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!

 

10/16/14 Philly Style BBQ Pizza

Philly Style BBQ Pizza is the recipe of the day! We have a salad with this.

Philly Style BBQ Pizza

1 prebaked 12-inch pizza crust

4 ounces cream cheese, softened

2 tablespoons creamy Italian salad dressing

2 garlic cloves, minced

1 cup shredded Colby cheese (4 ounces)

1 cup shredded provolone cheese (4 ounces)

1 cup shredded leftover meat or Deli roast beef 

1 cup sliced fresh mushrooms

1 small green pepper, chopped

1 small onion, chopped

1 teaspoon dried oregano

 

Place crust on an ungreased 12-in. pizza pan. Combine the cream cheese, salad dressing and garlic; spread over crust to within 1/2 in. of edges. Layer with cheeses, shredded meat, mushrooms, pepper and onion. Sprinkle with oregano.

 

Bake at 450° for 8-10 minutes or until cheese is melted. Yield: 8 slices.

 

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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 will work in the refrigerator and freezer in the kitchen. Clean out refrigerator one shelf or drawer at a time and wash with warm water, dry with a soft towel and return items, checking each one to make sure it isn’t expired or need restocked with a replacement or just thrown away. Once done with the frig move on to the freezer and repeat process. Throwing away anything that has been in there too long!

Most things shouldn’t be kept more than 6 months in the freezer.

 

10/15/14 Low Carb German Pancake

Low Carb German Pancake is the recipe of the day! We usually have bacon with this.

Low Carb German Pancake

4 T butter (1/2 stick or 1/4 cup)

6 eggs

1/2 c. sugar

2 tsp. vanilla

1 1/2 cups oat flour*

1 t. salt

1 1/2 c. milk

1/2 c. cream or 1/2 & 1/2

1/4 tsp nutmeg, optional

 

Preheat oven to 375. Place 9×13 casserole dish into oven as it preheats, and add 4 T of butter (half of a stick) to the pan and allow to melt as you mix up the batter. *If you do not have oat flour handy, blend a cup or more of oats in your blender to make your own. Measure out 1 1/2 cups of flour for this recipe.

 In a blender or bowl, combine flour and remaining ingredients, and whisk or blend together until well blended. Pour batter into hot casserole dish, and swirl with melted butter to blend it in briefly. Bake for 30 minutes.

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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 the stovetop, oven and microwave. Use whatever your favorite cleaning solution is and work on that stovetop. I have an automatic clean oven so once I get home from church in the evening I start the oven cleaning so that it is done before I go to bed. For the microwave I’ve heard if you warm up a cup of water before you start cleaning the steam from it will help loosen any food that might be stuck on! I have a silicone mat in the bottom of my microwave so I take this opportunity to throw it in the dishwasher to be cleaned too!

 

 

10/14/14 Garlic Shrimp and Pasta

Garlic Shrimp and Pasta is the recipe of the day! We usually have broccoli with this dish.

Garlic Shrimp & Pasta

2 tablespoon cornstarch

14 1/2 ounces chicken broth

3 clove garlic, minced

1 tablespoon dried parsley flakes

3 tablespoon lemon juice

1 pound raw medium shrimp, shelled and deveined

4 cup thin spaghetti, cooked without salt

 

Heat the cornstarch, stock, garlic, parsley, and lemon juice in a 3-quart saucepan over medium heat to a boil. Cook and stir until the mixture boils and thickens.

 Add the shrimp to the saucepan. Cook for 5 minutes or until the shrimp is cooked through. Toss the shrimp mixture with the spaghetti.

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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 – Herb-Marinated Roast Beef, Roasted Potatoes and Salad

Soup – Slow-Cooked Hamburger & Noodle Soup

Chicken – Root Beer Glazed Chicken, Rice and Oriental Vegetables

Pasta – Ham & Asparagus Lasagna and salad

Ethnic – Cashew Chicken with noodles and broccoli

Other – Cobb Salad with Low-Fat Tangy Tomato Dressing

Pork – Pork Tenderloin, Rice and Salad

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Today’s Challenge:

Today we are continuing in the kitchen with the cupboards! One at a time clean out each cabinet, wipe shelves down and then return just the items that you really need in that cabinet. Throw or give away any items you no longer use or love! The neater your cabinets are the easier it is to put away dishes, groceries, etc.  Once everything is back inside wipe down the outside of the cabinet and move on to the next one. I realize you may not get very many cabinets done in just 15-20 minutes and that’s okay we will be back here next month and it’s one more than you had done before you started!

 

 

10/13/14 French Onion Soup Casserole

French Onion Soup Casserole is the recipe of the day! We usually just have a salad with this dish to make a meal.

French Onion Soup Casserole

2 Tbs butter or margarine (2 to 3)

3 large sweet onions or 4 medium white or yellow onions

2 c. shredded Swiss cheese (8 oz.)

1 can cream of chicken soup, undiluted** or homemade alternative

2/3 c. milk

1 tsp. soy sauce

8 or so slices of French bread

 

Melt butter in a saute pan over medium heat, and add onions. Saute onions until clear, a little brown is ok. In a shallow 2 qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

 In a sauce pan, heat soup, milk, and soy sauce, stirring to blend. Pour soup mixture in a casserole and stir gently to mix. Top with bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes, top of bread should be nice and toasted.

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Clean Assignments:

  • Vacuum entire house
  • Dust large surface area’s

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Today’s Challenge:

Today we are starting to work in our kitchen. So I want you to clean off your countertop one area at a time. Clean thoroughly with cleaner of your choice. And then return only the items that need to be there! Throw away or put away anything that doesn’t belong or have to be on your counter top. The tidier your counter tops are the better you will like to spend time in there! If you get this done in less than 15-20 minutes than take a few more minutes to clean out just 1 drawer! Again throw away anything that you don’t need to place in it’s proper place anything that doesn’t belong in that drawer!

Have fun with this!