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.
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