From my Mom (modified by me)
1lb gr beef
2-3 cups macaroni noodles
1 med onion chopped
1-2 cups corn (frozen or canned, drained)
1 24oz jar spaghetti sauce
1-2 C. shredded sharp cheddar cheese
Cook macaroni noodles according to package directions. Brown ground beef with onion. Stir noodles, ground beef, spaghetti sauce & corn together. Add cheese & stir til melted.
Clearly not the Eastern European definition of "Goulash" but this was sort of what we called goulash in our house growing up. I like it better this way. My Mom's recipe was for slightly larger quantities made in a slow cooker with additions like mushrooms, but I just used what I had on hand. Oh and I added cheese. Because I love cheese. My kids probably won't eat it anyway. *sigh* Oh well.
Tuesday, July 26, 2011
Tuesday, July 19, 2011
Myrna's Pasta Salad
From my sister's Mother-in-Law, Myrna
8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced
Mix together & then stir in 8oz Italian dressing (or more, if desired).
I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!
8oz rainbow rotini pasta (or I just use a whole 12oz box)
1 small pkg sliced pepperoni
1 cup chopped (fine) cauliflower
1 cup chopped broccoli florets
2-3 carrots, sliced
1/2 cup chopped celery
1/2-1 cup chopped green onions
8oz Monterey jack cheese, diced
Ripe olives, sliced
Mix together & then stir in 8oz Italian dressing (or more, if desired).
I usually omit the things I don't ike - celery & olives; and then I add sliced cherry tomatoes!
Monday, July 18, 2011
Meal Plan - July 18-22
Monday - Fiesta Chicken
Tuesday - Fresh Hummus & Veggies
Wednesday - Leftovers
Thursday - Honey Fried Walleye & Couscous
Friday - Chicken with Sweet Potatoes & Cauliflower
Saturday - Pizza
Tuesday - Fresh Hummus & Veggies
Wednesday - Leftovers
Thursday - Honey Fried Walleye & Couscous
Friday - Chicken with Sweet Potatoes & Cauliflower
Saturday - Pizza
Fiesta Chicken
From my Mom (via the Uncle Ben's Rice Box)
1 1/2 C. whole grain brown rice
4 chicken breasts or chicken strips
cooking oil/cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 Tbsp chili powder
3 C. Water
3/4 C. prepared salsa
1 C. corn, drained (or frozen)
1/4 C. cilantro, chopped (optional)
1. Cut chicken breasts into 1/2 inch strips.
2. Heat 5 qt pan with tight fitting lid over medium high heat. Spray pan with cooking spray or add a little oil. Add chicken & cook til done, about 5 minutes.
3. Add onion, red pepper & chili powder. Mixx well & cook 2 minutes more.
4. Add rice, water, salsa & corn. Mix well & bring to a boil. Cover & reduce heat to a simmer. Simmer 30 minutes.
5. Remove from heat, top with cilantro & keep covered 5 minutes or until ready to serve.
(I don't care for cilantro so "optional" indeed!_
1 1/2 C. whole grain brown rice
4 chicken breasts or chicken strips
cooking oil/cooking spray
1 medium onion, diced
1 red bell pepper, diced
1 Tbsp chili powder
3 C. Water
3/4 C. prepared salsa
1 C. corn, drained (or frozen)
1/4 C. cilantro, chopped (optional)
1. Cut chicken breasts into 1/2 inch strips.
2. Heat 5 qt pan with tight fitting lid over medium high heat. Spray pan with cooking spray or add a little oil. Add chicken & cook til done, about 5 minutes.
3. Add onion, red pepper & chili powder. Mixx well & cook 2 minutes more.
4. Add rice, water, salsa & corn. Mix well & bring to a boil. Cover & reduce heat to a simmer. Simmer 30 minutes.
5. Remove from heat, top with cilantro & keep covered 5 minutes or until ready to serve.
(I don't care for cilantro so "optional" indeed!_
Basic Hummus
From Better Homes & Gardens
1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks
directions
In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.
1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks
directions
In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.
Honey-Fried Walleye
from My Mom (although she doesn't ever remember making this...)
1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional
In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.
1 egg
1 tsp honey
1 cup coarsely crushed saltines (about 22 crackers)
1/3 C all-purpose flour
1/4 tsp salt
1/4 tsp pepper
4-6 walleye fillets (about 1 1-1/2lbs), skin removed
vegetable oil
additional honey
lemon or lime slices, optional
In a shallow bowl, beat egg & honey. In another bowl, combine cracker crumbs, flour, salt & pepper. Dip fillets into egg mixture, then coat with crumb mixture. In a large skillet, heat 1/4 inch of oil, fry fillets over medium high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey; garnish with lemon or lime if desired. Yield 4-6 servings.
Chicken with Sweet Potatoes & Cauliflower
from Everyday Food
1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter
1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.
per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber
1 sweet potato (about 1/2 lb peeled & sliced 1/4 inch thick)
1/2 head cauliflower (about 1 lb) cut into medium florets
2 Tbsp extra virgin olive oil
coarse salt & ground pepper
2 Tbsp sherry or red-wine vinegar
4 boneless, skinless chicken breast halves (6 to 8 oz each)
1 C low-sodium chicken broth
2 sprigs thyme
1/2 Tbsp cold unsalted butter
1. Pre-heat oven to 450. On a rimmed baking sheet, toss sweet potato & cauliflower with 1 1/2 Tbsp oil & season with salt & pepper. Roast until cooked through & browned on one side, about 25 minutes. Transfer to a bowl & gently toss with 1 Tbsp vinegar.
2. Meanwhile, in a large nonstick skillet, heat 1/2 tbsp oil over medium-low. Season chicken with salt & pepper. Cook until golden & cooked through. 30-35 minutes. Flipping halfway through. Transfer chicken to a plate and tent with foil to keep warm.
3. To skillet, add broth, thyme & 1 tbsp vinegar. Cook over medium-high, scraping up browned bits, until reduced by half, 3 to 5 minutes. REturn chicken & any accumulated juices to skillet & turn chicken to coat with sauce. Remove from heat & stir in butter. Serve chicken with vegetables & pan sauce.
per serving: 349 calories; 13.2g fat (3.2g sat fat; 43.6g protein; 13g carb; 3.9g fiber
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