March 23-28, 2009

Monday: Chicken Caesar Salads

Tuesday: Chicken Enchiladas

Wednesday: Meatloaf, Mashed Potatoes, & Rolls

Thursday: Left Overs

Friday: Lasagna, Corn, & Bread

Saturday: Smothered Pork Chops served with Egg Noodles
Cooks Country Cookbook pg. 349

Dessert: Peach Crisp with Maple Cream Sauce

Snack: Banana Bread w/ chocolate chips

Meatloaf

1 lb. ground beef
1 dry onion soup mix packet
½ cup Ketchup
1 egg
1 tsp Worcestershire sauce
1 tsp mustard
½ cup dry breadcrumbs (I use the Progresso Italian Style Breadcrumbs)

Mix all ingredients together, form in pan, and bake.

Oven temp: 350 Degrees Time: 1 hour

Smothered Pork Chops
Cook's country cookbook p. 349
Serves 4

("Make sure the chops are quite dry before browning them to prevent sticking and to promote the best crust. The pork chops pair well with a variety of starches, which you will want to soak up the rich gravy. We liked them best with simple egg noodles, but rice or mashed potatoes also taste great.")

4 slices bacon, diced
3 T. all-purpose flour
1 3/4 c. low-sodium chicken broth
1 T. vegetable oil
4 bone in rib loin pork chops 1/2 - 3/4 in thick
Salt and pepper
2 onions, halved and sliced thin
2 garlic cloves, minced
1 t. minced fresh thyme
2 bay leaves
1 T. chopped fresh parsley

1. Fry the bacon in a medium saucepan over medium heat until lightly browned and the fat is rendered, 6-7 min. Remove the browned bacon from the pan with a slotted spoon and set aside on a small plate. Reduce the heat to medium-low and gradually stir in the flour with a wooden spoon, making sure to work out any lumps that may form. Continue stirring constantly, reaching into the edges of the pan, until the mixture is light brown, 4-5 minutes. Add the chicken broth in a slow, steady stream while vigorously stirring. Reduce the heat to low and keep the sauce warm.

2. Heat the oil in a large skillet over high heat until shimmering, 2-3 minutes. Meanwhile, pat the chops dry with paper towels and season generously with salt and pepper. Place the chops in the pan in a single layer and cook until a deep brown crust forms, about 2 minutes. Turn the chops over and cook for another 2 min. Remove the chops from the pan and set aside on a plate.

3. Reduce the heat to medium and add the onions and 1/2 t. salt to the skillet. Cook, stirring frequently, and scraping any browned bits off the bottom of the pan, until the onions soften and begin to brown around the edges, about 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds longer. Return the chops to the pan in a single layer and cover each chop with onions. Pour in the warm sauce, add the bay leaves, and cover with a tight-fitting lid. Reduce the heat to low and cook until the meat is tender, about 30 minutes.

4. Transfer the chops to a warmed plate and cover with aluminum foil. Increase the heat to medium high and cook, stirring frequently, until the sauce thickens to a gravy-like consistency, 4-5 minutes. Stir in the parsley and adjust the seasonings as desired. Cover each chop with a portion of the sauce, sprinkle with the reserved bacon, and serve immediately.

Banana Bread
Martha Stewart

1 Stick of Butter, softened
1 C Sugar
2 Eggs
1 1/2 C Flour
1 tsp baking soda
1 tsp salt
1 C. Mashed Bananas
1/2 C Sour Cream
1 tsp vanilla
1/2 C Nuts (optional or substitute for chocolate chips)

Cream together butter, sugar, and eggs. Add dry ingredients: flour, baking soda, salt. Add vanilla, bananas, and nuts or chips. Mix completely and pour into greased loaf pan.

Bake at 350 degrees for 1 hour.

March 15-21 2009

Sunday: Lemon Chicken Risotto & Rolls

Monday: Spaghetti & Garlic Bread

Tuesday: Corned Beef & Cabbage

Wednesday: Left Overs

Thursday: Lemon Chicken Artichoke & Potatoes

Friday & Saturday: Left Overs (SMS not home)

Risotto with Chicken, Lemon, and Basil
(Cook's Country Oct/Nov 2008)
Serves 4 (fast)
If the finished risotto is too thick, stir in hot water, a few T. at a time, to adjust the consistency.

1 C. Arborio rice
4 c. low-sodium chicken broth
6 T. unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
1 rotisserie chicken, skin discarded, meat shredded into bit sized pieces (about 3 cups)
1/2 c. chopped fresh basil
2 t. grated zest and 2 T. juice from 1 lemon
1 C. grated parm. cheese, plus extra for serving
salt and pepper

1. Combine rice, 3 c. broth, and 2 T. butter in lg. bowl. Wrap tightly with plastic wrap and microwave until rice is softened and most of liquid is absorbed, 10-16 min.

2. Meanwhile, melt additional 2 T. butter in med. saucepan over med. heat. Stir in onion and cook until softened, about 3 min. Stir in garlic and cook until fragrant, about 30 sec. Stir in hot rice mixture and remaining broth and simmer, stirring constantly, until rice is tender, 5-7 min. Stir in chicken and cook until heated through, about 1 min.

3. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining butter. Season with salt and pepper. Serve, passing additional Parmesan at table.

Lemon Chicken with Artichokes and Potatoes
Serves 4
Though we prefer the flavor and texture of frozen artichoke hearts, one 14 oz. can of artichoke hearts (drained and patted dry with paper towels) may be substituted.

1 lb. small red potatoes, quartered
2 T.vegetable oil
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and Pepper
1 9oz. box frozen artichoke hearts, thawed
4 garlic cloves, minced
1 t. grated zest and 1 T. juice from 1 lemon
2 T. finely chopped fresh oregano

1. Toss potatoes and 1 T. oil in large bowl. Wrap tightly with plastic wrap and microwave until edges of potatoes begin to soften, 4-7 min, shaking bowl (without removing plastic)to redistribute potatoes halfway through cooking.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium high heat until just smoking. Add chicken and cook until golden brown and cooked through, about 5 min per side. Transfer to serving platter and tent with foil.

3. Add potatoes to empty skillet and cook until well browned, about 4 min. Stir in artichoke hearts and cook until heated through, about 2 min. Add garlic, lemon zest, lemon juice, and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper and transfer to platter with chicken. Serve.

Dec 15th - Dec 22nd

Monday: Tacos

Tuesday: Chicken Peanut Sauce

Wednesday: RDS gone - Spaghetti

Thursday: RDS gone - left overs

Friday: RDS gone - Pork Chops & Rice

Saturday: Mexican Chicken Casserole

Sunday: Left overs or Hot Artichoke Dip & Bread

Monday: Barbecue Meat Loaf, Mashed Potatoes, & Rolls

Chicken with Peanut Sauce
Shape Magazine
(serves 4 )

2 Chicken Breasts
4 TB Peanut Butter
5 TB Soy Sauce
2 TB Lemon Juice
4TB Brown Sugar
1 Bell Pepper
Water chestnuts
Green Onions
2 pkgs. Yokisoba Noodles

Brown Chicken. While Chicken is cooking chop vegetables, I add some water chestnuts. Start boiling water for noodles and making the peanut sauce. Mix peanut butter, soy sauce, brown sugar, and lemon juice in small sauce pan until mixed in and thickening. Cook noodles according to package (about 3 min.) Chop or slice chicken. Drain noodles and mix it all together in a bowl. Serve with warm French Bread.

Pork Chops & Rice
Mom's recipe (serves 4-6 )

Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper

Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.

Mexican Chicken Casserole
Cooking Light
(serves 8 )

1 cup fat-free, less-sodium chicken broth
2 (4.5-ounce) cans chopped green chile's, divided
1 3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chile's in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chile's and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Barbecue Meat Loaf
Paula Deen's Kitchen Classics pg. 269
(serves 6 )

1 1/2 lbs. ground beef
1 cup breadcrumbs
1 onion, chopped
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 8 oz. cans tomato sauce
1/2 cup water
3 TB vinegar
3 TB brown sugar
2 TB prepared mustard
2 TB Worcestershire sauce

Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, water,vinegar, sugar, mustard, and Worcestershire. Pour this sauce over the meatloaf. Bake at 350 degrees for 1 hour, basting occasionally with the pan juices.

Serve with mashed potatoes and rolls.

Nov 30 - Dec 5

Sunday: Spaghetti, Garlic Bread, & Corn

Monday: Left overs

Tuesday: Supper Nachos w/ Chicken

Wednesday: Pork Chops with Roasted Red Pepper cream served over egg noodles (SO YUMMY)

Thursday: Shepherd's Pie & Rolls

Friday: Chicken Penne Pasta & Bread

Pork Chops with Roasted Red Pepper Cream
Cook's Country April/May 2008
serves 4 (recommends Divina jarred roasted red peppers)

4 bone in rib or center-cut pork chops (1 in thick)
salt and pepper
1 T. Vegetable oil
1/2 onion, sliced thin
6 garlic cloves, minced
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
1 (12 oz) jar roasted red peppers, drained and chopped
2 t. light brown sugar
1/4 c. chopped fresh basil

1. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Add cops and cook until well browned and meat registers 145 degrees. about 5 min. per side. Transfer to serving platter and tent with foil.

2. Add onion to empty skillet and cook until softened, about 5 min. Add garlic and cook until fragrant, about 30 seconds. Stir in broth, cream, roasted peppers, and sugar and simmer, scraping up any browned bits with wooden spoon, until sauce is slightly thickened, about 5 min. Off heat, add any accumulated pork juices back to pan and stir in basil. Season with salt and pepper. Spoon sauce over chops. Serve

Shepherd’s Pie
Serves 6 to 8

3 lbs of ground beef
2 TB Vegetable Oil
2 medium onions, minced
Salt
4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
2 TB tomato paste
1/3 cups all-purpose flour
3 cups chicken broth
¾ cups dry red wine
2 tsp minced fresh thyme leaves or ½ tsp dried thyme
1 tsp Worcestershire sauce1 tsp minced fresh rosemary or ¼ tsp dried
1 1lb bag frozen pea and carrot medley (about 3 cups; do not thaw)
Ground black pepper
3 lbs. russet potatoes (about 6 med potatoes) peeled and sliced ¾ inch thick
1 ½ cup heavy cream, warmed
4 TB (1/2 stick) unsalted butter, softened

Brown the hamburger in a large Dutch oven over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the meat is no longer pink and the fat has rendered, about 5 minutes.
Drain the hamburger through a fine-mesh strainer. Add 2 TB of vegetable oil to the pot and heat over medium-low heat until shimmering. Add the onions and 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds.
Stir in the flour and cook, whisking constantly, until incorporated, about 1 minute. Whisk in the broth and wine, scraping up any browned bits. Stir in the drained hamburger, thyme, Worcestershire sauce, and rosemary and cook until the mixture begins to thicken, about 2 minutes. Off the heat, stir in peas and carrots and season with salt and pepper to taste. Transfer the mixture into a 13 by 9 inch casserole dish; set aside.
Meanwhile, place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 20 minutes. Drain the potatoes, return them to the pot set over low heat, and mash to a smooth consistency. Stir in the cream, followed by the butter. Season with salt and pepper to taste.With a large spoon, dollop the mashed potatoes over the hamburger filling. Using a rubber spatula, smooth the potatoes out into an even layer and push to the edges of the baking dish.Adjust an over rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and place the casserole on a foil-lined rimmed baking sheet. Bake until the sauce is bubbling and the top is browned, about 20-25 min.

Chicken Vegetable Pasta

3 or 4 Chicken breasts cut in pieces
2 Zucchini
2 Yellow Squash
1 Red Bell Pepper
1 pint Heavy Cream
¾ C Cheddar Jack Cheese

Cut all veggies thin, so they cook quickly. (Squash & Zucchini cut in half and then slice, bell pepper cut into thin slices and then chop into squares/bite sizes).
Brown 2 cloves of garlic in vegetable oil. Add Chicken and season with salt & pepper.
Drain off oil and juices.
Add small amount of vegetable oil and all veggies. Season with salt, pepper, and Italian Seasoning. Cook until veggies are soft. Taste to check seasoning.
Start water for pasta ( mini penne is what I use)
Drain off oil/juices, as much as you can.
Add 1 pint Heavy Cream. Season again with salt, pepper, and Italian Seasoning. Allow sauce to thicken while pasta is cooking. Taste sauce to check seasoning, add if necessary.
Drain and add desired amount of pasta.
Add about ½ cup of shredded cheddar jack cheese and stir in.

Use remaining cheese to top your pasta in the bowl. I serve with warm French bread.