SUNDAY PORK TENDERLOIN WITH MANGO-APPLE SALSA

AFTER A WEEK OF ON THE GO...........BUSY!!! I LIKE TO MAKE SUNDAY DINNER A LITTLE SPECIAL. A CHANCE TO RELAX WITH FAMILY AND FRIENDS WITH OUT RUSHING,TO SAVOR THE DAY.

CARIBBEAN PORK TENDERLOIN WITH MANGO -APPLE SALSA

PORK TENDERLOIN(1 1/2- 2 lb.)

JERK SEASONING

CAN OF FROZEN LIME-AIDE

CUP OF ORANGE JUICE

SMALL BAG OF FROZEN MANGO CHUNKS(thawed)

1 GRANNY SMITH APPLE

SMALL JAR OF CHUTNEY( 3 TBSP)

1LIME

CHOPPED GARLIC

1RED PEPPER

1 GREEN PEPPER

1RED ONION

START BY MARINATING THE TENDERLOIN IN THE LIME-AIDE(THAWED)AND ORANGE JUICE,FOR 1-2 HOURS.

TAKE TENDERLOIN OUT OF MARINATE AND SHAKE JERK SEASONING AROUND THE LOIN.PLACE IN ROASTING PAN AND ROAST ON 425,FOR 40-45 MINS.

WHILE THE TENDERLOIN IS ROASTING,PREPARE THE SALSA.

DICE IN SMALL PIECES,THE PEPPERS AND ONION(removing all seeds,and peeling the skin off the onion first.)

PEEL AND DICE APPLE(REMOVE THE CORE)

MIX THE MANGO & APPLE

SQUEEZE THE JUICE OF THE LIME OVER THE APPLE(TO KEEP THE APPLE FROM TURNING BROWN)

ADD THE DICED PEPPERS,ONION.MIX

ADD CHOPPED GARLIC(2 TBSP.)

ADD CHUTNEY(3 TBSP.)

MIX.

REMOVE THE TENDERLOIN FROM PAN ,LET STAND FOR ABOUT 10 MINS.BEFORE SLICING. SERVE THE PORK OVER A BED OF SALSA.

GREAT SIDE DISHES: BLACK BEANS AND RICE OR BAKED SWEET POTATO WITH CINNAMON BUTTER.

SATURDAY PASTA PRIMAVERA

AFTER A LONG DAY OF SOCCER GAMES,T BALL,DANCE ,GARAGE SALES,HOUSE CLEANING AND ENDLESS CHORES.OR A EMOTIONAL DAY OF COLLAGE FOOTBALL,NOTHING IS MORE COMFORTING THAN PASTA.

PASTA PRIMAVERA

1 ZUCCHINI

1 YELLOW SQUASH

1RED PEPPER

1 RED ONION

HEAD OF BROCCOLI

CHOPPED GARLIC

OLIVE OIL

WHITE WINE

SALT AND PEPPER TO TASTE

BUTTER

PARMESAN CHEESE

PASTA OF CHOICE COOKED AL DEN TA

START BY PREPARING YOUR VEGETABLES.WASH AND CUT YOUR ZUCCHINI AND SQUASH IN HALF MOONS.THIN .(CUT IN HALF LENGTHWISE, THEN TURN ON SIDE SO THE ZUCCHINI AND SQUASH ARE LAYING FLAT.CUT INTO THIN SLICES,THAT LOOK LIKE MOONS.)WASH AND BREAK THE FLORETS OFF THE LARGER STEM OF BROCCOLI.

WASH AND CLEAN THE PEPPER,THEN CUT INTO THIN STRIPS.PEEL RED ONION,CUT IN HALF, TURN ON SIDE AND JULIANNE INTO THIN SLICES.

IN A LARGE SAUTE' SKILLET.ADD 1/2 CUP OF OLIVE OIL.CHOPPED GARLIC.COOK LIGHTLY ON MEDIUM-HIGH HEAT. ADD VEGETABLES, SALT AND PEPPER TO TASTE ,STIR (KEEP THEM MOVING)

AFTER A FEW MINUTES OF SAUTEING THE VEGETABLES ADD 1/2 CUP OF WHITE WINE. LET COOK,STIRRING OFTEN. THE WINE WILL COOK DOWN. ONCE ITS COOKED DOWN ABOUT HALF WAY,AND THE VEGETABLES ARE SLIGHTLY TENDER ,TURN THE HEAT DOWN TO LOW-MED AND ADD 4 TSP.COLD BUTTER.SWIRL THE BUTTER IN THE PAN.KEEP IT MOVING THIS WILL THICKEN THE SAUCE.TOSS WITH YOUR FAVORITE PASTA.SPRINKLE WITH PARMESAN CHEESE.

FRIDAY SIMPLY SALMON

SALMON IS A GREAT CHOICE FOR DINNER.SALMON CAN BE BLACKENED,POACHED,GRILLED IN A VARIETY OF WAYS,SO MANY CHOICES..........

BROILED SALMON TOPPED WITH DIJON AND BROWN SUGAR

SALMON FILET'S

DIJON MUSTARD

BROWN SUGAR

SPRAY YOUR BROILER PAN WITH A NON STICK SPRAY,YOU'LL THANK ME LATER.PLACE SALMON ON PAN.SPREAD DIJON ALONG THE TOP,AND SPRINKLE WITH BROWN SUGAR. BROIL THE SALMON. SALMON IS BEST WHEN SERVED MEDIUM,NOT TO DRY.

IF YOU HAVE A GRILL HANDY THIS MAKES A GREAT CEDAR PLANK SALMON.

PREPARE THE SALMON THE SAME.PLACE THE SALMON ON A CEDAR PLANK,THAT HAS BEEN SOAKED IN WATER FOR 12+ HOURS AND BRUSHED WITH OIL ON THE SIDE WITH THE SALMON ON IT.PLACE THE PLANK WITH SALMON ON GRILL IN A HOT SPOT.THE CEDAR WILL GIVE THE SALMON A NICE SMOKED FLAVOR. KEEP A WATER BOTTLE ON HAND.IF THE CEDAR CATCHES FIRE ON THE EDGES,USE THE WATER TO PUT IT OUT.(IT WILL SO KEEP AN EYE OPEN. CLOSE THE TOP TO THE GRILL TO CAPTURE THE SMOKE ,CHECKING OFTEN.THIS DISH HAS WONDERFUL FLAVOR.

THURSDAY CHICKEN CHILI

CROCK POTS CAN MAKE DINNERTIME SIMPLE AND EASY AND WHO DOESN'T LIKE THAT.

CHICKEN CHILI

1 (10)OZ. CAN CREAM OF CHICKEN

1(10)OZ CAN OF CREAM OF CELERY

1 PKG. OF SKINLESS AND BONELESS CHICKEN THIGHS

2 CANS OF NORTHERN WHITE BEANS(DRAINED)

1 CAN ROTEL TOMATOES(DRAINED)

1TSP GARLIC SALT

1/2 TSP BLACK PEPPER

1 SPANISH ONION CHOPPED

FRITOS

HERE'S THE BEAUTY OF A CROCK POT,OPEN CHICKEN,RINSE,PLACE IN CROCK POT.

ADD THE SOUP,BEANS,ROTEL,ONION,AND SEASONING.STIR.

TURN ON LOW AND YOUR OFF.WHEN YOU RETURN AROUND DINNERTIME,STIR THE CHILI WELL.THE CHICKEN WILL BREAK UP AND THICKEN THE MIX.SERVE WITH FRITOS ON TOP FOR A FUN TWIST.

LIKE ANY THING THAT IS STEWED, IT ALWAYS TASTE EVEN BETTER THE NEXT DAY.

IF YOU HAVE LEFT OVER CHILI, YOU CAN LAYER IT WITH CORN TORTILLAS AND SHREDDED CHEESE IN A GLASS CASSEROLE DISH, LIKE LASAGNA. BAKE FOR ABOUT 30 MI NS ON 350. GARNISH WITH SALSA AND SOUR CREAM.

WEDNESDAY CHEF SALAD

I WAS SCHOOLED ON THE THREE FOOD GROUPS TO MAKE A MEAL.MEAT, STARCH.VEGETABLE.WHILE THIS GENERAL RULE IS GOOD TO FOLLOW,SOMETIMES YOUR LOOKING FOR A LIGHTER MEAL.WE STILL WANT TO HAVE A BALANCE OF FOOD GROUPS.

CHEF SALAD

2OZ.HAM PER PERSON

2OZ. TURKEY PER PERSON

2 SLICES OF SWISS CHEESE PER PERSON(IF YOU PREFER A SHREDDED CHEDDAR CAN BE USED)

1 HARD BOILED EGG PER PERSON(PEELED)

CUCUMBER

RED ONION

TOMATO

SALAD MIX

WITH SO MANY SALAD BLENDS ON THE MARKET, IT'S SO CONVENIENT TO MAKE SALADS A MEAL IN ITS' SELF.PICK A BLEND YOU LIKE.A FIELD GREEN MIX OR ROMAINE MIX OFFER THE MOST NUTRITION,WHILE A ICE BURG MIX WITH CARROT AND RADISH IS OFTEN PREFERRED BY YOUNGER CHILDREN.

BOIL YOUR EGGS,COOL IN COLD ICE WATER(TO SHOCK THE EGGS,THIS WILL MAKE IT EASIER TO PEEL.PEEL THE SHELLS RINSE SET ASIDE.

LAY YOUR MEAT OUT FLAT,SLICE INTO THIN STRIPS ALONG THE WIDTH. IF YOU WANT YOU CAN STACK 2 OZ. HAM, WITH 2OZ. TURKEY ON TOP AND ROLL ,THEN CUT INTO PINWHEELS TO PLACE ON SALAD.

CUT SWISS INTO THIN STRIPS.

WASH AND CUT YOUR CUCUMBER,

WASH AND CUT YOUR TOMATO INTO WEDGES.

PEEL AND CUT RED ONION(EITHER JULIENNED OR IN RINGS.

TIME TO PUT IT ALL TOGETHER, SALAD MIX,LAY CHEESE ,HAM & TURKEY ALONG THE TOP.(IF YOU WENT WITH PINWHEELS.LAY THE CHEESE FIRST AND PLACE THE WHEELS ON TOP OF THE CHEESE.)

CUT YOUR EGGS IN HALF PLACE ALONG THE SIDES OF PLATE.

PUT TOMATOES AND CUCUMBER ALONG THE EDGES.

TOP WITH SLICED ONION RINGS(OR SLICES).SERVE WITH YOUR FAVORITE DRESSING AND A FRESH LOAF OF ITALIAN BREAD TO MAKE A ME

A FILLING MEAL WITH PROTEIN , DAIRY & VEGETABLES. IF YOU HAVE SMALL CHILDREN DON'T FORGET THE RANCH DRESSING,THEY WILL THANK YOU FOR THE BEST MEAL EVER !!!!!!!!

TUESDAY CHICKEN GYROS

I LIVE IN A CITY CLOSE TO TARPON SPRINGS,FLORIDA,WHERE EVERYTHING GREEK IS MOMENTS AWAY.GREAT GREEK SALADS,HOMEMADE PASTRIES AND FAMOUS GYROS.SO......I THOUGHT LET'S MAKE A CLASSIC WITH AN AMERICAN TWIST.

GRILLED CHICKEN GYROS

1/2 PINT OF SOUR CREAM

1 CUCUMBER

TSP. CHOPPED GARLIC

1 LEMON

SALT

3-4 CHICKEN BREAST

TOMATO

RED ONION

ICEBERG LETTUCE

PITA BREAD 7 " ROUND

START BY PEELING THE SKIN OFF THE CUCUMBER,CUT THE CUCUMBER IN HALF LENGTHWISE .TAKE A SPOON AND SCOOP OUT THE SEEDS FROM THE CENTER OF THE CUCUMBER.CHOP INTO PIECES.

PUT CUCUMBER,SOUR CREAM,TSP.CHOPPED GARLIC,TSP.SALT AND THE JUICE OF ONE LEMON.INTO A BLENDER OR FOOD PROCESSOR AND BLEND.IF YOU HAVE NEITHER FINELY CHOP THE CUCUMBER AND MIX IN A BOWL.(IT WILL BE A LITTLE CHUNKY,BUT STILL TASTY!)SET SAUCE ASIDE IN FRIG.

GRILL CHICKEN BREAST(ON GRILL OUTSIDE,OR IN THE BROILER)CUT INTO STRIPS.

CUT LETTUCE IN HALF,THEN CUT IN THIN STRIPS(SHRED FINE)

PEEL AND CUT ONION IN HALF,AND THEN INTO THIN STRIPS.

CUT TOMATOES IN THIN SLICES,AND THEN IN HALF.

WARM PITA BREAD.(OVEN FOR A FEW MINUTES.MICROWAVE ,OR IN A SKILLET WITH PA N SPRAY ,FOR NON-STICK.)I LIKE THE PAN METHOD.

READY TO MAKE GYROS.LAY PITA DOWN,SOME LETTUCE,RED ONION AND TOMATO.

THEN ADD THE CUCUMBER SAUCE AND STRIPS OF CHICKEN.FOLD AND ENJOY!

THIS IS LIKE A GREEK CHICKEN TACO.A REFRESHING TREAT

MONDAY SCHOOL BEGINS

HERE WE GO,ANOTHER YEAR,WHILE IT'S GREAT TO HAVE THE KIDS BACK TO SCHOOL, IT ALSO MEANS LONG DAYS OF CAR POOLS,EXTRA ACTIVITIES,HOMEWORK AND....... THE FAMILY STILL WANTS TO KNOW WHATS FOR DINNER?

CHICKEN CORDON BLUE'

CHICKEN BREAST(1 PER PERSON)

ITALIAN BREAD CRUMBS

THIN SLICED HAM((2 OZ,) PER BREAST

SLICED SWISS CHEESE(2 SLICES PER CHICKEN BREAST)

2 OZ. COOKING OIL

BEGIN WITH COATING THE CHICKEN IN THE ITALIAN BREAD CRUMBS.(THE CHICKEN WILL COAT W/OUT EGG WASH,FOR A LITER BREADING)

HEAT THE OIL IN SKILLET AND ADD CHICKEN BREAST ON MEDIUM HEAT.PAN FRY CHICKEN .TURNING HALF WAY THROUGH.

LOWER THE HEAT,PUT THE HAM ON EACH BREAST,THEN THE CHEESE.

COVER SKILLET WITH LID AND MELT CHEESE WHILE HEATING THE HAM.

SERVE WITH YOUR FAVORITE SIDE DISH: MASH POTATOES,RICE,PASTA OR A NICE GARDEN SALAD. FAST.... AND EASY................HONEY MUSTARD GOES WELL WITH CHICKEN CORDON BLUE

THIS IS SO SIMPLE TO MAKE AND THE FAMILY WILL LOVE IT.

SUNDAY FAMILY GATHERING

SUNDAY HAS ALWAYS BEEN FAMILY GATHERING DAY IN OUR HOME.GROWING UP, I REMEMBER SITTING DOWN TO A POT ROAST DINNER EVERY SUNDAY,. AS MY FAMILY HAS GROWN TO INCLUDE LIFE TIME FRIENDS THE GATHERING'S CONTINUE ,WHETHER OVER A GRAND MEAL OR THE PERFECT HALF TIME BUFFET.ONE THING IS FOR SURE. THEY ALL COME HUNGRY!!!!!!!! SO LET'S TRY THE BEST OF BOTH WORLDS.

POT ROAST HOAGIES

2-3 POUND ROAST

10 1/4 oz. CREAM OF MUSHROOM SOUP

10 1/4 oz.GOLDEN MUSHROOM

1 LG. SPANISH ONION

PINT OF SLICED MUSHROOMS

1 OZ. OLIVE OIL

TBSP. CHOPPED GARLIC

1 OZ, WHITE WINE

LB. SLICED SWISS

SOURDOUGH HOAGIE ROLLS

PLACE ROAST IN ROASTING PAN WITH HALF THE CREAM OF MUSHROOM SOUP AND HALF THE GOLDEN MUSHROOM SOUP ON THE BOTTOM AND THE OTHER HALF ON TOP OF THE ROAST.COVER WITH FOIL AND COOK ON 300 DEGREES FOR THREE HOURS.THE ROAST SHOULD PULL A PART EASILY WITH A FORK.THE SOUP WILL MAKE A NICE GRAVY FOR THE ROAST.AFTER REMOVING THE ROAST,TURN THE OVEN UP TO 400.

PEEL AND JULIANNE THE SPANISH ONION

SAUTE' ONION AND SLICED MUSHROOMS IN SAUTE' PAN WITH OLIVE OIL AND CHOPPED GARLIC,ON MEDIUM HEAT.ABOUT TWO MINUTES.ADD 1 OZ. OF WHITE WINE,AND CONTINUE TO COOK UNTIL TENDER.(THIS IS CALLED DE-GLAZING)SET ASIDE.

TAKE A COUPLE OF FORKS AND SHRED THE ROAST IN THE GRAVY.

BUILD YOUR SANDWICH:POT ROAST IN GRAVY,SAUTE' ONIONS AND MUSHROOMS,TWO SLICES OF SWISS CHEESE. PLACE SANDWICH'S ON COOKING SHEET AND PLACE IN OVEN FOR 2-3 MINUTES TO MELT CHEESE AND TOAST ROLL.SERVE.

ENJOY THE DAY,CHERISH THE COMPANY AND SAVOR THE FOOD.

SATURDAY- DATE NIGHT? OR FAMILY NIGHT

SATURDAY IS THE PERFECT NIGHT TO MAKE RESERVATIONS AT YOUR FAVORITE RESTAURANT,BUT IF YOU HAVE KIDS TO FEED OR JUST WANT SOMETHING SIMPLE TO MAKE FOR FAMILY NIGHT.SLOPPY JOE'S ARE ALWAYS GOOD.

SLOPPY JOE'S

1 1/4 LBS. GROUND CHUCK

1/2 CUP OF KETCHUP(HEINZ)*

1/2 CUP OF BBQ SAUCE(KRAFT ORIGINAL)*

1/4 OF PICANTE SAUCE(PACE)*

AMERICAN CHEESE

HAMBURGER ROLLS

(THESE BRANDS ARE MY CHOICES,BUT ANY BRAND WILL DUE)

BROWN OFF THE GROUND CHUCK,AND DRAIN GREASE.

ADD THE KETCHUP,BBQ SAUCE AND PICANTE SAUCE.

CHOOSE . MILD,MEDIUM OR HOT ACCORDING TO YOUR FAMILIES SPICE LEVEL(I FIND MEDIUM DELIVERS THE RIGHT ZIP FOR US.)

STIR,AND ALLOW TO SIMMER ON LOW HEAT FOR A FEW MINUTES.

SERVE ON YOUR FAVORITE HAMBURGER BUN OR KAISER ROLL.

TOP SLOPPY JOE MIX WITH A SLICE OF AMERICAN CHEESE.

THIS IS A QUICK AND TASTY SANDWICH THE WHOLE FAMILY CAN ENJOY

LESS FESS,LESS MESS,ALWAYS A GOOD THING.

FRIDAY - FISH DAY

I'VE BEEN COOKING FOR MANY YEARS AND FRIDAY HAS ALWAYS BEEN KNOWN AS FISH DAY.I THINK WE LEARN THIS IN OUR BIBLE STUDIES ,AND OUT OF FEAR OF GOING TO HELL,WE EAT FISH ON FRIDAY ALL YEAR LONG.

(JUST A THOUGHT)

BAJA FISH TACOS

LB OF MAHI MAHI

SHREDDED GREEN CABBAGE

BLACKENING SEASONING

3LIMES

1/4 CUP HONEY

2 CUPS MAYO

1 TOMATO

2 AVOCADOS

6"FLOUR TORTILLA

TAKE THE ZEST AND JUICE(SEED FREE)AND POUR INTO SAUTE' PAN WITH THE HONEY .OVER MED-HIGH HEAT REDUCE DOWN HALF THE MIXTURE.KEEP A WATCHFUL EYE ON THE STOVE,YOU DON'T WANT TO OVER BOIL,OR REDUCE TO FAR DOWN AND BURN YOUR PAN.

REMOVE FROM BURNER,COOL FOR A FEW MINUTES,THEN MIX WITH MAYO.SET IN FRIG.

CUT MAHI INTO STRIPS(ABOUT 1/4 INCH THICK)

BLACKEN MAHI IN NON STICK SKILLET WITH A SMALL AMOUNT OF BUTTER

(A CAST IRON SKILLET IS BETTER,IF YOU HAVE ONE AVAILABLE)YOU CAN CONTROL THE AMOUNT OF SPICE,BY HOW MUCH OR HOW LITTLE BLACKENING SPICE YOU PUT ON THE FISH.

DICE YOUR TOMATO

CUT AVOCADO IN HALF(GOING AROUND THE PIT)

TURN AND PULL TO SEPARATE THE HALVES.

REMOVE THE PIT,AND USE A SPOON,TO SCOOP THE AVOCADO FROM THE SKIN.

CUT INTO STRIPS

WRAP TORTILLA SHELLS IN TOWEL,PLACE IN MICROWAVE FOR ONE MINUTE TO WARM.

READY TO ASSEMBLE YOUR TACOS.

ON YOUR SHELL,START WITH A LITTLE SHREDDED CABBAGE,THEN YOUR MAHI(2-3 STRIPS PER TACO)

SPRINKLE CHOPPED TOMATO

ADD A COUPLE STRIPS OF AVOCADO

TOP WITH YOUR BAJA AIOLI(FROM THE FRIG)

FOLD AND EAT.THIS NOT ONLY IS A GREAT TACO,BUT THE WHOLE FAMILY

CAN HAVE FUN IN THE KITCHEN MAKING THIS DISH.

THURSDAY KEYWEST SALAD

I COME TO YOU FROM FLORIDA, IN AUGUST. IT'S ABOUT 94 DEGREES WITH A FEEL LIKE TEMPERATURE OF 102++ AND SOME DAYS IT'S JUST TOO HOT TO EAT, YET I STILL HEAR, WHAT'S FOR DINNER? I SAY" A NICE TROPICAL SALAD IS THE PERFECT CHOICE."

KEY WEST SHRIMP SALAD

BAG OF SPRING MIX

12 STRAWBERRIES

1 CUP MANDARIN ORANGES

LB OF SHRIMP (31/40)

1/4 CUP SHREDDED COCONUT

TOMATO

RED ONION

1/2 CUP CHOPPED PECANS(OPTIONAL)

RINSE STRAWBERRIES,CUT OFF THE END OF THE STEMS AND THEN CUT THE BERRIES INTO 3 SLICES EACH.SPRINKLE STRAWBERRIES OVER SPRING MIX.DRAIN ORANGES AND SPRINKLE OVER SALAD.SPREAD OUT COCONUT ON SHEET TRAY AND TOAST IN OVEN (ABOUT 5 MINUTES .IF YOU HAVE A TOASTER OVEN,THIS WILL WORK WELL WITH-OUT HEATING UP THE KITCHEN.)SAUTE' SHRIMP IN SKILLET WITH OLIVE OIL(SMALL AMOUNT)AND A FEW SHAKES OF JERK SEASONING.PLACE SHRIMP AROUND SALAD.PLACE TOMATO WEDGES AROUND EDGES OF SALAD.JULIANNE ABOUT1/4 OF A SKINNED RED ONION AND SPREAD OVER SALAD. SPRINKLE TOASTED COCONUT ON TOP, AND CHOPPED PECANS IF YOU LIKE A LITTLE CRUNCH.

I LIKE THIS SALAD WITH A BALSAMIC VINAIGRETTE .

THIS SALAD IS NOT ONLY REFRESHING, BUT MAKES A COLORFUL DISH FOR ANY SUMMER EVENT. IF YOU PREFER, GRILLED CHICKEN(CUT INTO STRIPS)CAN BE SUBSTITUTE FOR THE SHRIMP,OR OMIT THE SHRIMP FOR A LITE FRUIT SALAD ON A HOT SUMMER NIGHT.

Wednesday BEEF AND BROCCOLI

WHAT A DAY,IS IT FRIDAY YET?ONLY HUMP-DAY YOU SAY.

MY HEAD IS BEATING AND I FEEL LIKE SNAPPING OFF HEADS

TODAY.I KNOW THIS IS OUT OF THE QUESTION,SO I REALLY WISHED I STILL DRANK...

HEAVILY!!!!!!!!!!!!!INSTEAD I 'M TAKING A QUIT MOMENT TO MY SELF,AND ASKING MYSELF ,WHAT DO I MAKE FOR DINNER?.........................

BEEF AND BROCCOLI

CUT THIN STRIPS OF BEEF,THIS CAN BE TENDERLOIN,TOP SIRLOIN,FLANK STEAK(ABOUT 1-1 1/2 LBS.)

THE KEY IS CUTTING IT ON A BIAS, AGAINST THE GRAIN,AND THIN

SEAR MEAT IN SMALL AMOUNT OF OLIVE OIL WITH CHOPPED GARLIC.

DE-GLAZE PAN WITH BEEF BROTH(1/2 CUP)

ADD EQUAL PARTS OF (ASIAN) SWEET CHILI SAUCE AND TERIYAKI GLAZE.

ADD LIT ELY STEAMED BROCCOLI,JULIENNED RED PEPPERS&RED ONION.

SIMMER FOR A FEW MINUTES, WHILE TOSSING THE VEGETABLES INTO THE SAUCE.

SERVE OVER RICE(WHITE OR YELLOW)

THIS HAS GREAT FL AVOR,EASY TO MAKE!

ENJOY!!!!!

TUESDAY CHILI PIE

ABOUT FIFTEEN MINUTES,AFTER ARRIVING HOME FROM WORK I HEAR
WHAT'S FOR DINNER?
THIS RECIPE IS QUICK TO PREPARE.THE BAKING TIME ALLOWS ME TO RELAX, BEFORE SITTING DOWN TO EAT WITH THE FAMILY.

CHILI PIE

LB GROUND CHUCK

1 CAN CHILI TOMATOES(15OZ)

1CAN PINTO BEANS,DRAINED(15OZ)

GARLIC SALT TO TASTE

BLACK PEPPER TO TASTE

1 BOX OF CORN MUFFIN MIX

1EGG

1/2 CUP SUGAR

1/3 CUP MILK

2 CUPS SHREDDED CHEDDAR-JACK CHEESE

SPRAY A 8x12 DISH(GLASS) WITH NON-STICK SPRAY.

ADD MUFFIN MIX,SUGAR,EGG,&MILK ,MIX WITH WIRE WHIP(A FORK AND A STRONG ARM WORK IN A PINCH)SET ASIDE.

BROWN OFF BEEF AND DRAIN GREASE OFF.

ADD CHILI TOMATOES AND DRAINED PINTO BEANS.

SALT AND PEPPER TO TASTE.

POUR CHILI MIX INTO CORN MUFFIN MIX.

SPREAD THREW OUT

SPRINKLE SHREDDED CHEESE OVER THE TOP.

BAKE AT 400 FOR ABOUT 40 MINS.

TOP WITH SALSA AND SOUR CREAM IF DESIRED.

THIS IS SO.......EASY AND SO............GOOD

Monday MARGARITA CHICKEN

I hear all day long What's should i eat? what's for dinner?
iam hungry,feed me!!!! so let's share ideas.I like to keep it simple and affordable.nothing gives more pleasure,then watching family and friends enjoy a meal made with love.


Margarita chicken

chicken breast(chicken wings can also be used)

basic margarita mix(if a powder,mix with water first)

jerk seasoning

marinate the chicken in the margarita mix and jerk seasoning , the mix should cover the chicken.add about 1 tsp of seasoning per chicken breast.if your using wings,about 1 tsp.4 wings (this can set while your at work,in your frig.the citrus will start to cook the chicken so don't marinate more then half a day)remove chicken from marinate and grill.outside grills are great,but you can also cook this in your oven on broil.helpful tip: spray your broiler pan with a non-stick spray before cooking,this makes clean-up much easier.I like to serve over rice(yellow rice,red beans and rice,Spanish rice )or on a bed of spring mix with a balsamic vinaigrette,tomato,red onion. If you used chicken wings,there great right of the grill.perfect finger food for dinner with a salad or as an appetizer before the big game. for the adults don't forget to mix up a batch of margaritas with your leftover mix.Cheer's