First an update on last weeks menu: The goat cheese stuffed chicken meal--mixed reviews. I loved it. I thought it was delicious and simple. The kids didn't like it at all, and Jess said he didn't think it had enough flavor, but i think I'm right :-) I mean, my kids didn't even want the cheese grits that night--who doesn't want cheese grits?!? The Fiesta Chowder is always good, as well as the chimichangas, but my kids were just picky this week. Cheese tortellini in broth and calzones were gobbled up--should have made more. We didn't have the black bean soup or the pork this week so they'll carry over:
Tuesday: No cooking! We're going to visit Jess's brother and family who are visiting Amelia Island.
Wednesday: Pork au Poivre, roasted potatoes, creamed spinach, applesauce
Thursday: Jess is at Ft. Bragg, we'll eat frozen pizza
Friday: Chili Corn stack ups (another favorite of Emily's and I have chili in the freezer)
Saturday: Chicken fettuccine Alfredo with broccoli and bread
Sunday: Black bean soup, bread, salad
Monday: Chili Dogs, veggies, chips and dip
Tuesday: I think it will be this because I have the ingredients--it's from my catering friend Tricia so it's gotta be good:
Mu Shu-Style Fajitas:
1 T. butter
2 eggs beaten
3 cloves minced garlic
1 lb boneless pork-cut in thin strips
2 cups shredded cabbage
1 c sliced mushrooms
1 8 oz.can bamboo shoots- if desired
6 green onions chopped
1 t. lemon juice
tortillas warmed
In skillet melt butter and scramble eggs with garlic, salt, and pepper. Remove and set aside. Saute carrots in oil –set aside.
If you want to add any other vegetables( ie; zucchini, yellow squash etc) do so now then remove and set aside. Brown meat in oil. Add seasoning of choice (fajita seasoning or just salt and pepper). Add ½ cup water and bring to boil. Reduce heat and add eggs, carrots and remaining ingredients except tortillas. Cook 2-3 minutes. Warm tortillas. Put meat and veg. mix in tortillas with plum sauce if desired and roll up like a burrito.
Salad and fruit are usually our sides.
Plum Sauce:
In saucepan combine ½ c grape or plum jelly, ¼ cup sliced green onions, and 1 T cornstarch. Add 2 T dry sherry or ( I use dry white wine if I don’t have sherry),2 T soy sauce and 1 T vinegar. Cook until bubbly then stir and cook 1-2 min longer.
Might be a little too exotic for my crew, but it sounds good, and we need to break away from the Tex/Mex - Italian rotation.
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4 comments:
yummy!! you are inspiring me!
Ok, You will not be disappointed by teh Chili Corn Stack Up Salad. LOVE THAT ONE. Add a little Southwestern Ranch at the end. Delish.
Sounds wonderful! You're not inspiring me as much as you're making me JEALOUS! Can I come live with you for awhile???? I tried, but I can't plan a day ahead, let alone a week at a time. Too many evening schedules! I'm just happy if we can get a majority of us at the table at one time! I did make a killer wildberry pie last night that we ate at 9:30 with the kids! I'm not a complete failure in the cook dept.
Oh wait! You did too inspire me, Sarah! Yesterday I bought all the stuff to try to make my own yogurt; I even told my friends I was going to....but the boys drank the whole milk yesterday evening. Apparantly they really like whole milk....better than they like homemade yogurt. No worries, I'm sure I'll be back to the store tomorrow!
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