Week of Nov 19th 2017

Sun - Wedding Soup
Mon - Chicken and Rice Casserole
Tue - Sopes
Wed - out of town
Thur - See Thanksgiving Shows All Week Prep!
Fri - out of Town link

Supreme Pizza

Wed - the day before, I usually do a frozen meal so I can get all the prep done!

Thur - See Thanksgiving Shows All Week Prep! All the favorites - turkey, dressing, sweet potatoes, pie, and other desserts, and of course, grandma's rolls!

The few days after we usually make Turkey Soup, Turkey Pot Pie or Creamy Green Chili Enchiladas for some different ideas see here

Pizza - Jan 13 2013 for recipe




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.



Chicken and Rice Casserole
4 skinless, boneless breast filet
1 can cream of mushroom soup (I perfer Campbell's Healthy Choice)
1 1/2 cans of water
2 cups dry Long Grain White Minute Rice
2 tsp Salt
Salt and Pepper to taste
Grease a 9x13 pan with butter. Sprinkle Chicken Beasts with salt and pepper - both sides. Mix rice, salt, soup and water in the pan. Evenly spread out rice. Place chicken on top. Cover with foil. Bake in 350F oven for 40-60  minutes, or until rice is done and chicken is no longer pink and liquid is adsorbed.



Ground Beef Sopes
Sopes
1 cup masa harina
1 tbsp lard (or crisco)
1/2 tsp salt
1/2 - 3/4 cup water

Ground Beef Sopes, meatr,cheese, salsa only

mix together. Start with 1/2 cup water, add more if needed, until the mix is well incorporated. The dough should not be sticky (looking for cookie dough texture). Cover and let stand for 20 minutes. make in to 6 small, even balls. cover to wait until cooking.

Toppings:

1 lb lean ground beef

2 tblsp taco seasoning

1/2 chopped onion

1 cup loosely packed cilantro, chopped

4 Limes

Shredded Cheese

chopped tomatoes 

2 cups shredded cabbage OR lettuce 

Prepared Salsa

salt and pepper

COOK SOPES: Heat skillet on medium high. spray pan with cooking oil. Flatten sopes ball into disc and place on skillet. Place as many as you can with out overlapping. Heat for 30-45 seconds or until browned, turning over once. Keep warm in 200F oven to wait for toppings. 

COOK MEAT: Sprinkle meat with taco seasoning. Cook meat in large skillet on medium. Stirring frequently, brown beef, crumble. Drain.

PICCO: Meanwhile, add onion and cilantro, juice of 1 lime, 1 tbsp of lime zest, and 1 tsp of salt to a bowl. Mix together. 

ASSEMBLE:  tortilla, beef mixture, cilantro mixture, cabbage, cheese, and a dash of fresh squeezed lime juice. 

week of Nov 12 2017

Ramen Soup

Sun -  Ramen Soup with Chicken
Mon - Raviolis, Alfredo
Tue - 3 Bean Chili
Wed - Pot Roast
Thur- Chili Mac
Fri - Hot Beef Sandwiches

Chicken Stock

Ramen with Chicken
Ramen recipe from Kikkoman
Ramen is all about the broth! Make your own. See How
Thin sliced chicken breast sauted in oil until cooked through.

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 juice (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

In a large skillet, brown beef, drain. Remove. 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.

Beef 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

Pot Roast (crock pot cooked)

4 cloves garlic, pressed
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.
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.

Chili Mac

2 cups uncooked elbow macaroni
1/2 cup shredded Cheddar cheese
1 ½ to 2 cups pre-made/leftover chili

Directions
Prepare the macaroni according to the package instructions. Drain and set aside. Combine cooked chili, cheese, and macaroni in the pot. Mix thoroughly.

Optional: extra chili powder, salsa or Cheyenne pepper add in for extra spice when mixing ingredients together.

Week Nov 5, 2017

Spaghetti and Meat Sauce

Sat  - Pork Roast
Sun -  Pork Tamale Pie
Mon - Spaghetti and Meat Sauce (See March 14, 2016)
Tue - Grands Taco Melts
Wed - Garlic herb Chicken and Veggies
Thur- Teriyaki Chicken Bowls 
Fri - Fried Rice and Egg Rolls

Pork Roast 1 3 lb pork roast
1 cup veggie broth
4 medium red potatoes, quartered
8 oz of baby carrots
1/2 medium onion
2 parsnips, celery root, or turnips (or 1 of each) quartered
1 zucchini, cut into 2 inch circles
1 bay leaf
1 tsp each thyme, rosemary, and parsley
                                                                                                   
Sprinkle roast with salt and pepper. Cook roast in 350 roasting pan, covered, for 1/2 hour. Take out roast.  Add veggies, broth and herbs in pan. Put roast back in, cover and cook for another hour or until veggies are tender roast reaches 165 in thickest part.  Let rest, covered in foil, for 5-10 minutes before slicing.

Tamale Pie with beef

Pork Tamale Pie(6 - 9 Servings)1 pkg. "JIFFY" Corn Muffin Mix1/3 cup milk1 egg1 pkg. taco seasoning mix (divided)1/4 tsp. pepper1 can (14-3/4 oz.) cream style corn1 can (12 oz) black or pinto beans1 can (4 oz.) green chilies, drained1 can (10 oz.) enchilada sauce2 cups pork, cooked and shredded (I will using leftover carintas)1 cup sharp cheddar cheese, shredded
Preheat oven to 400°F. Grease an 11” x 7” pan.
Combine muffin mix, milk, egg, 1-1/2 tablespoons of taco seasoning, pepper, corn and green chilies. Pour into pan. Bake 30 - 35 minutes. Cool for 10 minutes. Combine chicken or pork and remaining taco seasoning. Pierce top of cornbread with fork several times. Spread chicken or pork mixture on top. Spread enchilada sauce over meat. Sprinkle with cheese. Bake an additional 20 - 25 minutes. 

Chicken Fried Rice and Egg Rolls

Chicken Fried Rice and Egg RollsEgg Rolls:1 lb ground pork or chicken/turkey1 bell pepper1/2 medium onion1 cup fine shredded cabbage1 carrot2 tbsp Asian Seasoning MixSalt and PepperEgg Roll wrappersIn 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 chicken3 cups cooked white rice1 tbsp rice wine vinegar1/4 cup soy sauce1 tbsp oil1/2 cup peas and carrots frozen mix2 eggsScramble 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.