Feb 21, 2013

February 21st - February 27th

Madison is coming home TODAY and spending the weekend here! She has an appointment with the oncologist on Friday. I'm so happy we'll get to see her and spend time with her this weekend, but I wish she didn't have to make that long drive for an oncology appointment. Kind of a bummer, but we'll make the best of it. The appointment should just be routine to establish her as a patient so she can be monitored for recurrence of the melanoma. We are already planning to enjoy an early lunch before her appointment. I have a coupon for Outback, so that will be a nice treat (now I just have to remember to print the darn coupon)!! 

Next weekend she is riding in the Regional Finals show at her college. She pointed out of her division this year, which makes her eligible to move on as an individual to compete against others in the region who pointed out as well.  We'll be there cheering her on!!  I know she is still in pain at the site of her recent surgeries, so I'm hoping that subsides for her before the show next weekend. She's a tough cookie and will tough it out either way, I'm sure :o)

Because I'll be gone, I won't have a menu for next week, but I'll try to take a look at the Publix sale flyer and make some suggestions on the Facebook page. Be sure to like the page for those updates!

Thursday - Stir Fry Pork with Rice - I'll be posting this recipe on the blog this week with some changes, but it is great as it is. The first time I made it there were NO leftovers! Don pigged out! This go around I will plate it for the picture before I let him anywhere near it!
Friday - Chicken Pot Pie
Saturday - Burgers with Caramelized Onions, Sauteed Mushrooms, and Fontina Cheese (see recipe below) with baked french fries  
Sunday - Honey Glazed Chicken Thighs (see recipe below and be sure to prepare a day or 2 before you are ready to use) with Rice Pilaf
Monday - leftovers
Tuesday - leftovers
Wednesday - Roasted Chicken Breasts with a garden salad

Burgers with Caramelized Onions, Sauteed Mushrooms, and Fontina Cheese: Caramelized onions take about 45 mins. You need to cook these slow, but they are worth it! Cut 2 sweet onions in 1/2, peel, and slice thin. Melt 3 tablespoons butter over mid high heat and add the onions. Stir until they begin to brown. Lower the heat to medium and continue to cook and stir. The onions will begin to brown and might stick a little to the pan. Keep stirring. Eventually you will notice they will  begin to release their juices. Keep stirring and scraping up browned bits in pan until the onions are soft, brown, and delicious - about 45 mins. For mushrooms, melt 2 tablespoons butter in a saucepan over medium heat and add mushrooms and a pinch of salt. Cover and let cook until mushrooms release their juices - about 5-7 minutes. Stir and continue cooking until they are softened and juicy. Ground chuck is on sale this week at Publix so pick up about 1 lb (makes 4) and mix it with some salt, pepper, & garlic powder and form into patties. Sear these in a hot pan for about 5 mins on each side (cooking time will vary depending on thickness). Assemble burgers on buns with caramelized onions, sauteed mushrooms and a slice of Fontina cheese. Melt the cheese and enjoy!

Honey Glazed Chicken Thighs: Combine 1/2 cup honey, 1/4 cup butter, 1 teaspoon curry powder, 1/6 cup mustard (I use yellow mustard, but you can use whatever you prefer), and 1 teaspoon salt in a saucepan. Stir over medium heat until you have a smooth sauce. Allow to cool.  Once sauce is cooled, place chicken in resealable freezer bag (gallon sized), and pour sauce over chicken. Freeze until ready to use. When ready to use, thaw just long enough to remove the contents from the bag. Preheat the oven to 350 degrees F. Place the frozen chicken and sauce in an ungreased 13x9 casserole dish and bake for 45 minutes. Separate chicken into a single layer with the meaty side up and bake for another 30 minutes. Turn chicken pieces over so the meaty side is down and bake another 45 minutes until the sauce is browned and thickened. Prepare the rice pilaf during the last cooking time.

Shopping List (Items marked with an * are not needed for the menu, they are extras I need for various projects this week)

Buns for burgers

Ginger (about a thumb sized piece - break off only what you need as it is expensive)
Red Bell Pepper
Mushrooms x2 small fresh packs or 1 large pack
3 Yellow Onions
2 Sweet Onions
1 Lime
*Strawberries x2
*1 Jalapeno
*Lime Juice
*Chopped pistachios (small)

Fontina Cheese (small block)
*1 lb block white american cheese

Olive Oil
Garlic powder
All-purpose flour
Celery seed
Chicken base (near the soup)
Curry powder
*Brown sugar

White Rice
Frozen peas
Grands biscuits (8 count)
1/2 cup honey
*Canned green chiles
*Pretzel rods
*White chocolate x2
*Semi-sweet chocolate
*Bag of ice
*Multi-purpose eye solution

1 lb Pork Tenderloin
1 lb Ground Chuck 
2-3 lbs Chicken Thighs
at least 2 packs with 2 chicken breasts in each pack- Chicken Breasts with Ribs and Skin (stock up price - so buy what you can and freeze what you don't use)

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