June 10, 2010

Another purpose for the oh so wonderful cast iron skillet...

Storage is a premium in my kitchen. When I finally bought myself a wonderful cast iron skillet last year (a must have for any kitchen!) I was overjoyed. But I could not find a place to keep it but still be able to access it without bodily injury. One day a light bulb lit up over my head.

Magnets sticks to cast iron skillets.

I went out a bought a wall hook that can handle the weight easily. With the aid of a magnet I now have not only a great place for keeping my skillet but also a place to hang up my recipes as I'm cooking.

It's on the wall at a height that's easy for me to see and read from my main prep space. And now I don't lose my recipe under a mound of ingredients (which has happened multiple times). Or play storage games with the skillet.

May 26, 2010

I HATE COOKING FOR ONE!!!

Anyone have suggestions for quick, healthy meals other than salads, wraps, and pastas?

I need to branch out!

May 19, 2010

Menu: 5/18-5/22


Tuesday Dinner: BLTs
Wednesday Dinner: Tilapia, zucchini, and pasta side
Thursday Dinner: Beef Noodle bowl (I'm using a different Asian dressing though - one without HFCS)
Friday Dinner: Sloppy Joes (w/ ground turkey) and sautéed yellow squash
Saturday Breakfast: Waffles
            Lunch: grilled cheese w/ tomato
Dinner: Cajun Chicken Pasta (cutting recipe in half)

No menus for awhile after this due to TDYs, vacations, and moving! I’ll still post new recipes as I make them.

May 09, 2010

Pineapple Pork Chops

recipe from Nates

4 boneless center cut pork chops, 3/4" thick
1 8oz can crushed pineapple in its own juice
1/3 cup packed light brown sugar
1 tablespoon soy sauce

Preheat oven to 350*. Spray a baking pan with nonstick canola oil. Place pork chops in baking pan. In a small bowl, mix together pineapple, brown sugar, and soy sauce. Spread pineapple mixture evenly over the top of the pork chops. Bake for 50 minutes.

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Menu: 5/6-5/17

Thursday Dinner: chili rubbed steaks with pan salsa, zucchini, and pasta side (I forgot to defrost the fish that I planned on last menu. lol)
Friday Dinner: squadron dinner w/ First Friday
Saturday Breakfast/Lunch: scrambled eggs/salads/artisan bread loaf
Saturday Dinner: Grilled chicken kabobs w/ squash, red bell pepper, and onion
Sunday Breakfast/Lunch: cereal/chicken and spinach wraps
Sunday Dinner: spaghetti with ground turkey and zucchini added
Monday Dinner: southwest chicken sandwiches and steamed broccoli
No menu for 5/11-5/15 - we'll be enjoying beautiful San Diego with friends!
Sunday Dinner: frozen chicken and veggies meal
Monday Dinner: Spicy black beans and rice w/ chicken added


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