Well, the Single Income Monster has come and gobbled up all of our money. I am not easily defeated. We have exactly $9 to last us until Friday. Let’s see what I can do with our current inventory. No pictures this week because who knows what this stuff will look like. We’ll call it – eclectic.
And I have a wild boar update. A.P. and Mr. Binder loved it. Maybelle and I – well, we were happy to eat biscuits and honey with applesauce I made with my sweet new Sauce Master.
Pan fried Cube Steaks sprinkled with lemon pepper seasoning.
Served with baked potatoes (yes this bag is endless) and some bag of mixed vegetables hanging around in the freezer.
Fake Cuban Sandwiches
Cook pork chops in crock pot on low for 8 hours with 1/2 a bottle of Goya Mojo Marinade.
Serve corn (frozen this summer) and Spanish Rice.
- 2 tablespoons vegetable oil
- 1 cup uncooked white rice
- 1 tbsp dried onion
- 1/2 green bell pepper, chopped
- 1 cups water or chicken stock
- 1 (10 ounce) can diced tomatoes and green chiles
- 2 teaspoons chili powder, or to taste
1 teaspoon salt
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
This recipe is from Allrecipes.
Cut chicken breasts up into bite sized pieces. Sautee in olive oil with a little garlic and onion. When browned, add 1 can garbanzo beans, 1 cup diced olives, and 2 cups (about one 14 oz can) diced tomatoes. Stir until cooked through and the juice from tomatoes has cooked down. Remove from pan and sprinkle with crumbled feta cheese.
Serve with asparagus (frozen this summer).
Desert will be Pumpkin Chocolate Chip Cookies
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 package (6 ounces) semisweet chocolate chips or chunks
Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
Mix in the dry ingredients.
Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks and nuts, if using.
Drop the batter by heaping tablespoons 1 inch apart on the baking sheets.
Bake the cookies for 13 to 15 minutes or until lightly browned. Rotate the sheets halfway through baking to ensure even baking. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.
This recipe is from The Boston Globe.
Steak and Blue Cheese Pizza
1 tbsp dried onion
3/4 teaspoon salt, divided
1 (8-ounce) boneless sirloin steak, trimmed
1/4 teaspoon coarsely ground black pepper
frozen bread loaf; thawed and rolled out into pizza crust shape
2 tablespoons mayonnaise
1 1/2 teaspoons prepared horseradish
1/3 cup (about 1 1/2 ounces) crumbled blue cheese
Preheat oven to 450°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Sprinkle steak with 1/2 teaspoon salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Add onion flakes. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
Place crust on a baking sheet. Bake at 450° for 5 minutes. Remove crust from oven.
Combine mayonnaise and horseradish; spread each crust with about 2 teaspoons mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450° for 5 minutes. Place steak and cheese on crust; bake an additional 2 minutes or until cheese melts.
This recipe is from MyRecipes.
Spicy Black Bean Tostadas
Defrost a box of Morningstar Farms Spicy Black Bean Burgers. Cut in half, then cut into strips.
Place strips along with some black beans, canned tomatoes, and defrosted frozen corn on top of small corn tortillas. Place all on a cookie sheet sprayed with cooking spray and bake for about 7 minutes. Remove from oven and sprinkle with shredded cheddar cheese. Place back in oven for 2-3 mone minutes, until cheese is melted.
Serve with applesauce, and ranch style beans. I don’t really know what these are, but my husband kept bugging me to buy a can of them so I did – we’ll see what all the fuss is about.
For more Menu Plan Monday, head over to “I’m an Organizing Junkie!”