4 posts from July 2009

Devlin is talking a little bit more lately. He's added Cheese this week and we're still working on a few other words. He's also started singing bits and pieces of songs, mostly humming along with the clean up song and ABC's. His speech pathologist is concerned about his hearing a little bit since the test keeps showing something in his right ear, ear wax or possibly fluid in his middle ear. She going to test it again next week and then if it's still showing something we're going to check with his pediatrician. 

Tally is doing great. Getting ready for school to start next month.

I went to my doctor the week before last and am still waiting for my test results. I'm not expecting them to be great but I'm hoping they are at least decent. Will post when I get them.

Saturday- Papa Murphy's pizza for the 4th
Sunday- Braised Pork Chops (Saving Dinner Low Carb Cookbook)
Monday- Tacos with Salsa (Weight Watchers New Complete Cookbook)
Tuesday- Breakfast (Whole Wheat Pancakes, Eggs and Turkey Bacon)
Wednesday- Poached Salmon with Sauteed Cabbage ( Everyday Food Magazine June 2009 issue)
Thursday- Leftovers or Make your own pizza

Check out more menus at Orgjunkie

Braised Pork Chops

1 tbsp Olive Oil
Salt and Pepper to taste
4 pork chops, about 1/2" thick
1 red bell pepper cut into strips
1/2 onion, chopped
4 cloves garlic, pressed
1 14 1/2 oz can diced tomatoes, with juice
1/4 cup green olives, cut in half
1/2 bay leaf
1 tsp paprika
1/2 tsp thyme

  In a skillet over med-high heat, heat the olive oil. Salt and pepper the pork chops, then brown in the hot oil, about 2 mins each side.
  Add the peppers, onion, and garlic and cook till onion is translucent, about 5 minutes. Add tomatoes and the remaining ingredients, cover, and simmer for about 10 minutes or until pork chops are cooked through. Remember to remove the bay before serving.

(301 calories, 19g fat, 7g carb, 2g fiber)

Tacos with Salsa

2 tomatoes, diced
4 tsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tsp minced seeded jalepeno pepper, or to taste
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 lb lean ground beef
1 cup canned diced tomatoes
1/2 tsp salt
freshly ground pepper, to taste
1/2 cup finely chopped fresh cilantro
1 red onion, finely chopped
2 tbsp fresh lime juice
8 taco shells
2 cups shredded romaine
1/4 cup fat free sour cream

  Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes. In a medium saucepan, heat oil. Saute the onion, garlic, and jalapeno until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute. Add the beef, and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 tsp of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.
  To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 tsp of the salt and the pepper.
  To assemble the tacos, divide the beef mixture among taco shells; top with the lettuce, then the salsa and sour cream.

(200 calories, 10g fat, 16g carbs, 3g fiber)

To make taco shell bowls and serve as a salad, crumple foil into balls and place them on a baking sheet; drape corn tortillas over the balls, then bake at 400° for 10 minutes (this is what I'm doing, most likely)

Simple Poached Salmon

2 carrots, cut into 1" pieces
1 celery stalk, cut into 1" pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
coarse salt
4 skinless salmon fillets

  In a large deep straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 tsp salt, and 6 cups of water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thick fillets). Using a wide slotted spatula, remove salmon from liquid.

Satueed Cabbage

1 tbsp butter
1 1/2 lbs green cabbage, cored and shredded
1 tsp salt
1/4 cup reduced sodium chicken broth
1 tbsp fresh dill
lemon wedges

  Melt butter in a large skillet over med-high heat. Stir in cabbage. Add salt and chicken broth. Cover and cook, stirring occasionally, until cabbage is tender, about 10 minutes. Uncover and cook off any excess liquid if needed. Stir in dill. Serve salmon over cabbage with lemon wedges

(354 calories, 15.2g fat, 10.7g carbs, 4.1g fiber)

This was an interesting book. I liked it better than her last book but I still like her first two books the best since I like series and her last 2 have been individual novels.

I'm hold # 100 for this book... (can't wait love the Plum series)
I also put holds on these that will hopefully be in my hands in the next few days because I am officially bookless!

That's all for now folks! Will be back tomorrow to post my menu plan!