tag:blogger.com,1999:blog-659687051675272392024-03-05T21:49:36.444-08:00Jennifer's Meal PlansI am a married, mother of 3. I work part time and teach piano lessons. I spend a lot of time meal planning for my family and want to share my favorite recipes, meal plans and shopping lists with you!Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-65968705167527239.post-15048096495958106982012-02-01T07:25:00.001-08:002012-02-01T07:25:33.555-08:00Week 52 Recipes<span style="font-size: large;"><strong>Buffalo Chicken Salad</strong></span><br />
<span style="font-size: large;">Serves 4</span><br />
<br />
<span style="font-size: large;">Ingredients<br />
2 (8-ounce) boneless, skinless chicken breast halves<br />
2 tablespoons cayenne pepper hot sauce (or other hot sauce)</span><br />
<span style="font-size: large;">2 teaspoons olive oil<br />
2 hearts Romaine, cut into 1-inch strips (about 8 cups)<br />
4 celery stalks, thinly sliced<br />
2 carrots, coarsely grated<br />
2 scallions, green part only, sliced<br />
1/2 cup Blue Cheese Dressing</span><br />
<br />
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;">Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.</span><br />
<span style="font-size: large;">In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.</span><br />
<span style="font-size: large;">Source: foodnetwork.com</span><br />
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<span style="font-size: large;"><strong>Broccoli Soup </strong>serve with crusty bread</span><br />
<span style="font-size: large;">Serves 4</span><br />
<br />
<span style="font-size: large;">Ingredients<br />
4 tablespoons butter, room temperature<br />
1 1/2 pounds fresh broccoli<br />
1 large onion, chopped<br />
1 carrot, chopped<br />
Salt and freshly ground black pepper<br />
3 tablespoons all-purpose flour<br />
4 cups low-sodium chicken broth<br />
1/2 cup cream</span><br />
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;">Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.</span><br />
<span style="font-size: large;">Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. </span><br />
<span style="font-size: large;">Source: foodnetwork.com</span><br />
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<span style="font-size: large;"><strong>Texas Oven-Roasted Brisket</strong> serve with mashed potatoes and corn</span><br />
<span style="font-size: large;">Serves 8-10</span><br />
<span style="font-size: large;"></span> <br />
<span style="font-size: large;">Ingredients<br />
2 tablespoons chili powder<br />
2 tablespoons salt<br />
1 tablespoon garlic powder<br />
1 tablespoon onion powder<br />
1 tablespoon ground black pepper<br />
1 tablespoon sugar<br />
2 teaspoons dry mustard<br />
1 bay leaf, crushed<br />
4 pounds beef brisket, trimmed<br />
1 1/2 cups beef stock<br />
<br />
Directions<br />
Preheat the oven to 350 degrees F.<br />
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.<br />
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.<br />
Trim the fat and slice meat thinly across the grain. Top with juice from the pan. <br />
Source: foodnetwork.com<br />
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<strong>Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese</strong> <br />
Serves 4-6<br />
<br />
Ingredients <br />
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces <br />
1/2 cup Kalamata or other black olives, pitted <br />
1/4 pound feta cheese, crumbled <br />
3 tablespoons drained capers <br />
3 tablespoons chopped flat-leaf parsley <br />
1/4 teaspoon salt <br />
1/4 teaspoon fresh-ground black pepper <br />
3/4 pound spaghetti <br />
6 tablespoons olive oil <br />
3 cloves garlic, minced <br />
<br />
Directions<br />
1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.<br />
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.<br />
3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.<br />
Source: foodandwine.com<br />
<br />
<strong>crock pot mushroom and wild rice bisque</strong><br />
Serves 4-6<br />
<br />
1 tbl olive oil<br />
1 tbl butter<br />
1 onion minced<br />
3 cloves garlic minced<br />
1 carrot cut into bite sized pieces<br />
2 stalks of celery cut into bite sized pieces<br />
1 pound of mushrooms chopped<br />
1/4 cup sherry<br />
1/2 cup wild rice<br />
1/2 oz dried mushrooms minced<br />
6 cups of veggie broth<br />
10 sundried tomatoes chopped<br />
handful of fresh parsley<br />
3 sprigs of fresh thyme<br />
2/3 cup of cream<br />
<br />
Directions:<br />
1.to your crock pot add the following: rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.<br />
2.in a skillet, add olive oil and butter. melt and add onion, carrot, celery, garlic and mushrooms. saute for about 5 minutes, mushrooms will turn golden and the onions,carrot, celery and garlic will get nice and soft.<br />
3.add sherry to skillet, this will deglaze your pan, mix everything up and cook for one minute more. add this to your crock pot.<br />
4.cook high for 3-4 hours or on love for 6-8.<br />
5.10 minutes before serving add cream, mix, continue cooking and serve.<br />
6.to plate i like to add a little extra parsley, its a nice fresh addition to the warm soup.<br />
Source: thefoodyenta.com<br />
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</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-30864607848127475322012-02-01T07:25:00.000-08:002012-02-01T07:25:05.237-08:00Week 52 Shopping List<span style="font-size: large;">___2 (8-ounce) boneless, skinless chicken breast halves<br />
___2 tablespoons cayenne pepper hot sauce (or other hot sauce)</span><br />
<span style="font-size: large;">___2 teaspoons olive oil<br />
___2 hearts Romaine</span><br />
<span style="font-size: large;">___6 celery stalks<br />
___3 carrots<br />
___2 scallions<br />
___1/2 cup Blue Cheese Dressing</span><br />
<span style="font-size: large;">___2 tablespoons butter<br />
___1 1/2 pounds fresh broccoli<br />
___2 large onion<br />
___1 carrot<br />
___3 tablespoons all-purpose flour<br />
___4 cups low-sodium chicken broth<br />
___1/2 cup cream</span><br />
<span style="font-size: large;">___2 tablespoons chili powder<br />
___1 tablespoon garlic powder<br />
___1 tablespoon onion powder<br />
___1 tablespoon ground black pepper<br />
___1 tablespoon sugar<br />
___2 teaspoons dry mustard<br />
___1 bay leaf<br />
___4 pounds beef brisket, trimmed<br />
___1 1/2 cups beef stock<br />
___1 1/2 pounds tomatoes (about 3)<br />
___1/2 cup Kalamata or other black olives, pitted <br />
___1/4 pound feta cheese, crumbled <br />
___3 tablespoons drained capers <br />
___3 tablespoons chopped flat-leaf parsley <br />
___3/4 pound spaghetti <br />
___6 tablespoons olive oil <br />
___6 cloves garlic, minced <br />
___1 tbl olive oil<br />
___1 pound of mushrooms <br />
___1/4 cup sherry<br />
___1/2 cup wild rice<br />
___1/2 oz dried mushrooms minced<br />
___6 cups of veggie broth<br />
___10 sundried tomatoes chopped<br />
___handful of fresh parsley<br />
___3 sprigs of fresh thyme<br />
___2/3 cup of cream<br />
</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-59063806239603467822012-01-22T08:57:00.000-08:002012-01-22T08:57:00.927-08:00Week 51 Recipes<span style="font-size: large;"><strong>Taco Soup </strong>serve with tortilla chips</span><br />
<span style="font-size: large;">Serves 12-16</span><br />
<br />
<span style="font-size: large;">Ingredients<br />
2 pounds ground beef <br />
2 cups diced onions <br />
2 (15 1/2-ounce) cans pinto beans <br />
1 (15 1/2-ounce) can pink kidney beans <br />
1 (15 1/4-ounce) can whole kernel corn, drained <br />
1 (14 1/2-ounce) can Mexican-style stewed tomatoes <br />
1 (14 1/2-ounce) can diced tomatoes <br />
1 (14 1/2-ounce) can tomatoes with chiles <br />
2 (4 1/2-ounce) cans diced green chiles <br />
1 (4.6-ounce) can black olives, drained and sliced, optional <br />
1/2 cup green olives, sliced, optional <br />
1 (1 1/4-ounce) package taco seasoning mix <br />
1 (1-ounce) package ranch salad dressing mix <br />
Corn chips, for serving <br />
Sour cream, for garnish <br />
Grated cheese, for garnish <br />
Chopped green onions, for garnish <br />
Pickled jalapenos, for garnish</span><br />
<br />
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;">Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos. <br />
Source: Paula Deen, footnetwork.com</span><br />
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<span style="font-size: large;"><strong>Chicken Piccata </strong>serve with steamed asparagus and butter & herb angel hair</span><br />
<span style="font-size: large;">Serves 4</span><br />
<br />
<span style="font-size: large;">Ingredients<br />
2 skinless and boneless chicken breasts, butterflied and then cut in half <br />
Sea salt and freshly ground black pepper <br />
All-purpose flour, for dredging <br />
6 tablespoons unsalted butter <br />
5 tablespoons extra-virgin olive oil <br />
1/3 cup fresh lemon juice <br />
1/2 cup chicken stock <br />
1/4 cup brined capers, rinsed <br />
1/3 cup fresh parsley, chopped</span><br />
<br />
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;">Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.<br />
<br />
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.<br />
<br />
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. <br />
Source: foodnetwork.com<br />
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<strong>Smothered Pork Chops </strong>serve with mashed potatoes and corn<br />
Serves 4<br />
<br />
Ingredients<br />
1 cup all-purpose flour<br />
2 tablespoons onion powder<br />
2 tablespoons garlic powder<br />
1 teaspoon cayenne<br />
1 teaspoon salt<br />
1/2 teaspoon freshly ground black pepper<br />
4 pork chops, 3/4-inch thick, bone-in<br />
1/4 cup olive oil<br />
1 cup chicken broth<br />
1/2 cup buttermilk<br />
Chopped fresh flat-leaf parsley, for garnish<br />
<br />
Directions<br />
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.<br />
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. <br />
Source: foodnetwork.com<br />
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<strong>Angel Chicken Pasta </strong>serve with broccoli<br />
Serves 4<br />
<br />
Ingredients<br />
6 skinless, boneless chicken breast halves<br />
1/4 cup butter<br />
1 (.7 ounce) package dry Italian-style salad dressing mix<br />
1/2 cup white wine<br />
1 (10.75 ounce) can condensed golden mushroom soup<br />
4 ounces cream cheese with chives<br />
1 pound angel hair pasta<br />
<br />
Directions<br />
1. Preheat oven to 325 degrees F (165 degrees C). <br />
2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. <br />
3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. <br />
Source: allrecipes.com</span><br />
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<span style="font-size: large;"><strong>Baked Shrimp Scampi </strong>serve with crusty bread</span><br />
<span style="font-size: large;">Serves 6</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
2 pounds (12 to 15 per pound) shrimp in the shell<br />
3 tablespoons good olive oil<br />
2 tablespoons dry white wine<br />
Kosher salt and freshly ground black pepper<br />
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature<br />
4 teaspoons minced garlic (4 cloves)<br />
1/4 cup minced shallots<br />
3 tablespoons minced fresh parsley leaves<br />
1 teaspoon minced fresh rosemary leaves<br />
1/4 teaspoon crushed red pepper flakes<br />
1 teaspoon grated lemon zest<br />
2 tablespoons freshly squeezed lemon juice<br />
1 extra-large egg yolk<br />
2/3 cup panko (Japanese dried bread flakes)<br />
Lemon wedges, for serving<br />
<br />
Directions<br />
Preheat the oven to 425 degrees F.<br />
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.<br />
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.<br />
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges. <br />
Source: foodnetwork.com</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-19069256272013957752012-01-22T08:56:00.000-08:002012-01-22T08:56:47.252-08:00Week 51 Shopping List<span style="font-size: large;">___2 pounds ground beef <br />
___2 cups diced onions <br />
___2 (15 1/2-ounce) cans pinto beans <br />
___1 (15 1/2-ounce) can pink kidney beans <br />
___1 (15 1/4-ounce) can whole kernel corn, drained <br />
___1 (14 1/2-ounce) can Mexican-style stewed tomatoes <br />
___1 (14 1/2-ounce) can diced tomatoes <br />
___1 (14 1/2-ounce) can tomatoes with chiles <br />
___2 (4 1/2-ounce) cans diced green chiles <br />
___1 (4.6-ounce) can black olives, drained and sliced, optional <br />
___1/2 cup green olives, sliced, optional <br />
___1 (1 1/4-ounce) package taco seasoning mix <br />
___1 (1-ounce) package ranch salad dressing mix <br />
___Corn chips, for serving <br />
___Sour cream, for garnish <br />
___Grated cheese, for garnish <br />
___Chopped green onions, for garnish <br />
___Pickled jalapenos, for garnish</span><br />
<span style="font-size: large;">___2 skinless and boneless whole chicken breasts<br />
___All-purpose flour, for dredging <br />
___6 tablespoons unsalted butter <br />
___5 tablespoons extra-virgin olive oil <br />
___1/3 cup fresh lemon juice <br />
___1/2 cup chicken stock <br />
___1/4 cup brined capers, rinsed <br />
___1/3 cup fresh parsley, chopped</span><br />
<span style="font-size: large;">___1 cup all-purpose flour<br />
___2 tablespoons onion powder<br />
___2 tablespoons garlic powder<br />
___1 teaspoon cayenne<br />
___4 pork chops, 3/4-inch thick, bone-in<br />
___1/4 cup olive oil<br />
___1 cup chicken broth<br />
___1/2 cup buttermilk<br />
___Chopped fresh flat-leaf parsley, for garnish</span><br />
<span style="font-size: large;">___6 skinless, boneless chicken breast halves<br />
___1/4 cup butter<br />
___1 (.7 ounce) package dry Italian-style salad dressing mix<br />
___1/2 cup white wine<br />
___1 (10.75 ounce) can condensed golden mushroom soup<br />
___4 ounces cream cheese with chives<br />
___1 pound angel hair pasta<br />
___2 pounds (12 to 15 per pound) shrimp in the shell<br />
___3 tablespoons good olive oil<br />
___2 tablespoons dry white wine<br />
___12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature<br />
___4 teaspoons minced garlic (4 cloves)<br />
___1/4 cup minced shallots<br />
___3 tablespoons minced fresh parsley leaves<br />
___1 teaspoon minced fresh rosemary leaves<br />
___1/4 teaspoon crushed red pepper flakes<br />
___1 teaspoon grated lemon zest<br />
___2 tablespoons freshly squeezed lemon juice<br />
___1 extra-large egg yolk<br />
___2/3 cup panko (Japanese dried bread flakes)<br />
___Lemon wedges, for serving<br />
<br />
</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-45682572810336107452012-01-22T08:27:00.001-08:002012-01-22T08:27:47.833-08:00Week 50 Recipes<span style="font-size: large;"><strong>Italian Sausage Soup with Tortellini </strong>serve with crusty bread</span><br />
<span style="font-size: large;">Serves 8</span><br />
<br />
<span style="font-size: large;">Ingredients<br />
1 pound sweet Italian sausage, casings removed<br />
1 cup chopped onion<br />
2 cloves garlic, minced<br />
5 cups beef broth<br />
1/2 cup water<br />
1/2 cup red wine<br />
4 large tomatoes - peeled, seeded and chopped<br />
1 cup thinly sliced carrots<br />
1/2 tablespoon packed fresh basil leaves<br />
1/2 teaspoon dried oregano<br />
1 (8 ounce) can tomato sauce<br />
1 1/2 cups sliced zucchini<br />
8 ounces fresh tortellini pasta<br />
3 tablespoons chopped fresh parsley</span><br />
<br />
<span style="font-size: large;">Directions<br />
1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings. <br />
2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. <br />
3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving. <br />
Source: allrecipes.com</span><br />
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<span style="font-size: large;"><strong>Chicken Cordon Bleu </strong>serve with mixed roasted vegetables</span><br />
<span style="font-size: large;">Serves 6<br />
<br />
Ingredients<br />
6 skinless, boneless chicken breast halves<br />
6 slices Swiss cheese<br />
6 slices ham<br />
3 tablespoons all-purpose flour<br />
1 teaspoon paprika<br />
6 tablespoons butter<br />
1/2 cup dry white wine<br />
1 teaspoon chicken bouillon granules<br />
1 tablespoon cornstarch<br />
1 cup heavy whipping cream<br />
<br />
Directions<br />
1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. <br />
2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. <br />
3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm. <br />
Source: allrecipes.com<br />
<br />
<br />
<strong>Herb Roasted Pork</strong> serve with mashed potatoes and glazed brussels sprouts<br />
Serves 8<br />
<br />
<br />
Ingredients<br />
1 teaspoon rubbed sage<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 clove garlic, crushed<br />
1 (5 pound) boneless pork loin<br />
1/2 cup sugar<br />
1 tablespoon cornstarch<br />
1/4 cup vinegar<br />
1/4 cup water<br />
2 tablespoons soy sauce<br />
<br />
<br />
Directions<br />
1. Preheat oven to 325 degrees F (165 degrees C). <br />
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack. <br />
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness. <br />
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve. <br />
Source: allrecipes.com<br />
<br />
<strong>Slow Cooker Cuban Braised Beef and Peppers </strong>serve with rice and sliced avocado<br />
Serves 4<br />
<br />
Ingredients<br />
1 28-ounce can diced tomatoes, drained<br />
2 red bell peppers, sliced 1/2 inch thick<br />
1 onion, cut into 8 wedges<br />
2 teaspoons dried oregano<br />
1 teaspoon ground cumin<br />
kosher salt and black pepper<br />
1 1/2 pounds flank steak, cut crosswise into thirds<br />
1 cup long-grain white rice<br />
1 avocado, sliced<br />
1/4 cup fresh cilantro leaves<br />
<br />
Directions<br />
1.In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. <br />
2.Twenty-five minutes before serving, cook the rice according to the package directions.<br />
3.Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.<br />
Source: realsimple.com<br />
<br />
<br />
<strong>Ravioli with Brussels Sprouts and Bacon</strong> serve with crusty bread and a salad<br />
Serves 4<br />
<br />
<br />
Ingredients<br />
1 pound cheese ravioli (fresh or frozen)<br />
6 slices bacon<br />
3 tablespoons olive oil<br />
1/2 cup pecan halves, coarsely chopped<br />
1/2 pound Brussels sprouts, thinly sliced<br />
kosher salt and black pepper<br />
1 tablespoon white wine vinegar<br />
grated Parmesan, for serving<br />
<br />
Directions<br />
1.Cook the ravioli according to the package directions.<br />
2.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes.<br />
3.Transfer the bacon to a paper towel–lined plate. Break into pieces when cool.<br />
4.Wipe out the skillet. Heat 2 tablespoons oil over medium heat. Add the pecans and cook, stirring frequently, until lightly toasted, 2 to 4 minutes. <br />
5.Add the Brussels sprouts, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until just tender, 3 to 4 minutes.<br />
6.Stir in the vinegar. Add the bacon and toss to combine. Serve over the ravioli. Drizzle with the remaining tablespoon of oil and top with the Parmesan, if desired. <br />
Source: realsimple.com<br />
<br />
<br />
</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-70789009363404211432012-01-22T08:27:00.000-08:002012-01-22T08:27:23.536-08:00Week 50 Shopping List<span style="font-size: large;"><span style="font-size: large;">___1 pound sweet Italian sausage, casings removed<br />
___1 cup chopped onion<br />
___2 cloves garlic, minced<br />
___5 cups beef broth<br />
___1/2 cup water<br />
___1/2 cup red wine<br />
___4 large tomatoes - peeled, seeded and chopped<br />
___1 cup thinly sliced carrots<br />
___1/2 tablespoon packed fresh basil leaves<br />
___1/2 teaspoon dried oregano<br />
___1 (8 ounce) can tomato sauce<br />
___1 1/2 cups sliced zucchini<br />
___8 ounces fresh tortellini pasta<br />
___3 tablespoons chopped fresh parsley</span><br />
<span style="font-size: large;">___6 skinless, boneless chicken breast halves<br />
___6 slices Swiss cheese<br />
___6 slices ham<br />
___3 tablespoons all-purpose flour<br />
___1 teaspoon paprika<br />
___6 tablespoons butter<br />
___1/2 cup dry white wine<br />
___1 teaspoon chicken bouillon granules<br />
___1 tablespoon cornstarch<br />
___1 cup heavy whipping cream<br />
___1 teaspoon rubbed sage<br />
___1/2 teaspoon salt<br />
___1/4 teaspoon pepper<br />
___1 clove garlic, crushed<br />
___1 (5 pound) boneless pork loin<br />
___1/2 cup sugar<br />
___1 tablespoon cornstarch<br />
___1/4 cup vinegar<br />
___1/4 cup water<br />
___2 tablespoons soy sauce<br />
___1 28-ounce can diced tomatoes, drained<br />
___2 red bell peppers, sliced 1/2 inch thick<br />
___1 onion, cut into 8 wedges<br />
___2 teaspoons dried oregano<br />
___1 teaspoon ground cumin<br />
___1 1/2 pounds flank steak, cut crosswise into thirds<br />
___1 cup long-grain white rice<br />
___1 avocado, sliced<br />
___1/4 cup fresh cilantro leaves<br />
___1 pound cheese ravioli (fresh or frozen)<br />
___6 slices bacon<br />
___3 tablespoons olive oil<br />
___1/2 cup pecan halves, coarsely chopped<br />
___1/2 pound Brussels sprouts, thinly sliced<br />
___1 tablespoon white wine vinegar<br />
___grated Parmesan, for serving</span></span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-49106953303700423782012-01-08T08:56:00.000-08:002012-01-08T08:56:25.439-08:00Week 49 Recipes<span style="font-size: large;"><strong>Sweet and Sour Chicken </strong>serve over cooked brown rice</span><br />
<span style="font-size: large;">Serves 4</span><br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;">2 tablespoons honey <br />
1 teaspoon chili-garlic sauce <br />
2 tablespoons rice wine vinegar <br />
1 tablespoon reduced-sodium soy sauce <br />
1 teaspoon finely grated fresh ginger <br />
1/4 cup fresh orange juice <br />
2 teaspoons cornstarch <br />
4 teaspoons peanut oil <br />
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces <br />
Salt and freshly ground black pepper <br />
2 mixed bell peppers, cut into 1-inch strips<br />
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips<br />
8 ounces snow peas, trimmed <br />
Chopped peanuts for sprinkling, optional</span><br />
<br />
<span style="font-size: large;"> In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. </span><br />
<span style="font-size: large;">Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.</span><br />
<span style="font-size: large;">Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. </span><br />
<span style="font-size: large;">Source: foodnetwork.com</span><br />
<br />
<span style="font-size: large;"><strong>Slow Cooker Ham with Turnips</strong><br />
Serves 4-6<br />
<br />
Ingredients<br />
2 Granny Smith apples, diced (with skin) <br />
3 cloves garlic, smashed <br />
4 sprigs thyme <br />
8 large sprigs parsley <br />
1 tablespoon pickling spice <br />
1/4 cup packed brown sugar <br />
1 4-to-5-pound smoked picnic ham (pork shoulder) <br />
1 pound medium turnips, peeled and cut into 2-inch pieces <br />
2 cups dry white wine<br />
1 pound frozen chopped winter greens (such as turnip greens, kale or spinach), thawed<br />
Directions<br />
Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.<br />
<br />
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.<br />
<br />
Slice the ham and serve with the turnips, apples and greens. <br />
Source: foodnetwork.com<br />
<br />
<br />
<br />
<strong>Tomato Soup With Roast Beef, Cheddar, and Horseradish Panini</strong><br />
Serves 4<br />
<br />
Ingredients<br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/oils-00000000039335/index.html"><span itemprop="name">olive oil, plus more for the grill pan</span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/onions-00000000039337/index.html"><span itemprop="name">large onions, chopped</span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/garlic-00000000039310/index.html"><span itemprop="name">cloves garlic, chopped</span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 </span><span itemprop="name">28-ounce can whole peeled tomatoes</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 1/2 cups </span><span itemprop="name">low-sodium chicken broth</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon </span><span itemprop="name">dried thyme</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name">kosher salt and black pepper</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/sour-cream-00000000039369/index.html"><span itemprop="name">sour cream</span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/horseradish-00000000039319/index.html"><span itemprop="name">prepared horseradish</span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 slices </span><span itemprop="name">sandwich bread</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 ounces </span><span itemprop="name">thinly sliced roast beef</span></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 ounces </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/cheddar-00000000039289/index.html"><span itemprop="name">sharp white Cheddar, sliced</span></a></span><br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cups </span><a href="http://www.blogger.com/food-recipes/ingredients-guide/arugula-00000000039260/index.html"><span itemprop="name">baby arugula (1 1/2 ounces)</span></a></span><br />
<br />
<span itemprop="ingredient" itemscope="itemscope" itemtype="http://data-vocabulary.org/RecipeIngredient">Directions</span><br />
Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and ½ teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth. <br />
</span><br />
<span style="font-size: large;"><div class="recipeDirections"><br />
</div><div class="recipeDirections">Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches. <br />
Source: realsimple.com</div><div class="recipeDirections"><br />
</div><div class="recipeDirections"><br />
</div><div class="recipeDirections"><strong>Tortellini with Butternut Squash, Mushrooms and Fontina</strong></div><div class="recipeDirections">Serves 4</div><div class="recipeDirections"><br />
</div><div class="recipeDirections">Ingredients<br />
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes<br />
1/2 pound button or cremini mushrooms, stems trimmed and halved if large<br />
1/4 cup fresh sage leaves<br />
2 tablespoons olive oil<br />
kosher salt and black pepper<br />
1 pound fresh or frozen cheese tortellini<br />
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving</div><div class="recipeDirections"><br />
Directions<br />
1.Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes. <br />
2.Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina. <br />
Source: realsimple.com</div><div class="recipeDirections"><br />
</div><div class="recipeDirections"><br />
</div><div class="recipeDirections"><strong>Creamy Chicken and Wild Rice Soup</strong> serve with crusty bread</div><div class="recipeDirections">Serves 6-8</div><div class="recipeDirections"><br />
Ingredients<br />
4 cups chicken broth<br />
2 cups water<br />
2 cooked, boneless chicken breast halves, shredded<br />
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground black pepper<br />
3/4 cup all-purpose flour<br />
1/2 cup butter<br />
2 cups heavy cream</div><div class="recipeDirections"><br />
Directions<br />
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. <br />
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. <br />
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. </div><div class="recipeDirections">Source: allrecipes.com</div></span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-59079010773823550232012-01-08T08:54:00.000-08:002012-01-08T08:54:02.058-08:00Week 49 Shopping List<span style="font-size: large;">___2 tablespoons honey <br />
___1 teaspoon chili-garlic sauce <br />
___2 tablespoons rice wine vinegar <br />
___1 tablespoon reduced-sodium soy sauce <br />
___1 teaspoon finely grated fresh ginger <br />
___1/4 cup fresh orange juice <br />
___2 teaspoons cornstarch <br />
___4 teaspoons peanut oil <br />
___12 ounces boneless, skinless chicken breast halves</span><br />
<span style="font-size: large;">___2 mixed bell peppers</span><span style="font-size: large;"><br />
___6 scallions</span><br />
<span style="font-size: large;">___8 ounces snow peas<br />
___Chopped peanuts, optional</span><span style="font-size: large;"><br />
___2 Granny Smith apples</span><br />
<span style="font-size: large;">___7 cloves garlic<br />
___4 sprigs thyme <br />
___8 large sprigs parsley <br />
___1 tablespoon pickling spice <br />
___1/4 cup packed brown sugar <br />
___1 4-to-5-pound smoked picnic ham (pork shoulder) <br />
___1 pound medium turnips, peeled and cut into 2-inch pieces <br />
___2 cups dry white wine</span><br />
<span style="font-size: large;">___1 pound frozen chopped spinach</span><br />
<span style="font-size: large;">___2 tablespoons olive oil, plus more for the grill pan</span><br />
<span style="font-size: large;">___2 large onions, chopped</span><br />
<span style="font-size: large;">___1 28-ounce can whole peeled tomatoes</span><br />
<span style="font-size: large;">___7 1/2 cups low-sodium chicken broth</span><br />
<span style="font-size: large;">___1 teaspoon dried thyme</span><br />
<span style="font-size: large;">___1/2 cup sour cream</span><br />
<span style="font-size: large;">___2 tablespoons prepared horseradish</span><br />
<span style="font-size: large;">___8 slices sandwich bread</span><br />
<span style="font-size: large;">___8 ounces thinly sliced roast beef</span><br />
<span style="font-size: large;">___8 ounces sharp white Cheddar, sliced</span><br />
<span style="font-size: large;">___2 cups baby arugula (1 1/2 ounces)</span><br />
<span style="font-size: large;">___1 small butternut squash (2 pounds)</span><br />
<span style="font-size: large;">___1/2 pound button or cremini mushrooms</span><br />
<span style="font-size: large;">___1/4 cup fresh sage leaves<br />
___2 tablespoons olive oil<br />
___1 pound fresh or frozen cheese tortellini<br />
___2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving</span><br />
<span style="font-size: large;">___2 cooked, boneless chicken breast halves</span><br />
<span style="font-size: large;">___1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet<br />
___3/4 cup all-purpose flour<br />
___1/2 cup butter<br />
___2 cups heavy cream</span><br />
<span style="font-size: large;"></span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-39590327402695412362012-01-01T08:48:00.001-08:002012-01-01T08:48:59.539-08:00Week 48 Recipes<span style="font-size: large;">Happy New Year everyone! Anyone have resolutions to eat better this year? Here are a few recipes to get you started.<br />
<br />
<br />
<strong>Braised Balsamic Chicken </strong>serve with steamed green beans and a kamut salad<br />
Serves 6<br />
<br />
Ingredients<br />
6 skinless, boneless chicken breast halves<br />
ground black pepper to taste<br />
1 teaspoon garlic salt<br />
2 tablespoons olive oil<br />
1 onion, thinly sliced<br />
1/2 cup balsamic vinegar<br />
1 (14.5 ounce) can diced tomatoes<br />
1 teaspoon dried basil<br />
1 teaspoon dried oregano<br />
1 teaspoon dried rosemary<br />
1/2 teaspoon dried thyme<br />
<br />
<br />
Directions<br />
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts. <br />
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. <br />
Source: allrecipes.com<br />
<br />
<br />
<br />
<strong>Ginger Glazed Mahi Mahi </strong>serve with broccoli and rice<br />
Serves 4<br />
<br />
Ingredients<br />
3 tablespoons honey<br />
3 tablespoons soy sauce<br />
3 tablespoons balsamic vinegar<br />
1 teaspoon grated fresh ginger root<br />
1 clove garlic, crushed or to taste<br />
2 teaspoons olive oil<br />
4 (6 ounce) mahi mahi fillets<br />
salt and pepper to taste<br />
1 tablespoon vegetable oil<br />
<br />
Directions<br />
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. <br />
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. <br />
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. <br />
Source: allrecipes.com<br />
<br />
<br />
<br />
<strong>Burgundy Pork Tenderloin </strong>serve with roasted brussels sprouts and couscous<br />
Serves 6-8<br />
<br />
Ingredients<br />
2 pounds pork tenderloin<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground black pepper<br />
1/2 teaspoon garlic powder<br />
1/2 onion, thinly sliced<br />
1 stalk celery, chopped<br />
2 cups red wine<br />
1 (.75 ounce) packet dry brown gravy mix<br />
<br />
Directions<br />
1. Preheat oven to 350 degrees F (175 degrees C). <br />
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all. <br />
3. Bake in the preheated oven for 45 minutes. <br />
4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy. <br />
Source: allrecipes.com<br />
<br />
<br />
<br />
<strong>Chicken and Bean Burrito Verde</strong> serve with lemon cilantro rice<br />
Serves 4<br />
<br />
Ingredients<br />
4 teaspoons olive oil<br />
1 small onion, diced<br />
2 cloves of garlic, minced<br />
1/2 teaspoon ground cumin<br />
1 15-ounce can of low-sodium white beans, rinsed and drained<br />
1/2 cup low-sodium chicken broth<br />
1/2 teaspoon, plus a pinch, of salt<br />
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)<br />
1/3 cup fresh cilantro leaves<br />
2 teaspoons fresh lime juice<br />
Freshly ground black pepper<br />
4 whole wheat flour tortillas (about 9 inches in diameter)<br />
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)<br />
1 jalapeno finely diced<br />
1/2 ripe avocado, thinly sliced<br />
1/2 cup tomatillo salsa<br />
1/2 cup low-fat Greek-style yogurt<br />
<br />
Directions<br />
Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.<br />
Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.<br />
Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.<br />
To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.<br />
Serve with the salsa and yogurt alongside.<br />
Source: foodnetwork.com<br />
<br />
<br />
<strong>Curried Chicken and Rice Soup </strong>serve with baked croutons <br />
Serves 4<br />
<br />
Ingredients<br />
1 bone-in chicken breast (about 1 1/2 pounds), halved<br />
2 medium carrots, sliced diagonally into 2-inch pieces<br />
1 bay leaf<br />
Kosher salt<br />
6 cups low-sodium chicken broth<br />
2 tablespoons unsalted butter<br />
1 large onion, very thinly sliced<br />
1 teaspoon sugar<br />
1 1/2 teaspoons Madras curry powder<br />
1/3 cup jasmine rice<br />
3 tablespoons finely chopped fresh mint<br />
3 tablespoons chopped fresh dill<br />
1 lemon, cut into wedges<br />
<br />
Directions<br />
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.<br />
<br />
Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.<br />
<br />
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.<br />
<br />
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.<br />
Source: foodnetwork.com<br />
<br />
</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-76287386959021985892012-01-01T08:48:00.000-08:002012-01-01T08:48:43.326-08:00Week 48 Shopping List<span style="font-size: large;">___6 skinless, boneless chicken breast halves<br />
___1 teaspoon garlic salt<br />
___2 tablespoons + 6 tsps olive oil</span><br />
<span style="font-size: large;">___4 onions<br />
___1/2 cup + 3 tbls balsamic vinegar<br />
___1 (14.5 ounce) can diced tomatoes<br />
___1 teaspoon dried basil<br />
___1 teaspoon dried oregano<br />
___1 teaspoon dried rosemary<br />
___1/2 teaspoon dried thyme</span><br />
<span style="font-size: large;">___ 3 tablespoons honey<br />
___3 tablespoons soy sauce<br />
___1 teaspoon grated fresh ginger root<br />
___3 cloves garlic<br />
___4 (6 ounce) mahi mahi fillets<br />
___1 tablespoon vegetable oil</span><br />
<span style="font-size: large;">___2 pounds pork tenderloin<br />
___1/2 teaspoon garlic powder<br />
___1 stalk celery<br />
___2 cups red wine<br />
___1(.75 ounce) packet dry brown gravy mix</span><br />
<span style="font-size: large;">___1/2 teaspoon ground cumin<br />
___1 15-ounce can of low-sodium white beans<br />
___6 1/2 cup low-sodium chicken broth<br />
___2 cups lightly packed shredded romaine lettuce (about 3 large leaves)<br />
___1/3 cup fresh cilantro leaves<br />
___2 teaspoons fresh lime juice<br />
___4 whole wheat flour tortillas (about 9 inches in diameter)<br />
___2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)<br />
___1 jalapeno finely <br />
___1/2 ripe avocado<br />
___1/2 cup tomatillo salsa<br />
___1/2 cup low-fat Greek-style yogurt</span><br />
<span style="font-size: large;">___1 bone-in chicken breast (about 1 1/2 pounds), halved<br />
___2 medium carrots<br />
___1 bay leaf<br />
___2 tablespoons unsalted butter<br />
___1 teaspoon sugar<br />
___1 1/2 teaspoons Madras curry powder<br />
___1/3 cup jasmine rice<br />
___3 tablespoons finely chopped fresh mint<br />
___3 tablespoons chopped fresh dill<br />
___1 lemon, cut into wedges</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-21650765754242907552011-12-26T09:02:00.000-08:002011-12-26T09:02:05.617-08:00Week 47 Recipes<span style="font-size: large;">It's vegetarian week! These are some meatless recipes for 'meat lovers'! They are not 'rabbit food' and will really fill you up!</span><br />
<br />
<span style="font-size: large;"><strong>Vegetarian Potstickers </strong>serve with rice</span><br />
<span style="font-size: large;">Serves 4</span><br />
<br />
<span style="font-size: large;">Ingredients<br />
1 red onion sliced <br />
1 tablespoon minced ginger <br />
1 cup sliced shiitake mushrooms<br />
1 cup white cabbage, shredded <br />
1 cup carrots, shredded <br />
1 cup chopped garlic chives or chives <br />
1 teaspoon white pepper<br />
1 teaspoon sesame oil<br />
1/4 cup chopped cilantro <br />
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)<br />
Salt to taste <br />
Canola oil</span><br />
<br />
<span style="font-size: large;">Directions</span><br />
<span style="font-size: large;"> 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. <br />
<br />
SPICY SOY DIPPING SAUCE: <br />
1/3 cup thin soy sauce<br />
1/3 cup rice wine vinegar<br />
1/3 cup sliced scallions<br />
1 teaspoon sesame oil <br />
1 tablespoon sambal<br />
Mix all together.<br />
Source: foodnetwork.com<br />
<br />
<br />
<br />
<strong>Vegetarian Pot Pie </strong>serve with a side salad<br />
Serves 6<br />
<br />
Ingredients<br />
1 tablespoon unsalted butter <br />
2 small heads fennel, finely chopped (about 3 cups) <br />
1/2 medium yellow onion, finely chopped <br />
2 medium carrots, peeled and finely chopped (about 2/3 cup) <br />
12 ounces white button mushrooms, sliced (about 5 cups) <br />
1 small russet potato, peeled and diced small (about 2 1/2 cups) <br />
1/4 cup all-purpose flour <br />
1 cup low-sodium mushroom broth <br />
1 cup whole milk <br />
1 cup frozen baby green peas <br />
1/4 cup thinly sliced fresh chives <br />
1/4 cup parsley <br />
1 tablespoon white vinegar <br />
1 large egg yolk <br />
7 ounces store-bought puff pastry or pie dough, defrosted if frozen<br />
<br />
Directions<br />
Heat the oven to 400 degrees F and arrange a rack in the middle. <br />
<br />
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.<br />
<br />
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.<br />
<br />
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.<br />
<br />
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.<br />
<br />
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. <br />
Source: footnetwork.com<br />
<br />
<br />
<strong>Vegetarian Tortilla Stew</strong> serve with crusty bread<br />
Serves 6<br />
<br />
Ingredients<br />
1 (19 ounce) can green enchilada sauce<br />
1 1/2 cups water<br />
1 cube vegetable bouillon<br />
1/2 teaspoon garlic powder<br />
1/4 teaspoon chili powder<br />
1/4 teaspoon ground cumin<br />
1 (15 ounce) can pinto beans, drained and rinsed<br />
1/2 (16 ounce) can diced tomatoes<br />
1 cup frozen corn<br />
1/2 cup vegetarian chicken substitute, diced (optional)<br />
4 (6 inch) corn tortillas, torn into strips<br />
1 tablespoon chopped fresh cilantro<br />
salt and pepper to taste<br />
<br />
Directions<br />
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. <br />
Source: allrecipes.com<br />
<br />
<br />
<br />
<strong>Vegetarian Lasagna</strong> serve with garlic bread and a side salad<br />
Serves 8<br />
Ingredients<br />
1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)<br />
1 lb. ricotta<br />
2 eggs<br />
1/2 teaspoon nutmeg<br />
1 onion, diced<br />
2 cloves garlic, minced<br />
1/2 head cauliflower florets and some stem, cut small<br />
2 large (28 oz.) cans plain tomato sauce<br />
zest from 1 lemon<br />
1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)<br />
salt, pepper to taste<br />
1 lb. grated mozzarella<br />
4 oz. grated parmesan cheese<br />
<br />
Directions<br />
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.<br />
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<br />
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.<br />
4.Finish with a heavy layer of mozzarella and the parm, mixed together.<br />
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.<br />
6. If the cheese isn’t crispy and brown enough, finish judiciously with the broiler.<br />
7.Allow to rest at least 15 minutes before serving so it has time to set up a bit.<br />
Source: herbivoracious.com<br />
<br />
<br />
<strong>Vegetarian Korma</strong> serve with Naan<br />
Serves 4<br />
<br />
Ingredients<br />
1 1/2 tablespoons vegetable oil<br />
1 small onion, diced<br />
1 teaspoon minced fresh ginger root<br />
4 cloves garlic, minced<br />
2 potatoes, cubed<br />
4 carrots, cubed<br />
1 fresh jalapeno pepper, seeded and sliced<br />
3 tablespoons ground unsalted cashews<br />
1 (4 ounce) can tomato sauce<br />
2 teaspoons salt<br />
1 1/2 tablespoons curry powder<br />
1 cup frozen green peas<br />
1/2 green bell pepper, chopped<br />
1/2 red bell pepper, chopped<br />
1 cup heavy cream<br />
1 bunch fresh cilantro for garnish<br />
<br />
<br />
Directions<br />
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. <br />
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. <br />
Source: allrecipes.com</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-71019387494680912992011-12-26T09:01:00.000-08:002011-12-26T09:01:49.027-08:00Week 47 Shopping List<span style="font-size: large;"><span style="font-size: large;">___1 red onion sliced <br />
___1 tablespoon minced ginger <br />
___1 cup sliced shiitake mushrooms<br />
___1 cup white cabbage, shredded <br />
___1 cup carrots, shredded <br />
___1 cup chopped garlic chives or chives <br />
___1 teaspoon white pepper<br />
___1 teaspoon sesame oil<br />
___1/4 cup chopped cilantro <br />
___1 package round dumpling skins</span><br />
<span style="font-size: large;">___1/3 cup thin soy sauce<br />
___1/3 cup rice wine vinegar<br />
___1/3 cup sliced scallions<br />
___1 teaspoon sesame oil <br />
___1 tablespoon sambal<br />
___1 tablespoon unsalted butter <br />
___2 small heads fennel, finely chopped (about 3 cups) <br />
___1/2 medium yellow onion, finely chopped <br />
___2 medium carrots, peeled and finely chopped (about 2/3 cup) <br />
___12 ounces white button mushrooms, sliced (about 5 cups) <br />
___1 small russet potato, peeled and diced small (about 2 1/2 cups) <br />
___1/4 cup all-purpose flour <br />
___1 cup low-sodium mushroom broth <br />
___1 cup whole milk <br />
___1 cup frozen baby green peas <br />
___1/4 cup thinly sliced fresh chives <br />
___1/4 cup parsley <br />
___1 tablespoon white vinegar <br />
___1 large egg yolk <br />
___7 ounces store-bought puff pastry or pie dough, defrosted if frozen<br />
___1 (19 ounce) can green enchilada sauce<br />
___1 cube vegetable bouillon<br />
___1/2 teaspoon garlic powder<br />
___1/4 teaspoon chili powder<br />
___1/4 teaspoon ground cumin<br />
___1 (15 ounce) can pinto beans, drained and rinsed<br />
___1/2 (16 ounce) can diced tomatoes<br />
___1 cup frozen corn<br />
___1/2 cup vegetarian chicken substitute, diced (optional)<br />
___4 (6 inch) corn tortillas, torn into strips<br />
___1 tablespoon chopped fresh cilantro<br />
___1 plastic produce bag stuffed tightly full of spinach<br />
___1 lb. ricotta<br />
___2 eggs<br />
___1/2 teaspoon nutmeg<br />
___1 onion, diced<br />
___2 cloves garlic, minced<br />
___1/2 head cauliflower florets and some stem, cut small<br />
___2 large (28 oz.) cans plain tomato sauce<br />
___zest from 1 lemon<br />
___1.5 pounds no-boil lasagna noodles<br />
___1 lb. grated mozzarella<br />
___4 oz. grated parmesan cheese<br />
___1 1/2 tablespoons vegetable oil<br />
___1 small onion, diced<br />
___1 teaspoon minced fresh ginger root<br />
___4 cloves garlic, minced<br />
___2 potatoes, cubed<br />
___4 carrots, cubed<br />
___1 fresh jalapeno pepper, seeded and sliced<br />
___3 tablespoons ground unsalted cashews<br />
___1 (4 ounce) can tomato sauce<br />
___1 1/2 tablespoons curry powder<br />
___1 cup frozen green peas<br />
___1/2 green bell pepper, chopped<br />
___1/2 red bell pepper, chopped<br />
___1 cup heavy cream<br />
___1 bunch fresh cilantro for garnish<br />
</span></span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-40889364082126903452011-12-18T18:34:00.001-08:002011-12-18T18:34:24.000-08:00Week 46 Recipes<span style="font-size: large;">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. </span><br />
<br />
<span style="font-size: large;"><strong>Beef Stew</strong></span><br />
<span style="font-size: large;">1 pound beef for stew</span><br />
<span style="font-size: large;">1 can Cream of Mushroom soup</span><br />
<span style="font-size: large;">1 can condensed French onion soup</span><br />
<span style="font-size: large;">Mix together and pour into zip-top bag.</span><br />
<br />
<span style="font-size: large;"><strong>Pot Roast</strong></span><br />
<span style="font-size: large;">1 onion, sliced</span><br />
<span style="font-size: large;">1/4 cup flour</span><br />
<span style="font-size: large;">2 1/2 pound boneless beef chuch roast</span><br />
<span style="font-size: large;">pinch salt and pepper to taste</span><br />
<span style="font-size: large;">1 package dry beef gravy mix</span><br />
<span style="font-size: large;">1 package dry ranch dressing mix</span><br />
<span style="font-size: large;">1 package dry Italian-style salad dressing mix</span><br />
<span style="font-size: large;">1/2 cup water</span><br />
<span style="font-size: large;">5 peeled carrots, cut in large pieces</span><br />
<span style="font-size: large;">2 large russet potatoes, peeled and cut into chunks</span><br />
<br />
<span style="font-size: large;">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.</span><br />
<br />
<br />
<span style="font-size: large;"><strong>Peach Pork Chops</strong></span><br />
<span style="font-size: large;">29 ounce can peach slices</span><br />
<span style="font-size: large;">6 bone in pork chops</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
<span style="font-size: large;">1/4 cup packed brown sugar</span><br />
<span style="font-size: large;">1/2 tsp ground cinnamon</span><br />
<span style="font-size: large;">1/4 tsp ground cloves</span><br />
<span style="font-size: large;">8 ounce can tomato sauce</span><br />
<span style="font-size: large;">1/4 cup cider vinegar</span><br />
<br />
<span style="font-size: large;">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.</span><br />
<br />
<br />
<span style="font-size: large;"><strong>Creamy Dijon Pork</strong></span><br />
<span style="font-size: large;">2 1/2 pounds whole pork tenderloins</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
<span style="font-size: large;">1/4 tsp garlic powder</span><br />
<span style="font-size: large;">1 onion, chopped</span><br />
<span style="font-size: large;">8 ounce package sliced fresh mushrooms</span><br />
<span style="font-size: large;">1/4 cup white wine</span><br />
<span style="font-size: large;">1 can cream of mushroom soup</span><br />
<span style="font-size: large;">2 tbls dijon mustard</span><br />
<span style="font-size: large;">1/4 cup sour cream</span><br />
<br />
<span style="font-size: large;">Season tenderloins with salt, pepper and garlic powder and place in zip-top bag. Mix all other ingredients and pour over the tenderloins.</span><br />
<br />
<br />
<span style="font-size: large;"><strong>Lime Cilantro Chicken</strong></span><br />
<span style="font-size: large;">16 oz jar salsa</span><br />
<span style="font-size: large;">1 pkg dry taco seasoning mix</span><br />
<span style="font-size: large;">1 lime, juiced</span><br />
<span style="font-size: large;">3 tbls chopped fresh cilantro</span><br />
<span style="font-size: large;">3 pounds skinless boneless chicken breast halves</span><br />
<br />
<span style="font-size: large;">Mix salsa, taco seasoning, lime juice and cilantro together. Place chicken in zip-top bag and pour salsa mix over the top.</span><br />
<br />
<br />
<span style="font-size: large;"><strong>Chicken and Stuffing</strong></span><br />
<span style="font-size: large;">4 boneless, skinless chicken breast halves</span><br />
<span style="font-size: large;">1 can cream of chicken soup</span><br />
<span style="font-size: large;">1 1/4 cups water</span><br />
<span style="font-size: large;">1/4 cup melted butter</span><br />
<span style="font-size: large;">6 oz package corn bread stuffing mix</span><br />
<br />
<span style="font-size: large;">Place chicken in zip-top bag. Pour soup over chicken. Mix water, butter and stuffing mix. Pour over chicken.</span><br />
<br />
<br />
<span style="font-size: large;"><strong>Chicken Jambalaya</strong></span><br />
<span style="font-size: large;">1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes</span><br />
<span style="font-size: large;">1 lb. andouille sausage, sliced</span><br />
<span style="font-size: large;">28 oz can diced tomatoes with juice</span><br />
<span style="font-size: large;">1 large onion, chopped</span><br />
<span style="font-size: large;">1 large green pepper, chopped</span><br />
<span style="font-size: large;">1 cup celery, chopped</span><br />
<span style="font-size: large;">1 cup chicken broth</span><br />
<span style="font-size: large;">2 tsps dried oregano</span><br />
<span style="font-size: large;">2 tsps dried parsley</span><br />
<span style="font-size: large;">2 tsps cajun seasoning</span><br />
<span style="font-size: large;">1 tsp cayenne pepper</span><br />
<span style="font-size: large;">1/2 tsp dried thyme</span><br />
<span style="font-size: large;">1 pound frozen cooked shrimp without tails</span><br />
<br />
<span style="font-size: large;">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.</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-61429913473676290362011-12-18T18:34:00.000-08:002011-12-18T18:34:00.753-08:00Week 46 Shopping List<span style="font-size: large;">___1 pound beef for stew</span><br />
<span style="font-size: large;">___can Cream of Mushroom soup</span><br />
<span style="font-size: large;">___1 can condensed French onion soup</span><br />
<span style="font-size: large;">___1/4 cup flour</span><br />
<span style="font-size: large;">___2 1/2 pound boneless beef chuch roast</span><br />
<span style="font-size: large;">___1 package dry beef gravy mix</span><br />
<span style="font-size: large;">___1 package dry ranch dressing mix</span><br />
<span style="font-size: large;">___1 package dry Italian-style salad dressing mix</span><br />
<span style="font-size: large;">___5 peeled carrots, cut in large pieces</span><br />
<span style="font-size: large;">___2 large russet potatoes, peeled and cut into chunks</span><br />
<span style="font-size: large;">___29 ounce can peach slices</span><br />
<span style="font-size: large;">___6 bone in pork chops</span><br />
<span style="font-size: large;">___1/4 cup packed brown sugar</span><br />
<span style="font-size: large;">___1/2 tsp ground cinnamon</span><br />
<span style="font-size: large;">___1/4 tsp ground cloves</span><br />
<span style="font-size: large;">___8 ounce can tomato sauce</span><br />
<span style="font-size: large;">___1/4 cup cider vinegar</span><br />
<span style="font-size: large;">___2 1/2 pounds whole pork tenderloins</span><br />
<span style="font-size: large;">___1/4 tsp garlic powder</span><br />
<span style="font-size: large;">___3 large onions</span><br />
<span style="font-size: large;">___8 ounce package sliced fresh mushrooms</span><br />
<span style="font-size: large;">___1/4 cup white wine</span><br />
<span style="font-size: large;">___1 can cream of mushroom soup</span><br />
<span style="font-size: large;">___2 tbls dijon mustard</span><br />
<span style="font-size: large;">___1/4 cup sour cream</span><br />
<span style="font-size: large;">___16 oz jar salsa</span><br />
<span style="font-size: large;">___1 pkg dry taco seasoning mix</span><br />
<span style="font-size: large;">___1 lime, juiced</span><br />
<span style="font-size: large;">___3 tbls chopped fresh cilantro</span><br />
<span style="font-size: large;">___5 pounds skinless boneless chicken breast halves</span><br />
<span style="font-size: large;">___1 can cream of chicken soup</span><br />
<span style="font-size: large;">___1/4 cup melted butter</span><br />
<span style="font-size: large;">___6 oz package corn bread stuffing mix</span><br />
<span style="font-size: large;">___1 lb. skinless, boneless chicken breast halves, cut into 1 inch cubes</span><br />
<span style="font-size: large;">___1 lb. andouille sausage, sliced</span><br />
<span style="font-size: large;">___28 oz can diced tomatoes with juice</span><br />
<span style="font-size: large;">___1 large green pepper, chopped</span><br />
<span style="font-size: large;">___1 cup celery, chopped</span><br />
<span style="font-size: large;">___1 cup chicken broth</span><br />
<span style="font-size: large;">___2 tsps dried oregano</span><br />
<span style="font-size: large;">___2 tsps dried parsley</span><br />
<span style="font-size: large;">___2 tsps cajun seasoning</span><br />
<span style="font-size: large;">___1 tsp cayenne pepper</span><br />
<span style="font-size: large;">___1/2 tsp dried thyme</span><br />
<span style="font-size: large;">___1 pound frozen cooked shrimp without tails</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-89044816311609324112011-12-11T08:55:00.000-08:002011-12-11T08:55:01.264-08:00Week 46 Recipes<span style="font-size: large;"><strong>Grilled Pork Chops with Sesame Slaw</strong></span><br />
<span style="font-size: large;">Yields 4 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
4 8-ounce bone-in pork chops (about 1 inch thick)<br />
kosher salt and black pepper<br />
1/4 cup orange juice<br />
2 tablespoons extra-virgin olive oil<br />
2 tablespoons rice vinegar<br />
2 teaspoons sesame seeds<br />
1 tablespoon honey<br />
1 small head Napa or green cabbage, thinly sliced (about 6 cups)<br />
1 cup fresh cilantro leaves</span><br />
<br />
<span style="font-size: large;">Directions<br />
1.Heat grill to medium-high.<br />
2.Season the pork with ¾ teaspoon salt and ½ teaspoon pepper. Grill until cooked through, 6 to 7 minutes per side.<br />
3.Meanwhile, in a large bowl, combine the orange juice, oil, vinegar, sesame seeds, honey, and ¾ teaspoon salt.<br />
4.Add the cabbage and cilantro and toss to combine. Serve with the pork chops.</span><br />
<span style="font-size: large;">Source: Real Simple</span><br />
<br />
<br />
<br />
<span style="font-size: large;"><strong>Roast Chicken </strong>serve with couscous and edamame</span><br />
<span style="font-size: large;">Yields 4-6 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
1 (3 pound) whole chicken, giblets removed<br />
salt and black pepper to taste<br />
1 tablespoon onion powder, or to taste<br />
1/2 cup margarine, divided<br />
1 stalk celery, leaves removed</span><br />
<span style="font-size: large;"><br />
Directions<br />
1. Preheat oven to 350 degrees F (175 degrees C). <br />
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. <br />
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. <br />
Source: Allrecipes.com</span><br />
<br />
<br />
<span style="font-size: large;"><strong>Barbecue Beef</strong> serve with potato salad and corn on the cob</span><br />
<span style="font-size: large;">Yields 8-10 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
1 1/2 cups ketchup<br />
1/4 cup packed brown sugar<br />
1/4 cup red wine vinegar<br />
2 tablespoons prepared Dijon-style mustard<br />
2 tablespoons Worcestershire sauce<br />
1 teaspoon liquid smoke flavoring<br />
1/2 teaspoon salt<br />
1/4 teaspoon ground black pepper<br />
1/4 teaspoon garlic powder<br />
1 (4 pound) boneless chuck roast</span><br />
<br />
<span style="font-size: large;"><br />
Directions<br />
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. <br />
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours. <br />
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. <br />
Source: allrecipes.com<br />
<br />
<br />
<strong>Shrimp Francesca </strong>serve over rice with steamed broccoli<br />
Yields 4 servings<br />
<br />
Ingredients<br />
1 pound uncooked large shrimp, peeled and deveined<br />
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained<br />
1/2 cup Italian seasoned bread crumbs<br />
1 tablespoon chopped fresh parsley<br />
1 lemon, juiced<br />
1/2 cup butter<br />
1 1/2 tablespoons minced garlic<br />
1 tablespoon finely shredded imported Romano cheese<br />
<br />
<br />
Directions<br />
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. <br />
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. <br />
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. <br />
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. <br />
Source: allrecipes.com<br />
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<br />
<br />
<strong>Butternut Squash Soup</strong> serve with a crusty bread<br />
Yields: 6 servings<br />
<br />
Ingredients<br />
1 (2 to 3 pound) butternut squash, peeled and seeded <br />
2 tablespoons unsalted butter <br />
1 medium onion, chopped <br />
6 cups chicken stock <br />
Nutmeg <br />
Salt and freshly ground black pepper<br />
<br />
Directions<br />
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. <br />
Source: foodnetwork.com<br />
<br />
</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-18205462701893837592011-12-11T08:51:00.000-08:002011-12-11T08:54:49.145-08:00Week 46 Shopping List<span style="font-size: large;"><br />
___4 8-ounce bone-in pork chops (about 1 inch thick)<br />
___1/4 cup orange juice<br />
___2 tablespoons extra-virgin olive oil<br />
___2 tablespoons rice vinegar<br />
___2 teaspoons sesame seeds<br />
___1 tablespoon honey<br />
___1 small head Napa or green cabbage, thinly sliced (about 6 cups)<br />
___1 cup fresh cilantro leaves</span><br />
<span style="font-size: large;">___1 (3 pound) whole chicken, giblets removed<br />
___1 tablespoon onion powder, or to taste<br />
___1/2 cup margarine, divided<br />
___1 stalk celery, leaves removed</span><span style="font-size: large;"><br />
___1 1/2 cups ketchup<br />
___1/4 cup packed brown sugar<br />
___1/4 cup red wine vinegar<br />
___2 tablespoons prepared Dijon-style mustard<br />
___2 tablespoons Worcestershire sauce<br />
___1 teaspoon liquid smoke flavoring<br />
___1/4 teaspoon garlic powder<br />
___1 (4 pound) boneless chuck roast</span><br />
<span style="font-size: large;">___1 pound uncooked large shrimp, peeled and deveined<br />
___1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained<br />
___1/2 cup Italian seasoned bread crumbs<br />
___1 tablespoon chopped fresh parsley<br />
___1 lemon, juiced<br />
___1/2 cup butter<br />
___1 1/2 tablespoons minced garlic<br />
___1 tablespoon finely shredded imported Romano cheese</span><br />
<span style="font-size: large;">___1 (2 to 3 pound) butternut squash, peeled and seeded <br />
___2 tablespoons unsalted butter <br />
___1 medium onion, chopped <br />
___6 cups chicken stock <br />
___Nutmeg </span><br />
<span style="font-size: large;"></span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-69617346064027019852011-12-04T08:38:00.000-08:002011-12-04T08:38:31.548-08:00Week 45 Shopping List<span style="font-size: large;"> ___1 1/2 lbs lean ground beef</span><br />
<span style="font-size: large;"> ___7 onions</span><br />
<span style="font-size: large;"> ___2 medium eggs, well beaten</span><br />
<span style="font-size: large;"> ___2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)</span><br />
<span style="font-size: large;"> ___</span><span style="font-size: large;">2 cans sauerkraut with the juice</span><br />
<span style="font-size: large;"> ___4 boneless, skinless chicken breasts</span><br />
<span style="font-size: large;"> ___1/3 cup peanut butter</span><br />
<span style="font-size: large;"> ___1 cup chunky salsa</span><br />
<span style="font-size: large;"> ___2 tablespoon lemon juice</span><br />
<span style="font-size: large;"> ___1 tablespoon soy sauce</span><br />
<span style="font-size: large;"> ___2 teaspoon finely minced ginger root</span><br />
<span style="font-size: large;"> ___1/4 cup chopped peanuts</span><br />
<span style="font-size: large;"> ___1 can chicken broth</span><br />
<span style="font-size: large;"> ___1 jar (18oz) apricot preserves</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">___2 Tbsp Dijon mustard</span><br />
<span style="font-size: large;"> ___4 Lb. boneless pork loin roast</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">___2 10 oz. cans beef consumme</span><br />
<span style="font-size: large;"> ___2 14 oz. cans beef broth</span><br />
<span style="font-size: large;"> ___1 pkt. onion soup mix</span><br />
<span style="font-size: large;"> ___8 slices French bread</span><br />
<span style="font-size: large;"> ___1 c. shredded Gruyere or swiss cheese</span><br />
<span style="font-size: large;"> ___1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">___1 medium stalk celery, diced (1/2 cup)</span><br />
<span style="font-size: large;"> ___1 carton (32-oz) chicken broth</span><br />
<span style="font-size: large;"> ___3 tablespoons all-purpose flour</span><br />
<span style="font-size: large;"> ___1 cup milk</span><br />
<span style="font-size: large;"> ___1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)</span><br />
<span style="font-size: large;"> ___1/4 cup real bacon pieces</span><br />
<span style="font-size: large;"> ___4 medium green onions, sliced (1/4 cup)</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-21909476649011094122011-12-04T08:16:00.000-08:002011-12-04T08:38:50.466-08:00Week 45 Recipes<span style="font-size: large;">It's crockpot week! Thanks to the ladies at crockpotgirls.com here are a few of my favorites...</span><br />
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<span style="font-size: large;"><strong>Sauerkraut and Meatballs </strong>serve with mashed potatoes and glazed brussels sprouts</span><br />
<br />
<span style="font-size: large;">Serves 6</span><br />
<br />
<span style="font-size: large;">Ingredients</span><span style="font-size: large;"><br />
1 1/2 lbs lean ground beef<br />
1 large onion, chopped<br />
2 medium eggs, well beaten<br />
2 cups uncooked rice (can use Minute Rice and the dish will cook quicker)<br />
Salt and pepper to taste<br />
2 cans sauerkraut with the juice<br />
</span><br />
<span style="font-size: large;">Directions<br />
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.</span><br />
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<span style="font-size: large;"><strong>Crockpot Peanut Chicken </strong>serve with rice and steamed broccoli</span><br />
<span style="font-size: large;">Serves 4</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;"> Ingredients<br />
4 boneless, skinless chicken breasts<br />
1/3 cup peanut butter<br />
1 cup chunky salsa<br />
2 tablespoon lemon juice<br />
1 tablespoon soy sauce<br />
2 teaspoon finely minced ginger root<br />
1/4 cup chopped peanuts<br />
<br />
Directions<br />
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.</span><br />
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<span style="font-size: large;"><strong>Apricot Glazed Pork Roast </strong>serve with a warm quinoa and vegetable side</span><br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;">1 can chicken broth<br />
1 jar (18oz) apricot preserves<br />
1 Lg. chopped onion<br />
2 Tbsp Dijon mustard<br />
4 Lb. boneless pork loin roast<br />
<br />
Directions<br />
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.<br />
<br />
*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. </span><br />
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<span style="font-size: large;"><br />
<strong>French Onion Soup </strong>serve with crusty bread<br />
<br />
Ingredients<br />
5 small onions, thinly sliced<br />
2 10 oz. cans beef consumme<br />
2 14 oz. cans beef broth<br />
1 pkt. onion soup mix<br />
8 slices French bread<br />
1 c. shredded Gruyere or swiss cheese<br />
<br />
Directions<br />
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.<br />
<br />
<br />
</span><br />
<span style="font-size: large;"><div class="clear"></div><div id="page-content"><div class="container_24"><div class="breadcrumbs"><span class="current_crumb"><strong>Cheesy Potato Soup </strong>serve with crusty bread</span></div><div class="breadcrumbs"><br />
</div></div><div class="container_24" id="content-container"><div class="grid_16" id="main-content"><div class="main-content-padding"><div class="post" id="post-829"><div class="entry">Ingredients<br />
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed<br />
1/2 cup chopped onion <br />
1 medium stalk celery, diced (1/2 cup)<br />
1 carton (32-oz) chicken broth<br />
1 cup water<br />
3 tablespoons all-purpose flour<br />
1 cup milk<br />
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)<br />
1/4 cup real bacon pieces<br />
4 medium green onions, sliced (1/4 cup)<br />
<br />
Directions<br />
In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.<br />
Cover; cook on Low heat setting 6 to 8 hours.<br />
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.</div></div></div></div></div></div></span><br />
<div id="page-content"><div class="container_24" id="content-container"><div class="grid_16" id="main-content"><div class="main-content-padding"><div class="post" id="post-829"><div class="entry"></div></div></div></div></div></div>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-24566273863046719312011-11-27T08:02:00.000-08:002011-11-27T08:02:07.765-08:00Week 44 Recipes<span style="font-size: large;"><strong>Creamy Grilled Chicken Picatta</strong> serve with a side salad and garlic bread</span><br />
<span style="font-size: large;">serves 4</span><br />
<span style="font-size: large;"><em>Chicken</em></span><br />
<span style="font-size: large;">Juice of 1 lemon (3Tbsp)<br />
3 Tbsp olive oil<br />
1 Tbsp minced garlic<br />
1 tsp salt<br />
1/4 tsp black pepper<br />
1/2 tsp oregano or basil<br />
2 boneless, skinless chicken breasts</span><br />
<span style="font-size: large;"><em>Pasta</em></span><br />
<span style="font-size: large;">2 cups dried penne pasta<br />
2 Tbsp butter<br />
Juice of 2 lemons (6 Tbsp)<br />
1 Tbsp minced garlic<br />
1/2 cup half and half (or heavy cream)<br />
2 tsp dried basil<br />
2 Tbps capers<br />
1/2 cup grated parmesan cheese<br />
<em>Chicken</em></span><br />
<span style="font-size: large;">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.</span><br />
<span style="font-size: large;"><em>Pasta</em></span><br />
<span style="font-size: large;">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.</span><br />
<span style="font-size: large;">Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.</span><br />
<span style="font-size: large;">Source: unknown</span><br />
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<span style="font-size: large;"><strong>Beef with Parmesan Potatoes </strong>serve with a side salad</span><br />
<span style="font-size: large;">serves 4</span><br />
<span style="font-size: large;">Ingredients<br />
1/2 cup fresh flat-leaf parsley, chopped<br />
1 tablespoon grated lemon zest<br />
2 pounds beef tenderloin<br />
kosher salt and pepper<br />
4 tablespoons olive oil<br />
1 1/2 pounds medium Red Bliss potatoes<br />
1/4 cup shaved Parmesan<br />
<br />
Directions<br />
1.Heat oven to 400° F. In a small bowl, combine the parsley and lemon zest. Set aside.<br />
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. <br />
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. <br />
4.Meanwhile, place the potatoes in a saucepan, cover with cold water, and bring to a simmer.<br />
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. <br />
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. <br />
Source: Real Simple<br />
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<strong>Slow Cooker Pork with Noodles</strong><br />
<br />
Ingredients<br />
3 cups low-sodium chicken broth <br />
1/4 cup soy sauce <br />
1/4 cup Chinese rice wine or dry sherry <br />
3 tablespoons packed light brown sugar <br />
4 cloves garlic, smashed <br />
1 2-inch piece ginger, peeled and sliced <br />
2 pieces star anise <br />
Kosher salt <br />
3 pounds boneless pork shoulder <br />
1 head bok choy, roughly chopped <br />
3 1/2 ounces dried rice vermicelli noodles <br />
1/2 cup chopped fresh cilantro<br />
<br />
Directions<br />
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.<br />
<br />
Add the bok choy to the slow cooker; cover and cook about 20 more minutes. <br />
<br />
Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.<br />
<br />
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.<br />
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<br />
<br />
<strong>Artichoke Blue Cheese Fettuccine </strong>serve with a side salad<br />
4 Servings<br />
<br />
Ingredients<br />
1 package (12 ounces) fettuccine<br />
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped<br />
1 cup sliced fresh mushrooms<br />
1-1/2 cups Alfredo sauce<br />
1/4 cup crumbled blue cheese<br />
<br />
Directions<br />
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.<br />
Drain fettuccine; add to artichoke mixture; toss to coat. Sprinkle with blue cheese. <br />
Source: Taste of Home<br />
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<strong>Authentic Enchiladas Verdes</strong><br />
Yield 4 servings<br />
<br />
Ingredients<br />
2 bone-in chicken breast halves<br />
2 cups chicken broth<br />
1/4 white onion<br />
1 clove garlic<br />
2 teaspoons salt<br />
1 pound fresh tomatillos, husks removed<br />
5 serrano peppers<br />
1/4 white onion<br />
1 clove garlic<br />
1 pinch salt<br />
12 corn tortillas<br />
1/4 cup vegetable oil<br />
1 cup crumbled queso fresco<br />
1/2 white onion, chopped<br />
1 bunch fresh cilantro, chopped<br />
<br />
Directions<br />
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. <br />
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. <br />
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. <br />
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. <br />
Source: allrecipes.com</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-3892251271537573152011-11-27T08:01:00.000-08:002011-11-27T08:01:25.288-08:00Week 44 Shopping List<span style="font-size: large;">___Juice of 3 lemon (9Tbsp)<br />
___7 Tbsp olive oil<br />
___2Tbsp minced garlic<br />
___2 1/2 tsp dried basil<br />
___2 boneless, skinless chicken breasts</span><br />
<span style="font-size: large;">___2 cups dried penne pasta<br />
___2 Tbsp butter<br />
___1/2 cup half and half (or heavy cream)<br />
___2 Tbps capers<br />
___3/4 cup grated parmesan cheese</span><span style="font-size: large;">___1/2 cup fresh flat-leaf parsley, chopped<br />
___1 tablespoon grated lemon zest<br />
___2 pounds beef tenderloin<br />
___1 1/2 pounds medium Red Bliss potatoes</span><span style="font-size: large;">___3 cups low-sodium chicken broth <br />
___1/4 cup soy sauce <br />
___1/4 cup Chinese rice wine or dry sherry <br />
___3 tablespoons packed light brown sugar <br />
___6 cloves garlic</span><br />
<span style="font-size: large;">___1 2-inch piece ginger, peeled and sliced <br />
___2 pieces star anise <br />
___3 pounds boneless pork shoulder <br />
___1 head bok choy, roughly chopped <br />
___3 1/2 ounces dried rice vermicelli noodles <br />
___1 bunch + 1/2 cup chopped fresh cilantro</span><br />
<span style="font-size: large;">___1 package (12 ounces) fettuccine<br />
___1 can (14 ounces) artichoke hearts, rinsed, drained and chopped<br />
___1 cup sliced fresh mushrooms<br />
___1-1/2 cups Alfredo sauce<br />
___1/4 cup crumbled blue cheese</span><br />
<span style="font-size: large;">___2 bone-in chicken breast halves<br />
___2 cups chicken broth<br />
___1 white onion<br />
___1 pound fresh tomatillos, husks removed<br />
___5 serrano peppers<br />
___12 corn tortillas<br />
___1/4 cup vegetable oil<br />
___1 cup crumbled queso fresco</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-21017732263312224952011-11-20T08:25:00.000-08:002011-11-20T08:38:55.679-08:00Week 43 Shopping List<span style="font-size: large;">___ light brown sugar (6 tablespoon) <br />
___ Light Corn Syrup (1 cup) <br />
___ ounces pecan pieces (8) <br />
___ Pecan halves (1 1/4 cup) <br />
___ Sugar (2/3 cup) <br />
___ Vanilla (1 teaspoon) <br />
___ Ciabatta bread (1 pound) <br />
___ Chicken broth (1 cup) <br />
___ Parmesan cheese (2/3 cup) <br />
___ Butter (1/3 cup + 6 tablespoon) <br />
___ Egg (5 large) <br />
___ unsalted butter (4 teaspoons) <br />
___ Carrot (2 medium) <br />
___ Celery (3 medium) <br />
___ Fresh parsley (1/4 cup) <br />
___ Fresh rosemary (2 tablespoon) <br />
___ Garlic (3 medium) <br />
___ Onions (3 large) <br />
___ pounds sweet potatoes or yams (4) <br />
___ freshly grated nutmeg (1 teaspoon) <br />
___ ground ginger (1 teaspoon) <br />
___ Chestnuts (14 4/5 ounce) <br />
___ Pancetta (8 ounce) </span><br />
<span style="font-size: large;">___ 1 cup salt</span><br />
<span style="font-size: large;">___ 1/2 cup brown sugar</span><br />
<span style="font-size: large;">___ fresh turkey</span><br />
<span style="font-size: large;">___ 1 orange</span><br />
<span style="font-size: large;">___ 3-4 sprigs </span><span style="font-size: large;">fresh thyme</span><br />
<span style="font-size: large;">___ 2 cups chicken stock</span><br />
<span style="font-size: large;">___ 12 ounces cranberries</span><br />
<span style="font-size: large;">___ 1 cup white sugar</span><br />
<span style="font-size: large;">___ 1 cup orange juice</span><br />
<span style="font-size: large;">___ pastry for single crust pie</span><br />
<span style="font-size: large;">___ 2 cans french cut green beans</span><br />
<span style="font-size: large;">___ 1 can cream of mushroom soup</span><br />
<span style="font-size: large;">___ 1 tsp worcestershire sauce</span><br />
<span style="font-size: large;">___ 1 small can French's Fried Onions</span><br />
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<span style="font-size: large;"><strong>Brined and Roasted Turkey</strong></span><br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;">1 cup Salt <br />
1/2 cup Brown sugar <br />
2 gallon Water <br />
Ice cubes </span><br />
<span style="font-size: large;">fresh turkey<br />
<br />
Instructions<br />
Dissolve salt and brown sugar in water. Place thawed turkey in brine. Cover with ice. Brine for 8-9 hours. Rinse completely.</span><br />
<span style="font-size: large;">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. <br />
Source: Alton Brown</span><br />
<br />
<span style="font-size: large;">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.</span><br />
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<span style="font-size: large;"><strong>Ciabatta Stuffing with Chestnuts</strong></span><br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;">6 tablespoons Butter (3/4 stick)<br />
8 ounce Pancetta cut into 1/4-inch dice<br />
2 large Onions finely chopped<br />
2 medium Carrot peeled and finely chopped<br />
3 medium Celery finely chopped<br />
2 tablespoons Fresh rosemary chopped<br />
3 medium Garlic chopped<br />
14 4/5 ounce Chestnuts (2) 7.4 ounce jars roasted peeled- coarsely broken<br />
1/4 cup Fresh parsley chopped<br />
1 pound Ciabatta bread day-old - cut into 3/4-inch cubes<br />
2/3 cup Parmesan cheese freshly grated<br />
1 cup Chicken broth canned low-salt <br />
Salt and freshly ground black pepper<br />
2 large eggs beaten to blend</span><br />
<span style="font-size: large;"><br />
<br />
Instructions<br />
Preheat oven to 350 degrees F. </span><br />
<span style="font-size: large;">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. </span><br />
<span style="font-size: large;">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.<br />
<br />
Source: Giada De Laurentiis</span><br />
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<strong><span style="font-size: large;">Green Bean Casserole</span></strong><br />
<br />
<br />
<span style="font-size: large;">Ingredients<br />
1 (10.75 ounce) can condensed cream of chicken soup<br />
2 (15 ounce) cans green beans, drained<br />
1 teaspoon worcestershire sauce</span><br />
<span style="font-size: large;"> 1/2 teaspoon ground black pepper<br />
1 (2.8 ounce) can French-fried onions</span><br />
<br />
<br />
<span style="font-size: large;"> Directions<br />
1. Preheat the oven to 350 degrees F (175 degrees C). <br />
2. Mix all ingredients (except onions) together in a 1 1/2 quart casserole dish, and sprinkle the French fried onions over the top. <br />
3. Bake for about 20 minutes in the preheated oven, or until the top is crispy. <br />
Source: unknown<br />
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<span style="font-size: large;"><table background="theme0back.gif" border="1" bordercolor="#111111" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-width: 0px;"><tbody>
<tr> <td style="border: currentColor;" valign="top" width="100%"><div style="margin-bottom: 5px; margin-top: 5px;"><span style="font-size: large;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;">Ingredients</span></span> </span></div><div style="margin-bottom: 3px; margin-top: 0px;"><span style="font-family: Arial Narrow; font-size: large;">4 teaspoons unsalted butter <br />
4 pounds sweet potatoes or yams <br />
1 teaspoon ground ginger <br />
1 teaspoon freshly grated nutmeg <br />
1 teaspoon kosher salt <br />
6 tablespoons light brown sugar <br />
8 ounces pecan pieces </span></div></td><td style="border: currentColor;" valign="top" width="1"><span style="font-family: Arial Narrow;"><br />
<span style="font-size: large;"> </span></span></td></tr>
<tr><td colspan="2" style="border: currentColor;" valign="top" width="100%"><span style="font-size: large;"><span style="font-family: Tahoma;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span style="color: grey; font-family: Arial Narrow;">Instructions</span></span></span><span style="font-family: Arial Narrow;">1Heat 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.</span></span></td></tr>
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<div style="margin-bottom: 3px; margin-top: 0px;"><span style="font-family: Arial Narrow; font-size: large;">Source: RealSimple</span></div><div style="margin-bottom: 3px; margin-top: 0px;"><strong><br />
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</strong><br />
<strong>Cranberry Sauce</strong></div><div style="margin-bottom: 3px; margin-top: 0px;"><br />
Ingredients<br />
12 ounces cranberries<br />
1 cup white sugar<br />
1 cup orange juice</div><div style="margin-bottom: 3px; margin-top: 0px;"><br />
Directions<br />
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. <br />
Source: allrecipes.com</div><div style="margin-bottom: 3px; margin-top: 0px;"><strong><br />
</strong><strong><br />
</strong></div><div style="margin-bottom: 3px; margin-top: 0px;"><strong>Pecan Pie</strong></div><div style="margin-bottom: 3px; margin-top: 0px;"></div><div style="margin-bottom: 3px; margin-top: 0px;">Ingredients</div><div style="margin-bottom: 3px; margin-top: 0px;">3 large Egg <br />
1 cup Light Corn Syrup <br />
2/3 cup Sugar <br />
1/3 cup Butter melted<br />
1 teaspoon Vanilla <br />
1 1/4 cup Pecan halves </div><div style="margin-bottom: 3px; margin-top: 0px;"><strong> </strong><br />
Instructions<br />
Preheat oven to 350. Prepare and roll out pastry. Line a 9 inch pie plate with the pastry and trim. Crimp edges.</div><div style="margin-bottom: 3px; margin-top: 0px;">For filling, in a medium bowl, combine eggs, corn syrup, sugar, butter and vanilla. Mix well. Stir in pecan halves.</div><div style="margin-bottom: 3px; margin-top: 0px;">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. <br />
Source: Better Homes and Gardens</div><div style="margin-bottom: 3px; margin-top: 0px;"></div><div style="margin-bottom: 3px; margin-top: 0px;"><strong></strong></div></span><strong></strong><br />
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<strong> </strong></tbody><><><><><><><><><><><span style="font-size: large;"><strong><>Roasted Sweet Potatoes</strong><></span><></></table><br />
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</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-68092144211254196852011-11-13T06:52:00.000-08:002011-11-13T06:52:09.603-08:00Week 42 Recipes<span style="font-size: large;"><strong>Tarragon Chicken Casserole </strong>serve with rice and brussels sprouts</span><br />
<span style="font-size: large;">Yields 12 servings</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Ingredients<br />
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted<br />
2 cups half-and-half cream<br />
4 teaspoons dried tarragon<br />
1/2 teaspoon pepper<br />
1 package (16 ounces) linguine or spaghetti, cooked and drained<br />
6 cups cubed cooked chicken<br />
1/2 cup grated Parmesan cheese<br />
Paprika, optional</span><br />
<span style="font-size: large;">Directions<br />
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.<br />
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.</span><br />
<span style="font-size: large;">Source: Taste of Home</span><br />
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<span style="font-size: large;"><strong>Hot Ham Sandwiches </strong>serve with cole slaw and fries</span><br />
<span style="font-size: large;">Yields 12 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
3 pounds thinly sliced deli ham (about 40 slices)<br />
2 cups apple juice<br />
2/3 cup packed brown sugar<br />
1/2 cup sweet pickle relish<br />
2 teaspoons prepared mustard<br />
1 teaspoon paprika<br />
12 kaiser rolls, split<br />
Additional sweet pickle relish, optional<br />
</span><br />
<span style="font-size: large;">Directions<br />
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.<br />
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. </span><br />
<span style="font-size: large;">Source: Taste of Home</span><br />
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<span style="font-size: large;"><strong>Ginger Pork Stir-Fry</strong></span><br />
<span style="font-size: large;">Yields 4 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
1 tablespoon cornstarch<br />
1 cup orange juice<br />
2 tablespoons soy sauce<br />
2 garlic cloves, minced<br />
1/4 teaspoon ground ginger<br />
1 pork tenderloin (1 pound), cut into thin strips<br />
1 tablespoon canola oil<br />
1 small onion, chopped<br />
1/4 pound fresh snow peas<br />
1/4 cup chopped sweet red pepper<br />
Hot cooked rice</span><br />
<br />
<span style="font-size: large;">Directions<br />
In a small bowl, combine the cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.<br />
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.<br />
Stir orange juice mixture and add the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. <br />
Source: Taste of Home</span><br />
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<span style="font-size: large;"></span><br />
<span style="font-size: large;"><strong>Stuffed Portobello Mushrooms </strong>serve wtih a garden salad</span><br />
<span style="font-size: large;">Yields 4 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
4 large portobello mushrooms (about 5 inches)<br />
3/4 cup shredded part-skim mozzarella cheese, divided<br />
1/3 cup dry bread crumbs<br />
1/3 cup chopped walnuts<br />
1/3 cup finely chopped onion<br />
1/3 cup golden raisins, optional<br />
3 tablespoons grated Parmesan cheese<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 egg, lightly beaten<br />
2 tablespoons vegetable broth<br />
</span><br />
<span style="font-size: large;">Directions<br />
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.<br />
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. </span><br />
<span style="font-size: large;">Source: Taste of Home</span><br />
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<span style="font-size: large;"><strong>Tuna Bake with Cheese Swirls </strong>serve with steamed green beans</span><br />
<span style="font-size: large;">Yields 6-8 servings</span><br />
<span style="font-size: large;"><br />
Ingredients<br />
3 tablespoons chopped onion<br />
3 tablespoons chopped green pepper<br />
1/3 cup butter<br />
1/3 cup all-purpose flour<br />
3 cups milk<br />
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted<br />
1 can (12 ounces) tuna, drained and flaked<br />
1 tablespoon lemon juice<br />
1 teaspoon salt<br />
</span><br />
<span style="font-size: large;">DOUGH:<br />
2 cups biscuit/baking mix<br />
1/2 cup milk<br />
1/2 cup shredded cheddar cheese<br />
1/2 cup diced pimientos<br />
1/4 cup minced fresh parsley<br />
1 egg<br />
2 teaspoons water</span><br />
<br />
<span style="font-size: large;">Directions<br />
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.<br />
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.<br />
Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Source: Taste of Home</span><br />
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</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-14652665161844726652011-11-13T06:51:00.000-08:002011-11-13T06:51:54.638-08:00Week 42 Shopping List<span style="font-size: large;">___2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted<br />
___2 cups half-and-half cream<br />
___4 teaspoons dried tarragon<br />
___1 package (16 ounces) linguine or spaghetti, cooked and drained<br />
___6 cups cubed cooked chicken<br />
___1/2 cup + 3 tbls grated Parmesan cheese<br />
___2 tsp Paprika</span><br />
<span style="font-size: large;">___3 pounds thinly sliced deli ham (about 40 slices)<br />
___2 cups apple juice<br />
___2/3 cup packed brown sugar<br />
___1/2 cup sweet pickle relish<br />
___2 teaspoons prepared mustard<br />
___12 kaiser rolls, split<br />
___1 tablespoon cornstarch<br />
___1 cup orange juice<br />
___2 tablespoons soy sauce<br />
___2 garlic cloves, minced<br />
___1/4 teaspoon ground ginger<br />
___1 pork tenderloin (1 pound), cut into thin strips<br />
___1 tablespoon canola oil<br />
___3 small onion, chopped<br />
___1/4 pound fresh snow peas<br />
___1/4 cup chopped sweet red pepper<br />
___cooked rice<br />
___4 large portobello mushrooms (about 5 inches)<br />
___3/4 cup shredded part-skim mozzarella cheese, divided<br />
___1/3 cup dry bread crumbs<br />
___1/3 cup chopped walnuts<br />
___1/3 cup golden raisins, optional<br />
___1 egg, lightly beaten<br />
___2 tablespoons vegetable broth<br />
___3 tablespoons chopped green pepper<br />
___1/3 cup butter<br />
___1/3 cup all-purpose flour<br />
___3 1/2 cups milk<br />
___1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted<br />
___1 can (12 ounces) tuna, drained and flaked<br />
___1 tablespoon lemon juice<br />
___2 cups biscuit/baking mix<br />
___1/2 cup shredded cheddar cheese<br />
___1/2 cup diced pimientos<br />
___1/4 cup minced fresh parsley<br />
___1 egg<br />
</span>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0tag:blogger.com,1999:blog-65968705167527239.post-76091346931901178822011-11-06T17:31:00.001-08:002011-11-06T17:31:25.816-08:00Week 41 Recipes<div style="margin-bottom: 0in;"><strong><span style="font-size: large;">Chili Cheese Supreme</span></strong></div><span style="font-size: large;"> Serves10-12</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;">2 tbls oil</span></div><span style="font-size: large;"> </span><span style="font-size: large;">1 medium green pepper, chopped</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 clove garlic, minced</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 can kidney beans, drained</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 can tomatoes with juice, coarsely chopped</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 can tomato sauce</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 tbls chili powder</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">15 oz ricotta cheese</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">2 cups monterey jack cheese, shredded</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">4 oz chopped green chiles, drained</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 bunch green onions, finely chopped</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">3 eggs, beaten</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">8oz bag tortilla chips</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">2 cups cheddar cheese, shredded</span><br />
<span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"> Directions:</span></div><div style="margin-bottom: 0in;"><span style="font-size: large;">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.</span></div><span style="font-size: large;"> </span><span style="font-size: large;"> </span><br />
<span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"><strong>Slovenian Pasties</strong> serve with sauteed red cabbage</span></div><span style="font-size: large;"> Serves 4-6</span><br />
<br />
<span style="font-size: large;">Ingredients:</span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"><em>Dough:</em></span></div><span style="font-size: large;"> </span><span style="font-size: large;">1 cup flour</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">pinch salt</span><br />
<span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">Mix together and knead. Roll as for noodles. Be sure and flour rolling area very well or dough will stick.</span></div><span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;"><em>Filling:</em></span></div><span style="font-size: large;"> </span><span style="font-size: large;">1 ½ pounds left over pork, beef or hamburger</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 small onion, finely chopped</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">pinch of salt, pepper, marjoram and rosemary</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 egg</span><br />
<span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">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.</span></div><span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;"><em>Above recipes from Best of the Best from Colorado Cookbook, by Gwen McKee and Barbara Moseley</em></span></div><span style="font-size: large;"><em> </em></span><br />
<div style="margin-bottom: 0in;"><br />
<em><span style="font-size: large;"> </span><span style="font-size: large;">Below recipes from Best of Best New York, by Gwen McKee and Barbara Moseley</span></em></div><span style="font-size: large;"> </span><br />
<div style="margin-bottom: 0in;"><br />
<span style="font-size: large;"> </span><span style="font-size: large;"><strong>Reuben Lasagna </strong>serve with a garden salad</span></div><span style="font-size: large;"> Serves 6-8</span><br />
<br />
<span style="font-size: large;">Ingredients:</span><br />
<div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">27 oz can sauerkraut, rinsed and drained</span></div><span style="font-size: large;"> </span><span style="font-size: large;">1 pound sliced deli corned beef, coarsely chopped</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 can cream of mushroom soup</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">8 oz bottle Thousand Island Dressing</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 ¼ cups milk</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 medium onion, chopped</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 tsp dry mustard</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">9 oven ready, no boil, lasagna noodles</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 cup shredded swiss cheese</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">½ cup plain bread crumbs</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 tablespoon butter, melted</span><br />
<span style="font-size: large;"> </span><br />
<div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> Directions:</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">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.</span></div><span style="font-size: large;"> </span><br />
<div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;"><strong>Mexican Stuffed Shells</strong> serve with refried beans</span></div><span style="font-size: large;"> Serves 4</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">1 pound ground beef</span></div><span style="font-size: large;"> </span><span style="font-size: large;">12 oz picante sauce</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">½ cup water</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">8 oz tomato sauce</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">4 oz chopped green chiles, drained</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 cup shredded jack cheese, divided</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">1 can french fried onions, divided</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">12 large pasta shells, cooked and drained</span><br />
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<div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> Directions:</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">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.</span></div><div style="font-weight: normal; margin-bottom: 0in;"><br />
</div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> <em>Below from Best of the Best California, by Gwen McKee and Barbara Moseley</em></span></div><div style="font-weight: normal; margin-bottom: 0in;"><br />
</div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"><strong>Coconut Orange Chicken in a Crock </strong>serve with rice and steamed snow peas</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> Serves 6</span></div><div style="font-weight: normal; margin-bottom: 0in;"><br />
</div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">Ingredients:</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">3 lbs chicken pieces, skinless</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">2 tsps grated ginger</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">1 tsp salt</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">1/8 tsp pepper</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">6 oz can frozen orange juice concentrate</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">11 oz can mandarin oranges</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">2 tbls cornstarch</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">1 tbls soy sauce</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">1 tbls brown sugar</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">½ cup shredded coconut</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span><span style="font-size: large;">2 green onions, chopped</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> Directions:</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;">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.</span></div><div style="font-weight: normal; margin-bottom: 0in;"><span style="font-size: large;"> </span></div><span style="font-size: large;"> </span><br />
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</div>Jennifer's Meal Planshttp://www.blogger.com/profile/08832694396931014502noreply@blogger.com0