This delicious Monte Cristo will use up leftover cranberry sauce, turkey, and ham. It can be served any time of day or night, breakfast, lunch, or dinner. It’s perfect for using up leftovers from Thanksgiving dinner.
Ingredients:
Sliced Texas toast or firm homemade white bread
Sliced turkey breast
Sliced ham
Cranberry sauce
Provolone cheese
Dijon mustard
Maple syrup
Butter
1 egg, ¼ cup of milk, and ¼ tsp cinnamon for each sandwich
Preparation:
Whip the egg and milk together with the cinnamon.
Dip each slice of bread in the egg mixture and grill on one side in butter.
Flip the bread, then while it is still in the pan:
Spread Dijon mustard on the cooked side.
Add the meat and cheese.
Top with a spoonful of cranberry sauce.
Place the second slice of bread on top of the sandwich and continue cooking.
Flip the sandwich once, and cook until the cheese melts.
Warm the maple syrup in the microwave.
Serve the sandwich with the maple syrup.
Friday, November 13, 2009
Turkey Pot Pie
Make this dinner with Thanksgiving turkey leftovers. This is the dinner to make when all you have left are bits and pieces of turkey and the best pieces are all gone.
Ingredients:
1 lb turkey meat, cut into small pieces
1 jar of turkey gravy, or 2 cups of gravy if you still have some leftover
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
Dried cranberries
¼ cup of chopped pecans
White wine viniagrette salad dressing
Preparation:
Set the pie crusts on the counter to thaw out.
Cook the celery, onion, and carrots in hot oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the turkey, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.
Ingredients:
1 lb turkey meat, cut into small pieces
1 jar of turkey gravy, or 2 cups of gravy if you still have some leftover
1 package of frozen mixed vegetables
1 cup of chopped celery, onion, and carrots, mixed
2 frozen pie crusts
2 Tbsp olive oil
Tossed salad ingredients:
½ head of iceberg lettuce, chopped
1 stalk of celery, chopped
Dried cranberries
¼ cup of chopped pecans
White wine viniagrette salad dressing
Preparation:
Set the pie crusts on the counter to thaw out.
Cook the celery, onion, and carrots in hot oil until tender.
Remove the vegetables and drain the oil from the pan.
Mix the turkey, celery, onion, carrots, mixed vegetables, and gravy in the pan and warm through.
Pour the mixture into the bottom pie crust.
Remove the top pie crust from the pan and lay over the top of the other crust.
Crimp the edges together with finger and thumb.
Cut slats into the top crust.
Bake at 375 degrees for 45 minutes.
While the pot pie bakes, toss the salad ingredients together with ¼ cup of salad dressing.
Thursday, November 12, 2009
White Fish in a Wine Sauce
Green Beans
Toast Points
Yes, toast points. This may be something you’ve only heard of from your grandmother. Toast points are basically pieces of toast cut into triangles with the crusts cut off. They’re used to soak up sauces in dishes like this one. Have a retro dinner tonight with toast points.
Ingredients:
2 pounds of white fish, such as cod or tilapia
¼ cup butter
2 Tbsp flour
½ tsp dried dill
½ tsp sea salt
¼ tsp freshly ground black pepper
2/3 cup milk
1/3 cup wine
1 lemon, sliced
1 pound fresh green beans
4 slices of toast
Preparation:
Spray a baking sheet with cooking spray.
Bake the fish at 375 degrees for 10-15 minutes, or until the fish is flaky.
While the fish is cooking, prepare the white sauce.
Melt the butter in a pan, and stir the flour into the butter with a whisk.
Slowly add the milk and then the wine, allowing the sauce to simmer. Add the dill, salt, and pepper.
Steam the green beans with ¼ cup of water in the microwave for 4-6 minutes.
Toast the bread. Trim the crusts and cut into triangles.
Place the fish on a platter and spoon the white sauce over the top.
Place the toast points around the edges of the platter.
Toast Points
Yes, toast points. This may be something you’ve only heard of from your grandmother. Toast points are basically pieces of toast cut into triangles with the crusts cut off. They’re used to soak up sauces in dishes like this one. Have a retro dinner tonight with toast points.
Ingredients:
2 pounds of white fish, such as cod or tilapia
¼ cup butter
2 Tbsp flour
½ tsp dried dill
½ tsp sea salt
¼ tsp freshly ground black pepper
2/3 cup milk
1/3 cup wine
1 lemon, sliced
1 pound fresh green beans
4 slices of toast
Preparation:
Spray a baking sheet with cooking spray.
Bake the fish at 375 degrees for 10-15 minutes, or until the fish is flaky.
While the fish is cooking, prepare the white sauce.
Melt the butter in a pan, and stir the flour into the butter with a whisk.
Slowly add the milk and then the wine, allowing the sauce to simmer. Add the dill, salt, and pepper.
Steam the green beans with ¼ cup of water in the microwave for 4-6 minutes.
Toast the bread. Trim the crusts and cut into triangles.
Place the fish on a platter and spoon the white sauce over the top.
Place the toast points around the edges of the platter.
Wednesday, November 11, 2009
Dinner Magic Menus November Week 3
Chicken Breasts with Pumpkin Risotto
Steamed Broccoli
Baked Salmon with Carrots and Parsnips
Homemade Cheesy Garlic Biscuits
Saucy Beef Crockpot Stew
Chicken Paprikash over Egg Noodles
Peas and Carrots
Country Chicken Stew with Dill Dumplings
Grilled Eggplant Sandwiches
Creamy Tomato Soup
Tamale Pie
Steamed Broccoli
Baked Salmon with Carrots and Parsnips
Homemade Cheesy Garlic Biscuits
Saucy Beef Crockpot Stew
Chicken Paprikash over Egg Noodles
Peas and Carrots
Country Chicken Stew with Dill Dumplings
Grilled Eggplant Sandwiches
Creamy Tomato Soup
Tamale Pie
Dinner Magic Shopping List November Week 3
Meats:
2 pounds skinless, boneless chicken breasts
1 pound boneless, skinless chicken breast tenderloins
1 pound boneless, skinless chicken thighs
2 pounds wild caught salmon
2 pounds beef stew meat
1 pound lean ground beef
Dairy:
Butter (real butter, not margarine)
¼ pound feta or bleu cheese
¼ pound Parmesan
Sliced Provolone
16 ounce container of sour cream
½ pint of half and half
Milk
Eggs
Frozen Food:
1 package of peas and carrots
Fresh Food:
Broccoli florets
1 small fresh pumpkin
3 onions
1 bunch of parsley
One bunch of chives
1 lemon
7 carrots
4 russet potatoes
6 small new potatoes
1 green bell pepper
1 pound fresh green beans
1 purple eggplant
Tomato soup from the deli department, or tomato soup in a box
Canned Food:
1 jar of crushed garlic
6 cans chicken stock
1 can condensed cheddar cheese soup
2 cans condensed tomato soup
1 can diced tomatoes
1 can whole kernel corn
1 can cream style corn
1 small can sliced black olives
1 can of diced green chilis
Dry Food and Staples:
Olive oil and cooking spray
Arborio or risotto rice
Egg noodles
Orowheat Sandwich Thins
Baking mix, such as Bisquick
Cornmeal
Flour
Yeast
Spices and Condiments:
Salt and Pepper
Dried sage
Dried thyme
Dried dill weed
Garlic powder
Ground cumin
Red pepper flakes
Paprika
Kitchen Bouquet Browning & Seasoning Sauce
1 package taco seasoning mix
Other items needed for personal shopping list:
2 pounds skinless, boneless chicken breasts
1 pound boneless, skinless chicken breast tenderloins
1 pound boneless, skinless chicken thighs
2 pounds wild caught salmon
2 pounds beef stew meat
1 pound lean ground beef
Dairy:
Butter (real butter, not margarine)
¼ pound feta or bleu cheese
¼ pound Parmesan
Sliced Provolone
16 ounce container of sour cream
½ pint of half and half
Milk
Eggs
Frozen Food:
1 package of peas and carrots
Fresh Food:
Broccoli florets
1 small fresh pumpkin
3 onions
1 bunch of parsley
One bunch of chives
1 lemon
7 carrots
4 russet potatoes
6 small new potatoes
1 green bell pepper
1 pound fresh green beans
1 purple eggplant
Tomato soup from the deli department, or tomato soup in a box
Canned Food:
1 jar of crushed garlic
6 cans chicken stock
1 can condensed cheddar cheese soup
2 cans condensed tomato soup
1 can diced tomatoes
1 can whole kernel corn
1 can cream style corn
1 small can sliced black olives
1 can of diced green chilis
Dry Food and Staples:
Olive oil and cooking spray
Arborio or risotto rice
Egg noodles
Orowheat Sandwich Thins
Baking mix, such as Bisquick
Cornmeal
Flour
Yeast
Spices and Condiments:
Salt and Pepper
Dried sage
Dried thyme
Dried dill weed
Garlic powder
Ground cumin
Red pepper flakes
Paprika
Kitchen Bouquet Browning & Seasoning Sauce
1 package taco seasoning mix
Other items needed for personal shopping list:
Tuesday, November 10, 2009
Italian Eggplant over Polenta
If you’re not a fan of eggplant, you might be after you taste this dish. For this photo, I added a bit of rotisserie chicken.
Ingredients:
1 medium eggplant, peeled and cut into cubes (about 2 cups)
1 cup of sliced carrots
1 can of red kidney beans, drained
1 can of garbanzo beans, drained
1 onion, chopped
1 tsp minced garlic
1 can of diced tomatoes
6 ounce can of tomato paste
½ tsp oregano
½ tsp basil
½ tsp thyme
½ tsp sea salt
½ tsp crushed red pepper
1 bay leaf
3 cups of vegetable broth
2 cups of corn meal
2 cups of water
2 cups of broth
Preparation:
Sprinkle salt over the eggplant and allow it to sit for 30 minutes.
Mix the other ingredients except the last three, (the cornmeal, water, and broth) and stir to blend the spices with the liquid.
Rinse the eggplant and add to the mixture.
Pour into the crockpot and cook on low for 8 hours.
In the afternoon:
Bring the water and broth to a boil.
Add the cornmeal and cook until thick, about 3-4 minutes.
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Put the hot polenta in a bowl and top it with the eggplant mixture from the slow cooker.
Monday, November 9, 2009
Pork Chops with a Spicy Rub
Mushroom Grits
Three Bean Salad
This is a great dinner to prepare when you’re in a big hurry and you only have a few moments to cook.
Ingredients:
4 pork chops, sirloin cut or center loin cut
2 tbsp Creole seasoning
8 ounces of crimini mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
3 cups of chicken stock
¾ cup of grits
1 jar of three bean salad
Preparation:
Wash and dry the pork chops and rub them on both sides with the Creole seasoning.
Boil the chicken stock in a saucepan.
Add the grits. Lower heat to a simmer and cook until thick, about 4-5 minutes.
While the grits are cooking, place the pork chops in an indoor barbeque grill
.
Heat the oil and butter in a saucepan.
Saute the mushrooms in the oil and butter until dark brown.
Stir the mushrooms into the grits.
When the pork chops are done, serve them with the grits and bean salad.
This little indoor grill will cook up the chops fast and has easy cleanup.
Three Bean Salad
This is a great dinner to prepare when you’re in a big hurry and you only have a few moments to cook.
Ingredients:
4 pork chops, sirloin cut or center loin cut
2 tbsp Creole seasoning
8 ounces of crimini mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
3 cups of chicken stock
¾ cup of grits
1 jar of three bean salad
Preparation:
Wash and dry the pork chops and rub them on both sides with the Creole seasoning.
Boil the chicken stock in a saucepan.
Add the grits. Lower heat to a simmer and cook until thick, about 4-5 minutes.
While the grits are cooking, place the pork chops in an indoor barbeque grill
.Heat the oil and butter in a saucepan.
Saute the mushrooms in the oil and butter until dark brown.
Stir the mushrooms into the grits.
When the pork chops are done, serve them with the grits and bean salad.
This little indoor grill will cook up the chops fast and has easy cleanup.
Sunday, November 8, 2009
Pumpkin Oatmeal
This morning it was a tad bit chilly at our house, so we decided to have pumpkin oatmeal. The crispness of fall brings out the desire to start cooking pumpkin, cranberries, and warm weather foods. Having just made the Chicken Breasts with Pumpkin Risotto last night, I had half of a cooked pumpkin in my refrigerator, just waiting to be turned into something delicious.
This recipe can be made using canned pumpkin as well, however fresh baked pumpkin gives it a texture that the canned variety can’t duplicate.
1 ½ cups of skim milk
½ tsp sea salt
1 cup of quick cooking oats (not instant)
¼ cup of packed brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice, or alternately, ¼ tsp nutmeg
1 ½ cups of cooked pumpkin
Optional ingredients to add in: raisins, dried cranberries, pecans, or walnuts.
Bring the skim milk to scalding over medium high heat.
Add the salt and oatmeal. Cook, stirring occasionally for about 2 minutes.
Add the brown sugar and spices, and cook for another 2 minutes.
Stir the pumpkin into the oatmeal and cook for another 1-2 minutes.
This recipe will make enough for four small servings, or if you’re really hungry, two hefty servings.