Sunday - Brats & hot dogs on the grill (with parents & in-laws!)
Chips, Mandarin Orange "salad," baked beans
Monday - leftover pizza & salad
Tuesday - Grilled pork chops & asparagus (grilled mushrooms too!)
Wednesday - Soy Ginger Chicken & potstickers
Thursday - Tilapia filets, home friends & edamame
Friday - Spaghetti & Salads
Saturday - Creamy Italian Chicken with Sweet Potatoes
Monday, May 18, 2009
Soy Ginger Chicken
From MarthaStewart.com
Serves: 4
Prep Time: 30 minutes
Total Time: 6 hours 30 minutes
1/3 C soy sauce
2 Tbsp dark-brown sugar
5 garlic cloves, thinly sliced
2/3 C fresh cilandro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled & cut into thin strips
5 scallions, thinly sliced on the diagonal (1 C packed)
1 Tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground pepper
4 chicken drumstick & thighs (about 2 1/2 lbs total), skin removed
2 medium carrots, thinly sliced crosswise
1 Tbsp corstarch
cooked white rice, for serving
1. In the slow cooker: In a 5-6 quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender. About 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
2. In a 2-cup glass measuring cup, whisk cornstarch with 1 Tbsp water. Ladle 1 Cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice and garnish with cilantro sprigs and remaining 1/2 c scallions.
Note: to make in an oven: preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 1 Cup water and ocver. Transfer to oven. Cook until chicken is tender about 1 1/2 hours. Proceed to step 2.
Serves: 4
Prep Time: 30 minutes
Total Time: 6 hours 30 minutes
1/3 C soy sauce
2 Tbsp dark-brown sugar
5 garlic cloves, thinly sliced
2/3 C fresh cilandro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled & cut into thin strips
5 scallions, thinly sliced on the diagonal (1 C packed)
1 Tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground pepper
4 chicken drumstick & thighs (about 2 1/2 lbs total), skin removed
2 medium carrots, thinly sliced crosswise
1 Tbsp corstarch
cooked white rice, for serving
1. In the slow cooker: In a 5-6 quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender. About 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
2. In a 2-cup glass measuring cup, whisk cornstarch with 1 Tbsp water. Ladle 1 Cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice and garnish with cilantro sprigs and remaining 1/2 c scallions.
Note: to make in an oven: preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 1 Cup water and ocver. Transfer to oven. Cook until chicken is tender about 1 1/2 hours. Proceed to step 2.
Creamy Chicken Italiano
From Fix-it and Forget-it Cookbook
4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 C water
8oz package of cream cheese, softened (I usually only use about 1/2, otherwise it's too rich!)
10 3/4 oz can cream of chicken soup
4oz can mushroom stems & pieces, drained (or fresh ones!)
1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese & soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice (I usually serve over rice).
4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 C water
8oz package of cream cheese, softened (I usually only use about 1/2, otherwise it's too rich!)
10 3/4 oz can cream of chicken soup
4oz can mushroom stems & pieces, drained (or fresh ones!)
1. Place chicken in slow cooker.
2. Combine salad dressing mix and water. Pour over chicken.
3. Cover. Cook on Low 3 hours.
4. Combine cheese & soup until blended. Stir in mushrooms. Pour over chicken.
5. Cover. Cook on low 1 hour, or until chicken juices run clear.
6. Serve over noodles or rice (I usually serve over rice).
Sunday, May 17, 2009
Cinnamon Coffee Cake
From The Taste of Home Baking Book
Prep: 20 minutes
Bake: 1 Hour + cooling
Yield: 16-20 servings
1 C. butter, softened
2-3/4 C sugar, divided
4 eggs
2 tsp vanilla extract
3 C all-purpose flour
1 tsp baking soda
1 tsp salt
2 C (16oz) sour cream
2 Tblsp ground cinnamon
1/2 C chopped walnuts
1. In a large mixing bowl, cream butter & 2 cups sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternatelly with sour cream, beating just enough after each addition to keep batter smooth.
2. Spoon a third of the batter into a greased 10-in tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter.
Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Prep: 20 minutes
Bake: 1 Hour + cooling
Yield: 16-20 servings
1 C. butter, softened
2-3/4 C sugar, divided
4 eggs
2 tsp vanilla extract
3 C all-purpose flour
1 tsp baking soda
1 tsp salt
2 C (16oz) sour cream
2 Tblsp ground cinnamon
1/2 C chopped walnuts
1. In a large mixing bowl, cream butter & 2 cups sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternatelly with sour cream, beating just enough after each addition to keep batter smooth.
2. Spoon a third of the batter into a greased 10-in tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter.
Repeat layers twice. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Mandarin Orange Salad
I say "salad" lightly because this is more of a dessert. But here, in Minnesota, things made with cool whip & fruit are considered 'salads.' You have been forewarned.
From "A Dish to Pass" The First United Methodist Church from Austin, Minnesota's cookbook from 1993 (given to me for Christmas from my Grandma B in '93)
1 3oz box American tapioca
1 3oz box orange jello
1 3oz box vanilla (cook & serve) pudding
3 C. water or orange juice
1 small (or large!) can mandarin oranges (drained)
1 c. mini marshmallows (optional)
1 8oz container of Cool Whip
Mix tapioca & vanilla pudding with orange jello. Add water and cook until thick (stir frequently). Let cool slightly and add drained mandarin oranges. Refrigerate until jello mixture starts to set up. Add Cool Whip. mix well. Serves 10-12 people.
From "A Dish to Pass" The First United Methodist Church from Austin, Minnesota's cookbook from 1993 (given to me for Christmas from my Grandma B in '93)
1 3oz box American tapioca
1 3oz box orange jello
1 3oz box vanilla (cook & serve) pudding
3 C. water or orange juice
1 small (or large!) can mandarin oranges (drained)
1 c. mini marshmallows (optional)
1 8oz container of Cool Whip
Mix tapioca & vanilla pudding with orange jello. Add water and cook until thick (stir frequently). Let cool slightly and add drained mandarin oranges. Refrigerate until jello mixture starts to set up. Add Cool Whip. mix well. Serves 10-12 people.
Monday, May 11, 2009
Meal Plan - May 10 - May 16
Sunday - BBQ at Steve's Mom's House
Monday - Rigatoni (we never got to it last week), salad, rolls
Tuesday - Cashew Fried Chicken, homemade egg rolls & cream cheese wontons - totally stolen from Julie
Wednesday - Meat Loaf, Red potatoes, green beans
Thursday - Leftovers
Friday - Chicken cordon bleu (the pre-packaged Gold'n Plump kind), jasmine rice, salad
Saturday - brats, beans, chips, orange salad
Monday - Rigatoni (we never got to it last week), salad, rolls
Tuesday - Cashew Fried Chicken, homemade egg rolls & cream cheese wontons - totally stolen from Julie
Wednesday - Meat Loaf, Red potatoes, green beans
Thursday - Leftovers
Friday - Chicken cordon bleu (the pre-packaged Gold'n Plump kind), jasmine rice, salad
Saturday - brats, beans, chips, orange salad
Meat Loaf
This recipe is from my Better Homes & Garden cookbook - but I change it up a bit...
Prep: 20 minutes
Bake 45 minutes
Oven 350 degrees
1 beaten egg
3/4 c soft bread crumbs (1 slice) or 1/4 c fine dry bread crumbs (I skip these and use 1/2 c grape nuts)
1/4 c milk, beer, apple juice or water (I use milk)
1 c finely chopped onion (1/2 of a medium) or 1 Tbsp dried minced (I use 1/2 pkg of onion soup mix)
1/4 c finely chopped celery, green sweet pepper or shredded carrot (I use carrots)
2 Tbsp snipped parsley (optional)
1/2 teaspoon dried sage, thyme, basil or oregano, crushed or dried dillweed (I usually skip spices since I use the soup mix)
1 lb ground beef (I use turkey)
2 Tbsp bottled bbq sauce, chili sauce or ketchup (I use ketchup)
1. In a mixing bowl combine egg, bread crumbs, milk, onion, carrots & spices. Add ground meat. Mix well.
2. In a shallow baking dish, pat mixture into a loaf.
3. Bake at 350 til no pink remains. (I just use the meat thermometer). Bake for 45-50 minutes. Transfer to platter. Top with ketchup. Makes 4 servings.
Prep: 20 minutes
Bake 45 minutes
Oven 350 degrees
1 beaten egg
3/4 c soft bread crumbs (1 slice) or 1/4 c fine dry bread crumbs (I skip these and use 1/2 c grape nuts)
1/4 c milk, beer, apple juice or water (I use milk)
1 c finely chopped onion (1/2 of a medium) or 1 Tbsp dried minced (I use 1/2 pkg of onion soup mix)
1/4 c finely chopped celery, green sweet pepper or shredded carrot (I use carrots)
2 Tbsp snipped parsley (optional)
1/2 teaspoon dried sage, thyme, basil or oregano, crushed or dried dillweed (I usually skip spices since I use the soup mix)
1 lb ground beef (I use turkey)
2 Tbsp bottled bbq sauce, chili sauce or ketchup (I use ketchup)
1. In a mixing bowl combine egg, bread crumbs, milk, onion, carrots & spices. Add ground meat. Mix well.
2. In a shallow baking dish, pat mixture into a loaf.
3. Bake at 350 til no pink remains. (I just use the meat thermometer). Bake for 45-50 minutes. Transfer to platter. Top with ketchup. Makes 4 servings.
Monday, May 4, 2009
Meal Plan - May 3 - May 9, 2009
Sunday - Taco leftovers
Monday - Hamburgers on the grill with corn & spud puppies
Tuesday - Jean's Chicken Dinner Casserole
Wednesday - Dinner at the in-laws
Thursday - Lion's Pancake Dinner at the DECC
Friday - Michelle & Chris's Rehearsal Dinner
Saturday - Michelle & Chris's Wedding Dinner!
Easy meal plan for me this week!!
Monday - Hamburgers on the grill with corn & spud puppies
Tuesday - Jean's Chicken Dinner Casserole
Wednesday - Dinner at the in-laws
Thursday - Lion's Pancake Dinner at the DECC
Friday - Michelle & Chris's Rehearsal Dinner
Saturday - Michelle & Chris's Wedding Dinner!
Easy meal plan for me this week!!
Saturday, May 2, 2009
Jean's Chicken Dinner Casserole
From one of my FAVORITE cookbooks Hollyhocks & Radishes
Serves 6-8
Prepare 10 minutes
Bake 35-50 minutes
4 whole chicken breasts skinned & split (bone in or out)
6 oz Jarlsberg, Amish or jack cheese, sliced
1 medium zucchini, thinly sliced*
1 can cream of mushroom soup
1/4 cup dry white wine
Salt & pepper (optional)
Garlic powder (optional)
1 8 oz package (2 cups) Pepperidge Farm herbed stuffing mix (not the cubes)
3 Tablespoons melted butter
1. Prehead oven to 350. Butter a shallow 9X13 baking dish. Arrange chicken breasts in dish. top with cheese slices, then zucchini.
2. Combine soup & wine. Pour over zucchini. If you'd like sprinkle lightly with salt, pepper and garlic powder. Top with stuffing mix, then drizzle with butter.
3. Bake, uncovered, for 35 minutes for boned chicken, up to 50 minutes for bone-in. Chicken should be cooked through and the casserole bubbling.
*As a substitute for zucchini, try 1 to 1 1/2 cups of small florets of broccoli cooked barely tender.
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