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!
Tuesday, September 28, 2010
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!
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