Week #6

Hard to believe this is the sixth week of posts!  I'm having a great time and I hope that you find my recipes helpful and fun for your family.  This week is mix and match of different recipes, cookbooks, and my own personal touches including a few all-time family faves.  

Sunday - Baked Pasta with Chicken Sausage - This is truly a family fave.  We received this dish as a blessing to our family when our first son, Luke, was born.  I was uncertain because of all the tomatoes (not a big fan of toms, myself) and the cooked spinach but it is totally delish!  Leave it to Martha to come up with this one:  http://www.marthastewart.com/recipe/baked-pasta-with-chicken-sausage I've never made it with vodka (as suggested in the recipe) and always use the heavy cream.  I've tried using a low/non-fat product and it just doesn't set up right.  Now, to the best part about this one! It makes TWO full dishes of pasta: perfect for sharing with another family or freezing for a busy night.  Serve it up with a crusty bread and an Olive Garden type salad and you'll think you ordered take-out.  YUMMERS!

Monday -  Spicy Beef and Broccoli Stir-Fry (not really a family fave but a decent, quick stir fry - make sure you have at least an hour to marinate the beef!)
From Weight Watchers New Complete Cookbook

What you Need: 2 Tbsp dry sherry, 2 Tbsp dark soy sauce (regular/low sodium works too), 1 Tbsp grated and peeled fresh ginger, 5 - 6 minced garlic cloves, 1 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/2 lb thin strips beef tenderloin trimmed of all fat, 1 tsp cornstarch, 1 Tbsp veggie oil, 4 cups broccoli florets, 3 scallions (or green onions) thinly sliced.  Add some brown rice for a complete meal.

Instructions: Combine the sherry, soy sauce, ginger, sesame oil, and red pepper in a gallon size ziploc bag.  Add the beef and seal the bag squeezing the air.  Refrigerate for at least an hour, occasionally turning the bag. Make sure you start the brown rice cooking about 1 hour before you start the stir fry since it takes a while to steam - just follow the instructions on your steamer or package of rice.  After the marinating time is up, drain the marinade into a measuring cup to make 1/3 cup liquid; add the cornstarch until it dissolves. Heat a large non-stick skillet (we use our handy wok) over high heat.  Add the veggie oil and the beef and stir fry until the beef loses it's red color - about one minute.  With a slotted spoon, remove the beef and set aside.  Reduce heat slightly and add broccoli - stir fry for about 3 minutes. Return beef to the wok and add the marinade.  Increase the heat to high and stir fry until the sauce thickens or about 2-3 minutes.  Add a quarter of the stir fry over the top of about 1/2 cup brown rice and top with your sliced green onions for a complete dinner of about 350 calories. 

Tuesday - Shake & Bake Chicken with Steamed Red Baby Potatoes and Sauteed Green Beans
This is another quick and pretty easy dinner that all you have to do is pick up a box of Shake & Bake from your local grocery store, grab some chicken breasts, baby potatoes and fresh green beans.  Follow the directions on the box for the chicken (about 5 minutes prep and 30 minutes in the oven depending on how thick your breasts are - haha - chicken breasts, that is.  Steam the baby taters according to your steamer directions or chop them up into quarters, sprinkle with garlic powder, salt and pepper and bake them for about 20 minutes at 400.  Saute the green beans in a skillet about 1 Tbsp of olive oil and minced garlic.  Top with some slivered almonds.  Viola!  Dinner is served.  

Wednesday - Fiesta Chicken (Family Fave!!!)
From Campbell's Collections Cookbook

What you need: 1 can reduced fat cream of chicken soup, 1 cup Thick and Chunky salsa, 1/2 cup water, 1 cup whole kernel corn, 3/4 cup uncooked regular white rice (don't substitute brown for this one or you'll be baking it for 2 hours - I know from experience!!!), 4 boneless/skinless chicken breasts, paprika, 1/2 cup reduced fat shredded cheddar or Mexican cheese

Instructions: In a 2 quart shallow baking dish, mix together soup, salsa, water, corn and rice (it doesn't look pretty but it sure tastes good when it's done!).  Place chicken on top of the mixture. Sprinkle paprika over chicken and cover with foil.  Bake at 375 for about 45 minutes or until chicken is no longer pink and rice is cooked.  Sprinkle with cheese.  DONE!

Thursday - Slow Cook Tuscan Sausage & Bean Soup (not really a family fave, but definitely a Mommy fave!)
From Weight Watchers New Complete Cookbook

What you need: 12 oz turkey kielbasa cut into 1/4 inch rounds, 2 minced garlic cloves, 1 chopped onion, 1 peeled and chopped carrot, 1 chopped celery stalk, 1/2 bunch medium kale chopped (about 4 cups), 3 cups fat free/low sodium chicken broth, 1 can red kidney beans drained, 1 can great Northern beans (or any white bean you like) drained, 1 can Italian seasoned diced tomatoes, 1/2 cup dry red wine or water, 1 tsp dried basil

Instructions: Combine all ingredients in your slow cooker. Give it a good stir.  Cover and cook on low for 8 - 10 hours.  Serve it with with a crust bread and some Olive Garden type salad and dinner is served!  

Friday - FFY/leftovers/out?  After a busy cooking week such as this, it'll either be leftovers, FFY (fend for yourself) or maybe going out.  The hubs has a really important test super early on Saturday so I'm making Friday night easy-peasy. 


Here's to another splendiferous week, my friends!  Until next week....