Archive for May, 2011

Pollo Loco at HEB

HEB at 35 and William Cannon is having some fabulous chicken sales right now through Tuesday. Might be worth checking it out if you’re making a chicken recipe. No limits listed.

Thighs and Legs – 57¢ s a pound!

Split Chicken Breasts $1 a pound

Boneless-Skinless Breasts $1.77 a pound

I stocked up for next month – and just might go back for more.


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Apologies (& a warning) about my recipe – Sour Cream Bacon Chicken.

I had to use (for lack of planning) frozen chicken breasts in my recipe. I have discovered that when you cook said frozen chickens all day in the crockpot they turn into mini chicken breasts.  I guess these things are 99% water!

Anyway, sorry for the shrinking chicken. You may want to add chicken to your crockpot… or plan to have room for dessert after dinner!!

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Mini Meatloaves

* 1 lb Ground Beef or Chuck
* 1 Egg
* 1 Package Crackers, Crushed
* 1 Can Diced Tomatoes
* 1/2 yellow onion, diced
* 1 Teaspoon Salt
* 1/2 Teaspoon Pepper
* 1 Teaspoon Garlic Powder
* 1 Teaspoon Onion Powder
* Ketchup, BBQ sauce & cheese optional
To Make:
Place all of the ingredients in a large bowl and mix thoroughly.

Serving Day:
Thaw meatloaf mixture. Preheat your oven to 400°F and have your muffin tin ready.
Take about ½ a cup of your meat mixture, ball it up, and place it in a muffin tin. Top with ketchup, bbq sauce, cheese or your favorite meatloaf topping!
Bake for 30 to 40 minutes until the mini loaves are cooked through and no longer pink in the center.

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help with the stirfry?

the stirfry is defrosting in my frig, and it stinks! man, that’s strong. i think most of you have already cooked it – any tips? what can i do to make it yummy?

win some, lose some i suppose.

sorry about the flop! i redeemed myself with the latest – delicious. 🙂

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  • 5 pounds Pork Loin
  • 1 jar Salsa Verde (16 Oz. Jar)
  • 3 Tablespoons Lime Juice
  • 1 whole Onion, Chopped
  • 1 cup Fresh Cilantro, Chopped
  • 3 whole Roma Tomatoes, Chopped
  • Corn Tortillas, To Serve

Preparation Instructions

  1. Place pork loin in a slow cooker. Mix together salsa verde and lime juice and pour over the roast. Cover and cook on low for 7-8 hours.
  2. Meanwhile, mix together onion and cilantro in a small bowl; refrigerate.
  3. About one hour before serving, remove the pork from the slow cooker and shred with two forks. Return to the slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture.
  4. To serve, place pork mixture into corn tortillas. Top with onion and cilantro mixture and chopped tomatoes. Also good in quesadillas and enchiladas.

from Tasty Kitchen.

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  • 6 T. butter or margarine
  • 1 1/2 large celery stalk, chopped
  • 1 med onion, minced
  • 1 3/4 t. salt, divided
  • 1 T. pepper, divided
  • 3 c. crumbled toast (6 slices bread)
  • 4 1/2 oz. pecans
  • 1 T. parsley flakes
  • 3/8 c. water
  • 6 boned chicken breasts
  • 3 T. lemon juice
  • Melted butter or margarine
Yields 6 servings
Cooking Day instructions:
  1. Melt butter or margarine and cook celery, onion, 3/4 t. salt, and 3/8 t. pepper until tender.  Stir in crumbled toast, chopped pecans, parsley flakes, and water.  Remove from heat.
  2. Flatten chicken breasts to 1/8-inch thickness.  Place each chicken breast on center of 12-inch square of heavy-duty foil.  Brush both sides of breasts with lemon juice and some melted butter or margarine.  Sprinkle breasts with remaining salt and pepper.  Spoon stuffing mixture onto center of each chicken breast, folding chicken breast around stuffing.
  3. Bring foil up around breasts and close tightly.  Freeze foil bundles, using freezer bag method.
Serving day instructions:
  1. Thaw completely, place bundles in pan, and bake at 400 degrees for 20 minutes.
  2. Open bundles carefully and brush with drippings in bottom of foil.
  3. Bake uncovered for 20 minutes longer or until chicken is fork tender.

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Previous months’ menus:

May 2011 Menu

April 2011

March 2011

February 2011

January 2011

December 2010

November 2010

October 2010

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