Menu Ideas week 21 March 2016


Monday – Tofu Tacos (meatless monday)

Tuesday – lasagne

Wednesday – chicken fried rice (great use for veggie or rice leftovers if you have them)

Thursday –┬ábreakfast for dinner…hoevos rancheros

Friday – fried pollack and confetti rice



Deciding what to make for dinner giving you stress?

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Auntie Noodles


This is a recipe for easy home made egg noodles my aunt gave me. She’s not the whacky one…that’s my job.

2 cups AP flour

1/2 tsp salt

1 egg

3 stalks celery, sliced thin

1/2 large sweet onion, diced

2 Tbs olive oil

24 oz chicken broth

2 cups diced chicken meat (yet another good use for leftovers!)

pinch salt and pepper to taste at the end

In large bowl, mix flour and salt. In 1 cup measuring cup beat egg, then add water to make 3/4 cup total egg&water mixture. blend egg mixture into flour and knead until smooth. Cover with plastic wrap and refrigerate for 1-2 hours.

On a floured board, roll rested noodle dough to desired thickness (we like them pretty thick, around 3mm or so)  Cut into strips or squares as desired.

In large pot, sweat celery and onions with olive oil and pinch of salt until translucent and becoming tender. If using uncooked chicken, add it now (with a little additional oil if needed), and stir frequently until meat is done and lightly browned. If using leftover meat that is already cooked, add it with the broth and bring to a simmer.

Add noodles and continue to simmer for 3-5 minutes until noodles are firm.

Serve hot as soup, or refrigerate overnight and reheat the next day as chicken flavored thick noodles (noodles will absorb moister and make a thick sauce overnight)

Menu Ideas week of June 1 (already? can you believe it?)


Here it is, summer, and I’m still trying to wrestle myself out of oven and crock pot mode and into lighter fruits and veggies mode. Well, oven anyway. Some days you just can’t beat heaving stuff in a crock pot and ignoring it all day.

Monday – pork bbq sandwiches and corn on the cob

Tuesday – Green bean fried rice

Wednesday – grilled chicken and buttered carrots

Thursday – white chili with corn chip garnish

Friday – baked cod and jasmine rice