Steak Sandwiches, and Crunchy Romaine Salad

STEAK SANDWICHES

Ingredients;
2 ½ - 3 lbs beef sirloin tips roast

2 cups water

½ cup soy sauce

several clove garlic

Directions:

*  Cut several slits into roast.  Push loves of garlic into the slits.  Place roast, water and soy sauce into the crock pot.  Cover and cook on low for 7-8 hours or high for 5-6 hours.  Remove roast and use atwo forks to shred roast.  Return to crock pot to keep warm.  Serve on French rolls or Bolio bread

CRUNCHY ROMAINE STRAWBERRY SALAD

Ingredients:

1 package ramen noodles

1 cup chopped walnuts

1/4 cup butter

1/4 cup vegetable oil

1/4 cup sugar

2 Tbsp red wine vinegar

1/2 tsp soy sauce

8 cups torn romaine

1/2 cup chopped green onions

2 cups fresh strawberries, sliced

Directions:

* Discard seasoning packet from ramen noodles or save for another use.  Break noodles into small pieces.  In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.  Just before serving, combine the romaine, onions, strawberries, and noodle mixture in a large bowl.  Drizzle with dressing and toss gently.

This week's meal plan

Sunday:  Zesty Pork Chops with Creamy Fruit Salad and fresh garden veggies

Monday: Steak Sandwiches, (just like French Dips) with Homemade baked fries and Crunchy Romaine Strawberry Salad

Tuesday:  Basil Salmon with Cauliflower Tomato Medley

Wednesday:  Smoked Sausage with Vegetables

Thursday:  Apricot-Glazed Pork Tenderloin with Lemon Pepper vegetables

Friday:  Creamy Chicken Enchiladas with Mexican Cilantro Salad

** My goal is to include the recipe and a PHOTO, of course, each evening this week.  My cooking flame has been lit!  

Zesty Grilled Chops, rolls with homemade jelly & Creamy Fruit Salad

I needed a man to cook for!!

So, after 10 days of just quick mac & cheese for the girls and salads for me... it was a celebration worth cooking for when Brett got home from his 10 day fishing adventure.

ZESTY GRILLED CHOPS

Ingredients:

3/4 cup soy sauce

1/4 cup lemon juice

1 Tbsp brown sugar

1 Tbsp chili sauce

1/4 tsp garlic powder

4-6 pork chops

Directions: 

In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder.  Remove 1/4 cup for basting  and refrigerate.  Add pork chops to the bag; seal bag and turn to coat.  Refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from the pork chops.  Grill.

CREAMY FRUIT SALAD

Ingredients:

2 medium apple, cut into 1-inch pieces

2 cups chopped, peeled mango  (I substitute for fresh pineapple which I already had)

2 cups halved, seedless grapes

1/4 cup sour cream

3 Tbsp chopped walnuts, toasted

Directions:

In a large bowl, combine apples, mango, grapes and sour cream.  Refrigerate until serving.  Just before serving, stir in walnuts.

Overnight Maple French Toast

For somebody who loves breakfast, I rarely have the energy to pull myself out of bed early enough to fix something good let alone great. If I even get breakfast, it is usually a packet of oatmeal or maybe a piece of toast. I was committed this year to make sure I made breakfast for Jaron for Father's Day. As it got closer I began to doubt my ability to get up before my husband and then I came across this recipe. It was perfect.

Ingredients:

2/3 cup packed brown sugar
1/2 cup maple syrup
1 tablespoon margarine
10 slices French bread (1 inch thick)
1 and 1/2 cup milk
1 teaspoon vanilla
1/8 teaspoon salt
1 cup (or more) sliced strawberries
Dash of powder sugar

Directions:

1. Combine brown sugar, syrup, and margarine in saucepan. Bring to boil stirring continuously and boil 1 minute.
2. Pour syrup mixture in bottom of a 13 x 9 inch sprayed pan.
3. Arrange bread slices evenly over syrup mixture.
4. In new bowl, combine eggs, milk, vanilla and salt. Beat with wire whisk until smooth and pour over bread in pan.
5. Cover and refrigerate overnight (or at least 8 hours).
6. Bake uncovered at 350 F for 30 to 35 minutes.
7. Serve with strawberries and sprinkle powder sugar.

I would highly recommend serving with bacon and eggs because this sugary sweetness needs something salty to offset it.

Pasta Salad Dinner - light and yummy!

 

INGREDIENTS:

 

1 - 12 oz. package of rainbow pasta

1 – 12 oz package of bow tie pasta

1 – lb seedless red grapes, halved

1 can mandarin oranges, drained

1 large can pineapple tidbits, drained

1 package craisens

1 can whole cashews

1 bottle Kraft coleslaw dressing

1 cup mayonnaise

 

DIRECTIONS:

 

·      Cook pasta according to package, drain and run under cold water

·      Add all fruits to cooled pasta

·      Mix coleslaw dressing and mayo together in a separate bowl

·      Add dressing and cashews.  Serve

·      (You may add diced chicken or ham to make a main dish)

Cheese Spinach Bake

Ingredients:

3 medium eggs, beaten.
20 oz of frozen chopped spinach.
4 oz of cheddar cheese, grated.
1 cup of cottage cheese.
¼ cup of butter, softened.
2 teaspoons of flour.
Salt and pepper.

Preparation Instructions:

Cook the spinach as directed on its packaging, then drain.

Mix the spinach, cottage cheese, cheddar, butter, eggs, flour, salt and pepper in a bowl and mix throughly.

Spoon into a greased baking dish and Bake at 350°F (175°C) for 50-60 minutes.

Onion Soup w/ Sausage

Ingredients: 

1/2 pound pork sausage links, cut into 1/2 inch pieces

1 pound sliced fresh mushrooms

1 cup sliced onion

2 cans beef broth

4 slices Italian bread

1/2 cup mozzarella cheese, (shredded)

Directions:

In a large saucepan, cook sausage over medium heat until no longer pink; drain.  Add mushrooms and onion; cook for 4-6 minutes or until tender.  Stir in the broth.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-6 minutes or until heated through.

Ladle soup into four 2-cup ovenproof bowls.  Top each with a slice of bread; sprinkle with cheese.  Broil until cheese is melted.