WEEK OF Oct 30, 2016

Sun - Goulash
Mon (Halloween) - Mummy Hot Dogs

Mummy Dogs (Pillsbury)

Tue - Chicken Taco Salad

Wed - Baked Potato Chowder 

Thur - Penne and Sausages

Fri - Moussaka

American Goulash (or Beefaroni)

1 lb ditalini or macaroni
1 lb ground beef, sprinkled with seasoning salt
15 oz tomato sauce
1 tsp onion powder
1 tsp garlic salt
1 tsp brown sugar
salt and pepper to taste
Sprinkle ground beef with seasoning salt. Brown over medium heat. Drain. If pan is very greasy, use paper towel to clean out. Return meat to pan. Meanwhile, cook pasta according to package. Drain, keep warm. Mix tomato sauce, sugar and seasonings together. Stir sauce with meat in pan over medium heat. Stir in pasta. Mix until all pasta is covered and sauce is warm. Taste, add salt and pepper as needed.

Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1-2 cups cooked, shredded chicken (using left over from roast chicken) OR 1 lb Ground Beef, browned, crumbled and drained

2 jalapeno peppers, seeded and finely chopped (optional)

1 medium onion, chopped

1/2 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

1 can black beans

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Salsa and sour cream or salad dressing (optional)

Sprinkle chicken with taco seasoning. Heat chicken and beans, on stove or microwave until hot. Meanwhile, combine tomatoes, remaining onions, jalapenos, cilantro, and the juice of the lime in a large bowl. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing.

Baked Potato Soup
3 tablespoons butter
2 garlic cloves, pressed
1 box stock (chicken or veggie), heated
4 large baker potatoes, peeled and cubed
1 cups milk
1/2 cup heavy cream
1/2 cup sour cream
3 tsp kosher salt
1 tsp freshly ground pepper
1/4 cup minced chives
grated Cheddar Cheese
1/2 lb bacon, cooked crispy and broken up to chunks
Directions
In a large saucepot, over high heat melt the butter add the garlic. Cook over medium heat until fragrant. Add the hot stock and whisk to combine. Add potatoes. Add enough hot water to just cover potatoes. Stir in salt and pepper. Boil until potatoes are tender. Meanwhile, cook bacon. DO NOT DRAIN potato water.
When potatoes are ready, mash in water with a masher. Leaving some lumps depending on how chunky you like your soup. Stir in the milk, cream, sour cream, and 1/2 the chopped bacon. Heat through, boil until desired thickness is reached. Serve in bowls with chives, cheese, bacon pieces and extra sour cream if desired.

Penne and Sausages

3 cups dry penne pasta

1 (24 oz) jar marinara sauce

1 package (4 sausages, 12 oz) Chicken Sausages Smoked Mozzarella w/Artichoke & Garlic (or similar sausages)

Shredded Parmesan cheese

Cook penne and sausages according to packages. Drain. Cut sausages on a diagonal and add to pasta. Heat sauce and stir into pasta and sausages. Serve with shredded cheese.

Mousaka

2 large baking potato

2-3 zucchini squash

2 egg plant OR 3 summer squash

2 tsp each salt and pepper

4 cups shredded cheese (mozzarella, or Italian mix is best)

24 oz or about 2 1/2 cups of marinara/spaghetti sauce

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 lb Italian sausage or ground beef or pork, browned and crumbled (optional, this can be made vegetarian if desired)

1 cup béchamel (white cream sauce) or canned Alfredo sauce

Slice potato, squash and/or egg plant thin. Boil potatoes until almost done - 5 minutes or so.

In a large bowl mix the marinara sauce with the cinnamon and nutmeg.

In a 9x13 pan, spread a light layer of marinara on the bottom of the pan. Next, put a layer of potato slices. Sprinkle (each veggie layer) with salt and pepper. Sprinkle with cheese. Top with sauce and meat. Then repeat with other veggies until pan is almost full. Last, add the white sauce and the rest of the shredded cheese on top.

Bake at 350, covered with foil, in the oven until warm and veggies are tender.- about 40 minutes. If desired, take foil off for the last 10 minutes to brown cheese.

Week of Oct 23, 2016

Breakfast Casserole

Sun Grilled Burgers
Mon Breakfast Casserole
Tue Lemon Fried Chicken and Edamame Rice
Wed Corn Chowder and Cheddar Biscuits
Thur Pot Roast
Fri Hot Beef Sandwiches
Sat Vegetable Fried Rice

Breakfast Casserole Bake

1 lb roll breakfast sausage

10 eggs

3 oz cream cheese, softened

2 cups shredded cheddar cheese

1 can cream of mushroom soup

1 tsp each salt and pepper

Preheat oven to 350F. Brown and drain the sausage.  In a separate bowl, soften the cream cheese in microwave for 10 seconds. Mix cream cheese, eggs, salt, pepper, and soup together. Pour into a 9 inch round pie pan. Softly shake pan a little to let egg mix settle down and let air out. Sprinkle cheese on top. Bake until center reaches 165F temp, is brown on top, and sets up - about 40-60 minutes. Let sit for 5-10 minutes before slicing.

OR EASY ONE PAN MEAL: if you'd like to make this dish a whole meal, layer two bags of Jimmy Dean Sausage/bacon Breakfast Skillet in a 9X13 inch pan. Remove the sausage from the list. Pour above egg mixture over the Sausage mixture and bake as directed above.
Serving with toast and fruit salad.

POT ROAST

Ingredients
3 lb chuck roast
salt and pepper
1 large onion, chopped
1 lb bag carrots, chopped or baby carrots
4 celery, chopped

Crock Pot Roast`

6 medium red potatoes, quartered
1 tbsp thyme
3 bay leaves
1 teaspoon dried rosemary
1 tbsp Worcestershire sauce
1 tsp browning liquid
5 cups beef or veggie stock
Directions
Brown roast in 2 tbsp oil on high heat preferably in the roasting pan or cast iron pot (Dutch oven) you will be using to roast meat in oven. Turning to brown on all sides. Remove meat. While still on high heat, add 1 cup of the stock, scrap pan. Add all other ingredients except potatoes to pan. Return meat and add enough stock so that liquid reaches about halfway up the side of meat. (Add more stock if needed) Bake covered with foil /lid for 3 hours at 350F. Turn meat over every hour. Remove meat. Add potatoes to pot, and return meat. the liquid should cover the potatoes. Add more HOT stock if need. Cover. Cook for one more hour or until potatoes are tender.
Roast should be fall-apart tender when done.
For Gravy:
2 tbsp all-purpose flour
2 tbsp butter
mix together, whisk into drippings from roast pan on high heat. Boil, whisking constantly until thickness is reached.

Hot Beef Sandwiches
12 slices white bread
Leftover Roast Beef (at least 1 cup)
Leftover Beef Gravy (at least 2 cups)
Heat beef and gravy together in a sauce pot until hot. Pour over bread. Serve with mashed potatoes and a vegetable.
NOTE: If you do not have enough gravy, make more using a can of beef stock, 1 tsp Worcestershire Sauce and 2 tbls flour. Mix together with any leftover gravy you  have (or alone, if you have no leftovers). Boil until thickness is desired. Taste, add salt and pepper as necessary.
Makes 4 large 3-piece servings

Fried Rice without extra veggies

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 (optional)
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.

Lemon Fried 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

1/2 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.

Beef Pot Roast

4 cloves garlic, pressed
NOTE: SLOW-COOKER directions:Add vegetables to bottom of cooker. Pour in stock and bay leaves. Put roast on top and add seasonings. Cook on high for 6 hours. At the last 2 hours, mix in the flour and butter mixture.

Veggie Fried Rice

Week of Oct 17, 2016

Mon Fettuccine Alfredo with Crisped Bacon
Tue Beef Tostadas
Wed Chicken Strips and Potato Wedges
Thur Spaghetti and Meatballs
Fri Bite of Eastgate - Meatballs
Sat - Grilled Cheese and Tomato Soup

Ground Beef Tostadas
vegetable oil for frying
1 lb ground beef (80/20)
1 packet taco seasoning
1 tbsp tomato paste
1 cup water or beef broth1 10-ounce can Mexican-style diced tomatoes with green chiles (optional)
1 15-ounce can refried beans
1 large white onion, chopped small
1/2 cup chopped cilantro2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus 4 limes (cut into wedges for serving)
12 taco size corn tortillas
2 cups shredded cheddar cheese

Directions
Sprinkle taco seasoning on beef. Brown meat in large skillet. Once browned, add broth/water and tomato paste. Cook until hot.
Heat the vegetable oil in a medium skillet over medium-high heat. fry each tortilla and set aside.
Heat refried beans according to can directions.
Meanwhile, toss the chopped onion, lime juice, cilantro, and 1 tsp salt in a bowl.
Divide the tostadas among plates and spoon the beans on top, then the beef. Top with the cheese, slaw, tomatoes, and the onion mix. Serve with lime wedges.

Chicken Strips

homemade "Shake and Bake" Chicken Strips

2 skinless, boneless chicken breast cut into strips

1/2 cup flour

1 12 cup plain bread crumbs

2 tbsp seasoning salt

1 tbsp garlic powder

Milk

Soak chicken in a bowl of milk, enough milk to cover all the chicken. Put flour, seasoning salt, garlic, bread crumbs, into plastic freezer bag (gallon size) and shake to mix. Put in a few chicken strips at a time and shake until coated. Use olive oil to coat the cookie sheet. Lay coated strips on the sheet in single layer (no over lapping). Bake at 350F in the oven (or toaster oven) until done and golden brown - about 20 minutes. Turning chicken over once.

Serve with roasted potato wedges.

Spaghetti and Meatballs
1 lb dried spaghetti
1 (25 oz) jar of marinara sauce

1 lb ground Italian sausage OR ground beef/turkey (or combination of those)

1/2 cup Italian style bread crumbs

1 egg

1 tsp each salt and pepper

1/2 cup grated parmesaen cheese
Prepare spaghetti according to package directions.
Meatballs:
Combine ground meat, bread crumbs, cheese, egg, and 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 or medium size scoop, spoon out scoop-fulls of mix, roll into ball and drop meatballs in large nonstick skillet - all should fit. Cook on medium heat, stirring occasionally, until browned and internal temp of 165F is reached. Add sauce to skillet. Simmer until hot.  Serve on top of pasta.

FRIDAY- I am making a double batch of meatballs for my daughter's school event on Friday.

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.

Week of Oct 9, 2016

Steamed Pork Dumplings

Sun - Scalloped Potatoes
Mon - Steamed Pork Dumplings
Tue Roast Turkey and Stuffing
Wed Turkey Noodle Soup
Thur Lemon Roast Chicken and Wild Rice Pilaf
Fri Spaghetti and Meat Sauce

Scalloped Potatoes and Ham

Scalloped Potatoes with Ham

4 medium baker potatoes, thoroughly washed

1 cup cooked, diced ham

3 cups sharp/medium cheddar cheese

3 tbsp butter (not margarine)

3 tbsp AP flour

1 1/2 cups 2% milk

1 tsp each salt and pepper

1/2 tsp garlic powder

1 tbsp dried parsley flakes

1 tsp Dijon Mustard (optional; don't substitute yellow mustard)

2 tbsp chives, chopped and/or fresh parsley, chopped, for topping (optional)

Slice potatoes thinly, with or without skin, (I prefer using a Mandolin or food processor for this).  Place in "Microcooker" or other microwave steamer (you can also use a microwave-safe bowl partially covered with plastic wrap) with 2 tbsp water. Cook in microwave on high for 7 minutes, or until ALMOST done. You may have to do this in 2 batches.

To make sauce, melt butter in large nonstick skillet over medium-high heat. Stir in flour with a whisk (that is safe for non-stick, such as silicone coated). Reduce to low heat and let cook for about 2 minutes or until there is a nutty aroma. Increase temp back to medium-high, and stir in milk. Add 2 cups cheese, 1/2 cup at a time, letting each batch melt before adding more. After all cheese is incorporated, add in seasonings and parsley. Taste sauce, add salt and/or pepper if necessary. Take off heat. THIS WILL HARDEN/THICKEN UP QUICKLY! MAKE WHEN READY TO ASSEMBLE CASSEROLE!

To assemble, in a greased 9 in square baking dish or 2 qt casserole dish, layer potatoes, ham then cheese sauce, and continue until you run out of potatoes, about 4 layers. On the top layer, spread any remaining sauce and top with the other 1 cup of cheese. If baking immediately, bake at 375F for 30 minutes, or until cheese on top is browned and potatoes are completely cooked. Allow to cool for 10-15 minutes before cutting. Serve with with chopped chives and/or parsley.

(NOTE: You can also let this cool and refrigerate for up to 3 days or freeze for up to 3 months to cook later. Make sure to allow the casserole to completely defrost before baking, and allow to warm up with the oven, do not pre-heat.)

Turkey Breast Dinner
1 Bone-In Oven Ready Frozen Jennie-O Turkey Breast, cook according to package
Mashed Potatoes
Steam Fresh Frozen Peas, cooked according to package.Cook turkey according to package - frozen right into oven! But throw out the gravy and make your own.  

GRAVY: Drain liquid into a pan to make gravy. Put on high heat on stove. Mix 2 tbsp butter and 2 tbsp flour with a fork. Mix butter.flour mixture into liquid. Stirring constantly, boil until desired thickness is reached (remember, gravy will thicken a bit after cooling).

Turkey Soup
10 cups Turkey Broth (recipe below)
2 carrots, chopped
2 celery stocks, chopped
1 cup peas (frozen is fine, thawed)
2 cups egg noodles
2 cups leftover turkey meat, chopped
BROTH:
In a large soup pot, bring to boil, add left over bones of turkey, 2 carrots chopped, 1 onion cut into quarters, 3 celery stocks chopped, 3 bay leaves. Reduce to simmer and cook, stirring occasionally, until bones brake apart from each other when pinched with tongs, about 3 hours. Skim fat off, if desired, during cooking every 30 hour. Strain. Reserve liquid (broth) and throw out solids.
SOUP:
Bring broth to boil in a large soup pot. Add pasta, and veggies, boil until pasta and veggies are tender. Add turkey and boil until hot.

Spaghetti and Meat Sauce

1 (28 oz) can crushed tomatoes
2 garlic cloves, pressed

1/4 chopped onion

1/2 cup loosely packed, fresh basil

1 tsp Italian Seasoning
1 lb Italian Sausage or Ground Beef
1 lb spaghetti pasta
Olive Oil
Salt and Pepper

Shredded Parmesan cheese (optional)

Brown meat in large skillet. Remove when done. add olive if needed for total of 2 tbsp fat in pan. saute onions in pan until translucent. Add garlic,cook until fragrant. Add in crushed tomatoes - juice and all into pan. Stir in seasoning and basil. Return meat and mix in. Allow to simmer for at least 10 minutes. Add salt and pepper to taste.
Cook pasta according to package. 

Mix suace with pasta. Sprinkle with shredded cheese enjoy.

Week of Oct 2, 2016

Italian Wedding Soup

Sun - Tortellini Alfredo
Mon Italian Wedding Soup
Tue Ground Beef Taco Salad
Wed Roasted Pork Chops and Veggies
Thur Mushroom Risoto
Fri - Waffles and Breakfast Potato Frittata


Italian Wedding Soup
1 (14 oz) package of frozen meatballs, thawed and browned OR homemade meatballs
12 cups Chicken Broth
1 lb of Escarole, chopped
2 cups Ditalini pasta
Bring broth to boil in a large soup pot. Add pasta, escarole  and meatballs, boil until pasta and escarole is tender, about 8-10 minutes. Top with grated Parmesan Cheese, if desired.

Ground Beef Taco Salad

Beef Taco Salad

1 (about 11 oz) sack Doritos or any corn tortilla chips

1 lb Ground Beef, browned, crumbled and drained

1/2 package taco seasoning

1 cup lettuce or cabbage

black bean salsa

Handful cilantro leaves, chopped

Juice of 1 lime

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Tomatoes, Olives, Salsa, Sour Cream or salad dressing (optional)

Sprinkle meat with taco seasoning, add mix to coat. Heat bean salsa, on stove or microwave until hot. 

Layer salad: chips on bottom, then meat mix, veggie mix, handful of lettuce or cabbage, top with cheese, and salsa and sour cream or salad dressing, as desired.

Black Bean Salsa
1 can whole kernel corn
1 can black beans
1/4 cup each onion, red and green bell pepper (diced small)
salt and pepper to taste
In a sauce pot, heat corn, black beans, and bell peppers in water until peppers are tender. Drain and serve with chicken

Roast Pork Chops and Veggies

 3 lb pork chops

1 cup veggie broth

4 medium red potatoes, quartered

2 sweet potatoes, cut into large cubes

8 oz of baby carrots

1/2 medium onion

2 parsnips, beets, or turnips (or 1 of each) quartered

1 zucchini, cut into 2 inch circles

1 bay leaf

1 tsp each thyme, rosemary, and parsley

                                                                                                    

NOTE Try to keep the root vegetables roughly the same size so they will be done at the same time. 

Mushroom Risoto with Sausage

Sprinkle meat with salt and pepper. Add veggies, broth and herbs in pan. Put meat on top, cover and cook for 35 minutes to 1 hour or until veggies are tender pork reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before serving.

 Mushroom Risoto - Food Network reciepe I will be serving with Sausages