Week of March 2021

Mon - Eating out for my birthday!

Tue - Nachos

Wed - Meatloaf

Thur - Veggie Fried Rice

Fri - Chicken Cacciatore and Spaghetti

Nachos
10 to 20 oz corn tortilla chips
1 (16 oz) can black beans
1 (7 oz) can Mexican-style corn
2-3 cups shredded Mexican blend cheese
1 cup chunky salsa

Nachos with Salad

Nachos No Salad

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• 1 cup shredded lettuce or cabbage
• Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes at 425 in the toaster oven (or standard oven) until warm and the cheese is melted. Top with green onion, tomato, cabbage and dollops of sour cream (toppings optional).
• 
  
• Vegetable Fried Rice

  

  Fried Rice, Egg Roll, Ragoon

  1 bag Vegetable Stir-Fry Mix, 16 Oz, (I like Sugar Snap Pea Mix, you can use any you prefer.)
  3 cups cooked white rice
  1 tbsp rice wine vinegar
  1/4 cup soy sauce
  1 tbsp sesame oil
  1/2 cup peas and carrots frozen mix
  2 eggs
  Scramble eggs, cook. Warm up carrots and peas and veggie mix. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and veggies. Serve.
  
  
  Meatloaf (my oven recipe)
  2 lb 15% - 7% fat ground beef 
  1-1/2 cups bread crumbs 
  2 eggs, beaten
  2 tsp Worcestershire Sauce
  1 tsp each salt and freshly ground pepper
  1 tsp garlic powder OR 2 cloves fresh garlic pressed
  Sauce Topping: 1/4 cup ketchup, 1 tbsp BBQ sauce, 2 tbsp brown sugar. Mix together in a small mixing bowl until smooth.
  
  
  Mix beef, 1 cup bread crumbs, eggs, and seasonings in a large mixing bowl with a fork or by hand. Keep adding bread crumbs until the mixture holds together when made into a ball.
  Put in a meatloaf pan with holes to allow the grease to dip out. Bake at 350F 1-1 1/2 hours or until middle is no longer pink and reaches 160F in the middle. If desired, spread the sauce topping over the meatloaf (dab off excess grease, if necessary) and leave in oven for 10 minutes.

Chicken Cacciatore

Ingredients

4 chicken breast halves (bone in, skin on)

1 tsp each salt and freshly ground black pepper

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1 tbsp capers

2 carrots, sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, pressed

1/2 cup dry red wine

1/2 cup chicken broth

1 (14 1/2-ounce) can diced tomatoes in juice

1/2 teaspoon dried oregano

1/8 teaspoon red pepper flakes or more to taste

Directions

Rinse the chicken and pat dry with paper towels. Brown chicken in 2 tbsp oil in an oven safe pot. Remove chicken after skin is browned. Add veggies to pot and cook for 5 minutes or until onions are soft. Place chicken back and add other ingredients. Bring to boil then set in a 350F oven for 2 hours, or until chicken is fork tender. Serve with pasta.

Slow cooker directions: Place ingredients in Slow Cooker. Cook on High for 6 hours, stirring occasionally and checking fluid level. If the liquid gets too low, add more broth.

Week of Nov 16th 2015

Biscuit Pizza

Sun French Toast and Ham
Mon  Meatballs Soup
Tue Nachos
Wed Chili and Corn Bread
Thur Egg Rolls and Fried Rice
Fri Biscuit Pizzas - 

Italian Wedding (Meatball) Soup 

Meatballs: Combine 1 lb ground turkey, 1/2 cup Italian style bread crumbs, 1 egg, tsp salt and pepper in a large mixing bowl (I like my Batter Bowl for this), mix just until combined. Do not over mix. Using small scoop, spoon out scoop-fulls of mix and drop meatballs in large nonstick skillet - all should fit. Cook on medium-high heat, stirring occasionally, until browned and internal temp of 185F is reached. 

Broth: Saute 1/2 medium onion, 1 chopped carrot, 2 chopped celery stocks and 2 cloves of pressed garlic in 1 tbsp olive oil in soup pot until tender. Add 12 cups chicken stock, meatballs and 1/2 lb chopped escarole. Simmer for 10 minutes. Serve with Parmesan Cheese shredded on top.

Nachos
8-10 oz corn tortilla chips

2 lb ground beef

Taco Seasoning Packet

1 16 oz can black beans
1 7 oz can mexican-style corn
2-3 cups shredded mexican blend cheese
1 cup chunky salsa

• 1 cup sour cream
• 1 cup green onion, chopped
• 1 tomato, diced
• Cook ground beef according to taco seasining packet. Reserve 1/2 the meat for chili tomorrow.
• Preheat oven to 375F. Layer chips, beans, corn, salsa and cheese on a baking sheet. Bake 5-10 minutes until warm and the cheese is melted. Top with green onion, tomato, and dollops of sour cream.

Three Bean Chili

1 lb ground beef

1 can 16 oz refried or pinto beans
1 can 15.5 oz Black Beans

1 15.5 oz can Kidney beans

1 14 oz cans diced tomatoes with jiuce (use ones with chilis, for hotter chili)

1 tbsp tomato paste

1/2 onion, diced

2 small cloves garlic

1 green and/or red bell pepper

Salt and pepper to taste

1 tbsp cummin

1/2 tsp chili powder

2 tsp onion powder

1 tbsp oil

Use left over beef (or brown 1 lb ground beef) Sauté onions and bell peppers in oil on medium until onions are translucent. Add garlic, cook until fragrant. Add beef, beans, tomatoes with the juice, paste, and seasoning to the skillet. Bring to a boil. Serve with shredded cheddar cheese and/or fresh chopped onions on top, if desired.

Corn Bread http://www.bettycrocker.com/recipes/cornbread/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49

Chicken Fried Rice and Egg Rolls
Egg Rolls:
1 lb ground pork or chicken/turkey
1 bell pepper
1/2 medium onion
1 cup fine shredded cabbage
1 carrot
2 tbsp Asian Seasoning Mix
Salt and Pepper
Egg Roll wrappers
In a food processor  shred bell pepper, onion, carrot, and cabbage. Sprinkle ground meat with Asia Seasoning Mix, salt and pepper. Cook ground meat and shredded veggies in a skillet, over med-high heat until meat is browned and veggies are soft. Use a spatula to crumble the meat and veg into very small pieces. (I prefer to cook meat prior to rolling to ensure it is done)
Use the directions on the egg roll wrappers on how to roll these together. Allow to cook in freezer for 5 minutes before frying at 365F until golden brown on both sides 3-5 minutes. keep warm in oven if necessary.
Rice:
1 lb cooked, diced chicken
3 cups cooked white rice
1 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp oil
1/2 cup peas and carrots frozen mix
2 eggs
Scramble eggs, warm up carrots and peas. In a non-stick skillet heat oil, vinegar and soy sauce on high - med-high. Add in rice. Stir until incorporated. Stir in eggs and carrots peas.

Make Your Own Pizza Bar

Mini-Make-Your-Own Pizza
Pillsbury recipe using Grand's Biscuits. I like to put out toppings and let the family make their own before baking. The kid's think it's fun!

Week of Nov 1st, 2015

Sun Steak Fajitas
Mon Grilled Cheese and Tomato Soup
Tue - Beef and Barley Soup

Steak Fajitas

Wed Pork Milanese
Thur Lemon Chicken
Fri Scalloped Potatoes with Ham (see Week of Dec 21 2014) 

Sat Waffles with sausage links

Steak Faitas

2 lb steak cut into thin strips (I like skirt steak or sirlion)

1 red bell pepper

1 green bell pepper

1 medium onion

2 garlic cloves, pressed

1/2 tsp cumin

Salt and pepper

limes

Fajita size Flour tortillas

Toppings if desired: sour cream, guacamole, cheese, Pico De Gallo, lime juice

Sprinkle steak with cumin, salt and pepper. Slice steak and vegetables into strips. Zest 1 lime. In a large skillet, heat 1 tbsp veggie oil over medium-high heat. Add the zest and juice of the lime. Cook meat, peppers, onion, and garlic for 7-8 minutes or until the peppers and onions are tender. Serve with warmed tortillas and toppings.

Grilled Cheese and Soup

8 slices of bread

16 slices of cheese (I like cheddar or american)

butter, softened OR mayo OR margarine

1 can Campbell's Condensed Tomato Soup (made according to directions with water)

Goldfish crackers for soup (optional)

Lightly butter both sides of bread. Place 2 pieces of cheese on 4 of the bread slices. Top cheese with another slice of bread. move to a large non-stick skillet. Cover and cook on medium for 5-10 or until the bottom piece turns golden brown. Uncover. Turn sandwiches over and cook until golden brown on other side, about 3 minutes. Serve hot with hot soup. Serves 4.

Beef and Barley Soup

1 tbsp olive oil

1 lb beef stew meat

salt and freshly ground black pepper

1 cup (1/2-inch) diced carrots (4 carrots)

1/2 cup chopped yellow onion

1 cup   (1/2-inch) diced celery (2 stalks)

2 garlic cloves, pressed

3 bay leaves

32 oz beef broth

2 cups water

1 cup   pearled barley

1 tbsp Worcestershire Sauce

Directions

1. Heat the olive oil in a large pot or Dutch oven. Add the beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, turning over when the meat no longer sticks to the pan, for 10 minutes until browned all over. Remove with a slotted spoon and put on a plate/bowl. 

2. Add carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Add the bay leaves. Return the meat to the pot and add the broth, water, Worcestershire sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the bay leaves, and skim off the fat.

3. Meanwhile, bring at least 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

4. After cooking beef and veggies for an hour, add the barley and simmer for 15-20 minutes, or until tender. Taste, add salt and pepper if necessary. Serve hot.

Pork Milanese

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-milanese-recipe.html 

serving with Pasta-Roni Parmesan noodles, prepared according to directions.

Lemon Chicken

Lemon Chicken

Ingredients:

vegetable oil to cover bottom of large skillet

2 boneless chicken breasts, sliced into 1 inch cubes

Salt and pepper

Breading:

¼ cup corn starch

1 cup panko bread crumbs

1 egg and ½ cup milk beat together.

Sauce:

4 teaspoons cornstarch, mixed with 4 teaspoons water

1 lemon, juice and zest

3 tablespoons light brown sugar

3 tablespoons rice wine vinegar

1/4 cup chicken stock

Directions

Set up breading station for chicken. Sprinkle chicken with salt and pepper. Cover each piece in corn starch, then egg mix, then panko.

In the large non-stick skillet, heat oil over medium high heat. Add to pan. In a sauce pan, stir together juice, zest, sugar, vinegar and chicken stock and bring to a simmer. Stir in cornstarch mixture and bring liquid to a simmer. Simmer until reduced. Serve over chicken.