Dinner Magic Menus January Week 2

Winter Lentil Stew

Spaghetti Pie

Chicken Marsala
Whole Wheat Egg Noodles
Quick Glazed Carrots
Black Bean Soup in the Slow Cooker
Homemade Bread and Dinner Salad

Moussaka in the Slow Cooker

Ranch Style Potato Leek Soup
Mixed Green Salad
Crusty French Bread in the Bread Machine

Easy Baked Chicken Cordon Bleu
Garlic Roasted Potatoes
Lemony Broccoli

Sonora Style Chicken Enchiladas
Smashed Pintos and Peppers

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Ranch Style Potato Leek Soup

Mixed Green Salad
Crusty French Bread in the Bread Machine

Potato leek soup is a popular winter soup because it is filling and tasty. This recipe takes things a bit further by adding ranch flavor to the mix.

Soup ingredients:

• 6 russet potatoes, peeled and diced
• 2 leeks, washed and chopped (include the green parts)
• 4 cups of low sodium chicken broth
• 2 cups of evaporated skim milk
• 1 package of ranch style dressing mix
• 1 teaspoon salt

Bread ingredients:

• Flour
• Butter
• Yeast

Salad ingredients:

• Red leaf lettuce
• Iceberg lettuce
• 1 hard boiled egg, chopped
• ¼ cup of grated cheese, any kind
• 1 tomato, sliced
• ½ cucumber, sliced

In the morning:
Place the potatoes, leeks, broth, milk, ranch style dressing mix, and salt in the crockpot.
Stir together and cook on low 8-10 hours.
Put the ingredients for the bread in the bread machine. Set to the delay bake option.

In the afternoon:
Prepare the salad.
Remove the bread from the machine and allow it to cool a few minutes.
Smash the potatoes and leek with a potato masher before serving.

My family enjoys grated cheese on top of the soup.

Photo/Penguincake on Flickr

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Moussaka in the Slow Cooker

I adapted this traditional Greek recipe to the crock pot so I can have it cook slowly several hours to bring out the flavors. Using ground turkey or ground chicken makes it a lighter recipe, cutting the fat and calories. The cinnamon gives it a slightly spicy flavor.

Ingredients:

• 1 eggplant, peeled and cubed.
• 1 pound of ground turkey or chicken
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 1 can (14 ounces) crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup of feta
• ¼ cup of Italian bread crumbs
• Romaine lettuce
• Red leaf lettuce
• Tomatoes
• Sliced black olives
• Croutons

How to make Moussaka in the crock pot
Spray the slow cooker crock with nonstick cooking spray.
Lay the cubed eggplant in the bottom of the crock.
Cook the turkey or chicken, onion, and garlic until the meat is well done.
Add the tomatoes, tomato paste, and spices. Mix well.
Spread the meat mixture over the eggplant.
Mix the feta cheese and bread crumbs. Sprinkle over the top.
Cook on low 6-8 hours.

Serve with a dinner salad made from the lettuce, tomatoes, and olives. Top with croutons and/or feta cheese.

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Sonora Style Chicken Enchiladas

Smashed Pintos and Peppers


There is an ongoing discussion at my house as to whether or not these qualify as enchiladas, since they aren't rolled. I say they are a casserole, my DH says they are enchiladas. He was born in New Mexico, and he says this is how they cook them. He may be on to something. The New Mexico chiles are out of this world delicious. Whatever you decide to call this enchilada/casserole, it tastes delicious. They are so simple to make, they're perfect for a weeknight.

Ingredients:

• 1 pound ground chicken or turkey
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 package fajita spice mix
• 2 cans (16 ounces) enchilada sauce, red or green (Hatch is a New Mexico company that makes some terrific sauce. You can order peppers from them, too.)
  
• ½ pound grated cheddar cheese
• 12-18 corn tortillas
• Sour cream and salsa for topping
• 1 can pinto beans
• 1 can diced green chili peppers

How to Make Sonora Style Enchiladas
Cook the meat, onion, and garlic with the spice mix.
Warm one can of enchilada sauce on the stove in a pot.
Spread a large spoonful of the sauce over the bottom of a baking dish.
Dip a tortilla in the sauce and lay in the baking dish.
Do this until you have 3-4 of tortillas in the baking dish.
Spoon 1/3 of the turkey mixture over the tortillas.
Sprinkle ¼ of the cheese over the turkey.
Spoon some of the enchilada sauce over the cheese and meat.
Make another layer, then another, till you have three layers.
Lay one more layer of tortillas on top and cover with the remaining cheese.
Cover the baking dish with foil and bake for 30 minutes at 325 degrees.
Just before the enchiladas are ready, warm the beans in a pot on the stove.
Add the green chilis to the beans.
Smash with a potato masher.
Serve the enchiladas and beans with extra enchilada sauce, salsa, and sour cream.

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Easy Baked Chicken Cordon Bleu

Garlic Roasted Potatoes
Steamed Lemony Broccoli

Chicken Cordon Bleu sounds so rich and fancy that you might want to serve it to guests. With this recipe, you can prepare this treat even on a weeknight.

Ingredients:

• 4 boneless skinless chicken breasts
• 4 slices of provolone
• 8 slices of deli thin ham or 4 slices of lunchmeat ham
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ½ cup of bread crumbs
• 4 russet potatoes or 8 new potatoes
• 2 cloves of garlic, crushed
• ¼ cup of parsley, chopped
• 1 tablespoon olive oil
• 1 head of broccoli
• 1 lemon

How to Make Chicken Cordon Bleu
Preheat the oven to 375 degrees.
Lay the chicken breasts between two sheets of wax paper and pound with a mallet until they are ¼ inch thick.
Sprinkle with salt and pepper.
Lay the ham and one slice of provolone cheese on each breast.
Roll up and secure with picks.
Dip the rolled chicken breasts into the bread crumbs, coating all sides.
Place in a baking pan coated with nonstick cooking spray.
Slice the potatoes.
Toss the potatoes with the garlic, parsley, and olive oil.
Lay the potatoes evenly on a baking dish.
Place the potatoes and chicken in the oven  bake for 30 minutes.
After 30 minutes, flip the potatoes with a spatula. Turn the chicken to get it to brown on all sides. Bake another 30 minutes.
15 minutes before the chicken and potatoes are ready, heat water in a pot.
Chop the broccoli florets. (Keep the stems to use in a recipe for Easy Cheesy Broccoli Soup.)
Boil the broccoli 3-4 minutes.
Slice the lemon and squeeze the juice over the broccoli.
Garnish with a lemon slice.


Photo/Kimberly KV on Flickr

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Chicken Marsala Dinner

Whole Wheat Egg Noodles
Quick Glazed Carrots

This Chicken Marsala has been lightened up by cooking the chicken on an indoor grill instead of cooking the chicken in oil. Marsala is an Italian wine that can sometimes be hard to find. If so, try making the recipe with white wine. It will taste a bit different, and the sauce may need thickening, but it will still turn out delish.

Ingredients:

• 4 boneless, skinless chicken breast
• 1 egg, beaten
• ¼ cup of Italian herb bread crumbs
• ¼ teaspoon salt
• 8 ounces of sliced crimini mushrooms
• 1/3 cup low sodium chicken broth
• 1/3 cup Marsala (If you don’t have Marsala, try a white wine.)
• 1 pound of whole wheat egg noodles
• 4 cups of sliced carrots
• 1 tablespoon butter
• 1 tablespoon brown sugar

How to make Chicken Marsala Dinner

Pound the chicken breasts between two pieces of wax paper until they are ¼ inch thick.
Set up two plates, one with the beaten egg and one with the bread crumbs.
Dip the chicken in the egg, then in the bread crumbs.
Grill on the indoor grill until well done, about 2-3 minutes. Keep warm in the oven.
Boil the egg noodles in a pot of water according to package directions.
Place the carrots in a microwave safe bowl with 2 tablespoons of water. Cook for 4 minutes.
Add the butter and brown sugar to the carrots and stir. Return to the microwave for another 2 minutes.
Spray a saucepan with cooking spray.
Add the mushrooms to the pan and cook and stir until they begin to turn brown.
Add the broth and the marsala and cook with the mushrooms another 3 mintues.
Add the chicken to the pan and spoon the mixture over the chicken.
If the sauce needs thickening, add 1 tablespoon of cornstarch to 1 tablespoon of broth and stir into the pan.
Drain the water off the egg noodles.
Arrange the Chicken Marsala on top of the egg noodles with the carrots on the side.


Photo/Sea Turtle on Flickr

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Winter Lentil Stew

Lentils come in a variety of colors, any of which are fine for this stew. It will taste the same, the only difference will be the appearance. I make this stew with a chicken broth, but it can be made vegan by using a vegetable broth instead.

Ingredients
1 sweet potato, scrubbed, peeled, and diced
2 parsnips, scrubbed, peeled, and diced
1 turnip, scrubbed, peeled, and diced
1 cup of grated carrots
1 yellow onion, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup of Italian parsley, chopped
½ teaspoon thyme
½ teaspoon sage
1 teaspoon basil
1 ½ cups of lentils
½ cup of split peas
8 cups of vegetable or low sodium chicken broth
Salt and pepper
Rye bread, sourdough, or rolls

How to make Winter Lentil Stew
Cook and stir the vegetables in the olive oil and balsamic vinegar over medium high heat until they begin to tenderize, about 5 minutes.
Add the herbs, lentils, split peas, and broth to the pot.
Bring to a boil, then lower heat to a simmer.
Cook 45 minutes or until the lentils and vegetables are tender.
Add salt and pepper to taste.

Serve this soup with a hearty rye or sourdough bread to dip in the juice.

Some of the different types of lentils, also called masoor, are shown here.

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Black Bean Soup in the Slow Cooker

Beans are an inexpensive way to add protein and fiber to your diet. In addition, they are low fat and filling. This bean soup cooks all day in the slow cooker to let the flavors develop. Pair it with homemade bread from the bread machine and a salad, and you've got a meal!

Ingredients:

• 2 cups of black beans
• 8 cups low sodium chicken broth
• 1 yellow onion, chopped
• ½ cup grated carrots
• 2 stalks of celery, chopped
• ¼ cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups red leaf lettuce
• ½ cup of cilantro
• 1 chopped tomato
• Croutons
• Salad dressing of your choice
• Flour and yeast for the bread machine

Preparation the night before:
Soak the beans overnight in water.

Preparation in the morning:
Rinse the beans.
Add all the bean soup ingredients to the crockpot.
Cook on low for 8-10 hours.
Place the ingredients for the bread in the bread machine.
Set the machine to delay bake to be ready at dinnertime.

Preparation in the afternoon:
With a potato masher, slightly mash the beans in the soup.
Toss the salad ingredients together.
Take the bread out of the machine. Allow it to cool slightly before slicing.

Enjoy!

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Spaghetti Pie

Don't throw away your leftover pasta again! This recipe is the perfect way to use up leftover spaghetti and sauce. The kids will love it, and they might not even realize they're eating leftovers. Of course, you can make this dish out of fresh ingredients as well.

Ingredients for the crust of the Spaghetti Pie:
2 to 3 cups of cooked spaghetti
2 eggs, beaten till frothy
1/3 cup of Parmesan cheese

Spray a pie plate or an 8x8 pan with cooking spray. If the pasta isn't hot, warm it in the microwave. Mix the heated spaghetti with the eggs and cheese and press into the bottom of the pan.

Filling ingredients:
1 cup of cottage cheese (use low fat or fat free to make this dish lighter)
2 eggs
¼ cup chopped parsley
¼ cup of Parmesan cheese

Place the ingredients in a blender or mini-chopper. Whip together until well blended. Pour the cheese mixture over the spaghetti crust.

Topping ingredients:
1 cup of spaghetti sauce
1/3 cup of Mozzarella cheese

Top the cottage cheese mixture with 1 cup of spaghetti sauce. If you have some leftover All Day Italian Spaghetti Sauce in the Slow Cooker, wonderful! The second day after marinara sauce is made, it is more flavorful. If you don't have any leftover sauce, you can use a jar of sauce. I like the Classico brand and the Barilla brand of sauces.

Top the sauce with grated Mozzarella cheese. Place the pie in the oven and bake for 30 minutes at 350 degrees.

Si mangia e si gode!

Photo/Mr. Joro on Flickr

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