Chile Lime Chicken Tostadas

I found a really great blog, I don't remember how, but somehow I came across it. realmomkitchen.com, everything on there looks so good. If only I could be as on top of it as some of these people who have food blogs...sigh, oh well. This is the first recipe that I have tried from it and we loved it. I have a similar recipe that I make with refried black beans that is delicious. We liked the added chicken to it.

1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce (I used spinach, mmm), shredded cheese, salsa, sour cream, sliced olives, guacamole
Add chicken and onion to a slow cooker. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings

February 1 - 10

Monday 1: Lunch - Ham and Cheese Sandwich
Dinner - Fettuccini, Garlic French Bread, Broccoli
Tuesday 2: Lunch - Bagel Sandwich
Dinner- Roasted Veggie Wraps
Wednesday 3: Lunch - Sandwich
Dinner - Chile Lime Chicken Tostadas
Thursday 4: Lunch - Leftovers
Dinner - Black Bean/Sweet Pepper Rice/Quesadillas
Friday 5: Lunch - Leftovers
Dinner - French Bread Sandwiches
Saturday 6: Lunch - Leftover Sandwich
Dinner - Breakfast Hash with Poached Eggs/Muffins
Sunday 7: Lunch - Pioneer Woman's Favorite Sandwich
Dinner -
Monday 8: Lunch - Macaroni and Cheese
Dinner - Black Bean Pizza/Carrots
Tuesday 9: Lunch -
Dinner -
Wednesday 10: Lunch -
Dinner -

I'm not completely finished, not very organized this time, but for what it's worth..

January 21-31

Thursday 21: I don't remember?
Friday 22: Lunch - Sandwiches
Dinner - French Bread Sandwiches
Saturday 23: Lunch - Out to eat :)
Dinner - Friends house :)
Sunday 24: Lunch - Hill Sandwich
Dinner - Chicken and Rice Dinner/Blueberry Muffins
Monday 25: Lunch - Macaroni and Cheese
Dinner - Chipotle Sweet Potatoes/Sweet Pepper Rice
Tuesday 26: Lunch - Leftovers
Dinner - Spaghetti/Breadsticks
Wednesday 27: Lunch - Leftovers
Dinner - White Bean Chicken Chili/Rolls
Thursday 28: Lunch - Leftovers
Dinner - Chile Lime Chicken Tostadas
Friday 29: Lunch - Sandwiches
Dinner - Black Olive Pizza
Saturday 30: Lunch - Leftovers
Dinner - Hashbrowns, Fried Eggs, Grits, Waffles
Sunday 31: Lunch - Black Beans and Rice/Quesadillas
Dinner - Chicken Avacado Wrap

Sweet Pepper Rice

This recipe came from a friend, Carly. She has a cooking blog too http://kiss-the-cooks.blogspot.com/ I haven't told her yet, but I use this recipe ALL THE TIME. I love it! It has such yummy flavor, you can eat it by itself, add it to any burrito, or eat it as great side dish.
3 TBSP. butter
1 sweet onion, finely chopped
1/2 red pepper, finely chopped
1/4 cup cilantro
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 cup sugar
1 1/3 cup long grain white rice
3 cups chicken stock
(I will substitute butter for Canola Harvest Margarine. I usually do a green pepper, unless red's on sale, I'm cheap. Also I have made this without cilantro, in case I don't have it, but I usually do!)

In a large saute pan, melt butter. Add onion and pepper. Cook until soft. Add cilantro, salt, and garlic powder. Cook another minute. Add rice and brown but don't let it burn. Disolve sugar in chicken stock. When dissolved, add to rice. Bring to a simmer, turn to low, and cook covered for 30 minutes.

Roasted Sweet Potatoes

In my opinion this Chipotle Seasoning is the best spice around. I am obsessed, it tastes so good with so many different things; veggies, rice, pototoes, eggs. Mmmmm. I especially love it with sweet potatoes/yams, whatever it is? This meal is especially cheap during the fall/early winter months.

Roasted Sweet Potatoes

3 sweet potatoes

1-3 Tbs. Canola Harvest Margarine (may favorite), but it's also great with canola or olive oil

Nice sprinkling of chipotle seasoning (less if you can't handle too hot)

Peel and chop the sweet potatoes. Put in pan with water and simmer for about 25 minutes. Drain well. Put in baking pan and pour melted canola or oil over potatoes and toss. Sprinkle with seasoning. Then roast in a 425 degree oven for 25 minutes.

Serve with Sweet Pepper Rice (recipe above) and Steamed Broccoli seasoning with, what? Chipotle Seasoing!

Another version is to combine some oil, chopped chipotle peppers in adobo sauce (careful, these are dang hot), salt and pepper, and a little lime juice. Pour that over the potatoes and roast for the same amount of time. Justin loves this version, but the last couple times I haven't had the chipotle peppers and before that I added too much, so it was way too hot for me and the boys. So be careful, but give it a try!

Blueberry Muffins with Struesel Topping

This has got to be one of my favorite muffins. I love the blueberry filling, but the last two times I have made it without. Also, I have substitued yogurt for sour cream. Try and you won't be disappointed!

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1/2 cup sugar

1 1/2 tsp. vanilla

2 eggs

1 1/2 cups yogurt

4 Tbs. butter, melted

1 cup frozen blueberries

Blueberry Jam

Struesel:

1/4 cup sugar

2 Tbs. flour

2 Tbs. cold butter, chopped

Combine flour, salt, baking soda, and powder. Set aside. Beat together sugar, vanilla, eggs, yogurt, and melted butter. Add flour mixture to egg mixture. Fold in blueberries. Put small scoop of batter in prepared muffin tin, then put 1 tsp. of blueberry jam in the middle, then top with another scoop of batter. Top with struesel and bake for 15-17 minutes in a 375 degree oven.

Can I say sorry?

So I only took a 6 month break, but thank you to Cami for posting the last two. And I can say, I've had one of those girls lunches and they are so good, one of my favorites!
For some reason I just wasn't up to planning it out, taking pictures, posting, it just seemed like too much work. But I'm back and hopefully better than ever! Thank you! And please, do the same, post some of your favorite recipes!
JaNae

Avocado Pitas

This is my favorite "girl lunch" food, but my husband and kids like them too!



6 whole pitas
2 avocados, mashed and seasoned with garlic salt
grilled chicken (I use leftover)
diced tomato
mozzarella cheese
parmesan cheese
caesar or ranch dressing for dipping

Arrange pitas on baking sheet. Spread avocado on the pitas and add the other toppings. Broil for 5-6 minutes, until cheese is melted.

Shortcut Cream of Potato Soup

This is one of my favorite recipes for soup. It can be ready in 20 minutes and I usually have everything on hand, which is perfect for those busy nights (or if you have a newborn :).

3 cups milk

2 cups frozen southern-style hash browns

1 can cream of potato soup

1/2 c. chopped green onions

1/2 lb. bacon, cooked and crumbled

1 c. shredded cheddar cheese

Simmer milk and hash browns together for 10 minutes, stirring often so it doesn't burn. Add cream of potato soup and onions and simmer for about 5 more minutes. Ladle into bowls and pass around bacon and cheese to go on top.

The candy corn breadsticks are just crescent roll triangles, mozzarella cheese for the tip, and cheddar cheese for the middle. Bake at 350 for 8-10 minutes.

Fruit Baked Oatmeal

I absolutely love this recipe. It is the best comfort food on a cold winter morning (not that we are dealing with that now but, oh, it will come!) You can do more or less sugar depending on your sweet tooth and whatever fruit sounds good to you. I like the amount I use because it is just sweet enough to be great by itself, but not sickly sweet. In fact the recipe I got this from called for 1 cup of sugar...but it was way too much in my opinion and I altered several other things to our likeness!! I like the combination. This is great to make the day before and then you can have it for two or three mornings. Now that I have a kindergartener, I think I will make it more because it keeps them fuller, longer!

Fruit Baked Oatmeal

6 cups oats

1/3 cup brown sugar

1 tsp. salt

1 tsp. baking powder

1 tsp. cinnamon

4 eggs, lightly beaten

2 cups milk

1 cup oil

3/4 cup chopped apple

1/2 cup chopped, fresh or frozen peaches

1/2 cup fresh or frozen blueberries

In a large bowl, combine the oats, brown sugar, salt, baking powder and cinnamon. Combine the eggs, milk and oil; add to the dry ingredients. Stir in the apple, peaches, and blueberries. Pour into a baking pan sprayed with cooking spray. Bake, uncovered, at 350 degrees for about 40 minutes or until a knife inserted comes out clean. Cut into squares and serve with milk.

Raisin-Zucchini Spice Muffins

Simple, yummy, and a great way to use some zucchini. We love these as a snack or else have it with breakfast.
Raisin-Zucchini Spice Cupcakes
1 package spice cake mix
1 1/3 cups water
1/4 cup oil
3 eggs
2 cups shredded zucchini
1/2 cup raisins
In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

10 Day Meal Plan (this time it's 11)

Breakfast
1. Esther's Poppyseed Muffins
2. Cold Cereal
3. Waffles, Fried Eggs, Grits
4. Whole Wheat Waffles
5. Scrambled Eggs, Toast
6. Whole Wheat Pancakes
7. Cold Cereal
8. Breakfast Peach Crisp
9. Oatmeal/Wheat Cereal
10. Cereal
11. Rice Pudding

Lunch
1. Peanut Butter Sandwiches, Carrots
2. Leftover Pizza
3. Grilled Cheese
4. Pizza Snacks, Grapes
5. Leftovers
6. Grilled Tuna
7. Macaroni and Cheese, Green Beans
8. Leftover Rice and Refried Black Beans
9. Leftovers
10. Leftovers
11. Sandwich

Dinner
1. Mushroom and Olive Pizza, Salad
2. Fried Egg Sandwich
3. Burritos
4. Leftovers
5. Sesame Pasta Chicken Salad, Lettuce Salad
6. Mexican Pizza
7. Broiled Sweet Potatoes, Sweet Pepper Rice
8. Black Bean Pizza, Carrots
9. Lemon Herb Pasta
10. Crockpot Chicken/Zucchini
11. Roast, Carrots and Potatoes

Mexican Pizzas

4 tostada shells
1/2 cup refried beans
1/2 lb. ground beef
1/4 cup chopped onion
3 Tbs. salsa
1/8 tsp. salt
1 cup shredded cheese
Cook beef and onion until beef is no longer pink. Stir in salsa and salt. Arrange tostadas on a pan. Spread 2 Tbs. refried beans over each tostada shell. Spoon 1/4 cup beef mixture over beans. Top each with 1/4 cup shredded cheese. Bake in 350 degree oven for a few minutes (until cheese melts) Serve with chopped lettuce, tomatos, and avacado.

Shishkebabs

We had a family party with the Morris'. Justin's sister made some yummy shishkebabs with lots of different veggies. I am going to add some sweet potatoes as well when I make these again.

Small Potatoes (or cut potatoes into chunks)
Red Pepper
Onions
Mushrooms
Zucchini
Sweet Potatoes
And of course, any other veggies you desire!

Cut all the veggies into good-sized chunks.
Cook the potatoes until they are pretty soft, then add the other veggies and cook for a few minutes unitl they are a little bit soft. Then marinade them in a dressing (Italian Dressing) for a few hours. String them onto skewer sticks and broil in the oven unil they are lighlty browned, or you can grill them.

I know this is a fun way for kids to eat their veggies...my boys loved them!! Serve with coleslaw, some kind of rice, or any thing you think goes with it!

Homemade Mac and Cheese!!!

This is now a fav of our families and it so quick and easy!! Once you have this you will never want the box kind again!!

3-4 handfulls of uncooked macoroni noodles
1/4 butter
1 cup milk more or less depending on how juciy you want it
2 to 3 in. of velveta cheese and add some reg. cheese too
3 to 4 slices of your favorite cheese to melt on top.

Cook noodles Drain noodles and add to cheese mixture. Mix until its all combined then top with cheese and put in 350 oven for 15mins. Enjoy!!
I'll post a pic later for all to see the cheesy goodness!!

Spinach Pizza

I was thrilled to get to use the spinach in my garden for this. Justin really liked this recipe...a great way to add extra veggies to pizza!
1 recipe pizza crust
1 cup alfredo sauce
6-8 cups chopped fresh spinach
4 medium tomatoes, chopped
3-4 cups shredded cheese

Prepare pizza crust (recipe below). Spread each with 1/2 cup alfredo sauce. Bake in 450 degree oven for 5 minutes. Top with spinach, tomatoes, and then cheese. (I'm sure you can throw any other veggie on there for added flavor, mushrooms or onion, etc..) Bake for 10-15 minutes more.

Pizza Crust

This is the pizza crust I use, it makes a yummy, soft, thick crust.

1 Tbs. yeast
1/2 tsp. sugar
1 1/2 cups. warm water
3 Tbs. oil, divided
1/2 tsp. salt
4 1/3 cups flour
In a bowl, dissolve yeast and sugar in warm water. Add 2 Tbs. oil, salt, and enough flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. (I don't know if this is the right thing to do, but after the dough is all combined I just mix it in my kitchen aid for about 6 more minutes - it turns out just the same) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Press dough onto the bottom and 1" up the sides of 2 greased 14" pizza pans (or however you want to do it). Spread with 3/4 cup of your sauce over each pizza. Bake at 450 degrees for 5 minutes. Pull it out and add whatever toppings you desire and cook for 10-15 minutes more..enjoy!

Mom's Potato Salad

I know the title says mom's potato salad, but it's not the "exact" recipe...my mom never has an exact recipe, but I think this comes pretty close. It is the hightlight of any get together with my family!
6 medium potatoes
1/2 Tbs. Garlic Powder
1 1/4 cups mayo or salad dressing
1/4 can evaporated milk
1 Tbs. mustard
1/2 tsp. salt
1/4 tsp. black pepper
Garlic powder to taste
1/4 tsp. dill weed
1 Tbs. relish
2 scallions
8 hard boiled eggs, diced; save 3 eggs for the top
Boil together potatoes, whole, with Garlic powder for about 20-25 minutes. Drain well; cool slightly. Peel and cube the potatoes. Meanwhile for dressing, in a large bowl combine the mayo, milk, mustard, and seasonings. Stir in relish and scallions. Add the potatoes and eggs. Toss lightly to coat. Press into bowl and top with sliced eggs. If you desire, sprinkle with paprika. Cover and refrigerate overnight...I usually end up adjusting the seasonings...more salt, we really love salt!

Almond Poppy Seed Bread

I have had a few requests to post this, sorry it took me so long to do it! I'm sure most of you have made or had a recipe like this, so it's not like I invented it, but whenever I make it people LOVE it! I hope you really enjoy... by the way, it really tastes like cake, but for some reason it doesn't sound as bad for me when I call it bread!

3 cups flour
2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs
1 1/2 cups milk
1 1/8 cup oil
4 tsp. poppy seeds
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Mix together all ingredients and beat for 2 minutes. Pour into greased pans and bake 40-45 minutes at 350 degrees. Mix glaze and pour over hot bread. Cool.
Glaze:
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract

Caramel-Coated Spiced Nuts

I tried this recipe today and it turned out yummy. Normally, I just love plain nuts and they are probably better for you than these, but I am going to really enjoy just munching these.
2 egg white
1 teaspoon water
1 1/2 cups roasted salted almonds
1 1/2 cups pecan halves
1 cup whole salted cashews
1 cup packed dark brown sugar
3 tsp. pumpkin pie spice
1 tsp. white pepper (I just did about 1/8-1/4 tsp. black pepper)
In a large mixing bowl, beat egg whites and water until foamy. Add the almonds, pecans, and cashews; stir gently to coat. Combine the brown sugar, pie spice, and pepper; add to nut mixture and stir genly to coat. Spread into a greased baking pan. Bake at 325 degrees for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.