1st *Flank Steak stuffed w/ apple, feta, & almonds w/ garlic mashed potatoes& gravy & corn
2nd Homemade Ravioli, I'm going to combine some various recipes and kind of throw it together. Here are some I have found. http://www.recipezaar.com/Homemade-Pasta-3474 & http://www.recipezaar.com/Homemade-Ravioli-with-Tomato-Sauce-58226
3rd Oriental Chicken Salad over rice
Can't get much cheaper than this.
4th *Pineapple Pork Tenderloin w/ rice
6th: Spinach Nuggets (x3 to freeze) w/ fries & pesto pasta
http://www.recipezaar.com/Spinach-Nuggets-307877
http://www.recipezaar.com/Spinach-Nuggets-307877
7th Raspberry Balsamic Chicken (from freezer) over spinach w/ rice pilaf on side
Spinach
Spinach
Rosemary Chicken with Raspberry / Balsamic Glaze
Other than the onion, everything else is a pantry item that you can have on hand anytime.
½ c chopped red onion (or whatever you have, or nothing if you don’t have)
½ T dry or fresh rosemary
½ t salt
¼ t pepper
4 chicken breasts, trimmed
½ c olive oil
½ c raspberry preserves (seedless is best but I can’t seem to find seedless)
3 T balsamic vinegar
Marinate chicken breasts in rosemary, salt, pepper and olive oil.
In frying pan sauté red onions and chicken breasts until cooked. Remove from pan.
Combine raspberry preserves and balsamic vinegar. Using same frying pan over medium heat reduce mixture until thickened slightly (I don’t usually have patience for this and it doesn’t matter and I speed this up by cooking both the chicken and onion in one pan and the raspberry & balsamic vinegar in a small saucepan).
Pour sauce over chicken and serve.
I usually serve the chicken over rice or a bed of fresh raw spinach, then drizzle the sauce on top – the that wilts the spinach slightly and is very good. But for a “throw it together meal rice works well also.
Other than the onion, everything else is a pantry item that you can have on hand anytime.
½ c chopped red onion (or whatever you have, or nothing if you don’t have)
½ T dry or fresh rosemary
½ t salt
¼ t pepper
4 chicken breasts, trimmed
½ c olive oil
½ c raspberry preserves (seedless is best but I can’t seem to find seedless)
3 T balsamic vinegar
Marinate chicken breasts in rosemary, salt, pepper and olive oil.
In frying pan sauté red onions and chicken breasts until cooked. Remove from pan.
Combine raspberry preserves and balsamic vinegar. Using same frying pan over medium heat reduce mixture until thickened slightly (I don’t usually have patience for this and it doesn’t matter and I speed this up by cooking both the chicken and onion in one pan and the raspberry & balsamic vinegar in a small saucepan).
Pour sauce over chicken and serve.
I usually serve the chicken over rice or a bed of fresh raw spinach, then drizzle the sauce on top – the that wilts the spinach slightly and is very good. But for a “throw it together meal rice works well also.
This freezes very well. To Freeze: Combine the raspberry preserves and balsamic vinegar in a small baggie and combine the chicken and other ingredients in a separate bag. Place both bags inside a large bag and freeze. It can be a last minute meal if you put the frozen chicken in the oven for 35-40 min @ 385 degrees and heat the sauce in a saucepan.
8th: Pumpkin bean burgers w/ sweet potato fries & fruit salad
9th: Pad Thai w/ shrimp & chicken
I am going to combine these two recipes:
http://allrecipes.com/Recipe/Pad-Thai-2/Detail.aspx
http://joelens.blogspot.com/2007/05/pad-thai-riffic.html
http://allrecipes.com/Recipe/Pad-Thai-2/Detail.aspx
http://joelens.blogspot.com/2007/05/pad-thai-riffic.html
10th BBQ Chicken Pizza
http://www.marthastewart.com/recipe/barbecued-chicken-pizza?autonomy_kw=chicken%20pizza&rsc=header_2
11th Slow-cooked tex-mex chicken & beans w/ wraps & salad fixings
http://www.marthastewart.com/recipe/slow-cooked-tex-mex-chicken-and-beans?autonomy_kw=chicken%20tex%20mex&rsc=header_1
http://www.marthastewart.com/recipe/slow-cooked-tex-mex-chicken-and-beans?autonomy_kw=chicken%20tex%20mex&rsc=header_1
13th Manhattan Fish Chowder w/ Rolls
14th *Cranberry Pork roast w/ side veggie & rice
http://crockpot365.blogspot.com/2009/02/crockpot-cranberry-pork-roast.html
http://crockpot365.blogspot.com/2009/02/crockpot-cranberry-pork-roast.html
15th Pasta (1) w/ Italian sausage & ground beef
I'm just throwing this together
16th Corned Beef, cabbage, potatoes & rolls
Irish in-laws are in town and they will cook.
Irish in-laws are in town and they will cook.
20th Curried Split Peas on Rice w/ Sweet Mashed Potatoes
http://www.5dollardinners.com/2008/12/curried-split-peas-on-rice.html
http://www.5dollardinners.com/2008/12/curried-split-peas-on-rice.html
21st *Chickpea Stew w/ some pulled pork over rice & apple muffins
http://www.5dollardinners.com/2008/11/chickpea-stew.html
http://www.5dollardinners.com/2008/11/chickpea-stew.html
22nd Bacon wrapped Cheeseburgers w/ fries and salad
If I have some feta I may get fancy but we'll see.
If I have some feta I may get fancy but we'll see.
23rd Stuffed Shells from freezer w/ salad
Stuffed Shells
Sauce
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tbs oil
½ # chopped mushrooms
2 29-oz cans tomato puree
1 6-oz can tomato paste
1 c. water
1 ½ tsp. basil
2 tsp. oregano
1# hot Italian sausage
1 box large shells
Filling
12 oz mozz. Cheese, diced
2 15-oz containers ricotta cheese
4 eggs
6 tbs. parm. Cheese
2 tbs. parsley
2 tbs. chives
Onion salt or salt to taste
Pepper to taste
Romano cheese, grated
Sauce
Saute onions, pepper and garlic in oil for 5 minutes. Add mushrooms, and sauté 5 minutes more. Stir in tomato puree, paste, water and spices. Cook and crumble sausage in a separate pan. Drain off fat. Add to sauce and summer about 3 hours. Add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain.
Filling and Assembly
Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more parmesan. Spoon some sauce into bottom of a 9x13 inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325 for 30 min. Serves 12
Sauce
2 onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
2 tbs oil
½ # chopped mushrooms
2 29-oz cans tomato puree
1 6-oz can tomato paste
1 c. water
1 ½ tsp. basil
2 tsp. oregano
1# hot Italian sausage
1 box large shells
Filling
12 oz mozz. Cheese, diced
2 15-oz containers ricotta cheese
4 eggs
6 tbs. parm. Cheese
2 tbs. parsley
2 tbs. chives
Onion salt or salt to taste
Pepper to taste
Romano cheese, grated
Sauce
Saute onions, pepper and garlic in oil for 5 minutes. Add mushrooms, and sauté 5 minutes more. Stir in tomato puree, paste, water and spices. Cook and crumble sausage in a separate pan. Drain off fat. Add to sauce and summer about 3 hours. Add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain.
Filling and Assembly
Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more parmesan. Spoon some sauce into bottom of a 9x13 inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325 for 30 min. Serves 12
24th Chicken Burritos (x3 to freeze) w corn & dirty rice
25th: *Beef Stroganoff over egg noodles w/ side veggie
27th Tofu Fried Rice
http://www.marthastewart.com/recipe/chicken-fried-rice?autonomy_kw=chicken%20fried%20rice&rsc=header_1 (sub firm tofu for chicken)
http://www.marthastewart.com/recipe/chicken-fried-rice?autonomy_kw=chicken%20fried%20rice&rsc=header_1 (sub firm tofu for chicken)
28th Breakfast for Dinner
29th Hamburger Pizza
30th Fettuccini Alfredo with Chicken & Broccoli
I am combining a tried and true: http://www.epicurious.com/recipes/food/views/Chicken-and-Broccoli-Alfredo-533 with a new one: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571495
31st Cheese Quesadillas w/ Crockpot Salsa Chicken & Black Bean Soup
http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html
http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html
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