YoYo

I had Bunco plans. Man ate leftover chicken/rice & the kids had chicken strips.

Stir Fry Veggies & Rice

I've been so far behind that I am posting this just so I can have it on record -- for when I run out of meal ideas!

Stir Fry in evoo: shredded cabbage, carrots, bean sprouts, onion & pineapple. Season with soy sauce & sweet chili sauce. Add leftover Sticky Chicken.

Serve with Jasmine rice.

Chicken Club Salads

Food Category: PG, Bum Lovin', High-5
Difficulty: Easy

The good stuff:

lettuce
shredded carrots
sliced cucumbers
radishes
avocados
chopped leftover Sticky Chicken breast.

The really good stuff:

2 slices center cut bacon
1/2 serving grated cheddar
1 boiled egg
croutons
fat free 1000 Island dressing

Leftovers

Leftover enchiladas for us -- as we rushed out the door to a band concert.

Beef Enchiladas

Food Category: PG, Bum Lovin'

Difficulty: Easy

Yesterday, I noticed that I had defrosted some beef but failed to do anything with it. So, I cooked it & socked it in the fridge for tonight. Any kind of leftover beef (roast beef, brisket, etc) would be great for these enchiladas -- just add the right seasonings: cumin, chili powder, paprika, smoky sweet pepper, cayenne & salt. I used 1/2 tsp each to season to beef loin steaks.

Sear the meat on both sides, then reduce heat to very low & cook with a splash of red wine or beef broth, chopped onion & crushed garlic until the meat is very tender. You could also use the crockpot. When the meat is cooked, chop & add pan juices. Either use immediately, or refrigerate or freeze for later use.

Assemble the enchiladas:

Fill whole wheat flour tortilla with the chopped/shredded beef, grated cheese (cheddar/jack) & sauteed 1/2 onion & tri-color peppers (about 1/3 of each).

Place into a 9X13 baker on top of enchilada sauce. This particular red sauce is a mixture of crushed tomatoes (still had some hanging in the fridge from pizza night) & the same seasonings I put into the meat.

Top with canned enchilada sauce (I also mixed in the rest of the crushed tomatoes) & grated cheese. Cover with aluminum foil & pop into a preheated oven - 400F.

Bake covered for 20-30 minutes, until cheese is bubbly. Uncover & continue to cook until the cheese begins to brown.

Serve with a side salad: lettuce, shredded carrots, cucumbers, Catalina dressing & Fritos.

I'm calling this meal Bum Lovin' only if you use whole wheat tortillas, drain the fat off the meat, use cheese sparingly & load up on salad (with fat free dressing). One enchilada and a salad is more than filling. But, I ate another 1/2 of one just for flavor's sake.

Leftover potential: The salad won't keep, but the enchiladas will be fine in the fridge for a few days. Microwave on medium power to reheat.

Southwestern Eggrolls

Food Category: PG
Difficulty: Easy

I began with the intention of following the Chili's Southwestern Eggroll recipe, and for the most part I did. Except for I cooked on a much larger scale & didn't pay too much attention to proportions - not that it really matters the ratio of corn to onions, know what I mean?

Here's roughly what I used:

• 2 cups of cooked chicken (I used Mimi's Sticky Chicken from last night)
• 1 chopped onion
• 1-2 cloves garlic
• 1/3 of each: red, green & yellow bell pepper
• 1 can vacuumed-packed corn
• 1 can black beans
• 1/3 cup chopped jalapeno peppers
• 1 cup chopped frozen spinach
• 1/2 crushed tomatoes (b/c I had some in the fridge)
• several splashes of Taco Sauce (again, in the fridge)
• 8 oz (weight) grated cheddar cheese
• 8 burrito size spiced tomato tortillas
• 8 taco/fajita size spinach tortillas

To make the Eggroll Filling:

• Sautee bell peppers in 2 T olive oil for 3-4 minutes
• Add onion & continue to sautee for 3-4 minutes
• Add 1-2 cloves minced garlic
• Add the spinach & cooked until heated through
• Next, toss in the beans, corn, chicken & jalapenos
• And, 1/2 t each, more if you choose: chili powder, cumin, paprika, smoky sweet chili blend, cayenne & salt
• Remove from heat & add cheese
• Stir until cheese melts & mixes in

To assemble the Eggrolls:

• Microwave the tortillas in a plastic bag with a damp paper towel for 45-60 seconds on high
• Spread 1/4-1/3 cup of filling on one side of the tortilla
• Roll "eggroll style" turning the sides in as you go
• You can "seal" with a bit to cream cheese

To cook the Eggrolls:

• I sprayed the Eggrolls with olive oil, placed seam side down on a baking pan &
• Baked at 425 until crispy & golden, turning once 1/2 way through (about 15 minutes)
• (The original recipe calls for the Eggrolls to be frozen & then deep fried)

To serve the Eggrolls:

• Cut in 1/2 crosswise & serve with a dipping sauce.

I really, really wanted & tried to make the avocado dipping sauce BUT avocados in Europe are terrible & it was a waste of my time & energy & ingredients. I had to resort to serving with Ranch dip. Next time, in the absence of decent avocados, I'll make Haus Salsa.

If I had good access to fresh jalepeno & poblano peppers, I would have added some. Maybe next time I'll throw in a chopped chipotle or two.

Personally, I don't think these have to be deep fried. It's more mess to clean up, more calories to burn off & it's not necessary for flavor. If you spray & bake, these are actually kind of healthy.

Leftover Potential: These were a huge hit & there were none leftover. If you did have leftovers, you can reheat in the oven or freeze for later. If you anticipate leftovers, I'd freeze before cooking.

Mimi's Sticky Chicken & Bratkartoffeln

Food Category: PG, Southern Comfort
Difficulty: Easy

Mimi's Sticky Chicken has got to be the best roasted chicken ever. If you have never roasted a chicken, don't be intimidated. Just rub seasoning all over the inside, outside & under the skin, then pop into a hot oven. It's that simple.

If you have heat (as in picante and not caliente) sensitive people in your Haus (wimps & small children) notice that the recipe does call for 3 kinds of pepper (cayenne, black & white). I do not think this recipe is hot in anyway, just flavorful.

This roasted chicken is great the first time around & perfectly wonderful for leftovers. I roasted 2 chickens tonight (adding some rosemary that I had lying around) because I need chicken-as-an-ingredient for meals later in the week. My oven is not big enough for a roasting pan, so I shoved both chickens into my 9X13 stoneware dish, breast side down.

Sorry about the chicken butts - that's just how it was!

This is yet another example of how small the oven is.

The chicken was served with Bratkartoffeln. Tonight I used mostly peeled red potatoes & some wunderbar Bratkartoffel seasoning I picked up at the Wiesbaden Christmas Market.

I started by cooking 2 slices of bacon, adding some evoo, then dumping the potatoes, onion & seasonings in the pan.

Meat & Potatoes were served with microwaved green peas & mixed veggies, also nuked.


The chicken carcasses & veggies from the roasting pan went into a stock pot. I'll have lots of broth for soups & sauces. I'll freeze it to use later.

Leftover potential: Endless possibilities for the chicken. Tomorrow I am making Southwestern Chicken Wraps to take to a party. The rest of the leftover chicken will keep in the fridge for a few days, or the freezer for a few months. Veggies can be reheated in the microwave or frozen in the soup-bucket. Potatoes: reheat in the microwave or in a pan, add to breakfast burritos.