Monday, July 4, 2011


I just love this sun.. watered the yard this morning..had tea with my birdies chirping away in the bird bath and now off to work.. Have a couple of errands to do in town and then back to the Dungeon.. Grumpy took me for an early dinner yesterday after he got back home from dropping off the boys to a place in Cedar called the Crow and Gate.. It was the busiest that I have ever seen it... It has a beautiful garden that you can sit in outside and great surroundings inside... It is a old tudor style home that has been converted into an English Pub with great food...

Monday:Broccoli Cheese Soup 
Tuesday: Bacon Wrapped Salmon
Wednesday: Crock-Pot Chicken
Thursday: Honey Lime Pork Chops 
Friday: Oriental Chicken Salad

Cheese Soup
with Chef Salad
  • 5 cups Broccoli Florets (1 lb / 450 gms)
  • 1 teaspoon Canola Oil
  • 1 Large Onion
  • 3 teaspoons Prepared Garlic (From a jar)
  • Cooked Broccoli
  • 3 cups Vegetable Broth
  • 1/2 cup 10% Cream
  • 1 1/2 cups 1% Milk
  • 2 cups Cheddar Cheese, Shredded
  • 1/4 cup tapioca

Chef Salad

  • 2 Eggs
  • 4 cups Spinach Leaves
  • 1 Avocado, Ripe
  • Cooked Baby Potatoes (Reserved from an earlier meal)
  • 1/2 pound (225 gms) Cooked Deli Ham Slices
  • Seedless  Grapes
  • 1/4 cup Red Onion
  • 2 Mushrooms
  • 1/4 cup Feta
  • 4 Spicy Kalamata Olives

Salad Dressing

  • 1/4 cup Plum Sauce (VH)
  • Mayonnaise, Low-Fat
  • 2 tablespoons Milk, 1%
  • Pinch Black Pepper

Broccoli Cheese Soup

  1. Take out equipment and ingredients.
  2. When you arrive home: Rinse broccoli in colander. Place in a microwave-safe pot with lid. Microwave at high for 5 minutes.
  3. Heat oil in a large stove top pot at med-high. Finely chop onion adding to pan as you cut.
  4. Cook until onion is transparent and slightly brown.
  5. Add garlic to pan.
  6. Add cooked broccoli and vegetable broth.
  7. Bring to a boil then reduce heat so broccoli is cooking at a low boil.
  8. Once broccoli is quite soft, mash it directly in the pot with a potato masher or blend in a blender then return to pot. It all depends whether or not you like smooth broccoli or try it your way.
  9. Just before dinner add cream, milk, cheddar and tapioca to pot.
  10. Heat through, stirring occasionally, until thick.

Chef Salad

  1. The night before: Place eggs in a small pot of water and bring to a full boil. When water starts to boil set timer for 5 minutes. When timer rings remove from heat but let eggs cool gradually.
  2. Rinse spinach directly in salad spinner and spin dry.
  3. Lay spinach on serving plates.
  4. Place each of the following ingredients directly onto the spinach in their own piles.
  5. Slice avocado into wedges. Cut reserved baby potatoes in half.
  6. Slice ham into thin strips.
  7. Wash and slice grapes in half.
  8. Sliver the red onion.
  9. Wash and slice mushrooms.
  10. Add feta and olives.
  11. You will slice the eggs the following night at dinner.
  12. At dinner, slice eggs and place on salad. Yum!!!

Salad Dressing

  1. Combine plum sauce, mayo, milk and pepper in a small measuring cup.
  2. Use more milk if you like a runnier dressing.
  3. Whisk and set aside in fridge.
There is one thing I must say that in the USA you guys make the best Chef Salads ... by the way HAPPY INDEPENDENCE DAY to all of my American Friends..

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