Week 32 Menu and Recipes

We made it to the weekend...PHEW!!!  This week was so busy that I only had time for this post. 

Although, I did find time to make some delicious Baked Apple Cider Donuts and Homemade Apple Chips with apples from our apple picking adventure last weekend.  I uploaded the recipes (courtesy of whatscookingintheburbs) with mouth watering pictures on my facebook page. 

 

The apples chips are a favorite of ours and the family enjoyed the baked donuts.  However, I did get requests for the deep fried version of apple cider donuts.  I guess we will be having a "taste off"!!!

 

In the meantime, here is next weeks menu and full recipes.  There are 3 crock pot meals which makes for an even easier week of dinner preparation.  Since there are 3 crock pot meals during the week we are going to skip "slow cooker Saturday" and do something FUN.

 

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 - Crock Pot BBQ Beef Brisket

w/Baked Potato

thecountrycook

 

Ingredients

 

For the rub

• 3 lb. beef brisket
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 tsp. celery seeds
• 1/8 tsp. black pepper

For the sauce

•  1/2 cup ketchup
• 1/2 cup chili sauce
• 1/4 cup packed brown sugar
• 1/2 tsp. dry mustard
• 2 tbsp. vinegar
• 2 tbsp. Worcestershire sauce
• 1 1/2 tsp. liquid smoke
• 4 medium or large potatoes, cleaned and prepared as a baked potato
• Fresh carrots or green beans, your choice, prepared.

 

Note: If you don't have all the sauce ingredients on hand - just pick up a bottle of your favorite BBQ sauce to substitute.

 

Directions

1. Combine all ingredients for the rub and rub onto the meat. Then place into the crock pot
2. Combine all ingredients for the sauce and pour over brisket covering the meat evenly.
3. Place the lid on crock pot and cook on low for 8 hours.
4. Shortly before the meat is finished prepare your side dishes.
5. Remove brisket from crock pot and slice it across the grain, and drizzle with sauce from the crock pot.
6. Serve brisket alongside your side dishes.

Serves 4-6, Ready in 8 hours on low

The Country Cook crockpotbbqbeefbrisket

 

 

Tuesday - Asian Pork Tenderloin

10minutedinners

 

*This meal has 3 different cooking options and includes a freezer meal option!

Ingredients

• 1/3 cup light soy sauce
• 1/4 cup olive oil
• 1/3 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons lemon juice
• 1 tablespoon dry mustard
• 1 1/2 teaspoons pepper
• 4 garlic cloves, crushed (or prepared minced)
• 1 1/2 – 2 pounds pork tenderloin
• Sliced Pineapple
• Brown or White rice, prepared
• Broccoli, steamed and seasoned

Directions

1. Mix first 8 ingredients together in strong freezer safe plastic bag.
2. Place pork tenderloin in freezer bag and seal. Mix or “smoosh” all ingredients together in bag.
3. Refrigerate overnight or place in freezer for future use.
4. When ready to cook, place thawed pork mixture in glass baking dish.
5. For oven use, bake at 375 degrees for 30-40 minutes or until done.
6. For grilling, discard liquid, and grill  ten minutes per side (depending on size of meat. Check to make sure it’s done.)
7. For crock pot use, place thawed pork mixture in crock pot and cook on low for 4+ hours on low or 3 hours on high. If still frozen, cook 6 hours on low and 4.5 on high, and add 1/4 cup of additional liquid to keep moist. Water will work.
8. Serve on a bed of wild, brown, or white rice, steamed broccoli and garnish with grilled pineapple slices.

Serves 4-6, Ready (varies on your cooking method)

10 Minute Dinners asianporktenderloin

Wednesday - Caprese Burgers

foodandwine.com

 

Ingredients

• 2 cups basil leaves
• 1/4 cup salted roasted almonds
• 1 garlic clove
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1/4 cup grated Pecorino-Romano cheese
• Salt
• Freshly ground pepper
• 1 pound ground beef chuck
• 1 pound ground beef sirloin
• 8 ounces fresh mozzarella, cut into 6 slices
• 6 brioche hamburger buns, split
• 2 tomatoes, sliced

• Package of fries, or your choice of side, prepared

Directions

1. In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup. 
2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil. 
3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away. 
4. Serve with your choice of side, we did fries.

*Make Ahead The pesto can be refrigerated for up to 3 days. Bring to room temperature before proceeding.

 

Serves 4-6, Ready in 30 minutes

Food and Wine capreseburgers

 

Thursday - Crockpot Cilantro Lime Chicken Tacos

                                                                   eevanad.blogspot.com

 

 

 Ingredients

• 1 lb. boneless skinless chicken breasts
• juice from 2 limes
• 1/2 cup of cilantro
• 1 packet of taco seasoning
• 1 teas. dried onions
• 1/2 cup of water
• Spanish Rice, Black Beans, or Chips and Salsa (your choice)

Directions 

1. Add every single ingredient to the crockpot.  This could be cooked on low all day, or you could set the crockpot to high and cook for four(ish) hours.  Once the chicken is cooked, use a fork to shred it, and stir well. 
2. Spoon chicken into soft taco tortillas.  Top with cheese, sour cream, salsa, and tomatoes.  Garnish with a few lime wedges.
3. Serve with Spanish rice, black beans, or chips and salsa

Serves 4, Ready in 4 hours on low

This Vintage Grove crockpotcilantrolimechickentaco

 

Friday - FREE FOR ALL

 

 

Use this day for whatever you want!!! 

Leftovers, go out, breakfast for dinner, etc...

 

 

Saturday - No Oven Pizzas

                                                                    rachaelraymag.com

 

Ingredients

• 1 pound refrigerated or thawed frozen pizza dough
• Flour, for dusting
• 1/4 cup EVOO
• 1 cup tomato sauce
• 8 ounces mozzarella cheese, shredded (about 2 cups)
• Sliced red onions
• Arugula

 

Directions

1. Quarter the dough and shape into balls. Place on a lightly floured surface, cover with a kitchen towel and let stand at room temperature for 30 minutes.
2. Heat a medium (8-inch) cast-iron skillet over medium for 10 minutes. (Make sure you have a lid.)
3. Flatten 1 piece of dough, then stretch into an 8-inch round. Add 1 tbsp. EVOO to the skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1 1/2 minutes. using a metal spatula, flip the dough, then cover and cook until the bottom is brown, about 3 minutes. Turn the dough again and, working quickly, spread 1/4 cup of the tomato sauce on top. Sprinkle with 1/2 cup of the cheese, top with some of the onions, then cover and cook until the cheese melts, about 1 minute longer.
4. Transfer the pizza to a cutting board and top with some arugula. Wipe out the pan and repeat with the remaining ingredients.

*Kid friendly note: We let the kids use whatever ingredients they want.  They usually pick sauce, cheese, and pineapple.

Serves 4, Ready in 30 minutes
Rachael Ray Magazine noovenpizzas

Sunday - Sea Bass w/Citrus-Olive-Caper Sauce

Ingredients       

• 6 sea bass fillets (about 5 ounces each), skin on
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 lemons, peeled and thinly sliced, segments halved
• Juice of 2 lemons
• 2 tablespoons chopped fresh oregano
• 2 tablespoons capers, rinsed
• 3/4 cup pitted Kalamata olives, roughly chopped
• Rice pilaf, prepared

 

Directions

1. Place broiler pan as close to heating element as possible and heat 5 minutes. On a plate, coat fillets on both sides with 1 tablespoon oil. Carefully remove pan from broiler and place on stovetop. Arrange fillets on pan, skin side down; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil fish 6 minutes. In a bowl, mix together lemon slices, juice, oregano, capers, olives, remaining 2 tablespoons oil and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on platter; top with citrus-olive-caper sauce.
2. Serve with rice pilaf

Serves 4-6, Ready in 30 minutes

Epicurious Sea-BasswithCitrusOliveCaperSauce

 

ENJOY and Have a SUPER WEEK!

 

 

Week 31 Menu and Recipes

Another week full of wonderfully delicious dinners already planned for you!!! 

Few things to note...we have a couple of beef and chicken entrees in a row.  This is the way the theme and proteins fell this time around.  The menu is from summer and there are a few more sandwich type meals than the norm.  However, with the weather still being warm these dishes will work for the beginning of fall. 


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 - CrockPot Italian Beef Sandwiches

w/Spinach Salad

carpeseason.com

 

Ingredients

• 3.25 lbs. boneless beef round (could also be called bottom round roast)
• 1 tsp. salt
• 1 tsp. black pepper
• 1 tsp. dried basil
• 1 tsp. onion salt
• 1 tsp. dried parsley
• 1 tsp. oregano
• 1 tsp. garlic powder
• 1 packet dry Italian dressing seasoning 
• 2-3 c. water
• Fresh spinach with favorite salad ingredients

---- Optional ingredients for sandwiches: soft hoagie buns, sliced onion, sliced sweet or hot peppers, marinara sauce, shredded mozzarella

 

Directions

1. Lightly coat the crockpot with cooking spray.  Pour the water into the crockpot. Stir in the salt, pepper, basil, onion salt, parsley, oregano, garlic powder, and Italian dressing packet. Place the meat in the water mixture; cover with a lid, and turn on low for 10-12 hours.
2. Once meat is fork tender, I remove it from the crockpot and place it in a large bowl and shred beef with your fingers or a fork.
3. Place beef back into crockpot and let simmer for 30 minutes.
4. Preheat oven to low broil. Line a baking sheet with parchment paper or foil and place split hoagie buns on the sheet.
5. Sauté sliced onions and peppers in olive oil over medium heat for 3-5 minutes until just softened.
6. Place warmed beef (with a slotted spoon to remove from juice) on your split hoagie bun. Top with sautéed onions and pepper. Spoon sauce over the top, then sprinkle on mozzarella as desired. Broil on low for 2-3 minutes, just until the cheese is melted. 
7. Serve with the spinach salad and optional sandwich ingredients.

Alternately, you can serve these beefs with just their au jus...equally fantastic and super easy!

 

*Freeze ahead meal option...You can also freeze the beef in its own juice in large or individual portions. When ready to use thaw and simmer on low until heated through.

 

Serves 12-15 (6 hoagie rolls), Ready in 10-12 hours on low

Carpe Season crockpotitalianbeefsandwiches/

 

Tuesday - Middle Eastern Steak Pitas

foodnetwork.com

 

Ingredients

• 1 1/4 pounds flank steak, thinly sliced against the grain
• 1 medium onion, thinly sliced
• 1 teaspoon pumpkin pie spice
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley and/or mint
• Kosher salt and freshly ground pepper
• 1/4 cup tahini (sesame paste)
• 2 medium tomatoes, diced
• 3 small Persian cucumbers (or seedless), peeled and chopped
• 4 pocketless pitas
• Sliced watermelon (or seasonal fruit)

Directions

1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad.
2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.
3. Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side.
4. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.
5. Serve steak pitas with sliced watermelon on the side or any seasonal fruit.

*Kid Friendly Note: I omit the onions from my kids pitas and just serve the tomato and cucumber salad. 

Serves 4, Ready in 40 minutes
Food Network middleeasternsteakpitas

Wednesday - Chicken Bread Salad

rachaelraymag.com

 

Ingredients

• 1 chicken (3 1/2 lbs.), cut into 8 pieces (or 4 boneless chicken breast)                       
• Salt and pepper
• 1 day-old baguette, split lengthwise
• 3 tablespoons EVOO, plus more for drizzling
• 2 tomatoes, cored, cut into 1-inch pieces
• 1 red onion sliced
• 1 cucumber, cut into 1/2-inch pieces
• 1 1/2 cups basil leaves, torn
• 8 ounces feta, crumbled
• 1/2 cup black olives
• 1 lemon, halved

 

---Option---substitute the tomato and cucumber for fresh sliced peaches or nectarines.                       

Directions

1. Preheat a grill to medium. Season the chicken. Grill, turning occasionally, until juices run clear, 35 minutes. (less time if you are using boneless chicken breast)                   
2. Drizzle the cut sides of the baguette with EVOO. Grill, cut side down, covered, until crispy, about 5 minutes. Cut the bread into 1-inch pieces; place in a large bowl. Add the tomatoes, onion, cucumber, basil, feta and olives. Toss with 3 tbsp. EVOO; season.
3. Place the bread salad on a platter. Top with the chicken. Squeeze lemon over before serving.

Serves 4, Ready in 35 minutes
Rachael Ray grilledbreadsaladwithchicken

Thursday - White Chicken Enchilada Casserole

sixsistersstuff.com

 

 

Ingredients

• 4 chicken breasts, cooked and diced (or store bought rotisserie chicken)
• 1 (10.75 oz) can cream of chicken soup
• 2 (4 oz) cans diced green chilis
• 1 (16 oz) container sour cream
• 1/2 onion, finely diced
• 1/2 cup milk
• 1/2 teaspoon garlic salt
• salt and pepper to taste
• 1 (10 oz) package tortilla chips
• 1 cup Monterrey Jack cheese, grated
• 1 cup cheddar cheese, grated

Directions

1. Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9x13" baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly.
2. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8, Ready in 40 minutes

Six Sisters Stuff whitechickenenchiladacasserole

 

Friday - Free for All

Use this day for whatever you want!!! 

Leftovers, go out, breakfast for dinner, etc...

 

Saturday - Easy CrockPot Barbecued Ribs

w/Mashed Potatoes

mmmisformommy.com

Ingredients

• 1.5 tbsp sweet paprika
• 1 tbsp light brown sugar, lightly packed
• 1/8 tsp cayenne pepper
• S&P to taste
• 2 lbs pork (baby) back ribs
• 1-3 cups barbecue sauce
• Vegetable oil spray
• Mashed or baked potatoes (your choice)
• Carrots, prepared and seasoned

Directions

1. In a small bowl, mix together paprika, brown sugar, cayenne and S&P.  Rub this mixture all over both sides of your ribs well.  
2. Arrange ribs in the slow cooker.  Pour barbecue sauce over the ribs, cover and cook for 6-8 hours on low.
3. Once the initial slow cooking is done, very carefully (as they are tennnnderrrrr) remove the ribs to a baking pan which you have lined with foil and put a rack on, bone side up.  Set to the side.
4. Skim any fat that has risen to the top and strain all of the remaining juices from the slow cooker through a mesh strainer into a small saucepan.  Bring to boil and allow to simmer and reduce by about a third, approximately 15 minutes.
5. In the meantime prepare your side dishes (potato and carrots). 
6. Put your oven’s broiler or grill.  When the broiler/grill is preheated, brush the ribs with sauce and broil for 3 or 4 minutes.  Take them out and very carefully flip them over, brush with sauce and broil again, meat side up, for approximately 9 minutes.
7. Serve any remaining sauce on the side with the ribs.
8. Plate ribs alongside potato of choice and carrots.

Serves 4, Ready in 8 hours on low
Mmm...is for Mommy easybarbecuedribs

Sunday - Seared Mahi Mahi w/Zesty Basil Butter

& Rice Pilaf

foodnetwork.com

 

Ingredients

• 3 tablespoons unsalted butter
• 1 1/2 teaspoons freshly squeezed lemon juice
• 1 large garlic clove, finely chopped
• 1/4 teaspoon salt, plus additional for seasoning
• 1/4 teaspoon freshly ground black pepper, plus additional for seasoning
• 1 1/2 tablespoons chopped fresh basil leaves
• 3 tablespoons olive oil
• 4 (6 to 8-ounce) mahi mahi fillets
• Rice Pilaf (I prefer Near East)
• Veggies, prepared

Directions

1. Combine the butter, lemon juice, garlic, salt, pepper, and basil in a medium saucepan and cook over low heat, stirring until the butter melts. Cover and keep warm over low heat.
2. Prepare rice pilaf according to package directions
3. Heat the oil in a large skillet over medium heat. Season the fish with salt and pepper, to taste. Cook the fish for 3 minutes; then turn and cook until just opaque, about 3 to 4 minutes more. Transfer the fillets to individual plates.
4. Spoon the warm basil butter over the fish and serve with rice and veggies.

Serves 4, Ready in 25 minutes

Food Network searedmahimahiwithzestybasilbutter

 

ENJOY and Have a SUPER WEEK!

The Magic of Mr. Clean Magic Erasers!

 

I did a random post back in April on facebook about how wonderful Mr. Clean Magic Erasers are.  Since then, I have been meaning to do a full post about them and their wonderful capibilties. 

 

 

The joy these foam cleaners bring me is probably not normal, but if I was "normal" there would not be an OCDelightful:)

 

 

I have numerous people ask me how to get many things clean.  My top 2 answers are rubbing alcohol or Mr. Clean Magic Erasers.  With these little gems I clean gym shoes, bathtubs, kitchen sinks, tile floors, scuff marks on walls, and more! 

With that being said, for some strange reason I never take photos of the before and after.  Luckily, I had a question awhile back about how to clean baked on grease off a stove top.  I immediately replied Mr. Clean Magic Eraser.  She took my suggestion and sent me these AMAZING before and after shots of the stove. 

 Needless to say I was beyond excited by this photo and how great the stove looked! 

What Mr. Clean Magic Erasers Can Do:
(this list is courtesy of household-tips.thefuntimesguide.com)

• remove dried paint from door hinges

• remove tarnish from silver

• remove mold & mildew from anything plastic

• clean & polish gold jewelry

• remove soap scum in the tub and shower

• remove marks on walls

• clean splatters inside the microwave

• remove marks on vinyl siding

• clean mirrors in the bathroom (keeps shower mirrors from fogging)

• remove adhesive residue after removing stickers

• remove waterline mark around the pool

• remove hair dye from countertops & floors

• clean light-colored suede

• remove black scuff marks from baseboards (where the vacuum cleaner hits)

• clean the outdoor side of window sills stained from leaves, dust and dirt

• clean plastic coolers inside and out (…even dirty grimey ones used by men with greasy hands!)

• remove rust spots & stains on countertop

• remove cooked-on stains in pots and pans

• remove soot off the walls near the fireplace

• clean within the grooves of lawn ornaments

• clean sticky/dusty range hood over the stove

• remove nail polish spills or stains

• clean airbake cookie sheets & bakeware (the kind with all those tiny grooves)

• clean oven shelves & the grates on the grill

• remove wet nose marks from pets on the windows (even car windows)

• remove toothpaste splashes from bathroom mirrors

• remove melted plastic on the side of the toaster oven

• remove grimey green algae from cement (bird baths, steps, ponds, etc)

• clean stained elbows from dirty work

• remove green mildew from siding and gutters

• remove paint spills & oversprays

• remove toilet bowl rings (cut a piece off & let it set in your toilet overnight; don’t flush it; doesn’t always work)

• remove built-up algae, water deposits, etc from ceramic flower pots

• clean dish drainers that are gunked with lime and build-up

• remove bird poop from concrete bird bath

• remove coffee & tea stains that remain inside a mug, caraffe, thermos even after washing

• clean the plastic agitator inside your washing machine

• clean window screens (even when they are still in the window)

• remove built-up baked on grease inside the deep fryer

• clean inside the crock pot

• remove melted plastic on a glass top stove

• clean swimming pool steps

• remove baked on brown spots on cookware

• clean antiques & collectibles

• polish collectible coins (UPDATE: coin experts recommend that you do NOT clean coins.)

• clean & shine things up before you sell them in a yard sale

• clean boat & outdoor furniture upholstery

• clean vinyl striping on motorhomes, vans, boats

• clean car tires, including white walls

• clean pebbled surfaces like the outside of plastic coolers

• remove pet & child vomit from carpet or clothing

• remove scuff marks on motorcycle & ATV helmets

• remove grass stains from shoes after mowing the lawn

• remove scuff marks from hangers/shoes in the walk-in closet

• clean oven door

• remove pollen from patio furniture, cars, etc.

• remove soap scum and gunk from around the bathroom faucets

• remove hairspray build-up on countertops and vanities

• remove soap scum inside porcelain & utility sinks

• clean stained caulking along the kitchen sink & countertop

• clean your bicycle, even the tires & rims

• clean tile & grout

• remove mildew from tents, vinyl canopies, awnings, fiberglass items

• remove paint overspray that has dried

• remove shoe marks from the kickplate of house doors & car doors

• clean inside your car (along the handles, window ledge, arm rests, dashboard)

• remove scuff marks and dirt from linoleum floors

• remove stains on leather seats, purses, chairs, etc.

• remove food stains inside plastic food containers

• remove brake dust from tire rims

• remove dirt and grime on a vinyl convertible top

• remove nail polish from walls, carpets, wooden objects, plastic

• remove soil or scuff marks from ceramic tile flooring

• clean non-skid surfaces with tiny grooves (bathtub floors, refrigerator handles, pool steps, cooler lids)

• clean & shine bathroom faucets & fixtures

• remove magic marker, permanent marker, and ballpoint ink from virtually any surface

• clean doll faces

• clean textured handles on major appliances (dishwasher, refrigerator, stove)

• remove fingerprints and dirt on light-colored kitchen cupboards

• clean inside of the refrigerator

• remove crayon marks from walls

• remove dirt from plastic trash cans

• remove dark paint on light-colored carpet

• clean soap scum and oils from hot tub

• clean a car’s vinyl interior (gets into the tiny crinkles in the vinyl armrest, etc.)

• clean white porch railings, columns & pillars

• remove bugs from car windshield, grille, and bumper

• remove paint scratches on your car from minor fender benders

• remove rust and corrosion that’s built-up on the outside of pipes (kitchen/bathroom)

• clean & shine hubcaps

• remove built-up grime on the car steering wheel

• remove finger prints & build-up on the keyboard and mouse

• remove oxidized paint from an old car

• remove built-up gunk from vinyl seats

• remove tar from your car’s paint

• remove set-in stains inside glass and plastic pitchers

• remove scuff marks from the back of car seats (from kids’ shoes)

• clean kids’ plastic toys

• remove dirt and grime from athletic shoes and shoes with leather uppers

• remove stains on the underside of the toilet seat

• remove fingerprint & handprints from light-colored doors & walls

• remove scuff marks from your patio furniture

Doesn't this just make you want to clean?!?!??!

Weekly Menu and Recipes are back!

If I did not take the summer off of blogging we technically would be well past week 30, but who's counting?! 

However, I did save all of my menus from the summer so I could share them.  Some of the meals may not be "seasonally appropriate", but they can still serve as some weekly inspiration for you.

Here are my friendly reminders...

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 - Slow Cooker Chicken Gyros

sixsistersstuff

 

Ingredients

• 1 lb boneless, skinless chicken breasts
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1 onion, diced
• 1/4 cup water
• 1 tablespon olive oil
• 2 Tablespoons red wine vinegar
• 1 teaspoon oregano
• 1/4 teaspoon allspice
• 1 teaspoon lemon pepper
• Tzatziki sauce (recipe below)

Tzatziki sauce

• 1/2 cup Greek yogurt or strained yogurt
• 1/2 cup cucumber (peeled, seeded, and shredded, squeezed and drained)
• 2 cloves garlic (minced)
• 1 tablespoon chopped fresh dill or mint (optional)
• 1 tablespoon lemon juice
• 1 splash ouzo (optional)
• salt & pepper to taste

Mix everything and let chill in the fridge for an hour or more to let the flavors mingle.

Directions

1. Spray crock pot with non-stick cooking spray.
2. Place chicken breasts inside slow cooker.
3. Mix remaining ingredients together in a bowl and pour over chicken breasts.
4. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
5. Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce

Serves 4, Ready in 6-8 hours
Six Sisters Stuff slowcookerchickengyros and Closet Cooking tzatzikisauce

Tuesday - Asian Stuffed Peppers

citronlimette

 

Ingredients

1 lb ground beef or ground turkey

2 garlic cloves, minced

½ medium onion, diced

1 cup cooked rice

2 large red bell peppers

2 tablespoons hoisin sauce

1 tablespoon low-sodium soy sauce

2 teaspoons dark sesame oil

½ cup diagonally sliced snow peas

2 tablespoons chopped fresh cilantro

 

Directions

Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a baking dish. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain.
In a frying pan, add ground beef or turkey, garlic, and onion, Brown meat, near end of browning process, drain off any excess fat (if necessary).
Return the mixture to the skillet, add hoisin sauce, soy sauce, sesame oil, snow peas and cook 3 minutes or until vegetables are tender. Stir in rice.
Remove from heat.
Fill each pepper with meat/rice mixture and bake, in an oven safe baking dish, at 350 for 10 minutes.
Garnish with cilantro.

*This meal can be made ahead up until step 5 and refrigerated until dinner time or freezer wrapped and saved for a meal later on.

Serves 4, Ready in 30 minutes
Citron Limette asianstuffedpeppers

Wednesday - Bacon Jam Chicken Club Sandwiches

closetcooking

 

Ingredients

• 4 chicken breast, pounded thin
• salt and pepper to taste or your favourite grilled meat seasoning
• 4 sandwich bun, sliced in half
• 4 tablespoon chipotle mayo (recipe below)
• 1/2 cup mayonnaise
• 1 chipotle chili in adobo sauce or to taste, chopped
• 1 teaspoon adobo sauce
• 1/2 lime, juice
• Mix together and set aside
• 4 leaves lettuce
• 4 slices tomato
• 8 slices bacon
• 8 tablespoons bacon jam (recipe below)
• 1 pound thick smoked bacon, cut into 1 inch pieces
• 1 large onion, sliced
• 4 cloves garlic, chopped
• 1/4 cup cider vinegar
• 3/4 cup coffee (brewed)
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 1-2 chipotle chilis in adobo, chopped
• 1/2 teaspoon cumin
• pepper to taste
• Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
• Add the onions and saute until tender, about 5-7 minutes.
• Add the garlic and saute until fragrant, about a minute.
• Add the vinegar and deglaze the pan.
• Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
• Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
• If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.
• 1 small avocado, sliced or mashed
• Package of fries or vegetable of choice, prepared

Directions

1. Season the chicken and grill over medium-high heat until cooked, about 2-4 minutes per side.
2. Assemble the sandwiches with lettuce, tomato, bacon, avocado, chipotle mayo, and bacon jam.
3. Serve with baked sweet potato fries and/or a vegetable of choice.

*Kid Friendly option:  I omit the chipotles in the bacon jam.  I also serve ranch or regular mayo on their sandwiches instead of the chipotle mayo.

 

*The bacon jam and chipotle mayo can be made days ahead of time and stored in fridge until ready to use.

 

Serves 4, Ready in 30 minutes (if you make bacon jam ahead)

Closet Cooking baconjamchickenclubsandwich

 

Thursday - Mexican Beef Supreme

allrecipes

 

 

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 pound cubed beef stew meat
• 1 1/2 teaspoons minced garlic
• 1/2 lime, juiced
• 1 jalapeno pepper, seeded and chopped (optional)
• 3 green onions, chopped
• 1/4 cup chopped fresh cilantro, or to
• taste
• 1 teaspoon dried oregano
• 1 (7 ounce) can green salsa
• Rice, beans, tortillas (your choice, we served it on tortillas alongside black beans)
• Sour cream (optional)
• Salsa (optional)

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2. While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.
3. Serve with warmed tortillas, black beans, and/or rice.

Serves 4, Ready in 30 minutes
All Recipes MexicanBeefSupreme

Friday - Free for All Friday

Use this day for whatever you want!!! 

Leftovers, go out, breakfast for dinner, etc...

 

Saturday - Crock Pot

Parmesan Sage Pork Tenderloin

home---made

 

 

Ingredients

 

• 2 pounds diced red potatoes
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup sherry
• 1 (2-pound) pork loin
• Salt and freshly ground black pepper
• 2 tablespoons dried sage
• 1 tablespoon salt-free garlic and herb seasoning
• 1/4 cup freshly grated Parmesan

Directions

1. Place potatoes, onion, celery, and carrots in bottom of slow-cooker. Pour in chicken broth and sherry. Season pork all over with salt and black pepper, sage and garlic and herb seasoning. Place pork on top of vegetables and top with Parmesan, pressing the cheese into the meat.
2. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
3. Serve pork with vegetables from the crock pot.  Applesauce would make a great addition to this meal.

Serves 4-6, Ready in 6-8 hours on low
Home---Made parmesansageporktenderloin

Sunday - Broiled Salmon w/Tomato Cream Sauce

foodnetwork

 

Ingredients

• 1 1/2 cups frozen lima beans
• 1 1/2 cups frozen peas
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley
• 4 6-ounce center-cut salmon fillets (preferably wild)
• 1 medium shallot, minced
• 2 tablespoons white wine vinegar
• 2 tablespoons tomato paste
• 1/4 cup heavy cream
• 1 tablespoon chopped fresh tarragon, parsley or dill

Directions

1. Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat.
2. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.
3. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.

Serves 4, Ready in 30 minutes
Food Network broiledsalmonwithtomatocreamsauce

 

ENJOY and Have a SUPER WEEK!