Menu Plan Monday

I have a few meals from last week that I didn't get around to making, so they are back on this weeks menu.

Monday: Canneloni with salad

Tuesday: Tangerine chicken with curry couscous

Wednesday: Bacon wrapped stuffed poblano peppers with guacamole, salsa and chips

Thursday: Island spice pork tenderloin with pineapple coconut rice and fruit salad

Friday: Paprika chicken with pasta in a tomato cream sauce

See other menu plans over at Organizing Junkie

Mexican Chicken Lime Soup

I was a little worried about this soup when I was making it, I really thought the hubby wouldn't eat it so I quickly threw together some cheesy baked rice and mexican meatballs for him. In the end, he actually ended up liking the soup the best and even more so than me!


2 tablespoons extra-virgin olive oil
1 onion, finely chopped
6 cloves garlic, thinly sliced
5 skinless, boneless chicken thighs, cut into 1/2-inch pieces
2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
6 cups chicken broth
1/2 cup chopped fresh cilantro
Juice of 2 limes
Salt and pepper
Crushed tortilla chips

In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper. Top with the tortilla chips.

Cheesy Chile Rice

I wasn't sure the hubby would like the mexican chicken lime soup, or if it would be enough for him, so I made this rice dish to go with the soup. It was okay, a little bland maybe, but I probably under seasoned it.


Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles, 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

Menu Plan Monday

Monday: Mexican chicken lime soup

Tuesday: PW meatballs and mashed potatoes

Wednesday: Canneloni with salad

Thursday: Hubby's choice, as it's his birthday - fettucini alfredo, italian sausage and salad

Friday: Tangerine chicken with curry couscous

See other menu plans over at Organizing Junkie

Pappa al Pomodoro

I have been wanting to make this recipe from The knead for bread for a while now, and it just so happened that I had some stale french bread, so I was finally able to try it. The hubby was about as excited for this dinner as I was about my latest root canal, so I made him a BLT!



* 1/2 cup olive oil
* 1 tablespoon minced garlic
* 2 small carrots (diced)
* 2 stalks celery (diced)
* 1 small red onion (diced)
* 1 teaspoon chili powder
* 20 leaves of basil (diced)
* 28 fl oz caned diced tomatoes

* 2 cups chicken or veg. stock
* 1/3 loaf of a hearty bread (diced)
* 1/4 cup grated parmesan cheese
* salt and pepper to taste

Dice the bread into large diced cubes and place into a bowl. Add a cup of chicken/veg stock to the bread and set aside. Pour half the olive oil into a saucepan, add in the minced garlic and saute for a minute or so. Add in the diced carrots, saute for about two minutes. Add in the onions and celery and continue to saute for another few minutes. Add in the chili powder and the sliced basil leaves. Continue to stir till they are completely incorporated. Add in the diced tomatoes including the juice and the rest of the olive oil. Continue to stir. Add in the rest of the chicken/veg stock and the diced bread. Allow to simmer for 20 minutes, be sure to stir every once in awhile, So, not to burn. Add the grated parmesan cheese to the soup, stir till all the parmesan cheese is incorporated.

See other recipes at Mommy's kitchen

Chili Meatball Casserole

When I saw this recipe over at Kayotic Kitchen I thought this might be something the hubby would really like, and I was right!



mashed potatoes
1lb ground beef
1 large onion
2 bell peppers
1 can kidney beans
1/2 cup corn
4 tbsp salsa
4 tbsp ketchup
2 garlic cloves
1 tsp chili powder
1 14oz can diced tomatoes
2 tsp tomato paste
2 tsp worcester sauce
1 tsp paprika
1 tsp dried parsley
1 tbsp dried parsley
1/4 cup breadcrumbs
2 tbsp sweet chili sauce
1/2 tsp ground cumin
1/2 tsp nutmeg
2 tbsp oil
1 egg
Shredded cheese

Make mashed potatoes, by cooking 2lbs of peeled potatoes in salted water, and mash with butter, milk, pepper and a pinch of nutmeg. Set aside.

In a mixing bowl, add the ground beef, paprika, 1/2 tsp salt and pepper, 1/2 tsp curry powder, 1/2 tsp nutmeg, 1 tsp dried parsley and 2 tbsp chili sauce, 1 egg and 1/4 cup breadcrumbs. Mix all together and form into small meatballs.

Fry meatballs in a little oil until browned, remove from pan.

Add diced onion, garlic and the bell peppers to the pan and cook until soft.

Add 2 tsp tomato paste, 1/2 tsp ground cumin, 1 tsp chili powder, a 14oz can diced tomatoes, 4 tbsp salsa and 4 tbsp ketchup, 2 tsp worcester sauce and a tbsp dried parsley and simmer for 10 minutes.

Add the beans, corn and simmer for another 5 minutes, then add the meatballs back into the pan.

Transfer the meatballs and sauce to a large oven dish. Top with the mashed potatoes and the shredded cheese. Bake at 350 for 30-35 minutes, or until browned.

Menu Plan Monday

Monday: Chili meatball casserole

Tuesday: Pappa al pomodoro with salad

Wednesday: Mango chutney short ribs with mashed potatoes and asparagus

Thursday: We have our monthly HOA board members meeting, so will get something on the way home from that

Friday: Hashbrown sausage casserole with fried mushrooms and tomatoes

See other menu plans over at Organizing Junkie