Carne Asada

INGREDIENTS:
3 pounds flank steak - tenderized by the butcher or with your meat mallet
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.  Grill the steak to your desired doneness, but don't overcook it!  Slice against the grain into thin strips.  Serve with rice, beans, salsa, sour cream, guacamole, etc. rolled in a tortilla.

Like Cinnabon Cream Cheese Frosting

Like-Cinnabon Cream Cheese Frosting

8oz Cream Cheese, softened
1 cube butter, softened
1 lb. powdered sugar
1 tsp lemon juice
1 tsp vanilla

Beat together the cream cheese and the butter.  Slowly add the powdered sugar and mix well.  Beat the mixture together on high for 10 minutes.  It's all about light, fluffy airy frosting, so don't skimp on the mixing!  When you are almost done with the mixing, add the lemon juice and vanilla.

Easy Cinnamon Bubble Bread

Easy Cinnamon Bubble Bread

Rhodes White Frozen Rolls
1/2 c. butter, melted
2/3 c. sugar
1 Tbsp. cinnamon

In a small bowl, mix together the cinnamon and sugar.  Roll each piece of frozen dough in the melted butter and then in the cinnamon sugar mixture.   Place them in a greased 9x13 metal pan, following the directions on the back of the roll package for rising.  Bake at 350 for 15-20 minutes.  Remove from oven and let cool.  Frost with your favorite cream cheese frosting.

Minestrone Soup

1 TBS. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.1 oz.) reduced sodium chicken or vegetable broth
1 can (15 1/2 oz.) reduced sodium garbanzo beans, rinsed and drained
1 can (14 oz.) Italian style stewed tomatoes
1 can (15 1/4 oz.) reduced sodium new red kidney beans, rinsed and drained
2 cups cooked kale or spinach, optional
1/2 cup uncooked small shell shaped pasta
1/4 tsp. italian seasoning
1/4 tsp. crushed red pepper
grated parmesan cheese

In medium saucepan, heat oil over medium high heat until hot.  Cook and stir onion and garlic 3-5 minutes or until onion is translucent.  Add next 8 ingredients; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender.  Serve with parmesan cheese, if desired.

203 calories per serving.

Apple Pie Crumble...

Ingredients

2 1/2 cups flour
1 1/4 cups brown sugar
3/4  cup quick oats
1 cup melted butter

Filling
1/2 cup sugar
3 TBS. corn starch
1 cup water
3 cups diced and peeled apples
1 tsp. vanilla extract
1/2 tsp. cinnamon
2 tsp. lemon juice

Directions

In a bowl combine flour, brown sugar, oats, and butter.  Keep 1 1/2 cups for the crumble top of the pie.  Press the remaining into the bottom and sides of a 9 inch pie pan.

In a saucepan, combine the water, sugar, and cornstarch.  Bring the mixture to a boil until it thickens. Remove from heat and stir in the apples, vanilla, cinnamon, and lemon juice.  Pour this mixture into the pie crust and then top with the rest of the crumble topping.

Bake for 35-45 minutes on 375.  If the pie starts to look to brown, cover with aluminum foil for the remaining cooking time.  Cool on wire rack.

Gingersnap Pie Crust...

30 Gingersnap Cookies
1/4 cup sweetened shredded coconut
5 TBS. melted butter

Directions.  Process the gingersnaps in a food processor until fine.  Add to a bowl along with the coconut and melted butter.  Mix until combined.  Press firmly into the bottom and the sides of a 9 inch pie pan.  Bake for 10 minutes on 350 degrees and let cool completely.

This crust pairs nicely with a banana cream, coconut cream, or lime pie.

Shelly's Menu Dec 7-13

Sunday: Slow Cooker Creamy Chicken and Wild Rice Soup and Breadsticks
Monday: Homemade Pizzas
Tuesday: Panang Curry with rice
Wednesday: Leftovers
Thursday/Friday: Baked Ziti with Roasted Broccoli and Carrots
Saturday: Italian Sandwiches