Was kind of lazy. We slept in, I made a grocery list, we went shopping at a different King Soopers, the girls watched TV with their friend, Bethany drove them to Chick-Fil-A for lunch, they walked back, I got to read, I took Grace and Gwen to the MCA teen nite and they had a lot of fun making potions, bracelets, telling stories and looking at art.
Gorgeous Fall weather this week for what we’re up to: Church and Fall fest, Worship dance (observation day), Baskerville a Sherlock Holmes mystery at the CSFAC, Kindness Krewe (knitting hats for NICU babies), hike in Waterton canyon, youth groups, Bible study, HS skate, concert at our church (going away concert for our worship leader), NIA, school, LM’s pumpkin fest/contest, Reformation hymn-fest and Oktoberfest.
Dinners next 2 weeks – Sun (TNO – I get Whole Foods, they get Mod Pizza), tacos, pork roast and plantains, chicken and hominy soup, baked ziti, shepherd’s pie, mushroom beef roast, garlic chicken, fried fish and okra, spaghetti, sausage and barley soup, shake and bake pork chops, citrus baked fish.
Sausage Barley Soup
1 pound Italian sausage
1/2 cup diced onion
1 tablespoon minced garlic
1/2 teaspoon Italian seasoning
1 (48 fluid ounce) can chicken broth
1 large carrot, sliced
1 (10 ounce) package frozen chopped spinach
1/4 cup uncooked pearl barley
In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
Cover, and cook 4 hours on High or 6 to 8 hours on Low.
Sweet and Savory Fried Plantains
1 large yellow plantain, peeled
1/8 teaspoon garlic powder
1 tablespoon canola oil
1/2 teaspoon reduced-fat margarine (such as Smart Balance®) 1/8 teaspoon ground black pepper
1 teaspoon agave nectar
1/3 teaspoon light brown sugar
1 pinch ground cinnamon, or more to taste (optional)
Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.
Shepherd’s Pie VI
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in the preheated oven for 20 minutes, or until golden brown.
Spicy Chicken and Hominy Mexican Soup
1 tablespoon olive oil
2 chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2 chipotle peppers in adobo sauce, seeded and diced
2 cloves garlic, minced
1 pinch garlic salt, or to taste
1 (32 ounce) can enchilada sauce
2 (16 ounce) cans hominy
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups water
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 pinch cayenne pepper
salt and ground black pepper to taste
1/4 cup chopped cilantro
Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.
Citrus Baked Fish
4 (3 ounce) fillets salmon fillets
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
1/2 teaspoon ground paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
Place salmon fillets in the baking dish.
Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).