I'm doing great this week. Once again, posting my menu plan on Sunday for the week! We have been so busy this week. Stonewall had an "idea" yesterday for a project, but we're not finished yet, so I'll blog on it when we're finished. . .a couple more days.
This morning, we had a wonderful time at Church. We are having so many visitors lately, and it is just wonderful to see new faces all the time. Rev. just finished this morning a sermon series on giving. He doesn't really like preaching about Money, but felt called to do it, so he did. It was actually a really good series. Hopefully, the church will see an increase in tithing because of it!
As for last week's verdict: Everything was wonderful! The only change was Tuesday, we did not have the 15 bean soup, we had leftover Shredded Beef Sandwiches, since there was so much, and they were so delicious! I absolutely adored the Chicken and Spinach Enchiladas, too. If you like mexican food at all, you've got to try them. They weren't too hard to prepare, and they were yummy. I halved the recipe, and it filled a 9x13" dish, so keep that in mind. This week, we're trying a couple of new recipes, so hopefully I've chosen well.
If you've stopped by here before, you may remember that I am currently doing the Low GI diet. Basically, a healthy eating plan encouraging lots of fresh fruits and veggies, whole grains, and lean meats. I have been avoiding the "red light" foods per the book Living the GI diet, by Rick Gallop. I have to admit that, starting Friday with the Chicken Spinach Enchiladas, I cheated on my diet pretty badly this weekend. Rev and I went on an actual date this weekend, and at the movie theater, we shared a Frozen Coke and Raisinettes. (Then we stopped at Sonic on the way home for a Shake.) So, the rest of the weekend was only a little bit better. So, as of right now, I am oficially back on my diet. I actually really love this diet, I feel full and satisfied, and don't even really miss the bad foods I had been eating most of the time. I still have 4 pounds to lose before I reach my goal, so I'm almost there. (Though, I am considering taping a "4 pounds to go" signs all over the house!) Anyway, here is our menu for the week, and as always, head over to I'm an Organizing Junkie for other great menu plans!
Breakfasts: cereal, milk and fruit for Skywalker and Stonewall most days, I have All-Bran cereal with berries and skim milk or a yogurt smoothie, or an egg beaters breakfast burrito with canadian bacon on whole wheat tortilla.
Lunches: PB &J sandwiches, fish sticks, Hot dogs with fruit and cheese cubes, or homemade "lunchables" for the boys; I will have either Black Eyed Pea Salad over Spinach, an Open-Faced Turkey sandwich with light mayo, spinach, and tomato, or a Tuna salad wrap (whole wheat tortilla, tuna mixed with little bit of light mayo and relish, spinach, tomato, red wine vinegrette).
Snacks: For me: Lots of fresh fruit; light, fat free added fiber yogurt (Benefit brand from Walmart), whole grain crackers with Laughing Cow Light Swiss Cheese, Balance Bar; For the kids: fruit, yogurt, fat free sugar free pudding, ritz crackers with PB, popcorn, pretzles, cheese cubes.
Monday ~Crockpot Unstuffed Cabbage
Tuesday ~ 15 bean soup (with leftover shredded spicy beef from last week mixed in), green salad, Whole grain crackers
Wednesday ~ Roasted beer can chicken with new potatoes and fennel, green salad
Thursday ~ Sweet-spicy glazed salmon, whole wheat cous cous, snow peas
Friday ~ chicken squash bake, boiled new potatos, salad
Saturday ~ Mustard & Chive crusted pork tenderloin, left over whole wheat cous cous, steamed green beans
Sunday ~Crockpot Garlic Swiss steak , steamed green beans
Roasted Beer Can Chicken with new potatoes and fennel:
1 whole roasting chicken
1 bulb fennel, cored and sliced
6 new potatoes, quartered (skin on)
2 cloves garlic (1 crushed, 1 minced)
2 tbsp poultry seasoning
1 tsp cayenne pepper
fresh ground black pepper
1 can beer (We do not drink alcohol, but each year I buy a 6 pack and put it away. I have several recipes that use beer, and would not be as good without it! ~ Just don't tell my congregation :) )
Preheat oven to 350 degrees, and set oven rack to lowest position. Remove any innards from the whole chicken, and rinse inside and outside with cool water, rub inside cavity with salt, set aside. Take beer can and pour out 1/2. Insert the crushed garlic clove into can, and sprinkle some poultry seasoning and cayenne pepper inside. Set beer can in center of 9x13" pyrex dish. "Impale" chicken with beer can, arranging legs, so chicken sits upright in baking dish. Drizzle chicken generously with olive oil. Using your hands, rub generously with poultry seasoning, being sure to get in between skin and meat if you can. Sprinkle lightly with cayenne. Arrange new potatoes and fennel slices arround chicken in dish, and drizzle with olive oil, salt, black pepper, and some of the fennel fronds. Place on bottom rack of oven, and bake until cooked through, about 45 minutes. (Use a meat thermometer for safety!)
Allow to sit for 10 minutes, then carefully remove beer can from chicken (using tongs) remembering that beer can will be very hot! Carve, and serve with veggies (they will be flavored with the chicken drippings.)
Note: Fennel is sometimes call Anise. It is a white colored bult (kind of onion-like) with green stalks coming off of it (kind of celery-like) with wisypy fronds at the top (like dill). It has a licorise flavor, and is great if fall and winter dishes. I have trouble finding it around me, but found some at a whole-foods type store in mobile recently, so I pulled out this old recipe. I urge you look for it, you'll really like it!
Mustard and Chive Crusted Pork Tenderloin:
1 pork tenderloin, trimmed of silvery membrane
1/4 cup grainy dijon mustard (I use Grey Poupon Country Dijon)
3-4 scallions, white and green parts chopped (original recipe calls for chives)
1 clove garlic
1 tsp canola oil
Preheat oven to 425 degrees. Mix mustard, scallions, garlic, and oil, then smear all over tenderloin. Place on baking sheet, and cook for 20-25 minutes, or until just a hint of pink remains inside. Then, place under broiler for 1 minute to brown, turn, and repeat with the other side. Let stand for 5 minutes before slicing. (I do not like mustard, but I love this recipe!)