Two more recipes

I made two new things this weekend Best Big Fat Chewy Chocolate Chip Cookies and Sweet Potato Fries. Both were very yummy!

Best Big Fat Chewy Chocolate Chip Cookies

2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 Tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (I only did 1 cup)

Preheat the oven to 350 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda, and salt. Set aside.
In a medium bowl, cream together the melted butter, brown sugar, and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. (I didn't make them that big!)
Bake for 15 to 17 minutes in the preheated oven or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Sweet Potato Fries

2 medium sweet potatoes
Olive Oil spray
4 Packets Splenda
1 Tbsp Cinnamon
1/2 Tbsp Seasoning Salt ( I used Penzeys 4/S)

Preheat oven to 400 degrees F.
Half potatoes, cut each half into 4-5 slices. Spray cookie sheet with olive oil. Spray slices with olive oil. Sprinkle seasoning salt, cinnamon & Splenda over potatoes. Place in oven and cook for 15-20 minutes. Flip fries over spray with more oil, sprinkle more salt, cinnamon and splenda and cook for another 15-20 minutes.

So, I found a new blog that I spent several hours reading last night. I plan to start using her tips to hopefully get this house in order. Every Monday she posts her menu for the week. Since I already plan ours I figure I can post it to share.

Here is our menu for the week. I will also share the recipes.

Monday - Salsa Chicken on corn tortillas with salad
Tuesday - Italian Style Fish with zucchini & mashed potatoes
Wednesday - Pulled Pork on hamburger buns with a salad
Thursday - Tuna Melt with broccoli
Friday - Honey Mustard Pork Chops with green beans and roasted potatoes
Saturday - Leftovers
Sunday - Grilled salmon with broccoli and pasta

Salsa Chicken
4 boneless skinless chicken breasts
14 oz canned black beans
14 oz canned yellow corn
16 oz. salsa
Cumin
Chili Powder
1/2 shredded cheese

Place chicken in slow cooker. Pour salsa over chicken. Drain & rinse beans & corn; place in slow cooker. Add cumin & chili powder(I just sprinkle a thin layer over the top.) Cook 8 hours on low. Shred chicken with a fork (it normally breaks up enough when I stir it) and mix all together. Add shredded chicken and replace lid for 5-10 minutes, until melted. Serve!

Pulled Pork
1 (2 pound) pork tenderloin
1 (12 ounce) root beer
1 (18 ounce) bottle bbq sauce
8 hamburger buns

Place pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily. Drain well. Stir in bbq sauce. Serve on hamburger buns.

Italian Style Fish
2 pounds white fish fillets
1/2 Tablespoon butter or margarine
salt & pepper to taste
1 Tablespoon lemon juice
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon garlic powder
1 1/2 Tablespoons minced garlic
3 Tablespoons italian dressing
1/2 cup shredded Parmesan cheese

1. Preheat oven to 350 degrees F.
2. Arrange fish in a medium baking dish. Dot with butter; season with salt and pepper, and sprinkle with lemon juice. Top with remaining ingredients, ending with cheese.
3. Cover with foil and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.