2 chicken breasts, still frozen
1 can Rotelle tomatoes
1 can corn, do not drain
1 can black beans, drained and rinsed
1 package Ranch dressing mix
1 T cumin
1 tsp. chili powder
1 tsp. onion powder
1 8 oz. package cream cheese
Cooked rice
Put the chicken in the crock pot. Top with the tomatoes, corn, drained and rinsed beans, ranch dressing, cumin, chili and onion powders. Stir to combine and top with cream cheese. Cook on low for 6-8 hours, stirring once or twice to mix in the cream cheese. Shred the chicken and serve over rice.
Saturday, December 10, 2011
Friday, December 9, 2011
December Meals
Lion House Chicken Noodle Soup and Whole Wheat Bread - Britta
Creamy Potato & Leek Soup and Peanut Butter Pie - Cheryl
Chicken Rolls and Mint Chocolate Chip Cookies - Elsje
Chicken Enchiladas - Jeana
Slow Cooker Cilantro Lime Chicken - Julianne
Upside Down Pizza - Kim Rogers
Baked Tilapia and Potatoes - Kimberly
Crock Pot Cream Cheese Chicken Chili - Stacey
Creamy Potato & Leek Soup and Peanut Butter Pie - Cheryl
Chicken Rolls and Mint Chocolate Chip Cookies - Elsje
Chicken Enchiladas - Jeana
Slow Cooker Cilantro Lime Chicken - Julianne
Upside Down Pizza - Kim Rogers
Baked Tilapia and Potatoes - Kimberly
Crock Pot Cream Cheese Chicken Chili - Stacey
Mint Chocolate Chip Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks
Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.
Slow Cooker Cilantro Lime Chicken
Ingredients:
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
24-ounce jar medium salsa
Juice from one lime
¼ cup fresh cilantro, chopped
1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)
6 boneless chicken breast halves, defrosted
Directions:
1. In a slow cooker, mix together the salsa, lime juice, cilantro, taco seasoning and jalapenos.
Add the chicken and coat with the salsa mixture. Allow the chicken to cook, covered, in the
slow cooker on Low setting for 6 hours. Serve chicken with salsa mixture spooned over top,
or shred and use as a taco filling.
Baked Tilapia and Potatoes
Tilapia Fillets
Small red potatoes
Olive Oil
Jane's Mix seasoning
Bread crumbs
Potatoes:
Cut into small pieces and put into ziplock bag with olive oil mixed with Jane's Mix to toss. Bake in a baking dish at 350 for about 1 hour.
Tilapia:
Thaw in fridge overnight. Place a sheet of tinfoil on a baking sheet. Lightly cover both sides of tilapia in crumbs and cook on a skillet at medium heat until desired texture.
Small red potatoes
Olive Oil
Jane's Mix seasoning
Bread crumbs
Potatoes:
Cut into small pieces and put into ziplock bag with olive oil mixed with Jane's Mix to toss. Bake in a baking dish at 350 for about 1 hour.
Tilapia:
Thaw in fridge overnight. Place a sheet of tinfoil on a baking sheet. Lightly cover both sides of tilapia in crumbs and cook on a skillet at medium heat until desired texture.
Upside Down Pizza
1 lb lean ground beef
1 onion, chopped
1 tsp minced garlic
16 oz jar spaghetti sauce
1 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided
1 (8 oz) can refrigerated crescent rolls
Preheat over to 350. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce. In a 9x13 baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella & parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together. Bake in the preheated oven for 20-30 minutes, or until rolls are golden brown.
1 onion, chopped
1 tsp minced garlic
16 oz jar spaghetti sauce
1 c shredded mozzarella cheese, divided
1 c grated parmesan cheese, divided
1 (8 oz) can refrigerated crescent rolls
Preheat over to 350. Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce. In a 9x13 baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella & parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together. Bake in the preheated oven for 20-30 minutes, or until rolls are golden brown.
Chicken Rolls
1 8oz. Onion and Chives Cream Cheese
1/4 c. melted butter
1/8 t. pepper
1 can Shredded Chicken
handful of mushrooms- minced
4 pkg refrigerator rolls (I buy the 4 pack)
Bread Crumbs
2 cans Cream of Chicken
1 c. milk (opt)
1 t. Worcestershire Sauce (opt)
Combine cream cheese, butter, and pepper and mix well. Mix in chicken and mushrooms. Flatten out the rolls, put a teaspoon of chicken mix inside. Fold roll in half and pinch edges. Dip both sides in bread crumbs. Place on cookie sheet and cook 15-30 minutes. (Time varies on what kind of cookie sheet you are using. Top should be golden brown.) Heat the Cream of Chicken Soup and add milk and Worcestershire Sauce if desired. Serve over rolls as a gravy.
1/4 c. melted butter
1/8 t. pepper
1 can Shredded Chicken
handful of mushrooms- minced
4 pkg refrigerator rolls (I buy the 4 pack)
Bread Crumbs
2 cans Cream of Chicken
1 c. milk (opt)
1 t. Worcestershire Sauce (opt)
Combine cream cheese, butter, and pepper and mix well. Mix in chicken and mushrooms. Flatten out the rolls, put a teaspoon of chicken mix inside. Fold roll in half and pinch edges. Dip both sides in bread crumbs. Place on cookie sheet and cook 15-30 minutes. (Time varies on what kind of cookie sheet you are using. Top should be golden brown.) Heat the Cream of Chicken Soup and add milk and Worcestershire Sauce if desired. Serve over rolls as a gravy.
Creamy Peanut Butter Pie
1 graham cracker pie crust
1 8 oz cream cheese, softened
1 C powdered sugar
½ C peanut butter
1 12-oz. cool whip
Chopped peanuts
Beat cream cheese and sugar; add peanut butter and mix well. Fold in half of the whipped cream. Pour into crust. Top with remaining whipped cream and chopped peanuts; chill.
1 8 oz cream cheese, softened
1 C powdered sugar
½ C peanut butter
1 12-oz. cool whip
Chopped peanuts
Beat cream cheese and sugar; add peanut butter and mix well. Fold in half of the whipped cream. Pour into crust. Top with remaining whipped cream and chopped peanuts; chill.
Creamy Potato & Leek Soup
4 medium leeks, white & green parts halved lengthwise, washed, & sliced thin (about 4 c), dark green parts halved, washed, & cut into 2-inch pieces
2 C Vegetable or chicken broth
2 C Water
4 Tb butter
1 C chopped onion
¼ tsp. salt
1 small russet potato (6 oz.) peeled, chopped
1 bay leaf
1 (4 in.) sprig fresh thyme
1 large slice white bread, lightly toasted & torn into ½ inch slices
Pepper to taste
½ C Half & Half or cream (opt.)
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce to low, cover, and simmer 20 min. Strain broth through fine mesh strainer into a bowl, pressing on solids to extract liquid; set aside. Discard solids in strainer and rinse out saucepan. Melt butter in now empty pan over med-low. When foamy, add sliced leeks, onion, and salt. Cook and stir over low until vegetables are softened. Over high heat, stir in reserved broth, potato, bay leaf, and thyme sprig and boil. Reduce to low, simmer until potatoes are tender. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf and thyme sprig. Add cream (opt.) Transfer soup to blender and process until smooth and creamy, 2-3 minutes. Season with salt and pepper.
2 C Vegetable or chicken broth
2 C Water
4 Tb butter
1 C chopped onion
¼ tsp. salt
1 small russet potato (6 oz.) peeled, chopped
1 bay leaf
1 (4 in.) sprig fresh thyme
1 large slice white bread, lightly toasted & torn into ½ inch slices
Pepper to taste
½ C Half & Half or cream (opt.)
Bring dark-green leek pieces, broth, and water to boil in large saucepan over high heat. Reduce to low, cover, and simmer 20 min. Strain broth through fine mesh strainer into a bowl, pressing on solids to extract liquid; set aside. Discard solids in strainer and rinse out saucepan. Melt butter in now empty pan over med-low. When foamy, add sliced leeks, onion, and salt. Cook and stir over low until vegetables are softened. Over high heat, stir in reserved broth, potato, bay leaf, and thyme sprig and boil. Reduce to low, simmer until potatoes are tender. Add toasted bread and simmer until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf and thyme sprig. Add cream (opt.) Transfer soup to blender and process until smooth and creamy, 2-3 minutes. Season with salt and pepper.
Friday, November 11, 2011
November Meals
Personal Pita Pizzas - Britta
Chalupa - Cheryl
Pulled Pork Sandwiches - Elsje
Baked 4-Cheese Pasta - Julianne
Black Eyed Peas and Cornbread - Kim Rogers
Zesty Cream Cheese Chicken - Kim Roylance
Chicken Broccoli Casserole and Chocolate Chip Pumpkin Bars - Kimberly
Crock Pot Beef Stroganoff - Stacey
Chicken Tetrazzini - Tamara
Clam/Corn Chowder - Tawnee
Chalupa - Cheryl
Pulled Pork Sandwiches - Elsje
Baked 4-Cheese Pasta - Julianne
Black Eyed Peas and Cornbread - Kim Rogers
Zesty Cream Cheese Chicken - Kim Roylance
Chicken Broccoli Casserole and Chocolate Chip Pumpkin Bars - Kimberly
Crock Pot Beef Stroganoff - Stacey
Chicken Tetrazzini - Tamara
Clam/Corn Chowder - Tawnee
Crock Pot Beef Stroganoff
1 1/2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. Worcestershire sauce
1/2 c. water
8 oz. cream cheese
couple of dashes of Garlic Salt
In the slow cooker, stir in all the ingredients, except the meat AND the cream cheese, together. Once combined, add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or potatoes.
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 Tbsp. Worcestershire sauce
1/2 c. water
8 oz. cream cheese
couple of dashes of Garlic Salt
In the slow cooker, stir in all the ingredients, except the meat AND the cream cheese, together. Once combined, add the meat and mix together.
Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crock pot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes. Serve over egg noodles or potatoes.
Zesty Cream Cheese Chicken
1 8 oz package of lowfat cream cheese
2 cans cream of chicken/mushroom soup
1 teaspoon chicken bullion
2 large chicken breasts
1 bottle fat-free zesty Italian salad dressing
2 cups rice
Directions:
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
2 cans cream of chicken/mushroom soup
1 teaspoon chicken bullion
2 large chicken breasts
1 bottle fat-free zesty Italian salad dressing
2 cups rice
Directions:
Combine all ingredients (except rice) in crock pot. Cook on low for 4-6 hours. Cook rice. When chicken is tender remove from mixture, shred chicken and add to mixture. Serve hot over rice.
Martha Stewart Chicken Tetrazzini
Coarse salt and ground pepper
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine (I used white grape juice as a substitute)
1.5 cups grated Parmesan cheese
1.5 cups grated cheddar cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1/2 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine/white grape juice. Bring to a boil; reduce to a simmer, and add parmesan, cheddar cheese and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
6 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 can (14.5 ounces) reduced-sodium chicken broth
3/4 cup dry white wine (I used white grape juice as a substitute)
1.5 cups grated Parmesan cheese
1.5 cups grated cheddar cheese
1/2 teaspoon dried thyme leaves
1 pound linguine, broken in half
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
1/2 package (10 ounces) frozen peas, thawed and drained
Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta). In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.
Make sauce: In same saucepan, melt remaining 4 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and wine/white grape juice. Bring to a boil; reduce to a simmer, and add parmesan, cheddar cheese and thyme. Season with salt and pepper.
Cook pasta 2 minutes less than package instructions for al dente; drain and return to pot. Add sauce, chicken, peas, and mushrooms. Toss well to combine. Divide between two shallow 2-quart baking dishes; sprinkle with remaining Parmesan. Freeze (see below) or bake until browned, about 30 minutes. Let stand 10 minutes before serving.
Golden Sweet Cornbread
1 c flour
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/2 c vegetable oil
Preheat oven to 400. Spray or lightly grease a 9" round pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well comined. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
1 c yellow cornmeal
2/3 c sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/2 c vegetable oil
Preheat oven to 400. Spray or lightly grease a 9" round pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well comined. Pour batter into prepared pan. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Black Eyed Peas
1 lb pkg dried black eyed peas
4 c water
2 tsp salt
1/4 tsp pepper
1 lrg onion
2 stalks celery, chopped (optional)
2 ham hocks
Soak beans in water over night. Drain and place in crock-pot. Add water and remaining ingredients. Cover and cook on HIGH 1-2 hours then LOW for 8-9 hours. Serve over hot rice & a side of cornbread. Growing up my family also liked to mix ketchup in it (but not me). **My crock-pot is different where I usually cook this on HIGH for 1 hour and then LOW for about 6 hours.
4 c water
2 tsp salt
1/4 tsp pepper
1 lrg onion
2 stalks celery, chopped (optional)
2 ham hocks
Soak beans in water over night. Drain and place in crock-pot. Add water and remaining ingredients. Cover and cook on HIGH 1-2 hours then LOW for 8-9 hours. Serve over hot rice & a side of cornbread. Growing up my family also liked to mix ketchup in it (but not me). **My crock-pot is different where I usually cook this on HIGH for 1 hour and then LOW for about 6 hours.
Chalupa
3-4 lbs pork loin roast
1 lb pinto beans- soak first overnight and cook an hour or so til done.
2 cloves garlic chopped
2 Tbl chili powder
1 Tbl ground cumin
1 tsp oregano
1 -2 cans green chilis
1 Tbl salt
10 oz diced tomatoes
1/2 c chopped onions
Put everything in crockpot. Cover with water. Cook covered over low heat for 6 hours. Take out bones and break up roast with fork. If you want it less juicy, cook without lid 1 hour more.
Serve in shallow bowls & top with:
Corn chips
Shredded lettuce
Shredded cheese
Olives
Avocados
Sour cream
1 lb pinto beans- soak first overnight and cook an hour or so til done.
2 cloves garlic chopped
2 Tbl chili powder
1 Tbl ground cumin
1 tsp oregano
1 -2 cans green chilis
1 Tbl salt
10 oz diced tomatoes
1/2 c chopped onions
Put everything in crockpot. Cover with water. Cook covered over low heat for 6 hours. Take out bones and break up roast with fork. If you want it less juicy, cook without lid 1 hour more.
Serve in shallow bowls & top with:
Corn chips
Shredded lettuce
Shredded cheese
Olives
Avocados
Sour cream
Chocolate Chip Pumpkin Bars
3 eggs
1.5 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
1.5 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Guittard chocolate chips
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Sprinkle chocolate chips evenly over top. Bake for 30 minutes.
Let cool completely before frosting.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
1.5 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
1.5 cups sifted all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 cup Guittard chocolate chips
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into a greased 13x10 inch baking pan. Sprinkle chocolate chips evenly over top. Bake for 30 minutes.
Let cool completely before frosting.
To make the icing:
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.
Friday, October 14, 2011
October Meals
Salsa Verde Braised Pork - Britta
Chinese BBQ Pork - Cheryl
Tortellini - Elsje
Chicken Cordon Bleu Casserole - Jeana
Taco Soup - Julianne
Honey Lime Enchiladas - Kim Rogers
Chicken Breasts with Balsamic Vinegar and Garlic - Kim Roylance
Crock Pot Lasagna - Kimberly
Buttermilk Chicken Strips with Honey Mustard Sauce - Tamara
Chinese BBQ Pork - Cheryl
Tortellini - Elsje
Chicken Cordon Bleu Casserole - Jeana
Taco Soup - Julianne
Honey Lime Enchiladas - Kim Rogers
Chicken Breasts with Balsamic Vinegar and Garlic - Kim Roylance
Crock Pot Lasagna - Kimberly
Buttermilk Chicken Strips with Honey Mustard Sauce - Tamara
Salsa Verde Braised Pork
February 08 Sunset Magazine
3 ½ lbs. bone-in pork shoulder or tenderloin
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped
3 c. reduced-sodium chicken broth
2 t. each cumin seeds and coriander seeds
1 t. dried oregano
½ c. chopped fresh cilantro, plus some leaves
Salt
Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 375˚. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 ¾ c., 8-10 minutes.
With two forks, tear meat into large shreds. Add to pan with juices and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with flour tortillas.
You can also prepare this in a slow-cooker. Put trimmed pork in a slow cooker (5-6 quart) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165˚ on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with the 'oven' step, using a large pot for boiling down the juices.
3 ½ lbs. bone-in pork shoulder or tenderloin
1 bottle (15 oz.) salsa verde
1 medium onion, finely chopped
3 c. reduced-sodium chicken broth
2 t. each cumin seeds and coriander seeds
1 t. dried oregano
½ c. chopped fresh cilantro, plus some leaves
Salt
Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 375˚. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 ¾ c., 8-10 minutes.
With two forks, tear meat into large shreds. Add to pan with juices and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with flour tortillas.
You can also prepare this in a slow-cooker. Put trimmed pork in a slow cooker (5-6 quart) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165˚ on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with the 'oven' step, using a large pot for boiling down the juices.
Honey Lime Enchiladas
1 ½ lbs pork or chicken, cooked & shredded
1/3 c honey
¼ c lime juice
1 Tbs. chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
Mozzarella cheese, shredded
Cheddar cheese, shredded
Flour tortillas
Mix together honey, lime juice, chili powder, & garlic powder in a medium bowl. Add shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 9x13 with non-stick baking spray (depending on how thick you stuff your enchiladas you can also do 2 9x13s or one 9x13 and one 9x9). Pour green enchilada sauce into pan(s) to coat the entire bottom, about ½ of one can. Fill tortillas with shredded meat and desired about of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I use 1 ½ cans – you can freeze left over enchilada sauce in a baggy). Bake uncovered at 350 for 30 minutes.
Optional – Turn on broiler after baking and place enchiladas near the top of the oven. Let it broil until cheese is slightly brown and crispy.
1/3 c honey
¼ c lime juice
1 Tbs. chili powder
½ tsp garlic powder
2 (10 oz) cans green enchilada sauce
Mozzarella cheese, shredded
Cheddar cheese, shredded
Flour tortillas
Mix together honey, lime juice, chili powder, & garlic powder in a medium bowl. Add shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes. Lightly spray 9x13 with non-stick baking spray (depending on how thick you stuff your enchiladas you can also do 2 9x13s or one 9x13 and one 9x9). Pour green enchilada sauce into pan(s) to coat the entire bottom, about ½ of one can. Fill tortillas with shredded meat and desired about of cheese. Roll and place in dish. Pour remainder of sauce over enchiladas and sprinkle more cheese on top – don’t be stingy! (I use 1 ½ cans – you can freeze left over enchilada sauce in a baggy). Bake uncovered at 350 for 30 minutes.
Optional – Turn on broiler after baking and place enchiladas near the top of the oven. Let it broil until cheese is slightly brown and crispy.
Buttermilk Chicken Strips
1 lb chicken fillets
1 cup buttermilk
1/2 tsp paprika
1 cup corn flakes, crushed into fine crumbs
1 cup panko bread crumbs
1 tsp parsley
salt & pepper
Place tin foil in a cookie sheet. Mix buttermilk, salt & pepper and paprinka in bowl. Mix rest of dry ingredients in another mixing bowl. Dredge each piece of chicken into buttermilk mixture. Then place in bowl with dry ingredients until entire piece of chicken is covered in the crumb mixture. Place chicken pieces on pan and cook un-thawed at 450 degrees for 20-25 minutes. Serve with Honey Mustard Sauce.
Honey Mustard Sauce
1/3 cup low fat Hellman’s Mayo
1-2 Tbsp liquid honey (depending on taste)
2 heaping Tbsp Dijon mustard
Mix all ingredients in a bowl. Serve in individual ramekins alongside chicken strips.
1 cup buttermilk
1/2 tsp paprika
1 cup corn flakes, crushed into fine crumbs
1 cup panko bread crumbs
1 tsp parsley
salt & pepper
Place tin foil in a cookie sheet. Mix buttermilk, salt & pepper and paprinka in bowl. Mix rest of dry ingredients in another mixing bowl. Dredge each piece of chicken into buttermilk mixture. Then place in bowl with dry ingredients until entire piece of chicken is covered in the crumb mixture. Place chicken pieces on pan and cook un-thawed at 450 degrees for 20-25 minutes. Serve with Honey Mustard Sauce.
Honey Mustard Sauce
1/3 cup low fat Hellman’s Mayo
1-2 Tbsp liquid honey (depending on taste)
2 heaping Tbsp Dijon mustard
Mix all ingredients in a bowl. Serve in individual ramekins alongside chicken strips.
Chinese BBQ Pork
2 Pork tenderloins
¼ C. Sugar
2 Tb Hoisin sauce
4 Tb Soy Sauce (shy 1/3 C)
½ tsp. Salt
½ tsp. Red food coloring
Trim excess fat off pork. Marinate overnight. Bake at 350 ½ hour, then flip over and bake another ½ hour. Cool; Slice very thin. Serve cooled or chilled with ketchup, spicy mustard (ground mustard mixed with a little water) and toasted sesame seeds for dipping.
¼ C. Sugar
2 Tb Hoisin sauce
4 Tb Soy Sauce (shy 1/3 C)
½ tsp. Salt
½ tsp. Red food coloring
Trim excess fat off pork. Marinate overnight. Bake at 350 ½ hour, then flip over and bake another ½ hour. Cool; Slice very thin. Serve cooled or chilled with ketchup, spicy mustard (ground mustard mixed with a little water) and toasted sesame seeds for dipping.
Taco Soup
1 pounds ground beef, turkey, or boca burger
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crock pot or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large crock pot or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
Crock Pot Lasagna
Prep Time: 25 minutes
Cook Time: 7 hours, 10 minutes
Total Time: 7 hours, 35 minutes
Ingredients:
1 pound lean ground beef
48-ounce jar chunky pasta sauce
14-ounce can diced tomatoes, undrained
3/4 cup water
Salt and pepper to taste
15-ounce container ricotta cheese
1/4 cup chopped parsley
1 egg, beaten
2½ cups shredded mozzarella cheese
1 box lasagna noodles
1/2 cup grated Parmesan cheese
Preparation:
In a large skillet, brown ground beef. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.
In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of lasagna noodles (broken to fit). Top with mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 6-8
Cook Time: 7 hours, 10 minutes
Total Time: 7 hours, 35 minutes
Ingredients:
1 pound lean ground beef
48-ounce jar chunky pasta sauce
14-ounce can diced tomatoes, undrained
3/4 cup water
Salt and pepper to taste
15-ounce container ricotta cheese
1/4 cup chopped parsley
1 egg, beaten
2½ cups shredded mozzarella cheese
1 box lasagna noodles
1/2 cup grated Parmesan cheese
Preparation:
In a large skillet, brown ground beef. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.
In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of lasagna noodles (broken to fit). Top with mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. Cover crockpot and cook on low for 6-7 hours - DO NOT STIR. Top with Parmesan cheese and serve. Serves 6-8
Cordon Bleu Casserole
2 c. cubed (precooked) & sauted ham
3 c. cubed chicken, cooked w/ a little nutmeg
1 c. shredded swiss cheese
Layer these in bottom of dish.
For sauce, saute 1 sm. chopped onion, then move to saucepan with
1/3 c. butter or margarine
1/3 c. flour
1/8 tsp. dry mustard
1/8 tsp. nutmeg
1 3/4 c. milk
Pour sauce over cheese & meat.
Combine topping ingredients:
1 1/2 c. bread crumbs (I do abt. 1 c. bread crumbs & 1/2 c. wheat germ)
1/4 c. butter, melted
1/2 c. shredded swiss cheese
Sprinkle over top.
Bake uncovered at 350 for 25-30 min.
3 c. cubed chicken, cooked w/ a little nutmeg
1 c. shredded swiss cheese
Layer these in bottom of dish.
For sauce, saute 1 sm. chopped onion, then move to saucepan with
1/3 c. butter or margarine
1/3 c. flour
1/8 tsp. dry mustard
1/8 tsp. nutmeg
1 3/4 c. milk
Pour sauce over cheese & meat.
Combine topping ingredients:
1 1/2 c. bread crumbs (I do abt. 1 c. bread crumbs & 1/2 c. wheat germ)
1/4 c. butter, melted
1/2 c. shredded swiss cheese
Sprinkle over top.
Bake uncovered at 350 for 25-30 min.
Friday, September 9, 2011
September Meals
Spaghetti and Meatballs - Britta
Pistachio Chicken with Pesto Fettuccini - Cassie
Rosemary Chicken Alfredo - Cheryl
Tortilla Casserole - Elsje
Peppercorn Garlic Pork Loin Fillet - Julianne
Citrus and Soy-Marinated Grilled Pork Tenderloin - Kim Rogers
Gouda and Ham Sandwiches - Kim Roylance
Asian Beef and Snow Peas - Kimberly
Chicken Tikka Masala - Tawnee
Pistachio Chicken with Pesto Fettuccini - Cassie
Rosemary Chicken Alfredo - Cheryl
Tortilla Casserole - Elsje
Peppercorn Garlic Pork Loin Fillet - Julianne
Citrus and Soy-Marinated Grilled Pork Tenderloin - Kim Rogers
Gouda and Ham Sandwiches - Kim Roylance
Asian Beef and Snow Peas - Kimberly
Chicken Tikka Masala - Tawnee
McCay’s Chicken Tikka Masala
Ingredients
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)
Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 2 cups heavy cream (or Half and Half) or coconut milk
• can add softened potato, broccoli, mushrooms, spinach, ect.
• 1/2 cup chopped fresh cilantro
Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).
2. Preheat a grill for high heat.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)
Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 2 cups heavy cream (or Half and Half) or coconut milk
• can add softened potato, broccoli, mushrooms, spinach, ect.
• 1/2 cup chopped fresh cilantro
Directions
1. In a large Ziplock bag, combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).
2. Preheat a grill for high heat.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with).
Pistachio Chicken with Pesto Fettuccini
1 lb. box fettuccini
1 ½ c. frozen peas
Pesto Sauce:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil
Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Pistachio Chicken:
1⁄2 cup shelled pistachio nuts, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
2 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
Cook fettuccini noodles according to package directions. Add frozen peas during the last minute of cooking and boil until tender. Drain. Pour pesto on pasta and stir.
While pasta is cooking heat 1 TBS oil in a large skillet. Bread chicken with pistachio mixture on both sides and fry in oil for 3 minutes per side (or until done). Repeat for second chicken breast.
Slice chicken into strips and serve over pasta.
1 ½ c. frozen peas
Pesto Sauce:
1 1/2 cups baby spinach leaves
3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil
Blend the spinach, basil, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Pistachio Chicken:
1⁄2 cup shelled pistachio nuts, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
2 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
Cook fettuccini noodles according to package directions. Add frozen peas during the last minute of cooking and boil until tender. Drain. Pour pesto on pasta and stir.
While pasta is cooking heat 1 TBS oil in a large skillet. Bread chicken with pistachio mixture on both sides and fry in oil for 3 minutes per side (or until done). Repeat for second chicken breast.
Slice chicken into strips and serve over pasta.
Spaghetti and Meatballs
25-30 Precooked Meatballs (I used Costco)
2 cups diced zucchini
2 medium tomatoes
1 chopped onion
3-4 cloves garlic
2 cups tomato sauce
2 tsp. Italian seasoning
Cook on stovetop until meatballs are heated through and vegetables are soft. Serve over spaghetti.
2 cups diced zucchini
2 medium tomatoes
1 chopped onion
3-4 cloves garlic
2 cups tomato sauce
2 tsp. Italian seasoning
Cook on stovetop until meatballs are heated through and vegetables are soft. Serve over spaghetti.
Citrus and Soy-Marinated Grilled Pork Tenderloin
2-3 pounds pork tenderloin
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.
Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.
Tortilla Casserole
1 lb. Hamburger
1/2 chopped onion
1 t. salt
1 1/2 T. Chilli Powder (or TT)
1/2 t. pepper
1/4 c. water
1 can tomato sauce
12 flour tortillas (or more depending on family size)
8 oz. cream cheese
2 c. shredded cheddar cheese
Spread cream cheese on tortillas, roll, and place in 9x13 baking dish. Brown hamburger and rinse. Saute onions, add hamburger back and then add spices. Mix tomato sauce with water and add to hamburger mixture. Mix well. Pour meat sauce over tortillas. Sprinkle with cheddar cheese. Cover with foil and bake for 25 minutes at 350 degrees.
1/2 chopped onion
1 t. salt
1 1/2 T. Chilli Powder (or TT)
1/2 t. pepper
1/4 c. water
1 can tomato sauce
12 flour tortillas (or more depending on family size)
8 oz. cream cheese
2 c. shredded cheddar cheese
Spread cream cheese on tortillas, roll, and place in 9x13 baking dish. Brown hamburger and rinse. Saute onions, add hamburger back and then add spices. Mix tomato sauce with water and add to hamburger mixture. Mix well. Pour meat sauce over tortillas. Sprinkle with cheddar cheese. Cover with foil and bake for 25 minutes at 350 degrees.
Friday, August 12, 2011
August Meals
Crock Pot Chicken Tacos - Britta
Bombay Chicken - Cassie
Steak Shish Kabobs - Cheryl
Baked Tilapia - Elsje
Garlic Chicken (Costco) - Jeana
BBQ Chicken Pizza - Julianne
Teriyaki Chicken Salad - Kim Rogers
BBQ Ranch Chicken Salad - Kim Roylance
Italian Chicken and Panzanella Salad - Kimberly
Lasagna - Tamara
Bombay Chicken - Cassie
Steak Shish Kabobs - Cheryl
Baked Tilapia - Elsje
Garlic Chicken (Costco) - Jeana
BBQ Chicken Pizza - Julianne
Teriyaki Chicken Salad - Kim Rogers
BBQ Ranch Chicken Salad - Kim Roylance
Italian Chicken and Panzanella Salad - Kimberly
Lasagna - Tamara
Lasagna
1 lb hamburger, thawed
8-10 Lasagna Noodles
1 onion, chopped
1 can 16 oz Tomato Sauce
1 can 28 oz can whole Tomatoes (optional if you want it more "saucy")
1 small can 6 oz Tomato Paste
1/2-3/4 cup water
2 Tbs Parsley
1 Tbs Basil
1 Tbs Oregano
16 oz Cottage Cheese
Grated cheese
Salt/Pepper
Brown hamburger in pan along with chopped onion. Add tomato sauce, tomato paste, water and seasonings. While sauce is cooking boil the lasagna noodles in a pot of boiling water for 9-11 minutes. Layer in lasagna pan in this order... sauce, noodles, cottage cheese (I add a little bit of parsley to the cottage cheese), cheese and repeat twice. Cook at 350 oven for 1 hour.
8-10 Lasagna Noodles
1 onion, chopped
1 can 16 oz Tomato Sauce
1 can 28 oz can whole Tomatoes (optional if you want it more "saucy")
1 small can 6 oz Tomato Paste
1/2-3/4 cup water
2 Tbs Parsley
1 Tbs Basil
1 Tbs Oregano
16 oz Cottage Cheese
Grated cheese
Salt/Pepper
Brown hamburger in pan along with chopped onion. Add tomato sauce, tomato paste, water and seasonings. While sauce is cooking boil the lasagna noodles in a pot of boiling water for 9-11 minutes. Layer in lasagna pan in this order... sauce, noodles, cottage cheese (I add a little bit of parsley to the cottage cheese), cheese and repeat twice. Cook at 350 oven for 1 hour.
Teriyaki Chicken Salad Sandwiches
2 chicken breasts (I used rotisserie chicken)
Kikkoman Teriyaki Baste & Glaze
2 stalks celery, chopped
1/3 c sliced green onions
1 mango, cubed
1 small can pineapple tidbits
1/3-1/2c mayo
Croissants
Lettuce leaves
Cook chicken. Shred or cube the chicken. Place chicken in a medium bowl and add Kikkoman Teriyaki Baste & Glaze to desired cover (about 1/3-1/2 cup glaze). Toss with celery and onions, then add mayonnaise and mix thoroughly (start with 1/3 c mayo and go from there). Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. Right before serving add mango and pineapple. You may need to add more mayo and/or Teriyaki-if you need it, go for it! Serve on a croissant with lettuce leaves.
** The original recipe marinates the chicken in the Teriyaki Baste & Glaze for at least 4 hours. I never have. Also, I usually just make this and eat it. But this time, I poured the sauce over the chicken, let it sit for a few hours to soak in some flavor, and then proceeded!
Kikkoman Teriyaki Baste & Glaze
2 stalks celery, chopped
1/3 c sliced green onions
1 mango, cubed
1 small can pineapple tidbits
1/3-1/2c mayo
Croissants
Lettuce leaves
Cook chicken. Shred or cube the chicken. Place chicken in a medium bowl and add Kikkoman Teriyaki Baste & Glaze to desired cover (about 1/3-1/2 cup glaze). Toss with celery and onions, then add mayonnaise and mix thoroughly (start with 1/3 c mayo and go from there). Add 2-3 (or more) tablespoons of Teriyaki sauce to taste. Right before serving add mango and pineapple. You may need to add more mayo and/or Teriyaki-if you need it, go for it! Serve on a croissant with lettuce leaves.
** The original recipe marinates the chicken in the Teriyaki Baste & Glaze for at least 4 hours. I never have. Also, I usually just make this and eat it. But this time, I poured the sauce over the chicken, let it sit for a few hours to soak in some flavor, and then proceeded!
Baked Tilapia
4 (4oz) Tilapia fillets
2 t butter
1/4 t Old Bay Seasoning, or tt
1/2 t garlic salt or tt
1 lemon, sliced
1 (16 oz) package frozen cauliflower and broccoli with red pepper
(I haven't been able to find the ones with red pepper so I just cut up my own and sprinkle it on top.)
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25-30 minutes or until vegetables are tender and fish flakes easily with a fork.
2 t butter
1/4 t Old Bay Seasoning, or tt
1/2 t garlic salt or tt
1 lemon, sliced
1 (16 oz) package frozen cauliflower and broccoli with red pepper
(I haven't been able to find the ones with red pepper so I just cut up my own and sprinkle it on top.)
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with Old Bay seasoning and garlic salt. Top each one with a slice or two of lemon. Arrange the frozen mixed vegetables around the fish, and season lightly with salt and pepper. Cover the dish and bake for 25-30 minutes or until vegetables are tender and fish flakes easily with a fork.
Bombay Chicken
Author/Source: Natalie @ Glutenfreemommy.com
1 tablespoons oil
5-6 chicken breasts, cooked and shredded
1/2 cup red onion
1/2 teaspoon garlic, minced
1 cup chopped fresh peaches
1 cup chicken broth
2 tablespoon fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/3 cup canned coconut milk
2 1/2 teaspoons cornstarch
Directions:
Heat oil in a large pan and cook the onion until translucent, then add garlic. Cook for 1 minute, stirring continuously. Add chicken to pan. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine. Stir to combine. When liquid begins to simmer, reduce heat and cover. Simmer for about 15 minutes. Cook until chicken is very tender. In a small measuring cup, mix coconut milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil until sauce is thickened.
To serve: Thaw. Heat through. Serve over jasmine rice. Garnish with chopped cashews and shredded coconut if desired.
1 tablespoons oil
5-6 chicken breasts, cooked and shredded
1/2 cup red onion
1/2 teaspoon garlic, minced
1 cup chopped fresh peaches
1 cup chicken broth
2 tablespoon fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/3 cup canned coconut milk
2 1/2 teaspoons cornstarch
Directions:
Heat oil in a large pan and cook the onion until translucent, then add garlic. Cook for 1 minute, stirring continuously. Add chicken to pan. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine. Stir to combine. When liquid begins to simmer, reduce heat and cover. Simmer for about 15 minutes. Cook until chicken is very tender. In a small measuring cup, mix coconut milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil until sauce is thickened.
To serve: Thaw. Heat through. Serve over jasmine rice. Garnish with chopped cashews and shredded coconut if desired.
Friday, July 8, 2011
July Meals
Chicken Ranch Fajitas - Britta
Chicken Enchiladas - Cheryl
Russian Chicken - Elsje
Chicken Satay with Peanut Sauce - Julianne
Grilled Teriyaki Chicken - Kim Rogers
Mango Chicken Tacos - Kimberly
Chicken Salad - Melanie
Zesty Pineapple Chicken - Tamara
Chicken Enchiladas - Cheryl
Russian Chicken - Elsje
Chicken Satay with Peanut Sauce - Julianne
Grilled Teriyaki Chicken - Kim Rogers
Mango Chicken Tacos - Kimberly
Chicken Salad - Melanie
Zesty Pineapple Chicken - Tamara
Mango Chicken Tacos
2-3 chicken breasts
1 container Mango Chicken Salsa from Costco
1/3 cup brown sugar
Lemon Pepper
Tortillas
Shredded Cheese
Boil chicken, shred and season with lemon pepper. Mix with Mango Chicken Salsa and brown sugar. Serve on tortillas with shredded cheese.
1 container Mango Chicken Salsa from Costco
1/3 cup brown sugar
Lemon Pepper
Tortillas
Shredded Cheese
Boil chicken, shred and season with lemon pepper. Mix with Mango Chicken Salsa and brown sugar. Serve on tortillas with shredded cheese.
Chicken Ranch Fajitas
chicken strips from 2-3 large chicken breasts
1 onion, cut
2-3 bell peppers
1 packet of Ranch dressing mix
tortillas
sour cream
shredded cheese
Cook chicken in a skillet on the stove top until cooked through. Add onions, peppers, and Ranch dressing mix. Cook until vegetables are tender. Serve on tortillas with sour cream and shredded cheese.
1 onion, cut
2-3 bell peppers
1 packet of Ranch dressing mix
tortillas
sour cream
shredded cheese
Cook chicken in a skillet on the stove top until cooked through. Add onions, peppers, and Ranch dressing mix. Cook until vegetables are tender. Serve on tortillas with sour cream and shredded cheese.
Chicken Enchiladas
2-4 chicken breasts, cooked & shredded
1 10.5 oz. can cream of chicken soup
3 Tb green taco sauce
1 c. sour cream
1 tsp. onion powder
3 c. grated cheddar, divided
6-9 flour tortillas
¼ c. milk
Combine soup, taco sauce, sour cream, onion powder and half of cheese. Spoon 2/3 of mixture into tortillas. Add chicken and roll up; place in greased 9x13. Add milk to remaining sauce and pour over enchiladas. Sprinkle with remaining cheese. Bake 350 for 30 min. until bubbly.
Bean Dip
1 8-oz. pkg cream cheese, softened
16 oz. sour cream
1 14-oz. can refried beans
1 pkg taco seasoning
1 c. grated cheddar
Beat cream cheese; add sour cream, beans and seasoning. Stir in ½ c. cheese and pour into casserole dish. Top with remaining cheese. Cover and bake 325 for 30 min. or until bubbly and hot. Serve with tortilla chips
1 10.5 oz. can cream of chicken soup
3 Tb green taco sauce
1 c. sour cream
1 tsp. onion powder
3 c. grated cheddar, divided
6-9 flour tortillas
¼ c. milk
Combine soup, taco sauce, sour cream, onion powder and half of cheese. Spoon 2/3 of mixture into tortillas. Add chicken and roll up; place in greased 9x13. Add milk to remaining sauce and pour over enchiladas. Sprinkle with remaining cheese. Bake 350 for 30 min. until bubbly.
Bean Dip
1 8-oz. pkg cream cheese, softened
16 oz. sour cream
1 14-oz. can refried beans
1 pkg taco seasoning
1 c. grated cheddar
Beat cream cheese; add sour cream, beans and seasoning. Stir in ½ c. cheese and pour into casserole dish. Top with remaining cheese. Cover and bake 325 for 30 min. or until bubbly and hot. Serve with tortilla chips
Zesty Pineapple Chicken Freezer Recipe
2 lbs chicken breasts, with skin (about 4 breasts)
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is
freezable) place chicken breasts with the skin side up. Brush each piece of
chicken with melted butter, then sprinkle with salt and pepper to taste. Bake
for 30 minutes. Just before chicken is finished baking, make glaze. Remove
chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated
375F for 50-60 minutes, or until chicken is cooked through and glaze is dark
brown.
2 tbsp melted butter
1/2 tsp salt
1/8 tsp pepper
Zesty Pineapple Glaze:
8 3/4 oz. can pineapple tidbits
1 c. packed brown sugar
1/4 c. lemon juice
2 tbsp. prepared mustard
1 tsp. soy sauce
Preheat oven to 375F. In a disposable 9" foil container (or baking dish that is
freezable) place chicken breasts with the skin side up. Brush each piece of
chicken with melted butter, then sprinkle with salt and pepper to taste. Bake
for 30 minutes. Just before chicken is finished baking, make glaze. Remove
chicken from oven and brush with flaze. Allow to cool completely then freeze.
On cooking day, remove dish from freezer to thaw. Once thawed, bake in preheated
375F for 50-60 minutes, or until chicken is cooked through and glaze is dark
brown.
Grilled Teriyaki Chicken
6 boneless, skinless chicken breasts
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
6 ounces (3/4 cup) pineapple juice
1/2 cup reduced-sodium soy sauce
1 tablespoon molasses
2 tablespoons brown sugar
1/4 cup canola or olive oil
3 tablespoons cider vinegar
1 teaspoon garlic powder
Fresh pineapple, for grilling
Hot rice, for serving
In a small bowl, combine the pineapple juice, soy sauce, molasses, brown sugar, oil, vinegar and garlic powder. Whisk to combine. Add the chicken breasts to a large ziploc bag and pour the marinade over the chicken. Seal the bag and let the chicken marinate in the refrigerator for 6 to 8 hours.
Drain the liquid. Grill the chicken over medium-high heat for 6-7 minutes on each side, until the chicken is cooked through. When the chicken has about 4-5 minutes left to cook, add the rings of fresh pineapple and grill for 2 minutes per side. Transfer the chicken to a plate or cutting board, cover with foil and let rest for 5 minutes. Slice the chicken into strips. Serve over hot, cooked rice with grilled pineapple.
Baked Brown Rice
1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)
Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.
Chicken Salad
¼ cup mayonnaise¼ cup buttermilk
1 TBL Dijon mustard
1 TBL fresh lemon juice
½ to 1 tsp hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper
Stir together mayonnaise, buttermilk, mustard, lemon juice and hot-pepper sauce. Stir in chicken, celery,
onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad
can be refrigerated up to 3 days in an airtight container.
CUCUMBER AND WATERMELON SALAD
1 English cucumber, peeled and cut into ½ inch cubes
1 small (or ½ large) seedless watermelon, cut into ½ inch cubes
3 TBL fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, ¾ tsp salt and 1/8 tsp pepper (or to taste).
Serve immediately.
1 TBL Dijon mustard
1 TBL fresh lemon juice
½ to 1 tsp hot-pepper sauce, such as Tabasco
4 cups shredded roasted chicken breast
2 celery stalks, finely chopped
½ small red onion, finely chopped
¼ cup packed fresh flat-leaf parsley leaves, coarsely chopped
Coarse salt and freshly ground pepper
Stir together mayonnaise, buttermilk, mustard, lemon juice and hot-pepper sauce. Stir in chicken, celery,
onion, and parsley; season with salt and pepper. Serve in a sandwich or over salad greens. Chicken salad
can be refrigerated up to 3 days in an airtight container.
CUCUMBER AND WATERMELON SALAD
1 English cucumber, peeled and cut into ½ inch cubes
1 small (or ½ large) seedless watermelon, cut into ½ inch cubes
3 TBL fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
In a large bowl, toss cucumber and watermelon with lime juice, ¾ tsp salt and 1/8 tsp pepper (or to taste).
Serve immediately.
Russian Chicken
1/2 bottle Apricot Jam (adjust to taste)
1/2 bottle Wishbone Russian Dressing (adjust to taste)
1 shake Worcestershire
4-6 chicken breasts
Bake in oven at 375 for 1/2 hour and serve with rice. Or for a freezer meal, thaw, place in a crockpot and cook on low until chicken is tender. Can shred chicken if desired and serve over rice.
1/2 bottle Wishbone Russian Dressing (adjust to taste)
1 shake Worcestershire
4-6 chicken breasts
Bake in oven at 375 for 1/2 hour and serve with rice. Or for a freezer meal, thaw, place in a crockpot and cook on low until chicken is tender. Can shred chicken if desired and serve over rice.
Friday, June 10, 2011
June Meals
Chicken Nuggets and Oven-Roasted Veggies - Britta
Balsamic Chicken Noodle Bowl - Cheryl
Salsa Bean Salad with Cilantro Lime Grilled Chicken - Julianne
Asian BBQ Chicken with Coconut Rice - Kim Rogers
Beef Stroganoff - Kim Roylance
Baked Camembert Pasta - Kimberly
Italian Meatballs & Marinara Sauce - Tamara
Taco Salad - Tawnee
Balsamic Chicken Noodle Bowl - Cheryl
Salsa Bean Salad with Cilantro Lime Grilled Chicken - Julianne
Asian BBQ Chicken with Coconut Rice - Kim Rogers
Beef Stroganoff - Kim Roylance
Baked Camembert Pasta - Kimberly
Italian Meatballs & Marinara Sauce - Tamara
Taco Salad - Tawnee
Beef Stroganoff
1 pound cubed beef stew meat
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
Can mushrooms (with juice)
1 - 16 oz container of sour cream
1 package bow tie pasta
In a slow cooker, combine the meat, onion, Worcestershire sauce and mushrooms.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in sour cream just before serving.
Serve over noodles.
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
Can mushrooms (with juice)
1 - 16 oz container of sour cream
1 package bow tie pasta
In a slow cooker, combine the meat, onion, Worcestershire sauce and mushrooms.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in sour cream just before serving.
Serve over noodles.
Italian Meatballs & Marinara Sauce
*Food Network
2 slices white sandwich bread, stale
1 lb ground pork
1 lb ground beef
1/2 cup grated Parmesan
1/4 cup fresh parsley
2 tsp kosher salt
2 cloves garlic, minced
1/2 tsp red cayenne pepper (optional)
1 large egg, beaten
fresh ground pepper
1/3 cup olive oil, divided
Grate the bread or pulse crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, beef, parmesan, parsley, salt, pepper, onion, garlic, cayenne and egg and mix until combined. Using your hands, gently form the meat mixture into slightly larger than golf ball-sized balls (packing the meat tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in skillet over medium-high heat. Add half the meatballs and cook, turning occasionally until well browned on all sizes, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out of the skillet, return to the heat and repeat with the remaining oil and meatballs.
Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with Fettuccine noodles. Toss 1/3 of sauce with the noodles. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to six weeks.
Marinara Sauce
1/4 cup extra-virgin olive oil
1/2 medium onion, diced
4 cloves garlic, minced
4 Roma tomatoes, chopped
2 (28 oz) cans of whole peeled tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 tsp kosher salt
fresh ground pepper
Heat the olive oil in medium saucepan over medium-high heat. Saute the onion and garlic, stirring until lightly browned, about 5 minutes. Add the tomatoes, the herb springs and basil and bring to a boil. Reduce heat and simmer uncovered for about 15 minute or until thickened. Remove and discard the her sprig. Stir in the salt and pepper to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to two months.
2 slices white sandwich bread, stale
1 lb ground pork
1 lb ground beef
1/2 cup grated Parmesan
1/4 cup fresh parsley
2 tsp kosher salt
2 cloves garlic, minced
1/2 tsp red cayenne pepper (optional)
1 large egg, beaten
fresh ground pepper
1/3 cup olive oil, divided
Grate the bread or pulse crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
In a large bowl, combine the bread crumbs, pork, beef, parmesan, parsley, salt, pepper, onion, garlic, cayenne and egg and mix until combined. Using your hands, gently form the meat mixture into slightly larger than golf ball-sized balls (packing the meat tightly together will result in tough meatballs). Refrigerate for at least 1 hour or up to 24 hours.
Heat half the oil in skillet over medium-high heat. Add half the meatballs and cook, turning occasionally until well browned on all sizes, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out of the skillet, return to the heat and repeat with the remaining oil and meatballs.
Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meatballs will start to melt when the meatballs are ready. Serve immediately with Fettuccine noodles. Toss 1/3 of sauce with the noodles. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to six weeks.
Marinara Sauce
1/4 cup extra-virgin olive oil
1/2 medium onion, diced
4 cloves garlic, minced
4 Roma tomatoes, chopped
2 (28 oz) cans of whole peeled tomatoes, roughly chopped
3 sprigs fresh thyme
1 small bunch fresh basil, leaves chopped
2 tsp kosher salt
fresh ground pepper
Heat the olive oil in medium saucepan over medium-high heat. Saute the onion and garlic, stirring until lightly browned, about 5 minutes. Add the tomatoes, the herb springs and basil and bring to a boil. Reduce heat and simmer uncovered for about 15 minute or until thickened. Remove and discard the her sprig. Stir in the salt and pepper to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to two months.
Asian BBQ Chicken with Coconut Rice
Asian BBQ Chicken
¼ c packed brown sugar
½ c soy sauce
2 T lime juice
¼ t cayenne pepper
¼ t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions.
Coconut Rice
2 c. white or Jasmine Rice
1 can coconut milk
2 c water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions, plus chopped green onions tops for garnish
Black pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand for 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
**we also enjoyed diced mango with the rice!
¼ c packed brown sugar
½ c soy sauce
2 T lime juice
¼ t cayenne pepper
¼ t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions.
Coconut Rice
2 c. white or Jasmine Rice
1 can coconut milk
2 c water
1 tsp Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp white sugar
Handful of chopped green onions, plus chopped green onions tops for garnish
Black pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand for 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.
**we also enjoyed diced mango with the rice!
Baked Camembert Pasta
1 x 8-ounce box of Camembert cheese
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (approx. 6 ounces) fresh spinach
4 ounces Parmesan Cheese
To prepare your pasta
Preheat your oven to 350 F. Open the box of cheese and unwrap it. Place it back in
the wooden container. Score a circle into the top of the skin, lift it off and discard.
Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay the
garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little
extra virgin olive oil. Scatter over the rosemary leaves and gently pat with your
fingers to coat them in the oil.
To cook your pasta
Place the box of cheese on a cookie sheet and put it into the preheated oven for 25
minutes, until golden and melted. Meanwhile, bring a large pan of salted water
to a boil. When your cheese has 10 minutes left to cook, add the rigatoni to the
pan and cook according to package instructions. When pasta is cooked, add the
spinach to the pan. Drain the pasta and spinach in a colander over a large bowl,
reserving some of the cooking water. Return the pasta and spinach to the pan and
let it wilt. Drizzle with a couple of good lugs of extra virgin olive oil and add the
grated parmesan. If the sauce is too thick for you, add a splash of the reserved
cooking water to thin it out a bit. Season with salt and pepper and give it a good stir.
Remove cheese from oven.
To serve your pasta
Divide the pasta between serving bowls. Drizzle the melted Camembert on top.
Serve with bread.
2 cloves of garlic
1 sprig of fresh rosemary
extra virgin olive oil
sea salt and freshly ground black pepper
1 pound dried rigatoni
6 cups (approx. 6 ounces) fresh spinach
4 ounces Parmesan Cheese
To prepare your pasta
Preheat your oven to 350 F. Open the box of cheese and unwrap it. Place it back in
the wooden container. Score a circle into the top of the skin, lift it off and discard.
Peel and finely slice the garlic. Pick the rosemary leaves off the woody stalk. Lay the
garlic slices on top of the cheese, sprinkle with some pepper and drizzle with a little
extra virgin olive oil. Scatter over the rosemary leaves and gently pat with your
fingers to coat them in the oil.
To cook your pasta
Place the box of cheese on a cookie sheet and put it into the preheated oven for 25
minutes, until golden and melted. Meanwhile, bring a large pan of salted water
to a boil. When your cheese has 10 minutes left to cook, add the rigatoni to the
pan and cook according to package instructions. When pasta is cooked, add the
spinach to the pan. Drain the pasta and spinach in a colander over a large bowl,
reserving some of the cooking water. Return the pasta and spinach to the pan and
let it wilt. Drizzle with a couple of good lugs of extra virgin olive oil and add the
grated parmesan. If the sauce is too thick for you, add a splash of the reserved
cooking water to thin it out a bit. Season with salt and pepper and give it a good stir.
Remove cheese from oven.
To serve your pasta
Divide the pasta between serving bowls. Drizzle the melted Camembert on top.
Serve with bread.
Balsamic Chicken Noodle Bowl
1 lb Linguine
1 Red pepper, cut into thin strips
4 T Balsamic vinegar
5 Garlic cloves, finely minced
½ tsp Salt
¼ tsp Black pepper
1/2 c extra virgin olive oil
1 c Fresh basil
2 c Cooked, shredded chicken
1 1/2 c Shredded or cubed mozzarella cheese
½ c Feta cheese
Cook the linguine until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.
While the pasta is boiling, heat 1 teaspoon olive oil in a skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
Add the cooked noodles to the skillet with the red pepper and chicken and toss. Add the mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.
Serves 6-8
1 Red pepper, cut into thin strips
4 T Balsamic vinegar
5 Garlic cloves, finely minced
½ tsp Salt
¼ tsp Black pepper
1/2 c extra virgin olive oil
1 c Fresh basil
2 c Cooked, shredded chicken
1 1/2 c Shredded or cubed mozzarella cheese
½ c Feta cheese
Cook the linguine until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.
While the pasta is boiling, heat 1 teaspoon olive oil in a skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
Add the cooked noodles to the skillet with the red pepper and chicken and toss. Add the mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.
Serves 6-8
Friday, May 13, 2011
May Meals
Cowboy Dinner - Britta
Teriyaki Chicken - Cheryl
Pesto Chicken Pasta - Kim
Jamie Oliver's Cracking Burgers - Kimberly
Apple and Orange Porkchops - Melanie
Chicken Broccoli Casserole - Tamara
Teriyaki Chicken - Cheryl
Pesto Chicken Pasta - Kim
Jamie Oliver's Cracking Burgers - Kimberly
Apple and Orange Porkchops - Melanie
Chicken Broccoli Casserole - Tamara
Jamie Oliver's Cracking Burger
serves 6
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
Pesto Chicken Pasta
1 (16 ounce) package bow tie pasta
1 cup grilled chicken breast – cut into bite size pieces
1/4 cup sun-dried tomatoes
1/4 cup grated parmesan cheese
1/2 cup pesto sauce
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Defrost chicken, pesto sauce, sun-dried tomatoes, and cheese
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes, cheese and pesto. Toss to coat evenly.
1 cup grilled chicken breast – cut into bite size pieces
1/4 cup sun-dried tomatoes
1/4 cup grated parmesan cheese
1/2 cup pesto sauce
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Defrost chicken, pesto sauce, sun-dried tomatoes, and cheese
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes, cheese and pesto. Toss to coat evenly.
Teriyaki Chicken
1 C. Water
1 C. Soy sauce
1 C. Pineapple juice or orange juice
2 Garlic cloves, minced
1 ½ C. Sugar
½ tsp. Fresh ginger
¼ C. oil
Combine all ingredients and use some of the sauce to marinate chicken or steak overnight. Grill meat, and boil the reserved sauce for a couple of minutes and serve with the meat over rice.
1 C. Soy sauce
1 C. Pineapple juice or orange juice
2 Garlic cloves, minced
1 ½ C. Sugar
½ tsp. Fresh ginger
¼ C. oil
Combine all ingredients and use some of the sauce to marinate chicken or steak overnight. Grill meat, and boil the reserved sauce for a couple of minutes and serve with the meat over rice.
Chicken Broccoli Casserole
1/2 stick margarine
1 cup chopped celery
1 cup chopped onion
1 can cream of chicken soup
1 1/2 cup milk
3 cups cooked rice
1 tsp salt
1/4 tsp pepper
3 cups diced cooked chicken
1 cup slivered almonds (optional)
2 tsp parsley
1-2 crowns of broccolli
1 cup cheese
1 package chicken stove-top-style stuffing mix, prepared according to package directions
Melt margarine over medium heat in a large saucepan. Add celery and cook about 8 minutes, stirring occasionally. Add onion and cook another 5 minutes. Stir in soup, salt, pepper, parsley, rice, chicken, milk and slivered almonds and cook until warm and bubbly. Steam broccoli for 3-5 minutes (do not overcook!) Mix steamed broccoli into the mixture and pour into 9x13 baking dish. Sprinkle cheese on top of dish. Spoon stuffing over the top and bake, uncovered in 375 degree oven for 15-20 minutes or until stuffing is toasted.
1 cup chopped celery
1 cup chopped onion
1 can cream of chicken soup
1 1/2 cup milk
3 cups cooked rice
1 tsp salt
1/4 tsp pepper
3 cups diced cooked chicken
1 cup slivered almonds (optional)
2 tsp parsley
1-2 crowns of broccolli
1 cup cheese
1 package chicken stove-top-style stuffing mix, prepared according to package directions
Melt margarine over medium heat in a large saucepan. Add celery and cook about 8 minutes, stirring occasionally. Add onion and cook another 5 minutes. Stir in soup, salt, pepper, parsley, rice, chicken, milk and slivered almonds and cook until warm and bubbly. Steam broccoli for 3-5 minutes (do not overcook!) Mix steamed broccoli into the mixture and pour into 9x13 baking dish. Sprinkle cheese on top of dish. Spoon stuffing over the top and bake, uncovered in 375 degree oven for 15-20 minutes or until stuffing is toasted.
Apple & Orange Pork Chops ~ recipe from Lion House
6-8 pork chops, about ½ inch thick
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
Cowboy Dinner
Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
Friday, April 8, 2011
April Meals
Pork Caritas and Black Bean Burritos - Britta
French Onion Salisbury Steak with Cheese Toast - Cheryl
(Cafe Rio) Sweet Pork - Jeana
Zesty Cream Cheese Chicken - Kim
Baked Penne with Chicken and Sun-Dried Tomatoes - Kimberly
Chicken and Cheese Enchiladas and Egg Free Chewy Chocolate Chip Cookies - Naomi
Artichoke and Mushroom Chicken Pasta - Tawnee
Tater Tot Casserole - Tamara
French Onion Salisbury Steak with Cheese Toast - Cheryl
(Cafe Rio) Sweet Pork - Jeana
Zesty Cream Cheese Chicken - Kim
Baked Penne with Chicken and Sun-Dried Tomatoes - Kimberly
Chicken and Cheese Enchiladas and Egg Free Chewy Chocolate Chip Cookies - Naomi
Artichoke and Mushroom Chicken Pasta - Tawnee
Tater Tot Casserole - Tamara
(Cafe Rio) Sweet Pork
Place pork roast in crock pot and fill half way up with water.
Cook on high for 5 hours.
Drain water and cut into thirds.
Mix:
1 can coke
16 ounces of salsa
2 cups brown sugar
Place in crock pot for 3 more hours, shred and serve in tortillas with your choice of toppings. I use cheese, rice, and black beans.
Cook on high for 5 hours.
Drain water and cut into thirds.
Mix:
1 can coke
16 ounces of salsa
2 cups brown sugar
Place in crock pot for 3 more hours, shred and serve in tortillas with your choice of toppings. I use cheese, rice, and black beans.
Artichoke and Mushroom Chicken Pasta
1 lb chicken (2-3 breasts)
6 ounces sliced mushrooms
2 cloves garlic
6.5 ounces Artichoke Hearts (chopped)
2 T basil
1/8 cup white wine (I used the non-alcoholic cooking version)
½ package bacon (cooked crispy and crumbled)
1 cup chicken stock or heavy cream
salt & pepper to taste
Farfalle (bow tie) pasta
Grill the chicken add the mushrooms until soft. Add the rest of ingredients and serve over pasta.
6 ounces sliced mushrooms
2 cloves garlic
6.5 ounces Artichoke Hearts (chopped)
2 T basil
1/8 cup white wine (I used the non-alcoholic cooking version)
½ package bacon (cooked crispy and crumbled)
1 cup chicken stock or heavy cream
salt & pepper to taste
Farfalle (bow tie) pasta
Grill the chicken add the mushrooms until soft. Add the rest of ingredients and serve over pasta.
Egg Free Chewy Chocolate Chip Cookies
Mix:
1 cup Margarine, softened
1 cup Brown Sugar
½ White Sugar
¼ cup Milk
1 tsp. Vanilla
Sift together and then add:
2 ¼ cup Flour
1/2 tsp. Salt
1 tsp. Baking Soda
12 oz. Chocolate Chips (I like to double the batch and mix kinds - my favorite is white chocolate and milk chocolate!)
½ cup Coconut or toffee chips (optional)
Drop onto cookie sheet. Bake at 350° for 12-14 minutes. Let rest 1 minute on the pan. Transfer to wire rack.
1 cup Margarine, softened
1 cup Brown Sugar
½ White Sugar
¼ cup Milk
1 tsp. Vanilla
Sift together and then add:
2 ¼ cup Flour
1/2 tsp. Salt
1 tsp. Baking Soda
12 oz. Chocolate Chips (I like to double the batch and mix kinds - my favorite is white chocolate and milk chocolate!)
½ cup Coconut or toffee chips (optional)
Drop onto cookie sheet. Bake at 350° for 12-14 minutes. Let rest 1 minute on the pan. Transfer to wire rack.
Chicken and Cheese Enchiladas
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (8-inch), warmed
1 small tomato, chopped
3 green onions, sliced
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 and 1/2 cups of the soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese (about 2 ounces)
6 flour tortillas (8-inch), warmed
1 small tomato, chopped
3 green onions, sliced
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 and 1/2 cups of the soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
French Onion Salisbury Steak With Cheese Toast
1 ¼ lbs ground chuck
¼ c minced fresh parsley
2 Tb scallions, minced
1 tsp kosher salt
½ tsp pepper
2 Tb flour
1 Tb olive oil
2 c onions, sliced thin
1 tsp sugar
1 Tb garlic, minced
1 Tb tomato paste
2 c beef broth
¼ c dry red wine/apple juice
¾ tsp kosher salt
½ tsp dried thyme leaves
2 Tb flour
4 slices French bread
1/3 c shredded swiss or mozzarella
Combine chuck, parley, scallion, salt and pepper. Divide evenly into 4 portions and shape into ¾-1 inch oval patties. Place 2 Tb flour in shallow dish; dredge each patty in flour. Heat oil in pan over med-high. Brown patties 3 minutes each side; remove from pan. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth, wine, salt and thyme. Return meat to pan; boil soup. Cover and simmer on med-low 10 minutes, or until beef is fully cooked. Sprinkle cheese over bread and bake at 350 for 10 minutes. Serve meat over toast with soup ladled over.
¼ c minced fresh parsley
2 Tb scallions, minced
1 tsp kosher salt
½ tsp pepper
2 Tb flour
1 Tb olive oil
2 c onions, sliced thin
1 tsp sugar
1 Tb garlic, minced
1 Tb tomato paste
2 c beef broth
¼ c dry red wine/apple juice
¾ tsp kosher salt
½ tsp dried thyme leaves
2 Tb flour
4 slices French bread
1/3 c shredded swiss or mozzarella
Combine chuck, parley, scallion, salt and pepper. Divide evenly into 4 portions and shape into ¾-1 inch oval patties. Place 2 Tb flour in shallow dish; dredge each patty in flour. Heat oil in pan over med-high. Brown patties 3 minutes each side; remove from pan. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth, wine, salt and thyme. Return meat to pan; boil soup. Cover and simmer on med-low 10 minutes, or until beef is fully cooked. Sprinkle cheese over bread and bake at 350 for 10 minutes. Serve meat over toast with soup ladled over.
Baked Penne with Chicken and Sun- Dried Tomatoes
Courtesy of Martha Stewart
Ingredients
6 tablespoon(s) butter, plus more for baking dishes
Coarse salt
Ground pepper
1 pound(s) penne rigate
1 teaspoon(s) olive oil
2 (8 ounces each) boneless, skinless chicken breast halves
1/2 cup(s) all-purpose flour, spooned and leveled
2 tablespoon(s) all-purpose flour, spooned and leveled
4 clove(s) garlic, minced
6 cup(s) whole milk
1/2 cup(s) oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cup(s) (6 ounces) shredded mozzarella
1 cup(s) (4 ounces) finely grated Parmesan
Optional: 10 ounce(s) white mushrooms, trimmed and thinly sliced
Directions
1. Preheat oven to 400 degrees F. Butter 9x13 dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Cut into pieces.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add tomatoes; cook 1 minute. Off heat, gradually stir in mozzarella and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Ingredients
6 tablespoon(s) butter, plus more for baking dishes
Coarse salt
Ground pepper
1 pound(s) penne rigate
1 teaspoon(s) olive oil
2 (8 ounces each) boneless, skinless chicken breast halves
1/2 cup(s) all-purpose flour, spooned and leveled
2 tablespoon(s) all-purpose flour, spooned and leveled
4 clove(s) garlic, minced
6 cup(s) whole milk
1/2 cup(s) oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cup(s) (6 ounces) shredded mozzarella
1 cup(s) (4 ounces) finely grated Parmesan
Optional: 10 ounce(s) white mushrooms, trimmed and thinly sliced
Directions
1. Preheat oven to 400 degrees F. Butter 9x13 dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Cut into pieces.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add tomatoes; cook 1 minute. Off heat, gradually stir in mozzarella and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. To make ahead, prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. Preheat oven to 400 degrees F, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Tater Tot Casserole
1 bag tater tots
1 lb hamburger
1 chopped onion
1 16 oz sour cream
1 can cream of chicken
1 cup of milk
1 Tbsp parsley
salt/pepper to taste
Brown hamburger in a large pan, add chopped onion to hamburger mix about five minutes before the hamburger is done. Add all other ingredients and cook until warm. Place mixture in 9x13 glass pan and add tater tots on top of the mixture. Cook uncovered for 375 for 30 minutes or until tater tots are crispy and casserole is bubbly. Enjoy!
1 lb hamburger
1 chopped onion
1 16 oz sour cream
1 can cream of chicken
1 cup of milk
1 Tbsp parsley
salt/pepper to taste
Brown hamburger in a large pan, add chopped onion to hamburger mix about five minutes before the hamburger is done. Add all other ingredients and cook until warm. Place mixture in 9x13 glass pan and add tater tots on top of the mixture. Cook uncovered for 375 for 30 minutes or until tater tots are crispy and casserole is bubbly. Enjoy!
Friday, March 11, 2011
March Meals
White Chili - Britta
Broccoli Potato Cheese Soup - Cheryl
Apricot Chicken - Julianne
Grilled Pork Loin w/Creamy Pesto Sauce and Quinoa Salad - Julie
Stroganoff Sandwiches - Kim
Crock Pot Creamy Chicken - Kimberly
Market Street Meatloaf - Melanie
Triple Citrus Chicken - Tamara
Broccoli Potato Cheese Soup - Cheryl
Apricot Chicken - Julianne
Grilled Pork Loin w/Creamy Pesto Sauce and Quinoa Salad - Julie
Stroganoff Sandwiches - Kim
Crock Pot Creamy Chicken - Kimberly
Market Street Meatloaf - Melanie
Triple Citrus Chicken - Tamara
Apricot Chicken
1-2 lbs boneless skinless chicken breasts, diced (or use tenders)
1 (8 oz) bottle of Russian or Catalina Dressing
1 small jar of apricot preserves
1 package dry onion soup mix
2 tsp curry powder (optional)
Preheat oven to 350. Mix dressing, jam and onion soup mix together. Pour over chicken. Bake, for 1 hour (cover for the first half of cooking). Serve on its own or with rice.
1 (8 oz) bottle of Russian or Catalina Dressing
1 small jar of apricot preserves
1 package dry onion soup mix
2 tsp curry powder (optional)
Preheat oven to 350. Mix dressing, jam and onion soup mix together. Pour over chicken. Bake, for 1 hour (cover for the first half of cooking). Serve on its own or with rice.
Stroganoff Sandwiches
1 pound lean ground beef (90% lean)
1/4 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 can (4 ounces) sliced mushrooms, drained
1 cup (8 ounces) sour cream
1 loaf French bread, cut in half lengthwise
2 medium tomatoes, thinly sliced
1 medium green pepper, cut into rings
1 cup (4 ounces) shredded cheddar cheese
Directions
In a skillet, brown beef with onion. Drain. Season with the garlic powder, salt, pepper and Worcestershire sauce. Remove from the heat and stir in mushrooms and sour cream; set aside.
Place it with the bread side up on a baking sheet; broil until light golden brown.
Reset oven to 375°. Spread bread with ground beef mixture. Top with the tomatoes, pepper rings and cheese. Bake for 5 minutes or until the cheese melts. Serve immediately. Yield: 6-8 servings.
1/4 cup chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 can (4 ounces) sliced mushrooms, drained
1 cup (8 ounces) sour cream
1 loaf French bread, cut in half lengthwise
2 medium tomatoes, thinly sliced
1 medium green pepper, cut into rings
1 cup (4 ounces) shredded cheddar cheese
Directions
In a skillet, brown beef with onion. Drain. Season with the garlic powder, salt, pepper and Worcestershire sauce. Remove from the heat and stir in mushrooms and sour cream; set aside.
Place it with the bread side up on a baking sheet; broil until light golden brown.
Reset oven to 375°. Spread bread with ground beef mixture. Top with the tomatoes, pepper rings and cheese. Bake for 5 minutes or until the cheese melts. Serve immediately. Yield: 6-8 servings.
Quinoa Salad
1 cup quinoa (rinsed)
1 can chicken broth (14 oz)
1 Tablespoon olive oil
Place rinsed quinoa and chicken broth in medium pan and bring to a boil. Reduce heat to low and cover. Simmer 20-25 minutes or until all liquid is absorbed. Place cooked quinoa in a bowl and toss with olive oil. Refrigerate until cooled completely.
Dice the following ingredients into small dices.
½ cucumber
½ red or green pepper
1 tomato
1-2 Tablespoons red onion
half a bunch of cilantro
1 avocado (slice and place on top of salad to garnish)
When Quinoa is cooled add diced veggies and toss. Season as desired with salt and pepper.
1 can chicken broth (14 oz)
1 Tablespoon olive oil
Place rinsed quinoa and chicken broth in medium pan and bring to a boil. Reduce heat to low and cover. Simmer 20-25 minutes or until all liquid is absorbed. Place cooked quinoa in a bowl and toss with olive oil. Refrigerate until cooled completely.
Dice the following ingredients into small dices.
½ cucumber
½ red or green pepper
1 tomato
1-2 Tablespoons red onion
half a bunch of cilantro
1 avocado (slice and place on top of salad to garnish)
When Quinoa is cooled add diced veggies and toss. Season as desired with salt and pepper.
Grilled Pork Loin with Creamy Pesto Sauce
1-2 lb. lean pork loin
1 teaspoon olive oil
1 teaspoon Italian herbs
Salt/pepper
Sauce ingredients
1 Tablespoon butter
4 teaspoons flour
1/8 teaspoon ground pepper
1 cup milk
2 Tablespoons pesto
Brush or rub pork with olive oil. Sprinkle both sides with Italian herbs, salt and pepper. Place on hot grill. Cook 8-10 minutes on each side or until juices run clear or 155 degrees internally. Remove from grill and cover with tin foil. Let sit 5 minutes. You don’t want to overcook it or it will dry out and be less tender.
While pork is grilling, in a small saucepan melt butter. Stir in flour and pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook for 1 minute more. Remove from heat and stir in pesto.
Slice pork loin and drizzle with sauce. Serve with Quinoa salad.
1 teaspoon olive oil
1 teaspoon Italian herbs
Salt/pepper
Sauce ingredients
1 Tablespoon butter
4 teaspoons flour
1/8 teaspoon ground pepper
1 cup milk
2 Tablespoons pesto
Brush or rub pork with olive oil. Sprinkle both sides with Italian herbs, salt and pepper. Place on hot grill. Cook 8-10 minutes on each side or until juices run clear or 155 degrees internally. Remove from grill and cover with tin foil. Let sit 5 minutes. You don’t want to overcook it or it will dry out and be less tender.
While pork is grilling, in a small saucepan melt butter. Stir in flour and pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook for 1 minute more. Remove from heat and stir in pesto.
Slice pork loin and drizzle with sauce. Serve with Quinoa salad.
Triple Citrus Chicken
4-6 skinless, boneless breasts
1 tsp grated lemon zest
1 tsp grated orange zest
1 clove garlic, peeled and minced
1 Tbl chives, chopped
1 tsp salt
¼ tsp black pepper
3 Tbl fresh lime juice
2 Tbl fresh lemon juice
1 Tbl honey
1 tsp balsamic vinegar
2 Tbl vegetable oil
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer. Thaw overnight. Bake in the oven at 350 for 30 mins or you can grill them. Serve over rice.
1 tsp grated lemon zest
1 tsp grated orange zest
1 clove garlic, peeled and minced
1 Tbl chives, chopped
1 tsp salt
¼ tsp black pepper
3 Tbl fresh lime juice
2 Tbl fresh lemon juice
1 Tbl honey
1 tsp balsamic vinegar
2 Tbl vegetable oil
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer. Thaw overnight. Bake in the oven at 350 for 30 mins or you can grill them. Serve over rice.
Broccoli Potato Cheese Soup
4 Tb Butter
1 Leek, diced
1 Minced garlic clove
1 Diced carrot
3 Diced medium red potatoes
4 C Chicken stock
1 Bay leaf
½ tsp Celery seed
1 tsp Dried thyme
¼ C Slivered fresh basil
1 Bunch broccoli, chopped
1 C Heavy cream
Dash Cayenne pepper
1 C Monterrey Jack cheese
Salt & Pepper to taste
In a large pot, melt butter over medium-high. Add leeks, garlic and carrots. Cook until softened, about 3 minutes. Add potatoes; cook 2 minutes. Add stock, bay leaf, celery seed, thyme and basil. Boil; reduce heat to medium and cook until potatoes are barely tender, about 15 minutes. Add broccoli and cook 10 minutes until tender. Pull out some of the broccoli and set aside. Puree the soup in blender. Pour back into pot and stir in cream, cheese, reserved broccoli and rest of seasonings. Keep hot until ready to serve but do not boil.
1 Leek, diced
1 Minced garlic clove
1 Diced carrot
3 Diced medium red potatoes
4 C Chicken stock
1 Bay leaf
½ tsp Celery seed
1 tsp Dried thyme
¼ C Slivered fresh basil
1 Bunch broccoli, chopped
1 C Heavy cream
Dash Cayenne pepper
1 C Monterrey Jack cheese
Salt & Pepper to taste
In a large pot, melt butter over medium-high. Add leeks, garlic and carrots. Cook until softened, about 3 minutes. Add potatoes; cook 2 minutes. Add stock, bay leaf, celery seed, thyme and basil. Boil; reduce heat to medium and cook until potatoes are barely tender, about 15 minutes. Add broccoli and cook 10 minutes until tender. Pull out some of the broccoli and set aside. Puree the soup in blender. Pour back into pot and stir in cream, cheese, reserved broccoli and rest of seasonings. Keep hot until ready to serve but do not boil.
Market Street Meat Loaf with Fingerling Potatoes
from Silver Palate Cookbook
3 TBL unsalted butter
¾ cup finely chopped onion
¾ cup finely chopped scallions, white bulb and 3 inches of green
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup minced red bell pepper
¼ cup minced green bell pepper
2 tsp minced garlic
Salt, to taste
1 tsp freshly ground black pepper
½ tsp ground white pepper
¼ tsp cayenne pepper
1 tsp ground cumin
½ tsp freshly grated nutmeg
3 eggs, well beaten
½ cup ketchup
½ cup half-and-half
2 lbs lean ground beef chuck
12 oz sausage meat (no fennel-flavored Italian sausage)
¾ cup fine fresh bread crumbs, toasted
1. Preheat oven to 375°
2. Melt butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.
3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.
4. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled
vegetables and mix thoroughly with your hands, kneading for 5 minutes.
5. With damp hands, form the mixture into an oval approximately 17 x 4 ½ x 1 ½ inches – resembling a long loaf of bread.
6. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
7. Place the pan in the oven and bake for 35-40 minutes.
8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.
Fingerling Potatoes
Rinse fingerlings, pat dry, cut into bite-sized pieces with skins intact. Toss in EVOO (extra virgin olive oil) and sprinkle with your favorite spices (i.e., S&P, thyme, rosemary). Roast in a covered casserole dish at 350° for 30 minutes or until tender.
3 TBL unsalted butter
¾ cup finely chopped onion
¾ cup finely chopped scallions, white bulb and 3 inches of green
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup minced red bell pepper
¼ cup minced green bell pepper
2 tsp minced garlic
Salt, to taste
1 tsp freshly ground black pepper
½ tsp ground white pepper
¼ tsp cayenne pepper
1 tsp ground cumin
½ tsp freshly grated nutmeg
3 eggs, well beaten
½ cup ketchup
½ cup half-and-half
2 lbs lean ground beef chuck
12 oz sausage meat (no fennel-flavored Italian sausage)
¾ cup fine fresh bread crumbs, toasted
1. Preheat oven to 375°
2. Melt butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.
3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.
4. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled
vegetables and mix thoroughly with your hands, kneading for 5 minutes.
5. With damp hands, form the mixture into an oval approximately 17 x 4 ½ x 1 ½ inches – resembling a long loaf of bread.
6. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
7. Place the pan in the oven and bake for 35-40 minutes.
8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.
Fingerling Potatoes
Rinse fingerlings, pat dry, cut into bite-sized pieces with skins intact. Toss in EVOO (extra virgin olive oil) and sprinkle with your favorite spices (i.e., S&P, thyme, rosemary). Roast in a covered casserole dish at 350° for 30 minutes or until tender.
Crock Pot Creamy Chicken
4 boneless, skinless chicken breasts cubed
2 TBS butter
2 cans healthy request cream of mushroom soup
8 oz. sour cream
1 package ranch dressing mix
jasmine rice
Put chicken into crock pot with all other ingredients and stir. Cook on low 3-4 hours. Stir again and serve over jasmine rice.
2 TBS butter
2 cans healthy request cream of mushroom soup
8 oz. sour cream
1 package ranch dressing mix
jasmine rice
Put chicken into crock pot with all other ingredients and stir. Cook on low 3-4 hours. Stir again and serve over jasmine rice.
Friday, February 11, 2011
February Meals
Orzo and Roasted Vegetables - Britta
Spaghetti - Cheryl
Wheat Chili - Diana
BBQ Chicken Pizza - Julianne
Shepherd's Pie - Kim
Texas Beef Brisket and Grammie Doll's Moist Cake - Kimberly
Chicken Penne Pasta - Jeana
Lasagna - Naomi
Italian Meatball Subs - Tawnee
Spaghetti - Cheryl
Wheat Chili - Diana
BBQ Chicken Pizza - Julianne
Shepherd's Pie - Kim
Texas Beef Brisket and Grammie Doll's Moist Cake - Kimberly
Chicken Penne Pasta - Jeana
Lasagna - Naomi
Italian Meatball Subs - Tawnee
Italian Meatball Subs
Meatballs - Just buy meatballs anywhere (walmart, costco ect.)
1 can jellied cranberries
about 1/2 cup of brown sugar
1 jar of chili sauce. I found the best chili sauce is homemade (being the brand not made by me). It comes in an apple shaped bottle, and you can buy it anywhere.
Combine all ingredients, then just warm it in the crockpot. Serve on rolls with cheese, like Muenster.
1 can jellied cranberries
about 1/2 cup of brown sugar
1 jar of chili sauce. I found the best chili sauce is homemade (being the brand not made by me). It comes in an apple shaped bottle, and you can buy it anywhere.
Combine all ingredients, then just warm it in the crockpot. Serve on rolls with cheese, like Muenster.
Lasagna
16 lasagna noodles (I like the ones you don't have to boil)
1 pound hamburger
1 large can spaghetti sauce
1 large carton cottage cheese
8 oz cream cheese
8 oz sour cream
Mozzarella cheese and parmesan
Brown hamburger, drain grease and add to spaghetti sauce. Combine cottage cheese, cream cheese and sour cream to make white layer. Put a small amount of spaghetti sauce on bottom of a 9x13 pan to keep from sticking. Then a layer of noodles, layer of white sauce, layer of spaghetti sauce, then layer of mozzarella cheese and sprinkle of parmesan. Repeat 3 times until all ingredients are used. Bake at 350 covered for 1 hour.
1 pound hamburger
1 large can spaghetti sauce
1 large carton cottage cheese
8 oz cream cheese
8 oz sour cream
Mozzarella cheese and parmesan
Brown hamburger, drain grease and add to spaghetti sauce. Combine cottage cheese, cream cheese and sour cream to make white layer. Put a small amount of spaghetti sauce on bottom of a 9x13 pan to keep from sticking. Then a layer of noodles, layer of white sauce, layer of spaghetti sauce, then layer of mozzarella cheese and sprinkle of parmesan. Repeat 3 times until all ingredients are used. Bake at 350 covered for 1 hour.
Chicken Penne Pasta
1 Package Penne pasta
Chicken breast meat (however much you like)
1 jar Classico brand, Four Cheese Alfredo Sauce
1 jar Classico brand, Creamy Sun Dried Tomato Alfredo Sauce (I have also used the Roasted Pepper flavor and it was really good too)
Cracked pepper
Garlic
Pour both jars into your baking dish, Add a couple cloves of garlic and some cracked pepper. Add chicken and bake in the oven at 350 for about 20-25 minutes. Boil pasta and with 10 minutes left of the timer add the boiled noodles to the chicken and sauce.
Chicken breast meat (however much you like)
1 jar Classico brand, Four Cheese Alfredo Sauce
1 jar Classico brand, Creamy Sun Dried Tomato Alfredo Sauce (I have also used the Roasted Pepper flavor and it was really good too)
Cracked pepper
Garlic
Pour both jars into your baking dish, Add a couple cloves of garlic and some cracked pepper. Add chicken and bake in the oven at 350 for about 20-25 minutes. Boil pasta and with 10 minutes left of the timer add the boiled noodles to the chicken and sauce.
Shepherd's Pie
Meat Mixture
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup cooked corn
1/2 cup cooked carrots
1 ½ cup vegetable juice (like V8)
1/2 teaspoon oregano
3 cups mashed cooked potatoes
1 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into bowl with vegetable soup, veggies and oregano; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
From Frozen:
Thaw meat mixture.
Make potatoes: Instant Potatoes
Place 2 cup instant potatoes into a container. Add 4 cup hot or boiling water. Allow to sit for 2-3 minutes. Fluff with a fork and serve. Makes 8 servings.
Place meat mixture into 9x13 baking dish. Once the potatoes are done, spread over meat mixture and top with cheese. Bake at 375 for 20-25 minutes.
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup cooked corn
1/2 cup cooked carrots
1 ½ cup vegetable juice (like V8)
1/2 teaspoon oregano
3 cups mashed cooked potatoes
1 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 2 quart baking dish.
In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear. Drain. Pour mixture into bowl with vegetable soup, veggies and oregano; stir well. Spread mashed potatoes on top.
Bake 20 minutes. Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.
From Frozen:
Thaw meat mixture.
Make potatoes: Instant Potatoes
Place 2 cup instant potatoes into a container. Add 4 cup hot or boiling water. Allow to sit for 2-3 minutes. Fluff with a fork and serve. Makes 8 servings.
Place meat mixture into 9x13 baking dish. Once the potatoes are done, spread over meat mixture and top with cheese. Bake at 375 for 20-25 minutes.
Wheat Chili
1 1/2 cups steamed wheat
1 pound ground beef
1 onion, chopped
1 Tbsp. garlic
2 cans beans (kindey, or black)
2 cans diced tomatoes
1 Tbsp. chili powder
1 can of corn
Brown ground beef with onions and remove excess fat. Place all ingredients in a crock pot. Cook for 4-5 hours.
1 pound ground beef
1 onion, chopped
1 Tbsp. garlic
2 cans beans (kindey, or black)
2 cans diced tomatoes
1 Tbsp. chili powder
1 can of corn
Brown ground beef with onions and remove excess fat. Place all ingredients in a crock pot. Cook for 4-5 hours.
Friday, January 14, 2011
January Meals
Chicken Noodle Soup and Whole Wheat Bread - Britta
Steak Fajita Salad - Cheryl
Sloppy Joes - Diana
Chicken Taco Soup - Jeana
Pasta Carbonara and Spinach Gorgonzola Corn Bread - Julianne
Panda Express Mandarin Chicken and Noodles and Egg Drop Soup - Julie
Shredded Lime Tacos - Kim
Orange Chicken (Costco) - Kimberly
Red Neck Tacos - Melanie
Steak Fajita Salad - Cheryl
Sloppy Joes - Diana
Chicken Taco Soup - Jeana
Pasta Carbonara and Spinach Gorgonzola Corn Bread - Julianne
Panda Express Mandarin Chicken and Noodles and Egg Drop Soup - Julie
Shredded Lime Tacos - Kim
Orange Chicken (Costco) - Kimberly
Red Neck Tacos - Melanie
Red Neck Tacos
CORN CAKES (Emeril Lagasse)
2 TBL olive oil
1 cup sweet corn kernels
2 TBL minced shallots
1 tsp salt
1/8 tsp fresh ground black pepper
2 large eggs
1 cup heavy cream
¾ cup yellow cornmeal
½ cup all-purpose flour
½ cup masa harina flour
2 tsp baking powder
1/8 tsp cayenne
¾ cup water
2 tsp vegetable oil (I used Pam spray)
Heat olive oil in a medium-size sauté pan over medium heat. Add corn, shallots, ½
tsp of salt and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat. Combine eggs and cream in a large mixing bowl and whisk to blend well. Add cornmeal, flour, masa harina,
baking powder, cayenne, remaining ½ tsp salt, and water. Mix well. Fold in corn and shallot mixture.
Heat ½ tsp of vegetable oil in a large nonstick sauté pan over medium-high heat. When oil is hot, but not smoking, gently drop the batter (about pancake size) into pan. Cook until cakes are lightly golden on both sides. Repeat until all the oil and batter are used up. Drain cakes on paper towel.
NOTE: Instead of cooking the corn cakes in oil, I just sprayed my griddle with Pam spray. No need to drain cakes on paper towel.
PULLED PORK
Pork Shoulder
1 medium onion
Salt
Fresh ground pepper
1 cup water
Slice up onion and layer the rings on the bottom of a crock-pot. Season all sides of the pork with salt and fresh ground pepper and put the meat on top of the sliced onions. Add about a cup of water and let cook for 7 hours. Shred port with fork and remove any excess fat.
ULTIMATE COLESLAW (Tyler Florence)
1 cup mayonnaise
1 TBL Dijon mustard
Drizzle extra-virgin olive oil
½ lemon, juiced
Salt and freshly ground black pepper
1 TBL red wine vinegar
1 TBL sugar or pinch
1 store bought bag shredded slaw mix
Mix the first 7 ingredients in a bowl with a whisk. Poor over slaw mix and toss until well covered. Allow to chill.
NOTE: coleslaw tastes better if made the day before.
To put together your “Red Neck” taco, start with a corn cake. Top with shredded pork and drizzle with BBQ sauce. Then add coleslaw on top of the pork. Or, you can eat each item separately on your plate.
NOTE: I had some left overs, so I made “Red Neck” heuvos rancheros the next morning…. Corn cake, black beans, pork, over easy egg, shredded cheese, green salsa, sour cream, green onions.
2 TBL olive oil
1 cup sweet corn kernels
2 TBL minced shallots
1 tsp salt
1/8 tsp fresh ground black pepper
2 large eggs
1 cup heavy cream
¾ cup yellow cornmeal
½ cup all-purpose flour
½ cup masa harina flour
2 tsp baking powder
1/8 tsp cayenne
¾ cup water
2 tsp vegetable oil (I used Pam spray)
Heat olive oil in a medium-size sauté pan over medium heat. Add corn, shallots, ½
tsp of salt and black pepper. Cook, stirring, until corn and shallots are tender, about 5 minutes. Remove from heat. Combine eggs and cream in a large mixing bowl and whisk to blend well. Add cornmeal, flour, masa harina,
baking powder, cayenne, remaining ½ tsp salt, and water. Mix well. Fold in corn and shallot mixture.
Heat ½ tsp of vegetable oil in a large nonstick sauté pan over medium-high heat. When oil is hot, but not smoking, gently drop the batter (about pancake size) into pan. Cook until cakes are lightly golden on both sides. Repeat until all the oil and batter are used up. Drain cakes on paper towel.
NOTE: Instead of cooking the corn cakes in oil, I just sprayed my griddle with Pam spray. No need to drain cakes on paper towel.
PULLED PORK
Pork Shoulder
1 medium onion
Salt
Fresh ground pepper
1 cup water
Slice up onion and layer the rings on the bottom of a crock-pot. Season all sides of the pork with salt and fresh ground pepper and put the meat on top of the sliced onions. Add about a cup of water and let cook for 7 hours. Shred port with fork and remove any excess fat.
ULTIMATE COLESLAW (Tyler Florence)
1 cup mayonnaise
1 TBL Dijon mustard
Drizzle extra-virgin olive oil
½ lemon, juiced
Salt and freshly ground black pepper
1 TBL red wine vinegar
1 TBL sugar or pinch
1 store bought bag shredded slaw mix
Mix the first 7 ingredients in a bowl with a whisk. Poor over slaw mix and toss until well covered. Allow to chill.
NOTE: coleslaw tastes better if made the day before.
To put together your “Red Neck” taco, start with a corn cake. Top with shredded pork and drizzle with BBQ sauce. Then add coleslaw on top of the pork. Or, you can eat each item separately on your plate.
NOTE: I had some left overs, so I made “Red Neck” heuvos rancheros the next morning…. Corn cake, black beans, pork, over easy egg, shredded cheese, green salsa, sour cream, green onions.
Chicken Taco Soup
1 chopped onion
1 (16.5 oz.) can chili beans
1 (15 oz.) can black beans
1 (15 oz.) can corn
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes w/green chilies
1 packet taco seasoning
3 whole chicken breasts
Place ingredients in slow cooker and stir. Place chicken on top, pressing down until just covered by ingredients. Cook for 5 hours. Remove chicken and shred. Put chicken back into mixture and cook another hour. Top with dollop of sour cream, cheese and crushed tortilla chips prior to serving.
1 (16.5 oz.) can chili beans
1 (15 oz.) can black beans
1 (15 oz.) can corn
1 (8 oz.) can tomato sauce
2 (10 oz.) cans diced tomatoes w/green chilies
1 packet taco seasoning
3 whole chicken breasts
Place ingredients in slow cooker and stir. Place chicken on top, pressing down until just covered by ingredients. Cook for 5 hours. Remove chicken and shred. Put chicken back into mixture and cook another hour. Top with dollop of sour cream, cheese and crushed tortilla chips prior to serving.
Pasta Carbonara
1/2 lb. prosciutto, bacon, or ham cut into small pieces
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 oz. dry spaghetti or fettuccine pasta
1/4 cup chopped parsley
ground black pepper to taste
Cook ham/bacon until crisp. Drain on paper towels. In medium bowl, beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan. Toss with bacon and cheese mixture and toss gently until mixed.
4 eggs, room temperature
1/4 cup heavy cream at room temperature
1 cup grated Parmesan cheese
16 oz. dry spaghetti or fettuccine pasta
1/4 cup chopped parsley
ground black pepper to taste
Cook ham/bacon until crisp. Drain on paper towels. In medium bowl, beat together eggs and cream just until blended. Stir in cheese and set aside. Cook pasta according to package directions. Drain and return to pan. Toss with bacon and cheese mixture and toss gently until mixed.
Spinach Gorgonzola Corn Bread
2 boxes (8 1/2 oz. each) cornbread mix
3 eggs
1/2 cup cream
1 box (10 oz.) frozen chopped spinach, thawed and drained
1 cup gorgonzola cheese crumbles
1 tsp. pepper
Mix cornbread mix, eggs, cream, spinach, cheese and pepper in medium bowl. Grease the inside of the crock pot, add batter. Cover. Cook on high for 1 1/2 hours or until done.
Note: Cook only on HIGH setting for proper crust and texture.
3 eggs
1/2 cup cream
1 box (10 oz.) frozen chopped spinach, thawed and drained
1 cup gorgonzola cheese crumbles
1 tsp. pepper
Mix cornbread mix, eggs, cream, spinach, cheese and pepper in medium bowl. Grease the inside of the crock pot, add batter. Cover. Cook on high for 1 1/2 hours or until done.
Note: Cook only on HIGH setting for proper crust and texture.
Shredded Lime Tacos
1 1/2 lbs. skinless, boneless chicken breast meat
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup cilantro, chopped
1/2 white onion, chopped
2 cloves garlic, minced
Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic, and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice.
1/8 cup red wine vinegar
1/2 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 cup cilantro, chopped
1/2 white onion, chopped
2 cloves garlic, minced
Mix together vinegar, lime juice, sugar, salt, pepper, onion, garlic, and cilantro. Put in crock pot with chicken and cook on low 6 hours. Shred chicken apart with forks and serve in tacos with toppings of choice.
Sloppy Joes
1 1/2 pounds extra lean ground beef
1 chopped green pepper
1-2 chopped onions
2/3 cup of chopped celery
2 cans of tomato sauce
1 teaspoon salt
1 Tablespoon garlic
2 Tablespoon venegar
1 Tablespoon worcestersire sauce
1 teaspoon onion powder
1/8 cup brown sugar
Salsa (optional)
Brown the ground beef with the onion, pepper and celery. Drain. Combine all the ingredients and cook either in a slow cooker for 3-4 hours, or in a skillet for 30 minutes. If it is too runny, you can add potato flakes to thicken it. Serve on toasted buns and top with salsa if you want to.
1 chopped green pepper
1-2 chopped onions
2/3 cup of chopped celery
2 cans of tomato sauce
1 teaspoon salt
1 Tablespoon garlic
2 Tablespoon venegar
1 Tablespoon worcestersire sauce
1 teaspoon onion powder
1/8 cup brown sugar
Salsa (optional)
Brown the ground beef with the onion, pepper and celery. Drain. Combine all the ingredients and cook either in a slow cooker for 3-4 hours, or in a skillet for 30 minutes. If it is too runny, you can add potato flakes to thicken it. Serve on toasted buns and top with salsa if you want to.
Egg Drop Soup
2 cans chicken broth
1 cup frozen vegetables
1 Tablespoon cornstarch
2 eggs lightly beaten
1 Tablespoon chopped green onion
1. In medium saucepan, whisk cornstarch into broth and heat to a full boil. Stirring
constantly.
2. Add frozen vegetables and boil 3 minutes.
3. Beat eggs with a fork and pour slowly into hot soup. Stir once.
4. Continue cooking 1 minute, and then pour into soup bowls.
5. Garnish with green onions.
1 cup frozen vegetables
1 Tablespoon cornstarch
2 eggs lightly beaten
1 Tablespoon chopped green onion
1. In medium saucepan, whisk cornstarch into broth and heat to a full boil. Stirring
constantly.
2. Add frozen vegetables and boil 3 minutes.
3. Beat eggs with a fork and pour slowly into hot soup. Stir once.
4. Continue cooking 1 minute, and then pour into soup bowls.
5. Garnish with green onions.
Panda Express Mandarin Chicken and Noodles
6-8 skinless chicken thigh fillets
Sauce
1 cup sugar
½ cup soy sauce
2 Tablespoons lemon juice
2 teaspoons sesame oil
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
½ cup water
2 Tablespoons flour
Noodles
1 package Asian noodles
2-3 stalks baby bok choy (part of the cabbage family)
2 Tablespoons vegetable oil for frying noodles
For sauce; combine sugar, soy sauce, lemon juice, sesame oil, garlic and ginger in a
saucepan. Heat until almost a boil. Combine water with flour in a small bowl and stir until flour is dissolved. Once the sauce starts to boil add the flour water mixture. Simmer for 4-6 minutes or until a little thicker.
Grill chicken 4-6 minutes on each side or until cooked through. Remove from grill and cut into bite sized strips. Place chicken into bowl and pour the sauce over it. Serve over noodles.
To prepare Noodles with Bok Choy
Place noodles in boiling water and cook for about 5 minutes or until tender. Drain water. Cut stems off bok choy – don’t trim too much, just the end. Rinse well. Chop it all into thin pieces. Heat vegetable oil in a large frying pan. Place drained noodles in frying pan with hot oil and add bok choy. Stir fry until all bok choy is bright green and wilty. Serve with Mandarin chicken.
FROM FROZEN
Defrost chicken and sauce.
Heat chicken in fry pan until hot throughout. Add sauce. Serve over noodles.
For noodles: Use only half the bag and follow instructions above adding Bok Choy.
Sauce
1 cup sugar
½ cup soy sauce
2 Tablespoons lemon juice
2 teaspoons sesame oil
2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
½ cup water
2 Tablespoons flour
Noodles
1 package Asian noodles
2-3 stalks baby bok choy (part of the cabbage family)
2 Tablespoons vegetable oil for frying noodles
For sauce; combine sugar, soy sauce, lemon juice, sesame oil, garlic and ginger in a
saucepan. Heat until almost a boil. Combine water with flour in a small bowl and stir until flour is dissolved. Once the sauce starts to boil add the flour water mixture. Simmer for 4-6 minutes or until a little thicker.
Grill chicken 4-6 minutes on each side or until cooked through. Remove from grill and cut into bite sized strips. Place chicken into bowl and pour the sauce over it. Serve over noodles.
To prepare Noodles with Bok Choy
Place noodles in boiling water and cook for about 5 minutes or until tender. Drain water. Cut stems off bok choy – don’t trim too much, just the end. Rinse well. Chop it all into thin pieces. Heat vegetable oil in a large frying pan. Place drained noodles in frying pan with hot oil and add bok choy. Stir fry until all bok choy is bright green and wilty. Serve with Mandarin chicken.
FROM FROZEN
Defrost chicken and sauce.
Heat chicken in fry pan until hot throughout. Add sauce. Serve over noodles.
For noodles: Use only half the bag and follow instructions above adding Bok Choy.
Steak Fajita Salad
½ cup Italian-style salad dressing
1 tsp ground cumin
1 dash hot pepper sauce
1 lb flank steak, cut into strips
½ cup frozen corn
½ cup black beans, rinsed
½ cup sliced green onion
½ cup shredded cheddar
1 tomato, chopped
1 green pepper, chopped
½ cup chopped cilantro
8 cups mixed salad greens
1 cup Caesar salad dressing
1-2 tsp fajita seasoning
Crushed tortilla chips
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Pour over the beef and let marinate for 1 hour. Cook the beef in crock pot on low 5 hours or until tender (or you can pan fry or grill). Allow the beef to cool.
In small bowl, mix Caesar dressing with the fajita seasoning (enough to taste)
In a medium bowl combine the beef with the corn, beans, onions, peppers, cilantro and 1/2 cup of the Caesar dressing mixture. Refrigerate until serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add the extra dressing if necessary and top with crushed tortilla chips.
1 tsp ground cumin
1 dash hot pepper sauce
1 lb flank steak, cut into strips
½ cup frozen corn
½ cup black beans, rinsed
½ cup sliced green onion
½ cup shredded cheddar
1 tomato, chopped
1 green pepper, chopped
½ cup chopped cilantro
8 cups mixed salad greens
1 cup Caesar salad dressing
1-2 tsp fajita seasoning
Crushed tortilla chips
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Pour over the beef and let marinate for 1 hour. Cook the beef in crock pot on low 5 hours or until tender (or you can pan fry or grill). Allow the beef to cool.
In small bowl, mix Caesar dressing with the fajita seasoning (enough to taste)
In a medium bowl combine the beef with the corn, beans, onions, peppers, cilantro and 1/2 cup of the Caesar dressing mixture. Refrigerate until serving.
To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add the extra dressing if necessary and top with crushed tortilla chips.
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