10/30/14 Chicken Tikka Masala

Chicken Tikka Masala is the recipe of the day! I love this with Naan bread and the extra recipe for flatbread sandwich thins is a pretty good substitute for Naan bread.

Chicken Tikka Masala

Marinade:

1 cup plain yogurt

1 Tablespoon lemon juice

2 teaspoons cumin

1 teaspoon cinnamon

1 teaspoon cayenne

1 teaspoon pepper

1 Tablespoon fresh ginger, minced

1 teaspoon Celtic sea salt

3 chicken breasts, cubed

Sauce:

1 Tablespoon butter

1 clove garlic, minced

2 teaspoons cumin

2 teaspoons sweet paprika

1 teaspoon Celtic sea salt

1 jar tomato sauce (8oz)

1 cup cream

 

Mix all of the above and refrigerate for one hour, drain and then cook in a skillet and set aside.

Saute garlic in the butter for 1 minute then add cumin, paprika, salt, tomato sauce and cream. Simmer on low until thickened (about 20 minutes), stirring often. Add the chicken and simmer for 10 minutes longer. Serve with flatbread and.or rice.

 

Flatbread Sandwich Thins

8 oz white whole wheat flour (or about 2 cups)

8 oz all-purpose unbleached white flour (or about 2 cups)

1 TBSP yeast

1/2 TBSP salt

1/2 tsp ground ginger, optional

12 oz lukewarm water (or 1.5 cups)

 

Measure the dry ingredients into a very large bowl. Whisk together.

Stir in the water until well combined. This might take a little oomph, but when the dough starts to get just a bit on the sticky side, you’ve accomplished your mission.

Allow the dough to rest at least a couple hours (I usually let it sit all day); it will rise and fall. Just let it do it’s thing.

Cover the bowl loosely and store in the fridge until you need it. (It’s easier to work with the next day.)

To make the mini flatbreads, sprinkle the dough with a bit of flour. Pinch off a small piece and form a ball; it should be maybe 1.5? in circumference, and you should be able to hold the ball in your palm and curl your fingers around it. The size is the most important thing here. Too large and it will be too floppy; start smaller than you think and adjust from there.

 

Pat the ball into a round disk and place it on a lightly floured surface. Gently roll it into a circle about 2.5-3? in diameter.

Heat a frying pan over high heat (no oil). Place the flatbread on the pan and cook until bubbles form on the top. Flip and cook briefly on the other side. Remove from heat, and continue with remaining dough.

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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 in the garage. Clean up flat surfaces, then drawers, sweep entire floor area. Do what you can accomplish in 15-30 minutes and then take a break!

10/29/14 Slow Cooker Pulled Pork & Parmesan AuGratin Potatoes

Slow Cooker Pulled Pork Sandwiches and Parmesan Potatoes AuGratin are the recipes of the day!

Slow Cooker Pulled Pork

1 medium onion, thinly sliced

2 1/2 pounds lean pork roast

3 garlic cloves, diced

1/2 cup ketchup

2 tablespoons balsamic vinegar

1/4 cup brown sugar

1 teaspoon Worcestershire sauce

2 tablespoons mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup water

12 smallish whole wheat hamburger buns, dinner rolls or canned biscuits

 

In a small bowl, combine the last 9 ingredients (not including the buns!).

Sprinkle the onion slices on the bottom of the slow cooker. Place the pork roast on top.

Pour the sauce over the pork. Cook on high for 4 hours or on low about 7 to 8 hours.

Cool the pork and chill until ready to shred.

Take the pork out and shred it. I prefer to just shred it apart with my hands, this is why I wait until it is cold.

Return the pork to the sauce and mix together. Store in fridge. The longer it sits in the fridge, the better the flavors.

About a half hour before serving, reheat on the stove. Serve in the buns or biscuits with veggies.

 

Parmesan Potatoes AuGratin

2 cups grated Parmesan cheese

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 tablespoon grated lemon peel

1/2 teaspoon salt

1/2 teaspoon pepper

2 pounds red potatoes, very thinly sliced

2 1/2 cups heavy whipping cream

 

Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.

 Cover and bake at 325° for 65 minutes. Increase temperature to 375°. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.

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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 once again in our office area. If you have a closet in your office clean it out today. Clear off one shelf at a time and throw away anything that needs pitched or put items where they belong. Return only the necessary items to the shelves. Don’t forget to clean the floor too. If you don’t have a closet in your office choose a closet in some other area of your house that you haven’t already cleaned!

10/28/14 Puff Pancake with Caramelized Fruit

Puff Pancake with Caramelized fruit is the recipe of the day! We usually have sausage links with this.

Puff Pancake with Caramelized fruit

1/2 cup all-purpose flour

1/8 teaspoon salt

1/2 cup skim milk

4 egg whites

1 tablespoon margarine or butter

1 tablespoon margarine or butter

3 medium Gala apples, peeled, cut into 1/4-inch-thick slices

2 medium pears, peeled, cut into 1/4-inch-thick slices

3/4 cup firmly packed brown sugar

1/2 cup sweetened dried cranberries

2 teaspoons lemon juice

 Heat oven to 425°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, salt, milk and egg whites; beat with wire whisk until smooth.

 Place 1 tablespoon margarine in 9-inch glass pie pan. Heat in oven for 2 to 4 minutes or just until margarine sizzles. Remove pan from oven; tilt pan to coat bottom with melted margarine. Immediately pour batter into hot pan.

 Bake at 425°F. for 14 to 18 minutes or until puffed and golden brown.

 Meanwhile, melt 1 tablespoon margarine in 12-inch nonstick skillet over medium heat. Add apples and pears; cook 2 minutes, stirring occasionally. Add brown sugar, cranberries and lemon juice; mix well. Cook 8 to 10 minutes or until fruit is tender.

 To serve, pour fruit mixture into pancake. Serve immediately.

 

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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 – Sweet & Tangy Beef roast, Corn & Cheese Potatoes and salad

Chicken – Huli Huli Chicken, tator tots, and broccoli

Pork – Molasses Baby Back Ribs, Cole slaw, and green beans

Soup – Vegetable Soup with vermicelli

Pasta – Shrimp Pasta Primavera, salad

Other – Baked Cornmeal Pancake and bacon

Ethnic – Stacked Enchilada’s, refried beans and chips & salsa

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Today’s Challenge:

Today we are continuing in the office area and will be cleaning the computer area and do any filing that needs done. Clear off the desk or surface that your computer sits normally and wipe it down. Clean the computer screen with an approved cloth and if you have a can of that spray computer cleaner do your computer keyboard too!

Then file any paperwork that you have procrastinated on doing! I know I always have my husbands trucking paperwork that needs caught up!

 

 

 

10/27/14 Creamy Cauliflower & Ham Soup

Creamy Cauliflower and Ham Chowder is the recipe of the day!

Creamy Cauliflower & Ham Chowder

1 Tbsp Butter

1 C Onion, Chopped

1 Garlic Clove, Minced

1 C Water

16 Ozs Frozen Cauliflower, Thawed and coarsely Chopped

21 Ozs Chicken Broth

2 C Potato, Peeled and Cubed

1 C Cooked Ham, Finely Diced

1 C Heavy Cream

1/4 C Fresh Chives, Chopped

1/4 Tsp Pepper

1/4 Tsp Nutmeg

2 tbsp Flour

Melt butter in a large pan over medium heat. Add onion and garlic and cook until tender. Add water, cauliflower, chicken broth and potatoes. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are tender. Stir in ham, 1/2 cup cream, chives, pepper and nutmeg. In a small bowl combine remaining cream with flour, whisk until smooth. Slowly stir into soup; cook and stir until slightly thickened and bubbly.

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Clean Assignments:

  • Vacuum entire house
  • Dust large surface area’s

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Today’s Challenge:

This week we are going to be working in the office or another room of your choice in your house. For me my office doesn’t get used as much as an office as a junk/storage room but it does have 2 desks, printer & stand with drawers and 2 cabinets that store my 600+ cookbook collection. So as you can imagine it does need cleaned!

Today we will start on the desk. Start by clearing off the top, filing any papers that need taken care of and throwing away anything that has just accumulated there. Then work on the drawers one at a time. I use the drawers of one of my desks to store gift bags, tissue papers, etc so this one stays pretty neat most of the time, the other desk only has 2 large and one tiny drawer but it has 2 upper cabinets that seem to attract all kinds of items! I probably won’t get through both desks this month but I try to alternate between which one I work on first each time I clean in the office.

 

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!