I am not finished posting the recipes but I will get it done. I feel bad that I haven't been on top of it since I promised some people I would have them up last week. I'm getting it done. This is what i have so far.
1st Grilled Chicken w/ Spicy Orange Marmalade sauce & cous cous & Brussel sprouts
3rd Meatloaf, mashed potatoes & corn/green beans
Pick your favorite meatloaf recipe. Aren't there hundreds of versions?
6th Mac & cheese spaghetti w/ veggie & salad
7th Taco Soup w/ cheese quesadillas
Cheese quesadillas are just flour tortillas grilled in a little oil in a non-stick pan with a cheese of your choice in the middle. It's really just a grilled cheese sandwhich made with tortillas instead of bread. I usually use a mild cheddar and sometimes I'll throw in some Mexican cheese mix if I have it.
9th Grilled Flank w/ Granny Smith & Smoked Cheddar Gratin & Salad
11th Pork Noodle Salad w/ Soy-Buttered Sugar Snap Peas
13th Crockpot Orange Chicken w/ Brussels
14th Chicken, Red Grape & pesto pizza
15th Grilled Salmon w/ smokey tomato salsa & yellow rice
17th Classic Minestrone Soup w/ hearty bread
18th Cranberry Pork roast w/ side veggie & rice
19th Spaghetti With Best Ever Bolognese Sauce & Salad
21st Chicken Paprikosh w/ salad
22nd Crockpot Flank Steak Stuffed with Apple, Feta & almonds w/ broccoli
23rd Jerk Spiced Shrimp & pineapple w/ skewered grilled veggies & cous cous
25th Tangy Sirloin strips (allrecipes) w/ salad & pesto pasta
27th Crockpot Jamaican Salmon w/ leftover pasta
29th Pineapple Pork Tenderloin w/ rice & side veggie
30th – Stuffed Jack-o-Lantern peppers x2 to freeze
Showing posts with label Recipes to Accompany Monthly Menus. Show all posts
Showing posts with label Recipes to Accompany Monthly Menus. Show all posts
Monday, September 28, 2009
Saturday, August 29, 2009
September 2009 Recipes
1st: Italian Sausage Pasta
I just throw onions, peppers, garlic and whatever I have together with some Italian sausage and cans of tomato sauce and diced tomatoes (or fresh tomatoes from my garden if I am so lucky). Throw in some basil and whatever herbs I feel like and spread over pasta.
2nd: Roasted Corn, Pepper & Tomato Chowder w/ Grilled tomato/brie/arugula/spinach sandwiches
I didn't get around to the Chowder but I did try the brie sandwich. Why on earth did that sound good to begin with? Yuck. And this is coming from a familly that loves brie!
3rd: Veggie Pizza & Poor Man's Caviar
It really is so easy to make your own pizza crust if you have a food processor. I wouldn't have the time or patience to deal with it if it wasn't for the food processor. I have been gradually increasing the whole wheat flour in this recipe and it seems that I can get away with 1/2 white and 1/2 whole wheat. My husband LOVES the summer veggie medley. I cut way back on the oil, it just isn't necessary.
4th: Creamy Cajun Shrimp Pasta
Always a favorite:
5th: Sirloin Steak w/ roasted fingerling potatoes & asparagus
My kids will NOT eat potatoes other than french fries. For some reason they think that fingerlings are near enough to french fries that they will eat them (dipped in ketchup of course).
8th: Thai Curry in the Crock
9th: Veggie Pasta
Basically I do the same thing as with the Italian Sausage version (see the 1st of the month) except I try to step up the variety of veggies and omit the meat.
11th: Manhattan fish chowder w/ corn bread
13th: Spicy Sweet & Sour Pork w/ broccoli over rice
I can seem to make a stir fry of any kind without loads of veggies. I am going to add broccoli and maybe some carrots and whatever else my fridge has or my budget permits.
15th: Slow-cooked tex-mex chicken & beans w/ wraps & salad fixings
We wrap the chicken and beans in flour tortillas with salad fixings (leaves, tomatoes, salsa) and sour cream (light of course).
16th: Pasta w/ sun-dried Tomato Pesto & Salad
This is the yummies and freshest and most simple thing ever. A definite keeper! I am too cheap to buy fresh pasta and it was wonderful on the box dried type.
17th: Hummus & Veggie Boboli Pizza
I am not sure if I can bring myself to buy pre-made pizza dough but I'll give it a try. Hopefully I will find a coupon. Anyone???
This was not a hit. I even warned the kids that it wasn't actual pizza but it was "salad pizza." It was "ok" with me but hubbie didn't even like it. I won't waste $$ on this again.
19th: Eggplant Parm x3 to freeze.
I swore last year when I made 4 or 5 of these meals to freeze that I would never do it again. It's such a pain. But it's so delicious that I can't help but make it and suffer for an afternoon.
Recipe courtesy Ann Shenk
Eggplant
Parmesan
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
Salt
Slice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, Parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy!
Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed.
I baked my eggplant this time after dredging the slices in egg and breadcrumb/parmesan mix and it was great. Why on earth have I been wasting my time and calories on frying this? Never again. I took this healthier baked version to a pot luck and everyone raved about it.
20th: 3 Bean Chili x 5 for Freezer Friends
This has been a favorite recipe for years. I hope my FF like it.
21st: BBQ Chicken Zucchini Pizza
I just realized that I have that Boboli pizza scheduled 4 days before this one. They are totally different so maybe it'll work. I may try to space them out more though.
23rd: Phili Cheese Steak Sandwiches w/ fries and salad
I looked up another recipe and combined the two. I threw in some garlic and 1/4 cup of beef broth. I only cooked the sirlion tri-tip for about and hour or so b/c the butcher was kind enough to slice it up for me. I didn't want it over cooked. It was delicious. My hubbie had TWO and a HALF sandwiches on those large sub rolls. Geesh.
24th: Veggie Pasta
See the 9th
25th: Gingered Scallops over rice with Salad & Sesame Sugar Snap Peas
27th: Sirloin Steak w/ roasted potatoes & Veggie
Yes, this is a repeat recipe from the 5th. Usually you will only see pizza and pasta repeated throughout the month but I was looking for a red meat dish and this is just so simple and good and we've only had it once, so why not?
28th: Chinese Lemon Chicken over brown rice w/ salad
I have a hard time getting brown rice to cook so it isn't still crunchy. I like to bake it like Alton Brown says to here. I will probably put it together in my oven, program the oven to turn on and bake, so it's ready when I come home along with the crock meal. If I baked it right before dinner then it would take away the convenience of my crock cooked meal, ya know?
29th: Coconut & Basil Steamed Mussels w/ Asian Noodles & Asian snap pea salad w/ sesame orange dressing
Doesn't that salad look fantastic? I can't wait to try it.
I just throw onions, peppers, garlic and whatever I have together with some Italian sausage and cans of tomato sauce and diced tomatoes (or fresh tomatoes from my garden if I am so lucky). Throw in some basil and whatever herbs I feel like and spread over pasta.
2nd: Roasted Corn, Pepper & Tomato Chowder w/ Grilled tomato/brie/arugula/spinach sandwiches
I didn't get around to the Chowder but I did try the brie sandwich. Why on earth did that sound good to begin with? Yuck. And this is coming from a familly that loves brie!
3rd: Veggie Pizza & Poor Man's Caviar
It really is so easy to make your own pizza crust if you have a food processor. I wouldn't have the time or patience to deal with it if it wasn't for the food processor. I have been gradually increasing the whole wheat flour in this recipe and it seems that I can get away with 1/2 white and 1/2 whole wheat. My husband LOVES the summer veggie medley. I cut way back on the oil, it just isn't necessary.
4th: Creamy Cajun Shrimp Pasta
Always a favorite:
5th: Sirloin Steak w/ roasted fingerling potatoes & asparagus
My kids will NOT eat potatoes other than french fries. For some reason they think that fingerlings are near enough to french fries that they will eat them (dipped in ketchup of course).
8th: Thai Curry in the Crock
9th: Veggie Pasta
Basically I do the same thing as with the Italian Sausage version (see the 1st of the month) except I try to step up the variety of veggies and omit the meat.
11th: Manhattan fish chowder w/ corn bread
13th: Spicy Sweet & Sour Pork w/ broccoli over rice
I can seem to make a stir fry of any kind without loads of veggies. I am going to add broccoli and maybe some carrots and whatever else my fridge has or my budget permits.
15th: Slow-cooked tex-mex chicken & beans w/ wraps & salad fixings
We wrap the chicken and beans in flour tortillas with salad fixings (leaves, tomatoes, salsa) and sour cream (light of course).
16th: Pasta w/ sun-dried Tomato Pesto & Salad
This is the yummies and freshest and most simple thing ever. A definite keeper! I am too cheap to buy fresh pasta and it was wonderful on the box dried type.
17th: Hummus & Veggie Boboli Pizza
I am not sure if I can bring myself to buy pre-made pizza dough but I'll give it a try. Hopefully I will find a coupon. Anyone???
This was not a hit. I even warned the kids that it wasn't actual pizza but it was "salad pizza." It was "ok" with me but hubbie didn't even like it. I won't waste $$ on this again.
19th: Eggplant Parm x3 to freeze.
I swore last year when I made 4 or 5 of these meals to freeze that I would never do it again. It's such a pain. But it's so delicious that I can't help but make it and suffer for an afternoon.
Recipe courtesy Ann Shenk
Eggplant
Parmesan
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
Salt
Slice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, Parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy!
Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed.
I baked my eggplant this time after dredging the slices in egg and breadcrumb/parmesan mix and it was great. Why on earth have I been wasting my time and calories on frying this? Never again. I took this healthier baked version to a pot luck and everyone raved about it.
20th: 3 Bean Chili x 5 for Freezer Friends
This has been a favorite recipe for years. I hope my FF like it.
21st: BBQ Chicken Zucchini Pizza
I just realized that I have that Boboli pizza scheduled 4 days before this one. They are totally different so maybe it'll work. I may try to space them out more though.
23rd: Phili Cheese Steak Sandwiches w/ fries and salad
I looked up another recipe and combined the two. I threw in some garlic and 1/4 cup of beef broth. I only cooked the sirlion tri-tip for about and hour or so b/c the butcher was kind enough to slice it up for me. I didn't want it over cooked. It was delicious. My hubbie had TWO and a HALF sandwiches on those large sub rolls. Geesh.
24th: Veggie Pasta
See the 9th
25th: Gingered Scallops over rice with Salad & Sesame Sugar Snap Peas
27th: Sirloin Steak w/ roasted potatoes & Veggie
Yes, this is a repeat recipe from the 5th. Usually you will only see pizza and pasta repeated throughout the month but I was looking for a red meat dish and this is just so simple and good and we've only had it once, so why not?
28th: Chinese Lemon Chicken over brown rice w/ salad
I have a hard time getting brown rice to cook so it isn't still crunchy. I like to bake it like Alton Brown says to here. I will probably put it together in my oven, program the oven to turn on and bake, so it's ready when I come home along with the crock meal. If I baked it right before dinner then it would take away the convenience of my crock cooked meal, ya know?
29th: Coconut & Basil Steamed Mussels w/ Asian Noodles & Asian snap pea salad w/ sesame orange dressing
Doesn't that salad look fantastic? I can't wait to try it.
Thursday, May 28, 2009
June 2009 Recipes
1st: Asian Shredded Beef over rice w/ broccoli
http://crockpot365.blogspot.com/2009/05/crockpot-asian-shredded-beef-recipe.html
3rd Chicken w/ Raspberry Balsamic Glaze over Spinach
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.
6th: Mango turkey burgers (x3 to freeze) w/ Kristin’s strawberry spinach salad & sweet potato fries
http://www.marthastewart.com/recipe/perfect-turkey-burgers?autonomy_kw=mango%20turkey%20burger&rsc=header_1
Kristen’s Strawberry Spinach Salad
Dressing:
1/2 cup EVOO
1/4 cup red wine vinegar
1/4 cup sugar
2 cloves minced garlic
1/4 tsp. salt and pepper
1/4 tsp. dry mustard
Salad:
2 lbs. spinach (2 bags)
1/2 cup slivered almonds, toasted
1/2 - 1 pint strawberries, sliced
1/4 cup chopped, fresh dill
Chill dressing, pour over salad.
7th Chicken Curry Salad (Mark’s recipe)
Curry Chicken Salad
Ingredients:
1 large roasted chicken cut into 1-inch cubes
1/2 cup chopped celery
1 8-ounce can sliced or chopped water chestnuts drained
2 cup seedless red grapes halved
1 2-ounce package slivered almonds
Directions:
Dressing:
1-cup mayonnaise
1-tablespoon soy sauce
1-tablespoon fresh lemon juice
1 1/2 teaspoon curry powder
1 tablespoon prepared mango chutney
Salt
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.
Yield: 6-8 servings
8th Crockpot Brown Sugar Chicken over rice w/ side veggie
http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
10th Squirrel’s Sirlion v/ veggie kabobs & rice
http://allrecipes.com/Recipe/Squirrels-Great-Beef-Steak/Detail.aspx
13th Grilled Salmon w/ orange glaze, cous cous & side veggie
Grill Salmon and top with orange glaze.
Orange Glaze:
2 T balsamic vinegar
2 T orange juice
2 t honey
1/8 t ground ginger
Simmer the above on medium low until reduced by half.
14th Momwiches w/ salad & fries
15th Black Bean & Salsa Chicken soup w/ cheese quesadillas
http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html
17th Sesame Noodles
Coarse salt
1 pound thin spaghetti
½ cup smooth peanut butter preferably natural
1-2 garlic cloves
½ teaspoon red-pepper flakes
1/3 cup soy sauce
1/3 cup rice vinegar
2 Tablespoons toasted sesame oil
1 English cucumber, peeled and halved lengthwise
2 medium carrots, peeled and shredded
1 In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and transfer to a large bowl
2 Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter, garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth.
3 Cut cucumber crosswise into thirds: cut each piece lengthwise into ¼-inch slices. Stack slices: cut lengthwise into very thin strips. Transfer pasta to a large bowl: toss with sauce, cucumber, and carrots. Serve at room temperature.
20th Grilled marinated Flank steak w/ poor man’s caviar & pesto pasta
The show is really the "caviar." This is delicious and worth the effort.
http://allrecipes.com/Recipe/Poor-Mans-Caviar/Detail.aspx
22nd Tacos w/ leftovers & dirty rice
Dirty rice is just rice cooked with some cumin and chicken broth for flavor, maybe a little cilantro.
24th Crockpot Fillet of Sole with Pesto w/ veggie cous cous
http://crockpot365.blogspot.com/2008/09/crockpot-fillet-of-sole-with-pesto.html
http://www.marthastewart.com/recipe/steamed-flounder-with-vegetable-couscous?autonomy_kw=flounder%20with%20cous%20cous&rsc=header_1
27th Wraps w/ black beans & corn on side
I just grill some chicken and throw together some veggies (sugar snap pease and sprouts are always good) which all gets wrapped up in whole wheat flour tortillas and slathered in salsa and sour cream. The kids love it but it's messy. It's a good dinner to wrap in foil and take to the pool.
28th Salmon & Braised Lentils & Salad
http://healthhabits.wordpress.com/2009/01/09/grilled-wild-salmon-with-braised-lentils-orange-balsamic-reduction/
29th Vietnamese Pho Soup w/ salad fixings
http://crockpot365.blogspot.com/2008/05/crockpot-vietnamese-pho-recipe.html
http://crockpot365.blogspot.com/2009/05/crockpot-asian-shredded-beef-recipe.html
3rd Chicken w/ Raspberry Balsamic Glaze over Spinach
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.
6th: Mango turkey burgers (x3 to freeze) w/ Kristin’s strawberry spinach salad & sweet potato fries
http://www.marthastewart.com/recipe/perfect-turkey-burgers?autonomy_kw=mango%20turkey%20burger&rsc=header_1
Kristen’s Strawberry Spinach Salad
Dressing:
1/2 cup EVOO
1/4 cup red wine vinegar
1/4 cup sugar
2 cloves minced garlic
1/4 tsp. salt and pepper
1/4 tsp. dry mustard
Salad:
2 lbs. spinach (2 bags)
1/2 cup slivered almonds, toasted
1/2 - 1 pint strawberries, sliced
1/4 cup chopped, fresh dill
Chill dressing, pour over salad.
7th Chicken Curry Salad (Mark’s recipe)
Curry Chicken Salad
Ingredients:
1 large roasted chicken cut into 1-inch cubes
1/2 cup chopped celery
1 8-ounce can sliced or chopped water chestnuts drained
2 cup seedless red grapes halved
1 2-ounce package slivered almonds
Directions:
Dressing:
1-cup mayonnaise
1-tablespoon soy sauce
1-tablespoon fresh lemon juice
1 1/2 teaspoon curry powder
1 tablespoon prepared mango chutney
Salt
Gently combine the chicken, celery, water chestnuts, grapes, and almonds in a large glass bowl. Combine the dressing ingredients and mix well. Add to the chicken mixture and stir gently to combine. Season with salt, to taste.
Yield: 6-8 servings
8th Crockpot Brown Sugar Chicken over rice w/ side veggie
http://crockpot365.blogspot.com/2008/08/crockpot-brown-sugar-chicken-recipe.html
10th Squirrel’s Sirlion v/ veggie kabobs & rice
http://allrecipes.com/Recipe/Squirrels-Great-Beef-Steak/Detail.aspx
13th Grilled Salmon w/ orange glaze, cous cous & side veggie
Grill Salmon and top with orange glaze.
Orange Glaze:
2 T balsamic vinegar
2 T orange juice
2 t honey
1/8 t ground ginger
Simmer the above on medium low until reduced by half.
14th Momwiches w/ salad & fries
15th Black Bean & Salsa Chicken soup w/ cheese quesadillas
http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html
17th Sesame Noodles
Coarse salt
1 pound thin spaghetti
½ cup smooth peanut butter preferably natural
1-2 garlic cloves
½ teaspoon red-pepper flakes
1/3 cup soy sauce
1/3 cup rice vinegar
2 Tablespoons toasted sesame oil
1 English cucumber, peeled and halved lengthwise
2 medium carrots, peeled and shredded
1 In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and transfer to a large bowl
2 Meanwhile, make peanut sauce: In a blender or food processor, blend peanut butter, garlic, pepper flakes, soy sauce, vinegar, and sesame oil until smooth.
3 Cut cucumber crosswise into thirds: cut each piece lengthwise into ¼-inch slices. Stack slices: cut lengthwise into very thin strips. Transfer pasta to a large bowl: toss with sauce, cucumber, and carrots. Serve at room temperature.
20th Grilled marinated Flank steak w/ poor man’s caviar & pesto pasta
The show is really the "caviar." This is delicious and worth the effort.
http://allrecipes.com/Recipe/Poor-Mans-Caviar/Detail.aspx
22nd Tacos w/ leftovers & dirty rice
Dirty rice is just rice cooked with some cumin and chicken broth for flavor, maybe a little cilantro.
24th Crockpot Fillet of Sole with Pesto w/ veggie cous cous
http://crockpot365.blogspot.com/2008/09/crockpot-fillet-of-sole-with-pesto.html
http://www.marthastewart.com/recipe/steamed-flounder-with-vegetable-couscous?autonomy_kw=flounder%20with%20cous%20cous&rsc=header_1
27th Wraps w/ black beans & corn on side
I just grill some chicken and throw together some veggies (sugar snap pease and sprouts are always good) which all gets wrapped up in whole wheat flour tortillas and slathered in salsa and sour cream. The kids love it but it's messy. It's a good dinner to wrap in foil and take to the pool.
28th Salmon & Braised Lentils & Salad
http://healthhabits.wordpress.com/2009/01/09/grilled-wild-salmon-with-braised-lentils-orange-balsamic-reduction/
29th Vietnamese Pho Soup w/ salad fixings
http://crockpot365.blogspot.com/2008/05/crockpot-vietnamese-pho-recipe.html
Tuesday, March 31, 2009
Recipes to Accompany April 2009 Menu
2nd: Thai Shrimp Soup w/ Lime & Cilantro (Southbeach Recipe)
4th: Bloody Mary Flank w/ mashed potatoes, gravy & veggie (thanks to Kristin D for passing this along)
6th: Poppy Turkey
This is fabulous. I realize that the ingredients sound weird but it is delicious I promise! It's from a freezer friendly cookbook called "Once A Month Cooking," which is definitely worth checking out.
This is fabulous. I realize that the ingredients sound weird but it is delicious I promise! It's from a freezer friendly cookbook called "Once A Month Cooking," which is definitely worth checking out.
8th: Calzones or Pizza with Salad (whichever I feel like making that night)
9th: Shrimp & veggie Thai Curry over rice
For this I just loosely follow a recipe on the jar of red curry paste. Use any veggies you like. I use onion, carrots, peppers, zucchini and sometimes mushrooms and always peas (but add frozen peas at the end).S o what I do is throw in some Olive oil in the pan and let it heat up, then spoon approx 1 ½ T of curry paste till fragrant. Then add your veggies in cooking order then add a can of coconut oil and some chicken broth or clam juice. Stir 1 T corn starch w/ 1 T chicken broth (clam juice if using) and add to thicken. Sometimes I add a can of diced tomatoes. Peas and shrimp at the end. Serve over rice. It’s a general recipe and it’s different every time but that’s about how I make it. I have purchased red curry paste in a large can at the Asian market and I just freeze the remaining paste in ice cube trays and then put into a freezer bag for later use. The jar that you can purchase at Giant Eagle is fine to just keep in the jar at room temp for several months.
*FYI: Trader Joes has the best price on coconut milk @ .99 cents/can.
11th: Taco Soup w/ cheese quesadillas
12th: Cranberry Pork Roast in the crock w/ side veggie & rice
15th: Momwiches w/ fried & salad
16: Cornmeal crusted fish fillets w/ side veggie & pesto pasta
18th: BBQ Flank Steak over salad w/ corn bread
20th: TGI Friday Spicy Cajun Chicken Pasta (thanks mom)
10 ounces cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley
Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple table spoons coldwater to form a slurry)
salt and pepper to taste
1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30seconds; add onions and saute for 1 minute; add peppers andcontinue to saute for another minute. Deglaze with chicken stockand reduce to half. Add V-8 juice and cayenne pepper; bring toboil; simmer 10 minutes.2. Thicken to consistency with cornstarch; season to taste withsalt and pepper.3. Add cooked pasta to sauce and heat through until hot.4. Arrange on serving dish and top with chicken breast. Sprinklewith Parmesan and parsley.
Serves 2 to 4
22nd: Pizza w/ pepperoni & Salad (homemade as usual)
23rd: Classic Minestrone Soup w/ hearty bread
25th: Meatloaf w/ mashed potatoes & veggie
27th: Chicken Paprika w/ salad
30th: 3 Bean Chili w/ corn bread
Thursday, February 26, 2009
Recipes to Accompany March Menu
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
Monday, January 26, 2009
February Menu Recipes
1st: *Fast Chicken Fajitas w/ dirty rice (rice with cumin and other misc spices) & black bean/corn medley (a favorite side of my husband's) smothered in salsa
This was very simple and everyone loved it. Will definitely add Fast Chicken Fajitas to our regular meals.
2nd: Veggie Pizza w/ salad
Just pizza dough which I purchase in bulk at Sam's (but I ought to make my own and plan to one day soon) with whatever veggies I feel like putting on it plus cheese of course.
3rd: Chicken & Pork Stew with Plantains & Yucca = a new family favorite after discovering this recipe in December on St. Dominic of Silos Feast Day.
Loved this recipe again. Yum. Next time I will triple to freeze.
5th: Pasta w/ Italian Sausage & ground beef like Uncle Mike makes.
This was requested of my 7 year old since Uncle Mike visited at Christmas and cooked pasta with loads of yummy meat and spices. I will give it a try.
6th: *Wild Salmon w/ braised lentils & orange balsamic reduction
A new recipe I found that was on a healthy food blog. I don't care for lentils but this looked like it might work. We'll see.
My seven year old asked for SECONDS of the lentils so yes, we will definitely be adding this to our regular menu. We had rice on the side and it was so good with the lentils.
The sauce for the salmon was simple and yummy too.
7th: *Sauerbraten, broccoli & creamy mashed potatoes
Will keep the brine/sauce recipe as a gravy but toss the flipping for 5 day hassle.
8th: *Chicken Saute with Carmelized Ginger Sauce, leftover mashed potatoes & veggie
This was a hit even with my friend's picky kids. Yea for new yummy recipes! This should be served with rice and next time I'll add veggies to make it a stir fry.
9th: Calzones FF - Thanks to Amber, my fellow Freezer Friend, this sounds fabulous
BASIC BEEF BOLOGNESE
2 lb. lean ground beef
3 medium onions, chopped
2 medium carrots, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 28-oz. cans crushed tomatoes
1 6 oz. can tomato paste
1/2 cup beef broth
1 Tbsp. Italian seasoning, crushed
1 tsp. sugar
1/2 tsp. crushed red pepper
1/4 cup chopped fresh basil **(I used just 1 tsp. of dried)
In a dutch oven cook beef, onion, carrot, celery and garlic over medium heat until browned. Drain off fat.
Stir in tomatoes, tomato paste, beef broth, Italian seasoning, sugar, 1/2 tsp. salt and red pepper.
Bring to boiling over medium-high heat; reduce heat and simmer (covered) 30 minutes.
Stir in fresh basil and cook, uncovered 5 minutes more, stirring often. (I just added dried basil in with the other seasonings)
Season to taste with salt and pepper.
***at this point you can divide the sauce into portions and let cool for 30 minutes then freeze for later use on pasta or for calzones.
CALZONE
1 1-lb. frozen pizza dough, thawed
about 2 cups of BASIC BEEF BOLOGNESE SAUCE
shredded Gouda, or cheddar cheese
Parmesan cheese
Let dough stand at room temp. for 15 minutes.
Preheat oven to 375. Sprinkle a large baking sheet with cornmeal. **
On a lightly floured surface roll dough to large oval.
Transfer to the baking sheet. **
Lightly brush dough with olive oil and sprinkle with oregano.
Spread 2 cups of sauce on half of Calzone to within 2 inches of edges. Top with cheeses.
Fold dough over filling; press edges together. Seal edges by pressing with a fork.
Cut several small slits in top of crust with a sharp knife.
Brush top with olive oil and sprinkle with Parmesan.
Bake 35 to 40 minutes until golden brown. Cool on wire rack for about 10 minutes before cutting.
Serve with extra sauce.
**(I assembled it first then transferred to a preheated pizza stone -- just an option)
10th: *Chicken & Rice Soup (crockpot lady) w/ homemade bread
12th: Veggie Pasta in Crockpot
I am finally going to try to make the same old veggie red sauce I always make but in the crockpot.
13th: Steamed Flounder w/ veggie cous cous
14th: *Beef Marinated Kebobs w/ rice & side veggie (I will be using beef instead of Lamb unless I find a good price and I am feeling adventurous.)
15th: *Spicy Coconut Chicken Casserole
16th: Cheese Quesadillas (just tortillas stuffed with shredded cheese burnt over my gas stove -- however you make them - my mom used to do them in the microwave) w/ *Crockpot Salsa Chicken & Black Bean Soup
17th: *Crockpot Indian Chicken over rice
19th: Eggplant Parm from freezer
Thanks Ann S!
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
SaltSlice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy! Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed.
20th: Fish Sticks w/ fries & salad
21st: Turkey chili & corn bread
22nd: *Tandoori Chicken over rice w/ side veggie (I am just going to broil the chicken rather than grill.)
23rd: *Veggie Lasagne in the crockpot (Maybe I will add meat, we'll see.)
24th: *Stacie’s Chicken Tortilla Soup (Stacie's adaptions: omit water and substitute more broth, may omit green onions but not lime and cilantro and use chicken with the skin on but remove skin before serving. Also blend some if you don't like the chunks and want a smoother soup. Add corn and black beans for a heartier soup.)
26th: Chicken Parm FF (Have not received the recipe yet but will post it as soon as I get it.)
27th: Fish/Veggie Foil packets in Crockpot w/ yellow rice
Yellow rice
1. In a saucepan, heat 1 TB vegetable oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, ½ ts salt, ½ ts turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock or canned broth. Bring to a boil; cover, and simmer 15 minutes.
2. Stir in 1/3 cup raisins with fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
28th: Reuben Casserole FF - thanks Ann S
1 25 oz can drained sauerkraut
1/2 teaspoon caraway seeds
1/2 cup Thousand Island
10 ounces fresh corned beef cut in small chunks
2 cups shredded swiss cheese
1 can refrigerated buttermilk biscuits
1/2 cup crushed rye crackers2 tablespoons softened butter
Heat oven 425 degrees. Spread sauerkraut in 9 by 13 inch pan. Sprinkle with caraway seeds, cover with dressing. Top with corned beef and cheese. Bake in preheated oven for 15 minutes.Separate each biscuit onto crushed crackers, roll coating the sides. Arrange over casserole. Bake in preheated oven for 15-20 minutes. Brush biscuit tops with butter before serving.
This was very simple and everyone loved it. Will definitely add Fast Chicken Fajitas to our regular meals.
2nd: Veggie Pizza w/ salad
Just pizza dough which I purchase in bulk at Sam's (but I ought to make my own and plan to one day soon) with whatever veggies I feel like putting on it plus cheese of course.
3rd: Chicken & Pork Stew with Plantains & Yucca = a new family favorite after discovering this recipe in December on St. Dominic of Silos Feast Day.
Loved this recipe again. Yum. Next time I will triple to freeze.
5th: Pasta w/ Italian Sausage & ground beef like Uncle Mike makes.
This was requested of my 7 year old since Uncle Mike visited at Christmas and cooked pasta with loads of yummy meat and spices. I will give it a try.
6th: *Wild Salmon w/ braised lentils & orange balsamic reduction
A new recipe I found that was on a healthy food blog. I don't care for lentils but this looked like it might work. We'll see.
My seven year old asked for SECONDS of the lentils so yes, we will definitely be adding this to our regular menu. We had rice on the side and it was so good with the lentils.
The sauce for the salmon was simple and yummy too.
7th: *Sauerbraten, broccoli & creamy mashed potatoes
Will keep the brine/sauce recipe as a gravy but toss the flipping for 5 day hassle.
8th: *Chicken Saute with Carmelized Ginger Sauce, leftover mashed potatoes & veggie
This was a hit even with my friend's picky kids. Yea for new yummy recipes! This should be served with rice and next time I'll add veggies to make it a stir fry.
9th: Calzones FF - Thanks to Amber, my fellow Freezer Friend, this sounds fabulous
BASIC BEEF BOLOGNESE
2 lb. lean ground beef
3 medium onions, chopped
2 medium carrots, chopped
1 stalk celery, chopped
4 cloves garlic, minced
2 28-oz. cans crushed tomatoes
1 6 oz. can tomato paste
1/2 cup beef broth
1 Tbsp. Italian seasoning, crushed
1 tsp. sugar
1/2 tsp. crushed red pepper
1/4 cup chopped fresh basil **(I used just 1 tsp. of dried)
In a dutch oven cook beef, onion, carrot, celery and garlic over medium heat until browned. Drain off fat.
Stir in tomatoes, tomato paste, beef broth, Italian seasoning, sugar, 1/2 tsp. salt and red pepper.
Bring to boiling over medium-high heat; reduce heat and simmer (covered) 30 minutes.
Stir in fresh basil and cook, uncovered 5 minutes more, stirring often. (I just added dried basil in with the other seasonings)
Season to taste with salt and pepper.
***at this point you can divide the sauce into portions and let cool for 30 minutes then freeze for later use on pasta or for calzones.
CALZONE
1 1-lb. frozen pizza dough, thawed
about 2 cups of BASIC BEEF BOLOGNESE SAUCE
shredded Gouda, or cheddar cheese
Parmesan cheese
Let dough stand at room temp. for 15 minutes.
Preheat oven to 375. Sprinkle a large baking sheet with cornmeal. **
On a lightly floured surface roll dough to large oval.
Transfer to the baking sheet. **
Lightly brush dough with olive oil and sprinkle with oregano.
Spread 2 cups of sauce on half of Calzone to within 2 inches of edges. Top with cheeses.
Fold dough over filling; press edges together. Seal edges by pressing with a fork.
Cut several small slits in top of crust with a sharp knife.
Brush top with olive oil and sprinkle with Parmesan.
Bake 35 to 40 minutes until golden brown. Cool on wire rack for about 10 minutes before cutting.
Serve with extra sauce.
**(I assembled it first then transferred to a preheated pizza stone -- just an option)
10th: *Chicken & Rice Soup (crockpot lady) w/ homemade bread
12th: Veggie Pasta in Crockpot
I am finally going to try to make the same old veggie red sauce I always make but in the crockpot.
13th: Steamed Flounder w/ veggie cous cous
14th: *Beef Marinated Kebobs w/ rice & side veggie (I will be using beef instead of Lamb unless I find a good price and I am feeling adventurous.)
15th: *Spicy Coconut Chicken Casserole
16th: Cheese Quesadillas (just tortillas stuffed with shredded cheese burnt over my gas stove -- however you make them - my mom used to do them in the microwave) w/ *Crockpot Salsa Chicken & Black Bean Soup
17th: *Crockpot Indian Chicken over rice
19th: Eggplant Parm from freezer
Thanks Ann S!
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
SaltSlice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy! Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed.
20th: Fish Sticks w/ fries & salad
21st: Turkey chili & corn bread
22nd: *Tandoori Chicken over rice w/ side veggie (I am just going to broil the chicken rather than grill.)
23rd: *Veggie Lasagne in the crockpot (Maybe I will add meat, we'll see.)
24th: *Stacie’s Chicken Tortilla Soup (Stacie's adaptions: omit water and substitute more broth, may omit green onions but not lime and cilantro and use chicken with the skin on but remove skin before serving. Also blend some if you don't like the chunks and want a smoother soup. Add corn and black beans for a heartier soup.)
26th: Chicken Parm FF (Have not received the recipe yet but will post it as soon as I get it.)
27th: Fish/Veggie Foil packets in Crockpot w/ yellow rice
Yellow rice
1. In a saucepan, heat 1 TB vegetable oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, ½ ts salt, ½ ts turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock or canned broth. Bring to a boil; cover, and simmer 15 minutes.
2. Stir in 1/3 cup raisins with fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
28th: Reuben Casserole FF - thanks Ann S
1 25 oz can drained sauerkraut
1/2 teaspoon caraway seeds
1/2 cup Thousand Island
10 ounces fresh corned beef cut in small chunks
2 cups shredded swiss cheese
1 can refrigerated buttermilk biscuits
1/2 cup crushed rye crackers2 tablespoons softened butter
Heat oven 425 degrees. Spread sauerkraut in 9 by 13 inch pan. Sprinkle with caraway seeds, cover with dressing. Top with corned beef and cheese. Bake in preheated oven for 15 minutes.Separate each biscuit onto crushed crackers, roll coating the sides. Arrange over casserole. Bake in preheated oven for 15-20 minutes. Brush biscuit tops with butter before serving.
Tuesday, December 30, 2008
January Menu Recipes
2nd: Vegetable chowder w/ homemade bread
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.
3rd: Shepherds pie (a Martha Everyday recipe)
4th: Rosemary Chicken with Raspberry / Balsamic Glaze
Credit for this regular family dish goes to my dear friend Rachael:
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.
5th: Stuffed Shells w/ salad
Thanks to dear friend Barb for this fabulous regular in our house:
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
6th: Chicken Fried Rice, a simple quick Martha Kids recipe. I double the sauce
7th: Singapore Noodle Curry w/ Scallops - I am substituting Scallops for Shrimp simply because I have some in the freezer.
9th: African Peanut Soup w/ salad and homemade bread. Looks interesting and it fit my veggie day.
10th: Stuffed Peppers - Thanks to fellow freezer friend Ann who cooks the most fabulous recipes but who does not measure (which is probably why it turns out so great).
Stuffed Peppers
4 Bell peppers, any color
2 tablespoons olive oil
8 ounces ground beef
onion
thyme
cooked rice
garlic
basil
Worcestershire sauce
salt
Sauté onion in olive oil, cook ground beef thoroughly. Add both to boll and add the remaining ingredients. Stuff cored peppers and cook for one hour at 350 degrees.
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
11th Chicken Lettuce Wraps - thanks to fellow freezer friend Katy.
Chicken Lettuce Wraps
2 lb ground chicken
Salt & pepper to taste
2T sesame oil
5 cloves garlic minced
2T olive oil
5 carrots minced
1 lg head bok choy, minced
2 cans water chestnuts minced
¾ cup soy sauce
4T hoisin sauce
1 T peanut butter
1 head iceberg lettuce
Season chicken with salt and pepper. Sauté meat in sesame oil and set aside. I drain the meat now so that it doesn’t get too greasy. In a separate pan, sauté garlic in olive oil. Add minced vegetables (I mince them all in a food processer) and sauté until crisp tender. Mix soy sauce, hoisin sauce, and peanut butter. Add chicken and toss to coat. Mix in veggies. Cut lettuce in half. Serve chicken in lettuce cups. Serve with white or brown rice.
2 lb ground chicken
Salt & pepper to taste
2T sesame oil
5 cloves garlic minced
2T olive oil
5 carrots minced
1 lg head bok choy, minced
2 cans water chestnuts minced
¾ cup soy sauce
4T hoisin sauce
1 T peanut butter
1 head iceberg lettuce
Season chicken with salt and pepper. Sauté meat in sesame oil and set aside. I drain the meat now so that it doesn’t get too greasy. In a separate pan, sauté garlic in olive oil. Add minced vegetables (I mince them all in a food processer) and sauté until crisp tender. Mix soy sauce, hoisin sauce, and peanut butter. Add chicken and toss to coat. Mix in veggies. Cut lettuce in half. Serve chicken in lettuce cups. Serve with white or brown rice.
12th: Meatball Pasta
13th: Moo Shu Pork w/ side of sesame rice
14th: Fish & veggie packets in the crockpot with yellow rice
Yellow rice
1. In a saucepan, heat 1 TB vegetable oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, ½ ts salt, ½ ts turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock or canned broth. Bring to a boil; cover, and simmer 15 minutes.
2. Stir in 1/3 cup raisins with fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
16th: Classic Minestrone soup w/ hearty bread
17th: Beef Enchiladas w/ corn and salad
19th: Hamburger Pizza
20th: Jodi's Cranberry Chicken over Rice w/ veggie
21st: Asian Chicken Soup (Martha Stewart Everyday)
23rd: Cajun Shrimp Pasta
Creamy Cajun Shrimp Pasta:
1 (8 oz) angel hair pasta or penne pasta
¼ cup butter
1 lb shrimp, peeled & deveined
1 clove garlic
½ t black pepper
1/8 C all-purpose flour
2 T Cajun seasoning
2 cups cream
¼ t salt
¼ cup parmesan cheese
Melt butter in large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Add parmesan. Remove from heat, and season with salt. Return shrimip to sauce, and spoon over cooked pasta.This recipe found its way to me through a freezer friends group of two years ago. Thank you Rachael!
24th Moroccan Beef Stew over Rice
26th Veggie Pasta
27th Beef Veggie Soup (recipe makes 2-3 meals) Thanks Katy for adding to our favorites!
@ 5 beef/soup bones
2 lb. stew meat
6 beef bouillon cubes
1 quart (4 cups) spaghetti sauce
1 large can V8 juice
Water to cover meat
4 bay leaves
1 yellow pepper
Onion
Cook the above for 3 hours on the stove. Spoon off fat and take meat off of bones. Remove bones then add the following:
Celery
Turnips
Parsnips
Onion
Green Pepper
2 (1 lb) bags of frozen mixed vegetables
1 box frozen chopped spinach
1 box frozen chopped broccoli
Cook for at least 1 hour more. I tend to simmer for a few hours.
28th *Asian Shrimp Stew with steamed Rice (Martha Stewart Everyday)
30th Eggplant Parm -- Thanks Ann S!
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
SaltSlice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy!
Notes: 3 Large Eggplants made 4+ meals, maybe could have made 5, I threw some out and several got burnt and were tossed. I used 2 large Sam’s club Prego/Ragu sauces (as per Ann) for 4 meals.
31st German Rouladen w/ veggie & potatoes
Thursday, November 13, 2008
December 2008 Recipes
1st: Chicken Spaghetti bake from Freezer Friends w/ salad
2nd: *Apple, cheddar turkey meatballs (crockpot lady) w/ broccoli and rice pilaf
http://crockpot365.blogspot.com/2008/09/apple-cheddar-and-turkey-meatballs.html
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a5f54019ecfd3110VgnVCM1000003d370a0aRCRD&vgnextchannel=f76b0edafa588110VgnVCM1000003d370a0aRCRD&rsc=menu_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD
5th: Onion Soup w/ pesto pasta & onion cheddar biscuits
I just sort of combine these two recipes and throw it together:
6th: Poppy Turkey from freezer w/ salad
http://www.justslowcooking.com/slo-0014826.html
16th: Soulful Stew (FF via Barb) w/ homemade bread
Soulful Stew
10 oz fresh spinach
2# boneless chicken breasts
1/2c flour
Kosher salt and black pepper
1/2c olive oil
2c chopped onions
1 ¼ c chopped green pepper
1c chopped celery
1 jalapeno pepper, seeded and minced
1# baked ham, diced
4-6 cloves garlic, minced
1 bay leaf
1c chicken broth
1 can diced tomatoes (14 ½ oz)
1 c bbq sauce
1 tbs Worcestershire sauce
2 c sliced carrots
1 can (15oz) drained black-eyed peas
1 can (15 oz) corn kernels, drained
1 tsp ground cumin
1 tsp dried thyme
1 tbs dried oregano
Tabasco sauce
Wash and dry spinach. Stack and slice into wide ribbons. Set aside.
Cut the chicken into 1 x ¾ “strips. Season the flour with salt and pepper, and toss the chicken in it. Set a large Dutch oven on the stove and heat 6 tbs olive oil over medium-high. Add the chicken in batches and brown lightly. As the chicken gets done, scoop it out of the pot into a bowl. Set aside.
Add the remaining olive oil to the pot if it looks dry & toss in the onions, green peppers, celery and jalapenos. Season with a pinch of salt and pepper. Stir in the ham and garlic and cook for 2 minutes more. Put the chicken back in, along with its juices. Add the bay leaf, broth, tomatoes, bbq sauce, Worcestershire and carrots. Cover the pot and bring everything to a boil; then crack the lid and turn the heat to low and simmer til the carrots are soft, 15-20 minutes.
Uncover the pot and put in the black-eyed peas, corn and spinach. Season the stew with the cumin, thyme and oregano and let everything simmer for another 15 minutes to blend the flavors. Take out the bay leaf and taste the stew for seasonings, spice up with tabasco if needed.
10 servings
As for the rice pilaf I'll try this one: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f690da2c36484110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_4&autonomy_kw=rice+pilaf
20th: Chicken & Pork Stew with Plantains & Yucca
The reviewers of this recipe said to use ripe (not green) plaintains and to substitute yucca (a new veggie our our family, yea!) for the potato.
http://www.epicurious.com/recipes/food/views/Chicken-and-Pork-Stew-with-Plantains-and-Potatoes-234801
21st: *Vietnamese Pho Soup
http://crockpot365.blogspot.com/2008/05/crockpot-vietnamese-pho-recipe.html
22nd: Pepperoni Pizza & Pasta with Red Sauce
23rd: GrilledBroiled Apple Cider Chicken, Cinnamon Baked Apples, with Sautéed Cider-Cabbage
Ok, so I wanted a Polish meal for St. John of Kanty and I used this one because it has cabbage and is from my Polish sister-in-law. I realize that it is more of a fall dish than winter (hopefully I can still find apple cider) but my mother-in-law will be visiting and, like me, she likes cabbage and this recipe just looks so good.
http://daniellekathleen.blogspot.com/2007/09/as-apple-season-approaches-grilled.html
24th: Crock Pot Tomato Soup & Grilled Cheese
For those of you, like me, hate canned tomato soup this is supposed to be good stuff. We'll see.
http://crockpot365.blogspot.com/2008/08/restaurant-quality-crockpot-tomato-soup.html
28th: This is just an "Empty the Pantry" day but I'm excited because my brother-in-law will be visiting and he is so good at throwing stuff together.
30th: Crockpot Indian Chicken Curry
http://crockpot365.blogspot.com/2008/07/crockpot-indian-curry-recipe.html
31st: Sauerkraut, kielbasa & beer
Why? For good luck.
We order Chinese take out every New Years. It's our tradition but we must have sauerkraut also for luck. Normally I might have made sauerkraut balls but I don't know how to do those gluten free for my visiting mother-in-law so maybe next time.
2nd: *Apple, cheddar turkey meatballs (crockpot lady) w/ broccoli and rice pilaf
http://crockpot365.blogspot.com/2008/09/apple-cheddar-and-turkey-meatballs.html
http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=a5f54019ecfd3110VgnVCM1000003d370a0aRCRD&vgnextchannel=f76b0edafa588110VgnVCM1000003d370a0aRCRD&rsc=menu_food&lnc=5a79cf380e1dd010VgnVCM1000005b09a00aRCRD
Skipped over this one due to extra Thanksgiving leftovers.
3rd Cajun Shrimp pasta (x2 to freeze meal) w/ spinach salad& homemade bread
5th: Onion Soup w/ pesto pasta & onion cheddar biscuits
I just sort of combine these two recipes and throw it together:
6th: Poppy Turkey from freezer w/ salad
7th: Eggplant parm from freezer w/ salad
8th: *Flank Steak stuffed w/ apple, feta, & almonds w/ garlic mashed potatoes& gravy &corn
http://crockpot365.blogspot.com/2008/09/crockpot-flank-steak-stuffed-with-apple.html
9th *Refried Bean Soup (crockpot lady) w/ *Crock Pot Chili Chicken Tacos
http://crockpot365.blogspot.com/2008/03/crockpot-smoky-refried-bean-soup-recipe.html
10th: Meatloaf from freezer w/ crockpot augratin potatoes & veggie
http://crockpot365.blogspot.com/search?q=augratin
12th: *3 Bean Burrito Bake (FixIt&ForgetItDiab pg 27)
13th: Tandoori Chicken – yellow rice/peas & salad
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734277
Yellow rice:
1. In a saucepan, heat 1 TB vegetable oil over medium heat. Add 1 chopped onion, and cook until soft. Stir in 1 cup rice, ½ ts salt, ½ ts turmeric, 1 dried bay leaf, 1 pinch cinnamon, and 2 cups chicken stock or canned broth. Bring to a boil; cover, and simmer 15 minutes.
2. Stir in 1/3 cup raisins with fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
I've had this on my "to try" list since my sister-in-law raved about it but now that it's December I said to Jim, "oh, I suppose we don't want to be grilling in mid-December" and he (who loved all Indian food) said, "why not?" So here it is. I'll just broil it if it's snowy.
15th: Crockpot Rotisserie Style Chicken w/risotto(2crocks) &side veggie
http://crockpot365.blogspot.com/2008/10/crockpot-rotisserie-style-chicken.html
http://www.justslowcooking.com/slo-0014826.html
16th: Soulful Stew (FF via Barb) w/ homemade bread
Soulful Stew
10 oz fresh spinach
2# boneless chicken breasts
1/2c flour
Kosher salt and black pepper
1/2c olive oil
2c chopped onions
1 ¼ c chopped green pepper
1c chopped celery
1 jalapeno pepper, seeded and minced
1# baked ham, diced
4-6 cloves garlic, minced
1 bay leaf
1c chicken broth
1 can diced tomatoes (14 ½ oz)
1 c bbq sauce
1 tbs Worcestershire sauce
2 c sliced carrots
1 can (15oz) drained black-eyed peas
1 can (15 oz) corn kernels, drained
1 tsp ground cumin
1 tsp dried thyme
1 tbs dried oregano
Tabasco sauce
Wash and dry spinach. Stack and slice into wide ribbons. Set aside.
Cut the chicken into 1 x ¾ “strips. Season the flour with salt and pepper, and toss the chicken in it. Set a large Dutch oven on the stove and heat 6 tbs olive oil over medium-high. Add the chicken in batches and brown lightly. As the chicken gets done, scoop it out of the pot into a bowl. Set aside.
Add the remaining olive oil to the pot if it looks dry & toss in the onions, green peppers, celery and jalapenos. Season with a pinch of salt and pepper. Stir in the ham and garlic and cook for 2 minutes more. Put the chicken back in, along with its juices. Add the bay leaf, broth, tomatoes, bbq sauce, Worcestershire and carrots. Cover the pot and bring everything to a boil; then crack the lid and turn the heat to low and simmer til the carrots are soft, 15-20 minutes.
Uncover the pot and put in the black-eyed peas, corn and spinach. Season the stew with the cumin, thyme and oregano and let everything simmer for another 15 minutes to blend the flavors. Take out the bay leaf and taste the stew for seasonings, spice up with tabasco if needed.
10 servings
17th: Live Longer Casserole (LLL Whole Foods Cookbook)
19th Fish foil packets w/ rice pilaf
I've made fish foil packets for years ever since my brother-in-law visited and made them for us. I throw some tilapia, onion slices, sweet pepper slices, tomato slices, mushrooms and zucchini or whatever veggies I have on hand in layers (tilapia on the bottom). Every 1-2 layers I drizzle olive oil and sprinkle some seasonings and seasoned salt and diced garlic in. I usually bake individual packets or grill them but the crockpot lady cooked just fish packets in the crockpot http://crockpot365.blogspot.com/search/label/fish so why not try mine in the crockpot? From her recipes I'll guess that the rather small tilapia will take only 3 hours max on low. I'll have to keep checking it, no one hates overcooked fish more than me. We'll see how it goes.
As for the rice pilaf I'll try this one: http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=f690da2c36484110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&rsc=header_4&autonomy_kw=rice+pilaf
20th: Chicken & Pork Stew with Plantains & Yucca
The reviewers of this recipe said to use ripe (not green) plaintains and to substitute yucca (a new veggie our our family, yea!) for the potato.
http://www.epicurious.com/recipes/food/views/Chicken-and-Pork-Stew-with-Plantains-and-Potatoes-234801
21st: *Vietnamese Pho Soup
http://crockpot365.blogspot.com/2008/05/crockpot-vietnamese-pho-recipe.html
22nd: Pepperoni Pizza & Pasta with Red Sauce
23rd: GrilledBroiled Apple Cider Chicken, Cinnamon Baked Apples, with Sautéed Cider-Cabbage
Ok, so I wanted a Polish meal for St. John of Kanty and I used this one because it has cabbage and is from my Polish sister-in-law. I realize that it is more of a fall dish than winter (hopefully I can still find apple cider) but my mother-in-law will be visiting and, like me, she likes cabbage and this recipe just looks so good.
http://daniellekathleen.blogspot.com/2007/09/as-apple-season-approaches-grilled.html
24th: Crock Pot Tomato Soup & Grilled Cheese
For those of you, like me, hate canned tomato soup this is supposed to be good stuff. We'll see.
http://crockpot365.blogspot.com/2008/08/restaurant-quality-crockpot-tomato-soup.html
28th: This is just an "Empty the Pantry" day but I'm excited because my brother-in-law will be visiting and he is so good at throwing stuff together.
30th: Crockpot Indian Chicken Curry
http://crockpot365.blogspot.com/2008/07/crockpot-indian-curry-recipe.html
31st: Sauerkraut, kielbasa & beer
Why? For good luck.
We order Chinese take out every New Years. It's our tradition but we must have sauerkraut also for luck. Normally I might have made sauerkraut balls but I don't know how to do those gluten free for my visiting mother-in-law so maybe next time.
http://allrecipes.com/Recipe/Slow-Cooker-Kielbasa-and-Beer/Detail.aspx
Saturday, October 18, 2008
November Recipes
1st: 3 Envelope Roast 
Onion Compote
1 pound + pearl onions
1/4 cup (1/2 stick) butter
Jodi turned me onto Split Pea Soup last year. I dont' know that I would have made it if I hadn't fallen in love with it when she brought it over for lunch one day. I immediately had to have more! This is the first time trying it in a slow cooker. Hopefully it's just as good.
Ok, this was ok but I had to add tons of salt it seemed. I also remember Jodi's soup of last winter (over the stove) being much better. No one in my house touches this soup but me so I froze it in Jenn sized portions for lunches. Hopefully I can get at least one of my in-laws to have this with me when they visit in December.
For this (Jim's favorite dish but he doesn't know it has coconut milk in it) I just loosely follow a recipe on the jar of red curry paste.
Use any veggies you like. I use onion, carrots, peppers, zucchini and sometimes mushrooms and always peas (but add frozen peas at the end).
So what I do is throw in some Olive oil in the pan and let it heat up, then spoon approx 1 ½ T of curry paste till fragrant. Then add your veggies & chicken (diced) in cooking order then add a can of coconut oil and some chicken broth. Stir 1 T corn starch w/ 1 T chicken broth and add to thicken. Sometimes I add a can of diced tomatoes. Peas at the end. Serve over rice. It’s a general recipe and it’s different every time but that’s about how I make it. I have purchased red curry paste in a large can at the Asian market and I just freeze the remaining paste in ice cube trays and then put into a freezer bag for later use. The jar that you can purchase at Giant Eagle is fine to just keep in the jar at room temp for several months.
*FYI: Trader Joes has the best price on coconut milk @ .99 cents/can.
1 envelope dry ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope dry brown gravy mix
1 beef roast
Carrots
Potatoes
Onions quartered
Place roast in bottom of crockpot. Sprinkle dry mixes over roast. Pour 1 cup water into bottomof crockpot. Top with Veggies. Cover; cook on low for 7 hours. Thicken juices as needed for gravy.
This is a favorite in my house but I'm not so proud of it due to the premixed envelopes. If you notice, I don't normally use those kind of ingredients b/c I am too lazy to read up on all the ingredients that I can't pronounce to figure out if they are healthy or not. I try to cook all whole foods, so this one doesn't fit that bill, but we love it.
2nd: Pacific Chicken over Rice
Ok, this has the potential to be good but with a few changes. As is, it is COMPLETELY too salty b/c it's WAY too much soy sauce. I will make this again but cut the soy sauce by 1/2 or more and make up the difference with chicken broth. Right before we ate I turned the crock off and threw some frozen pea pods in there and let them steam for a few minutes. It seemed too weird w/o any veggies. We had a salad on the side.
3rd: Fish Tacos http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
This was a fun dish. Next time I'll need to plan a better side.
4th: Pasta w/ meatballs from freezer (or multiply x3 to freeze if you have none)
5th: Brined Pork Roast w/ onion compote & mashed potatoes & side veggie
Go ahead and get that 8 lb monsterous loin at Cosco or Sam's (1.99/lb) and brine the whole thing. Just freeze meal sized portions after brining. It keeps the flavor beautifully. This is my all time favorite roast so I don't need to review it. Jim gets tired of hearing me say how delicious this as I'm eating it.
Brine
Makes 8 servings.
8 cups water
8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown sugar
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
3 bay leaves
1 center-cut boneless pork loin roast (about 4 pounds)
1 tablespoon olive oil
2 teaspoons chopped fresh sage or 1 tsp dried
2 teaspoons chopped fresh rosemary or 1 tsp dried
2 teaspoons chopped fresh thyme or 1 tsp dried
2 teaspoons chopped fresh marjoram or 1 tsp dried
Combine first 7 ingredients in heavy large pot.
Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan (I don’t have a rack and it comes out great). Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast fat side up for about 30 mins. Turn fat side down adn roast until thermometer inserted into center of pork registers 150°F, about 1 additional hour. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.
Cut pork into 1/4- to 1/2-inch-thick slices.
Serve with Onion Compote (and mashed potatoes).
Combine first 7 ingredients in heavy large pot.
Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan (I don’t have a rack and it comes out great). Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast fat side up for about 30 mins. Turn fat side down adn roast until thermometer inserted into center of pork registers 150°F, about 1 additional hour. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.
Cut pork into 1/4- to 1/2-inch-thick slices.
Serve with Onion Compote (and mashed potatoes).
Onion Compote
1 pound + pearl onions
1/4 cup (1/2 stick) butter
24 garlic cloves, peeled
1 bay leaf
1 1/2 cups tawny Port (I use chicken broth and it’s great)
1/4 cup white wine vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/2 cup raisins
1 1/2 teaspoons chopped fresh thyme or ¾ tsp dried
Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact. It is tedious but worth it. I just squeeze the onion out of the peel, it wastes some onion, but the job gets done faster. Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.
Bring large saucepan of water to boil. Add onions. Boil 2 minutes. Drain. Rinse under cold water. Peel onions. Trim root end slightly, leaving root base intact. It is tedious but worth it. I just squeeze the onion out of the peel, it wastes some onion, but the job gets done faster. Melt butter in heavy medium saucepan over medium-low heat. Add garlic and bay leaf. Sauté until garlic is golden brown, about 6 minutes. Add Port, vinegar, sugar, and salt. Simmer 8 minutes. Add onions and raisins. Simmer until onions are tender, stirring occasionally, about 9 minutes. Remove from heat. Stir in thyme. Discard bay leaf. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Serve warm.
8th: Moroccan Beef Stew x3 to freeze
This recipe is courtesy Katy of my FF. It was excellent when she made it last year. I am going to halve the 6 portion recipe for 3. We'll see how it goes.
This is a keeper. It was gobbled up by all, especially my 1 year old. I only got 2 meals out of what should have been 3 but I chalk that up to it's popularity. I'll make the 6 portions next time. Yum.
9th: Chicken & Broccoli Stir Fry or "Lighter Sesame Chicken" http://www.marthastewart.com/recipe/lighter-sesame-chicken?autonomy_kw=lighter%20seseame%20chicken&rsc=header_3
We have had this before. It's simple and pretty good. Not spectacular, but it's good and I think it's reasonable to expect that some broccoli will enter my kids little bodies if honey is in the dish.
10th: Puttanesca Sauce over pasta w/ Shrimp
12th: Turkey chili w/ Corn bread http://allrecipes.com/Recipe/Lauras-Quick-Slow-Cooker-Turkey-Chili/Detail.aspx (I will use diced tomatoes instead of the tomato soup.)
This was a good comfort meal. It was a bit bland. I will probably repeat this after doing some research and tweaking it to give it some kick next time.
14th: Split pea soup w/ hearty bread or grilled cheese
Jodi turned me onto Split Pea Soup last year. I dont' know that I would have made it if I hadn't fallen in love with it when she brought it over for lunch one day. I immediately had to have more! This is the first time trying it in a slow cooker. Hopefully it's just as good.My mom picked up a bread machine at a garage sale last year ($5 I think?) and every now and then we break it out and make some fresh bread for stews and soups. Yummy and smells wonderful. Thanks mom!
Ok, this was ok but I had to add tons of salt it seemed. I also remember Jodi's soup of last winter (over the stove) being much better. No one in my house touches this soup but me so I froze it in Jenn sized portions for lunches. Hopefully I can get at least one of my in-laws to have this with me when they visit in December.
15th: Lasagne x2 to freeze
This is the real deal lasagne. It's heavy and it's awesome. One recipe makes 2 meals for any family.
courtesy: Barb of FF
16th: Orange Garlic Chicken
17th: Roasted Salmon brushed w/ limejuice w/ spinach and feta saute
I think this is the Salmon recipe: http://www.marthastewart.com/recipe/roasted-salmon-with-lime-and-cilantro?autonomy_kw=roasted%20salmon&rsc=header_2
19th: Thai chicken/veggie curry
For this (Jim's favorite dish but he doesn't know it has coconut milk in it) I just loosely follow a recipe on the jar of red curry paste.
Use any veggies you like. I use onion, carrots, peppers, zucchini and sometimes mushrooms and always peas (but add frozen peas at the end).
So what I do is throw in some Olive oil in the pan and let it heat up, then spoon approx 1 ½ T of curry paste till fragrant. Then add your veggies & chicken (diced) in cooking order then add a can of coconut oil and some chicken broth. Stir 1 T corn starch w/ 1 T chicken broth and add to thicken. Sometimes I add a can of diced tomatoes. Peas at the end. Serve over rice. It’s a general recipe and it’s different every time but that’s about how I make it. I have purchased red curry paste in a large can at the Asian market and I just freeze the remaining paste in ice cube trays and then put into a freezer bag for later use. The jar that you can purchase at Giant Eagle is fine to just keep in the jar at room temp for several months.
*FYI: Trader Joes has the best price on coconut milk @ .99 cents/can.
21st: Curried Butternut Squash & Apple Soup w/ hearty bread
I don't know whose recipe this is. I got it at Sue Orr's recipe exchange/Pampered Chef party. Doesn't it look interesting?
22nd: Cheddar-topped Shepherd's pie x2 to freeze
23rd: Chicken Tortillas Soup w/ corn muffins http://allrecipes.com/Recipe/Homesteader-Cornbread/Detail.aspx
Chicken Tortilla Soup -- Pampered Chef Recipe:
4 (6") corn tortillas
1/2 C onion, chopped
3 boneless, skinless chicken breast halves
1 garlic clove
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 cans (14.5 oz each) Chicken broth
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies, undrained
4 tsp. fresh cilantro, snipped
2 oz reduced-fat cheddar cheese, shredded (1/2 C)
4 thick slices fresh lime (optional)
*I add frozen corn at the end.
1.) Preheat oven to 400°F. Cut tortillas into 1/2" strips using Kitchen Shears. Place on flat Baking Stone . Bake 7-8 minutes or until crisp. (I usually skip this and it never seems to matter.)
2.) Meanwhile, chop onion using Food Chopper. Cut chicken into 1/2" pieces using 8" Chef's Knife . Heat Generation II 4 Qt Casserole over medium-high heat. Spray with vegetable oil using Kitchen Spritzer. Add chicken; cook and stir 3 minutes. (I put frozen chicken breast in the oven at 380 degrees for about 35 min and shred with 2 forks.) Add onion, garlic pressed with Garlic Press , chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.
3.) Snip cilantro using Kitchen Shears . (I have never used cilantro.) Divide tortilla strips among 4 bowls. Ladle soup over totillas using Nylon Ladle . Shred cheese over top with Deluxe Cheese Grater . Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired. (This freezes well even with teh tortillas in it. DO NOT USE FLOUR TORTILLAS or they just puff up and get huge. You must use corn. Don't make the mistake I did.)
24th: Shrimp and Cabbage lo mein
25th: Pasta w/ meat sauce
26th: Chicken Tex Mex Burritos -- yum! http://www.marthastewart.com/recipe/slow-cooked-tex-mex-chicken-and-beans?autonomy_kw=tex%20mex&rsc=header_9 You must have the chipotle chilis. Freeze unused chili's by 2s for later use.
THANKSGIVING MENU TO COME
30th: French Dips w/ crispy potatoes & salad
French Dips courtesy Barb & Taste of Home
3# beef chuck roast, trimmed
2c. water
1/2c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3-4 peppercorns
8 french rolls, split
sauteed onions
swiss cheese
Place roast in slow cooker. Add water, soy sauce and seasonings. Cover & cook on high for 5-6 hours or until beef is tender. Remove meat from broth. Shred with forks and keep warm. Strain broth and skim off fat. Pour broth into small cups for dipping. serve with sauteed onions and swiss on hoagies (we sometimes broil for a minute to melt the swiss). Serves 8
*Barb says that she halves this recipe a lot.
3# beef chuck roast, trimmed
2c. water
1/2c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3-4 peppercorns
8 french rolls, split
sauteed onions
swiss cheese
Place roast in slow cooker. Add water, soy sauce and seasonings. Cover & cook on high for 5-6 hours or until beef is tender. Remove meat from broth. Shred with forks and keep warm. Strain broth and skim off fat. Pour broth into small cups for dipping. serve with sauteed onions and swiss on hoagies (we sometimes broil for a minute to melt the swiss). Serves 8
*Barb says that she halves this recipe a lot.
Friday, October 17, 2008
October Recipes
1st: Poppy Turkey
A regular fav.
Saute white onion in olive oil in a large pot. Add cooked diced chicken. Add Great Northern Beans, chicken broth, green chilies, cumin, cayenne pepper, and garlic. Let simmer for about an hour. Depending on the consistency you prefer, you can add more beans and chicken to make it thick, or more broth if you want more of a soup. Serve with a dollop of sour cream, white cheese, and corn muffins. Excellent favorite despite not having measurements.
4th: Tangy Sirloin Strips (http://allrecipes.com/Recipe/Tangy-Sirloin-Strips/Detail.aspx) w/ salad & pesto pasta Pretty good, family approved, will repeat.
Barbecue Roasted Salmon
From Cooking Light
Ingredients
1/4 cup pineapple juice 2 tablespoons fresh lemon juice 4 (6-ounce) salmon fillets 2 tablespoons brown sugar 4 teaspoons chili powder 2 teaspoons grated lemon rind 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon Cooking spray Lemon wedges (optional)
Preparation
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.
Yield
4 servings
A regular fav.
3rd: White Chicken Chili
Courtesy: Ann Shenk
Courtesy: Ann Shenk
Chicken Breasts
Great Northern Beans
Chicken Broth
White Onion
Chicken Broth
White Onion
Green Chilies
salt
cumin
cayenne pepper
garlic
white cheese
sour cream
garlic
white cheese
sour cream
corn muffins
Saute white onion in olive oil in a large pot. Add cooked diced chicken. Add Great Northern Beans, chicken broth, green chilies, cumin, cayenne pepper, and garlic. Let simmer for about an hour. Depending on the consistency you prefer, you can add more beans and chicken to make it thick, or more broth if you want more of a soup. Serve with a dollop of sour cream, white cheese, and corn muffins. Excellent favorite despite not having measurements.
5th: Pineapple Stuffed Jerk Chicken (http://www.marthastewart.com/recipe/pineapple-stuffed-jerk-chicken?autonomy_kw=pineapple%20stuffed%20jerk&rsc=header_1) w/ sesame salted rice (rice w/ sesame salt sprinkled on top -- found at Asian markets, I found mine on Lorain & Columbia) & veggie Good find, kids liked, will repeat. Heck, even Hope Crisafi told me she like this so it's definitely a keeper!
6th: Bucatini w/ pancetta, tomatoes & onion (http://www.marthastewart.com/recipe/bucatini-with-pancetta-tomatoes-and-onion?autonomy_kw=bucatini%20with%20pancetta&rsc=header_1) & garlic toast Nothing special, will not repeat.
7th: Momwiches w/ fries & salad (use more ground beef (1 1/5 lbs+) or it will be too sweet, freezes well if you made too much)
A Crane Favorite.
8th: Huli-Huli Pork grilled http://www.bhg.com/recipe/poultry/huli-huli-pork/ w/ pineapple rice http://www.marthastewart.com/recipe/pacific-pork-kebabs-with-pineapple-rice?autonomy_kw=pineapple%20rice&rsc=header_1 & green beans (blanched, drained, olive oil, salt & pepper)
Tastey, will repeat.
Tastey, will repeat.
10th: Caprese Pizza
12th: Maple Glazed Chicken w/ sauteed brussels w/ raisins http://www.marthastewart.com/recipe/sauteed-brussels-sprouts-with-raisins?autonomy_kw=brussel%20raisin&rsc=header_1 & leftover mashed potatoes
14th: Fish Sticks, fries & salad
Use 3 dredging bowls for fish. I used Tilapia and cut it into thick strips.
1st dip into flour
2nd dip into whisked eggs
3rd dip into mixture of bread crumbs, parmesean, paprika, garlic powder
Drizzle each with olive oil.
Bake on greased, foiled, casserole dish for approx 10 min, turning once, @ 450.
Kids & I enjoyed, will repeat.
15th: Roast Pork Loin w/ pancetta & sage http://www.marthastewart.com/recipe/roast-pork-loin-with-pancetta-and-sage?autonomy_kw=roast%20pork%20pancetta&rsc=header_1 w/ mashed potatoes, gravy & veg
Thankfully I used a brined pork loin, otherwise too blah. Definitely not worth the cost of the pancetta. I now see that I repeated mashed potatoes too much this month. Oops.
17th: Eggplant Parm w/ garlic toast
Olive Oil
One eggplant
3 eggs
Bread Crumbs
Red Sauce
Mozzarella Cheese
Parmesan Cheese
Oregano
Salt
Slice eggplant into thin slices. Heat olive oil in a large skillet. Dip eggplant slices in whipped egg and then dip in breadcrumbs. Place the eggplant in skillet and cook for about ten minutes on both sides. Slices should be brown on both sides and soft in the middle.Cover the bottom of baking dish with sauce, and layer eggplant mozzarella cheese, parmesan cheese, and oregano. Bake at 350 degrees for forty minutes. Enjoy!
I HATED making this. You get burnt crumbs in the pan and then for the 2nd & 3rd rounds you have to clean out the pans and it's a PITA. However, it is delicious! Definitely will do in a couple years and will always at least triple to get the most out of a laborous task.
18th: Gingered Flank Steak w/ rice noodle salad & sugar snap peas
19th: Chicken Fried Rice http://www.marthastewart.com/recipe/chicken-fried-rice?autonomy_kw=chicken%20fried%20rice&rsc=header_1
Easy & fast healthy fav.
20th: Stuffed Shells w/ salad
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
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
21st: BBQ Roasted Salmon w/ pesto pasta & veggie
Barbecue Roasted Salmon
From Cooking Light
Ingredients
1/4 cup pineapple juice 2 tablespoons fresh lemon juice 4 (6-ounce) salmon fillets 2 tablespoons brown sugar 4 teaspoons chili powder 2 teaspoons grated lemon rind 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cinnamon Cooking spray Lemon wedges (optional)
Preparation
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Preheat oven to 400°.
Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.
Yield
4 servings
This was wonderful and kids approved. Definitely a keeper.
22nd: Moo Shu Pork
24th: Veggie Stir Fry
I just throw it together. Loads of veggies, soy sauce, teriyaki, corn starch to thicken, fresh ginger * garlic go in at the end and served over rice.
I just realized that I had 2 stir fries in one week along with Moo Shu pork. Oh well. I've got 3 kids. I am not perfect but will try to do better at not repeating too similar dishes so close together.
Ok, so my 6 year old who would swear that he does NOT like mushrooms, cabbage or eggs LOVED the Moo Shu and had TWO tortillas full and would have had a THIRD but he was just too darned full.
Ok, so my 6 year old who would swear that he does NOT like mushrooms, cabbage or eggs LOVED the Moo Shu and had TWO tortillas full and would have had a THIRD but he was just too darned full.
25th: Beef Enchiladas http://www.marthastewart.com/recipe/tex-mex-beef-enchiladas?autonomy_kw=beef%20enchiladas&rsc=header_1 (the Chipotle chili makes this recipe so do no omit it but do NOT use more than the recipe calls for!) & poor man's caviar http://allrecipes.com/Recipe/Poor-Mans-Caviar/Detail.aspx
26th Chicken Curry over rice http://www.marthastewart.com/recipe/favorite-chicken-curry?autonomy_kw=chicken%20curry&rsc=header_1 This picture looks like it needs to have peas or carrots or some other veggie added.
27th: Veggie & Meatball Pasta
Every pasta day I throw things together. I do not use a recipe other than for the meatballs. I start with olive oil, add some red pepper flakes, then throw in veggies of choice (onion, peppers, mushrooms, zucchini, then cans of plain tomato sauce & diced tomatoes, splash of white vinegar and pinch of sugar (don't tell my hsuband) add basil, onion powder, garlic salt and at the very end as much garlic as you like. V8 always tastes great and I add it whenever I happen to have some. Sometimes I'll add a little left over beef or chicken broth if left over from another dish.
Barb Cashmere’s Meatball Recipe (The only one I have found that really stays together. I roll mine up and freeze them for about 30 min on a cookie sheet before rolling them round again and bagging them to freeze.)
2 1/2 # ground beef
8 slices white bread, soaked in milk for 1 min., then wrung out tightly
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 onion, finely chopped
2 cloves garlic, minced
1/8 tsp. marjoram (I never use)
1/2 c. grated parmesan cheese
1 tsp. parsley flakes
1/2 tsp. oregano.
Hand mix all ingredients. Bake on cookie sheet at 350 for 15 min.
2 1/2 # ground beef
8 slices white bread, soaked in milk for 1 min., then wrung out tightly
3 eggs
1 tsp. salt
1/2 tsp. pepper
1 onion, finely chopped
2 cloves garlic, minced
1/8 tsp. marjoram (I never use)
1/2 c. grated parmesan cheese
1 tsp. parsley flakes
1/2 tsp. oregano.
Hand mix all ingredients. Bake on cookie sheet at 350 for 15 min.
28th: Bay Scallop Stir-fry
29th: BBQ Pork Burgers w/ fries http://www.marthastewart.com/recipe/barbecue-pork-burgers?autonomy_kw=barbecue%20pork%20burgers&rsc=header_1 and salad
Yuck. A definite no-go. But hey, they can't all be good, right? And you don't know if it's good till you try it sometimes. Don't bother with this recipe, I put it right in the trash. Although on the plus side my 6 year old ate most of the scallops declaring a few times, "I just LOVE scallops." Yea!
30th: Stuffed Jack-o-Lantern Peppers
These are just stuffed peppers that I carve out with jack-o-lantern faces for halloween every October 30th.
Here is Ann Shenk's recipe, I just add a plain tomato sauce on top with parm cheese.
4 Bell peppers, any color
2 tablespoons olive oil
8 ounces ground beef
onion
thyme
cooked rice
garlic
basil
Worcestershire sauce
salt
Sauté onion in olive oil, cook ground beef thoroughly. Add both to boll and add the remaining ingredients. Stuff cored peppers and cook for one hour at 350 degrees.
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
Pour tomato sauce over stuffed peppers and top with parmesan cheese if desired.
*I use lots of veggies, whatever I have on hand, mushrooms, lots of onion, diced zucchini, anything.
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