricot glaze. Bring to simmer and cook until reduced to 2/3 cup sauce, about 5 minutes. Season with salt and pepper.
5. Slice pork crosswise into 1/2- to 3/4- inch-thick slices and arrange on platter. Spoon sauce over and serve with your rice and vegetables.

Serves 6, Ready in 55 minutes

Bon Appetit porktenderloinapricotmisoglaze

 

Wednesday - Southwestern Chicken Panini & Mango Slaw

bhg.com

Ingredients

• 1/2 cup chopped onion
• 3 tablespoons olive oil
• 1/2 cup red enchilada sauce
• 1/4 cup pine nuts (optional)
• 2 tablespoons golden raisins (or craisins)
• 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
• 1 1/2 teaspoons packed brown sugar
• 1 1/2 teaspoons white wine vinegar
• 1/4 teaspoon ground cinnamon
• 2 cups shredded cooked chicken (or use store bought rotisserie chicken)
• 8 1/2-inch slices Italian country-style bread
• 1 cup shredded colby and/or Monterey jack cheese
• 1 recipe Mango Slaw (see below)

Directions

1. In a large skillet, cook onion in 1 Tbsp. hot oil for 3 to 4 minutes, until softened. Stir in enchilada sauce, pine nuts (optional), raisins, chipotle chile and sauce, brown sugar, vinegar, and cinnamon. Stir in chicken; heat through.

2. Preheat panini press or cast iron skillet. Brush one side of 4 bread slices with some remaining oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese and bread slices; brush with oil.

3. Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve with Mango Slaw.

MANGO SLAW::

4. In large bowl whisk together 2 Tbsp. olive oil and 1 Tbsp. lime juice. Add 2 cups finely shredded cabbage, 1/2 cup chopped mango, 2 Tbsp. chopped cilantro, and salt and black pepper to taste. Toss to combine.

*Kid Friendly Notes: 

1. I will make the paninis for the kids with plain chicken and cheese (not tossed in the sauce).

2. I will also serve sliced mango and craisins to them in lieu of the Mango Slaw that we will be having.

Serves 4, make for for seconds, Ready in 30 minutes
Better Homes and Gardens southwesternchickenpanini

Thursday - Southwest Stuffed Peppers

simplylovefood

Ingredients:

• Olive Oil

• 1/2-3/4 lb lean ground turkey breast or ground beef (vegetarians can use tofu)

• 1 cup chopped onions

• 1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)

• 2 cups of cooked rice (any type you like – I like brown)

• 3-4 organic bell peppers, halved and seeds removed

• 1 can of black beans, drained & rinsed

• ½ cup of organic frozen corn

• 1 (15 -16 ounce) jar of salsa

• Shredded Cheddar Cheese

Toppings:

fresh cilantro

sour cream
sliced avocado

Directions:

1. Preheat the oven to 400 degrees.
2. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
3. While peppers are baking, brown ground turkey and saute the onions.
4. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
5. Once peppers are cooked and mixture is made, carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru.
6. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
7. Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

*You can serve this with your favorite chips and salsa.

Serves 4-6, Ready in 50 minutes. You can make this dish ahead and set aside until ready to bake

Simply Love Food southwesternstuffedpeppers

 

Friday - Parmesan Baked Salmon w/Rice Pilaf

and/or Side Salad

kraftrecipes.com

Ingreidents

• 1/4 cup KRAFT Real Mayo Mayonnaise
• 2 Tbsp. Grated Parmesan Cheese
• 1/8 tsp. ground red pepper (cayenne), optional
• 4 salmon fillets (1 lb.), skins removed
• 2 tsp. lemon juice
• 10 butter flavored crackers (Ritz or Club), crushed (about 1/2 cup)
• 1 box of prepared Rice Pilaf and/or Side Salad (you chose)

Directions

1. Heat oven to 400°F.

2. Mix mayo, cheese and pepper until well blended.

3. Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.

4. Bake 12 to 15 min. or until fish flakes easily with fork.

5. Serve with your choice of Rice Pilaf and/or Side Salad   

Serves 4, Ready in 25 minutes

Kraft Recipes parmesancrustedsalmon

Saturday- "Slacker Saturday" 

fitday.com

Use this day to make breakfast for dinner,

use up leftovers, order pizza, or take the family out for a meal!!!

 

Sunday - St. Patrick's Day

Corned Beef and Cabbage

trialx.com

 

Ingredients:

4 large carrots, peeled and cut into matchstick pieces 10 baby red potatoes, quartered 1 onion, peeled and cut into bite-sized pieces 4 cups water 1 (4 pound) corned beef brisket with spice packet 6 ounces beer 1/2 head cabbage, coarsely chopped Directions: 1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High. 2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.   Serves 8, Ready in 8.5 hours All Recipes slowcookercornedbeefandcabbage Hope you enjoy and have a SUPER week!!!