Welcome!

You will find recipes and shopping lists to prepare 5 meals in a week. Why only 5 meals? We ususally have a night of leftovers and another night where I "fly by the seat of my pants" because I don't have time to cook. For instance, "breakfast for dinner" night!

My shopping lists include items for the recipes shown. If you like my side dish suggestions - go ahead and add them to the shopping list, or just add your own.

Have a comment to help improve this blog? Please be positive and send me a message.

Hopefully I save you some time that can be spent as quality time with your family instead!

Enjoy!

Monday, December 26, 2011

Week 47 Recipes

It's vegetarian week!  These are some meatless recipes for 'meat lovers'!  They are not 'rabbit food' and will really fill you up!

Vegetarian Potstickers serve with rice
Serves 4

Ingredients
1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil


Directions
 In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.  Serve with dipping sauce.

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal
Mix all together.
Source:  foodnetwork.com



Vegetarian Pot Pie serve with a side salad
Serves 6

Ingredients
1 tablespoon unsalted butter
2 small heads fennel, finely chopped (about 3 cups)
1/2 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped (about 2/3 cup)
12 ounces white button mushrooms, sliced (about 5 cups)
1 small russet potato, peeled and diced small (about 2 1/2 cups)
1/4 cup all-purpose flour
1 cup low-sodium mushroom broth
1 cup whole milk
1 cup frozen baby green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk
7 ounces store-bought puff pastry or pie dough, defrosted if frozen

Directions
Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.

Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
Source:  footnetwork.com


Vegetarian Tortilla Stew serve with crusty bread
Serves 6

Ingredients
 1 (19 ounce) can green enchilada sauce
 1 1/2 cups water
 1 cube vegetable bouillon
 1/2 teaspoon garlic powder
 1/4 teaspoon chili powder
 1/4 teaspoon ground cumin
 1 (15 ounce) can pinto beans, drained and rinsed
 1/2 (16 ounce) can diced tomatoes
 1 cup frozen corn
 1/2 cup vegetarian chicken substitute, diced (optional)
 4 (6 inch) corn tortillas, torn into strips
 1 tablespoon chopped fresh cilantro
 salt and pepper to taste

 Directions
1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Source:  allrecipes.com



Vegetarian Lasagna serve with garlic bread and a side salad
Serves 8
Ingredients
1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
 1 lb. ricotta
 2 eggs
 1/2 teaspoon nutmeg
 1 onion, diced
 2 cloves garlic, minced
 1/2 head cauliflower florets and some stem, cut small
 2 large (28 oz.) cans plain tomato sauce
 zest from 1 lemon
 1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
 salt, pepper to taste
 1 lb. grated mozzarella
 4 oz. grated parmesan cheese

Directions
 1.Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
 2.Saute the onion & garlic  in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
 3. Oil an 11″ x 13″ pan (at least 2″ deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You’ll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
 4.Finish with a heavy layer of mozzarella and the parm, mixed together.
 5.Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
 6. If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.
 7.Allow to rest at least 15 minutes before serving so it has time to set up a bit.
Source:  herbivoracious.com


Vegetarian Korma serve with Naan
Serves 4

Ingredients
 1 1/2 tablespoons vegetable oil
 1 small onion, diced
 1 teaspoon minced fresh ginger root
 4 cloves garlic, minced
 2 potatoes, cubed
 4 carrots, cubed
 1 fresh jalapeno pepper, seeded and sliced
 3 tablespoons ground unsalted cashews
 1 (4 ounce) can tomato sauce
 2 teaspoons salt
 1 1/2 tablespoons curry powder
 1 cup frozen green peas
 1/2 green bell pepper, chopped
 1/2 red bell pepper, chopped
 1 cup heavy cream
 1 bunch fresh cilantro for garnish


 Directions
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Source:  allrecipes.com

Week 47 Shopping List

___1 red onion sliced
___1 tablespoon minced ginger
___1 cup sliced shiitake mushrooms
___1 cup white cabbage, shredded
___1 cup carrots, shredded
___1 cup chopped garlic chives or chives
___1 teaspoon white pepper
___1 teaspoon sesame oil
___1/4 cup chopped cilantro
___1 package round dumpling skins

___1/3 cup thin soy sauce
___1/3 cup rice wine vinegar
___1/3 cup sliced scallions
___1 teaspoon sesame oil
___1 tablespoon sambal
___1 tablespoon unsalted butter
___2 small heads fennel, finely chopped (about 3 cups)
___1/2 medium yellow onion, finely chopped
___2 medium carrots, peeled and finely chopped (about 2/3 cup)
___12 ounces white button mushrooms, sliced (about 5 cups)
___1 small russet potato, peeled and diced small (about 2 1/2 cups)
___1/4 cup all-purpose flour
___1 cup low-sodium mushroom broth
___1 cup whole milk
___1 cup frozen baby green peas
___1/4 cup thinly sliced fresh chives
___1/4 cup parsley
___1 tablespoon white vinegar
___1 large egg yolk
___7 ounces store-bought puff pastry or pie dough, defrosted if frozen
___1 (19 ounce) can green enchilada sauce
___1 cube vegetable bouillon
___1/2 teaspoon garlic powder
___1/4 teaspoon chili powder
___1/4 teaspoon ground cumin
___1 (15 ounce) can pinto beans, drained and rinsed
___1/2 (16 ounce) can diced tomatoes
___1 cup frozen corn
___1/2 cup vegetarian chicken substitute, diced (optional)
___4 (6 inch) corn tortillas, torn into strips
___1 tablespoon chopped fresh cilantro
___1 plastic produce bag stuffed tightly full of spinach
___1 lb. ricotta
___2 eggs
___1/2 teaspoon nutmeg
___1 onion, diced
___2 cloves garlic, minced
___1/2 head cauliflower florets and some stem, cut small
___2 large (28 oz.) cans plain tomato sauce
___zest from 1 lemon
___1.5 pounds no-boil lasagna noodles
___1 lb. grated mozzarella
___4 oz. grated parmesan cheese
___1 1/2 tablespoons vegetable oil
___1 small onion, diced
___1 teaspoon minced fresh ginger root
___4 cloves garlic, minced
___2 potatoes, cubed
___4 carrots, cubed
___1 fresh jalapeno pepper, seeded and sliced
___3 tablespoons ground unsalted cashews
___1 (4 ounce) can tomato sauce
___1 1/2 tablespoons curry powder
___1 cup frozen green peas
___1/2 green bell pepper, chopped
___1/2 red bell pepper, chopped
___1 cup heavy cream
___1 bunch fresh cilantro for garnish

Sunday, December 18, 2011

Week 46 Recipes

This week I made a bunch of frozen crockpot meals for my in-laws who don't like to cook.  I mixed everything together in a bowl and then put the meals into zip-top freezer bags.  All they need to do is defrost each one then cook on low for 6-8 hours in the crockpot!  Voila, dinner is served. 

Beef Stew
1 pound beef for stew
1 can Cream of Mushroom soup
1 can condensed French onion soup
Mix together and pour into zip-top bag.

Pot Roast
1 onion, sliced
1/4 cup flour
2 1/2 pound boneless beef chuch roast
pinch salt and pepper to taste
1 package dry beef gravy mix
1 package dry ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water
5 peeled carrots, cut in large pieces
2 large russet potatoes, peeled and cut into chunks

Mix the flour, salt, pepper, gravy mix, ranch mix and Italian dressing mix with the water.  Pour over other ingredients in the zip-top bag.


Peach Pork Chops
29 ounce can peach slices
6 bone in pork chops
salt and pepper to taste
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 ounce can tomato sauce
1/4 cup cider vinegar

Drain peaches and reserve 1/4 cup juice.  Sprinkle chops with salt and pepper and place in zip-top bag.  Mix all other ingredients together and pour over pork chops.


Creamy Dijon Pork
2 1/2 pounds whole pork tenderloins
salt and pepper to taste
1/4 tsp garlic powder
1 onion, chopped
8 ounce package sliced fresh mushrooms
1/4 cup white wine
1 can cream of mushroom soup
2 tbls dijon mustard
1/4 cup sour cream

Season tenderloins with salt, pepper and garlic powder and place in zip-top bag.  Mix all other ingredients and pour over the tenderloins.


Lime Cilantro Chicken
16 oz jar salsa
1 pkg dry taco seasoning mix
1 lime, juiced
3 tbls chopped fresh cilantro
3 pounds skinless boneless chicken breast halves

Mix salsa, taco seasoning, lime juice and cilantro together.  Place chicken in zip-top bag and pour salsa mix over the top.


Chicken and Stuffing
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 1/4 cups water
1/4 cup melted butter
6 oz package corn bread stuffing mix

Place chicken in zip-top bag.  Pour soup over chicken.  Mix water, butter and stuffing mix.  Pour over chicken.


Chicken Jambalaya
1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
1 lb. andouille sausage, sliced
28 oz can diced tomatoes with juice
1 large onion, chopped
1 large green pepper, chopped
1 cup celery, chopped
1 cup chicken broth
2 tsps dried oregano
2 tsps dried parsley
2 tsps cajun seasoning
1 tsp cayenne pepper
1/2 tsp dried thyme
1 pound frozen cooked shrimp without tails

Place chicken and sausage in the zip-top bag.  Mix tomatoes, onion, green pepper, celery, broth, oregano, parsley, Cajun seasoning, cayenne and thyme.  Pour over chicken and sausage.  Save shrimp for later...  About 1/2 hour before done cooking, add the shrimp.  Serve when the shrimp is cooked through.

Week 46 Shopping List

___1 pound beef for stew
___can Cream of Mushroom soup
___1 can condensed French onion soup
___1/4 cup flour
___2 1/2 pound boneless beef chuch roast
___1 package dry beef gravy mix
___1 package dry ranch dressing mix
___1 package dry Italian-style salad dressing mix
___5 peeled carrots, cut in large pieces
___2 large russet potatoes, peeled and cut into chunks
___29 ounce can peach slices
___6 bone in pork chops
___1/4 cup packed brown sugar
___1/2 tsp ground cinnamon
___1/4 tsp ground cloves
___8 ounce can tomato sauce
___1/4 cup cider vinegar
___2 1/2 pounds whole pork tenderloins
___1/4 tsp garlic powder
___3 large onions
___8 ounce package sliced fresh mushrooms
___1/4 cup white wine
___1 can cream of mushroom soup
___2 tbls dijon mustard
___1/4 cup sour cream
___16 oz jar salsa
___1 pkg dry taco seasoning mix
___1 lime, juiced
___3 tbls chopped fresh cilantro
___5 pounds skinless boneless chicken breast halves
___1 can cream of chicken soup
___1/4 cup melted butter
___6 oz package corn bread stuffing mix
___1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes
___1 lb. andouille sausage, sliced
___28 oz can diced tomatoes with juice
___1 large green pepper, chopped
___1 cup celery, chopped
___1 cup chicken broth
___2 tsps dried oregano
___2 tsps dried parsley
___2 tsps cajun seasoning
___1 tsp cayenne pepper
___1/2 tsp dried thyme
___1 pound frozen cooked shrimp without tails

Sunday, December 11, 2011

Week 46 Recipes

Grilled Pork Chops with Sesame Slaw
Yields 4 servings

Ingredients
4 8-ounce bone-in pork chops (about 1 inch thick)
kosher salt and black pepper
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 tablespoons rice vinegar
2 teaspoons sesame seeds
1 tablespoon honey
1 small head Napa or green cabbage, thinly sliced (about 6 cups)
1 cup fresh cilantro leaves


Directions
1.Heat grill to medium-high.
2.Season the pork with ¾ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.
3.Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and ¾ teaspoon salt.
4.Add the cabbage and cilantro and toss to combine. Serve with the pork chops.

Source:  Real Simple



Roast Chicken serve with couscous and edamame
Yields 4-6 servings

Ingredients
 1 (3 pound) whole chicken, giblets removed
 salt and black pepper to taste
 1 tablespoon onion powder, or to taste
 1/2 cup margarine, divided
 1 stalk celery, leaves removed


Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Source:  Allrecipes.com



Barbecue Beef serve with potato salad and corn on the cob
Yields 8-10 servings

Ingredients
 1 1/2 cups ketchup
 1/4 cup packed brown sugar
 1/4 cup red wine vinegar
 2 tablespoons prepared Dijon-style mustard
 2 tablespoons Worcestershire sauce
 1 teaspoon liquid smoke flavoring
 1/2 teaspoon salt
 1/4 teaspoon ground black pepper
 1/4 teaspoon garlic powder
 1 (4 pound) boneless chuck roast



 Directions
1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Source:  allrecipes.com


Shrimp Francesca serve over rice with steamed broccoli
Yields 4 servings

Ingredients
 1 pound uncooked large shrimp, peeled and deveined
 1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
 1/2 cup Italian seasoned bread crumbs
 1 tablespoon chopped fresh parsley
 1 lemon, juiced
 1/2 cup butter
 1 1/2 tablespoons minced garlic
 1 tablespoon finely shredded imported Romano cheese


 Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs.
3. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
4. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
Source:  allrecipes.com



Butternut Squash Soup serve with a crusty bread
Yields:  6 servings

Ingredients
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and freshly ground black pepper

Directions
 Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Source:  foodnetwork.com

Week 46 Shopping List


___4 8-ounce bone-in pork chops (about 1 inch thick)
___1/4 cup orange juice
___2 tablespoons extra-virgin olive oil
___2 tablespoons rice vinegar
___2 teaspoons sesame seeds
___1 tablespoon honey
___1 small head Napa or green cabbage, thinly sliced (about 6 cups)
___1 cup fresh cilantro leaves

___1 (3 pound) whole chicken, giblets removed
___1 tablespoon onion powder, or to taste
___1/2 cup margarine, divided
___1 stalk celery, leaves removed

___1 1/2 cups ketchup
___1/4 cup packed brown sugar
___1/4 cup red wine vinegar
___2 tablespoons prepared Dijon-style mustard
___2 tablespoons Worcestershire sauce
___1 teaspoon liquid smoke flavoring
___1/4 teaspoon garlic powder
___1 (4 pound) boneless chuck roast

___1 pound uncooked large shrimp, peeled and deveined
___1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
___1/2 cup Italian seasoned bread crumbs
___1 tablespoon chopped fresh parsley
___1 lemon, juiced
___1/2 cup butter
___1 1/2 tablespoons minced garlic
___1 tablespoon finely shredded imported Romano cheese

___1 (2 to 3 pound) butternut squash, peeled and seeded
___2 tablespoons unsalted butter
___1 medium onion, chopped
___6 cups chicken stock
___Nutmeg

Sunday, December 4, 2011

Week 45 Shopping List

 ___1 1/2 lbs lean ground beef
 ___7 onions
 ___2 medium eggs, well beaten
 ___2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
 ___2 cans sauerkraut with the juice
 ___4 boneless, skinless chicken breasts
 ___1/3 cup peanut butter
 ___1 cup chunky salsa
 ___2 tablespoon lemon juice
 ___1 tablespoon soy sauce
 ___2 teaspoon finely minced ginger root
 ___1/4 cup chopped peanuts
 ___1 can chicken broth
 ___1 jar (18oz) apricot preserves
 ___2 Tbsp  Dijon mustard
 ___4 Lb. boneless pork loin roast
 ___2 10 oz. cans beef consumme
 ___2 14 oz. cans beef broth
 ___1 pkt. onion soup mix
 ___8 slices French bread
 ___1 c. shredded Gruyere or swiss cheese
 ___1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
 ___1 medium stalk celery, diced (1/2 cup)
 ___1 carton (32-oz) chicken broth
 ___3 tablespoons all-purpose flour
 ___1 cup milk
 ___1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
 ___1/4 cup real bacon pieces
 ___4 medium green onions, sliced (1/4 cup)

Week 45 Recipes

It's crockpot week!  Thanks to the ladies at crockpotgirls.com here are a few of my favorites...


Sauerkraut and Meatballs serve with mashed potatoes and glazed brussels sprouts

Serves 6

Ingredients
1 1/2 lbs lean ground beef
1 large onion, chopped
2 medium eggs, well beaten
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)
Salt and pepper to taste
2 cans sauerkraut with the juice

Directions
Mix all ingredients except sauerkraut. I brown the meatballs in a small amount of oil before placing in CP, but this is not absolutely necessary. Just gives them a little better flavor. Place meatballs in bottom of CP and cover with sauerkraut and juice. Add about 1/2 to 1 can of water (sometimes the cans of sauerkraut don’t have a lot of juice and there needs to be some juice so the rice will cook properly). Cook on medium until rice is done, usually about 3-4 hours if you use Minute Rice and 5-6 hours if you use regular rice. Delicious served with fresh fruit salad and mashed potatoes or baked potatoes.




Crockpot Peanut Chicken  serve with rice and steamed broccoli
Serves 4
Ingredients
4 boneless, skinless chicken breasts
1/3 cup peanut butter
1 cup chunky salsa
2 tablespoon lemon juice
1 tablespoon soy sauce
2 teaspoon finely minced ginger root
1/4 cup chopped peanuts

Directions
In a 3-5 quart crockpot/slow cooker, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is no longer pink in the center. Sprinkle with chopped peanuts as a garnish.



Apricot Glazed Pork Roast serve with a warm quinoa and vegetable side

Ingredients
1 can chicken broth
1 jar (18oz) apricot preserves
1 Lg. chopped onion
2 Tbsp  Dijon mustard
4 Lb. boneless pork loin roast

Directions
Mix both, preserves, onion and mustard in a slow cooker Add pork and turn to coat. Cover and cook on LOW for 8-9 hrs.

*For a thicker sauce, after cooking the pork roast, remove from the cooker. Mix in 2 Tbls of cornstartch and 2 Tbls of water. Stir into slow cooker. Cook this on HIGH for 10 minutes or until the mixture boils and sauce thickens.



French Onion Soup serve with crusty bread

Ingredients
5 small onions, thinly sliced
2 10 oz. cans beef consumme
2 14 oz. cans beef broth
1 pkt. onion soup mix
8 slices French bread
1 c. shredded Gruyere or swiss cheese

Directions
Combine onions, broth, consomme, and soup mix in slow cooker. Cook on HIGH for 4 hrs. or Low for 8 hrs. Top bowls of soup with bread and melt cheese on top under broiler.



Ingredients
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup chopped onion
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces
4 medium green onions, sliced (1/4 cup)

Directions
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.

Sunday, November 27, 2011

Week 44 Recipes

Creamy Grilled Chicken Picatta serve with a side salad and garlic bread
serves 4
Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp oregano or basil
2 boneless, skinless chicken breasts

Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese
Chicken

Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
Pasta
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Source:  unknown


Beef with Parmesan Potatoes serve with a side salad
serves 4
Ingredients
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon grated lemon zest
2 pounds beef tenderloin
kosher salt and pepper
4 tablespoons olive oil
1 1/2 pounds medium Red Bliss potatoes
1/4 cup shaved Parmesan

Directions
1.Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.
2.Season the beef with 1½ teaspoons salt and ½ teaspoon pepper. Heat 1 tablespoon of the oil in an ovenproof skillet over medium-high heat. Brown the beef on all sides, about 5 minutes.
3.Transfer the beef to oven and roast, 18 to 20 minutes for medium-rare (internal temperature 125° F). Let rest for 5 minutes before slicing.
4.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.
5.Add 1 teaspoon salt and cook the potatoes until tender, about 15 minutes. Drain, divide among plates, and gently crush with a spoon to crack the skins.
6.Drizzle the potatoes with the remaining 3 tablespoons of oil, ¼ teaspoon each salt and pepper, and Parmesan. Serve with the beef. Top with the parsley.
Source:  Real Simple


Slow Cooker Pork with Noodles

Ingredients
3 cups low-sodium chicken broth
1/4 cup soy sauce
1/4 cup Chinese rice wine or dry sherry
3 tablespoons packed light brown sugar
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and sliced
2 pieces star anise
Kosher salt
3 pounds boneless pork shoulder
1 head bok choy, roughly chopped
3 1/2 ounces dried rice vermicelli noodles
1/2 cup chopped fresh cilantro

Directions
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

Add the bok choy to the slow cooker; cover and cook about 20 more minutes.

Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.



Artichoke Blue Cheese Fettuccine serve with a side salad
4 Servings

Ingredients
1 package (12 ounces) fettuccine
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup sliced fresh mushrooms
1-1/2 cups Alfredo sauce
1/4 cup crumbled blue cheese

Directions
Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute artichokes and mushrooms until tender. Stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally.
Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese.
Source:  Taste of Home



Authentic Enchiladas Verdes
Yield 4 servings

 Ingredients
 2 bone-in chicken breast halves
 2 cups chicken broth
 1/4 white onion
 1 clove garlic
 2 teaspoons salt
 1 pound fresh tomatillos, husks removed
 5 serrano peppers
 1/4 white onion
 1 clove garlic
 1 pinch salt
 12 corn tortillas
 1/4 cup vegetable oil
 1 cup crumbled queso fresco
 1/2 white onion, chopped
 1 bunch fresh cilantro, chopped

 Directions
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Source:  allrecipes.com

Week 44 Shopping List

___Juice of 3 lemon (9Tbsp)
___7 Tbsp olive oil
___2Tbsp minced garlic
___2 1/2 tsp dried basil
___2 boneless, skinless chicken breasts

___2 cups dried penne pasta
___2 Tbsp butter
___1/2 cup half and half (or heavy cream)
___2 Tbps capers
___3/4 cup grated parmesan cheese
___1/2 cup fresh flat-leaf parsley, chopped
___1 tablespoon grated lemon zest
___2 pounds beef tenderloin
___1 1/2 pounds medium Red Bliss potatoes
___3 cups low-sodium chicken broth
___1/4 cup soy sauce
___1/4 cup Chinese rice wine or dry sherry
___3 tablespoons packed light brown sugar
___6 cloves garlic

___1 2-inch piece ginger, peeled and sliced
___2 pieces star anise
___3 pounds boneless pork shoulder
___1 head bok choy, roughly chopped
___3 1/2 ounces dried rice vermicelli noodles
___1 bunch + 1/2 cup chopped fresh cilantro

___1 package (12 ounces) fettuccine
___1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
___1 cup sliced fresh mushrooms
___1-1/2 cups Alfredo sauce
___1/4 cup crumbled blue cheese

___2 bone-in chicken breast halves
___2 cups chicken broth
___1 white onion
___1 pound fresh tomatillos, husks removed
___5 serrano peppers
___12 corn tortillas
___1/4 cup vegetable oil
___1 cup crumbled queso fresco

Sunday, November 20, 2011

Week 43 Shopping List

___ light brown sugar   (6 tablespoon)
___ Light Corn Syrup   (1 cup)
___ ounces pecan pieces   (8)
___ Pecan halves   (1 1/4 cup)
___ Sugar   (2/3 cup)
___ Vanilla   (1 teaspoon)
___ Ciabatta bread   (1 pound)
___ Chicken broth   (1 cup)
___ Parmesan cheese   (2/3 cup)
___ Butter   (1/3 cup + 6 tablespoon)
___ Egg   (5 large)
___ unsalted butter   (4 teaspoons)
___ Carrot   (2 medium)
___ Celery   (3 medium)
___ Fresh parsley   (1/4 cup)
___ Fresh rosemary   (2 tablespoon)
___ Garlic   (3 medium)
___ Onions   (3 large)
___ pounds sweet potatoes or yams   (4)
___ freshly grated nutmeg   (1 teaspoon)
___ ground ginger   (1 teaspoon)
___ Chestnuts   (14 4/5 ounce)
___ Pancetta   (8 ounce)

___ 1 cup salt
___ 1/2 cup brown sugar
___ fresh turkey
___ 1 orange
___ 3-4 sprigs fresh thyme
___ 2 cups chicken stock
___ 12 ounces cranberries
___ 1 cup white sugar
___ 1 cup orange juice
___ pastry for single crust pie
___ 2 cans french cut green beans
___ 1 can cream of mushroom soup
___ 1 tsp worcestershire sauce
___ 1 small can French's Fried Onions




<><><><> <><><><><><><><> <><><><><><><><>







Week 43 Recipes

Happy Thanksgiving!  This week I am posting a menu for a traditional American Thanksgiving dinner.  Enjoy.


Brined and Roasted Turkey

Ingredients
1 cup Salt
1/2 cup Brown sugar
2 gallon Water
Ice cubes

fresh turkey
 
Instructions
Dissolve salt and brown sugar in water. Place thawed turkey in brine. Cover with ice. Brine for 8-9 hours.  Rinse completely.

Brine the same day that you'd like to eat. Roast at 400° for first 30 mins, then turn heat down to 350° to finish roasting time.
Source:  Alton Brown


I like to stuff aromatics and herbs into the turkey before roasting:  oranges, onions, fresh thyme.   Rub outside of turkey with softened butter, season with salt and pepper.  Make a tent out of aluminum foil to cover the breast while roasting.  Put about 2 cups of chicken stock in the bottom of roasting pan to use for basting about every 30 mins.


Ciabatta Stuffing with Chestnuts

Ingredients
6 tablespoons Butter (3/4 stick)
8 ounce Pancetta cut into 1/4-inch dice
2 large Onions finely chopped
2 medium Carrot peeled and finely chopped
3 medium Celery finely chopped
2 tablespoons Fresh rosemary chopped
3 medium Garlic chopped
14 4/5 ounce Chestnuts (2) 7.4 ounce jars roasted peeled- coarsely broken
1/4 cup Fresh parsley chopped
1 pound Ciabatta bread day-old - cut into 3/4-inch cubes
2/3 cup Parmesan cheese freshly grated
1 cup Chicken broth canned low-salt
Salt and freshly ground black pepper
2 large eggs beaten to blend


 
Instructions
Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

Source:  Giada De Laurentiis



Green Bean Casserole


Ingredients
 1 (10.75 ounce) can condensed cream of chicken soup
 2 (15 ounce) cans green beans, drained
 1 teaspoon worcestershire sauce

 1/2 teaspoon ground black pepper
 1 (2.8 ounce) can French-fried onions



 Directions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix all ingredients (except onions) together in a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top.
3. Bake for about 20 minutes in the preheated oven, or until the top is crispy.
Source:  unknown






<><><><><><><><><><><>Roasted Sweet Potatoes<><>
Ingredients
4 teaspoons unsalted butter
4 pounds sweet potatoes or yams
1 teaspoon ground ginger
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
6 tablespoons light brown sugar
8 ounces pecan pieces

Instructions1Heat oven to 350° F..2Place the butter on a rimmed baking sheet and transfer to oven until melted..3Meanwhile, peel the sweet potatoes and cut them into 1-inch chunks. Add with the remaining ingredients and toss to combine. Roast, stirring occasionally, until tender, about 45 minutes.

Source:  RealSimple









Cranberry Sauce

Ingredients
 12 ounces cranberries
 1 cup white sugar
 1 cup orange juice

Directions
1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Source:  allrecipes.com


Pecan Pie
Ingredients
3 large Egg
1 cup Light Corn Syrup
2/3 cup Sugar
1/3 cup Butter melted
1 teaspoon Vanilla
1 1/4 cup Pecan halves
  
Instructions
Preheat oven to 350. Prepare and roll out pastry. Line a 9 inch pie plate with the pastry and trim. Crimp edges.
For filling, in a medium bowl, combine eggs, corn syrup, sugar, butter and vanilla. Mix well. Stir in pecan halves.
Place pastry lined pie plate on oven rack. Carefully pour the filling into the pastry shell. Cover edge of pie with foil. Bake about 25 mins. Remove foil. Bake for another 20-25 mins more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
Source:  Better Homes and Gardens




 

Sunday, November 13, 2011

Week 42 Recipes

Tarragon Chicken Casserole serve with rice and brussels sprouts
Yields 12 servings

Ingredients
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional

Directions
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.
 Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.

Source: Taste of Home



Hot Ham Sandwiches serve with cole slaw and fries
Yields 12 servings

Ingredients
3 pounds thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup packed brown sugar
1/2 cup sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional

Directions
Separate ham slices and place in a 3-qt. slow cooker. In a small bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham.
 Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired.

Source: Taste of Home


Ginger Pork Stir-Fry
Yields 4 servings

Ingredients
1 tablespoon cornstarch
1 cup orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon canola oil
1 small onion, chopped
1/4 pound fresh snow peas
1/4 cup chopped sweet red pepper
Hot cooked rice


Directions
In a small bowl, combine the cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
 In a large skillet or wok, stir-fry pork in oil for 5 minutes or until lightly browned; drain. add the onion, peas and red pepper; cook and stir for 3-5 minutes or until crisp-tender.
 Stir orange juice mixture and add the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Source: Taste of Home



Stuffed Portobello Mushrooms serve wtih a garden salad
Yields 4 servings

Ingredients
4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
2 tablespoons vegetable broth

Directions
Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended.
 Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.

Source: Taste of Home


Tuna Bake with Cheese Swirls serve with steamed green beans
Yields 6-8 servings

Ingredients
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) tuna, drained and flaked
1 tablespoon lemon juice
1 teaspoon salt

DOUGH:
2 cups biscuit/baking mix
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup diced pimientos
1/4 cup minced fresh parsley
1 egg
2 teaspoons water


Directions
In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. baking dish.
 For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
 Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Source:  Taste of Home




Week 42 Shopping List

___2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
___2 cups half-and-half cream
___4 teaspoons dried tarragon
___1 package (16 ounces) linguine or spaghetti, cooked and drained
___6 cups cubed cooked chicken
___1/2 cup + 3 tbls grated Parmesan cheese
___2 tsp Paprika

___3 pounds thinly sliced deli ham (about 40 slices)
___2 cups apple juice
___2/3 cup packed brown sugar
___1/2 cup sweet pickle relish
___2 teaspoons prepared mustard
___12 kaiser rolls, split
___1 tablespoon cornstarch
___1 cup orange juice
___2 tablespoons soy sauce
___2 garlic cloves, minced
___1/4 teaspoon ground ginger
___1 pork tenderloin (1 pound), cut into thin strips
___1 tablespoon canola oil
___3 small onion, chopped
___1/4 pound fresh snow peas
___1/4 cup chopped sweet red pepper
___cooked rice
___4 large portobello mushrooms (about 5 inches)
___3/4 cup shredded part-skim mozzarella cheese, divided
___1/3 cup dry bread crumbs
___1/3 cup chopped walnuts
___1/3 cup golden raisins, optional
___1 egg, lightly beaten
___2 tablespoons vegetable broth
___3 tablespoons chopped green pepper
___1/3 cup butter
___1/3 cup all-purpose flour
___3 1/2 cups milk
___1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
___1 can (12 ounces) tuna, drained and flaked
___1 tablespoon lemon juice
___2 cups biscuit/baking mix
___1/2 cup shredded cheddar cheese
___1/2 cup diced pimientos
___1/4 cup minced fresh parsley
___1 egg

Sunday, November 6, 2011

Week 41 Recipes

Chili Cheese Supreme
Serves10-12

Ingredients:
2 tbls oil
1 medium green pepper, chopped
1 clove garlic, minced
1 can kidney beans, drained
1 can tomatoes with juice, coarsely chopped
1 can tomato sauce
1 tbls chili powder
15 oz ricotta cheese
2 cups monterey jack cheese, shredded
4 oz chopped green chiles, drained
1 bunch green onions, finely chopped
3 eggs, beaten
8oz bag tortilla chips
2 cups cheddar cheese, shredded

Directions:
Heat oil in skillet. Saute green pepper and garlic til tender. Add kidney beans, set aside. In saucepan, combine tomatoes, tomato sauce, and chili powder. Bring to a boil, reduce heat and simmer, uncovered, for 15 mins. Add to kidney bean mix. Combine ricotta and Jack cheeses, chiles, onions, and eggs. Spread ¼ of cheese mmix in greased 9x13 pan. Arrange ¼ chips over cheese. Spread ¼ tomato mix over chips. Repeat layer 3 more times. Cover with foil and bake at 325 for 30-40 mins. Remove foil and top with cheddar. Bake 10-15 mins more. Let stand 5 mins before serving.


Slovenian Pasties serve with sauteed red cabbage
Serves 4-6

Ingredients:
Dough:
1 cup flour
2 eggs
pinch salt

Mix together and knead. Roll as for noodles. Be sure and flour rolling area very well or dough will stick.

Filling:
1 ½ pounds left over pork, beef or hamburger
1 small onion, finely chopped
pinch of salt, pepper, marjoram and rosemary
1 egg

Grind the meat. Add onion, salt, pepper, marjoram and rosemary. Mix. Add egg to hold meat mixture together. Divide into about 5-6 portions; lay on rolled out dough. Cut dough around meat portions in triangular shape, fold up like you would a diaper, pinch together. Submerge the pasties into salted water that is barely boiling (do not boil hard as pasties will boil apart) for 20 minutes. Serve hot or cold.

Above recipes from Best of the Best from Colorado Cookbook, by Gwen McKee and Barbara Moseley


Below recipes from Best of Best New York, by Gwen McKee and Barbara Moseley


Reuben Lasagna serve with a garden salad
Serves 6-8

Ingredients:
27 oz can sauerkraut, rinsed and drained
1 pound sliced deli corned beef, coarsely chopped
1 can cream of mushroom soup
8 oz bottle Thousand Island Dressing
1 ¼ cups milk
1 medium onion, chopped
1 tsp dry mustard
9 oven ready, no boil, lasagna noodles
1 cup shredded swiss cheese
½ cup plain bread crumbs
1 tablespoon butter, melted

Directions:
Preheat oven to 350. Coat 9x13 pan with Pam. In bowl, combine sauerkraut and corned beef. Mix. In another bowl, combine soup, dressing, milk, onion and mustard. Spread ½ mix in baking dish. Place 3 noodles on top. Top with ½ the corned beef mix and ½ remaining soup mix. Layer 3 more noodles. Then remaining corned beef mix. Add the last 3 noodles and then cover with remaining soup mix. Sprinkle swiss cheese then bread crumbs over top. Drizzle butter over top. Cover with foil. Bake 45-50 mins, or until bubbly. Uncover and bake 5-10 mins more til golden. Let set before serving.

Mexican Stuffed Shells serve with refried beans
Serves 4

Ingredients:
1 pound ground beef
12 oz picante sauce
½ cup water
8 oz tomato sauce
4 oz chopped green chiles, drained
1 cup shredded jack cheese, divided
1 can french fried onions, divided
12 large pasta shells, cooked and drained

Directions:
Brown beef and drain. Combine picante, water and tomato sauce. Stir ½ cup of mix into ground beef along with chiles. Add ½ cup cheese and ½ can onions. Mix. Pour half of remaining sauce on bottom of 8x12 baking dish. Stuff shells and arrange in baking dish. Pour remaining sauce over shells. Bake, covered, at 350 for 30 mins. Top with remaining cheese and onions and bake, uncovered 5 mins longer. Serves 6.

Below from Best of the Best California,  by Gwen McKee and Barbara Moseley

Coconut Orange Chicken in a Crock serve with rice and steamed snow peas
Serves 6

Ingredients:
3 lbs chicken pieces, skinless
2 tsps grated ginger
1 tsp salt
1/8 tsp pepper
6 oz can frozen orange juice concentrate
11 oz can mandarin oranges
2 tbls cornstarch
1 tbls soy sauce
1 tbls brown sugar
½ cup shredded coconut
2 green onions, chopped
Directions:
Put chicken, ginger, salt, pepper and frozen orange juice in crock and cook 6-8 hours on low. Put meat on serving platter, cover with foil. Drain oranges, saving liquid. Put juice from oranges and juice from chicken in saucepan. Whisk in cornstarch, soy sauce and brown sugar. Bring to boil. Stir until thickened. Pour some sauce over chicken in serving dish. Arrange oranges around chicken. Sprinkle with coconut and green onions. Pass remaining sauce at table.


Week 41 Shopping List

___2 tbls oil
___1 medium green pepper, chopped
___1 clove garlic, minced
___1 can kidney beans, drained
___1 can tomatoes with juice, coarsely chopped
___1 can tomato sauce
___1 tbls chili powder
___15 oz ricotta cheese
___2 cups monterey jack cheese, shredded
___4 oz chopped green chiles, drained
___1 bunch green onions, finely chopped
___6 eggs
___8oz bag tortilla chips
___2 cups cheddar cheese, shredded
___1 cup flour
___1 ½ pounds left over pork, beef or hamburger
___1 small onion, finely chopped
___pinch of  marjoram and rosemary
___27 oz can sauerkraut, rinsed and drained
___1 pound sliced deli corned beef, coarsely chopped
___1 can cream of mushroom soup
___8 oz bottle Thousand Island Dressing
___1 ¼ cups milk
___1 medium onion, chopped
___1 tsp dry mustard
___9 oven ready, no boil, lasagna noodles
___1 cup shredded swiss cheese
___½ cup plain bread crumbs
___1 tablespoon butter, melted
___1 pound ground beef
___12 oz picante sauce
___8 oz tomato sauce
___4 oz chopped green chiles, drained
___1 cup shredded jack cheese, divided
___1 can french fried onions, divided
___12 large pasta shells, cooked and drained
___3 lbs chicken pieces, skinless
___2 tsps grated ginger
___6 oz can frozen orange juice concentrate
___11 oz can mandarin oranges
___2 tbls cornstarch
___1 tbls soy sauce
___1 tbls brown sugar
___½ cup shredded coconut
___2 green onions, chopped

Week 40 Recipes

Pumpkin Ravioli in Brown Butter serve with a garden salad
4 Servings

Ingredients:
1 stick butter
2 cups canned pumpkin
1 pkt onion soup mix
1 cup vegetable broth
salt and pepper
¼ cup ricotta cheese
3 tbls + 2 tbls grated parmesan
1 tsp ground nutmeg
16 wonton wrappers
10 fresh sage leaves

Directions:
For filling, in a large saucepan over med heat, melt 1 tbls butter. Add pumpin and onion recipe mix and broth; simmer 5 minutes. Continue cooking until mix is slightly dry. Season to taste with salt and pepper and remove from heat. Stir in ricotta cheese and 3 tbls parmesan and nutmeg. Let cool completely.
  1. Place 1 tsp of filling in center of wonton wrapper. Fold diagonally to form a triangle. Moisten edges to seal. Using a fork, press down on the folded edge. Repeat. Place raviolis in a pot of boiling water and cook until they float to the top. Drain well.
  2. In a large skillet over medium heat, melt remaining 7 tbls butter. Add sage leaves. Cook until butter turns brown. Arrange raviolis on platter, spoon brown butter over top and sprinkle with parmesan cheese.
Source:  Sandra Lee


Lobster Tails Thermidor serve with a baked potato and grilled asparagus
4 Servings

Ingredients:
2 lobster tails
4 tbls butter
½ small white onion, finely chopped
2 tbls flour
splash of white wine or dry sherry
½ cup milk
1/3 cup grated white cheddar
½ tsp paprika or Old Bay
salt and pepper
2 tbls bread crumbs
2 tbls parmesan

Directions:
Bring pot of water to boil. Boil lobster for 7-8 mins. Drain and shock under cold water. Use kitchen shears to cut away soft underside of tails. Save the shells – arrange in shallow casserole dish. Chop the cooked meat into chunks.

Preheat broiler to high.

Heat a medium skillet and small saucepan over med heat. In the small pan, melt 2 tbls butter. Add onion and cook 3-5 mins until very soft. In med. Skillet, add 2 tbls butter. When melted add chopped meat and saute.

Add flour to saucepan with onions and cook together for a min or two. Whisk in wine, then milk. Remove from heat and stir in cheddar and paprika/Old Bay. Season with salt and pepper. Pour sauce over lobster meat and stir to combine. Pour lobster into the shells. Top with parmesan and bread crumbs. Broil 2-3 mins.
Source:  Rachel Ray


Mexican Pizza
4 servings

Ingredients:
1 pkg beef chorizo sausage, casing removed
½ cup salsa
(4) 8” fully baked pizza crusts
16 oz refried black beans
8 oz shredded mexican cheese blend
shredded lettuce
finely chopped tomatoes
crushed tortilla chips
ranch dressing

Directions:
Preheat oven to 400. In large skillet over med. Heat, brown chorizo. Stir in salsa and simmer for 5 mins. Lay pizza crusts on cookie sheet. Spread beans over crusts. Spread chorizo mix over beans. Cover with cheese. Bake 10-12 mins until cheese is melted. Remove from oven and top with lettuce, tomatoes, tortilla chips. Drizzle ranch over pizzas.
Source:  Sandra Lee


Grilled Beer Salmon serve with a garden salad and potato salad
Serves 4

Ingredients:
1 ½ lb salmon fillet (12 in tail piece)
2 tsps garlic salt
3 tbls brown sugar
4 tbls butter
1 sm red onion, thinly sliced
12 oz beer

Directions:
Preheat grill for med high direct heat. Using foil, create a cooking tray 13x8x2. Place salmon in center. Season with garlic salt, then sprinkle with brown sugar. Dot with butter and top with onion slices. Place tray on grill. Pour beer into tray to just below the highest point of fillet. Cover with foil. Grill about 8 mins or until salmon just begins to flake.
Source:  Sandra Lee


Herb Tortellini Soup  serve with italian bread
4 Servings

Ingredients:
3 cans (14.5 oz) chicken broth
1 28oz can crushed tomatoes
1 11oz can sweet corn
1 10oz pkg frozen cut leaf spinach
1 small red onion, died
1 zucchini, diced
½ cup chopped fresh herbs (parlsey, thyme, oregan, basil)
1 tbls minced garli
1 tbls Italian dressing mix
½ tsp red pepper flakes
salt and pepper
8 oz cheese tortellini

Directions:
Combine all indredients, except tortellini, in a slow cooker. Cover and cook on low for 7 hours. Add tortellini and continue to cook for 1 hour on high.
Source:  Sandra Lee

Week 40 Shopping List


___2 sticks butter
___2 cups canned pumpkin
___1 pkt onion soup mix
___1 cup vegetable broth
___¼ cup ricotta cheese
___7 tbls grated parmesan
___1 tsp ground nutmeg
___16 wonton wrappers
___10 fresh sage leaves
___2 lobster tails
 ___½ small white onion, finely chopped
___2 tbls flour
___plash of white wine or dry sherry
___½ cup milk
___1/3 cup grated white cheddar
___½ tsp paprika or Old Bay
___2 tbls bread crumbs
___1 pkg beef chorizo sausage, casing removed
___½ cup salsa
___(4) 8” fully baked pizza crusts
___16 oz refried black beans
___8 oz shredded mexican cheese blend
___shredded lettuce
___finely chopped tomatoes
___crushed tortilla chips
___ranch dressing
___1 ½ lb salmon fillet (12 in tail piece)
___2 tsps garlic salt
___3 tbls brown sugar
___2 sm red onion
___12 oz beer
___3 cans (14.5 oz) chicken broth
___1 28oz can crushed tomatoes
___1 11oz can sweet corn
___1 10oz pkg frozen cut leaf spinach
___1 zucchini, diced
___½ cup chopped fresh herbs (parlsey, thyme, oregan, basil)
___1 tbls minced garlic
___1 tbls Italian dressing mix
___½ tsp red pepper flakes
___8 oz cheese tortellini