WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 10/14 YOGURT SANDWICHES TORTILLA ROLL-UPS
TUESDAY 10/15 TOAST C.O.R.N. CROCKPOT LASAGNA
WEDNESDAY 10/16 YOGURT SOUP CHICKEN COUNTRY CASSOULET
THURSDAY 10/17 FRUIT CHEESE & FRUIT BBQ BACON ROAST CHICKEN
FRIDAY 10/18 CEREAL SALAD C.O.R.N
SATURDAY 10/19 BAKED EGG and HAM CUPS OUT CHICKEN ADOBO
SUNDAY 10/20 FARMER’S BREAKFAST C.O.R.N KRABBY CHICKEN CASSEROLE

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 10/7 YOGURT SANDWICHES GREEN CHILE CHICKEN ROLL UPS
TUESDAY 10/8 TOAST C.O.R.N. SPARKLER CHICKEN 
WEDNESDAY 10/9 YOGURT SOUP HOBO FOIL STEW 
THURSDAY 10/10 FRUIT CHEESE & FRUIT MORROCAN BEEF and NOODLES
FRIDAY 10/11 CEREAL SALAD C.O.R.N
SATURDAY 10/12 TOASTED FRENCH TOAST
 OUT CHICKEN SAUSAGE GUMBO
SUNDAY 10/13 POTATO FRITTATA C.O.R.N POLYNESIAN CHICKEN w/ GORGONZOLA GARLIC DIPPING SAUCE 

BAKED SNAPPER

BAKED SNAPPER
1 fillet per person
salt
white pepper
sweet paprika
1 bunch green onions, chopped
3 tablespoons white wine
3 tablespoons champagne dressing
lemon slices

  • Preheat oven to 400°.
  • Rinse fish and pat dry.
  • Whisk together the white wine and champagne dressing.
  • Sprinkle green onions on bottom of a prepared baking dish.
  • Sprinkle the first side of the filets with salt, pepper and paprika.  Arrange seasoned side on top of green onions.  
  • Season second side with salt and pepper.
  • Pour white wine over fish and then sprinkle with paprika.
  • Slice lemon and cut off rinds.  
  • Arrange lemon pieces on fish.
  • Bake 25-30 minutes or until fish is cooked through.

THE ELEPHANT IS ALWAYS IN THE ROOM

973 days ago they told me they got it all.  Well to be honest I was out of it for the first 3 days after surgery so I didn’t hear them until 970 days ago.  But, my family knew and was relieved.  Me though am always waiting for the other shoe to fall and the elephant is ALWAYS in the room.  They learn new nuances every day, but no one knows for sure why one person gets cancer and another doesn’t when there is no direct link.
Every bite of food I take, every prescription, every breath of air, every time I’m around fertilizer, clean the bathroom or use kitchen spray cleaner remind me that I don’t know how I got this horrible cancer and that there is is still the risk of repeating iteself.  
After surgery I was poked, prodded and put through every possible test to double check their findings because they couldn’t believe they got it all.  The tumor was large (volleyball size) but contained – unheard of for this type of cancer so I got a new label – rare and uncommon gynecological tumor which spark a new round of tests.  
I dread the waiting between check-ups every few months.  I’m always afraid that I might not get a clean bill of health with every blood test and check up.  In 854 days I can claim remission, but even then there are no guarantees.  While I know I am one really lucky girl, I am always vigilant.  

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 9/30 YOGURT SANDWICHES GREEN CHILE CHICKEN ROLL UPS
TUESDAY 10/1 TOAST C.O.R.N. SPINACH STUFFED MANICOTTI
WEDNESDAY 10/2 YOGURT SOUP HOT CHICKEN SALAD
THURSDAY 10/3 FRUIT CHEESE & FRUIT BAKED MEATBALLS w/ ONION GRAVY
FRIDAY 10/4 CEREAL SALAD C.O.R.N
SATURDAY 10/5 SHIRRED EGGS OUT CRAB LOUIE WITH OOMPH
SUNDAY 10/6 LUAU BENEDICTS C.O.R.N BAKED WHITE FISH

SMOTHERED CHICKEN

 SMOTHERED CHICKEN
1 boneless, skinless chicken breast PER person
2 slices bacon PER person
2 ounces fresh mushrooms PER person
1 green onion PER person
1/4 cup shredded cheese PER person
1-2 tablespoon honey PER person
1-2 tablespoon BOB’s Country Sauce PER person
seasoning salt
white pepper

  • Sprinkle each breast with seasoning salt and white pepper on both sides. Cover and refrigerate for 30 minutes.
  • Preheat oven to 350°.
  • Cook bacon until crisp in frying pan.  Drain on paper towels.
  • Add chicken breasts to hot bacon fat and brown well on both sides ~ 3 to 5 minutes per side.
  • Whisk together the honey and Country Bob’s sauce. 
  • As you remove chicken from frying pan dip it in the honey mixture and then place  in a prepared baking dish.  
  • Pour remaining honey sauce over top of chicken pieces.
  • Add onions and mushrooms to the bacon grease and saute until tender. Drain well.
  • Crumble bacon over the chicken pieces.
  • Spoon onions and mushrooms over chicken breasts.
  • Sprinkle cheese on top.
  • Bake 30 minutes or until chicken is cooked through.**
  • Serve over mashed potatoes and use any remaining sauce in the pan to top the potatoes.

**I like to use chicken steaks instead of breasts because they are thinner and we’re eating less these days.  If you do this, decrease your cooking time accordingly.

WEEKLY MENU

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST LUNCH DINNER
MONDAY 9/23 YOGURT SANDWICHES BEEF GOULASH SOUP
TUESDAY 9/24 TOAST C.O.R.N. CHICKEN & PINEAPPLE
WEDNESDAY 9/25 YOGURT SOUP CHEESE STUFFED SHELLS & SMOKE HOUSE GARLIC BREAD
THURSDAY 9/26 FRUIT CHEESE & FRUIT JAMBALAYA
FRIDAY 9/27 CEREAL SALAD C.O.R.N
SATURDAY 9/28 GERMAN PANCAKE OUT CHICKEN MILANO
SUNDAY 9/29 EGGS ala ROOSEVELT aka DEPRESSION EGGS C.O.R.N HOT BACON & CHEESE APPETIZERS

CARNITAS

The recipe I was given years ago lacked in flavor so I modified it and we’re extremely happy with the outcome. I’ve been making them this way for years. Originally the roasting was done on a rack with water underneath and just a simple salt and pepper.
Now I use a large onion diced as my natural rack to protect the pork. The onions bake together and become an essential flavor to the dish. I place the pork roast on top of the onion pieces and surround it with a can of diced green chiles and 4-5 cloves of minced garlic. Then I pour a can of salsa verde enchilada sauce on top of the green chiles and onions.  Cover it with foil and bake for 2 hours at 350°.
Then uncover it and bake another hour or until fork tender.  Remove the roast to a cutting board and shred it into bite sized pieces. 

Add the pork pieces back into the onion mixture and coat well.

Serve with your favorite salsa, grated cheese and sour cream. Enjoy!

Being the Perfect Hostess

Though Emily Post’s advice in the 1920’s was addressed to a different era, the fundamentals like common sense and common courtesy are elements still pertinent today. With our busy schedules today it takes a lot of work, just as much now as back then, to make a dinner party or weekend a success. The key is in the planning and preparation. You do not want to appear or feel stressed out. With the proper planning and preparation everyone will have a good time including yourself. In order for your guests to have a good time, you need to also.

Emily Post addressed several classifications; mealtime parties, weekend visits, uninvited guests, single women, lingering guests, liquor problems and unexpected gifts. While some of her information is a bit dated, the basics are still the same.

Mealtime Parties ~ Be ready* ahead of time, don’t plan on anyone being late. *Ready means not answering the door in your cleaning clothes with the dust cloth in hand, having the table set as well as the appetizers and cocktails ready to be served at the invitation time.

If this is a larger occasion with assigned seating, be sure to seat guests next to others that they will have things in common. Be especially aware if you have invited children how their placement will affect the mood of the affair.

If you have invited everyone for a backyard BBQ, don’t wear formal wear and diamonds! You want to put your guests at ease. While events today tend to be more casual, your job as hostess is still to put your guests at ease.

Make sure you mingle with all your guests and not keep yourself secluded in the kitchen.

Keep an eye on your guests refreshments. Make sure to offer more as necessary so they don’t feel awkward asking.

Weekend Visits ~ Communication is the key to a good weekend visit. Be sure to cover all your bases in the invitation. Let your guests know if they need their swimming suits or more formal dress for a special night. Let them know what equipment you have on hand if you’re planning on a day of tennis or golfing, etc…

When your guests first arrive be sure to give them a tour including where their room, the bathroom, towels and such are located. I like to also keep a small basket of essential toiletries (small sample shampoos, soaps, a toothbrush and traveling toothpaste) hung in the guest room. I also make sure there are always empty drawers and plenty of “real” hangers hanging in the closet. By real I mean hangers that are not the throw aways from the cleaners that won’t support a suit coat.

I also like to place fresh flowers in their room before they arrive. This isn’t sometimes possible in the winter and so I have a bright and cheery silk arrangement in there also.

If something is off limits be sure to say so up front. Maybe you have told them to make themselves at home and help themselves to whatever they like. You have a special dessert planned though that will use the fresh strawberries. They will not know to not eat the strawberries unless you have said so up front.

Share your plans by giving your guests a basic time line regarding what time you’ll be serving breakfast or leaving for the lake, etc…

If your guests are family or really good friends, don’t be afraid to ask for help when necessary. This will also make them feel more relaxed and promote a more relaxed atmosphere for the weekend.

Uninvited Guests ~ It is like Murphy’s law that an unexpected guest will always show up at the most inconvenient time. Other than normal common courtesy, you have no obligation to an unannounced visitor.

You do have several choices when they arrive at mealtime. If the meal will stretch to include additional portions invite them to stay if you would like. If it will not, feel free to explain to them that you were just about to eat and would they mind stopping by later. If you are on your way out to an appointment or another dinner engagement it is okay to let them know that if they would call first next time they are in the neighborhood you would be sure to be available to see them. All of this is at your discretion based on your relationship with the guests. You naturally always allow more leeway with family and close friends, but it is still your choice.

Single Women ~ In today’s world, this is not the problem it once was. Nowadays this pertains primarily to older women who may not want to arrive or depart by themselves. An attentive hostess will foresee this and ask someone near her if they would mind picking her up and bring her with them and then seeing her home also.

Lingering Guests ~ The best and effective way to end a party at the appropriate time is to close the bar. You could also stifle a hidden yawn, suggest to your spouse that you go to bed to allow your guests to get home or jokingly suggest your guests drop the kids off at school on their way home. You know your guests best and need to decide the best course of action.

Liquor Problems ~ This is pretty much the same today as it was then. As the host you are responsible for seeing that a drunken guest gets home safely. Their car keys should be taken away and discretion used based on each situation.

Unexpected (FOOD such as wine or cakes) Gifts ~ While it is thoughtful, it does not require a priority if it is unexpected. If you have already purchased a wine that coordinates with your menu or prepared a dessert for the meal yours should take precedence. Be sure to thank the donor and tell them how much you will enjoy their gift.

“What are the little things you do to make your guests feel at home?”