Heart Healthy

After a routine physical a few weeks ago, Michael found out that he has high cholesterol.  It runs in the family, but we had hoped with our (for the most part) healthy eating that he could avoid this diagnosis.  Negative.  So...even though our meals already consist of whole foods, fruits, and veggies we have 3 months to naturally decrease his cholesterol level.  We're doing our best to avoid medication, so we've gone all in to heart healthy eating.  Bye-bye Benton's bacon, Applegate pepperoni, eggs, cheese, and a few other favorites.  BUT hello new recipes and even healthier eating for all four of us :)

Oddly enough, our 'snowed in' week hit at the perfect time.  I had researched cholesterol friendly/free snacks and meal recipes and stocked up at the grocery the day before our winter storm.  We have eaten EVERY meal in for 10 days (minus a DD man club breakfast on Friday for the boys) - breakfast, lunch, dinner, and snacks.  Not even a Starbucks, drive-thru, or convenience store drink.  That may be the norm for you, but for our family this is huge!  Not only has it been wonderful for our budget, but our forced week at home provided time to create new routines and eating habits.  

Here's a bit of our new meal plan and a few delicious dinner recipes we tried...

Breakfast:

* Homemade oatmeal has replaced a quick bowl of cereal - combine 1/3 c. rolled oats with 3/4 c. water in a saucepan.  Add in 1/4 tsp of cinnamon and chopped fruit of choice (usually apples).  Stir until creamy then spoon into a bowl and sweeten with a Tbsp. of raw honey.  We also love this Apple Pie Oatmeal.

* Oatmeal is paired with a smoothie of some kind.  Thanks to Laura letting us borrow her NutriBullet, we've become smoothie addicts overnight :)  The usual is a cup of spinach or kale, frozen organic strawberries/blueberries, sliced banana, chia/flax seeds, and unsweetened almond milk.  I've found a few other delicious recipes as well (thank you Pinterest!) and have made 'baggie smoothies'.  Placing the ingredients in ziploc bags (all but the milk) and freezing them allows for us to grab and make in record time...especially on busy work/church mornings.

* We've also made breakfast 'cookies' (banana oat recipe here) which are great for an on-the-go meal or an afternoon snack. 

Lunch:

* Lots of spinach/kale salads with raw veggies and balsamic dressing, homemade tuna salad wrapped in bib lettuce, turkey/avocado sandwiches, and dinner leftovers.

Snacks:

* Raw nuts, pita chips or raw veggies w/ hummus, organic Greek yogurt (gotta check the labels for fat content) with granola and raw honey, or a small smoothie.

Dinner: 

* This was the easiest transition, because not much had to change.  Substituting lower fat content meats or eliminating them all together was our family's main concern.  We already roast lots of veggies and try to eat whole food recipes.  Here are a few new things that I made - ALL three boys gave them 2 thumbs up...

Thai Chicken Crunch Wraps - Delicious!!!  I did have a few whole wheat tortillas, but this was yummy 

wrapped in bib lettuce as well.

Edamame Power Salad - I added some grilled chicken to make this a substantial dinner meal.

Lentil and Bulgur Soup - paired with rustic bread/olive oil 

Italian Orzo Spinach Soup - this was yummy as is, BUT had we not been watching our fat content, I would have added in some kielbasa or smoked sausage.

All of this coupled with a more routine exercise regimen should hopefully bring his cholesterol back to a safe range and create healthy hearts for all of us in the meantime :)  If you have any natural tips, tricks, or recipes to try, I'd love to hear about them!

Healthier 2014

I think a common new year goal for many of us is eating healthy.  We've never been big on fast food and greasy hamburgers, but we weren't really watching processed foods, refined sugar intake, hidden preservatives, etc. in our day-to-day diet.  Both Michael and I wanted to change that for our family and January seemed like the perfect month to give it all a go.
We started with small goals and I'm proud to say we've been sticking to our menu plan and have cut out most processed snacks and sugar (which was HUGE with the boys and with Michael being on the road many days of the week).  We've tried (and enjoyed) many Paleo recipes, switched to coconut oil cooking, transitioned the boys to almond butter, upped our fresh fruit/veggie intake, and have MADE most of our between meal snacks.  Non-paleo items such as beans, rice, dairy, and other grains have remained a small part of our diet (and probably always will), but I'm super happy with our progress thus far.

**I can't say enough about planning out a weekly menu (breakfast, lunch, snacks, and dinner) and doing a once per week grocery run.  It eliminates eating out (which our tight budget needed), stressful mealtimes, and allows me to see exactly what ingredients are going into our bodies.

A few of you have asked for particular recipes and/or our weekly menus...here is a snippet :)
Most recipes for the dishes listed below can be found on my Pinterest page.

Dinner menu items for last week and upcoming:
*French onion pot roast (carrots & potatoes), balsamic green beans, cornbread
*Greek chicken pita sandwiches (slow cooker) w/roasted garlic quinoa
*Jambalaya, tossed salad
*BBQ chicken pizza
*Bacon wrapped chicken w/ honey mustard glaze, squash chips, rolls
*Chili w/ fixins
*Cilantro lime chicken (slow cooker), homemade guacamole, blue corn chips (non GMO)
*Spaghetti (using spaghetti squash - slow cooker)
*Grilled zucchini pizza slices (layering toppings on grilled zucchini and placing under broiler)
*Mexican braid w/ homemade 'Chuy's' jalapeno ranch dip
*Goat cheese & sundried tomato stuffed chicken, roasted sweet potatoes and broccoli
*Southwest chicken soup (slow cooker)
*Grilled pork chops, roasted asparagus, saffron rice

Here are a couple of our favs...
Greek Chicken Pitas:
1/2 c. sliced onion
1 lb. chicken breasts
1.5 tsp lemon pepper
1 garlic clove; minced
1/4 tsp. cinnamon
1/2 tsp. oregano
1 tsp. salt
1/2 c. sour cream (optional)

Layer chicken, onion, and garlic in slow cooker.  Mix seasonings and sprinkle on top.  Cook on low 6-8 hours.  Spoon into whole wheat pitas and garnish with chopped tomatoes, green onions, or any other preferred toppings.  *Optional:  Remove chicken, shred.  Mix sour cream into the slow cooker juices.  Add shredded chicken back in, stir, and serve.

Bacon wrapped chicken with honey mustard glaze:
Chicken tenderloins
8-10 strips of bacon
1/3 c. honey
3 Tbsp. apple cider vinegar
1/2 c. prepared ground mustard

Preheat oven to 400. Wrap each tenderloin with one strip of bacon and place on a cooling rack (place rack on an aluminum foil lined baking sheet).  Mix other ingredients and baste chicken.  Place in oven for 12-15 min.  Flip chicken and baste again (throw away any unused glaze).  Cook until bacon is crispy.
I made another bowl of the glaze for dipping...it's sooo good!

Squash Chips:
Thinly slice yellow squash and zucchini.  Sprinkle with salt and pepper and place in a 375 degree oven for 30 min. (I placed mine on a cooling rack set on a baking sheet to help with crispiness).  Add a little shredded parm. cheese about 5 min. before removing from oven for an added taste :)

BBQ Chicken Pizza:
Refrigerated pizza dough
3/4 c. barbeque sauce (prepared or homemade)
Cooked, chopped chicken
red onion (as much or as little as you like)
fresh, chopped cilantro
Mozz. cheese

Cook pizza crust according to package directions.  Toss chicken with small amount of sauce and use remainder to spread on pizza crust.  Top with crust with chicken, onion, and cheese.  Bake until crust is done and cheese is melted.  Sprinkle with fresh cilantro before serving.

No-Bake Energy Bites: 
Kiddos LOVE these as a between meal snack and they're perfect for on the go
1 c. dry old fashioned oats
2/3 c. toasted coconut flakes
1/2 c. peanut butter (I've also used almond butter)
1/2 c. ground flaxseed
1/2 c. chocolate chips (opt.)
1/3 c. honey
1 Tbsp. chia seeds
1 tsp. vanilla

Mix all ingredients in a medium sized bowl.  Chill for 30 min.  Roll into 1 in. balls and store in an air tight container.  Keeps in fridge for up to a week (but they won't last that long!).

I'm always searching for easy, healthy recipes, so if you have some please send 'em my way!

Holiday Goodies

I love holiday baking (for others as well as our family) and treasure my time with Cole in the kitchen.  He loves to help and is a great assistant as we mix, chop, stir, and bake.

(He's quite the taste-tester too. . . we haven't found much that doesn't taste yummy off the sides of a mixing bowl or a few beaters :) )

As promised, here are a few recipes of our favorite goodies this season.

Cranberry Pecan Bread:

1 and 1/2 cups all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground cloves

2 eggs

1/2 c. orange juice

3/4 c. packed brown sugar

1/3 c. cooking oil

1 c. dried cranberries (I use Craisins)

1/2 c. pecans; chopped

Preheat oven to 300 degrees.  Grease bottom and sides of loaf pans - set aside.  Stir together flour, baking powder, baking soda, cinnamon, and cloves in a large mixing bowl.  Beat eggs in medium mixing bowl; stir in o.j., brown sugar, and oil.  Add to the flour mixture and stir - just until combined.  Stir in berries and nuts.  Spoon 3/4  - 1 cup of mixture into each pan (more if using larger).  Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean.

I found these cute loaf pans at Le Gourmet (one of my favorite shops in Pigeon Forge) for $1 each and used them for the bread (2 batches for 8 pans).  Along with a few other goodies, they were the perfect gift for my MOPS ladies and Cole's MDO teachers.

Peppermint Bark:

12 oz. semi-sweet chocolate chips

1 lb. white chocolate chips

1/2 tsp. peppermint extract

1/2 c. crushed peppermint candy 

Preheat oven to 250 degrees.  Line a 9x13 pan with aluminum foil (allowing it to hang over the sides).  Pour semi-sweet chocolate chips in an even layer over foil.  Place in oven for 5 minutes, remove, and spread with spatula to all sides of pan.  Place in fridge and cool until firm.  Melt white chocolate chips over a double boiler (I do mine in the microwave).  Stir in extract.  Let cool a bit so it doesn't melt the semi-sweet chocolate when you pour it on.  Pour, work quickly and spread to cover.  Sprinkle with crushed candy.  Chill until both layers are firm.  Lift foil out of pan and shake off excess candy.  Peel bark and break.  Chill in covered container.

We enjoy making this for our neighbors - tie up with a cute bag and bow and attach a tract/Christmas card.  Great gift!

Sugar Nuts:

1 lb. pecans

1 c. sugar

1 tsp. salt

1 tsp. cinnamon

1 egg white

Preheat oven to 225 degrees.  Place nuts on a cookie sheet in an even layer.  Beat egg white with 1 Tbsp. water until frothy.  Pour egg white over nuts and stir until coated.  Combine sugar, salt, and cinnamon.  Pour mixture over nuts and stir until evenly coated.  Bake for 1 hour; stirring nuts every 15 minutes.

Wassail:

64 oz. apple juice

32 oz. cranberry juice

1 orange; peeled

20-25 whole cloves

3-4 cinnamon sticks

Pour juices in slow cooker.  Stick whole cloves in orange.  Add orange and cinnamon sticks to juice.  Turn on high and simmer 4 hours.  At 4 hours, take out orange and cinnamon sticks; turn to low for serving.  (I like to garnish with orange slices).

Chocolate Peanut Butter Drop Cookies (aka Cow Patties)

1 stick margarine

1/4 c. cocoa

2 c. sugar

1/2 c. milk

1 tsp. vanilla

1/3 c. peanut butter

2 1/2 c. quick cooking oats

Mix sugar, cocoa, milk, and margarine in a large saucepan.  Heat to boil; let boil for 2 minutes (without stirring) and remove from heat.  Cool 10 minutes.  Stir in peanut butter, flavoring, and oats.  Drop by teaspoon onto wax paper.  Chill in fridge and store in an air-tight container.

These aren't necessarily a 'holiday' treat (we enjoy them all year), but we ALWAYS have a batch present at Christmas.  They don't last long!

One of our final treats for the season will be our Happy Birthday Jesus cake which we'll make on Friday or Saturday.  Happy baking!  

Monday's Menu

These past few weeks, I've had around 3-4 meals that I didn't fix do to birthday dinners, impromptu meals with friends, etc.  Adding those into this week's menu makes for a VERY budget friendly grocery bill!

Monday:  Hawaiian chicken, white rice, broccoli

Tuesday:  Slow cooker beef burritos, fresh salsa/chips

Wednesday:  White chicken chili, Mexican cornbread

Thursday:  Short ribs, yellow rice, baked beans, tossed salad

Friday:  Dinner at the Gambles

Saturday:  Zoo member night at the Nashville Zoo  

Sunday:  MOPS Table Leader dinner at my home:  pork tenderloin, green bean roll-ups, garlic bread, strawberry/mandarin orange salad w/ homemade vinaigrette.

Monday's Menu

Monday:  Slow cooker vegetable soup, grilled cheese sandwiches

Tuesday:  Chicken pot pie, salad

Wednesday:  Short ribs, saffron rice, green bean bundles

Thursday:  Spaghetti w/ meatballs, tossed salad, garlic bread

Friday:  Hawaiian chicken, white rice, broccoli w/ cheese sauce

Saturday:  Dinner with friends, the McKnight's

Sunday:  Leftovers

Short Ribs:

4 lbs. boneless beef short ribs 

1 c. dark brown sugar

2-3 medium red onions; coarsely chopped

16 oz. tomato sauce

1/2 c. soy sauce

3 Tbs. cinnamon

Remove all visible fat and slice 2 in. strips about 1/2-3/4 in. thick.   Place in Pampered Chef Baker (or another baking pan - cooking time may vary) and add other ingredients, which have been mixed together thoroughly.  Cover with lid and bake at 325 degrees for 2 hours; stirring occasionally.

Hawaiian Chicken:

whole chicken

apricot jam

can pineapple chunks (or rounds if you prefer)

small can maraschino cherries

Place whole chicken in Pampered Chef Baker, pat dry.  Using a basting brush, spread a thick coat of apricot jam onto chicken.  Pour pineapple and cherries over chicken.  Cover with lid and bake at 375 degrees for 1.5 hours.

Slow Cooker Vegetable Soup:

1 slow cooker liner (not necessary, but SO helpful with clean-up!)

3 c. V8 100% vegetable juice

2 c. hot water

1 lb. stew meat

8 c. frozen mixed vegetables

2 medium potatoes; peeled and cubed

1 small onion; chopped

1/4 c. ketchup

3 Tbsp. beef flavored bouillon

1/2 tsp. ground black pepper

Place liner in slow cooker.  Pour vegetable juice and water into cooker.  Add beef, vegetables, ketchup, bouillon, and pepper; stir gently.  Cook on low for 8-9 hours or on high for 4-5 hours; until beef is tender.

Monday's Menu

You'll see a few meals repeated because of surprise dinner invites last week hosted by friends and family.  I am surrounded by such good cooks!

Great thing about menu planning is meals that aren't prepared just roll over to the next week - glorious!

Monday:  Parmesan chicken, baked beans, mac-n-cheese w/ broccoli

Tuesday:  Tangy Pork Chops (slow cooker), corn on cob, fried okra

Wednesday:  Hearty Kielbasa Supper, salad

Thursday:  Beef Burritos (slow cooker), black bean salad

Friday:  Meatloaf, green beans, twice baked potatoes

Saturday:  Chicken Marinara w/ angel hair pasta, garlic bread

Sunday:  Leftovers

Tangy Pork Chops:

4 thick cut boneless pork chops

2 medium chopped onions (I use one)

1 green bell pepper; sliced

14.5 oz. can stewed tomatoes

1/2 c. ketchup

2 Tbsp. apple cider vinegar

2 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1 Tbsp. lemon juice

1 beef bouillon cube

2 Tbsp. cornstarch

2 Tbsp. water

Sprinkle pork chops with salt and pepper and place in crockpot (use the slow cooker liners for easy/fast clean-up!).  Add the onions, pepper, and tomatoes.  Mix ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon.  Pour over vegetables and chops.  Cook on low for 5-6 hours.  Mix cornstarch and water and stir into liquid - cook on high for another 30 minutes. 

Beef Burritos:

3-4 lb. chuck roast

1 medium onion; sliced

1 (4 oz.) can diced green chilies

2 Tbsp. veg. oil

1 tsp. paprika

1 tsp. garlic powder

1 tsp. cumin

1 tsp. cayenne pepper (or to taste)

1 tsp. chili powder

salt and pepper

1 bottle (4-5 oz.) hot sauce (or to taste - this is a little too spicy for us so a few drops is enough)

water

Trim chuck roast of excess fat.  Heat oil in skillet over medium heat.  Sprinkle roast with salt, pepper, and garlic powder.  Add roast to hot skillet and brown on all sides to sear in juices.  Add roast to slow cooker.  Place onion over roast.  Season with other ingredients.  Pour enough water to cover 1/2 of the roast.  Cover and cook on high for 8 hours or until meat is falling apart.  Shred meat and serve in warm tortillas with rice and black beans.  Garnish with cheese, salsa, and sour cream.

From my MOPS cookbook "From Our Table" - submitted by Ellen Grant

  

Monday's Menu

Monday:  Neighbor's party:  Happy 4th Birthday Hallie!!

Tuesday:  Cookout at our home with 15 dear friends and their kiddos  - we're celebrating the Woodlief's being in the states after their move to Vancouver Island, Canada.  Four years has been too long!

Wednesday:  Pork tenderloin, saffron rice, roasted veggies (squash, zucchini, red potatoes, broccoli, bell peppers) 

Thursday:  Meatloaf, twice baked potatoes, green beans

Friday:  Parmesan  chicken tenders, baked beans, mac-n-cheese

Saturday:  Dinner out (Nashville Zoo Member night)

Sunday:  Leftovers

Cheesecake Cookie Cups: (making these for our cookout)

1 pkg. chocolate chip cookie dough - I use the already cut 24 pc. package

2 pkgs. (8 oz. each) cream cheese; room temperature

1 can (14 oz.) sweetened condensed milk

2 large eggs

2 tsp. vanilla extract (I use almond extract - gives it a little something special :) )

cherry pie filling or fresh berries

Preheat oven to 325.  Paper line 24 muffin cups.  Place one piece of cookie dough into each cup.

Bake for 10-12 minutes or until cookie has spread to edge of cup.  In a medium bowl, beat cream cheese, milk, eggs, and extract until smooth.  Pour about 3 tbsp. of cream cheese mixture over each cookie in cup.  Bake for additional 15-18 minutes or until set.  Cool completely and refrigerate.  Top with pie filling or fresh berries.

From Publix holiday recipe flyer

Parmesan Baked Chicken:

4 chicken breasts (or 1 pkg. of tenderloins)

2 c. ritz cracker crumbs

3/4 c. parmesan cheese

1/4 tsp. garlic powder

2 tsp. salt

1/8 tsp. pepper

1/4 c. chopped parsley

melted butter

Preheat oven to 350 degrees.  Pound chicken breasts.  Dip chicken in melted butter.  Mix all other ingredients to make coating.  Dip chicken in coating.  Arrange in a shallow pan sprayed with Pam.  Bake for 45 minutes turning chicken halfway through cooking time (shorter cooking time for tenderloins).  Keep remaining coating in refrigerator.

From Glee Moore

Meatloaf:

2 lbs. ground beef

1 c. Italian bread crumbs

2 eggs

1 pkg. onion soup mix

8 oz. can tomato sauce

1 small onion; finely chopped

4 strips of bacon

Preheat oven to 350 degrees.  Mix all ingredients in a large bowl (I half this recipe (use all the onion soup mix)).  Shape into desired shape on a rimmed baking sheet to catch grease (or place in a 9x5 loaf pan).  Spread ketchup along top with four strips of bacon.  Bake uncovered for 1 hour 20 minutes.

From my grandmother, Mom G

Teriyaki Tenderloin:

1 lb. pork tenderloin

1/2 c. soy sauce

1/4 c. sugar

2 Tbsp. ketchup

In a large resealable bag, combine the soy sauce, sugar, and ketchup.  Add tenderloin; seal bag and turn to coat.  Refrigerate for 8 hours or overnight.

Drain and discard marinade.  Place pork in a greased 9x13 baking dish.  Bake, uncovered, at 425 for 30-40 minutes or until meat thermometer reads 160 degrees.  Let stand for 5 minutes before slicing.     

Happy Father's Day!

There are lots of great Dads in the world, but I must say that the two in my life definitely take the cake!

  

I'm so thankful for a father that loves the Lord and always made his love for me known over the years.  I'll never forget seeing the joy and tears in his eyes as I went forward to accept Christ into my heart or his words at the altar when he gave his little girl away to be married.

A wonderful Papa as well!

Another joy has been watching Michael evolve into the role of father.  I couldn't ask for a better leader of our home and role model for Cole.  He truly loves being a daddy and lives out God's love in front of our son daily.  Whether it's hunting for rocks, walking the aisles at Lowes, giving a bath, building blanket forts, or reading a bedtime Bible story, Michael treasures his moments with Cole and always finds ways to make them special.

Couldn't help posting an oldie :)

My mom has a little stitched saying in a frame at her home that says, "Any man can be a father, but it takes someone special to be a daddy".  So thankful for my daddies! 

A few more pics and instructions for making the baseball hat cake shown above. . .

(I saw this on the cover of a magazine in the grocery store while waiting to check out and thought it was such a cute idea.  I didn't buy the magazine, but quickly skimmed the directions.  I can't even remember which magazine it was!)

1.  Purchase cake mix of your choice and a roll of sugar cookie dough. 

2.  Mix ingredients for cake and pour into an oven safe 1 1/2 - 2 quart bowl.  Bake at 350 degrees for close to an hour (checking center often after 45 minutes).  Let cool for 10-15 minutes in bowl before removing.

3.  Roll sugar cookie dough into an oval shape on parchment paper.  Bake according to package directions and let cool.

4.  Place bowl cake upside down onto one end of the oval.  Trim away excess cookie to make the 'bill' of the hat.

5.  Cover with white icing and decorate with your choice of candies and designs.

Easter Family Fun

He LIVES!  Hallelujah!  

Although the Easter holiday has come and gone, let us never forget and forever celebrate the marvelous love of Jesus Christ as he died taking our place and then rose again victorious!

A new tradition over the past few years has been for the family to gather at my parent's home the Saturday before Easter for a potluck lunch, egg hunt, and fun times.  We were thankful for GREAT weather and enjoyed our day together!

Before heading out, we made Resurrection rolls for breakfast.  They were a great illustration of how Jesus arose from the grave.  Cole loved making them and they tasted yummy!

Rolling the white marshmallow (representing Jesus as the spotless lamb) in the cinnamon/sugar mixture (he took on our sin)

Sealing the marshmallow in the crescent roll (sealing Jesus in the tomb)

Opening our rolls to see what happened. . .

It's empty!  Cole was AMAZED!

Cole is the youngest in our family with the closest cousin being 15 :)  This allows for all of us kids-at-heart to take part in the egg hunt too!

Wes and Callie

My brother, Kyle, and soon to be sis-in-love, Laura

Grandaddy and Mama Jo

Cole and Gigi

Cristal and Jeremy

Opening a few special surprises from family. . .

Cool shades!

My mom got a few kites for us to fly.  Although the sun was fabulous, there wasn't much wind.  We tried!

We hope you enjoyed celebrating the Risen Savior with family and friends as well!

Monday's Menu

Why is it that I can never seem to get this post typed?  I'm on the ball today, but have missed the last couple of weeks.  I thought I'd give a quick rundown of what we've been cooking at the Johnson home. . .

Last week:

Southwestern Chicken Salad (made with my new Pampered Chef Deep Covered Baker - I absolutely love this piece of stoneware!  And to add to the excitement, I got it FREE!)

Crescent Roll-ups, green beans, baked potato curls

Slow cooker Chops and Beans, garlic bread

Sicilian pizza

Baked potato and salad (hubby loves this for an easy dinner - suits me!)

This week:

Monday:  Chicken pot pie, strawberry salad

Tuesday:  Baked spaghetti, garlic bread

Wednesday:  Taco soup, Mexican cornbread

Thursday:  Crunchy chicken casserole, okra, creamed corn

Friday:  Guy's night for the hubby, date night for little man and I!

Recipes:

Southwestern Chicken Salad

Dressing:

16 oz. bottle of Ranch dressing (I suggest starting with 8 oz. and then adding more to control the heat)

1 jalapeno pepper

1 lime

4 tsp. taco seasoning mix

Pour ranch dressing into a mixing bowl.  Cut jalapeno (remove seeds and membrane), chop into small pieces, add to bowl.  Cut lime in half - juicing half directly over bowl.  Add taco seasoning and mix well.  Set aside.

Chicken:

1 small yellow onion; chopped

1 lb. boneless, skinless chicken breasts

1 clove garlic; minced

remainder half of lime

* I used my baker in the microwave (yes. . . juicy, yummy, tender cooked chicken in 15 minutes! I love it!), but this could easily be adapted for the stovetop or oven.  You are basically just cooking the chicken until done on a bed of chopped onions and garlic.

Salad:

lettuce (any kind you prefer)

3 Roma tomatoes

1 cucumber

1 green bell pepper

1 14 oz. can black beans; drained and rinsed

shredded cheddar cheese

tortilla chips

salsa for garnish

Chop lettuce and place in a bowl or on a large platter.  Slice tomatoes, cucumber, and bell pepper.  Add to lettuce.  Layer beans, chicken, and cheese.  Serve with dressing, tortilla chips, and salsa.  YUM!

Received from my Pampered Chef consultant upon purchasing the Deep Covered Baker.  She sent over about 50 recipes ranging from meats, veggies, and desserts.  Yay!  

 

Weekly Menu

Monday:  Homemade chili dogs w/ fries

Tuesday:  Pampered Chef Party - Mexican Fiesta!

Wednesday:  Tortilla chicken strips, twice-baked potatoes, green beans

Thursday:  Valentine's date with the hubby - yay!

Friday:  Teriyaki pork tenderloin, saffron rice, okra, garden salad

Saturday:  BLT sandwiches, tater tots

Tortilla Crunch Chicken Fingers:

1 envelope onion soup mix

1 c. finely crushed plain tortilla chips (regular potato chips or flavored crackers are also yummy!)

1 lb. chicken tenderloins

1 egg

2 T. water

2 T. melted butter

Preheat oven to 400 degrees.  In a gallon ziploc bag, combine soup mix and chips.  In a bowl combine the egg and water - beat well.  Dip chicken into the egg mixture then drop into chip bag, coating well.  Arrange chicken on a greased baking sheet and drizzle with butter.  Bake uncovered approx. 12 minutes or until done.

Thanks mom for this yummy recipe!

Teriyaki Pork Tenderloin:

1/2 c. soy sauce

1/4 c. sugar

2 Tbsp. ketchup

1 (1 lb.) pork tenderloin

In a large resealable bag, combine the soy sauce, sugar, and ketchup.  Add the pork; seal bag and turn to coat.  Refrigerate for 8 hours or overnight.  

Drain and discard marinade.  Place pork in a greased 9x13 baking dish.  Bake, uncovered, at 425 degrees for 35 - 40 minutes.  Let stand for 5 minutes before slicing.

Sumner Co. School Nutrition cookbook - submitted by Jane Watts

Weekly Menu

Monday:  Enjoying Family Night at Chick-Fil-A :)  After being in the house for 4 days, we needed a fun night out!  

Tuesday:  Tumbleweed's White Chicken Chili, cornbread

Wednesday:  Spaghetti, salad, garlic bread

Thursday:  Poppyseed Chicken Casserole, baked beans, corn-on-the-cob, cheddar biscuits

Friday:  Beef Enchiladas, Mexican rice

Saturday:  Dinner with the Taylors - Yay!  Italian night!

Sunday:  Super Bowl PaRtY!

Tumbleweed's White Chicken Chili:

1 stick of butter or margarine

3-4 boneless/skinless chicken breasts

1 onion; diced

2 (4.5 oz) cans chopped green chilies

1 c. mild salsa

4 c. warm water (or chicken broth)

2 tsp. parsley

2 1/4 tsp. garlic powder

1 1/2 tsp. oregano

1 Tbsp. ground red pepper

1 Tbsp. salt

1 1/2 Tbsp. cumin

3 cans northern white beans

Boil chicken until done (save broth to use).  Cut chicken into 1" cubes.  In large pot, saute onions in butter until tender.  Add chicken and chilies to onions.  Stir and simmer on low for 20 minutes.  Add all remaining ingredients.  Bring to a quick boil, reduce heat and simmer for 15 minutes.  Serve with sour cream and Monterey Jack cheese if desired.

Weekly Menu

Maybe one of these days, I'll actually post this ON a MONDAY - ha!

Monday:  Taco soup (leftovers from a yummy playdate lunch!), Mexican cornbread

Tuesday:  Grilled porkchops (my hubby insisted on braving the cold), au gratin potatoes, Parmesan green beans, tomato/mozzarella salad with balsamic vinegar dressing, toasted French baguette with pesto

Wednesday:  California chicken salad, garlic bread

Thursday:  Chicken Tetrazzini, broccoli w/ cheese sauce

Friday:  Slow cooker vegetable soup (gotta be ready for the snow!), grilled cheese sandwiches

Chicken Tetrazzini:

3 cups of cooked, diced chicken breast

1 8oz. pkg. spaghetti, broken into 2 inch pieces; cooked and drained

1/2 c. grated mozzarella cheese

3/4 c. grated cheddar cheese

1/2 c. fresh Parmesan cheese; shredded

1/4 c. green bell pepper; chopped

1 10oz. can cream of chicken soup

1 c. chicken broth

1/2 c. mushrooms; sliced

dry onion flakes to taste

salt and pepper to taste

Topping:

1/4 c. grated cheddar cheese

1/8 c. Parmesan cheese; shredded

Combine all ingredients (except topping).  Mix well.  Place in a greased casserole dish and sprinkle with the topping.  Bake covered for 45 minutes at 350 degrees or until bubbly.

Thanks Charis for the yummy recipe!

Weekly Menu

Yes, I know it's Thursday and I'm just now posting our menu. . . it's been one of those weeks!  Crazy, busy, but full of fun and joy in our Lord Jesus Christ :)

I've also got quite a few other posts I can't wait to type - so many thoughts running around in my head that I'm anxious to share with you.  Hopefully soon. . .

Monday:  Grilled hamburgers, potato salad, baked beans (we couldn't resist this 'summery' meal with the gorgeous weather!)

Tuesday:  Man Club night (aka Cole's night with daddy while mommy demonstrated her business at an Uppercase Living Open House)

Wednesday:  Baked chicken, stuffing, green beans, salad

Thursday:  Slow cooker - Red beans and rice

Friday:  Serving at Room in the Inn with our small group at church.  This is a ministry that brings 6-10 homeless men from downtown to our church for the evening.  We provide them a home-cooked meal, a bed for the night, breakfast on Saturday, and a sack lunch to take.  I can't wait for our family (Cole included) to fellowship with these men, share the love of Jesus Christ, and be blessed beyond measure! 

Recipes for the week:

Slow Cooker Red Beans and Rice:

1 lb. dry red beans

7 cups water

1 green bell pepper; chopped

1 medium onion; chopped

3 celery stalks; chopped

3 garlic cloves; chopped

1/2 lb. turkey smoked sausage; sliced

3 Tbsp. Creole seasoning

hot cooked rice

green onion for garnish

Place the first 8 ingredients (all but rice) in a slow cooker.  Cover and cook on high for 7 hours or until beans are tender.  Cook rice before serving, place in bowl and top with beans.  YUM!

* I cut this recipe in half for our family - it's cooking now and smells soooo good!

Taken from Southern Living magazine

Baked Chicken:

4 chicken breasts

2 c.. Ritz crackers

3/4 c. Parmesan cheese

1/4 tsp. garlic powder

2 tsp. salt

1/8 tsp. pepper

1/4 c. chopped parsley

melted butter

Pound chicken breasts (this is also great on tenderloins).  Setting aside the butter, mix together remaining ingredients for coating.  Dip chicken in melted butter and then into the coating mixture.  Arrange in a shallow, greased baking pan.  Bake at 350 degrees for 45 minutes, turning chicken after 20 minutes.  Keep remaining coating in refrigerator for later use.  

Monday's Menu

Trying FOUR NEW recipes this week!  Don't know who's braver - me for trying or Michael and Cole for eating :)

Monday:  Tortilla Chicken Chowder

Tuesday:  Chops & beans, twice baked potatoes

Wednesday:  BBQ Chicken pizza, salad

Thursday:  Tulips, corn

Friday:  Taco salad

Tortilla Chicken Chowder:

14.5 oz. chicken broth

1 can cream of chicken soup

1 can cream of potato soup

1 1/2 c. milk

2 c. cooked chicken; shredded or cubed

1 can whole kernal corn

1 can Rotel

4 flour tortillas (6-7 inches) cut into 1/2 strips

1 1/2 c. Velvetta cheese; shredded

1 jar sliced mushrooms (optional)

In a dutch oven, combine broth, soups, and milk.  Add the chicken, corn, Rotel; mix well.  Bring to a boil.  Add tortilla strips.  Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.  Add cheese; stir until melted.  Serve!

So yummy!!  From my dear friend Charis. . . check out her blog here.

We changed a few things from this to fit our taste - 

* no mushrooms

* I baked the tortilla strips in the oven and we added them to the top of our soup individually for a crunchy texture.  Michael gets worried when he thinks something could possibly taste or feel 'soggy' :)

* I added a TINY amount of cheese to the soup b/c Michael's not a huge cheese fan.  I just added some of the remaining to my bowl. . . yummy!

Tulips:  

1 lb. ground beef

1 can cream of celery soup

8-12 slices of bread

6 slices of American cheese

Brown beef, drain, and mix with soup.  Set aside.  Take the crust off the bread.  Press into muffin pan (1 piece per cup).  Toast in the oven.  Spoon meat mixture into bread cups.  Top each with 1/4 or 1/2 slice of American cheese or shredded cheddar.  Bake in oven at 350 degrees until cheese melts.  Serve with veggies :)

From my MOPS cookbook 'From our Table' - submitted by Kori Torsak

Chops and Beans (slow cooker):

2 1-lb. cans pork and beans

1/2 c. ketchup

2 slices bacon; browned and crumbled

1/2 c. chopped onion; sauteed

1 Tbsp. Worcestershire sauce

1/4 c. firmly packed brown sugar

4-6 pork chops

2 tsp. prepared mustard

1 Tbsp. brown sugar

1/4 c. ketchup

one lemon; sliced

Combine beans, 1/2 c. ketchup, bacon, onions, Worcestershire sauce, and 1/4 c. brown sugar in slow cooker.  Brown chops in skillet to sear in juices.  In a separate bowl, mix mustard, 1 T. brown sugar, and 1/4 c. ketchup.  Brush each chop with sauce and carefully stack into cooker.  Place a slice of lemon on each chop.  Submerge in bean/bacon mixture.  Cover and cook on low 4-6 hours.

From my MOPS cookbook - submitted by Sharon Jentes

Weekly Menu

New Year - new menu!  That is my motto for 2010.  I'm going to be trying some new dishes this year and really trying to steer clear of our 'usuals'.  This has been agreed to by my somewhat picky husband (the man doesn't eat cheese or pasta - yikes!) who is wholeheartedly behind my endeavor.  I guess I was inspired by Julie and Julia :)

The past few months I have not posted our weekly menu.  To my faithful followers, I apologize.  We've been busy floating here and there for holiday parties and family events, so our routine meal-planning took a short vacation.  

Happy to say that I'm back to writing out my meal plan on Sunday and doing the shopping on Monday morning.  Here's our menu for the week:

Monday:  Spaghetti with meat sauce, garlic bread, salad

Tuesday:  Southwestern Chicken skillet

Wednesday:  Homestyle meatloaf, corn-on-the-cob, baked potatoes

Thursday:  Working MOPS night for me - Michael and Cole will have a daddy/son date with other fathers/sons watching the Rose Bowl.  Daddies will watch and the sons will play :)  Pizza and game-day fixin's for dinner :)

Friday:  Chicken pot pie, tossed salad

Saturday/Sunday is usually filled with at least one meal at my parent's home (lunch or dinner) and leftovers.  Soups are also a Saturday favorite!

If you have any delicious recipes, please pass them my way!  I'm always looking for something new!

Southwestern Chicken Skillet:

1 Tbsp.  vegetable oil

1 lb. boneless, skinless chicken breast halves, cut into 1 inch pieces

1 (14 oz.) bag frozen corn, red bell pepper, and broccoli mix - Mexican blend

1 can black beans; rinsed and drained

1 c. thick and chunky salsa

2 c. coarsely crushed tortilla chips

1 c. shredded Cheddar cheese (Mexican blend taste great if you have it on hand)

Heat oil in a 10 in. skillet over medium high heat.  Cook chicken in oil, stirring occasionally, until brown.  Stir in vegetables, beans, and salsa; reduce heat to medium.  Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crisp tender.  Top with tortilla chips and cheese.  Cover and cook about 2 minutes or until cheese is melted.  

Yields 4-6 servings.

From my Sumner Co. School Nutrition cookbook "Our Best Recipes"

Monday's Menu

With the holidays approaching, I know that our weeks at the Johnson house will continue to become more and more busy.  Church socials, family gatherings, football parties, etc. will soon become the norm.  I still hope to make our weekly menu and just carry meals from one week to the next when our schedule requires. 

Monday:  Leftover grilled summer sausages/hot dogs, zesty pasta salad, and fruit salsa w/ cinnamon-sugar tortilla chips (from our football party last night).

Tuesday:  Chicken pot pie, salad

Wednesday:  Baked ham, cowboy beans, corn on the cob

Thursday:  Vegetable beef soup (slow cooker), garlic cheddar biscuits

Friday:  Homemade pizza

Weekly Recipes:

Zesty Pasta Salad

1 small package of pepperoni slices; chopped

12 oz. tri-colored rotini pasta; cooked and drained 

1 large red bell pepper; chopped

1/2 red onion; sliced 

2 c. broccoli; chopped

1 regular size can sliced black olives

1/2 cup grated Parmesan cheese (cubed cheddar cheese is also delicious!)

1 (8 oz.) bottle Italian dressing

Mix ingredients together until well blended.  Chill if desired.  Yields 12 cups

Fruit Salsa w/ Cinnamon-Sugar Tortilla Chips

Salsa:

1 pint of fresh strawberries

2 kiwis

1 granny smith apple

1 tsp. lemon juice

1 Tbsp. brown sugar

Place fruit into a food processor and pulse until blended (pulsing allows fruit to remain 'chunky' instead of 'soupy').

Mix lemon juice and brown sugar together in a bowl.  Add fruit and mix well.

Tortilla Chips:

Flour tortillas

1 cup sugar

1 tsp. cinnamon

Mix cinnamon and sugar together in a shallow dish.  Spray each side of tortilla with cooking spray (or brush with oil).  Drag tortilla through cinnamon/sugar mixture coating both sides well.  Stack 3-4 tortillas at a time and cut into wedges with knife or pizza cutter.  Place on a cookie sheet and bake at 400* for 10 minutes.

Garlic Cheddar Biscuits (my family LOVES these!)

2 c. Bisquick

2/3 c. milk

1/2 c. grated cheddar cheese

2 tsp. margarine; melted

1/8 tsp. garlic powder

Mix Bisquick, milk, and cheese until mixture sticks together in a large ball.  Drop by spoonfuls onto ungreased cookie sheet.  Bake at 450* for 8-10 minutes.  Mix melted margarine and garlic powder.  Brush over warm biscuits.

Monday's Menu

I haven't posted a menu the past two weeks...big apologies to all my menu fans (all two of you...ha!).  One week was crazy busy and Cole was sick most of last week.  I'm glad to be back on schedule of making my menu and doing my weekly grocery shopping.  I know Michael will appreciate some healthy, home-cooked meals this week too :-)  

Here's what I've got planned...

Monday:  Pecan Crusted Chicken Tenders Salad w/ Maple BBQ Dressing

Tuesday:  Rosemary Steak (here's hoping the rain takes a break so Michael can grill), twice baked potatoes, parmesean green beans, rolls

Wednesday:  Big Family Birthday dinner at Buca di Beppo

Thursday:  Chicken casserole, fresh corn, baked apples

Friday:  Crock-pot Vegetable Beef Stew w/ Cornbread - head to CCHS football game!

A friend of mine has recently begun a new journey to healthy eating.  She has suffered from chronic illness for 5 years and the Lord has finally shown her what she needs to strengthen her body and renew her spirit.  She's also begun posting some weekly menus/recipes and I will be 'borrowing' a few for my blog as well.  They sound delicious!  The steak recipe below is one she posted this past weekend...can't wait to try it!

* To check out Brandee's journey to good health, check out her blog A Journey to Health.

Grilled Steaks with Rosemary

2 boneless sirloin steaks (each about 1 1/2 pounds and 3/4 inch thick)
1 small bunch fresh rosemary
6 medium garlic cloves, peeled and smashed
1 tsp salt
1/2 tsp freshly ground black pepper
2 TBSPs lemon juice
6 TBSPs extra-virgin olive oil

With a sharp paring knife, make small slits about every inch over both surfaces of steaks. Remove leaves from 2-3 rosemary springs and insert 1-2 leaves in each slit. Place steaks in a shallow pan that will hold them in a single layer. Combine garlic, salt, pepper and lemon juice in a small bowl and mix well. Stir in oil and pour over meat. Cover with plastic wrap and marinate for 2-6 hours or overnight, turning several times. 

To cook meat, remove from marinade. Arrange a rack 5 inches from heat source, spray rack with olive oil and preheat grill. When grill is ready, cook steaks until medium-rare, 3-5 minutes per side. Watch carefully, since cooking times will vary with type of grill and intensity of heat. Alternatively, broil steaks 4-5 inches from heat for 3-5 minutes per side. To serve, place steaks on a warm serving plate and garnish with a cluster of remaining rosemary sprigs. Cut each steak into 3 portions. 

Makes 6 servings. 
From Eating Your Way to Good Health by Dough A. Kaufman and Jami Clark, R.N.