SWEET & SOUR CHICKEN DIP

This recipe is perfect for a potluck, tail gate party, holiday get together or Sunday dinner and it has nice refreshing change of taste.

SWEET & SOUR CHICKEN DIP
2 tablespoons Bragg’s Liquid Aminos
1 1/2 tablespoon sesame oil
2-3 cloves garlic, finely minced
1 1/2 pounds chicken tenders
24 ounces cream cheese, softened
10 ounce jar sweet and sour sauce
2 cups FRESH baby spinach
2 bunches thinly slice green onions
1/2 cup chopped salted peanuts
Sesame Rice Crackers

  • Generously season chicken tenders with salt and pepper.
  • Sear chicken tenders until golden and cooked through. Set aside to rest.
  • Whisk together the liquid aminos, sesame oil and garlic.
  • Shred chicken pieces.
  • Toss with sesame oil mixture and refrigerate for AT LEAST an hour.

ASSEMBLY

  • Spread cream cheese onto serving platter.
  • Spread sweet and sour sauce over cream cheese.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Sprinkle with green onions and peanuts.
  • Serve with sesame rice crackers.

NOTE: For a more elegant serving:

  • Combine the cream cheese with the sweet and sour sauce into a spread.
  • Spread each cracker with a generous portion.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Top with green onions.
  • Arrange on platter.
  • ENJOY!

 

When Calls the Heart to When Hope Calls

I could have easily lived in Hope Valley. The sense of purpose, belonging and community was so invested in each and every person. I love this show and while it may take twists and turns we are not always happy about it does mimic real life and its uncertainties. I will continue watching for that reason.

But the exciting news is that When Calls the Heart is getting a spin off, When Hope Calls in 2019. There are no real details yet to the spin off, but it will feature Susan Lucci.  That I will have to see to believe and not real sure how I feel about it yet after all her years as Erica Kane on All My Children, but we shall see.

And as always will be doing their annual Christmas movie.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 31 of 2018

GOOD MORNING sweet ladies. Can you believe August starts this week.  By my calculations that puts fall within reach, 54 days to be exact! And then that means Christmas is only 149 days away!!  Somewhere along the way I miscalculated the weeks for this category, but am starting fresh this week 😀

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 & WHAT I’M WEARING – We are still in triple digits, but the heat index is lower as is the humidity so it is much more tolerable. It is also getting lower at night making everything a bit more comfortable.

ON THE BREAKFAST PLATE – Green tea, a banana and peach yogurt

CRAFTS / PROJECTSWOW I actually have something for this category this week!!!  My niece is having her first baby and I wanted to do something special for her.  Her mom suggested we do a joint quilt since all of my quilting supplies are in storage, but I thought about it and decided the quilt should be from grandma alone.  So I decided to do a scrapbook, a BLANK scrapbook.  All she’ll need to do is fill in the blanks and add pictures.  I’ve done these for other nieces and they really loved them, especially with being BUSY first time moms.  Here’s a collage of the cute album and a few of the pages.  The whole pictures are here at this link.

FAVORITE PHOTO FROM THE CAMERA – While the situation is SOOOOOOOO VERY unfortunate, there have been some interesting skies this week.  The IDYLLWILD fire is only 5 days old and has been so devastating.  I pray for complete containment VERY soon.  The area had barely recovered from 5 years ago. Arson is a crime that makes me so VERY VERY angry!

INSPIRATION

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

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREASpretty clean and tidy
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and some holiday post planning – the holidays are really getting close!
  • PROJECTS… Christmas cards, yes you read that right, I’m making my Christmas cards this week, finish transferring addresses into the new book, finish updating password book and internet sites
  • APPOINTMENTS… pick up new glasses, dental appointment
  • TO DO… gym, pool, errands, groceries

CURRENTLY READING

I’m in book 2 of the Summer Lake Romance Series by SJ McCoy

WHAT IS ON THE DVR OR LIST TO WATCH – A few Hallmark movies I recently taped, a few new cooking channel shows

WHERE I’VE BEEN SURFING ON THE NET – Nowhere special, but have been checking the Fire Status sites keeping track of the updates in our area.  Fortunately for us our biggest problem is the car and pool covered in ash and smoke in the air making outside activities a non-starter.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 SWEDISH MEATBALLS and PARSLEY NOODLES

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

CHICKEN & CORN ENCHILADAS

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

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

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

HONEY SRIRACHA CHICKEN & SALAD

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 TAMALE PIE

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

CHERRY BALSAMIC PORK CHOPS with PINEAPPLE COMPOTE

COCOA MERINGUE KISSES

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

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

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

  • Heat a drizzle avocado oil in heavy cast iron pan.
  • Season pork chops with salt and pepper.
  • Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
  • Remove from pan and set aside.
  • Add another drizzle of oil to the pan.
  • Add shallots and sauce until browned.
  • Add vinegar into pan and simmer until reduced.
  • Add cherry jam and wine, breaking apart any large clumps.
  • Season with salt, pepper and sugar to taste.
  • Add butter, stirring to melt.
  • Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

 

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

  • In a small saucepan melt butter over medium heat.
  • Add onions and ginger, cooking until softened.
  • Add wine, increase heat and cook until wine is absorbed.
  • Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
  • heat and simmer until liquid is about half gone.
  • Season with salt and red pepper.
  • In a small bowl whisk together the vinegar and cornstarch.
  • Fold vinegar mixture into saucepan.
  • Simmer until thickened.
  • Stir in parsley.
  • Serve in parfait cups.

SWEET BABY BOY

My niece, her twin and their mom are coming to visit next weekend and I wanted to have this book done in time.  She’s not due until December, but I didn’t want to mail it. I also got her a sweet little Hallmark 1st Christmas ornament since the baby will be born so close to Christmas.

One of the things I do for my nieces when they have their first child is start them a baby album – OLD SCHOOL style.  In this digital age, it’s too easy to forget to do some old school style projects and I like for them to have this “physical” boo that someday they can hand down to their baby.


I found this sweet little book in blue tones and went from there.  I did basic starter pages and she gets to do the fun fill-ins and just add pictures. 😀

BLT PASTA with GARLIC BREAD CRUMBS in WINE SAUCE

While this is NOT a salad, it is STILL refreshing and YUMMY!

CBLT PASTA with GARLIC BREAD CRUMBS in WINE SAUCE
4 ounces fettuccine
1 cup cubed day old baguette bread
2 cloves garlic, minced
2 tablespoons avocado oil
FRESH ground sea salt, to taste
4 strips bacon, cooked crisp and crumbled
1 1/2 cup shredded chicken pieces
1 leek, sliced
1 1/2 cups halved cherry tomatoes
1/2 teaspoon red pepper flakes
1/4 cup white moscato wine
1/4 cup chicken stock
1 tablespoon champagne vinegar
1 cup FRESH spinach

  • Prepare fettuccine according to package directions. Drain WELL and keep warm.
  • In a food processor pulse garlic and bread cubes until crumbs form.
  • In a large skillet, heat 1 tablespoon of the oil over medium heat.
  • Add crumbs and toast until golden, stirring frequently.
  • Season with salt and pepper to taste.
  • Drain on paper toweling.
  • Add remaining oil to skillet.
  • Add leeks and sauce 2 minutes.
  • Add tomatoes and red pepper flakes, sautéing another 2-3 minutes until soft.
  • Add broth, wine and vinegar. Simmer until reduced by at least a third.
  • Add spinach, stirring just until spinach wilts.
  • Fold in bacon and fettuccine noodles.
  • Divide between 2 pasta bowls.
  • Sprinkle with crumbs and Parmesan cheese.
  • ENJOY!

APPLE SALAD with LEMON HONEY VINAIGRETTE

We’re still under a serious EXTREME heat warning so I am NOT cooking, but focusing on salads this week.

APPLE SALAD with LEMON HONEY VINAIGRETTE
1 lemon, juiced
1 tablespoon avocado oil
1 teaspoon apple cider vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper, to taste
1 Honeycrisp apple, cored and sliced thin
3 green onions, sliced thin
2 cups torn lettuce

  • Whisk together the lemon juices, avocado oil, vinegar and honey.
  • Season to taste with salt and pepper.
  • Toss lettuce, onions and apple together.
  • Drizzle with dressing and toss again.
  • ENJOY!

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

Another PERFECT salad for a warm summer’s eve. The assortment of the chilled cheeses, meats and quick pickled veggies is quite satisfying especially after you add the vinaigrette for a tangy bite.

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

SALAD
2/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon FRESH oregano
1 red onion, halved and sliced 1/4 inch thick
8 ounces marinated artichokes, WELL drained and chopped
1/2 cup sliced pepperoni
2 tablespoons avocado oil
2 romaine hearts, chopped or shredded
1 pint grape tomatoes, halved
3 thick slices provolone cheese, cut into matchsticks
3 thick slices hard salami, cut into matchsticks
FRESH basil, cut into chiffonades
olives, optional

  • Bring artichokes with their juice, vinegar, garlic, salt and oregano to a SLOW boil in a medium saucepan.
  • Add onions, reduce heat and simmer 2-3 minutes.
  • Remove from heat and pepperoni slices.
  • Transfer to a bowl and chill until cool.
  • Drain marinated veggies in a mesh strainer, but save to store any extra veggies in.
  • Toss drained veggies with torn lettuce, tomatoes, pepperoni, cheese and salami pieces.
  • Add olives if using.
  • Drizzle with dressing
  • Enjoy.

VINAIGRETTE
12 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons champagne vinegar
2 tablespoons avocado oil
1 large clove garlic, minced
1 tablespoon FRESH finely chopped oregano
1 tablespoon FRESH finely chopped Italian parsley
PINCH sugar
FRESH ground sea salt and black pepper, to taste
1 tablespoon grated Romano cheese

  • Whisk together mayonnaise, sour cream, vinegar, oil, garlic and sugar.
  • Season to taste with salt and pepper
  • Fold in parsley, oregano and cheese.
  • Chill.

TACO SALAD

One of the things we love in the summer is salads. I’m always looking for new recipes, but often I end up with 3 or 4 similar recipes. I always seem to combine the best parts of each recipe together to make a new and improved recipe. 😀

TACO SALAD serves 4
MEAT
1 pound ground chuck
1 small Vidalia onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder
8 ounce can tomato sauce
1/2 cup chicken broth
1 tablespoon apple cider vinegar
1 tablespoon PACKED brown sugar

  • Heat oil in a large skillet until shimmering.
  • Add onion and cook until softened.
  • Stir in chili powder and garlic, cooking until fragrant.
  • Add beef, cooking and breaking it apart until ALMOST cooked through.
  • Add tomato sauce, broth, vinegar and brown sugar, simmering until slightly thickened, about 5 minutes.
  • Season to taste.

TACO SHELL BOWLS
4 – 10 inch flour tortillas
Non stick cooking spray

  • Preheat oven to 425°.
  • Adjust oven racks to middle.
  • Place 4 oven safe soup bowls or balls of aluminum foil on a baking sheet.
  • Heat tortillas in microwave a few seconds to make them warm and pliable.
  • Generously spray both sides of tortillas with non-stick cooking spray.
  • Drape tortillas over bowls or balls of foil.
  • Press bottoms flat and loosely pinch sides into pleats to form bowls.
  • Bake until tortillas are crispy and golden, about 10-15 minutes.
  • COOL COMPLETELY before turning over or filling.

SALAD
2 romaine hearts, shredded
1/3 cup bean dip
1/2 cup black beans
1 can white shoe peg corn, drained well
2 cups grape tomatoes, halved
1 small bunch green onions, thinly sliced
2 limes, juiced
3/4 cup shredded Jack and Cheddar cheeses
1/4 cup chopped cilantro + a bit more for garnish
1 lime, cut into wedges.

  • Toss together the lettuce, tomatoes, black beans, corn, green onions and cilantro.
  • Generously season salt and pepper.
  • Drizzle with lime juice and toss again.

ASSEMBLY

  • Place tortilla bowls on plates.
  • Divide salad amongst tortilla bowls.
  • Top with a spoonful of bean dip.
  • Top with a spoonful of meat mixture.
  • Sprinkle with cheese.
  • Garnish with lime wedges and remaining cilantro.

MONTE CRISTO SANDWICHES with RASPBERRY JAM

I have been thinking about our trip to Disneyland that is on the horizon. We even made lunch reservations for the Blue Bayou restaurant where I already know I will be ordering their Monte Cristo sandwich.  I first ate this sandwich at this restaurant as a child and I have often wondered what the origin of the Monte Cristo sandwich actually is? So, I finally did a little research on it.

In the early 1900’s many chefs and culinary experts believed that the Monte Cristo Sandwich was a variation of the French Croque Monsieur that was served in Parisian cafes, a grilled cheese sandwich consisting of Gruyere cheese and lean ham layered between two slices of crust-less bread, fried in clarified butter and made in a special grilling iron with two metal plates.

Then from the 1930s to the 1960s… American cookbooks showcased this sandwich under a myriad of different names including the French Sandwich, Toasted Ham Sandwich and French Toasted Cheese Sandwich, all sounding quite delicious, but lacking that truly unique sandwich identity.

Then in the 1950s the sandwich was first served under the name “The Monte Cristo” in southern California. But the BIG push came in 1966 when Disneyland made its own contributions to the popular Monte Cristo Sandwich when it first appeared on their menus at the Blue Bayou and Tahitian Terrace restaurants in New Orleans’s Square in Disneyland. It was also around this time that the Pirates of the Caribbean ride was being built was opened in 1967 as a ride that slinks along the river next to the Blue Bayou restaurant.

Ironically these are my 2 favorite Disney restaurants ever. Unfortunately the Tahitian Terrace with its LUAU inspired Polynesian menu and the Royal Tahitian Dance Troupe floor show did not stand the test of time, but the Blue Bayou still stands today. Ever since then, the Monte Cristo Sandwich has made huge advances in the culinary world becoming one of the most delicious sandwiches of our time and finding its place on menus all over the world.  I believe the Tahitian Terrace was sponsored by Kikkoman.

For me, it needs to be served with homemade RASPBERRY jam to be the correct version. Many restaurants try to pass off strawberry freezer jam and omit the powdered sugar, but it just isn’t the same! Here is my version of the classic sandwich – it still makes my mouth water today at the thought of the perfect Monte Cristo sandwich!

MONTE CRISTO SANDWICH
2-3 tablespoons butter
powdered sugar
for each sandwich you will need:
2 slices thick Potato bread
1 slice QUALITY roasted turkey
1 slice Swiss cheese (preferably Gruyere)
1 slice QUALITY smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour

  • Assemble sandwiches with the cheese between the 2 pieces of meat.
  • Cut into halves or quarters.
  • Whisk together the milk and egg. Add the seasonings. Add the flour last.
  • Melt butter on griddle.
  • Dip each sandwich piece in batter coating well.
  • Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
  • Cool on paper towels.
  • Dust with powdered sugar.
  • Serve with fresh raspberry jam.
Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.
RASPBERRY JAM

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

  • Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
  • Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
  • Remove from heat and stir in gelatin.
  • Skim any foam.
  • Pour into sterilized jars.
  • Water bath process 15 minutes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 30 of 2018

GOOD MORNING friends! Are you ready to dive into the last week of July? Personally I HATE summer and LOVE fall so this is the time of the year I start hoping time actually moves faster so I can get to the cooler sweater weather of FALL.

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 & WHAT I’M WEARING – We are under an EXCESSIVE HEAT WARNING still this week so I’m going to be laying low after getting an early start to the pool and gym.  I have on my blue yoga pants and matching affirmation t-shirt. Our highs are supposed to top the 120s and our lows bottom out around 91! BUT, the humidity is dropping back dow into the teens so at least the pool will feel a little better.

We are already in triple digits before 7 am and are supposed to hit 118 today. They have been cherry picking the palm trees here to clean them up.  Unfortunately, I’m allergic to them so all this activity is leaving me a bit sniffly. Good news is that the rest of the season will be better after this week.

ON THE BREAKFAST PLATE – Green tea, a banana and a peach yogurt

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

  • As of July 17th, it’s official that my abusive, toxic, no account uncle is FINALLY out of our lives forever.  He has made our life a COMPLETE nightmare for OVER 3 years taking complete advantage of us, swindling us, jeopardizing my health and downright being abusive, but he is officially a part of our past now. NOW we are moving on knowing we did the right thing for the right reasons, just for the wrong person.
  • I am getting a bit stronger every day though the process is taking longer than I care to admit. I pulled a muscle pretty bad overdoing it at the gym last Thursday and woke up in serious pain Friday so took a few days off from the gym and concentrated on the pool instead.  The pool has felt like a bathtub though because of the extreme heat here.
  • We are planning a couple of little side trips over the next couple months, Disneyland and the San Diego Zoo to make us happy.  Since we have not had a REAL vacation in years because of my health and the HOUSE FROM HELL nightmare, we are REALLY looking forward to them. What is your favorite zoo exhibit and/or Disney ride?  Personally, I’m looking forward to the giraffes and the Pirates of the Caribbean with lunch at the Blue Bayou for their Monte Cristo sandwich YUMMY! I’m not quite sure where the name Monte Cristo sandwich originally came from.  Seems like it was originally called a “French sandwich”, the “Monte Cristo” appears to have been renamed by Disney in the 1950’s as a nod to the French adventure novel and film The Count of Monte Cristo. The Monte Cristo hit the big time in 1966, when it was featured on the menu at the Disneyland’s Blue Bayou restaurant. We’re also researching some of the Gaslamp district and Sea port Village places in San Diego to have a drink and an appetizer. So far on the list is Buster’s Beach House and The Prohibition Lounge.

FAVORITE PHOTOS FROM THE CAMERA – I finally finished editing the pictures from my SIL’s house and the trip down here. The first one was cask makers in Santa Barbara and the last one is my niece’s dog, Peanut with her ball waiting for one of us to play with her. The middle picture is an encore because I just love this picture of my very favorite tree, the Moreton Bay Fig Tree originally planted in 1876.  Here’s the link if you’d like to read the history.

INSPIRATION –  It was tough to decide on this category this week with everything going on regarding the house, family betrayal, the loss of that family and being swindled out of money, time and health by someone you trusted your whole life so I’m going with two inspirations.

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

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS…needs a light sweeping and dusting
  • KITCHEN… nice and tidy
  • YARD… a few replacement plants for a couple pots
  • BLOG… some recipe updating, future post planning and holiday post planning
  • APPOINTMENTS… dentist, glasses
  • PROJECTS… surprise for my niece
  • TO DO… gym, pool, errands, groceries

CURRENTLY READING

I’m in book 2 of the Summer Lake Romance Series by SJ McCoy

WHAT IS ON THE DVR OR LIST TO WATCH – The Great American Food Truck Race starts this week and I’m enjoying Reverie for the summer along with America’s Got Talent, Salvation and MasterChef. We also started a couple of Netflix series to binge watch. Colony and Shooter.

WHAT’S IN THE CRAFT BASKET – I just found out my niece is pregnant with her first child so I’m planning a sweet little quilt.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

PAN SEARED SWORDFISH with LEMON SAUCE

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

STUFFED CHICKEN ALFREDO SHELLS

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

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

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

CHEESY CHICKEN PANCAKES

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 CHICKEN PARMESAN MEATBALLS

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

PINEAPPLE CASHEW CHICKEN

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

CARNE ASADA on the grill with SALAD

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

STUFFED CHICKEN ALFREDO SHELLS

STUFFED CHICKEN ALFREDO SHELLS
20 whole Jumbo Pasta Shells, Cooked And Drained
2 Boneless, Skinless Chicken Breasts or 2 cups shredded rotisserie chicken
FRESH ground salt And pepper, to taste
Avocado Oil
3/4 cups ricotta cheese (whole milk, NOT low-fat))
3/4 cups SMALL CURD cottage cheese (whole milk, NOT low-fat)
3/4+ 1/4 cups grated Mozzarella cheese
2+ 1/4 cups grated Parmesan cheese
2 whole LARGE eggs, lightly beaten
1/4 cup minced FRESH parsley
2 tablespoons minced FRESH basil
4 tablespoons butter
2 tablespoons flour
2 cups whole milk
1 cup heavy cream
4 cloves garlic, minced

  • Preheat oven to 375°.
  • Season the chicken breasts on both sides with salt and pepper.
  • Heat a grill pan or iron skillet over medium heat, drizzle with avocado oil.
  • Cook the chicken on both sides until cooked through.
  • Remove and shred with two forks and allow to cool.
  • In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan cheese, eggs, 2 tablespoons of the fresh parsley, salt, pepper, and chicken, stirring to combine. Add heavy cream as necessary 1 tablespoon at a time. Set aside.
  • In a large skillet over medium heat, melt butter and sprinkle with the flour. Whisk and cook until the roux turns golden brown.
  • Pour in the milk and cream, whisking constantly, and cooking for a few minutes, until thickened.
  • Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stirring until well blended.
  • Taste and adjust seasonings as needed. Set aside.
  • Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish.
  • Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture.
  • Lay them face down in the pan, then pour the sauce all over the top.
  • Sprinkle with 1/4 cup mozzarella and 1/4 cup Parmesan cheeses.
  • Bake for 25 minutes, or until bubbly and the cheese is golden.