Week of 2-25-08

I hope you enjoyed your recipes from last week.  If you actually made any of them, let me know.  Because if not, I won’t be offended but I don’t need to take the time to do this if no one is cooking!  So if you’re lurking and cooking, please let me know.  : )  (That wasn’t meant to sound snooty, just keepin’ it real.)

Day One Chicken Sandwiches, Chips, Fruit

  • Chicken Tenders
  • Fresh Basil
  • Mozzerella
  • Tomatoes
  • Really good french bread
  • Kettle Chips
  • Fruit of your choice (but don’t do bananas…splurge on some really good fruit)

Grill the chicken breasts simply with salt and pepper.  The last minute that the chicken is grilling add some cheese to the top to melt it and grill sliced french bread.  Once done, prepare your sandwich by drizzling a little bit of olive oil on the bread (to soften it just a smidge in places) and layer the chicken w/ cheese, basil and tomato.  Voila!  Instant yummy sandwich!  If your kids don’t want the basil and tomato, no problem, but they’ll love the chicken and melted cheese!

Day Two — Seafood Night, Asparagus, Rice (we had Rice a Roni) This is a super easy and fast dinner to make

  • We had tilapia, salmon and shrimp
  • Lemons
  • Garlic
  • Olive oil or butter
  • Parchment Paper (or aluminum foil)

At our house, the kids LOVE tilapia and shrimp.  If you aren’t a big fish eater, tilapia is a very mild white fish that just about anyone can manage.  You will cook all three types of seafood the same way.  If you don’t have parchment paper, you can use aluminum foil (I just don’t like the taste of aluminum foil on my food so I use parchment). 

Take a good size piece of paper (or foil) and form it into a bowl with enough of a side that you can close it up if you needed to.  Don’t worry about making it look pretty.  Put the food (I usually put one fish filet per or dozen shrimp per ‘bowl’) into the center and squeeze lemon juice on top (I would say about 1/4-1/2 lemon per ‘bowl’….I’m generous with it because the lemon is what will make this yummy), drizzle with olive oil or throw in a pat of butter on top, salt, pepper, minced garlic and seal that puppy up.  Don’t allow there to be any holes in the package because you are steaming the food.  You can cook this on top of the grill (if you don’t want your house to have a fish smell) or in the oven at 350….both ways for about 10 minutes or until the tilapia is white all the way through, the shrimp or bright pink or the salmon is cooked through (salmon will take a little longer).

Day Three — New World Chili, Salad, Crackers

  • 1 lb. turkey breast, cut into 1-inch pieces
  • 28 oz can diced tomatoes
  • 15 oz. can black beans, rinsed and drained
  • 8 oz can tomato sauce
  • 1 c peeled, seeded and cubed butternut squash (if you don’t know how to do this, let me know and I’ll explain)
  • 1 medium onion, chopped
  • 1/2 c chicken broth
  • 1/2 c frozen corn
  • 1/2 c dried cranberries (I omitted because Tim hates them)
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 T chili powder
  • 1 clove garlic, minced
  • 2 cups shredded fresh spinach
  • 4 oz. Monterey Jack cheese (equals one cup shredded)

Get your crockpot.  Add the turkey, undrained tomatoes, beans, tomatoe sauce, squash, onion, 1/2 cup chicken broth, corn, cranberries, jalapeno, chili powder and garlic.  Cover and cook on low heat setting for 10-12 hours or high for 5-6 hours.  If you would like a soupier consistency, add more chicken broth to your liking.  Stir in spinach just before serving and sprinkle each serving with cheese.

Day Four — Tri Tip, Garlic Bread, Broccoli & Cauliflower

If you can’t find tri-tip at your grocery store, ask the butcher and he’ll tell you what they call it.  In California, it’s tri-tip, in TN, they didn’t cut them because no one knows what they are.  But I asked and they happily did it for me!  Now, I’ve even seen a few without asking.  : )

Tri -tip is basically a large steak that you slice and serve.  It will be grilled just as you grill a steak except a little longer because it’s bigger.  We keep ours so simple, salt and pepper because we love the taste of the beef all on it’s own.  Sometimes I’ll make a little pouch of sliced mushrooms with garlic and butter and Tim will pop those on the grill to cook along with the tri-tip.  So yummy.

For Garlic Bread, I just slice up some good french bread, spread melted butter on with a pastry brush and add fresh minced garlic and parmesan cheese to the top.  Broil it, but be careful; it burns quickly!

Day Five — Enchiladas, Corn

  • corn tortillas
  • ground beef
  • 1/2 onion, chopped into itty bitty pieces
  • enchilada sauce (2 small cans)
  • sliced olives
  • shredded cheese (whatever you like, I use Colby and Jack)

Brown your beef and onion together.  If you like it on the spicier side, add chili powder or whatever you enjoy.  We just added some cumin, salt and pepper.  With this, it is best to add the seasoning last.  That way, you can add just a little at a time and taste as you go until you get the seasoning you like.  While you are browning your beef, make sure your tortillas are on the counter, warming to room temperature, otherwise they will crack and break while you roll the enchiladas.

Pour enough sauce on the bottom of your baking dish to cover it.  Begin rolling tortillas with meat, cheese and olives and just fill up the baking dish!  Top with remaining sauce and a sprinkling of extra cheese.  Cover with foil and bake at 350 for 30 minutes.  We like to garnish ours with sour cream and fresh avocado.

Day Six — Tortellini, Caesar Salad

  • Frozen or fresh tortellini from the grocery store
  • Favorite Marinara sauce
  • Bagged Caesar Mix

How easy is that?



These look so complicated but are sooooo easy.  Very yummy.  One lady ate one once and said, “oh, that just made me very happy.”  My children call them boobie cakes….there, I said it.  They do.

  • 3 room temperature egg whites (take out eggs about an hour before you want to make the cookies)
  • 1/4 t cream of tartar
  • 3/4 c sugar
  • 1 t strawberry extract

Line baking sheets with parchment paper (a must because otherwise they’ll stick and no, spraying with Pam won’t prevent that).  Beat the egg whites until foamy.  Add cream of tartar and increase speed until peaks form.  Add 1 T of sugar at a time and beat for peaks, about five minutes.  Mix in the extract.  It should look like this in your bowl:


Move all the dough into a large ziploc bag and make sure to push out the air before you seal it.  Cut one corner off, it will look like this:


Now just begin swirling it onto the cookie sheets.  I had a picture of this step, but for some reason WordPress won’t let me put it up.  So …

Now cook them for 3 hours (you read right, it’s not a type-o, three hours) at 200 degrees.  When they come out they will make sounds like cracking and popping a little.  Oh-so-good, melt in your mouth:


See?  Boobie cakes.

Next week, stay tuned for the best-ever Banana Bread, scrumptious turkey meatloaf and you-can’t-believe how good it is roasted chicken!


4 Comments Add your own

  • 1. fran  |  February 25, 2008 at 5:38 pm

    I love this, and boobie cakes made me laugh so hard!!!!

  • 2. Tricia  |  February 25, 2008 at 6:02 pm

    Looks yummy! I am commenting again!!!!!!

  • 3. Chelle  |  March 4, 2008 at 2:58 pm

    Hey I just found this! I’m going to try some of your recipes. Is there anyway to put a link to your recipes in your blog- when you tell it is up and ready? I typically just read blogs from google, so when you mentioned it I had to open up your blog and find it.

  • 4. Karen  |  May 12, 2009 at 12:19 am

    OK I prayed for some motivation with meals…I get so tired of being the only one to plan and prepare the meals! This is wonderful Jill! I get the feeling you are no longer posting these but at least I have a couple to use!


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