Fifty-2

SHOPPING LIST: May 4, 2012

2012-05-04T21:44:00.003-05:00

SHOPPING LIST: May 4, 2012

This list is made using the serving sizes of this week's recipes. You may need to increase or decrease quantities of items based on your family. Be sure to check your pantry for the "staples" used this week!

Fruits & veggies

Cole slaw – 3 cups

Green onions – 10

Onion – 2 cups

Green bell pepper – 1 cup

Zucchini – 1

Carrot – 1

Red bell pepper – 2

Basil leaves – 1 bunch

Parsley – 1 bunch

Lettuce – ½ head

Tomatoes – 3

Mushrooms – 1 cup

Meat

Skinless, boneless rotisserie chicken – 5 cups

Turkey kielbasa – 8oz

Boneless skinless chicken thighs – 8 oz

Boneless beef sirloin – 1 lb

Dairy

Pecorino cheese – ½ cup

Shredded cheddar cheese – 2-1/2 cups

Provolone cheese – ¼ lb

Egg white – 1

Bread/Grain

Hamburger buns – 6

Long grain rice – 4 cups

Penne pasta – 1 lb

Italian bread – 1 loaf

Miscellaneous

Frozen green peas – ½ cup

Pitted stuffed green olives – ¼ cup

Can diced tomatoes – 15oz

Boboli brand pizza dough – 1

Genoa salami – ¼ lb

Boiled ham – ¼ lb

Sliced pickles – ½ cup

Canned bean sprouts drained – 14 oz

Water chestnuts – ½ cup

Pantry Staples

Ketchup

Honey mustard

Ancho chile powder

Smoked paprika

Garlic powder

Onion powder

Ground cumin

Worcestershire sauce

Kosher salt

Mayo

Cider vinegar

Sugar

Chicken broth

Tumeric

Olive oil

Garlic

Bbq sauce

Red wine vinegar

Black pepper

Dried oregano

Soy sauce

Corn starch

Ground ginger

Oyster sauce

Instant chicken bouillon

Veg oil

2012-05-04T21:19:00.004-05:00

MENU: May 4, 2012 (Karen)
This week is all about speed. Most meals take less than 30 minutes to cook. The weather is getting too nice that I don't want to take any more than that to cook our dinners. I did cook again last week the slow cooker BBQ Chicken from a few weeks ago. I adapted the recipe to use skinless chicken breasts instead of a whole cut up chicken. So good. This recipe will keep making it's rounds around our house.

The successes are wonderful. But this past week I did make a stinker. My son actually said he never wants to see that again. I crumpled up the recipe and tossed it. It does happen. It was a recipe I saw on the Chew. It was a fava bean salad. How many people have used fava beans? I remember it from Silence of the Lambs. Well, we pealed the beans out of their casing, then we blanched them, then we had to peal off the shell. It was so much work, for approximately one cup of beans. and it was four pounds before processing. The beans were good and buttery... But then I added the dressing and feta. Just not good! So sometimes you have to keep at it and sometimes you come out with some great recipes to use over and over again. And other times.... 3 POINTER!

This week's meals in no particular order:

BBQ Chicken Sandwiches
One Dish Chicken and Kielbasa Rice
Red Pasta Primivera
BBQ Chicken Pizza
Italian Subs
Beef and Bean Sprout Stir Fry

2012-05-04T21:19:00.003-05:00

RECIPES: May 4, 2012

BBQ Chicken Sandwiches

Serves 4

Ingredients

1/2 cup no-salt-added ketchup
2 tablespoons honey mustard
2 tablespoons water
3/4 teaspoon chile powder
3/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/8 teaspoon kosher salt
3 cups shredded skinless, boneless rotisserie chicken
3 tablespoons canola mayonnaise
2 tablespoons cider vinegar
1 teaspoon sugar
3 cups packaged coleslaw
1/3 cup chopped green onions
6 (1 1/2-ounce) hamburger buns, toasted

Preparation

1. Combine first 10 ingredients in a saucepan. Bring to a simmer; cook 10 minutes. Combine sauce and chicken.
2. Combine mayonnaise, vinegar, and sugar. Add coleslaw and onions; toss.
3. Place about 1/2 cup chicken mixture on bottom half of each bun. Top each serving with about 1/2 cup coleslaw mixture; top with top half of bun.
Recipe from Cooking Light

One-Dish Chicken and Kielbasa Rice

Serves 4

Ingredients

2 cups fat-free, less-sodium chicken broth
1/8 teaspoon ground turmeric
8 ounces turkey kielbasa, cut into 1/2-inch pieces
2 cups long-grain parboiled rice (such as Uncle Ben's)
2 teaspoons olive oil
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup frozen green peas
1/4 cup sliced pitted stuffed manzanilla (or green) olives
1 tablespoon bottled minced garlic

Preparation

Combine the first 3 ingredients in a medium saucepan; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand for 5 minutes.
Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in peas, sliced olives, and garlic; sauté 1 minute. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.
Recipe from Cooking Light

Red Pasta Primivera

Serves 4

Ingredients

Salt
1 pound penne pasta
4 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, grated
1 small, firm zucchini
1 small carrot
1 small red bell pepper
1 small bunch spring onions or scallions
Pepper
1 can diced Italian tomatoes (15 ounces)
Pecorino cheese, for grating
A handful of basil leaves, finely chopped
A small handful of parsley, finely chopped

Preparation

Bring a pot of water to a boil for the pasta. Once boiling, add the salt and pasta.

Heat the EVOO, about four turns of the pan, over medium heat. Grate the garlic with a handheld grater into the EVOO and stir. Finely chop or finely dice the zucchini and add it to the pan. Peel and finely chop the carrot, seed and finely chop the pepper and chop the whites of the spring onions; adding each vegetable to the pan as you work. Stir and season the vegetables with salt and pepper and raise the heat a bit. Cook for 5 minutes, then stir in the tomatoes, basil and the greens of the scallions and bring to a bubble. Reduce the heat and simmer for 5-6 minutes more as the pasta cooks.

Cook the pasta to al dente. Reserve 1 cup of the starchy cooking water, then drain and toss the pasta with the sauce. Add a little of the starchy water, if necessary, to thin the sauce. Adjust the salt and pepper, to taste, then transfer to a serving bowl and garnish with cheese and herbs.
Adapted recipe from Rachael Ray

BBQ Chicken Pizza

Serves 4

Ingredients

1 store-bought pizza crust, such as Boboli brand (12-inch)
1/2 cup barbecue sauce, any brand
2 cups chopped cooked chicken, such as rotisserie chicken or leftover roast chicken
2 1/2 cups shredded cheddar cheese
2 scallions, chopped
1/2 small red bell pepper, chopped

Preparation

Pre-heat oven to 400°F.

Put the pizza crust on a pizza tray or a large cookie sheet. Cover with barbecue sauce, as you would with pizza sauce.

Top with chicken, cheese, scallions and red bell pepper and bake until golden and bubbly on top, 12-15 minutes. Cut into 8 pieces and serve.
Recipe from Rachael Ray

Italian Subs

Serves:

4 servings

Ingredients

1/2 large onion, thinly sliced
1 12-inch loaf soft Italian bread
5 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced boiled ham
1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
3 plum tomatoes, thinly sliced
1 1/2 teaspoons dried oregano
Soak the onion slices in a large bowl of cold water, 15 minutes.

Directions

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.

Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
Recipe from Food Network Magazine

Beef and Bean Sprout Stir-Fry

Serves:4

Ingredients

1 egg white, slightly beaten
5 teaspoons soy sauce, divided
3 teaspoons cornstarch, divided
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch white pepper
1 pound boneless beef sirloin, cut into thin strips
1/2 cup cold water
1 tablespoon oyster sauce, optional
1/2 teaspoon instant chicken bouillon granules
1/4 cup vegetable oil, divided
1 cup sliced fresh mushrooms
1/2 cup sliced green onion (1-inch)
1 (14-ounce) can bean sprouts, drained
1/2 cup sliced water chestnuts
Hot cooked rice, for serving

Directions

Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.

Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.
Yield 6 servings
Recipe from Food Network Magazine

2012-04-27T01:00:00.000-05:00

MENU: April 27, 2012 (Kristie)
Who hasn't been in a cooking rut? Who hasn't wondered how many ways you can serve chicken and make it interesting to kids? Who hasn't endured the looks when something foreign appears on their plates? And when these moments coincide, who doesn't reach for the takeout menu or a bag of chips instead? Even with all the meals at our house, it happens here too. The only way to fix it is to forge ahead and try new foods with the hope that you will find a new go-to meal to keep you out of that rut and make everyone happy.

In this week's meal plan, I have included two of our go-to meals which are repeats on this blog. If they make everyone happy, why not serve them again and again? As always, there are some new ones for us too. Enjoy and be sure to let us know what became your go-to meals!

This week's meals in no particular order:

General Tso's chicken
Philly cheesesteaks
Oven-fried chicken thighs
Cheesy zucchini boats
North Carolina pork sandwiches
Teriyaki pork and pineapple skewers
Asparagus carbonara

2012-04-27T00:30:00.000-05:00

RECIPES: April 27, 2012
**See the following post for the shopping list for this week’s recipes**

General Tso's chicken

Serves: 4

Ingredients:
1 egg white
5 tablespoons cornstarch
1 tablespoon plus 2 1/2 tsp reduced-sodium soy sauce
1 teaspoon ground ginger
1 pound skinless, boneless chicken breasts, cut into 3/4-inch pieces
1 teaspoon sesame oil
1 1/2 tablespoons honey
1 1/2 tablespoons rice vinegar
3 tablespoons vegetable oil
1 bunch scallions, thinly sliced
2 cloves garlic, finely chopped
1 head steamed broccoli, for serving
2 cups cooked brown rice, for serving

Directions:
1. In a medium bowl, whisk together the egg white, 4 tbsp cornstarch, 1 tsp soy sauce and 1/2 tsp ginger. Stir in the chicken until evenly coated.

2. In a small bowl, combine the sesame oil and the remaining 1 1/2 tbsp soy sauce, 1 tbsp cornstarch and 1/2 tsp ginger. Stir in the honey and vinegar.

3. Heat a wok or large, heavy skillet over medium-high heat for 2 minutes. Add 1 1/2 tbsp vegetable oil and swirl to coat. Carefully add half of the chicken pieces in a single layer. Cook, turning once, until the meat is no longer pink. about 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Repeat with the remaining 1 1/2 tbsp vegetable oil and chicken.

4. Discard the excess oil from the wok (about 1/2 tbsp). Add the scallions and garlic; stir-fry for 1 minute. Stir in the sesame oil mixture. Return chicken to the pan and cook, stirring, until the sauce is thick and the chicken is cooked through, 1-2 minutes. Serve with the broccoli and brown rice.
Recipe from Everyday with Rachael Ray magazine

Philly Cheese steak sandwiches (repeat)

Serves: 4

Ingredients:
1 tsp olive oil
1-1/2 cups sliced onion
1-1/2 cups sliced green bell pepper
cooking spray
4 hoagie rolls or french bread rolls, sliced in half lengthwise
1/2 lb. thin sliced deli roast beef
4 slices swiss cheese

Directions:
1. Heat oil in a non-stick skillet over medium heat. Add onion; cook 10 minutes, stirring frequently. Add bell pepper and black pepper; cook 3 minutes or until bell pepper is crisp-tender.

2. Top each 1/2 roll with roast beef, 1/4 cup onion-pepper mixture and 1 slice cheese.

3. Place sandwiches on a foil lined baking sheet; broil 2 minutes or until cheese melts.
Recipe from Cooking Light Magazine

Oven-fried chicken thighs

Serves: 4

Ingredients:
2 large eggs, beaten
2 cups panko
1/2 cup all-purpose flour
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon cayenne pepper
4 large skinless, boneless chicken thighs, lightly pounded
1/2 cup canola oil
Lemon wedges, for serving

Directions:

1. Place a rimmed nonstick baking sheet on the lower rack in the oven and preheat the oven to 450°. Put the beaten eggs, panko and flour in 3 shallow bowls. Season the flour with the celery salt, garlic salt and cayenne. Dust the chicken with the flour, then dip it in the egg, and finally in the panko, pressing to help the bread crumbs adhere.

2. Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and set them on the baking sheet. Bake the chicken thighs for about 25 minutes, until they're golden and crispy, turning halfway through. Drain on paper towels and serve with lemon wedges.

Recipe from Food & Wine magazine

Cheesy zucchini boats (v)

Serves: 4

Ingredients:
4 zucchini, halved lengthwise
3 tablespoons extra-virgin olive oil
1/2 red onion, chopped
5 plum tomatoes, chopped
1 cup bread crumbs
1/2 cup walnuts, toasted and coarsely chopped*
1/2 teaspoon dried oregano
Salt and pepper
6 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

*In place of the walnuts, we used mild Italian sausage.

Directions:

1. Preheat the oven to 375 degrees . Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.

2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.

3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

Recipe from Everyday with Rachael Ray magazine

North Carolina pulled pork sandwiches

Serves: 4

Ingredients:
3 tablespoons salt
2 tablespoons pepper
1 tablespoon sweet paprika
1 5-pound boneless pork shoulder roast
2 tablespoons vegetable oil
1/3 cup apple cider vinegar
1 1/2 teaspoons sugar
1 teaspoon hot pepper sauce
8 hamburger buns, split

prepared vinegar coleslaw

Directions:

1. Preheat the oven to 300 degrees . Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.

2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes.

Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.

3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4-1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.

4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

Recipe from Everyday with Rachael Ray magazine

Teriyaki pork and pineapple skewers

Serves: 4

Ingredients:
1/2 cup mirin (sweet rice wine)
1/2 cup sake (rice wine)
1/4 cup low-sodium soy sauce
1 pound pork tenderloin, trimmed and cut into 24 pieces $
24 (1-inch) pieces red onion (about 1 medium)
24 (1-inch) cubes pineapple (about 12 ounces)
Cooking spray

Directions:

1. Combine first 3 ingredients in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 2/3 cup (about 10 minutes). Remove from heat; cool completely.

2. Combine cooled marinade and pork in a medium bowl. Cover and marinate in refrigerator 2 hours.

3. Prepare grill to medium-high heat.

4. Remove pork from bowl with a slotted spoon, reserving marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Cool slightly.

5. Thread 2 pork cubes, 2 red onion pieces, and 2 pineapple cubes alternately onto each of 12 (8-inch) skewers. Lightly coat kebabs with cooking spray. Place kebabs on a grill rack coated with cooking spray; grill 3 minutes on each side or until done, basting frequently with marinade.

Recipe from Cooking Light magazine

Asparagus Carbonara

Serves: 4

Ingredients:
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

Directions:
1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.

2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

Recipe from Everyday with Rachael Ray magazine

2012-04-27T00:00:00.000-05:00

SHOPPING LIST: April 27, 2012

Fruits & veggies
green onions - 1 bunch
broccoli - 1 head
sweet onion - 1 large
green bell pepper - 1 large
lemon - 1 (optional)
zucchini - 4
red onion - 2
plum tomatoes - 2
whole pineapple - 1
asparagus - 1 bunch

Meat
pork tenderloin - 1 lb.
skinless, boneless chicken breasts - 1 lb.
Deli-sliced roast beef - 1/2 lb.
skinless, boneless chicken thighs - 4 large
Italian sausage - 1/2 lb. (in place of walnuts)
boneless pork shoulder/butt roast - 5 lbs.
bacon - 5 slices

Dairy
deli-sliced Swiss cheese - 1/2 lb.

Mozzarella cheese - 6 oz.

Bread/Grain
hoagie or French rolls - 1 package (8 or more)
spaghetti - 3/4 lb uncooked

Miscellaneous
walnuts - 1/2 cup (in place of Italian sausage)
prepared vinegar coleslaw - 1 lb.
mirin - 1/2 cup
sake - 1/2 cup

Pantry Staples
olive oil
garlic
butter
eggs
Parmesan
breadcrumbs
chicken broth
all-purpose flour
corn starch
soy sauce
sesame oil
honey
rice vinegar
vegetable oil
Panko
celery salt
garlic salt
dried oregano
sweet paprika
apple cider vinegar
sugar
hot sauce
dry white wine

2012-04-20T01:00:00.000-05:00

MENU: April 20, 2012 (Karen)

I get a lot of cooking magazines! I enjoy them all and then I rip particular recipes out to add to my own recipe books I have created. (Very Martha Stewart crafty girl that I am) And it pains me to see some wonderful recipes that I would love to cook. Shrimp this or Eggplant that. But alas, my family wouldn't stand for it. So I longingly turn the page and look for more appropriate recipes to add to my collection.

My family is by no means picky there are only a handful of items that they would not like. But what I like is that my boys will try anything. Yes even mushrooms and green pepper. I tell them all the time - things take on the flavor of what their paired and cooked with. This theory has been tested many times by them and usually it is followed with a shrug of the shoulders a bit of a nibble, a smile, a smirk and a "not bad" reply. :) Now, if only I could hide the shrimp and eggplant from my husband. But he's too clever for tricks! CURSES....

This week I've made some new recipes that were a hit and some good old standards we always have. The Baked Ravioli is a favorite - think Lasagna without the work. My favorite Cheese Ravioli is Caputo's brand. It is fantastic. The cheese holds up it's not creamy like some some frozen raviolis you find. There is texture and bite to it. AND oh such a fast and good meal. Truly a wonderful inexpensive meal. Make sure you try it out!

This week's meals in no particular order with a day of leftovers thrown in:

Baked Ravioli
Crunchy Onion Chicken
Chicken, Spinach and Noodle Casserole
Italian Meatball Sliders
Chicken with Lemon-Leek Linguini
Beef Pot Pie Wedges (REPEAT)

2012-04-20T00:30:00.000-05:00

RECIPES: April 20, 2012
**See the following post for the shopping list for this week’s recipes**

Baked Ravioli (v)

Serves 4-5

Ingredients

1 lb frozen cheese ravioli

4 cups homemade or jar sauce

1 cup of shredded mozzarella

¼ cup of Parmesan

Preparation:

Preheat oven to 350 degree, and spray an 8x8 baking dish with non stick spray.
Boil ravioli according to package.
Layer ½ ravioli in the baking dish, top with ¾ mozzarella and ½ sauce, layer rest of ravioli and top with ¼ mozzarella and the remaining sauce. Sprinkle top with Parmesan and cover with foil.
Bake for 10 minutes until cheese has melted. Take off foil and bake another 6 minutes till brown.

My own recipe

Crunchy Onion Chicken

Serves 4

Ingredients:

2 cups French's French fried onions

2 tbs flour

4 (5 oz) boneless skinless chicken breasts

1 egg beaten

Preparation:

Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.

Bake at 400 Degree for 20 minutes.

Recipe from French’s advertisement

Chicken, Spinach and Noodle Casserole

Serves 8

Ingredients

6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 cup sour cream
kosher salt and black pepper
12 ounces egg noodles
4 slices sandwich bread
2 cups shredded cooked chicken or rotisserie chicken
5 ounces baby spinach, chopped
2 teaspoons dried thyme

Directions

Heat oven to 400° F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Slowly whisk in the milk. Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the sour cream, 1 teaspoon salt, and ¼ teaspoon pepper.
Meanwhile, cook the noodles according to the package directions; drain and return them to the pot. Pulse the bread in a food processor until coarse crumbs form. Melt the remaining 2 tablespoons of butter in a microwave-safe bowl.
Add the milk mixture, chicken, spinach, and thyme to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and drizzle with the melted butter.
Bake until the bread crumbs are golden and the filling is bubbling, 8 to 10 minutes. Let cool for 5 minutes before serving.

Recipe from Real Simple Magazine.

Italian Meatball Sliders

Serves 6 (serving size: 2 sliders)

Ingredients

1 tablespoon olive oil, divided
3 garlic cloves, minced
3 shallots, finely diced
1/3 cup part-skim ricotta cheese
1/4 cup chopped fresh parsley
1/4 cup panko (Japanese breadcrumbs), toasted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
8 ounces lean ground pork
2 (4-ounce) links turkey Italian sausage, casings removed
1 large egg
1 1/2 cups lower-sodium marinara sauce
12 slider buns, toasted
12 basil leaves

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 (1-inch) meatballs; flatten each meatball slightly.

2. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan. Add meatballs to pan; cook 6 minutes, turning once. Add marinara sauce; bring to a boil, scraping pan to loosen browned bits. Cover, reduce heat, and simmer 8 minutes or until meatballs are done. Top bottom half of each bun with 1 1/2 tablespoons sauce, 1 meatball, 1 basil leaf, and top half of bun.

Recipe from Cooking Light

Chicken with Lemon-Leek Linguine

Serves: 4

Ingredients

6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Recipe from Cooking Light

Beef Pot Pie (repeat)

2012-04-20T00:00:00.000-05:00

SHOPPING LIST: April 19, 2012

Fruits & veggies

Baby Spinach – 5 oz

Shallots – 3

Fresh parsley – 1 bunch

Basil leaves – 12

Leek – 1

Lemon -1

Meat

Skinless, Boneless Chicken Breast – 8

Rotisserie chicken – 2 cups

Lean ground pork – 8oz

Turkey Italian sausage – 4 oz

Dairy

Shredded mozzarella cheese – 1 cup

Parmesan cheese – ¼ cup

Egg – 2

Whole milk – 4 cups

Sour cream – 1 cup

Skim ricotta cheese – 1/3 cup

Bread/Grain

Egg noodles – 12 oz

Sandwich bread – 4 slices

Slider buns – 12

Linguini – 6 oz

Miscellaneous

Frozen Cheese Ravioli – 1 lb

Homemade or jar sauce – 5-1/2 cups

French’s French fried onions – 2 cups

Pantry Staples

Flour

Butter

Kosher salt

Black pepper

Dried thyme

Olive oil

Garlic

Panko

Crushed red pepper

Chicken broth

2012-04-13T00:30:00.000-05:00

RECIPES: April 13, 2012
**See the following post for the shopping list for this week’s recipes**

Pork tenderloin with balsamic reduction

Serves: 4

Ingredients:
1 TBS olive oil
1 TBS minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1-1/2 tsp sugar
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
cooking spray
1 lb. pork tenderloin, cut into 12 slices
1/2 tsp salt
1/2 tsp black pepper

Directions:
1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Recipe from Cooking Light

Toastachos

Serves: 4

Ingredients:
Corn or vegetable oil
4 corn tortillas (6")
salt and pepper
3/4 lb. ground beef
1 small onion, finely chopped
2 jalapeno chile peppers, seeded and finely chopped
2 cloves garlic, finely chopped
1 TBS chili powder
1 tsp ground cumin
1 tsp ground coriander
1 TBS tomato paste
1/4 cup beef stock
2 plum tomatoes, seeded and finely chopped
a small handful cilantro, finely chopped
1-1/2 TBS butter
1 TBS flour
2/3 cups milk
1-1/2 cups shredded yellow cheddar
1/4 cup pickled jalapeno slices, drained
sour cream

Directions:
1. Heat a thin layer of oil in a small skillet and fry the tortillas one at a time over medium-high heat until golden and crisp. Season with salt.

2. In a medium non-stick skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half each of the onion and jalapeno, the garlic, chili powder, cumin and coriander; season with salt and pepper. Cook until the onion is softened, about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.

3. In a small bowl, combine the tomatoes with the remaining onion and jalapeno and the cilantro. Season the salsa with salt.

4. Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.

5. Place a tortilla on each dinner plate. Cover with the meat mixture and cheese sauce, then top with the tomato salsa, pickled jalapeno and sour cream.

Recipe from Everyday with Rachael Ray

Prosciutto wrapped chicken with ricotta herb filling
Serves: 4

Ingredients:
1/2 cup ricotta (or plain cream cheese)
salt and pepper
3 TBS grated Parmesan cheese
1 small clove garlic, grated or pasted
1 TBS finely chopped flat leaf parsley
a few leaves of basil chopped
a few sprigs thyme, finely chopped
4 pieces skinless, boneless chicken breast butterflied
olive oil
4 thin slices prosciutto di parma
splash of white wine
1 TBS butter

Directions:
1. Preheat oven to 400°. In a bowl, season the ricotta with salt and pepper. Stir in the Parmesan, garlic, parsley, basil and thyme. Place some of the ricotta mixture on each butterflied piece of chicken and fold the breast over. Drizzle with olive oil and wrap with the prosciutto.

2. Heat an ovenproof skillet with a drizzle of olive oil. Add the chicken bundles and brown over medium-high heat, turning once, for 4 to 6 minutes. transfer to the over to cook through, 12 to 15 minutes.

3. Remove chicken from the pan and deglaze the pan with the wine. Swirl in the butter. Spoon the sauce over the chicken to serve.

Recipe from Everyday with Rachael Ray

Pasta alfredo (V)
search history for recipes

Curried shrimp with pineapple (v)
Serves: 4

Ingredients:
1/4 cup olive oil
2 chopped garlic cloves
4 tsp grated ginger
1 TBS chopped cilantro
2 tsp cardamom (equal parts of cinnamon and nutmeg are a good substitute)
2 tsp turmeric
2 tsp curry powder
1 lb. large peeled shrimp
1 pineapple or 1 16 oz. can pineapple chunks
salt

Directions:
1. In a bowl, combine olive oil, garlic, ginger, cilantro, cardamom, turmeric and curry powder. Add shrimp; toss to coat.

2. Preheat a grill to medium-high. Cut pineapple into cubes (or drain 1 can pineapple chunks). thread the shrimp and pineapple onto eight 12-inch skewers; season with salt. Grill, turning once, for 4 to 5 minutes.

Recipe from Everyday with Rachael Ray

Lime-in-the-coconut chicken
Serves: 6

Ingredients:
3 gloves garlic, crushed
3 TBS chopped ginger
1 cup chopped scallions, white and green parts
1 cup cilantro
1/4 tsp cayenne
1/3 cup honey
1 cup coconut milk
1/3 cup lime juice, plus 1 tsp grated zest
2-1/2 lbs. bone-in chicken pieces

Directions:
1. In blender, combine all ingredients except chicken; puree. Cut 2 deep slits in each piece of chicken; marinate in coconut mixture, at least 1 hour.

2. Transfer chicken to a rack place on a foil-lined baking sheet; season. Bake at 450° for 20 minutes; flip and bake until cooked through, 10 minutes.

Recipe from Everyday with Rachael Ray

Super-size turkey meatballs with spinach and cheese
Serves: 4

Ingredients:
1 (10 oz.) box frozen chopped spinach, thawed
2-1/2 lb.s ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1-3/4 cups milk
3/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
salt and pepper
olive oil
2 TBS unsalted butter
2 TBS all-purpose flour
1 cup chicken broth
1 (8 oz) package shredded provolone cheese or Italian cheese blend
1/2 tsp nutmeg
1/4 cup chopped flat leaf parsley

Directions:
1. Preheat oven to 400°. Wring the spinach dry in a clean kitchen towel. Place ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half the onion, the garlic, egg, 1/4 cup milk, breadcrumbs and the parmesan cheese; season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with olive oil. Roast for 25 minutes.

2. Meanwhile, heat a small saucepan over medium heat. Add a drizzle of olive oil and the butter to the pan. Melt butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1-1/2 cups milk and the broth. Bring liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and nutmeg.

3. Drizzle sauce over turkey meatballs and sprinkle with parsley.

Recipe from Everyday with Rachael Ray

2012-04-13T00:00:00.000-05:00

SHOPPING LIST: April 13, 2012

Fruits & veggies
shallots - 1
fresh rosemary - 1 tsp
onion - 2
jalapeno pepper - 2 small
plum tomatoes - 2
cilantro - small bunch
basil - small bunch
thyme - small bunch
fresh ginger - small
pineapple - 1 or 1 (16 oz.) can chunks
green onions - 1 bunch
lime - 1
fresh parsley - 1 bunch

Meat
pork tenderloin - 1 lb.
ground beef - 3/4 lb.
shrimp - 1 lb., large
boneless, skinless chicken breasts - 4
prosciutto di parma - 4 thin slices
bone-in chicken pieces - 2-1/2 lb.
ground turkey - 2-1/2 lb.

Dairy
cheddar cheese - 1-1/2 cups
ricotta cheese - 4 oz.
shredded provolone cheese - 8 oz.

Bread/Grain
corn tortillas - 1 package

Miscellaneous
pickled jalapeno slices - 1 jar
coconut milk - 1 can
frozen spinach - 1 package (10 oz)

Pantry Staples
olive oil
garlic
cumin
chili powder
fresh parsley
butter
eggs
Parmesan
Dijon mustard
vegetable oil
flour
breadcrumbs
balsamic vinegar
sugar
coriander
tomato paste
beef stock
sour cream
cardamom
turmeric
curry powder
lime juice
honey
cayenne pepper
chicken broth
all-purpose flour
nutmeg

MENU: April 6, 2012 (Karen)

2012-04-06T01:00:00.000-05:00

MENU: April 6, 2012 (Karen)

Unlike Kristie, we have yet to uncover the grill. So I've got some fast and friendly dishes this week that don't take a lot of your time. Our Good Friday meal this week is Zucchini Corn Fritters. This will end our Friday Lent on a healthy note. They never even notice that they're eating healthy with this recipe.

Another meal that I included this week is Pork Tenderloin with Mushrooms. I made this two weeks ago for the first time. And it is a KEEPER! The family were licking their plates and asking for more. I may double the recipe this week so we have some yummy leftovers on a busier night in the week.

This week's meals in no particular order:

Zucchini Corn Fritters
Slow Cooker Barbecue Chicken
Beefy Tex-Mex Stir Fry
Sweet and Sour Chicken
Pork Tenderloin w/ Mushrooms
Red Pasole

2012-04-06T00:30:00.000-05:00

RECIPES: April 6, 2012
**See the following post for the shopping list for this week’s recipes**

Zucchini Corn Fritters (v)

Ingredients

2 medium zucchini, coarsely shredded
Kosher salt
1 tablespoon unsalted butter
1/2 small onion, finely chopped
1 clove garlic, finely chopped
2 ears corn, kernels cut off 1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon baking soda
Freshly ground pepper
3/4 cup buttermilk
1 large egg
Vegetable oil, for frying

Directions

Toss the zucchini with 1/2 teaspoon salt in a bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.

Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.

Heat about 1/8 inch vegetable oil in a large nonstick skillet over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)

Recipe from Food Network Magazine

Slow Cooker Barbecue Chicken

Ingredients

2 teaspoons salt
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 (3- to 3 1/2-lb.) cut-up whole chicken
1/2 cup cola soft drink
1/3 cup ketchup
1/4 cup firmly packed light brown sugar
2 tablespoons apple cider vinegar
2 tablespoons bourbon
1 lemon, sliced

Preparation

1. Stir together first 4 ingredients in a small bowl. Sprinkle over chicken. Place chicken in a single layer in a lightly greased 6-qt. slow cooker.

2. Whisk together cola soft drink and next 4 ingredients in a small bowl. Slowly pour mixture between chicken pieces (to avoid removing spices from chicken). Place lemon slices in a single layer on top of chicken.

3. Cover and cook on HIGH 5 hours (or on LOW 6 1/2 to 7 1/2 hours) or until done.

4. Transfer chicken pieces to a serving platter; discard lemon slices. Skim fat from pan juices in slow cooker. Pour pan juices over chicken; serve immediately.

Recipe from Cooking Light

Beefy Tex-Mex Stir Fry

4 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 pound ground beef
1 tomato, finely chopped
2 cups crushed tortilla chips
Salt and pepper
2 cups shredded Mexican cheese blend

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper.

2. Divide the meat mixture among 4 plates and top with the cheese.

Recipe from Rachael Ray Everyday

Sweet and Sour Chicken

4 servings

Ingredients

Salt and pepper
1 cup white rice
1 can (20 oz.) pineapple chunks, drained, 1/2 cup juice reserved
2 tablespoons white vinegar
2 tablespoons soy sauce
4 teaspoons cornstarch
1 tablespoon ketchup
2 teaspoons finely grated fresh ginger
1 1/4 pounds skinless, boneless chicken breast, cut into 2-inch pieces
1 tablespoon vegetable oil
1 red bell pepper, cut into 1-inch pieces

Directions

1. In a medium saucepan, bring 1 3/4 cups water and 1/2 tsp. salt to a boil; stir in the rice. Cover, lower the heat and simmer until the liquid is absorbed, about 20 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.

2. Meanwhile, in a small bowl, combine the pineapple juice, vinegar, soy sauce, 2 tsp. cornstarch, the ketchup and ginger. In a bowl, toss the chicken with the remaining 2 tsp. cornstarch, 1/2 tsp. salt and 1/4 tsp. pepper.

3. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 5 minutes; transfer to a plate. Add the bell pepper and cook, stirring, until crisp-tender, about 2 minutes. Stir in the pineapple chunks and reserved chicken.

4. Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, about 2 minutes. Serve over the rice.

Recipe from Rachael Ray Everyday

Pork Tenderloin with Mushroom Sauce

Serves 4

Ingredients

1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 (8-ounce) package button mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup fat-free, lower-sodium chicken broth
1/4 cup creme fraiche or sour cream
2 teaspoons Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Place a small roasting pan in oven. Preheat oven to 425°.

2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.

3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

Recipe from Cooking Light

Red Pasole

Ingredients

1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
2 15 ounce can hominy, rinsed and drained
1 cup chopped onion (1 large)
1 4 ounce can diced green chiles, undrained
1 tablespoon ancho chile powder
1 ½ teaspoons dried oregano, crushed
2 cloves garlic, minced
½ teaspoon ground cumin
2 14 1/2 ounce can reduced-sodium chicken broth
2 cups coarsely chopped cabbage
1 10 ounce can enchilada sauce
Lime wedges

Directions

1. In 4- to 5-quart slow cooker combine pork, hominy, onion, green chiles, chile powder, oregano, garlic, and cumin. Pour broth over mixture in cooker.

2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

3. If using low-heat setting, turn cooker to high-heat setting. Stir in cabbage and enchilada sauce. Cover and cook for 30 minutes more.

4. To serve, garnish with lime wedges and, if desired, pineapple wedges.

Recipe from BHG

2012-04-06T00:00:00.000-05:00

SHOPPING LIST: April 6, 2012

Fruits & veggies

Zucchini – 2

Onion – 3

Ears of Corn – 2

Lemon – 1

Lime – 1

Poblano Chili – 1

Tomato – 1

Red Bell Pepper – 1

Button Mushroom – 8oz

Flat Leaf Parsley – 3 tbs

Cabbage – 2 Cups

Meat

Whole Chicken – 1

Ground Beef – 1 lb

Skinless, Boneless Chicken Breast – 1-1/4 lb

Pork Tenderloin – 1 lb

Boneless Pork Shoulder – 1-1/2lb

Dairy

Shredded Cheese – 2 bups

Sour Cream – ¼ cup

Bread/Grain

White Rice – 1 cup

Miscellaneous

Buttermilk – ¾ cup

Cola soft drink – ½ cup

Bourbon – 2 tbs

Tortilla chips – 2 cups

Pineapple chunks – 1 can

Hominy – (2) 15 oz can

Diced green chilis – 4 oz can

Enchilada sauce – 10 oz

Pantry Staples

Kosher salt

Unsalted butter

Garlic

Corn meal

Flour

Baking soda

Pepper

Egg

Veg oil

Salt

Paprika

Garlic powder

Ketchup

Brown sugar

Apple cider vinegar

Olive oil

Chili powder

White vinegar

Soy sauce

Cornstarch

Ginger

White wine vinegar

Chicken broth Dijon mustard

Dried oregano

Ground cumin

2012-03-30T01:00:00.000-05:00

MENU: March 30, 2012 (Kristie)
You may have noticed that the past two weeks no new menu plans were posted. It was time for spring break so we took a little vacation from the blog. Chances are you were out of town in the recent past or will be in the not so distant future so your eating plans are out the window. Now with the weather getting warmer ever week, it's time to pull the cover off the grill and get back to cooking outside as much as possible. This week is a mix of favorite spring/summer go to meals and some new ones that passed the kid's taste test. And I didn't forget a special request for a lenten meal without fish...stir-fry pasta primavera should hit the spot.

This week's meals in no particular order:

Grilled pork tenderloin roulade
Cheesy pearl couscous
Spiced grilled chicken
Cheesy meat loaf minis
Stir-fry pasta primavera
Chicken milanese
Cheesy pigs in blankets

2012-03-30T00:30:00.000-05:00

RECIPES: March 30, 2012
**See the following post for the shopping list for this week’s recipes**

Grilled pork tenderloin roulade

Serves: 4

Ingredients:
1 lb. pork tenderloin trimmed
1/4 cup chopped shallots
1/4 cup crumbled goat cheese
3 TBS chopped walnuts toasted (optional)
2 tsp chopped fresh thyme

Directions:
1. Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.

2. Sprinkle shallots, cheese, walnuts and thyme on the tenderloin. Roll up, starting with the long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155 degrees, turning after 13 minutes.

3. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into slices.

Recipe from Cooking Light

Cheesy pearl couscous

Serves: 4

Ingredients:
2 TBS butter
8 oz. bacon, cut into 1-inch pieces
1 box (6.3 oz) Israeli or pearl couscous
10 oz. frozen corn, thawed
4 scallions, chopped
2 cups chicken stock
salt and pepper
3 cups (about 8 oz) grated aged or smoked Gouda

Directions:
1. In a large skillet, cook the bacon over medium high heat until crisp, about 10 minutes; transfer to a paper towel lined plate. Reserve the skillet, discarding all but 1 TBS of the bacon fat.

2. In a large pot of boiling, salted water, cook the couscous until just al dente, 5 to 6 minutes; drain.

3. Add the corn and scallions to the reserved skillet and cook over medium high heat until warmed through, about 2 minutes. Add the couscous and chicken stock and simmer until the liquid id absorbed, about 2 minutes; season with salt and pepper. Stir in the butter, cheese and reserved bacon.

Recipe from Everyday with Rachael Ray

Spiced grilled chicken

Serves: 4

Ingredients:
1 (6 oz) container plain yogurt
1 clove garlic, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
salt and pepper
4 large bone-in chicken breast halves

Directions:
1. In a gallon-size resealable plastic bag, combine the yogurt, garlic, cumin and 1/2 tsp salt and pepper each. Cut 2 slashes in each chicken breast through to the bone and add to the yogurt mixture; turn to coat. Refrigerate for 30 minutes.

2. Preheat oven to 450°. Place the chicken on a rack over a rimmed baking sheet and roast until cooked through, about 30 minutes. Alternately, place chicken on medium-high heated grill, turning once, for about 30 minutes or until chicken in done.

Recipe from Everyday with Rachael Ray

Cheesy meat loaf minis

Serves: 6

Ingredients:
1/2 cup fresh breadcrumbs
cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ozs. white cheddar cheese, diced
1/4 cup chopped fresh parsley
2 TBS grated fresh Parmesan
1 TBS prepared horseradish
1 TBS Dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1-1/2 lbs. ground sirloin
1 large egg, lightly beaten

Directions:
1. Preheat oven to 425°

2. Heat skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; saute 3 minutes. Combine onion mixture, breadcrumbs. 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4x2-inch) loaves on a broiler pan coated with cooking spray; spread 2 tsp ketchup over each. Bake at 425° for 25 minutes or until done.

Recipe from Cooking Light

Stir fry pasta primavera (v)

Serves: 4

Ingredients:
3 cups broccoli florets
12 oz. fettuccine pasta
2 TBS vegetable oil
1 red onion, halved lengthwise and sliced 1/4-inch thick
4 carrots, slice 1/4-inch thick
1 cup cherry tomatoes, halved
salt and pepper
3/4 cup heavy cream
3/4 cup grated Parmesan
1/4 cup chopped fresh basil

Directions:
1. In a large pot of boiling water, cook the broccoli until it brightens, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, heat a 14-inch, flat bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 TBS vegetable oil. Add the onion; stir fry until it is fragrant, about 1 minute.

3. Swirl in remaining 1 TBS oil. Add the broccoli and carrots and stir fry until the carrots begin to wilt, about 2 minutes. Add the tomatoes, season with salt and pepper and stir fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the Parmesan and basil.

4. Add the pasta and the reserved cooking water to the wok and toss to coat. Season with salt and pepper.

Recipe from Everyday with Rachael Ray

Chicken Milanese

Serves: 4

Ingredients:
1 cup flour
3 large eggs, lightly beaten
1-1/4 cups plain breadcrumbs
2 lemons, 1 zested and 1 cut into wedges
1/2 cup chopped fresh thyme
2 cloves garlic
1/2 cup grated Parmesan or parmigiana-reggiano cheese
1-1/2 lb chicken cutlets, pounded 1/8-inch thick
salt and pepper
olive oil
3 ripe tomatoes
1 ear corn, or 3/4 cup frozen corn kernels, thawed
1 small red onion, finely chopped
1/2 cup basil leaves, torn or shredded

Directions:
1. Preheat the oven to 300°. Place a rack on a baking sheet. Place the flour, eggs and breadcrumbs in 3 shallow dishes. Combine the lemon zest, parsley, thyme and garlic on a cutting board and finely chop together to form a gremolata. Add to the breadcrumbs along with the cheese and work through with your fingers.

2. Season the cutlets with salt and pepper, then coat in the flour, the eggs and the breadcrumbs. In a large skillet, heat a layer of olive oil over medium-high heat.

3. In a bowl, combine the tomatoes, corn, onion and basil. Season with salt and pepper.

4. Fry the cutlets in batches for 3 minutes on each side. Transfer to the prepared baking sheet and keep warm in the oven as you continue. Top with the tomato-corn salad and serve with the lemon wedges alongside.

Recipe from Everyday with Rachael Ray

Cheesy pigs in blankets

Serves: 4

Ingredients:
1 (6 oz) portion fresh pizza dough
1-1/2 oz part-skim mozzarella cheese, shredded
4 turkey or all-beef hot dogs, halved crosswise.
cooking spray
2 TBS ketchup
1 TBS barbecue sauce
1 tsp prepared mustard

Directions:
1. Preheat oven to 425°

2. Let dough stand, covered, for 20 minutes. On a lightly floured surface, roll the dough into a 12x4-inch rectangle. Cut rectangle into 4 (4x3-inch) rectangles; cut each rectangle in half diagonally to form 8 triangles. Divide cheese evenly among triangles; place in the center of wide ends. Place 1/2 hot dog at the wide end of each triangle; roll up, pinching ends to seal. Arrange rolls on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes. Combine ketchup and remaining ingredients and serve with rolls.

Recipe from Cooking Light

2012-03-09T08:07:00.004-06:00

MENU: March 9, 2012 (Karen)

This was a hard week to decide what to make. I did 2 crockpot recipes because we had a busy week on the calendar. The other recipes were fast and easy too. With one day of leftovers. One recipe calls for buttermilk. I never have that on hand so I wanted to share an easy way to make your own for recipes.

(For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes).

Recipes can always be adapted to suit your needs or tastes. I never have marsala wine so I always substitute dried sherry in recipes I love the flavor. This week a recipe called for dried cloves (ICK) so I just eliminated it. Don't be afraid to take any recipe and make it your own!

This week's meals in no particular order:

Chicken and Dumplings
Slow Cooker Pork Tacos
Quick Pastitsio
Slow Cooker Chicken Chili
Chicken Spaghetti
Tomato Alphabet Soup

SHOPPING LIST: March 9, 2012

2012-03-09T08:05:00.003-06:00

SHOPPING LIST: March 9, 2012

Fruits & veggies

Celery -6

Carrots – 6

Onion – 7

Chives – 1 bunch

Fresh flat leaf parsley – 2 tbs

Sweet potato – 1

Cremini mushroom – 8 oz

Meat

Boneless, skinless chicken breasts – 7

Boneless pork shoulder – 4 lb

Ground sirloin – 1 lb

Ground chicken – 2 lb

Dairy

Milk – 4-1/4 cups

Cream cheese 10 oz

Shredded mozzarella cheese – ¾ cup

Velveeta – 4oz

Gruyere cheese – 2 oz

Bread/Grain

Corn tortillas – 10

Penne – 8 oz

Spaghetti – 8oz

French bread – sm loaf

Alphabet pasta – 2 cups

Miscellaneous

Chili in adobo sauce – sm can

Diced tomatoes – 42.5 oz

Kidney beans – 15 oz

White beans – 15 oz

Diced fire roasted tomatoes – 2-28 oz

Lager style beer – ¾ cup

Dried porcini mushrooms – ½ cup

Frozen English peas – 1-1/2 cup

Pantry Staples

Whole peppercorns

Bay leaves

Flour

Baking powder

Salt butter

Buttermilk

Cooking spray

Garlic

Olive oil

Honey

Cider vinegar

Dried oregano

Chicken broth

Ground pepper

Cinnamon stick

Chili powder

Tapioca

Soy sauce

Onion powder

Garlic powder

Ground cumin

Ground cinnamon

Vegetable broth

Dried basil

RECIPES: March 9, 2012

2012-03-08T14:11:00.006-06:00

RECIPES: March 9, 2012
**See the following post for the shopping list for this week’s recipes**

Chicken and Dumplings

Serves 4

Ingredients

Broth:
12 cups cold water
1 tablespoon whole black peppercorns
4 boneless, skinless chicken breasts
3 celery stalks, sliced
2 medium carrots, peeled and sliced
2 bay leaves
1 large onion, peeled and cut into 8 wedges
Dumplings:
4 1/2 ounces all-purpose flour (about 1 cup), divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
3 tablespoons buttermilk
Remaining ingredients:
Cooking spray
1 1/2 cups chopped onion
1 cup thinly sliced celery
3/4 cup (1/4-inch-thick) slices carrot
3/4 teaspoon salt
1 tablespoon all-purpose flour
2 tablespoons finely chopped fresh chives

Preparation

1. To prepare broth, combine first 7 ingredients in a large stockpot; bring to a boil. Reduce heat to medium-low, and simmer 2 hours, skimming as necessary. Remove chicken from broth; cool. Remove meat from bones. Shred meat; set aside. Discard bones. Strain broth through a sieve over a bowl; discard solids. Place broth in a large saucepan; bring to a boil. Cook until reduced to 6 cups (about 8 minutes).

2. To prepare dumplings, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 3.4 ounces (3/4 cup) flour, baking powder, and 1/4 teaspoon salt; stir with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk; stir to combine. Turn dough out onto a lightly floured surface; knead 5 times, adding remaining 1.1 ounces (1/4 cup) flour as needed. Divide mixture into 24 equal portions.

3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add chopped onion, 1 cup celery, and 3/4 cup carrot to pan; sauté 4 minutes, stirring occasionally. Add broth and 3/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Drop dumplings into pan; cover and cook 10 minutes or until dumplings are done, stirring occasionally. Remove 1/4 cup liquid from pan; stir in 1 tablespoon flour. Return chicken to pan. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Remove from heat; stir in chives.

Recipe adapted from Cooking Light

Slow Cooker Pork Tacos

Serves - 8

Ingredients

4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish
Directions

Directions:

1. Add the garlic, chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

2. Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

3. Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Recipe adapted from Food Network magazine

Quick Pastitsio

Serves - 4

Ingredients

8 ounces uncooked penne (tube-shaped pasta)
Cooking spray
1 pound ground sirloin
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses, stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Recipe from Cooking Light

Slow Cooker Chicken Chili

Serves - 10

Ingredients

2 pounds ground chicken, coarsely ground preferred
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and shredded
1 (15-ounce) can low-sodium chicken broth
1/4 cup instant tapioca (recommended: Minute tapioca)
1 to 2 chipotle chiles in adobo sauce with seeds, chopped
2 tablespoons soy sauce
1 tablespoon kosher salt
1 tablespoon onion powder
2 teaspoons granulated garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 to 3/4 cup lager-style beer, optional
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions:

1. Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

2. Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Recipe from Food Network

Chicken Spaghetti

Serves - 6

Ingredients

1 cup boiling water
1/2 ounce dried porcini mushrooms (about 1/2 cup)
8 ounces uncooked spaghetti
2 1/4 teaspoons kosher salt, divided
2 tablespoons extra-virgin olive oil, divided
3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
1/2 teaspoon black pepper
2 tablespoons butter
8 ounces cremini mushrooms, sliced
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/4 cups 2% reduced-fat milk
4 ounces processed cheese, cubed (such as Velveeta)
3 ounces 1/3-less-fat cream cheese
2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
1 1/2 cups frozen English peas, thawed
1/3 cup finely chopped fresh chives
1 1/2 ounces French bread, torn into pieces

Preparation

1. Combine 1 cup boiling water and porcini mushrooms in a bowl; let stand 20 minutes. Drain in a colander over a bowl, reserving 1/2 cup soaking liquid. Chop porcini.

2. Cook pasta in boiling water with 2 teaspoons salt until almost al dente; drain. Rinse pasta with cold water, and drain.

3. Heat a large saucepan over medium-high heat. Add 1 tablespoon oil, chicken, 1/4 teaspoon salt, and pepper; sauté 5 minutes, turning to brown. Remove chicken. Melt butter in pan. Add cremini mushrooms and garlic; sauté 3 minutes, stirring frequently. Add flour; sauté 1 minute, stirring constantly.

4. Arrange rack in middle of oven. Preheat broiler to HIGH.

5. Combine reserved porcini liquid, broth, and milk. Gradually add broth mixture to pan, stirring constantly; bring to a boil. Reduce heat, and cook 1 minute or until slightly thick, stirring frequently. Stir in processed cheese and cream cheese. Remove from heat; stir until smooth. Stir in Gruyère. Add porcini, pasta, chicken, peas, and chives; toss. Scrape pasta mixture into a broiler-safe 13 x 9-inch ceramic baking dish.

6. Place bread in a food processor; drizzle with remaining 1 tablespoon oil. Process until coarse crumbs form. Sprinkle crumbs over pasta mixture. Place dish on middle rack in oven; broil 6 minutes or until golden.

Recipe from Cooking Light

Tomato Alphabet Soup (v)

Serves 4

Ingredients

2 tablespoons butter
1 cup chopped onion
1 cup chopped carrot
1/3 cup chopped celery
1 1/2 cups vegetable broth
1 teaspoon dried basil
1/4 teaspoon black pepper
1 (28-ounce) can diced tomatoes, undrained
2 cups cooked alphabet pasta (about 1 cup uncooked pasta), divided
1 cup 2% reduced-fat milk

Preparation

1. Melt the butter in a saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes or until tender. Add broth, basil, pepper, and tomatoes, and bring to a boil. Reduce heat; simmer 15 minutes. Stir in 1/2 cup pasta. Remove from heat; let stand 5 minutes.

2. Place half of tomato mixture in a blender, and process until smooth. Pour puréed soup into a large bowl. Repeat procedure with remaining tomato mixture. Return puréed soup to pan; stir in remaining pasta and milk. Cook over medium-high heat 2 minutes or until thoroughly heated, stirring frequently (do not boil).

Recipe from Cooking Light

2012-03-02T01:00:00.000-06:00

MENU: March 2, 2012 (Kristie)
It's the time of the year when my family eat more vegetarian meals than usual and this year we are also eating one soup a week during Lent. This week's isn't vegetarian but a very tasty and very easy homemade French onion soup. In addition to the soup we are also having shrimp...again. You have probably figured out how much my family enjoy this shellfish because it's on my menu nearly every week. I love it because it is so versatile and mild tasting. If you don't have shellfish allergies, it is a great fish to introduce to your children.

This week's meals in no particular order:

Beer braised meatballs
French onion soup
Soy and cola braised pork shoulder
Pasta with broccoli sauce
Shrimp Florentine
Crispy Parmesan pork chops
Sun-dried tomato chicken

2012-03-02T00:30:00.000-06:00

RECIPES: March 2, 2012
**See the following post for the shopping list for this week’s recipes**

Beer braised meatballs

Serves: 4 (or 8-10 for an appetizer)

Ingredients:
2 slices stale good quality white bread, crusts trimmed
1/2 cup milk
1-1/2 lbs. ground beef
1/4 cup Worcestershire sauce
salt and pepper
1/4 cup finely chopped parsley
2 TBS drained prepared horseradish
2 cloves garlic, grated or pasted
1 egg
2 TBS olive oil
1 cup amber ale or stout beer
1/2 cup beef stock

sauce:
1-1/2 cups sour cream
1/4 cup heavy cream
1/4 cup minced chives
salt and pepper

Directions:
1. Heat a cast-iron skillet or large, heavy saucepan over medium-high heat. In a bowl, soak the bread in the milk to soften.

2. In a large bowl, combine the beef and Worcestershire sauce; season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the parsley, horseradish, garlic and egg. Roll the meat into 2 to 2-1/2 inch balls.

3. Add the olive oil to the hot pan, then add the meatballs and cook until browned, about 5 minutes. Add the beer and stock, cover the pan with foil and cook for about 15 minutes, shaking the pan occasionally.

4. In a small bowl, combine the first 3 sauce ingredients; season with salt and pepper. Serve with the meatballs.
Recipe from Everyday with Rachael Ray

French onion soup

Serves: 6
The original recipe contains instructions for homemade beef stock. To ease the recipe and decrease the prep time, that has been replaced with store-bought stock.

Ingredients:
3 quarts beef stock
2 TBS olive oil
1 TBS butter
3 large onions, vertically sliced (about 13 cups)
1/2 tsp salt
1/2 tsp pepper
1 tsp chopped fresh thyme
1/4 cup chopped fresh chives
12 slices French bread baguette
1 cup packed shredded Gruyere cheese

Directions:
1. Heat a Dutch oven over medium heat. add oil to pan; swirl to coat. Melt butter in oil. Add sliced onions to pan; cook 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.

2. Preheat broiler to high.

3. Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1-1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 slices of bread and sprinkle evenly with cheese, please soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.
Recipe adapted from Cooking Light

Soy and cola braised pork shoulder

Serves: 6

Ingredients:
1 TBS dark sesame oil
3-1/2 lb bone-in pork shoulder, trimmed
1/2 tsp salt
1 TBS minced peeled fresh ginger
4 garlic cloves, minced
2 cups cola, such as coca-cola
1/2 cup hoison sauce
1/4 cup rice vinegar
1/4 cup soy sauce
1 cup diagonally sliced green onions
hamburger buns or Kaiser rolls

Directions:
1. Heat a Dutch oven over medium-high heat. Add oil to pan. Sprinkle pork evenly with salt. Add pork to pan; saute for 8 minutes, turning to brown all sides. Remove pork. Add ginger and garlic; saute for 1 minute, stirring constantly. Stir in cola and the next 3 ingredients (through soy sauce); bring to a boil.

2. Place pork in slow cooker and pour sauce over top. Cover and cook on low for 6 to 7 hours.

3. Remove pork and shred. Skim fat from cooking liquid, reserving liquid. Place liquid in pan over medium-high heat; bring to a boil. Cook 15 minutes or until reduced to about 2 cups, stirring occasionally. Combine pork and sauce, top with green onions.

4. Place pork mixture on hamburger buns with shaved cucumber and carrots.
Recipe from Cooking Light

Pasta with broccoli sauce (v)

Serves: 4

Ingredients:
1 lb. orecchiette pasta
5 cups broccoli florets plus 2 cups peeled, chopped stems
2 cloves garlic
3 TBS olive oil
1 tsp lemon zest
3/4 cup grated Parmesan

Directions:
1. Cook past; 3 minutes before done, add florets. Drain; reserve 1/2 cup pasta water.

2. In processor, finely chop stems and garlic. Heat olive oil in pan over medium heat. Add chopped stems and zest; cook 3 minutes. Add 1 cup water; cook 5 minutes. Mix in cheese, pasta, florets and reserved past water.
Recipe from Everyday with Rachael Ray

Crispy Parmesan pork chops

Serves: 4

Ingredients:
4 boneless 1/2-inch thick pork loin chops
1/2 cup slivered almonds (optional)
1 egg
1/2 cup grated Parmesan

Directions:
1. Season pork with salt and pepper. Using a food processor, grind the almonds and Parmesan to the texture of fine breadcrumbs. Place in a shallow bowl. Put the egg in another shallow bowl and lightly beat. Dip the pork in the egg, letting the excess drip off, then dip in the crumb mixture (pat the crumbs on nice and thick). Place on a plate and let sit while you heat the olive oil.

2. In a large non-stick skillet, heat the remaining 2 TBS olive oil over medium-high heat until shimmering.Reduce the heat to medium, add the pork and cook on 1 side until golden, 3 to 4 minutes. Carefully flip the pork and cook on the second side until golden and mostly cooked through, 3 to 4 minutes. Remove from the heat and let the pork sit in the pan for 3 minutes.
Recipe from Everyday with Rachael Ray

Shrimp Florentine (v)

Serves: 4

Ingredients:
1/2 tsp salt
20 garlic cloves, peeled
cooking spray
2 tsp olive oil
1 lb. medium shrimp, peeled and deveined
1 tsp butter
3/4 cup half-n-half
1/2 cup chicken broth
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp crushed red pepper
2 cups frozen loose-leaf spinach, thawed, drained and squeezed dry
4 cups hot cooked linguine (8 oz. uncooked)

Directions:
1. Preheat oven to 350°.

2. To prepare garlic, combine 1/2 tsp salt and garlic in a bowl. Place garlic mixture on a jelly-roll pan coasted with cooking spray. Bake for 25 minutes or until browned, stirring occasionally.

3. To prepare shrimp, heat oil in a large nonstick skillet over medium-high heat. Add shrimp; saute 3 minutes or until done. Remove shrimp from pan.

4. Melt butter in pan over medium heat. Stir in half-n-half, broth, cheese, 1/4 tsp salt, red pepper and black pepper. Cook 1 minute or until cheese melts, stirring constantly. Stir in shrimp and spinach; cook 1 minute. Combine shrimp mixture, garlic mixture and pasta in a large bowl; toss well.
Recipe from Cooking Light

Sun-dried tomato chicken roll ups

Serves: 4

Ingredients:
2 large eggs, lightly beaten
1 cup seasoned breadcrumbs
1-1/2 cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (1-1/2 lb)
1/2 lb deli sliced provolone cheese
1/4 cup olive oil

Directions:
1. Position a rack in the upper third of the oven and preheat to 400°. Cover a rimmed baking sheet with foil and grease the foil.

2. Place the beaten eggs and breadcrumbs into separate shallow bowls. In another bowl, mix the ricotta and sun-dried tomatoes. Dip the chicken cutlets into the egg, then coat with the breadcrumbs and place on a work surface. Place a slice of provolone and a heaping TBS of ricotta mixture on each cutlet. Roll up and secure with toothpicks.

3. Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.
Recipe from Everyday with Rachael Ray

2012-03-02T00:00:00.000-06:00

SHOPPING LIST: March 2, 2012

Fruits & veggies
broccoli florets - 5 cups
green onions - 1 bunch

lemon - 1
yellow/sweet onion - 3 large
chives - 1 bunch
thyme - 1 bunch

Meat
ground beef - 1-1/2 lbs
bone-in pork shoulder - 3-1/2 lbs
medium raw shrimp - 1 lb
chicken cutlets - 1-1/2 lbs (8 pieces)

Dairy
heavy cream - 1/4 cup
half-and-half - 3/4 cup
Gruyere cheese - 1 cup packed
ricotta cheese - 1-1/2 cups

deli-sliced provolone - 1/2 lbs

Bread/Grain
hamburger buns/rolls - 1 package
French baguette - 1
orecchiette - 1 lb
linguine - 1 lb

Miscellaneous
prepared horseradish - 2 TBS

amber ale/stout beer - 1 cup

beef stock - 3 quarts

cola - 2 cups

slivered almonds (optional) - 1/2 cup

frozen loose-leaf spinach - 2 cups

sun-dried tomatoes in oil - 1 cup

Pantry Staples
olive oil
**garlic (2 whole heads)
parsley
soy sauce
butter
beef broth
ground red pepper
Worcestershire sauce
milk
eggs
day-old french bread
sour cream
butter
sesame oil
rice vinegar
Parmesan

2012-02-23T09:31:00.004-06:00

MENU: February 24, 2012 (Karen)

I was going to start a spring menu this week - but the weather is not cooperating. The Lenten season has begun and I've added some items on my menu that could easily be transitioned into a meatless meal. Pizza Pancakes (omit the pepperoni), Frittata (omit the deli ham), and actually the rice casserole could be too by eliminating the chicken. This week has been hectic so we are just having frozen cheese pizza this Friday. Sometimes you just have to do it! :) Enjoy!

This week's meals in no particular order:

Chicken Caprese
Pizza Pancakes
Turkey Struedel
Broccoli and Rice Casserole
Potato, Ham and Spinach Frittata
Buttermilk Ranch Chicken

SHOPPING LIST: January 24, 2012

2012-02-23T09:30:00.001-06:00

SHOPPING LIST: January 24, 2012

Fruits & veggies

Cherry tomatoes – 8

Plum tomatoes – ½ cup

Green pepper – 1 cup

Onions – 4

Baby spinach – 8 oz

Broccoli Florets – 3 cups

Celery – 1/3 cup

Red leaf lettuce – 1 head

Chives – 1 Tbs

Meat

Boneless, Skinless chicken breast – 4

Pepperoni – ½ cup

Ground Dark Turkey – 1-1/4 lb

Rotisserie Chicken – 2 cups

Deli ham – 4 oz

Chicken Breast Cutlets - 4

Dairy

Mozzarella balls – 4

Eggs – 12

Milk – 3 cups

Shredded Mozzarella cheese – ½ cup

Cream Cheese – ¼ cup

Light processed cheese – 2 oz

Parmesan cheese – ¼ cup

White Cheddar – 1 cup

Buttermilk – 1 cup

Bread/Grain

Bisquick – 2 cups

Long Grain Rice – 3-1/2 oz

Potatoes – 2

Miscellaneous

Mrs. Dash Tomato Basil Blend – 2 Tbs

Pizza Sauce – 8 oz

Phyllo dough – 9 sheets

Frozen Chopped spinach – 10oz

Pantry Staples

Olive Oil

Red Wine Vinegar

Cooking spray

Italian seasoning

Butter

Cardamom

Cinnamon

Salt

Pepper

Olive Oil

Dijon Mustard

Mayonnaise

Dried Mustard

Dried Dill

RECIPES: February 24, 2012

2012-02-23T09:29:00.005-06:00

In the following two posts you will find this week's recipes and this week's shopping lists. Enjoy! RECIPES: February 24, 2012
**See the following post for the shopping list for this week’s recipes**

Chicken Caprese

Serves 4

Ingredients

2 Tbs Mrs. Dash Tomato Basil Garlic Blend

4 Boneless, Skinless Chicken Breasts

8 Cherry Tomatoes, Cut in quarters

4 low fat tiny mozzarella balls cut in quarters

1 Tbs olive oil

2 tsp red wine vinegar

Cooking spray

Directions

1. Preheat oven to 350. Spray 9x9 baking dish with cooking spray.

2. Toss tomatoes with 1 tbs of spice blend.

3. Lightly flatten each breast to ¼ inch thickness. Place tomatoes and four quarters of mozzarella ball on each chicken breast. Roll up and secure with a toothpick.

4. Place breast on baking tray. Drizzle with the olive oil, vinegar and remaining 1 Tbs spice blend.

5. Bake for 30 minutes. Remove from oven, cover lightly with foil and let rest for 10 minutes.

Recipe from Mrs. Dash Ad

Pizza Pancakes

Yield 14 pancakes

Ingredients

2 Cups Bisquick

2 tsp Italian seasoning

2 eggs

1 cup milk

½ cup shredded mozzarella cheese

½ cup chopped pepperoni

½ cup chopped plum tomatoes

¼ cup chopped green pepper

1 can (8oz) pizza sauce, warmed

Directions

1. In a large bowl, combine bisquick and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.

2. Pour batter by ¼ cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce.

Recipe from Taste of Home

Turkey Struedel

Serves 4

Ingredients

(I omit the pine nuts for allergy reasons)

7 tablespoons butter

2 onions, finely chopped

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 1/4 pounds ground dark-meat turkey

1/4 cup plus 1 tablespoon pine nuts, toasted and finely chopped

8 ounces baby spinach

Salt and pepper

1 egg, beaten

9 sheets phyllo dough, thawed

Directions

1. Preheat the oven to 375 degrees . In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the onions, cardamom and cinnamon and cook, stirring, until the onions are softened, about 5 minutes. Add the turkey and cook, breaking up the meat, until no longer pink, about 5 minutes. Transfer to a bowl and stir in the pine nuts.

2. Return the skillet to high heat. Add the spinach and cook until wilted, about 2 minutes. Drain, squeezing out the excess liquid. Chop the spinach and add to the turkey mixture; season with salt and pepper. Stir in the egg.

3. In a microwave, melt the remaining 4 tablespoons butter. On a parchment-lined baking sheet, lay out a sheet of phyllo and brush with some melted butter. Place another sheet on top and brush with more butter. Repeat with the remaining phyllo and butter.

Mound the turkey mixture lengthwise into the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then roll up to enclose. Bake until golden, about 25 minutes. Let cool for 10 minutes. Halve the roll crosswise, then cut each half

Recipe from Rachael Ray Magazine

Broccoli and Rice Casserole

Serves: 4

Ingredients

2 cups 1% low-fat milk

1 cup water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

3 cups small broccoli florets

Cooking spray

1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

1/4 cup (2 ounces) 1/3-less-fat cream cheese

2 ounces light processed cheese, cubed

2 cups shredded skinless, boneless rotisserie chicken breast

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) grated Parmesan cheese

Directions

1. Preheat oven to 375°.
2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.

Recipe from Cooking Light

Potato, Ham and Spinach Frittata

Serves 4

Ingredients

3 tablespoons olive oil

2 small russet potatoes (about 3/4 pound), peeled and thinly sliced

1 small onion, thinly sliced

9 large eggs

kosher salt and black pepper

1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid

4 ounces white Cheddar, grated (1 cup)

4 ounces thinly sliced deli ham, cut into 2-inch pieces

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.
Tip: To turn out nice, even potato slices quickly, use a food processor fitted with the slicer blade.

Recipe from Real Simple

Buttermilk Ranch Chicken

4 servings

Ingredients

1 cup buttermilk

1/2 cup mayonnaise

1/2 teaspoon dried mustard

1 tablespoon chopped fresh chives

1/2 teaspoon dried dill

Salt and pepper

4 thin-cut chicken breast cutlets

2 tablespoons oil

Directions

Combine all ingredients up to oil; marinate 45 minutes (or overnight). In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through, about 7 minutes.

Recipe from Rachael Ray Magazine