What's Carrie Cooking?

Springtime Ham & Egg Bake

2012-01-29T15:12:00.000-08:00

6 eggs*

3/4 cup all-purpose flour

1 teaspoon ground mustard

1/2 teaspoon seasoned salt

1/2 teaspoon baking powder

1 container (8 ounces) sour cream

3/4 cup milk

2 cups cubed fully cooked ham (12 ounces)

1 cup chopped roma (plum) tomato, (3 medium)

2 cups shredded Cheddar, Monterey Jack and American cheese blend (8 ounces)

1/2 cup chopped fresh chives or 1 1/2 teaspoons freeze-dried chives

Additional roma (plum) tomato, thinly sliced, if desired

Additional chives, if desired

Heat oven to 350°F. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2 Beat eggs, flour, mustard, seasoned salt, baking powder, sour cream and milk in large bowl with wire whisk until blended. Fold in ham, chopped tomatoes, cheese and chives. Pour evenly into baking dish.
3 Bake uncovered 50 to 60 minutes or until mixture is set and top is lightly browned. Let stand 5 minutes before cutting. Garnish with tomato slices and chives.

*I used a total of 10 eggs (left everything else the same) to make this a more hearty serving. I also used a standard 8X13 cake pan. It was yummy. I would love to make it again with mushrooms & peppers!

Turkey Burgers

2012-01-09T16:59:00.000-08:00

1 1/2 lbs. ground turkey defrosted
1 tsp. dry parsley flakes
1 tsp. dehydrated onion flakes
1 tsp. garlic salt
Dash of pepper

Mix it all up. Make patties. Grill or broil. About 5 minutes on the George Foreman Grill.

Yum!

Pasta with Escarole and Cannellini Beans

2011-11-09T10:05:00.001-08:00

Trying this one maybe tomorrow night!

1 lb. Barilla Linguine, pre-cooked (using whole wheat rotini)
½ head escarole, chopped
15 oz. cannellini beans, pre-cooked or canned
2-3 cloves garlic
¼ oz. salt, or to taste
¼ oz. black pepper, or to taste
¼ oz. red crushed pepper, or to taste
½ cup extra virgin olive oil
½ cup chicken stock
as needed for garnish, Grana Padano or Reggiano cheese
Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add escarole, spices and chicken stock. Sauté for 4-5 minutes, or until escarole begins to soften. Add pre-cooked cannellini beans and continue to sauté for 3 minutes. Add pre-cooked pasta; stir for 1 minute. Top with Grana Padano or Reggiano cheese and serve.

Sour Cream Enchiladas

2011-10-04T13:53:00.000-07:00

Sour Cream Enchiladasfrom My Mom1 ½ pounds hamburger, browned and drained8 ounces sour creamone can Cream of Mushroom Soupone small can green chilesone package flour tortillas ( approx eight 10 inch tortillas )one package taco seasoning1-2 cups shredded cheddar cheesesalsaBrown hamburger, draining off grease. Mix with taco seasoning. In a separate dish, combing sour cream, soup and green chiles. Mix ½ of sauce with seasoned hamburger. Mix 2-3 T mixture at one end of tortilla and roll up. Place in 12 X 7 baking dish. Pour remaining sauce over top of tortillas and sprinkle with cheddar cheese. Bake at 350 degrees for 30 minutes. Serve with salsa.I have used a 9 X 13 pan also.

Peas & Carrots Soup with Dumplings

2011-08-17T16:41:00.000-07:00

From Everyday With Rachael Ray Mag - March 2011

Serves 4

2 Tbsp EVOO (extra virgin olive oil)
3 Tbsp butter
3 carrots - peeled, halved lengthwise & thinly sliced
1 rib celery, chopped
1 medium onion, chopped
Salt & Pepper
1 fresh bay leaf
2 rounded Tbsp flour
One 32-oz container (4 cups) chicken or vegetable stock
1 rounded Tbsp dijon mustard
1 cup frozen peas
2 Tbsp finely chopped fresh tarragon, dill or parsley
1 8-oz box biscuit mix (about 2 cups), batter prepared according to package directions.

Heat a couple of Tbsp EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery, onion; season with salt, pepper & the bay leaf. Cover the pot & cook, stirring occasionally, until the carrots soften, 7-8 minutes. Sprinkle the flour on the vegetables & stir for a minute, then whisk in the chicken stock until thickened. Stir in the mustard & peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter & combine. When the soup is bubbling, for the batter into small dumplings using 2 spoons, then drop them onto the surface of the soup. Cover the pot with a tight-fitting lid & cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup & dumplings to shallow bowls; discard the bay leaf.

Macaroni & Beef

2011-07-26T14:34:00.000-07:00

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.

Myrna's Pasta Salad

2011-07-19T11:23:00.000-07:00

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!

Meal Plan - July 18-22

2011-07-18T09:46:00.000-07:00

Monday - Fiesta Chicken

Tuesday - Fresh Hummus & Veggies

Wednesday - Leftovers

Thursday - Honey Fried Walleye & Couscous

Friday - Chicken with Sweet Potatoes & Cauliflower

Saturday - Pizza

Fiesta Chicken

2011-07-18T07:48:00.000-07:00

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!_

Basic Hummus

2011-07-18T07:46:00.001-07:00

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.

Honey-Fried Walleye

2011-07-18T07:40:00.001-07:00

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.

Chicken with Sweet Potatoes & Cauliflower

2011-07-18T07:35:00.000-07:00

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

Black Bean & Brown Rice Soup

2011-06-18T15:19:00.000-07:00

From my iFood Assistant App

Ingredients:
2 - 15oz cans black beans, undrained, divided
3 cups water (I use chicken broth)
1/2 cup chopped onions
1- 7oz envelope Italian dressing mix
1 1/2 instant brown rice, uncooked (I just cook up some regular brown rice)

I also add in some ground cumin to taste. It gives a bit more punch to the flavor.

I also like to add a 1/2 can or so of green chiles & dollop sour cream on top when serving. Oh! And some shredded sharp cheddar too. Yum!

Blend 1 1/2 cans beans in blender til smooth.

Pour into large saucepan.

Add remaining beans, water, onions & dressing mix. Stir until well blended.

Bring to a boil on medium-high heat.

Stir in rice; cover.

Simmer on low heat 5 min or until heated through; stir.

I add in the green chiles at the end.

Heavenly Carrot Soup

2011-05-17T16:58:00.000-07:00

Another recipe from the awesome "Hollyhocks & Radishes" Cookbook.

Serves 6
Prepare 15 minutes
Cook 30 minutes

"Better tasting than carrots! The secret?...the cooking method and the fact that coriander and carrots do special things for each other. Serve hot, cold or even room temp...it's just great and the color is dazzling."

1 cup chopped onion
4 Tbsp butter
1/2 C dry white wine
1 lb carrots, finely chopped
1 1/2 tsp ground coriander
4 cups chicken broth
Salt & pepper to taste

In a large, heavy saucepan, saute onion in butter until soft. Add wine and carrots. Cover tightly and cook over very low heat for 30 minutes. Check a couple of times, stirring to keep from browning (although a little bit adds something).

Place carrot mixture in electric blender [or food processor] with coriander and some of the chicken broth [I used enough to cover the carrots in the processor]. Puree, then return to saucepan and whisk in remaining broth and salt and pepper to taste. If serving hot, reheat but do not boil.

Chicken Roll-Ups

2011-05-09T15:12:00.000-07:00

From My Mom

3 large chicken breasts, boned, skinned & split
1 16oz can French cut green beans, drained
1-2 oz jar pimentos (optional)
6 slices American cheese, cut in half
2 cans cream of chicken soup
garlic powder
1/2 cup shredded cheddar cheese
poultry seasoning
salt & pepper

Pound chicken to 1/4 inch thick. Place beans, pimento & American cheese in center of chicken. Roll up. Place seam down in baking dish.

Heat & stir soup until smooth; add seasonings. Pour hot soup over chicken. Add the shredded cheese on top. Cover with foil.

Bake 40-60 minutes at 375 degrees.

YUM!

I serve with potatoes & use the sauce as a gravy for them! I have never used pimentos - yuck!

Double-Baked Crazy Crisp Oven Fries

2011-03-08T15:10:00.001-08:00

Double-Baked Crazy-Crisp Oven Fries
Serves 6
Tags: sides potatoes roast Yum-o! Family-Friendly
Submitted by
Rachael Ray
on 10/21/10

This is a perfect crispy side for Mac and Cheese Burger Sliders and many more dishes.
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Ingredients

* 6 starchy medium Idaho potatoes
* EVOO, for drizzling
* Salt and pepper

Optional flavorings:

* Minced garlic and lots of minced fresh rosemary – Rachael's favorite!
* Old Bay seasoning or Cajun Seasoning
* Chipotle chili powder
* Minced garlic, parmesan cheese and oregano

Preparation

Pre-heat the oven to 400°F.

Arrange cooling or wire racks over two baking sheets.

Peel the potatoes lengthwise, leaving a patch of the skin on each end of the potatoes. Cut each potato into very thin fries lengthwise, no more than a quarter-inch thick – the thinner they are, the crispier the end product will be.

In a large bowl, dress the fries very lightly with EVOO – a couple of turns of the bowl ought to do the trick. Season with salt and pepper, then arrange the fries in single layer without crowding either baking sheet.

Place the fries in the oven and roast for 30 minutes. Remove the fries and increase the heat to 425°F. Toss the fries in large bowl again with the seasonings, garlic and herbs of choice. Return the fries to the oven and bake for another 15-20 minutes, until very crisp and brown.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

Favorite Coffee Cake

2011-02-17T06:34:00.000-08:00

(Via my Mom; via Betty Crocker)

1 1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 tsp salt
1/4 cup shortening
3/4 cup milk
1 egg
Topping (below)

Heat oven to 375 degrees. Grease an 8x8 or 9x9 inch cake pan. Blend all ingredients except topping; beat vigorously 1/2 minute. Spread in pan.

Sprinkle topping over batter. Bake 25 to 30 minutes or until wooden toothpick unserted in center comes out clean. Serve warm.

Topping:

Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon and 3 Tablespoons firm butter until crumbly.

Ham and Peas Casserole

2011-01-03T18:44:00.001-08:00

An Everday Corning Ware Serving Solution (as seen in Everyday with Rachael Ray Magazine)

Serves - 4
Prep - 25 Minutes
Cook - 45 Minutes

1/2 lb sliced baked ham, torn into small pieces (about 1 1/2 cups)
7 oz cornbread, cut into small cubes (2 cups)
1 C frozen peas, thawed
1 tsp chopped fresh thyme
2 C whole milk
3 eggs plus one yolk, lightly beaten
Salt

1. Preheat the oven to 350. Lightly butter a 2.5 Qt baking dish. In a bowl, toss the ham, cornbread, peas & thyme; transfer to the baking dish. In the same bowl, beat together the milk, eggs and yolk and 1/8 tsp salt. Pour into the baking dish. Let stand for 15 minutes.

2. Bake until the custard is just set in the center. 40 to 45 minutes. Let stand for 10 minutes before serving. Serve with a green salad.

*Notes: I used more ham; because I love ham. I used cornbread I baked myself which I find to be slightly too sweet...I should've remembered this & made a different recipe. Oh well. It makes the casserole a little too sweet for our tastes - so use that for what it's worth. I used more peas, because I love peas. I skipped the thyme because I forgot to buy it. I used 1% milk instead of whole because it's what we have.

All in all I thought this was good. Different for supper - not really a breakfast dish, but sort of a brunch dish...? I think we'd both like it more with a less sweet cornbread.

Carrot & Ginger Soup

2010-10-28T14:21:00.000-07:00

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

2010-10-25T18:47:00.000-07:00

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

2010-07-24T08:08:00.000-07:00

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

2010-07-15T14:43:00.000-07:00

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

2010-06-06T08:44:00.000-07:00

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

2010-05-09T08:35:00.000-07:00

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

2010-04-15T07:49:00.000-07:00

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

2010-04-06T17:03:00.000-07:00

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

2010-04-05T15:49:00.000-07:00

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

2010-03-10T20:35:00.000-08:00

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

2010-03-08T16:31:00.001-08:00

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

2010-03-08T16:20:00.000-08:00

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

2010-03-05T15:42:00.000-08:00

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

2010-03-05T13:45:00.000-08:00

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

2010-03-05T13:35:00.001-08:00

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

2010-02-23T17:28:00.000-08:00

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

2010-01-19T07:04:00.000-08:00

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

2010-01-04T06:29:00.000-08:00

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

2010-01-03T17:49:00.000-08:00

(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

2010-01-01T06:37:00.000-08:00

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.

Meal Plan - September 21 - September 26

2009-09-21T15:35:00.000-07:00

Monday - Pork Chop & Potato Bake w/salads

Tuesday - Slow Cooker Mac & Cheese and hot dogs

Wednesday - Absent Cook Stew

Thursday - Steve's at his Dad's, Carrie's on set

Friday - Sour cream enchiladas

Saturday - Pizza

Meal Plan - August 23-August 29

2009-08-25T09:24:00.000-07:00

Sunday - Carrie on Set, Steve on his own.

Monday - Blackwoods with out of town guests

Tuesday - Porcupine Meatballs, baked potatoes & green beans

Wednesday - Chicken curry with lots of veggies

Thursday - Tilapia with Couscous

Friday - Carrie's on Set, Steve's on his own....

Saturday - Sammy's Pizza

Taco Soup

2009-08-25T09:22:00.000-07:00

1 lb ground beef (or ground turkey)
16oz tomato sauce
24 oz diced tomatoes
24 oz can whole kernel corn
24 oz kidney beans
1 pkg taco seasoning

Brown hamburger, draining off fat, in a large pot. Add other ingredients until everything is heated through. Serve in soup bowls or bread bowls. Top with sour cream, Fritos & grated cheese if desired.

Broccoli Quiche

2009-08-25T09:18:00.000-07:00

1 1/2 cups hot, cooked rice
3 eggs
3 oz sharp cheddar cheese (about 1/2 C)
salt & pepper to taste
1 1/2 cups (10oz) chopped broccoli, thawed
3/4 C drained, canned sliced mushrooms (optional) OR FRESH ONES!
1/4 C. plus 2 T. milk (I use less as it's too soupy otherwise!)

Combine rice, one egg slightly beaten, 1/2 the grated cheese and salt. Mix well. Press firmly in an even layer on bottom of 9 inch pie pan. Beat the remaining two eggs slightly. Stir in broccoli, mushrooms and milk. Season with salt & pepper. Spoon over rice in pan. Bake at 375 degrees for 20 minutes. Sprinkle reamining cheese evenly over broccoli and mushroom mixture. Bake 10 minutes longer. Freezes well.

**This was one of my Mom's Weight Watchers recipes - and it's quite good. Sometmes if we want a little more filling of a meal, we'll dice up 1/2 can of reduced sodium Spam (yes, we eat Spam on occasion) and mix it in with the rest of the ingredients.

Hot Dip

2009-08-25T09:16:00.001-07:00

1 8oz pkg cream cheese, softened
3 oz dried beef cut into small pieces
2 T. milk
1/4 C Chopped green pepper (optional)
2 T. dried onion flakes
1/4 tsp pepper
1/4 tsp garlic salt

Soften cream cheese, add milk & sour cream. Mix in rest of ingredients. Top with sunflower seeds. Bake at 350 degrees for 25 minutes in an uncovered small baking dish.

Infamous 7-Layer Bars

2009-08-25T09:12:00.000-07:00

From Buffy Brown & Paul Helstrom

1/4 C. melted butter
1. C graham crackers, crushed
1 C. shredded coconut
6oz pkg semisweet chocolate chips
6oz pkg butterscotch chips
1 15 oz can sweetened condensed milk
1 C. chopped nuts

Line cookie sheet with aluminum foil. Layer ingredients in the order listed above.

Bake at 350 degrees for 30 minutes.

**These are CALORIE loaded and perfect for backpacking/paddling/hiking trips!

Meal Play - August 9 - 15

2009-08-10T07:21:00.000-07:00

Sunday - Chicken at Roger's

Monday - Steak, baked potatoes, salad

Tuesday - Broccoli Quiche

Wednesday - Lattice Chicken Potpie

Thursday - Leftovers

Friday - Pizza

Meal Plan - July 26-July 31

2009-07-25T10:47:00.000-07:00

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

2009-07-25T10:05:00.000-07:00

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

2009-07-25T10:01:00.000-07:00

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

2009-07-25T09:55:00.000-07:00

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

2009-07-25T09:48:00.000-07:00

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

2009-07-12T06:34:00.000-07:00

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

2009-07-12T06:20:00.000-07:00

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!

Meal Plan - June 14 - June 20

2009-06-15T08:07:00.000-07:00

Sunday - impromptu hot dog dinner at my FIL's

Monday - Broccoli/Rice Quiche

Tuesday - Chicken burgers, spud puppies & veggies

Wednesday - Pork Chop Potato Bake

Thursday - Turkey Meatloaf

Friday - BLTs

Saturday - Homemade Pizza (or Sammy's?)

Pork Chop & Potato Bake

2009-06-15T07:53:00.000-07:00

From my Mom

6 porkchops (I usually just use 3 or 4)
veg oil
seasoned salt
cream of celery soup (1 can)
1/2 C milk
1/2 C sour cream
1/4 tsp pepper
1 pkg (24oz) frozen hashbrowns - loose pack
1 C cheddar cheese
1 can french fried onions (2.8oz)

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt & set aside. Combine soup, milk, sour cream & pepper and 1/2 tsp seasoned salt. Stir in potatoes, 1/2 C cheese and 1/2 can f.f. onions. Spoon mixture in a 9x13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 for 1 hour. Top with remaining cheese & onions; bake uncovered 5 minutes longer.

Meal Plan - June 7 - June 13

2009-06-08T18:12:00.000-07:00

Sunday - Still in Austin, Steve's still on his own

Monday - Take out from Taste of Saigon

Tuesday - Lattice Chicken Potpie

Wednesday - Pork tenderloin w/apricot glaze, salad, sweet potatoes

Thursday - Chicken leftovers

Friday - Homemade Pizza

Saturday - Pork leftovers

Pork Tenderloin with Apricot Glaze

2009-06-07T18:21:00.000-07:00

From Parenting Magazine

Prep: 5 minutes
Roast: 30 minutes
Serves: 8

Cooking spray
1/4 C apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
2 pork tenderloins, 1 lb each

1. Preheat oven to 425. Spritz a baking sheet with cooking spray (I recommend using foil on the pan! The jam gets baked on like TAR and is super fun to clean off...)

2. Combine preserves, mustard, and rosemary in a small bowl.

3. Place tenderloins on baking sheet (leave about 2 inches of space between them); brush each with the apricot mixture.

4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 150.

5. Remove from oven, and let stand 5 minutes before slicing diagonally.

Per serving: 161 calories, 4 g fat (1 g. saturated), 108mg sodium, 73 mg cholesterol

Lattice Chicken Potpie

2009-06-07T18:08:00.000-07:00

From Taste of Home's Casserole Cookbook

1 pkg (16oz) frozen California-blend veggies
2 C cubed cooked chicken
1 can cream of potato soup
1 C milk
1 C (4oz) shredded cheddar cheese
1 can (2.8oz) french-fried onions
1/2 tsp seasoned salt
1 tube (8oz) refrigerated crescent rolls

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13 x 9 inch baking dish.

Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2" strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375 degrees for 35-40 minutes or until golden brown.

4-6 servings

Meal Plan - May 31 - June 6

2009-06-02T07:36:00.000-07:00

Sunday - Graduation Party at my cousin Anna's

Monday - Taco Bar (turkey taco w/fixin's)

Tuesday - Taco leftovers

Wednesday - Hamburger Stroganoff w/Noodles

Thursday - Leftovers

Friday - Carrie & Dahlia in Austin, Steve's on his own!

Saturday - ditto!

Hamburger Stroganoff with Noodles

2009-06-02T07:32:00.000-07:00

From My Mother...

1lb pkg creamette extra wide egg noodles, uncooked
1lb lean gr. beef
1/2 c. chopped onion
2 cloves garlic, chopped
2 Tbsp flour
2 Tsp beef flavored instant bouillon
1/4 tsp pepper
1 can cream of mushroom soup
1 c. water
8oz sour cream
2 Tbsp chopped parsley

Cook noodles as pkg directs; drain. In large skillet, over medium heat, brown beef; pour off fat. Add onion & garlic, cook & stir until onion is tender. Stir in 1 Tbsp flour, bouillon & pepper then soup, water & mushrooms, mix well. Bring to a boil; reduce heat & simmer 15 minutes. Combine sour cream with remaining 1 Tbsp flour and parsley. Stir into beef mixture; heat through (do not boil). Serve over hot cooked noodles.

**I noticed as I was re-typing this that the directions say to add in the mushrooms, but no mushrooms are listed in the ingredients...well, add some if you like.

Meal Plan - May 24 - May 30

2009-06-01T07:29:00.000-07:00

Yeah, this is last week's a week late...

Sunday - BBQ at my MIL's

Monday - Dinner out at the Brewhouse

Tuesday - Creamy Chicken Italiano (because we didn't get to it the week before)

Wednesday - I was in LA

Thursday - I was still in LA

Friday - Pizza from Papa Murphy's

Saturday - Brats with my folks in Longville

So as you can see I prepared almost NOTHING last week! Sweet!

Meal Plan - May 17 - May 23

2009-05-18T11:27:00.000-07:00

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

Soy Ginger Chicken

2009-05-18T10:37:00.000-07:00

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.

Creamy Chicken Italiano

2009-05-18T10:32:00.000-07:00

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).

Cinnamon Coffee Cake

2009-05-17T11:22:00.000-07:00

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.

Mandarin Orange Salad

2009-05-17T11:16:00.000-07:00

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.

Meal Plan - May 10 - May 16

2009-05-11T09:35:00.001-07:00

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

Meat Loaf

2009-05-11T07:37:00.000-07:00

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.

Meal Plan - May 3 - May 9, 2009

2009-05-04T06:39:00.000-07:00

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!!

Jean's Chicken Dinner Casserole

2009-05-02T06:32:00.000-07:00

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.

Meal Plan - April 27 - May 1, 2009

2009-04-27T14:00:00.000-07:00

Our inaugural meal plan!

Sunday - Chicken Stir Fry w/Jasmine Rice

Monday - (leftovers) or Pigs in a Blanket

Tuesday - Pigs in a Blanket (or something I haven't thought of yet)

Wednesday - Baked Ziti w/zucchini & garlic bread

Thursday - Fish & Chips (broiled tilapia filets w/homemade fries), No Knead Bread and peas

Friday - Ground Turkey Tacos & Nachos (and maybe a margarita or two...

Baked Ziti

2009-04-27T13:58:00.000-07:00

From Julie's Blog

1 pound dry ziti pasta (we've also been known to use just about any kind of pasta)
1 onion, chopped
1 pound lean ground meat (we typically skip the meat or use turkey but beef works too)
2 (26 oz) jars of spaghetti sauce
6 oz Provolone cheese, sliced
1 1/2 cups sour cream
6 oz mozzarella cheese (yeah, I'm SURE we use more than that!)
2 TBSP grated Parmesan cheese (again, I'm sure we use more than that!)

Boil pasta to al dente, drain. Brown onion and ground meat. Add meat mixture to spaghetti sauce and simmer for 15 minutes.

Preheat oven to 350 degree. Grease a 9x13 baking dish. Layer as follows: 1/2 of the ziti, provolone cheese, sour cream, 1/2 of the sauce, ziti, mozzarella cheese and remaining sauce. Top with Parmesan cheese.

Bake for 30 minutes or until cheese are melted.

Pigs in a Blanket

2009-04-27T13:56:00.000-07:00

From AllRecipes.com

* 8 hot dogs
* 8 slices American processed cheese
* 1 (10 ounce) package refrigerated biscuit dough

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
3. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Margaritas

2009-04-27T13:55:00.000-07:00

We searched & searched for the best margarita recipe that we could find (that fit into our budget and matched our taste buds needs...).

Simplicity reigns...here it is.

Margaritas:

1 1/2 oz tequila
1 1/2 oz triple sec (or cointreau if you're fancy)
1 oz lime juice

Stir with ice. Garnish with lime wedge & salt if you prefer.

Chicken Stir Fry

2009-04-27T13:52:00.000-07:00

From The Food Network/Paula Deen

Ingredients

* 1 tablespoon vegetable oil
* 1 tablespoon sesame oil
* 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
* 1 bunch broccoli, cut into florets
* 1 package shiitake mushrooms
* 2 to 3 carrots, thinly sliced
* 1 red bell pepper, chopped
* 1 cup onion, diced
* 1 (8-ounce) can sliced water chestnuts, drained
* 1 cup chicken broth
* 1/4 cup hoisin sauce
* 1 tablespoon soy sauce
* 1 teaspoon powdered ginger
* 2 tablespoons cornstarch
* Serving suggestion: Hot, cooked rice noodles

Directions

In a large skillet, heat the oils over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until lightly browned. Add broccoli, mushrooms, carrots, pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts. In a small bowl, combine broth, hoisin sauce, soy sauce, ginger, and cornstarch. Add to chicken mixture and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked rice noodles.

**I only used one lb of chicken (for 2 and 1/2 of us). It seemed to be enough with some leftover. All other amounts I left the same. Except I always add extra carrots. I love carrots! I served with jasmine rice.

The Infamous No Knead Bread

2009-04-02T15:57:00.000-07:00

No Knead Bread Recipe

"No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works".....and I stole this from SteamyKitchen

Yield: one 1 lb loaf

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)[I used my cast-iron camping dutch oven!]

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter.

Applesauce Muffins

2009-04-02T12:22:00.000-07:00

from Deceptively Delicious

Prep: 20 minutes
Total: 40 minutes
Makes 12 Muffins (I got 18 but who's counting?)

TOPPING:
2/3 Cup old-fashioned oats
1/4 Cup firmly packed light or dark brown sugar
1 teaspoon cinnamon
2 Tablespoons trans-fat-free soft tub margarine spread, melted

BATTER:

1 1/2 Cups all-purpose flour
1 Cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 Cup unsweetened applesauce
1/2 cup nonfat (skim) milk (I used 1%)
1/2 cup butternut squash or carrot puree (I used squash)
1/2 Cup firmly packed light or dark brown sugar
1/4 Cup vegetable or canola oil
1 large egg

1. Preheat the oven to 400 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. To make the topping, stir together the oats, sugar and cinnamon in a bowl. Stir in the margarine.

3. To make the batter, combine the flour, oats, baking powder, baking soda and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix. IN a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix - the batter is supposed to be lumpy.

4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 minutes. Turn the muffins out on a rack and serve warm or cool.

**I made up a bunch of my own vegetable purees when I got this cookbook and froze them in 1/2 cup amounts. Comes in very handy! If you don't want to mess with your own purees you could always use baby food.

These muffins were DELICIOUS and the house smelled of cinnamon & apples all day.