Breakfast:
Chocolate Chip Pancakes
2 cups pancake mix (I like Hungry jacks and all you have to add is water)
1 cup water
1/2 cup chocolate chips
Preheat griddle to 375 degrees. Mix all ingredients. When griddle is ready, drop some batter onto griddle in small circles. Heat until it starts bubbling, then turn over and heat on other side.
Lunch: Ham and Cheese Sandwiches
We had them cold because we took them to Jungle island with us, but usually we put a little bit of olive oil on the outsides of the bread and sprinkle a little of rosa maria seasoning on both sides and put on the panini grill.
Dinner: Coley's Pizza
Check them out!! Their pizzas are yummy!
Sunday:
Breakfast: Ham and cheese omelets
Lunch: Leftover pizza :D
Dinner: Chicken Nuggets
Monday:
Pecan Roasted Pork Tenderloin
1/2 cup pecan pieces
1/2 cup French-fried onions
1 tablespoon light brown sugar
2 pork tenderloins (about 2 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
olive oil cooking spray
1. Preheat oven to 425°F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped. Place mixture on plate (may be paper).
2. Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Coat top of tenderloins with cooking spray (wash hands and cutting board). Bake 25–30 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Let pork stand 5 minutes; then cut into 1-inch-thick slices.
Green Beans and Potatoes
1 (9-ounce) box frozen cut green beans
1 (20-ounce) package refrigerated red potato wedges
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons garlic butter
2 tablespoons dried parsley
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high.
2. Stir beans, potatoes, salt, and pepper into boiling water; cover and return to boil.
3. Reduce heat to medium-high; cook 6–8 minutes, stirring occasionally, or until desired tenderness.
4. Drain beans and potatoes; return saucepan to stovetop. Add butter and parsley, stirring until butter melts, using only residual heat. Add beans and potatoes; toss to coat and serve.
Tuesday:
Gnocchi and Alfredo Sauce
Boil Gnocchi add sauce
Wednesday:
Chicken Ropa Vieja
3 (22.5 oz) chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
1 tsp cumin, or more to taste (I like a lot)
garlic powder
salt and pepper to taste
1 (20-ounce) package refrigerated red potato wedges
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons garlic butter
2 tablespoons dried parsley
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high.
2. Stir beans, potatoes, salt, and pepper into boiling water; cover and return to boil.
3. Reduce heat to medium-high; cook 6–8 minutes, stirring occasionally, or until desired tenderness.
4. Drain beans and potatoes; return saucepan to stovetop. Add butter and parsley, stirring until butter melts, using only residual heat. Add beans and potatoes; toss to coat and serve.
Tuesday:
Gnocchi and Alfredo Sauce
Boil Gnocchi add sauce
Wednesday:
Chicken Ropa Vieja
3 (22.5 oz) chicken breast halves
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
1 tbsp olive oil
1 small onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine
1/2 cup tomato sauce
reserved broth
1 tsp cumin, or more to taste (I like a lot)
garlic powder
salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.
In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed.
In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed.
Serving with Tostones:
2 Plantains
Oil
Heat oil in pan. Slice Plantains. Cook on both sides about 1 minute, then use press to squash and put back in pan for another minute on each side. Place on plate that has a paper towel on top so some oil can drain. Sprinkle with salt.
Thursday:
Ham Steaks
I Buy Turkey Ham and slice them into steaks. The round usually gives me about 10 steaks.
4 slices ham
1/2 cup teriyaki sauce
1 small can pineapple tidbits
Mix teriyaki sauce with pineapple tidbits and half of the juice. Pour over ham and cook for about 5 min.
Friday:
Chesseburgers
1lb ground beef
1 pack lipton's onion seasoning
2 tablespoons worcherstire sauce
Mix all ingredients together. Make patties and put on grill.
Serving with waffle fries.
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