Sunday, December 19, 2010
Week #4
Sunday, December 12, 2010
Week #3
This is a week of tried and true recipes from my favorite Pampered Chef "29 Minutes to Dinner" cookbook. It's a pretty normal week for us with about three actual recipes, one cheap dinner (read: boxed) and one from the freezer on a busy night. My freezer stock is wearing thin so we'll have a freezer cooking week coming up soon. Safeway has had some good meat sales the past couple of weeks and I'm excited to try some new stuff soon but this week, busy-busy time before the holidays, will be simple. I have a sneaking suspicion the rest of life won't follow my lead! Here we go!
Monday - Shrimp Panzanilla Salad
From Pampered Chef "29 Minutes to Dinner"
What you need for the salad: 4 inch thick pieces of crusty Italian bread, 1 tbsp plus 1/4 cup Olive Oil (divided), 1 medium carrot, 1 stalk celery, 1 lb frozen medium or small cooked shrimp thawed
What you need for the dressing: 1 lemon (or a couple tbsp lemon juice), 2 tbsp fresh snipped parsley, 1 garlic clove, 1/2 tsp salt, 1/4 tsp coarsely ground black pepper
Instructions: Heat a grill pan on medium-high heat for about 5 minutes. Lightly brush the bread slices with 1 tbsp of olive oil. With the pan still heating, peel the carrot, cut it in half lengthwise, then crosswise on a bias into thin slices. Thinly slice celery on the bias and set carrot and celery aside. Grill the bread slices for 1 - 2 minutes on each side until pretty grill marks appear and the bread is lightly toasted. Cut the bread into cubes with a bread knife (if you use another type of knife, you'll just squish the bread - I know this from experience!). Next, move on to the dressing. zest lemon to measure 1 tbsp zest (if you're not the "zester" type, you can buy little containers of it at the grocery store!) and juice the lemon to measure 2 tbsp juice. Snip parsley and whisk together zest, juice, parsley, pressed garlic, salt and black pepper. Slowly add the remaining 1/4 cup olive oil and whisk until well blended. Add shrimp, carrot and celery to the dressing. Fold in bread cubes and serve right away (this one gets pretty soggy fast so you'll want to serve ASAP - leftovers aren't so yummy unless you like mush).
Tuesday - Almond Chicken Stir Fry (family fave!)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Wednesday - Tuna Helper (this is the "cheap" dinner of the week - directions on your trusty box)
Thursday - Crunchy Whole Grain Chicken Bites
From Pampered Chef "29 Minutes to Dinner"
What you need for dressing and slaw: 1/2 cup reduced fat sour cream (fat free doesn't work quite as well but is still an option), 2 tbsp reduced fat mayo, 1 pkg dry ranch dressing mix, 5 stalks celery, 2 carrots
What you need for chicken bites: 1 lb chicken tenders, remaining ranch dressing mix from above, 1 egg white, 6 cups (yes, you read six) whole grain chips (we use Sunchips), 1/4 tsp paprika, and hot sauce and/or blue cheese for garnish (we don't use blue cheese but the book suggests it - tastes like I'd imagine dirty feet taste -ick! Folks either love it or hate it!) Moving on...
Instructions: Preheat your oven to 400. For the dressing, whisk together sour cream, mayo and 1 tbsp of the dressing mix - set aside. For chicken: cut into 1 1/2 pieces. Whisk together egg white and reserved dressing mix. Crunch the chips in a ziploc (or any other offbrand works too!) bag. Add the rest of the dressing mix and the paprika and give it a good shake. Add chicken to the egg mixture and coat all the pieces well. Add half of the coated chicken to the crunched chip mixture and shake well. Put the chicken in a single layer on a baking sheet (we line ours with foil and lightly coat it with a spray to save on heavy scrubbing at washing time). Repeat with the of the chicken. Spray chicken generously with oil and then bake at 400 for about 15 minutes - make sure to check to make sure it's no longer pink. If your chunks are thick, it might take a few minutes longer. For the slaw, thinly slice the celery on the bias. Peel carrots and cut into julienne strips. Combine the carrots and celery with 1/4 cup of the dressing you made earlier and mix well. Split everything among four plates and use the leftover dressing as dipping sauce. Garnish with hot sauce and/or the stinky cheese should you choose. Enjoy!
Friday - Freezer Burrito Wonder Day
Always have to have a freezer stocked with made-ahead meals for crazy or busy weeks! Avoids unhealthy and expensive stops at MickeyDs.
Have a marvelous week my friends! Mine will be filled with addressing Christmas cards, wrapping gifts, shipping gifts, and getting ready for a holiday baking weekend extravaganza with my mom and sis. It's a crazy-busy season but I wouldn't change it for anything. Till next week....
Monday - Shrimp Panzanilla Salad
From Pampered Chef "29 Minutes to Dinner"
What you need for the salad: 4 inch thick pieces of crusty Italian bread, 1 tbsp plus 1/4 cup Olive Oil (divided), 1 medium carrot, 1 stalk celery, 1 lb frozen medium or small cooked shrimp thawed
What you need for the dressing: 1 lemon (or a couple tbsp lemon juice), 2 tbsp fresh snipped parsley, 1 garlic clove, 1/2 tsp salt, 1/4 tsp coarsely ground black pepper
Instructions: Heat a grill pan on medium-high heat for about 5 minutes. Lightly brush the bread slices with 1 tbsp of olive oil. With the pan still heating, peel the carrot, cut it in half lengthwise, then crosswise on a bias into thin slices. Thinly slice celery on the bias and set carrot and celery aside. Grill the bread slices for 1 - 2 minutes on each side until pretty grill marks appear and the bread is lightly toasted. Cut the bread into cubes with a bread knife (if you use another type of knife, you'll just squish the bread - I know this from experience!). Next, move on to the dressing. zest lemon to measure 1 tbsp zest (if you're not the "zester" type, you can buy little containers of it at the grocery store!) and juice the lemon to measure 2 tbsp juice. Snip parsley and whisk together zest, juice, parsley, pressed garlic, salt and black pepper. Slowly add the remaining 1/4 cup olive oil and whisk until well blended. Add shrimp, carrot and celery to the dressing. Fold in bread cubes and serve right away (this one gets pretty soggy fast so you'll want to serve ASAP - leftovers aren't so yummy unless you like mush).
Tuesday - Almond Chicken Stir Fry (family fave!)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Wednesday - Tuna Helper (this is the "cheap" dinner of the week - directions on your trusty box)
Thursday - Crunchy Whole Grain Chicken Bites
From Pampered Chef "29 Minutes to Dinner"
What you need for dressing and slaw: 1/2 cup reduced fat sour cream (fat free doesn't work quite as well but is still an option), 2 tbsp reduced fat mayo, 1 pkg dry ranch dressing mix, 5 stalks celery, 2 carrots
What you need for chicken bites: 1 lb chicken tenders, remaining ranch dressing mix from above, 1 egg white, 6 cups (yes, you read six) whole grain chips (we use Sunchips), 1/4 tsp paprika, and hot sauce and/or blue cheese for garnish (we don't use blue cheese but the book suggests it - tastes like I'd imagine dirty feet taste -ick! Folks either love it or hate it!) Moving on...
Instructions: Preheat your oven to 400. For the dressing, whisk together sour cream, mayo and 1 tbsp of the dressing mix - set aside. For chicken: cut into 1 1/2 pieces. Whisk together egg white and reserved dressing mix. Crunch the chips in a ziploc (or any other offbrand works too!) bag. Add the rest of the dressing mix and the paprika and give it a good shake. Add chicken to the egg mixture and coat all the pieces well. Add half of the coated chicken to the crunched chip mixture and shake well. Put the chicken in a single layer on a baking sheet (we line ours with foil and lightly coat it with a spray to save on heavy scrubbing at washing time). Repeat with the of the chicken. Spray chicken generously with oil and then bake at 400 for about 15 minutes - make sure to check to make sure it's no longer pink. If your chunks are thick, it might take a few minutes longer. For the slaw, thinly slice the celery on the bias. Peel carrots and cut into julienne strips. Combine the carrots and celery with 1/4 cup of the dressing you made earlier and mix well. Split everything among four plates and use the leftover dressing as dipping sauce. Garnish with hot sauce and/or the stinky cheese should you choose. Enjoy!
Friday - Freezer Burrito Wonder Day
Always have to have a freezer stocked with made-ahead meals for crazy or busy weeks! Avoids unhealthy and expensive stops at MickeyDs.
Have a marvelous week my friends! Mine will be filled with addressing Christmas cards, wrapping gifts, shipping gifts, and getting ready for a holiday baking weekend extravaganza with my mom and sis. It's a crazy-busy season but I wouldn't change it for anything. Till next week....
Saturday, December 4, 2010
Week #2
What a crazy week this has been! So glad to have our car back and running well - hoping it stays that way!!! This week I chose a few of our favorite recipes from the Pampered Chef "29 Minutes to Dinner" cookbook. We're also trying out some new recipes from the latest edition of Taste of Home "Healthy Cooking" magazine. Should be a fun one!!
Sunday Morning - Chunky Monkey Pancakes
http://www.ourbestbites.com/2010/09/banana-chocolate-chip-pancakes-with.html
UPDATE: This recipe wasn't nearly the hit I expected it to be with the fam. A little bummed. The texture is a bit "off" from the usual pancake - the bananas make it seem like it's not cooked all the way through. I think I added too much banana - so if you're going to try this one go easy on the banana or leave it out completely and then add sliced nanners on top. The syrup is nearly sinful - a definite try on ANY type of pancake!
Sunday Dinner - Baked Mostaccioli (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 8 oz uncooked mostaccioli (I couldn't find this at my local market so decided on a penne noodle...rigatoni would probably be a good alternative too), 1/2 lb ground turkey, 1 small onion chopped, 1 can undrained diced tomatoes, 1 6oz can tomato paste, 1/3 cup water, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp pepper, 2 cups fat free cottage cheese, 1 tsp marjoram, 1 1/2 cups part skin mozzarella, 1/4 cup parmesan
Instructions: Cook Mostaccioli per package directions. Brown turkey and onion - drain if necessary. Stir in tomatoes, tomato paste, water, oregano, salt, and pepper. Bring to a boil then reduce heat, cover, and simmer for about 15 minutes. In a small bowl, combine cottage cheese and marjoram then set aside. Drain mostaccioli. Coat an 11"x7" baking dish with cooking spray then spread 1/2 cup meat mixture on the bottom of the pan. Next layer half of the mostaccioli, meat sauce and mozzarella cheese. top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce, and mozzarella. Sprinkle top with parmesan. Bake uncovered at 350 for 30 - 40 minutes or until nice & bubbly.
Monday - FFY/Leftovers (I'm going to dinner with some girlfriends so the hubs and boys are having a FFY (Fend For Yourself) night and using up whatever is in the fridge
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - Korean Beef Bowls (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 2 green onions with tops, 1 lb skirt steak, 2 garlic cloves, 3 tbsp soy sauce, 1 tbsp sesame oil, 1tsp coarsely ground black pepper, 1 tbsp sugar (splenda doesn't make a very good sub for this one!), 1 tsp veggie oil. 1 cup uncooked jasmine rice (basmati or rice noodles also work well), 2 medium carrots, 2 cups bean sprouts
Instructions: For steak and marinade: thinly slice green onions reserving 1tbsp of tops for garnish. Cut steak crosswise into 2 inch pieces (always cut against the grain) and put into bowl with green onions. Press garlic over the beef, add soy sauce, sesame oil, black pepper, and sugar - mix well. Cover and refrigerate until ready to use (doesn't have to be very long!). As beef marinates, make rice according to package directions. As beef marinates and rice cooks, peel carrots and discard skin. Rinse everything off then continue to slice ribbons of carrots with your peeler. Put the carrot ribbons into ice water until ready to serve. To finish steak, add veggie oil to skillet (we prefer to break out the wok), heat over medium high heat until shimmering. Add beef in a single layer and cook undisturbed for about 2 minutes. Stir, then cook for another 3 -4 minutes until beef is no longer pink (it almost caramelizes the beef and looks burned but it's not). Divide rice among 4 four bowls and top with beef, carrot ribbons and beat sprouts. Garnish with green onions. YUMMERS!
Thursday - Sweet & Sour Chicken (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 4 boneless skinless chicken breasts (about 4 oz each), 2/3 cup water, 1/3 cup sugar, 1/4 cup cider vinegar, 1/4 cup reduced sodium soy sauce, 1 medium red pepper cut into 1 inch pieces, 1 medium green pepper cut into 1 inch pieces, 2 tbsp cornstarch, 3 tbsp cold water, Cooked brown rice
Instructions: Place chicken in an 11"x7" baking dish, set aside. In a small saucepan, bring water, sugar, vinegar, and soy sauce to a boil, stirring constantly. Add peppers, return to boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Pour over chicken. Bake uncovered at 350 for 10 - 13 minutes each side or until meat reaches 170 on a meat thermometer. Serve over brown rice.
Friday - Pepperjack Breakfast Casserole - We're having a department breakfast this morning at the office and I'm just doubling the effort and saving one for dinner that night! Breakfast for dinner - YAY! http://www.recipegoldmine.com/breakcass/pepper-jack-breakfast-cass.html
Modifications to the above link: We use the turkey sausage spiced with ground cayenne in place of the pork sausage, get skim or low fat cheeses if I can find them, and also use fat free half and half. My home version this time around will probably use real pork sausage since I'm making both the work casserole and the dinner casserole at the same time but I do have two different cartons of half and half for the two dishes in my fridge. Fatten up my coworkers, not my family!!!
Have a fantastic week my friends! I'm going to be working on my holiday baking recipes here in the next week and will have a special baking post for you soon. I can just feel your excitement and anticipation! Until then....
Sunday Morning - Chunky Monkey Pancakes
http://www.ourbestbites.com/2010/09/banana-chocolate-chip-pancakes-with.html
UPDATE: This recipe wasn't nearly the hit I expected it to be with the fam. A little bummed. The texture is a bit "off" from the usual pancake - the bananas make it seem like it's not cooked all the way through. I think I added too much banana - so if you're going to try this one go easy on the banana or leave it out completely and then add sliced nanners on top. The syrup is nearly sinful - a definite try on ANY type of pancake!
Sunday Dinner - Baked Mostaccioli (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 8 oz uncooked mostaccioli (I couldn't find this at my local market so decided on a penne noodle...rigatoni would probably be a good alternative too), 1/2 lb ground turkey, 1 small onion chopped, 1 can undrained diced tomatoes, 1 6oz can tomato paste, 1/3 cup water, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp pepper, 2 cups fat free cottage cheese, 1 tsp marjoram, 1 1/2 cups part skin mozzarella, 1/4 cup parmesan
Instructions: Cook Mostaccioli per package directions. Brown turkey and onion - drain if necessary. Stir in tomatoes, tomato paste, water, oregano, salt, and pepper. Bring to a boil then reduce heat, cover, and simmer for about 15 minutes. In a small bowl, combine cottage cheese and marjoram then set aside. Drain mostaccioli. Coat an 11"x7" baking dish with cooking spray then spread 1/2 cup meat mixture on the bottom of the pan. Next layer half of the mostaccioli, meat sauce and mozzarella cheese. top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce, and mozzarella. Sprinkle top with parmesan. Bake uncovered at 350 for 30 - 40 minutes or until nice & bubbly.
Monday - FFY/Leftovers (I'm going to dinner with some girlfriends so the hubs and boys are having a FFY (Fend For Yourself) night and using up whatever is in the fridge
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - Korean Beef Bowls (family fave!)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 2 green onions with tops, 1 lb skirt steak, 2 garlic cloves, 3 tbsp soy sauce, 1 tbsp sesame oil, 1tsp coarsely ground black pepper, 1 tbsp sugar (splenda doesn't make a very good sub for this one!), 1 tsp veggie oil. 1 cup uncooked jasmine rice (basmati or rice noodles also work well), 2 medium carrots, 2 cups bean sprouts
Instructions: For steak and marinade: thinly slice green onions reserving 1tbsp of tops for garnish. Cut steak crosswise into 2 inch pieces (always cut against the grain) and put into bowl with green onions. Press garlic over the beef, add soy sauce, sesame oil, black pepper, and sugar - mix well. Cover and refrigerate until ready to use (doesn't have to be very long!). As beef marinates, make rice according to package directions. As beef marinates and rice cooks, peel carrots and discard skin. Rinse everything off then continue to slice ribbons of carrots with your peeler. Put the carrot ribbons into ice water until ready to serve. To finish steak, add veggie oil to skillet (we prefer to break out the wok), heat over medium high heat until shimmering. Add beef in a single layer and cook undisturbed for about 2 minutes. Stir, then cook for another 3 -4 minutes until beef is no longer pink (it almost caramelizes the beef and looks burned but it's not). Divide rice among 4 four bowls and top with beef, carrot ribbons and beat sprouts. Garnish with green onions. YUMMERS!
Thursday - Sweet & Sour Chicken (new!)
Taste of Home "Healthy Cooking" www.tasteofhome.com/healthycooking
What you need: 4 boneless skinless chicken breasts (about 4 oz each), 2/3 cup water, 1/3 cup sugar, 1/4 cup cider vinegar, 1/4 cup reduced sodium soy sauce, 1 medium red pepper cut into 1 inch pieces, 1 medium green pepper cut into 1 inch pieces, 2 tbsp cornstarch, 3 tbsp cold water, Cooked brown rice
Instructions: Place chicken in an 11"x7" baking dish, set aside. In a small saucepan, bring water, sugar, vinegar, and soy sauce to a boil, stirring constantly. Add peppers, return to boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Pour over chicken. Bake uncovered at 350 for 10 - 13 minutes each side or until meat reaches 170 on a meat thermometer. Serve over brown rice.
Friday - Pepperjack Breakfast Casserole - We're having a department breakfast this morning at the office and I'm just doubling the effort and saving one for dinner that night! Breakfast for dinner - YAY! http://www.recipegoldmine.com/breakcass/pepper-jack-breakfast-cass.html
Modifications to the above link: We use the turkey sausage spiced with ground cayenne in place of the pork sausage, get skim or low fat cheeses if I can find them, and also use fat free half and half. My home version this time around will probably use real pork sausage since I'm making both the work casserole and the dinner casserole at the same time but I do have two different cartons of half and half for the two dishes in my fridge. Fatten up my coworkers, not my family!!!
Have a fantastic week my friends! I'm going to be working on my holiday baking recipes here in the next week and will have a special baking post for you soon. I can just feel your excitement and anticipation! Until then....
Wednesday, December 1, 2010
Week #1
This week is a little bit crazy for us since we have a car repair in the middle of the week and it's the annual FoodBowl competition in our town. The hubs is a high school teacher and is quite involved in this one so there are a number of nights he'll be swinging home to grab a quick bite and then back out to help with the highschoolers' fundraisers. Crockpots and big recipes were my friend this week!! That and of course Mazatlan, my all-time favorite Mexican place in Aberdeen!
Sunday - Taco Soup
What you need: 2 cans black beans, 1 can dark kidney beans, 1 can pinto beans, 1 can garbanzo beans, 1 can diced tomatoes,1 small can green chiles, 1 small can sliced olives, 1 lb ground beef or turkey, 1 - 2 packets taco seasoning (more to taste), salt & pepper. Shredded Mexican Cheese for garnish and maybe some tortilla chips or bread for a side. (NOTE: I sometimes add a can of corn or green beans and use all low sodium products).
Instructions: Brown the meat until done. Drain all the cans of beans and olives. Empty all cans into 6 quart crock pot and add browned meat. Add about 4 cups of water (more or less to your desired consistency) and seasonings. Cook on low for 8 - 10 hours or high for 3 - 4 hours.
Monday - Feta Cheese Turkey Burgers
from http://www.fosterfarms.com/
What you need: 1 lb ground turkey, 1 cup crumbled feta cheese (we use low fat), 1/2 cup sliced kalamata olives, 2 tsp ground oregano. Serve on whole wheat buns. Garnish with lettuce, red onions, tomato, cucumber - whatever suits your fancy.
Instructions: Mix all the ingredients together and grill 4 - 5 patties (depending on your thickness preference) on an indoor grill. We like the George Foreman variety but could also pan fry. Careful if you use the BBQ, the low fat turkey and low fat feta might not hold together the way you want them to! Add a nice salad to round out the meal if you didn't add a bunch of veggies to your burger.
Tuesday - OUT!!!
We had to drop off our car for a repair this night and wouldn't get home till later in the evening so we visited a local Mexican restaurant. YUMMY!!!
Wednesday - Quick Ramen Noodle Dinner
From http://www.gomeat.com/
What you need: 1 pkg Smoked Sausage (we like Hillshire Farm), 4 cups chicken broth, 2 tsps fresh minced fresh ginger, 2 pkgs (beef, pork, or chicken) ramen noodles, 2 cups frozen mixed peas and carrots, 2 teaspoons rice vinegar (white vinegar would work too), 3 cups sliced cabbage. Garnish with sesame seeds and green onion for fun!
Instructions: Cut sausage into 1/4" pieces. Heat in a skillet for about 4 minutes (lightly browned). Bring broth and ginger to boil in a medium saucepan. Add noodles and cook for about 2 minutes. Add frozen peas and carrots and return to boil for about 1 minute. stir in sausage, seasoning packets, vinegar. Divide cabbage up into 6 bowls and pour noddle mixture over cabbage. Top with sesame seeds and green onion (the hubs added a dash of sesame oil too!).
Thursday - Crockpot Roast and Brown Rice
What you need: 3 - 4 lb roast (beef or pork - whatever's in the freezer or on sale!), onion soup packet, 1 can beef broth, 1 can diced tomatoes. Brown rice. Garnish with your favorite cheese.
Instructions: In the AM (soooo difficult for me!), put all ingredients in the crockpot (except the rice). Cook all day for 8 - 10 hours on low. (NOTE: I don't use a quick or high cook temp for roasts but I suppose it would work). Upon getting home, make brown rice in the rice cooker on quick cook (takes about 30 - 40 minutes for my machine). While rice is cooking, gently shred the roast. Put about 1/2 to 1 cup of rice on your plate, top with the roast and juices, add a little cheese and "Viola!", you have dinner. Add a side salad or other veggies to round it out.
Friday - Pizza & Salad
For this one, we're using a Little Caesar's thin crust fundraiser pizza and making a nice little side salad with romaine lettuce, sliced olives, mozzarella cheese, and Caesar vinaigrette dressing.
So, next week will be a little more traditional for us as this week was quite odd with a meal out in the middle of the week. That treat is usually reserved for weekends but that silly car repair messed with my menu! Till next week my friends!
Sunday - Taco Soup
What you need: 2 cans black beans, 1 can dark kidney beans, 1 can pinto beans, 1 can garbanzo beans, 1 can diced tomatoes,1 small can green chiles, 1 small can sliced olives, 1 lb ground beef or turkey, 1 - 2 packets taco seasoning (more to taste), salt & pepper. Shredded Mexican Cheese for garnish and maybe some tortilla chips or bread for a side. (NOTE: I sometimes add a can of corn or green beans and use all low sodium products).
Instructions: Brown the meat until done. Drain all the cans of beans and olives. Empty all cans into 6 quart crock pot and add browned meat. Add about 4 cups of water (more or less to your desired consistency) and seasonings. Cook on low for 8 - 10 hours or high for 3 - 4 hours.
Monday - Feta Cheese Turkey Burgers
from http://www.fosterfarms.com/
What you need: 1 lb ground turkey, 1 cup crumbled feta cheese (we use low fat), 1/2 cup sliced kalamata olives, 2 tsp ground oregano. Serve on whole wheat buns. Garnish with lettuce, red onions, tomato, cucumber - whatever suits your fancy.
Instructions: Mix all the ingredients together and grill 4 - 5 patties (depending on your thickness preference) on an indoor grill. We like the George Foreman variety but could also pan fry. Careful if you use the BBQ, the low fat turkey and low fat feta might not hold together the way you want them to! Add a nice salad to round out the meal if you didn't add a bunch of veggies to your burger.
Tuesday - OUT!!!
We had to drop off our car for a repair this night and wouldn't get home till later in the evening so we visited a local Mexican restaurant. YUMMY!!!
Wednesday - Quick Ramen Noodle Dinner
From http://www.gomeat.com/
What you need: 1 pkg Smoked Sausage (we like Hillshire Farm), 4 cups chicken broth, 2 tsps fresh minced fresh ginger, 2 pkgs (beef, pork, or chicken) ramen noodles, 2 cups frozen mixed peas and carrots, 2 teaspoons rice vinegar (white vinegar would work too), 3 cups sliced cabbage. Garnish with sesame seeds and green onion for fun!
Instructions: Cut sausage into 1/4" pieces. Heat in a skillet for about 4 minutes (lightly browned). Bring broth and ginger to boil in a medium saucepan. Add noodles and cook for about 2 minutes. Add frozen peas and carrots and return to boil for about 1 minute. stir in sausage, seasoning packets, vinegar. Divide cabbage up into 6 bowls and pour noddle mixture over cabbage. Top with sesame seeds and green onion (the hubs added a dash of sesame oil too!).
Thursday - Crockpot Roast and Brown Rice
What you need: 3 - 4 lb roast (beef or pork - whatever's in the freezer or on sale!), onion soup packet, 1 can beef broth, 1 can diced tomatoes. Brown rice. Garnish with your favorite cheese.
Instructions: In the AM (soooo difficult for me!), put all ingredients in the crockpot (except the rice). Cook all day for 8 - 10 hours on low. (NOTE: I don't use a quick or high cook temp for roasts but I suppose it would work). Upon getting home, make brown rice in the rice cooker on quick cook (takes about 30 - 40 minutes for my machine). While rice is cooking, gently shred the roast. Put about 1/2 to 1 cup of rice on your plate, top with the roast and juices, add a little cheese and "Viola!", you have dinner. Add a side salad or other veggies to round it out.
Friday - Pizza & Salad
For this one, we're using a Little Caesar's thin crust fundraiser pizza and making a nice little side salad with romaine lettuce, sliced olives, mozzarella cheese, and Caesar vinaigrette dressing.
So, next week will be a little more traditional for us as this week was quite odd with a meal out in the middle of the week. That treat is usually reserved for weekends but that silly car repair messed with my menu! Till next week my friends!
Here Goes Nothin'!!!
Here I am!!! I think I might be officially off my rocker in beginning this blog. BUT, I figured that I can't be alone in my quest to make quality meals for my family but not stress about it every single night with the "OH MY GOSH...it's 6:00, we're all starving, and I have not a clue as to what I should make for dinner" debacle and then running to the store to pick up the two items that aren't in the cupboard or the fridge to make the last minute recipe, just to serve dinner after 7:00 that night.
SO, what's my story? I've been doing weekly menus for about two years. I sit down on Friday or Saturday night (yes, that is my life...sad but true) and come up with the menu, the grocery list, and make my best effort to get everything ready for the week. Since I do this weekly anyways, I figured why the heck not share that with whoever in the world wants to see it. If I can make someone else's week easier by sharing what I already do, my efforts are not in vain.
When coming up with this idea, my thoughts immediately went to all my working mom friends who have the same drama I do in life: get up, ship the kiddos off somewhere else, work the tail off all day, just to come home to take up the "night shift." Don't get me wrong - I love my life! But sometimes, things like dinner or grocery shopping just seem overwhelming. Then my thoughts ventured on to my stay at home mom friends or homeschooling mom friends. Their struggles are just as intense and real as mine...just different. My weekly process could help them too!
SO, this is truly for all those moms out there in hopes to make your life a little easier. OR maybe just give you an idea to spruce up your weekly routine with some new ideas. I would love hear from anyone that visits - any and all suggestions are welcome! We'll just have to wait and see where thing leads! Hope you enjoy the journey!
SO, what's my story? I've been doing weekly menus for about two years. I sit down on Friday or Saturday night (yes, that is my life...sad but true) and come up with the menu, the grocery list, and make my best effort to get everything ready for the week. Since I do this weekly anyways, I figured why the heck not share that with whoever in the world wants to see it. If I can make someone else's week easier by sharing what I already do, my efforts are not in vain.
When coming up with this idea, my thoughts immediately went to all my working mom friends who have the same drama I do in life: get up, ship the kiddos off somewhere else, work the tail off all day, just to come home to take up the "night shift." Don't get me wrong - I love my life! But sometimes, things like dinner or grocery shopping just seem overwhelming. Then my thoughts ventured on to my stay at home mom friends or homeschooling mom friends. Their struggles are just as intense and real as mine...just different. My weekly process could help them too!
SO, this is truly for all those moms out there in hopes to make your life a little easier. OR maybe just give you an idea to spruce up your weekly routine with some new ideas. I would love hear from anyone that visits - any and all suggestions are welcome! We'll just have to wait and see where thing leads! Hope you enjoy the journey!
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