saturday: out for prom and a bday party
sunday: ribs, broccoli slaw, fresh fruit, herbed rolls (recipe below), baked potatoes, and ice cream sundaes
monday: garlic shrimp linguine, bread, broccoli
tuesday: warmed sandwiches, chips and fruit
wednesday--date with josh?
thursday: popcorn shrimp, fries and sweet potato fries, fruit
friday:chicken stir fry, homemade baked egg rolls, rice
saturday: blue cheese burgers
sunday: grilled cast iron skillet fajitas?
herbed rolls
need:
frozen roll dough--thawed (overnight or all day)
melted butter
italian seasoning
do:
cut dough into halves or quarters
dip into hot butter mixed with herbs
layer in a greased bundt cake pan
let raise for 45-60 minutes (covered with a towel)
bake 30-45 minutes 350-375 degrees
broccoli slaw
need:
bag(s) of broccoli slaw
ramen noodles and packet of seasoning
slivered almonds
garlic salt
butter
red wine vinnegar
apple cider vinnegar
brown sugar
soy sauce
canola oil
brown the crumbled ramen noodles, almonds, garlic salt and sesame seeds in the butter in skillet. cool on paper towel and set aside.
wisk the vinnegars (about 1/4 cup each), brown sugar (1-2 tsp or so), soy sauce (1/4 cup?) and canola oil. toss with broccoli slaw. let sit.
right before serving, toss with the crunchy mix!
ENJOY :) (oh and i added chopped apples to the slaw on my plate...mmmmm)
Grilled cast iron skillet fajitas
NEED:
Chicken Breasts--Boneless/Skinless
Peppers
Onions
Tomatoes
Jalepeno (optional)
olive oil
grapefruit juice
lime juice (i squeezed fresh limes)
black pepper (fresh ground is best)
oregeno (i used italian blend)
garlic powder
salt (i used kosher)
chilli powder
cumin
tortillas
DO:
mix together in a big zip lock bag:
olive oil
grapefruit juice (about a half a small can full)
lime juice (i squeezed fresh limes--2 of them)
black pepper (fresh ground is best)--i used quite a bit
oregeno (i used italian blend)--about 1 T
garlic powder about 1 T
salt (i used kosher) about 1.5 tsp
chilli powder 1-2 T
cumin- 1-2 T
add chicken to bag and let marinade up to 5 hours--i had an hour so that is what i did
toss the veggies (minus tomatoes) with cumin, chilli powder, salt and pepper. let them sit on a board all ready to go
put tomatoes in a bowl so they are ready to go (1/4 to 1/8 of tomato chunks)
put some oil in a cup/small bowl so it is ready to go
preheat grill--turn one side to HOT and put cast iron skillet on this side. turn the other side to med-med high.
grill chicken breasts whole until BARELY cooked through on this side. when chicken has a few minutes to go, quickly dump the oil into the hot skillet and then throw peppers and onions in. Let "blacken" while you cut chicken on the bias. Add chicken to the pepper mixture in the skillet and let the juices all mix. when the veggies are almost to the texture/consistency you want, add the tomatoes and let sear. the skillet is hot so i put all the mix into a bowl to bring inside.
