Tex Mex Chicken and Rice
Pinto Beans
Melon Mojito Salad
1 lb chicken breast tenderloins
2 Tbsp olive oil
1 small package of frozen corn
1 package of taco seasoning mix
1 can of chicken broth
1 can of pinto beans (15 oz.)
¼ cup chopped cilantro
½ cup salsa
2 cups of white rice
2 cups of cubed honeydew melon
2 cups of cubed cantaloupe
2 sliced kiwi
2 tbsp mint (fresh if you have it.)
Juice of 2 fresh limes
¼ cup powdered sugar
Preparation:
Juice the limes. Stir in the sugar and mint.
Mix the honeydew, cantaloupe, and kiwi. Stir in the juice and place in the refrigerator.
Boil 3 ½ cups of water. Pour in the 2 cups of rice. Simmer, covered, for twenty minutes.
Cook the chicken breast tenderloins in olive oil until browned and well done.
Cut into bite sized pieces.
Cook the corn in the pan the chicken was in until it begins to brown.
Put the meat back into the pan and add the taco seasoning mix, pinto beans, broth, cilantro, and salsa.
Simmer for 10-15 minutes, or until the rice is done.
Serve the Tex-Mex mixture over the rice.
Serve the Melon Mojito Salad as dessert.
Saturday, October 11, 2008
Italian Sausage and Bean Stew
Italian Sausage and Bean Stew
Corn Bread
1 lb Italian sausage, bulk, not in casings. (If you buy it in casings, you’ll need to peel off the casings to fry up the sausage.
2 fresh carrots, chopped
1 small leek, chopped
1 can diced tomatoes (15 oz.)
2 cups of chicken broth
2 cloves of garlic, crushed
2 cans of cannelloni beans or navy beans
1 Tbsp fresh basil, chopped, or 2 Tbsp dried basil
1 tsp thyme
1 tsp salt
¼ tsp pepper
Preparation:
Mix the corn bread according to the package directions and bake in the oven.
Cook the sausage until browned and well done.
Add the carrots, garlic, and the leek to the pan, and cook until the vegetables begin to get brown.
Stir in the tomatoes, chicken broth, beans, and spices. Cook over medium low heat, just at a simmer for 20 minutes.
The stew should be ready just about the same time as the corn bread comes out of the oven.
Corn Bread
1 lb Italian sausage, bulk, not in casings. (If you buy it in casings, you’ll need to peel off the casings to fry up the sausage.
2 fresh carrots, chopped
1 small leek, chopped
1 can diced tomatoes (15 oz.)
2 cups of chicken broth
2 cloves of garlic, crushed
2 cans of cannelloni beans or navy beans
1 Tbsp fresh basil, chopped, or 2 Tbsp dried basil
1 tsp thyme
1 tsp salt
¼ tsp pepper
Preparation:
Mix the corn bread according to the package directions and bake in the oven.
Cook the sausage until browned and well done.
Add the carrots, garlic, and the leek to the pan, and cook until the vegetables begin to get brown.
Stir in the tomatoes, chicken broth, beans, and spices. Cook over medium low heat, just at a simmer for 20 minutes.
The stew should be ready just about the same time as the corn bread comes out of the oven.
Friday, October 10, 2008
Korean Style Beef Bowl with Udon Noodles
Korean Style Beef Bowl with Udon Noodles
This quick dinner is perfect for a cold night when you don’t have much time to cook.
1 lb flank steak or skirt steak, cut thinly across the grain
¼ cup chopped green onions
½ cup grated carrots
1 clove garlic, crushed
1 Tbsp sesame oil
1 Tbsp vegetable oil
3 Tbsp soy sauce
4 cups beef broth
1 package Udon noodles (find them in the fresh food section of the market.)
Optional: 1 cup bean sprouts
Preparation:
Cook the flank steak over high heat in the sesame and vegetable oil until brown and well done. Remove from the pan.
Cook the Udon noodles in the beef broth, according to package directions.
In the pan you cooked the meat in, fry the onions, carrots, and garlic for two minutes, or just until crispy tender. Stir in the soy sauce.
Add the meat back into the pan, and cook for one more minute.
Place the Udon noodles, with broth into bowls. Top with the beef and vegetable mixture.
If you prefer, sprinkle bean sprouts on top.
This is also good with a bit of chopped cilantro on top.
If you are unable to find Udon noodles in your area, you can try another thick chow mein type noodle, and even spaghetti will work in a pinch. It won’t taste quite the same. Another option is to skip the beef broth and serve the flank steak and vegetables over rice.
This quick dinner is perfect for a cold night when you don’t have much time to cook.
1 lb flank steak or skirt steak, cut thinly across the grain
¼ cup chopped green onions
½ cup grated carrots
1 clove garlic, crushed
1 Tbsp sesame oil
1 Tbsp vegetable oil
3 Tbsp soy sauce
4 cups beef broth
1 package Udon noodles (find them in the fresh food section of the market.)
Optional: 1 cup bean sprouts
Preparation:
Cook the flank steak over high heat in the sesame and vegetable oil until brown and well done. Remove from the pan.
Cook the Udon noodles in the beef broth, according to package directions.
In the pan you cooked the meat in, fry the onions, carrots, and garlic for two minutes, or just until crispy tender. Stir in the soy sauce.
Add the meat back into the pan, and cook for one more minute.
Place the Udon noodles, with broth into bowls. Top with the beef and vegetable mixture.
If you prefer, sprinkle bean sprouts on top.
This is also good with a bit of chopped cilantro on top.
If you are unable to find Udon noodles in your area, you can try another thick chow mein type noodle, and even spaghetti will work in a pinch. It won’t taste quite the same. Another option is to skip the beef broth and serve the flank steak and vegetables over rice.
Thursday, October 9, 2008
Salmon Burgers
Salmon Burgers
Oven Baked Sweet Potato Fries
Salad with Radish Slaw
1 can of salmon
2 Tbsp of green onions, chopped
½ green bell pepper, minced
2 Tbsp mayonnaise
4 Tbsp sour cream
1 ½ Tbsp lemon juice
Dash of pepper
¼ cup bread crumbs
1 egg
2 sweet potatoes, peeled and sliced into fries
Olive oil
Salt and pepper to taste
½ head of iceberg lettuce
1 bunch of radishes, julienned
½ cucumber, julienned
1 tsp rice wine vinegar
½ tsp sugar
Asian style salad dressing
Whole wheat buns
Preparation:
Drain the salmon.
Mix the first nine ingredients. Form into patties.
Sprinkle olive oil, salt, and pepper over the sweet potato fries. Toss to coat.
Bake in a 375 degree oven for 45 minutes or until they are tender.
Stir together rice wine vinegar and sugar.
Pour over the radishes and cucumber.
Toss the cucumber and radishes with the iceberg lettuce.
Grill the salmon burgers or fry in a pan with cooking spray. They will fall apart easily, so only turn them once, carefully.
Serve the salmon burgers on the whole wheat buns.
Want to make this even more delicious? Add some homemade mayonnaise on top.
Oven Baked Sweet Potato Fries
Salad with Radish Slaw
1 can of salmon
2 Tbsp of green onions, chopped
½ green bell pepper, minced
2 Tbsp mayonnaise
4 Tbsp sour cream
1 ½ Tbsp lemon juice
Dash of pepper
¼ cup bread crumbs
1 egg
2 sweet potatoes, peeled and sliced into fries
Olive oil
Salt and pepper to taste
½ head of iceberg lettuce
1 bunch of radishes, julienned
½ cucumber, julienned
1 tsp rice wine vinegar
½ tsp sugar
Asian style salad dressing
Whole wheat buns
Preparation:
Drain the salmon.
Mix the first nine ingredients. Form into patties.
Sprinkle olive oil, salt, and pepper over the sweet potato fries. Toss to coat.
Bake in a 375 degree oven for 45 minutes or until they are tender.
Stir together rice wine vinegar and sugar.
Pour over the radishes and cucumber.
Toss the cucumber and radishes with the iceberg lettuce.
Grill the salmon burgers or fry in a pan with cooking spray. They will fall apart easily, so only turn them once, carefully.
Serve the salmon burgers on the whole wheat buns.
Want to make this even more delicious? Add some homemade mayonnaise on top.
Wednesday, October 8, 2008
Quick Chicken Parmigiana
Quick Chicken Parmigiana
Stir Fried Zucchini and Onion
Green Salad
6 breaded chicken patties
1 jar of spaghetti sauce
1 cup shredded Mozarella
½ cup shredded Parmesan
1 pound of spaghetti
3 zucchini squash, sliced
1 yellow onion, sliced
1 Tbsp olive oil
½ head of iceberg lettuce, chopped
½ cup of cilantro, chopped
1 tomato, cut up
¼ cup of black olives, sliced
Italian salad dressing
Preparation:
Cook the spaghetti according to package directions.
Spray a baking dish with cooking spray.
Put the spaghetti in the bottom of the dish.
Lay the breaded chicken patties on top of the spaghetti.
Spoon spaghetti sauce over the top.
Sprinkle cheese over all.
Bake in a 350 degree oven 20 minutes.
While the parmigiana is baking, cook the squash and onion over high heat in 1 Tbsp of olive oil until tender and lightly browned. Season with salt and pepper to taste.
Toss the salad ingredients; lettuce, cilantro, tomato, and olives.
Stir Fried Zucchini and Onion
Green Salad
6 breaded chicken patties
1 jar of spaghetti sauce
1 cup shredded Mozarella
½ cup shredded Parmesan
1 pound of spaghetti
3 zucchini squash, sliced
1 yellow onion, sliced
1 Tbsp olive oil
½ head of iceberg lettuce, chopped
½ cup of cilantro, chopped
1 tomato, cut up
¼ cup of black olives, sliced
Italian salad dressing
Preparation:
Cook the spaghetti according to package directions.
Spray a baking dish with cooking spray.
Put the spaghetti in the bottom of the dish.
Lay the breaded chicken patties on top of the spaghetti.
Spoon spaghetti sauce over the top.
Sprinkle cheese over all.
Bake in a 350 degree oven 20 minutes.
While the parmigiana is baking, cook the squash and onion over high heat in 1 Tbsp of olive oil until tender and lightly browned. Season with salt and pepper to taste.
Toss the salad ingredients; lettuce, cilantro, tomato, and olives.
Tuesday, October 7, 2008
Broccoli Cheese Soup
Broccoli Cheese Soup
Hot Crusty Homemade Bread
Another quick and easy hot dinner designed for nights that are beginning to get cool. This tastes great with wheat bread or herb bread.
Ingredients:
1 large package frozen chopped broccoli (about 3 cups) (You may also use fresh.)
¼ cup of celery, chopped finely
¼ cup of shredded carrots
¼ cup onion, chopped finely
1 Tbsp butter
2 cups of chicken broth
2 cups of milk
½ cup of half and half
2 Tbsp cornstarch
1 tsp salt
¼ tsp pepper
¼ cup of any flavor shredded cheese (This is a great use for any leftover cheese.)
Flour and yeast for bread
In the morning:
Set up the bread machine to delay bake the bread. Have the bread ready 15 minutes before the soup.
In the afternoon:
Chop the vegetables to a fine grind in an electric chopper or food processor.
Put the vegetables in a pan with the broth.
Cook 10 minutes over a slow simmer, until the vegetables are tender.
Take the bread out of the machine and let it rest till the soup is ready.
Add the milk, reserving ¼ cup back for later.
Stir in the salt and pepper, and cook over medium low heat, just until the milk is warm.
Mix the reserved ¼ cup of milk and the cornstarch. Whisk till smooth.
Pour the cornstarch mixture into the soup, stirring constantly, until thickened.
Add the cheese and continue to cook and stir until it is melted.
Serve with the hot bread.
Note: This is a basic recipe that can be used with many vegetables besides broccoli. Try experimenting with winter squash, cauliflower, or other winter vegetables.
Hot Crusty Homemade Bread
Another quick and easy hot dinner designed for nights that are beginning to get cool. This tastes great with wheat bread or herb bread.
Ingredients:
1 large package frozen chopped broccoli (about 3 cups) (You may also use fresh.)
¼ cup of celery, chopped finely
¼ cup of shredded carrots
¼ cup onion, chopped finely
1 Tbsp butter
2 cups of chicken broth
2 cups of milk
½ cup of half and half
2 Tbsp cornstarch
1 tsp salt
¼ tsp pepper
¼ cup of any flavor shredded cheese (This is a great use for any leftover cheese.)
Flour and yeast for bread
In the morning:
Set up the bread machine to delay bake the bread. Have the bread ready 15 minutes before the soup.
In the afternoon:
Chop the vegetables to a fine grind in an electric chopper or food processor.
Put the vegetables in a pan with the broth.
Cook 10 minutes over a slow simmer, until the vegetables are tender.
Take the bread out of the machine and let it rest till the soup is ready.
Add the milk, reserving ¼ cup back for later.
Stir in the salt and pepper, and cook over medium low heat, just until the milk is warm.
Mix the reserved ¼ cup of milk and the cornstarch. Whisk till smooth.
Pour the cornstarch mixture into the soup, stirring constantly, until thickened.
Add the cheese and continue to cook and stir until it is melted.
Serve with the hot bread.
Note: This is a basic recipe that can be used with many vegetables besides broccoli. Try experimenting with winter squash, cauliflower, or other winter vegetables.
Dinner Magic Shopping List October Week 3
Dinner Magic Shopping List October Week 3
Meats:
1 lb shrimp, deveined and cleaned
1 lb chicken breast tenderloins
½ lb bacon (the kind already cooked that comes in a box is fine)
4 bone-in chicken breasts
2 boneless, skinless chicken breasts (or 2 large cans chopped chicken)
2 lbs ground beef
Dairy:
1 lb Cheddar cheese
1 lb Mozzarella
¼ lb Parmesan
2 cups vanilla yogurt
4 cups plain yogurt (or make your own)
Half and half
8 oz. sour cream
Eggs
2 cans of refrigerated crescent rolls
Frozen Food:
1 small 10 oz. package of frozen chopped spinach
1 small 10 oz. package of frozen chopped broccoli
1 small 10 oz. package of frozen corn
1 small package frozen blueberries
1 small package frozen strawberries
Fresh Produce:
1 head of garlic, or one jar of fresh chopped garlic
1 lb snow peas (frozen is fine)
1 small head of green cabbage
1 bag or bunch of raw spinach
1 head of iceberg lettuce
1 heart of romaine
1 red onion
3 yellow onions
1 small bag of grated carrots
1 small head of broccoli
1 bunch green onions
2 tomatoes
1 avocado
1 large or 2 small winter squash
4 oz mushrooms
Canned Food:
1 small can chopped pineapple
2 small cans sliced black olives
1 can whole cranberries
2 cans cream of chicken soup
1 can or bottle of pizza sauce
2cans of pinto beans with jalapenos
1 can diced tomatoes
1 large can chopped green chilis
1 can Ro-tel tomatoes
Dry Food and Staples:
1 lb whole wheat or enriched rotini pasta
1 lb elbow macaroni
1 box Barilla square lasagna noodles
Olive oil
Burrito size tortillas, whole wheat, spinach, or jalapeno
Flour
Brown rice
1 bag garlic croutons
Spices and Condiments:
Salt and pepper
Sugar
Honey
Hot pepper oil (optional)
Dried red pepper in the pods
Cayenne pepper
Chili powder
Cumin
Ground oregano
Italian salad dressing
1 small bottle Catalina dressing
1 packet French Onion Soup mix
2 packets Hidden Valley Ranch Mix
1 packet of taco seasoning mix
Other items for your own personal shopping list:
Meats:
1 lb shrimp, deveined and cleaned
1 lb chicken breast tenderloins
½ lb bacon (the kind already cooked that comes in a box is fine)
4 bone-in chicken breasts
2 boneless, skinless chicken breasts (or 2 large cans chopped chicken)
2 lbs ground beef
Dairy:
1 lb Cheddar cheese
1 lb Mozzarella
¼ lb Parmesan
2 cups vanilla yogurt
4 cups plain yogurt (or make your own)
Half and half
8 oz. sour cream
Eggs
2 cans of refrigerated crescent rolls
Frozen Food:
1 small 10 oz. package of frozen chopped spinach
1 small 10 oz. package of frozen chopped broccoli
1 small 10 oz. package of frozen corn
1 small package frozen blueberries
1 small package frozen strawberries
Fresh Produce:
1 head of garlic, or one jar of fresh chopped garlic
1 lb snow peas (frozen is fine)
1 small head of green cabbage
1 bag or bunch of raw spinach
1 head of iceberg lettuce
1 heart of romaine
1 red onion
3 yellow onions
1 small bag of grated carrots
1 small head of broccoli
1 bunch green onions
2 tomatoes
1 avocado
1 large or 2 small winter squash
4 oz mushrooms
Canned Food:
1 small can chopped pineapple
2 small cans sliced black olives
1 can whole cranberries
2 cans cream of chicken soup
1 can or bottle of pizza sauce
2cans of pinto beans with jalapenos
1 can diced tomatoes
1 large can chopped green chilis
1 can Ro-tel tomatoes
Dry Food and Staples:
1 lb whole wheat or enriched rotini pasta
1 lb elbow macaroni
1 box Barilla square lasagna noodles
Olive oil
Burrito size tortillas, whole wheat, spinach, or jalapeno
Flour
Brown rice
1 bag garlic croutons
Spices and Condiments:
Salt and pepper
Sugar
Honey
Hot pepper oil (optional)
Dried red pepper in the pods
Cayenne pepper
Chili powder
Cumin
Ground oregano
Italian salad dressing
1 small bottle Catalina dressing
1 packet French Onion Soup mix
2 packets Hidden Valley Ranch Mix
1 packet of taco seasoning mix
Other items for your own personal shopping list:
Monday, October 6, 2008
Turkey Pot Pies
Turkey Pot Pies
Fresh Fruit and Yogurt Salad
For these pot pies, I like to make homemade pie crust. I use the Betty Crocker recipe which has served me well for many years. However, I realize not everyone wants to bother with homemade pie crust, especially on a busy night. This recipe can be made with frozen pie crusts, which makes it quick and simple.
Consider this recipe a trial run for the leftover Thanksgiving turkey you’ll be sure to have.
Ingredients:
2 frozen pie crusts (Or homemade, if you prefer)
2 cups of leftover turkey from the Spicy Turkey Roast, cut into small pieces
Leftover peas and carrots
2 Tbsp butter
2 Tbsp flour
Salt and pepper
1 to 2 cups of chicken broth
½ tsp thyme
½ tsp sage
2 apples, cut into small pieces
2 cups of grapes
1 cup of yogurt
¼ cup of sugar
Preparation:
Let the pie crusts thaw per the package directions.
Preheat the oven to 375 degrees.
Melt the butter in a pan and whisk in the flour.
Add a sprinkle of salt and a dash of pepper.
Slowly stir in the chicken broth, stirring constantly, until a creamy gravy forms.
Stir in the thyme, sage, and more salt and pepper to taste.
Add the turkey and the peas and carrots.
Stir together and put into the pie crust.
Add a top crust and seal. Cut a hole in the center to let steam out.
Place the pie pan on a cookie sheet covered in tin foil. (This is for easy clean up of any gravy spills.)
Bake at 375 degrees for 30 minutes until the crust is brown.
Place the sugar in a bowl.
Dip the rims of custard cups in water, then dip in sugar. Place in the freezer for ten minutes.
Mix the cut up apples with the grapes. Stir in one cup of vanilla yogurt.
Take the custard cups out of the freezer, and put the fruit salad into the cups.
Serve the fruit salad as a cooling dessert after the hot turkey pot pie.
Fresh Fruit and Yogurt Salad
For these pot pies, I like to make homemade pie crust. I use the Betty Crocker recipe which has served me well for many years. However, I realize not everyone wants to bother with homemade pie crust, especially on a busy night. This recipe can be made with frozen pie crusts, which makes it quick and simple.
Consider this recipe a trial run for the leftover Thanksgiving turkey you’ll be sure to have.
Ingredients:
2 frozen pie crusts (Or homemade, if you prefer)
2 cups of leftover turkey from the Spicy Turkey Roast, cut into small pieces
Leftover peas and carrots
2 Tbsp butter
2 Tbsp flour
Salt and pepper
1 to 2 cups of chicken broth
½ tsp thyme
½ tsp sage
2 apples, cut into small pieces
2 cups of grapes
1 cup of yogurt
¼ cup of sugar
Preparation:
Let the pie crusts thaw per the package directions.
Preheat the oven to 375 degrees.
Melt the butter in a pan and whisk in the flour.
Add a sprinkle of salt and a dash of pepper.
Slowly stir in the chicken broth, stirring constantly, until a creamy gravy forms.
Stir in the thyme, sage, and more salt and pepper to taste.
Add the turkey and the peas and carrots.
Stir together and put into the pie crust.
Add a top crust and seal. Cut a hole in the center to let steam out.
Place the pie pan on a cookie sheet covered in tin foil. (This is for easy clean up of any gravy spills.)
Bake at 375 degrees for 30 minutes until the crust is brown.
Place the sugar in a bowl.
Dip the rims of custard cups in water, then dip in sugar. Place in the freezer for ten minutes.
Mix the cut up apples with the grapes. Stir in one cup of vanilla yogurt.
Take the custard cups out of the freezer, and put the fruit salad into the cups.
Serve the fruit salad as a cooling dessert after the hot turkey pot pie.
Sunday, October 5, 2008
Spicy Turkey Roast
I didn't take a picture of this one, because I didn't do a nice job carving the roast. It was so tasty, that my family tells me I must cook all turkey roasts this way from now on!
Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans
Ingredients:
Small turkey breast
Buffalo wing seasoning mix packet (Or use ½ tsp cayenne, ½ tsp garlic powder, 1 tsp chili powder, and 1 tsp salt, mixed)
1 package of frozen peas and carrots
¼ head of iceberg lettuce, chopped
½ head of romaine lettuce, chopped
1 tomato, chopped
½ can of black beans, drained and rinsed
Fresh parsley sprigs
Ranch style dressing
In the morning:
Wash the turkey and coat with the seasoning mix.
Spray the crock pot with cooking spray.
Place the turkey breast in the crockpot and cook on LOW for 8 hours.
In the afternoon:
Remove the turkey from the crockpot and let it rest 5 minutes before slicing.
Cook the peas and carrots according to the package directions.
Garnish with parsley.
Mix the lettuce, tomato, and black beans, and toss gently.
This meal can be served with homemade bread leftover from last night’s Craisin Pork Cutlet Meal.
Note: You'll be using leftover turkey and vegetables from this meal to create the turkey pot pies for tomorrow's dinner.
Spicy Turkey Roast
Peas and Carrots
Tossed Salad with Black Beans
Ingredients:
Small turkey breast
Buffalo wing seasoning mix packet (Or use ½ tsp cayenne, ½ tsp garlic powder, 1 tsp chili powder, and 1 tsp salt, mixed)
1 package of frozen peas and carrots
¼ head of iceberg lettuce, chopped
½ head of romaine lettuce, chopped
1 tomato, chopped
½ can of black beans, drained and rinsed
Fresh parsley sprigs
Ranch style dressing
In the morning:
Wash the turkey and coat with the seasoning mix.
Spray the crock pot with cooking spray.
Place the turkey breast in the crockpot and cook on LOW for 8 hours.
In the afternoon:
Remove the turkey from the crockpot and let it rest 5 minutes before slicing.
Cook the peas and carrots according to the package directions.
Garnish with parsley.
Mix the lettuce, tomato, and black beans, and toss gently.
This meal can be served with homemade bread leftover from last night’s Craisin Pork Cutlet Meal.
Note: You'll be using leftover turkey and vegetables from this meal to create the turkey pot pies for tomorrow's dinner.
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