Kids are officially back in their programs. It is always an adjustment as the schedules change every September depending on when I can get them all in. We try to squeeze a lot into one night, as opposed to having every night solid booked. This year we were able to fit almost everything into Thursdays and Mondays, although we will fit the occasional 2 month classes like swimming elsewhere, but that is not year round so much easier to handle. So Thursdays and Mondays, this will be the first time in years, that’s right years, that we have had free Saturdays. Sleeping in. Relaxing. Visiting with friends. Yes, I am excited. So now that we are all back a t school, and the evening activities have started what we all need are some easy meal plans, a meal that doesn’t take a lot of time yet still tastes great. Don’t worry I have ya’ll covered. This meal from The Great American Brand Name Cook Book came together so quickly, plus the whole family liked it.
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, sliced
1 clove minced garlic
2 Tbsp. vegetable oil
1 1/2 cups salsa
1 can (4 ounce) green chiles
1/2 tsp. dried oregano
hot cooked rice
1. Heat oil in large skillet. Cook chicken with onion and garlic until lightly browned on all sides.
2. Add salsa, chiles and oregano. Bring to a boil. Reduce and simmer for 10 minutes, stirring occasionally.
3. Serve on top of rice with a dollop of sour cream.
How is it that July is already over? Before we know it blogs will be popping up with a plethora of apple and pumpkin desserts. Leaves will be falling from the sky, and school will be starting. So , what I think we should all do is embrace this summer before it is gone. Enjoy cooking in your slow cooker, make some sandwiches and go for a picnic, or my personal favorite summertime meal, campfire hot dogs with s’mores. Another easy summertime is stir-fry. This one came together fast and easy, dinner was on the table in no time.
1. Cut pork into bite sized pieces. Toss with 1 Tbsp. of flour and slat and pepper. Heat 1 Tbsp. of the oil in large skillet. Brown pork (about 4 minutes). Remove and keep hot.
2. Heat remaining 1 Tbsp. oil in skillet. cook onion and peppers, thyme and paprika 1 minute. Add pork, and chicken broth.
3. Whisk together remaining 1 Tbsp. flour with water. Whisk into skillet. Bring to a boil. Reduce to a simmer and cook until pork has been cooked through and sauce has thickened. Top with fresh parsley.
Last night I had a great visit with one of my true loves, Disney. Hubby took the kids and me to Disney on Ice. What a fun family evening out. It made me miss Disneyland like you wouldn’t believe. With scenes from Lion King, Little Mermaid, Lilo and Stitch and Peter Pan, it truly was a great show. The kids were both amazed by the figure skating and enjoyed singing along to the songs they know and love. Yes, Disney, you have once again provided us with a wonderful time.
Another great love. Cooking. And meal planning. this was a great little quick dinner. My family and I all enjoy a good stir-fry and because our BBQ came from the dark ages, we really don’t use it that often as the heat just does not cook anything evenly. So it was nice to enjoy this rare cut of beef, in a different form.
1. Thinly slice bell peppers and onion. Heat large skillet coated with cooking spray over medium-high heat. Add vegetables. Cook 5-8 minutes. Remove from skillet and cover to keep warm. Slice beef thinly while vegetables are cooking.
2. Add another round of cooking spray to skillet. Add beef with garlic and black pepper. Cook for about 3 minutes until nicely browned. Add soy sauce. Cook until meat is cooked through. Add BBQ sauce, and vegetables. Toss gently. Keep in skillet until everything has been heated nicely.
Christmas shopping got off to a late start this year, but I have merrily rolling along, picking things up here and there and miraculously, I am almost finished. I am tempted to go out today and do some more, but then it is my only “stay at home” day, for the this week, up until next Friday, so that is tempting too. It always helps in the chaos, to have a nice easy meal plan. Wednesdays especially as we need to be out the door for kids activities, at 5:25. That makes for an early dinner and no time to fuss! This meal from Betty Crocker’s Big Book of Slow Cooker, Casseroles & More fit the bill exactly. I did alter it to accommodate for taste buds and groceries in the house.
1 lb. ground beef
1 tsp. fresh minced ginger
2 cups thinly sliced celery
1 medium red pepper, diced
1 can (8 ounces) water chestnuts
1/2 bottle (6 ounces) teriyaki baste and glaze
3 cups chow mein noodles
1. Fry beef with ginger in large skillet until brown. Add celery and red pepper, and continue to cook for 4 minutes until vegetables are tender. Drain.
2. Return to skillet, add water chestnuts and teriyaki sauce and cook until bubbly. Serve on top of chow mein noodles.