week of Feb 18th 2018

Sun - Tostadas

Mickey Pancakes

Mon Spaghetti and Meat Sauce
Tue Baked Chicken
Wed - Sliders
Thur Pancakes and Sausage (Amelia's Birthday)
Fri - Pot Roast

Ground Beef Tosadas

12 corn tostada shells

1 (30 oz) can refried beans

1 lb Ground Beef (80/20 is best)

1 package taco seasoning

1 cup lettuce or cabbage

3 plum tomatoes, seeded and chopped

Handful cilantro leaves, chopped

2 cups each shredded Monterey Jack and sharp Cheddar cheese

Optional toppings: Salsa, Pico de Gallo, sour cream, sliced pitted black olives, chopped yellow onion, lime juice

Sprinkle meat with taco seasoning. Brown meat, crumble and drian off fat. Warm beans as package directs.

Warm tostada shells according to package. Top with beans, then meat, cheese, lettuce, tomato, cilantro and any additional toppings as desired.

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.

Mushroom Baked Chicken
2 lb (4-6 peices) boneless, skinless chicken breasts
1 can condensed mushroom soup
1 package dry onion soup mix

1 can full milk
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup, onion soup, with milk and 1/2 can full of water until combined. Add salt and pepper, mix. Place chicken in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering meat. Add more HOT water as needed. 
When chicken is done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace in sauce. Serve immediately. Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).

week of Feb 11 2018

Sun - Roast Chicken
Mon - Sausage Raviolis (Michael's Birthday)
Tue - Enchiliadas
Wed Sausage Noodle Noodle Bake
Thur - Chicken Curry

week of feb 4th 2018

Sun - Pizza
Mon - Mac and Cheese
Tue - Chili
Wed - Paella
Thur - Mushroom Pork Chops
Fri - Chicken Cordon Blu

Homemade Pepperoni Pizza
dough (for 2 pizzas)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp olive oil plus 2 tsp to bush on crust
3/4 warm (about 100-110F) water
1 tsp (about 1/4 oz or 1 packet) dry active yeast
2 cups AP flour (or 1 cup AP and 1 cup Whole Wheat)
corn meal for dusting pan
toppings (for 2 pizzas):
2 cups pizza or pasta sauce
2 cup pepperoni slices
3-4 cups shredded mozzerella cheese
2-4 tbsp grated parmesan cheese

Sun Dried Pesto Pizza

Place yeast, sugar and warm water in a small bowl. Stir. Allow the yeast to work, let stand 5 minutes or until a foam forms on top. (NOTE: If this does not happen after 10 min, the yeast may have been bad, or the water may have been to hot so the yeast may be dead, or if water is too cold it doesn't activate.) 
.Place flour and salt in a bowl of a mixer. Stir together Using the paddle attachment. Add the oil to the yeast mixture., Start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Take out of  bowl. Roll into a ball. Grease a large, clean, mixing bow. Place the dough in the greased bowl, cover, and allow to rest and rise for an hour.

Separate the dough into 2 halves. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Knead the dough for 5-15 minutes, or until it is stretchy and does not break easy.

Preheat oven to 475F. Roll out the dough, either by stretching it with your hands, or if your not that brave, use a rolling pin. Roll/strech the dough until it is thin as you like. Lay on parchment paper. Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy, bread-like texture.

Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Put on toppings. Slide the pizza onto the pizza stone or pan, bake for 7 minutes, or until bubbly and golden brown.

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

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.

Mushroom Pork Chops
2 lb (4-6 peices) bone in, thin cut pork chops
1 can condensed mushroom soup
2 tbsp Worcestershire Sauce
1 tsp each salt and pepper
water as needed
2 tbsp butter and 2 tbsp flour combined, to thicken gravy/sauce
Preheat oven to 350f. In a 9x13 oven safe pan, mix mushroom soup with 1 1/2 cans full of water until combined. Add Worcestershire sauce and salt and pepper, mix. Place chops in soup mix, making sure not to overlap. Spoon sauce over top to coat. Bake, covered with foil, for 2-3 hours until fork tender. Keep liquid level up to just below covering chops. Add more HOT water as needed. 
When chops are done, take out to thicken sauce if necessary. To thicken sauce, combine 2 tbsp each butter and flour (do not use margarine). Whisk in sauce and boil until it reaches desired thickness. Replace chops in sauce. Serve immediately. 
SLOWCOOKER RECIPE:  this recipe can be done in the crockpot as well. Simmer in crockpot for 6 hours on high. Add the thickening mix in the beginning of the last hour.

mushroom chops

Serve with mashed potatoes and a veggie. (We like seasoned green beans with this).
Cream of Mushroom Gravy homemade: 
2 cups sliced mushrooms
4 tbsp butter
2 tbsp AP flour
1 cup beef broth
1 1/2 cup milk
1 tbsp Worcestershire sauce
1 tsp browning sauce
4 roasted garlic cloves, smashed
1 shallot, finely diced
salt and pepper
Saute mushrooms and shallots in butter, stirring frequently, until tender. Sprinkle on flour, stir until flour is incorporated. Stir in broth, milk, sauces, and garlic. Simmer on medium until thickened, about 10-15 minutes. Taste, add salt and pepper as necessary.

Inside-Out Cordon Blu

4-6 (about 2 lb) boneless, skinless chicken breast halves

3/4 + 1/4 cup  milk

1 egg

3/4 cup bread crumbs (I use Progresso Italian)

Oil to coat the bottom of the pan (veg or canola)

flour coating:

1/2 cup AP flour

1 tbsp seasoning salt (such as Johnny's)

1 tsp onion powder

1 tsp black pepper

1 tsp garlic salt

To bread the chops you will need: 2 bowls, 2 paper plates, 1 non-stick cooling rack, a fork. Set up the assembly line: bowl with 3/4 cup of milk, paper plate with flour coating, bowl with 1 egg and 1/4 cup milk beaten together, paper plate with bread crumbs, and last the cooling rack. Put all the chicken in the 1 st bowl. One at a time, place on the flour and coat with the coating. Dip in the egg mix. the place on the bread crumbs and coat the meat. Lay on the cooling rack covered in parchment until all pieces are breaded.

Inside-Out Cordon Blu before melting cheese

To cook the chicken, heat the oil in a large skillet on medium heat. Add chicken one at a time, being careful not to splatter yourself. Cook for 5-10 minutes or until the bottom side is golden brown and top is starting to turn from pink to white. Turn and cook until done. Middle of piece should reach 160F. Let rest 5 minutes on the cooling rack (without parchment) to drain oil. 

Place on cookie sheet with a slice of ham and a slice of cheese. Place sheet in oven, on broil, for 2-3 minutes or until cheese is melted. Keep watch, do not allow to burn! Enjoy!