Here's my current situation:
1. Ear ache/infection in both ears. Sounds like I am under water. Feels...TERRIBLE.
2. Sore throat, can't swallow.
3. Supposed to be attending meetings with Ian this week. His mom was here Monday to babysit and my mom is here until probably Thursday or Friday and now I am too sick to go on a much anticipated "date night" with my handsome husband.
4. Just sick and tired....yuck.
In summary--sick, tired, frustrated. Result: No ambition for meal blog this week. Promise to return next week with fresh ideas.
Tuesday, January 27, 2009
Sunday, January 18, 2009
Week 3, 5 new recipes from the internet..try at your own risk.
AND YOU ONLY GET 6 MEALS THIS WEEK BECAUSE TONIGHT IS THE BIG GAME AND WE ARE ORDERING IN! :)
1. New: CROCKPOT Beverly's Creamy Broccoli Chicken
2. New: CROCKPOT Paige's Perfect Porkchops
3. New: Parmesan Baked Fish
4. New: Chicken and Spinach Risotto
5. New: Favorite Tuna Casserole
6. Chili (surely you have a chili recipe)
Creamy Broccoli Chicken
Ingredients:
* 1 can Cream of Broccoli Soup
* boneless chicken breasts (as many as you need) - I buy the frozen ones with 6-7 in a bag - approx. 3 pounds
* 1 bag frozen broccoli
* salt and pepper
* 1 cup milk
Preparation:
Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!!
Paige's Perfect Porkchops
Ingredients:
* 2 3/4 inch thick, boneless Pork center loin chops
* 1 bouillion (chicken) cube or equivalent granules
* 1/4 cup hot water
* 2 TBSP Grey Poupon mustard
* 2 small onions
* fresh ground pepper
Preparation:
I always start any pork chop recipe with frozen chops. They never dry out that way! Start by searing both sides of the frozen chops. I used a ridged grill pan, and made a nice crisscross pattern. While searing, dissolve the bouillion in the hot water, and add the mustard. Stir well. Cut off the ends, and peel the onions, then cut in half cross wise to make 4 thick "wheels". Place the onions on the bottom of the Crockette in a single layer. Once chops are seared, place them atop the onions. Sprinkle with fresh ground black pepper to taste, and slowly add the liquid over all. I cooked it for abut 4.5 hours, and it was delectable!! Melted in my mouth! I served it with steamed green beans, baby carrots, and baby red potatoes. The liquid and softened onions were wonderful served over the vegetables!
Posted by Paige
3. Parmesan Baked Fish
Ingredients:
* 1/4 cup milk
* 2 teaspoons salt
* 2 pounds thawed fresh or frozen fish fillets
* 1/2 cup fine dry bread crumbs
* 1/2 teaspoon paprika
* 1/4 cup grated Parmesan cheese
* melted butter
Preparation:
Preheat oven to 375°. Grease a 11 1/2 x 7 1/2 x 2-inch baking dish.
Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 to 30 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
Baked fish recipe serves 6.
4. Chicken and Spinach Risotto****LOVED THIS, BUT IF YOU HAD THE TIME IT WOULD BE BETTER WITH REAL RICE- NOT INSTANT*****
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
STIR in the Parmesan cheese.
5. Favorite Tuna Cassarole *** Didn't really care for this***
ake 1 qt. (4 cups) water, 1 can (10-3/4 oz. ) condensed cream of mushroom soup and 1 can (6 oz.) tuna, 2 cups rotini, 2 cups broccoli florets, finely shredded Italian style 5 cheese blend.
ADD 1 qt. water to 2 cups uncooked pasta in large skillet; cover. Bring to boil on high heat. Reduce heat to medium-low; cook 8 to 10 minutes or until pasta is tender, adding vegetables to the cooking water during the last 5 minutes of the pasta cooking time. Reduce heat to medium.
STIR in soup, drained and flaked tuna and 1 cup KRAFT Shredded Cheese.
TOP with additional 1/2 cup KRAFT Shredded Cheese; cover and cook an additional 2 minutes or until cheese is melted.
1. New: CROCKPOT Beverly's Creamy Broccoli Chicken
2. New: CROCKPOT Paige's Perfect Porkchops
3. New: Parmesan Baked Fish
4. New: Chicken and Spinach Risotto
5. New: Favorite Tuna Casserole
6. Chili (surely you have a chili recipe)
Creamy Broccoli Chicken
Ingredients:
* 1 can Cream of Broccoli Soup
* boneless chicken breasts (as many as you need) - I buy the frozen ones with 6-7 in a bag - approx. 3 pounds
* 1 bag frozen broccoli
* salt and pepper
* 1 cup milk
Preparation:
Place chicken in the crockpot. Cover with frozen veggies and cream of broccoli soup. Add salt and pepper to taste. Cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. (Boneless chicken breasts might be dry if cooked too long.) Add milk about 45 minutes before done, or 30 minutes if cooking on high. Serve poured over rice!!!
Paige's Perfect Porkchops
Ingredients:
* 2 3/4 inch thick, boneless Pork center loin chops
* 1 bouillion (chicken) cube or equivalent granules
* 1/4 cup hot water
* 2 TBSP Grey Poupon mustard
* 2 small onions
* fresh ground pepper
Preparation:
I always start any pork chop recipe with frozen chops. They never dry out that way! Start by searing both sides of the frozen chops. I used a ridged grill pan, and made a nice crisscross pattern. While searing, dissolve the bouillion in the hot water, and add the mustard. Stir well. Cut off the ends, and peel the onions, then cut in half cross wise to make 4 thick "wheels". Place the onions on the bottom of the Crockette in a single layer. Once chops are seared, place them atop the onions. Sprinkle with fresh ground black pepper to taste, and slowly add the liquid over all. I cooked it for abut 4.5 hours, and it was delectable!! Melted in my mouth! I served it with steamed green beans, baby carrots, and baby red potatoes. The liquid and softened onions were wonderful served over the vegetables!
Posted by Paige
3. Parmesan Baked Fish
Ingredients:
* 1/4 cup milk
* 2 teaspoons salt
* 2 pounds thawed fresh or frozen fish fillets
* 1/2 cup fine dry bread crumbs
* 1/2 teaspoon paprika
* 1/4 cup grated Parmesan cheese
* melted butter
Preparation:
Preheat oven to 375°. Grease a 11 1/2 x 7 1/2 x 2-inch baking dish.
Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 to 30 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
Baked fish recipe serves 6.
4. Chicken and Spinach Risotto****LOVED THIS, BUT IF YOU HAD THE TIME IT WOULD BE BETTER WITH REAL RICE- NOT INSTANT*****
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
4 cups baby spinach leaves, washed, dried
1-1/2 cups instant white rice, uncooked
1 cup grape or cherry tomatoes
1 can (10-1/2 oz.) condensed chicken broth
1/2 cup water
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
STIR in the Parmesan cheese.
5. Favorite Tuna Cassarole *** Didn't really care for this***
ake 1 qt. (4 cups) water, 1 can (10-3/4 oz. ) condensed cream of mushroom soup and 1 can (6 oz.) tuna, 2 cups rotini, 2 cups broccoli florets, finely shredded Italian style 5 cheese blend.
ADD 1 qt. water to 2 cups uncooked pasta in large skillet; cover. Bring to boil on high heat. Reduce heat to medium-low; cook 8 to 10 minutes or until pasta is tender, adding vegetables to the cooking water during the last 5 minutes of the pasta cooking time. Reduce heat to medium.
STIR in soup, drained and flaked tuna and 1 cup KRAFT Shredded Cheese.
TOP with additional 1/2 cup KRAFT Shredded Cheese; cover and cook an additional 2 minutes or until cheese is melted.
Sunday, January 11, 2009
Happy to cook for you, week 2:
1. Mimi's Stuffed shells with side salad
2. Salmon, spaghetti squash with fresh tomato and garlic
3. Cheese potato soup with fried zucchini
4. Soft tacos with black beans and rice
5. Easy Chicken Pot Pie with fresh fruit
6. CROCKPOT: BBQ Pulled pork sandwiches with cauli/broc and twice baked potatoes.
7. Eggplant Parmesan with side salad and fruit
RECIPES:
Mimi's Stuffed Shells (Jed's grandma's recipe)
1 cup grated carrot
1/2 cup onion
1 package chopped broccoli (thawed and drained)
2 cups ricotta cheese
1 cup shredded mozzarella
1 tsp salt
1/2 tsp pepper
2 eggs
3 Tbsp Parmesan cheese.
1-2 jars of sauce
Cook shells, put sauce on bottom of pan, fill shells, fill pan, extra sauce on top, cover with more mozzarella/Parmesan per preference. Bake covered at 350 for 40 min.
Cheese potato soup:
2 pound potatoes, diced.
1/2 cup chopped celery
1/2 cup shredded carrots
1/2 cup chopped onions
1/2 cup broccoli
2 tbsp salt
pepper to taste
4 tbsp butter
1/2 cup flour
1 pint milk
1-2 cups cheddar cheese (or cheese of choice)
Cook vegetables until tender in enough water to double the volume in the pan. Add salt, pepper, butter, and thickening made of flour and milk. After the mixture boils, turn off the heat; add cheese and stir until cheese melts. Soup may be thinned by adding milk. Season to taste.
Easy Chicken Pot Pie:
9"pie plate
1 and 2/3 cups frozen mixed veggies (thawed)
1 cup cooked chicken, cut-cup (diced)
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup Bisquick original or reduced fat baking mix
1/2 cup milk
1 egg.
Mix veggies, chicken, and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour on top. Bake at 400 for 30 minutes or until golden brown.
I think that covers any you might have question on.
Bon appetite!
2. Salmon, spaghetti squash with fresh tomato and garlic
3. Cheese potato soup with fried zucchini
4. Soft tacos with black beans and rice
5. Easy Chicken Pot Pie with fresh fruit
6. CROCKPOT: BBQ Pulled pork sandwiches with cauli/broc and twice baked potatoes.
7. Eggplant Parmesan with side salad and fruit
RECIPES:
Mimi's Stuffed Shells (Jed's grandma's recipe)
1 cup grated carrot
1/2 cup onion
1 package chopped broccoli (thawed and drained)
2 cups ricotta cheese
1 cup shredded mozzarella
1 tsp salt
1/2 tsp pepper
2 eggs
3 Tbsp Parmesan cheese.
1-2 jars of sauce
Cook shells, put sauce on bottom of pan, fill shells, fill pan, extra sauce on top, cover with more mozzarella/Parmesan per preference. Bake covered at 350 for 40 min.
Cheese potato soup:
2 pound potatoes, diced.
1/2 cup chopped celery
1/2 cup shredded carrots
1/2 cup chopped onions
1/2 cup broccoli
2 tbsp salt
pepper to taste
4 tbsp butter
1/2 cup flour
1 pint milk
1-2 cups cheddar cheese (or cheese of choice)
Cook vegetables until tender in enough water to double the volume in the pan. Add salt, pepper, butter, and thickening made of flour and milk. After the mixture boils, turn off the heat; add cheese and stir until cheese melts. Soup may be thinned by adding milk. Season to taste.
Easy Chicken Pot Pie:
9"pie plate
1 and 2/3 cups frozen mixed veggies (thawed)
1 cup cooked chicken, cut-cup (diced)
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup Bisquick original or reduced fat baking mix
1/2 cup milk
1 egg.
Mix veggies, chicken, and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour on top. Bake at 400 for 30 minutes or until golden brown.
I think that covers any you might have question on.
Bon appetite!
Monday, January 5, 2009
Here's my idea......
So...I sit and spend an hour (remember I am not good in the kitchen) each week, coming up with a menu for the next 7 days in order to then go to the grocery store and get everything I need to make my week go smoothly. I was thinking that surely many of you are trying to do the same thing. In that case, why not post MY ideas (maybe saving you all some time) and PERHAPS--some of you would be inspired to do the same. Some ideas are classic favorites, others new and never tried--all better than fast food for your body and easier on the wallet than eating out. As previously admitted--I am no Martha Stewart so easy on the expectations. Without further ado....what is on our table this week:
Monday: Ravioli Lasagna with salad and garlic bread
Tuesday: Chicken Quesadillas with rice
Wednesday: Broiled Cod and Asparagus and biscuits
Thursday: Meatloaf, mashed potatoes, and carrots
Friday: Tator Cheeseburger Bake, green beans
Saturday: Grilled Cheese and Tomato soup (don't we all need a break?)
Sunday: Pasta Fazole with side salad
I know I am setting myself up here because there will come a time when I don't want to post the recipes, but for this week I am excited so I am going to give you the heads up on those that aren't obvious.
NEW RECIPE: Ravioli Lasagna (from the Kitchen of Kristen Schnackenburg)
One bag of frozen ravioli
1 jar spaghetti sauce
1 container (15 oz) of ricotta cheese
*Veggies of choice spinach, broccoli, carrots, onions etc (cook veggies a LITTLE before using or at least thaw frozen ones)
Parmesan and mozzerella cheese
a little salt, pepper, garlic powder
1 egg
-------Preheat oven to 350-375
Mix ricotta with veggies, seasonings, some cheese and the egg.
Layer ravioli, ricotta mixture, sauce, and cheese.
Finish top with sauce and more shredded cheese on top.
Bake covered for 40 min.
NEW RECIPE: Tator Cheeseburger Bake (from Alex's Christian School recipe book)
1 lb ground beef/turkey/venison--your choice
1 onion chopped
2 cup shredded cheddar cheese
salt and pepper
1 can cream of mushroom soup
1/2 soup can of milk
tator tots
In skillet, lightly brown beef, onion, salt and pepper. Set aside. Combine soup and milk. Set aside. In a 2 qt. casserole dish layer: meat at bottom, next put soup over meat then sprinkle with cheese and top with tator tots laid against one another to make a cover. Bake at 350 for 35-40 minutes.
****ADDED SIDE NOTE TO TATOR CASSEROLE AFTER COOKING IT.--This recipe needed a little something. I think it would be better if you added a bag (16 oz)of mixed veggies between the soup and cheese layer. Take it for what's its worth, I just wanted to leave my own comments for when I come back!
NEW RECIPE: Pasta Fa-zole (the Grange cookbook)
1 pound hamburger/turkey/venison--your choice
pinch of onion salt
15 oz tomato sauce
16 ounce can pork and beans
1.5 cups uncooked macaroni
Brown hamburger with onion and salt to taste. Add tomato sauce and pork and beans. Simmer about 15 minutes while cooking macaroni in water as directed on package. Drain macaroni, and fold into meat mixture.
******I CANNOT BE HELD ACCOUNTABLE FOR "NEW RECIPE" GOODNESS!! TRY AT YOUR OWN RISK!!***** SEE YOU ALL NEXT WEEK!
Monday: Ravioli Lasagna with salad and garlic bread
Tuesday: Chicken Quesadillas with rice
Wednesday: Broiled Cod and Asparagus and biscuits
Thursday: Meatloaf, mashed potatoes, and carrots
Friday: Tator Cheeseburger Bake, green beans
Saturday: Grilled Cheese and Tomato soup (don't we all need a break?)
Sunday: Pasta Fazole with side salad
I know I am setting myself up here because there will come a time when I don't want to post the recipes, but for this week I am excited so I am going to give you the heads up on those that aren't obvious.
NEW RECIPE: Ravioli Lasagna (from the Kitchen of Kristen Schnackenburg)
One bag of frozen ravioli
1 jar spaghetti sauce
1 container (15 oz) of ricotta cheese
*Veggies of choice spinach, broccoli, carrots, onions etc (cook veggies a LITTLE before using or at least thaw frozen ones)
Parmesan and mozzerella cheese
a little salt, pepper, garlic powder
1 egg
-------Preheat oven to 350-375
Mix ricotta with veggies, seasonings, some cheese and the egg.
Layer ravioli, ricotta mixture, sauce, and cheese.
Finish top with sauce and more shredded cheese on top.
Bake covered for 40 min.
NEW RECIPE: Tator Cheeseburger Bake (from Alex's Christian School recipe book)
1 lb ground beef/turkey/venison--your choice
1 onion chopped
2 cup shredded cheddar cheese
salt and pepper
1 can cream of mushroom soup
1/2 soup can of milk
tator tots
In skillet, lightly brown beef, onion, salt and pepper. Set aside. Combine soup and milk. Set aside. In a 2 qt. casserole dish layer: meat at bottom, next put soup over meat then sprinkle with cheese and top with tator tots laid against one another to make a cover. Bake at 350 for 35-40 minutes.
****ADDED SIDE NOTE TO TATOR CASSEROLE AFTER COOKING IT.--This recipe needed a little something. I think it would be better if you added a bag (16 oz)of mixed veggies between the soup and cheese layer. Take it for what's its worth, I just wanted to leave my own comments for when I come back!
NEW RECIPE: Pasta Fa-zole (the Grange cookbook)
1 pound hamburger/turkey/venison--your choice
pinch of onion salt
15 oz tomato sauce
16 ounce can pork and beans
1.5 cups uncooked macaroni
Brown hamburger with onion and salt to taste. Add tomato sauce and pork and beans. Simmer about 15 minutes while cooking macaroni in water as directed on package. Drain macaroni, and fold into meat mixture.
******I CANNOT BE HELD ACCOUNTABLE FOR "NEW RECIPE" GOODNESS!! TRY AT YOUR OWN RISK!!***** SEE YOU ALL NEXT WEEK!
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