I just am going to jot down this week's menu...i'm short on time.
Monday- we had Salmon fillets, sugared aspagagus, and fingerling potatoes...yummy!!
Tuesday- my famous Enchiladas, and chips with guacamole
Wednesday- Daddy's not home so we just settled for sandwiches and strawberries
Thursday-Russian meal night!! Cabbage rolls, Russian potato salad w/ salmon, and Russian wedding cookies.
Friday- Fun finger food night! Pizza Rolls, BBQ chicken legs (in the slow cooker, yum!), and little cheddar smokies
Wednesday, April 15, 2009
Wednesday, April 1, 2009
This week's Menu
Wednesday 4/1/09- Grilled Pork Chops, Homemade Applesauce, and Twice-Baked Potoes.
AppleSauce:
Ingredients:
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions:
1.
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Twice-Baked Potatoes:
INGREDIENTS
1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
Bake for an additional 15 minutes, or until golden brown.
Thursday 4/2/09: Baked spaghetti squash (lasagna style), garlic toast, tossed salad.
Baked Spaghetti Squash (Lasagna Style):
INGREDIENTS
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
1 jar spaghetti sauce
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in sauce, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Friday, 4/3/09- Spinach-Stuffed Chicken, Alfredo Noodles (just the boxed kind),
Spinach-Stuffed Chicken Breast:
NGREDIENTS (Nutrition)
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon. .
Saturday 4/4/09- Dad's Won-Ton Burritos, Guacomole
Dads Won-ton Burritos
Ingredients:
1 package won-tons
1 pound hamburger
1 can green chilies
2 cups cheddar cheese
1 medium sweet (yellow) onion
2 cloves garlic
salt and pepper to taste.
(If you like it hotter, add red chili)
I also like to use Mrs. Dash here also. It's my utility spice.
Preparation:
Add onion, garlic and salt/pepper (chili here if used) to ground beef and brown. Drain fat. Add green chilies and cheese and heat until mixed and smooth. Set aside.
Add a spoon full of meat to a won-ton and fold on both sides like a burrito. Do this until meat is gone.
Heat a pan of vegetable oil and with 1/2 inch of oil and brown both sides of burritos. Set on ends to drain.
Guacamole
Ingredients: (Top Secret)
2 large avocados
1/2 tps lemon juice
1 package cream cheese
Salt and pepper and Mrs. Dash to taste
1 cup salsa. Like Pace
Preparation:
Just mix it up!.......Yummy!
Sunday, 4/5/09- Ham and Potato Soup, Cheddar Biscuits.
Ham and Potato Soup:
INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Cheddar Biscuits:
2 cups Bisquick baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese -
low fat okay1/4 cup butter OR margarine -
melted1/4 tsp. garlic powder
parsley flakes - as needed
-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.-Spoon onto a lightly greased cookie sheet.-Bake in 450 degree oven for 8 - 10 minutes.-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley
Monday 4/6/09- Stuffed Pork Tenderloin, Tossed Salad, breadsticks
Stuffed Pork Tenderloin
Ingredients:
cooking bag
1 tablespoon all-purpose flour
1 1/2 pounds pork tenderloins
1 tablespoon butter
1 1/2 cups chopped sweet onion
1/2 cup raw celery
1/4 cup shredded carrot
2 small cloves garlic
dash leaf thyme
dash black pepper
1 1/2 cups cooked wild rice
1/2 cup chicken broth (bouillon)
3 tablespoons cornstarch
Preparation:Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.(See Note) Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.
Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened for gravy.
Note: This is where you use the meat mallet. Take the tenderloin and slit it long ways about half way through in three even places. Once on the top and once on each side. Take plastic wrap and put on the counter and then a sheet on top of the tenderloin then pound the loin until it is 1/2 inch thick. (The plastic wrap will keep the mess down.) Start from the middle and work out.
Breadsticks:
INGREDIENTS
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons sesame seeds
DIRECTIONS
In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks. Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve warm.
Tuesday 4/7/09- Pasta with Shrimp and Crabmeat
Pasta With Shrimp and Crabmeat
INGREDIENTS
1/2 cup olive oil
3 tablespoons minced garlic
1 1/4 cups chopped fresh parsley
2 tablespoons fresh lemon juice
1 pinch crushed red pepper
salt and pepper to taste
½ c butter
1 (16 ounce) package bow tie pasta
1/4 cup butter
1 tablespoon olive oil
1 1/4 pounds peeled and deveined small shrimp
1 pound fresh lump crabmeat (I use imitation crab)
salt and pepper to taste
1/4 cup chopped fresh parsley
DIRECTIONS
Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining
AppleSauce:
Ingredients:
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
Directions:
1.
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.
Twice-Baked Potatoes:
INGREDIENTS
1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.
Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.
Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.
Bake for an additional 15 minutes, or until golden brown.
Thursday 4/2/09: Baked spaghetti squash (lasagna style), garlic toast, tossed salad.
Baked Spaghetti Squash (Lasagna Style):
INGREDIENTS
1 spaghetti squash, halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
1 jar spaghetti sauce
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 (15 ounce) can black olives, chopped
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in sauce, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Friday, 4/3/09- Spinach-Stuffed Chicken, Alfredo Noodles (just the boxed kind),
Spinach-Stuffed Chicken Breast:
NGREDIENTS (Nutrition)
1 (10 ounce) package fresh spinach leaves
1/2 cup sour cream
1/2 cup shredded pepperjack cheese
4 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch ground black pepper
8 slices bacon
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon. .
Saturday 4/4/09- Dad's Won-Ton Burritos, Guacomole
Dads Won-ton Burritos
Ingredients:
1 package won-tons
1 pound hamburger
1 can green chilies
2 cups cheddar cheese
1 medium sweet (yellow) onion
2 cloves garlic
salt and pepper to taste.
(If you like it hotter, add red chili)
I also like to use Mrs. Dash here also. It's my utility spice.
Preparation:
Add onion, garlic and salt/pepper (chili here if used) to ground beef and brown. Drain fat. Add green chilies and cheese and heat until mixed and smooth. Set aside.
Add a spoon full of meat to a won-ton and fold on both sides like a burrito. Do this until meat is gone.
Heat a pan of vegetable oil and with 1/2 inch of oil and brown both sides of burritos. Set on ends to drain.
Guacamole
Ingredients: (Top Secret)
2 large avocados
1/2 tps lemon juice
1 package cream cheese
Salt and pepper and Mrs. Dash to taste
1 cup salsa. Like Pace
Preparation:
Just mix it up!.......Yummy!
Sunday, 4/5/09- Ham and Potato Soup, Cheddar Biscuits.
Ham and Potato Soup:
INGREDIENTS
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Cheddar Biscuits:
2 cups Bisquick baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese -
low fat okay1/4 cup butter OR margarine -
melted1/4 tsp. garlic powder
parsley flakes - as needed
-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.-Spoon onto a lightly greased cookie sheet.-Bake in 450 degree oven for 8 - 10 minutes.-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley
Monday 4/6/09- Stuffed Pork Tenderloin, Tossed Salad, breadsticks
Stuffed Pork Tenderloin
Ingredients:
cooking bag
1 tablespoon all-purpose flour
1 1/2 pounds pork tenderloins
1 tablespoon butter
1 1/2 cups chopped sweet onion
1/2 cup raw celery
1/4 cup shredded carrot
2 small cloves garlic
dash leaf thyme
dash black pepper
1 1/2 cups cooked wild rice
1/2 cup chicken broth (bouillon)
3 tablespoons cornstarch
Preparation:Place flour in cooking bag and shake to coat the interior. Cut tenderloin lengthwise, stopping about 1/2-inch from cutting through. Open the split and flatten the meat out.(See Note) Sauté onions, garlic, celery, carrot, and seasonings in butter until tender. Add 1 1/2 cups cooked wild rice; stir to combine. Spread stuffing mixture over split meat. Fold meat back over itself. Tie with kitchen string. Add the tied tenderloin and chicken broth to the prepared cooking bag; close bag with the provided tie. Place the bag in a shallow baking pan. Bake at 350° until meat reaches an internal temperature of 160°, about 1 hour.
Pour broth into a sauce pan and skim off excess fat. Combine cornstarch with a few teaspoons of water and stir to dissolve. Stir into the broth; cook until thickened for gravy.
Note: This is where you use the meat mallet. Take the tenderloin and slit it long ways about half way through in three even places. Once on the top and once on each side. Take plastic wrap and put on the counter and then a sheet on top of the tenderloin then pound the loin until it is 1/2 inch thick. (The plastic wrap will keep the mess down.) Start from the middle and work out.
Breadsticks:
INGREDIENTS
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons sesame seeds
DIRECTIONS
In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks. Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve warm.
Tuesday 4/7/09- Pasta with Shrimp and Crabmeat
Pasta With Shrimp and Crabmeat
INGREDIENTS
1/2 cup olive oil
3 tablespoons minced garlic
1 1/4 cups chopped fresh parsley
2 tablespoons fresh lemon juice
1 pinch crushed red pepper
salt and pepper to taste
½ c butter
1 (16 ounce) package bow tie pasta
1/4 cup butter
1 tablespoon olive oil
1 1/4 pounds peeled and deveined small shrimp
1 pound fresh lump crabmeat (I use imitation crab)
salt and pepper to taste
1/4 cup chopped fresh parsley
DIRECTIONS
Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot. Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining
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