Tuesday, April 27, 2010

Our New House & Maple Syrup Festival

The day finally came! We signed on our new house this past Friday. Now the real work begins with get items updated and repaired before we can move in. We already had a new toilet installed on Friday afternoon in the downstairs bathroom.

Friday was marked the start of the 70th Maple Syrup Festival. We had a first hand view and of the festival all weekend being the first house next to town. We could sit on the front porch and hear all the activities on the main stage and go right next door to the fire barn for some very yummy pancakes for Breakfast.

My mother in law came from PA to visit with us for the weekend and to see the new house. Here is a picture of her and my hubby Aaron.

It was a windy, rainy and cold for most of the weekend. But Thankfully the rain held off until after the parade. Aaron, his mom, my dad and myself all were able to sit on the porch and watch the parade go right past the front of the house.

Our small town has a historical museum in the building where the original school and church were once was. Sadly my camera battery ran out half way through the building. But here are a few photos I snapped.

Sorry for all the pictures, although I hope you enjoyed them all.

Monday, April 5, 2010

Menu Plan 4/6 - 4/12

I am continuing to try and use things from our pantry and chest freezer so we have less to move while spending less each week on groceries as well.
I went digging through the freezer to see what we had in there that we had forgotten.

I thought I had 1 small turkey, instead I find out I have two 20lb+ turkeys! Holy smokes.
So I need to pull one of those out this week to thaw and find some turkey recipes for next week. If anyone knows of a good turkey recipe please feel free to share.

This weeks menu is going to look sort of thrown together at the last minute since I am getting over a awful head cold.

Tuesday - Tuna Noodle Casserole (Complete meal from the pantry/freezer)

Wednesday - Taco Soup (Only need to buy ground meat and chips for dipping, everything else from pantry)

Thursday - Chicken & Cheese Melts & Tomato Soup (Complete meal from pantry/freezer)

Friday - Chicken & Cheese Enchiladas, Mexi Rice & Refried Beans (Half from the pantry, half the items I need to pick-up)

Saturday - Breakfast for dinner (Eggs, hashbrowns and sausage) (Complete meal from pantry/freezer)

Sunday - Turkey, frozen veggies, mash potatoes (Complete meal from the pantry/freezer)

Monday - Mac & Cheese, Hebrew National hotdogs and veggies (Complete meal from the pantry/freezer)

This week is not overly healthy meals, but what I can throw together quickly with items on hand. I am still not feeling well, the house is a mess and things are moving forward with the house after being at a stand still for almost a week.

I will be sharing my taco soup recipe and Chicken & Cheese Enchilada Recipe later this week so keep checking back.

Check out what other families have planned for their menu this week over at Organizing Junkie

Lebanese Shawarma Chicken

This dish is not only super easy to make is very healthy for you as well.
I think my favorite part of this recipe is that is a one dish recipe that is so versatile for whatever type of meal you are serving.

This time I doubled the recipe using 9 boneless/skinless thighs and served it over rice. Although I have also served it warm or cold over salad, and I have also made it into wraps.

4 Boneless Skinless Chicken Breasts or thighs
1/2 Cup Malt Vinegar
1/4 Cup Plain Greek Yogurt
1 Tablespoon Vegetable Oil
1 Teaspoon Lebanese 7 spice (Found in Arabic food markets or you can make your own)
1/4 Teaspoon Ground Cardamom
Salt & Pepper to taste

Lebanese 7 spice:
Equal parts of the following spices: Ground Allspice, Ground Black Pepper, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Fenugreek and Ground Ginger
(I make my own up then store it for future use)

In a corning ware or glass baking dish, mix together the vinegar, yogurt, vegetable oil,
7 spice, cardamom, salt and pepper.

Place the chicken breasts into the mixtureand turn once to ensure coating. Cover dish and marinate for a minimum of 5 hours or overnight.
(I tend to make this up the night before a busy day, although you could put this together in the morning for the same day)

After marinating the chicken cover the baking dish with foil and place in an oven preheated to 350 degrees. Cook the chicken for 20 minutes and then turn the chicken. Cook Covered for an additional 20 minutes and then remove covering. Uncover and finish baking for 10 minutes.

Serve over rice, by itself, in wraps or over a salad for a tasty lunch or dinner. Yum!

Stop on over and visit Erin at $5 Dinners for more healthy and affordable meals for your family or over at Tempt My Tummy Tuesday.