Asian Slaw

Ingredients:

1/2 head cabbage, shredded

1 mandarin orange, peeled and sectioned

1 carrot, shredded

1 or 2 scallions, chopped

1/4 cup asian dressing, any kind will do, add more if it seems to dry

Make It:

Combine all ingredients in a large bowl. Toss to combine. Enjoy!

Chicken Kabobs with a Soy Glaze

Ingredients:

3 chicken breasts cut into bite size pieces

1/2 red onion cut into big pieces

1/2 can pineapple chunks

You can put bell pepper, mushroom, tomato, and squash onto these, use whatever you like or have in your fridge.

1/2 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons honey

2 teaspoons red pepper flakes

Make It:

On 12 skewers evenly put on chicken, onion, pineapple chunk, and whatever other vegetables. In a bowl whisk together soy sauce, rice wine vinegar and honey. Once combined add red pepper flakes. Taste and adjust to your liking. Turn broiler on high, and move top rack of oven to the second highest spot. Place all kabobs on a baking sheet, brush sauce over the top of kabobs, turn them over and brush other side. Place under broiler for 6 minutes. Pull out and turn kabobs over. Place back under broiler for 6 minutes or until chicken is cooked and veggies are tender. Serve with sauce on the side for dipping. Enjoy!

Menu for January 11th - January 17th

Monday- Chicken Kabobs with a Soy glaze, sticky rice, Asian Slaw

Tuesday- Chili Macaroni, green salad

Wednesday- Navy Bean Soup, bread for dipping

Thursday- Spaghetti & Meatballs, Roasted Cauliflower

Friday- Shredded Chicken Tacos, green salad

Saturday- Cajun Flank Steak, rice pilaf, Smothered Cabbage

Sunday- Pork loin chop with Mustard Thyme Sauce, roasted red potatoes

Dessert of the Week- Vanilla Strawberry Pudding Pie

Pepperoni Pizza Chicken and Macaroni Noodles

The original recipe for this is out of a pillsbury cookbook.

Ingredients:

2 boneless, skinless chicken breasts, cut into bite size pieces

2 tablespoons olive oil

1/2 green bell pepper, diced

1/2 red onion, diced

1/2 package macaroni noodles, cooked

1 cup shredded mozzarella

24 ounces homemade or jar spaghetti sauce

12 slices pepperoni

Make It:

Preheat oven to 375. Heat a large skillet over medium high heat, add oil, add chicken. Cook for about 3 minutes until browned. Remove chicken from pan and set aside. Add 2nd tablespoon olive oil to pan, add bell pepper and onion, cook stirring occasionally until completely softened. Pour spaghetti sauce into pan. Bring to simmer. Reduce heat and allow to simmer for 15 minutes uncovered, stirring often. In a large casserole dish toss the noodles with some of the sauce, enough to coat. Place chicken on top of noodles, place pepperoni on chicken, pour the rest of the sauce over chicken and pepperoni. Sprinkle cheese evenly over the whole dish and place in the oven. Bake for 15 to 20 minutes until cheese is melted. Enjoy!

Peach Shortcakes

Not sure if that is a good name for these but I was trying to be creative. Whatever you want to call them they are delicious!

14 biscuits, homemade or from a can

1 1/2 cups sugar

1/2 cup butter, melted

1 cup brown sugar

1/2 cup butter

4 tablespoons cornstarch

3 bags frozen peaches, partially thawed

1/2 cup good spiced rum, I used Captain Morgan Preferred Stock

1 teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons honey

Whip cream

Make It:

Preheat oven to heat called for on biscuit recipe. Heat a large pot over medium heat. Add butter and stir until melted. Add brown sugar, stir until mostly dissolved. Add rum, cinnamon, honey, and vanilla, stir to combine, allow to cook over low heat stirring occasionally. In another bowl, sprinkle cornstarch over peaches, stir until completely combined. Pour peaches into brown sugar mixture, stir to combine. Bring to a simmer and turn heat down, leave at a low simmer, stirring occasionally until thickened. Pour sugar into a flat dish(pie plate or tupperware)dip each biscuit top and sides into melted butter then press into sugar, place on baking sheet. Repeat with all biscuits. Bake for time specified on biscuit recipe. To serve take a biscuit, slice it in half, place on a plate and spoon a good amount of the peach mixture over biscuit. Top with whip cream. Enjoy!

Chicken and Green Chile Enchilada Casserole

This makes a big one, so cut in half for a small family.

Ingredients:

12 corn tortillas

1 28 oz. can green enchilada sauce

4 chicken breasts, cut into pieces, seasoned with cumin, salt, pepper and granulated garlic, and browned

1 can black beans, rinsed

1 cup chopped cilantro

3 cups pepper jack cheese, shredded

1 onion diced

Make It:

Preheat oven to 375. In a bowl mix together chicken, black beans, 3/4 cup cilantro, 1/4 cup of the enchilada sauce, and onion. In a large casserole dish, pour a 1 cup enchilada sauce and spread to cover the bottom. Place 4 tortillas on sauce. Pour a 1 cup sauce over tortillas, spread to evenly cover. Spread half the chicken mixture on top of sauce and tortillas, sprinkle with one cup cheese. Repeat with next layer. Layer last 4 tortillas on top, rest of sauce, final cup of cheese, and sprinkle on 1/4 cup cilantro. Cover with foil(spray the side that will touch the cheese with pam)bake for 30 minutes, uncover and continue baking until cheese is bubbly. Enjoy!

Menu for January 4th - January 10th

Monday- The game this week is Cincinnati Bengals at New York Jets so i'm making homemade pizza, New York style this time.

Tuesday- Chicken and Green Chile Enchilada Casserole, green salad

Wednesday- New York Steak, mashed sweet and red potatoes, peas

Thursday- Booyah and Grilled Cheese Sandwiches

Friday- Beef Tacos, green beans

Saturday- Pepperoni Pizza Chicken and Macaroni Noodles, butter carrots

Sunday- Eye of Round Roast and Roasted Root Veggies

Dessert of the Week: Peach Shortcakes