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!

week of Dec 24th 2017

Sun - Christmas Eve Dinner (see 2012)
Mon - Christmas breakfast (see Christmas Day 2012)
Tue - (going out to eat)
Wed - Ground Beef Nachos
Thur - Spaghetti Carbonara
Fri -  Pasta Fagioli
Sat - Ham Dinner (see Nov 20 2016)

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.

Spaghetti Carbonara

1 lb dried spaghetti

1 lb low soduim bacon, diced

6 eggs (2 for sauce)

1 1/2 cups shredded Parmesan cheese

salt and pepper to taste

Brown bacon in a large skillet. Once bacon is crisp, remove from oil and set aside. Reserve drippings in a container. 

meanwhile, cook spaghetti according to package directions.

Mix 1 egg, 1 yok in a mixing bowl. Temper the eggs with 2 tbsp of bacon grease and 1 a cup cooking liquid from noodles - drip in slowly and whisk vigorously, and continuously until mixed.

drain noodles when al dente

Add a few tablespoons of drippings back to skillet turn on to medium heat. add noodles to skillet. mix in egg mixture. Add in cheese. Mix until combined. Taste add salt and pepper as necessary.

Poach the other eggs for top.

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.