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.
Monday, April 6, 2009
Sunday, March 8, 2009
Week Six: March 9th - March 15th
Hey! I'm back! My parents were in town for the last couple of weeks and it got so crazy... plus we went out to dinner like, every night. So there was no menu to post! Anyway, so here is a new menu for this week for you to enjoy! Have a great week!!!
Monday, March 9th
Chicken Pizza Primavera
By:?? (I added some stuff, though)
1 can (13.8 oz) pizza crust (or 1 portion of the bread recipe I mentioned on my last post!)
4 tbsp shredded Asiago or Parmesan cheese
1/2 tsp. garlic salt
1/2 cup light Ranch Dressing
1 pkg (6 oz) cooked Italian style chicken breast strips, chopped
1/3 cup finely chopped red bell pepper (optional!!)
1/3 cup thinly sliced red onion
1 cup torn baby spinach
1 1/2 cups shredded Italian cheese blend
1 tsp pizza seasoning
1. Heat oven to 400F. Spray pizza pan or stone with cooking spray.
2. Unroll dough on pan and starting from center, press out to the edge of the pan. Lightly spray dough with cooking spray (olive oil is good). Sprinkle with Asiago cheese and garlic salt. Bake 8 to 10 minutes or until lightly brown.
3. Spread ranch dressing over crust. Top with chicken, bell pepper, onion and spinach. Sprinkle with Italian cheese blend and pizza seasoning over top.
4. Bake 9 to 12 minutes longer or until cheese is melted and pizza is hot. Cut into wedges.
Servings: 4 (two pieces of pizza each)
WW Points per serving: 9
Tuesday, March 10th
Skillet Fiesta Chicken & Rice
By: Campbell's
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 1/3 cups water
1 tsp chili powder
1 1/2 cups uncooked Minute Original rice
1/3 cup shredded cheddar cheese
1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside.
2. Add soup, water and chili powder. Heat to a boil.
3. Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are done. Stir rice mixture.
Servings: 4
WW Points per serving: 7
Wednesday, March 11th
Rigatoni Bolognese
By: WW Comfort Foods
2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely shopped
1 garlic clove, minced
1/2 pound ground lean beef
1 (28-ounce) can diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup dry red wine or beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups rigatoni pasta
1/4 cup grated Parmesan cheese
1. To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the celery, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon. Stir in the tomatoes, parsley, wine, rosemary, bay leaf, salt, and pepper. Cook, stirring occasionally, until bubbly, about 5 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary and bay leaf.
2 Meanwhile, cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss.
Sprinkle with cheese just before serving.
Servings: 4
WW Points per serving: 6
Thursday, March 12th
Chicken Tortilla Casserole
By: Jeanne Allen (Fix-it and Forget it cookbook)
4 whole boneless, skinless chicken breasts, cooked and cut into 1" pieces
1/4 cup chicken broth
10 6" flour tortillas, cut in strips about 1/2" wide x 2" long
2 medium-sized onions, chopped
1 tsp. canola oil
10 3/4 oz. can fat free chicken broth
10 3/4 oz. can 98% fat-free cream of mushroom soup
2 4-oz. cans mild green chilies, chopped
1 egg
1 cup cheddar cheese, grated
1. Pour 1/4 cup chicken broth in slow cooker that was sprayed with non-fat cooking spray.
2. Scatter half the tortilla strips in the bottom of the slow cooker.
3. Mix remaining ingredients together, except that second half of the tortilla strips and the cheese.
4. Layer half the ingredients mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mixture.
5. Cover. Cook on low 4-6 hours or on high 3-5 hours.
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest 15 minutes before serving.
Servings: 8-10
WW Points per serving: 6
Friday, March 13th
Go out tonight! Take a break!!
Saturday, March 14th
Chicken Vesuvio
By: ??? (I changed some stuff)
2 tbsp olive oil
1 lb chicken breasts
1/4 cup flour
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 tsp dried oregano
1 tsp dried thyme
8 ounces frozen artichoke hearts (optional!)
2 tbsp butter
1. Preheat oven to 450F
2. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. Heat the oil in large ovenproof pot over high heat. Working in batches if necessary, cook the chicken in the pot until golden brown on all sides. Transfer chicken to plate.
4. Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
5. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around the chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Servings: 4
WW Points per serving:
Sunday, March 15th
Don't be fooled - this recipe is EASY, but it does take some time and is so so so worth it!
Beer-Braised Pot Roast and Vegetables with Polenta
by: Emeril
5 slices bacon, diced
1 (4 to 4 1/2 pound) beef chuck roast
1 1/2 teaspoons salt
1 teaspoon black pepper
1 pound thinly sliced yellow onions (about 4 cups)
8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme leaves
1 bay leaf
1 (12-ounce) beer
1 cup beef stock or low-sodium beef broth
3 cups peeled, seeded, and diced tomatoes and their juices (I just used the canned kind)
4 large carrots, peeled and cut into 3-inch sticks
1/4 pound parsnips, peeled and cut into 3-inch sticks (optional!)
1/2 pound turnips, peeled and cut into 1 1/2-inch wedges (optional!)
8-10 small redi-skinned potatoes, halved (I added this because I took out the parsnips and turnips)
1/4 cup chopped fresh parsley leaves
1. Preheat the oven to 325 degrees F.
2. Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
3. Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
4. Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
5. Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat. Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
This can be served over Polenta - which is incredible yummy and here is the recipe (from Emeril):
Polenta
by: Emeril
4 cups water
2 1/2 to 2 3/4 cups milk
1 1/2 teaspoons minced garlic
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups polenta or yellow cornmeal
5 tablespoons unsalted butter, cut into pieces
2 tablespoons grated Parmesan
1. Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick. Add the butter and cheese and stir until melted.
2. Remove from the heat and discard the bay leaf. Adjust the seasoning to taste and serve immediately.
Servings: 8
WW Points per serving:
Monday, March 9th
Chicken Pizza Primavera
By:?? (I added some stuff, though)
1 can (13.8 oz) pizza crust (or 1 portion of the bread recipe I mentioned on my last post!)
4 tbsp shredded Asiago or Parmesan cheese
1/2 tsp. garlic salt
1/2 cup light Ranch Dressing
1 pkg (6 oz) cooked Italian style chicken breast strips, chopped
1/3 cup finely chopped red bell pepper (optional!!)
1/3 cup thinly sliced red onion
1 cup torn baby spinach
1 1/2 cups shredded Italian cheese blend
1 tsp pizza seasoning
1. Heat oven to 400F. Spray pizza pan or stone with cooking spray.
2. Unroll dough on pan and starting from center, press out to the edge of the pan. Lightly spray dough with cooking spray (olive oil is good). Sprinkle with Asiago cheese and garlic salt. Bake 8 to 10 minutes or until lightly brown.
3. Spread ranch dressing over crust. Top with chicken, bell pepper, onion and spinach. Sprinkle with Italian cheese blend and pizza seasoning over top.
4. Bake 9 to 12 minutes longer or until cheese is melted and pizza is hot. Cut into wedges.
Servings: 4 (two pieces of pizza each)
WW Points per serving: 9
Tuesday, March 10th
Skillet Fiesta Chicken & Rice
By: Campbell's
1 tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 1/3 cups water
1 tsp chili powder
1 1/2 cups uncooked Minute Original rice
1/3 cup shredded cheddar cheese
1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside.
2. Add soup, water and chili powder. Heat to a boil.
3. Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are done. Stir rice mixture.
Servings: 4
WW Points per serving: 7
Wednesday, March 11th
Rigatoni Bolognese
By: WW Comfort Foods
2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely shopped
1 garlic clove, minced
1/2 pound ground lean beef
1 (28-ounce) can diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup dry red wine or beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups rigatoni pasta
1/4 cup grated Parmesan cheese
1. To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the celery, carrot, and garlic; cook, stirring frequently, until the vegetables are softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon. Stir in the tomatoes, parsley, wine, rosemary, bay leaf, salt, and pepper. Cook, stirring occasionally, until bubbly, about 5 minutes. Reduce the heat and simmer, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary and bay leaf.
2 Meanwhile, cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss.
Sprinkle with cheese just before serving.
Servings: 4
WW Points per serving: 6
Thursday, March 12th
Chicken Tortilla Casserole
By: Jeanne Allen (Fix-it and Forget it cookbook)
4 whole boneless, skinless chicken breasts, cooked and cut into 1" pieces
1/4 cup chicken broth
10 6" flour tortillas, cut in strips about 1/2" wide x 2" long
2 medium-sized onions, chopped
1 tsp. canola oil
10 3/4 oz. can fat free chicken broth
10 3/4 oz. can 98% fat-free cream of mushroom soup
2 4-oz. cans mild green chilies, chopped
1 egg
1 cup cheddar cheese, grated
1. Pour 1/4 cup chicken broth in slow cooker that was sprayed with non-fat cooking spray.
2. Scatter half the tortilla strips in the bottom of the slow cooker.
3. Mix remaining ingredients together, except that second half of the tortilla strips and the cheese.
4. Layer half the ingredients mixture into the cooker, followed by the other half of the tortillas, followed by the rest of the chicken mixture.
5. Cover. Cook on low 4-6 hours or on high 3-5 hours.
6. Add the cheese to the top of the dish during the last 20-30 minutes of cooking.
7. Uncover and allow casserole to rest 15 minutes before serving.
Servings: 8-10
WW Points per serving: 6
Friday, March 13th
Go out tonight! Take a break!!
Saturday, March 14th
Chicken Vesuvio
By: ??? (I changed some stuff)
2 tbsp olive oil
1 lb chicken breasts
1/4 cup flour
1 1/2 pounds small red-skinned potatoes, halved
4 large garlic cloves, minced
3/4 cup dry white wine
3/4 cup chicken broth
1 1/2 tsp dried oregano
1 tsp dried thyme
8 ounces frozen artichoke hearts (optional!)
2 tbsp butter
1. Preheat oven to 450F
2. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. Heat the oil in large ovenproof pot over high heat. Working in batches if necessary, cook the chicken in the pot until golden brown on all sides. Transfer chicken to plate.
4. Add potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat.
5. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around the chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve.
Servings: 4
WW Points per serving:
Sunday, March 15th
Don't be fooled - this recipe is EASY, but it does take some time and is so so so worth it!
Beer-Braised Pot Roast and Vegetables with Polenta
by: Emeril
5 slices bacon, diced
1 (4 to 4 1/2 pound) beef chuck roast
1 1/2 teaspoons salt
1 teaspoon black pepper
1 pound thinly sliced yellow onions (about 4 cups)
8 ounces button mushrooms, stems trimmed, wiped clean, and quartered
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme leaves
1 bay leaf
1 (12-ounce) beer
1 cup beef stock or low-sodium beef broth
3 cups peeled, seeded, and diced tomatoes and their juices (I just used the canned kind)
4 large carrots, peeled and cut into 3-inch sticks
1/4 pound parsnips, peeled and cut into 3-inch sticks (optional!)
1/2 pound turnips, peeled and cut into 1 1/2-inch wedges (optional!)
8-10 small redi-skinned potatoes, halved (I added this because I took out the parsnips and turnips)
1/4 cup chopped fresh parsley leaves
1. Preheat the oven to 325 degrees F.
2. Heat a large Dutch oven or roasting pan over medium heat. Add the bacon and cook until the bacon is brown and the fat is rendered, 7 to 8 minutes. Remove the bacon with a slotted spoon and set aside to drain on a paper towel-lined plate. Set aside. Leave the pot on the heat.
3. Season the roast on all sides with the salt and pepper. Add the roast to the bacon fat remaining in the pan and sear on all sides until well browned, 8 to 10 minutes. Remove the roast from the pan and set aside. Add the onions to the pan and cook until wilted and fragrant, 2 1/2 to 3 minutes. Add the mushrooms and cook stirring occasionally until the mushrooms are soft and are beginning to color, about 4 minutes. Add the garlic, thyme, and bay leaf and cook, stirring, until fragrant, 45 seconds. Add the beer, beef stock, tomatoes and their juices, and the roast to the pan and bring to a simmer. Cover the pot tightly, place in the oven, and bake for 1 1/2 hours.
4. Carefully remove the roast from the oven and add the carrots, parsnips and turnips. Turn the meat, basting with the pan juices. Cover tightly and return to the oven. Bake until the meat shreds easily and the vegetables are tender, 1 1/2 to 2 hours, depending upon the size of the meat.
5. Remove and discard the bay leaf. Remove the roast from the pan and let sit on a cutting board until cool enough to handle. Using two forks or a knife and form, shred the meat. Skim the fat from the pan juices and discard. Return the meat to the pan, add the parsley, and stir well.
This can be served over Polenta - which is incredible yummy and here is the recipe (from Emeril):
Polenta
by: Emeril
4 cups water
2 1/2 to 2 3/4 cups milk
1 1/2 teaspoons minced garlic
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups polenta or yellow cornmeal
5 tablespoons unsalted butter, cut into pieces
2 tablespoons grated Parmesan
1. Combine the water, 2 1/2 cups of the milk, the garlic, bay leaf, salt, and pepper in a large, heavy saucepan, and bring to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook uncovered, stirring often with a large wooden spoon, until smooth and creamy, 35 to 40 minutes, adding the additional 1/4 cup milk as needed if the mixture gets too thick. Add the butter and cheese and stir until melted.
2. Remove from the heat and discard the bay leaf. Adjust the seasoning to taste and serve immediately.
Servings: 8
WW Points per serving:
Sunday, February 15, 2009
Week Five: February 16th - February 22nd
Okay so here is the biggest tip I can give you on this blog... www.pantrysecrets.net. It is a bread recipe and you have to buy the DVD to get the recipe. It's $19.95 and soooooooo worth every penny. I would put the recipe on my blog, but my conscience won't let me... if they charged a ton, then I would just share it with you, but $19.95 isn't too much and totally worth it. Why, do you ask? Well because this recipe is six ingredients and with that six ingredients in one hour (that's right, one hour) you can make the most amazing yummy bread. It's like a dream.. seriously. You can make 4 loaves of bread in an hour. That's mixing, raising AND baking. In one hour. That's it. It's unreal and so so good. I have made a TON with this. Cinnamon rolls, dessert and savory braids, monkey bread, rolls... tons. And get this - you can make pizza in less time then it takes to order it and have it delivered. Crazy, right? I know! It is so great. I cannot say enough about this bread.. it makes me feel like super mom. And I am soooo not. :)
So here is this weeks recipes! Hope you have a great week!
Monday, February 16th
Lemon Broccoli Chicken
From: Campbell's Classic Recipe book (and changes by moi)
2 lemons
1 tbsp olive oil
1 lb boneless skinless chicken breasts
1/2 cup flour
1 can (10 3/4 oz) Campbell's 98% fat free cream of broccoli soup (or broccoli cheese soup either
works)
1/4 cup milk
1/8 tsp pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. Cut one of the lemons into thin slices and set aside. Squeeze 2 tablespoons of juice from the remaining lemon and set aside.
4. In medium skillet, over med-high heat, heat oil. Add chicken and cook 7-8 minutes or until browned. Set chicken aside.
5. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to the pan. Turn chicken once or twice to coat with sauce. Top chicken with lemon slices. Reduce heat to low. Cover and cook 5 minutes until chicken is no longer pink.
Servings: 4
WW Points per serving: 5
Tuesday, February 17th
Mexican Lasagna
From: Yahoo! Food recipes
1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper (optional!)
2 1/2 cups thick and chunky salsa
1 (11 oz) can whole kernel corn, drained
1 tsp chili powder
1 tsp ground cumin
12 (6 inch) corn tortillas, divided
1 (16 oz) container low-fat cottage cheese
1 cup lowfat shredded cheddar cheese
1 (2.25 oz) can small pitted ripe olives (optional!)
1. Preheat oven to 350F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
2. Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9 inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle cheddar cheese and olives.
3. Bake 30 min. or until heated through.
Servings: 8
WW Points per serving: 5
Wednesday, February 18th
Creamy Chicken With Rice Soup
By: Nature's Table Restaurant
I actually requested this recipe from the restaurant and my question and the recipe was featured in the local newspaper here... so I thought I would share it with you. It's so good and easy!
2 tbsp olive oil
1 cup diced onion
1 tbsp fresh garlic, minced
2 cups sliced mushrooms
1 cup chopped carrots
2 cups cooked and chopped chicken breast
1 tsp Spike all-purpose seasoning
7 cups chicken broth
1 cup half-and-half
1 cup cooked white rice
1/4 cup cornstarch dissolved in 1/2 cup water
1. In a large pot, heat olive oil. Add the onion and cook until soft. Add garlic and cook for one minute more. Add mushrooms and saute until soft. Stirring often.
2. Add the carrots, chicken, Spike and broth. Stir until well blended. Add the half-and-half. Continue simmering for 5 minutes. Add the cornstarch mixture. Stir and cook over reduced heat for five minutes or until thickened.
3. Add cooked rice and serve.
Servings: 8
WW Points per serving: 4
Thursday, February 19th
Baked Ziti with Pesto
by: Moi
1 pound ziti
1 tbsp olive oil
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar Marinara sauce
1 can crushed tomatoes in thick puree
1/2 teaspoon fresh ground black pepper
1 cup part skim ricotta cheese
1 1/2 cups grated mozzarella cheese
1/3 cups grated Parmesan cheese
1/4 cup store-bought pesto
1. Heat oven to 350F. Spray 13x9 baking dish with non-stick cooking spray.
2. In large pot of boiling, salted water, cook the pasta for 7 minutes (it will be partially cooked). Drain. Rinse with cold water and drain again thoroughly.
3. In a medium saucepan, heat olive oil on med-high heat. Add the onion and cook until translucent, stirring occasionally (about 5 minutes). Add the garlic, stirring constantly, saute for 30 seconds. Add ground beef and cook until no longer pink. Add marinara sauce and tomatoes and cook for about 5 minutes. Stir in 1/4 tsp of the pepper.
4. In a large bowl, combine the ricotta, 1 cup mozzarella, half of the Parmesan, the pesto, and the remaining 1/4 tsp pepper. Add the pasta and the meat sauce and stir well to combine. Pour into baking dish and spread out evenly. Top with remaining mozzarella and Parmesan.
5. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
Servings: 8
WW Points per serving: 7
Friday, February 20th
Go out and enjoy yourself tonight!!
Saturday, February 21st
Mojito Chicken with Couscous*
by: Robin Miller
http://www.foodnetwork.com/recipes/robin-miller/mojito-chicken-and-roasted-asparagus-with-almonds-recipe/index.html
*If you don't like couscous you can also serve this over rice.
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp sugar
1 lb cut-up skinless boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup rum
1 tsp finely grated lime zest
1/4 cup chopped fresh mint leaves (optional!)
1 cup couscous, cooked according to package directions
1. Heat oil in large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides.
2 Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous (or rice!).
Servings: 4
WW Points per serving: 6 (without rice or couscous)
Sunday, February 22nd
Black Thai Chicken
by: ???
Thai Peanut Sauce
2 tbsp creamy (not chunky) peanut butter
1 tbsp honey
1/2 tsp dark sesame oil
2 tsp soy sauce
1/2 tsp garlic
1/2 tsp ginger root, grated
1/4 tsp ground white pepper
1 tbsp dry white wine
10 tbsp light coconut milk
Pasta
1 lb dried plain linguine
1 lb boneless skinless chicken breasts
1 tsp canola oil
2 tsp spicy seasoning (any brand like Poultry Magic works)
1/2 cup cilantro, minced
1. Combine all sauce ingredients in succession in a small bowl, stirring thoroughly after each addition.
2. Rub chicken breasts with canola oil, sprinkle liberally with the spicy seasoning and press into completely coat chicken.
3. Heat skillet over high heat. Place the seasoned chicken breasts into the hot pan and sear until blackened, about 2-3 minutes. Turn over and repeat on the other side. Remove the chicken and place on a cutting board. Slice off a piece to check for doneness. Slice cooked chicken breasts into bite-size strips.
4. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente (chewy, not mushy). Drain, place in a large serving bowl and toss immediately with the Thai Peanut sauce. Add cilantro and toss again. Add chicken and toss once more. Serve immediately, seasoning to taste at the table with additional salt if necessary.
Servings: 6
WW Points per serving: 9
So here is this weeks recipes! Hope you have a great week!
Monday, February 16th
Lemon Broccoli Chicken
From: Campbell's Classic Recipe book (and changes by moi)
2 lemons
1 tbsp olive oil
1 lb boneless skinless chicken breasts
1/2 cup flour
1 can (10 3/4 oz) Campbell's 98% fat free cream of broccoli soup (or broccoli cheese soup either
works)
1/4 cup milk
1/8 tsp pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 2-3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. Cut one of the lemons into thin slices and set aside. Squeeze 2 tablespoons of juice from the remaining lemon and set aside.
4. In medium skillet, over med-high heat, heat oil. Add chicken and cook 7-8 minutes or until browned. Set chicken aside.
5. Add soup, milk, reserved lemon juice and pepper. Heat to a boil. Return chicken to the pan. Turn chicken once or twice to coat with sauce. Top chicken with lemon slices. Reduce heat to low. Cover and cook 5 minutes until chicken is no longer pink.
Servings: 4
WW Points per serving: 5
Tuesday, February 17th
Mexican Lasagna
From: Yahoo! Food recipes
1 lb lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper (optional!)
2 1/2 cups thick and chunky salsa
1 (11 oz) can whole kernel corn, drained
1 tsp chili powder
1 tsp ground cumin
12 (6 inch) corn tortillas, divided
1 (16 oz) container low-fat cottage cheese
1 cup lowfat shredded cheddar cheese
1 (2.25 oz) can small pitted ripe olives (optional!)
1. Preheat oven to 350F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
2. Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9 inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle cheddar cheese and olives.
3. Bake 30 min. or until heated through.
Servings: 8
WW Points per serving: 5
Wednesday, February 18th
Creamy Chicken With Rice Soup
By: Nature's Table Restaurant
I actually requested this recipe from the restaurant and my question and the recipe was featured in the local newspaper here... so I thought I would share it with you. It's so good and easy!
2 tbsp olive oil
1 cup diced onion
1 tbsp fresh garlic, minced
2 cups sliced mushrooms
1 cup chopped carrots
2 cups cooked and chopped chicken breast
1 tsp Spike all-purpose seasoning
7 cups chicken broth
1 cup half-and-half
1 cup cooked white rice
1/4 cup cornstarch dissolved in 1/2 cup water
1. In a large pot, heat olive oil. Add the onion and cook until soft. Add garlic and cook for one minute more. Add mushrooms and saute until soft. Stirring often.
2. Add the carrots, chicken, Spike and broth. Stir until well blended. Add the half-and-half. Continue simmering for 5 minutes. Add the cornstarch mixture. Stir and cook over reduced heat for five minutes or until thickened.
3. Add cooked rice and serve.
Servings: 8
WW Points per serving: 4
Thursday, February 19th
Baked Ziti with Pesto
by: Moi
1 pound ziti
1 tbsp olive oil
1 lb lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 jar Marinara sauce
1 can crushed tomatoes in thick puree
1/2 teaspoon fresh ground black pepper
1 cup part skim ricotta cheese
1 1/2 cups grated mozzarella cheese
1/3 cups grated Parmesan cheese
1/4 cup store-bought pesto
1. Heat oven to 350F. Spray 13x9 baking dish with non-stick cooking spray.
2. In large pot of boiling, salted water, cook the pasta for 7 minutes (it will be partially cooked). Drain. Rinse with cold water and drain again thoroughly.
3. In a medium saucepan, heat olive oil on med-high heat. Add the onion and cook until translucent, stirring occasionally (about 5 minutes). Add the garlic, stirring constantly, saute for 30 seconds. Add ground beef and cook until no longer pink. Add marinara sauce and tomatoes and cook for about 5 minutes. Stir in 1/4 tsp of the pepper.
4. In a large bowl, combine the ricotta, 1 cup mozzarella, half of the Parmesan, the pesto, and the remaining 1/4 tsp pepper. Add the pasta and the meat sauce and stir well to combine. Pour into baking dish and spread out evenly. Top with remaining mozzarella and Parmesan.
5. Bake until bubbling, about 30 minutes. Let sit 10 minutes before cutting.
Servings: 8
WW Points per serving: 7
Friday, February 20th
Go out and enjoy yourself tonight!!
Saturday, February 21st
Mojito Chicken with Couscous*
by: Robin Miller
http://www.foodnetwork.com/recipes/robin-miller/mojito-chicken-and-roasted-asparagus-with-almonds-recipe/index.html
*If you don't like couscous you can also serve this over rice.
2 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tbsp sugar
1 lb cut-up skinless boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup rum
1 tsp finely grated lime zest
1/4 cup chopped fresh mint leaves (optional!)
1 cup couscous, cooked according to package directions
1. Heat oil in large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides.
2 Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous (or rice!).
Servings: 4
WW Points per serving: 6 (without rice or couscous)
Sunday, February 22nd
Black Thai Chicken
by: ???
Thai Peanut Sauce
2 tbsp creamy (not chunky) peanut butter
1 tbsp honey
1/2 tsp dark sesame oil
2 tsp soy sauce
1/2 tsp garlic
1/2 tsp ginger root, grated
1/4 tsp ground white pepper
1 tbsp dry white wine
10 tbsp light coconut milk
Pasta
1 lb dried plain linguine
1 lb boneless skinless chicken breasts
1 tsp canola oil
2 tsp spicy seasoning (any brand like Poultry Magic works)
1/2 cup cilantro, minced
1. Combine all sauce ingredients in succession in a small bowl, stirring thoroughly after each addition.
2. Rub chicken breasts with canola oil, sprinkle liberally with the spicy seasoning and press into completely coat chicken.
3. Heat skillet over high heat. Place the seasoned chicken breasts into the hot pan and sear until blackened, about 2-3 minutes. Turn over and repeat on the other side. Remove the chicken and place on a cutting board. Slice off a piece to check for doneness. Slice cooked chicken breasts into bite-size strips.
4. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente (chewy, not mushy). Drain, place in a large serving bowl and toss immediately with the Thai Peanut sauce. Add cilantro and toss again. Add chicken and toss once more. Serve immediately, seasoning to taste at the table with additional salt if necessary.
Servings: 6
WW Points per serving: 9
Sunday, February 8, 2009
Week Four: February 9th - February 15th
Hello everyone! Hope you have a wonderful week and hopefully I have made it that much easier for you with recipes... I just wanted to let you know that you should definitely check out the comments because there are some GREAT ideas in there! I am ALWAYS up for ideas... Thanks!! Have a great week!!
Monday, February 9th
White Chicken Chili
By: Yours Truly
2 boneless, skinless chicken breasts
1 medium onion, diced
1 garlic clove, minced
1 tbsp olive oil
1 small can diced green chiles
3 cans navy beans
1 tsp chili powder
1 tsp cumin
1/4 tsp white pepper
1/2 tsp salt
1 pinch ground red pepper
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces. Set aside.
2. In medium sized pot or dutch oven, heat olive oil on med-high heat. Add onion to the pan and cook until soft. Add garlic and cook for one more minute. Add the green chiles and cook for another couple of minutes. Add the rest of the ingredients and the chicken. Simmer for 15 minutes.
Optional toppings: cheese, sour cream, crushed corn tortilla chips
Servings: 4
WW Points per serving: 6
Tuesday, February 10th
Chicken Picatta
By: Yours Truly
2-3 boneless skinless chicken breasts
1/2 cup flour
3 tbsp olive oil
1/2 cup dry white wine
Juice from one lemon
1/2 cup chicken broth
3 tbsp capers (optional)
Salt and Pepper to taste
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add wine and lemon juice and cook for about 3 to 4 minutes. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Turning the chicken every now and then to coat with sauce. Add capers at the very end.
Serve with homemade mash potatoes and a vegetable.
Servings: 4
WW Points per serving: 6
Wednesday, February 11th
Pulled Pork Sandwiches
By: Fix it and Forget it - Lightly Cookbook
2 lbs boneless pork top loin
1 1/2 cups onions, chopped
1 cup diet soda (diet coke or diet dr. pepper work best)
1 cup barbecue sauce
1. Place pork in slow cooker. Combine all other ingredients in a bowl and then pour over pork.
2. Cover. Cook on high 4-6 hours or until meat is very tender.
3. Slice or shred pork. Stir back into sauce.
4. Serve on buns.
(If you like more sauce - up the BBQ sauce to 1/2 cup more. It also helps to cut the pork loin into big chunks before you cook it. Makes it easier to shred)
Servings: 8
WW Points per serving: 4
Thursday, February 12th
Breakfast for Dinner
My husband loves it when we have breakfast for dinner... I like to make breakfast potatoes and waffles and egg scrambles. You can get creative with this one. I was at a brunch recently and a friend of mine made this most incredible breakfast casserole so I thought I would put that on here for you to use for dinner or save for a breakfast or brunch. Thank you Katheryn for this recipe!
Yummy Breakfast Casserole
By: Katheryn Snyder
1 pkg. or 24 oz of shredded hashbrowns
1/3 c. butter or margarine, melted
3 cups cheese (Swiss and/or cheddar)
1/2 cup ham or bacon cut up
1/2 c. half and half or milk
6 eggs beaten
salt and pepper
1. Spray cooking spray on 9x13 pan, put hashbrowns on bottom of pan; brush with melted butter. Layer on bacon and cheese.
2. Beat milk, eggs, salt and pepper in separate bowl. Pour over potatoes, cheese and bacon. Let set overnight in refrigerator.
3. Bake at 350 degree oven for 40 minutes. (if you don't want to put the stuff together the night before, just put hashbrowns in the fridge and put it together right before you cook it).
Servings: 9??
WW Points per serving: Um, I don't know about you, but I really DON'T want to know.... :)
Friday, February 13th
San Antonio Tortilla Soup
By: Fix it and Forget it - Lightly cookbook
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 tsp cumin
2 - 14 1/2 oz. cans fat-free chicken broth
2 - 15 oz. cans stewed tomatoes
1 - 17 oz can drained whole-kernel corn (optional)
1 tbsp jalapeno pepper, minced (remove seeds to reduce heat)
1/4 tsp black pepper
2 cups (about 1 1/2 lbs) boneless, skinless chicken breasts, uncooked and cubed
2 cups water
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.
Optional toppings: cheese, sour cream, crushed corn tortilla chips, cilantro
Servings: 9-10
WW Points per serving: 6
Saturday, February 14th
Happy Valentines Day!
I saved going out day for today because it's V-day! And um, if you are cooking AT ALL on this day, then your significant other needs to be slapped! Hopefully, you are getting spoiled rotten and having a great day.
Sunday, February 15th
Lasagna
By: Moi
1 9 oz. box lasagna noodles (the kind you don't have to cook - I like Barilla)
1 lb. lean ground beef
1 med. onion, diced
2 cloves garlic, minced
2 jars marinara sauce
1 large container low-fat cottage cheese (about 2 cups)
1 med container part skim ricotta cheese (about 1 cup)
1 egg
1 tsp Italian seasoning
2 1/2 cups mozzarella cheese (divided)
1/2 cup Parmesan cheese
1. Preheat oven to 375F.
2. Brown meat in a saute pan over med-high heat. Add onion and cook until soft. Add garlic and cook for one more minute.
3. Spray a 9x13 baking pan with non-stick cooking spray. Spread half of one of the jars of sauce on the bottom of the pan. Layer 4 uncooked sheets of pasta. Layer all of the meat, onion and garlic mixture. Top mixture with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese.
4. Layer 4 uncooked sheets of pasta. In a large bowl, mix together cottage cheese, ricotta cheese, egg, Italian seasoning and 1/2 cup of mozzarella cheese. Layer mixture over pasta.
5. Layer 4 uncooked sheets of pasta. Top with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese and 1/2 cup of Parmesan.
6. Bake covered with foil until bubbly (about 50-60 minutes). Take off tinfoil and cook for 5 more minutes. Let stand for 15 minutes before cutting.
Servings: 10
WW Points per serving: 7
Monday, February 9th
White Chicken Chili
By: Yours Truly
2 boneless, skinless chicken breasts
1 medium onion, diced
1 garlic clove, minced
1 tbsp olive oil
1 small can diced green chiles
3 cans navy beans
1 tsp chili powder
1 tsp cumin
1/4 tsp white pepper
1/2 tsp salt
1 pinch ground red pepper
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces. Set aside.
2. In medium sized pot or dutch oven, heat olive oil on med-high heat. Add onion to the pan and cook until soft. Add garlic and cook for one more minute. Add the green chiles and cook for another couple of minutes. Add the rest of the ingredients and the chicken. Simmer for 15 minutes.
Optional toppings: cheese, sour cream, crushed corn tortilla chips
Servings: 4
WW Points per serving: 6
Tuesday, February 10th
Chicken Picatta
By: Yours Truly
2-3 boneless skinless chicken breasts
1/2 cup flour
3 tbsp olive oil
1/2 cup dry white wine
Juice from one lemon
1/2 cup chicken broth
3 tbsp capers (optional)
Salt and Pepper to taste
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add wine and lemon juice and cook for about 3 to 4 minutes. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Turning the chicken every now and then to coat with sauce. Add capers at the very end.
Serve with homemade mash potatoes and a vegetable.
Servings: 4
WW Points per serving: 6
Wednesday, February 11th
Pulled Pork Sandwiches
By: Fix it and Forget it - Lightly Cookbook
2 lbs boneless pork top loin
1 1/2 cups onions, chopped
1 cup diet soda (diet coke or diet dr. pepper work best)
1 cup barbecue sauce
1. Place pork in slow cooker. Combine all other ingredients in a bowl and then pour over pork.
2. Cover. Cook on high 4-6 hours or until meat is very tender.
3. Slice or shred pork. Stir back into sauce.
4. Serve on buns.
(If you like more sauce - up the BBQ sauce to 1/2 cup more. It also helps to cut the pork loin into big chunks before you cook it. Makes it easier to shred)
Servings: 8
WW Points per serving: 4
Thursday, February 12th
Breakfast for Dinner
My husband loves it when we have breakfast for dinner... I like to make breakfast potatoes and waffles and egg scrambles. You can get creative with this one. I was at a brunch recently and a friend of mine made this most incredible breakfast casserole so I thought I would put that on here for you to use for dinner or save for a breakfast or brunch. Thank you Katheryn for this recipe!
Yummy Breakfast Casserole
By: Katheryn Snyder
1 pkg. or 24 oz of shredded hashbrowns
1/3 c. butter or margarine, melted
3 cups cheese (Swiss and/or cheddar)
1/2 cup ham or bacon cut up
1/2 c. half and half or milk
6 eggs beaten
salt and pepper
1. Spray cooking spray on 9x13 pan, put hashbrowns on bottom of pan; brush with melted butter. Layer on bacon and cheese.
2. Beat milk, eggs, salt and pepper in separate bowl. Pour over potatoes, cheese and bacon. Let set overnight in refrigerator.
3. Bake at 350 degree oven for 40 minutes. (if you don't want to put the stuff together the night before, just put hashbrowns in the fridge and put it together right before you cook it).
Servings: 9??
WW Points per serving: Um, I don't know about you, but I really DON'T want to know.... :)
Friday, February 13th
San Antonio Tortilla Soup
By: Fix it and Forget it - Lightly cookbook
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 tsp cumin
2 - 14 1/2 oz. cans fat-free chicken broth
2 - 15 oz. cans stewed tomatoes
1 - 17 oz can drained whole-kernel corn (optional)
1 tbsp jalapeno pepper, minced (remove seeds to reduce heat)
1/4 tsp black pepper
2 cups (about 1 1/2 lbs) boneless, skinless chicken breasts, uncooked and cubed
2 cups water
1. Combine all ingredients in slow cooker.
2. Cover. Cook on low 6-8 hours or on high 4-6 hours.
Optional toppings: cheese, sour cream, crushed corn tortilla chips, cilantro
Servings: 9-10
WW Points per serving: 6
Saturday, February 14th
Happy Valentines Day!
I saved going out day for today because it's V-day! And um, if you are cooking AT ALL on this day, then your significant other needs to be slapped! Hopefully, you are getting spoiled rotten and having a great day.
Sunday, February 15th
Lasagna
By: Moi
1 9 oz. box lasagna noodles (the kind you don't have to cook - I like Barilla)
1 lb. lean ground beef
1 med. onion, diced
2 cloves garlic, minced
2 jars marinara sauce
1 large container low-fat cottage cheese (about 2 cups)
1 med container part skim ricotta cheese (about 1 cup)
1 egg
1 tsp Italian seasoning
2 1/2 cups mozzarella cheese (divided)
1/2 cup Parmesan cheese
1. Preheat oven to 375F.
2. Brown meat in a saute pan over med-high heat. Add onion and cook until soft. Add garlic and cook for one more minute.
3. Spray a 9x13 baking pan with non-stick cooking spray. Spread half of one of the jars of sauce on the bottom of the pan. Layer 4 uncooked sheets of pasta. Layer all of the meat, onion and garlic mixture. Top mixture with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese.
4. Layer 4 uncooked sheets of pasta. In a large bowl, mix together cottage cheese, ricotta cheese, egg, Italian seasoning and 1/2 cup of mozzarella cheese. Layer mixture over pasta.
5. Layer 4 uncooked sheets of pasta. Top with sauce, making sure layer is well covered with sauce. Top with 1 cup of mozzarella cheese and 1/2 cup of Parmesan.
6. Bake covered with foil until bubbly (about 50-60 minutes). Take off tinfoil and cook for 5 more minutes. Let stand for 15 minutes before cutting.
Servings: 10
WW Points per serving: 7
Tuesday, February 3, 2009
Week Three: February 3rd - February 8th
Hey! Sorry this is late!! It has been a cah-razy week... I know I missed Monday, but I am going to post it anyway, just in case you want to use the recipe this week! Enjoy!!
Monday, February 2nd
Chicken & Rice Casserole
by: Becky Marshall (not me - my Aunt Becky. But I did add some stuff) :)
2 cups cooked rice
2-3 cooked chicken breasts, cut in small pieces
1 can 98% fat free Cream of Mushroom soup
1 cup lowfat cheddar cheese, divided
1/2 cup lowfat sour cream
1/4 cup skim milk
1 tsp salt
1/2 tsp black pepper
1. Heat oven to 350F.
2. In a 2-quart casserole dish, mix all the ingredients together - using only 1/2 of the cheese.
3. Top with the rest of the cheese.
4. Cook for 25-30 minutes until hot and bubbly.
Servings: 4
WW Points per serving: 7
Tuesday, February 3rd
Chicken Contraption
by: Sarah Lee Free... :)
1 lb boneless skinless chicken breasts, cut in pieces
1 8oz pack lowfat cream cheese
2 cans Cream of chicken soup
1/2 cup milk
1 packet zesty Italian seasoning
1. Place raw chicken in cold crock pot.
2. Mix the rest of the ingredients together in a bowl and then pour over the chicken.
3. Cook in the crockpot on high for 2 1/2 to 3 hours.
Serve over hot rice (white or brown - both work great! I also heard that it's great over pasta as well, but I have never tried it)
Servings: 4
WW Points per serving: 7 (without rice)
Wednesday, February 4th
Jambalaya
By: Paula Dean (with changes by moi)
http://www.foodnetwork.com/recipes/paula-deen/jambalaya-recipe/index.html
Jambalaya Mix
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt 1 bay leaf
Wet ingredients:
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices (I use the lowfat and it makes
no difference to the flavor)
2-3 lb boneless, skinless chicken breasts, cooked and cut up into small pieces
1. Mix Jambalaya mix together in bowl and set aside.
2. In a large pan, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
3. Add chicken and cook for an additional 5 to 7 minutes.
Note: If you like this recipe, you can make a bunch of the jambalaya mix ahead of time and store in airtight containers. This would also be a great gift at Christmas time. Put the mix in a cute jar and then attach the recipe... I know, I am just so darling. :) Ha ha...
Servings: 4
WW Points per serving: 7
Thursday, February 5th
Sweet & Sour Meatballs
by: Fix-it and Forget-it Lightly
1 lb extra-lean ground beef
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp salt
1/4 tsp black pepper
1 egg, beaten
2 Tbsp finely chopped onions
1/2 tsp Worcestershire sauce
Sauce:
1/3 cup packed brown sugar
2 Tbsp cornstarch
13 1/4 oz can unsweetened pineapple chunks, undrained
1/3 cup vinegar
1 Tbsp soy sauce
1 green bell pepper, chopped
1/3 cup water
1. Plug in slow cooker and set to low.
2. Combine meatball ingredients. Shape into 3/4 - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker.
3. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
4. Cover. Cook on low 3-4 hours.
Serve over hot rice.
Servings: 4
WW Points per serving: 8 (without rice)
Friday, February 6th
Go out tonight!! Have fun and enjoy yourself. :)
Saturday, February 7th
Shepherd's Pie
by: Pure Comfort WW
1 3/4 lb baking potatoes, peeled and cut into 1-inch pieces
2/3 cup skim milk
1 tbsp butter
1 tsp salt
1/4 tsp freshly ground pepper
1 lb ground lean beef
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1/2 cup dry red wine
2 tbsp tomato paste
1 (10-ounce) package frozen peas and carrots
1 cup beef broth
1. Preheat oven to 350F. Spray 2-qt baking dish with nonstick spray.
2. To make the topping - place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender (10-12 minutes). Drain; return to the pot. Add the milk, butter, 1/2 tsp of the salt, and 1/8 tsp of the pepper; mash and set aside.
3. To make the filling - heat a large nonstick skillet over medium-high heat. Add the beef and cook until browned (about 5 minutes). Transfer to a bowl. Return skillet to heat and add onion and oregano and cook until onion is lightly brown. Add garlic and cook for one more minute. Add wine and tomato paste; cook, stirring occasionally, until the mixture is slightly thickened. Add the peas and carrots; cook, stirring occasionally until the vegetables thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 teaspoon of salt and 1/8 tsp of pepper.
4. Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filling is bubbly around the edges - about 20 minutes. Remove the pie from the oven. Increase the oven temp to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned (1-2 minutes). Let stand 5 minutes before serving.
Servings: 6
WW Points per serving: 5
Sunday February 8th
Chicken in Rum Butter Sauce
by: Yours truly
1 lb boneless, skinless chicken breasts
1/2 cup flour
1 cup chicken broth
1/4 cup dark rum
3 tsp. butter
1/8 cup whipping cream
1 tsp salt
1/2 tsp freshly ground pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces.
2. In a ziplock bag, add flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add rum, butter, whipping cream, salt and pepper to the pan and cook for about 5 minutes until sauce mixture cooks down a bit. Return chicken to the pan and cook until chicken is completely cooked through and sauce has thickened, turning the chicken a couple of times.
Serve over fresh mashed potatoes.
Servings: 4
WW Points per serving: 6
Monday, February 2nd
Chicken & Rice Casserole
by: Becky Marshall (not me - my Aunt Becky. But I did add some stuff) :)
2 cups cooked rice
2-3 cooked chicken breasts, cut in small pieces
1 can 98% fat free Cream of Mushroom soup
1 cup lowfat cheddar cheese, divided
1/2 cup lowfat sour cream
1/4 cup skim milk
1 tsp salt
1/2 tsp black pepper
1. Heat oven to 350F.
2. In a 2-quart casserole dish, mix all the ingredients together - using only 1/2 of the cheese.
3. Top with the rest of the cheese.
4. Cook for 25-30 minutes until hot and bubbly.
Servings: 4
WW Points per serving: 7
Tuesday, February 3rd
Chicken Contraption
by: Sarah Lee Free... :)
1 lb boneless skinless chicken breasts, cut in pieces
1 8oz pack lowfat cream cheese
2 cans Cream of chicken soup
1/2 cup milk
1 packet zesty Italian seasoning
1. Place raw chicken in cold crock pot.
2. Mix the rest of the ingredients together in a bowl and then pour over the chicken.
3. Cook in the crockpot on high for 2 1/2 to 3 hours.
Serve over hot rice (white or brown - both work great! I also heard that it's great over pasta as well, but I have never tried it)
Servings: 4
WW Points per serving: 7 (without rice)
Wednesday, February 4th
Jambalaya
By: Paula Dean (with changes by moi)
http://www.foodnetwork.com/recipes/paula-deen/jambalaya-recipe/index.html
Jambalaya Mix
1 cup long-grain rice
3 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 tablespoon beef bouillon granules
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt 1 bay leaf
Wet ingredients:
2 1/2 cups water
1 (14-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices (I use the lowfat and it makes
no difference to the flavor)
2-3 lb boneless, skinless chicken breasts, cooked and cut up into small pieces
1. Mix Jambalaya mix together in bowl and set aside.
2. In a large pan, combine mix, water, tomatoes, tomato sauce and smoked sausage. Bring mixture to a boil over medium-high heat. Cover, reduce heat and let simmer for 20 minutes.
3. Add chicken and cook for an additional 5 to 7 minutes.
Note: If you like this recipe, you can make a bunch of the jambalaya mix ahead of time and store in airtight containers. This would also be a great gift at Christmas time. Put the mix in a cute jar and then attach the recipe... I know, I am just so darling. :) Ha ha...
Servings: 4
WW Points per serving: 7
Thursday, February 5th
Sweet & Sour Meatballs
by: Fix-it and Forget-it Lightly
1 lb extra-lean ground beef
1/2 cup dry bread crumbs
1/4 cup fat-free milk
3/4 tsp salt
1/4 tsp black pepper
1 egg, beaten
2 Tbsp finely chopped onions
1/2 tsp Worcestershire sauce
Sauce:
1/3 cup packed brown sugar
2 Tbsp cornstarch
13 1/4 oz can unsweetened pineapple chunks, undrained
1/3 cup vinegar
1 Tbsp soy sauce
1 green bell pepper, chopped
1/3 cup water
1. Plug in slow cooker and set to low.
2. Combine meatball ingredients. Shape into 3/4 - 1" balls. Brown in nonstick skillet. Drain. Place in slow cooker.
3. Add brown sugar and cornstarch to skillet. Stir in remaining ingredients. Heat to boiling, stirring constantly. Pour over meatballs.
4. Cover. Cook on low 3-4 hours.
Serve over hot rice.
Servings: 4
WW Points per serving: 8 (without rice)
Friday, February 6th
Go out tonight!! Have fun and enjoy yourself. :)
Saturday, February 7th
Shepherd's Pie
by: Pure Comfort WW
1 3/4 lb baking potatoes, peeled and cut into 1-inch pieces
2/3 cup skim milk
1 tbsp butter
1 tsp salt
1/4 tsp freshly ground pepper
1 lb ground lean beef
1 onion, chopped
4 garlic cloves, minced
1 tsp dried oregano
1/2 cup dry red wine
2 tbsp tomato paste
1 (10-ounce) package frozen peas and carrots
1 cup beef broth
1. Preheat oven to 350F. Spray 2-qt baking dish with nonstick spray.
2. To make the topping - place the potatoes in a large pot with enough cold water to cover; bring to a boil. Cook until the potatoes are fork-tender (10-12 minutes). Drain; return to the pot. Add the milk, butter, 1/2 tsp of the salt, and 1/8 tsp of the pepper; mash and set aside.
3. To make the filling - heat a large nonstick skillet over medium-high heat. Add the beef and cook until browned (about 5 minutes). Transfer to a bowl. Return skillet to heat and add onion and oregano and cook until onion is lightly brown. Add garlic and cook for one more minute. Add wine and tomato paste; cook, stirring occasionally, until the mixture is slightly thickened. Add the peas and carrots; cook, stirring occasionally until the vegetables thaw. Stir in the broth and cook until the mixture is slightly thickened. Stir in the beef and the remaining 1/2 teaspoon of salt and 1/8 tsp of pepper.
4. Transfer the filling to the baking dish. Spread the potato topping over the filling and bake until the filling is bubbly around the edges - about 20 minutes. Remove the pie from the oven. Increase the oven temp to broil and broil the pie, 5 inches from the heat, until the topping is lightly browned (1-2 minutes). Let stand 5 minutes before serving.
Servings: 6
WW Points per serving: 5
Sunday February 8th
Chicken in Rum Butter Sauce
by: Yours truly
1 lb boneless, skinless chicken breasts
1/2 cup flour
1 cup chicken broth
1/4 cup dark rum
3 tsp. butter
1/8 cup whipping cream
1 tsp salt
1/2 tsp freshly ground pepper
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces.
2. In a ziplock bag, add flour. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add rum, butter, whipping cream, salt and pepper to the pan and cook for about 5 minutes until sauce mixture cooks down a bit. Return chicken to the pan and cook until chicken is completely cooked through and sauce has thickened, turning the chicken a couple of times.
Serve over fresh mashed potatoes.
Servings: 4
WW Points per serving: 6
Sunday, January 25, 2009
Week 2: January 26th - February 1st
I was asked to add Weight Watchers points to my weekly recipes - so you will see it at the bottom of each recipe. For those of you who are not doing WW but might be counting calories, each point is approximately 50 calories. So, for example, if you make the Red Chicken Chili which is 7 points per serving, you are looking at somewhere around 350 calories per serving. Have a great week!
Monday, January 26th
Red Chicken Chili Soup
By: Yours Truly
2 boneless, skinless chicken breasts
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 14.5 oz can diced tomatoes and juices
1 14.5 oz can kidney beans
1 14.5 oz can pinto beans
1 4 oz can diced green chiles
2 cups chicken broth or stock
3 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces or shred. Set aside.
2. In a large stockpot on medium-high heat add olive oil. Add onions and saute for 3-4 minutes until soft. Add garlic and saute for 1 minute.
3. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 minutes so that the flavors combine. Add chicken and simmer for 5 more minutes.
4. Ladle into bowls and top with cheese and sour cream if desired.
Servings: 4
Weight Watchers points per serving: 7
Tuesday January 27th
Thai Chicken Curry
By: Yours Truly
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 4 oz can diced green chiles
1 14 oz can lite coconut milk
2 tbsp curry powder
2 tbsp soy sauce
1 cup frozen peas
2 tbsp corn starch plus 1/2 cup cold water
1. Slice raw chicken in even sized pieces. Heat oil in large saute pan. Add chicken and saute until no longer pink in the middle (about 5-6 minutes). Add soy sauce and green chiles and saute for 2 more minutes. Stir in curry powder. Simmer for 10 minutes, stirring occasionally. Add peas and cook for 2 more minutes.
2. Mix corn starch with water until completely dissolved. A little at a time, add to the curry mixture until you get a medium-thick consistency.
3. Serve over hot Jasmine rice.
Servings: 4
Weight Watchers points per serving: 6 (not including rice)
Wednesday, January 28th
Meatball Soup
By: Emeril (But I made some changes)
**Don't be fooled by how long this recipe is, it is actually VERY easy and sooooo good.
http://www.foodnetwork.com/recipes/emeril-lagasse/meatball-soup-recipe/index.html
2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, chopped
1 14.5 oz can diced tomatoes and juices
2 tablespoons tomato paste
2 (14-ounce) cans beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt
1/2 pound ground lean beef
1/2 pound ground turkey
2 eggs, beaten - or 1/2 cup Egg Beaters
1/3 cup finely grated Parmesan, plus 1/4 cup
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
1. Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, and 1/4 teaspoon of Italian Essence. Bring to a low simmer and simmer for 15 minutes.
2. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground turkey, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
3. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 15 minutes.
4. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
Servings: 6
Weight Watchers points per serving: 8
Thursday, January 29th
Chicken Crescent Turnovers
By: ???? (I can't take credit - but I don't know who made it up)
1 lb boneless, skinless chicken breasts
1 pkg refrigerated low-fat crescent rolls
1 8 oz pkg of low-fat cream cheese
1/4 cup low-fat sour cream
1/2 cup sliced green onion
1 tsp salt
1/2 tsp ground pepper
Sauce:
1 10 3/4 oz can 98% fat free cream of chicken soup
1/2 cup low-fat sour cream
1/4 cup skim milk
1. Preheat oven to 350F
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and shred.
2. In medium bowl, mix together chicken, cream cheese, sour cream, green onion, salt and pepper.
3. Open package of crescent rolls. Separate rolls into 8 triangles (package will be already divided). In the center of each roll, place even amount of chicken mixture. Bring corners together and seal.
4. Place on ungreased cookie sheet and bake until light brown (about 18-20 minutes). Make sure to check that bottom of turnover is cooked.
5. While turnovers are cooking, in a medium sauce pan, bring chicken soup, sour cream and milk to a boil. reduce heat and simmer. It will seem thick at first but when cooked, it will make a thick sauce.
6. Serve turnovers with sauce spooned over the top. Garnish with more green onion if desired.
Servings: 8
Weight Watchers points per serving: 6
Friday, January 30th
Go out to dinner!
Seriously, you deserve a break! Not feeling it? Then just do some leftovers or make everyone fend for themselves! Or bring back a recipe everyone liked from last week. The choice is yours.
Looking for a coupon? Check out http://www.restaurant.com/ where you can find $25 gift certificates for only $10 and if you put in the code "SEASON" at the end, you will get 40% off (valid until Jan 31st). So that's a $25 gift certificate for only $6! Try it out - it's great. There are plenty of restaurants in your area - just type in your zip code. My family uses this site often.
Saturday, February 1st
Beef Taco Bake
By: Campbell's Soup Classic Recipe book
1 pound ground lean beef*
1 10 3/4 oz can condensed tomato soup
1 cup pincante sauce (Pace is good)
1/2 cup skim milk
8 corn tortillas, cut into 1-inch pieces
1 cup shredded cheddar cheese
1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
3. Bake at 400F for 30 minutes or until hot. Sprinkle with remaining cheese.
*Note: You can also make this dish with chicken or ground turkey if you do not prefer beef.
Servings: 4
Weight Watchers points per serving: 8
Sunday, February 2nd
Chicken Parmesan
By: Betty Crocker Cookbook - with some changes made by moi.
1 jar of your favorite store-bought pasta sauce*
1/4 cup egg beaters or 1 egg
2 tbsp water
2/3 cup Italian style bread crumbs
1/3 cup grated Parmesan cheese
1 1/2 lbs boneless, skinless chicken breasts
1/8 cup olive oil
1 cup shredded mozzarella cheese
1. Heat oven to 350F.
2. Place chicken between two sheets of plastic wrap or wax paper. Pound out with meat tenderizer until chicken is 1/4 inch thick. Cut each pounded breast into 2-3 pieces (depending on size of breast).
3. Beat egg and water in shallow bowl. Mix bread crumbs and Parmesan cheese together in a separate shallow bowl. Dip each piece of chicken in the egg and then coat with the crumb mixture.
4. In a large saucepan heat olive oil. Add coated chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown lightly on both sides. Remove from pan and drain on paper towel.
5. Place half of the chicken in an ungreased 2-quart baking dish, overlapping slices slightly. Spoon half of the sauce over the chicken. Sprinkle with half of the cheese. Repeat with remaining chicken, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
*I like Bertolli's marinara... it's got a lot of flavor.
Servings: 6
Weight Watchers points per serving: 8
Monday, January 26th
Red Chicken Chili Soup
By: Yours Truly
2 boneless, skinless chicken breasts
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 14.5 oz can diced tomatoes and juices
1 14.5 oz can kidney beans
1 14.5 oz can pinto beans
1 4 oz can diced green chiles
2 cups chicken broth or stock
3 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces or shred. Set aside.
2. In a large stockpot on medium-high heat add olive oil. Add onions and saute for 3-4 minutes until soft. Add garlic and saute for 1 minute.
3. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 15 minutes so that the flavors combine. Add chicken and simmer for 5 more minutes.
4. Ladle into bowls and top with cheese and sour cream if desired.
Servings: 4
Weight Watchers points per serving: 7
Tuesday January 27th
Thai Chicken Curry
By: Yours Truly
1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 4 oz can diced green chiles
1 14 oz can lite coconut milk
2 tbsp curry powder
2 tbsp soy sauce
1 cup frozen peas
2 tbsp corn starch plus 1/2 cup cold water
1. Slice raw chicken in even sized pieces. Heat oil in large saute pan. Add chicken and saute until no longer pink in the middle (about 5-6 minutes). Add soy sauce and green chiles and saute for 2 more minutes. Stir in curry powder. Simmer for 10 minutes, stirring occasionally. Add peas and cook for 2 more minutes.
2. Mix corn starch with water until completely dissolved. A little at a time, add to the curry mixture until you get a medium-thick consistency.
3. Serve over hot Jasmine rice.
Servings: 4
Weight Watchers points per serving: 6 (not including rice)
Wednesday, January 28th
Meatball Soup
By: Emeril (But I made some changes)
**Don't be fooled by how long this recipe is, it is actually VERY easy and sooooo good.
http://www.foodnetwork.com/recipes/emeril-lagasse/meatball-soup-recipe/index.html
2 tablespoons olive oil
1/2 cup chopped yellow onion
2 cloves garlic, chopped
1 14.5 oz can diced tomatoes and juices
2 tablespoons tomato paste
2 (14-ounce) cans beef broth
1/4 teaspoon Emeril's Italian Essence or other dry Italian seasoning, plus 3/4 teaspoon
1/2 teaspoon salt
1/2 pound ground lean beef
1/2 pound ground turkey
2 eggs, beaten - or 1/2 cup Egg Beaters
1/3 cup finely grated Parmesan, plus 1/4 cup
1/4 cup Italian-style bread crumbs
1/2 cup ditalini or other small pasta shape for soups
3 cups baby spinach leaves
1. Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, and 1/4 teaspoon of Italian Essence. Bring to a low simmer and simmer for 15 minutes.
2. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground turkey, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
3. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 15 minutes.
4. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
Servings: 6
Weight Watchers points per serving: 8
Thursday, January 29th
Chicken Crescent Turnovers
By: ???? (I can't take credit - but I don't know who made it up)
1 lb boneless, skinless chicken breasts
1 pkg refrigerated low-fat crescent rolls
1 8 oz pkg of low-fat cream cheese
1/4 cup low-fat sour cream
1/2 cup sliced green onion
1 tsp salt
1/2 tsp ground pepper
Sauce:
1 10 3/4 oz can 98% fat free cream of chicken soup
1/2 cup low-fat sour cream
1/4 cup skim milk
1. Preheat oven to 350F
1. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and shred.
2. In medium bowl, mix together chicken, cream cheese, sour cream, green onion, salt and pepper.
3. Open package of crescent rolls. Separate rolls into 8 triangles (package will be already divided). In the center of each roll, place even amount of chicken mixture. Bring corners together and seal.
4. Place on ungreased cookie sheet and bake until light brown (about 18-20 minutes). Make sure to check that bottom of turnover is cooked.
5. While turnovers are cooking, in a medium sauce pan, bring chicken soup, sour cream and milk to a boil. reduce heat and simmer. It will seem thick at first but when cooked, it will make a thick sauce.
6. Serve turnovers with sauce spooned over the top. Garnish with more green onion if desired.
Servings: 8
Weight Watchers points per serving: 6
Friday, January 30th
Go out to dinner!
Seriously, you deserve a break! Not feeling it? Then just do some leftovers or make everyone fend for themselves! Or bring back a recipe everyone liked from last week. The choice is yours.
Looking for a coupon? Check out http://www.restaurant.com/ where you can find $25 gift certificates for only $10 and if you put in the code "SEASON" at the end, you will get 40% off (valid until Jan 31st). So that's a $25 gift certificate for only $6! Try it out - it's great. There are plenty of restaurants in your area - just type in your zip code. My family uses this site often.
Saturday, February 1st
Beef Taco Bake
By: Campbell's Soup Classic Recipe book
1 pound ground lean beef*
1 10 3/4 oz can condensed tomato soup
1 cup pincante sauce (Pace is good)
1/2 cup skim milk
8 corn tortillas, cut into 1-inch pieces
1 cup shredded cheddar cheese
1. In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat.
2. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover.
3. Bake at 400F for 30 minutes or until hot. Sprinkle with remaining cheese.
*Note: You can also make this dish with chicken or ground turkey if you do not prefer beef.
Servings: 4
Weight Watchers points per serving: 8
Sunday, February 2nd
Chicken Parmesan
By: Betty Crocker Cookbook - with some changes made by moi.
1 jar of your favorite store-bought pasta sauce*
1/4 cup egg beaters or 1 egg
2 tbsp water
2/3 cup Italian style bread crumbs
1/3 cup grated Parmesan cheese
1 1/2 lbs boneless, skinless chicken breasts
1/8 cup olive oil
1 cup shredded mozzarella cheese
1. Heat oven to 350F.
2. Place chicken between two sheets of plastic wrap or wax paper. Pound out with meat tenderizer until chicken is 1/4 inch thick. Cut each pounded breast into 2-3 pieces (depending on size of breast).
3. Beat egg and water in shallow bowl. Mix bread crumbs and Parmesan cheese together in a separate shallow bowl. Dip each piece of chicken in the egg and then coat with the crumb mixture.
4. In a large saucepan heat olive oil. Add coated chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown lightly on both sides. Remove from pan and drain on paper towel.
5. Place half of the chicken in an ungreased 2-quart baking dish, overlapping slices slightly. Spoon half of the sauce over the chicken. Sprinkle with half of the cheese. Repeat with remaining chicken, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
*I like Bertolli's marinara... it's got a lot of flavor.
Servings: 6
Weight Watchers points per serving: 8
Friday, January 16, 2009
Week One: January 19th - January 25th
Monday, January 19th
Easy-Peezy Chicken Enchiladas
By: Yours Truly
8 white corn tortillas
2 boneless, skinless chicken breasts
1 can 98% fat free Cream of Chicken soup
1 small can diced green chilies
1/2 cup low-fat sour cream
1 cup of shredded cheddar cheese, divided
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp salt
1 10 3/4 can of Red Enchilada Sauce
1. Preheat oven to 350F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces.
3. In a medium bowl mix together cooked chicken, soup, green chilies, sour cream, 1/2 cup of the cheese and all the seasonings.
4. Heat tortillas in the microwave for approx. 30 seconds.
5. Spray 9x13 pan with cooking spray.
6. Starting with the first tortilla, put chicken filling in the middle and roll up and place in the pan. Continue until all tortillas are filled. If there is filling left over, just spread over the top of the rolled enchiladas.
7. Pour the entire can of enchilada sauce over the rolled enchiladas, making sure that every bit is covered in the sauce.
8. Top with remaining 1/2 cup of cheese.
9. Bake in oven for 20 minutes
Tuesday, January 20th
Thai-Style Sweet & Sour Chicken
From: Prevention Slow Cooker Recipe Book
4 boneless, skinless chicken breasts
1/2 tsp salt
1 tsp freshly ground black pepper
1 large onion, cut into 1" wedges
1 large green bell pepper, cut into strips (optional!)
1/3 cup Thai sweet chili sauce (found in international section of grocery store)
2 Tbsp spicy brown mustard
1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 cup rice vinegar
1/3 cup pure maple syrup
1. Coat 4-quart or larger slow cooker with cooking spray. Sprinkle chicken with salt and pepper and place in cooker. Add onion and bell pepper
2. Combine remaining ingredients in small bowl. Pour over chicken in cooker
3. Cover and cook on high for 3 1/2 to 4 hours. Serve over hot cooked Jasmine rice.
Wednesday, January 21st
Chicken and Biscuits
By: Yours Truly
4 boneless, skinless chicken breasts
1 Tbsp olive oil
2 cloves of garlic - minced
1 medium onion - diced
1 medium potato, diced
8 oz fresh mushrooms, quartered (optional!)
1 cup fresh baby carrots, diced
2 cups chicken broth
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
3 tbsp cornstarch, blended with 1/2 cup cold water
3/4 cup milk
1/2 cup low-fat sour cream
1 cup frozen peas
1 pkg Pillsbury reduced fat Grands homestyle buttermilk biscuit
1. Preheat oven to 375F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Drain water and cut into small pieces.
3. In large stock pot on medium-high add olive oil and onions. Saute until soft. Add garlic and cook for one minute stirring constantly so that it doesn't burn. Add potatoes, carrots and rosemary and saute for 5 minutes, stirring often. Add in mushrooms and cook for 1 minute. Add chicken broth and salt and pepper. Cook on medium heat until potatoes and carrots are soft (about 5 minutes).
4. Mix cornstarch with cold water. A little at a time, add to the pot until you get a thick consistency. Slowly stir in milk. Now you should have a nice creamy consistency. If it is still too runny, add more constarch/water mix. If it is too thick, add more milk. Add peas and cooked chicken and cook for 2 minutes, stirring constantly. Take the pan off the heat and stir in the sour cream.
5. Transfer chicken mixture to a 2-quart casserole dish. Arrange buttermilk biscuits on top.
6. Bake for approx. 22-25 minutes until biscuits are golden brown.
Thursday, January 22nd
Rachel Ray's Sloppy Joes*
By: Rachel Ray (duh)
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html
1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (Optional!)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls or buns
1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
2. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
*Note: I loathed and despised sloppy joes - until I had this recipe. These are seriously the best!
Friday, January 23rd
Free for all night!
Find your own dang recipe - we're eating out tonight. We eat out once a week... but if you decide you don't want to do that, then either use a recipe from a previous week (since this is the first week that won't be possible), or google a recipe with ingredients you have in your refrigerator, or do leftover night! Get creative!
Saturday, January 24th
Chicken Marsala
By: Yours Truly
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
3 Tbsp olive oil
8 oz fresh mushrooms, sliced
1 1/2 cups chicken broth
3/4 cup Marsala wine
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour, salt and pepper. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add Marsala and cook down until about 1/2 of the chicken broth and wine are left. Add mushrooms and simmer for 1 minute.
5. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Serve with homemade mash potatoes and a vegetable.
Sunday, January 25th
Yummy Pot Roast
By: ????
2-3 pound boneless chuck roast
1/2 cup flour
2 Tbsp Olive Oil
2 cups ginger ale
1 packet brown gravy mix
1 packet lipton onion soup
1. Turn on crock pot and set temperature to low.
2. Put flour in ziplock bag. Add roast and shake until coated. Do not discard flour.
3. Heat oil in a large saute pan and brown the beef on all sides. Place browned chuck roast in warmed crock pot.
4. In medium bowl, mix ginger ale, brown gravy mix, onion soup and the left over flour from step 2. Pour over roast.
5. Cook on low for 8 to 9 hours.
OPTIONAL: After about 4 hours of cooking, add a small bag of baby carrots and 8 baby potatoes cut in half (skin on).
Easy-Peezy Chicken Enchiladas
By: Yours Truly
8 white corn tortillas
2 boneless, skinless chicken breasts
1 can 98% fat free Cream of Chicken soup
1 small can diced green chilies
1/2 cup low-fat sour cream
1 cup of shredded cheddar cheese, divided
1 tsp Cumin
1 tsp Chili Powder
1/2 tsp salt
1 10 3/4 can of Red Enchilada Sauce
1. Preheat oven to 350F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Remove from water and cut into small pieces.
3. In a medium bowl mix together cooked chicken, soup, green chilies, sour cream, 1/2 cup of the cheese and all the seasonings.
4. Heat tortillas in the microwave for approx. 30 seconds.
5. Spray 9x13 pan with cooking spray.
6. Starting with the first tortilla, put chicken filling in the middle and roll up and place in the pan. Continue until all tortillas are filled. If there is filling left over, just spread over the top of the rolled enchiladas.
7. Pour the entire can of enchilada sauce over the rolled enchiladas, making sure that every bit is covered in the sauce.
8. Top with remaining 1/2 cup of cheese.
9. Bake in oven for 20 minutes
Tuesday, January 20th
Thai-Style Sweet & Sour Chicken
From: Prevention Slow Cooker Recipe Book
4 boneless, skinless chicken breasts
1/2 tsp salt
1 tsp freshly ground black pepper
1 large onion, cut into 1" wedges
1 large green bell pepper, cut into strips (optional!)
1/3 cup Thai sweet chili sauce (found in international section of grocery store)
2 Tbsp spicy brown mustard
1/2 tsp ground ginger
1/2 tsp minced garlic
1/4 cup rice vinegar
1/3 cup pure maple syrup
1. Coat 4-quart or larger slow cooker with cooking spray. Sprinkle chicken with salt and pepper and place in cooker. Add onion and bell pepper
2. Combine remaining ingredients in small bowl. Pour over chicken in cooker
3. Cover and cook on high for 3 1/2 to 4 hours. Serve over hot cooked Jasmine rice.
Wednesday, January 21st
Chicken and Biscuits
By: Yours Truly
4 boneless, skinless chicken breasts
1 Tbsp olive oil
2 cloves of garlic - minced
1 medium onion - diced
1 medium potato, diced
8 oz fresh mushrooms, quartered (optional!)
1 cup fresh baby carrots, diced
2 cups chicken broth
1 tsp dried rosemary
1 tsp salt
1/2 tsp black pepper
3 tbsp cornstarch, blended with 1/2 cup cold water
3/4 cup milk
1/2 cup low-fat sour cream
1 cup frozen peas
1 pkg Pillsbury reduced fat Grands homestyle buttermilk biscuit
1. Preheat oven to 375F
2. Cut up chicken in pieces (so it will cook faster) and put in a small pot and cover with water. Bring water to a boil and then lower heat and simmer until chicken is no longer pink in the middle. Drain water and cut into small pieces.
3. In large stock pot on medium-high add olive oil and onions. Saute until soft. Add garlic and cook for one minute stirring constantly so that it doesn't burn. Add potatoes, carrots and rosemary and saute for 5 minutes, stirring often. Add in mushrooms and cook for 1 minute. Add chicken broth and salt and pepper. Cook on medium heat until potatoes and carrots are soft (about 5 minutes).
4. Mix cornstarch with cold water. A little at a time, add to the pot until you get a thick consistency. Slowly stir in milk. Now you should have a nice creamy consistency. If it is still too runny, add more constarch/water mix. If it is too thick, add more milk. Add peas and cooked chicken and cook for 2 minutes, stirring constantly. Take the pan off the heat and stir in the sour cream.
5. Transfer chicken mixture to a 2-quart casserole dish. Arrange buttermilk biscuits on top.
6. Bake for approx. 22-25 minutes until biscuits are golden brown.
Thursday, January 22nd
Rachel Ray's Sloppy Joes*
By: Rachel Ray (duh)
http://www.foodnetwork.com/recipes/rachael-ray/super-sloppy-joes-recipe/index.html
1 tablespoon olive oil
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped (Optional!)
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls or buns
1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
2. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
*Note: I loathed and despised sloppy joes - until I had this recipe. These are seriously the best!
Friday, January 23rd
Free for all night!
Find your own dang recipe - we're eating out tonight. We eat out once a week... but if you decide you don't want to do that, then either use a recipe from a previous week (since this is the first week that won't be possible), or google a recipe with ingredients you have in your refrigerator, or do leftover night! Get creative!
Saturday, January 24th
Chicken Marsala
By: Yours Truly
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
3 Tbsp olive oil
8 oz fresh mushrooms, sliced
1 1/2 cups chicken broth
3/4 cup Marsala wine
1. Pound out chicken breasts to 1/2 inch thickness. Cut each breast into 3 equal pieces
2. In a ziplock bag, add the flour, salt and pepper. Add chicken to the bag and ziplock the bag and shake until each piece of chicken is coated with flour mixture.
3. In a large saucepan heat olive oil. Add chicken, careful not to overcrowd pan (so you may have to do this part in batches adding more olive oil as needed) and brown on both sides. Remove from pan and put on plate, cover with tinfoil to keep warm.
4. Add chicken broth to the pan and using a spatula, scrape up the brown bits that were left from the chicken. Add Marsala and cook down until about 1/2 of the chicken broth and wine are left. Add mushrooms and simmer for 1 minute.
5. Add chicken to the pan and cook until chicken is completely cooked through and the sauce has thickened. Serve with homemade mash potatoes and a vegetable.
Sunday, January 25th
Yummy Pot Roast
By: ????
2-3 pound boneless chuck roast
1/2 cup flour
2 Tbsp Olive Oil
2 cups ginger ale
1 packet brown gravy mix
1 packet lipton onion soup
1. Turn on crock pot and set temperature to low.
2. Put flour in ziplock bag. Add roast and shake until coated. Do not discard flour.
3. Heat oil in a large saute pan and brown the beef on all sides. Place browned chuck roast in warmed crock pot.
4. In medium bowl, mix ginger ale, brown gravy mix, onion soup and the left over flour from step 2. Pour over roast.
5. Cook on low for 8 to 9 hours.
OPTIONAL: After about 4 hours of cooking, add a small bag of baby carrots and 8 baby potatoes cut in half (skin on).
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