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Weekly Menu

What’s Cooking This Week

I’ve been a little distracted with rearranging and redecorating this month, so my kitchen needs a little love. What better way to give it love than by creating some delicious meals? That’s what I aim to do this week.

When it comes to meal planning, I generally turn to my favorite cookbooks. Right now, I am using these four cookbooks. I rotate them frequently.

I shared on Facebook and Instagram that I got a new cookbook, Love Welcome Serve, last week. So that will plan into what’s cooking in my kitchen this week.

Prep Tips for Cooking Ease

For those of you interested in doing as much meal prep as possible the night before, I’ve listed easy “Night Before Tips” for my recipes. One tip is to cook your chicken breasts in batches and save or freeze them for later use in casseroles and soups. Another tips is to hit the freezer section and stock up on chopped onions, bell pepper and onion blend, and seasoning blend.

It doesn’t matter what brand you use, these all can be found in the frozen section. The Seasoning Blend contains onions and celery. This week’s meals are also low-carb friendly!

What’s Cooking This Week

 

Beef Crockpot Stew
Creamy Chicken Enchiladas with Ranch Salad
Spaghetti Pie (with a Low-Carb option) with Green Salad
Chicken Dumplings

 

Recipes

Beef Crockpot Stew

Night Before Tip: If your crockpot has a removable crock, put the stew meat and broth in the crock, along with the seasonings (not the cornstarch) and place the lid on, upside down. Put your prepared vegetables in a ziplock bag and place them on top of the lid. In the morning, all you have to do is to add the bagged vegetables to the meat, put the crock your crockpot, and set the crockpot.

Ingredients:

  • 1 1/2 pounds of stew meat, cut into 2″ chunks
  • 2 carrots, thickly sliced
  • 4 celery stalks, thickly sliced
  • 4 cups of beef stock or bone broth (low sodium recommended)
  • 1 onion, roughly chopped
  • 1 tsp. each of onion powder, garlic powder, and black pepper
  • 2 tsp of salt
  • pinch of cayenne pepper
  • 2 Tbsp. of nutritional yeast (optional, but recommended)
  • 2 Tbsp cornstarch (this equals 15 carbs total, but you can replace with a lower carb option if needed)

Instructions:

  1. Add all the ingredients except peas and cornstarch into the crockpot. Cook on low for 7-8 hours.
  2. About 30 minutes prior to serving, mix cornstarch and 1/2 cup of COLD water together. Mix until smooth. Add to crockpot and allow to thicken the liquid before serving.

Creamy Chicken Enchiladas with Tortilla Salad

Night Before Tip: Poach your chicken ahead of time. Consider making enough for the Chicken Dumplings, too. Using a skillet with a tight-fitting lid, add chicken breasts. Cover with water and several generous pinches of salt. Bring to a boil, put on the lid, turn down the heat to simmer and cook for 30 minutes. Let cool and dice or shred meat.

Ingredients:

  • 8 Mission Carb Balance tortillas (highly recommended, they come in white and whole wheat)
  • 2 cups cooked (about 2 big or 3 small breasts), shredded chicken
  • 2 cups shredded Colby Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 3/4 chicken broth
  • 3/4 cup sour cream
  • 2 (4 oz) cans diced mild green chilies

Instructions:

  1. Preheat oven to 350 degrees. Grease a 9×9 pan
  2. Mix chicken, 1 cup cheese, and 1 can of chilies. Warm your tortillas slightly in the microwave, wrapped in paper towels for about 30 seconds.
  3. Add about 1/3 cup on each tortilla, give or take. Roll it up, and place in pan.
  4. In a sauce pan, on medium heat, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
  5. Turn down heat to low or simmer. Stir in sour cream and the second can of chilies. Do not bring to boil, you don’t want curdled sour cream.
  6. Pour the sauce over enchiladas and top with remaining cheese.
  7. Bake 20 min, then broil for 3 min to brown the cheese.

I generally buy bagged salad for the convenience. I recommend adding tortilla chips and ranch salad for this entrée.

Spaghetti Pie with a Low-Carb option and Green Salad

Low-Carb option: use Konjac noodles (amazon link) like Trim Healthy Noodles (http://www.trimhealthymama.com), or Dreamfield’s Angel Hair pasta (available in grocery stores). This recipe was inspired by Love Welcome Serve’s Layered Spaghetti Pie, but has been modified to a lower-carb version.

This is a great brand to use to lower carbs. It doesn’t have any added-sweetness, including sugar.

Ingredients:

  • 1 Tbsp. Olive Oil
  • 1 cup onion (I use frozen)
  • 1 lb of lean ground beef
  • 2 jars (23-24 oz) of Bertolli’s Rustic Cut Pasta Sauce (or similar no-sugar added pasta sauce)
  • 2 tsp. garlic powder
  • generous pinch of salt
  • pinch of ground black pepper
  • 14 oz of Trim Healthy Noodles or Dreamfield’s Angel Hair Pasta
  • 2 cups of ricotta cheese (or sub with strained cottage cheese)
  • 4 cups of mozarella cheese, divided
  • 2 large eggs, beaten
  • 2 tsp. dried oregano

Instructions:

  1. Preheat oven to 350. If using dried pasta, cook pasta according to instructions. For Trim Healthy Noodles or Konjac, drain and rinse well, following instructions on bag.
  2. Add olive oil to a large skillet and saute onions until they are translucent (about 3 minutes or so).  Add ground beef and cook until no longer pink. Strain out fat. Add 2 jars of sauce, 1 tsp. garlic, salt, and pepper, and bring to a boil, then lower the heat to simmer. Add the
  3. In a medium bowl, mix the ricotta cheese and 2 cups of mozzarella cheese, add eggs, 1 tsp. garlic, a pinch of salt and pepper, and the dried ricotta.
  4. Grease a springboard pan and place on top of a large sheet pan. Spread 1/3 of the meat/pasta mixture, 1/2 of the ricotta/cheese mixture, then repeat with 1/2 of the remaining meat/pasta, all of the ricotta/cheese mix, then the rest of the meat/pasta.
  5. Top with 2 cups of mozzarella cheese, over loosely with foil and base for 40 minutes.
  6. Let stand, cooling in the springboard pan for 10 minutes before slicing and serving.
  7. Pair with a green salad, I buy prepackaged salads for convenience.

Chicken Dumplings

Night Before Tip: Prepare the chicken the night before (see Creamy Chicken Enchiladas).

Low-Carb version: Skip the dumplings, or remove enough of the Chicken Stew for the low-carb serving before adding dumplings.

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Chicken Stew
  • 2 Tbsp. unsalted butter
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 small or 1 large onion
  • 1 ½ cup frozen peas
  • 2 lbs. of chopped or diced chicken
  • 8 cups of reduced sodium chicken stock
  • 4 cups water
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
Dumplings
  • 2 cups all-purpose flour
  • ⅓ cup cornmeal
  • 1 Tbsp. baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 2 Tbsp. minced fresh herbs (parsley, thyme, chives)
  • 3 Tbsp. unsalted butter, melted and cooled slightly
  • 1 cup buttermilk
  • *minced herbs for garnish

Stew Instructions:

  1. Using an 8 quart or larger heavy-bottomed stock pot or Dutch oven, add butter and vegetables and sauté for 5-7 minutes.
  2. Add chicken, stock, and water and bring to a boil. While chicken is cooking, prepare the dumplings.

Dumplings Instructions:

  1. In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs.
  2. Stir in the butter and the buttermilk, until just combined, don’t over-mix.
  3. Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will expand). You’ll get about 24 dumplings.
  4. Cover and cook over low heat for about 15 mins. The dumplings cook in the steam, so don’t lift the lid. Stir the dumplings, replace lid, and cook for another 15 minutes.
Enjoy your week!
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Top 5 Fall Recipes for the Week

Let’s hear it for fall! I’m sharing five of my favorite fall meals this week. Now that the weather is cooling off, I love comfort meals. What is more comforting than soup and dumplings? I’ve shared them below:

Chicken Dumplings

For this recipe, I use a rotisserie chicken. I like using the pre-packaged sliced rotisserie chicken that Costco sells, but you can buy one large or two small rotisserie chickens to use instead.

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Chicken Stew

2 Tbsp. unsalted butter

1 cup diced carrots

1 cup diced celery

2 small or 1 large onion

1 ½ cup frozen peas

2 lbs. of chopped or diced chicken

8 cups of reduced sodium chicken stock

4 cups water

2 tsp. kosher salt

½ tsp. black pepper

Dumplings

2 cups all-purpose flour

⅓ cup cornmeal

1 Tbsp. baking powder

½ tsp baking soda

1 tsp kosher salt

2 Tbsp. minced fresh herbs (parsley, thyme, chives)

3 Tbsp. unsalted butter, melted and cooled slightly

1 cup buttermilk

*minced herbs for garnish

Using an 8 quart or larger heavy-bottomed stock pot or Dutch oven, add butter and vegetables and sauté for 5-7 minutes. Add chicken, stock, and water and bring to a boil. While chicken is cooking, prepare the dumplings.

To prepare the dumplings: In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs. Stir in the butter and the buttermilk. Stir until just combined, don’t over-mix. Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will expand). You’ll get about 24 dumplings. Cover and cook over low heat for about 15 mins. The dumplings cook in the steam, so don’t lift the lid. Stir the dumplings, recover and cook for another 15 minutes.

Roasted Tomato Soup

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3 lbs. Roma Tomatoes

Olive Oil

Kosher Salt

5-7 carrots, roughly chopped

1 onion, roughly chopped

1 tsp each of dried thyme and tarragon

28 oz. diced tomatoes, drained. I prefer to use a carton of Pomi tomatoes

1 carton of low-sodium chicken bone broth

pinch of nutmeg and pepper

1 cup of heavy cream

4 oz. parmesan cheese, grated

4 oz. gruyere cheese, grated

Preheat oven to 350 degrees. Slice tomatoes into thick slices, lengthwise, about 4-5 slices per tomato. Spray a baking sheet with cooking oil, place tomatoes in a single layer on baking sheet, brush or drizzle oil generously over tomatoes and sprinkle with kosher salt. Bake in oven for about 90 minutes, until blackened in spots and softened. Let cool.

 

Sauté carrots and onions with herbs in 6-quart heavy pot on medium heat until onions are translucent. Add 2 cups of bone broth, cover pot, and turn heat down to low heat for 15-20 minutes to allow carrots to soften. Then add the diced tomatoes (Pomi or canned) and rest of bone broth. Once they’ve cooled, chop and add the roasted tomatoes. Simmer for 15 minutes.

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Using an emersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully blend in a blender ensuring you allow the heat to vent. Add heavy cream and cheese, stir on low heat until cheese melts. I garnished with crispy bacon bits and additional shaved parmesan cheese before serving.

Chicken Piccata

meal plans

4 boneless, thinly sliced chicken breasts

1 Tbsp. olive oil

3 Tbsp. diced onion

1 tsp minced garlic

juice of 1 lemon

1/3 cup no-salt added chicken broth

1 Tbsp., capers

2 Tbsp. unsalted butter.

Sauté chicken breasts in olive oil on medium-high heat for 4 minutes on each side. While cooking, rinse and dry capers to remove excess sodium. Add onion and garlic and cook 1 minute. Add lemon juice and chicken broth. Simmer until bubbly. Remove from heat and add butter and capers.  Select your own recipe for mashed potatoes, add no-salt added canned or fresh green beans, and your meal is ready.

Pork Tenderloin

 When we were researching our new kitchen appliances, the pork tenderloin made in the Thermador steam oven sold me on getting one. Steam creates such a tender and moist tenderloin. To create a more tender and moist tenderloin, use a pre-marinated one from the store.

2 pounds boneless pork loin roast, pre-marinated

½ cup of white wine

Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

German Apple Cake
Photo Credit: http://www.fuelingwithflavour.com

My German son-in-law loves this cake, so I think it must taste pretty authentic. Using a food processor to slice the apples shortens the prep time. For some interesting information, and a little background on German Apple Cake, check out this website: Apfelkuchen (Apple Cake). My recipe is different, but I liked how they share the history about the cake.

½ cup butter, softened

1 1/3 cup sugar, divided

2 large eggs

1 cup all-purpose flour

1 tsp. baking powder

3/4 tsp. vanilla

4 large apples, peeled, cored, and sliced

1 tsp cinnamon

½ cup of confectioners’ sugar

Preheat oven to 350 degrees. Beat the butter, 1 cup of sugar, and eggs on low-speed for 2 minutes. Add flour, baking powder, and vanilla and mix for 1 more minute. Pour into a 9” greased, parchment paper-lined, spring form pan.

Stir sliced apples with 1/3 cup of sugar and cinnamon. Arrange slices on top of cake, pressing them lightly into the batter.

Bake for 50-60 minutes. Let cool. Dust with confectioners’ sugar before serving.

Enjoy the lovely fall weather and be sure to check back on Thursday for a celebratory blog post!

This Week’s Menu with a Hawaiian Tropical Twist

Hi readers! In honor of my Maui vacation, I’m sharing a few local favorites that we’ve enjoyed dining on, along with their recipes. I enjoy Hawaiian food, especially their pork and fish dishes.

There are several different types of fish living off the waters of the Hawaiian Islands. Opah (moonfish), Kumu (goatfish), Monchong, Opakapaka (pink snapper), Ahi Tuna, Uhu, and Hawaiian butterfish can be found in local restaurants. This article explores how to prepare these types of fish: HERE.

We purchased fresh Monchong for dinner last week. The resort we are in has a Grill Chef that comes in twice a week to grill for the guests. So, we decided to have it grilled by him.

Hawaiian
Monchong

It was lightly broiled on the outside and flakey inside, exactly how I like my fish.

Grilled Shrimp with Fresh Herbs

Along with the fresh Monchong, we bought fresh shrimp from Costco. The shrimp were straight from the ocean and still had their heads attached! Readying them for cooking was an experience, but well worth the effort. Along with the fish, we had the Grill Chef cook the shrimp. He used butter and fresh herbs from their herb garden to cook them.

Hawaiian

Here is the recipe:

Ingredients:

Directions:

Combine all the ingredients and allow them to marinate for 1 hour at room temperature.  Heat the grill and brush well with oil to prevent the shrimp from sticking. Grill the shrimp for only 1-2 minutes on each side, until pink. Remove from grill immediately when done. Serve over rice.

During our stay, we have eaten at a number of local restaurants in Ka’anapali and Lahaina Here are two of their most popular entrée recipes for this week’s menu:

Duke’s Macadamia Nut Herb-Crusted Fish

I found this recipe online at Hawaiian Electric’s website. They have a “find a recipe feature” that has recipes with a Hawaiian twist. This one is from the chef Duke’s restaurant in Oahu.

Hawaiian
Duke’s Macadamia Nut Fish

Ingredients:

4 (6 oz. size) Opah (Moonfish) fillets
Pinch of kosher salt
1/2 tsp. ground white pepper
1 cup panko (Japanese flour meal)
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
3 Tbsp. finely chopped basil leaves
2 Tbsp. finely minced garlic
1/2 tsp. finely chopped thyme leaves
2 Tbsp. olive oil

Directions:

Season fillets with salt and pepper. Combine remaining ingredients except olive oil; coat fillets with mixture. In a skillet, heat olive oil over medium-high heat. Sauté fillets until golden brown, about 4 minutes on both sides. Serve with Lemon-Butter Wine Sauce with Capers. 

Lemon-Butter Wine Sauce with Capers:
In a saucepan, heat 1/4 cup dry wine, 1/4 cup chopped onion, 2 tablespoons chopped parsley, 2 tablespoons chopped chives, and 1/4 cup lemon juice. Cook until liquid reduces to half. Add 1/4 cup heavy cream; simmer for 2 minutes. Remove from heat and whisk in 1 1/2 cups softened unsalted butter, a little at a time. Add 1/2 teaspoon salt, 1/4 cup capers, and 1/4 teaspoon lemon juice. Makes about 1 cup sauce. 

At Kimo’s restaurant in Lahaina, I had some delicious ribs. The glazed sauce was soooo good. I was able to find a similar recipe at Hawaiian Electric’s website.

Pork Ribs with Mango Barbecue Sauce

Serves 4

Ingredients:

4 to 5 lbs. pork back ribs (20 ribs)
5 bay leaves
2 tsp. cracked peppercorns
1 1/2 tsp. liquid smoke
1 1/2 tsp. salt
1 cup water

Sauce:

1 cup catsup
2 cups mango puree
1/2 cup brown sugar
1 Tbsp. rice vinegar
1 Tbsp. Dijon mustard
1 Tbsp. liquid smoke
2 tsp. sweet chili sauce
1/4 tsp. ground coriander
1/4 tsp. cumin

Directions:

Place ribs in a roasting pan. Combine bay leaves, peppercorns, 1 1/2 teaspoons liquid smoke, salt, and water; pour over ribs. Cover tightly with foil. Bake in electric oven at 375°F for 45 minutes. Combine the remaining ingredients to make the mango barbecue sauce. Remove ribs from roasting pan; place on rack of broiler pan. Basting frequently with the sauce, broil ribs in oven 6 inches from broiler unit until browned on both sides.

Dinner would not be complete without a dessert! For desert, pies are really popular here. It seems like each restaurant has a special pie they are known for. One of them is Hula Pie served at Duke’s and Kimo’s restaurants.


From www.tsrestaurants.com
Hula Pie is made with Kimo’s favorite macadamia nut ice cream piled high on a chocolate cookie crust and topped with chocolate fudge, whipped cream, and more macadamia nuts. Here is the recipe for it from www.hawaiimagazine.com.
Hula Pie

Ingredients:

1 9-inch chocolate cookie pie crust
1 half-gallon macadamia nut ice cream (Seems like a lot of ice cream, but you’ll be piling it high.)
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Whipped cream

1. Bring fudge topping to room temperature.

2. Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you’d like.

3. Warm espresso or coffee and mix into chocolate.  Use a warmed knife to spread topping even over ice cream bombe.

4. Freeze until ready to serve.

5. Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.

Can’t find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream—soften it just a little and mix in chopped mac nuts. We actually prefer this option to store-bought mac nut ice cream, as the flavor is more balanced and the texture of the nuts will remain firm, not soggy.

If you’d prefer to make your own pie crust, too, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about ¼ cup melted butter. Press the mixture into a pie pan.

Unfortunately, I haven’t had any room for Hula Pie after dinner because I’ve been way too full. I will, though, before we leave on Wednesday. 
Bring a little Hawaiian into your life this week and make one of these recipes. I hope you’ll share your experiences below! See you again soon.

This Week’s Meals. All of My Favorites!

This week, I’m sharing some of my favorite meals with you. These recipes are guaranteed to be a hit! Best of all, they are simple and easy to make.

What’s On The Menu

Ordinarily I would have saved the whole roasted chicken recipe for a weekend meal, but there is a reason it’s high on this week’s menu. I’ll shred the leftover chicken from this dinner for the chicken enchiladas.

Fettucine with Grilled Shrimp

Fettucine takes sinfully delicious, so it must be hard to make, right? Wrong! Fettucine is easier than you think, and adding grilled shrimp takes it to a whole new level. This recipe makes 4 servings.

meals
PC:www.aroundmyfamilytable.com
Ingredients:
  • Kosher salt
  • 12 oz. fettuccine (I am using egg fettuccine)
  • Olive oil
  • 3/4 pounds raw jumbo shrimp
  • Freshly ground pepper
  • 1 stick of unsalted butter
  • 2 cups heavy cream
  • 1/8 tsp. grated or ground nutmeg
  • 1 1/2 cups freshly grated Parmesan-Reggiano cheese (the best you can find, it makes a difference)
Instructions:

Pat dry the shrimp and arrange on a paper towel until ready to use.Cook the fettuccine to al dente, according to the package. Strain and toss with a splash of olive oil.

Heat a large skillet over medium heat and add 2 Tbsp of the butter. Increase the temperature to med-high, and add the shrimp at once. Without moving them, let them cook for about 2 minutes, until they are pink, then flip them and cook for 2 more minutes. Remove shrimp to a plate to rest.

Using the same pan over medium heat, add 6 Tbsp. of butter and scrape the pan well, as the butter melts. Stir in the heavy cream and nutmeg and bring to a simmer. Cook for 2 minutes, stirring. Lower temperature to low and whisk in the parmesan cheese. Add shrimp and pasta to pan and toss well. Serve immediately.

 

Whole Roasted Chicken with Mashed Potatoes and Green Beans

The key to a juicy, delicious chicken is brining. Just like with a turkey. Creating a brine is simple. It’s just salt, sugar, water, and spices.

Menu

Brine:
  • 1 gallon cold water
  • 1cup kosher salt (reduce to 1/4 cup if using regular table salt.)
  • 2cup light brown sugar

Stir until the salt and sugar are invisible. I usually add spices to the brine, one of my favorites is Herbs de Provence and I might add some grated lemon zest.

  • 1 whole chicken
  • 2 Tbsp. olive oil or melted butter
  • 1 Tbsp seasoning of your choice, I prefer Herbs de Provence
Baking the chicken:

Remove whole chicken from package and rinse well. Find a big bowl or special brining bag that will hold the chicken and the gallon of broth. The chicken must be fully immersed in the brine. Brine for at least 1 hour, but not longer than 8 hours. Before baking, remove the chicken from the brine and rinse well, especially the inner cavities of the chicken. Dry with paper towels.

Preheat oven to 450 degrees. Brush chicken with oil or butter. Truss up the chicken and place in a V-rack or elevated roasting pan breast side up. Bake for 25-35 minutes, until the temperature of the breast is 120 degrees and thighs are 135 degrees. Turn off the oven and leave the chicken in for another 25-35 minutes or until the breast if 160 degrees and thighs are 175 degrees. Remove from oven and let rest, uncovered on a carving board for 20 minutes. Carve and serve.

I add mashed potatoes and green beans to round this dinner out.

Ribeye Steaks with Baked Potato and Broccoli Salad

I just love a perfectly cooked steak! And this is something my husband has perfected over the years. We use rib eye because they make excellent steaks, but buy whatever steaks you prefer.

  • Steaks
  • Olive Oil
  • Seasoning, my favorite is Montreal Steak

Meals

The night before, remove your steaks from the package, and dry them off with paper towels. Add enough olive oil to lightly cover the steaks. Liberally apply your favorite steak seasoning evenly over the steaks, or spread it with your hands to ensure that it’s evenly applied. My seasoning of choice is Montreal Steak Seasoning. Cover the seasoned steaks with plastic wrap and return them to the fridge.

Grilling:

Remove steaks from the refrigerator at least 30 minutes before cooking (but no more than an hour). This allows your steaks to cook more evenly. Preheat your grill to high heat. Set up a two-zone fire.

Place ribeye steaks on the grill and cook over direct heat for 4-5 minutes on each side for medium rare. Do you wonder why you need a two-zone setup? If your steaks are close to being done, you can move them over to the cold side of the grill to finish them off. Use a meat thermometer to determine if you’ve cooked steaks the way you like them. Here are the temperatures you should keep in mind: 120° F = Rare, 130° F = Medium rare, 140° F = Medium, 160° F = Well done

Remove steaks from grill and let them rest for five minutes. The juices will redistribute throughout the meat, producing a tender, juicy result.

I’m serving the steaks with a broccoli salad and baked potatoes. I purchase pre-cut and washed broccoli. For two servings (double for 4): Roughly chop the broccoli into bite sized pieces, add 1/4 cup of raisins or dried cranberries and 1/4 cup of chopped walnuts or sunflower seeds. Drizzle with Poppy Seed Dressing. I have to tell you that I don’t even like broccoli but I love this salad, lol.

Creamy Chicken Enchiladas

There are so many ways to make enchiladas. Fair warning, this is not one of the lower calorie versions. I’ll include a link below to one like that, if you are so inclined.

I discovered this recipe several years ago and have modified it over time. This is one of those meals that wow people. I made them for my daughter’s bridal shower and they were a hit.

Ingredients:
  • 8 flour tortillas (I’m using white flour for my husband and LaTortilla Factory low-carb for myself)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Colby Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 1 3/4 chicken broth
  • 3/4 cup sour cream
  • 2 (4 oz) cans diced mild green chilies

meals

 

Instructions:
  1. Preheat oven to 350 degrees. Grease a 9×9 pan
  2. Mix chicken, 1 cup cheese, and 1 can of chilies. Warm your tortillas slightly in the microwave, either in the package or wrapped in paper towels. 30 seconds should do it. Roll up in tortillas and place in pan.
  3. In a sauce pan, on medium heat, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.
  4. Turn down heat to low or simmer. Stir in sour cream and the second can of chilies. Do not bring to boil, you don’t want curdled sour cream.
  5. Pour the sauce over enchiladas and top with remaining cheese.
  6. Bake 20 min and then under high broil for 3 min to brown the cheese.

Here is a lower-calorie version using just green sauce: http://www.skinnytaste.com/enchiladas-verdes-green-enchiladas/

If you are short a few meals this week, or need other ideas, check out some of my other recipes: http://thefeatherednester.com/index.php/2017/05/12/best-ever-pizza-dough/

http://thefeatherednester.com/index.php/2017/06/19/pork-carnitas-recipe-new-favorite/

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