Menu Plan Monday

When I woke up this morning I told the hubbs, "I've got the winter blues." It's been dreary and wet all weekend. It's gray. It's colorless. I am so ready for winter to be over!

Don't get me wrong- I love snow and I love wearing cute scarfs, boots, and comfy sweaters. But I think I've had just about enough. I am ready for the sun (and skirts, sandals, green grass...the list goes on and on).

It snowed all weekend. Started Friday night, continued throughout Saturday, and began to taper off on Sunday. It is a sea of white outside my window.

We were lazy and didn't move the car.

Needless to say, not much went on this weekend. I took a much needed cooking break and we ate spinach ravioli (huge bag from Costco!) with a Cesar salad on Saturday night. Sunday we ordered Chinese- something we never do! We've only ordered it a few times and always from the same place. They have the best fried rice ever.

This week's menu is a tad toned down from last week. The Spaghetti and Bocconcini Meatballs is back (I swapped it out for salmon one night). I'm trying two more recipes from Cooking Light and one from Rachael's book. The Teriyaki Chicken Legs I made a loooong time ago and loved- they remind me of summer! 

• Chicken Cutlets with Creamy Dijon Sauce
• Lemon Garlic Sirloin Tips
• Italian Beef Stew 
• Spaghetti with Bocconcini Stuffed Meatballs
• Teriyaki Chicken Legs

Do you have the winter blues? What are you looking forward to for Spring?

Chicken with Mushroom Sauce

We've been having a lot of chicken lately. In case you've forgotten my recent chicken escapades, we've been had Sauteed Chicken with Browned Butter and Orange Marmalade Chicken. Every single one has been a winner, each with their own unique flavor. There are so many ways to make chicken that we never get tried of it.

Although I would like to have more steak. It's been awhile.

Anyhow, a few nights ago I got out my Cooking Light magazine and read through the other chicken recipe on this week's menu plan. It seemed pretty simple and perfect for our tastes. The title is kind of lame, I know (need a little creativity Cooking Light?), but don't let that fool you, it's so flavorful.

Source: Cooking Light

4 (6-ounce)skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon  minced fresh thyme

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.


I paired it with Fettucine Alfredo, the greatest decision I might have ever made. They were outstanding together. I always make my own sauce by whisking up two tablespoons of butter, a little bit of flour, and about 1/2 cup of milk (I like mine thick). Then I grated fresh Parmesan and Pecorino Romano into the sauce and let it melt. Add some salt and pepper and it's done. Glorious.

As for this weekend...I don't know how much cooking I'll be doing! I might need a break from this over-achieving week. Besides, I've got something new to look through...

I saw it at Barnes and Noble the other day. Couldn't resist. It was calling my name. And it was only $12. How can you not? ;)


What are you cooking/baking this weekend?

Disney World for Adults

Recently the hubbs and I went on our huge grocery shopping trip. We make this "trip" at least once every two months and stock up on meats, whole wheat pasta, cheeses, olive oil, baking supplies, and snacks. We look forward to this "trip" and make a big day out of it.

Where does this "trip" take place?

Costco!

We LOVE Costco. It's like spending a day at Disney World.

There is a lot of cheese.

And a lot of chocolate.

What more could you possibly need?

Oh yes. Baking supplies.


This time around we went with a couple of friends who wanted to share in the glory of Costco land. Our cart was packed. I could barely move the thing by the end of the day.

The husband loves Costco for their free samples.

You could have a full lunch, with dessert, on a good day.

Doesn't take much to make him happy!

I love their muffins and breads. When those are out for sampling, that's where I'm at.

As much as I love Costco, we can't get everything from there. It is just the two of us. I still have to go to Meijer/Kroger and get milk, eggs, yogurt...all the things that would spoil before we have a chance to eat it. So now our fridge is stocked. As well as our freezer.

No, I didn't even bother to try. That's not my handiwork.

Mr. Freezer stared me down and gave me the cold shoulder. He wasn't about to let me mess with him. That's what the husband is for.

Sigh. Isn't it lovely?

I wish it could always look this way.

Don't look at the door though. That's as good as it's ever going to get!

Anyone else love grocery shopping as much as I do...  :)

Ooey Gooey Smores Cookies

For days now weather forecasters in Michigan have warned of the impending blizzard scheduled to hit Tuesday night. Schools and businesses announced closings immediately during the evening news. A smile from ear to ear, I scanned through my bookmarks to read over what I'd need to make Smores Cookies. I've seen tons of different recipes pop up over blog land for them and they are just so.stinking.cute!

The hubbs and I made them together last night. Yes, occasionally he does help out in the kitchen and it is very important that I make that clear, haha. More often if it involves baking or chocolate. He likes to do the mixing while I measure out all the ingredients. Needless to say, these are amazing. And absolutely ABORABLE.

I love how the marshmallows and bits of chocolate stick out, waving, winking. 

Just waiting to be eaten...

I didn't have any actual Hershey bars on hand, but that's okay. I wasn't about to let that stop me. So I went through our "chocolate bag" and broke apart whatever chocolate bars I could find.

I think they came out pretty nice, no?

Source: Sprinkled with Flour

1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped

Preheat oven to 375F.  In the bowl of an electric mixer, beat the butter and sugars until light and fluffy.
Add the eggs and vanilla to the butter mixture, and mix until combined. In a large bowl, whisk together flour, graham crackers, salt, and baking soda. Add the flour mixture to the butter mixture and mix well. Stir in the chocolate chips.

Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets. Bake for 7 minutes and remove from oven. Push a few marshmallows and pieces of chocolate into each cookie and return to the oven to bake an additional 3-4 minutes. Allow to cool on wire rack.

Happy Snow Day!

Link up at Sweets for a Saturday, Sweet Tooth Friday's, and Tasty Tuesdays.

Sauteed Chicken with Sage Browned Butter

Monday night I debated over what to make for dinner. You see, even though I menu plan, I don't decide what will be made on what day. I can't commit to that kind of schedule. I change my mind waaaay too often.

At first I thought about making the spaghetti and meatballs. I took everything I needed out of the fridge and pantry. Changed my mind. Wasn't in the mood for spaghetti. Busted out my Cooking Light magazine.

You need to make this. Like, seriously. It is so easy, so tasty, so fresh. The lemon, sage, and shallots were perfect. I practically squealed from excitement when I took  my first bite. I LOVED the flavor. I could wax poetic about this all day...

Out of all the chicken dishes I've made in the past few months, this has got to be my favorite. Don't change a thing. It's flawless.

Source: Cooking Light

4  (6-ounce) skinless, boneless chicken breast halves
1/4  teaspoon  salt
1/4  teaspoon  black pepper
Cooking spray
1/2  cup  all-purpose flour
3  tablespoons  butter
2  sage sprigs
1  tablespoon  minced shallots
1  teaspoon  chopped fresh thyme
2  tablespoons  lemon juice
Fresh sage leaves (optional)

Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.

Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.

Got any recipes to use up some sage? I have a lot leftover! 

Link up at Saturday Swap!