It's national clean out the freezer week again. (It came twice in one year this year. Must be part of the "change") I want my freezer emptied to make room for Thanksgiving and for make-ahead recipes for Christmas...I'm thinking cookies and giant lasangas.
Sunday: Frozen meal from meal swap
Monday: Meal Swap Day, my turn to cook: fajitas
Tuesday: Pumpkin Waffles, fresh fruit, turkey bacon
Wednesday: Meal Swap Day, Kary's turn to cook
Thursday: hot dogs, edamame
Friday: leftovers, if any, or another frozen meal from meal swap
Saturday: hamburgers, sweet potato fries, raw veggies and dip
We've really been enjoying our soup of the week. Makes a super fast, satisfying lunch! This week's Soup of the week:
Chili Grande (the easiest, tastiest chili ever)
1 lb ground beef (or bison or turkey or venison)
2 cans stewed tomatoes, undrained
2 cans chili beans (like bush's --you choose your heat, we use mild)
1 green bell pepper, diced
1 onion, diced
1 envelope taco seasoning mix
Combine all ingredients in the crock of a crock pot. Cook on low 8 hours, on high 4 hours, or 2 hours on high then low for 4 hours. Serve with your choice of toppings; I like sour cream on mine, or crumbled corn bread
I think it's fabulous that you don't have to brown the meat first. This goes together in about 5 minutes one morning, if you take the time to chop the veggies the night before.
Thursday, November 12, 2009
Tuesday, November 3, 2009
Dinner Diva Menu Week of 11/8
The cold-ish weather has inspired me to start making soups. I've been making a big pot full of something aromatic on a Sunday, and then eating a bowl full for lunch each day. It's wonderful to have the grab and go deliciousness, so when my starving alarm goes off I can satisfy it quickly and healthfully.
I'll start including my soup of the week recipe..stay tuned!
I'm taking it a little easy in the kitchen this week, because with my husband gone there's no one to cook great meals for! Ok, yes, I have my kids, but they are truthfully just as happy, if not happier, with pumpkin waffles than with pumpkin bisque. So, why bother with the tough stuff? (I'm still swapping though, so Kary if you're reading this, don't panic!)
Sunday: pumpkin waffles (Did you catch that? I was foreshadowing.), turkey bacon, fruit salad
Monday: Meal Swap Day, my turn to cook: Apricot Pork Chops, onion potatoes, steamed peapods, homemade applesauce
Buy steam-in-the-bag peapods for an easier prep. Bake the potatoes in the morning or the night before, so they can cool before you have to scoop them.
Apricot Pork Chops
http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=1072191
Onion Potatoes
http://www.recipesecrets.com/recipeDisplayMRS.aspx?RecipeID=4637&Version=5
Applesauce:
I use about 2 med apples for every serving...about 8 for my family, and I mix the apples (2-3 fuji, 2-3 granny, and 1-2 gala or other..if you can find honey crisp, buy them. They are wonderful!)
peel, core and coarsely chop apples
mix in 1/3 cup honey, 1 T. olive oil, 1 t. cinnamon, a pinch each of cloves, ginger, orange peel, and nutmeg
arrange apples on a cookie sheet bake at 400 for 45 min to an hour, or until apples are soft; use a potato masher or a large tined fork (serving fork) to smash them; they will be gorgeously lumpy. Place in a serving bowl and enjoy warm. (if you don't like glorious chunks in your applesauce, use your blender instead of hand mashing...but I'll call you a wimp behind your back)
Tuesday: grilled cheese sandwiches, campbell's soup, celery and dip
Wednesday: meal swap day, Kary's turn to cook
Thursday: tuna noodle casserole
3 cups uncooked wide egg noodles (whole wheat or spinach preferred)
1 1/4 cup shredded cheddar cheese, divided
1 can cream of mushroom soup (fat free)
1 cup frozen peas, thawed
1 6oz can tuna, drained and flaked
1 5oz can evaporated milk (fat free)
1/2 cup chopped onion, optional
1/2 t. pepper
1 cup goldfish crackers (cheddar or parmesan)
Preheat oven to 350. Cook noodles according to directions on package. Drain. Stir together noodles, 1 cup cheese, soup, and next 5 ingredients in a bowl; pour into a lightly greased 1 1/2 quart baking dish.
bake, covered, 30 minutes. Uncover and sprinkle with remaining cheese and crackers. Bake 5 more minutes or until thoroughly heated.
Friday: Baked orange roughy, sauteed zucchini, steamed brown rice
1 cup uncooked brown rice
1/4 cup breadcrumbs
1 t. italian seasoning
1/4 c. parmesan cheese, grated
1 egg white
4 orange rough fillets, about 1 1/2 lbs
1 T. fresh parsley, chopped
Prepare rice according to package directions. While rice is cooking, preheat oven to 400. Lightly coat a baking sheet with cooking spray.
Combine breadcrumbs, italian seasoning, and parmesan in a shallow dish. In a small bowl, whisk the eggwhite until slightly foamy. Lightly brush both sides of each fillet with the egg white, then coat with breadcrumbs. Arrange fillets on the prepared baking sheet and sprinkle with 1 T. parsley. Bake about 20 min or until fish is opaque throughout.
4 small zucchini
wash and slice zucchini, throwing away the ends. heat a nonstick skillet coated with cooking spray over med heat, add 1 T. butter. Sprinkle zucchini slices with sea salt and pepper. Add zucchini after butter melts, and saute for 7-8 minutes or until zucchini is tender-crisp.
Saturday: with or without him, Pizza night lives on
Soup of the Week: Beef and Barley
1 T. olive oil
1 1/2 lbs top sirloin, cut into 1 inch cubes
4 c. beef broth
1 c. water
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz frozen green beans
1 can 914.5 oz) diced tomatoes
10 oz frozen peas
In a large pot over med-high heat, warm the olive oil. Add beef cubes and cook for 8 minutes, stirring occasionally until browned on all sides.
Stir in beef broth, water, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 45 minutes.
Stir in green beans, tomatoes, and peas. Simmer, covered, until vegetables are tender, about 15 minutes. Remove bay leaf.
Enjoy!
I'll start including my soup of the week recipe..stay tuned!
I'm taking it a little easy in the kitchen this week, because with my husband gone there's no one to cook great meals for! Ok, yes, I have my kids, but they are truthfully just as happy, if not happier, with pumpkin waffles than with pumpkin bisque. So, why bother with the tough stuff? (I'm still swapping though, so Kary if you're reading this, don't panic!)
Sunday: pumpkin waffles (Did you catch that? I was foreshadowing.), turkey bacon, fruit salad
Monday: Meal Swap Day, my turn to cook: Apricot Pork Chops, onion potatoes, steamed peapods, homemade applesauce
Buy steam-in-the-bag peapods for an easier prep. Bake the potatoes in the morning or the night before, so they can cool before you have to scoop them.
Apricot Pork Chops
http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=1072191
Onion Potatoes
http://www.recipesecrets.com/recipeDisplayMRS.aspx?RecipeID=4637&Version=5
Applesauce:
I use about 2 med apples for every serving...about 8 for my family, and I mix the apples (2-3 fuji, 2-3 granny, and 1-2 gala or other..if you can find honey crisp, buy them. They are wonderful!)
peel, core and coarsely chop apples
mix in 1/3 cup honey, 1 T. olive oil, 1 t. cinnamon, a pinch each of cloves, ginger, orange peel, and nutmeg
arrange apples on a cookie sheet bake at 400 for 45 min to an hour, or until apples are soft; use a potato masher or a large tined fork (serving fork) to smash them; they will be gorgeously lumpy. Place in a serving bowl and enjoy warm. (if you don't like glorious chunks in your applesauce, use your blender instead of hand mashing...but I'll call you a wimp behind your back)
Tuesday: grilled cheese sandwiches, campbell's soup, celery and dip
Wednesday: meal swap day, Kary's turn to cook
Thursday: tuna noodle casserole
3 cups uncooked wide egg noodles (whole wheat or spinach preferred)
1 1/4 cup shredded cheddar cheese, divided
1 can cream of mushroom soup (fat free)
1 cup frozen peas, thawed
1 6oz can tuna, drained and flaked
1 5oz can evaporated milk (fat free)
1/2 cup chopped onion, optional
1/2 t. pepper
1 cup goldfish crackers (cheddar or parmesan)
Preheat oven to 350. Cook noodles according to directions on package. Drain. Stir together noodles, 1 cup cheese, soup, and next 5 ingredients in a bowl; pour into a lightly greased 1 1/2 quart baking dish.
bake, covered, 30 minutes. Uncover and sprinkle with remaining cheese and crackers. Bake 5 more minutes or until thoroughly heated.
Friday: Baked orange roughy, sauteed zucchini, steamed brown rice
1 cup uncooked brown rice
1/4 cup breadcrumbs
1 t. italian seasoning
1/4 c. parmesan cheese, grated
1 egg white
4 orange rough fillets, about 1 1/2 lbs
1 T. fresh parsley, chopped
Prepare rice according to package directions. While rice is cooking, preheat oven to 400. Lightly coat a baking sheet with cooking spray.
Combine breadcrumbs, italian seasoning, and parmesan in a shallow dish. In a small bowl, whisk the eggwhite until slightly foamy. Lightly brush both sides of each fillet with the egg white, then coat with breadcrumbs. Arrange fillets on the prepared baking sheet and sprinkle with 1 T. parsley. Bake about 20 min or until fish is opaque throughout.
4 small zucchini
wash and slice zucchini, throwing away the ends. heat a nonstick skillet coated with cooking spray over med heat, add 1 T. butter. Sprinkle zucchini slices with sea salt and pepper. Add zucchini after butter melts, and saute for 7-8 minutes or until zucchini is tender-crisp.
Saturday: with or without him, Pizza night lives on
Soup of the Week: Beef and Barley
1 T. olive oil
1 1/2 lbs top sirloin, cut into 1 inch cubes
4 c. beef broth
1 c. water
1 stalk celery, sliced
1 carrot, sliced
1 t. dried oregano
1/4 t. black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz frozen green beans
1 can 914.5 oz) diced tomatoes
10 oz frozen peas
In a large pot over med-high heat, warm the olive oil. Add beef cubes and cook for 8 minutes, stirring occasionally until browned on all sides.
Stir in beef broth, water, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 45 minutes.
Stir in green beans, tomatoes, and peas. Simmer, covered, until vegetables are tender, about 15 minutes. Remove bay leaf.
Enjoy!
Wednesday, October 28, 2009
Dinner Diva Menu Week of 11/1
Funny how the very first post on this blog was 1/11, and now here we are on 11/1. Time flies and has a tendency to flip flop on us.
Sunday: Caramelized Onion Chicken, roasted green beans, steamed brown rice
(I think this recipe should be called Raspberry Chicken, but who am I to say?) I do want to try it with the black currant too at some point.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249953
Monday: ribs, sauteed apples, steamed broccoli
Tuesday: hot dogs/brats on the grill, baked beans, steamed edamame
(Tuesdays are kid-food days. I let mine make their own hot dogs in the microwave.)
Wednesday: Meal Swap Day, Kary's turn to cook
Thursday: Meal Swap Day, my turn to cook
Chicken Stew in bread bowls, fruit salad
http://recipes.howstuffworks.com/bread-bowl-chicken-stew-recipe.htm/printable
Here's an article on how to make your own bread bowls from frozen bread dough:
http://www.associatedcontent.com/article/98725/how_to_bake_homemade_bread_bowls_for.html?cat=22
Friday: Sweet Orange Salmon, spinach salad, Wheat Pilaf
I make this one alot, because it's so easy, so good and everyone in my house loves it. Look for Wheat Pilaf in a box by Near East. It might be in the ethnic section or by the Rice-A-Roni. (Substitute a hearty rice a roni, like a wild rice version, if you can't find wheat pilaf.)
Saturday: pizza night
Sunday: Caramelized Onion Chicken, roasted green beans, steamed brown rice
(I think this recipe should be called Raspberry Chicken, but who am I to say?) I do want to try it with the black currant too at some point.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=249953
Monday: ribs, sauteed apples, steamed broccoli
Tuesday: hot dogs/brats on the grill, baked beans, steamed edamame
(Tuesdays are kid-food days. I let mine make their own hot dogs in the microwave.)
Wednesday: Meal Swap Day, Kary's turn to cook
Thursday: Meal Swap Day, my turn to cook
Chicken Stew in bread bowls, fruit salad
http://recipes.howstuffworks.com/bread-bowl-chicken-stew-recipe.htm/printable
Here's an article on how to make your own bread bowls from frozen bread dough:
http://www.associatedcontent.com/article/98725/how_to_bake_homemade_bread_bowls_for.html?cat=22
Friday: Sweet Orange Salmon, spinach salad, Wheat Pilaf
I make this one alot, because it's so easy, so good and everyone in my house loves it. Look for Wheat Pilaf in a box by Near East. It might be in the ethnic section or by the Rice-A-Roni. (Substitute a hearty rice a roni, like a wild rice version, if you can't find wheat pilaf.)
Saturday: pizza night
Thursday, October 22, 2009
Dinner Diva Menu Week of 10/25
The last week of October already! I can't believe how fast it went. I had an unusually brilliant idea and checked out some cookbooks from the library. There are some new recipes I'm eager to try. I'm definitely going to be doing more of that! I love cookbooks. I love food pictures. But, I can't own any more cookbooks because there's no room on the cookbook shelf.
Sunday: (Here's a new one!) Roasted Red Pepper-Caesar Tortelloni
1 9oz package refrigerated tortelloni or tortellini
1 cup bottled caesar dressing (we like Ken's Steakhouse Lite Caesar)
1/2 t. grated lemon rind
2 t. lemon juice
1/2 t. dijon mustard
1/4 t. pepper
1/2 C. jarred roasted red bell peppers, cut into thin strips
1 C. frozen broccoli florets, thawed
3/4 C. caesar style croutons
1 1/2 C. shredded or chopped roasted chicken breast (optional)
Cook pasta according to directions onpackage. While pasta is cooking, microwave broccoli for 1.5 minutes on high with a little water. Drain broccoli; keep warm. Combine dressing, lemon rind, lemon juice, mustard, and pepper in microwave safe bowl. Microwave at medium 45 sec to 1 minute, stirring after 30 seconds.
Combine hot cooked, drained pasta and red pepper strips and broccoli in a large bowl. Pour dressing mixture evenly over pasta mixture, tossing to coat. Divide mixture evenly among 4 serving bowls. Top with croutons.
Monday: Meal Swap Night, Kary's turn to cook
Tuesday: reheating a frozen meal tonight
Wednesday: Meal Swap Night, my night to cook: Beef Stir Fry, Rice, cheese rangoons
http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/
http://www.ehow.com/how_2150980_cream-cheese-rangoons.html
Thursday: breakfast for dinner...pumpkin waffles, fresh fruit, turkey bacon (Omit bacon for a vegetarian meal)
http://smittenkitchen.com/2007/11/pumpkin-waffles/ This one looks really good, but uses uncommon ingredients.
http://familyfun.go.com/recipes/breakfast-recipes/pancakes-waffles-french-toast/pumpkin-waffles-684129/ this one is simpler, but I might add some protein powder and wheat germ (or use some whole wheat flour in place of the all purpose)
Friday: grilled salmon, steamed edamame, baked potatoes
Saturday: pizza night
Sunday: (Here's a new one!) Roasted Red Pepper-Caesar Tortelloni
1 9oz package refrigerated tortelloni or tortellini
1 cup bottled caesar dressing (we like Ken's Steakhouse Lite Caesar)
1/2 t. grated lemon rind
2 t. lemon juice
1/2 t. dijon mustard
1/4 t. pepper
1/2 C. jarred roasted red bell peppers, cut into thin strips
1 C. frozen broccoli florets, thawed
3/4 C. caesar style croutons
1 1/2 C. shredded or chopped roasted chicken breast (optional)
Cook pasta according to directions onpackage. While pasta is cooking, microwave broccoli for 1.5 minutes on high with a little water. Drain broccoli; keep warm. Combine dressing, lemon rind, lemon juice, mustard, and pepper in microwave safe bowl. Microwave at medium 45 sec to 1 minute, stirring after 30 seconds.
Combine hot cooked, drained pasta and red pepper strips and broccoli in a large bowl. Pour dressing mixture evenly over pasta mixture, tossing to coat. Divide mixture evenly among 4 serving bowls. Top with croutons.
Monday: Meal Swap Night, Kary's turn to cook
Tuesday: reheating a frozen meal tonight
Wednesday: Meal Swap Night, my night to cook: Beef Stir Fry, Rice, cheese rangoons
http://simplyrecipes.com/recipes/flank_steak_stir-fry_with_asparagus_and_red_pepper/
http://www.ehow.com/how_2150980_cream-cheese-rangoons.html
Thursday: breakfast for dinner...pumpkin waffles, fresh fruit, turkey bacon (Omit bacon for a vegetarian meal)
http://smittenkitchen.com/2007/11/pumpkin-waffles/ This one looks really good, but uses uncommon ingredients.
http://familyfun.go.com/recipes/breakfast-recipes/pancakes-waffles-french-toast/pumpkin-waffles-684129/ this one is simpler, but I might add some protein powder and wheat germ (or use some whole wheat flour in place of the all purpose)
Friday: grilled salmon, steamed edamame, baked potatoes
Saturday: pizza night
Sunday, October 18, 2009
Dinner Diva Menu Week of 10/18
Our potroast from last week was good, and plentiful, so tonight we're eating the leftovers. I'm excited to be resuming my fresh meal swap this week--we had skipped it last week due to my company being in town and my partner being out of town. I really enjoy cooking on my night to cook, and I really enjoy my nights off when it's Kary's turn. I hope she feels the same! We've got a good thing going here!
Sunday: leftovers
Monday: Meal Swap night, Kary's turn to cook
Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)
Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper
Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.
Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread
Recipes to come!
Thursday: our baseball banquet...it's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.
Friday: Leftovers again!
Saturday: homemade deep dish pizza, carrots and celery with ranch
Sunday: leftovers
Monday: Meal Swap night, Kary's turn to cook
Tuesday: Raspberry-Balsamic Chicken, boxed commercial rice (like Uncle Bens), salad (This quick and easy recipe goes together fast....start the rice first.)
Raspberry-Balsamic Chicken
1 t. veg. oil
1/2 cup chopped red onion
1/2 t. dried thyme
1/2 t. salt, divided
4 boneless skinless chicken breasts
1/3 c. seedless raspberry preserves (I used polaner all fruit)
2 T. balsamic vinegar
1/4 t. black pepper
Heat oil in nonstick skillet over med-high heat. Add onion, saute' 5 min. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; saute' 6 min per side until done. Remove chicken from pan; keep warm.
Reduce heat to med. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Wednesday: meal swap day, my turn to cook: Lemon-Pepper Shrimp Scampi, steamed broccoli, cheese-stuffed bread
Recipes to come!
Thursday: our baseball banquet...it's a pizza night. I'm going to try something creative with a watermelon...I'll try to get pictures up.
Friday: Leftovers again!
Saturday: homemade deep dish pizza, carrots and celery with ranch
Monday, October 5, 2009
Dinner Diva Menu Week of 10/11
Sunday:
The cold weather is bringing out the Minnesotan in me. This one of those meals that seems like too much work, but really it's a fast prep. Long cooking time, but that just means your oven does most of the work, leaving you free to do other things. Also, with the sides built-in, it comes out of the oven as a meal ready to serve. Get it going in the morning and it will be like someone cooked dinner for you. (No time in the morning? Prep it the night before--in your crock if you have a removeable crock, or in a separate bowl if you don't. Then pull it out in the morning and turn on your crock pot.)
Classic Pot Roast
Chocolate-Raspberry-Truffle-Bombe:
1 qt. Baskin Robbins (or brand of your choice) Chocolate Raspberry Truffle Ice Cream
1 box your choice brownie mix (family size....I use Pillsbury Triple Chocolate), plus ingredients to prepare brownies
1 can dark chocolate fudge icing
(seriously--three ingredients!)
Prepare and bake brownies according to package directions. Allow to cool. Trim hardened crust, if any, from brownies. Cut brownies into small (1-2 inch) pieces. Line glass or other freezer proof bowl (about 2 qt.) with plastic wrap. Mash brownies into bowl, along bottom and up the sides, to form a crust. Freeze well. When crust is frozen, add ice cream inside crust, mashing to eliminate air bubbles. Freeze until firm. Turn Bombe' out onto cookie sheet, platter, or other flat serving dish so chocolate crust is up. Melt icing (in its can, but be sure to remove ALL of foil safety seal) in microwave approximately 1 min or until melted. Pour melted icing over frozen bombe and return to freezer until firm. Serve frozen, cut into wedges. (hint, for a more elegant presentation, I shave dark chocolate over the melted icing and add fresh rasperries both on top and around edges of bombe). **This ends up being kind of a pricey dessert, as MY desserts go, with the premium ice cream. BUT, my husband tolerates my experiments in the kitchen and prefers NOT to go out to eat...we end up saving huge even with this expense. The premium ice cream is a splurge for this occasion and is well worth it. If Baskin Robbins doesn't carry the Raspberry-Truffle, go to a Cold Stone and have them mix in chocolate truffles and fresh raspberries into their darkest chocolate ice cream.
Thursday: My parents are in town! (a lot of company this week, which I'm totally happy about!) I'm serving hamburgers, home fries and home sweet potato fries, and cole slaw. The fry combo is because my dad loves sweet potato fries but my mom doesn't care for them. It'll be fun to have both on the table.
Friday: We're headed out to eat to celebrate all the birthdays--my husband, my neice, and my mom all in the next two weeks!
Saturday: Everyone's gone by now--we're sticking with our Saturday Pizza night.
grilled salmon, steamed broccoli, steamed brown rice
I dust the salmon with a rub I bought at Pampered Chef: Lemon-Basil Rub. Any similar spice mix or rub will work, or you can use lemon pepper and add dried basil. That's all I do to it before I grill it on my indoor smokeless grill (like George Foreman).
Monday: One of the ladies in our meal swap made us a soup. I'm going to heat that up for tonight. In fact, since it's a baseball game night, I think I'll throw the frozen block of soup in my crockpot and turn it on in the morning. Soup should be hot and ready to eat when we walk through the door after baseball in the chilly fall weather!
The cold weather is bringing out the Minnesotan in me. This one of those meals that seems like too much work, but really it's a fast prep. Long cooking time, but that just means your oven does most of the work, leaving you free to do other things. Also, with the sides built-in, it comes out of the oven as a meal ready to serve. Get it going in the morning and it will be like someone cooked dinner for you. (No time in the morning? Prep it the night before--in your crock if you have a removeable crock, or in a separate bowl if you don't. Then pull it out in the morning and turn on your crock pot.)
Classic Pot Roast
1 beef pot roast of your choice (shoulder roast, chuck roast, blade, etc.)
1 bag baby carrots
1 bag baby new potatoes (or 3-4 white potatoes, peeled and quartered)
3-4 onions, quartered
acorn squash, seeded and wedged (optional--I like it in pot roast, but some people don't)
2 envelopes onion soup mix (such as Lipton)
2 cups water
Place pot roast in crock pot; sprinkle with soup mix. add carrots, potatoes, and onions and squash. Pour water over pot roast. Cook on low 8-10 hours or until meat is done and veggies are tender.
Chocolate-Raspberry-Truffle-Bombe:
1 qt. Baskin Robbins (or brand of your choice) Chocolate Raspberry Truffle Ice Cream
1 box your choice brownie mix (family size....I use Pillsbury Triple Chocolate), plus ingredients to prepare brownies
1 can dark chocolate fudge icing
(seriously--three ingredients!)
Prepare and bake brownies according to package directions. Allow to cool. Trim hardened crust, if any, from brownies. Cut brownies into small (1-2 inch) pieces. Line glass or other freezer proof bowl (about 2 qt.) with plastic wrap. Mash brownies into bowl, along bottom and up the sides, to form a crust. Freeze well. When crust is frozen, add ice cream inside crust, mashing to eliminate air bubbles. Freeze until firm. Turn Bombe' out onto cookie sheet, platter, or other flat serving dish so chocolate crust is up. Melt icing (in its can, but be sure to remove ALL of foil safety seal) in microwave approximately 1 min or until melted. Pour melted icing over frozen bombe and return to freezer until firm. Serve frozen, cut into wedges. (hint, for a more elegant presentation, I shave dark chocolate over the melted icing and add fresh rasperries both on top and around edges of bombe). **This ends up being kind of a pricey dessert, as MY desserts go, with the premium ice cream. BUT, my husband tolerates my experiments in the kitchen and prefers NOT to go out to eat...we end up saving huge even with this expense. The premium ice cream is a splurge for this occasion and is well worth it. If Baskin Robbins doesn't carry the Raspberry-Truffle, go to a Cold Stone and have them mix in chocolate truffles and fresh raspberries into their darkest chocolate ice cream.
Thursday: My parents are in town! (a lot of company this week, which I'm totally happy about!) I'm serving hamburgers, home fries and home sweet potato fries, and cole slaw. The fry combo is because my dad loves sweet potato fries but my mom doesn't care for them. It'll be fun to have both on the table.
Friday: We're headed out to eat to celebrate all the birthdays--my husband, my neice, and my mom all in the next two weeks!
Saturday: Everyone's gone by now--we're sticking with our Saturday Pizza night.
Thursday, October 1, 2009
Dinner Diva Menu Week of 10/4
Happy October! I can't wait to put all the stuff out for Halloween! The wind has come back to Oklahoma after a much appreciated absence, which will make securing our decor somewhat of a challenge. Last year all my spider webs blew down, constantly, so that well before Halloween it just looked like a mess rather than a spooky welcome.
My new Cooking Light came today. Imagine my disappointment when my recipe did NOT appear in the Reader Recipe section, as I was promised it would for the October issue. I guess I can't be in the news AND in a magazine in the same week unless I change my name to Paris or something. Still, I'm bummed.
The magazine is loaded with fall comfort food recipes that look very tempting. But, it's still hot here, and so I'll leave those recipes for later in the fall.
My new Cooking Light came today. Imagine my disappointment when my recipe did NOT appear in the Reader Recipe section, as I was promised it would for the October issue. I guess I can't be in the news AND in a magazine in the same week unless I change my name to Paris or something. Still, I'm bummed.
The magazine is loaded with fall comfort food recipes that look very tempting. But, it's still hot here, and so I'll leave those recipes for later in the fall.
Monday: playing baseball tonight, so I'll make Mom's Chicken Enchiladas on a Timed Bake and program the oven to be done when we walk through the door.
Mom's Chicken Enchiladas
1 lb boneless, skinless chicken breasts, cooked and shredded (I cook these in the microwave and shred them by pulling apart with two forks)
4 green onions, sliced
2 T. fresh cilantro, chopped
1 jalepeno, seeded and minced
3 cans green enchilada sauce
8 tortillas (calls for corn but I use flour)
1 C. cheddar cheese, pre-shredded (reduced fat preferred)
2 cups lettuce, shredded (or Shreds brand)
1/2 c. salsa
1/2 c. light sour cream
1 can ripe olives, sliced
Oven to 350. Spray 9X13 baking pan with cooking spray. Heat nonstick fry pan over med heat. Add green onions, cilantro, and jalepeno, and saute 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook, stirring occasionally, about 5 minutes.
Pour remaining 2 cans enchilada sauce in med. bowl and microwave until warm, about 2 minutes. Dip each tortilla in heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place seam-side down in prepared baking dish.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until heated through, about 15 minutes. Serve enchiladas with lettuce, sour cream, salsa, and black olives, if desired.
Tuesday: my work night, which means I'll be absent from the kitchen--leftover night or out to eat
Wednesday: Kary's turn to cook..If you're not swapping (why NOT?), try this one for quick jambalaya: grab a box of Zataran's Jambalaya, a green bell pepper, and a lb of pre-cooked sausage or shrimp or chicken (or any combination....I've even used leftover fish fillets). Dice the green pepper, and throw it in a rice cooker with the Zataran's, the amount of water specified on the box, and the meat. Turn on the rice cooker. When it dings, you're done.
Thursday: my turn to cook : Chicken Parmesan, caesar salad, fresh bread (hint, make at least 2 extra chicken breasts for a later meal. Budget saver: buy a head of romaine and a bottle of commercial caesar dressing rather than a caesar salad "kit." Tear the lettuce leaves off the stem just as you need them, and wash them only after you've plucked them...the stem will keep the leaves fresher longer and the lack of excess moisture will also aid in longevity)
Chicken Parmesan (from Cooking Light--prep time, 12 min; cook time 13 min)
4 skinless boneless chicken breasts (or 6 if you're planning on "planned overs" tomorrow)
1/2 c. seasoned breadcrumbs
1/4 c. grated parmesan cheese
1/2 t. ital seasoning (if you don't have seasoned breadcrumbs, increase italian seasoning to 1 tsp.)
1/8 t. black pepper
1/3 cup. all purpose flour
2 large egg whites, lightly beaten (stir rapidly with fork until bubbled)
4 cups hot cooked spaghetti (we use whole wheat, about 8 oz uncooked)
3 C. Ultimate Quick and Easy Pasta Sauce (recipe follows) or 3 C. commercial bottled pasta sauce
1 C. preshredded mozarella cheese
Chopped fresh basil, optional
Place each chicken breast between 2 sheets of heavy duty plastic wrap. Flatten to 1/4 inch using meat mallet or rolling pin (I use this one from pampered chef: https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=9784&words=meat%20mallet)
Combine breadcrumbs, parmesan cheese, italian seasoning, and pepper in a shallow dish. Place flour in a separate shallow dish, and the egg whites in still another shallow dish. Arrange them left to right as follows: flour, egg, breadcrumbs. Dredge each chicken breast in flour, then egg, then breadcrumbs.
Heat oil in a large nonstick skillet over med-high heat. Add chicken, and cook 5 minutes on each side or until done. (Note, if you don't pound them thin enough, this step will take longer... Still tastes good, just be aware.)
Preheat broiler.
Place 1 cup cooked spaghetti in each of 4 au gratin dishes. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breasts (you'll have two breasts leftover for tomorrow's chicken ceasar salad). Spoon 1/4 cup sauce over each serving, then sprinkle with mozzarella (about 1/4 cup each). Place gratin dishes on a baking sheet; broil 3 minutes or until cheese melts. Garnish with basil, if desired. 4 servings.
I like to bake and serve these in individual au gratin dishes...it's a neat way to present the meal. I just got some really cute ones from the Rachael Ray line: http://www.amazon.com/Rachael-Ray-12-Ounce-Stoneware-Personal/dp/B002EAYTDI/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1254690515&sr=8-1 If you don't have au gratin dishes, you can put it all in one 9X13 dish and broil it, and serve it from there onto plates.
Friday: Chicken Caesar Salad (slice the extra chicken you made on Thursday and fan it out over a bed of romaine. Sprinkle with parmesan and croutons and drizzle with caesar dressing. Optionally, add cherry tomatoes and red onions.)
Saturday: our Pizza night
Sunday: We're planning a trip to Tulsa today, so we'll be eating out.
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