Quick Fix with Robin Miller
Ingredients
• Cooking spray
• 1 pound boneless skinless chicken breasts
• 1 cup diced onion
• 2 to 3 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1 tablespoon molasses
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup pitted and sliced Greek olives, such as kalamata
Directions
Preheat oven to 400 degrees F.
Coat a large roasting pan with cooking spray.
In a large bowl, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper. Toss to coat.
Transfer chicken to prepared pan and pour over any remaining marinade. Arrange olives over and around chicken in pan. Roast 30 to 35 minutes, until chicken is cooked through.
Ingredients
• 6 to 8 small red potatoes, quartered into 1/2-inch pieces
• 1 tablespoon olive oil or garlic-flavored olive oil
• 1 tablespoon minced fresh rosemary leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large baking sheet or shallow roasting pan. Roast 25 to 30 minutes, until tender and golden.
Ingredients
• 1 pound fresh asparagus spears, tough ends trimmed and discarded
• 4 scallions, root end trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Preheat oven to 400 degrees F.
Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.
The verdict: This takes some prep time but once you get it in the oven, you are good to go. I cooked it all together--the chicken in one pan and the veggies in the other. It was very delcious and everyone loved it!
Thursday, October 21, 2010
Wednesday 10/20 "Whatever is in the house"
We got home very late after celebrating a friend's birthday with cake and ice cream. I made an omelet with salsa and some toast. Go me!
Tuesday 10/19 "Frittata"
Rachael Ray
5 eggs
• 2 tablespoons flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup heavy cream
• Salt and pepper
• 2 small zucchini
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 leeks, thinly sliced and washed
• 2 tablespoons butter, melted
PREPARATION
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, Parmigiano Reggiano cheese, cream and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Baste the inside of each cup of a six-cup muffin pan with some melted butter. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.
The verdict: This was so yummy! The leeks and zucchini added such a great flavor! Big hit with the whole house!
5 eggs
• 2 tablespoons flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/4 cup heavy cream
• Salt and pepper
• 2 small zucchini
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 leeks, thinly sliced and washed
• 2 tablespoons butter, melted
PREPARATION
Pre-heat the oven to 400ºF.
In a medium size bowl, whisk together the eggs, parsley, Parmigiano Reggiano cheese, cream and some salt and pepper. Set aside.
Trim the zucchini ends and grate each one lengthwise over a box grater to take the flesh off without pulling out any of the seeds. Place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Sauté the leeks and zucchini until tender, about 5 minutes. Season with salt and pepper.
Baste the inside of each cup of a six-cup muffin pan with some melted butter. Divide the leek mixture between the six cups. Push the mixture into the bottom and up the sides of each cup to form a “nest”. Divide the egg mixture between the six cups, pouring it directly into each nest. Bake until the eggs are set and puffed, 8-10 minutes.
Let set a minute before removing. Serve warm.
The verdict: This was so yummy! The leeks and zucchini added such a great flavor! Big hit with the whole house!
Monday, October 18, 2010
Monday 10/18 "Chicken Divan"
Rachael Ray classic
Ingredients
• For the cream of mushroom sauce:
• 1 tablespoon EVOO – Extra Virgin Olive Oil, 1 turn of the pan
• 2 tablespoons butter, plus additional to coat dish
• 12 button mushrooms, brushed off with a damp towel and chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup whole milk or cream
• 1/8 teaspoon nutmeg, freshly grated or ground
• Salt and pepper
• Casserole
• 1 pound broccoli florets
• 1 pound extra wide egg noodles
• 2 tablespoons EVOO – Extra Virgin Olive Oil, 2 turns of the pan
• 1 shallot, thinly sliced
• 1 pound chicken tenders, diced
• 1 tablespoon fresh thyme, about 4 sprigs, finely chopped
• 1/3 cup dry white wine, eyeball it or chicken stock
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
• 3 tablespoons chives, 12 to 15 blades, chopped
Preparation
Bring a large pot of water to a boil for the broccoli and egg noodles. Preheat a broiler.
To make the mushroom sauce, heat a medium-size sauce pot over medium heat. Add EVOO and the butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring up to a bubble, then stir in the whole milk or cream. Reduce the heat to low and gently simmer. Season sauce with nutmeg, salt and pepper.
Cook broccoli florets in salted boiling water for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
To prepare the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots. Cook for 1 minute and add the chicken to the skillet. Cook until lightly browned all over and firm, 6-7 minutes. Season with the thyme, salt and pepper. Deglaze the pan with the wine or stock, reduce the heat to medium-low and let the liquid cook off.
To assemble, lightly coat a casserole dish with butter then transfer the cream-of-mushroom noodles to the dish and top with the chicken, then the cooked broccoli and finally the shredded cheese. Place under the broiler until cheese is melted and bubbly, and golden brown at the edges. Garnish with chives and serve.
The verdict: This was just for my husband and I. We liked it, and we had leftovers.
Ingredients
• For the cream of mushroom sauce:
• 1 tablespoon EVOO – Extra Virgin Olive Oil, 1 turn of the pan
• 2 tablespoons butter, plus additional to coat dish
• 12 button mushrooms, brushed off with a damp towel and chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup whole milk or cream
• 1/8 teaspoon nutmeg, freshly grated or ground
• Salt and pepper
• Casserole
• 1 pound broccoli florets
• 1 pound extra wide egg noodles
• 2 tablespoons EVOO – Extra Virgin Olive Oil, 2 turns of the pan
• 1 shallot, thinly sliced
• 1 pound chicken tenders, diced
• 1 tablespoon fresh thyme, about 4 sprigs, finely chopped
• 1/3 cup dry white wine, eyeball it or chicken stock
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
• 3 tablespoons chives, 12 to 15 blades, chopped
Preparation
Bring a large pot of water to a boil for the broccoli and egg noodles. Preheat a broiler.
To make the mushroom sauce, heat a medium-size sauce pot over medium heat. Add EVOO and the butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock and bring up to a bubble, then stir in the whole milk or cream. Reduce the heat to low and gently simmer. Season sauce with nutmeg, salt and pepper.
Cook broccoli florets in salted boiling water for 5 minutes, then sift out and reserve (don’t drain the water). Drop the egg noodles into the same boiling water and cook to al dente according to package directions. Drain the noodles and return them to the hot pot. Add the creamy sauce to the pot and toss the noodles to coat in the sauce.
To prepare the casserole, heat a nonstick skillet over medium-high heat. Add the 2 tablespoons of EVOO, then the shallots. Cook for 1 minute and add the chicken to the skillet. Cook until lightly browned all over and firm, 6-7 minutes. Season with the thyme, salt and pepper. Deglaze the pan with the wine or stock, reduce the heat to medium-low and let the liquid cook off.
To assemble, lightly coat a casserole dish with butter then transfer the cream-of-mushroom noodles to the dish and top with the chicken, then the cooked broccoli and finally the shredded cheese. Place under the broiler until cheese is melted and bubbly, and golden brown at the edges. Garnish with chives and serve.
The verdict: This was just for my husband and I. We liked it, and we had leftovers.
Sunday 10/17 "Asian chicken"
Quick Fix with Robin Miller
Ingredients
• Cooking spray
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon blackstrap molasses
• 1 teaspoon finely grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon liquid smoke seasoning
• 1/4 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken breast halves, cut into thin strips
• 1/4 cup sesame seeds, lightly toasted
• 8 ounces cellophane noodles, soaked in hot water until tender
• 1/4 cup chopped fresh cilantro leaves
• 2 teaspoons sesame oil
• 4 cups snap peas, steamed
Directions
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.
The verdict: My family loved this meal! They called the noodles "spaghetti". Very delicious and enjoyable.
Ingredients
• Cooking spray
• 1/2 cup reduced-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon blackstrap molasses
• 1 teaspoon finely grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon liquid smoke seasoning
• 1/4 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken breast halves, cut into thin strips
• 1/4 cup sesame seeds, lightly toasted
• 8 ounces cellophane noodles, soaked in hot water until tender
• 1/4 cup chopped fresh cilantro leaves
• 2 teaspoons sesame oil
• 4 cups snap peas, steamed
Directions
Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.
The verdict: My family loved this meal! They called the noodles "spaghetti". Very delicious and enjoyable.
Saturday 10/16 "Spinach Artichoke Pasta"
Rachael Ray classic
Ingredients
• 1 pound penne rigate or whole wheat or whole grain penne rigate
• 3/4 pound boneless, skinless chicken breast, 2 small pieces
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 to 4 large cloves garlic, finely chopped
• Black pepper
• 2 slightly rounded tablespoons flour
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cup cream or whole milk
• A few grates of nutmeg
• 1 cup grated Asiago or provolone cheese
• 1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
• 1 14-ounce can artichoke hearts in water, drained well and chopped
• Freshly grated Parmigiano-Reggiano
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, dice and saute chicken.While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.
The verdict: This did taste like spinach artichoke dip. My hubby loved it. I use whole grain pasta and packaged chicken. It was very easy to throw together.
Ingredients
• 1 pound penne rigate or whole wheat or whole grain penne rigate
• 3/4 pound boneless, skinless chicken breast, 2 small pieces
• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 3 to 4 large cloves garlic, finely chopped
• Black pepper
• 2 slightly rounded tablespoons flour
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 cup cream or whole milk
• A few grates of nutmeg
• 1 cup grated Asiago or provolone cheese
• 1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
• 1 14-ounce can artichoke hearts in water, drained well and chopped
• Freshly grated Parmigiano-Reggiano
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, dice and saute chicken.While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.
The verdict: This did taste like spinach artichoke dip. My hubby loved it. I use whole grain pasta and packaged chicken. It was very easy to throw together.
Friday 10/15 "Giant Quesadilla"
Rachael Ray classic
Ingredients
• 3 tablespoons vegetable oil
• 3/4 cup chopped onion
• 1 29-ounce can black beans, drained, 1/2 cup liquid reserved
• 1 1/2 cups frozen corn kernels, thawed
• 1/2 cup chopped flat-leaf parsley
• 5 10-inch flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• 1 cup store-bought green enchilada sauce
Preparation
Preheat oven to 400˚F.
In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1/2 the beans and mash into a chunky paste. Stir in the reserved liquid.
Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
Bake until cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.
The verdict: I love black beans! This was a hit with my kids as long as they saw more cheese than veggies.
Ingredients
• 3 tablespoons vegetable oil
• 3/4 cup chopped onion
• 1 29-ounce can black beans, drained, 1/2 cup liquid reserved
• 1 1/2 cups frozen corn kernels, thawed
• 1/2 cup chopped flat-leaf parsley
• 5 10-inch flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• 1 cup store-bought green enchilada sauce
Preparation
Preheat oven to 400˚F.
In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1/2 the beans and mash into a chunky paste. Stir in the reserved liquid.
Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
Bake until cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.
The verdict: I love black beans! This was a hit with my kids as long as they saw more cheese than veggies.
Thursday 10/14 "Baked Shells"
Rachael Ray classic
Ingredients
• 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 6 cloves garlic, finely chopped, divided
• 1 large or 2 small to medium onions, finely chopped, divided
• 1 small carrot, finely chopped or grated
• Salt and pepper
• 1 1/2 teaspoons oregano or marjoram, half a palmful
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
• 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup dry white or red wine
• 2 cups chicken stock
• 2 28-ounce cans Italian crushed tomatoes
• 1 pound medium or large shell pasta (not extra-large stuffing shells)
• 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
• Freshly grated nutmeg, about 1/4 teaspoon
• 2 cups fresh ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
• 2 large egg yolks, lightly beaten
Preparation
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.
After sauce has been simmering for 30 minutes, preheat oven to 375˚F.
Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.
While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.
Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.
Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.
Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.
The verdict: I am not going to lie--this is invovled to make. Not a quick fix to make. However, we had some lovely new friends over for dinner, and I wanted to impress ;). It was really good, and everyone enjoyed it. I through together a salad and used the other half of the bread from last night to make garlic cheese bread. Yay!
Ingredients
• 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 6 cloves garlic, finely chopped, divided
• 1 large or 2 small to medium onions, finely chopped, divided
• 1 small carrot, finely chopped or grated
• Salt and pepper
• 1 1/2 teaspoons oregano or marjoram, half a palmful
• 1 teaspoon crushed red pepper flakes, 1/3 palmful
• 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
• 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
• 1/4 cup flat-leaf parsley, finely chopped
• 1/2 cup dry white or red wine
• 2 cups chicken stock
• 2 28-ounce cans Italian crushed tomatoes
• 1 pound medium or large shell pasta (not extra-large stuffing shells)
• 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
• Freshly grated nutmeg, about 1/4 teaspoon
• 2 cups fresh ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
• 2 large egg yolks, lightly beaten
Preparation
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.
After sauce has been simmering for 30 minutes, preheat oven to 375˚F.
Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.
While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.
Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.
Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.
Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.
The verdict: I am not going to lie--this is invovled to make. Not a quick fix to make. However, we had some lovely new friends over for dinner, and I wanted to impress ;). It was really good, and everyone enjoyed it. I through together a salad and used the other half of the bread from last night to make garlic cheese bread. Yay!
Wednesday 10/13 "Caeser Salad"
Quick Fix with Robin Miller
Ingredients
• 1 cup reduced-sodium chicken broth
• 2 1/2 tablespoons grated Parmesan
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste (I omitted this)
• 6 cups chopped Romaine lettuce
• 2 cups cooked chicken, cut into 1-inch cubes or shredded
• 1 cup cherry or grape tomatoes
• 1 cup herb-seasoned croutons
Directions
In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste. Puree until smooth and blended.
Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons. Pour dressing over salad just before serving.
Ingredients
• 1 loaf Italian or French bread, halved crosswise
• 1 to 2 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 cup shredded mozzarella (regular or part-skim)
Directions
Preheat oven to 400 degrees F.
Brush olive oil all over bottom half of bread. Sprinkle garlic over oil. Top with cheese and save other half of bread for later. Bake 10 to 15 minutes, until cheese melts.
The verdict: The dressing is kind of runny, but you will not need extra cheese as I mistakenly thought. Maybe less chicken broth would be better. I used packaged chicken. This was really easy to throw together and to my surprise everyone loved it again! The bread was also a crowd pleaser.
Ingredients
• 1 cup reduced-sodium chicken broth
• 2 1/2 tablespoons grated Parmesan
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon anchovy paste (I omitted this)
• 6 cups chopped Romaine lettuce
• 2 cups cooked chicken, cut into 1-inch cubes or shredded
• 1 cup cherry or grape tomatoes
• 1 cup herb-seasoned croutons
Directions
In a blender, combine chicken broth, Parmesan, olive oil, mustard, garlic, and anchovy paste. Puree until smooth and blended.
Transfer lettuce to a large bowl and top with chicken, tomatoes and croutons. Pour dressing over salad just before serving.
Ingredients
• 1 loaf Italian or French bread, halved crosswise
• 1 to 2 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 cup shredded mozzarella (regular or part-skim)
Directions
Preheat oven to 400 degrees F.
Brush olive oil all over bottom half of bread. Sprinkle garlic over oil. Top with cheese and save other half of bread for later. Bake 10 to 15 minutes, until cheese melts.
The verdict: The dressing is kind of runny, but you will not need extra cheese as I mistakenly thought. Maybe less chicken broth would be better. I used packaged chicken. This was really easy to throw together and to my surprise everyone loved it again! The bread was also a crowd pleaser.
Tuesday 10/12 "Vegetable Pasta"
My own lazy creation. I took the leftover vegetables and gravy from the pot roast and simmered to reheat. I chopped the meat and added to veggie sauce. I cooked some pasta noodles that I had on hand at home. I mixed it together and added cheese. Carb heavy--yes. Easy--double yes.
Monday 10/11 "Slow Cooker Roast"
Money Saving Meals with Sandra Lee
Ingredients
Pot Roast:
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 russet potatoes, cut into 1-inch cubes
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
1 teaspoon each fresh rosemary and fresh thyme leaves
Directions
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, potatoes, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, rosemary and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add half to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve with "gravy" and vegetables.
The verdict: I don't know if searing the meat first made a difference, but this meat was perfect! It was tender and delicious and everyone loved it. I was totally surprised that my kids ate it! Wonderful!
Ingredients
Pot Roast:
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 russet potatoes, cut into 1-inch cubes
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
1 teaspoon each fresh rosemary and fresh thyme leaves
Directions
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, potatoes, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, rosemary and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add half to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve with "gravy" and vegetables.
The verdict: I don't know if searing the meat first made a difference, but this meat was perfect! It was tender and delicious and everyone loved it. I was totally surprised that my kids ate it! Wonderful!
Sunday 10/10 "Brinner"
Good 'ole breakfast for dinner or "brinner" as we call it. We had pancakes, bacon, and eggs. De-lish!
Saturday 10/9 "Mexican Lasagna"
Ingredients
•Cooking spray
• 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
• 1 cup sour cream (regular or low-fat)
• 1 cup shredded Monterey Jack cheese (regular or low-fat), divided
• 1 cup shredded Cheddar (regular or low-fat), divided
• 1/2 cup mild, medium or hot salsa
• 1 (4-ounce) can chopped green chiles
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper, or to taste
• 8 (6-inch) corn tortillas, cut into 6 wedges
Directions
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.
Ingredients
• 6 cups mixed lettuce greens
• 3 to 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Place lettuce in a large bowl.
In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.
The verdict: I had my dad and brother over for dinner. We had a good visit, and everyone agreed this was delicious. My kids ate it too! There wasn't a bit of food left over.
•Cooking spray
• 12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
• 1 cup sour cream (regular or low-fat)
• 1 cup shredded Monterey Jack cheese (regular or low-fat), divided
• 1 cup shredded Cheddar (regular or low-fat), divided
• 1/2 cup mild, medium or hot salsa
• 1 (4-ounce) can chopped green chiles
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon ground chili powder
• 1/4 teaspoon cayenne pepper, or to taste
• 8 (6-inch) corn tortillas, cut into 6 wedges
Directions
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.
Ingredients
• 6 cups mixed lettuce greens
• 3 to 4 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Place lettuce in a large bowl.
In a jar with a lid, shake together remaining ingredients. Pour desired amount of vinaigrette over greens just before serving. There will be leftover dressing.
The verdict: I had my dad and brother over for dinner. We had a good visit, and everyone agreed this was delicious. My kids ate it too! There wasn't a bit of food left over.
Friday 10/8 "Back Porch"
We had dinner out with friends at The Back Porch in Kilgore, Tx. We took the kiddies to the Pumpkin Patch at the local Methodist church. Really awesome time! Good burgers....
Friday, October 8, 2010
Thursday 10/7 "Chicken with Horseradish Sauce"
Quick Fix with Robin Miller
Ingredients
• Cooking spray
• 4 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 1/3 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 acorn squash, halved and seeded
• 2 cups instant brown rice
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Roast chicken and squash 25 minutes, until chicken is cooked through and squash is tender.
Cook rice according to package directions.
In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
Serve chicken and squash with rice and with horseradish foam spooned over top.
The verdict: THis was just for my hubby and I. I love squash, and I forget about using it for a side dish. I really liked this dish a lot.
Ingredients
• Cooking spray
• 4 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 1/3 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 acorn squash, halved and seeded
• 2 cups instant brown rice
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Season chicken all over with salt and pepper. Arrange on baking sheet. In a small bowl, whisk together balsamic vinegar and mustard. Brush mixture all over chicken.
Arrange acorn squash on a separate baking sheet, flesh side up, and season the flesh with salt and pepper. Roast chicken and squash 25 minutes, until chicken is cooked through and squash is tender.
Cook rice according to package directions.
In a small saucepan over medium heat, combine milk and garlic powder. Scald milk by heating just until tiny bubbles appear around the edges of pan. Transfer mixture to a blender and add sour cream and horseradish. Process until blended and foamy.
Serve chicken and squash with rice and with horseradish foam spooned over top.
The verdict: THis was just for my hubby and I. I love squash, and I forget about using it for a side dish. I really liked this dish a lot.
Thursday, October 7, 2010
Wednesday 10/6 "Chicken with Olives"
Quick Fix with Robin Miller
Ingredients
• 2 tablespoons olive oil, divided
• 4 chicken breasts
• Salt and freshly ground black pepper
• 2 teaspoons garlic and herb seasoning
• 1/2 cup vermouth or white wine
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups pitted Nicoise olives, divided
• 2 c. brown rice
• 2 tablespoons freshly chopped oregano leaves
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of chicken breasts with salt, pepper and garlic and herb seasoning. Add chicken to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until chicken is cooked through.
Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
Ingredients
• Cooking spray
• 1 pound fresh or frozen bread dough , thawed according to package directions
• 1 cup reserved Nicoise olives, coarsely chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.
The verdict: This was so delicious! The recipe originally called for sea bass, but I substituted chicken. The bread did not roll up nicely, but it still tasted good! I would probably omit the salt because the seasoning packet has plenty!
Ingredients
• 2 tablespoons olive oil, divided
• 4 chicken breasts
• Salt and freshly ground black pepper
• 2 teaspoons garlic and herb seasoning
• 1/2 cup vermouth or white wine
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups pitted Nicoise olives, divided
• 2 c. brown rice
• 2 tablespoons freshly chopped oregano leaves
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of chicken breasts with salt, pepper and garlic and herb seasoning. Add chicken to skillet and cook 1 to 2 minutes per side, until golden brown. Add vermouth and cook 1 minute, to allow alcohol to cook off. Add tomatoes and 1/2 cup of the olives and bring to a simmer. Simmer 5 minutes, until chicken is cooked through.
Reheat rice with the oregano in a medium saucepan (adding a little water if necessary) or in the microwave. Season to taste with salt and pepper.
Ingredients
• Cooking spray
• 1 pound fresh or frozen bread dough , thawed according to package directions
• 1 cup reserved Nicoise olives, coarsely chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon olive oil
Directions
Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.
The verdict: This was so delicious! The recipe originally called for sea bass, but I substituted chicken. The bread did not roll up nicely, but it still tasted good! I would probably omit the salt because the seasoning packet has plenty!
Tuesday 10/5 "Veggies and Rice"
Quick Fix with Robin Miller
Ingredients
• 2 teaspoons olive oil
• 1 cup sliced onion
• 1 each green and red bell pepper, seeded and sliced
• 1 bunch asparagus, ends trimmed, cut into 3-inch pieces
• 1 cup baby carrots
• 2 tablespoons fresh tarragon, chopped
• 1/2 cup vermouth or dry white wine
• 2 cups baby spinach leaves or dandelion greens
• 1 1/2 cups fat free milk
• 1/2 cup light sour cream
• 2 tablespoons grated Parmesan
• Salt and ground black pepper
• 2 cups cooked rice
Directions
Preheat broiler.
Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
The verdict: I used wine and spinach. I am not fancy enough for vermouth and dandelion greens. It was really good, and even got my kids to try some of the vegetables!
Ingredients
• 2 teaspoons olive oil
• 1 cup sliced onion
• 1 each green and red bell pepper, seeded and sliced
• 1 bunch asparagus, ends trimmed, cut into 3-inch pieces
• 1 cup baby carrots
• 2 tablespoons fresh tarragon, chopped
• 1/2 cup vermouth or dry white wine
• 2 cups baby spinach leaves or dandelion greens
• 1 1/2 cups fat free milk
• 1/2 cup light sour cream
• 2 tablespoons grated Parmesan
• Salt and ground black pepper
• 2 cups cooked rice
Directions
Preheat broiler.
Heat oil in large high-sided, oven-proof skillet over medium heat Add sliced onion, bell peppers, asparagus, and carrots and cook 3 to 5 minutes, until crisp-tender. Stir in tarragon and vermouth cook 2 to 3 minutes. Add spinach (or dandelion greens) and milk and sour cream and simmer 2 minutes. Add more milk, if needed, to make sure the vegetables are submerged. Season, to taste, with salt and black pepper. Sprinkle Parmesan cheese over the top. Place pan under broiler and broil until golden brown. Serve mixture over rice.
The verdict: I used wine and spinach. I am not fancy enough for vermouth and dandelion greens. It was really good, and even got my kids to try some of the vegetables!
Tuesday, October 5, 2010
Monday 10/4 "Chicken with Pesto and Spinach"
Quick Fix with Robin Miller
Ingredients
• 2 teaspoons olive oil
• 4 (4-ounce) boneless skinless chicken breast halves
• Salt and freshly ground black pepper
• 1 tablespoon salt-free lemon and herb seasoning
• 1 (14-ounce) can water-packed artichoke hearts, drained
• 1 packed cup basil leaves
• 2 cloves garlic, peeled
• 1/2 cup reduced-sodium chicken broth, or more as needed
• 2 tablespoons olive oil
• 2 tablespoons grated Pecorino Romano or Parmesan
For spinach:
• 2 teaspoons olive oil
• 1 pound spinach leaves
• 1/2 cup reduced-sodium chicken broth
• Salt and freshly ground black pepper
Directions
Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.
To make spinach:
Heat oil in a large skillet over medium heat. Add spinachand broth, cover and steam 5 minutes, Season, to taste, with salt and black pepper. Serve spinach alongside chicken and pesto.
The verdict: This cooked up so quickly, and it was delicious. I don't eat as much "green stuff" as I should, so it always makes me feel good when I do.
Ingredients
• 2 teaspoons olive oil
• 4 (4-ounce) boneless skinless chicken breast halves
• Salt and freshly ground black pepper
• 1 tablespoon salt-free lemon and herb seasoning
• 1 (14-ounce) can water-packed artichoke hearts, drained
• 1 packed cup basil leaves
• 2 cloves garlic, peeled
• 1/2 cup reduced-sodium chicken broth, or more as needed
• 2 tablespoons olive oil
• 2 tablespoons grated Pecorino Romano or Parmesan
For spinach:
• 2 teaspoons olive oil
• 1 pound spinach leaves
• 1/2 cup reduced-sodium chicken broth
• Salt and freshly ground black pepper
Directions
Heat oil in a large skillet over medium heat. Season chicken all over with salt and black pepper. Season with lemon and herb seasoning. Place in hot pan and cook 3 to 4 minutes per side, until cooked through.
Meanwhile, in a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil and cheese. Process until smooth, adding more broth, if necessary, to create a thick sauce. Transfer chicken to a serving platter and top with pesto.
To make spinach:
Heat oil in a large skillet over medium heat. Add spinachand broth, cover and steam 5 minutes, Season, to taste, with salt and black pepper. Serve spinach alongside chicken and pesto.
The verdict: This cooked up so quickly, and it was delicious. I don't eat as much "green stuff" as I should, so it always makes me feel good when I do.
Sunday 10/3 "Chicken Cacciatore"
Money Saving Meals with Sandra Lee
Ingredients
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning, divided
• Salt and freshly ground black pepper
• 4 chicken breasts
• 1/4 cup canola oil
• 1 cup sliced mushrooms
• 1 green bell pepper, large dice
• 2 cups soup reserved from Tomato Soup recipe (from 9/26)
• 1/2 cup chicken broth, reserved from Chicken Pot Pies recipe (from 9/25)
• 1 tablespoon freshly chopped parsley leaves
Directions
In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.
The verdict: I also served this with some steamed broccoli and whole wheat egg noodles. It was really very good. Sadly, my kids did not eat it.
Ingredients
• 1/4 cup all-purpose flour
• 2 teaspoons Italian seasoning, divided
• Salt and freshly ground black pepper
• 4 chicken breasts
• 1/4 cup canola oil
• 1 cup sliced mushrooms
• 1 green bell pepper, large dice
• 2 cups soup reserved from Tomato Soup recipe (from 9/26)
• 1/2 cup chicken broth, reserved from Chicken Pot Pies recipe (from 9/25)
• 1 tablespoon freshly chopped parsley leaves
Directions
In a large bowl or resealable plasic bag, add the flour, 1 teaspoon Italian seasoning and salt and pepper, to taste. Combine well, then add the chicken and toss to coat.
In a large high-sided skillet with a lid, heat the canola oil over medium-high heat. Shake off excess flour from the chicken and fry in the oil until golden brown on all sides, about 5 minutes. Remove the chicken to a plate and reserve.
To the pan, add the mushrooms and bell pepper and cook for 2 minutes, until slightly softened. Add the remaining 1 teaspoon of Italian seasoning, the tomato soup, and the chicken broth. Bring to a boil, reduce the heat to a simmer and add the reserved chicken. Cover with a lid and cook until the chicken is completely cooked through, about 20 to 25 minutes. Remove the lid 5 minutes before the end of the cooking time, to reduce the sauce slightly. Transfer the cacciatore to a serving platter, sprinkle with parsley and serve.
The verdict: I also served this with some steamed broccoli and whole wheat egg noodles. It was really very good. Sadly, my kids did not eat it.
Saturday 10/2 "Peanut Butter and Jelly Pancakes"
Money Saving Meals with Sandra Lee
Ingredients
For Jelly Syrup :
• 1 cup grape jelly
• 2 teaspoons cornstarch
• 2 tablespoons water
For Pancakes :
• 1 1/2 cups milk
• 3/4 cup peanut butter
• 2 1/2 cups baking mix
• 2 eggs
• Canola cooking spray
Directions
For Syrup:
To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
For Pancakes:
In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
Preheat the oven to 200 degrees F.
Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
Transfer the pancakes to a large serving platter and serve with warm grape syrup.
The verdict: We all loved it! I would totally make this again! If your family has peanut allergies, I bet it would work with Sun Butter or some other substitute. I also served this with eggs and bacon. Better to have the whole set up, right?
Ingredients
For Jelly Syrup :
• 1 cup grape jelly
• 2 teaspoons cornstarch
• 2 tablespoons water
For Pancakes :
• 1 1/2 cups milk
• 3/4 cup peanut butter
• 2 1/2 cups baking mix
• 2 eggs
• Canola cooking spray
Directions
For Syrup:
To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
For Pancakes:
In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
Preheat the oven to 200 degrees F.
Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
Transfer the pancakes to a large serving platter and serve with warm grape syrup.
The verdict: We all loved it! I would totally make this again! If your family has peanut allergies, I bet it would work with Sun Butter or some other substitute. I also served this with eggs and bacon. Better to have the whole set up, right?
Friday 10/1 "Cuban Wraps with Mashed Potatoes"
Quick Fix with Robin Miller
Ingredients
• 4 to 6 slices turkey bacon, cooked until crisp and crumbled
• 2 large russet potatoes
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 cup sliced onions
• 4 pre cooked chicken breast halves
• 1 cup prepared salsa
• 1/3 cup prepared ranch dip
• 4 (8-inch) spinach tortillas
Directions
Cut potatoes and boil. Drain and smash combining cheese and bacon crumbles. Use either milk or broth to soften potatoes.
Using two forks, pull chicken apart into shreds. Set aside.
Heat oil in a large skillet over medium heat. Add onions and saute 3 minutes, until soft. Add chicken and salsa and bring to a simmer. Remove from heat and stir in ranch dip.
Arrange tortillas on a flat surface. Top with chicken mixture and roll up. Serve with mashed potatoes.
The verdict: This was delicious! I saved some ranch dip for baby carrots--which my kids loved! I actually bought the chicken already shredded and precooked, which saved a lot of time. The mashed potatoes are admittedly not good for you, but better than a bacon cheeseburger, which is what they tasted like!
Ingredients
• 4 to 6 slices turkey bacon, cooked until crisp and crumbled
• 2 large russet potatoes
• 1 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 cup sliced onions
• 4 pre cooked chicken breast halves
• 1 cup prepared salsa
• 1/3 cup prepared ranch dip
• 4 (8-inch) spinach tortillas
Directions
Cut potatoes and boil. Drain and smash combining cheese and bacon crumbles. Use either milk or broth to soften potatoes.
Using two forks, pull chicken apart into shreds. Set aside.
Heat oil in a large skillet over medium heat. Add onions and saute 3 minutes, until soft. Add chicken and salsa and bring to a simmer. Remove from heat and stir in ranch dip.
Arrange tortillas on a flat surface. Top with chicken mixture and roll up. Serve with mashed potatoes.
The verdict: This was delicious! I saved some ranch dip for baby carrots--which my kids loved! I actually bought the chicken already shredded and precooked, which saved a lot of time. The mashed potatoes are admittedly not good for you, but better than a bacon cheeseburger, which is what they tasted like!
Thursday 9/30 "Mushroom Linguine"
Quick Fix with Robin Miller
Ingredients
• 1 pound linguine
• 4 teaspoons olive oil, divided
• 2 leeks, chopped
• 2 cups sliced mushrooms
• 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
• 1 cup frozen green peas
• 2 cups reduced-sodium vegetable broth
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 ounces Asiago or Romano
Directions
Cook linguine according to package directions. Drain and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas and broth and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
The verdict: I have a problem with my pasta being too dry. I think I probably used too much pasta. It is hard for me to guess how much because it cooks up so much bigger. Plus, my kids actually like to eat pasta. However, this was a different meal for us. I love mushrooms--my kids picked them and the leeks out. Nice try, Mom.
Ingredients
• 1 pound linguine
• 4 teaspoons olive oil, divided
• 2 leeks, chopped
• 2 cups sliced mushrooms
• 2 tablespoons chopped fresh sage leaves or 1 teaspoon dried
• 1 cup frozen green peas
• 2 cups reduced-sodium vegetable broth
• 1/4 cup chopped fresh parsley leaves
• Salt and freshly ground black pepper
• 4 ounces Asiago or Romano
Directions
Cook linguine according to package directions. Drain and set aside.
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add leeks and cook 2 minutes. Add mushrooms and cook 3 to 5 minutes, until soft. Add sage and stir to coat. Add peas and broth and bring to a simmer. Simmer 5 minutes. Add mixture to linguine, add parsley and toss to combine. Season, to taste, with salt and black pepper. Transfer to a serving platter and, using a vegetable peeler, shave Asiago cheese over top.
The verdict: I have a problem with my pasta being too dry. I think I probably used too much pasta. It is hard for me to guess how much because it cooks up so much bigger. Plus, my kids actually like to eat pasta. However, this was a different meal for us. I love mushrooms--my kids picked them and the leeks out. Nice try, Mom.
Wednesday 9/29 "Sweet and sour slow cooker chicken"
Money Saving Meals with Sandra Lee
Ingredients
• 2 cups cubed peeled potatoes (Idaho or Yukon gold)
• 1 cup chopped onion
• 3 big chicken breasts
• 4 cloves garlic, minced
• 1 cup water
• 1/2 cup ketchup
• 3 tablespoons red wine vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground black pepper
• Salt
Directions
Arrange potatoes and onion in bottom of slow cooker. Place chicken on top of potatoes and onion. Spread garlic all over chicken.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
The verdict: This was one everybody loved. I am really getting into the slow cooker.
Ingredients
• 2 cups cubed peeled potatoes (Idaho or Yukon gold)
• 1 cup chopped onion
• 3 big chicken breasts
• 4 cloves garlic, minced
• 1 cup water
• 1/2 cup ketchup
• 3 tablespoons red wine vinegar
• 2 tablespoons light brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground black pepper
• Salt
Directions
Arrange potatoes and onion in bottom of slow cooker. Place chicken on top of potatoes and onion. Spread garlic all over chicken.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over chicken.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
The verdict: This was one everybody loved. I am really getting into the slow cooker.
Tuesday, September 28, 2010
Monday 9/27 "Chicken Gumbo"
Quick Fix with Robin Miller
Ingredients
• previously reserved cubed chicken (about 1 lb)
• 1 (10-ounce) package frozen okra, thawed
• 2 links andouille sausage, diced (I used turkey sausage)
• 1 cup chopped onions
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 bay leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 cups reduced-sodium chicken broth
• 2 cups reduced-sodium tomato juice
• 2 cups cooked rice
Directions
In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.
The verdict: This was delicious. My husband LOVED it and even the kids ate it! It was so easy to fix!
Ingredients
• previously reserved cubed chicken (about 1 lb)
• 1 (10-ounce) package frozen okra, thawed
• 2 links andouille sausage, diced (I used turkey sausage)
• 1 cup chopped onions
• 2 celery stalks, chopped
• 1 green bell pepper, seeded and chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 bay leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 2 cups reduced-sodium chicken broth
• 2 cups reduced-sodium tomato juice
• 2 cups cooked rice
Directions
In a slow-cooker, combine the chicken and all remaining ingredients except the rice. Mix well to combine. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice.
The verdict: This was delicious. My husband LOVED it and even the kids ate it! It was so easy to fix!
Sunday 9/26 "Grilled Cheese and Tomato Soup"
Money Saving Meal with Sandra Lee
Ingredients
For Tomato Soup :
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
2 carrots, diced
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 (14.5-ounce) cans chicken broth
For Grilled Cheese :
• 8 slices whole-wheat bread
• 4 tablespoons butter
• 8 deli slices American cheese
• 1/2 cup grated Cheddar, divided
Directions
For Soup:
In a medium pot, over medium heat, add the canola oil. Stir in the onions and carrots and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Reserve some soup for another recipe). Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
For Grilled Cheese Sandwich:
Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.
The verdict: This was delicious. My husband loves grilled cheese with tomato soup. Very kid-friendly as well. It was a little spicy (which I love) but the nursing baby did not take to it so well!
Ingredients
For Tomato Soup :
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
2 carrots, diced
• 2 teaspoons minced garlic
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 (14.5-ounce) cans chicken broth
For Grilled Cheese :
• 8 slices whole-wheat bread
• 4 tablespoons butter
• 8 deli slices American cheese
• 1/2 cup grated Cheddar, divided
Directions
For Soup:
In a medium pot, over medium heat, add the canola oil. Stir in the onions and carrots and celery, and saute until the onions are soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, and salt and pepper, to taste, and saute an additional 2 minutes. Stir in the crushed tomatoes and broth. Bring to a boil, then reduce the heat to a simmer. Cook, covered for 30 minutes. (Reserve some soup for another recipe). Add the remaining soup to a blender and puree until smooth. Return the puree to the pot and season with salt and pepper, to taste. Serve hot with grilled cheese sandwich.
For Grilled Cheese Sandwich:
Heat a large grill pan over medium-high heat. Butter 1 side of each slice of bread. Lay half of the bread, butter side down, in the pan. Put a slice of American cheese on each piece of bread, then sprinkle 2 tablespoons of the Cheddar on top of each piece. Add another slice of American cheese on top of the Cheddar and finally cover with the remaining bread slices, butter side up. Grill until golden brown on both sides and the cheese is melted, about 3 minutes a side. Cut into triangles and serve with tomato soup.
The verdict: This was delicious. My husband loves grilled cheese with tomato soup. Very kid-friendly as well. It was a little spicy (which I love) but the nursing baby did not take to it so well!
Saturday 9/25 "Chicken Pot Pie"
Money Saving Meals with Sandra Lee
Ingredients
• 1 box pie crust
• 6 chicken breasts (about 3 lbs)
• 5 cups water
• Salt
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 3 carrots , sliced
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen peas
• 1 tablespoon milk
Directions
Prepare the pie crust according to the package directions.
Preheat the oven to 350 degrees F.
Put the chicken breasts in a medium pot and cover with 5 cups of water.
Bring to a boil over medium heat and add salt, to taste.
Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. (Reserve the broth the chicken was cooked in and about 2 lbs of the chicken).
In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat.
Pour mixture into pie pan with prepared crust. Cover with second pie crust and cut 4 slits into the top. Bake about 30 minutes.
The verdict: This was really delicious. Everyone loved it, and the girls even helped me cook it. It was surprisingly easy and now I have extra chicken and broth for later in the week.
Ingredients
• 1 box pie crust
• 6 chicken breasts (about 3 lbs)
• 5 cups water
• Salt
• 1 tablespoon canola oil
• 1/2 medium onion, diced
• 3 stalks celery, diced
• 3 carrots , sliced
• Freshly ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon poultry seasoning
• 1 teaspoon freshly chopped thyme leaves
• 1 cup frozen peas
• 1 tablespoon milk
Directions
Prepare the pie crust according to the package directions.
Preheat the oven to 350 degrees F.
Put the chicken breasts in a medium pot and cover with 5 cups of water.
Bring to a boil over medium heat and add salt, to taste.
Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. (Reserve the broth the chicken was cooked in and about 2 lbs of the chicken).
In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat.
Pour mixture into pie pan with prepared crust. Cover with second pie crust and cut 4 slits into the top. Bake about 30 minutes.
The verdict: This was really delicious. Everyone loved it, and the girls even helped me cook it. It was surprisingly easy and now I have extra chicken and broth for later in the week.
Thursday 9/23 "Chicken Pasta Salad"
I believe this is quick fix with Robin Miller
• 12 ounces ditalini or other pasta
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and ground black pepper
• 2 cups cooked cubed chicken (about 1 pound)
• 1 green bell pepper, seeded and diced
• 1/4 cup chopped fresh mint leaves
• 1/2 cup crumbled feta cheese
Directions
Cook pasta according to package directions.
In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
The verdict: I used mini penne because that is what I had. I also used prepackaged chicken. All in all it was good. My kids usually like pasta.
• 12 ounces ditalini or other pasta
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and ground black pepper
• 2 cups cooked cubed chicken (about 1 pound)
• 1 green bell pepper, seeded and diced
• 1/4 cup chopped fresh mint leaves
• 1/2 cup crumbled feta cheese
Directions
Cook pasta according to package directions.
In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
Drain pasta and add to bowl with dressing and chicken. Toss to combine. Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.
The verdict: I used mini penne because that is what I had. I also used prepackaged chicken. All in all it was good. My kids usually like pasta.
Thursday, September 23, 2010
Wednesday 9/22 "Leftovers"
We were supposed to have leftovers but I was working so daddy did dinner. I think everyone got peanut butter and jelly instead. I guess reheating is just too hard? ;)
Wednesday, September 22, 2010
Tuesday 9/21 "Roast Beef Sandwiches and Mac and Cheese"
Quick Fix with Robin Miller and Hungry Girl
Roast Beef Sandwiches
Ingredients
• 2 teaspoons olive oil
• 1/2 cup diced onions
• 2 to 3 cloves garlic, minced
• 12 ounces sliced roast beef , sliced into strips
• 1 (14-ounce) can diced tomatoes
• 1 (4-ounce) can minced green chiles
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro leaves
• Salt and ground black pepper
• 4 sandwich rolls, sliced in 1/2
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.
Mac and Cheese
Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta (or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!
The verdict: We loved this! The roast beef was so good! Kind of like a mexican sloppy joe! I liked the mac and cheese as well. I liked that it was healthier and I love cauliflower. I actually used Kroger's brand instead of Green Giant and it was cheaper. If you wanted to hide the veggies from your kids, just puree the cheese/cauliflower mixture after it cooks!
Roast Beef Sandwiches
Ingredients
• 2 teaspoons olive oil
• 1/2 cup diced onions
• 2 to 3 cloves garlic, minced
• 12 ounces sliced roast beef , sliced into strips
• 1 (14-ounce) can diced tomatoes
• 1 (4-ounce) can minced green chiles
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro leaves
• Salt and ground black pepper
• 4 sandwich rolls, sliced in 1/2
Directions
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add roast beef slices and saute 3 to 5 minutes, until browned on all sides, stirring frequently. Add tomatoes, jalapenos, lime juice, and cumin and stir to combine. Bring to a simmer and cook 5 minutes, to heat through and reduce slightly.
Remove from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon onto sliced rolls with plenty of sauce and serve.
Mac and Cheese
Ingredients:
6 cups (about 24 oz.) frozen Green Giant Cauliflower & Cheese Sauce
2 cups uncooked Ronzoni Healthy Harvest Whole Wheat Blend Rotini Pasta (or another whole-wheat or whole-wheat-blend pasta)
3 wedges The Laughing Cow Light Original Swiss cheese
Optional: salt and black pepper, to taste
Directions:
Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, place contents of the cauliflower & sauce package in a large microwave-safe bowl. Cover and microwave for 12 - 16 minutes, until sauce has melted and cauliflower is hot.
Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Set aside. Unwrap cheese wedges and place in a small microwave-safe dish. Microwave for 30 seconds. Stir until smooth, and then add to the bowl.
Mix thoroughly, ensuring that the Laughing Cow cheese is evenly distributed and the pasta and cauliflower are coated in cheese sauce. If you like, season to taste with salt and pepper. Enjoy!
The verdict: We loved this! The roast beef was so good! Kind of like a mexican sloppy joe! I liked the mac and cheese as well. I liked that it was healthier and I love cauliflower. I actually used Kroger's brand instead of Green Giant and it was cheaper. If you wanted to hide the veggies from your kids, just puree the cheese/cauliflower mixture after it cooks!
Tuesday, September 21, 2010
Monday 9/20 "Asian Inspired Pseudo Stir-Fry"
I don't really know what to call this, but it was good. Adapted from Parenting magazine.
Ingredients:
2 cloves garlic, minced
1 to 2 Tbsp oil
1 1/2 lb ground beef or turkey
Soy sauce, to taste
Salt, to taste
Pepper, to taste
4 scallions, thinly sliced
1 bag frozen peas
Directions:
1. Saute the garlic in oil.
2. Add the meat, and sauté until cooked through. Add soy sauce, salt, and pepper, to taste.
3. Add the scallions, cooking for 1 minute. Add the peas, and cook for a few minutes longer, until warmed through. Serve with instant rice.
The verdict: I used saffron rice and it really added a delicious flavor. I also just used whatever frozen veggies I had on hand--it was peas and carrots mixed. This was so fast and everyone loved it. I also used low sodium soy sauce. You know how I am about salt, so I didn't even add salt because the soy and rice was really enough for me!
Ingredients:
2 cloves garlic, minced
1 to 2 Tbsp oil
1 1/2 lb ground beef or turkey
Soy sauce, to taste
Salt, to taste
Pepper, to taste
4 scallions, thinly sliced
1 bag frozen peas
Directions:
1. Saute the garlic in oil.
2. Add the meat, and sauté until cooked through. Add soy sauce, salt, and pepper, to taste.
3. Add the scallions, cooking for 1 minute. Add the peas, and cook for a few minutes longer, until warmed through. Serve with instant rice.
The verdict: I used saffron rice and it really added a delicious flavor. I also just used whatever frozen veggies I had on hand--it was peas and carrots mixed. This was so fast and everyone loved it. I also used low sodium soy sauce. You know how I am about salt, so I didn't even add salt because the soy and rice was really enough for me!
Monday, September 20, 2010
Sunday 9/19 "Easy Enchiladas"
Quick-Fix with Robin Miller
Ingredients
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1/3 cup prepared salsa, mild, medium or hot
• 2 tablespoons chopped fresh cilantro leaves
• several flour tortillas
• 1 1/3 cups shredded Monterey jack and or Cheddar
Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese. (I also put a little inside the enchiladas!) Bake enchiladas 15 minutes, until cheese is golden and gooey!
The verdict: An all-around pleaser! These were so easy to throw together! I actually used packaged prepared chicken, so that was a cost. I also had to buy the chiles and salsa. I already had everything else. I actually bought a prepared cilantro mixture in a tube in the produce section a while back and I am still using it! I like it because I don't have to worry about it going bad quickly!
Ingredients
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4-ounce) can diced green chiles
• 1/3 cup prepared salsa, mild, medium or hot
• 2 tablespoons chopped fresh cilantro leaves
• several flour tortillas
• 1 1/3 cups shredded Monterey jack and or Cheddar
Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese. (I also put a little inside the enchiladas!) Bake enchiladas 15 minutes, until cheese is golden and gooey!
The verdict: An all-around pleaser! These were so easy to throw together! I actually used packaged prepared chicken, so that was a cost. I also had to buy the chiles and salsa. I already had everything else. I actually bought a prepared cilantro mixture in a tube in the produce section a while back and I am still using it! I like it because I don't have to worry about it going bad quickly!
Saturday 9/18 "Stuffed Squash"
Quick-Fix with Robin Miller
Ingredients
• 2 cups reduced-sodium chicken broth
• 1 cup quick cooking barley
• 2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded
• 2 teaspoons olive or vegetable oil
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1/2 cup chopped onion
• 1 green bell pepper, seeded and diced
• 1 teaspoon dried sage
• Salt and pepper, optional
• 4 tablespoons crumbled herbed goat cheese
Directions
Preheat oven to 425 degrees F.
Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.
Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.
Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.
Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.
The verdict: Once again, I think my pallet is too refined for my family's! :) Nobody was digging the squash part of this dish except for me. I will say, 5 minutes was not long enough to soften squash in my microwave. I should have done 8 minutes. Some parts of the squash were still hard even after being in the oven. Everyone loved the chicken/stuffing part. I think barley is such a great thing to cook with, and it had never occurred to me before! If you had leftover orzo, that would work as well. I promise to get back into listing costs next week. I do know that all I had to buy for this meal was the barley, squash, green pepper, and goat cheese.
Ingredients
• 2 cups reduced-sodium chicken broth
• 1 cup quick cooking barley
• 2 acorn squash (about 1 1/2 pounds each), halved crosswise and seeded
• 2 teaspoons olive or vegetable oil
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1/2 cup chopped onion
• 1 green bell pepper, seeded and diced
• 1 teaspoon dried sage
• Salt and pepper, optional
• 4 tablespoons crumbled herbed goat cheese
Directions
Preheat oven to 425 degrees F.
Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.
Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.
Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.
Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.
The verdict: Once again, I think my pallet is too refined for my family's! :) Nobody was digging the squash part of this dish except for me. I will say, 5 minutes was not long enough to soften squash in my microwave. I should have done 8 minutes. Some parts of the squash were still hard even after being in the oven. Everyone loved the chicken/stuffing part. I think barley is such a great thing to cook with, and it had never occurred to me before! If you had leftover orzo, that would work as well. I promise to get back into listing costs next week. I do know that all I had to buy for this meal was the barley, squash, green pepper, and goat cheese.
Friday 9/17 "Chicken with Mushroom Sauce"
Adapted from Quick-Fix with Robin Miller
• 1 pound orzo pasta
• 1 pkg chopped mushrooms
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped shallots
1/2 cup white wine
• 1 teaspoon dried thyme
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 12 ounces spinach, cleaned and steamed in the microwave
Directions
Cook orzo according to package directions. Add spinach after draining pasta.
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and mushrooms and saute 3 minutes, until soft. Add wine and thyme and cook 1 minute. Return chicken to pan with the chicken broth. Simmer 5 minutes, until chicken is cooked through. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over pasta.
The verdict:
This was very good. You have to be a mushroom lover--which I am. My husband is not real crazy about orzo. I think it is something about it looking like rice and tasting like pasta. It throws him off! My kids loved the pasta and chicken. Not too crazy about the mushroom sauce.
• 1 pound orzo pasta
• 1 pkg chopped mushrooms
• 1 tablespoon olive oil
• 3 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped shallots
1/2 cup white wine
• 1 teaspoon dried thyme
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup heavy cream
• 12 ounces spinach, cleaned and steamed in the microwave
Directions
Cook orzo according to package directions. Add spinach after draining pasta.
Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and mushrooms and saute 3 minutes, until soft. Add wine and thyme and cook 1 minute. Return chicken to pan with the chicken broth. Simmer 5 minutes, until chicken is cooked through. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over pasta.
The verdict:
This was very good. You have to be a mushroom lover--which I am. My husband is not real crazy about orzo. I think it is something about it looking like rice and tasting like pasta. It throws him off! My kids loved the pasta and chicken. Not too crazy about the mushroom sauce.
Thursday 9/16 "Hot Dogs"
We did hot dogs and I made my own cheese sauce with jalepenos. Nothing too fancy.
Thursday, September 16, 2010
What I've Been Up To....
So, the day after my last post, I had our little baby boy! We have had so many wonderful family and friends dropping by with yummy food, so dinner has been taken care of for the most part. I have done a few things and I am including them here. Everything is just a quick fix from "Parenting" magazine.
Ramen and Meatballs
Two 3-oz packages ramen noodles (save seasoning packets for another use)
* 12-oz package cooked turkey meatballs, cut in half
* 16-oz bag frozen Asian sitr-fry vegetables, thawed
* 3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
* 1/2 cup reduced-sodium, fat-free chicken broth
1. Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.
2. Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.
Verdict: My hubby LOVED this! It was really easy to make. The kids ate the ramen, but I had a hard time getting them to eat the meatballs for the veggies. Oh well.
Quiche
* 4 eggs
* 2 egg whites
* 1 cup part-skim ricotta
* 2 Tbs water
* 1/2 cup chopped pimientos, drained
* 1 cup corn kernels (canned, drained, or frozen and thawed)
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 tsp butter
1. Preheat broiler to high.
2. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.
3. Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!
4. Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.
Verdict: I almost overcooked the bottom--so watch for that! I added cheese on top at the end, and I think I would have liked to add green chilis to this for more flavor, but everyone loved it. It was cheap and easy to make.
Beef Stir Fry
• 1/2 cup reduced-sodium teriyaki sauce
• 1 Tbs cornstarch
• 1 lb thinly sliced beef strips (pre packaged)
• 1 lb mixed salad-bar vegetables or frozen vegetable medley
• 8 ears baby corn (canned or from the salad bar)
1. Mix the teriyaki sauce and cornstarch in a small bowl or measuring cup. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add beef strips and stir-fry for 2 minutes.
3. Add all vegetables; cook another 3 to 4 minutes, or until vegetables are crisptender. Add teriyaki mixture, bring to a boil, and cook until sauce thickens, about 1 more minute. Serve with instant rice, vermicelli, or cellophane noodles.
Verdict: My kids love rice, so this worked for them. Again, hard to get them to eat meat and veggies, but it was really easy to put together.
Creamy Pasta
• 10.75-oz can cream of potato soup
• 1/2 cup water 10-oz package frozen peas and carrots, thawed
• 2 cups leftover turkey, diced
• 1 cup croutons
• 3/4 cup (3 oz) shredded reduced-fat cheddar cheese
1. Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.
Verdict: I doubled this recipe and served it with linguine noodles for a "casserole-y" feel. I also made my own croutons from toast, but I almost burned them because I put it under the broiler to melt cheese. Other than that, we loved it!
Zucchini Linguine
8 oz linguine
2 lb zucchini
2 1/2 Tbsp olive oil, divided
4 cloves garlic, minced
1 1/2 cups grated pecorino romano cheese
1 pint grape tomatoes
1. Bring lightly salted water to a boil. Cook the linguine according to package directions. Drain.
2. Meanwhile, use a julienne peeler, mandoline, or vegetable peeler to form long, thin strips of zucchini (about the same size as the linguine). Toss with the 1/2 tsp salt. Set aside.
3. Heat 2 Tbsp of the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until lightly golden, about 1 minute. Add the zucchini and cook about 4 minutes, tossing constantly. Transfer to a large bowl.
4. Combine the linguine, zucchini, cheese, tomatoes, and the remaining 1/2 Tbsp olive oil. Serve warm or at room temperature.
Verdict: This is a little sneaky chef. We all thought it was delicious and my kids didn't know they were eating anything green!
Ramen and Meatballs
Two 3-oz packages ramen noodles (save seasoning packets for another use)
* 12-oz package cooked turkey meatballs, cut in half
* 16-oz bag frozen Asian sitr-fry vegetables, thawed
* 3/4 cup sweet-and-sour sauce (in the Asian-food section of grocery store)
* 1/2 cup reduced-sodium, fat-free chicken broth
1. Boil 4 cups water in a covered pot over high heat. Break noodles in thirds (for easier serving); add to water. Reduce heat to simmer and cook, uncovered, 3 minutes, stirring. Drain; keep warm.
2. Meanwhile, combine remaining ingredients in saucepan over medium-high heat. Cover; simmer, stirring occasionally, for 5 minutes, or until meatballs are heated through and vegetables are crips-tender. If pot bubbles too vigorously, reduce heat to medium. Serve over noodles.
Verdict: My hubby LOVED this! It was really easy to make. The kids ate the ramen, but I had a hard time getting them to eat the meatballs for the veggies. Oh well.
Quiche
* 4 eggs
* 2 egg whites
* 1 cup part-skim ricotta
* 2 Tbs water
* 1/2 cup chopped pimientos, drained
* 1 cup corn kernels (canned, drained, or frozen and thawed)
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 tsp butter
1. Preheat broiler to high.
2. In a large bowl, whisk eggs, egg whites, ricotta, and water until creamy. Stir in pimientos, corn, salt, and pepper.
3. Melt butter over medium heat in a 10-inch ovenproof nonstick skillet (cast iron works really well). Pour the egg mixture into the skillet. Cook for three minutes, until the bottom and sides of the frittata are set. Don't stir!
4. Carefully remove skillet to the broiler and cook six inches from the heat source for two minutes, or until the top is golden and set. Cut into four wedges. Serve with chips and salsa.
Verdict: I almost overcooked the bottom--so watch for that! I added cheese on top at the end, and I think I would have liked to add green chilis to this for more flavor, but everyone loved it. It was cheap and easy to make.
Beef Stir Fry
• 1/2 cup reduced-sodium teriyaki sauce
• 1 Tbs cornstarch
• 1 lb thinly sliced beef strips (pre packaged)
• 1 lb mixed salad-bar vegetables or frozen vegetable medley
• 8 ears baby corn (canned or from the salad bar)
1. Mix the teriyaki sauce and cornstarch in a small bowl or measuring cup. Set aside.
2. Heat the oil in a wok or large skillet over high heat. Add beef strips and stir-fry for 2 minutes.
3. Add all vegetables; cook another 3 to 4 minutes, or until vegetables are crisptender. Add teriyaki mixture, bring to a boil, and cook until sauce thickens, about 1 more minute. Serve with instant rice, vermicelli, or cellophane noodles.
Verdict: My kids love rice, so this worked for them. Again, hard to get them to eat meat and veggies, but it was really easy to put together.
Creamy Pasta
• 10.75-oz can cream of potato soup
• 1/2 cup water 10-oz package frozen peas and carrots, thawed
• 2 cups leftover turkey, diced
• 1 cup croutons
• 3/4 cup (3 oz) shredded reduced-fat cheddar cheese
1. Combine soup, water, peas and carrots, and turkey in a large nonstick skillet. Cook over medium-high heat for 3 minutes, stirring occasionally. Add croutons, stir to combine. Sprinkle shredded cheddar over casserole. Cover, reduce heat to low, and cook another minute, until cheese is melted. Remove skillet from heat and let stand for 1 minute so flavors develop.
Verdict: I doubled this recipe and served it with linguine noodles for a "casserole-y" feel. I also made my own croutons from toast, but I almost burned them because I put it under the broiler to melt cheese. Other than that, we loved it!
Zucchini Linguine
8 oz linguine
2 lb zucchini
2 1/2 Tbsp olive oil, divided
4 cloves garlic, minced
1 1/2 cups grated pecorino romano cheese
1 pint grape tomatoes
1. Bring lightly salted water to a boil. Cook the linguine according to package directions. Drain.
2. Meanwhile, use a julienne peeler, mandoline, or vegetable peeler to form long, thin strips of zucchini (about the same size as the linguine). Toss with the 1/2 tsp salt. Set aside.
3. Heat 2 Tbsp of the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until lightly golden, about 1 minute. Add the zucchini and cook about 4 minutes, tossing constantly. Transfer to a large bowl.
4. Combine the linguine, zucchini, cheese, tomatoes, and the remaining 1/2 Tbsp olive oil. Serve warm or at room temperature.
Verdict: This is a little sneaky chef. We all thought it was delicious and my kids didn't know they were eating anything green!
Tuesday, August 17, 2010
Tuesday 8/17 "Meatloaf with leftovers"
Money Saving with Sandra Lee
• 1 1/2 pounds ground beef, reserved from Ale House Burgers
• 1/3 cup leftover red onion compote from Ale House Burgers
• 1 egg
• 1/2 cup bread crumbs
• 1 tablespoon chopped garlic
• 1/4 cup ketchup, divided
Directions
Preheat oven to 375 degrees F.
In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.
The verdict: Really good use for leftovers. I also made some mashed potatoes. This was a hit at our house. Just make sure you prep it with an hour for it to cook (don't start at 7pm, know what I mean?)
• 1 1/2 pounds ground beef, reserved from Ale House Burgers
• 1/3 cup leftover red onion compote from Ale House Burgers
• 1 egg
• 1/2 cup bread crumbs
• 1 tablespoon chopped garlic
• 1/4 cup ketchup, divided
Directions
Preheat oven to 375 degrees F.
In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.
The verdict: Really good use for leftovers. I also made some mashed potatoes. This was a hit at our house. Just make sure you prep it with an hour for it to cook (don't start at 7pm, know what I mean?)
Monday 8/16 "Dinner at a friends"
So, we have these friends that are insistent on feeding us and I really can't complain. We had yummy chicken sausages, a yummy salad with grapes, and ice cream for dessert. Yum-o!
Sunday 8/15 "Ale House Burgers with Red Onion Compote"
Money Saving Meals with Sandra Lee
For Red Onion Compote
• 1/2 cup water
• 1 1/4 cups beer
• 1/2 cup brown sugar
• 2 red onions, sliced ($1.87)
• Salt and freshly ground black pepper
For Burgers:
• 3 pounds ground beef ($4.98)
• 1/4 cup beer
• 2 tablespoons grill seasoning
• 1/2 cup shredded Cheddar
• Romaine lettuce
• 4 hamburger rolls , toasted ($1.31)
Directions
For Red Onion Compote:
In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
For Burgers:
In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Meatloaf)
The verdict: These were really good hamburgers. I am used to using ground turkey or sirloin, so the meat was greasier than I was prepared for. I used to much oil to fry them in and had to pour some out. My hubby LOVED the red onions. I also served this with little baked potatoes I made in the microwave. Total cost: $8.16.
For Red Onion Compote
• 1/2 cup water
• 1 1/4 cups beer
• 1/2 cup brown sugar
• 2 red onions, sliced ($1.87)
• Salt and freshly ground black pepper
For Burgers:
• 3 pounds ground beef ($4.98)
• 1/4 cup beer
• 2 tablespoons grill seasoning
• 1/2 cup shredded Cheddar
• Romaine lettuce
• 4 hamburger rolls , toasted ($1.31)
Directions
For Red Onion Compote:
In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
For Burgers:
In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Meatloaf)
The verdict: These were really good hamburgers. I am used to using ground turkey or sirloin, so the meat was greasier than I was prepared for. I used to much oil to fry them in and had to pour some out. My hubby LOVED the red onions. I also served this with little baked potatoes I made in the microwave. Total cost: $8.16.
Friday 8/13 "Deli Chicken"
We went to the grocery store and picked up chicken from the deli. We had chips and sandwiches at home. About $7.00.
Thursday 8/12 "Posados"
We had dinner at Posados with friends just for the fun of it. Feeling guilty about money spent, but hey, I am super preggo and enjoying people waiting on me.
Wednesday 8/11 "Steaks!"
Quick Fix with Robin Miller
• 2 tablespoons olive oil, divided
• 4 boneless sirloin steaks ($6.16--Kroger deal!)
• Salt and freshly ground black pepper
• 4 ounces garlic and herb soft cheese (recommended: Boursin) ($4.49)
• 1/4 cup vermouth (omitted, subbed beef stock)
• 1 pound cooked orzo ($1.49)
• 1 fennel bulb, diced (omitted)
• 1 cup diced fresh tomatoes (fresh from garden)
• 1/4 cup fresh chopped oregano leaves (used dried)
• 1/4 cup sherry vinegar (omitted)
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and beef stock. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
The verdict: It was nice to have steak for a change. Ribeyes are normally expensive, so I snapped up that deal. The goat cheese is expensive but so worth it. This was really rich and I didn't serve it to the kids. They had chicken nuggets I believe. I loved the orzo with oregano and tomatoes, but my hubby did not dig it. I think the looking like rice but tasting like pasta kind of threw him off. Overall, an occasional thing but good nonetheless. Total cost: $12.14.
• 2 tablespoons olive oil, divided
• 4 boneless sirloin steaks ($6.16--Kroger deal!)
• Salt and freshly ground black pepper
• 4 ounces garlic and herb soft cheese (recommended: Boursin) ($4.49)
• 1/4 cup vermouth (omitted, subbed beef stock)
• 1 pound cooked orzo ($1.49)
• 1 fennel bulb, diced (omitted)
• 1 cup diced fresh tomatoes (fresh from garden)
• 1/4 cup fresh chopped oregano leaves (used dried)
• 1/4 cup sherry vinegar (omitted)
Directions
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and beef stock. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving.
To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.
The verdict: It was nice to have steak for a change. Ribeyes are normally expensive, so I snapped up that deal. The goat cheese is expensive but so worth it. This was really rich and I didn't serve it to the kids. They had chicken nuggets I believe. I loved the orzo with oregano and tomatoes, but my hubby did not dig it. I think the looking like rice but tasting like pasta kind of threw him off. Overall, an occasional thing but good nonetheless. Total cost: $12.14.
Tuesday 8/10 "Chicken and Dumplings"
Quick Fix with Robin Miller
• 1 teaspoon vegetable or olive oil
• 2 cups chopped onion ($0.26)
• 1 cup sliced carrots ($0.76)
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups (already purchased)
• 2 cups sliced mushrooms ($1.99)
• 1 cup frozen peas (already purchased)
• 1/2 teaspoon salt, divided
• 8 cups reduced-sodium chicken broth ($3.78)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon pepper
• 1/2 cup buttermilk ($1.89)
• 1 tablespoon olive oil
Directions
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
The verdict: This was a really good. I realize that the summer may not be the best time to make soup, but it was nonetheless delicious and filling. Total cost to make: $8.68.
• 1 teaspoon vegetable or olive oil
• 2 cups chopped onion ($0.26)
• 1 cup sliced carrots ($0.76)
• 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups (already purchased)
• 2 cups sliced mushrooms ($1.99)
• 1 cup frozen peas (already purchased)
• 1/2 teaspoon salt, divided
• 8 cups reduced-sodium chicken broth ($3.78)
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon pepper
• 1/2 cup buttermilk ($1.89)
• 1 tablespoon olive oil
Directions
In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
The verdict: This was a really good. I realize that the summer may not be the best time to make soup, but it was nonetheless delicious and filling. Total cost to make: $8.68.
Monday 8/9 "Stuffed Chicken and Garlic Mashed Potatoes"
Money Saving Meals with Sandra Lee
• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced ($0.76)
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh rosemary leaves (used dried that I already had)
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken breasts ($8.84 for 3 lbs)
• 2 tablespoons canola oil
•
• Smashed Potatoes
• 1 tablespoon kosher salt, plus more for seasoning
• 1 1/2 pounds Yukon gold potatoes, cubed (already purchased)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 1 whole sprig rosemary
• Freshly ground black pepper
Directions
In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.
Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.
Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
Smashed Potatoes:
Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.
The verdict: Okay. You really really need toothpicks for this to work. Which I did not, so I ended up just pan frying the chicken and serving it with the stuffing on top. It was still good, just kind of different. Garlic mashed potatoes were awesome! We loved those. Total cost to make: $9.60 with extra chicken left over.
• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced ($0.76)
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh rosemary leaves (used dried that I already had)
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken breasts ($8.84 for 3 lbs)
• 2 tablespoons canola oil
•
• Smashed Potatoes
• 1 tablespoon kosher salt, plus more for seasoning
• 1 1/2 pounds Yukon gold potatoes, cubed (already purchased)
• 1/2 cup milk
• 2 tablespoons unsalted butter
• 2 teaspoons chopped garlic
• 1 whole sprig rosemary
• Freshly ground black pepper
Directions
In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh rosemary and parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste.
Lay the chicken thighs out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks.
Heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the thighs. Place thighs in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
Smashed Potatoes:
Add potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over medium heat. Reduce heat and cook until the potatoes are tender, about 15 to 20 minutes. In the meantime, add milk, butter, garlic, and rosemary sprig to a small saucepan and warm over low heat. Drain potatoes and return to the pot. Use a potato masher or large fork to mash the potatoes. Remove rosemary sprig from milk mixture and discard. Add the hot milk to the mashed potatoes. Mix to combine and season with kosher salt and freshly ground black pepper. Transfer to a serving bowl and serve with the chicken.
The verdict: Okay. You really really need toothpicks for this to work. Which I did not, so I ended up just pan frying the chicken and serving it with the stuffing on top. It was still good, just kind of different. Garlic mashed potatoes were awesome! We loved those. Total cost to make: $9.60 with extra chicken left over.
Sunday 8/8 "Chicken Pot Pies"
Quick Fix with Robin Miller
• 2 9-inch refrigerated pie crust ($2.59 for 2)
• 2 chicken breast halves, cooked and diced (already purchased)
• 1 cup ricotta cheese ($3.39)
• 1/2 cup shredded Cheddar (already purchased)
• 1/4 cup plus 2 tablespoons grated Parmesan (already purchased)
• 2 eggs, lightly beaten (already purchased)
• 2 teaspoons Dijon mustard (already purchased)
• 1/4 cup freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, drained ($0.57)
• 1/4 cup packed fresh basil leaves ($1.69)
• 1 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 4 to 6 cups mixed lettuce greens ($2.21)
Directions
Preheat oven to 375 degrees F.
Divide crusts into 8 pieces each and shape each piece into a ball. Press the balls into the bottom and up the sides of a mini muffin tin. Set aside.
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
Place drained tomatoes, basil, garlic powder, vinegar, and olive oil in food processor and process until smooth. Season to taste with salt and pepper and serve over greens.
The verdict: These were so yummy! And the girls helped me roll the dough into balls! It was really family friendly and would have gone faster if I had used pre-cooked and shredded chicken. Total cost to make: $10.45.
• 2 9-inch refrigerated pie crust ($2.59 for 2)
• 2 chicken breast halves, cooked and diced (already purchased)
• 1 cup ricotta cheese ($3.39)
• 1/2 cup shredded Cheddar (already purchased)
• 1/4 cup plus 2 tablespoons grated Parmesan (already purchased)
• 2 eggs, lightly beaten (already purchased)
• 2 teaspoons Dijon mustard (already purchased)
• 1/4 cup freshly chopped parsley leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, drained ($0.57)
• 1/4 cup packed fresh basil leaves ($1.69)
• 1 teaspoon garlic powder
• 1 tablespoon red wine vinegar
• 2 teaspoons olive oil
• 4 to 6 cups mixed lettuce greens ($2.21)
Directions
Preheat oven to 375 degrees F.
Divide crusts into 8 pieces each and shape each piece into a ball. Press the balls into the bottom and up the sides of a mini muffin tin. Set aside.
In a large bowl, combine chicken, ricotta, Cheddar, 1/4 cup of the Parmesan, eggs, Dijon, parsley, salt, and black pepper. Mix well. Spoon mixture into prepared muffin cups and top with remaining Parmesan. Bake 20 minutes, until a knife inserted near the center of 1 cup comes out clean and crust is golden brown.
Place drained tomatoes, basil, garlic powder, vinegar, and olive oil in food processor and process until smooth. Season to taste with salt and pepper and serve over greens.
The verdict: These were so yummy! And the girls helped me roll the dough into balls! It was really family friendly and would have gone faster if I had used pre-cooked and shredded chicken. Total cost to make: $10.45.
Friday 8/6 "Leftovers pizza"
Budget Saving Meals with Sandra Lee
This uses the leftovers from your "Sausage and Pepper Dogs"
• Garlic Bread baguette ($2.01)
• 1/2 cup tomato sauce (already purchased)
• Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder could be added for a topping
• 1 cup shredded mozzarella cheese ($0.51)
Directions
Preheat oven to 425 degrees F.
Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
The verdict: This is a really smart idea with leftovers. Throw it on some bread and add cheese: Voila!--It's a pizza! Not particularly good for you on the buttery garlic bread, but hey, it's pizza. Total cost to make: $2.52.
This uses the leftovers from your "Sausage and Pepper Dogs"
• Garlic Bread baguette ($2.01)
• 1/2 cup tomato sauce (already purchased)
• Any of the leftover sausage, peppers and onions from the Sausage and Pepper Grinder could be added for a topping
• 1 cup shredded mozzarella cheese ($0.51)
Directions
Preheat oven to 425 degrees F.
Place the garlic bread on the baking sheet. Spoon tomato sauce on the bread and top with any of the leftover sausage or pepper from the grinders. You can also top it with any leftover vegetables or toppings you have in your refrigerator. Sprinkle the cheese on top. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly. Slice and serve.
The verdict: This is a really smart idea with leftovers. Throw it on some bread and add cheese: Voila!--It's a pizza! Not particularly good for you on the buttery garlic bread, but hey, it's pizza. Total cost to make: $2.52.
Tuesday, August 10, 2010
Thursday 8/5 "Pot Roast on a Budget"
Ten Dollar Dinners with Melissa D'Arabian
• 1/2 pound slab bacon, cut into large lardons (turkey bacon--$2.00)
• 2 medium onions, sliced ($0.60)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds beef chuck, cut into large cubes ($6.16)
• 5 carrots, peeled and cut into large chunks ($0.82)
• Generous tablespoon all-purpose flour
• 12 ounces beer (dark or light, depending on your preference) (1 can of miller lite stolen from hubby)
• 6 prunes (did not use)
• 1 tablespoon dried thyme
• 1 cup beef stock ($1.89)
Directions
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color or and caramelized, about 30 minutes.
Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
• 1 3/4 pounds red boiling potatoes ($2.01)
• Kosher salt
• 3 tablespoons butter, melted
• 1 tablespoon freshly chopped parsley leaves
Directions
Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain and put the potatoes in a serving bowl. Drizzle with melted butter and sprinkle with parsley. Toss and serve.
The verdict: This will take a while, but it is a good way to make pot roast on a budget. I believe it cost me over $10 ($13.48) but I don't calculate the servings utilized, just total cost to buy all product. Used beef stock and potatoes again. It was really really yummy and it tasted like a roast. Just make sure you have the hour or so to put it together.
• 1/2 pound slab bacon, cut into large lardons (turkey bacon--$2.00)
• 2 medium onions, sliced ($0.60)
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 pounds beef chuck, cut into large cubes ($6.16)
• 5 carrots, peeled and cut into large chunks ($0.82)
• Generous tablespoon all-purpose flour
• 12 ounces beer (dark or light, depending on your preference) (1 can of miller lite stolen from hubby)
• 6 prunes (did not use)
• 1 tablespoon dried thyme
• 1 cup beef stock ($1.89)
Directions
Preheat the oven to 325 degrees F.
In a large Dutch oven over medium-low heat, add the bacon and cook until it renders its fat and almost becomes crispy. Remove it with a slotted spoon to a plate. Add the onions, season with salt and pepper, to taste, and cook over low heat until they are deep in color or and caramelized, about 30 minutes.
Remove the onions to a plate, leaving as much fat in the pot as possible. Add the vegetable oil and mix it with the bacon fat. Raise the heat to high. Season the beef liberally with salt and pepper and sear, in batches, until nicely browned on both sides.
Once the meat is browned, add the first batch of meat back to the pan along with the onions, carrots and bacon. Sprinkle in the flour and stir. Cook for 1 minute before deglazing the pan with the beer. Add the remaining ingredients and bring the mixture to a simmer. Cover the pot and put it in the oven to braise until the beef is tender, about 2 hours. Remove the pot from the oven and transfer the pot roast to a serving dish.
• 1 3/4 pounds red boiling potatoes ($2.01)
• Kosher salt
• 3 tablespoons butter, melted
• 1 tablespoon freshly chopped parsley leaves
Directions
Put the potatoes in a medium saucepan and cover with cold water by 2 inches. Salt the water generously. Bring to a boil over medium heat and cook the potatoes until tender, about 15 minutes. Drain and put the potatoes in a serving bowl. Drizzle with melted butter and sprinkle with parsley. Toss and serve.
The verdict: This will take a while, but it is a good way to make pot roast on a budget. I believe it cost me over $10 ($13.48) but I don't calculate the servings utilized, just total cost to buy all product. Used beef stock and potatoes again. It was really really yummy and it tasted like a roast. Just make sure you have the hour or so to put it together.
Tuesday 8/3 "Sausage dogs"
Money Saving Meal with Sandra Lee
• 4 turkey sausages ($0.61)
• 2 tablespoon canola oil
• 1 (16-ounce) bag frozen pepper stir-fry mix ($0.88)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup yellow mustard
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar ($0.59)
• 1 teaspoon hot sauce
• 4 hot dog buns ($0.81)
Directions
Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.
The verdict: This was a fun way to change up hot dogs and it utilized the other half of the sausages from the spaghetti last night. I went a little heavy on the hot sauce in the mustard because I love it! The kids liked the sausages and didn't seem to notice they were not "hot dogs". I bought turkey sausage because that is my preference. $2.89 total cost! OMG! I am going to definitely do this again!
• 4 turkey sausages ($0.61)
• 2 tablespoon canola oil
• 1 (16-ounce) bag frozen pepper stir-fry mix ($0.88)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup yellow mustard
• 1 tablespoon brown sugar
• 1 teaspoon cider vinegar ($0.59)
• 1 teaspoon hot sauce
• 4 hot dog buns ($0.81)
Directions
Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes.
In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes.
In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce.
For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture.
The verdict: This was a fun way to change up hot dogs and it utilized the other half of the sausages from the spaghetti last night. I went a little heavy on the hot sauce in the mustard because I love it! The kids liked the sausages and didn't seem to notice they were not "hot dogs". I bought turkey sausage because that is my preference. $2.89 total cost! OMG! I am going to definitely do this again!
Monday, August 2, 2010
Monday 8/2 "Sausage Spaghetti"
Sandra Lee Money Saving Meals
Spaghetti
• 1 pound penne pasta ($1.79)
• 2 tablespoons olive oil (already purchased)
• 1/2 medium yellow onion, diced (already purchased)
• 1 tablespoon garlic, chopped (already purchased)
• 1 tablespoon Italian seasoning mix (on hand)
• 1/4 teaspoon crushed red pepper flake, optional (on hand)
• 4 Italian-style hot pork sausages, cut into 1/2-inch slices ($1.71)
• 1 (28-ounce) can diced tomatoes, drained ($1.09)
• Kosher salt and freshly ground black pepper (on hand)
• 1/4 cup heavy cream ($1.99 for 2 c.)
• Basil leaves, for garnish (omitted)
Cheesy Garlic Bread:
• 1/2 store-bought garlic bread (save other half for Pizza) ($2.01)
• 1 cup shredded mozzarella cheese ($0.51)
• 1/2 teaspoon Italian seasoning mix (on hand)
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Verdict: My husband told me this was the best thing he had eaten in ages. His exact words were "I am going to build an altar to this pasta". It was pretty good I have to say. If you salt the penne water before you add the pasta, there is no need to salt the meat sauce. I may have added a little more pepper flakes because I love the spicy. It really was very very good. $9.10 (but have extra cream for other recipes).
Spaghetti
• 1 pound penne pasta ($1.79)
• 2 tablespoons olive oil (already purchased)
• 1/2 medium yellow onion, diced (already purchased)
• 1 tablespoon garlic, chopped (already purchased)
• 1 tablespoon Italian seasoning mix (on hand)
• 1/4 teaspoon crushed red pepper flake, optional (on hand)
• 4 Italian-style hot pork sausages, cut into 1/2-inch slices ($1.71)
• 1 (28-ounce) can diced tomatoes, drained ($1.09)
• Kosher salt and freshly ground black pepper (on hand)
• 1/4 cup heavy cream ($1.99 for 2 c.)
• Basil leaves, for garnish (omitted)
Cheesy Garlic Bread:
• 1/2 store-bought garlic bread (save other half for Pizza) ($2.01)
• 1 cup shredded mozzarella cheese ($0.51)
• 1/2 teaspoon Italian seasoning mix (on hand)
Directions
Bring large pot of salted water to a boil over high heat. Cook pasta according to package directions.
In a large deep skillet over medium-high heat, add olive oil. Add onion, garlic, Italian seasoning mix and red pepper flakes, if using. Sir frequently and cook until the onions are soft and fragrant, about 3 to 4 minutes. Add sausage and cook for 1 minute. Add can of crushed tomatoes, stirring all the ingredients together to combine. Season with kosher salt and freshly ground black pepper, to taste and let simmer for 10 minutes. Stir in heavy cream and mix well.
Drain the pasta and add directly to the skillet with the sauce Toss the pasta to coat with the sauce. Transfer to a serving bowl or platter and garnish with basil leaves. Serve with the cheesy garlic bread.
For the cheesy garlic bread:
Preheat oven to 400 degrees F.
Sprinkle cheese and Italian seasoning over garlic bread half. Place on tinfoil lined baking sheet and cook in the oven for 10 to 12 minutes, until the cheese is melted and bread is warmed through. Slice and serve.
Verdict: My husband told me this was the best thing he had eaten in ages. His exact words were "I am going to build an altar to this pasta". It was pretty good I have to say. If you salt the penne water before you add the pasta, there is no need to salt the meat sauce. I may have added a little more pepper flakes because I love the spicy. It really was very very good. $9.10 (but have extra cream for other recipes).
Sunday 8/1 "BBQ and Ramen"
No, not together. We went to Tyler to visit my in-laws and they indulged my pregnancy craving for BBQ. Spring Creek=Yummy in My Tummy. Therefore, we had Ramen for dinner.
Saturday 7/31 "Stir-fry"
Quick fix with Robin Miller
Ingredients
• 1 tablespoon sesame oil (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 tablespoon minced ginger (on hand)
• 1 pound boneless, skinless chicken breasts, cut into strips ($8.43--will last 3 meals)
• 1 medium onion, diced ($0.65)
• 2 cups sliced carrots ($0.82)
• 1 red bell pepper, seeded and sliced into thin strips ($1.99)
• 2 cups sugar snap peas ($2.29)
• 1 (15-ounce) can baby corn, drained ($2.29)
• 2 cups broccoli florets ($2.29)
• 1/4 cup reduced-sodium soy sauce (already purchased)
• 2 teaspoons cornstarch (on hand)
• 1 cup reduced-sodium chicken broth (already purchased)
Directions
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
Rice
• 1/2 cup slivered almonds ($1.89)
• 2 cups reduced-sodium chicken broth (already purchased)
• 1 cup basmati rice ($1.99--I bought instant brown rice)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until liquid is absorbed.
Fluff with a fork before serving.
Verdict: I served this for friends and they seemed to enjoy it. I thought it was really good. It was not hard to put together. The cost to make is initially high, but all the vegetables were frozen packages that I can get at least 3 more meals out of. I bought 3 lbs of chicken, so they will also last for 2 more meals. $22.64 (take into account just what was used for this meal: $11.63).
Ingredients
• 1 tablespoon sesame oil (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 tablespoon minced ginger (on hand)
• 1 pound boneless, skinless chicken breasts, cut into strips ($8.43--will last 3 meals)
• 1 medium onion, diced ($0.65)
• 2 cups sliced carrots ($0.82)
• 1 red bell pepper, seeded and sliced into thin strips ($1.99)
• 2 cups sugar snap peas ($2.29)
• 1 (15-ounce) can baby corn, drained ($2.29)
• 2 cups broccoli florets ($2.29)
• 1/4 cup reduced-sodium soy sauce (already purchased)
• 2 teaspoons cornstarch (on hand)
• 1 cup reduced-sodium chicken broth (already purchased)
Directions
Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.
Rice
• 1/2 cup slivered almonds ($1.89)
• 2 cups reduced-sodium chicken broth (already purchased)
• 1 cup basmati rice ($1.99--I bought instant brown rice)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
Directions
Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until liquid is absorbed.
Fluff with a fork before serving.
Verdict: I served this for friends and they seemed to enjoy it. I thought it was really good. It was not hard to put together. The cost to make is initially high, but all the vegetables were frozen packages that I can get at least 3 more meals out of. I bought 3 lbs of chicken, so they will also last for 2 more meals. $22.64 (take into account just what was used for this meal: $11.63).
Thursday 7/29 "Tacos"
Quick Fix with Robin Miller
Ingredients
• 2 cups leftover lasagna filling (already made)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cups diced fresh mango ($1.50)
1 large avocado ($0.50)
• 1 jalapeno pepper, seeded and minced ($0.07)
• 2 tablespoons minced red onion (already purchased)
• 2 tablespoons chopped fresh cilantro leaves (already purchased)
• 2 tablespoons fresh lime juice (already purchased)
• Salt and ground black pepper
• 8 taco shells ($1.09)
• 1 cup shredded Romaine lettuce (omitted)
• 1 cup grated Cheddar (regular or reduced-fat) (already purchased)
• 1/2 cup sour cream (regular or reduced-fat) (already purchased)
Directions
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, avocado, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
Verdict: This was good and it used the rest of my big meat sauce pot. I loved the mango also--it added a really sweet flavor. And my kids ate it b/c they love mango. I didn't have fresh cilantro, I just used the tube stuff. Total cost: $3.16.
Ingredients
• 2 cups leftover lasagna filling (already made)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 cups diced fresh mango ($1.50)
1 large avocado ($0.50)
• 1 jalapeno pepper, seeded and minced ($0.07)
• 2 tablespoons minced red onion (already purchased)
• 2 tablespoons chopped fresh cilantro leaves (already purchased)
• 2 tablespoons fresh lime juice (already purchased)
• Salt and ground black pepper
• 8 taco shells ($1.09)
• 1 cup shredded Romaine lettuce (omitted)
• 1 cup grated Cheddar (regular or reduced-fat) (already purchased)
• 1/2 cup sour cream (regular or reduced-fat) (already purchased)
Directions
Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, avocado, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
Verdict: This was good and it used the rest of my big meat sauce pot. I loved the mango also--it added a really sweet flavor. And my kids ate it b/c they love mango. I didn't have fresh cilantro, I just used the tube stuff. Total cost: $3.16.
Wednesday 7/28 "Grandparents"
I went to Tyler to visit my grandparents and mother and some other friends of the family. They took us to dinner at a place called "Daniel Boone's". It was very very good.
Tuesday 7/27 "Little Caesers"
$5 Hot-n-ready. I know. I stink as a mother/nourishment-provider. In my defense, we had a birthday party we attended that evening and the kids were already hyped up on pizza and cake. Didn't want to introduce anything new to the system, you know?
Monday 7/26 "A Special Treat!"
We had a friend bring us dinner and it was delicious! Roasted chicken, new potatoes, green beans and fresh rolls with fresh fruit for dessert. My mouth is watering just thinking about it again.
Saturday 7/24 "Nathan's Birthday"
Nathan's parents came over to celebrate his birthday and my wonderful mother-in-law brought enchiladas and peach cobbler. Yum!
Friday, July 23, 2010
Friday 7/23 "Lasagna"
Quick Fix Robin Miller
Lasagna
• 4 cups ricotta cheese (regular or part-skim) ($3.39)
• 8 ounces grated mozzarella cheese (regular or part-skim), divided (already purchased)
• 1 egg (already purchased)
• 1/2 teaspoon ground black pepper
• 12 uncooked lasagna noodles ($1.99)
• 1/4 cup grated Parmesan or Romano (already purchased)
*Meat filling prepared earlier
Directions
In a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
The verdict: Only $5.38 to make! I have to say, I think I like this cooking in bulk thing. Lasagna has always seemed so difficult and chichi to me, but I did it! And it was good! Everyone loved it!
Lasagna
• 4 cups ricotta cheese (regular or part-skim) ($3.39)
• 8 ounces grated mozzarella cheese (regular or part-skim), divided (already purchased)
• 1 egg (already purchased)
• 1/2 teaspoon ground black pepper
• 12 uncooked lasagna noodles ($1.99)
• 1/4 cup grated Parmesan or Romano (already purchased)
*Meat filling prepared earlier
Directions
In a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.
Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.
The verdict: Only $5.38 to make! I have to say, I think I like this cooking in bulk thing. Lasagna has always seemed so difficult and chichi to me, but I did it! And it was good! Everyone loved it!
Thursday 7/22 "Bean Quesadillas"
Sandra Lee meal
Quesadillas
• 4 (8-inch) flour tortillas ($1.59)
• 1/2 cup shredded jack cheese (already purchased)
• 1 cup leftover bean chili
• 1/4 cup sour cream or salsa for serving (already purchased)
Directions
Heat a large skillet over medium-high heat.
Place 1 tortilla onto a clean work surface. Sprinkle with 2 tablespoons of the cheese. Top with 1/2 cup of the bean chili and sprinkle with 2 more tablespoons of the cheese. Put another flour tortilla on top and carefully place in the skillet. Cook for 3 minutes until tortilla is slightly browned and cheese starts to melt. Flip and cook for another 3 minutes on the other side. Repeat with remaining ingredients. Transfer quesadillas to a cutting board. Cut into wedges and serve with sour cream or salsa.
The verdict: Quick and easy. I was so tired tonight, so this was wonderful. I added some cheddar cheese as well. We love quesadillas. And you can't beat $1.59. There was just enough chili left over for me to make 3 quesadillas (6 tortillas). It was great!
Quesadillas
• 4 (8-inch) flour tortillas ($1.59)
• 1/2 cup shredded jack cheese (already purchased)
• 1 cup leftover bean chili
• 1/4 cup sour cream or salsa for serving (already purchased)
Directions
Heat a large skillet over medium-high heat.
Place 1 tortilla onto a clean work surface. Sprinkle with 2 tablespoons of the cheese. Top with 1/2 cup of the bean chili and sprinkle with 2 more tablespoons of the cheese. Put another flour tortilla on top and carefully place in the skillet. Cook for 3 minutes until tortilla is slightly browned and cheese starts to melt. Flip and cook for another 3 minutes on the other side. Repeat with remaining ingredients. Transfer quesadillas to a cutting board. Cut into wedges and serve with sour cream or salsa.
The verdict: Quick and easy. I was so tired tonight, so this was wonderful. I added some cheddar cheese as well. We love quesadillas. And you can't beat $1.59. There was just enough chili left over for me to make 3 quesadillas (6 tortillas). It was great!
Wednesday 7/21 "Sloppy Joes"
This is a Quick Fix by Robin Miller meal. You need to make a giant meat base, and this will make 3 meals: Lasagna, Tacos, and Sloppy Joes. I am showing you the base plus Sloppy Joes, so the cost will probably be higher today.
Meat filling
• 1 tablespoon olive oil (already purchased)
• 1 cup chopped onion (already purchased)
• 4 cloves garlic, minced (already purchased)
• 3 pounds lean ground beef or ground turkey ($4.98)
• 1 tablespoon dried basil (already purchased)
• 1 tablespoon dried oregano (already purchased)
• 1/2 teaspoon crushed red pepper flakes (already purchased)
• 3 (28-ounce) cans diced tomatoes ($1.09 each)
• 1 (14-ounce) can tomato sauce ($0.88)
Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
Sloppy Joes
1 1/2 cups leftover lasagna filling
1/2 cup frozen corn kernels ($2.29)
1 green bell pepper, seeded and chopped ($1.56)
1/2 cup ketchup (already purchased)
1 tablespoon Dijon mustard (already purchased)
1 tablespoon chili powder (already purchased)
2 teaspoons dried basil (already purchased)
1/8 teaspoon cayenne pepper (already purchased)
4 Kaiser rolls, halved (I bought English muffins: $0.29--Kroger savings!)
Spoon filling into a large saucepan. Add corn, green pepper, ketchup, Dijon, chili powder, basil, and cayenne pepper and bring mixture to a simmer. Cook 5 to 7 minutes, until green pepper is soft and mixture is heated through.
Spoon mixture onto rolls and serve hot.
Peas with mint
• 2 teaspoons olive oil (already purchased)
• 3 cups frozen green peas ($2.29)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh mint leaves (already purchased)
Directions
Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.
Potato wedges
2 large sweet potatoes, peeled and cut into wedges (I purchased Russet potatoes b/c my hubby does not like sweet pots. I had one sweet pot in the fridge for me. $2.01)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
Arrange potato wedges on prepared baking sheet in 1 layer and coat them with cooking spray. Sprinkle potatoes with salt and black pepper. Roast 30 minutes, until tender and golden brown.
The verdict: I thought this was delicious. I felt good that I was offering a starch and a veggie. My girls would not eat the sloppy joes to save their lives, but I think this was just a weird night. My hubby and I and son loved it! Total cost: $17.57. But remember, this will make 3 meals!
Meat filling
• 1 tablespoon olive oil (already purchased)
• 1 cup chopped onion (already purchased)
• 4 cloves garlic, minced (already purchased)
• 3 pounds lean ground beef or ground turkey ($4.98)
• 1 tablespoon dried basil (already purchased)
• 1 tablespoon dried oregano (already purchased)
• 1/2 teaspoon crushed red pepper flakes (already purchased)
• 3 (28-ounce) cans diced tomatoes ($1.09 each)
• 1 (14-ounce) can tomato sauce ($0.88)
Heat the oil in a large stock pot over medium heat. Add onion and garlic and saute 3 minutes, until soft. Add, beef and cook 5 to 7 minutes, until browned all over, breaking up the meat as it cooks. Stir in basil, oregano and red pepper flakes.
Add diced tomatoes and tomato sauce and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes. Remove from heat and set aside.
Sloppy Joes
1 1/2 cups leftover lasagna filling
1/2 cup frozen corn kernels ($2.29)
1 green bell pepper, seeded and chopped ($1.56)
1/2 cup ketchup (already purchased)
1 tablespoon Dijon mustard (already purchased)
1 tablespoon chili powder (already purchased)
2 teaspoons dried basil (already purchased)
1/8 teaspoon cayenne pepper (already purchased)
4 Kaiser rolls, halved (I bought English muffins: $0.29--Kroger savings!)
Spoon filling into a large saucepan. Add corn, green pepper, ketchup, Dijon, chili powder, basil, and cayenne pepper and bring mixture to a simmer. Cook 5 to 7 minutes, until green pepper is soft and mixture is heated through.
Spoon mixture onto rolls and serve hot.
Peas with mint
• 2 teaspoons olive oil (already purchased)
• 3 cups frozen green peas ($2.29)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh mint leaves (already purchased)
Directions
Heat oil in a large skillet over medium meat. Add peas and cook 2 minutes, until crisp-tender. Add salt and pepper and stir to coat. Remove from heat and stir in mint.
Potato wedges
2 large sweet potatoes, peeled and cut into wedges (I purchased Russet potatoes b/c my hubby does not like sweet pots. I had one sweet pot in the fridge for me. $2.01)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 400 degrees F.
Coat a large baking sheet with cooking spray.
Arrange potato wedges on prepared baking sheet in 1 layer and coat them with cooking spray. Sprinkle potatoes with salt and black pepper. Roast 30 minutes, until tender and golden brown.
The verdict: I thought this was delicious. I felt good that I was offering a starch and a veggie. My girls would not eat the sloppy joes to save their lives, but I think this was just a weird night. My hubby and I and son loved it! Total cost: $17.57. But remember, this will make 3 meals!
Tuesday 7/20 "Hot Dogs and Chili"
Sandra Lee Money Saving Meals
Chili
• 1 cup barbeque sauce ($0.88)
• 1 (15-ounce) can kidney beans, drained and rinsed ($0.84)
• 1 (15-ounce) can black beans, drained and rinsed ($o.84)
• 2 tablespoons chili seasoning (already purchased)
• 1 tablespoon packed brown sugar (already purchased)
• 1 tablespoon yellow mustard (already purchased)
Hot Dogs
• 4 all-beef hot dogs (purchased package of 8--$3.99)
• 4 hot dog buns ($0.81)
• 1/2 medium onion, chopped, for serving (already purchased)
Directions
In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.
Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions.
The verdict: I boiled the hot dogs to save time and space. The bean chili is good--perhaps a touch too much BBQ. The good thing is that this chili will make another meal later this week! We love hot dogs! Total cost to make: $7.36.
Chili
• 1 cup barbeque sauce ($0.88)
• 1 (15-ounce) can kidney beans, drained and rinsed ($0.84)
• 1 (15-ounce) can black beans, drained and rinsed ($o.84)
• 2 tablespoons chili seasoning (already purchased)
• 1 tablespoon packed brown sugar (already purchased)
• 1 tablespoon yellow mustard (already purchased)
Hot Dogs
• 4 all-beef hot dogs (purchased package of 8--$3.99)
• 4 hot dog buns ($0.81)
• 1/2 medium onion, chopped, for serving (already purchased)
Directions
In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally.
Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions.
The verdict: I boiled the hot dogs to save time and space. The bean chili is good--perhaps a touch too much BBQ. The good thing is that this chili will make another meal later this week! We love hot dogs! Total cost to make: $7.36.
Monday 7/12-Monday 7/19 "New York"
We are going to drive to New York! Yay us! More food starting 7/20!
Sunday 7/11 "Baby Shower"
My lovely/wonderful friends threw me a baby shower and I got the night off from cooking!
Saturday 7/10 "Spaghetti and Broccoli"
Quick Fix by Robin Miller
Spaghetti
• 16 ounces spaghetti ($1.00)
• 1 cup chopped turkey bacon or regular bacon (already purchased)
• 1/2 cup chopped onion (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 teaspoon dried oregano (already purchased)
• 2 tablespoons all-purpose flour (already purchased)
• 1 1/2 cups lowfat milk (already purchased)
• 1/2 cup lowfat or nonfat sour cream ($1.19)
• 1/4 cup grated Parmesan (already purchased)
• 1/4 cup chopped fresh parsley leaves (did not use)
• Salt and ground black pepper
Directions
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve.
Broccoli
• 2 tablespoons minced garlic (already purchased)
• 1 bunch broccoli rabe, chopped ($1.00)
• 2 tablespoons olive oil (already purchased)
Directions
Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.
The verdict: $3.19 to make! I love feeling like I can master cooking with fresh vegetables. This would also have been good with steak seasoning or red pepper flakes in the broccoli. This was a different type of spaghetti--it was a creamy white sauce--but it was still good. The kids and hubby loved it! I will make again. Ava loved the broccoli!
Spaghetti
• 16 ounces spaghetti ($1.00)
• 1 cup chopped turkey bacon or regular bacon (already purchased)
• 1/2 cup chopped onion (already purchased)
• 2 to 3 cloves garlic, minced (already purchased)
• 1 teaspoon dried oregano (already purchased)
• 2 tablespoons all-purpose flour (already purchased)
• 1 1/2 cups lowfat milk (already purchased)
• 1/2 cup lowfat or nonfat sour cream ($1.19)
• 1/4 cup grated Parmesan (already purchased)
• 1/4 cup chopped fresh parsley leaves (did not use)
• Salt and ground black pepper
Directions
Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently.
Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve.
Broccoli
• 2 tablespoons minced garlic (already purchased)
• 1 bunch broccoli rabe, chopped ($1.00)
• 2 tablespoons olive oil (already purchased)
Directions
Saute garlic and broccoli rabe in oil over medium heat. Cover to steam until wilted.
The verdict: $3.19 to make! I love feeling like I can master cooking with fresh vegetables. This would also have been good with steak seasoning or red pepper flakes in the broccoli. This was a different type of spaghetti--it was a creamy white sauce--but it was still good. The kids and hubby loved it! I will make again. Ava loved the broccoli!
Friday 7/9 "Welsh Rarebit Mac N Cheese"
Rachael Ray meal.
Welsh Rarebit MacNCheese
•Salt
•1 pound short-cut pasta, such as cavatapi (hollow corkscrew shaped pasta) or penne or short-cut whole wheat or whole grain pasta (already purchased)
*4 tblsps. butter (already purchased)
•1/2 c. breadcrumbs (already purchased)
•2 large cloves garlic, finely chopped (already purchased)
•1 tablespoon hot sauce (already purchased)
•2 tablespoons dry mustard, such as Coleman's brand (a couple of palmfuls)(already purchased)
•3 tablespoons flour (already purchased)
•1 teaspoon lemon juice (already purchased)
•1 tablespoon Worcestershire sauce (already purchased)
•1 cup porter beer (already purchased--I just used miller lite! :))
•1 cup beef or chicken stock (already purchased)
•2 1/2 cups extra-sharp yellow cheddar cheese, shredded, divided ($1.96)
•Black pepper
PREPARATION
Pre-heat the oven to 350˚F.
Bring the pasta water to a boil; salt the water and cook the pasta for 5-6 minutes, until just shy of al dente.
Melt the butter in a saucepot over medium heat. Add the garlic and gently cook for 2-3 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine, then sprinkle in the flour and cook for 1 minute. Whisk in the lemon juice, Worcestershire sauce and beer; cook the beer out for 30 seconds, then add the stock and bring to a bubble. Thicken for a minute more. Stir in 2 cups of cheese in a figure-eight motion and season with salt and pepper, to taste.
Toss the pasta with the Rarebit sauce and spoon into individual baking dishes or a casserole dish. Top with breadcrumbs and the remaining sprinkle of cheese, then place on the middle rack of the oven and broil for 2-3 minutes, until bubbly and deeply brown on top.
The verdict: Okay. Homemade macncheese is hard to do. This one was a little flour-y. Also, it was too too salty for me. I would say don't add salt at all and use less flour. I would also add more hot sauce, but that is just me. All in all, it was okay, but I had almost everything in my pantry, so you can beat. $1.96.
Welsh Rarebit MacNCheese
•Salt
•1 pound short-cut pasta, such as cavatapi (hollow corkscrew shaped pasta) or penne or short-cut whole wheat or whole grain pasta (already purchased)
*4 tblsps. butter (already purchased)
•1/2 c. breadcrumbs (already purchased)
•2 large cloves garlic, finely chopped (already purchased)
•1 tablespoon hot sauce (already purchased)
•2 tablespoons dry mustard, such as Coleman's brand (a couple of palmfuls)(already purchased)
•3 tablespoons flour (already purchased)
•1 teaspoon lemon juice (already purchased)
•1 tablespoon Worcestershire sauce (already purchased)
•1 cup porter beer (already purchased--I just used miller lite! :))
•1 cup beef or chicken stock (already purchased)
•2 1/2 cups extra-sharp yellow cheddar cheese, shredded, divided ($1.96)
•Black pepper
PREPARATION
Pre-heat the oven to 350˚F.
Bring the pasta water to a boil; salt the water and cook the pasta for 5-6 minutes, until just shy of al dente.
Melt the butter in a saucepot over medium heat. Add the garlic and gently cook for 2-3 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine, then sprinkle in the flour and cook for 1 minute. Whisk in the lemon juice, Worcestershire sauce and beer; cook the beer out for 30 seconds, then add the stock and bring to a bubble. Thicken for a minute more. Stir in 2 cups of cheese in a figure-eight motion and season with salt and pepper, to taste.
Toss the pasta with the Rarebit sauce and spoon into individual baking dishes or a casserole dish. Top with breadcrumbs and the remaining sprinkle of cheese, then place on the middle rack of the oven and broil for 2-3 minutes, until bubbly and deeply brown on top.
The verdict: Okay. Homemade macncheese is hard to do. This one was a little flour-y. Also, it was too too salty for me. I would say don't add salt at all and use less flour. I would also add more hot sauce, but that is just me. All in all, it was okay, but I had almost everything in my pantry, so you can beat. $1.96.
Thursday 7/8 "Chicken and Couscous"
Quick Fix by Robin Miller
Chicken
•1 lb chicken breasts (already purchased)
•Salt and ground black pepper
•2 teaspoons ground cumin (already purchased)
•2 teaspoons ground coriander (already purchased)
•1 tablespoon olive oil (already purchased)
•1 ripe mango, diced ($0.50)
•1/4 cup chopped fresh cilantro leaves (already purchased)
DirectionsSeason both sides of chicken with salt and black pepper. Rub cumin and coriander all over both sides of chicken. Heat oil in a large skillet over medium heat. Add chicken and cook 3 to 5 minutes per side. Meanwhile, in a small bowl, combine mango and cilantro. Top chicken with mango mixture just before serving.
Couscous
•1 cup couscous (already purchased)
•1/2 cup frozen green peas ($1.50)
•1 teaspoon ground coriander (already purchased)
•2 tablespoons chopped fresh mint leaves ($2.00)
•Salt and ground black pepper
Directions
Cook couscous according to package directions, adding peas and coriander when you add couscous to hot water. When ready to fluff with a fork, add mint and toss to combine. Season, to taste, with salt and black pepper.
The verdict: Okay. I LOVE that this was just $4.00 to make! All the flavors were so good. My girls love the mango. Mint is just delicious. I actually cooked this with my girls--they helped season. I will definitely make this again!
Chicken
•1 lb chicken breasts (already purchased)
•Salt and ground black pepper
•2 teaspoons ground cumin (already purchased)
•2 teaspoons ground coriander (already purchased)
•1 tablespoon olive oil (already purchased)
•1 ripe mango, diced ($0.50)
•1/4 cup chopped fresh cilantro leaves (already purchased)
DirectionsSeason both sides of chicken with salt and black pepper. Rub cumin and coriander all over both sides of chicken. Heat oil in a large skillet over medium heat. Add chicken and cook 3 to 5 minutes per side. Meanwhile, in a small bowl, combine mango and cilantro. Top chicken with mango mixture just before serving.
Couscous
•1 cup couscous (already purchased)
•1/2 cup frozen green peas ($1.50)
•1 teaspoon ground coriander (already purchased)
•2 tablespoons chopped fresh mint leaves ($2.00)
•Salt and ground black pepper
Directions
Cook couscous according to package directions, adding peas and coriander when you add couscous to hot water. When ready to fluff with a fork, add mint and toss to combine. Season, to taste, with salt and black pepper.
The verdict: Okay. I LOVE that this was just $4.00 to make! All the flavors were so good. My girls love the mango. Mint is just delicious. I actually cooked this with my girls--they helped season. I will definitely make this again!
Wednesday 7/7 "Taquitos and Dip"
This is a Quick Fix by Robin Miller meal.
Taquitos
•2 teaspoons olive oil (already purchased)
•1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (I purchased bulk for 2 meals so $8.06)
•1/2 cup chopped roasted red peppers, drained (from water-packed jar) ($1.92)
•1 teaspoon liquid smoke (already purchased)
•8 (6-inch) corn tortillas ($1.59)
•1 1/3 cups shredded pepper jack cheese ($1.96)
Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts.
Avocado and Bean dip
•2 ripe Hass avocados, pitted and peeled ($0.66)
•1/2 cup drained canned white beans ($0.86)
•2 cloves garlic, minced (already purchased)
•1/4 cup chopped fresh cilantro leaves ($3.19)
•2 teaspoons fresh lime juice (already purchased)
•Salt and ground black pepper
Directions
In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.
The verdict: Okay. A couple of things to note. Corn tortillas really need to be nuked for about 30 seconds between 2 wet paper towels. Otherwise they will break as you try to roll them. The dip was delicious. I splurged on purchased a cilantro herb mix in a tube b/c I think the store was out of fresh cilantro. Also, I can use it several times...they keep it near the fresh herbs and greens in the produce section. All in all this was delicious, but slightly costly for what it was. However, chicken will get used again. And, I ate the dip for like, 2 days afterwards. Beans are a good way to stretch a dip. Total cost to make: $18.24.
Taquitos
•2 teaspoons olive oil (already purchased)
•1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (I purchased bulk for 2 meals so $8.06)
•1/2 cup chopped roasted red peppers, drained (from water-packed jar) ($1.92)
•1 teaspoon liquid smoke (already purchased)
•8 (6-inch) corn tortillas ($1.59)
•1 1/3 cups shredded pepper jack cheese ($1.96)
Directions
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add chicken and saute 5 minutes, until browned on all sides. Add roasted red peppers and liquid smoke and cook 1 minute to heat through. Arrange tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture, to within 1/4-inch of the edges. Top chicken mixture with cheese (1/3 cup of cheese per tortilla). Roll up tortillas and place on a baking sheet. Spray with cooking spray and bake 10 minutes, until cheese melts.
Avocado and Bean dip
•2 ripe Hass avocados, pitted and peeled ($0.66)
•1/2 cup drained canned white beans ($0.86)
•2 cloves garlic, minced (already purchased)
•1/4 cup chopped fresh cilantro leaves ($3.19)
•2 teaspoons fresh lime juice (already purchased)
•Salt and ground black pepper
Directions
In a medium bowl, combine avocados, white beans and garlic. Mash with a fork until chunky. Fold in cilantro and lime juice. Season, to taste, with salt and black pepper.
The verdict: Okay. A couple of things to note. Corn tortillas really need to be nuked for about 30 seconds between 2 wet paper towels. Otherwise they will break as you try to roll them. The dip was delicious. I splurged on purchased a cilantro herb mix in a tube b/c I think the store was out of fresh cilantro. Also, I can use it several times...they keep it near the fresh herbs and greens in the produce section. All in all this was delicious, but slightly costly for what it was. However, chicken will get used again. And, I ate the dip for like, 2 days afterwards. Beans are a good way to stretch a dip. Total cost to make: $18.24.
Monday 7/5 "Tortellini with Onion and Bacon"
A Sandra Lee meal using yesterday's leftovers.
Tortellini
•4 strips turkey bacon, chopped ($2.00)
•1 medium yellow onion, thinly sliced (already purchased)
•2 cups cooked extra tortellini from Tuscan Soup with Tortellini recipe
•Salt and freshly ground black pepper
•2 tablespoons grated Parmesan (already purchased)
Directions
In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.
Foccacia Bread
•3 tablespoons olive oil, divided (already purchased)
•1 (15-ounce) bag refrigerator pizza dough , at room temperature ($1.72)
•2 teaspoons Italian seasoning (already purchased)
•2 plum tomatoes , sliced thin (already purchased)
•1 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 425 degrees F.
Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm.
The Verdict: I loved that this cost $3.72 to make! I think I am really getting into this rollover meal thing. It was very easy to put together and it tasted delicous. My kids loved it and I LOVE the taste of bacon. There is not a lot of fat with turkey bacon--which is a good thing.
Tortellini
•4 strips turkey bacon, chopped ($2.00)
•1 medium yellow onion, thinly sliced (already purchased)
•2 cups cooked extra tortellini from Tuscan Soup with Tortellini recipe
•Salt and freshly ground black pepper
•2 tablespoons grated Parmesan (already purchased)
Directions
In a large skillet, cook bacon until crisp about 5 minutes. Remove to a towel to absorb excess bacon fat. Add the onion to the same skillet used to fry the bacon and cook until it turns light brown in color, about 10 to 12 minutes. Add the tortellini to the pan cook until heated through. Add the cooked bacon, parsley and season with salt and pepper, to taste. Transfer to serving bowl and top with Parmesan cheese.
Foccacia Bread
•3 tablespoons olive oil, divided (already purchased)
•1 (15-ounce) bag refrigerator pizza dough , at room temperature ($1.72)
•2 teaspoons Italian seasoning (already purchased)
•2 plum tomatoes , sliced thin (already purchased)
•1 teaspoon salt
•1/4 teaspoon freshly ground black pepper
Directions
Preheat oven to 425 degrees F.
Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm.
The Verdict: I loved that this cost $3.72 to make! I think I am really getting into this rollover meal thing. It was very easy to put together and it tasted delicous. My kids loved it and I LOVE the taste of bacon. There is not a lot of fat with turkey bacon--which is a good thing.
Sunday 7/4 "Tuscan Soup"
This is a Sandra Lee meal.
Tuscan Soup
2 tablespoons olive oil (already purchased)
1 medium onion, chopped (already purchased)
2 teaspoons chopped garlic ($1.48)
1/2 teaspoon red pepper flakes (already purchased)
1 (14.5-ounce) can less sodium beef broth ($1.89)
3 cups water
1 (14.5-ounce) can diced tomatoes ($.89)
1 (16-ounce) bag frozen Italian vegetable blend ($1.25)
1 (15-ounce) can cannellini beans, drained and rinsed ($0.84)
1 tablespoon Italian seasoning (already purchased)
Salt and freshly ground black pepper
1 (16-ounce) bag frozen cheese tortellini ($4.98)
Directions
Preheat the oven to 375 degrees F.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste.
Verdict: Loved it! So easy to make and I liked the beans in it. It gave it a thicker taste to make me think I was eating something better for me than cheese-filled pasta. The best thing about it is that I can use leftovers tomorrow for another Sandra meal! Total cost to make: $11.33
Tuscan Soup
2 tablespoons olive oil (already purchased)
1 medium onion, chopped (already purchased)
2 teaspoons chopped garlic ($1.48)
1/2 teaspoon red pepper flakes (already purchased)
1 (14.5-ounce) can less sodium beef broth ($1.89)
3 cups water
1 (14.5-ounce) can diced tomatoes ($.89)
1 (16-ounce) bag frozen Italian vegetable blend ($1.25)
1 (15-ounce) can cannellini beans, drained and rinsed ($0.84)
1 tablespoon Italian seasoning (already purchased)
Salt and freshly ground black pepper
1 (16-ounce) bag frozen cheese tortellini ($4.98)
Directions
Preheat the oven to 375 degrees F.
In a large pot, heat the oil over medium heat and add the onion, garlic, and red pepper flakes. Saute for 2 minutes, then add the beef broth and 3 cups of water. Add all of the remaining ingredients, except the tortellini. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Add the tortellini and simmer until the tortellini are cooked, another 5 minutes. Season with salt and pepper, to taste.
Verdict: Loved it! So easy to make and I liked the beans in it. It gave it a thicker taste to make me think I was eating something better for me than cheese-filled pasta. The best thing about it is that I can use leftovers tomorrow for another Sandra meal! Total cost to make: $11.33
Saturday, July 10, 2010
recent recipes
I realize I have let this blog go, but I am back in it to win it! We moved shortly after the last post and 2 months has just gone by in a flash! I am picking back up with 7/4/10. Here are some things I have done in the meantime:
French Onion Mac N Cheese
• Salt and pepper
• 1 pound whole wheat macaroni or penne pasta
• 3 tablespoons butter
• 2 large onions, peeled, quartered and thinly sliced
• 1 bay leaf
• 1 teaspoon ground thyme (about 1/3 palmful)
• 2 tablespoons flour
• 1 1/2 cups whole milk
• 1/2 cup beef stock
• 2 1/2 cups grated Gruyère or Swiss cheese, divided
• 2 tablespoons dijon mustard
• 1/4 cup chives, finely chopped
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook according to the package directions to al dente; drain.
While the pasta is working, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are light caramel in color, 15-20 minutes.
Pre-heat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.
Add the pasta to the sauce and toss. Spoon into a 9-inch x 13-inch casserole dish, top with the remaining 1 cup cheese and broil until brown, 2-4 minutes. Top with the chives and serve immediately.
The verdict: Too, too salty! the beef stock and cheese and mustard have plenty of salt so don't season with salt! My kids didn't really like it, but i love french onion! I am not super keen on penne so I should have used another pasta (egg noodles?) Don't have price but I think I just bought mustard, cheese, and beef stock. The rest I had in kitchen.
Buffalo Chicken Burgers
• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 carrot, finely chopped
• 1 rib celery with leafy tops, finely chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 pounds ground turkey or chicken
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon poultry seasoning
• Salt and pepper
• 2 tablespoons butter
• 1/4 cup hot pepper sauce
• 1/2 cup blue cheese crumbles
• 4 sandwich-size English muffins, toasted
• 4 deli slices cheddar cheese
• 1/4 head iceberg lettuce, shredded
• 1/4 cup pickle relish
PREPARATION
In a small skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into four patties. Wash your hands after handling the raw poultry.
In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.
The verdict: I loved it--the more hot sauce the better! It is also fun to serve with carrots and celery sticks with ranch for the kids to dip in and eat. I don't have the price, but I had to get the meat, cheese, and english muffins. I did not use the lettuce or pickle relish!
Steak and Potato Salad
• 4 small strip steaks or 4 flatiron steaks (6-8 ounces each)
• 2 pounds baby Yukon Gold potatoes or other small potatoes
• Salt and pepper
• 1/2 cup beef consommé or beef stock
• 1 large shallot
• 2 tablespoons Dijon mustard
• 2 tablespoons honey or agave syrup
• 1 tablespoon Worcestershire sauce
• About 1/3 cup extra virgin olive oil (EVOO)
• 3 tablespoons butter
• A few sprigs fresh sage
• 1 large clove garlic, crushed
• 1 small red onion, quartered and very thinly sliced
• 3 ribs celery from the heart, very thinly sliced on an angle
• 2 small bunches watercress or upland cress, trimmed
• 1 cup blue cheese crumbles
PREPARATION
Take the chill off the steaks and pre-heat an outdoor grill or griddle pan to medium-high.
In a pot, cover the potatoes with water. Cover the pot and bring to a boil, then uncover, salt the water and cook the potatoes until tender, about 12 minutes. Drain, then return the potatoes to the pot and split them in half with a potato masher. Pour in the consommé or stock.
While the potatoes are working, grate the shallot into a salad bowl. Add the mustard, honey or agave, Worcestershire sauce and lots of pepper. Whisking constantly, stream in the EVOO; season with salt and pepper, to taste.
In a small saucepan, melt the butter on the grill, or, if you're cooking on the stove, over low heat. Add the sage and garlic and cook, stirring, for 2 minutes. Remove the pan from the grill or reduce the heat to low.
Season the steaks with salt and pepper and grill, turning occasionally, for about 9 minutes for medium doneness. Baste the steaks with the garlic-sage butter during the last couple of minutes of cooking. Remove from the heat and let rest, then slice.
Toss the cooked potatoes, onion, celery and watercress with the shallot dressing; sprinkle with the blue cheese crumbles. Serve with the sliced steak on top or alongside.
The verdict: So, a little invovled, but very good. I did this in a skillet, not on the grill. I did not use watercress, I think I just omitted greens altogether. Shallots are not something I use often, so I had to buy those and the meat and potatoes.
Steak Cobb Salad
• 4 small strip steaks (8-10 ounces)
• Salt and pepper
• Extra virgin olive oil (EVOO), for drizzling, plus about 1/2 cup
• 1/2 cup flat leaf parsley, finely chopped or 1/4-1/3 cup cilantro leaves, finely chopped
• 2 lemons or 3 limes, divided
• 1 large shallot, peeled
• 1 clove garlic, grated or minced and pasted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato paste
• 1 tablespoon warm water
• 2 tablespoons red wine vinegar
• 1 heart romaine lettuce, shredded
• 1/2 head iceberg lettuce, shredded
• 1 small bundle watercress leaves, trimmed
• 1/2 cup blue cheese crumbles
• 1 pint cherry tomatoes, halved
• 2 baby Vidalia onions or 1 small bunch scallions, thinly sliced on an angle
• 4 hard boiled eggs, sliced or chopped
• 2 ripe Haas avocados, peeled, seeded and diced or sliced
PREPARATION
Bring the steaks to room temperature and season with salt and pepper.
Heat the grill or an ovensafe grill pan over medium-high heat or under the broiler. When you’re about ready to eat, dress the meat with a drizzle of EVOO and cook the steaks for 4 minutes on each side for medium rare, up to 12 minutes, turning once, for well done.
Let the meat rest while you combine the chopped parsley or cilantro and the zest of 1 lemon or zest of 2 limes. Slice each steak thinly against the grain and dress the sliced steaks with the herb and zest mixture, the juice of 1/2 lemon or 1 lime, another drizzle of EVOO and a little more salt.
Grate the shallot and garlic into a bowl and add the mustard, Worcestershire, tomato paste and warm water, then whisk to combine. Add the vinegar and pour in the EVOO, about 1/2 cup, in a slow stream while you whisk the dressing to emulsify it. Season the dressing with salt and pepper.
Combine the lettuces in a bowl with the dressing and blue cheese. Arrange the dressed greens on individual plates and top with an arrangement of sliced meat across the center. Place the tomatoes mixed with scallions along one side and the eggs and avocados along the opposite side. Dress the avocado with the juice of the remaining 1/2 lemon or 1 lime before arranging on the salad to keep it from browning on the plate.
The verdict: I love avocado, and consequently love Cobb salads! Again, kind of involved, but it was nice to eat meat that wasn't chicken or ground meat! My husband LOVED this. I did not use the greens suggested, I just bought a package of romaine from the store. Make sure to boil the eggs earlier in the day. It is nice to make your own dressing b/c you can control the sodium content so much better!
Meatloaf Sandwiches
• 24 cherry tomatoes
• Dried Italian seasoning or dried oregano
• Salt and pepper
• 2 slices good quality white bread, crust removed and torn into pieces
• Milk, for soaking bread
• 1/2 pound ground pork
• 3/4 pound ground sirloin
• 1/2 pound mortadella or prosciutto, very thinly sliced
• 1 large egg, lightly beaten
• 2 large cloves garlic, grated or minced
• A couple sprigs of fresh rosemary, finely chopped
• A handful of flat leaf parsley, finely chopped
• 3-4 tablespoons grated onion
• A couple small handfuls of grated Pecorino cheese
• A little freshly grated nutmeg (about 1/8 teaspoon)
• Extra virgin olive oil (EVOO), for liberal drizzling
• 1 bundle farm-fresh spinach, trimmed and cleaned
• 2 hard boiled eggs, halved lengthwise
• 2 ciabatta rolls, split or 2 chunks of ciabatta bread, split and lightly toasted
• A few leaves fresh basil, torn or chopped
• Balsamic drizzle, store-bought or homemade (optional)
PREPARATION
Pre-heat the oven to 350°F.
Halve the cherry tomatoes and arrange them on a baking rack placed over a baking sheet so that the heat can surround the tomatoes while they roast. Season with the Italian seasoning or oregano, salt and pepper. Roast for 30 minutes. Remove the tomatoes from oven and reserve.
Meanwhile, bring a few inches of salted water to a boil.
For the burgers, place the torn bread in a bowl, cover with milk and let soak. Place the pork and sirloin in a bowl and season with salt and pepper. Coarsely chop the mortadella or prosciutto and place in a food processor. Pulse to process into a fine chop. Add the minced meat to the bowl with the pork and sirloin, along with the egg. Wring the excess milk out the bread and mash it into moist crumbs between your fingers as you add to the meat bowl.
Add the garlic, rosemary, parsley, onion, grated Pecorino cheese and nutmeg to the meat bowl. Mix the meats well with your hands to combine. Drizzle with EVOO.
Blanch the spinach leaves in the boiling water, then cold shock them in a bowl of ice water. Let dry on kitchen towels. Layer a few leaves of spinach and wrap them around a hard boiled egg half; repeat with the remaining spinach and egg halves.
Heat a nonstick griddle pan or large, nonstick skillet over medium-high heat.
Take a quarter of the meat and form a long, loaf-like burger patty around each spinach-wrapped egg. Cook the burgers for 6 minutes on each side under a foil tent.
Toss the reserved tomatoes with the basil and a little EVOO.
Serve the burgers open-faced on the bread, topped with tomatoes and basil and a balsamic drizzle, if desired, as garnish.
The verdict: Okay. So, very involved, but oh so good! Make sure your eggs are boiled earlier in the day. I don't use the mix of meats--I just bought a package of what was cheap (might have been ground turkey!). Also, I just used packaged bread crumbs--no need to soak old bread! I used parmesean cheese, and I did not even attempt the balsamic drizzle. Once again, very good, but a long process. I love Rachael Ray but sometimes it can get expensive. The cheeses, spices, and breads can get you.
Turkey Sliders with Creamy Spinach Corn and Orange-Scented Mashed Sweet Potatoes
• Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
• 6 slices center-cut bacon, chopped
• 2 pounds ground turkey or ground turkey breast
• 1 small onion
• 1 tablespoon hot sauce (eyeball it)
• 2 tablespoons poultry seasoning (a couple of generous palmfuls)
• Salt and pepper
• 1 Hass avocado
• 1 cup sour cream
• Juice of 1 lemon
• 1 clove garlic, grated or finely chopped
• A small handful of fresh chives, finely chopped
• A smal handful of fresh dill, finely chopped
• A small handful of flat leaf parsley, finely chopped
• 16 slices good-quality white or whole wheat bread
• Bibb or butter lettuce leaves, for serving
• 2 plum or vine-ripened tomatoes, thinly sliced
PREPARATION
Pre-heat an outdoor grill or griddle pan to medium-high. Place a skillet over medium-high heat. Add a drizzle of EVOO and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop.
While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3-4 tablespoons of onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Drizzle with EVOO to coat lightly. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes.
While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.
Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.
• 2 tablespoons butter
• 4 ears corn, kernels scraped from cob
• 2 large cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 1/2 cup heavy cream
• Freshly grated nutmeg, to taste
• 2 bundles fresh farm spinach, chopped (about 1/2 pound trimmed weight)
PREPARATION
Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2-3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve
• 2 1/2 pounds sweet potatoes, peeled and cut into small chunks or thin slices
• Salt
• 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
• 2 slices smoky bacon, finely chopped
• Zest and juice of 1 orange
• Chicken stock, as needed
• 1 teaspoon coriander (1/3 palmful)
• 1/2 teaspoon ground cumin (1/3 palmful)
• 1/4 teaspoon ground cinnamon
• A few dashes of hot sauce, to taste
PREPARATION
Put the potatoes in a medium size pot, cover with water, salt the water and bring to boil over medium heat. Cook until tender, then drain and return the potatoes to the pot.
In a medium size sauté pan, heat a little oil over medium heat and add the bacon and cook until it begins to crisp. Stir in the orange zest and juice and the potatoes. Mash to your desired consistency with some chicken stock to thin the potatoes, if desired. Stir in the coriander, cumin, cinnamon and hot sauce.
Transfer the potatoes to a serving bowl and serve.
The verdict: Okay. You have to be good at timing b/c this is invovled, but I have to say, it was delicious! I LOVED IT! The fresh creamed corn was amazing. Okay to use frozen spinach and corn if that is all you have. The sweet potatoes were amazing! I upped the chicken stock and hot sauce b/c I didn' t want them sweet. The bacon just made them so so good! By the way, I use turkey bacon whenenver I cook. Pork bacon will definitely render more fat--but I always have to add a little oil in the pan afterwards.
ALL THE PREVIOUS RECIPES WERE RACHAEL RAY'S.
The next 3 recipes come from Pillsbury.com and use their new "seamless dough sheet". I was looking for some cheap ideas.
Chicken Spinach Pinwheels
1 box (9 oz) Green Giant® frozen chopped spinach
1 tablespoon olive oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 cup finely chopped cooked chicken
3/4 cup shredded Asiago cheese
1/4 cup mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well.
2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise.
3. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg.
4. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
The verdict: Good and easy. I rolled the whole thing and cut it after it baked. It looked like a big calzone!
BLTs
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
2 tablespoons chopped green onions (2 medium)
1/3 cup mayonnaise or salad dressing
1/2 cup shredded lettuce
8 cherry tomatoes, sliced
DIRECTIONS
1. Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets.
2. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack.
3. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares.
The verdict: Loved it! Very easy and yummy.
Cheeseburger Casserole
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup chopped dill pickles
1/2 cup water
1/2 cup ketchup
1 tablespoon yellow mustard
1/8 teaspoon pepper
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
1 tablespoon sesame seed
DIRECTIONS
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.
2. Spoon beef mixture into 11x7-inch (2-quart) glass baking dish. Sprinkle with cheese.
3. Unroll dough; press into 12x8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed.
4. Bake 25 to 30 minutes or until deep golden brown.
The verdict: Very good and easy to do. Like a big cheeseburger casserole.
French Onion Mac N Cheese
• Salt and pepper
• 1 pound whole wheat macaroni or penne pasta
• 3 tablespoons butter
• 2 large onions, peeled, quartered and thinly sliced
• 1 bay leaf
• 1 teaspoon ground thyme (about 1/3 palmful)
• 2 tablespoons flour
• 1 1/2 cups whole milk
• 1/2 cup beef stock
• 2 1/2 cups grated Gruyère or Swiss cheese, divided
• 2 tablespoons dijon mustard
• 1/4 cup chives, finely chopped
PREPARATION
Bring a large pot of water to a boil, salt it, add the pasta and cook according to the package directions to al dente; drain.
While the pasta is working, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are light caramel in color, 15-20 minutes.
Pre-heat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.
Add the pasta to the sauce and toss. Spoon into a 9-inch x 13-inch casserole dish, top with the remaining 1 cup cheese and broil until brown, 2-4 minutes. Top with the chives and serve immediately.
The verdict: Too, too salty! the beef stock and cheese and mustard have plenty of salt so don't season with salt! My kids didn't really like it, but i love french onion! I am not super keen on penne so I should have used another pasta (egg noodles?) Don't have price but I think I just bought mustard, cheese, and beef stock. The rest I had in kitchen.
Buffalo Chicken Burgers
• 2 tablespoons extra virgin olive oil (EVOO), divided
• 1 carrot, finely chopped
• 1 rib celery with leafy tops, finely chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 1/2 pounds ground turkey or chicken
• 2 tablespoons fresh dill, finely chopped
• 1 teaspoon poultry seasoning
• Salt and pepper
• 2 tablespoons butter
• 1/4 cup hot pepper sauce
• 1/2 cup blue cheese crumbles
• 4 sandwich-size English muffins, toasted
• 4 deli slices cheddar cheese
• 1/4 head iceberg lettuce, shredded
• 1/4 cup pickle relish
PREPARATION
In a small skillet, heat 1 tablespoon EVOO, one turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into four patties. Wash your hands after handling the raw poultry.
In the reserved skillet, heat the remaining 1 tablespoon EVOO over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.
The verdict: I loved it--the more hot sauce the better! It is also fun to serve with carrots and celery sticks with ranch for the kids to dip in and eat. I don't have the price, but I had to get the meat, cheese, and english muffins. I did not use the lettuce or pickle relish!
Steak and Potato Salad
• 4 small strip steaks or 4 flatiron steaks (6-8 ounces each)
• 2 pounds baby Yukon Gold potatoes or other small potatoes
• Salt and pepper
• 1/2 cup beef consommé or beef stock
• 1 large shallot
• 2 tablespoons Dijon mustard
• 2 tablespoons honey or agave syrup
• 1 tablespoon Worcestershire sauce
• About 1/3 cup extra virgin olive oil (EVOO)
• 3 tablespoons butter
• A few sprigs fresh sage
• 1 large clove garlic, crushed
• 1 small red onion, quartered and very thinly sliced
• 3 ribs celery from the heart, very thinly sliced on an angle
• 2 small bunches watercress or upland cress, trimmed
• 1 cup blue cheese crumbles
PREPARATION
Take the chill off the steaks and pre-heat an outdoor grill or griddle pan to medium-high.
In a pot, cover the potatoes with water. Cover the pot and bring to a boil, then uncover, salt the water and cook the potatoes until tender, about 12 minutes. Drain, then return the potatoes to the pot and split them in half with a potato masher. Pour in the consommé or stock.
While the potatoes are working, grate the shallot into a salad bowl. Add the mustard, honey or agave, Worcestershire sauce and lots of pepper. Whisking constantly, stream in the EVOO; season with salt and pepper, to taste.
In a small saucepan, melt the butter on the grill, or, if you're cooking on the stove, over low heat. Add the sage and garlic and cook, stirring, for 2 minutes. Remove the pan from the grill or reduce the heat to low.
Season the steaks with salt and pepper and grill, turning occasionally, for about 9 minutes for medium doneness. Baste the steaks with the garlic-sage butter during the last couple of minutes of cooking. Remove from the heat and let rest, then slice.
Toss the cooked potatoes, onion, celery and watercress with the shallot dressing; sprinkle with the blue cheese crumbles. Serve with the sliced steak on top or alongside.
The verdict: So, a little invovled, but very good. I did this in a skillet, not on the grill. I did not use watercress, I think I just omitted greens altogether. Shallots are not something I use often, so I had to buy those and the meat and potatoes.
Steak Cobb Salad
• 4 small strip steaks (8-10 ounces)
• Salt and pepper
• Extra virgin olive oil (EVOO), for drizzling, plus about 1/2 cup
• 1/2 cup flat leaf parsley, finely chopped or 1/4-1/3 cup cilantro leaves, finely chopped
• 2 lemons or 3 limes, divided
• 1 large shallot, peeled
• 1 clove garlic, grated or minced and pasted
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato paste
• 1 tablespoon warm water
• 2 tablespoons red wine vinegar
• 1 heart romaine lettuce, shredded
• 1/2 head iceberg lettuce, shredded
• 1 small bundle watercress leaves, trimmed
• 1/2 cup blue cheese crumbles
• 1 pint cherry tomatoes, halved
• 2 baby Vidalia onions or 1 small bunch scallions, thinly sliced on an angle
• 4 hard boiled eggs, sliced or chopped
• 2 ripe Haas avocados, peeled, seeded and diced or sliced
PREPARATION
Bring the steaks to room temperature and season with salt and pepper.
Heat the grill or an ovensafe grill pan over medium-high heat or under the broiler. When you’re about ready to eat, dress the meat with a drizzle of EVOO and cook the steaks for 4 minutes on each side for medium rare, up to 12 minutes, turning once, for well done.
Let the meat rest while you combine the chopped parsley or cilantro and the zest of 1 lemon or zest of 2 limes. Slice each steak thinly against the grain and dress the sliced steaks with the herb and zest mixture, the juice of 1/2 lemon or 1 lime, another drizzle of EVOO and a little more salt.
Grate the shallot and garlic into a bowl and add the mustard, Worcestershire, tomato paste and warm water, then whisk to combine. Add the vinegar and pour in the EVOO, about 1/2 cup, in a slow stream while you whisk the dressing to emulsify it. Season the dressing with salt and pepper.
Combine the lettuces in a bowl with the dressing and blue cheese. Arrange the dressed greens on individual plates and top with an arrangement of sliced meat across the center. Place the tomatoes mixed with scallions along one side and the eggs and avocados along the opposite side. Dress the avocado with the juice of the remaining 1/2 lemon or 1 lime before arranging on the salad to keep it from browning on the plate.
The verdict: I love avocado, and consequently love Cobb salads! Again, kind of involved, but it was nice to eat meat that wasn't chicken or ground meat! My husband LOVED this. I did not use the greens suggested, I just bought a package of romaine from the store. Make sure to boil the eggs earlier in the day. It is nice to make your own dressing b/c you can control the sodium content so much better!
Meatloaf Sandwiches
• 24 cherry tomatoes
• Dried Italian seasoning or dried oregano
• Salt and pepper
• 2 slices good quality white bread, crust removed and torn into pieces
• Milk, for soaking bread
• 1/2 pound ground pork
• 3/4 pound ground sirloin
• 1/2 pound mortadella or prosciutto, very thinly sliced
• 1 large egg, lightly beaten
• 2 large cloves garlic, grated or minced
• A couple sprigs of fresh rosemary, finely chopped
• A handful of flat leaf parsley, finely chopped
• 3-4 tablespoons grated onion
• A couple small handfuls of grated Pecorino cheese
• A little freshly grated nutmeg (about 1/8 teaspoon)
• Extra virgin olive oil (EVOO), for liberal drizzling
• 1 bundle farm-fresh spinach, trimmed and cleaned
• 2 hard boiled eggs, halved lengthwise
• 2 ciabatta rolls, split or 2 chunks of ciabatta bread, split and lightly toasted
• A few leaves fresh basil, torn or chopped
• Balsamic drizzle, store-bought or homemade (optional)
PREPARATION
Pre-heat the oven to 350°F.
Halve the cherry tomatoes and arrange them on a baking rack placed over a baking sheet so that the heat can surround the tomatoes while they roast. Season with the Italian seasoning or oregano, salt and pepper. Roast for 30 minutes. Remove the tomatoes from oven and reserve.
Meanwhile, bring a few inches of salted water to a boil.
For the burgers, place the torn bread in a bowl, cover with milk and let soak. Place the pork and sirloin in a bowl and season with salt and pepper. Coarsely chop the mortadella or prosciutto and place in a food processor. Pulse to process into a fine chop. Add the minced meat to the bowl with the pork and sirloin, along with the egg. Wring the excess milk out the bread and mash it into moist crumbs between your fingers as you add to the meat bowl.
Add the garlic, rosemary, parsley, onion, grated Pecorino cheese and nutmeg to the meat bowl. Mix the meats well with your hands to combine. Drizzle with EVOO.
Blanch the spinach leaves in the boiling water, then cold shock them in a bowl of ice water. Let dry on kitchen towels. Layer a few leaves of spinach and wrap them around a hard boiled egg half; repeat with the remaining spinach and egg halves.
Heat a nonstick griddle pan or large, nonstick skillet over medium-high heat.
Take a quarter of the meat and form a long, loaf-like burger patty around each spinach-wrapped egg. Cook the burgers for 6 minutes on each side under a foil tent.
Toss the reserved tomatoes with the basil and a little EVOO.
Serve the burgers open-faced on the bread, topped with tomatoes and basil and a balsamic drizzle, if desired, as garnish.
The verdict: Okay. So, very involved, but oh so good! Make sure your eggs are boiled earlier in the day. I don't use the mix of meats--I just bought a package of what was cheap (might have been ground turkey!). Also, I just used packaged bread crumbs--no need to soak old bread! I used parmesean cheese, and I did not even attempt the balsamic drizzle. Once again, very good, but a long process. I love Rachael Ray but sometimes it can get expensive. The cheeses, spices, and breads can get you.
Turkey Sliders with Creamy Spinach Corn and Orange-Scented Mashed Sweet Potatoes
• Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
• 6 slices center-cut bacon, chopped
• 2 pounds ground turkey or ground turkey breast
• 1 small onion
• 1 tablespoon hot sauce (eyeball it)
• 2 tablespoons poultry seasoning (a couple of generous palmfuls)
• Salt and pepper
• 1 Hass avocado
• 1 cup sour cream
• Juice of 1 lemon
• 1 clove garlic, grated or finely chopped
• A small handful of fresh chives, finely chopped
• A smal handful of fresh dill, finely chopped
• A small handful of flat leaf parsley, finely chopped
• 16 slices good-quality white or whole wheat bread
• Bibb or butter lettuce leaves, for serving
• 2 plum or vine-ripened tomatoes, thinly sliced
PREPARATION
Pre-heat an outdoor grill or griddle pan to medium-high. Place a skillet over medium-high heat. Add a drizzle of EVOO and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop.
While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3-4 tablespoons of onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form eight slider patties, about 2 1/2-3 inches in diameter. Drizzle with EVOO to coat lightly. Cook the sliders on the grill or griddle, turning once, until cooked through, 8-10 minutes.
While the sliders cook, pre-heat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.
Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.
• 2 tablespoons butter
• 4 ears corn, kernels scraped from cob
• 2 large cloves garlic, finely chopped
• Salt and freshly ground black pepper
• 1/2 cup heavy cream
• Freshly grated nutmeg, to taste
• 2 bundles fresh farm spinach, chopped (about 1/2 pound trimmed weight)
PREPARATION
Heat a large skillet over medium heat and add the butter. When the butter is hot, stir in the corn and the starchy liquid scraped from the cobs. Cook for 5 minutes, then stir in the garlic and season with salt and pepper, to taste. Cook for 2-3 minutes more, then add the cream and nutmeg, stirring occasionally, until very creamy, about 15 minutes. Add the spinach and stir until wilted. Season with salt and pepper, if needed. Transfer to a serving bowl and serve
• 2 1/2 pounds sweet potatoes, peeled and cut into small chunks or thin slices
• Salt
• 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
• 2 slices smoky bacon, finely chopped
• Zest and juice of 1 orange
• Chicken stock, as needed
• 1 teaspoon coriander (1/3 palmful)
• 1/2 teaspoon ground cumin (1/3 palmful)
• 1/4 teaspoon ground cinnamon
• A few dashes of hot sauce, to taste
PREPARATION
Put the potatoes in a medium size pot, cover with water, salt the water and bring to boil over medium heat. Cook until tender, then drain and return the potatoes to the pot.
In a medium size sauté pan, heat a little oil over medium heat and add the bacon and cook until it begins to crisp. Stir in the orange zest and juice and the potatoes. Mash to your desired consistency with some chicken stock to thin the potatoes, if desired. Stir in the coriander, cumin, cinnamon and hot sauce.
Transfer the potatoes to a serving bowl and serve.
The verdict: Okay. You have to be good at timing b/c this is invovled, but I have to say, it was delicious! I LOVED IT! The fresh creamed corn was amazing. Okay to use frozen spinach and corn if that is all you have. The sweet potatoes were amazing! I upped the chicken stock and hot sauce b/c I didn' t want them sweet. The bacon just made them so so good! By the way, I use turkey bacon whenenver I cook. Pork bacon will definitely render more fat--but I always have to add a little oil in the pan afterwards.
ALL THE PREVIOUS RECIPES WERE RACHAEL RAY'S.
The next 3 recipes come from Pillsbury.com and use their new "seamless dough sheet". I was looking for some cheap ideas.
Chicken Spinach Pinwheels
1 box (9 oz) Green Giant® frozen chopped spinach
1 tablespoon olive oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 cup finely chopped cooked chicken
3/4 cup shredded Asiago cheese
1/4 cup mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well.
2. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise.
3. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg.
4. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
The verdict: Good and easy. I rolled the whole thing and cut it after it baked. It looked like a big calzone!
BLTs
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup Cheddar-Monterey Jack cheese blend, shredded (2 oz)
8 slices bacon, crisply cooked, crumbled (1/2 cup)
2 tablespoons chopped green onions (2 medium)
1/3 cup mayonnaise or salad dressing
1/2 cup shredded lettuce
8 cherry tomatoes, sliced
DIRECTIONS
1. Heat oven to 375°F. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets.
2. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack.
3. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares.
The verdict: Loved it! Very easy and yummy.
Cheeseburger Casserole
1 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/4 cup chopped dill pickles
1/2 cup water
1/2 cup ketchup
1 tablespoon yellow mustard
1/8 teaspoon pepper
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten
1 tablespoon sesame seed
DIRECTIONS
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pickles, water, ketchup, mustard and pepper.
2. Spoon beef mixture into 11x7-inch (2-quart) glass baking dish. Sprinkle with cheese.
3. Unroll dough; press into 12x8-inch rectangle. Cut into 6 squares; place on top of cheese. Brush with egg; sprinkle with sesame seed.
4. Bake 25 to 30 minutes or until deep golden brown.
The verdict: Very good and easy to do. Like a big cheeseburger casserole.
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