February Meals

Salisbury Steaks - Britta

Quiche - Julianne

Whole Wheat Waffles - Julie

Poppy Seed Chicken - Kimberly

Sirloin Steak - Laurie

Chicken Artichoke Tortellini - Margaret

Marinated Pork Loin - Melanie

Chicken Supreme - Naomi

Chili - Shannon

Crunchy Baked Pork Chops - Tawnee

Chicken Artichoke Tortellini

Saute together:

3 Chicken Breasts diced
2-3 Tbsp Olive Oil
2 Tbsp Chopped Garlic
Chopped Onions (Optional)

When chicken is close to done, but still a little pink, ADD:

6 + Large Mushrooms Sliced
Sundried Tomatoes Chopped
Artichokes Chopped
Spinach Chopped (fresh or frozen - Optional)
Fresh Basil
Oregano
Season to taste

Cook for a few minutes until Chicken is all cooked and Mushrooms sautéed.
ADD:

Heavy Whipping Cream
1/2 can Tomato Sauce
Cooking or regular Wine (optional)

Serve over Tortellini or any Pasta of your choice. Enjoy!!

Waffles and Pancakes Master Mix

10 cups ground hard white wheat
2 cups unbleached flour
1/2 cup baking powder
4 tsp. salt
3/4 cup sugar
3 1/2 cups nonfat dry milk
3/4 cup wheat germ

Mix all together with mixer. Then use recipe below. To make pancakes or waffles with the mix, add together:

1 1/2 cups water
2 eggs
2 Tbsp. oil
2 cups master mix

Mix wet ingredients together with fork. Add master mix and stir. Let sit for a minute or two. If too thick, add more water to desired consistency. Cook on fry pan or in waffle iron. Enjoy!

If there's leftover batter, just cook and freeze. Reheat in your toaster for a crispy quick breakfast.

Poppy Seed Chicken

3 cups cooked chicken

11/2 cans cream of mushroom soup

1 cup sour cream

11/2 sleeves Ritz crackers, crushed

1 cube butter

11/2 Tbsp. poppy seeds

Place chicken in the bottom of a greased casserole dish. Mix soup and sour cream. Pour over chicken. Melt butter and stir into crushed crackers. Add poppy seeds and mix together. Spread cracker mixture over chicken.

Bake UNCOVERED at 375 for 30 minutes.

Chicken Supreme

1 1/2 pounds chicken breasts

1/2 package turkey bacon

1 package thin sliced pastrami (the cheap Buddig or Western Fam brand)

1 cup sour cream

2 small cans cream of mushroom soup

Spray the bottom of a 9x13 pan. Cut the thin pastrami into 1" squares and sprinkle across the bottom of the pan, making a thin layer. Then lay the chicken breasts across the pastrami (if they are really thick, I usually cut them through the middle to make an even layer of chicken about an inch thick). Then, I cut the bacon in half to make shorter pieces (easier to cut through when you serve it) and place a layer of bacon across the whole pan. Mix the sour cream and cream of mushroom soup, then spread across the top of the bacon. Bake about 375 for 45-60 min (probably closer to 60). Serve with rice.

Chili

1 yellow onion
1 lb. sirloin hamburger
1 packet Ranch dressing mix
1 packet Taco mix
1 (15 oz.) can black beans
1 (15 oz.) can hot chili
1 (15 oz.) can regular chili
2 (4 oz.) cans diced green chilies
2 (8 oz.) cans tomato sauce
1 (10 oz.) package frozen corn

Chop and saute onion in oil. Add hamburger and cook until brown. Add Ranch dressing mix and taco mix. Stir until incorporated into the hamburger. Add all other ingredients. Serve with tortilla chips, grated cheese, and sour cream.

Salisbury Steak with Homemade Cream of Mushroom Soup

4 Hamburger Patties
1 can condensed cream of mushroom soup (or use homemade, below)
3 C. prepared rice

Brown hamburger patties over high heat on both sides. Top with mushroom soup and lower heat to low. Cook for 10-15 minutes or until inside of patties is no longer pink. Remove patties from pan. Mix soup and meat drippings for gravy (if you want it thicker, add in a little flour and water or cornstarch and water). Serve over hot rice.

Homemade Cream of Mushroom Soup

1 C. Magic Mix
1 4.5 oz. can Mushroom pieces and stems (SAVE THE WATER!) (or use fresh)
1/4 C. Water (3/4 c. if using fresh mushrooms)
Dash of Onion Salt
1-2 drops Kitchen Bouqet,optional (just for color)

Combine all ingredients over medium heat. Stir constantly until mixture begins to bubble and thicken. Remove from heat immediately.

Magic Mix

2 1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature

Combine dry milk, flour and margarine/butter into a large bowl. Mix until it looks like corn meal (You may want to start off slow and work up to the fastest setting so that it doesn’t blow powder all over). Keep mix tightly covered in the refrigerator. See Everyday Food Storage for more recipes using Magic Mix.

Crunchy Baked Pork Chops

From: America’s Test Kitchen

This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1 (see related How To Cook). The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don't need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes. Serves 4

Table salt

4 center-cut boneless pork chops , 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat

4 slices hearty white sandwich bread , torn into 1-inch pieces

1 small minced shallot (about 2 tablespoons)

3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons vegetable oil

Ground black pepper

2 tablespoons grated Parmesan cheese

1/2 teaspoon minced fresh thyme leaves

2 tablespoons minced fresh parsley leaves

1/4 cup unbleached all-purpose flour plus 6 tablespoons

3 large egg whites

3 tablespoons Dijon mustard

Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time. (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon.

Quiche

8 slices bacon (I am substituting ham to make it healthier)
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 cup all-purpose flour
1 1/2 cups milk

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.

Bake in preheated oven for 35 minutes, until set. Serve hot or cold.