I LOVE GOUDA!

Wow.  I thought I was all set with just some sharp cheddar cheese.  Enter gouda, and I'm in melty, yummy love!

I dip, you dip, we dip!

Ok-bad connection to a bad song, but hey, I got your attention, right?

I have a great new dip I just had to share!  First, thank you to my mom who introduced me to this tasty treat.  The best thing about it?  So totally easy!


Fiesta dip

16 oz light sour cream

1 pkg Hidden Valley Ranch Fiesta Dip Mix

¾ cup shredded cheddar cheese

4.25 oz can chopped black olives

4.5 oz can chopped green chiles

Green onion (optional) for garnish

All you do is mix it all up, in whatever order you want.  Chill for an hour.  

Because I have been shopping at Target, Valli and Aldi, I couldn't find the Hidden Valley Ranch Fiesta Dip Mix.  I find that odd, but thought just a basic taco seasoning mix substituted very well.  Add in a *little* hot sauce for a *little* extra spice.  Obviously, pair it with your favorite tortilla chips!   

I've already made it....2 times...this weekend.  Mmmmmmm.  

Weekly Meal Plan #3

I’m back!!  And, wow….do I feel much better!  I am much more with it, organized and not so stressed.  Amazing how things can change in a week, huh?  So, here’s meal plan #3!

September 19-September 25

Sunday – BBQ Chicken  (See below)

Monday – Stuffed Red Peppers (See below)

Tuesday – Butternut Squash Mac and Cheese

Wednesday – Grilled Chicken and Tapenade Sandwiches

Thursday – Turkey Mango Quesadillas

Friday – Tomato Soup and Grilled Cheese (see below)

Saturday – Honey Mustard Salmon  (See below)

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BBQ Chicken

This is a crazy simple meal.  At our local fresh produce store, they have already cut and seasoned BBQ Chicken.  It’s an entire half of a chicken.

To cook it, we cut up red potatoes, onions and red peppers, layer them at the bottom of a dutch oven, drizzle them with olive oil, place the half chicken on top, and pop it in the oven at 350 degrees for about 45-60 minutes.   That’s all folks!

ETA:  Cook at 400 degrees for 60 minutes, or until internal thermometer reads 180 degrees. 

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Stuffed Red Peppers

You can use either green or red peppers for this, but I love the semi-sweet flavor of the red peppers.  Mmmmm.

6 red peppers, washed, with tops cut off and deseeded

2 tbs. of Olive Oil (for pans that are not non-stick)

1 1/2 lbs. of ground beef

1 cup of cooked rice

1 medium onion, chopped

1 tsp. salt

1/8 tsp. of black pepper

dash of basil

1/2 cup of ketchup

1 8oz. can of tomato sauce

Heat oil in skillet and brown ground beef.   Combine beef and next 6 ingredients.  Stuff peppers with beef mixture.  Arrange peppers in a large crock pot.  Pour tomato sauce over peppers.  Cook on low for 3-4 hours.

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Tomato Soup and Grilled Cheese

Nothing fancy here!  You know what to do!

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Honey Mustard Salmon

Salmon is usually pretty good no matter how it’s prepared.  This one is very easy and tasty. 

1 lb Salmon

2 tbs. Dijon mustard

2 tbs. honey

Salt and pepper

Wash salmon and place it in a baking pan sprayed with a cooking spray.   Season Salmon with salt and pepper and set aside.

Mix mustard with honey.  Pour it over the salmon.

Bake at 375 degrees for 20 minutes.  Serve with a vegetable of your choice! 

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Grocery List

Half of a pre-seasoned BBQ chicken

1 medium potato

2 medium red onion

7 sweet red peppers

1 1/2 lbs ground beef

White or brown rice

Ketchup

1 8oz. can of tomato sauce

1 small butternut squash

Elbow macaroni

Unsalted butter

All-purpose flour

Powdered mustard

Milk

Monterey Jack cheese

Sharp Cheddar cheese

Grape Tomatoes

Kalamata or black olives

Fresh basil

Fresh flat-leaf parsley

Balsamic vinger

Fresh oregano

Garlic

Olive Oil

Crumbled feta cheese

4 ciabatta sandwich rolls

Flour tortillas

Gouda or smoked gouda cheese

1/2 lb of cooked or smoked turkey or chicken.

Bottled roasted red pepper

Mango or mango-peach salsa

Fresh cilantro (optional)

Tomato soup

American cheese

Bread

1 lbs of salmon

Dijon mustard

honey

A week off...

Hello friends!  I will be taking the week off this week.  I have a meal plan in my head for my hubby and I, but I've been a little stressed this past week, so I'm going to slow it down a little this week.  And I still haven't caught up on my own meals from the last two weeks!  Crazy.

Again, if you have an comments regarding last week's meal plan, or recipes to share, please let me know!  I'm always looking for new things to try.  I do want to share that the mole sauce I on Friday was AMAZING!  Instead of using dried chilies, I got a small can of chipotle chilies in an adobo sauce, pureed those, and added that to the mix instead.  It was spicy heaven and perfect with the flank steak.  I highly recommend this little change. :-)

Have a great week!

Weekly Meal Plan #2

Welcome to week #2!  I hope you all had a successful week last week and enjoyed the meals.  If you have any comments and stories to share, please do so!  I wasn’t as successful.  I managed to make 3 of the meals I planned for.  Last Sunday we had a family party to go to, so I didn’t make it to the grocery store that day.  Then I was really tired after school on Monday and hubby said to just come home…that HE would go grocery shopping on Tuesday.  So, I took him up on it and we had Chinese.  But, I did manage to make the Red Bean and Orzo, Creamy Linguine and the Cajun Steak Sandwiches.  They were all great!  We had the Red Bean with Orzo and Creamy Linguine as left overs, too.  

While I will probably still make some of last weeks meals that I didn’t get too, I have a new list for you!  With it being Labor Day weekend, you might be going to a BBQ or party, so I’m going to throw in the classic burger meal.   To save time, unless I have adapted a recipe, I will only post the link to where it can be found. 

Enjoy week #2! 

September 4 – September 11

Sunday – Cheddar Bacon Hamburgers

Monday – Chili using McCormick's Chili Seasoning

Tuesday – Baked Chicken in a Red Pepper Sauce

Wednesday – Broccoli-Sausage Pasta

Thursday  - Pan Seared Shrimp over Rice

Friday - Flank Steak with Mole Sauce

Saturday – Grilled Pork Tenderloin with an Orange Marmalade Glaze

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A note about the mole sauce:

When I first made this recipe, it seemed to be lacking some directions.  Unless you want a chunky sauce, I would suggest actually using a small food processor to puree the onion.  Additionally, it did not mention anything about deseeding the chilies.  You do not need to deseed if you don't mind a spicy mole sauce.  If you don't want it to be too spicy, then I would deseed then.  Also, I would try to puree them in the food processor as well. 

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The Grocery List:

2lbs of ground beef

Real bacon bits

2 lbs of chicken breast

1 package smoked sausage

2 lbs of flank steak

1 lb pork tenderloin

1 1/2 lbs uncooked shrimp

Parsley

garlic

1 large head of broccoli

3 red onions

3 large dried chilies

1 sweet red or green pepper

green onions

1 packet of McCormick's chili seasoning

2 15 oz cans of tomato sauce

horseradish sauce

sour cream

chicken broth

cider vinegar

lemon juice

red wine vinegar

soy sauce

honey

unsweetened baking chocolate

orange marmalade

rice wine vinegar

penne pasta

shredded cheddar cheese

4 hamburger buns

The Grocery List

Here is a main list of groceries for this week.  Check to make sure you have all other spices required.

1 lb of wild salmon

1 lbs of boneless center-cut pork chops

1/ 2 lb of rib-eye or boneless beef top steak

Orzo pasta

1 package of linguini pasta

1 oz of prosciutto/cooked ham

2-4 large chicken breasts

1/2 lb asparagus

2 medium red onions

1 large zuchinni

1 large sweet red pepper

Garlic

1 tomato

20 oz package of frozen sweet potato fries

Chicken broth

Dijon mustard

Honey

Olive oil

Breadcrumbs

Parmesan cheese

15 oz can of red beans or pinto beans

Parsley (1 bunch)

Apricot preserves

Balsamic vinegar

1 quart of 2% milk

Cajun seasoning

Ketchup

Mayonnaise

Molasses

2 ciabatta rolls

2 cans (4.5 oz) diced green chiles

1 can (14.5 oz) petite diced tomatos

Flour

I package of flour tortillas

1 package (8 oz) of shredded swiss cheese

Here it is! Weekly Meal Plan #1

August 29^th –September 3^rd

Sunday –  Honey Mustard Salmon and Roasted Asparagus

Monday – Red beans with orzo salad

Tuesday – Center Cut Pork Chops with an Apricot Glaze

Wednesday – Creamy Zucchini Linguini

Thursday – Salsa-Fied Turkey and Rice

Friday – Cajun Steak Sandwich w/Sweet Potato Fries

Saturday – Swiss Enchiladas

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Sunday: Honey Mustard Salmon and Roasted Asparagus

Ingredients

            1 lb of wild salmon (1” thick)

            2 tbs. Dijon Mustard

            2 tbs. honey

            Salt

            Pepper

            1/2 lb fresh asparagus

            1 tbs. olive oil

            Salt

            Pepper

            1/8 C breadcrumbs                       

            1 tbs. parmesan cheese

Directions for salmon

Preheat oven to 375 degrees.  Wash salmon and place in a baking pan.  Season with salt and pepper and set aside.

Mix the mustard and honey and pour over salmon. 

Bake for 20 minutes.

Directions for asapargus

Wash asparagus and trim 3 inches off the bottoms.  Place in a baking pan.  Add 1/2 tbs. of olive oil, and roll the asparagus around so they all are glazed in the olive oil.  Season with salt and pepper. 

Toss breadcrumbs with remaining olive oil and parmesan cheese.  Sprinkle over asparagus.  Place in oven with salmon when the salmon has about 15 minutes left to bake. 

Makes 2 servings

Recipe from the cookbook, What to Eat with IBD, by Tracie Dalessandro MS RD CDN.

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Monday: Red Beans with Orzo Salad

Ingredients

      14-ounce can chicken broth

      1 1/2 C  water

      1 1/3 C  dried orzo pasta (rosamarina)

      1/4 C finely chopped onion

      1 tsp. dried Italian seasoning, crushed

      15-ounce can red beans or pinto beans, rinsed and drained

      1 oz. prosciutto or cooked ham, cut into thin strips (about 1/3 cup)

      2 Tbs. snipped fresh flat-leaf parsley

      1/3 C  finely shredded Parmesan cheese

Directions

In a medium saucepan, combine chicken broth and the water; bring to boiling. Stir in uncooked orzo, onion, and herbes de Provence. Return to boiling; reduce heat. Simmer, uncovered, for 12 to 15 minutes or just until orzo is tender and most of the liquid is absorbed, stirring often.

   

Stir in drained beans, prosciutto or ham, and parsley; heat through. Top individual servings with Parmesan cheese. Makes 4 servings.

Recipe from Better Homes and Gardens.  Red Beans with Orzo

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Tuesday: Center-Cut Pork Chops with Apricot Glaze

Ingredients

            1 lb boneless center-cut pork chops (4 chops, 1” thick)

            Salt and Pepper

            2 Tbs. olive oil

            1 Tbs. Dijon mustard

            1/3 C apricot preserves

            3 Tbs. balsamic vinegar

*There are two different I’ve prepared this dish.  Here are directions for both.

Directions #1

Wash and dry pork chops and season with salt and pepper.

In a large skillet, brown chops on both sides in olive oil over medium heat.  Remove from pan, but leave the drippings.

While the pan is still hot, add balsamic vinegar and reduce it for 2 minutes.  Add mustard and preserves to pan and whisk together. 

Place pork chops back in pan and continue to cook over low heat for 15 minutes or until internal thermometer read 165 degrees.  Serve on platter topped with sauce.

Directions #2

Preheat oven to 350 degrees.

Wash and dry pork chops, place in a baking pan and season with salt and pepper.

In a small saucepan, reduce the balsamic vinegar over medium heat for about 2 minutes.  Add mustard and preserves and whisk together until fairly smooth.  Pour over pork chops.

Bake for 15 minutes. 

Makes 4 servings.

Recipe from the cookbook, What to Eat with IBD, by Tracie Dalessandro MS RD CDN.

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Wednesday: Creamy Linguine with Red Pepper and Zucchini

Ingredients

      1/4 C. olive oil

      1 large zucchini, diced

      1 large sweet red pepper, diced

      2 cloves garlic, minced

      1/2 tsp. salt

      1/8 tsp. crushed red pepper flakes

      1 (12 oz.) package linguine pasta

      1 C. 2% milk

      2 Tbs. chopped fresh parsley

      1 C. freshly grated Parmesan cheese

*You could also add 2 cooked, diced chicken breasts for protein.

Directions

In a large skillet, heat oil in a large skillet over medium heat. Add zucchini, red pepper and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and pepper are slightly browned on all sides, about 20 minutes.

Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/2 C. Parmesan over the top, and toss. Garnish with remaining

Makes 6 servings.

Original Recipe from Recipe4Living.  Creamy Zucchini with Linguine

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Thursday: Salsa-Fied Turkey and Rice

Click here for recipe --> Salsa-Fied Turkey and Rice

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Friday: Cajun-Steak Sandwiches and Sweet Potato Fries

Ingredients

            20 oz. pkg.  frozen french-fried sweet potatoes

            8 oz.  trimmed rib-eye steaks or boneless beef top steak, cut 1/2 inch thick

            3 tsp.  Cajun or blackening seasoning           

            1/4  C  mayonnaise

            1 Tbsp.  ketchup

            1 tsp.  molasses

            2 ciabatta rolls, split and toasted

            1 tomato, sliced

            Sliced green onion (optional)

Directions

Heat oven to 400 degrees F. Spread sweet potatoes in 15x10x1-inch baking pan. Season lightly with salt and pepper. Bake 18 to 20 minutes.

Meanwhile, cut steaks in half crosswise. Coat both sides of steaks with 1-1/2 tsp. seasoning. Heat a cast

iron or heavy skillet over medium-high heat. Cook steaks in hot skillet for 3 to 5 minutes on each side.

In a small bowl combine mayonnaise, ketchup, molasses and remaining seasoning.

Place one steak on each roll half. Top with some of the sauce tomato slice, and green onion. Serve remaining sauce with fries.

Makes 4 Servings

Recipe from Better Homes and Gardens. Cajun Steak Sandwich with Sweet Potato Fries

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Saturday: Swiss Enchiladas

Ingredients

         Cooking spray

         1 1/2  C  chopped onion

      2 large cooked chicken breasts, diced

      2  garlic cloves, minced

      2  (4.5-ounce) cans diced green chiles, undrained

      1  (14.5-ounce) can petite diced tomatoes, undrained

      2  C  2% reduced-fat milk

      2  Tbs.  all-purpose flour

      1/4  tsp.  salt

      6  to 9 flour tortillas

      1  C shredded Swiss cheese, divided

Directions

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

Warm tortillas in microwave.  Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

Preheat broiler.  Broil casserole for 3 minutes or until cheese begins to brown.

Makes 6 servings.  (Actually, I think it makes about 9 tortillas, depending on how much filling you put in.)

Recipe from My Recipes.  Swiss Enchiladas


ENJOY!!!