Well, I'm back from my ski trip and I've got some news. I've become a statistic! I'm an injured ski tourist! Sadly, the shattered wrist I've suffered and have since had to have repaired with a metal plate and no fewer than ten screws was not a result of some harrowing, ultra-dangerous, death-defying stunt on an evil-sounding slope called something like Skid Row, but a rather less adventurous endeavor: ice skating. On skin-tone rental skates no less. Talk about losing cool points! But have faith, my hungry blog readers. I will claw my way through the haze of 4 syllable long pain killers to scour my cookbooks. I can't cook, but I will fight the urge to pass out, mouth agape and leaking drool and instead will collect mouth-watering recipes and compile a creative, healthy, easy-to-fix menu for you. I won't let you down. Maybe I can earn cool points back as the one-armed blogger.
Sunday: Steak, shrimp, baked sweet potatoes, steamed broccoli (sounds great...can someone cut my steak for me?)
Monday: Poppyseed Chicken Casserole, salad, french bread
1 box spaghetti or angel hair noodles
4 chicken breasts w/bones
2 can cream of chicken soup (low fat)
16 oz sour cream (low fat)
1 stick butter or marg
1 stack Ritz crackers
Poppyseeds
Prepare pasta according to package directions. Drain and rinse.
While pasta is cooking, cook chicken (broil, boil, bake) and debone. (Alternatively, buy a whole rotisserie chicken at the grocery and debone)
Combine soup, sour cream and a generous amount of poppy seeds.
Melt butter in pan and crumble crackers and add to pan and brown. (Crumble crackers while still in sleeve to prevent a big mess) Add poppy seeds when crackers are brown.
Spray casserole dish with Pam. Mix noodles, chicken and sauce until well combined. Put crackers on top. Sprinkle a few more poppy seeds if desired.
Bake 30 to 40 minutes @ 350 degrees.
Tuesday: Something new! Cuban black Bean Patties with pineapple rice
Recipe
Wednesday: White Bean Soup with peppers and bacon
recipe
Thursday: pancakes, bacon, fresh fruit
no recipe needed for this one!
try throwing in some mashed banana and choc cips in the pancake batter
Friday: simple fish dinner
tilapia, lightly breaded and baked
spinach salad
brown rice pilaf
Saturday: pizza night!
Saturday, February 27, 2010
Monday, February 8, 2010
Dinner Diva Menu Week of 2/7 and 2/14
Well, this week and next I'm going to be blissfully absent from my own kitchen. Not that I mind cooking, you know I don't, but it is very nice to take a break from it now and then. And it's especially nice to be taking a break from cleaning it, which I really do mind doing. But, I'm happy to prepare a menu for my faithful readers (thank you!) And, if there's anyone close by who wants to trade cooking for cleaning...well, you know where to find me. ~D.D.
Monday: Stuffed Pork Chops, steamed broccoli, crusty french bread
Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice
Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.
Tuesday: Raspberry-Balsamic Glazed Chicken, Wheat Cous Cous (commercial, such as Near East), Spring Salad
Raspberry-Balsamic Glazed Chicken
Wednesday: Taco Soup, corn bread (Thanks to Joanna, one of the meal swappers, for this recipe!)
Taco Soup
Monday: Stuffed Pork Chops, steamed broccoli, crusty french bread
Stuffed Pork Chops
4 Pork Loin Chops, 1 1/4" thick
1/2 lb pork sausage (or turkey sausage)
1 C. onion, chopped
1 cup cornbread, crumbled and dried
3/4 C. shredded apple
2 t. fresh thyme, minced, or 1/4 t. dried thyme
1/3 C. apple jelly
1/3 C. apple Juice
1 1/2 T. lemon juice
Cut a slit in each chop with a sharp knife, the length of the fat side almost to the other side, but not all the way through. Refrigerate chops while preparing stuffing. Cook sausage and onion in large skillet until sausage is brown, drain well. Wipe skillet with paper towel. Return to skillet and and stir in cornbread, apple, and thyme. Spoon 2 T. of apple juice over stuffing mixture and toss to combine. Spoon 2 T. stuffing into each pork chop pocket, use toothpicks to secure stuffing in pockets. Set aside remaining stuffing. Place chops on a rack in a roasting pan. In small saucepan combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered, in a 375 oven for 20 minutes. Brush chops again with glaze, and add the remaining stuffing around the chops. Return to oven for another 20 minutes.
Tuesday: Raspberry-Balsamic Glazed Chicken, Wheat Cous Cous (commercial, such as Near East), Spring Salad
Raspberry-Balsamic Glazed Chicken
Wednesday: Taco Soup, corn bread (Thanks to Joanna, one of the meal swappers, for this recipe!)
Taco Soup
1 lb. lean ground beef
1 onion, finely chopped
1 package taco seasoning
1 can whole kernel corn, drained
1 can ranch style or black beans, drained and rinsed
1 can Rotel
2 cans diced tomatoes, undrained
1 can tomato sauce
1 can hominy
Brown hamburger and diced onion together. Drain. Add all other ingredients and simmer.
Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus
Tilapia
Friday:Broccoli and Double-Cheese Calzones, salad
Calzones
Saturday: PIZZA NIGHT (of course!)
Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad
Linguine
One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!
Monday: Hearty Beef and Potato Stew, Commercial dinner rolls
Stew
Tuesday: Kung Pao Chicken, Rice, commercial dumplings
Kung Pao Chicken
Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)
Salad
Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)
Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad
Steak
Saturday: Pizza Night!
Thursday: Tilapia with Cilantro Butter, baked sweet potatoes, steamed asparagus
Tilapia
Friday:Broccoli and Double-Cheese Calzones, salad
Calzones
Saturday: PIZZA NIGHT (of course!)
Sunday: Creamy Cajun Shrimp Linguine, Garlic Bread, Caesar Salad
Linguine
One of my favorite ways to make garlic bread is to make the bread from scratch first (which is super easy and only uses about 4 ingredients). If you aren't a bread baker, buy bakery-quality french bread. Slice it in half lengthwise, and spread thinly with plain fat free yogurt. (I know it doesn't sound appetizing, but take my word for it.) Dust with garlic powder--a little goes a long way. Toss a light sprinkling of freshly grated parmesan over the bread, and bake at 350 for 10 min. Then turn the broiler on for 2-3 min or until nicely browned on top. Easy, tasty, and relatively low in fat!
Monday: Hearty Beef and Potato Stew, Commercial dinner rolls
Stew
Tuesday: Kung Pao Chicken, Rice, commercial dumplings
Kung Pao Chicken
Wednesday: Spinach Salad with spiced Pork and Ginger Dressing, commercial flatbread (another one of CookingLight's Dinner Tonight features...looks great!)
Salad
Thursday: Out to Eat, Take out, or Leftovers (You know, back when we lived in Mississippi, we lived on Dover Drive. Our neighbors from another street liked to call us Leftover Dover, because we ate leftovers every few nights. They didn't. We've stayed in contact with them and I'm happy to report that they, too, now eat leftovers regularly. They admit it's a great time and money saver.)
Friday: Steak Tips with Peppered Mushroom Gravy, breadsticks, salad
Steak
Saturday: Pizza Night!
Sunday, January 31, 2010
Dinner Diva Menu Week of 1/31
Happy February! I've got son's 6th birthday party behind me (sigh of relief), and this week I'm focusing on good food to feed my Father-In-Law, who is here staying with us for a couple of weeks. He lives alone and cooks accordingly, so I want to fill him up on some good old fashioned meals (as much as I like to be creative, I think he'd appreciate down-home familiar cooking more.) Add to that our monthly meal swap, and cooking frozen meals ahead for our trip to Colorado, and my kitchen will be a busy place this week! Please check back often, as I intend to post frequently this week.
Sunday: Pork Chops with Sauerkraut, steamed green beans, bisquick biscuits
We all love this recipe. It goes together quickly, and bakes up tender and flavorful. The fact that it is a "diet" recipe from the Curves handbook is easily forgotten from the first bite.
Pork Chops and Sauerkraut
Monday: Beef and Asparagus Stir Fry, rice, commercial egg rolls
While I've posted this one before, it's worth a repeat or two. I intend to add in mushrooms and shelled edamame for extra oomph.
Stir Fry
Tuesday: Perfect Fried Chicken, Home Fries, steamed vegetable medley (commercial; try steam-in-the-bag)
Okay I know what you're thinking. Fried Chicken? Dinner Diva? Really? And, no, this isn't a fat-cutting, calorie-shaving substitute for the real thing. This is the honest-to-goodness, blow your diet into oblivion, indulgent, finger-lickin' stuff. And it's okay for a healthy family to eat it once in awhile!
Perfect Fried Chicken
Home Fries
(this would be where I shave some calories, because I actually like these better than deep fried)
Use 1 1/2 white potatoes per person eating; slice them into french fry shapes (I use a french fry cutter, but it's also very easy to make thick julienne cuts with a decent sharp knife. Alternatively, cut each potato lengthwise into 12 wedges.)
Toss cut potatoes with 1/3 cup vegetable oil, 1 1/2 t. salt and 3/4 t. pepper in large ziptop bag until well coated. Spread in single layer on jelly roll pan. Bake at 400 15 min. Stir. Continue to bake 30-45 more minutes, or until fries are tender inside and browned outside, stirring every 15 minutes.
Wednesday: Fettucine Alfredo with Bacon, Parmesan breadsticks, Caesar Salad
This was on the myrecipes.com homepage today as the Dinner Tonight suggestion. Looked too good not to include in my week.
Fettucine
Breadsticks
Thursday: Beef Pot Roast, Crusty dinner rolls (I like the bake and serve from Earth Grains when I don't bake my own)
This is by request from my husband, and it seems like the perfect time in the year for it.
Beef Pot Roast
Friday: Gosh I'm tired just researching these recipes! Imagine how I'll feel after cooking every single day this week! I think this might be a good day for leftovers or a restaurant. (Not that I won't be cooking---I'll be making meal swap recipes this weekend. See later post for recipe.)
Saturday: another day off: frozen pizza it is!
Sunday: Pork Chops with Sauerkraut, steamed green beans, bisquick biscuits
We all love this recipe. It goes together quickly, and bakes up tender and flavorful. The fact that it is a "diet" recipe from the Curves handbook is easily forgotten from the first bite.
Pork Chops and Sauerkraut
Monday: Beef and Asparagus Stir Fry, rice, commercial egg rolls
While I've posted this one before, it's worth a repeat or two. I intend to add in mushrooms and shelled edamame for extra oomph.
Stir Fry
Tuesday: Perfect Fried Chicken, Home Fries, steamed vegetable medley (commercial; try steam-in-the-bag)
Okay I know what you're thinking. Fried Chicken? Dinner Diva? Really? And, no, this isn't a fat-cutting, calorie-shaving substitute for the real thing. This is the honest-to-goodness, blow your diet into oblivion, indulgent, finger-lickin' stuff. And it's okay for a healthy family to eat it once in awhile!
Perfect Fried Chicken
Home Fries
(this would be where I shave some calories, because I actually like these better than deep fried)
Use 1 1/2 white potatoes per person eating; slice them into french fry shapes (I use a french fry cutter, but it's also very easy to make thick julienne cuts with a decent sharp knife. Alternatively, cut each potato lengthwise into 12 wedges.)
Toss cut potatoes with 1/3 cup vegetable oil, 1 1/2 t. salt and 3/4 t. pepper in large ziptop bag until well coated. Spread in single layer on jelly roll pan. Bake at 400 15 min. Stir. Continue to bake 30-45 more minutes, or until fries are tender inside and browned outside, stirring every 15 minutes.
Wednesday: Fettucine Alfredo with Bacon, Parmesan breadsticks, Caesar Salad
This was on the myrecipes.com homepage today as the Dinner Tonight suggestion. Looked too good not to include in my week.
Fettucine
Breadsticks
Thursday: Beef Pot Roast, Crusty dinner rolls (I like the bake and serve from Earth Grains when I don't bake my own)
This is by request from my husband, and it seems like the perfect time in the year for it.
Beef Pot Roast
Friday: Gosh I'm tired just researching these recipes! Imagine how I'll feel after cooking every single day this week! I think this might be a good day for leftovers or a restaurant. (Not that I won't be cooking---I'll be making meal swap recipes this weekend. See later post for recipe.)
Saturday: another day off: frozen pizza it is!
Thursday, January 21, 2010
Dinner Diva Menu Week of 1/24
The last week of January! Sometimes I feel like I am slingshotted from November to February, like in the movie Armageddon when they're slingshotted around the moon and all they can do is hang on for the ride. February promises to be no less of a wild ride, and no doubt March will have its share of excitement. Maybe it's just my whole life that's a slingshot. Best to just hang on and enjoy myself I suspect.
Sunday: Chicken and Vegetable Noodle Soup
This is an adaptation from the recipe found in the P90X nutrition guide. My whole family loves it and it is a healthy and satisfying soup.
Monday: Meal Swap Meal (I've got some frozen casseroles waiting to be baked!)
Tuesday: breakfast for dinner: whole wheat banana chocolate chip pancakes, fresh fruit
This is a recipe I came up with to use some fresh milled flour I got from a friend. My kids beg for these, and they don't even require syrup--just dip in unsweetened applesauce! For information on whole wheat flour (the real stuff not the processed stuff) and how it is a fabulous nutrition booster, and how to use it, please see the website: www.breadbeckers.com
1 C. fresh milled whole wheat flour
1 C. organic milk
1 egg
1 t. each baking soda and baking powder
2 overripe bananas
1/4 cup protein powder
Mix all ingredients, and cook as you would any pancakes. Before flipping, sprinkle with dark chocolate chips or blueberries. Then flip and cook 30-45 sec.
Serve warm with applesauce or yogurt.
Wednesday: Spaghetti with Meatballs, fresh romaine salad, crusty french bread or garlic bread
Lady and The Tramp Spaghetti with Meatballs
Thursday: My son's 6th birthday. He requested Cavatappi with Spinach and Asiago as his birthday meal:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380
Friday: Classic Roast Chicken with Gravy, mashed potatoes
Classic Roast Chicken with Gravy
Saturday: Son's birthday party day, dinner will be served at the bowling alley. (Yuk, but ok.)
Sunday: Chicken and Vegetable Noodle Soup
This is an adaptation from the recipe found in the P90X nutrition guide. My whole family loves it and it is a healthy and satisfying soup.
Monday: Meal Swap Meal (I've got some frozen casseroles waiting to be baked!)
Tuesday: breakfast for dinner: whole wheat banana chocolate chip pancakes, fresh fruit
This is a recipe I came up with to use some fresh milled flour I got from a friend. My kids beg for these, and they don't even require syrup--just dip in unsweetened applesauce! For information on whole wheat flour (the real stuff not the processed stuff) and how it is a fabulous nutrition booster, and how to use it, please see the website: www.breadbeckers.com
1 C. fresh milled whole wheat flour
1 C. organic milk
1 egg
1 t. each baking soda and baking powder
2 overripe bananas
1/4 cup protein powder
Mix all ingredients, and cook as you would any pancakes. Before flipping, sprinkle with dark chocolate chips or blueberries. Then flip and cook 30-45 sec.
Serve warm with applesauce or yogurt.
Wednesday: Spaghetti with Meatballs, fresh romaine salad, crusty french bread or garlic bread
Lady and The Tramp Spaghetti with Meatballs
Thursday: My son's 6th birthday. He requested Cavatappi with Spinach and Asiago as his birthday meal:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380
Friday: Classic Roast Chicken with Gravy, mashed potatoes
Classic Roast Chicken with Gravy
Saturday: Son's birthday party day, dinner will be served at the bowling alley. (Yuk, but ok.)
Friday, January 15, 2010
Dinner Diva Menu Week of 1/17
Well 2010 is flying by. Guess it makes sense that it wouldn't be any different than 2009 or any previous year. Dishes in green are vegetarian.
Sunday: Grilled Steaks, Roasted Asparagus with Parmesan, Herbed Basmati Rice
I love grilled steak. Easily my favorite entree. While I normally make it with steamed green beans and baked sweet potatoes, the asparagus looked yummy and I'm trying the rice for the first time. I'm trying to branch out into new flavors.
Herbed Basmati Rice
Roasted Asparagus with Parmesan
1 lb fresh asparagus
2 T. olive oil
sea salt, freshly ground pepper
grated parmesan cheese
heat oven to 450. Trim asparagus, snapping off tough ends. Drizzle 1 T. olive oil over the center of a rimmed baking sheet; spread asparagus evenly in the pan, in a single layer. Drizzle with remaining olive oil; sprinkle with salt and pepper, to taste. Roast 5-8 minutes, to desired doneness. Transfer asparagus to serving dish. Sprinkle with parmesan cheese; serve immediately. 4 servings
Monday: Shrimp and Artichokes over Parmesan Grits, French Bread, Spinach Salad
This one is old by Cooking Light standards (1998) but new to us. Again, trying to break out of my comfort zone a little and try some things never before tried.
Shrimp and Artichokes over Parmesan Grits
Tuesday: Breakfast for Dinner: Pumpkin Waffles, fresh fruit, turkey bacon
Tuesdays and Thursdays are the nights I take it easy and make something firstly easy to make and secondly something I know I won't have to convince my kids to eat. They're pretty open to new foods most of the time (they kind of don't have a choice because I make new things all the time) but there are days I just want to know it will be easy.
Wednesday: Chicken Pot Pie
I'm eager to find a homemade chicken pot pie recipe that I like that is also lower in fat than a traditional pot pie. So far, I haven't found one, but I'll keep looking. I'm also largely unwilling to make the crust from scratch, and commercial substitutions hurt the overall fat content. This one is from Cooking Light, so it has potential already. I'm going to try baking and serving these in my new Au Gratin dishes.
Chicken Pot Pie
Thursday: Another easy day: LEFTOVERS!
Friday: Pasta Jambalaya, fresh fruit salad
Been craving Jambalaya (I always want to spell it Jumbalaya, because it's such a marvelous jumble of flavors), and the fresh fruit will be a nice contrast.
Original recipe calls for Penne pasta, but I like to make this with Orzo.
Pasta Jambalaya
2 quarts water
2 cups uncooked orzo pasta
cooking spray
1/2 cup diced onion
1/2 cup diced red bell pepper
1 garlic clove, minced
1 t. cajun seasoning
1 15 oz can black beans, rinsed and drained
1 10 oz can diced tomatoes and green chiles, undrained
3 oz smoked turkey sausage, halved lenthwise and thinly sliced
1/2 C. preshredded mex. blend cheese (reduced fat if you can find it)
Bring water to a boil. Add pasta; cook 5-7 min or until al dente. Drain and keep warm.
Heat large nonstick skillet coated with cooking spray over med-high heat. Add onion, bell pepper, and garlic; saute 5 min. Add cajun seasoning; saute' 1 min. Stir in beans, tomatoes, and sausage; bring to a boil. Reduce heat, simmer 10 min or until thickened. combine bean mixture and pasta in a large bowl, top with cheese. serve immediately. 8 1Cup servings
Saturday: pizza, games, movies...it's our family night
Sunday: Grilled Steaks, Roasted Asparagus with Parmesan, Herbed Basmati Rice
I love grilled steak. Easily my favorite entree. While I normally make it with steamed green beans and baked sweet potatoes, the asparagus looked yummy and I'm trying the rice for the first time. I'm trying to branch out into new flavors.
Herbed Basmati Rice
Roasted Asparagus with Parmesan
1 lb fresh asparagus
2 T. olive oil
sea salt, freshly ground pepper
grated parmesan cheese
heat oven to 450. Trim asparagus, snapping off tough ends. Drizzle 1 T. olive oil over the center of a rimmed baking sheet; spread asparagus evenly in the pan, in a single layer. Drizzle with remaining olive oil; sprinkle with salt and pepper, to taste. Roast 5-8 minutes, to desired doneness. Transfer asparagus to serving dish. Sprinkle with parmesan cheese; serve immediately. 4 servings
Monday: Shrimp and Artichokes over Parmesan Grits, French Bread, Spinach Salad
This one is old by Cooking Light standards (1998) but new to us. Again, trying to break out of my comfort zone a little and try some things never before tried.
Shrimp and Artichokes over Parmesan Grits
Tuesday: Breakfast for Dinner: Pumpkin Waffles, fresh fruit, turkey bacon
Tuesdays and Thursdays are the nights I take it easy and make something firstly easy to make and secondly something I know I won't have to convince my kids to eat. They're pretty open to new foods most of the time (they kind of don't have a choice because I make new things all the time) but there are days I just want to know it will be easy.
Wednesday: Chicken Pot Pie
I'm eager to find a homemade chicken pot pie recipe that I like that is also lower in fat than a traditional pot pie. So far, I haven't found one, but I'll keep looking. I'm also largely unwilling to make the crust from scratch, and commercial substitutions hurt the overall fat content. This one is from Cooking Light, so it has potential already. I'm going to try baking and serving these in my new Au Gratin dishes.
Chicken Pot Pie
Thursday: Another easy day: LEFTOVERS!
Friday: Pasta Jambalaya, fresh fruit salad
Been craving Jambalaya (I always want to spell it Jumbalaya, because it's such a marvelous jumble of flavors), and the fresh fruit will be a nice contrast.
Original recipe calls for Penne pasta, but I like to make this with Orzo.
Pasta Jambalaya
2 quarts water
2 cups uncooked orzo pasta
cooking spray
1/2 cup diced onion
1/2 cup diced red bell pepper
1 garlic clove, minced
1 t. cajun seasoning
1 15 oz can black beans, rinsed and drained
1 10 oz can diced tomatoes and green chiles, undrained
3 oz smoked turkey sausage, halved lenthwise and thinly sliced
1/2 C. preshredded mex. blend cheese (reduced fat if you can find it)
Bring water to a boil. Add pasta; cook 5-7 min or until al dente. Drain and keep warm.
Heat large nonstick skillet coated with cooking spray over med-high heat. Add onion, bell pepper, and garlic; saute 5 min. Add cajun seasoning; saute' 1 min. Stir in beans, tomatoes, and sausage; bring to a boil. Reduce heat, simmer 10 min or until thickened. combine bean mixture and pasta in a large bowl, top with cheese. serve immediately. 8 1Cup servings
Saturday: pizza, games, movies...it's our family night
Wednesday, January 6, 2010
Dinner Diva Menu Week of 1/11
Sunday: Gouda-Stuffed Chicken with Apples, crusty french bread, spinach salad
Gouda-Stuffed Chicken with Apples
4 (4 oz) skinless boneless chicken breasts
3 oz smoked gouda, sliced thinly
2 T. flour
2 t. oil
1 cup chicken broth
1 c. apple cider
1 garlic clove, minced
1 T. honey
2 granny smith apples, peeled and cut into 12 wedges
Cut a horizontal slit in each chicken breast to form a pocket. Divide cheese evenly among pockets. Dredge chicken in flour.
Heat oil in large nonstick skillet over med-high heat. Add chicken; cook 7 min on each side or until done; remove from pan, keep warm
Add broth, cider, and garlic to pan; bring to a boil. Add honey and apples; cook 10 min or until apples are tender, stirring occasionally.
Spoon apples and sauce over chicken. Yeild: 4 servings
Monday (Vegetarian): Cavatappi With Spinach, Beans and Asiago Cheese, Commercial garlic bread or garlic cheese bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380
Tuesday: grilled tilapia, wheat pilaf (commercial, such as Near East), steamed broccoli
Wednesday: White Chicken Chili, Saltines, fruit salad
Ingredients:
1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp. olive oil
1 Jalapeno pepper, minced
4 ounce can chopped green chiles, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups chicken broth
2/3 cup cooked white kidney beans, rinsed and drained
8 ounces cooked chicken breast, cubed (about 2 cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions:
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeño, chiles, cumin, oregano, cayenne pepper, and salt, and saute another minute. Stir in chicken broth, beans, and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve.
Thursday: Chili-Stuffed Baked Potatoes
Use the leftover white chili from Wednesday, and ladle over pre-baked potatoes. Top with cilantro and shredded cheddar
Friday: Leftovers or Out to eat (we are going on an actual date!)
Saturday: Pizza night
Gouda-Stuffed Chicken with Apples
4 (4 oz) skinless boneless chicken breasts
3 oz smoked gouda, sliced thinly
2 T. flour
2 t. oil
1 cup chicken broth
1 c. apple cider
1 garlic clove, minced
1 T. honey
2 granny smith apples, peeled and cut into 12 wedges
Cut a horizontal slit in each chicken breast to form a pocket. Divide cheese evenly among pockets. Dredge chicken in flour.
Heat oil in large nonstick skillet over med-high heat. Add chicken; cook 7 min on each side or until done; remove from pan, keep warm
Add broth, cider, and garlic to pan; bring to a boil. Add honey and apples; cook 10 min or until apples are tender, stirring occasionally.
Spoon apples and sauce over chicken. Yeild: 4 servings
Monday (Vegetarian): Cavatappi With Spinach, Beans and Asiago Cheese, Commercial garlic bread or garlic cheese bread
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222380
Tuesday: grilled tilapia, wheat pilaf (commercial, such as Near East), steamed broccoli
Wednesday: White Chicken Chili, Saltines, fruit salad
Ingredients:
1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp. olive oil
1 Jalapeno pepper, minced
4 ounce can chopped green chiles, drained
1 teaspoon powdered cumin
1/2 teaspoon dried oregano
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 cups chicken broth
2/3 cup cooked white kidney beans, rinsed and drained
8 ounces cooked chicken breast, cubed (about 2 cups)
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey Jack cheese
Directions:
Saute onion and garlic in olive oil in soup pot until tender. Add Jalapeño, chiles, cumin, oregano, cayenne pepper, and salt, and saute another minute. Stir in chicken broth, beans, and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese and serve.
Thursday: Chili-Stuffed Baked Potatoes
Use the leftover white chili from Wednesday, and ladle over pre-baked potatoes. Top with cilantro and shredded cheddar
Friday: Leftovers or Out to eat (we are going on an actual date!)
Saturday: Pizza night
Tuesday, December 29, 2009
Dinner Diva Menu Week of 1/3
Happy New Year!
Sunday: (Vegetarian) Mexian Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949713
Monday: Chicken Fried Rice
2 T. olive oil, divided
6 oz boneless skinless chicken breast, cut into 1 inch pieces
3 T. soy sauce, divided
4 eggs, lightly beaten
1 T. dark sesame oil
1/4 cup thinly sliced green onions
1 garlic clove, minced
2 C. cooked rice
1 1/2 cups matchstick carrots
1 1/2 cups sugar snap peapods or snow peas
1 T. sesame seeds
Heat two teaspoons oil. Add chicken; cook 5 min or until done. Combine chicken and 1 T. soy sauce in a small bowl; set aside.
Wipe pan with paper towel. Add 1 t. oil and heat until hot; add eggs and stir fry 2 minutes or until scrambled, stirring constantly. Remove eggs from pan; set aside.
Wipe pan with paper towel. Add 1 T. oil and 1 T. sesame oil. Add green onions and garlic; cook 20 sec. Add rice, carrots, and peas. Stir fry 1 min. Add chicken, eggs, remaining 2 T. soy sauce, and sesame seeds. Cook 5 minutes, stirring every 30 sec.
Tuesday: Leftovers
Wednesday: grilled cheese, canned soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949704
Thursday: (Vegetarian) breakfast for dinner: cheese omelettes, fresh fruit
Friday: Tuna Noodle Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949756
Saturday: Pizza and games night
Sunday: (Vegetarian) Mexian Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949713
Monday: Chicken Fried Rice
2 T. olive oil, divided
6 oz boneless skinless chicken breast, cut into 1 inch pieces
3 T. soy sauce, divided
4 eggs, lightly beaten
1 T. dark sesame oil
1/4 cup thinly sliced green onions
1 garlic clove, minced
2 C. cooked rice
1 1/2 cups matchstick carrots
1 1/2 cups sugar snap peapods or snow peas
1 T. sesame seeds
Heat two teaspoons oil. Add chicken; cook 5 min or until done. Combine chicken and 1 T. soy sauce in a small bowl; set aside.
Wipe pan with paper towel. Add 1 t. oil and heat until hot; add eggs and stir fry 2 minutes or until scrambled, stirring constantly. Remove eggs from pan; set aside.
Wipe pan with paper towel. Add 1 T. oil and 1 T. sesame oil. Add green onions and garlic; cook 20 sec. Add rice, carrots, and peas. Stir fry 1 min. Add chicken, eggs, remaining 2 T. soy sauce, and sesame seeds. Cook 5 minutes, stirring every 30 sec.
Tuesday: Leftovers
Wednesday: grilled cheese, canned soup
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949704
Thursday: (Vegetarian) breakfast for dinner: cheese omelettes, fresh fruit
Friday: Tuna Noodle Casserole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1949756
Saturday: Pizza and games night
Subscribe to:
Posts (Atom)
