Menu #21

This should be a fairly full menu for these two weeks for you. Our lives are pretty stable these two weeks with just a few night activities. Hopefully these give you some inspiration for your meals.

Chipotle Sliders, fries

We really enjoy Hawaiian sweet rolls – which make really good sliders. This is a quick little recipe from tasteofhome.com that you can do anytime but would be really great during the summer months as well. Half the recipe is plenty for my husband and myself. I already have the chipotle peppers in the freezer from another recipe, so this makes good use of what I have. Just throw some frozen fries in the air fryer or pull out some chips to finish it off.

Shredded Chicken Sliders, fruit

Since I have a package of 12 slider buns, I don’t want them to go to waste, so another slider recipe works!. This one from easyfamilyrecipes.com uses chicken instead of beef. These are basically like the hot ham and cheese sliders you see many times but you use chicken instead. They are sweet and buttery but yet savory as well. I think I may like the chicken even better than the ham. I use rotisserie chicken that I already have, which makes them super simple and easy. Once again, half a recipe is plenty for just us. Some nice fresh fruit can round these out. A pasta salad would be good as well. 

Chicken Cacciatore, fried potatoes, peas

This is a made-up recipe for me – if you even want to call it a recipe! Brown some boneless, skinless chicken breasts in a little bit of oil in a large pan. Pour a jar of green pepper and mushroom OR garden vegetable pasta sauce over the chicken. It depends on what you can find. Cover and let that cook on medium low heat until the chicken is done. Meanwhile, peel and cube some potatoes. Heat some vegetable oil in a skillet. Once hot, place the potatoes in and season with Creole seasoning. We like Tony Chachere’s. Cover. Cook the potatoes over  medium high until they are brown and crisp, stirring occasionally. Once everything is done, place the chicken and potatoes on a plate and spoon some of the sauce from the chicken pan over everything. We like Le Sueur peas with this. 

Country ribs, Sauteed Vegetables

This is another menu item that I can’t really share a recipe for. These are some country-style ribs that my husband smoked in the smoker and then we froze in portions to pull out as needed. (See my Help and Hint about grilling and smoking!) Country ribs are very large and meaty. They are not always as tender as baby back ribs, but they are very satisfying. These are ribs that I generally eat with a fork and knife and not necessarily just biting off the bone. They are almost like a pork steak in consistency. They are a cheaper cut of pork though, so they are very economical, especially when you get a family pack and divide them up. Since I am trying to cut down on carbs a little bit, these sauteed vegetables from wholesomeyum.com are a hearty side that make you feel like you are getting some carbs even though you aren’t. The cauliflower and mushrooms especially add to that.

Chicken Quesadillas, Simple Tomato and Avocado Salad

I have shared this “recipe” several times, but here it is again:

I don’t really have a recipe per se that I use for these. I do have a seasoning recipe that I use for the chicken most of the time though. It is from The George Foreman Lean Mean Fat-Reducing Grilling Machine Cookbook. It is actually a seasoning for chicken fajitas. I cook the chicken in a pan on the stove using the seasoning, or I use shredded rotisserie chicken.  I save back a little of the seasoning to cook some onions as well. Then I cut up the chicken when it has cooled down. I take a tortilla and spread it with some refried beans. I top it with some of the chicken and the cooked onions. Then I spread it with shredded cheese and top with another tortilla. I cook the quesadilla in a pan on the stove. You can do them on a griddle as well. I use cooking spray on the tortillas to help them crisp up. Cook on one side until it is browned. Flip and do on the other side. Cut up into portions and serve with the toppings you like. We like lettuce, tomato, sour cream, black olives, and jalapenos.

Seasoning for the chicken:

1 Tbsp chili powder ½ tsp cayenne pepper

1 Tbsp dried parsley 1 Tbsp brown sugar

½ tsp black pepper ¼ tsp cumin

2 large boneless, skinless chicken breasts

Mix up all the seasonings thoroughly on a large plate. Press each piece of chicken into the spices on both sides. Cook until cooked through. 

I adapt the salad recipe from the one from food.com. I like to use lime juice instead of lemon juice. I also like to add cilantro. When I am preparing it to go with quesadillas, I usually leave out the balsamic vinegar and only use a little oil. 

Blackened Salmon, Creamy Mushroom Risotto, zucchini

This has been on the menu a few times before, but it’s my husband’s absolute favorite way that I cook salmon. It is from wellplated.com. It has a nice little kick to it just using simple pantry spices. The individual frozen filets that I buy from Sam’s are the perfect amount. I usually half the recipe since it’s just the two of us. Also, make sure that your kitchen is well ventilated and that you have your oven vent on or you may set off the smoke alarm. (Don’t ask why I know this!!) 

My husband also loves the risotto we get in the main dining room when we cruise. This recipe from spendwithpennies.com does not disappoint. I have found that you have to be willing to be committed when cooking risotto. It requires constant monitoring for about 20 to 25 minutes. 

I just wash and slice some zucchini into small disks. Heat up a skillet over medium heat, add some oil and let it heat, and put in the zucchini. You can add others as well. Add whatever seasonings you like and stir it occasionally until the veggies are the consistency that you like.

Sweet and Spicy Grilled Chicken, baked potato, Purple Hull Peas

This is another recipe from a Taste of Home cookbook but it is also found at tasteofhome.com. Warmer weather brings out more outdoor cooking and grilling. (See the Hint) This is such a super-easy, flavorful, and juicy grilled chicken recipe. You can also broil it. I like good baked potatoes done in the oven. I do mine low and slow. Wash the potatoes, prick them a few times with a fork, wrap in foil, and bake at 350 degrees F for about three hours. They are so light and fluffy like this! Purple hull peas are a favorite of ours but are not always easy to find. However, they are a wonderful late spring and summer treat. Most of the time I have to find them frozen now, but I look for some that are flash frozen. Usually Pictweet has pretty good ones. I have started using the Instant Pot to cook my peas instead of on the stove. They come out perfect every time! The attached recipe from bayoumama.com never fails me. 

Ham and Penne Milano, fruit

This recipe comes from the 2011 Taste of Home Quick Cooking recipe book. I could not find it online, so here is the recipe:

1 pkg (16 oz) penne pasta 2 ⅔ cups frozen broccoli florets

2 cloves garlic, minced 2 Tbsp butter

3 Tbsp all-purpose flour 1 can (14 ½ oz) chicken broth

¼ cup 2% milk 1 ½ lbs boneless, cooked ham, chopped

⅔ cup Parmesan cheese ½ cup chopped walnuts, optional

1 tsp pepper

In a large pot, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. Meanwhile, in a large skillet, saute the garlic in butter for 1 minute. Stir in flour until blended; gradually add chicken broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in ham, cheese, walnuts (if using), and pepper. Drain pasta and broccoli. Add ham mixture; toss to coat. 

Since this really is an all-in-one meal, some fresh fruit on the side will complete it.

Pork loin, zucchini/squash/mushrooms

For this menu I am using some pork loin that my husband smoked and then we froze dinner portions of it to use later. (Once again, see the Hint!) We buy pre seasoned pork loins and he puts them in the smoker for a few hours. Then we wrap in plastic wrap and foil and freeze. All I have to do is take a portion out of the freezer to thaw and pop it in the oven on about 300 degrees F for about 20 to 30 minutes. You can also just purchase one of the pork loins and bake it in the oven according to the package directions. Since I planned for zucchini for one night, I figured a couple of nights during these two weeks would work as well. This time instead of just zucchini, the plan is to saute zucchini, squash, and fresh mushrooms. This is a nice filling side without being too heavy on the calories. 

Chicken Shoestrings, mashed potatoes and gravy, green beans

This meal was planned for a night our granddaughter is with us. We call these chicken shoestrings because that is what the cafeterias called them where we used to work. You may be more familiar with the term chicken fingers. They are basically just a long skinny chicken nugget. They sure are the right size for dipping in the mashed potatoes and white gravy that I prepare with them! I usually make homemade mashed potatoes, but an instant potato mix or prepared potatoes such as Bob Evans Mashed Potatoes will work. I like to use Pioneer country gravy mix. 

Chicken stir fry with teriyaki sauce, fried rice

This is another one that I don’t quite have “real” recipes for. I kind of use some recipes that I have adapted to our taste. Because of that, I have linked some recipes that are similar that can be helpful.

For my stir fry, I mix up a teriyaki sauce. The recipe from food.com that is linked is actually for some pork. I just use the proportions to make the sauce, and I actually double it so that I have enough for the chicken and then for the veggies. I also usually make it ahead of time so that it is ready for me to use. Mix it up in a jar or some other container that you can just shake. 

Cube some boneless, skinless chicken and use some of the sauce to marinate it for at least 30 minutes. I also cut up my own veggies for the stir fry. I will sometimes use a frozen package, but I like the fresh so much better and you can put in whatever you like. I like to use zucchini, carrots, onions, mushrooms, and broccoli. You could also use water chestnuts, snow peas, bell peppers – really anything you like.

Cook the chicken in a little oil in a large skillet (or wok) until it is cooked through. Remove. Put in the vegetables and let them cook until they are tender-crisp. Add the chicken back in and  the rest of the sauce and the cornstarch mixture (you will only need a single serving of this since you used some of the sauce to marinate the chicken) that is in the recipe. This will thicken up the sauce. 

I also make homemade fried rice. I have a modified recipe that I use. I have linked one from therecipecritic.com that is similar to mine. I usually don’t put veggies in it when I am cooking the stir fry, but you can do whatever you like. I also add some white pepper and sesame seeds in mine. As far as the soy sauce goes, I don’t measure it out. I pour it in until it gets the color and consistency I want. Start small and work up. The biggest key to good fried rice, in my opinion, is cold rice. I cook mine the morning of and put it in the refrigerator until I am ready to cook it that evening. Trust me – it will make all the difference.