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.

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


Sunday, November 13, 2011

Week 42 Recipes

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

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

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

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

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

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

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

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

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

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

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

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

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