Slowly but surely I will be adding videos and pictures of what I am making...let's see how that pans out.
So stay tuned for how the meals turn out. I will add photos after I cook each thing, so you will know if what you made looks right!!! I'm sure it will.

Menu:

Sunday: Dinner ???? (I may try stuffing a zucchini, if I get home in time)
Monday: I am out of town
Tuesday: Cajun Chicken with Avocado Salsa, quinoa and grilled veggies
Wednesday: Pasta with Kale, and side salad
Thursday: I have Cookie Lee show
Friday: Camping...grilled keilbasa and sweet potatoes
Saturday: Camping...grilled hotdogs/sausages with onions and peppers

Recipes:

Cajun Chicken with Avocado Salsa

Season boneless/skinless chicken breast with cayenne pepper, salt and pepper (just season to your taste) then saute in skillet with small drizzle of olive oil over med-high heat flipping once (about 4-5 minutes per side) until internal temp is 165, or place in george foreman grill (which is what I do). Then top each chicken breast with Avo salsa (combine diced avocado, diced red onion, salt, pepper and juice of 1-2 limes)

I am making just plain quinoa (follow package instructions) and grilling some veggies on the grill (drizzle with evoo and salt/pepper)

Pasta with Kale:
I use the recipe from the Food Network...
http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe/index.html
However, I sub Kale for the escarole (mainly because I didn't know where the escarole was at the store and I instead grabbed Kale, I figured they were both green right? I also discovered that I LOVE KALE.) Also I use proscuitto instead of pancetta, or bacon, your choice though. Oh, and I use whole wheat spaghetti. I am thinking of making my own pasta here in the near future, so I will let you know how that turns out.

Camping: We know that camping needs to be as simple as possible, and if I had my way, we would take nothing but napkins, as far as utensils go; well maybe one fork!! But I have to go with what everyone likes, however I still keep it as simple as possible.

Sweet Potatoes and Grilled Keilbasa:

Get your fire going, and make some coals under the grate/grill...this is my husbands job I can't tell you how to do this. Then place sweet potatoes on grate, turning every 15 minutes, for 45-60 minutes. If you don't have a grate over the fire, wrap your potatoes in foil and toss them right in the fire (well along the edge, but in a hot spot). For the keilbasa, grill this on the grate as well, or cut into chunks and roast it like a marshmellow. Bring some butter, brown sugar and spicy mustard as condiments.

Hotdogs/Sausage Dogs with grilled peppers and onions:

Slice peppers and onions and place in foil pack, drizzle with evoo, balsamic vinegar and steak seasoning. Then toss on grate over hot coals from campfire. Let the foil pack cook for 15-25 minutes. Hotdogs/sausage dogs go straight onto the grate and grill to perfection, or on your marshmellow stick. Serve on a bun with condiments of choice (I will be using the same spicy mustard from the night before, remember EASY).

Shopping List

Chicken Breasts
Proscuitto
Sausage dogs/hotdogs
keilbasa
bell pepper
onion, red and sweet
avocados
limes
kale
grilling veggie
salads fixings
garlic
red jalapeno
sweet potatoes
quinoa
whole wheat spaghetti
hotdog buns
bread crumbs
pine nuts
Spicy mustard

Menu 8/14-20

Ok, so last week....yummy!!! Right?
Here are a few little tips about the prep that I did. First off, when I went to cook the meat for my tacos, I ended up taking out a two pound package of moose burger...that is a lot of meat. So I cooked it up on the stove top, and seasoned it, then removed about 1/4-1/3 of mix to make tacos. With the rest I mixed in a can of drained corn, drained beans and sliced olives. I also added in a little of my favorite enchilada sauce and made a little pan of enchiladas one night. Then froze the remaining meat mix for another night of enchiladas (or two). Then when I made the tacos, I ended up not really using much of the meat for like ten tacos and just mixed the remaining meat with the leftover warm salsa and made spicy sloppy joes for this week!!!! (I just ate them Saturday...added 1 T brown sugar and they were super duper.)

I also tried out making egg flower soup when I made the hot and sour....super easy.
I just boiled some chicken broth on the stove. I mixed up the cornstarch portions of the hot and sour soup recipe and added them in the same way that the hot and sour recipe says to. The only difference is that I added an extra two eggs to the egg portion and I added some frozen peas and corn just after the pork is added. It was AWESOME!!!

Ok Menu:
Monday: pizza(papa murphey's) and salad (Caesar).
Tuesday: I am out of town...yikes what will be on the table..a mystery!!
Wednesday: Cod foil wraps with leeks and carrots, and sweet potatoes
Thursday:Grilled Chicken Sausages with onions and peppers
Friday: Again I am gone...Totino's anyone, that's my husbands favorite

Recipes:

Cod Baked in Foil with Leeks and Carrots:
4T unsalted butter, softened
1 1/4 t finely grated zest from 1 lemon, then cut lemon into wedges
2 medium garlic cloves, minced (2 t)
1 t minced fresh thyme leaves
salt and pepper
2 T fresh parsley
2 medium carrots, peeled and cut into matchsticks (about 2 cups)
2 medium leeks, white and green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 T vermouth or dry white wine
4 skinless cod fillets, 1- 1 1/4 inches thick (about 6 oz each)

Combine butter, 1/4 t zest, 1 t garlic, 1/4 t salt and 1/8 t pepper in small bowl. Combine parsley, remaining tsp of zest, and remaining tsp of garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight sheets of foil; arrange four on counter. Divide veggie mixture evenly among four foil sheets, then pour 1 T of vermouth over each mound. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each veggie mound. Spread quarter of butter mixture on top of each fillet. place second sheet of foil on top of fish and crimp edges together, creating a packet (approx 7 inches square). Place on baking sheet
Bake packets 15 minutes. Carefully open packets, and using spatula gently slide fish and veggies onto plate along with juices, sprinkle with parsley mixture.
Serve with lemon wedges and crusty artisan bread and tossed salad.

Grilled Chicken Sausages with grilled onions and peppers
Place 1/2 sliced onion and 1 sliced bell pepper into foil packet. Toss with small amount of olive oil, balsamic vinegar and Montreal steak seasoning. Place on grill 10-15 minutes. Grill chicken sausages on hot outdoor grill, for about 3 minutes per side.
Serve sausage dogs on bun topped with onions and peppers.
Yummy

Shopping List.
4 cod fillets
chicken sausages
lemon
leeks
carrots
onion
bell pepper
garlic
thyme
parsley
salad mixture of choice
vermouth/white wine
butter
hot dog buns
crusty artisan bread

Menu for Week 8/7-13

Yikes, coming home from vacation is a bit of a mess. Well, back to healthy living...or in our case, as healthy as my husband allows for. He is a good sport, but he loves the processed foods. So since I don't really go for that I have to throw in a meat and potatoes meal for him. Tricky, tricky..I sub the regular potato for a sweet...oh snap!!

Menu
Monday: I'm out, so it's daddy dinner night
Tuesday: Tacos, with hamburger...not my choice, but we all compromise in life right
Wednesday: Hot and Sour soup with homemade spring rolls
Thursday: Chinese Chicken Salads, with grilled corn on the cob

Friday: Grilled Steak, baked sweet potato and steamed veggies

Recipes

Grilled Steak: I simply drizzle steak with olive oil, salt and pepper. Then place on hot grill and cook approx, 4 min each side, depending on the level of pink you are going for.

Baked sweet potatoes:
Also on the grill. Wash potatoes and prick several times with fork. Place on top rack on grill, turning every 15 minutes, for about 45-60 minutes.

Steamed Veggies:
Seriously.....

Tacos:
Preheat pan on stove top over med-high heat. Add small amount of olive oil, add ground meat...I will be using either moose or elk, but whatever you like is fine. Cook meat until browned, then add pepper, garlic powder, onion flakes (or powder) and Worcestershire sauce, amounts vary with taste.
On flat griddle, or flat bottom pan, over med-high heat, spread a thin layer of veg. oil. Place corn tortillas on griddle then top with small amount of meat and cheese. Fold tortilla over to make it a half moon and continue to fry on one side, then flip to the other...each side 30-60 seconds. Then move to paper towel to get any excess oil off, and keep taco warm while you continue with the rest. I usually make about four tacos per person.
Serve with salsa and thinly shredded lettuce...yummy
For a special treat make you own warm salsa.

Warm Salsa:
Saute one diced onion in small amount of oil for about 5 minutes, add one can of diced green chilies and 1-2 cans of either tomato sauce (small) or el pato. If you like it spicy, use the el pato (you can find this at any grocery store in the Hispanic foods section, little yellow can). Spoon this onto your taco with each bite, served warm.....oh man it is so good.

Chinese Chicken Salads:
Top plate of 1/2 shredded lettuce and 1/2 shredded napa cabbage with:
shredded carrots, green onions, slivered almonds, edemame, mandarin orange slices, chow mien noodles, and shredded chicken. Then toss with your favorite oriental salad dressing, my favorite is the Far East brand, but you choose your own.

Corn on the Cob: Boil large pot of water, add a palm full of salt once it is boiling then toss in corn. Let boil for about 7 minutes...then tada...corn on the cob

Hot and Sour Soup:
7 oz extra firm tofu, drained (Place in pie plate, and set heavy plate on top, and 2 cans, let stand 15 minutes)

4 T soy sauce

1 t toasted sesame oil

3 T plus 1 1/2 t cornstarch

1 boneless center cut pork chop, trimmed of fat and cut into matchsticks

3 T plus 1 t cool water

1 large egg

6 c chicken broth, low sodium

1 c bamboo shoots, sliced in 1/8 inch strips

4 oz fresh shitake mushrooms, stems removed, caps sliced 1/4 inch thick about 1 cup

5 T chinese black vinegar, or 1 T red wine vinegar plus 1 T balsamic vinegar

2 t chili oil (omit if you don't like spicy)

1 t ground white pepper ( I use black too)

3 scallions, sliced thin

1) whisk 1 T soy sauce, sesame oil, and 1 t cornstarch in medium bowl; toss pork with marinade and set aside for at least 10 minutes, but no more than 30 minutes.

2) Combine 3 T cornstarch with 3 T water in small bowl and mix thoroughly; set aside, leaving spoon in bowl. Mix remaining 1/2 t cornstarch with remaining 1 t water in small bowl; add egg and beat with fork until combined. Set aside

3) Bring broth to a boil in large saucepan set over med-hi heat. Reduce heat to medium-low; add bamboo shoots and mushrooms and simmer until mushrooms are tender, about 5 minutes. While broth simmers, dice tofu into 1/2 inch cubes. Add tofu and pork, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.

4) Stir cornstarch mixture to recombine. Add to soup and increase heat to medium-high; cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 T soy sauce; turn off heat.

5) Without stirring soup, use soupspoon to slowly drizzle very thin streams of egg mixture into pot in circular motion. Let soup sit 1 minute, then return saucepan to med-hi heat. Bring soup to gentle boil, then immediately remove from heat. Gently stir soup once to evenly distribute egg, ladle into bowls and top with scallions

Spring Rolls: Okay, so I must confess I have never done this, but it sounds great and my friend told me it is this easy, so here is what I will be doing. I will update this if there is anything I need to add or change, because I am literally flying by the seat of my pants here.
So lets start with the dipping sauce, so that as we test out each roll, there is a dip ready to go for us.
The Sauce: Take 1 part peanut butter to one part Hoisin sauce...mix, heat and serve...seriously that easy.
The Rolls: Set up an assembly line with the people you will be dining with..they can work a little for their dinner.
Ingredient Options: Boiled shrimp (cut in half lengthwise), bbq pork, sliced tofu, shredded lettuce, shredded cabbage, cooked rice vermicelli noodles, cooked white or brown rice, shredded carrots, bean sprouts, Thai basil, cilantro, mint and sliced green onions.
You will also need: package of rice wrappers
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center place desired ingredients (ex. rice, bean sprouts, shrimp, mint, cilantro, shredded carrots, lettuce) leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

Shopping List:

Steaks
ground meat
shredded chicken
pork chop
shrimp
tofu
Monterrey jack cheese
sweet potatoes
onions
corn on the cob
broccoli or brussel sprouts (steamed veggie)
lettuce
napa cabbage

shitake mushrooms

bean sprouts
carrots
green onions
Thai basil
cilantro
mint
edemame
peanut butter

bamboo shoots

hoisin sauce
slivered almonds
chow mien noodles
can of diced green chilies
el pato/tomato sauce
chicken broth

vermicelli noodles/rice
corn tortillas
rice wrappers

cornstarch

chili oil

sesame oil

soy sacue