CHICKEN FRIED HAMBURGER STEAKS

CHICKEN FRIED HAMBURGER STEAKS
We “chicken” fry steak, chicken and even pork. So, why not ground beef?

1 large egg
1/2 cup milk
3/4 cup self-rising flour, use leftover seasoned flour for the gravy
1 teaspoon seasoning salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 pound lean ground beef
Avocado oil

  • Whisk together the egg and milk in shallow dish. Set aside.
  • In another shallow dish whisk together the flour, seasoning salt, black pepper and garlic powder.
  • Shape ground beef into three equal sized oval “steaks” and flatten into 1/4 inch thickness.
  • Add each “steak” one at a time to egg mixture, coating both sides well.
  • Then add each “steak” to seasoned flour, making sure to cover each side well.
  • In a large skillet heat oil over medium heat.
  • Add “steaks” to hot oil and cook until both sides are golden brown.
  • Remove “steaks” from skillet and keep warm while you make gravy.

GRAVY
3 tablespoons seasoned flour
3 tablespoons avocado oil
1 cup milk

  • Drain all but 3 tablespoons of the oil from the skillet, add flour and stir into oil until a paste like texture is reached and flour is golden.
  • Warm the milk before adding to roux.
  • Whisk in milk gradually until desired consistency is reached.
  • Taste and add more seasoning if desired.
  • Pour gravy over “steaks” and mashed potatoes.

Linking up to FULL Plate Thursday.

ONION BRAISED BEEF BRISKET – cook ahead

I originally found this recipe through America’s Test Kitchen. Their changes to a typical recipe are awesome. I just made a few flavor profile changes for my family’s likes. Brisket is one of the most versatile cuts of beef. While every culture treats it a little differently they all agree that a brisket takes TIME! So many other recipes either turn out watery and tasteless, super sweet or dry and chewy. BUT, this recipe turns out PERFECT!

Keeping this brisket moist is essential to its flavor profile. Keeping it moist is best done by making it the day BEFORE you want to serve it. By not cutting the beef until it is chilled it holds together into slices better. This also helps on the clean up level if you’re making this for company. Removing the fat from the sauce is essential to a smooth rich sauce.

ONION BRAISED BEEF BRISKET
4-5 pound flat cut brisket
2 large Vidalia onions, halved and sliced 1/2 inch thick (thick slices hold up better)
1/2 teaspoon sea salt
3-4 garlic cloves, minced
2 tablespoons packed brown sugar
1 tablespoon tomato paste
1 tablespoon sweet paprika
1/8 teaspoon chipotle powder
2 tablespoons Wondra flour
1 cup chicken broth, yes I said chicken broth
1 cup cabernet sauvignon
2 teaspoons apple cider vinegar
3 bay leaves
3 sprigs FRESH thyme (I’ve used parsley in a pinch)
FRESH ground salt and pepper
Avocado oil

  • Bring brisket to room temperature.
  • Preheat oven to 300°.
  • Lower oven rack to lower middle.
  • Line your baking dish, preferably cast iron) with two to three heavy duty sheets of foil in opposite directions and long enough to fold over to seal the brisket inside.
  • Pat brisket dry and place fat side up on cutting board.
  • Using a fork or needle meat tenderizer, poke holes in meat through the fat layer.
  • Generously season both sides of brisket with salt and pepper.

 

  • Heat oil in large skillet over medium high heat.
  • Place brisket fat side up in skillet.
  • Weight down brisket with bacon press or cast iron skillet and sear until well browned, about 6 minutes.
  • Remove weight and turn brisket to sear fat side another 6 minutes or so until well browned.
  • Transfer meat to platter.
  • Pour off all but about 1 tablespoon of fat.
  • Add onions, sugar and sea salt, cooking 10-12 minutes until onions are soft.
  • Add garlic, cooking another minute or so until fragrant.
  • Add tomato paste and cook until it darkens, about 2 minutes.
  • Add paprika and chipotle powder.
  • Add flour and stir until well combined.
  • Stir in wine, broth, bay leaves, thyme sprigs and simmer 5 minutes until mixture begins to thicken. Be sure to scrape up any browned bits from the bottom.

  • Pour onion mixture into the prepared dish and nestle brisket fat side up into the onion mixture.
  • Fold foil over and seal.
  • Bake 3 1/2-4 hours until fork slip easily into the meat and fat is broken down.
  • Carefully open foil and let brisket cool 20 minutes.

  • Transfer brisket to large bowl or baking dish.
  • Use a fine colander to strain sauce over brisket.
  • Discard thyme sprigs and bay leaves.
  • Place onion mixture in a small bowl.
  • Cover brisket and onions with Press and Seal.
  • Cut a couple small vents into plastic wrap.
  • Refrigerate the meat and onions separately at least 8 hours and up to 2 days. I do it overnight.

  • An hour before serving, preheat oven to 350°.
  • Transfer brisket to cutting board.
  • Skim fat from top of sauce and discard.
  • Pour sauce into a saucepan
  • Slowly reheat sauce, skimming as needed to get rid of excess fat until you have about 2 cups of sauce.
  • Stir in vinegar and reserved onions.
  • Season to taste.

 

  • Slice brisket against the grain and place in baking dish.
  • Pour sauce over brisket.
  • Cover dish with foil.
  • Bake until heated through. About 30 minutes.
  • Serve immediately.

Linking up to FULL Plate Thursday.

COMMENCE EXERCISE!

Today is day 60, well it’s actually day 63, but it’s day 60 of being released from the hospital and I can officially begin an exercise routine!  Knowing I would be doing my exercise at home, I researched and ordered a set of training discs a couple weeks ago so I could watch the discs in advance and familiarize myself with the routines and timing. It has been quite a long while since I have done anything this organized, but I know it’s a now or never scenario for me. So far, I’m loving these discs done by a personal trainer as if she’s working personally with you.  It’s a 12 disc set and I’m looking forward to discs 2-12. 😀

Six surgeries plus additional anaesthesias for some of the testings in 7 years have ALL taken a toll on me physically being coupled with having lost so much weight so fast (30 pounds in 60 days so far) with this surgery has left me feeling in serious need of toning my body as well as rebuilding my strength and energy.  My FitPal account won’t even post my weight loss because they say it is happening too fast and is unhealthy – DUH, hence why I’m trying to get more strength.

I ordered Personal Trainer, a 90 day program narrated by (you guessed it) a personal trainer.  I haven’t actually watched ALL 12 discs, but do like the pace and energy so far. I know this program is just what I needed!

I’m hoping that the increase in exercise will speed up digestion and increase hunger so I can actually eat more to keep my FitPal account happier 😀  LOL, the doctor says to eat whatever I want, but with a stomach now the size of an egg and the inability to eat sugar, alcohol or high fat items, what is he thinking??  He did say that eventually I probably CAN eat those things, but I’m here to tell you I have serious doubts and that’s okay too.  I’m adjusting really well (or at least better than I thought I would) to no coffee, sugar or alcohol and eating even better than before which was already REALLY good.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 6 of 2018

Good morning! Here we are at week 6 already. Can you believe that?  Time is truly just flying by!!!! I hope you had a GREAT weekend.

So are you a Super Bowl watcher?  We love football here and enjoyed yesterday’s game a lot, especially since we were voting fo the Eagles!

Do you watch just for the commercials? I don’t, since I love football, but I REALLY ENJOY the Super Bowl for the commercials almost as much as the game itself. My favorite commercials this year were:

  • M&M’S with DANNY DEVITO
  • ALEXA LOSES HER VOICE
  • DODGE RAM VIKINGS
  • ELI MANNING AND ODELL BECKHAM DIRTY DANCING
  • MARTHA STEWART AND JACK IN THE BOX
  • BUDWEISER CLYDESDALE
  • ALEXA SOUTHERN MODEL
Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The weather has been sooooooo crazy.  One day was 80 degrees last week and then 57 degrees the next day.  The lows at night have been just as crazy ranging from 30-60 degrees.  This week is supposed to be just as crazy with patchy fog, low visibility and a few days of rain also.

ON THE BREAKFAST PLATE

Honey Nut cheerios and banana with milk and Green Tea

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Last week was very sad for us as we lost our beloved Sady.  Fur children are so precious and so hard to lose.  I found her and her sisters behind the garage almost 20 years ago when they were about 2 weeks old.  Her mother had been hit by a car.  I raised the three of them by hand until they were old enough to find homes for, but Sady always had a special place in my heart.  When she was little she would curl up on my neck after she took her bottle and sleep there. She was always a tiny little thing and I kept her as an indoor only cat.  Sady ALWAYS thought she was a real person with so many human like qualities.

FAVORITE PHOTO FROM THE CAMERA

My uncle was here for dinner on Saturday night and brought me these great flowers for the table.  I just love this little vase! It’s hard to see, but there is all sorts of pretty embossing all over it.

YAY – I get to start exercising today!

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… hubby helped me do a SERIOUS deep clean on Saturday before my uncle came for dinner so the house is still looking really good.
  • KITCHEN… pretty clean after a deep clean Saturday night
  • STUDIO… is just storage these days so nothing going on there
  • YARD… still nothing after the weekend storms, just too wet to do anything
  • BLOG… some recipe updating, future post planning and holiday post planning

CURRENTLY READING & TELEVISION / DVR / MOVIES

MOVIES

I’ve taped a few of the Hallmark Valentine’s movies to watch in some down time.

We actually ventured out into the world on Friday to see a movie – the first time hubby has really let me out among people for fear of me getting sick during recovery.  We saw the new Winchester with Helen Mirren and Jason Clarke.  I have always been enthralled with the Winchester Mystery House and love touring it whenever we are in the area.  I loved the plot of the movie, but was hoping to see more of the actual house.

  • I’m now reading Marie Force’s Here Come’s the Sun part of the Green Mountain, Butler, Vermont series.

COMEDIES

  • Big Bang Theory, Young Sheldon, The Good Place, American Housewife, Better Late Than Never, Life in Pieces

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies

  • NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdom of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS

  • The Good Doctor, This is Us, The Resident, Elementary

SYFY

  • Z Nation, The Walking Dead, Flash, Supergirl, DC LEegends, Orville, Once Upon a Time, The X-Files

COOKING

  • Guy’s Grocery Games, Diner’s Drive-Ins and Dives, The Grill Dads, Beat Bobby Flay, Bobby and Damaris, Baked in Vermont, Kid’s Baking Championship, Worst Cooks in America, Giada

MENU PLANS FOR THE WEEK

MON
TUES
WED
THUR
FRI
SAT
SUN
2 times a day
B-FAST
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and  Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
QUICHE LORRAINE
BISCUITS & GRAVY  CASSEROLE BAKE
2 times a day
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 time a day

LUNCH

2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
DINNER

6-8 ounces

C.O.R.N. (clean out refrigerator night)

6-8 ounces

PAN SEARED CHICKEN with CREAMY GARLIC PARMESAN BRUSSELS SPROUTS

6-8 ounces

C.O.R.N. (clean out refrigerator night)

6-8 ounces

BAKED GENERAL TSO CHICKEN

6-8 ounces

C.O.R.N. (clean out refrigerator night)

6-8 ounces

CHICKEN PARMESAN CASSEROLE

6-8 ounces

C.O.R.N. (clean out refrigerator night)

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

HOT CHOCOLATE SOUFFLES

HOT CHOCOLATE SOUFFLES makes 8-6 ounce servings
6 ounces semisweet chocolate, chopped into small pieces
6 LARGE eggs
1/2 + 1/4 cup + 1 tablespoon sugar
1/4 teaspoon sea salt
2 tablespoons heavy whipping cream
1 teaspoon vanilla
powdered sugar for garnish

  • Preheat oven to 350°.
  • Spray each ramekin with non-stick cooking spray.
  • Using the 1/4 cup sugar, sprinkle each ramekin with sugar, coating evenly.
  • Place ramekins inside a LARGE baking dish.

 

  • Separate eggs into separate mixing bowls.
  • Add 1/2 cup of the sugar to the egg yolks, beating with mixer until light, fluffy and really thick. Set aside.

 

  • Melt chocolate in double boiler or microwave.
  • Stir cream and vanilla into chocolate until smooth.
  • Fold the egg yolk mixture into the chocolate mixture one third at a time. Set aside.

 

  • Beat the egg whites until fluffy, but NOT stiff, 3-4 minutes.
  • Sprinkle in tablespoon of sugar, beating 1 minutes more until whites are shiny and firm, but still NOT overly stiff.

 

  • Fold egg whites into chocolate mixture one third at a time, blending well.
  • Divide chocolate mixture evenly into prepared ramekins.

 

  • Place baking dish in the center of the oven and bake for 15 minutes without disturbing them. DO NOT OPEN THE DOOR!! Souffles should be puffed up and cracking on the top and should ONLY be slightly jiggly.
  • Remove from oven and sprinkle with powdered sugar.

NOTE: Souffles can be prepared and refrigerated until ready to bake, but they will need to be baked longer (20-23 minutes).

Linking up to FULL Plate Thursday.

HONEY GARLIC CHICKEN WITH ASPARAGUS

CHICKEN WITH ASPARAGUS
2 tablespoons butter
2 boneless, skinless chicken breasts, cut into bite size pieces
2 cloves garlic, minced
+/-1/4 teaspoon red pepper flakes (optional)
2 cups asparagus pieces (1 bunch cleaned, trimmed and cut into bite sized pieces)
1 tablespoon Bragg’s liquid aminos
1 tablespoon honey
cooked rice

  • Heat oil in a large skillet over a medium heat.
  • Saute chicken pieces, shallot, garlic and red chili pepper flakes for 6-8 minutes.
  • Add asparagus and cook 3 minutes more.
  • Whisk together the liquid aminos and honey. Add to skillet and cook another couple minutes.
  • Serve immediately over rice.

Linking up to FULL Plate Thursday.

FOUR WINDS SWEET & SOUR SLAW

When I was in college, I worked at several restaurants, but by far one of my most favorite was a dinner house called the Four Winds. It was originally a steak house, but as time went on it transformed into a more casual menu at lunch and with the sandwiches we served a slaw that we made fresh daily.  Best as I can remember this is the closest version to it and it is soooooooooooooooooo good!

FOUR WINDS SWEET & SOUR SLAW
2 celery stalks, diced small or sliced thin
1/2 small head red cabbage, thinly sliced or shredded
1/2 small head green cabbage, thinly sliced or shredded
1 1/2 cups shredded carrots
2 tablespoons caraway seeds
1 cup golden raisins
1 cup mayonnaise
3-4 tablespoons apple cider vinegar
3-4 tablespoons sugar
Fresh ground salt and pepper, to taste

  • Whisk together the mayonnaise, salt, pepper, vinegar and sugar until well blended.
  • In a large bowl toss together the cabbages, celery and carrots.
  • Pour mayonnaise mixture over cabbage mixture, sprinkle with caraway seeds and toss until well coated.
  • Fold in raisins.
  • Adjust salt, pepper, sugar and vinegar to your personal tastes.
  • Cover and chill several hours before serving.

Linking up to FULL Plate Thursday.

BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

1/4 cups all-purpose flour
1 cup plus 3 tablespoons plain white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

  • Preheat oven to 400°.
  • Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
  • Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter.
  • Add eggs and buttermilk, whisking just until smooth.
  • Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

SALTED HONEY BUTTER
¼ pound (1 stick) unsalted butter, at cool room temperature
2 ½ tablespoons honey, preferably raw wildflower
1 tablespoon coarse sea salt

  • Using a mixer whip butter and honey together until smooth and fluffy.
  • Fold salt in gently with a rubber spatula.
  • Serve soft or at room temperature, with a few extra grains of salt on top.

Linking up to FULL Plate Thursday.

TIMBERMILL BBQ BAKED BEANS

TIMBERMILL BBQ BAKED BEANS
1 small-medium Vidalia Onion, chopped small
2-15 ounce cans navy beans OR 3 1/2 cups FRESH cooked navy beans
1 cup of your favorite BBQ sauce + 1/4 cup for “float”
+/-1/4 cup water or bean cooking water if you made them fresh
1/4 cup brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
4 slices bacon, diced

  • Preheat oven to 350°.
  • Whisk together the BBQ sauce, water (just enough to give you a wet consistency), brown sugar and molasses until sugar is completely dissolved.
  • Add in Worcestershire sauce.
  • Fold in beans and onions.
  • Bake 45 minutes.
  • Fold in bacon pieces, spread 1/4 cup BBQ sauce over top as a “float” and bake another 15 minutes.
  • Let rest 10-15 minutes before serving.

NOTE: Is also good made a day or two ahead so flavors meld well.

Linking up to FULL Plate Thursday.

SWEET BAKED ACORN SQUASH

SWEET BAKED ACORN SQUASH with Brown Sugar – serves 4
This is an easy and delicious side dish which only requires a few minutes of actual hands-on time.
4 tablespoons butter
1 medium acorn squash, (about 1 1/2 pounds)
4 tablespoons light-brown sugar
Nutmeg
Coarse salt and ground pepper

  • Preheat oven to 425°.
  • Generously butter a rimmed baking sheet.
  • Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
  • Set squash halves, scooped sides down, on prepared sheet.
  • Bake until golden, 20 to 25 minutes.
  • Turn squash; prick insides all over with a fork.
  • Add 2 tablespoons butter, coating all the inside surfaces.
  • Top with brown sugar to each half and season with salt and pepper.
  • Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes.
  • Sprinkle with FRESH grated nutmeg.
  • Serve warm.

Linking up to FULL Plate Thursday.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 5 of 2018

I hope everyone had a GREAT week. I can’t believe we’re here on a new Monday already.  My week was busy, but boring too.  Seems like I never get everything accomplished that I have on my list. On to this week and I hope that it’s more productive yet.

Be sure and join in with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The weather has been ALL over the place!  This week though is supposed to be in the low 60’s again with clear skies and cold nights because of it.

ON THE BREAKFAST PLATE

Honey nut cheerios and Green Tea

CRAFTS / PROJECTS

Nothing new yet

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

Next Monday I get to start an exercise routine, FINALLY YAY!!!!

FAVORITE PHOTO FROM THE CAMERA

We took a day trip last week in search of the ALIEN Cow and were able to get some awesome shots of the wildlife.  You can see the entire post here, but this is one of my favorite photos from the excursion.

Sunsets have been beautiful and a bit dramatic of late!

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… plan on doing a deep clean today and tomorrow
  • KITCHEN… pretty clean
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… nothing much after the weekend storms, just too wet to do anything
  • BLOG… some recipe updating, future post planning and holiday post planning

CURRENTLY READING & TELEVISION / DVR

We’ve rented a bunch of Netflix movies the last several weeks to get me through the boredom and cold weather, but I’ve seen just about everything I want to see for awhile – really looking forward to spring at this point and getting out of this house!

  • I’m now reading Marie Force’s Here Come’s the Sun part of the Green Mountain, Butler, Vermont series.

COMEDIES

  • Big Bang Theory, Young Sheldon, The Good Place, American Housewife, Better Late Than Never, Life in Pieces

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies

  • NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdom of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS

  • The Good Doctor, This is Us, The Resident

SYFY

  • Z Nation, The Walking Dead, Flash, Supergirl, DC LEegends, Orville, Once Upon a Time, The X-Files

COOKING

  • Guy’s Grocery Games, Diner’s Drive-Ins and Dives, The Grill Dads, Beat Bobby Flay, Bobby and Damaris, Baked in Vermont, Kid’s Baking Championship, Worst Cooks in America, Giada

MENU PLANS FOR THE WEEK
My new plan is to cook for 3 or 4 days and then have a C.O.R.N. weekend! That way we start the new week fresh every Monday. Saturday and Sunday mornings will be my “do anything needed to make me happy” mornings.

My uncle will be here for dinner on Saturday. One of the things I love best about Saturday’s menu is that 3 of the 4 recipes are “make ahead” recipes. So, I can make all my mess on Friday and be all cleaned up before he even gets here on Saturday. All the recipes will post on Sunday through Wednesday next week.

I hope everyone has had a GREAT weekend.

MON
TUES
WED
THUR
FRI
SAT
SUN
2 times a day
B-FAST
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
Honey Nut Cheerios with Banana and Green Tea
SCRAMBLED EGGS
PANCAKES
2 times a day
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 cup 1% Milk or Protein Drink
1 time a day

LUNCH

2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
2-4 ounces Protein or yogurt
DINNER 3 ounces PROTEIN & small salad

MAPLE GINGER CHICKEN THIGHS & HONEY ROASTED CARROTS

3 ounces PROTEIN & small salad

PRESERVED LEMON CHICKEN & CHARRED POBLANO CORN

3 ounces PROTEIN & small salad

C.O.R.N.

3 ounces PROTEIN & small salad

C.O.R.N.

3 ounces PROTEIN small salad

C.O.R.N.

3 ounces PROTEIN & small salad

BRAISED BEEF BRISKET, FOUR WINDS SWEET SLAW, BBQ BAKED BEANS & HOT CHOCOLATE SOUFFLES

3 ounces PROTEIN & small salad

C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP
1 1/2 pounds hamburger
1 cup cooked rice or uncooked pasta
4 cloves garlic, minced
1 large Vidalia onion, chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

Linking up to FULL Plate Thursday.