10/26/14 Tender Steak & Steakhouse Mushrooms

Tender Steak is the recipe of the day! Along with this we will make Baked potatoes, steakhouse mushrooms and a salad.

Tender Steak

1 pound chuck steak

coarse salt and pepper

3 tablespoons olive oil

1 tablespoon cider vinegar

 

Coat steak with 1/2 tbsp. salt, 2 tbsp. oil and vinegar; refrigerate 1 hour. Rinse and pat dry. Season with salt and pepper, drizzle with remaining oil and cook in heavy skillet over medium-high heat until brown on both sides, 8 minutes. Let rest, 10 minutes.

 

Steakhouse Mushrooms

1/4 cup butter, cubed

1 pound medium fresh mushrooms

2 teaspoons dried basil

1/2 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon garlic powder

1 teaspoon browning sauce, optional

In a large skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings and, if desired, browning sauce. Reduce heat to medium; cook, covered, for 3-5 minutes to allow flavors to blend. Yield: 4 servings.

 

 

10/25/14 Shrimp Sesame Capellini

Shrimp Sesame Capellini is the recipe of the day! We have broccoli along with meal.

Shrimp Sesame Capellini

16 Ozs Capellini or Angel Hair Pasta

1 Tbsp Olive Oil

5 Garlic Cloves, Minced

1 C Mushrooms, Sliced

1/4 C Soy Sauce

1/4 C Sesame Oil

3 Tbsp Orange Marmalade

2 Tbsp Sesame Seeds, Toasted

1 Tbsp Brown Sugar

1 C Green Onion, Finely Chopped

1/2 C Rice Vinegar

16 Oz Raw Shrimp, Peeled and Deveined

 Prepare pasta according to package directions, drain keep warm. In a medium saucepan over medium heat combine oil, garlic and mushrooms. Cook 3-4 minutes stirring often. Add soy sauce, sesame seeds and brown sugar; stir to combine. Stir in green onion and vinegar and bring to a boil. Reduce heat and simmer 3-5 minutes; stir in shrimp and cook 5-8 minutes or until shrimp is pink and cooked through. Add pasta back into pot and toss to combine.

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Clean Assignments:

  • Change & wash sheets
  • Pay bills
  • Clean out purse

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Print Weekly checklist for next week – attached

Weekly checklist

 

10/24/14 Crockpot Chicken Cordon Bleu

Slow Cooked Chicken Cordon Bleu  is the recipe of the day! We serve this with a side of pasta and green beans

Slow Cooked Chicken Cordon Bleu

4 Boneless Skinless Chicken Breast

4 Slice Swiss or Provolone Cheese

4 Slice Thin Sliced Ham

1/4 C Flour

2 Tbsp Butter

1 C Chicken Broth

1 C Milk

1 C Heavy Cream

1 1/2 C Swiss Cheese, Grated

1/2 C Parmesan Cheese

3 Tbsp Butter

2 Tbsp Flour

1 Tsp Minced Onion

1/2 Tsp Black Pepper

1 Tsp Salt

2 Tsp Sugar

 

Place chicken breast on a sheet of plastic wrap and pound to 1/4 inch thickness. Place 1 slices of cheese and 1 slice of ham on top of each chicken breast. Roll up each breast, secure ends and then roll in flour to coat. In a large skillet melt 2 tbsp butter over medium heat – add chicken breasts and brown on all sides. Once golden brown transfer to crockpot.

In a saucepan over medium heat melt 3 tbsp butter, add salt, pepper, onions and sugar. Whisk to combine. Add flour and cook while whisking for a minute or two. add broth, cream and milk. Continue whisking over medium heat until sauce thickens. Add cheese and stir until melted and sauce is smooth and creamy. Pout over chicken in crockpot and cover. Cook on low for 5-6 hours or High for 3-4 hours.

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Clean Assignments:

  • Grocery shop and run errands
  • Clean out car

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Today’s Challenge:  Today we are going to wash windows, curtains and rugs in this area. If you have extra time you can use it to decorate the outside entrance to your home to make it welcoming for visitors and your family!

 

 

10/23/14 Cobb Salad with Tangy Tomato Dressing

Cobb Salad with Tangy Tomato dressing is the recipe of the day! This is a great and filling meal all by itself.

Cobb Salad

6 1/2 cups torn romaine

2 cooked chicken breasts, chopped

2 medium tomatoes, seeded and chopped

3 hard-cooked eggs, chopped

1/2 cup provolone cheese, diced finely

6 bacon strips, cooked and crumbled

2 tablespoons minced fresh chives

 

Place romaine on serving platter. Arrange the chicken, tomatoes, eggs, cheese and bacon over the greens; sprinkle with chives. Cover and chill until serving.

To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

 

Tangy Tomato dressing

1 can no-salt-added diced tomatoes (14-1/2 ounces) undrained

1 envelope Italian salad dressing mix

1 tablespoon cider vinegar

1 tablespoon olive oil

Place all ingredients in a blender; cover and process until blended. Yield: 2 cups.

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Clean Assignments:

  • Clean out refrigerator – throw away leftovers, etc.

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Meal Planning:

  • Check ads and make grocery list

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Today’s Challenge:

Today we are going to work on our entrances and front porches. Clean the doors, windows and any other surfaces in these area’s. For us we primarily use our door from the garage into the house and rarely use the front entrance except in the summer to sit out on the porch swing so that entrance gets ignored most of the time. It is hopefully going to be getting warm soon and we will be able to use the porch swing in the afternoons and evenings to enjoy some fresh air so now is a great time to get that area spruced up. Decorate the entrance if you so choose. I know some people who change their decorations seasonally so now’s a chance to do that if you are one of those people!

 

10/22/14 Cashew Chicken with Noodles

Cashew Chicken with Noodles is the recipe of the day! We just have broccoli as a side dish for this meal.

Cashew Chicken with Noodles

8 ounces uncooked rice noodles or spaghetti

1/4 cup soy sauce

2 tablespoons cornstarch

3 garlic cloves, minced

1 pound boneless skinless chicken breasts, cubed

1 tablespoon peanut oil

1 tablespoon sesame oil

6 green onions, cut into 2-inch pieces

1 cup unsalted cashews

2 tablespoons chicken broth

 

Cook rice noodles according to package directions.

 Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.

 Drain noodles; stir into skillet. Add cashews and chili sauce and heat through.

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Clean Assignments:

  • Water plants

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Meal Planning:

  • Make ingredient list for checking grocery list

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Today’s Challenge:

Today we are going to attack any closets in our dining room and entrance. Take everything out and sort into keep, throw away and give away piles. Then return only the items that should be there! Don’t forget to do the floor too.

I don’t have any closets in my dining room but have two entry closets so I will try to get the main entryway done and then if time allows do the other!

 

 

 

10/21/14 Root Beer Glazed Chicken

Root Beer Glazed Chicken is the recipe of the day! we have rice and oriental vegetables with this chicken dish.

Root Beer Glazed Chicken

4 boneless skinless chicken breast halves (6 ounces each)

2 tablespoons canola oil

1 cup root beer

1/2 cup packed brown sugar

1/4 cup ketchup

4 teaspoons Dijon mustard

2 teaspoons grated lemon peel

 

Flatten chicken breasts slightly. In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

Stir the root beer, brown sugar, ketchup, mustard and lemon peel into the skillet. Bring to a boil. Cook and stir for 6-8 minutes or until thickened. Return chicken to skillet; heat through. Yield: 4 servings.

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Clean Assignments:

  • Mop rooms that require mopping
  • Clean mirrors
  • Do laundry– if you are a once a week laundry person

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Meal Planning:

  • Choose meals for next week 
  • Beef – Tender Steak, Baked potatoes, Mushrooms and Salad 
  • Soup – Creamy Cauliflower & Ham Soup 
  • Chicken – Slow Cooker Chicken Cordon Blue, Pasta and Green beans 
  • Pasta – Shrimp Sesame Capellini and Broccoli 
  • Breakfast – Puff Pancake with caramelized fruit and Sausage 
  • Ethnic – Chicken tikki masala and flatbread 

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Today’s Challenge:

Today we will continue in the dining  room. Clean any cabinets or shelves that you have in your dining room. Clear them off or out one at a time, wipe and then return only the items that should be there or that you love. I have a wall of shelves in my dining room so this will take a while for me to do but I will just do what I can accomplish on 20-30 minutes and then hit the other ones on a day later this week or next month!

 

 

10/20/14 Slow Cooked Hamburger and Noodle Soup

Slow Cooked Hamburger and Noodle Soup is the recipe of the day! this soup is a meal all by itself.

 

Slow Cooked Hamburger and Noodle Soup

1 lb lean ground beef

1 medium onion, coarsely chopped

1 stalk celery, cut into 1/4-inch slices

1 tbsp beef bouillon

3 cups beef broth

1 can diced tomatoes (14.5 oz) undrained

2 cups water

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups frozen mixed vegetables, thawed, drained

1 cup uncooked fine egg noodles (2 oz)

 In 10-inch skillet, cook beef over medium-high heat until thoroughly cooked, stirring frequently; drain well.

 In 4- to 6-quart slow cooker, mix cooked beef and all remaining ingredients except mixed vegetables and noodles.

 Cover; cook on Low heat setting 6 to 8 hours.

 

About 20 minutes before serving, stir in thawed vegetables and noodles. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until vegetables are crisp-tender and noodles are tender.

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Clean Assignments:

  • Vacuum entire house
  • Dust large surface area’s

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Today’s Challenge:

This week we will be working in our dining room. First thing to do is clear everything off the table and wipe it down good with a wet cloth. If you have a wood table make sure you dry it off right away. Now place a pretty tablecloth, placements and napkins on the table! Return only the items that you need for a meal. Put away or throw away any other items that have been piling up on your table! Take a few more minutes and wipe off your chairs. Back, seats, legs and rungs, again dry then right away if they are wood.

Last thing for today in the dining room is to wipe down the baseboards!

 

10/19/14 Pork Tenderloin

Pork Tenderloin is the recipe of the day! This recipe came from a Facebook group I am in and it is a great recipe for Sunday lunch. We have rice and a salad with it.

 Pork Tenderloin

 1 Pork Tenderloin (whatever size you need to feed your family)

1 Garlic Clove, Minced

1/2 Tsp Paprika

2 Tbsps Butter

1 C Fresh Mushrooms

2 Tsps Lemon Juice

1/4 Tsp Dried Marjoram

1/2 Tsp Salt

1/4 Tsp Black Pepper

1 Tbsp Flour

3/4 C Cold Water

3 C Hot Cooked Rice

 

Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160° and juices run clear. Remove meat and keep warm.

In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice. Yield: 3 servings.

 

 

10/18/14 Ham & Asparagus Lasagna

Ham & Asparagus Lasagna is the recipe of the day! My son who doesn’t like cooked asparagus even said this recipe was great and packed the leftovers in his school lunch!

Ham & Asparagus Lasagna

9 uncooked lasagna noodles

2 tablespoons margarine or butter

1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces

1 pkg. sliced fresh mushrooms (8-oz.) (3 cups)

1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)

2 cups milk

1/3 cup all-purpose flour

1 teaspoon chicken-flavor instant bouillon

1/8 teaspoon pepper

1 tablespoon Dijon mustard

8 oz. shredded Cheddar-mozzarella cheese blend (2 cups)

 

Cook lasagna noodles to desired doneness as directed on package. Drain.

Meanwhile, heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.

In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.

To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.

Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.

Bake at 350°F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.

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Clean Assignments:

  • Change & wash sheets
  • Pay bills
  • Clean out purse

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Print Weekly checklist for next week – attached

Weekly checklist

 

10/17/14 Herb Marinated Roast Beef

Herb Marinated Roast Beef is the recipe of the day! We usually have Roasted potatoes and Salad with this great roast.

Herb Marinated Roast Beef

1/2 cups beef broth

1/4 cup oil

1 tsp. dried thyme leaves

1 tsp. parsley

1 tsp. rosemary

2 cloves garlic, minced

1/2 tsp. salt

1/4 tsp. pepper

1 Beef round tip roast (3 to 3 1/2 lb.)

 

In a small bowl, combine all marinade ingredients blend well. Place roast in non-metal bowl or plastic bag; pour marinade over roast. Cover bowl or seal bag; refrigerate. Marinate 8 to 10 hours turning roast several  times. Heat oven to 350. Drain roast, reserving marinade. Place Roast on rack in shallow pan. Insert meat thermometer. Roast uncovered until meat thermometer registers 160 (medium) about 1 to 2 hours, basting occasionally with marinade. Let stand 10 minutes before slicing.

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Clean Assignments:

  • Grocery shop and run errands
  • Clean out car

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Today’s Challenge:

Today is our last day in the kitchen for the time being. So let’s take down any curtains, wash them and clean the windows. Also gather up any rugs and either wash or take them outside for a good shaking and vacuum. If it’s nice where you live you can let the rugs lay out or hang outside for a while to get some fresh air into them!

That’s it for this week in the kitchen – Don’t worry if you didn’t get all the cabinets, drawers or appliances cleaned that’s the beauty of the way I do things next month I will just make sure I do different area’s so everything gets cleaned eventually!