Thursday, May 28, 2009
Thursday, May 14, 2009
- Hot Ham and Cheese Sandwiches (Sarah's choice)
- Chicken Stir-Fry
- Mexican Casserole (Abbey's choice)
- Skillet Penne with Sausage and Spinach (Will's choice)
- Pork and Black Bean Chili (need to use the pork in my freezer)
- Potato Bacon Frittata
- Grilled Burgers
- Chicken and Black Bean Enchiladas
- Dallas Tacos
- Grilled Brats
- Spicy Garlic Chicken Pizza
- Crock Pot Fajitas
- Snack Supper (Queso/Bunco Salsa/Homemade Guac/Nachos)
- FIVE GUYS Burgers and Fries--for my birthday!
Crock Pot Fajitas
1 1/2 lbs flank steak, cut into 6 pieces
1 chopped onion
1 sliced bell pepper
1 seeded and chopped jalapeno
2 minced garlic cloves
1 T fresh chopped cilantro
1 t chili powder
1 t cumin
1 t coriander
1 t salt
1 10 oz can Rotel
Place steak in bottom of the crock pot. Top with other ingredients.
Cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
Remove meat and shred with a fork.
Serve with tortillas, cheese, sour cream and desired toppings.
Spicy Garlic Chicken Pizza
12 ounces boneless, skinless chicken breasts
½ cup sliced green onions, divided
2 cloves minced garlic
2 T white vinegar
2 T soy sauce
3 T vegetable oil, divided
¼ t cayenne pepper
¼ t black pepper
1 T water
1 T cornstarch
1 12 inch ready made pizza crust (Mama Mary’s or Boboli)
1 cup grated mozzarella cheese
¼ cup slivered almonds
Cut chicken in to 1-inch pieces. In a large bowl combine ¼ cup onions, garlic, vinegar, soy sauce, 2 T oil, cayenne and black pepper. Add chicken pieces and stir to coat. Refrigerate for 30 minutes. Drain, reserving marinade.
Heat 1 T oil in a large skillet. Add chicken pieces. Cook and stir about 5 – 7 minutes or until no longer pink. Stir water and cornstarch into reserved marinade. Add to the skillet. Cook and stir until thickened and bubbly.
Preheat oven to 400. Spread chicken mixture on pizza crust. Sprinkle with cheese and remaining onions. Bake uncovered for 12 minutes. Top with slivered almonds and bake for an additional 2 minutes.
Busy Mom Tip: This freezes well. I always double the recipe and freeze the chicken mixture in a Ziploc bag. The green onions, almonds and cheese can also be frozen in separate baggies.