Carrot & Ginger Soup

From Meigan

1/4 cup low-sodium chicken broth
1 lb peeled, sliced carrots
1 can (14.5 oz) whole peeled tomatoes
2 large onions, chopped
1 garlic clove, minced
1/2 c orange juice, unsweetened
2 Tbsp chopped parsley
2 tsp salt-free seasoning
Pepper to taste
1 tsp ginger
1/2 cup fat-free milk
1/4 cup low fat margarine

Place the chicken broth, carrots, tomatoes, onions, garlic, orange juice, parsley, salt-free seasoning, pepper & ginger in a large stockpot. Cover with water & cook until tender (on low - for about an hour). Remove the pot when tender & puree in a food processor. Return to the pot & add the fat-free milk & margarine. Stir & simmer for approx. 10 more minutes. This can be served in a cleaned out pumpkin & heated in a warm ove for about 5 minutes.

8 servings


I usually use about 1/2 as much onion, skip the parsley (because I never have it on hand), up the chicken broth to 1 cup, use salt, cream & butter! I guess I like my soups a bit richer & less healthy! Yummy fall goodness!

Spaghetti Pizza

From my Mom - an all time Rossow Favorite!

1 (14oz) package of thin spaghetti
1 cup milk
2 eggs
2 (15 1/2oz) jars spaghetti sauce) *I usually use a 26 oz jar....*
1/2 lb lean ground beef
1/2-1 cup thinly sliced pepperoni
2 cups shredded mozzarella

Prepare spaghetti according to pkg directions. Drain. Beat milk & eggs together; toss with spaghetti. Spread spaghetti mixture in greased jelly roll pan (11x18). Top with sauce. Arrange pepperoni slices in rows. Sprinkle with cheese & ground beef. Bake in a 350 degree oven for 30 minutes. Let stand for 5 minutes before cutting.

*I usually use a 9x13 glass cake pan because I think my jelly roll pan is bigger than 11X18 & the pieces are too thin for my liking! a 9x13 pan makes really THICK pieces. No one makes this recipe better than my Mom. It always tastes better when she makes it!

Homemade Pancakes

via The Food Network

Ingredients

* 1 egg
* 1 cup all-purpose flour
* 3/4 cup milk
* 1 tablespoon sugar
* 2 tablespoons vegetable oil
* 1 tablespoon baking powder
* 1/2 teaspoon salt

Directions

In a bowl, mix all the ingredients together, breaking up any lumps. Pour batter onto a hot griddle. Flip pancakes when the edges appear cooked and the batter bubbles on top. Serve immediately.

Hidden Valley Ranch Oyster Crackers

From my Mom

5 cups (11oz) plain oyster crackers
1 pkg Hidden Valley Ranch Buttermilk Recipe - Original Ranch Salad Dressing Mix
1/4 tsp lemon pepper
1/2-1 tsp dill weed
1/4 tsp garlic powder
1/2 to 3/4 cup vegetable oil

Combine Hidden Valley Ranch Mix & oil, add dill weed, garlic powder & lemon pepper. Pour over crackers, stir to coat. Place in warm oven (250') for 15-20 minutes. Stir gently halfway through baking.

Chicken with BLT Gravy

From Rachael Ray's website

* 2 tablespoons extra virgin olive oil (EVOO)
* 2 pieces boneless, skinless chicken breast, halved across
* 4 pieces boneless, skinless chicken thighs, trimmed up
* Salt and pepper
* 4 slices smoky bacon
* 2 leeks
* 2 tablespoons flour
* 1 cup chicken stock
* 2 small plum tomatoes
* 1/2 cup dry white wine
* 1/2 cup cream
* 1 tablespoon Dijon mustard
* Crusty bread, to pass at the table

Preparation

Heat two skillets each with 1 tablespoon EVOO over medium-high heat. Season the chicken with salt and pepper and add to the first skillet. Cook the chicken for 12 minutes, turning once.

Meanwhile, add the bacon to second skillet. While the bacon cooks, halve the trimmed leeks lengthwise, then slice half-inch thick and vigorously wash in a colander; dry on kitchen towel. Add the leeks to the bacon and sauté to soften, 5-7 minutes. Sprinkle the flour over the leeks, 1 minute. Stir in the stock and tomatoes and reduce the heat to a simmer.

When the chicken is done, remove it to a platter and deglaze the pan drippings with the wine, scraping up the bits and color for 30 seconds. Pour the drippings into the gravy pan and stir to combine.

Finish the gravy with the cream. Stir to combine, and when sauce comes back up to a bubble, turn off the heat and stir in the Dijon mustard.

Spoon the BLT gravy over the chicken and serve with crusty bread, torn into pieces for mopping.

**This was deeee-licious! I'm making this again!

Baked French Swirl Toast

From my Aunt Sandy - via my Mom

1 Loaf (16oz) Pepperidge Farm Cinnamon Swirl Bread (cut into cubes)
3/4 C. dried cranberries or raisins
8 eggs, beaten (can add more)
3 C. half & half (or whole milk)
2 tsp. Vanilla
Cinnamon sugar or powdered sugar
Whipped butter
Maple Syrup

Place bread cubes & cranberries in greased 3 qt. shallow baking dish. Mix eggs, half & half, and vanilla. Pour over all. Cover & refrigerate one hour or overnight.

Baked uncovered at 350 for 45 minutes or until golden brown & set in center.

Sprinkle with cinnamon-sugar (or powdered sugar). Serve with butter & syrup.

**I use the Pepperidge Farm Cinnamon-Raisin bread...makes it one step easier! Happy Mother's Day!! This recipe is super easy to make- especially when you throw it together the night before - enjoy!

Taco Skillet Dinner

1 lb ground turkey or 1 lb vegetarian ground "beef"
1 Tbsp canola oil
1 16-oz bag frozen "southwest" style vegetables
1 15-oz can black beans, rinsed & drained
1 16-oz jar of salsa
2 Cups coarsely crushed tortilla chips
1 C. shredded cheddar cheese

In a large skillet fry meat in oil for 6 minutes, or until brown, stirring to crumble.

Stir in frozen vegetables, black beans & salsa. Reduce heat to medium, cove & cook 6-8 minutes.

Sprinkle with tortilla chips & cheese, cover & cook 2 more minutes.

Serve. Or if you want to be really fancy, sprinkle dish with chipped cilantro & serve with corn bread & sour cream on the side.

**I can never find "southwest" style veggies, so usually just use corn; I also don't add oil to the meat...I don't think it's necessary. We add our own chips on our plate (to keep them crispy) but I do throw the cheese on at the last minute so it's nice & melty!**

Easy Lasagna

From my Mom

2 1/2 C. grated mozzarella cheese
2 C. dry curd cottage cheese (I've found this ONCE in the store. I just buy regular and rinse/drain it - works fine)
1 Egg
1 lb ground beef, browned & drained (I use turkey)
1 tsp salt
1 28oz jar spaghetti sauce
1/2 tsp leaf oregano
1/2 pkg uncooked lasagna (llb) noodles (10 dry noodles)

1. Set aside 1/2 c. mozzarella cheese

2. Combine cottage cheese & remaining 2 cups mozzarella cheese, egg & salt in a bowl.

3. Add ground beef & oregano to spaghetti sauce in another bowl. Spread 2/3 C. sauce over bottom of baking dish (don't add more).

4. Layer 5 of the dry noodles in a single layer in pan (4 lengthways & 1 crossways) (noodles won't cover every inch of the pan).

5. Place half of of the cheese mixture over noodles.

6. Pour another 2/3 C. sauce over cheese mixture.

7. Layer remaining noodles on top of spaghetti sauce & top with remaining cheese mixture.

8. Pour remaining sauce over all. Last, top with the 1/2 C. remaining mozzarella.

[9. The uncooked dish can be prepared the night before]

10. Pour 2/3 C. water around the edge of the pan - cover & bake 1 hour. Let sit for 20 minutes before cutting.

Carrie's 6th Grade Popovers

From my 6th grade Home Ec class, courtesy of Miss Winslow

3 eggs
1 C. milk
3 T. oil
1 C. flour
1/2 tsp. salt

1. Preheat oven to 400. Heavily grease 6 small custard cups [I use a regular muffin tin these days].

2. Stir eggs, milk & oil together with a fork in a medium bowl.

3. Stir in flour & salt & beat the combined mixture just until smoth with a rotary beater.

4. Pour batter into greased cups that are spaced far apart on a cookie sheet or large pan.

5. Bake 30-35 minutes, or until deep golden brown in a hot oven [isn't 'hot oven' a given?]

6. As soon as pan is removed from oven, jab a hold in the raised popover to let the steam escape.

7. Serve hot with butter (popovers should be crisp on the outside but soft on the inside!)

Easy Butter Chicken

From Allrecipes.com

* 4 boneless skinless chicken breast halves
* salt and pepper to taste
* 1 teaspoon dried tarragon
* 1 tablespoon fresh lemon juice
* 1/4 cup butter

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.


**I was looking for a simple, basic way to make chicken - and this is it! Of course it's buttery so probably not the healthiest, but it came out so tender & juicy. Dahlia (age 2) absolutely LOVED this chicken. Yay!

Cream Cheese Sausage Puffs

from the Jimmy Dean website

1 pkg Regular Flavor Jimmy Dean Pork Sausage
1 C. finely chopped mushrooms
1 bunch thinly sliced green onions (about 1 cup)
2 pkgs (3oz each) cream cheese, softened
salt & black pepper to taste
3 cans (8.5oz each) refrigerated crescent rolls
1 egg, lightly beaten with 2 tsp water

Preheat oven to 375F. In a large skillet, cook sausage & mushrooms over medium-high heat, stirring frequently until meat is thoroughly cooked & no longer pink. Remove from heat; allow to cool slightly. Stir in green onions & cream cheese season to taste with salt & pepper (I usually skip this). Unroll the cans of dough; separate crescent rolls into 24 triangles; cut each triangle in half lengthwise to make 48 triangles. Place 2 tsp of filling near the wide edge at base of triangle; form into a small log shape. Roll dough & meat towards the point of the triangle, enclosing the filling (filling will be visible at the sides). Place on a lightly greased baking sheet. Brush egg mixture on top of each puff. Bake 18-20 minutes, or until golden brown. Discard any remaining egg mixture.

Makes 48 puffs.

**One of my favorite "party" foods. I love these. They are rich but delicious!! I usually skip the mushrooms (because I don't usually have them). Tonight I didn't split the triangles & made giant ones for super. YUMMY!

Swiss Vegetable Medley

From "A Dish to Pass" - the First United Methodist Church, Austin, MN cookbook from 1993

1 16oz bag frozen broccoli, carrots & cauliflower - thawed & drained
1 can cream of mushroom soup
1 C. shredded Swiss cheese
1/3 C. sour cream
1/4 tsp pepper
1 jar (4oz) chopped pimento, drained (optional)
1 can french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper & pimento & 1/2 can onions. Pour into 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese & onions. Bake uncovered for 5 minutes longer

**Who still uses pimentos? Blech!**

Awesome Homemade PIzza

Serves 6

2 1/2 C all purpose flour
1/2 tsp salt
1 pkg (1/4 oz) dry yeast
1 Tbsp plus 2 tsp olive oil
1 C lukewarm water
3/4 C pizza sauce
12 oz sliced mozzarella
Whatever toppings you like...
dried seasonings (I use basil, but you could use oregano, etc)

1. Preheat oven to 400 degrees. Lightly grease a 12x9 inch baking sheet. Sift the flour & salt into a large bowl. Stir in yeast. Make a well in the center & add olive oil & 1 cup lukewarm water. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface & knead gently for 5 minutes.

2. Roll our dough & press into prepared baking sheet. Cover & allow to rest for 10 minutes at room temperature, then bake for 5-7 minutes.

3. Remove the crust from the oven & spread pizza sauce on top, leaving a 3/4 inch border. Arrange the mozzarella on top & then the pepperoni (or canadian bacon or whatever). Sprinkle with spices & drizzle with olive oil. Bake until golden, 15-20 minutes.

Nutritional Info:
Per Serving:
Calories 483
Fat 23.9g (Sat. fat 9.9g)
Carbs 45.4g

*We make this ALL THE TIME. It's yummy & easy. Enjoy!

Hashed Brussel Sprouts

From my Mother-in-Law, via her sister, via a restaurant on Longboat Key in Florida....

Hashed Brussel Sprouts

2 oz olive oil
1 lb Brussels sprouts shredded
1 tsp poppy seeds
½ of a lemon
1 Tbsp roasted garlic puree
2 Tbsp butter
Kosher salt and pepper

In a sauté pan on high heat, add olive oil and when it starts to smoke add the sprouts, toss in pan to start browning, add the poppy seeds, salt and pepper, butter, lemon juice, and roasted garlic. Serve immediately.

**I finally used the shredder attachment on my food processor - boy was that fun! :) I didn't measure how many sprouts I used...I just used what I had purchased from the store. I also didn't have the lemon, so skipped that. Instead of the roasted garlic puree, I minced & sauteed the garlic beforehand (Cub was out of the puree & I was too lazy/busy to roast & puree my own!). The poppy seeds give this a nice nutty flavor. Steve really loved this recipe. It was one he told me to "write down" which is a good sign!

Deceptively Delicious Banana Bread

From Deceptively Delicious



Prep: 10 Minutes
Total: 70 minutes
Makes a 9x5 inch loaf or 2 mini loaves

Nonstick cooking spary
3/4 cup whole-wheat flour
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
1/2 C. firmly packed light or dark brown sugar
1/4 C. canola or vegetable oil
2 large egg whites
1 1/2 cups banana puree (about 3-4 med bananas)
1/2 C. cauliflower puree
1 tsp. pure vanilla extract

1. Preheat the oven to 350 degrees. Coat a 9x5 inch loaf pan, or 2 mini pans, with cooking spray.

2. In a bowl or zipper-lock bag, mix the flours with the baking soda, baking powder, salt & cinnamon, if using. Set aside.

3. In large mixing bowl, mix the sugar & oil with a wooden spoon until well combined. Mix in the egg whites, banana & cauliflower purees, & vanilla. Add the flour mixture & mix just until combined.

4. Pour the batter into the loaf pan. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes for the large loaf, 25 to 30 minutes for the mini loaves. Let cool on a rack for 5 minutes, then turn the bread out of the pan to cool before serving.

**I didn't have whole wheat flour, so I just used my regular flour. I baked for about 58 minutes, but the inside is still a bit gushy - even though I checked with a toothpick. Oh well, it still tastes good & is pretty healthy too!

Baking Powder Biscuits

from Taste of Home Baking Book

Prep/Total Time: 25 min; Yield: 10 biscuits

2 C all-purpose flour
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1/2 C shortening (I use butter)
1 egg
2/3 C milk

1. In a large bowl, combine the flour, sugar, baking powder & salt. Cut in shortening until mixture is crumbly. Beat egg & milk; stir into dry ingredients just until moistened.

2. turn dough onto a lightly floured surface; roll our to 12 in thickness. Cut with a floured 2 1/2" biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Serve warm.

**I use these for Chicken ala King...but next time I am going to omit the sugar as I feel they are a bit sweet for that recipe.

Meal Plan - January 18 - January 31

Monday - dinner at Steve's Dad's

Tuesday - Chicken curry with pea pods & carrots (I cheat & use a mix)

Wednesday - Broiled Tilapia, oven fries & peas

Thursday - Leftovers

Friday - Porcupine Meatballs & potatoes w/green beans

Saturday - potential dinner out

Sunday - Tacos

Monday - Leftover tacos

Tuesday - Tater-Tot Hotdish

Wednesday - homemade piza

Thursday - broccoli quiche

Friday - Beef Stew

Saturday & Sunday - Steve & I in Grand Marais!

I think I am saving ALMOST HALF on my grocery bill by shopping & planning for two weeks at a time. I thoroughly stocked the freezer, fridge & pantry yesterday (General Mills cereals for $1.98; Corn Pops for $1.75; gallon of milk $1.98; chicken & ground turkey on sale!) and I have ingredients to make the above meals - plus a couple of extras - and I only spent $130. That is what I was spending sometimes for ONE week. Granted we have to make special trips during the week - primarily for milk (we now go through 2 gallons of 1% milk a week) but also for lunch meat, a few fresh fruits/veggies & whatever I'm craving (haha) but we did that when I was doing a 'big' shopping every week too. I'm excited about saving money! Only saved $12 in coupons yesterday but hey - I'll take it!

Meal Plan - January 4 - January 17

In an effort to live more frugally, I'm going to try to go to the grocery store every other week instead of every week. Why is it when you run in for something "quick" (like lettuce or milk) you end up with another $50 worth of groceries? It must end!

(I understand these menus are pretty boring & not too creative...but at least we'll have meals for two weeks...and the thinking part is already done.)

Week One
Monday - Rotisserie Chicken
Rice-a-Roni
Green Salad

Tuesday - Chicken Ala King
Salad

Wednesday - Pork Chop Potato Bake
Fresh Asparagus

Thursday - Easy Lasagna
Salad
French bread

Friday - Amy's Pot Pies

Saturday - Leftovers

Sunday - Pigs in a Blanket
Mixed veggies

Week Two

Monday - Creamy Chicken Italiano
Green Beans

Tuesday - Squash Soup
Crusty bread

Wednesday - Leftovers

Thursday - Homemade pizza

Friday & Saturday - TBD as I have a film shoot

Sunday - Mac & Cheese
Vegetables

Chicken A La King

(adapted) from Allrecipes.com

1 Cup (more or less) frozen peas
1 Cup (more or less) frozen carrots (or baby carrots chopped & slightly boiled)
1/2 C. butter
1/2 C. all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp chicken bouillon powder
1 1/2 C milk
1 1/4 C hot water
4 cooked, boneless chicken breast halves, chopped (or in my case, leftover chicken from last night's rotisserie meal)

1. Cook butter, carrots & peas together over medium heat for 5 minutes or until peas are thawed & butter melted.

2. Blend in flour, salt & pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

3. Stir in instant bouillon, milk & water. Heat to boiling, stirring constantly. Boil & stir for 1 minute.

4. Stir in chicken. Heat through.

Serve over Baking Powder Biscuits



**I found this sauce to thicken up very very nicely, to not stick/burn to the bottom - and I didn't have to "stir constantly." The original recipe calls for canned mushrooms & fresh green peppers, but I prefer peas & carrots instead.

Butternut Squash Soup

From HelenJane.com

Ingredients
2 large butternut squashes worth of squash that’s been de-seeded and cut into half.
1 tablespoon olive oil for oiling the squash
1 tablespoon kosher salt
1 teaspoon pepper
3 cups chicken stock
4 tablespoons honey
1 teaspoon minced ginger
1/2 cup of heavy cream
1/4 teaspoon nutmeg

Directions
Preheat the oven to 400°F.

Season the squash with the salt and pepper. Drizzle with olive oil. Lay the squash flesh side up on a large pan.
Roast for about 30 to 35 minutes or until the squashflesh is soft.

Scoop the flesh from the skin into a soup stockpot.
Add the chicken stock, honey, and ginger.

Turn the heat to high, bring the mixture to a boil and then turn down to low to simmer.

Puree soup either using an immersion blender or a blender or a food processor.

Put the soup back in the stockpot and stir in the cream. Return the soup to a low simmer.

Season with salt, pepper, and nutmeg to taste. If you want to get fancy, serve with deep fried sage leaves.