Monday, April 6, 2009

Week Seven: April 6 - April 12

Yes, I am back... let's just say it's been a VERY busy past couple of weeks and so I just did repeat recipes and went out a lot. Which is a bummer because going out is soooo not good for my wallet or my thighs. Anyway, here is this weeks menu! Enjoy!!

Monday, April 6th

Chicken Tetrazzini
By: Betty Crocker (she rocks)

1 package (7 oz.) pasta (I like bowtie)
2 Tbsp butter
1/4 cup all-purpose flower
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1 cup skim milk
2 Tbsp dry sherry
2 cups cubed cooked chicken (or turkey works too)
1 cup sliced fresh mushrooms
1/4 cup grated Parmesan cheese

1. Heat oven to 300f.

2. Cook pasta according to package.

3. While pasta is cooking, melt butter in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

4. Drain pasta. Stir pasta, sherry, chicken and mushrooms into sauce.

5. Pour pasta mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

(To make extra fattening, but so yummy - increase butter to 1/4 cup, Parmesan cheese to 1/2 cup, and substitute heavy whipping cream for skim milk... yikes!)

Servings: 6
WW Points per serving: 7


Tuesday, April 7th

My hubby bought me one of Rachel Ray's cookbook once and I have to tell you that this is the ONLY recipe that looked appetizing to me. I'm not that hard to please, either! Sheesh... I made it and it was great so I'm sharing it with you.

Ginger Vegetable Chicken Noodle Bowl
By: Rachel Ray

2 Tbsp vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
4 garlic cloves, finely chopped
1 2-inch piece of fresh ginger, peeled and grated
1 cup shredded carrots
Salt and freshly ground pepper
2 tsp ground cumin
2 tsp Chinese five-spice powder (or any Chinese spice mix)
6 cups chicken broth
1/2 pound vermicelli (thin spaghetti)
4 scallions, thinly sliced
2 cups fresh bean sprouts

1. Heat a medium pot over medium-high heat. Add vegetable oil, then add the chicken and lightly brown it, about 3 minutes.

2. Add garlic and ginger, stir, add the carrots, season with salt and pepper, add the cumin and the 5-spice powder. Add stock and bring soup to boil. Add vermicelli and reduce heat to simmer. Cook for 3 minutes.

3. Add scallions and bean sprouts and turn off the heat. Let the soup stand for 5 minutes, adjust seasonings to taste.

Servings: 4
WW Points per serving:


Wednesday, April 8th

Grandma's Mock Tacos
By: My Grammy :)

2 lbs ground beef
1 large yellow onion, chopped
2-3 cloves garlic, chopped
2 6 oz cans tomato paste
2 8 oz cans tomato sauce
3/4 cup minute rice
2 tsp. oregano
3 tsp. chili powder
3 tsp. cumin
3 tsp. brown sugar
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp pepper
6 cans water (in tomato sauce cans)

1. Brown meat, add onions and cook for 3-4 minutes. Add garlic and cook for 1 more minute.

2. Transfer to crock pot and add the rest of the ingredients, except rice. Stir thoroughly.

3. Cover and cook for 3 hours on low. 20 minutes before serving, add minute rice.

4. Serve over Frito's and top with shredded lettuce, chopped tomatoes, olives, avocados, green onions, salsa, sour cream... you get the idea. Whatever sounds good to you.

Servings: 1 million. No idea, it's a lot though.


Thursday, April 9th

Roast Loin of Pork with Fennel
by: Ina Garten

http://www.foodnetwork.com/recipes/ina-garten/roast-loin-of-pork-with-fennel-recipe/index.html

If you have never cooked with Fennel, I highly recommend it... I love the flavor!

2 cloves garlic, minced
Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup Dijon mustard
1 (3-pound) boneless pork loin, trimmed and tied
3 small fennel bulbs, tops removed
8 carrots, peeled, and thickly sliced diagonally
10 small potatoes (red or white-skinned), cut in quarters
2 yellow onions, thickly sliced
4 tablespoons good olive oil
4 tablespoons unsalted butter, melted

1. Preheat the oven to 425 degrees F.

2. With food processor grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.

3. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees.

4. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

Servings: 6


Friday, April 10th

Go out to eat tonight!!


Saturday, April 11th

Chicken Pot Pie
By: ?? Got the recipe from my sister

1 pkg (10 oz) frozen peas and carrots (or you can get the one with corn and green beans too)
1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cup-up chicken
Pastry for 9-inch two-crust pie (store bought works great!)

1. Rinse frozen peas and carrots in cold water to separate, drain.

2. Melt butter in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper and thyme. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

3. Heat oven to 425f.

4. Place one uncooked pie crust in bottom of pie tin, or square 9x9x2 pan. Pour chicken mixture into pastry-lined pan.

5. Top with remaining pastry. Squeeze the edges together (you can get fancy if you want and use a fork or some kind of pattern if you want). Cut slits into top.

6. Bake about 35 minutes or until golden brown.

Servings: 6


Sunday, April 12th

Crunchy Chicken
By: ???

1 cup low-fat sour cream
2 Tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp celery salt
1 tsp paprika
1/2 tsp garlic salt or powder
1/2 tsp salt
1/8 tsp pepper
3 whole, boneless skinless chicken breasts
1 pkg Pepperidge Farm stuffing mix
1/2 stick butter

1. In a small bowl, mix together first 8 ingredients

2. Trim chicken and slice thick pieces lengthwise (this makes it easier to roll up). Place cut chicken in a large enough bowl and pour sour cream mixture over top. Stir to coat all pieces.

3. Take chicken, one piece at a time, and coat with stuffing mix, then roll pinwheel style and set in 9x13 baking pan. Repeat with all pieces.

4. Melt butter and drizzle over the rolled chicken in the pan.

5. Bake in a 375f oven for 45 minutes or until chicken is done.

Serve with cranberry sauce or white chicken gravy (see recipe below)

White Chicken Gravy

1/4 cup butter
1/4 cup flour
1 cup milk
1 cup chicken broth
Salt and pepper to taste

1. In a small saucepan, on low heat, melt butter

2. Add flour and stir vigorously until smooth.

3. Gradually stir in milk and chicken broth. Stir constantly until mixture boils and thickens

4. Add salt and pepper to taste, and serve.

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