Meals for the week of...March 1, 2010

BIG NEWS!!

First, I'm sure you noticed the new look. I redecorated last night instead of posting the recipes (sorry they are a little later than normal this week) but I do like the new look. What do you think?

Second, I've started a side blog to this one that is about the life of my family and my own thoughts. If you want to visit you will see a link at the top right on this page. It's called My View From Here.

Third, the meals this week are really REALLY good! I picked some new recipes this week and my husband and I were really happy with how they all turned out!! One of these my husband has requested to have stocked and ready to go for lunches every week. Which one?? It's the vegetarian Sweet Potato dish!! The leftover turkey from Monday is used on Thursday to make the Turkey Cranberry Quesadillas.

Monday: Slow Cooker Turkey Breast with Mashed Potatoes and Green Beans

turkey recipe from allrecipes.com

Tuesday: Sophisticated Grilled Cheese and Tomato Soup

grilled cheese recipe from Real Mom Kitchen

Wednesday: Sweet Potatoes with Warm Black Bean Salad

recipe from Food Network

Thursday: Turkey Cranberry Quesadillas

recipe from Real Mom Kitchen

Friday: Chipotle or Qdoba (time to eat out and give this mommy a break)

Slow Cooker Turkey Breast with Mashed Potatoes and Green Beans

1 (6 lb) bone-in turkey breast

1 (1 oz) envelope dry onion soup mix

1. Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in slow cooker. Cover, and cook on high for 1 hour, then set to ow, and cook for 7 hours.

This was one of the moistest turkeys I have ever had!!! We were prepared to add water during the cooking process but it was not needed! Our turkey was almost 7 lbs and we cooked ours on high for 1 hour but then low only 6 hours.

The mashed potatoes I had frozen from our New Year's Eve dinner so this was easy for me. But I made them with Red Potatoes, butter, sour cream, milk, salt, pepper, garlic powder, onion powder, and lemon pepper. I boil diced potatoes (with skins) and then add the butter, sour cream, and milk until the consistency is right and then flavor with the seasonings.

Sophisticated Grilled Cheese and Tomato Soup

8 slices multigrain bread

1/4 cup apricot preserves (I used peach as this is what I had in the fridge)

8 ounces sliced deli ham

1 round (8 oz) Brie cheese, rind removed and cut into four slices

3 tablespoons butter, softened

Tomato soup (prepared according to can directions)

Spread four bread sliced with half of preserves (or enough to coat the bread). Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.

In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.

My husband got this meal for us and I was working late and he said the Brie was hard to cut. He cut it into small pieces and at first I didn't think they were melting

very well but after the sandwich is removed from the burner it melted nicely.

Sweet Potato with Warm Black Bean Salad

4 medium sweet potatoes

1 15-ounce can black beans, rinsed

2 medium tomatoes, diced (we used a can of rotel instead plus some extra canned tomatoes)

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

3/4 teaspoon salt

1/4 cup reduced-fat sour cream

1/4 cup chopped fresh cilantro

Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12-15 minutes. (Alternatively, place in a baking dish at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2-3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Turkey Cranberry Quesadillas

2 T melted butter (I used tub butter)

6 flour tortillas (I used wheat tortillas)

shredded swiss cheese (2 cups made 5 medium sized quesadillas)

diced green onion

leftover turkey (used from slow cooker turkey breast this week), diced or shredded

cranberry sauce (I used jellied canned cranberry sauce)

Brush one side of the tortilla with melted butter. Place butter side down in a frying pan. Sprinkle half of the tortilla with a layer or swiss cheese and leftover turkey then sprinkle on some green onion. Spread cranberry sauce on the other half of the tortilla. Cook over medium heat until under side is browned and crisp and cheese is melted. Fold tortilla in half and remove from pan, then cut in half so you have two triangles.

Meals for the week of...February 22, 2010

I'm cleaning out our freezer! Doesn't that seem like an endless task? We not only have a freezer with our fridge that is filled but we also own a deep freeze. It seems that I just keep putting things in and very little is taken out, so my goal this week was to use some of the items I have in the deep freeze. Happy freezer meals!

Monday: Stouffer's Grandma's Chicken and Vegetable Rice Bake and Green Bean

Tuesday: Spaghetti

Wednesday: Chicken Tender Salad with Asian Dressing and Egg Rolls

Thursday: Kielbasa, potatoes, and onion BBQ

Friday: Chicken Patties on a Bun and Sweet Potato Fries

Stouffer's Grandma's Chicken and Vegetable Rice Bake and Green Beans

1 frozen entree (name above)

1 can or frozen bag of green beans

Cook entree and green beans according to package directions.

Spaghetti

I change sauces frequently and often buy what is on sale or what I have coupons for but my favorite lately is Ragu's Mama's Garden Sauce.

1 package rotini noodles

1 jar favorite spaghetti sauce

1 lb gound beef or turkey

Brown beef or turkey in skillet, cook noodles, and heat sauce. Combine and enjoy!

Chicken Tenders Salad with Asian Dressing and Egg Rolls

1 package frozen egg rolls

Frozen chicken tenders (I used popcorn chicken this time - it was what was in the freezer)

Lettuce

Vegetables

Chow mein noodles in place of croutons

Cook chicken and egg rolls according to package directions. Slice up veggies and add to lettuce. Top lettuce with chicken tenders and asian dressing (or a favorite of your own).

Kielbasa, potatoes, and onion BBQ

This is a in the process of cooking picture. I forgot to take a final picture!

This recipe came from my cousin. There are not any specific measurements with this one.

2 large or 3 medium russet potatoes diced into 1'' cubes

olive oil

1 kielbasa link, sliced

1 red onion, diced

1 bottle BBQ sauce

water

1. Dice potatoes into 1'' cubes and cook in the microwave to soften with a small amount of water and mostly covered with saran wrap. About 8-11 minutes.

2. While potatoes are cooking. Heat a large skillet with about 1 T olive oil and add diced red onion. Cook onions until soft.

3. When potatoes are softened add to onions in skillet. You may need to add a touch more olive oil to help brown the potatoes some.

4. Slice kielbasa while the potatoes brown. Add kielbasa to skillet and brown slightly.

5. In a bowl or measuring cup add about 1/2 cup BBQ sauce and mix with 1/2 cup of water. Stir together and place into skillet over kielbasa mixture. Add more BBQ sauce for desired tasting.

Serve after sauce warms.

Chicken Patties on a Bun and Sweet Potatoes

1 box frozen chicken patties

hamburger buns

frozen sweet potato fries

Cook chicken patties and fries according to package directions. We like to top our chicken patties with lettuce and pickles (okay, I like the pickles my husband does not).

Meals for the week of...February 15, 2010

Monday: Chicken Piccata with Angel Hair Pasta and Salad

Tuesday: Tomato Tortellini Soup (Taste of Home Magazine Feb/Mar issue) and Crescent Rolls

Wednesday: Sloppy Joes with Steamed Vegetables and Salad

Thursday: Baked Mac & Cheese (Taste of Home Magazine Feb/Mar issue) and Vegetables

Friday: Pizza

Chicken Piccata with Angel Hair Pasta and Salad

This is an awesome recipe from my sister-in-law. Problem is she and I cook more on a dump and taste method rather than measuring so I'm going to be estimating the amounts I used. It's an easy recipe and does not require precise measurements. If the sauce it too lemony add more wine or vice verse if it doesn't have enough lemon flavor.

4 Chicken breasts or 9-10 tenderloins

1 to and 1 and 1/2 cups flour

1/2 t salt

1/4. t pepper

3 T vegetable oil

3 T butter

2 lemons

1 Jar of Capers

1/2 cup white wine or cooking wine (may need more)

Angel Hair Pasta (about 1 package)

Salad and toppings

Heat butter and vegetable oil in a skillet (I like to use my electric skillet for this recipe). Mix flour, salt, and pepper in a shallow bowl or on a plate. Pound chicken thinly and coat chicken in flour mixture. When oil/butter mixture is hot add chicken. Cook chicken thoroughly flipping only a few times during cooking. Remove chicken and keep warm once it's thoroughly cooked. Add white wine and juice of 1 and 1/2 to 2 lemons to skillet. Cook until warmed. Add capers and continue to heat. If you think you may need more sauce add any additional ingredients (butter, lemon juice, and/or white wine). Add chicken back to skillet and coat with sauce. Sauce with thicken while chicken is reheating. Serve chicken on top of pasta with lemon slices on top (for extra fanciness).

While making the chicken cook angel hair pasta according to package directions. Drain and add olive oil to keep noodles from sticking together. Meanwhile, assemble salads.

Tomato Tortellini Soup and Crescent Rolls

This was a new recipe for my family. It was a great soup but I'm not the biggest fan of cheese tortellini. I would recommend this recipe to those who are fans of tortellini! The base is great and next time I might just leave the tortellini out or serve with a different type of noodle. A friend of mine also tried this recipe and loved it but recommended to use more tortellini.

1 pkg (9 oz.) refrigerated cheese tortellini (would recommend to double)

2 cans (10-3/4 oz each) reduced-sodium condensed tomato soup, undiluted

2 cups vegetable broth

2 cups 2% milk

2 cups half-and-half cream

1/2 cup chopped oil-packed sun-dried tomatoes

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dried basil

1/2 tsp. salt

1/2 cup shredded Parmesan Cheese

Additional shredded Parmesan cheese, optional

Cook tortellini according to package directions.

Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes, and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired.

Sloppy Joes

1 can Manwich (my favorite is bold, but it isn't as easy to find as original or BBQ)

1 lb ground beef

1 package hamburger buns

Frozen vegetables

Salad

Brown ground beef and add Manwich according to package directions. While browning the meat, steam the vegetables and assemble salads.

Baked Mac & Cheese and Steamed Vegetables

Again, this is another new recipe for me this week. I didn't get a chance to cook it during the week as I had an award ceremony to attend this evening. I'm going to cook it next week and I'll report back my opinion.

4 cups uncooked spiral pasta

1/4 cup butter, cubed

1/4 cup all-purpose flour

4 cups 2% milk

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground mustard

1/4 tsp. Worcestershire sauce

Dash ground nutmeg

2 cups (8oz) shredded cheddar cheese

1 cup cubed process cheese (Velveeta)

Cook pasta according to package directions. In a large saucepan, melt butter; stir in flour until smooth. Gradually add milk; stir in salt, pepper, mustard, Worcestershire sauce and nutmeg. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted.

Drain pasta; stir in cheese sauce. Transfer to an ungreased 2-qt. baking dish. Bake uncovered, at 350 degrees for 20-25 minutes or until bubbly.

Cook vegetables while pasta is in the oven by steaming on the stove-top.

Pizza

Order, pick-up, or bake your own! Whatever strikes your fancy this evening! I think I'm going for some Papa Murphy's!