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!

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!