Week Eight Recipes and Shopping List

An experimental week is upon us. In our house, this means that you never really know what the food is going to be like. It's usually recipes that I have ripped from magazines, or printed from the Internet, and stuck into the "gotta try it" file. This week's recipes are some of those. I felt like I was getting into a casserole rut so it's time to throw something new out there. Please feel free to comment if you make changes when you make it because that's what I usually do. Up until this point the recipes have all been tried and true. This week I have no idea. As long as it isn't as bad as the meal early in my marriage that is still known as "dogfood chicken" it's all good and can probably be improved upon. :)


Day One:

Parmesan Crusted Chicken with Lemon Chardonnay Butter Sauce

Ingredients:
1 (14 oz) can chicken broth
1 tsp salt
2 large boneless, skinless, chicken breasts, cut into strips and pounded thin

2-3 eggs, beaten
1/2 cup flour
1 cup Panko (Japanese breadcrumbs)
1 cup shredded parmesan cheese
1/2 tsp salt
1/2 tsp ground black pepper
Olive oil

Lemon Chardonnay Butter Sauce
2 tbsp butter
2 tbsp chardonnay wine
1 tbsp lemon juice
1/2 tsp granulated sugar
dash salt
2/3 cup heavy cream

Directions:
Make Brine for chicken by dissolving 1 tsp salt with chicken broth in a large ziploc bag. Add pounded chicken to the brine and allow to marinate for 3-24 hours in the refrigerator.

When chicken has marinated, remove the fillets from the brine and dab with paper towels to remove excess moisture. Beat eggs in a medium bowl and pour flour onto a plate. Combine breadcrumbs, parmesan cheese, salt and pepper in another medium bowl. To bread the chicken, first coat the chicken with flour, then egg, and then the parmesan mixture. Let the breaded chicken rest for a bit on a plate in your fridge while you prepare the Chardonnay butter sauce.

Make Chardonnay butter sauce by melting butter in a small saucepan over medium heat. Add wine and simmer for 1 minute. Stir in lemon juice, sugar and salt, and then add cream. Simmer over low heat for 10-12 minutes, until thicker.

Add enough oil to cover the bottom of a large saute pan, and heat over medium-low heat until hot. You can check the heat of the oil by dropping a breadcrumb into it. if it starts to sizzle, your oil is ready. Saute each breaded chicken piece in the oil for 3-5 minutes per side until brown. Remove pieces to a paper-towel covered plate until ready to serve. Serve with butter sauce spooned over top.


Day Two:

Easy Crockpot Beef Burgundy

Ingredients:
1 pound stew beef, large gristle removed
1 can cream of mushroom soup
1 cup red wine
1 small onion, chopped
1 can (4 oz) sliced mushrooms, drained
1 package dry onion soup mix
1 tbsp minced garlic

Cooked egg noodles, rice or mashed potatoes, if desired

Directions:
Combine all ingredients in crockpot. Cover and cook on low 6-8 hours or add 1 cup water and cook on high 3-4 hours until beef is tender. Serve over cooked egg noodles, rice or mashed potatoes if desired.


Day Three:

Chicken Spinach Manicotti with Alfredo Sauce

Ingredients:
6 manicotti tubes

Filling:
1 4 oz can sliced mushrooms, cut into small pieces
Olive oil
2 tsp minced garlic
2 cups cooked chicken meat
1/2 cup cooked spinach, well drained
1/2 cup shredded Parmesan cheese
1 egg, lightly beaten
Freshly ground black pepper

Sauce:
1/4 cup butter
1 cup heavy cream or Carnation Evaporated Milk
1-2 cloves garlic, minced or crushed
1 1/2 cups shredded parmesan cheese
1 tbsp dried parsley

Directions:
Chop the chicken and spinach into small pieces and place into a medium bowl. Add mushrooms, minced garlic, Parmesan cheese, egg and pepper. Stir to combine.

Cook 6 manicotti tubes according to the package instructions. Fill the manicotti with the filling and place in a lightly oiled shallow baking dish.

In a saucepan, melt butter over med-low heat. Add cream & simmer for 5 minutes. Add garlic and cheese and whisk quickly, heating through. Stir in parsley. Spoon alfredo sauce over manicotti. Bake at 375 degrees for 10 minutes or until heated through.


Day Four:

Cheeseburger Pie

Ingredients:
1 can crescent rolls
1 pound ground beef
1 teaspoon onion powder
1/3 cup chopped dill pickle slices
2 Tablespoons ketchup
1 teaspoon prepared mustard
2 Tablespoons flour
2 Tablespoons dill pickle juice
2 Tablespoons milk
2 cups velveeta cheese, cut into small pieces and divided

Directions:
Preheat oven to 375°.

Unroll crescent rolls and press into the bottom and up the sides of an 8 inch pie pan.

Cook ground beef in a skillet until browned. Drain well. Stir in onion powder, chopped pickle, ketchup and mustard. Sprinkle with flour and add pickle juice and milk. Cook and stir until thickened and bubbly.

Remove from heat and add 1 cup of velveeta cheese.

Pour into the prepared crust and bake for 15 minutes, or until edges of crust are golden brown.

Remove from oven and top with remaining cup of cheese. Let stand until cheese melts.

Garnish with extra ketchup, mustard and pickle slices.


Day Five:

Balsamic Chicken with Fettuccine

Ingredients:
1 (4 oz) can sliced mushrooms - NOT drained
2-3 chicken breasts, cut into strips
Freshly ground pepper
1 tbs flour
2 tsp olive oil
3 clove minced garlic
3 small chopped Roma tomatoes
1/2 cup beef broth
1/2 cup dry red wine
1/4 cup Balsamic vinegar
1 tsp cornstarch
1 tbs cold water
One 10oz pk fresh fettuccine

Directions:
Sprinkle chicken strips with pepper; dust with flour.

Heat oil in a wide nonstick frying pan over medium-high heat. Add chicken; cook, turning, until well browned on both sides. Remove chicken from pan, set aside.

Add garlic, tomatoes, and mushrooms (with liquid) to pan, stir for 1 minute. Add broth, wine, and 3 Tablespoons of the balsamic vinegar. Boil for 3 minutes; remove from heat.

Cook and drain fettuccine. Keep warm.

Blend cornstarch and water; stir into sauce in pan. Return chicken to pan, spooning sauce over it. Return to medium-low heat, cover and cook until chicken is no longer pink. Stir remaining 1 Tablespoon balsamic vinegar into sauce. Pour fettuccine onto a warm serving platter; top with chicken and sauce.


Shopping List for Week Eight

1 (14 oz) can chicken broth
1 can cream of mushroom soup
2 cans (4 oz) sliced mushrooms, drained
1 package dry onion soup mix
1 (13 oz.) can evaporated milk
1/2 cup beef broth
1/3 cup chopped dill pickle slices

salt
flour
1 cup Panko (Japanese breadcrumbs)
ground black pepper
Olive oil
lemon juice
granulated sugar
onion powder
ketchup
mustard
dill pickle juice
1/4 cup Balsamic vinegar
1 tsp cornstarch

6 boneless, skinless, chicken breasts
1 pound stew beef
1 pound ground beef

4 eggs
2 cups shredded parmesan cheese
butter
1 2/3 cup heavy cream
milk
2 cups velveeta cheese
1 can crescent rolls

2 tbsp chardonnay wine
1 1/2 cups red wine

1 small onion
3 small Roma tomatoes
garlic

Egg noodles
6 manicotti tubes
One 10oz pk fresh fettuccine

1/2 cup cooked spinach

What a week!

So you know what they say about good intentions.... I had intended on posting a week's worth of recipes today but it seems that my travelling between countries and then working night shift all week has resulted in me getting a bit of a cold and just feeling blah... so I am going to use one of the previous weeks for this week and plan on posting a new week one next week. Sorry for the delay while I get my life in order. See you next week! :)

Going on vacation!

Hello loyal blog checkers! Almost 800 hits already - that's INSANE! (But very flattering at the same time...) We're leaving on vacation on Wednesday and we'll be gone until the middle of the following week so I am not meal planning for the next two weeks. I figure with seven weeks of recipes & shopping lists that there's more than enough to choose from in the short term. Please check back for another week's worth on September 11th or 12th. Thanks for following and see you soon! :)

Week Seven Recipes and Shopping List

Day One:

Pineapple Chicken

Ingredients:
2-3 boneless, skinless chicken breasts, cut into 1" pieces
1/4 tsp dried thyme leaves
salt & pepper (to taste)
1 tsp olive oil
1 tsp minced garlic
2 tsp cornstarch
1 (20 oz) can pineapple chunks in juice
1/4 cup water
2 tbsp dijon mustard
2 tbsp honey
2 tbsp apricot preserves

Directions:
Sprinkle cut up chicken pieces with thyme, salt & pepper.

Heat olive oil in a high sided skillet on med-high heat. Add chicken & garlic. Cook until browned & cooked through (about 5 minutes). Remove from skillet & set aside.

In a medium bowl, combine water & cornstarch. Add pineapple juice from can, reserving chunks. Add mustard, honey & apricot preserves. Mix well then add to skillet & bring to a boil. Cook 3-4 minutes until thickened. Add pineapple chunks to thickened mixture just before serving. Serve over chicken.

This is good with rice & veggies.


Day Two:

Lemon and Parmesan Crusted Salmon

Ingredients:
1 1/4 pound salmon fillet (or 4 small boneless fillets)
2 tbsp butter, melted
1/4 tsp salt
3/4 cup fresh white bread crumbs (1 slice of bread in food processor)
1/4 cup grated parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon zest
1/4 tsp ground thyme

Directions:
Heat oven to 375 degrees. Spray shallow baking pan with cooking spray. Pat salmon dry. Place salmon skin side down (if there's a skin side). Brush with 1 tbsp butter & sprinkle with salt.

In a small bowl combine bread crumbs, parmesan cheese, onions, lemon zest and thyme. Stir in remaining butter. Press breadcrumb mixture evenly on salmon.

Bake uncovered 15-25 minutes or until fish flakes easily with a fork. Serve immediately.


Day Three:

Crockpot Beef Stew

Ingredients:
1 tbsp oil
1 pound stew beef
1/2 cup flour
1 tbsp garlic powder
Sliced Mushrooms (canned or fresh)
1 cup baby carrots
1 turnip, cut into 1" pieces
2 potatoes, chopped into 1 " pieces
4 stalks celery, chopped into 1 " pieces
1 medium onion, cut into 1" pieces
1 can (14 oz) beef broth
1 can (14 oz) diced tomatoes
1 pkg onion soup mix
1 tbsp minced garlic
1/4 cup water
1 tbsp cornstarch

Heat oil in a large skillet over med-high heat. In a large ziploc bag, combine flour & garlic powder. Shake stew beef until coated and fry in oil until browned. (About 5 minutes). Remove to crockpot. Turn crockpot to high.

Add mushrooms, carrots, turnip, potatoes, celery, onion, beef broth, diced tomatoes, garlic and onion soup mix to crock pot. Stir. Cover and leave for three hours.

Mix 1/4 cup water and 1 tbsp cornstarch and add to crockpot. Stir, turn heat to low. Cook one more hour before serving.


Day Four:

Penne Alla Vodka

Ingredients:
1 (14 oz) can whole tomatoes, drained, liquid reserved
1 (14 oz) can diced tomatoes
2 tbsp olive oil
1/2 small onion, diced
1 tbsp tomato paste
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 tsp salt & 1 tbsp salt
1/3 cup vodka
1/2 cup heavy cream
1 pound penne pasta
1 tbsp dried basil leaves
Freshly grated parmesan, for serving

Directions:
Puree whole tomatoes in food processor until smooth. Combine pureed tomatoes and diced tomatoes in a liquid measuring cup, adding reserved liquid as necessary, to equal 2 cups.

Heat oil in a large saucepan over medium heat. Add onion and tomato paste and cook, stirring occasionally about 3 minutes until onions are light golden brown around edges. Add garlic and pepper flakes; cook, stirring constantly, until fragrant (about 30 seconds).

Stir in tomatoes and 1/2 tsp of salt. Remove pan from heat and add vodka. Return pan to med-high heat and cook 8-10 minutes until alcohol falvor is cooked off. Stir in cream and cook until hot, about 1 minute.

Meanwhile, bring 4 quarts of water to boil in a large dutch oven over high heat. Add 1 tbsp salt and pasta. Cook until just shy of al dente (according to package directions) then drain pasta, reserving 1/4 cup of cooking water. Transfer pasta back to dutch oven and add sauce to pasta. Toss over medium heat 1-2 minutes. Add reserved cooking water if sauce is too thick. Stir in basil. Serve immediately, topping with freshly grated parmesan, if desired.


Day Five:

Quick & Easy Chicken Marsala

Ingredients:
4 boneless, skinless chicken breasts
3/4 cup italian bread crumbs
1 egg, beaten
1/4 cup grated parmesan cheese
2 cloves garlic, minced
4 slices provelone cheese
1 pkg sliced fresh mushrooms
1/4 cup marsala cooking wine
3 tbsp butter
Olive oil for cooking chicken

Directions:
Preheat oven to 350 degrees. Place enough olive oil in the bottom of a flat bottomed skillet to coat the bottom. Place on stovetop and heat over med-high heat.

Combine bread crumbs and parmesan cheese in flat bowl (to use for coating chicken).

Place egg in bowl and whisk.

Dredge each chicken breast in egg, then in bread crumb mixture, then place into skillet. Cook on each side until golden (usually just a few minutes). Place the browned chicken breasts into a bakling pan with high sides. Do not overlap. Top each chicken breast with a slice of provelone cheese. Set aside.

In skillet, place 3 tbsp butter and mushrooms. Saute until browned. Toward the end of cooking add your garlic and marsala wine. Stir to combine. Pour entire mixture evenly over chicken breasts and place into oven.

Bake 30 minutes or until chicken is cooked through.


Shopping List for Week Seven:

7 boneless, skinless chicken breasts
1 1/4 pound salmon fillet (or 4 small boneless fillets)
1 pound stew beef

dried thyme leaves
ground thyme
cooking oil
salt & pepper
olive oil
cornstarch
dijon mustard
honey
apricot preserves
fresh white bread crumbs (1 slice of bread in food processor)
flour
garlic powder
red pepper flakes
dried basil leaves
italian bread crumbs

garlic cloves
green onions
1 lemon
2 pkg Sliced Mushrooms
baby carrots
1 turnip
2 potatoes
4 stalks celery
2 onions

1 (20 oz) can pineapple chunks in juice
1 can (14 oz) beef broth
2 cans (14 oz) diced tomatoes
1 pkg onion soup mix
1 (14 oz) can whole tomatoes, drained, liquid reserved
tomato paste
1 pound penne pasta

butter
grated parmesan cheese
1/2 cup heavy cream
1 egg, beaten
4 slices provelone cheese

1/3 cup vodka
1/4 cup marsala cooking wine

Week Six Recipes & Shopping List

Day One:

Tuna Noodle Casserole

Ingredients:
1 tsp Old Bay Seasoning
1 tsp dried dill
1 cup shredded cheddar
1 can cream of celery soup
1/2 cup milk
1 can peas, drained or 2 cups frozen, thawed
2 tbsp chopped pimentos (optional)
2 cans tuna, drained & flaked
1 small onion, diced
2 cups egg noodles, cooked
2-3 tbsp dry bread crumbs
1 tbsp butter

Directions:
Preheat oven to 400 degrees.

In a large bowl, mix soup, cheddar cheese, milk, diced onion, pimentos, old bay seasoning, dill, and tuna. Stir until well combined. Combine tuna mixture and noodles and pour into 1 1/2 qt casserole dish.

Bake for 20 minutes. Stir.

Melt butter, mix with bread crumbs. Sprinkle on top. Bake an additional 5 minutes.


Day Two:

Tuscan Chicken

Ingredients:
2-3 chicken breasts, cut into 1" strips, lengthwise
Salt & Pepper
3 tbsp olive oil
3 cloves garlic, crushed
3 tbsp white wine vinegar
2 tbsp butter
2 shallots, chopped
1 tbsp dried rosemary
2 tbsp flour
1 cup white wine
2 cups (1 can) beef broth (Yes, beef!)
1 pkg sliced fresh mushrooms (around 6 oz)

Directions:
Heat a large, deep skillet over medium-high heat. Add olive oil to pan before it gets too hot.

Season chicken strips with salt & pepper. Add chicken & garlic to pan. Cook chicken approximately 2 minutes on each side until browned and remove from pan. Set aside. Reduce heat to medium. Add vinegar to pan and let it cook off.

Add butter, shallots & rosemary to the pan and cook 2 minutes. Add the flour and cook one minute more. Whisk in wine, reduce one minute. Whisk in beef broth and bring liquids up to a bubble. Add mushrooms.

Return chicken to pan and simmer over medium heat 7-8 minutes to finish cooking chicken through. Stir occasionally and cook until sauce reduces a little and thickens.


Day Three:

Baked Tilapia

Ingredients:
Cooking Spray
4 (6-8 oz) tilapia fillets
Salt & fresh pepper
1 large lime, finely grated zest & juice
2 tbsp butter

Directions:
Preheat oven to 375 degrees. Coat a large, cast iron pan with cooking spray.

Rinse fish & pat dry. On a plate, season each fillet with salt, pepper and lime zest. Move fish to cast iron pan. Put a pat of butter on each fillet and sprinkle with lime juice. Cook in the oven for 8 to 12 minutes until fish flakes easily with a fork.


Day Four:

Crockpot Beef with Mushrooms and Red Wine

Ingredients:
1 tbsp olive oil
1 pkg (1-1 1/2 pounds) stew beef, large gristle removed
1 pkg cremini mushrooms (or regular white mushrooms), quartered
2 cloves minced garlic
salt & pepper
2 tbsp tomato paste
3 tbsp flour
1/2 pkg frozen pearl onions OR 1 medium onion, cut into chunks
1 1/2 cups beef broth
1 cup red wine
1/2 tsp dried thyme

Directions:
Heat oil in large, nonstick skillet over medium high heat. Add beef to skillet and cook 5 minutes until browned. Remove to crockpot.

Add mushrooms and garlic to skillet. Add salt, pepper & tomato paste. Cook about 5 minutes. Add flour and cook one minute. Remove to crockpot.

To crockpot add onions, beef broth, wine and thyme. Cook on high 4 hours or low 7 hours. Serve with mashed potatoes.


Day Five:

Perogy Shells

Ingredients:
1 (12 oz) pkg Jumbo Pasta Shells, cooked until
1 small onion, chopped
1/2 cup butter
6 medium potatoes, boiled & mashed
1 tsp garlic powder
1 tsp onion powder
1/4 cup milk
2 cups shredded cheddar, divided
Salt & pepper
Chopped chives for garnish (optional)
Sour Cream (optional)

Directions:
Cook Pasta Shells until tender but firm according to package directions (about 10 mins). Rinse and allow to rest in cold water. (Makes about 20 usable shells)

Melt butter in small saute pan. Add onion and cook 2-4 minutes until softened. Add butter & onion mixture to mashed potatoes. Add garlic powder, onion powder, salt and pepper, 1/2 cup shredded cheese, and milk and stir to combine. Stuff shells with mixture.

Preheat oven to 350 degrees. Put filled shells onto a cookie sheet and sprinkle with remaining cheese. Bake for about 10 minutes if filling is warm. If shells have been refrigerated prior to baking, cover with foil and bake covered for 10 minutes then remove foil and bake an additional 10 minutes uncovered until cheese is melted and shells are heated through. Serve with sour cream & chives, if desired.


Week Six Shopping List:

1 can cream of celery soup
1 can peas or 2 cups frozen peas
chopped pimentos
2 cans tuna
2 cans beef broth
tomato paste

Old Bay Seasoning
dried dill
bread crumbs
Salt & Pepper
olive oil
white wine vinegar
dried rosemary
flour
butter
dried thyme
garlic powder
onion powder

3 cups shredded cheddar
milk
butter
Sour Cream

2 small onions
1 medium onion OR 1/2 pkg frozen pearl onions
fresh garlic
2 shallots
1 pkg sliced fresh mushrooms
1 pkg whole cremini mushrooms OR regular whole white mushrooms
1 large lime
6 medium potatoes
Chopped chives

1 (12 oz) pkg Jumbo Pasta Shells
egg noodles

2-3 chicken breasts
4 (6-8 oz) tilapia fillets
1 pkg (1-1 1/2 pounds) stew beef

1 cup white wine
1 cup red wine

First Week of School!

This week is the first week of school for my kids. (Already!!) Brian is starting second grade and Ashley is starting Kindergarten. My hubby, Curt, is taking the majority of the week off so I am not meal planning or cooking much. Probably just using up the things I have made & frozen in the last five weeks LOL! Next week, i'll be back at it and so next weekend I will be posting my meal plan recipes & shopping list. Hope everyone has a great week and please check back on Saturday for another round of recipes! :)

Week Five Recipes & Shopping List

Day One:

Pork Medallions with Balsamic Honey Glaze

Ingredients:
For reduction & marinade:
8 cloves garlic, minced
2 tsp dried rosemary
1 cup balsamic vinegar
1/3 cup honey
1/4 cup olive oil
2 tbsp Dijon mustard
Salt & freshly ground black pepper to taste

Other Ingredients:
1-2 pounds pork tenderloin
1 cup white wine (or chicken stock)
Vegetable or Canola Oil for searing

Directions:

Cut pork tenderloins into 1.5 inch medallions (rounds).

Mix reduction & marinade ingredients, divide in half. Put half in a Ziploc bag & reserve the other half for the reduction sauce.

Marinate pork medallions from 1-24 hours.

Preheat oven to 350 degrees F.

Cover the bottom of a medium high sided skillet with a light film of canola or vegetable oil and heat over medium-high heat until hot. Add the pork slices in one layer and sear for one minute. Turn and sear for 1 minute more, until lightly browned. Transfer the slices in 1 layer to a 9x13 pyrex dish, leaving spaces between the slices.

Roast for 15 minutes, until a thermometer inserted reaches 140 degrees F. Remove from the oven and keep warm, loosely covered until ready to serve.

Meanwhile, in the hot searing pan (still heated to medium-high), deglaze pan with the white wine (or chicken stock). Add the reserved marinade and whisk until reduced by half & thickened.

To serve place pork medallions on a platter and spoon the balsamic honey reduction over them. There will be extra sauce left over and it is super yummy so put it on the table as a dipping sauce that people can add if they wish. Trust me, they will.

* I served this with mashed potatoes & steamed green beans.



Day Two:

Taco Casserole

Ingredients:
1 pound ground beef
1 small chopped onion
1 cup taco sauce
3/4 cup water
1 - 4oz can diced green chilis
1 pkg taco seasoning mix
1/2 bag tortilla chips, broken, divided
2 cups shredded cheddar

Garnish (to taste):
Chopped tomato
Chopped green pepper
Chopped green onions
Sliced black olives
Sour cream
Salsa

Directions:

Preheat oven to 375 degrees. Grease an 11x17 baking dish and set aside.

Cook ground beef and onion in a large skillet until browned. Drain fat. Stir in taco sauce, water, chilis and taco seasoning. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3-4 minutes until thickened.

Layer half of broken chips on bottom of baking dish. Cover with half of meat mixture. Sprinkle with half of cheese. Repeat.

Bake uncovered 25 minutes or until bubbly on the sides with cheese all melted.

Top with garnish items above and serve.



Day Three:

Low Fat New England Clam Chowder

Ingredients:
2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 tsp dried thyme
3 medium sized potatoes, peeled and cut into 1/2 inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5 oz) cans chopped clams, drained and juices reserved
3/4 cup instant potatoes (2 oz pkg is perfect size)
1 tbsp cornstarch
1 (8 oz) bottle clam juice
3/4 cup fat free half and half
a few shakes of dried parsley
salt & pepper to taste

Directions:

Cook bacon in dutch oven over medium heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic & thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium-high and simmer until potatoes are tender, 10 to 12 minutes.

Whisk potato flakes, corn starch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half and half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt & pepper. Serve.



Day Four:

My Big Dream Greek Pasta*
This makes two dinners - one to eat & one to freeze for another time.

Ingredients:
Nonstick cooking spray
1 pound rigatoni
1 medium zucchini, sliced into 1/2 inch rounds
1 (15 oz) can diced tomatoes with juice
1 tbsp minced garlic
1 medium red onion, diced
3 boneless, skinless chicken breasts, cooked and diced
2 tbsp olive oil
1 small pkg crumbled feta cheese with garlic & herbs
1 tsp grated lemon zest
2 tsp dried oregano
1 tsp italian seasoning
1/2 tsp kosher salt (or regular)
1/2 tsp pepper (to taste)
1 cup grated parmesan cheese, divided
2 cups shredded mozzarella cheese, divided

Directions:

Spray two 1 qt casserole dishes with nonstick cooking spray. Set aside.

Bring a large pot of water to boil. Add the pasta and cook just until tender, around 7 minutes (see pkg directions). Drain and divide between the prepared baking dishes.

Preheat the oven to 350 degrees.

In a large bowl combine the zucchini, tomatoes, garlic, onion, chicken, olive oil, feta, lemon zest, oregano, italian seasoning, salt, pepper, 1/2 cup parmesan, and 1 cup mozzarella and mix until incorporated. Spoon the mixture over the pasta, dividing evenly between the two dishes. Sprinkle with remaining parmesan & mozzarella.

Cover one container with foil. Bake for 45 minutes. Remove the foil and bake for 10 minutes more until the top is golden and the cheese is bubbly.

To freeze the second one, cover with plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature and cook as above OR to cook from frozen, remove plastic wrap, re-cover with foil and bake at 400 degrees for 45 minutes, then remove foil and cook for 20 minutes uncovered.



Day Five:

Crockpot Sweet & Sour Ribs

Ingredients:
3 pounds (approx) pork spareribs cut into 2 or 3 rib sections (we use baby backs)

Brown Sugar Sauce Ingredients:
2 cups brown sugar, packed
1/4 cup flour
1/3 cup water
1/2 cup white vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic powder

Directions:

Make the brown sugar sauce first by combining brown sugar and flour in a medium saucepan. Add water. Add the next five ingredients and stir to combine. Heat over medium heat and stir until boiling and thickened - about 10 minutes.

Layer ribs in slow cooker, spooning sauce over each layer. Cover. Cook on low for 10-12 hours or on high 5-6 hours, basting occasionally with sauce. Serve over rice.



Shopping List for Week Five

1-2 pounds pork tenderloin
1 pound ground beef
bacon
3 boneless, skinless chicken breasts
3 pounds (approx) pork spareribs (we use baby backs)

2 cups shredded cheddar
Sour cream
3/4 cup fat free half and half
1 small pkg crumbled feta cheese with garlic & herbs
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese

bulb of garlic
2 onions
1-2 tomatoes
1 green pepper
1 bunch green onions
3 medium sized potatoes
1 medium zucchini
1 medium red onion
1 lemon

1 pkg taco seasoning mix
dried rosemary
balsamic vinegar
cup honey
olive oil
Dijon mustard
salt & pepper
dried thyme
bay leaves
cornstarch
dried parsley
Nonstick cooking spray
dried oregano
italian seasoning
brown sugar
flour
white vinegar
soy sauce
ketchup
ground ginger
garlic powder
Vegetable or Canola Oil

1 cup taco sauce
1 - 4oz can diced green chilis
Sliced black olives
Salsa
4 (6.5 oz) cans chopped clams
3/4 cup instant potatoes (2 oz pkg is perfect size)
1 (8 oz) bottle clam juice
1 pound rigatoni
1 (15 oz) can diced tomatoes with juice

1/2 bag tortilla chips, broken, divided
1 1/4 cups white wine (or chicken stock)

Week Four:

Day One:

Slow Cooker Chicken With White Wine Sauce

Ingredients:
1 cup frozen pearl onions
1 (4oz) can sliced mushrooms, drained
6 slices of bacon
2 pounds chicken tenderloins (about 8 pieces) OR 2-3 boneless, skinless chicken breasts, cup into strips
salt & pepper
1 can cream of chicken soup
1 cup dry white wine
2 tsp italian seasoning
2 tsp minced garlic

Directions:
In slow cooker, combine onions & mushrooms.

In a large skillet, fry bacon over medium heat until crispy. Remove bacon, reserve for garnish. Discard all but 2 tbsp bacon fat.

Season chicken with salt & pepper. Cook chicken pieces in bacon fat over med-high heat (3-5 minutes) until browned. Place browned chicken into slow cooker.

In a medium bowl, whisk together cream of chicken soup, white wine, italian seasoning and garlic. Pour over chicken. Cover and cook on high for 3-4 hours or low for 8 hours.

Ladle chicken with white wine sauce onto plates and garnish with crumbled bacon.


Day Two:

Barbeque Meat Loaf

Ingredients:
1 1/2 pounds ground beef
1 cup bread crumbs
1 medium onion, diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 (8 oz) cans tomato sauce
3 tbsp white vinegar
3 tbsp brown sugar
2 tbsp dijon mustard
2 tbsp worchester sauce
1/2 cup water (to thin sauce if necessary)

Directions:
Preheat oven to 350 degrees.

In a large bowl mix together the ground beef, bread crumbs, onion, egg, salt, pepper and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place into a shallow pan.

In a small bowl, stir together the remaining tomato sauce, vinegar, sugar, mustard, worchester and the water (if the sauce is too thick). Pour this sauce over the meat loaf.

Bake for 1 hour, basting every 15 minutes with the pan juices.


Day Three:

Fettucine Alfredo*
*this recipe makes enough for two servings for a family of 4 - can be frozen & enjoyed later OR recipe can be halved.

Ingredients:
1/2 cup butter
2 cups heavy cream
2 cloves garlic, minced or crushed
3 cups freshly grated parmesan cheese
1/2 cup fresh parsley (or 3 tbsp dried)
1 box fettuccine

Directions:
Cook as much fettuccine as you would like according to package directions.

Meanwhile, in a saucepan, melt butter over med-low heat. Add cream & simmer for 5 minutes. Add garlic and cheese and whisk quickly, heating through. Stir in parsley. Spoon alfredo sauce over pasta.


Day Four:

Summer Harvest Soup

Ingredients:
1 large zucchini
1 small summer squash
1 cup cherry tomatoes, cut in half
1/4 cup great northern beans
1 small onion, diced
1/2 cup pasta sauce
1 can chicken broth
1/2 cup water
1/2 tbsp italian seasoning
1/3 cup rotini pasta, added 20 minutes before serving
salt & pepper
grated parmesan & romano cheese (optional)

Directions:
Wash squashes well and cut into 1 inch pieces. place into crockpot with diced onions & tomatoes. Rinse beans in hot water and add to crockpot.

Add broth, pasta sauce & water. Stir in italian seasoning.

Cover and cook on low 8-10 hours or high 4-5 hours, until beans are tender. 20 minutes before serving, stir in raw pasta.

Serve with grated parmesan & romano cheese if desired.


Day Five:

Stuffed Pork Roast

Ingredients:
1/2 cup chicken broth
2 granny smith apples, peeled, cored & chopped
1 small onion, chopped
1 tbsp olive oil
1 1/2 tsp ground sage

1 egg
1/2 cup bread crumbs
1 tbsp butter, melted
salt & pepper, to taste
1 tsp minced garlic

1 (2 lb) pork roast

Directions:
Heat olive oil over medium heat in a large skillet. Add chicken broth, apples, onion and sage. Cook 5-8 minutes until softened. Remove to a medium bowl and add egg, bread crumbs, melted butter, garlic & salt & pepper. Mix well. Set aside.

Preheat oven to 375 degrees.

Either "Butterfly" or "Roll Cut" the roast.

Butterfly: To stuff the pork loin, you'll need a place to put the stuffing. You can do this in two ways. First, the simplest way is to butterfly the roast. Using a sharp knife cut down through the center of the roast and fold it open like a book. You will then want to pound the meat to a uniform 1-inch thickness. This will allow you to roll the roast back up once it's stuffed. The other way to cut the roast is what's called roll cutting. This technique takes a little more patience (and maybe some practice) but it gives you more flexibility and doesn't require pounding to thin out the meat.

Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.

Stuffing: At this point you're ready to spread the stuffing over the pork loin. You want to make an even layer of the stuffing you are using to give the finished product a nice spiral pattern when it is sliced. Roll the pork loin gently so as not to displace the stuffing. Tie it securely with kitchen twine, but not so tight that you squeeze out the stuffing.

Cook for about 1 hour at 375 degrees or until done.

*special thanks to about.com for providing the info about Butterflying, Roll Cutting and Stuffing. :)


Shopping List for Week Four:

2 pounds chicken tenderloins (about 8 pieces) OR 2-3 boneless, skinless chicken breasts
1 1/2 pounds ground beef
6 slices of bacon
1 (2 lb) pork roast

1 box fettuccine
1/3 cup rotini pasta
1/4 cup great northern beans

butter
2 cups heavy cream
eggs

3 onions
1 large zucchini
1 small summer squash
1 cup cherry tomatoes, cut in half
2 granny smith apples

frozen pearl onions

4oz can sliced mushrooms
1 can cream of chicken soup
2 (8 oz) cans tomato sauce
1/2 cup pasta sauce
2 cans chicken broth

1 cup dry white wine
italian seasoning
fresh garlic
salt & pepper
bread crumbs
3 tbsp white vinegar
3 tbsp brown sugar
2 tbsp dijon mustard
2 tbsp worchester sauce
3 cups freshly grated parmesan cheese
1/2 cup fresh parsley (or 3 tbsp dried)
grated parmesan & romano cheese
1 tbsp olive oil
1 1/2 tsp ground sage

Week Three:

Day One:

Crockpot Sweet & Sour Chicken

Ingredients:
3 boneless, skinless chicken breasts, cut into 1 inch pieces
1/2 cup flour
2 tbsp olive oil

1/2 can frozen pineapple juice concentrate, thawed
3 tbsp brown sugar
3 tbsp ketchup
1 tbsp balsamic vinegar
1 tsp salt
1 cup water

Directions:

Heat olive oil in skillet over medium heat. Toss chicken pieces in flour then move to skillet. Brown chicken pieces and remove to crockpot.

Meanwhile, in a medium bowl, mix juice concentrate, water, sugar, ketchup, vinegar and salt. Pour over chicken in crockpot and toss to coat.

Cook 3-4 hours on high or 6 hours on low, stirring occasionally.


Day Two:

Spaghetti with Ranch Meatballs

Ingredients:
Spaghetti
1 jar spaghetti sauce

Ranch Meatballs
1/2 cup italian bread crumbs
1/4 cup milk
1 tbsp ranch dressing mix powder
1 egg, beaten
1 small onion, diced
1 pound ground beef

Directions:
Make ranch meatballs first: Preheat oven to 375 degrees. In a large bowl combine bread crumbs & milk. Let soak 5 minutes. Add ranch dressing powder and onion; stir to combine. Add ground beef & egg. Mix well. Form into 20 small/medium meatballs (they will shrink in the oven). Place meatballs on a cookie sheet that has been sprayed with nonstick cooking spray. Cook for about 25 minutes until browned & cooked through.

Boil spaghetti according to package directions. Heat spaghetti sauce and add in as many meatballs as you would like to top your spaghetti. You can freeze the rest in a ziploc bag. They can be reheated any time for a number of uses or just eaten alone! Yummy!


Day Three:

Carribean Grilled Shrimp Salad

Ingredients:

Dressing
1 tbsp vegetable oil
2 tbsp fresh ginger, minced
2 limes, juiced
2 cloves garlic, minced
1 tbsp soy sauce
1/2 tsp white sugar
1/2 tsp red pepper flakes

1/2 cup fresh cilantro, chopped
1 small can corn
1 avocado, cut into pieces

2 pounds large shrimp, peeled
1 tsp old bay seasoning (or more but the shrimp get spicy)

Directions:
Sprinkle shrimp with old bay seasoning (to taste). Grill shrimp until pink & cooked through. Set aside.

Combine the seven dressing ingredients in a large bowl. Add shrimp and toss to combine. Add cilantro, corn and avocado and toss again. Enjoy!


Day Four:

Slow Cooker Pulled Pork Sandwiches w/Rootbeer Sauce
(and no, the end result does NOT taste like root beer!)

Ingredients:
1 tbsp vegetable oil
1 boneless pork loin roast (around 2 pounds)
2 1/2 tsp salt, divided
1/2 tsp pepper
1 medium onion, chopped
2 cans root beer (do NOT use diet)
1 bottle (12 oz) chili sauce (Found with the ketchup in the grocery store)
Sandwich Buns

Directions:
In a skillet heat oil over high heat. Brown roast on all sides (about 6-10 minutes).

Place roast in slow cooker. Add 2 tsp salt, pepper, onion and one can of root beer. Cook on low 7-8 hours or on high for 4-5 hours.

About 30 minutes before serving, in a saucepan, heat remaining can of root beer, chili sauce and 1/2 tsp of salt to boiling over med-high heat. Reduce heat to medium. Cook 8-10 minutes, stirring occasionally until glossy & reduced.

Remove pork from slow cooker, discarding liquid. "Smash" pork roast until shredded. Place pork on buns and spoon chili sauce mixture over top OR mix shredded pork with sauce and serve that way. Either way is good!


Day Five:

Bruschetta Chicken Bake

Ingredients:
2 medium roma tomatoes, diced
2 tsp minced garlic
1 tsp basil flakes
1 tbsp olive oil
1 tbsp balsamic vinegar
salt & pepper (to taste)

1 pkg stove top stuffing (6 oz)
1/2 cup water
3-4 boneless, skinless chicken breasts, cut into bite sized pieces
1 cup shredded mozzarella cheese

Directions:
Make bruschetta ahead of time by combining first six ingredients in a small bowl and allowing to rest in the refrigerator for one hour to overnight (the longer the better!)

Preheat oven to 400 degrees. Place bruschetta in medium bowl and add stuffing and 1/2 cup of water. Stir until stuffing mix is moistened. Set aside.

Place chicken into 9x13 pyrex dish. Sprinkle with cheese, top with stuffing mixture.

Bake 30 minutes or until chicken is cooked through.

The bruschetta tastes good on it's own if you ever need a quick and easy appetizer!


Shopping List for Week Three:

6-7 boneless, skinless chicken breasts
1 pound ground beef
2 pounds large shrimp, peeled
1 boneless pork loin roast (around 2 pounds)

frozen pineapple juice concentrate
2 cans root beer (do NOT use diet)
Spaghetti
spaghetti sauce
canned corn
1 bottle (12 oz) chili sauce (Found with the ketchup in the grocery store)
Sandwich Buns
1 pkg stove top stuffing (6 oz)
shredded mozzarella cheese

2 onions
fresh ginger
2 limes
fresh garlic
Avocado
fresh cilantro
2 medium roma tomatoes

flour
olive oil
vegetable oil
brown sugar
ketchup
balsamic vinegar
salt & pepper
water
italian bread crumbs
milk
ranch dressing mix powder
egg
soy sauce
white sugar
red pepper flakes
basil flakes
old bay seasoning

What is London Broil?

A good friend in Canada called me today and said "What the heck is London Broil? The butchers here don't know what it is I am asking for." So I thought I had better clear it up for all of my non-american friends & family.

According to Wikipedia, London broil is a North American beef dish usually made by broiling or grilling marinated flank or round steak and then cutting it against the grain into thin strips.

So basically it is a thick flank or round steak (usually around 1 1/2 inches thick here) that weighs one to two pounds. They're available here everywhere and are usually on sale for pretty cheap, making it an attractive option for those of us trying to save our pennies. Sorry for any confusion! xo

Week Two

Day One:

Awesome & Easy Chicken Enchiladas
*This recipe makes enough for two dinners of 4 rolled tortillas each - one for tonight & one to freeze for another time.

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 1/4 cups sour cream
1/4 tsp chili powder
1 tbsp butter
1 small onion, chopped
1 (4 oz) can green chilies
1 pkg mild taco seasoning mix
1 bunch green onions, chopped, divided
2 1/4 cup water
2 tsp lime juice
1 tsp onion powder
1 tsp garlic powder
8 medium sized flour tortillas
3 cups shredded cheddar cheese, divided
1 (16 oz) can enchilada sauce
1 (4 oz) can sliced black olives

Directions:
Place the chicken in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium, cover and simmer until no longer pink - about 10 minutes. Shred the chicken using two forks back to back and pulling the meat apart. Set the shredded chicken aside.

Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat & cover to keep warm.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilis, taco seasoning, half a bunch of the chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder and garlic powder. Turn heat to medium-low and cook 5 more minutes, stirring occasionally. Can add 1/2 cup more water if needed.

Preheat oven to 350 degrees. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 or 9x9 baking dish.

Fill each tortilla with chicken mixture. Sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half the cheese for topping the enchiladas. Fold tortillas over the filling and place seam side down in the prepared pan.

Pour enchilada sauce evenly over the enchiladas. Cover with the remaining shredded cheese. Sprinkle the remaining green onions and sliced olives over the cheese. Bake in the oven until filling is heated through and cheese is melted and bubbling - about 25 minutes.


Day Two:

Grilled London Broil Salad

Marinade Ingredients:
5 cloves of garlic, smashed
1 tsp salt
1/4 cup red wine
1/4 cup balsamic vinegar
1 tbsp soy sauce
1 tsp honey

1 london broil (1 - 1 1/2 pounds)
1 packaged salad mix

Directions:
Blend all marinade ingredients together in a food processor. Pour into a ziploc bag and add london broil. Marinate for at least one hour, no more than four.

Grill until done (super yummy on the charcoal grill) and slice into 1/2 inch strips. Serve over salad with the dressing of your choice.


Day Three:

Bacon Quiche with Hashbrown Crust

Ingredients:
2 tbsp melted butter
1/2 bag frozen shredded hash browns, thawed
1/2 tsp garlic powder
1/2 tsp seasoning salt
cooking spray

1/4 cup sliced green onions
1 tbsp butter
6 eggs
1 1/2 cups heavy cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked & crumbled
1/8 tsp salt
1/8 tsp pepper
2 cups shredded swiss cheese
1 small can (6 oz) sliced mushrooms
2 tsp minced garlic

Directions:
Preheat oven to 425 degrees. Spray pie pan with cooking spray. Drain hashbrowns on paper towels, squeezing out the water. Make a pie shell from the hash browns in the pie plate, spreading evenly over the bottom then the sides. Sprinkle with garlic powder and seasoning salt and then using a pastry brush, brush the crust with the melted butter. Bake in the oven for 25 minutes until crispy.

In a small skillet, melt remaining tbsp of butter and saute green onions, mushrooms and minced garlic until tender. Set aside.

Change the oven temperature to 375 degrees. In a large bowl, whisk the eggs, cream and juice. Stir in the bacon, salt & pepper, cheese, and green onion mixture. Pour into the prepared hashbrown crust. Bake at 375 degrees for 40 - 45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Day Four:

Chicken, Garlic & SunDried Tomato Pasta
*This makes a lot as well - could eat half & freeze half for another time

Ingredients:
1(16 oz) box bow tie pasta
1/2 cup butter
4 cloves garlic, minced
1 can cream of chicken soup
1/2 cup milk
1 tbsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
3 boneless, skinless, chicken breasts, cooked & cut into bite sized pieces
1/3 cup sun-dried tomatoes (rehydrated in water if necessary)
3 tbsp grated parmesan cheese
2 tsp dried oregano leaves

Directions:
In a large pot with boiling, salted water, cook pasta until al dente according to package directions. Drain.

Meanwhile, melt butter in large saucepan. Add garlic and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, oregano and salt & pepper. Let simmer for 2-3 minutes. Add chicken & sun dried tomatoes. Simmer for 6-8 minutes. Mix in grated parmesan.

Toss cooked & drained pasta with chicken sauce. Serve warm with garlic bread, if desired.

Day Five:

Brown Sugar Glazed Salmon

Ingredients:
1 tbsp brown sugar
2 tsp butter
1 tsp honey
1 tbsp olive oil
1 tbsp dijon mustard
1 tbsp soy sauce
1/2 to 3/4 salt
1/4 tsp pepper
1 salmon fillet (around 2 pounds)

Directions:
In a small saucepan over medium heat, cook and stir the brown sugar, butter & honey until melted. Remove from heat. Whisk in the oil, mustard, soy sauce, salt & pepper. Cool for 5 minutes.

Place salmon on a large, foil lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20 - 25 minutes or until fish flakes easily with a fork.


Shopping List for Week Two:

7 boneless, skinless chicken breasts
2 pound salmon fillet
1- 1 ½ pound london broil
1 pound sliced bacon

eggs
sour cream
butter
3 cups shredded cheddar cheese
2 cups shredded swiss cheese
1 1/2 cups heavy cream
grated parmesan cheese
milk

2 cans cream of chicken soup
1 (16 oz) can enchilada sauce
1 (4 oz) can sliced black olives
1 (4 oz) can green chilies
1 small can (6 oz) sliced mushrooms

sun-dried tomatoes
8 medium sized flour tortillas
1 packaged salad mix
1/2 bag frozen shredded hash browns
1/4 cup unsweetened apple juice
1(16 oz) box bow tie pasta
1/4 cup red wine

1 small onion
2 bunches green onions
garlic bulb

brown sugar
chili powder
1 pkg mild taco seasoning mix
lime juice
onion powder
garlic powder
balsamic vinegar
soy sauce
honey
seasoning salt
cooking spray
salt & pepper
dried parsley
dried oregano leaves
dijon mustard
olive oil

Working on Week Two

It's Saturday so I am working on next week's meal plan today. I am hoping that once I have it all figured out I will just be able to post the whole week's recipes and the shopping list all at once. Trying to do it in the morning before I fly out of here to go to work is proving a little too much. :) Check back soon!

Meal Plan - Week One:

I am going to update this post with the recipes as I make them this week, creating a running shopping list at the bottom. I know it's Tuesday today but with the holiday everything kind of got crazy. We ate at my MIL's last night and had hamburgers. I don't think anyone needs a recipe for those! LOL So consider Monday a free choice day this week.

Day 2:
Cheesy Potato Pork Chop Bake

Ingredients:
1/2 pkg Ore-Ida frozen Potatoes O'Brien (or any frozen hash brown potatoes - about 15 oz)
1 can cream of celery soup
1/2 cup sour cream
1/2 cup milk
1 medium onion, chopped
1 cup shredded cheddar cheese
1 tbsp olive oil
4 pork chops, 3/4 inches thick
1 tsp garlic powder
salt & pepper (to taste)

Directions:
Heat oven to 350 degrees. In a large bowl, mix potatoes, soup, sour cream, milk, onion and shredded cheese. Spoon mixture into an ungreased 9x13 pyrex baking dish. Cover with foil. Bake 45 minutes.

Meanwhile, in a skillet, heat oil over medium-high heat. Add pork chops, sprinkle with salt & pepper and half of the garlic powder. Cook 3-5 minutes on each side until browned.

Remove foil from baking dish. Place pork chops on top of potatoes. Bake 25-35 minutes longer until pork chops are done and edges are bubbly. Enjoy!


Day 3:
Baked Chicken Fingers w/Honey Dijon Dipping Sauce

Ingredients:
3-4 Boneless Skinless Chicken Breasts, cut into strips
2 tbsp vegetable oil
1 cup bread crumbs (or panko)
2 tbsp grated Parmesan cheese
1 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp pepper

Honey Dijon Dipping Sauce
2 tbsp honey
2 tbsp dijon mustard
1 tbsp vegetable oil

Directions:

Preheat the oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.

Cut each of the chicken breasts into 4 or 5 lengthwise "fingers". Place in bowl. Add the vegetable oil and stir to coat everything evenly.

In a large ziploc bag combine bread crumbs, Parmesan cheese, oregano and salt & pepper. Add the chicken strips, 3 or 4 at a time, and shake to coat with the crumb mixture. Arrange on prepared baking sheet. Repeat until all chicken is coated.

Bake for 10 minutes, turn the strips over and continue to bake for another 10-15 minutes until nicely browned and cooked through.

Meanwhile, make the dipping sauce by combining the ingredients in a food processor and blending until smooth & creamy.

Serve the chicken fingers hot or at room temperature with the dipping sauce.



Day 4:
Beef Fajitas

Ingredients:
1 lb top round steak or london broil cut into 1/2 inch strips
2 limes
2 cloves garlic, minced
4 tbsp olive oil, divided
1/2 tbsp honey
2 large onions, sliced
1 pkg fajita seasoning, divided
1/4 cup water
1 red pepper, cut into strips
1 green pepper, cut into strips

1 pkg 8" flour tortillas
2 cups shredded cheese
sour cream
salsa

Directions:
Squeeze the juice of two limes into a large bowl. Add minced garlic, 2 tbsp olive oil, 1/2 tbsp honey and 1 tbsp fajita seasoning. Stir to blend. Add meat to bowl and marinate about an hour.

Slice onions and peppers into thin slices. Add remaining 2 tbsp olive oil to a large skillet on medium heat. Saute onions stirring occasionally for 5 minutes then remove from skillet.

Turn heat to medium-high. Add meat in marinade and peppers to skillet. Cook for 5 minutes until meat is browned.

Add onions back into skillet and add remaining fajita seasoning and 1/4 cup of water. Cook and stir for 3 minutes until heated through and thickened.

Assemble on flour tortilla adding cheese, salsa and sour cream to taste.


Day 5:

Mom's Meatloaf

Ingredients:
1-2 lb ground beef
1 small onion, chopped
1 egg
1 can golden mushroom soup, divided
1/2 cup carnation evaporated milk
1 small can sliced mushrooms (or fresh)
1 tbsp yellow mustard
2 tsp garlic powder
salt, pepper
breadcrumbs if necessary

Directions:
Preheat oven to 375 degrees.

In a large bowl, mix ground beef with 1/2 can golden mushroom soup, onion, egg, carnation milk, mushrooms, mustard, garlic powder and salt & pepper (to taste). Add breadcrumbs if mixture is too sticky. Form into a meatloaf shape and put into ungreased pyrex. Cook in oven for 30 minutes.

Pour remaining golden mushroom soup over meatloaf and cook for another 30 minutes until done. Serve with vegetables & mashed potatoes.




Shopping List for Week One:

4 Pork Chops, 3/4 inches thick
1 lb top round steak or london broil
3-4 Boneless Skinless Chicken Breasts
1-2 lb ground beef

1 can cream of celery soup
1 can golden mushroom soup
1/2 cup carnation evaporated milk
1 small can sliced mushrooms (or fresh)

Sour cream
Milk
2 packages shredded cheddar (2cups each)
1 egg

28 oz package Frozen Ore-Ida Potatoes O'Brien (or similar)

1 pkg 8" flour tortillas

4 Onions (yellow or white)
2 limes
2 cloves garlic
1 red pepper
1 green pepper

1 pkg fajita seasoning
bread crumbs (or panko)
Garlic Powder
grated Parmesan cheese
dried oregano leaves

Olive oil
vegetable oil
salt & pepper
honey
dijon mustard
1 tbsp yellow mustard
salsa

Going back to work!

I am beginning this blog as I begin my new job. Not really new, but full time for the first time in years. I have been a stay at home mom for the last five years and now with my youngest about to start full time kindergarten in August (and a bank account that has been battered by surviving on one income) the time has definately come. I have had the pleasure of working casually at a nearby hospital while I stayed home with my kids. My employer has been there through the loss of two parents, a couple of scary health issues with my mother in law and four years of my bringing in baby pictures almost every time I came in to work. I typically worked only four shifts a month but it definately is an environment that I love to be in. I am happy and excited to be going on full time and in this economy, I feel very blessed that I was able to get a job at all. With a great hubby, two beautiful kids and an employer that appreciates me, I think I am blessed in general.

So the thing is that it is all happening really fast. In the last four days I have been offered the job, hired a summer nanny, found a daycare for when school starts, had a gazillion conversations with my hubby about how we're going to do __________ (fill in the blank). Did I mention I start tomorrow?

Before I go switch laundry loads (my newest Sunday job LOL) I thought I would try to explain what I am doing here. What my purpose for starting a blog is in the first place. Maybe you'll be interested and choose to follow, maybe you won't, but either way it's ok. I haven't been really religious about keeping up with blogs in the past but I figure that since meal planning is going to take up a bit of my extra time and since I have to write it all out anyway, I might as well share it. Here goes nothing, right?

So my new shift is from 12 noon until 8:30pm. Not great, but do-able. Weekends off with the family makes it even more do-able. Someday I may get to move to dayshift but for right now it's all good. I figure that since my husband will be home with the kids during the dinner hour and I will be at work, I had better try to think of some way to feed them. Please don't think for a second that my husband wouldn't feed them something but I really want them to have a little more variety than hamburger helper & pizza five nights a week. (sorry honey!).

And you should know that I can actually cook. I used to be able to burn water but sometime along the way I learned to cook and I love it. So I figured if I made a list of five tasty tried-and-true dinners a week that aren't that hard to pull together OR that can be made ahead to just be reheated OR could be thrown in the crockpot before I go to work AND if I made a shopping list and did a weekly shopping trip to get all the stuff I would need to have it on hand to make the food for the week then I would be well prepared. I figured I would look around and see if anyone else was doing the same thing so that maybe we could compare menus and ideas. I found that yes, others ARE doing it and yes, they will share their menus IF you pay them. Sorry, not interested. My little sister posted on facebook that she would be willing to pay for my tried and true recipes in weekly meal planning format and it got me thinking that maybe it would be a good thing to start a blog about it (no payment needed!). So here I am. With a blog. Wow.

I have put together the first week. Well, actually, that's kind of a lie. I printed out a sample menu from one of those paid sites that came with a shopping list. I looked it over and realized that I already had a lot of those recipes and mine were better so I am making the meals my way. My thought is that I will do this week, making changes as necessary, and then post the weekly menu/shopping list by the weekend so that if anyone else wants to try it out, they can. For FREE.

I welcome all comments and ideas! Thanks for coming by.

Michelle