Meals for the week

Here are the new recipes for this week

Grilled Mexican Chicken Burgers (recipe here)
Spinach Pasta Caesar Salad & breadsticks (recipe here)
Edamame & Mushroom Risotto (recipe below)
Spaghetti

Edamame and Mushroom Risotto

2 TB olive oil
8 oz button mushrooms, trimmed & sliced
1 pound frozen edamame
3 cups vegetable broth mixed with 1 1/2 cups water
1 small onion, peeled and finely chopped
1 1/3 cups arborio rice
1/4 cup white wine (or veg broth)
1/8 tsp pepper
1/2 cup shredded parmesan

1. Heat 1 TB olive oil in large nonstick skillet over med-hi heat. Add mushrooms and cook for 5 minutes, stirring occasionally. Set aside

2. Cook edamame, following package directions. Drain, cool and remove beans from shells. Add beans to mushrooms in skillet, discard shells.

3. Place broth and water in med-size saucepan and bring to a simmer

4. In large saucepan, heat remaining TB oil over med heat. Add onion and cook 5 minutes, stirring occasionally. Add rice and stir until rice is coated with oil. Cook for 1 minutes, stirring.
Add wine and cook until wine is absorbed - about 1 minute.

5. Add 1/2 cup of the simmering broth mixture. Cook over med-low heat, stirring until broth is absorbed. Add remaining broth mixture, 1/2 cup at a time., cooking in the same manner. This should take about 30 minutes.

6.Gently heat mushroooms and edamame. Stir into rice and remove from heat. Stir in the pepper and 1/4 cup of the cheese.

7. Divide among 4 bowls and sprinkle with remaining Parmesan cheese

Source: Family Circle Magazine, 4/1/09, pg 105

April 3-10

Sorry about last week, here are the new recipes I used last week:

Fish Topped Au Gratin Potatoes (not bad, but not that great, so I'm not posting recipe)
Stromboli Recipe here
Chicken Tetrazzini (made with leftovers from storebought rotisserie chicken) Recipe below

The plan for this week:

We still haven't gotten to the frozen lasagna and the pork tacos, so they are still on the list, new items are

Barbecue chicken with mashed potatoes and corn
Creamy chicken and Vegetables with Noodles Recipe here
Chicken Ranch Tacos Recipe here
Honey-sesame Chicken and fried Rice (use Sun Bird brand seasoning packet, look for it near the Asian foods and follow directions)
Spaghetti Sandwiches (recipe below)

I guess we are all about chicken this week!


Chicken Tetrazzini
7 oz spaghetti or linguine noodles
2 cups chicken or turkey broth
2 cups milk
1/2 cup flour
1/4 cup butter
1/2 tsp salt
pepper to taste
2 cups cut up or shredded chicken or turkey
1 cup sliced olives or mushrooms
1 cup shredded cheddar cheese

1. Heat oven to 350. Cook and drain noodles - undercook them a little so they aren't mushy (they will cook in the oven too)
2. Mix broth, milk, flour, butter, S & P, in 3 qt sauce pan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
3. Stir in cooked noodles, chicken, olives/mushrooms. Spread in ungreased 2 qt casserole. Sprinkle with cheese.
4. Bake uncovered 25-30 minutes until hot and bubbly. Let stand a few minutes before serving.


Spaghetti Sandwiches
my mom used to make these with leftover spaghetti sauce. They sound a little weird, but they're good!

Bread
Mozzarella cheese (sliced or shredded)
eggs
milk
spaghetti sauce

1. Mix up eggs and milk just like you would for french toast, but without the cinnamon & vanilla, etc.

2. Dip one side of a piece of bread in the egg mixture, place on hot griddle egg-side down. Top with mozzarella. Dip another piece of bread and place it on top of the mozzarella, egg-side up. Flip the sandwich when one side is cooked and cheese is starting to melt. Cook other side until golden brown and cheese is melted.

3. Serve with hot spaghetti sauce on top.