recipe here...
Monday, January 31, 2011
Saturday, January 29, 2011
Friday -- leftovers.
Sorry, but it's the truth. I'll have enough left over from stroganoff and beef stew for another meal. And so we eat it again.
Thursday -- Beef Stew
Pull out the crock pot again, friends.
You'll need:
About a pound of stew beef
Box of beef broth
red wine
celery
carrots
3-4 potatoes
onion
can of petite diced tomatoes (not drained)
can of corn, drained.
garlic
salt and pepper
Cut up carrots, celery, onion, potatoes and chunk in slow cooker. Put in beef (Mine goes in frozen). Add can of tomatoes and can of corn. add garlic.
put a splash of red wine in, then add beef broth until the top of the stuff is barely covered.
Covered, and cook for about 6 hours on low. If your beef is frozen, occasionally break it up.
I serve this with Rhodes rolls as well.
You'll need:
About a pound of stew beef
Box of beef broth
red wine
celery
carrots
3-4 potatoes
onion
can of petite diced tomatoes (not drained)
can of corn, drained.
garlic
salt and pepper
Cut up carrots, celery, onion, potatoes and chunk in slow cooker. Put in beef (Mine goes in frozen). Add can of tomatoes and can of corn. add garlic.
put a splash of red wine in, then add beef broth until the top of the stuff is barely covered.
Covered, and cook for about 6 hours on low. If your beef is frozen, occasionally break it up.
I serve this with Rhodes rolls as well.
Wednesday -- Chicken fingers
This is probably my favorite recipe ever. I follow it exactly. Have for years. Which is really saying something since I cannot leave well enough alone. Ever.
Rachel Ray's Crunchy Oven-Baked Chicken Toes
Make the sauce. It's good. Make extra, they heat up well for lunch the next day.
Put it with some broccoli or whatever your family will eat.
Rachel Ray's Crunchy Oven-Baked Chicken Toes
Make the sauce. It's good. Make extra, they heat up well for lunch the next day.
Put it with some broccoli or whatever your family will eat.
Tuesday -- Rice, Chicken and Broccoli
This is my desperate attempt to combine things my kids will eat into one meal.
Rice, chicken and broccoli
you'll need:
diced chicken (use leftovers from your baked chicken)
package of uncle ben's long grain and wild rice (I like the 90 second envelope)
frozen broccoli (or peas. or both)
sharp cheddar cheese, shredded
can of mushrooms
half a can of cream of chicken soup or cream of mushroom soup
Cook rice in microwave.
Cook broccoli in microwave.
Cut chicken into bitesized pieces.
Mix all items and place in a 9x9 baking pan. Bake at 350 until bubbly. Enjoy!
Rice, chicken and broccoli
you'll need:
diced chicken (use leftovers from your baked chicken)
package of uncle ben's long grain and wild rice (I like the 90 second envelope)
frozen broccoli (or peas. or both)
sharp cheddar cheese, shredded
can of mushrooms
half a can of cream of chicken soup or cream of mushroom soup
Cook rice in microwave.
Cook broccoli in microwave.
Cut chicken into bitesized pieces.
Mix all items and place in a 9x9 baking pan. Bake at 350 until bubbly. Enjoy!
Monday -- Stroganoff
I love me some beef stroganoff. seriously.
So this is the recipe I use, but I make a couple of changes.
I use beef broth in place of the bouillion and water. I put my beef in frozen. I add most of a package of frozen green beans.
I like to make hot rolls (Rhodes frozen dough) to go with these.
So this is the recipe I use, but I make a couple of changes.
I use beef broth in place of the bouillion and water. I put my beef in frozen. I add most of a package of frozen green beans.
I like to make hot rolls (Rhodes frozen dough) to go with these.
Sunday -- homemade pizza
This is one of my favorite have-all-the-stuff-in-the-kitchen meals.
You will need:
a pizza stone. Seriously, you have to have one of these.
a package of pizza crust mix. I prefer Martha White thin crust.
A jar of pizza sauce. I buy the walmart brand.
tons o' mozzarella cheese. The shredded, but not the fancy shredded type.
vegetables and/or meat
On the vegetables: You can purchase frozen green bell peppers, onions, and sliced mushrooms. I always have these. I use them for spaghetti and pizza and breakfast casserole and they are fine.
On meat: I purchase 5 lbs of hamburger meat at a time and cook it all at once. Then I freeze it in plastic bags to use quickly. It's cheaper, saves me dishes, and it's fast.
So follow the directions on the pizza crust package. Seriously, this is so good. If you're feeling healthy and ambitious, fix a salad to go with. If you are lazy like me and your children fear lettuce, then open a can of pineapple or something.
You will need:
a pizza stone. Seriously, you have to have one of these.
a package of pizza crust mix. I prefer Martha White thin crust.
A jar of pizza sauce. I buy the walmart brand.
tons o' mozzarella cheese. The shredded, but not the fancy shredded type.
vegetables and/or meat
On the vegetables: You can purchase frozen green bell peppers, onions, and sliced mushrooms. I always have these. I use them for spaghetti and pizza and breakfast casserole and they are fine.
On meat: I purchase 5 lbs of hamburger meat at a time and cook it all at once. Then I freeze it in plastic bags to use quickly. It's cheaper, saves me dishes, and it's fast.
So follow the directions on the pizza crust package. Seriously, this is so good. If you're feeling healthy and ambitious, fix a salad to go with. If you are lazy like me and your children fear lettuce, then open a can of pineapple or something.
Baked chicken -- saturday
Ok I'll admit that I really use my crock pot a lot. I usually can find 30 minutes in the early afternoon to prepare a meal. But between 5 and 6, my children like to lose their ever-lovin' minds... and it's more challenging then. So we'll be cooking in the crock pot this week a few times!
Baked chicken.
you'll need:
a whole chicken. they are cheap. that's good.
2 lemons
an onion
some garlic
a bit of white wine
salt and pepper
some chicken broth
Cut the lemons in half and cut off the ends. Set them in the bottom of your crock pot. Same with the onion. Put a dash of white wine and about half a cup of chicken broth in there as well. Rinse your chicken, remove the disgusting part inside, sprinkle with salt and pepper and put it on top of the lemons and onions. Put crock pot on high for about 45 min and then switch to low for about 3 hours, or until your chicken is done. It will fall to pieces.
I make mashed-potatoes in a box (Like Idaho Spuds) and then make gravy with the chicken drippings. I usually open a fancy can of corn or something like that.
How to make gravy: chunk some butter in a saucepan and melt it. Add some flour. This is called making a roux. It will be like a paste. Then add some of the drippings and some chicken broth. (the drippings from this dish will be rather strongly flavored, so I cut it with plain chicken broth.) Bring to a boil and it will thicken up. It takes some practice.
Baked chicken.
you'll need:
a whole chicken. they are cheap. that's good.
2 lemons
an onion
some garlic
a bit of white wine
salt and pepper
some chicken broth
Cut the lemons in half and cut off the ends. Set them in the bottom of your crock pot. Same with the onion. Put a dash of white wine and about half a cup of chicken broth in there as well. Rinse your chicken, remove the disgusting part inside, sprinkle with salt and pepper and put it on top of the lemons and onions. Put crock pot on high for about 45 min and then switch to low for about 3 hours, or until your chicken is done. It will fall to pieces.
I make mashed-potatoes in a box (Like Idaho Spuds) and then make gravy with the chicken drippings. I usually open a fancy can of corn or something like that.
How to make gravy: chunk some butter in a saucepan and melt it. Add some flour. This is called making a roux. It will be like a paste. Then add some of the drippings and some chicken broth. (the drippings from this dish will be rather strongly flavored, so I cut it with plain chicken broth.) Bring to a boil and it will thicken up. It takes some practice.
Wendy's turn! Wendy Lee, that is.....
Allright, here's what we're cooking this week.
baked chicken
homemade pizza
beef stroganoff
chicken rice and broccoli
chicken fingers
beef stew
You can purchase a large package of thin top round steaks and cut them up and repackage, then use them for the beef stew and stroganoff. I use a bag of frozen chicken breasts for the chicken fingers. Baked chicken leftovers go into the chicken, rice and broccoli.
baked chicken
homemade pizza
beef stroganoff
chicken rice and broccoli
chicken fingers
beef stew
You can purchase a large package of thin top round steaks and cut them up and repackage, then use them for the beef stew and stroganoff. I use a bag of frozen chicken breasts for the chicken fingers. Baked chicken leftovers go into the chicken, rice and broccoli.
Sunday, January 23, 2011
Rita's Week
Hello fellow Mamas! As you read through my menus this week, please have mercy. I am *just* now learning how to plan and prepare meals. Which is pathetic since I'm a 36 year old stay at home mother of two.
Here's a link to my one and only New Year's resolution. (Learn to Plan and Prepare Meals)
And before I start on my actual recipes, I thought I'd show you what I've been using to both plot out my week's worth of meals, and procure the groceries.
I bought this at Target for about 3 bucks. So far it's working GREAT!
I also bought this book.
So far I've tried three of the recipes and they've all turned out good! I figure that's worth the $20 price tag!
Happy cooking everyone! And a big 'ol Texas-sized THANK YOU to Monica for dreaming up this blog and coordinating our schedule. You are my hero!
- Rita
Here's a link to my one and only New Year's resolution. (Learn to Plan and Prepare Meals)
And before I start on my actual recipes, I thought I'd show you what I've been using to both plot out my week's worth of meals, and procure the groceries.
I bought this at Target for about 3 bucks. So far it's working GREAT!
I also bought this book.
So far I've tried three of the recipes and they've all turned out good! I figure that's worth the $20 price tag!
Happy cooking everyone! And a big 'ol Texas-sized THANK YOU to Monica for dreaming up this blog and coordinating our schedule. You are my hero!
- Rita
Monday - Stupidly Easy Enchiladas
This recipe is so easy, even *I* can't screw it up. Since all of the ingredients are cooked prior to baking, it makes an excellent meal to deliver to someone. Simply prepare the enchiladas, then have the recipient bake for 30 minutes and serve.
1 can cream of chicken soup
1/2 cup sour cream (I use more, because HELLO? can you ever have too much?)
3/4 cup On the Border Salsa
2 cups cubed chicken (I use 3 chicken breasts, shredded)
6-8 flour tortillas (soft taco size)
1/2 cup milk
1 cup shredded Colby jack cheese (I also use WAY more than that. Which is why my bottom is so wide!)
Mix cream of chicken, sour cream, and salsa together, set aside 1/2 cup of this mixture. Add cooked chicken. Spoon mix into tortillas then roll them and place in a WELL greased 9x13 baking dish.
Add milk to the 1/2 cup mix you set aside - is should be runny and kind of lumpy.
Sprinkle the cheese over the rolled tortillas, then pour the milk mixture over the top.
Bake at 350 for 30-40 minutes.
Enjoy! - Rita
1 can cream of chicken soup
1/2 cup sour cream (I use more, because HELLO? can you ever have too much?)
3/4 cup On the Border Salsa
2 cups cubed chicken (I use 3 chicken breasts, shredded)
6-8 flour tortillas (soft taco size)
1/2 cup milk
1 cup shredded Colby jack cheese (I also use WAY more than that. Which is why my bottom is so wide!)
Mix cream of chicken, sour cream, and salsa together, set aside 1/2 cup of this mixture. Add cooked chicken. Spoon mix into tortillas then roll them and place in a WELL greased 9x13 baking dish.
Add milk to the 1/2 cup mix you set aside - is should be runny and kind of lumpy.
Sprinkle the cheese over the rolled tortillas, then pour the milk mixture over the top.
Bake at 350 for 30-40 minutes.
Enjoy! - Rita
Tuesday - Chicken with Black Beans
I make this all the time and I never measure anything. But it's so delicious and easy! Here's my best attempt at the "recipe".
3 large chicken breasts
1/4 c. water
1 entire bottle of On the Border Medium Salsa (and yes, the kind of salsa matters)
1 can black beans
1 can corn
flour tortillas
In a large skillet, place 3 FROZEN chicken breasts, water, and the entire bottle of salsa. Turn on low-ish heat and cover tightly. Allow to cook 30-40 minutes, stirring occasionally. Make sure your liquids don't burn off. Add water if necessary.
After 40 minutes, the chicken will start to fall apart. Help it along with a fork until it is shredded. Then add your drained cans of beans and corn and heat through.
Serve on flour tortillas with sour cream. And perhaps a margarita. Or ten.
Enjoy! - Rita
3 large chicken breasts
1/4 c. water
1 entire bottle of On the Border Medium Salsa (and yes, the kind of salsa matters)
1 can black beans
1 can corn
flour tortillas
In a large skillet, place 3 FROZEN chicken breasts, water, and the entire bottle of salsa. Turn on low-ish heat and cover tightly. Allow to cook 30-40 minutes, stirring occasionally. Make sure your liquids don't burn off. Add water if necessary.
After 40 minutes, the chicken will start to fall apart. Help it along with a fork until it is shredded. Then add your drained cans of beans and corn and heat through.
Serve on flour tortillas with sour cream. And perhaps a margarita. Or ten.
Enjoy! - Rita
Wednesday - Steak Soup
This soup was wonderful. I bought a large "discount" pack of sirloin steak and a large pkg. of egg noodles and used them for both this recipe, then later in the week for Beef Stroganoff.
hands-on time 15 minutes * total time 8hrs 45 minutes * makes 6 servings (the leftovers were wonderful!)
2 lbs sirloin steak cut into thin strips or 1" cubes
1/4 c. all purpose flour
1/2 t. salt
1/2 t. coarsely ground pepper
2 T canola oil (I used olive oil)
1 (1oz) envelope dry onion soup mix
4 cups beef broth (I made my own with bullion cubes)
1 T. tomato paste (save the rest for the stroganoff later in the week)
1 T Worcestershire sauce
2 c. uncooked wide egg noodles.
1. Combine first 4 ingredients in a large zip top plastic freezer bag and shake to coat beef.
2. Saute beef in hot oil in a large skillet over medium-high heat 6 minutes or until browned. Place in a 4 qt slow cooker. Sprinkle onion soup mix over beef. Whisk together beef broth, tomato paste, and Worcestershire; pour over beef. Cover and cook on LOW 8 hours or until beef is tender.
3. Add noodles to slow cooker; cover and cook 30 minutes or until noodles are done.
I served with a caesar salad and french bread.
Enjoy! - Rita
hands-on time 15 minutes * total time 8hrs 45 minutes * makes 6 servings (the leftovers were wonderful!)
2 lbs sirloin steak cut into thin strips or 1" cubes
1/4 c. all purpose flour
1/2 t. salt
1/2 t. coarsely ground pepper
2 T canola oil (I used olive oil)
1 (1oz) envelope dry onion soup mix
4 cups beef broth (I made my own with bullion cubes)
1 T. tomato paste (save the rest for the stroganoff later in the week)
1 T Worcestershire sauce
2 c. uncooked wide egg noodles.
1. Combine first 4 ingredients in a large zip top plastic freezer bag and shake to coat beef.
2. Saute beef in hot oil in a large skillet over medium-high heat 6 minutes or until browned. Place in a 4 qt slow cooker. Sprinkle onion soup mix over beef. Whisk together beef broth, tomato paste, and Worcestershire; pour over beef. Cover and cook on LOW 8 hours or until beef is tender.
3. Add noodles to slow cooker; cover and cook 30 minutes or until noodles are done.
I served with a caesar salad and french bread.
Enjoy! - Rita
Thursday - Lemon Herb Chicken
Ok, you guys, this is not so much a "recipe". But OMG it's so easy it should be illegal. And? AND! It's delicious. And HEALTHY! What more could you ask for?
I bought a bag of frozen chicken breasts from Target. They're PRE-SEASONED, y'all!
Bake these suckers FROM FROZEN in a 375 degree oven for 40 minutes. It's that easy.
Meanwhile, make RITABEANS:
Take a bag of frozen green beans (I like the French cut kind, but anything with do) and dump the whole thing in a skillet (still frozen) with a pat of butter (about a tablespoon) and 1/4c of soy sauce. Cover tightly and saute over medium-low heat for 1/2 an hour stirring occasionally. OMG these are DIVINE.
Serve your chicken over brown rice with green beans and some dinner rolls. Yum-o.
This is one of those meals you can keep on-hand in the freezer and break out on the days you've completely forgotten about dinner until 5pm. Lemon herb chicken and Ritabeans to the rescue!
Enjoy! - Rita
I bought a bag of frozen chicken breasts from Target. They're PRE-SEASONED, y'all!
Bake these suckers FROM FROZEN in a 375 degree oven for 40 minutes. It's that easy.
Meanwhile, make RITABEANS:
Take a bag of frozen green beans (I like the French cut kind, but anything with do) and dump the whole thing in a skillet (still frozen) with a pat of butter (about a tablespoon) and 1/4c of soy sauce. Cover tightly and saute over medium-low heat for 1/2 an hour stirring occasionally. OMG these are DIVINE.
Serve your chicken over brown rice with green beans and some dinner rolls. Yum-o.
This is one of those meals you can keep on-hand in the freezer and break out on the days you've completely forgotten about dinner until 5pm. Lemon herb chicken and Ritabeans to the rescue!
Enjoy! - Rita
Friday - Spagetti Bolognese
Ok, this is one of my fallback meals. It's so stupidly easy that I'm not sure you can call it "cooking". But my kids love it. My husband loves it. What more could you ask for?
First, brown your meat (about a pound of hamburger. I buy the lean stuff because I have a large hiney.).
While the meat is cooking, add COPIOUS amounts of California Style Garlic Powder. Like 2 or 3 TABLESPOONS. Trust me on this. Also sprinkle in about a teaspoon of crushed red pepper, but do NOT tell your husband (Because then he won't eat the spaghetti. I know! He's such a ninny!).
Um, boil noodles. I figured that part was obvious. I did NOT take a picture.
Serve with a ridiculous amount of Parmesan cheese, crusty french bread and a fresh spinach salad.
Mmmm. Good!
- Rita
First, brown your meat (about a pound of hamburger. I buy the lean stuff because I have a large hiney.).
While the meat is cooking, add COPIOUS amounts of California Style Garlic Powder. Like 2 or 3 TABLESPOONS. Trust me on this. Also sprinkle in about a teaspoon of crushed red pepper, but do NOT tell your husband (Because then he won't eat the spaghetti. I know! He's such a ninny!).
 |
| When photographing the spices, make sure they're completely out of focus. |
When the meat is browned, place it on a paper towel to absorb the grease. Is this weird? Am I the only person who does this? If so, blame my mother. This is how *she* always did it.
And then, pour some Prego with Fresh Mushrooms into a sauce pan. STOP LOOKING AT ME LIKE THAT! Yes, I know this is cheating. I KNOW! Then drain a can of diced tomatoes and add THAT to the Prego (see there? It's CUSTOMIZED now!). Warm over medium heat.
Um, boil noodles. I figured that part was obvious. I did NOT take a picture.
Serve with a ridiculous amount of Parmesan cheese, crusty french bread and a fresh spinach salad.
Mmmm. Good!
- Rita
Saturday - Chicken with Wine Mushroom Gravy
This is a crock pot recipe. I *heart* my crock pot. I feel like even a cooking idiot like ME can't screw up a crock pot recipe. And the best part of this recipe? You get to open a bottle of wine at lunchtime! (Ok, just for the recipe... although I won't tell if you "sample" a swig JUST to be sure it tastes alright.)
I served this chicken over brown rice. I also served green beans (from a microwave steam bag) and dinner rolls.
hands on time: 15 minutes * total time: 3hrs 15mins * makes 6 servings
6 skinned and boned chicken breasts (I only used 4 - as there are only 4 of us in my family)
1/4 t. salt
1/4 t. pepper
1 T. olive oil
1 8oz pkg sliced fresh mushrooms
1 large shallot, minced
1 c. dry white wine
1 can cream of mushroom soup
2 c. sour cream
2 T. chopped fresh parsley (I skipped the parsley)
(I skipped this entire step and put my chicken in the crock pot FROZEN... I know! I'm such a daredevil! This *did* mean that I left everything in the crock pot for about 4 hrs instead of 3)
1. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken to skillet, cook 3 minutes on each side or until browned. Place chicken in a lightly greased 5 qt. slow cooker.
2. Add mushrooms to skillet, saute on high heat 4 minutes or until browned. Add shallot; cook 1 more minute. Whisk in wine and soup until blended. Pour mushroom mixture over chicken.
3. Cover and cook on LOW 3 (or 4 if your breasts are frozen) or until chicken is done. Remove chicken to a serving platter. Stir sour cream into juices in slow cooker. Spoon over chicken. Sprinkle with parsley.
Enjoy! - Rita
I served this chicken over brown rice. I also served green beans (from a microwave steam bag) and dinner rolls.
hands on time: 15 minutes * total time: 3hrs 15mins * makes 6 servings
6 skinned and boned chicken breasts (I only used 4 - as there are only 4 of us in my family)
1/4 t. salt
1/4 t. pepper
1 T. olive oil
1 8oz pkg sliced fresh mushrooms
1 large shallot, minced
1 c. dry white wine
1 can cream of mushroom soup
2 c. sour cream
2 T. chopped fresh parsley (I skipped the parsley)
(I skipped this entire step and put my chicken in the crock pot FROZEN... I know! I'm such a daredevil! This *did* mean that I left everything in the crock pot for about 4 hrs instead of 3)
1. Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken to skillet, cook 3 minutes on each side or until browned. Place chicken in a lightly greased 5 qt. slow cooker.
2. Add mushrooms to skillet, saute on high heat 4 minutes or until browned. Add shallot; cook 1 more minute. Whisk in wine and soup until blended. Pour mushroom mixture over chicken.
3. Cover and cook on LOW 3 (or 4 if your breasts are frozen) or until chicken is done. Remove chicken to a serving platter. Stir sour cream into juices in slow cooker. Spoon over chicken. Sprinkle with parsley.
Enjoy! - Rita
Sunday - Beef Stroganoff
This is a crock pot recipe! So easy! Even *I* didn't screw it up!
I served this with one of those steam-in bags of mixed vegetables. Is that cheating?
hands-on time: 15 minutes * total time: 3hrs 15minutes * makes 6-8 servings
1/4 c. all purpose flour
2lb. beef sirloin tips (I couldn't find tips, so I bought a sirloin steak and cut it into thin slices)
1/2 t. salt
1/2 t. pepper (freshly ground)
2 T. olive oil
2 medium onions (I used shallots)
2 8oz pkgs. sliced fresh mushrooms
1 1/2 c. beef broth (I used a bullion cup with water to make broth)
2 T. tomato paste
1 T Dijon mustard
1 1/2 c. sour cream
Hot cooked egg noodles
chopped fresh parsley (optional - I didn't do this. does anyone really do this? Srsly.)
Place flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Heat in a large skillet over medium-high heat; add oil. Add beef; cook 7 minutes or until browned, stirring occasionally. Transfer to greased (I sprayed my crock pot with Pam) 5qt. slow cooker. Add onion and mushrooms to drippings in skillet; cook, stirring often, 3 minutes or until tender.
Meanwhile, combine broth, tomato paste, and mustard. Add broth mixture to skillet, stirring to loosen particles from bottom of skillet. Pour over beef in slow cooker.
Cover and cook on LOW 3 hours or until beef is tender. (I left mine in about 4 hours, as that made it ready right at dinnertime. My beef was still fork-tender.) Just before serving, stir in sour cream and serve over noodles. Sprinkle with parsley if desired.
I served this with one of those steam-in bags of mixed vegetables. Is that cheating?
hands-on time: 15 minutes * total time: 3hrs 15minutes * makes 6-8 servings
1/4 c. all purpose flour
2lb. beef sirloin tips (I couldn't find tips, so I bought a sirloin steak and cut it into thin slices)
1/2 t. salt
1/2 t. pepper (freshly ground)
2 T. olive oil
2 medium onions (I used shallots)
2 8oz pkgs. sliced fresh mushrooms
1 1/2 c. beef broth (I used a bullion cup with water to make broth)
2 T. tomato paste
1 T Dijon mustard
1 1/2 c. sour cream
Hot cooked egg noodles
chopped fresh parsley (optional - I didn't do this. does anyone really do this? Srsly.)
Place flour in a shallow dish. Sprinkle beef with salt and pepper; dredge in flour. Heat in a large skillet over medium-high heat; add oil. Add beef; cook 7 minutes or until browned, stirring occasionally. Transfer to greased (I sprayed my crock pot with Pam) 5qt. slow cooker. Add onion and mushrooms to drippings in skillet; cook, stirring often, 3 minutes or until tender.
Meanwhile, combine broth, tomato paste, and mustard. Add broth mixture to skillet, stirring to loosen particles from bottom of skillet. Pour over beef in slow cooker.
Cover and cook on LOW 3 hours or until beef is tender. (I left mine in about 4 hours, as that made it ready right at dinnertime. My beef was still fork-tender.) Just before serving, stir in sour cream and serve over noodles. Sprinkle with parsley if desired.
Wednesday, January 19, 2011
Saturday - Brisket Nachos
Confession: I'm totally making this recipe up. But - I was trying to think of something to do with Brisket leftovers, and this sounded really good to me. So, this has not been tested, but is at least a launching pad...
Ingredients:
Ingredients:
- Leftover brisket
- Diced tomatoes with green chilies
- 1 can refried beans
- Shredded cheese of whatever kind you have leftover
- Green onions left from the olive loaf
- Tortilla chips
Optional Stuff:
- Guacamole
- Salsa
- Cilantro
Preparation
Preheat oven to 400. Heat brisket in the microwave for a few minutes to get rid of the refridgerator cold. Mix a scoop of diced tomatoes into the refried beans to thin it out a bit. Spread chips on a cookie sheet. Top with beans. Layer other indredients. Bake for 5-10 minutes until cheese is melted.
Friday - Chicken Noodle Soup
This is a great recipe, that I make a few modifications to. It is super easy, and so much better than canned soup! My changes are in blue:
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth <-- I skip this and just use one box of Chicken broth
1/2 pound chopped cooked chicken breast <-- I buy a rotisserie chicken instead
1 1/2 cups egg noodles <-- I like lots of noodles, so I use more
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Preparation:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth <-- I skip this and just use one box of Chicken broth
1/2 pound chopped cooked chicken breast <-- I buy a rotisserie chicken instead
1 1/2 cups egg noodles <-- I like lots of noodles, so I use more
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Preparation:
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
Sunday, January 16, 2011
Thursday: The Best / Easiest Brisket Ever (with Cheesy Pecan Green Beans)
I grew up in love with my mom's brisket. She would start in in the morning, and by dinner time the whole house would smell like heaven. When I got the recipe from her a few years ago, I was...shocked.
Ingredients:
Ingredients:
- 5-6 pound boneless brisket
- 1 jar Claude's Brisket Marinade - Look in the steak sauce section. Or order from the website. Totally worth finding!
Preparation:
Place brisket in crock pot fat side up. Pour entire jar of sauce over brisket, and marinate in fridge overnight. In the morning, transfer pot to electric unit, and turn on low. Use a turkey baster or brush to stir the juice up a bit. Cook all day on low - If you start it about 8:00, it should be perfect around 5:30 or 6:00. When the meat falls off with a fork, it's ready to go. If it's tough, keep cooking. Save leftovers for Saturday night!
Cheesy Pecan Green Beans:
- 1 pound frozen cut green beans
- 1/4 cup Monterrey jack cheese, shredded (or any mild white cheese)
- 1/4 red onion, thinly sliced
- 1/2 cup olive oil
- 4 tablespoons balsamic vinegar
- 2 T. Brown sugar
- 1/2 cup pecan pieces, toasted
- salt and pepper to taste
Preheat oven to 350.
Put beans in large skillet and cover bottom with water. Cover and cook until beans are tender, but crisp. Transfer to 9x13 baking dish.
In a small skillet, heat olive oil and saute onions. Add vinegar. Stir in brown sugar and pecans. Toss together until the pecans are lightly toasted and coated in the oil/vinegar mixture. Pour mixture on top of beans in baking dish. Top with shredded cheese. Bake in 350 degree oven until cheese is melted.
Wednesday - Chili and Buttermilk Cornbread
Not to be a broken record, but this is another one from Pioneer Woman...her recipes are hard to beat!
Ingredients:
Ingredients:
- 2 garlic cloves, minced
- 1 t. oregano
- 1 T. cumin
- 1/4 t. cayenne pepper
- 2 T. chili powder
- 2 lbs. ground beef
- 1 - 8 oz. can tomato sauce
- 1 t. salt
- 1/4 c. corn meal (she says to use masa, but I couldn't find it)
- 1 can pinto beans, drained
- 1 can kidney beans, drained
- 1 can diced tomatoes with green chilies
- Shredded cheddar for topping
Preparation:
Put beef and garlic in a large pot and cook until brown. Drain fat. Add tomato sauce, spices, and salt. Stir together, turn heat to low, cover and simmer for 1 hour. Add water if it gets too dry.
In the meantime, whip up a batch of this cornbread. It's a perfect cornbread recipe, in my humble opinion.
Back to the chili - Add 1/2 c. water to corn meal in a small bowl. Stir together with a fork. Add corn meal to chili. Add beans and tomatoes. Simmer 10 minutes. Serve with shredded cheese.
Tuesday - Pepperoni & Olive Loaf with Salad
This recipe is originally an appetizer from the Pioneer Woman, but add pepperonis (or any of your other favorite toppings), and you have yourself a dinner! Also, if you don't like olives, give it a chance. My husband is not an olive lover, but he inhales this stuff! Serve with a green salad for a complete meal.
It also freezes well after baked!
Ingredients:
It also freezes well after baked!
Ingredients:
- 1 loaf French Bread
- 6 ounces, Pimiento-stuffed Green Olives
- 6 ounces, sliced Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- ½ cups Mayonnaise
- ¾ pounds Monterrey Jack Cheese, Grated
- 1 package pepperoni
- 1 bag of salad.
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces. Slice pepperonis into slivers.
Combine butter, mayonnaise, cheese, olives pepperonis and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise.
Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Monday - Italian Sausage Soup with Tortellini
I discovered this recipe a few years ago, and it is one of my absolute favorites. I make it several times a year. Yummy, yummy goodness!
Ingredients:
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Ingredients:
- 1 pound sweet Italian sausage
- 1 cup chopped onion
- 2 cloves garlic, minced
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup red wine
- 4 large tomatoes - peeled, seeded and chopped <-- I use canned whole tomatoes
- 1 cup thinly sliced carrots
- 1/2 tablespoon packed fresh basil leaves
- 1/2 teaspoon dried oregano
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups sliced zucchini
- 8 ounces fresh tortellini pasta <-- I usually use double this amount
- 3 tablespoons chopped fresh parsley
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
Sunday - Pioneer Woman's Lasagna
This may go a little past the 30 min. minimum, but it's totally worth it. And you can double the recipe and freeze it. Serve with salad. Original recipe with photos found here.
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Ingredients
- 1-½ pound Ground Beef
- 1 pound Hot Breakfast Sausage
- 2 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Whole Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups Lowfat Cottage Cheese
- 2 whole Beaten Eggs
- ½ cups Grated (not Shredded) Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 teaspoon Salt
- 1 pound Sliced Mozzarella Cheese
- 1 package (10 Ounce) Lasagna Noodles
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
Week 2 - Meredith's Menu
I just realized that I'm a day late getting this posted. Sorry, ladies!
Here is the menu for the week:
Sunday - Lasagna (with Salad) - this is a great one to double & freeze!
Monday - Italian Sausage Soup with Tortellini
Tuesday - Pepperoni & Olive Loaf (with Salad)
Wednesday - Chili & Buttermilk Cornbread
Thursday - The Best / Easiest Brisket Ever (with Green Beans)
Friday - Chicken Noodle Soup
Saturday - Brisket Nachos
Shopping List:
Meat:
3-½ pounds Ground Beef
1 pound Hot Breakfast Sausage
1 pound sweet Italian Sausage
1 package pepperoni
5-6 pound brisket
1 rotisserie chicken
Produce:
6 cloves Garlic
2 red onions
1 yellow onion
1 bunch celery
3-4 carrots
A few fresh basil leaves
2 large zucchinis
1 bunch fresh parsley
2 stalks Green Onions
1 avocado
2 bags spinich salad
Spices:
Dried Parsley
Dried Basil
Salt
Dried Oregeno
Cumin
Cayenne Pepper
Chili Powder
Canned / Jarred:
3 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 - 8 oz. cans tomato sauce
2 cans diced tomatoes with green chilis
1 box beef broth
1 box chicken broth
1 can pinto beans
1 can kidney beans
6 ounces, Pimiento-stuffed Green Olives
6 ounces, sliced Black Olives
1 - 16 oz. can refried beans
Sauces:
1/2 c. Mayo
1 - 16 oz. Jar Claude's Brisket Marinade - widely available in Texas grocery stores. Looks like this. Trust me on this. Get it.
Olive oil
Balsalmic vinegar
Dairy:
3 cups Lowfat Cottage Cheese
4 Eggs
½ cups Grated (not Shredded) Parmesan Cheese
1 pound Sliced Mozzarella Cheese
1 pound shredded Monterey Jack Cheese
1 cups shredded chedder
2 sticks butter
1 c. buttermilk (or substitute regular milk with lemon juice - like this)
Pasta:
1 package (10 Ounce) Lasagna Noodles
Large package of fresh tortellini (I get cheese)
1 small package egg noodles
Baking:
1-1/2 c. corn meal
2/3 c. sugar
Baking soda
1 c. flour
1/2 c. pecans
brown sugar
Bakery:
1 loaf French Bread
Freezer:
1 pound cut green beans
Other:
1/2 c. red wine
Here is the menu for the week:
Sunday - Lasagna (with Salad) - this is a great one to double & freeze!
Monday - Italian Sausage Soup with Tortellini
Tuesday - Pepperoni & Olive Loaf (with Salad)
Wednesday - Chili & Buttermilk Cornbread
Thursday - The Best / Easiest Brisket Ever (with Green Beans)
Friday - Chicken Noodle Soup
Saturday - Brisket Nachos
Shopping List:
Meat:
3-½ pounds Ground Beef
1 pound Hot Breakfast Sausage
1 pound sweet Italian Sausage
1 package pepperoni
5-6 pound brisket
1 rotisserie chicken
Produce:
6 cloves Garlic
2 red onions
1 yellow onion
1 bunch celery
3-4 carrots
A few fresh basil leaves
2 large zucchinis
1 bunch fresh parsley
2 stalks Green Onions
1 avocado
2 bags spinich salad
Spices:
Dried Parsley
Dried Basil
Salt
Dried Oregeno
Cumin
Cayenne Pepper
Chili Powder
Canned / Jarred:
3 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomato Paste
2 - 8 oz. cans tomato sauce
2 cans diced tomatoes with green chilis
1 box beef broth
1 box chicken broth
1 can pinto beans
1 can kidney beans
6 ounces, Pimiento-stuffed Green Olives
6 ounces, sliced Black Olives
1 - 16 oz. can refried beans
Sauces:
1/2 c. Mayo
1 - 16 oz. Jar Claude's Brisket Marinade - widely available in Texas grocery stores. Looks like this. Trust me on this. Get it.
Olive oil
Balsalmic vinegar
Dairy:
3 cups Lowfat Cottage Cheese
4 Eggs
½ cups Grated (not Shredded) Parmesan Cheese
1 pound Sliced Mozzarella Cheese
1 pound shredded Monterey Jack Cheese
1 cups shredded chedder
2 sticks butter
1 c. buttermilk (or substitute regular milk with lemon juice - like this)
Pasta:
1 package (10 Ounce) Lasagna Noodles
Large package of fresh tortellini (I get cheese)
1 small package egg noodles
Baking:
1-1/2 c. corn meal
2/3 c. sugar
Baking soda
1 c. flour
1/2 c. pecans
brown sugar
Bakery:
1 loaf French Bread
Freezer:
1 pound cut green beans
Other:
1/2 c. red wine
Thursday, January 6, 2011
Saturday--Chicken Tetrazzini
Chicken Tetrazzini
This recipe has been around for ages. My "Calf Fries to Caviar" cookbook automatically opens to this recipe.
1 box small pasta, any shape
1/2 stick butter
1/4 cup onion
1/2 bell pepper, any color
1 small jar pimiento (or roasted red bell pepper)
15-ish ounces canned chicken (or any cooked chicken you have on hand)
salt and pepper
1 can cream of whatever (again, I use mushroom)
Cook pasta. Melt butter in pan over medium heat. Add chopped onion, bell pepper, and pimiento. Saute for about 5 minutes until soft. Remove from heat and add chicken, salt, pepper, and soup. Mix in cooked pasta. Place in 1 large baking dish (or 2 small ones if you want to freeze one). Top with big handful of grated cheese and bake at 350 degrees until hot.
This recipe has been around for ages. My "Calf Fries to Caviar" cookbook automatically opens to this recipe.
1 box small pasta, any shape
1/2 stick butter
1/4 cup onion
1/2 bell pepper, any color
1 small jar pimiento (or roasted red bell pepper)
15-ish ounces canned chicken (or any cooked chicken you have on hand)
salt and pepper
1 can cream of whatever (again, I use mushroom)
Cook pasta. Melt butter in pan over medium heat. Add chopped onion, bell pepper, and pimiento. Saute for about 5 minutes until soft. Remove from heat and add chicken, salt, pepper, and soup. Mix in cooked pasta. Place in 1 large baking dish (or 2 small ones if you want to freeze one). Top with big handful of grated cheese and bake at 350 degrees until hot.
Friday--Pain de Viande (a.k.a. Meatloaf) and twice baked potatoes
Twice-Baked Potatoes (T-BP)
Buy some pre-made t-bp's. You find them next to the frozen french fries at the store. Our favorite is from Costco and comes in a box of 8. Bake according to directions...duh!
Granny Nelle'sMeatloaf Pain de Viande
Meatloaf gets a bad rap because of the name. It is really quite tasty! My meatloaf turns out different everytime. I just tell my hubby we are trying a new version, since I tend to just dump some stuff in a bowl. Here's my latest version:
1 cup breadcrumbs (I have also used panko, crushed saltines, dried bread, crushed Ritz crackers and toast. Use what you have!)
3/4 cup milk
1 lb ground beef
1 egg
3 TBSP Worchershire (eyeball-add what looks like the same amount as the size of your egg)
1/2 grated onion or 1 tsp onion powder (see notes)
1/2 tsp sage
salt
pepper
shot glass size of brown sugar
shot and a half of ketchup
dash of mustard
Pour milk over breadcrumbs. Add meat, egg, worchershire, onion, sage, salt, and pepper. Mix with your hands. Line a cookie sheet with foil and spray with Pam. Shape meat mix into a flat loaf.
Mix brown sugar, ketchup, and mustard. Spread on top of loaf. Bake at 350 for 45 minutes to an hour.
Grated Onions
My hubby hates onions. If I use them, they have to be hidden. So, I grate them on the large grater. He never knows! Here's how it looks:
Buy some pre-made t-bp's. You find them next to the frozen french fries at the store. Our favorite is from Costco and comes in a box of 8. Bake according to directions...duh!
Granny Nelle's
Meatloaf gets a bad rap because of the name. It is really quite tasty! My meatloaf turns out different everytime. I just tell my hubby we are trying a new version, since I tend to just dump some stuff in a bowl. Here's my latest version:
1 cup breadcrumbs (I have also used panko, crushed saltines, dried bread, crushed Ritz crackers and toast. Use what you have!)
3/4 cup milk
1 lb ground beef
1 egg
3 TBSP Worchershire (eyeball-add what looks like the same amount as the size of your egg)
1/2 grated onion or 1 tsp onion powder (see notes)
1/2 tsp sage
salt
pepper
shot glass size of brown sugar
shot and a half of ketchup
dash of mustard
Pour milk over breadcrumbs. Add meat, egg, worchershire, onion, sage, salt, and pepper. Mix with your hands. Line a cookie sheet with foil and spray with Pam. Shape meat mix into a flat loaf.
Mix brown sugar, ketchup, and mustard. Spread on top of loaf. Bake at 350 for 45 minutes to an hour.
Grated Onions
My hubby hates onions. If I use them, they have to be hidden. So, I grate them on the large grater. He never knows! Here's how it looks:
 |
| grating the secret onions |
 |
| It always makes me cry |
 |
| Topping...nothing is measured |
 |
| Pre-baking...I like lots of crust |
Thursday--Quesadillas, Guacamole
Guacamole
3 avocados
1 chopped tomato
corn from the cob if you have it left from Wednesday
handful of chopped cilantro
some chopped onion if you want
some chopped jalapeno if you want
juice from 1-2 limes
big pinch of salt
Mash avocados. Add rest of ingredients. Store in fridge.
Quesadillas
This is one of those embarrassing "I have no clue what to make" dinners. Here goes...
Smear refried beans on 1 tortilla. Top with a bunch of grated cheese. Place second tortilla on top and put into a hot skillet. Cook until cheese melts and then flip to the other side. Optional additions include chicken, leftover taco meat, green chili, sun-dried tomatoes, roasted red bell peppers...you get the idea!
3 avocados
1 chopped tomato
corn from the cob if you have it left from Wednesday
handful of chopped cilantro
some chopped onion if you want
some chopped jalapeno if you want
juice from 1-2 limes
big pinch of salt
Mash avocados. Add rest of ingredients. Store in fridge.
Quesadillas
This is one of those embarrassing "I have no clue what to make" dinners. Here goes...
Smear refried beans on 1 tortilla. Top with a bunch of grated cheese. Place second tortilla on top and put into a hot skillet. Cook until cheese melts and then flip to the other side. Optional additions include chicken, leftover taco meat, green chili, sun-dried tomatoes, roasted red bell peppers...you get the idea!
Wednesday--Pulled Pork, Corn on the cob
Corn on the Cob
Here's how to boil corn:
http://www.CornOnTheCobRecipe.com/boiled-corn-on-the-cob/
I toss them in butter, lime juice, and salt just to make it fun...
(Save leftover corn for tomorrow night's guacamole)
Irving-Style Pulled Pork (in slow cooker)
1 28 ounce can crushed tomatoes
1 14.5 ounce can whole tomatoes in puree
1 TBSP adobo sauce (optional)
1 chipotle from adobo sauce chopped (optional)
1/2 medium onion, diced
1 tsp dried oregano
2 dried bay leaves
2-3 lb boneless pork shoulder or roast, fat trimmed as much as possible
Combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes and puree, 2 tsp salt, 1/2 tsp pepper. Add pork and toss to coat. Cook on high in slow cooker about 6 hours.
Shred meat and return to slow cooker. Toss with sauce. Serve as a sandwich topped with leftover coleslaw from Tuesday (like Memphis-Style BBQ).
Notes on chipotle in adobo...this stuff is HOT. A little goes a long way. Sometimes I just skip it and add some BBQ sauce (1/4 cup-ish) instead....
Here's how to boil corn:
http://www.CornOnTheCobRecipe.com/boiled-corn-on-the-cob/
I toss them in butter, lime juice, and salt just to make it fun...
(Save leftover corn for tomorrow night's guacamole)
Irving-Style Pulled Pork (in slow cooker)
1 28 ounce can crushed tomatoes
1 14.5 ounce can whole tomatoes in puree
1 TBSP adobo sauce (optional)
1 chipotle from adobo sauce chopped (optional)
1/2 medium onion, diced
1 tsp dried oregano
2 dried bay leaves
2-3 lb boneless pork shoulder or roast, fat trimmed as much as possible
Combine onion, oregano, bay leaves, chipotle, adobo sauce, tomatoes and puree, 2 tsp salt, 1/2 tsp pepper. Add pork and toss to coat. Cook on high in slow cooker about 6 hours.
Shred meat and return to slow cooker. Toss with sauce. Serve as a sandwich topped with leftover coleslaw from Tuesday (like Memphis-Style BBQ).
Notes on chipotle in adobo...this stuff is HOT. A little goes a long way. Sometimes I just skip it and add some BBQ sauce (1/4 cup-ish) instead....
Tuesday--Hot Dogs, Non-Mayo coleslaw
Hot Dogs
Call me if you need help making these! We just grill them, then top them with chopped tomato, mustard, cheese, and sweet pickled jalapenos. Do whatever makes you happy!
Non-Mayo Coleslaw
I LOVE this salad! It keeps forever and gets better after a few days in the fridge. My sister, Molly, hates mayo, so we make this one for her when the event calls for coleslaw!
1 bag shredded cabbage (or 1 head of cabbage shredded)
1/2 onion, sliced thin
1 cup grated carrots
1 cup sliced celery
1 green (or red or yellow or orange) bell pepper, sliced thin
1 cup olive oil
1 tsp salt
1 cup sugar
1 cup white vinegar (or spiced rice vinegar)
1 tsp dry mustard
1 tsp celery seed
Heat the oil, salt, sugar, vinegar, mustard, and celery seed over low heat until the sugar dissolves. Pour over veggies while hot. Cover and refrigerate.
I've also added jicama, fresh basil, cilantro, sliced almonds, toasted sesame seeds, and jalapeno.
Call me if you need help making these! We just grill them, then top them with chopped tomato, mustard, cheese, and sweet pickled jalapenos. Do whatever makes you happy!
Non-Mayo Coleslaw
I LOVE this salad! It keeps forever and gets better after a few days in the fridge. My sister, Molly, hates mayo, so we make this one for her when the event calls for coleslaw!
1 bag shredded cabbage (or 1 head of cabbage shredded)
1/2 onion, sliced thin
1 cup grated carrots
1 cup sliced celery
1 green (or red or yellow or orange) bell pepper, sliced thin
1 cup olive oil
1 tsp salt
1 cup sugar
1 cup white vinegar (or spiced rice vinegar)
1 tsp dry mustard
1 tsp celery seed
Heat the oil, salt, sugar, vinegar, mustard, and celery seed over low heat until the sugar dissolves. Pour over veggies while hot. Cover and refrigerate.
I've also added jicama, fresh basil, cilantro, sliced almonds, toasted sesame seeds, and jalapeno.
Monday Poppy Seed Casserole and salad
Salad
Buy your favorite bag salad kit. Mix....Duh!
Poppy Seed Casserole
2 cups chopped chicken from rotisserie chicken
2 cans cream of whatever (I use mushroom and/or celery and/or asparagus)
12 ounce sour cream
2 tsp poppy seeds
1 stick butter
3 rolls of Ritz crackers
Crush crackers. Add 1 stick melted butter and poppy seeds to finely crushed crackers. Place half of this mixture on the bottom of a greased 9X13 casserole dish. I usually do 2 8X8 pans and freeze one for later.
Mix chopped chicken, 2 cans of cream soup and 12 ounces sour cream. Layer on top of crackers. Top with other half of cracker mixture.
Bake at 325 for 1 hour.
Buy your favorite bag salad kit. Mix....Duh!
Poppy Seed Casserole
2 cups chopped chicken from rotisserie chicken
2 cans cream of whatever (I use mushroom and/or celery and/or asparagus)
12 ounce sour cream
2 tsp poppy seeds
1 stick butter
3 rolls of Ritz crackers
Crush crackers. Add 1 stick melted butter and poppy seeds to finely crushed crackers. Place half of this mixture on the bottom of a greased 9X13 casserole dish. I usually do 2 8X8 pans and freeze one for later.
Mix chopped chicken, 2 cans of cream soup and 12 ounces sour cream. Layer on top of crackers. Top with other half of cracker mixture.
Bake at 325 for 1 hour.
Sunday--Jambalaya
Ray-Ray's Jambalaya
(original recipe at http://www.foodnetwork.com/recipes/rachael-ray/everything-jambalaya-recipe/index.html My modifications are in italics.)
- 2 cups enriched white rice
- 1 tablespoon extra-virgin olive oil, once around the pan
- 1 tablespoon butter
- 2 cups meat from rotisserie chicken from the deli (Ray-Ray used boneless, skinless breasts. See her recipe if you want to go to the trouble)
- 3/4 pound andouille, casing removed and diced (I use the cooked sausage link found by the bacon and don't remove the casing)
- 1/2 medium onion, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 bay leaf, fresh or dried
- Several drops hot sauce or 2 pinches cayenne pepper (I skip this because of the kids. You can always put a few dashes on top after serving)
- 2 to 3 tablespoons (a handful) all-purpose flour
- 1 (14-ounce) can diced tomatoes in juice
- 1(14-ounce) can or paper container chicken stock or broth
- 1 teaspoon (1/3 palmful) cumin
- 1 rounded teaspoon (1/2 palmful) dark chili powder
- 1 teaspoon (1/3 palmful) poultry seasoning (or whatever seasoning mix you have on hand!)
- 1 teaspoon Worcestershire sauce
- 1 pound medium shrimp, raw, deveined and peeled
- Coarse salt and black pepper
- Chopped scallions, for garnish
- Fresh thyme, chopped for garnish (or not, if you are like me)
Directions
Cook rice to package directions.
Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and sausage and place in hot oil and butter. Cook 2 minutes. Add onion, celery, pepper, bay, and cayenne.
Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Week 1 Menu-Monica
Sunday Rachael Ray's (Ray-Ray's) Jambalaya
Monday Poppy Seed Chicken Casserole, Bag Salad Kit
Tuesday HotDogs, Non-Mayo Coleslaw
Wednesday Irving-Style Pulled Pork Sandwiches, Corn on the Cob
Thursday Quesadillas, Quacamole
Friday Meatloaf, Twice-baked potatoes
Saturday Chicken Tetrazzini
Shopping list
Produce
Bagged salad kit of your choice (i.e. Ceasar)
Bagged shredded cabbage (or 1 head of cabbage)
2 bell peppers (any color)
3 Avocados
2 tomatoes
cilantro
3 limes
3 onions
some corn on the cob (we eat 1 ear/family member)
celery
Meat
1 pound ground beef
3/4 pound andouille sausage or just a sausage link by the bacon
1 Rotisserie Chicken from deli
1 lb medium raw, peeled shrimp
package of hot dogs
2-3 pound boneless pork shoulder or roast
Canned Goods
3 cans cream of something (mushroom is my fav...)
14-ounce can diced tomatoes
14 ounce chicken broth
14.5 ounce can whole tomatoes in puree
28 ounce can crushed tomatoes
1 can chipotle in adobo sauce (in Mexican food section, optional!)
1 can refried beans
15 ounces (more or less) of canned chicken
Frozen Section
box of twice-baked potatoes
Dairy
eggs
butter
12 ounce sour cream
package of grated cheese (mexican blend or anything)
Spices
sage
poppy seeds
bay leaves
cumin
dry mustard
celery seed
dried oregano
Misc.
box of Ritz crackers
box of rice
Worcestershire sauce
hot dog buns
olive oil
sugar
white vinegar
flour tortillas
1 box small elbow pasta
1 small jar pimiento
Notes/Tips
When you get home from all that shopping, remove all of the meat from your rotisserie chicken. Chop it up, and put it in the fridge for future use. Also, on Sunday, you can go ahead a make the Chicken Tetrazzini and stick it in the freezer for dinner on Saturday if you are reallybored ambitious!
Monday Poppy Seed Chicken Casserole, Bag Salad Kit
Tuesday HotDogs, Non-Mayo Coleslaw
Wednesday Irving-Style Pulled Pork Sandwiches, Corn on the Cob
Thursday Quesadillas, Quacamole
Friday Meatloaf, Twice-baked potatoes
Saturday Chicken Tetrazzini
Shopping list
Produce
Bagged salad kit of your choice (i.e. Ceasar)
Bagged shredded cabbage (or 1 head of cabbage)
2 bell peppers (any color)
3 Avocados
2 tomatoes
cilantro
3 limes
3 onions
some corn on the cob (we eat 1 ear/family member)
celery
Meat
1 pound ground beef
3/4 pound andouille sausage or just a sausage link by the bacon
1 Rotisserie Chicken from deli
1 lb medium raw, peeled shrimp
package of hot dogs
2-3 pound boneless pork shoulder or roast
Canned Goods
3 cans cream of something (mushroom is my fav...)
14-ounce can diced tomatoes
14 ounce chicken broth
14.5 ounce can whole tomatoes in puree
28 ounce can crushed tomatoes
1 can chipotle in adobo sauce (in Mexican food section, optional!)
1 can refried beans
15 ounces (more or less) of canned chicken
Frozen Section
box of twice-baked potatoes
Dairy
eggs
butter
12 ounce sour cream
package of grated cheese (mexican blend or anything)
Spices
sage
poppy seeds
bay leaves
cumin
dry mustard
celery seed
dried oregano
Misc.
box of Ritz crackers
box of rice
Worcestershire sauce
hot dog buns
olive oil
sugar
white vinegar
flour tortillas
1 box small elbow pasta
1 small jar pimiento
Notes/Tips
When you get home from all that shopping, remove all of the meat from your rotisserie chicken. Chop it up, and put it in the fridge for future use. Also, on Sunday, you can go ahead a make the Chicken Tetrazzini and stick it in the freezer for dinner on Saturday if you are really
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