Weekly Menu:

Before I begin my weekly menu I want to give everyone a very excited heads-up about my very first giveaway! This giveaway comes from living room furniture. So, make sure you check in on Jan 25th for the details!

Week 6 of the Eating From My Freezer/Pantry Challenge. If you too want to clean our and organize your freezer and pantry jump right in this challenge with me and some brave and determined bloggers! If you are taking this challenge leave a comment so we know how you are doing. All you have to do is use what you have! That's it. Then we will take inventory and organize!
See hot pink refrigerator on the right hand sidebar for a post with details.

First of all I must amend my weekly allowence for groceries. As much as I have tried, $50.00 a week is an unattainable goal for me.  I think $75.00 is much more realistic for the way I cook. So I feel a little disappointed but relieved to face facts and move forward. And that $25.00 makes me feel less anxious- I can buy more fresh produce!

I was visiting many blogs this week and looking for great recipes. I was not disappointed! I am excited to try some recipes that I found.

Please take a look at the recipe for homemade garlic oil. A wonderfully versatile oil, you will be very happy you tried this culinary staple!

Astrik (*) items are in my freezer and pantry.

Roasted Chicken * (2 to go!)
Chicken Flavord Rice*
Green Beans (again!)

Recipe: Roast Chicken
This beautiful chicken recipe is from Family Ballance Sheet . There is a very good picture tutorial.

Pork Tenderloin With Peach Glaze
Mashed Potatoes
Roasted Broccoli with Garlic Oil

Recipe: Pork Tenderloin With Peach Glaze
1 pkg pork tenderloin, there are 2 in a pack, use both*
2 TBS olive oil*
1 cup peach preserves*
2 TBS brown sugar*
2 TBS white balsamic vinegar*

Heat oven to 425 degrees.  Heat oil in a large skillet and brown pork on all sides, about 8 minutes.  Put pork in an 9 x 13 pan. Roast for 10 minutes. Meanwhile, put preserves, brown sugar and balsamic vinegar in the skillet and warm until preserves and sugar melts. Take off heat. After the first 10 minutes of roasting is over, pour 1/2 preserve mixture over pork, and continue to cook for 15-20 minutes more.
Remove from oven, and let rest for 10 minutes. Cut into  1-1 12 inch slices. Reheat preserve mixture and spoon over pork.

Recipe: Garlic Oil - This is a staple in my refrigerator! It makes food just so yummy! My very very favorite!1- 6oz. jar peeled garlic cloves
16 oz. good olive oil

In a heavy saucepan, add garlic and oil. Heat to just simmering ( do not boil!). Simmer for 20 minutes.

Take off heat and cool. Take out garlic cloves.
I put the garlic in a small container and freeze them. They are fantastic. They taste like roasted garlic. I use them to flavor mashed potatoes, salad dressings, rub on meat, etc.

Put oil in clean jar and keep in refrigerator. It has a long shelf life. I am not sure how long because it goes pretty fast in our house!
I use this garlic oil on veggies, in salad dressings, in marinades, for pasta, fish and to make homemade croutons and garlic bread, just to name a couple uses.

Homemade Pizza
Ceaser Salad

Recipe: I am trying a delicious looking pizza from Thibeault's Table   for the great sounding sauce  http://www.thibeaultstable.com/2009/09/pizza-margherita.html and the crust from My Slice of Heanven

Killer Fajita's
Refried Beans*
Mexican Salad in Tortilla Bowls

Recipe: Killer Fajita's
1 1/2 lbs. boneless, skinlesss chicken tender portions*
2 TBS olive oil*
salt and pepper*
2 large spanish onions, sliced thinly ( I also use yellow onions, just what I have on hand)*
2 peppers, 1 red and  one another color, sliced thinly*
3-4 TBS Jalapeno pepper jelly (red colored)*
juice of 1 lime*
8 10" flour tortillas*
refried beans*
3 cups grated sharp cheddar cheese*
fixins'- salsa, chopped tomatoes, chopped olives, guacamole, sour cream, etc.*

Heat oven to 400 degrees.  Open 2 cans of refried beans and put in ovenproof bowl. Top with 1/2 cup cheddar cheese. Bake for 30 minutes.

Pat chicken dry with a paper towel. Salt and pepper.  Heat oil in large skillet and cook chicken on all sides until browned and done through. Set aside.

In the same pan, add onions and peppers. Cook until onions are translucent and soft.  Add jalapeno pepper jelly and stir until melts.

Meanwhile, put 3 tortillas between wet paper towels and microwave on high for 1 minute.

Put 1/3 cup refried beans on tortilla. Top with Fajita mixture. Add toppings you like. Roll up and spoon salsa over tortilla. Top off with a dollop of sour cream.

Veal Parmigiana with Spaghetti
Greek Salad

Recipe: Veal Parmigiana
1/2 cup italian seasoned breadcrumbs*  I have seasoned breadcrumbs and will add garlic salt, oregano,   dried basil and dried parsley
salt and pepper
1/3 cup parmesan cheese*
1 eggs*
1/2 cup flour*
4 veal scallopini*
3 TBS oil*
4 TBS parmesan cheese*
4 slices mozzarella cheese
1 1/2 cups spaghetti sauce*

Preheat oven to 350 degrees. On a plate put flour and a dash of salt and pepper. Mix. In a shallow dish whisk eggs and a little water. And on a third large plate, combine breadcrumbs and parmesan cheese.
Dredge veal through flour, then dip into egg and coat both sides with seasoned breadcrumbs.

In a large skillet, heat oil over medium heat. Sautee veal until brown about 3-4 minutes each side. Set aside in a shallow baking dish.  Do not crowd pan. You may have to sautee the veal in batches.

When all veal is browned and in baking dish, cover with spaghetti sauce, sprinkle 1 TBS parmesan cheese and top with 1 slice of mozzarella cheese.

Bake for 20-30 minutes until heated through. Serve with spaghetti.

Rolled Chicken with Spinach, Artichoke and Ricotta
Roasted Potatoes*
Panzanella Salad

Recipe: Rolled Chicken with Spinach, Artichoke and Ricotta. I am using an online recipe, and adding rough chopped artichokes as well. I have 3 pkgs. in the freezer.

Sunday: Slow Cooker Day
Baised Short Ribs
Cheesy Polenta
Green Beans (again!)

I can't find my short rib recipe, I'll call my sister and get it-then I 'll post it next Tuesday evening along with pictures and "how to's".

Have a great week, Bon Appetit!


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