3 More Posts for 2010

Weird that this year is so close to an end. It was so eventful, and as quick to pass as ever. The kids and I added it up, and we've had 19 dogs here in the last year. Seriously. No exaggeration. Nineteen. One has gone on to doggie heaven. One has gone on to become an assistance dog, and one has failed her assistance dog entrance exam. Two have retired from lives of overbreeding. One has been adopted into our family. 13 are about to celebrate their first birthday. One has just begun his approach into assistance dog life. And home is, and always will be, where the fur flies.

This has nothing to do with dinner, but everything to do with Dinner Diva. :)

Sunday: Southwest Chicken, Broccoli, and Cheddar Calzones

2 cans Pillsbury Pizza Dough
1 package Southwest flavored Grilled Chicken, chopped
1 C. mild or sharp cheddar, pre-shredded
1 1/2 C. broccoli (fresh or frozen), chopped
1/4 C. mayonnaise
1 T. taco seasoning

Unroll pizza dough onto cookie sheets. Preheat oven to 375.

Mix next 5 ingredients until well-mixed. Using half the filling, fill one half of one unrolled dough. Fold other half over, and seal edges. Repeat with remaining filling and remaining dough.

Bake at 375 for 25-35 min or until golden brown. Serves 4.


Monday: Pork Chops and Saurkraut, toasted sourdough bread, spinach salad

4 pork chops, approx. 4 oz each.
1 14 oz can saurkraut
1/4 onion, thinly sliced
1/2 apple, cored, peeled, and chopped
1 t. parsley
1/4 t. celery seed
1/4 c. beer

Sprinkle pork chops with salt and pepper, both sides. Heat olive oil in skillet and brown pork chops onn both sides. Set aside. Drain saurkraut. Mix saurkraut, onion, apple, parsley and celery seed. Put pork chops in baking dish coated with cooking spray. Put saurkraut mixture on top. Pour beer and skillet drippings over. Cover tightly and bake at 350 for 90 min.



Tuesday: White Chili
(this is from the Curves Member Handbook. It is light, healthy, and extremely good!)

1 onion, chopped
2 cloves minced garlic
1 T. Olive Oil
1 jalepeno pepper, seeded and finely chopped (wear gloves when handling jalepenos)
1 4oz can chopped green chiles
1 t. powdered cumin
1/2 t. oregano
1/8 t. cayenne pepper
1/2 t. salt
1 1/2 cups chicken broth
1 can white kidney beans (great northern), rinsed and drained
8 oz cooked chicken breast, chopped, about 2 cups
1/4 c. chopped cilantro
1/2 c. shredded monterey jack cheese

Saute onion and garlic in olive oil in soup pot until tender. Add jalepeno, chiles, oregeno, cayenne, and salt. Saute another minute. Add broth, beans, and chicken. Simmer 25 min. Stir in cilantro and cheese; serve.

Wednesday: Spaghetti with Pinot Grigio and Seafood, garlic bread

Thursday: Meatloaf, boiled baby red potatoes, steamed carrots

Meatloaf:

1 lb each lean ground beef and ground turkey
1 onion, chopped
2 eggs
1/2 c. bread crumbs
1/2 c. milk
1 t. salt
1/2 t. pepper
1 t. sage
1 t. dry mustard

Combine all ingredients until well mixed. (I use my KitchenAid Mixer.) Place in greased loaf pan, mini-loaf pans, or cupcake pans. Bake loaf 45 min-1 hour, or until done through. Smaller pans will require shorter baking times. Keep an eye on them.

Serve with ketchup or A-1, if desired.

Friday: By request: French Toast with Sautee'd Apples, bacon, fresh cut pineapple

Saturday: Pizza Night