MPM & a Yummy Lunch

Yummy, Healthy, Easy,

Chicken Stir-fry

You will need:

1 - 1/2 # chicken breasts
Italian Seasoning Spices
2 T fresh garlic
Olive Oil

1 bag frozen stir fry veggies with noodles (I found mine @ HyVee) - thawed

Better than Broth Chicken Paste
1/2 - 3/4 cup water
1 - 2 T Thickener, I used Clear Gel, cornstarch would work as well

*Cut uncooked chicken breasts into bite sized pieces, toss with Italian seasoning. Saute in a few T olive oil & 2 T fresh garlic. Add stirfry mixture and broth, already made using chicken paste, water and thickener. Stir-fry until hot and sauce has thickened.
Eat!

This week we will be grilling again!
Have I ever mention how much I love to grill ;)

On my grill you will find...

Main Dishes Dinner:
Salmon
T-bone Steaks
Chicken Breasts
Beef Kabobs
Pizza
BBQ Chicken

Sides Dinner:
Veggies
French Bread
Garlic Red Skinned Potato Chunks
**We will also be eating a fresh green salad and raw veggies & fruit at each meal.

Lunches
Will be quick!

Chicken Stir-fry
Black Bean & Chicken burritos
Nitrate Free Ham Sandwiches
Grilled Banana's & PB or Nutella
Leftovers
**We will also be eating raw veggies & fruit at lunch.


Have a great week!

MPM & Homemade Chicken Noodle Soup

MONDAY: Baked Tilapia, Steamed Veggies, Chunky Apples
TUESDAY: Birthday Dinner for 12 year old! His picks: Shepherds Pie, Raw Carrots, Pickle Wraps, Oreo Ice-Cream Cake
WEDNESDAY: Grilled Hamburgers, Homemade WW Buns, Broccoli and Bacon Bake
THURSDAY:Away BB Game, eating out
FRIDAY: Chicken Noodle Soup (recipe below), Fresh Dinner Rolls
SATURDAY: Homemade Pizza, Chips & Salsa
SUNDAY: Cowboy Beans

*I cook everything by scratch and serve a green salad and raw fruit/veggies at each meal.

Chicken Noodle Soup
Season whole chicken with any or all of the following: sage, thyme, marjoram, poultry seasoning, pepper. Bake {I put mine in frozen} chicken at 350* for 4 -6 hours, depending on it's weight, until it looks like this.
If your chicken isn't frozen, reduce baking time to approximately 2 hours. Baking time will vary depending on weight.

De-bone and dice.
Set 3- 4 cups aside for soup and freeze the extra (in chicken juices) for future use.

Make broth out of Better than Bullion and 4 quarts water, following directions to reconstitute on the jar.

Prepare the following:
(all amounts and vegetable can be varied according to your desire)

Simmer in broth until tender:

1 1/2 cups thinly sliced carrots
2 stalks celery, diced

Add:
1 cup corn
1 cup cut green beans

Pour into crock-pot.

Or place broth in a large crock-pot and add a bag of mixed frozen vegetables.

To broth and vegetables, add:
1 tsp basil
3/4 tsp poultry seasoning (I seem to run out of poultry seasoning quite often, so I normally use a combination of 1/4 tsp each of: thyme, sage and marjoram)
1/2 tsp pepper
1 T dried parsley
1 T chives
1/4 tsp pepper

*I typically use about 1 1/2 times the amount on the spices for our family, we like things well seasoned.

Add diced chicken to the broth/vegetables.
Cook for 3 -4 hours in the crock pot on low, this helps blend the flavors.

About 20 minutes before serving, boil approximately 8 oz of noodles in water with a better than bullion added to the pot.

Scoop noodles out of water and put into crock-pot. Add extra noodle broth if your soup is too thick.

Add salt to taste.

NOTES:

• Don't let the noodles cook too long in the crock-pot. They will get mushy.
• We like our soup very thick. If you like more broth than filling, cut back on the ingredients or add more broth.
• I normally use raw carrots, and a mixture of vegetables I have in the freezer from last years harvest. However, a bag of frozen veggies from the store works great as well. Plus, it is a lot quicker :)
• I use whole wheat noodles.

MakeADifferenceMonday
Several Monday's ago, I talked with my children about blessing others, explaining to them that God expects us to serve those around us, regardless of their age, race, abilities... Each week, I am requiring them to go out of their way to serve someone. At times, this service will be unknown, other times it will be obvious.
I too, hope to become more aware of those around me. I hope the actions of my husband and I are noticeable in my childrens eyes so we can be an example to them.


1- 24-11
While snowboarding, my oldest went out of his way to help a little girl who was having a hard time on her skies. The other children have been great at noticing what my husband and I are doing and asking if they can help us. I have also 'caught' them holding doors for others :) I still remind them daily to be aware of others needs, but I can tell they are gaining awareness of the needs of those around them!

Apple Oatmeal

I have two children who beg for oatmeal every morning, with a side of hot cocoa and fresh whipped cream of course.
Today we are trying this variation.
I found the recipe at Wholefoods. I hope is tastes as yummy as it looks!
picture from Wholefoods

1 cup rolled oats
1/2 cup buckwheat groats
2 cups unsweetened apple juice
2 cups water
1 cinnamon stick
Pinch of sea salt

Put oats and groats into a medium pot and cook over medium heat, stirring often, until toasted and fragrant, 5 to 7 minutes. Meanwhile, put juice, water and cinnamon into a small pot and heat over medium heat until hot.

Carefully add hot juice mixture to oats and groats and return to the heat. Add salt, bring to a boil and then reduce heat to medium low and simmer, stirring occasionally, until liquid is absorbed and oats and groats are tender, about 10 minutes. Remove and discard cinnamon and then ladle into bowls and serve.

Sesame chicken and barley Stir - Fry

Marinade/Sauce

• 3-4 T Japanese soy sauce2 T seasoned rice vinegar
• 1 T fresh grated ginger or 1 tsp powdered ginger
• 2 T minced fresh garlic
• 2 T olive oil
• 1-2 tsp sesame seeds

*Mix the marinade/sauce ingredients.

1 1/2# Diced Chicken Breast- uncooked
*Pour marinade over the chicken. Stir to coat all pieces. Refrigerate for 3-6 hours.

• 4-6 cups diced mixed stir fry veggies (green beans, peas, bell peppers, onions, broccoli, water chestnuts) or 1 -16 oz bag frozen stir-fry veggies unthawed
• 1/2 - 3/4 cup chicken broth
• 3-4 cups cooked barley*
• pepper
• flour, cornstarch or other thickener if desired

*Simmer chicken (and marinade) in 1/2 cup chicken broth in a hot skillet or wok. Flip chicken pieces to cook all sides. When all sides of the chicken pieces are white, add veggies and barley. Add a few dashes of soy sauce and pepper if desired. Cook until the veggies and barley are hot, 3- 4 minutes. If you want your sauce a thicker, mix a few tablespoons of flour in the remaining chicken broth. Stir into a smooth paste. Add additional broth if needed. Add to sauce to thicken.

Serve with chops sticks for fun.

*How to cook Barley
1 1/2 cups dry pearl barley
4 1/2 cups water
1/8 tsp salt
*Bring water to a boil in a 3 qt or larger sauce pan. Add barley. Return to a boil. Reduce to a simmer, cover and good until the barley is tender, approx 30 - 40 minutes. Barely is done when it is tender, but still chewy. Drain off any extra liquid. Put lid back on and steam for 5 - 10 minutes.

Chicken {anytime} Stew

.Bake a whole chicken or use chicken breast cut into chunks, and cooked.* You will need approx 3 cups of chicken.
Save chicken juices if baking whole chicken
.3 medium potatoes (approx 4 cups), diced and cooked
.3/4 - 1# diced carrots, cooked
.1 onion diced, cooked
.1-2 tsp each oregano, basil & garlic
.1 bay leaf
.salt and pepper to taste
.Amy's Cream of Mushroom soup

*To bake whole chicken: I start with a frozen fryer. Season by rubbing poultry seasoning, salt and garlic powder all over and dumping spices inside. Put in a covered dish. Bake at 350* for 4 - 5 hours or until brown. Let cool for 15 - 20 minutes.

Cook chicken & de-bone. Cut up chicken meat. Save juices. Put approximately 3 cups of chicken and 1 cup of juice in a large bowl.

To chicken add spices, salt and pepper. Mix in.

Cook (or steam) potatoes, carrots and onion in boiling water.

Add vegetables to chicken. Add cream soup. Pour into a greased crock-pot. Add bay leaf. Cook on low for 3-6 hours or high 2-3 hours.

Serve as is or with biscuits.

Chicken and Brown Rice Casserole

.1 whole chicken baked** save juices
.1 cup dry brown rice, cooked with 1 cup water and 1 1/3 cups chicken juice/both and salt until soft and tender
.1 medium onion, diced
.1 -2 cups sweet peppers, diced
.2-3 T fresh garlic
.1 - 2 T olive or avocado oil
.chicken broth or juice from baked chicken
.Amy's Cream of Mushroom soup
.1/2 to 1 cup sour cream
.1-2 T flour for thickener if needed
.cumin, Italian seasoning, garlic, salt & pepper to taste (1/2 tsp of each??? I just dump :))
.Cheese for the top

**To bake whole chicken: I start with a frozen fryer. Season by rubbing poultry seasoning, salt and garlic powder all over and dumping spices inside. Put in a covered dish. Bake at 350* for 4 - 5 hours or until brown. Let cool for 15 - 20 minutes.

Drain juice, save, and debone chicken. I pour about 1/2 cup juice back over the chicken to keep it moist.

Saute onions, peppers and garlic in oil...

...until tender and clear. Remove from heat.

Mix sauteed vegetables with cooked brown rice, & spices. Add chicken juice or broth if necessary. Mixture should be moist.

Put 3 - 4 cups diced chicken (plus the 1/2 cup broth/chicken juice) and cream soup in a sauce pan.

Simmer for 15 - 20 minutes to thicken, add thickener if needed. Remove from heat and stir in sour cream.

Gently stir together with rice mixture

Scoop into casserole dish. Sprinkle cheese on top.

Refrigerate or bake immediately. To bake immediately bake at 350* for 30 - 35 minutes, or until bubbly and hot. To bake after chilled, bake at 350* for 45 minute to one hour.