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!
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