Meal Plan Monday

Monday, Feb. 24th:Angela's Awesome Enchiladas
Tuesday, Feb. 25th:Chicken stir fry
Wednesday, Feb. 26th: Baked Southwest egg rolls
Thursday, Feb. 27th:Verde Chicken Taco Bowls
Friday, Feb. 28th: Waikiki Meatballs
Saturday, March 1st: Pizza
Sunday, March 2nd: Pot Roast

Monday, March 3rd:Chicken with Mushrooms and Zucchini
Tuesday, March 4th: Hamburgers 
Wednesday, March 5th:San Francisco Chops
Thursday, March 6th:Unbelievable Chicken
Friday, March 7th: Crock pot General Tso's Chicken
Saturday, March 8th: Meatloaf
Sunday, March 9th:Chicken in Basil Cream Sauce

Bindi's Pavlova

Bindi's pavlova is hands-down the best pavlova we've had in Australia or New Zealand (there is a debate about the origin of this dessert).  It doesn't matter what ethnicity this dessert is to us; we'll eat Bindi's pavlova no matter where it comes from.

6 egg whites

1 1/2 cups of sugar

Beat on medium speed in a stand mixer for 20 minutes.

  

Add another cup of sugar and 1 Tablespoon of vanilla extract and beat another minute or two.  Line a baking sheet with baking paper.  Scoop the pavlova onto the baking sheet and make it a couple of inches thick.  Bake in a preheated 300 F oven for 45 minutes.  Let it cook completely. When you are ready to serve, turn it over, peel off the paper and top with whipped cream, fruit and passionfruit pulp if you have it.  Enjoy!

Our Favorite Pancakes

You can half this recipe if you'd like, but we never do because the kids eat them up.  We keep the left-over batter in the fridge and always have pancakes ready. This will also make a great waffle mix.

Ingredients:

1 1/3 cup white flour

1/2 cup wheat flour (wholemeal)*

1/4 cup sugar

4 tsp. baking powder

1 tsp. salt

Mix the above together.  In a smaller bowl mix together:

4 T. melted butter

2 eggs

2 tsp. vanilla

about 2 cups milk, but you can add a little more if you think it's too thick.

After mixing all the dry ingredients together, mix the wet ingredients then poor into the dry.  Stir until just mixed together and poor onto a hot griddle.  Enjoy!

*You can change the ratio of white and wheat flour.  I've done mostly wheat with a little white and they still taste yummy.

Source:  Liz Edmunds, the Food Nanny

BBQ Chicken Quinoa Salad

This is for all you BBQ Chicken Salad lovers, but with a twist.  The twist is quinoa and it makes it so delicious!

1 cup cooked quinoa

1/2 c. corn (I use frozen)

1 can black beans or about 1 1/2 cups of beans

1-2 cups of shredded cooked chicken

1 chopped avocado

2-3 chopped tomatoes

1/2 cup (or more if you like them) chopped green onions

a bunch of chopped cilantro

BBQ sauce

Spinach or lettuce

Shredded cheese 

juice of one lime

salt and pepper

Combine quinoa, corn, black beans, chicken, avocado, tomatoes, green onions, cilantro, lime juice, salt and pepper in a bowl.  Serve over a bed of spinach or lettuce and serve with BBQ sauce and shredded cheese.

Our Favorite Sugar Cookies

We are all agreed over here that these are our favorite sugar cookies.  

1 1/2 c. softened butter
3 c. white sugar
4 eggs
2 tsp. vanilla
5 c. flour
2 tsp baking powder
1 tsp. salt

Cream together butter and sugar.  Add eggs and vanilla.  Mix in flour, baking powder and salt.  Refrigerate at least an hour before you want to roll them out, or overnight.  Roll out to 1/2 inch thick.  Cut into shapes and bake for 6-8 minutes at 350 degrees. Don't over cook!  These are the best.

Sue's Pumpkin Cake

4 eggs
1 2/3 c. sugar
1 c. oil
1 (16 oz) can of pumpkin
2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/4 tsp. ginger
1/4 tsp. cloves

Beat eggs, sugar, oil and pumpkin until light and fluffy.  Combine dry ingredients and add to pumpkin mixture.  Beat well. Pour batter into 9 x 13 pan and bake at 350 degrees for 45 minutes or until toothpick inserted in the middle comes out clean. You can bake as cupcakes as well.  Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting
1/2 c. butter softened
1/2 c. softened cream cheese
1 tsp. vanilla
2 cups powdered sugar

Beat butter, cream cheese and vanilla.  Add the sugar and beat until smooth.

Zucchini Bread with Lemon Glaze

This is super moist without a lot of butter or oil.  My new favorite.

Ingredients

1 1/2 c. packed zucchini, shredded

1 cup packed brown sugar

2 eggs

3/4 cup butter milk (make your own by putting 1 T. vinegar in a measuring cup and enough milk to fill it to the one cup line.  Let it sit for about five minutes)

1/4 cup melted butter

1 tsp. vanilla

2 cups flour (you can use half of it whole wheat flour)

1 T. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ground cloves

1/4 tsp. salt

For the glaze:

3 T. butter

juice of one lemon

enough powdered sugar to make the consistency you like (start with 1 1/2 cups and add more)

Preheat oven to 350 and grease a loaf pan. I like using small bundt pans for this.  Cream together sugar and eggs.  Add vanilla, zucchini, melted butter, and buttermilk.  Combine dry ingredients and slowly add it to the liquid.  Stir until moist and pour into loaf pan.  Bake for about 50-55 minutes. Let it cool and pour glaze over it.