Cartoon Pancakes

Sun, 4 May 2008 20:25:55 -0500

Martha’s (and Jen’s) Vineyard Salad

Fri, 4 Jan 2008 21:47:28 -0600

The Menu Minute
MARTHA’S (AND JEN’S) VINEYARD SALAD

This recipe comes from fitness instructor and friend Jen Sherick of Elk Grove, CA, who prepares this intriguing salad for her family at least once a week. She modified the original Martha’s Vineyard salad when she was unable to find all the ingredients in Guatemala.

I recently served this salad to two of my sister-in-laws from Wisconsin. The meal later required a visit to Trader Joe’s so they could take home some black currants and pine nuts, and of course the recipe, to make their own at home. If you’ve got some leftover Marinated Chicken in a Bag (see last week’s recipe), dice the chicken to add on top of the salad, and you’ve got yourself one flavorful salad.

Salad

A big bowl of lettuce—Romaine, Bibb, Red Leaf, etc.
½ medium red onion, thinly sliced
½ c. pine nuts
½ c. crumbled blue cheese

Raspberry Maple Salad Dressing
1/8 c. olive oil
1/8 c. white vinegar
2 T. raspberry jelly
2 T. maple syrup (I use Agave Nectar from the health food section)
Black pepper to taste

Toss salad ingredients. Whisk together salad dressing ingredients. Toss salad and dressing together and serve.

Variations
Substitute pine nuts with walnuts.
Add black currants, craisins, or pomegranates (when in season).

Marinated Chicken in a Bag

Fri, 2 Nov 2007 21:44:49 -0500

The Menu Minute
MARINATED CHICKEN IN A BAG

Originally this recipe was for grilling whole chicken on a rotisserie grill. But without enough time or a rotisserie, I decided to throw the marinade ingredients in a bag of breast tenderloins. There’s no mess and cooking takes only seven minutes on a grill. The locked-in flavor lends itself to cold or hot leftovers, even pleasing my sixth grade son for breakfast. Save the juice from the plate of cooked chicken and freeze in a freezer bag to add to fried rice for savor you can’t quite get from bouillon alone. Sumptuous grilled chicken doesn’t get any easier than this.

1/3 c. soy sauce
¼ c. Catalina salad dressing
¾ c. Canola or olive oil
2 lb. 8 oz. bag chicken breast tenderloins

Defrost chicken in refrigerator for two days or in microwave. Place all ingredients in bag; seal, mix and place in large bowl. Marinate for two hours in refrigerator. Clean grill with brush and spray barbecue grill with oil to prevent sticking; preheat on medium-low heat for ten minutes. Discard marinade. Being careful for hot spots (usually in the center), grill chicken four minutes on one side, and three minutes on the other, or until chicken is charred medium-brown. Close grill while cooking. Serve as main course or dice for salad or tacos. Freezes well.

Vacation Menu Planning

Fri, 5 Oct 2007 21:46:15 -0500

The Menu Minute
Tip of the Week:
VACATION MENU PLANNING

Would you take more vacations if you could figure out a way to keep the cost down? My family and I enjoyed Southern California on a budget, and you can too if you shop with a plan before you leave.

I took my menu calendar and made a few modifications to my normal schedule. I kept the same simple lunches I have each week: sandwiches, cheese tortillas, mini pizzas, fruit, cottage cheese, carrot sticks, and leftovers or McDonald’s. My husband’s current Atkins diet inspired me to grill two bags of marinated, skinless chicken and two packages of hot dogs. I also boiled and peeled three dozen eggs. After a trip to the grocery store, I was ready to pack two coolers with food and ice which my husband loaded in the back of our six-passenger truck along with our kitchen items, beach gear, toys, and suitcases.

We used our laptop to play movies for the kids on the way, and fed them snacks from home. Unloading everything was a cinch with the truck backed-up to our first floor room at La Quinta. It was a bonus that the room was right next to the pool.

The first night’s menu was chicken and cheese quesadillas with green beans. I sliced the grilled chicken and cheddar cheese, layered them on two tortillas, and cooked them in my electric fryer in the hotel room. (I considered buying a .6 cubic foot microwave at Target for $33, but decided my fryer would do just as well.) While we ate the quesadillas, I cooked the green beans. Later one of the kids wanted a peanut butter and jelly sandwich for a snack. The kids watched a movie and finished the night by playing with homemade playdough.

We picked up frozen food at a local Trader Joe’s grocery store for one dinner. We did IHOP and Chinese buffet restaurants which were both near the hotel for our special treats, ate two meals at my parents’ house, and packed lunches when we visited the zoo and the beach. Forgetting to pick up some extra water cost us $4.00 at the zoo for one large bottle. Next time we’ll skip the buffet which caught us off-guard at $44.00. But overall, we spent $215 on food for a six-day vacation, and brought leftovers home. You can have this kind of vacation savings too if you shop with a plan.

Tips For Supermarket Shopping

Sat, 1 Sep 2007 21:40:48 -0500

The Menu Minute

Tips for shopping at the supermarket:

$ Shop with a list, preferably with an aisle guide made in Word or Excel

$ Never shop when you’re hungry

$ Buy store brand items

$ Use coupons for preferred name brand items (see www.cutouthunger.com, www.salesmountain.com, and www.couponmountain.com)

$ Buy non-food items at discount stores such as Sam’s Club & Wal-Mart

$ Buy the cheapest unit-price item listed on the shelf sticker

$ Buy frozen foods instead of eating out

I recommend shopping at Super Wal-Mart to get all your household purchases at the lowest price in one shopping trip per week or less often, depending on how well you plan.