December 18th 2006
Dine Without Whine's Weekly Newsletter
An Extension of our Menu Planning Service
www.dinewithoutwhine.com
Publisher ~ Christine Steendahl
Read Past Issues In Our Newsletter Archives
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Tell Your Friends About This Newsletter! ~
This Issue:
A Personal Note
Mexican Soup
Fun Party Food Ideas
A Personal Note
Greetings, I hope you are doing well. It’s the final holiday
rush, I’m sure most of us are in for a busy week. I just have to finish up my
Christmas cards; other than that, I think I am set. I tried to get a hair
appointment and of course she was all filled up until January 3rd. Oh well! We
will miss our family this year, but I am really glad that we aren’t packing
suitcases, flying, and rushing around from place to place. We’re looking forward
to a nice quiet Christmas at home. If you are still in need of last minute help
with your Christmas plans, don’t forget to check-out
www.healthymenumailer.com/xmas.
I am going to be taking a bit of a break to hang our with the
kiddo’s while they are out of school, so I will not be publishing a newsletter
for the next two weeks – Christmas and New Year’s Day. I wish you a very safe
and happy holidays. .
Blessings,
Christine
“The Menu Mom”
www.themenumom.com
Recipe of the Week
Exerted from this week's family friendly menu plan
and convenient grocery shopping list.
Have you tried our
sample menu?
Mexican Soup
Makes
4 servings
1/2 cup green onions thinly sliced, including some green
1/2 cup water
2 16-ounce cans cream style corn
1 cup milk
1 tablespoon chicken bouillon
1 teaspoon oregano dried
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1 1/2 cups chicken cooked, shredded
1 cup tomatoes peeled, seeded, and diced
1/4 cup green chilies canned diced
1 cup Monterey jack cheese shredded (about 4 oz.)
2 tablespoons parsley minced fresh
Tortilla chips
1. In a 3-quart saucepan, place green onions and water. Over high heat, bring to
a boil; reduce heat to low, cover, and simmer 5 minutes or until tender.
2. Add corn, milk, bouillon granules, oregano, garlic powder, and pepper. Over
medium heat, bring to a boil, stirring constantly to prevent scorching. Reduce
heat to low.
3. Add chicken, tomatoes, and chilies. Simmer 5 minutes or until heated through.
Remove from heat. Stir in cheese until melted.
4. Garnish each serving with parsley and top with corn chips.
This Weeks Top Five Referring Sites
(These sites have a link
to DWW somewhere on their site and have sent the most visitors to
www.dinewithoutwhine.com this week)
http://www.snacksfortoddlers.com/
http://www.catholicmom.com
http://nossgalenbaby.com/twins_resources.html
http://www.hgpgal.com/links2.html
http://www.christian-homemaking.com
Kitchen and Cooking Tips, Articles, And Product
Reviews
Fun Party Food Ideas
Looking for some good party food ideas? Try these:
Bacon Wrapped Shrimp and Pineapple
Ingredients:
- bacon strips
- pineapple chunks
- peeled and de-veined shrimp
- toothpicks
Directions: Cut bacon strips in half. Wrap one piece of bacon around a pineapple
chunk and one shrimp. Secure it with a toothpick. Repeat this process with all
shrimp and pineapple. Bake on a cookie sheet on 425 degrees until bacon is
crisp.
Fiery Cheese Dip
Ingredients:
- 1-lb block of Velveeta cheese
- 2 cans of Rotel tomatoes with lime and cilantro
- 1 small jar jalapeno peppers, finely chopped
Directions: Cut cheese into ½” chunks and place in a large microwavable bowl.
Add Rotel and peppers. Microwave on low setting until cheese is melted, stirring
frequently.
Miniature Pepperoni Pizzas
Ingredients:
- Ritz crackers
- 1 jar pizza sauce
- Pepperoni slices
- shredded cheese (or sliced cheese, cut into quarters)
Directions:
Lightly spray a cookie sheet with non-stick butter-flavored oven spray. On a
Ritz cracker, layer pizza sauce, cheese and a pepperoni slice. Repeat this
process to make as many “mini” pizzas as you’d like, lining them on the cookie
sheet. Bake at 400 degrees for about 10 minutes, or until cheese begins to melt.
Mini Chicken Salad Sammie's
Ingredients:
- 1-lb chicken, cooked and shredded
- 1 small apple, cored and peeled
- 1 celery stalk
- green onions
- mayonnaise
- mustard
- sandwich bread
- salt and pepper to taste
- lettuce (optional)
- tomato (optional)
Directions:
Combine shredded chicken, apple, celery, onions, mayonnaise and mustard. (Quick
tip: If you have a large food processor, chop your cooked chicken first, then
add the remaining dry ingredients for quick and easy combining.) Add seasoning
to taste. Spread chicken salad on bread slices. Top with lettuce and tomato, if
desired. Quarter each sandwich. These stack up high and go a long way!
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