Where are the meals?

I'm sorry for not having the new meals up this week but I do have something special to share. My little boy turned 2 last week and we had his birthday party this past weekend. I spent many hours decorating and preparing for the party. I wanted to share with you the cupcakes I made for the party. The theme was Sesame Street so I made Elmo, Cookie Monster, and Oscar cupcakes.

Meals for the week of...April 12, 2010

Monday: Grilled Cheese and Tomato Soup

Tuesday: Herb and Lemon Scented Tilapia and Rice

from Taste of Home Favorite Brand Name Recipes 2009

Wednesday: BBQ Beef Sandwiches and Corn

Thursday: Linguini with Herbs, Tomatoes and Capers

from Taste of Home Favorite Brand Name Recipes 2009

Friday: Dinner Out!

Grilled Cheese and Tomato Soup

Whole wheat bread

Butter

Sliced cheddar cheese

1-2 can Tomato Soup

Butter one side of each piece of bread. In a heated skillet, place bread butter side down and layer with sliced cheese and top with another piece of bread, butter side up. Cook until browned and flip to brown other side. While cooking sandwiches, heat soup according to directions.

Herb and Lemon Scented Tilapia and Rice

1 cup minced fresh Italian parsley

1/2 cup minced fresh chives

3/4 tsp salt, divided

1/2 tsp pepper, divided

1 large lemon

1 pound tilapia fillets (large fillets if available)

butter or olive-oil-flavored nonstick cooking spray

4 tbsp butter, divded

1. Combine parsley, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper on a platter. Grate peel from lemon over herbs. Toss to combine. Reserve lemon.

2. Spray tilapia fillets with nonstick cooking spray. Press fillets into herb mixture to coat both sides.

3. Melt 2 tablespoons butter in large skillet over medium heat. Add tilapia. Cook 3 to 4 minutes per side or until fish flakes easily when tested with fork. Transfer to serving platter. Keep warm.

4. Add remaining 2 tablespoons butter to skillet; melt over low heat. Cut lemon in half; squeeze juice from one half into skillet. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into lemon-butter mixture. Pour over fish. Slice remaining lemon half for garnish. Serve immediately.

BBQ Beef Sandwiches and Corn

1/2 cup red onion, diced
pork roast (the size doesn't really matter - depends on how much you want for leftovers but plan on using leftovers for Thursdays dinner)
1 bottle BBQ sauce (or more depending on the size of the pork or the size of the BBQ sauce bottle)
Hamburger buns
Canned Corn

Put onion in the bottom of the crock pot or slow cooker. Add pork and bottle of BBQ sauce. Depending on how much BBQ sauce you like you may want to add a little more so the pork has enough moisture and flavor. Cook on low 6-8 hours until pork is done. When cooked through shred the pork and serve on hamburger buns as sandwiches.

Linguini with Herbs, Tomatoes, and Capers

1 package (9 ounces) refrigerated fresh linguine

2 tablespoons olive oil

2 cups chopped tomoatoes

2 garlic cloves, minced

1/4 cup finely chopped green onions

3 tablespoons capers

2 tablespoons finely chopped fresh basil

1/4 salt

1/8 teaspoon

1/2 cup grated Parmesan cheese (optional)

1. Cook linguine according to package directions; drain well.

2. Meanwhile, heat oil in large skillet over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes begin to break down and soften, basil. Season with salt and pepper.

3. Add linguine to skillet; toss with tomato mixture. Sprinkle with cheese, if desired.

Dinner Out!

Enjoy!

Meals for the week of...April 5, 2010

Okay, it's Saturday night and I'm finally getting around to putting up this weeks meals. I'm sorry about the delay. We've had family in town almost all week working on finishing our basement remodel and they just left this morning. I'm just catching up on the necessary chores around the house and am finally getting this to post the meals. Since I had family in town my meals were a little different this week but still some great ones. We went out on Thursday so I am sticking in a recipe that is a good one I've made for years.

Monday: Flank Steak Lettuce Wraps

Thanks Katie for this great one!

Tuesday: Spaghetti with Meat Sauce

Wednesday: Tacos

Thursday: Pan-Glazed Chicken with Basil and Au Gratin Potatoes

from Cooking Light 5 ingredient/15 minute cookbook

Friday: Frozen Lasagna and Salad

Flank Steak Lettuce Wraps

This recipe can be made with chicken as well.

Flank Steak

Iceberg Lettuce

Shredded Carrots

Cucumbers - diced

Bean Sprouts

Hoisin Sauce

Sweet Chili Sauce

Grill flank steak until desired level of doneness. Once cooked slice into bite-size pieces. Peel lettuce pieces off head of lettuce so you have a little cups to hold the meat and veggies. Mix hoisin sauce and sweet chili sauce (both found in the Asian foods aisle in the grocery store) 1/2 and 1/2 in a bowl.

Take lettuce and layer with meat, veggies, and sauce. Enjoy!

Spaghetti with Meat Sauce

1 lb ground hamburger

Spaghetti noodles

Spaghetti sauce

Brown hamburger. Cook noodles and heat sauce as directed on package.

Tacos

1 lb ground hamburger

1 package Taco Seasoning

Onion - diced

Lettuce - shredded

Tomato - diced

Cheese - shredded

Salsa

Taco shells

Brown hamburger and saute with diced onions. Add taco seasoning according to package directions. Serve taco shells and meat with desired toppings.

Pan Glazed Chicken with Basil and Au Gratin Potatoes

4 chicken breasts

1/2 tsp salt

1/4 tsp pepper

2 tsp olive oil

2 tbsp balsamic vinegar

1 tbsp honey

2 tbsp chopped fresh basil

Sprinkle both sides with salt and pepper. Heat oil in a large nonstick skillet over med/high heat. Add chicken and cook thoroughly. Stir in vinegar, honey, and basil, cook 1 additional minute.

Frozen Lasagna and Salad

Cook frozen lasagna according to package directions. Use any leftover vegetables to top salad. I had shredded carrots, snap peas, and broccoli I topped our salads with this week.

Meals for the week of...March 29, 2010

I tried several new recipes this week and we were happy with how they turned out. My hubby liked all 3 new recipes I tried. We even had my parents over when we had the cabbage rolls and they really them too! A successful week of recipes! Yum!! To simplify this week I bought a Rotisserie chicken this week and cup it up to use in the enchilada soup and on the thai chicken pizzas. Also, Pillsbury now makes crescent rolls sheets so you can just by this instead of the actual crescent rolls. Enjoy!!

Monday: Runner's Beans

from my friend Kate

Tuesday: Cheesy Chicken Enchilada Soup

from Pillsbury Annual Recipes Cookbook 2008

Wednesday: Thai Chicken Pizzas

from 2009 Healthy Cooking Annual Recipes

Thursday: Cabbage Roll Casserole

Friday: Corn Dogs and Sweet Potato Fries

Runner's Beans

1 lb ground turkey (or ground beef)

1/2 cup red onion, diced

1 15 oz can kidney beans, drained

1 15 oz can great northern or butter beans, drained

1 28 oz can vegetarian baked beans (I like the Bush's brand)

1/2 cup BBQ sauce (I usually add about 1 cup as we like BBQ sauce)

3/4 cup brown sugar

2 T apple cider vinegar

Heat oven to 325 degrees. Brown turkey and onion in a large skillet until meat is thoroughly cooked. (Since the turkey is already cooked this time I am going to brown the onion and then add the turkey after the onions are browned to heat through.) Add remaining ingredients to the skillet and mix well. Transfer meat and bean mixture to a 9 x 13 baking dish and bake at 325 for 40-45 minutes. (Thank you Kate for sharing this with me.)

Cheesy Chicken Enchilada Soup

2 cans condensed 98% fat-free cream of chicken soup with 30% less sodium

1 can (10 oz) enchilada sauce

2 cups milk

1 cup shredded reduced-fat cheddar cheese

1 package (9 0z) frozen cooked southwestern-flavored chicken strips, thawed, chopped (about 2 cups) - I used 2 cups of Rotisserie Chicken instead and it worked great

3/4 cup crushed tortilla chips

1) In 3-quart saucepan, mix all ingredients except tortilla chips.

2) Cook over medium heat, stirring occasionally, until thoroughly heated and serve with tortilla chips.

Thai Chicken Pizza

4 whole wheat tortillas (8 inch)

1/4 cup reduced-fat creamy peanut butter

2 T. reduced-sodium soy sauce

4 1/2 tsp. honey

2 1/4 tsp. rice wine vinegar (I used apple cider vinegar)

2 cups shredded cooked chicken breast

2 small carrots, shredded (I bought pre-shredded carrots)

1/2 cup minced fresh cilantro

1 cup (4 oz) shredded part-skim mozzarella cheese

1. Coat both sides of tortillas with cooking spray; place on ungreased baking sheets. In a small bowl, combine the peanut butter, soy sauce, honey, and vinegar. Stir in chicken until blended. Spread over tortillas. Top with carrots, cilantro, and cheese.

2. Bake at 400 degrees F for 10-12 minutes or until cheese is melted.

Cabbage Roll Casserole

2 lbs hamburger (I used only 1 lb)

Chopped onion

Chopped cabbage (about 2 cups - although I used more)

Salt and pepper to taste

2 tubes crescent rolls

2 cups grated cheddar cheese

Brown onion and hamburger. Add cabbage and a little water. Cook for about 15 minutes until cabbage turns white. Put mixture into a 9x13 inch casserole dish that you have put 1 tube of crescent rolls on bottom. Then cover meat mixture with 2 cups cheddar cheese. Add 2nd tube of crescent rolls to top. Cook at 350-375 for about 15 minutes until crescent rolls are brown.

Corn Dogs and Sweet Potato Fries

Frozen corn dogs

Frozen sweet potato fries

Cook both according to package directions.

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

This week I think I went a little lazy as some of these meals are super simple! Gotta have one of those weeks every once in awhile. The new recipe I tried this week is the Spicy Tex-Mex Pizza and it was delicious!! We will be having this one again soon! Yum!

I tried to reuse several ingredients this week to save on costs and to use up left overs. The extra hot dog buns become garlic bread later in the week, while the pizza sauce that usually comes with the family size Boboli Pizza Crust packages I froze and used with the Pita Pizzas on Friday since the Tex-Mex Pizza doesn't use sauce.

If you ever try one of the recipes from my site I would love to know what you think of it or if you have any suggestions! Happy cooking this week!

Monday: Hot Dogs and Macaroni and Cheese

Tuesday: Spicy Tex-Mex Pizza

from a good friend Natalie - yummy pizza!

Wednesday: Subway Sandwiches and Chips

Thursday: Spaghetti and Hot Dog Garlic Bread

Friday: Pita Pizzas

Hot Dogs and Macaroni and Cheese

1 package hotdogs

Hotdog buns

1 box Macaroni and Cheese

Spicy Tex-Mex Pizza

1 - 12 inch thin-crust Italian bread shell (10 oz Boboli) or Italian flat bread (12.5 oz focaccia)

8 oz. Monterey Jack cheese with peppers or Monterey Jack cheese, shredded (2 cups)

1 - 15 oz. can black beans, rinsed and drained

1 - 11 oz. can whole kernel corn with red and green peppers, drained

2 to 5 T. chopped pickled jalapeno peppers (optional - I did not use these)

Preheat oven to 425 degrees F. Place crust on an ungreased pizza pan or cookie sheet. Sprinkle with half of the cheese, all of the beans, corn and jalapeno peppers, if desired. Top with remaining cheese. Bake for 20 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting to serve. Makes 6 servings.

** We added salsa to the top when served. Also could add sliced chicken. **

Subway Sandwiches

Pick up Subway sandwiches

Chips - from home

Spaghetti with Hotdog Bun Garlic Bread

Make you favorite spaghetti with jarred sauce of choice and use the leftover hot dog buns to make garlic bread.

Garlic Bread:

Hot dog buns

butter

Garlic Garlic from Tastefully Simple or your favorite garlic (powder, salt, minced)

Parmesan Cheese (optional for topping)

Butter buns and add garlic topping and cheese. Bake in oven or toaster oven until butter and bread is slightly browned.

I've bought Garlic Garlic from Tastefully Simple and LOVE it as a topper to garlic bread. My sister-in-law sells Tastefully Simple products if you want to get some so leave me a comment and I'll give you her information. You can also look at the product on the Tastefully Simple website.

Pita Pizzas

1 package pita bread

1 package Mozzarella Cheese, shredded
1 jar pizza sauce or Boboli sauce packets that come with the crust from earlier this week (I freeze these packets as I make lots of pizzas without the sauce, like the Spicy Tex-Mex Pizzafrom earlier this week, and then pull them out and thaw them in warm water
Toppings for your pizza that your family will enjoy

Heat oven to 350 degrees F. Make individual pizzas on pita bread as desired and cook in the oven until cheese is fully melted.

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

Monday: Corn Chowder and Crescent Rolls - from my friend Natalie. YUM!!

Tuesday: Breakfast - Eggs, Toast, and Hashbrowns

Wednesday: Red and White Pasta Bake, Steamed Veggies, and French Bread

I gave this recipe out about a month ago. I made it again for some friends we had over. Even the kids loved it! I originally found this on Real Mom Kitchen

Thursday: Freezer Meal - Use anything you can find from your freezer. Pizza, lasagna, chinese meals...the possibilities are endless!

Friday: Left over Red and White Pasta Bake

Corn Chowder and Crescent Rolls

**You will need to double this recipe if you are making it for more than 2 people.**

1/2 c sliced (I diced) onions

1/2 c (I used only 1/4 c) butter

1 10 oz can cream style corn (I think mine we 15 oz)

1 10 oz can kernal corn (I think mine was 15 oz)

1/2 c half and half (fat free works well)

1 c chopped ham

1/8 t pepper

Saute onions in butter and add rest. Cook on low heat. Need to double recipe if you making for more than 2 people. Serve with croutons or oyster crackers on top.

Cook crescent rolls according to package directions.

Breakfast for dinner! Eggs, Toast, and Hash Browns

1 bag frozen hash browns

Cook according to package directions

Eggs

Cook as desired. We made ours over easy and then chopped up the buttered toast and mixed the runny eggs into the bits of toast. YUM! Just how my dad used to make.

Toast, buttered

Red and White Pasta Bake

4 cups penne noodles

1 (15oz) jar Alfredo sauce (I used Ragu)

1 (24oz) jar Marinara sauce (I used Ragu)

2 cups shredded Mozzarella cheese

1 cup shredded Parmesan cheese

Refrigerated Bread Sticks

1. Preheat oven to 350 degrees.

2. Cook and drain pasta according to package directions.

3. Mix the two sauces together in a large mixing bowl.

4. Add mozzarella cheese and combine. Add drained pasta.

5. Pour into a 9x13 casserole dish and bake about 20-25 minutes until hot and bubbly.

6. Sprinkle Parmesan cheese on top and bake another 5 minutes. (I also added some basil to mine before serving.)

French Bread - slice and butter one side of each piece. Wrap loaf in foil and bake in oven for the last few minutes with the pasta.

Freezer Meal

I think you get this one!

Leftover Red and White Pasta Bake

Reheat and enjoy!!

Meals for the week of...March 8, 2010

This week I tried a few new recipes. We loved Monday's dish the only down side is it takes a little more preparation time than I usually like to give. Still very do-able in about 20 minutes and then add in the cook time. The fish was pretty simple yet good. I don't cook fish as much in the winter as it seems more of a spring/summer meal item but this was a nice treat. Please feel free to leave your comments about any of the meals you try! Happy cooking!

Monday: Black Bean Croquettes with Fresh Salsa and Brown Rice

recipe from: Food Network

Tuesday: Sloppy Joes and Sweet Potato Fries

Wednesday: Bobby's Baked Tilapia

recipe from: Food Network

Thursday: Hoisin Veggies and Rice

Friday: Spaghetti with Vodka Sauce

Black Bean Croquettes with Fresh Salsa and Brown Rice

2 15-ounce can black beans, rinsed

1 teaspoon ground cumin

1 cup frozen corn kernels, thawed (I used canned corn instead)

1/4 cup plus 1/3 cup plain dry breadcrumbs, divided

2 cups finely chopped tomatoes

2 scallions, sliced

1/4 cup chopped fresh cilantro

1 teaspoon chili powder, hot if desired, divided

1/4 teaspoon salt

1 tablespoon extra-virgin olive oil

1 avocado, diced

Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.

Mash black beans and cumin with a fork (I had to use a masher as the fork was challenging) in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 tsp chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.

Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 tsp chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls (I used an ice cream scoop.) Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.

Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.

Brown Rice: cook according to package directions

Manwich and Sweet Potato Fries

1 can Manwich

1 lb ground beef

1 package hamburger buns

Sweet Potato fries, frozen

Cook sloppy joes according to Manwich can directions. Cook fries according to package directions.

Bobby's Baked Tilapia with Rice and Salad

4 (6 to 8-ounce) tilapia fillets

salt and freshly cracked black pepper

1 lime, finely grated zest and juice

2 tablespoons butter

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.

Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8-12 minutes.

Sides:

Rice - cook according to package directions. We used long grain rice.

Salad - lettuce and preferred toppings

Hoisin Veggie and Rice

1 or 2 packages frozen vegetables (stir-fry style)

1 jar Hoisin sauce (asian sauce)

brown rice

Cook rice and vegetables according to package directions. Add hoisin sauce to veggies and rice and enjoy. You could always add chicken to this meal.

Spaghetti with Vodka Sauce

1 package spaghetti

1 jar Vodka sauce

Cook noodles and sauce according to package directions and enjoy!