This week I implemented Menus4Moms for the first time. So far, the recipes have been very good. I’m posting some of the individual recipes here that have stood out to us as being very good.
This chicken is incredible! The marinade is probably one of the best basic marinades that I’ve ever had. It will work beautifully with beef as well. I plan on using this a lot!
- 4 lbs. chicken parts of your choice
- 1/2 cup red wine vinegar
- 1 cup soy sauce
- 1/2 cup vegetable oil
- 2 tsp. oregano
- 1 tsp. basil
- 1 tsp. garlic salt or Adobo
- 1/2 tsp. pepper
Place marinade with chicken in a zipper bag and marinate overnight. Grill chicken until it reaches 160° at the thickest part, or until white all the way through and juices run clear. If you do not have a grill, you can bake the chicken in the oven.
Quick Stovetop Vegetables
- 1 can cut corn, drained
- 2 cans diced tomatoes and green chiles (you may want to just use diced tomatoes for kids)
- 1 can black beans
- 1 10 oz. pkg. frozen okra (not breaded)
- Adobo or garlic salt to taste
- pepper to taste
- 1 cup shredded cheddar cheese
Combine all ingredients except cheese and heat in a saucepan until bubbly. Serve topped with shredded cheese
Macaroni and Cheese
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp dry mustard (optional)
- 1/4 tsp pepper
- 2-1/2 cups milk
- 2 tbsp butter
- 2 cups (8 oz) shredded American or Cheddar cheese, divided
- 8 oz Mueller’s Elbows (about 2 cups), cooked 5 minutes and drained
In medium saucepan combine corn starch, salt, dry mustard and pepper; stir in milk. Add margarine. Stirring constantly, bring to a boil over medium-high heat and boil 1 minute. Remove from heat. Stir in 1-3/4 cups (425 ml) cheese until melted. Add elbows. Pour into greased 2-quart casserole. Sprinkle with reserved cheese. Bake uncovered in 375 degree oven 25 minutes or until lightly browned. This can be prepared ahead of time and kept refrigerated until you are ready to bake. Add 5-7 minutes to the cooking time if cold.
This fish recipe was a big hit as well. I LOVE fish, and appreciated the depth of flavor that came out with the spices used here, and my two fish haters (they shall remain nameless :)) even enjoyed the fish this way. This one is a keeper!
Lemon Pepper Grilled Fish
- 2 lbs. bass, crappie, croaker, whiting (sea mullet), or flounder (or other flaky white fish) (we used pollock)a
- 1/2 cup vinegar (I used rice wine vinegar…yummy!)
- 1/2 cup vegetable oil (we only used 2 Tbsp.)
- generous sprinkling of lemon pepper seasoning (1 Tbsp)
- generous sprinkling of adobo seasoning or garlic salt (1 Tbsp)
Place fish in a shallow dish for marinating. Combine all other ingredients and pour over fish. Marinate 20 minutes. Grill over medium heat until flesh is white and flaky.
These have got to be the best green beans I’ve EVER tasted! They were absolutely delicious! Even my green bean hating son at them up.
Seasoned Green Beans
- 1 lb. fresh green beans, slightly steamed
- 2 T. butter
- 1/2 package Good Seasonings Italian dressing mix
Melt butter in large fry pan. Add green beans. Sprinkle with the 1/2 package of seasoning mix and stir well while sauteing.