Tuesday's List

Well, I meant to get my Not Me Monday done early this morning, but that sure didn't happen. I'd like to try another blog link up from Love From Texas called Tuesday's List.


Today's list concerns our Go-To Dinners.


For those of you who know me (blog world or real world) you probably know I love cooking. I'm a recipe junkie. I have too many cooking magazines--okay, really I have too many magazines, but I can part with just about all of them. But guess what? I can never part with Taste of Homes or any other good recipe mags.

I've been known to take care of many tasks while gazing at tempting dishes and reading through ingredient lists. Oh, to have my own business...

Well, I don't have one, but I do have a decent size family to cook for. My kids have been exposed to quite a few foods (whether they know it or not) that most, maybe some, are never exposed to. No, I''m not an awesome briber--I just make them (and my husband) my guinea pigs. Whatever I feel like cooking (IE: whatever looked awesome on some recipe site or in a cookbook/magazine) is what's for dinner. However, there are several nights when I just can't be creative and I'm crunched for time. On those nights, I turn to some old favs!


On of our more recent Go-to's is something we call


Penne Bacon Pasta

1 (12oz) box whole wheat penne
6 oz canadian bacon; chopped
1 small-medium onion; chopped
frozen peas (I never measure, but I think it's about 16 oz or so; use to your liking--and I like peas)
crushed red pepper (add to your liking; we just add it to our own bowls sense we have youngsters around)

1) Boil pasta according to box directions.
2) Spray skillet with olive oil cooking spray and put on medium heat. Add bacon and onion. Cook about 6 minutes.
3) When pasta is about 3-5 minutes from being done, add peas. Cook remainder of time.
4) Drain almost all of the pasta/pea water (reserve some to add to the mix if it's too dry for your liking) and combine with bacon and onion. Mix well.
5) Add red pepper if desired and serve.

I know it sounds flavorless, but trust me-- my meat and potatoes man digs this dish.


Chipotle Turkey Burgers
1 pkg of lean (99% fat free) ground turkey
about 3 or 4 green onions;chopped
1 small, organic zucchini; grated
1/4 c flax seed meal
1/3 c bread crumbs (whole wheat is just as good as the enriched stuff)
about 1/4 t each-- garlic powder and onion powder
* 2 chipotle peppers in adobe sauce


1) Mix all ingredients and form into patties (about 5 or 6 depending on how big you make them).
2) Grill indoor or outdoor until done.
3) We like to use 100% whole wheat buns, pepper jack cheese, avocado and tomato to top ours.

We also love to serve these with frozen chipotle sweet potato fries and fresh berries (in the summer; frozen blue berries in the winter). Of course you can make your own fries from fresh sweet potatoes, but this is a quick fix/Go-to meal.

*When making for kids (or other heat-haters) make their patties first, then add the peppers to the remaining turkey mix and form other (heat-lovers) patties.


Slow cooker Pork Chops and Veggies
*4 boneless pork chops (we usually get the butterfly cut)
1 organic green pepper; chopped
1 onion; chopped
fresh tomatoes; chopped, in season or, canned diced tomatoes

1) Put a liner in your slow cooker and add 3/4 of your tomatoes, pepper and onion.
2) Add pork chops on top; then add remaining veggies on top of chops.
3) Cover and cook on low 6-7 hours or high about 3 hours.

We like to serve this over brown rice with a salad on the side.
*For a little twist, you can dredge your chops through a flour and spice mix and cook about 1-2 minutes per side before you put them in the slow cooker. I usually do about 2/3 c flour and then add about 1/2 t each; black pepper, cayenne pepper, garlic salt/powder, onion powder and maybe some flax.


Fajitas
1.5 pounds boneless, skinless chicken breasts; sliced
2-3 organic green peppers; sliced
1 med-large onion; sliced
1/2 c Newman's Own Family Italian dressing
about 1/2 t each; black peper, cumin, coriander garlic powder
Whole wheat tortillas
toppings such as avocado or guacamole, sour cream, shredded cheese, lettuce, salsa

1) Add chicken and veggies to a gallon size Ziplock baggie. Pour dressing in and zip shut. Marinade in refrigerator at least 30 mins.
2) Heat 2-3 T olive oil over medium heat in large skillet. Add chicken and veggies. Season with pepper, cumin, coriander and powder.
3) Cook until chicken is done and veggies are tender.
4) Serve in tortialls and top to your liking. Wrap, eat, enjoy!

We usually serve these with a brown rice/black bean/spicy tomato dish or a relish made with 1 jar salsa, 1 can corn, 1 can black beans, 1 small green pepper, 1 small onion and 1 can olives.


And now that I have a panini grill press, I've been experimenting with various cheeses, veggies, sauces and some meats-- not to mention bread.

We also do your basic taco on crazy nights.

And when I'm in a pinch at lunch time, I'll chop up some romaine, grape tomatoes, red onion, a bell pepper, a few banana peppers, and maybe some black olives. I'll top this salad with maybe a teaspoon of olive oil and some red wine vinegar. And if you want to splurge on calories-- put this "salad" on top of a 100% whole wheat hoagie and toast it with a slice of provolone or pepper jack. Yum!

And if you're really in the mood for some yummy desert, check this post out from last July! We recently made this with pears-- shhh......, don't tell, but this is about the only way I'll eat pears.

There you have it!