Sunday, November 16, 2014

Planned and Prepped

Just got home from the weekly grocery store circuit.  The week is planned out – and I’m getting ready to prep what can be prepped. 


Hubby has refereed all weekend at a soccer tournament – So I know that he is going to be REALLY hungry tonight.  I’m going to do steaks on the grill, baked potatoes and a big tossed salad.  I also picked up a cheese cake from Sam’s.  He will be pleased.


I have a lot of things I want to get done tomorrow, so I’m making something easy.  Beef tacos with chorizo and all the other toppings including fresh avocado slices and some refried beans.  Nothing fancy, but it’s an easy way for everyone to have what they like.  I have crunchy shells, tortillas, chips and good old queso dip. 


At EVERYONE’s request – I’m doing the Chicken Tikka Masala again.  I’m wondering if I can quadruple the the recipe. I tripled it last time and it still was gone in a flash!!! I have the naan – purchased from Aldi- in the pantry.   I am going to do something a little different this time – I’m going to marinate the chicken overnight instead of just the hour recommended. 



Pork Chops, homemade macaroni and cheese and french style string beans.  Think I’m also going to make a loaf of pumpkin bread.  It will make the house smell super yummy!!!!


Shrimp and Sausage Jambalaya.  It’s a recipe I’ve had FOREVER!!!  And it’s super good with a salad and a crusty loaf of bread. 

1 tsp olive oil

1 cup chopped onion

1/2 cup chopped celery

1 tablespoon tomato paste

1 teaspoon dried basil

dash of red pepper (or more)

6 ounces sliced smoked sausage, kielbasa or andouille sausage (I like spicy andouille)

3 garlic cloves

2 14.5 cans diced spicy tomatoes

1 12 ounce jar pimentos

1/2 pound peeled deveined shrimp

3 cups cooked long grain rice

In large dutch oven or stock pot, Heat oil over medium high heat.  Add onion and the next 9 ingredients - (basically everything but the shrimp and rice)  Cook 7 minutes or until tender.  Stir in shrimp- cook until pink.  Add the rice and warm thoroughly.

I have found that adding the rice too soon makes it gummy.  Cook the rice and let cool in the fridge then add when almost ready to serve.  Which means – the rest can be done ahead of time :-) and that’s always my favorite kind of recipe!!!!


Leftovers – assuming there are any.  If not, we will do chili and grilled cheese sandwiches

Breakfast and Lunches

I just made a large “batch” of chicken salad.  I take the easy way – I buy two rotisserie chickens from Sam’s (they are less than $5 a piece) and pull all the chicken off those suckers.  (White and Dark meat.)  I cut it into small pieces, chop up celery, add mayo, salt and pepper and a tiny dash of garlic powder.  This is the recipe that we use for the chicken salad at the beach each year – it’s simple, but oh so good.  For Pootie and Crash’s lunch, I’ll put it in a zip loc bag and the bread in a different bag.  They can then put it on the bread when it’s time to eat.  This keeps the bread from getting mushy.  Lola takes it in tupperware and just eats it with crackers and a fork.  Bubba will take it for lunch too….

I’ve also got deli oven roasted turkey and some nice rolls from the bakery – those will make nice sandwiches.

Eggs, sausage and Grits, french toast and biscuits and gravy are also on tap for the weeks breakfast. 

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