And this week's menu...along with a Tribute Recipe

This really has been a nutty kind of week...ummm well, I guess YEAR (those of you who know us know exactly what I'm talking about!  LOL) for us.  Luckily, I did make up a meal plan BEFORE heading to the commissary on Sunday!  I have been "winging" meals for quite a long time now...it's time to get back to better meal planning, menu making and healthier eating!  I am tired of making the same ole things and I'm pretty sure that my little family is sick of eating the same ole things over and over and over again.


I will be back to having my nose in my cookbooks, recipe boxes and favorite recipe websites (for anyone who hasn't joined Pinterest..DO IT!  So many awesome ideas, recipes, etc.  I have found a ton of new recipes to try...along with ideas for the home, crafts, clothing ideas...oh, but that's for another blog...another time) in no time!  Really, it shouldn't be THAT difficult for me to get back into the swing of things..REALLY.  I am a pretty decent cook, capable of much more than I've been doing lately....oh, my poor family.  he he he


So, here is our menu this week.  Yes, it's Wednesday, I HOPE to post a new menu for next week on Sunday.  Fingers crossed...I WILL follow through!


Mon. 11/14 ~ Meme Bair's Chicken Spaghetti
Tues. 11/15 ~ Broccoli Ham Ring (Thank you Pampered Chef for that simple yet delicious recipe!)
Wed. 11/16 ~ 20-minute Barbecue Ribs (Again...Thank you Pampered Chef...these were pretty easy and equally as yummy!)
Thurs. 11/17 ~ Eggplant Parmesan, steamed veggies and garlic bread
Fri. 11/18 ~ Baked spinach & feta stuffed chicken breasts served with buttered egg noodles
Sat. 11/19 ~Rouladen, red cabbage w/ apples and spatzel (Gene will be cooking his famous German dinner)


20-minute Barbecue Ribs (A Pampered Chef recipe) 


1 rack (2 1/2 - 3 lbs) pork loinback ribs
1 tsp salt
1 tsp coarsley ground black pepper
1/4 cup water
1 cup ketchup
1/4 cup packed brown sugar
2 TBS (Pampered Chef seasonings) Chipotle Rub or Smokey Barbecue Rub (I used Chipotle Rub)
2 tsp cider or white vinegar (I used cider)


Remove membrane from back of ribs then cut between each bone section to make individual portions.  Salt and pepper ribs then arrange, cut side down, in Deep Covered Baker.  Add water.  Microwave (yup...you read it right,MICROWAVE) covered on high for 8 minutes.  Turn ribs and microwave again for 7 - 10 more minutes.  Until pork is 160 degrees at it's thickest part. 


Meanwhile, combine ketchup, brown sugar, vinegar and rub to saucepan.  Bring to a boil, stirring occasionally.  Remove from heat.


Transfer ribs to stainless or glass bowl.  Add 1 cup of the sauce and toss to coat. 


Heat Grill Pan over medium heat for 5 minutes.  Place ribs in pan, cook 4 - 6 minutes or until grill marks appear.  Brush with remaining sauce once.  Serve immediately.


Enjoy!

Chicken Feed recipe (reposted in honor of Mom-mom Rita)

This recipe, I believe, is intended to be a salad or a side dish. My sister in law, who is a vegetarian, made this about 3 or 4 years ago one Thanksgiving so she would have a little more variety. We all fell in love with it! Not as a salad, but as a salsa! It is delicious with tortilla chips! I've also used it to "beef" up taco meat, on top of grilled chicken and in salads. The name, Chicken Feed, is made up...I don't think any of us recall what it is REALLY called. One year over the holidays when my in laws were visiting us, Gene's gram saw it and said "Ewe that stuff looks like chicken feed!" Since then, we've all called it Chick Feed or Chicken Feed.

Now, I'm posting this recipe by memory. I lost the printed version long ago. Feel free to tweak it to your liking. I would love to hear feedback if anyone tries it!

Chicken Feed
1 can garbanzo beans, drained
1 can black beans, drained
2 cups whole kernel corn (if using frozen, thaw before adding)
2 TBS finely chopped cilantro
1 - 2 fresh jalapeno peppers, finely diced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 tsp freshly minced garlic
approx. 1/4 cup olive oil
approx. 3TBS lime juice (fresh is best, but I have used the store bought and it's fine) 1/2 tsp honey
salt to taste
In a large bowl, whisk together olive oil, lime juice, garlic and salt. Add the rest of the ingredients and stir until coated. Serve immediately or store in refrigerator until you are ready to serve.
Enjoy!