Monday, February 20, 2012

Menu Plan 2/20/12 - 3/4/12

2/20/12 Panera Broccoli Cheddar Soup

2/21/12 - Aussie Chicken

2/22/12 - Tortellini Spinach Bake

2/23/12 - Baked Djon Salmon sweet potatoes
2/24/12 - Philly Steakums/veggies/chips

2/25/12 - Taco's/Mexican rice

2/26/12 - Lunch: Pork Carnitas rice Dinner: Crescent Pepperoni Rollups

2/27/12 - Lemon Garlic Shrimp

2/28/12 - Spaghetti/bread/zuchinni

2/29/12 - Hudson's Tilapia

3/1/12 - leftovers

3/2/12 - Stuffed Cabbage Casserole

3/3/12 - Tomato Basil soup cheese

3/4/12 - Fiesta Chicken

Baked Chicken Taquitos - Lightened Up (A Wise Cook)


1/2 cup plain Greek yogurt (if you use regular yogurt, you will need to strain it)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 heaping teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon cilantro
2 cups cooked, shredded chicken (I used boneless, skinless chicken)
1 cup shredded monterey jack cheese
12-14 flour tortillas (fajita size)
Cooking Spray
Sea Salt

1) Preheat oven to 425. Line a large baking sheet with foil and spray with cooking spray. Set aside.
2) In a large bowl combine greek yogurt, salsa, lime juice, cumin, chili powder, onion powder, garlic powder, and cilantro. Mix well. Stir in cooked shredded chicken and shredded cheese. *This can be made up to 24 hours in advance. Just cover the bowl with plastic wrap and stick it in the fridge!
3) Spread about 2 spoonfuls (about 2 tablespoons) of filling on center of tortilla. 
Roll tortilla up as tight as you can (without the filling coming out of the sides)! Place seam side down on baking sheet. Repeat with remaining tortillas.
4) Spray top of taquitos generously with cooking spray (I used PAM Canola Oil spray). Sprinkle generously with sea salt. 
5) Bake at 425 for 15 minutes. The edges should be golden brown and the tops should be crisp. Let sit 5-10 minutes before eating. 
Makes 12-14 taquitos

Soft and Chewy Snickerdoodles (Our Best Bites)

1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.