Let me start off by saying that dinner this past week went very smoothly. Dinner time around here is nuts and I found that by knowing ahead of time and having everything on hand really helped make my life easier. Feel free to take these and use them and post some good recipes yourself if you have something yummy to share!
Monday- Mozzarella Pepperoni Bread, salad and fruit
1 stick butter or margarine, softened
2 tablespoons Garlic Basil Seasoning Mix
1 French Bread loaf
2 8-oz packages sliced pepperoni
2 cups shredded mozzarella cheese
* Preheat oven to 350 degrees. In a small bowl, combine butter with seasoning; stire until well blended; set aside. Cut bread into 18 slices and place on an ungreased baking sheet. Spread seasoned butter on slices. Arrange pepperoni and cheese on bread slices. Bake 10 minutes or until cheese is melted.
Tuesday- Southwest Turkey Jambalaya
1 tablespoon canola oil
1/2 pound ground turkey
1 cup chopped onion
1 green bell pepper, chopped
1/2 cup chopped celery
3 cloves garlic, finely chopped
1/2 pound smoked sausage, sliced (I'll use lean turkey sausage)
1 14-oz can chicken broth
1 14.5-oz can diced tomatoes
2 tablespoons Southwest Seasoning Mix
1 cup uncooked white rice
* In large nonstick skillet heat oil over medium heat, saute turkey, onion, pepper, celery, and garlic until turkey crumbles and is no longer pink. Add sausage, broth, tomatoes, and seasoning; stir and bring to a boil. Add rice, reduce heat and simmer on low 20 minutes or until rice is tender.
Wednesday- Rotisserie Chicken, Homemade mashed potatoes, Green Bean Casserole
1 Rotisserie Chicken from store
1 Green bean casserole made from directions on Fried Onion can
Mashed Potatoes:
2.5 pounds red potatoes
1/4 cup butter
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup whipping cream (or milk can be used)
Garnish: pats of butter if needed
* Bring potatoes and cold water to cover to a boil in a large dutch oven; boil 25 minutes or until tender. Drain. Beat potatoes at low speed with an electric mixer just until mashed. Add 1/4 cup of butter, salt and pepper, beating until butter is melted. Gradually add cream, beating until smooth. Serve immediately.
Thursday- Beef and Vegetable Stew with cornbread
6 carrots, peeled and chopped
3 potatoes, washed, peeled and cubed
1 onion, sliced
1.5 pounds stew meat, cubed
1 14.5-oz. can beef broth
2 tablespoons Worcestershire sauce
3 tablespoons Garlic Lemon Seasoning Mix
3 cups water
* Lightly spray slow cooker with nonstick cooking spray. Add all ingredients to slow cooker in order listed. Cover and cook 4.5 hours on high or until vegetables and meat are tender.
Friday- Homemade Spaghetti, sugar snap peas, garlic bread
Cooking spray
1 cup chopped onion
4 cloves garlic, minced
2 cans petite diced tomatoes, undrained
1 can (6 oz) tomato paste
1.5 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt (optional)
1/4 teaspoon crushed red pepper flakes (optional- I leave out since my kids eat this)
16 oz. lean ground turkey
12 oz package spaghetti, cooked
* Coat a large saucepan with cooking spray; heat over medium-high heat. Add onion; cook 5 mintues, stirring occasionally. Add garlic; cook 2 minutes. Add tomatoes, tomato paste, basil, oregano, sugar, if desired, salt and pepper flakes; bring to a simmer. Simmer uncovered 25-35 minutes or until sauce is desired consistency. Meanwhile, cook turkey in a large skillet just until no longer pink, breaking into chunks with a wooden spoon. Stir turkey into sauce; heat through. Serve over spaghetti and sprinkle with cheese.
**You may have noticed that some seasoning mixes are written in red. Those are seasonings from Homemade Gourmet. If you have not ordered the "4 meals in 4 mintues" then I encourage you to do so. It's very convenient and comes with a lot of great recipes and mixes. If you don't have a consultant, then feel free to email Tiffany at tiffanysbrown@hotmail.com You don't have to live near her since this package comes right from Homemade Gourmet. It's worth every penny!!
Sunday, January 27, 2008
Monday, January 21, 2008
January 21-25, 2008
I've been inspired by some other blogs where these really organized mommies create a menu for the full week. This is something I REALLY need to do because I often go to the store, then come home to decide what to make, only to discover that I'm missing one ingredient for that recipe. That is the worst!! So, I'm really going to try to plan my week of dinner meals out so that I can make one trip to the store and have everything I need.
Monday- Chicken Pot Pie
2 cups cooked chicken, cubed
2 cans of cream of potato soup
2 cans of Veg-All, drained
2 pie crusts
salt and pepper to taste
* Mix soup, chicken, vegetables and seasoning. Put bottom pie crust in a 9 inch baking dish. Add the mixture. Put the top pie crust on and pinch edges. Bake at 375 for 45-60 minutes until heated through.
Tuesday- Homemade Harvest Time Soup & Grilled Cheese Sandwiches
8 oz lean ground turkey
1/4 cup chopped onion
1 can (8oz) Tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup water
1 teaspoon dried parsley flakes
1 cup (8oz can) cut green beans, rinsed and drained
1 cup (8oz can) sliced carrots, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen kernel corn
* In a large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Add tomato sauce, undrained tomatoes, water, parsley flakes, green beans, and carrots. Mix well to combine. Bring mixture to a boil. Stir in peas and corn. Lower heat and simmer 10 minutes. (since my Town & Country ground turkey comes in 16oz portions, I will double the recipe so that we can have some good leftovers. This dish is great to divide up into smaller portions and freeze. You can always add a cornbread muffin or half sandwich and you've got another meal!)
Wednesday- Tacos (soft and crunchy) and Spanish Rice
Thursday- Crock pot Turkey Tetrazzini and Salad
2 tablespoons butter
1 small onion, diced
3 cups mushrooms, sliced (I will leave this out)
1/2 cup celery, diced
1 sweet red pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1 can (358 ml) evaporated milk
2 tablespoons sherry wine
1/2 teaspoon paprika
12 oz spaghetti
1/4 cup Parmesan cheese, grated
1/4 cup almonds, slivered and toasted (optional)
2 tablespoons fresh parsley, chopped
* In a skillet, melt the butter over medium heat. Fry the onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes. Scrape into the slow cooker. Add the turkey and flour to the slow cooker and toss to coat. Stir in the evaporated milk, sherry, and paprika. Cover and cook on low for 4 hours or until veggies are tender. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until tender but firm, 8 to 10 minutes. Drain and add to the sauce, toss to coat. Sprinkle with the cheese, almonds (if using) and parsley.
Friday- Leftovers
Monday- Chicken Pot Pie
2 cups cooked chicken, cubed
2 cans of cream of potato soup
2 cans of Veg-All, drained
2 pie crusts
salt and pepper to taste
* Mix soup, chicken, vegetables and seasoning. Put bottom pie crust in a 9 inch baking dish. Add the mixture. Put the top pie crust on and pinch edges. Bake at 375 for 45-60 minutes until heated through.
Tuesday- Homemade Harvest Time Soup & Grilled Cheese Sandwiches
8 oz lean ground turkey
1/4 cup chopped onion
1 can (8oz) Tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup water
1 teaspoon dried parsley flakes
1 cup (8oz can) cut green beans, rinsed and drained
1 cup (8oz can) sliced carrots, rinsed and drained
1/2 cup frozen peas
1/2 cup frozen kernel corn
* In a large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Add tomato sauce, undrained tomatoes, water, parsley flakes, green beans, and carrots. Mix well to combine. Bring mixture to a boil. Stir in peas and corn. Lower heat and simmer 10 minutes. (since my Town & Country ground turkey comes in 16oz portions, I will double the recipe so that we can have some good leftovers. This dish is great to divide up into smaller portions and freeze. You can always add a cornbread muffin or half sandwich and you've got another meal!)
Wednesday- Tacos (soft and crunchy) and Spanish Rice
Thursday- Crock pot Turkey Tetrazzini and Salad
2 tablespoons butter
1 small onion, diced
3 cups mushrooms, sliced (I will leave this out)
1/2 cup celery, diced
1 sweet red pepper, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1 can (358 ml) evaporated milk
2 tablespoons sherry wine
1/2 teaspoon paprika
12 oz spaghetti
1/4 cup Parmesan cheese, grated
1/4 cup almonds, slivered and toasted (optional)
2 tablespoons fresh parsley, chopped
* In a skillet, melt the butter over medium heat. Fry the onion, mushrooms, celery, red pepper, salt and pepper, stirring occasionally, until softened, about 5 minutes. Scrape into the slow cooker. Add the turkey and flour to the slow cooker and toss to coat. Stir in the evaporated milk, sherry, and paprika. Cover and cook on low for 4 hours or until veggies are tender. Meanwhile, in a large pot of boiling salted water, cook the spaghetti until tender but firm, 8 to 10 minutes. Drain and add to the sauce, toss to coat. Sprinkle with the cheese, almonds (if using) and parsley.
Friday- Leftovers
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