Meal Plan - July 26-July 31

Sunday - Chicken Casablanca

Monday - Omelet Croissants

Tuesday - Gnocchi Alfredo & asparagas

Wednesday - Leftovers

Thursday - BBQ ribs & corn on the cob

Friday - Broiled Tilapia & couscous w/salad

Saturday - Carrie's out of town!

"Secret's in the Sauce" BBQ Ribs

From the August/September 2009 issue of Taste of Home

Prep: 10 mins; Cook: 6 hours
Yield: 5 servings

2 racks pork baby back ribs (about 4 1/2 lbs)
1 1/2 tsp pepper
2 1/2 cups barbecue sauce
3/4 cup cherry preserves
1 Tbsp Dijon mustard
1 garlic clove, minced

Cut the ribs into serving-size pieces; sprinkle with pepper. Place in a 5 or 6 quart slow cooker. Combine the remaining ingredients; pour over ribs.

Cover and cook on low for 6-8 hours or until meat is tender. Serve with sauce.

**another new one...can you tell who just a new issue of TOH??

Gnocchi Alfredo

From the September/August issue of Taste of Home

2 lbs frozen potato gnocchi
3 Tbsp butter, divided
1 Tbsp plus 1 1/2 tsp all purpose flour
1 1/2 cups milk
1/2 cup grated Parmesan cheese
dash ground nutmeg
1/2 lb sliced baby portobello mushrooms
minced fresh parsley, optional

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1Tbsp butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

**This too is as of yet untried (by me)

Omelet Croissants

from the August/September 2009 issue of Taste of Home

Prep/Total time: 30 min
Yield: 2 servings

3 eggs
1 Tbsp water
1 tsp. chicken bouillon granules
1 green onion, finely chopped
2 Tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp. butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices Muenster cheese
1/2 cup fresh arugula
4 thin slices tomato

In a small bowl, whisk the eggs, water & bouillon; set aside.

In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.

Add egg mixture. As eggs set, push cooked edges twoard the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.

Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.

Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

**I haven't tried this one yet, but it sounds tasty!

Chicken Casablanca

from Fix it and Forget it

Makes 6-8 servings

1 Tbsp oil
2 large onions, sliced
1 tsp. ground ginger
3 garlic cloves, minced
3 large carrots, diced
2 large potatoes, diced
3lbs skinless chicken pieces
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
2 Tbsp. raisins
14 1/2 oz can chopped tomatoes
3 small zucchini, sliced
15oz can garbanzo beans, drained
2 Tbsp. chopped parsley

(I usually omit the raisins because I just do...)

1. Saute onions, ginger, and garlic in oil in skillet (reserve oil). Transfer to slow cooker. Add carrots & potatoes.

2. Brown chicken over medium heat in reserved oil. Transfer to slow cooker. Mix gently with vegetables.

3. Combine seasonings in separate bowl. Sprinkle over chicken and vegetables. Add raisins and tomatoes.

4. Cover. Cook on high 4-6 hours.

5. Add sliced zucchini, beans and parsley 30 minutes before serving.

6. Serve over cooked rice or couscous.

Variation: Add 1/2 tsp turmeric and 1/4 tsp cayenne pepper to step 3.

Meal Plan - July 12 - July 28

Sunday - Big Salads & Cheesy bread from Papa Murphy's

Monday - Turkey Tacos w/Margaritas

Tuesday - Macaroni & Cheese w/Veggies

Wednesday - Chicken with Tomatoes & Cream

Thursday - Sloppy Joes

Friday - Leftovers

Saturday - Tinfoil Dinners in the Boundary Waters!

Chicken Breasts in Tomatoes and Cream

From Hollyhocks & Radishes

Serves 4-6
Prepare 15 minutes
Cook 20-25 minutes

"An easy way to get fancy"

6 boned chicken breast halves
3 tablespoons butter
1 onion, thinly sliced
1 clove garlic, minced
1 tablespoon flour
3 medium tomatoes, peeled and sliced
1/3 cup sour cream
3 tablespoons grated Parmesan cheese
Salt to taste

In a large skillet, over medium-high heat, saute chicken in butter until lightly browned. Remove. Reduce heat to medium and cook onion and garlic until soft. With a flat whisk, stir in flour and brown for a minute. Add tomatoes and return chicken to pan. Cover and simmer gently over low heat for 20-25 minutes.

Stir in sour cream, Parmesan cheese, and salt to taste. Heat to serve, but do not allow to boil.

*I serve this over jasmine rice. I think it would be good over egg noodles too!