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.
Friday, April 3, 2009
Friday, March 20, 2009
Dinners March 21-28
Last week I did not get to the frozen lasagna and the lasagna skillet, so those are up again for this week.
New meals:
-Pork Tacos from my freezer (recipe)
-Sausage, Broccoli & Noodles (recipe below)
-Rotisserie Chicken (from the store) and potatoes
-Wanchai Ferry Sweet and Sour Chicken ($1.10 off coupon at www.coupons.com) I suggest adding an extra 1/2 cup of rice and 1 cup of water. Also, pick up some green pepper to add in)
Sausage, Broccoli & Noodles
3 pkgs ramen noodles, chicken flavor
1/4 cup lite sour cream
1 TB cornstarch
3 links Italian turkey sausage, casings removed (I think I will just get regular bulk sausage instead of removing casings)
3 cups broccoli flowerets (thawed, if from freezer)
1. Bring pot of salted water to a boil. Cook noodles 2 minutes, reserving seasoning packets for later. Drain and set aside. In a small bowl, stir together sour cream and cornstarch. Set aside
2. Cook sausage in larget skillet over med. heat, breaking up with a spoon, for 5 minutes or until cooked through.
3. Add broccoli, 1 cup water and 1 1/2 tsp of the ramen seasoning to skillet. Cover and simmer over med heat for 3 minutes or until broccoli is cooked through.
4. Remove cover and stir sour cream mixture into skillet. Cook for 1 minute or until sauce has thickened. Add noodles to skillet and toss to coat with sauce. Serve immediately
Sourece: Family Circle Magazine April 17, 2009 page 101
New meals:
-Pork Tacos from my freezer (recipe)
-Sausage, Broccoli & Noodles (recipe below)
-Rotisserie Chicken (from the store) and potatoes
-Wanchai Ferry Sweet and Sour Chicken ($1.10 off coupon at www.coupons.com) I suggest adding an extra 1/2 cup of rice and 1 cup of water. Also, pick up some green pepper to add in)
Sausage, Broccoli & Noodles
3 pkgs ramen noodles, chicken flavor
1/4 cup lite sour cream
1 TB cornstarch
3 links Italian turkey sausage, casings removed (I think I will just get regular bulk sausage instead of removing casings)
3 cups broccoli flowerets (thawed, if from freezer)
1. Bring pot of salted water to a boil. Cook noodles 2 minutes, reserving seasoning packets for later. Drain and set aside. In a small bowl, stir together sour cream and cornstarch. Set aside
2. Cook sausage in larget skillet over med. heat, breaking up with a spoon, for 5 minutes or until cooked through.
3. Add broccoli, 1 cup water and 1 1/2 tsp of the ramen seasoning to skillet. Cover and simmer over med heat for 3 minutes or until broccoli is cooked through.
4. Remove cover and stir sour cream mixture into skillet. Cook for 1 minute or until sauce has thickened. Add noodles to skillet and toss to coat with sauce. Serve immediately
Sourece: Family Circle Magazine April 17, 2009 page 101
Friday, March 13, 2009
Dinners for March 14-20
I'm trying a new approach at this. Check it out over on the right "About this Blog"
Vegetable Lasagna - frozen from Costco
South of the Border Enchiladas - get recipe here from BettyCrocker.com
Chicken Tamale Casserole - get recipe here from CookingLight.com
Reuben Sandwich Slices - recipe from Pillsbury.com (I might just make regular reubens, depending on price of the Pillsbury dough - you print a coupon here too)
Lasagna Skillet - recipe from Pillsbury.com
Weeknight Stroganoff - recipe from Pillsbury.com
Good luck! I should also mention that I'm not very good about planning sides and I just make those last minute. So you're on your own there. I usually just do salad or some veggies from the freezer: dump in a bowl, put a plate upside-down on top and microwave for a couple of minutes to steam them. Or like, with the vegetable lasagna I might do garlic bread - we save those garlic-butter packets that come with pizza and just brush them on some leftover hot dog or hamburger buns out of the freezer and then toast them in the oven. And I just realized I have 2 lasagna-type things, maybe I'll save the frozen one for another week b/c we will probably have leftovers of other stuff anyway.
Vegetable Lasagna - frozen from Costco
South of the Border Enchiladas - get recipe here from BettyCrocker.com
Chicken Tamale Casserole - get recipe here from CookingLight.com
Reuben Sandwich Slices - recipe from Pillsbury.com (I might just make regular reubens, depending on price of the Pillsbury dough - you print a coupon here too)
Lasagna Skillet - recipe from Pillsbury.com
Weeknight Stroganoff - recipe from Pillsbury.com
Good luck! I should also mention that I'm not very good about planning sides and I just make those last minute. So you're on your own there. I usually just do salad or some veggies from the freezer: dump in a bowl, put a plate upside-down on top and microwave for a couple of minutes to steam them. Or like, with the vegetable lasagna I might do garlic bread - we save those garlic-butter packets that come with pizza and just brush them on some leftover hot dog or hamburger buns out of the freezer and then toast them in the oven. And I just realized I have 2 lasagna-type things, maybe I'll save the frozen one for another week b/c we will probably have leftovers of other stuff anyway.
Thursday, February 5, 2009
Shortcut Chicken Cordon Bleu
This definitely is not fancy, but its quick & easy & my kids eat it.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
2 boneless, skinless chicken breasts
1/2 cup ham, small cubes
1 can cream of chicken soup
1/2 cup or more milk
1/2 cup shredded swiss cheese
egg noodles, cooked & drained
1. cut chicken breasts in small chunks and cook in a skillet. Remove from pan & set aside.
2. Put cream of chicken soup in skillet over med-high heat and whisk in milk until desired consistency. Simmer 5 min. Stir in cheese, chicken breasts & ham.
3. Serve over egg noodles
What I do: you can use leftover ham or I get 2 slices from the deli, cut thick and then I chop it up. I also add some peas.
Thursday, January 22, 2009
Crunchy Asian-style Pasta Salad
1 box Betty Crocker Suddenly Salad classic pasta mix
1 package oriental ramen
3 TB sugar
3 TB vegetable oil
2 TB white vinegar
2 TB water
1 TB soy sauce
3 cups cole slaw mix
1 cup snow pea pods, strings removed
1/2 cup sliced almonds, toasted
1 15 oz can mandarin orange slices, drained
1. Cook pasta from pasta mix (w/o the seasoning packet). Drain, rinse, set aside
2. In large bowl, stir together seasoning mixes from pasta salad mix and ramen, sugar, oil, vinegar, water & soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
3. Just before serving, coarsely crush dry noodles from ramen package and stir into pasta mixture. Serve immediately or refrigerate
What I did: you could probably use a little less oil. I used snap peas instead of snow peas and left out the almonds. I also added some shredded chicken.
Source: http://www.bettycrocker.com/
1 package oriental ramen
3 TB sugar
3 TB vegetable oil
2 TB white vinegar
2 TB water
1 TB soy sauce
3 cups cole slaw mix
1 cup snow pea pods, strings removed
1/2 cup sliced almonds, toasted
1 15 oz can mandarin orange slices, drained
1. Cook pasta from pasta mix (w/o the seasoning packet). Drain, rinse, set aside
2. In large bowl, stir together seasoning mixes from pasta salad mix and ramen, sugar, oil, vinegar, water & soy sauce. Add pasta, coleslaw mix, pea pods, almonds and oranges; toss to combine.
3. Just before serving, coarsely crush dry noodles from ramen package and stir into pasta mixture. Serve immediately or refrigerate
What I did: you could probably use a little less oil. I used snap peas instead of snow peas and left out the almonds. I also added some shredded chicken.
Source: http://www.bettycrocker.com/
Wednesday, January 14, 2009
Turkey Meatball Subs
This is another of my old stand-bys
Prep: 40 minutes
Cook: 20 minutes
Yield: 4 servings
whole-grain sub rolls
1 pound extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
1 14.5 ounce can Italian Style tomatoes
1/4 cup shredded reduced fat mozzarella cheese
**1 jar spaghetti sauce
Using a food processor, process one sub roll into fine bread crumbs. Measure out one cup of crumbs. (or just use 1 cup prepared breadcrumbs, like Progresso)
In a large mixing bowl, combine the turkey, garlic, eggs, oregano and crumbs. Shape into meatballs. Add meatballs to a skillet and brown on all sides. Add onion and cook, stirring frequently, until slices are limp and just starting to turn brown.
Add tomatoes and stir to coat.( ** I felt like it needed more sauce so I added about half a jar of spaghetti sauce)
Allow mixture to come to a slight boil, then reduce heat and cook for twenty minutes or until meatballs are cooked through.
Split remaining rolls in half lengthwise and fill with meatballs and sauce. Top with shredded cheese.
Prep: 40 minutes
Cook: 20 minutes
Yield: 4 servings
whole-grain sub rolls
1 pound extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
1 14.5 ounce can Italian Style tomatoes
1/4 cup shredded reduced fat mozzarella cheese
**1 jar spaghetti sauce
Using a food processor, process one sub roll into fine bread crumbs. Measure out one cup of crumbs. (or just use 1 cup prepared breadcrumbs, like Progresso)
In a large mixing bowl, combine the turkey, garlic, eggs, oregano and crumbs. Shape into meatballs. Add meatballs to a skillet and brown on all sides. Add onion and cook, stirring frequently, until slices are limp and just starting to turn brown.
Add tomatoes and stir to coat.( ** I felt like it needed more sauce so I added about half a jar of spaghetti sauce)
Allow mixture to come to a slight boil, then reduce heat and cook for twenty minutes or until meatballs are cooked through.
Split remaining rolls in half lengthwise and fill with meatballs and sauce. Top with shredded cheese.
Monday, January 12, 2009
Chicken and Dumplings
The dumplings in this chicken soup are rolled out and cut in strips like noodles instead of shaped like a ball. Don't be intimidated though, it's really easy and sooo good!
2 pounds skinless, boneless chicken thighs, cut in pieces
1 medium onion, chopped
2 celery ribs, chopped
4 carrots, peeled and cut into 1-inch pieces
2 quarts chicken stock
1/2 tsp salt
1/4 tsp pepper
Dumplings:
1 1/2 cups flour
pinch of salt
2 TB canola oil
1 cup plus 2 TB water
salt & pepper
chopped parsley for garnish
1. Place chicken, onion, celery and carrots in 5 quart pot. Add chicken stock, salt & pepper. Bring to a boil over high heat, skimming off any foam.
2. Reduce heat to low and cover tightly. Simmer, occasionally skimming the broth, until chicken is tender, about 50 minutes.
3. Meanwhile, make the dumplings. Place flour, salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough (I only ended up using about 1/2 the water, so add it slowly!). Turn out onto a lightly floured surface and knead briefly. Roll out to 1/4 inch thick and cut into 1x3 inch strips.
4. Skim off any fat from the surface of the soup. Season with s & p.
5. Add the dough strips into the simmering soup without stacking or crowding them. (you will also need to increase the heat for a few minutes to keep it simmering). Cover tightly and reduce heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle with parsley. Serve from the pot, breaking up the dumplings as needed.
What I did: I used about half chicken thighs & half breasts. Trim off as much fat as possible and cut the meat in large chunks b/c it will shrink and larger chunks will hold more moisture = tastes better. I also used chicken broth from a can instead of actual stock. 3 cans & 2 cups water. The dumplings don't take very long to make, so you can wait till toward the end of the soup cooking. I used some wheat flour for the dumplings and added dried parsley about halfway through cooking instead of fresh parsley at the end. We had it with a loaf of Rhodes bread. So good!
Source: Art Smith, O at Home Winter 2008
2 pounds skinless, boneless chicken thighs, cut in pieces
1 medium onion, chopped
2 celery ribs, chopped
4 carrots, peeled and cut into 1-inch pieces
2 quarts chicken stock
1/2 tsp salt
1/4 tsp pepper
Dumplings:
1 1/2 cups flour
pinch of salt
2 TB canola oil
1 cup plus 2 TB water
salt & pepper
chopped parsley for garnish
1. Place chicken, onion, celery and carrots in 5 quart pot. Add chicken stock, salt & pepper. Bring to a boil over high heat, skimming off any foam.
2. Reduce heat to low and cover tightly. Simmer, occasionally skimming the broth, until chicken is tender, about 50 minutes.
3. Meanwhile, make the dumplings. Place flour, salt, and oil in a medium bowl and gradually stir in the water to make a stiff dough (I only ended up using about 1/2 the water, so add it slowly!). Turn out onto a lightly floured surface and knead briefly. Roll out to 1/4 inch thick and cut into 1x3 inch strips.
4. Skim off any fat from the surface of the soup. Season with s & p.
5. Add the dough strips into the simmering soup without stacking or crowding them. (you will also need to increase the heat for a few minutes to keep it simmering). Cover tightly and reduce heat to low. Simmer until the dumplings are cooked through and tender, about 10 minutes. Sprinkle with parsley. Serve from the pot, breaking up the dumplings as needed.
What I did: I used about half chicken thighs & half breasts. Trim off as much fat as possible and cut the meat in large chunks b/c it will shrink and larger chunks will hold more moisture = tastes better. I also used chicken broth from a can instead of actual stock. 3 cans & 2 cups water. The dumplings don't take very long to make, so you can wait till toward the end of the soup cooking. I used some wheat flour for the dumplings and added dried parsley about halfway through cooking instead of fresh parsley at the end. We had it with a loaf of Rhodes bread. So good!
Source: Art Smith, O at Home Winter 2008
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