This week's menu- 1/30-2/6

This week's menu choices-

For dinners-

Halibut Cheeks

Tamali Pie

Home Made Crunchy Chicken Tenders with Tangy dipping sauce

Curry with Rice

Beef Stew with biscuits

Steak with steamed veggies

 Coconut, Rockfish & Bamboo Shoot Tai Soup

Ruben Sandwiches


For Lunches-

Minestroni soup with no pasta

Rueben Sandwiches

Sloppy Joes made with organic hamburger on whole grain buns

Burritos

Mini Pizzas on whole grain english muffin crusts

Edemame', Rice and Miso Soup

Turkey dogs on whole grain buns

Turkey sandwiches


Some how this week, despite it's crazieness, I managed to get everything prepped by the end of the day today.  ( did better than last week!) 

 I had a wonderful although bittersweet and unexpected visit this week from my dad.  ( he is very sick now and goes in for major surgery this next week and has recently been diagnosed with cancer)   It was so nice that when he came and arrived right about dinner time I had things made to make a very nice meal to enjoy with him and the family even though when he arrived I had only gotten home from work just a few minutes before.  This is one of those times that I am thanking heaven for doing my menu planning, normally I would be running around like crazy maybe would have had to waste some of my precious time with him shopping for dinner!  I served him the Fish Cakes with Corn Relish that I had planned for last week.  ( it took forever on a Saturday to make, but it was wonderful)

He left on Tuesday afternoon after we ate out for lunch together.  I went back to work on Wednesday and Thursday and Friday.  Kids came with me to work on Friday....then.....I got a call from my husband Friday late afternoon letting me know that my Mom in Law was coming to visit....you guessed it, in about 2 hours.  Of course this ends of being the day that my housekeeper and I have a miscommunication and she thusly does not come as scheduled....and it is the first time in over 20 years my Mom in Law has visited and stayed over at our house!....needless to say I was a bit stressed....all for no reason, the kids and I got things fairly together as we could in the time we had....( ie the 2 hours minus our drive time back from the office) AND we had a nice visit....

After staying up too late talking I got to bed Friday night and still managed to get the menu planning done prior to sleeping and to be up by 6:30 and out the door by 7:30am grocery shopping.  The ladies at the Starbuck's in our Fred Meyers store are so impressed now with the fact I have managed to show up sans 3 of the kids and wearing the 4th and still be in and out of the store with a week's worth of groceries in just about an hour or less.  I am not sure which is more impressive to me, the time or being there with out all of my gang.....but do know it sure makes it faster!

Then from there I went to show homes in University Place WA to some of my clients and still made it with 7 minutes to spare to my dental appointment @ 10:30, got 3 overdue cavities drilled and filled ( with out any pain meds and while holding Peter since it was easier than listening to him cry) and was home by noon....just in time of course to make LUNCH!

My Mom in Law taught me to make kim chee this week end which was really nice and I actually really enjoyed her visit even though or maybe because she and I spent most of the weekend in the kitchen...and of course it is my "One Butt" kitchen and I did most of it wearing a 6 month old child so....it was interesting.  None the less, she made some of the best tasting kimchee I have ever had and helped me cook and everything for next week is prepped too.....Poor Hiroko is used to a much better equipped kitchen, a cleaner kitchen and you know one that has things like....well mixing bowls and an oven that works instead of a toaster oven, but she was a good sport and we got almost all the prep done before she left, I managed to finish the rest.....however I know I will be cleaning while over seeing schooling tomorrow morning, the kitchen is a MESS.

This week made me think and one of the things I thought about is this....no matter what is going on in your life, having meals ready is a help and makes things better.  Also family meal time is really really important, and what I serve up may make all the difference in the world now and later in terms of today's and tomorrow's health and also in terms of relationships.  I really enjoyed the time I shared with our family and my extended family this week and most of it centered on physical and spiritiual meals.....

Have a great week...more soon on saving @ the grocery store!

This week's menu choices

One of the things I do to make it so I can do mostly home cooked meals and to save money is I plan our family meals ahead of time.  I inventory on Friday, shop early on Saturday and cook Sat and Sunday.

The meals for this week are-

Sea Food Pancakes with Corn Relish

Split Pea Soup and Biscuits

Wild Rice Stuffed Pork Chops

Corn Breaded Chicken Tenders

Sashmi- Miso Soup-Edemame and Stir Fried Marinaded Beef

Tacos

Hot Dogs on whole grain buns

Angus Burgers on whole grain buns

Fried Rice

Mexican Casserole


Each week my goal is to prep all I can before Monday so that the week is smoother. 

This week I am a little behind the ball as of Monday morning.  I ended up showing homes on Sunday during the time I would normally be cooking AND had to drop my husband off @ the train station AND I am still not used to having our Bible meeting @ 4pm instead of 10am. ( a change that happened @ the beginnning of the year) 

I did manage to finish the fried rice this morning while making breakfast and schooling with the kids and I think I can finish the Mexican Casserole tonight while I make our other dinnner and then I will be caught up since I prepped everything else over the weekend.

I already made and served the Fish Pancakes on Saturday evening.  I loved them, Karl loved them, the kids would not touch them....oh well, gourmet meals don't always go over well with kids, but it was fun to make, will share the recipe this week.

I will also do my best to share one of my best family recipes for Fried Rice this week, this one is really good for you and also uses money wisely with use of left overs, one of the only ways my oldest daughter Chlo'e will eat veggies!  A great make ahead dish that is easy to do in stages, that you can eat for breakfast, lunch and dinner, this makes it ideal for both families and for those who are cooking for just one or two since it actually IMPROVES when it sits over night in the fridge....

I'll do my best to post my menu choices each week and if you want the recipe for any of them, please comment or email me a_matsunaga@hotmail.com, and let me know that you want the recipe, I will do my best to post i with in the week.

White Bean Chicken Chili-

Notes-

This is one of my favorites, measurements are approximate. This is healthy and tasty...if you manage your diabetes using protein and "slow" or complex carbs this is for you. If you manage it with a low carb diet, likely too many carbs as beans are high carb. This is likely a great recipe if you have hypoglycemia and for anyone who wants to eat lots of veggies.





Ingredients for White Bean Chicken Chili-



1 lb or so organic chicken breast in small bite sized pieces



2-3 T olive oil.



2 cans of organic white beans ( do not drain)



1 can quartered artichoke hearts in water ( do not drain)



1 Shallot diced small



1 zucchini chopped up small ( med sized)



1 med sized yellow squash chopped up small



1.5 large fresh tomatoes chopped or 4 handfuls of cherry tomatoes quartered



6 or so small cloves of fresh garlic pressed



1/2 bunch celantro, chopped and divided ( see directions)



Jalapinos (optional)



1/2 red pepper chopped



1/2 orange pepper chopped



Seasonings



Paprika



Sea Salt or Braggs liquid aminos



chili powder



Cumin



Tumeric



Garlic powder



Onion powder



1 T lemon juice ( or juice from half a lemon)



Purified Water as needed.









Toppings-



Avacado



celantro



green onion



Shallots



grated cheese of your choice



Chips







Ok Sounds like lots of ingredients, but it is fast and easy to make!







Directions-



Heat a large stock pot over a med heat.



While it is heating cut up the chicken and add to a med sized bowl and add seasonings and mix around to cover. I use lots of paprika, a bit of sea salt, a generous amt of garlic powder, a little onion powder, a fair amount of cumin and a little tumeric and a the amount of chili powder depends on how much "heat" you like. Mix together well.



Add olive oil to pot ( be generous ) and then add the seasoned meat. Cook until none of it is pink in the middle.



Then add the canned ingredients with all the contents of the can. Let cook for a while while you chop up the veggies for this dish.



Chop Veggies-With the celantro be sure to wash well ( do that with all of them) and chopp up the stems really fine before you add the stems. Add the veggies as you go.



Turn burner down to simmer once you have all the veggies in. Allow to cook for an hour or more until it begins to thicken and flavors marry.



Taste and add sea salt or Bragg's liquid aminos to taste. Also if you like it spicy, this is the time to add Jalapinos, but add with care and be sure to taste as you do. If you use canned you can use some of the liquid from the can too. Also add some purified water to thin down so that you can cook a while longer with out it being too thick.



Add a bit more celantro.



Cook a little longer.



Serve-
This is great just as is, or add fresh toppings to taste @ the table. (see toppings for ideas, but be sure to try other things if you like as well.



*****Notes Instead of shallots you can use onions, but they are higher carb. If you are not worried about carbs then also add a cup of frozen or fresh corn for color and flavor, also add 1/2 a med carrot grated. This also works vegetarian, just omit the chicken and increase the beans by a can or so and stir fry the zucchini and yellow squash instead of the meat in the seasonings. If you are limiting carbs do not serve with chips. If you don't care about carbs this is great with corn bread as a side.



Copy right- Anna Matsunaga



--Would love to hear how you like it! This freezes well and keeps well in the fridge. Do what we do, make a big pot of soup on the weekend and have "fast" food all week ready for sides, snacks and lunch!

Crepes! Yum!

I love to make a hot breakfast for the family, but often don't have time for something elaborate. This recipe is fast and is always a hit, plus, I can make it ahead of time as well and serve another day.

Crepes-

4 eggs
1.5 cups of milk ( I usually sour with a little lemon or apple cider vinegar)
4 pinches of sea salt
3/4 cup or so of whole grain flour of your choice
--butter or olive oil for the pan


--Optional-
If serving with something sweet add any of the following ( one or more your choice)
Several dashes of cinnamon
1 teaspoon of vanilla
1/2 teaspoon rum flavoring or almond flavoring.
A little bit of stevia
A little bit of real maple syrup
If serving with something savory-

Several dashes of coriander
Several dashes of chili powder
A couple of pinches of cumin and tumric

To Make-

Heat up a skillet over medium heat while you mix ingredients-

In a mixing bowl mix milk, eggs and any other liquid ingredients you are adding.
Once mixed well add in dry ingredients until everything is smooth ( be sure it is very thin batter) Check skillet to see if it is hot enough by dropping a little tiny bit of water from your fingers, the skillet is the proper heat when the droplets "dance".

Quickly add a little butter to the skillet and then use just under a 1/4 cup measure for a small skillet and a little over a 1/4 cup for a large one, quickly pour batter and immediately lift and rotate skillet so that the batter is very thin and covers the whole skillet. Wait a few moments while the crepe cooks through and then flip over for a moment and cook and then remove to a plate in your oven on warm while your cook the rest or to a waiting plate of a hungry friend, spouse or child. Continue until you have finished all the batter. ( Warning you may have to start over I usually do as everyone wants more)

They are great plain, but usually you will want to fill them with something and roll them up.

Things to serve them with....

yogurt of any sort
fruit of any sort ( soft, so either fresh fruit like strawberries or blueberries, or baked fruit like apples)
sour cream
steamed veggies
cheese sauce
cream sauce
syrup
apple sauce
use your imagination!
Also good rolled around sausages ( according to my son, I have not tried so cannot personally endorse)

I like to make these up ahead of time ( although this is hard to do since everyone wants them right off the stove) They make nice snacks and quick lunches and break fasts.

Hope you enjoy as much as we do!

Tortilla Soup!

It

It has been more than a decade and a half since I made major changes in my eating and got healthier. It is a journey I am still on and I am constantly learning more about nutrition. I may be a Realtor(r), but I have far far more training than ANY MD received in medical school regarding nutrition and likely as much as many nutritionists. I have done this in a quest to be well myself and to help my family be well. Most people think of eating healthy as boring and mssing out on all the good food, but it is quite the opposite.

This soup recipe is one that I developed after eating tortilla soup in a restaurant and then going home to find a recipe since I liked it so much. I found many recipes, took what I liked best from each and added things of my own as well to make my own special recipe. Measurements are approx, don't get too hung up on them, taste as you go and it will be delious, but a little different each time.

TORTILLA SOUP!

2 med or 3 small zucchini cut down the middle into quarters and then sliced fairly thin
1 yellow crook neck squash cut the same way as the zucchini
1 small can of mild green chilis or one fresh one chopped up small
2-3 carrots grated
2 bunches of celantro including the stems chopped up fine
3 green onions
2 meed sized shallots chopped ( or 1 med spanish onion)
8 or so large fresh roma tomatoes or a 32 oz can of diced tomatoes with the juice
2 or 3 cans of black beans drained and rinsed, or 1.5 cups or so of dried, soaked cooked and then drained.
Sea salt
4 garlic cloves crushed
chili powder ( few pinches)
Juice from one fresh lemon
64 oz of vegetable stock or chcken stock
Purified water ( as needed to keep from getting "thick")

--Optional--
Chicken breat or tenders cut into bite sized peices and cooked in either taco seasoning or cumin, paprika, chili powder,and salt with a little garlic and cooked in a hot pan. Any amount between 1/4 and 1.1/4 lbs
Frozen or fresh corn kernels 1-2 cups
1/4 cup of green salsa
tabasco
scallops and any other white fish cut into chunks and or shrimp- prepare like the chicken except for the scallops which shoudl be put right into the boiling soup stock

Toppings
Avacados
Fresh celantro
Fresh green onions
Cheese grated
Tortilla chips

To make,
Pour the stock into a large pot and begin cutting up all the veggies and as you compete chopping drop half or a little more of the veggies into the soup stock, do this with all of the veggies except for 1 bunch of celantro with the celantro put in onlyhalf of one bunch. If you are putting chicken or seafood into the soup cut it up first and cook with seasonings so that it can cook while you are cutting veggies. Do not over cook or it will be tough, but do cook through and it is best to cut into small pieces with the chicken. Add the purified water to the point that the veggies all swim very freely with in the soup and it is not "thick". As you simmer add more water as needed.
Once you have the veggies in also add a little sea salt and also the garlic and the black beans if you are adding meat add it now as well.

After you have all of that in your soup, bring to a very low boil and then put the lid on and simmer. It works wonderfully to add veggies a bit at a time as a day goes by and the flavor is enhanced if you are able to do it that way. As the day goes on or simply add some more of the veggies you have chopped a little at at time until you have them all in there with the exception of 1 of bunches celantro.

Prepare the toppings and set aside in serving dishes.

The soup is best if it cooks for several hours or better yet all day or better part of a day, Then cooled and refridegerated and then put back on the stove and cooked a little before the meal you will serve in, this makes it so the flavors marry.
Just a little while before serving add the lemon juice and 1/2 a bunch of celantro ( the last half is reserved for topping)

Taste at this point and add sea salt or anyu of the spices already in the soup to taste if needed. The broth is heavenly-

Serve in individual bowls very hot and allow your guests to add toppings as they desire. The chips if used are crumbled over the soup much like crackers only more tasty, I used to put lots of chips on the soup, but use none now since I have cut out corn and cut back on carbs, it is just as good with out it. The cheese if it is used as a topping will melt into the cheese. My favorite however is chopped fresh avacado and celantro on it.
Be prepared it is hard to eat just one bowl.

This sounds like lots of work, but mostly is just chopping veggies, up and even if you are busy, do it on a weekend and do just a little at a time through a busy day at home. I consider this the ultimate in healty fast food since I can make a pot and if the family does not eat it all up in one sitting I have soup to eat at lunch or dinner or even breakfast through out the week.
You can just add the veggies all at one time when you first make it, but the flavor will not be as complex as if you do it the other way. Be sure to wash all veggies before chopping and please use organic for all the ingredients you can, it is better for you and will increase good flavor as will being in a good mood while cooking the soup. ( yes this sounds weird,but is very true. I have made it a few times for the famiily when I was very stressed or in a bad mood, they always commented that it was "off" when I did.

I hope you love this recipe as much as our family does, it has been a staple now in our household for years!