Sunday, November 26, 2006

Hawaiian Chicken

Get this recipe with nutrition facts at Cook and Count.

Pot Roast

1 3-lb bottom round roast
1 packet French onion soup mix
2 onions, peeled and halved
10 baby carrots
10 ounces mushrooms, whole
1/4 cup water
1 tbl olive oil

1. In a heavy skillet, brown the meat in the oil until brown on all sides.

2. Do not use the rack in the Nesco for this recipe! Preheat the Nesco to 300 while you brown the roast.

3. Place the meat in the cookwell, fat side down. Sprinkle onion soup mix on top. Add vegetables along the sides. Pour the water over top. Cover.

4. Roast for about 2 hours. The meat should be falling apart!

Chicken Paprikas

Get the recipe, nutrition facts and photo at Cook and Count!

Menu Plan Monday, November 27

Sunday: Teriyaki Pork, Jasmine Rice, Green Beans

Monday: Chicken Paprikas, Spaetzle

Tuesday: Pot Roast, Noodles, Brown Gravy, Carrots & Mushrooms

Wednesday: Spaghetti & Meatballs

Thursday: Hawaiian Chicken with Pineapple, Brown Rice, Broccoli

Friday: Baked Whiting with Lemon & Butter, Roasted Potatoes & Vegetables

Saturday: Hot dogs, Sauerkraut, Mac & Cheese

Visit all the other Menu Plan Monday participants and get some great ideas for YOUR family menu. As soon as Middle Sister's basketball schedule comes in this week, I'll be planning out next month, so I intend to peek in on what everyone else will be cooking.

Wednesday, November 22, 2006

Nanny's Stuffing

(It's just not Thanksgiving without this dish. Hand me some stuffing and a bowl of mashed turnips and I'm all set.)

Get the recipe with nutrition facts at Cook and Count.

Sunday, November 19, 2006

Menu Plan Monday, November 20

>Salmon with Teriyaki Sauce
, baked sweet potato for me, mac & cheese for the kids

Monday: Meatball Sandwiches

Tuesday: It's "Try a New Recipe Tuesday" and we're having Heather's Tandoori Chicken since just reading the recipe made me drool! I think Jasmine Rice will be a good side with this, and a Green Vegetable to be Named Later.

Wednesday: Spaghetti and Meatballs

Thursday: HAPPY THANKSGIVING! Turkey for everyone! Pass the mashed potatoes. Also on the menu: Nanny's Stuffing (see post above), Granma's Rolls, Mashed Turnips (or rutabagas, whichever you call the orange ones), cranberry sauce out of the can, a miscellaneous green vegetable, homemade apple pie, and coconut-custard pie.

Friday: Leftover Day

Saturday is unplanned at this time. Further bulletins as events warrant.

Visit the other Menu Plan Monday participants and find out what's for dinner at everyone else's house!

Salmon with Sweet Teriyaki Sauce

Get the recipe, photo and nutrition info at Cook and Count!

Monday, November 13, 2006

Menu Plan Monday, November 13

MONDAY: Goulash with noodles or spaetzle

TUESDAY: Chicken Piccata, rice, and broccoli (This is a family favorite--my kids beg me to make it!)

WEDNESDAY: Spaghetti and Meatballs


FRIDAY: Shrimp Fried Rice

Saturday we'll be visiting family so I won't be cooking.

Sunday is "Anybody's Guess!"

Visit the headquarters of Menu Plan Monday to see what everyone else is making this week! There are some great ideas and recipes out there.

Shrimp Fried Rice

This makes plenty! It's a one-pot meal, is great to use up leftovers, and it tastes like you fussed.

4 cups cooled, cooked rice
1 onion, chopped fine
2 tbl minced garlic
1 to 2 cups frozen vegetables (anything works as long as it's in small pieces)
2 cups cooked "salad" shrimp (any cooked meat can be used)
Soy sauce to taste
Olive oil for the pan
A little sesame oil to finish

Saute the onion in olive oil in a large skillet. Add rice, garlic and vegetables. Cook until everything is hot. Stir in soy sauce. Add shrimp and cook, stirring, until heated through. Drizzle a little sesame oil over the top, stir in, and serve.

For a treat, serve with fortune cookies.

Copycat Wendy's Chili

2 pounds ground beef, browned and drained*
1 can tomato sauce, 29 ounces
2 cans kidney beans, 15 ounces
2 cans pinto beans, 15 ounces
1 onion, diced
1 can green chiles, diced (small can)
1 stalk celery, diced
1 can stewed tomatoes, 15 ounces
2 teaspoons cumin
3 tablespoons chili powder
1 1/2 teaspoons pepper
2 cups water

Drain and rinse beans. Combine all ingredients in stockpot or roaster oven. Simmer at least 3 hours, stirring occasionally.

*I had a lot of leftover cooked pot roast defrosted, so I'll cube it and use it in the chili in place of the ground beef.

Chicken Piccata

6 skinless, boneless chicken breasts
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, for garnish

1. Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.

2. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm. 3. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.


I make this in my roaster oven. You could also use a crock-pot on HIGH. As the meat's already cooked, basically you just need to let the flavors blend.

2 cups cubed cooked roast beef
2 medium onions, chopped
2 small bell peppers, cut into thin strips
1/2 cup beef broth
2 tsp paprika
1/2 tsp caraway seed
1/2 tsp marjoram
1 can (14 oz) diced tomatoes
salt and pepper to taste

Cook in 4 or 6-qt roaster oven at 200 to 225 for one hour.
Serve over noodles or spaetzle.

Monday, November 06, 2006

Menu Plan Monday, November 6

MONDAY: Chicken Manicotti, Tossed Salad, Garlic Bread

TUESDAY: Beef Stew with Corn Muffins

WEDNESDAY: Spaghetti and Meatballs, Salad and Bread

THURSDAY: Pulled Pork Sandwiches, Macaroni and Cheese, Broccoli

FRIDAY: Spanish Garlic Shrimp (this one got bumped from the menu a couple of weeks ago!) over Jasmine Rice

SATURDAY: Chicken on the Grill, side dishes to be named later

SUNDAY: We so rarely eat what I had planned on Sunday, that I've given it up! Sometimes my husband wants to go out, or we invite friends in on a whim.

Join the other menu planners at Menu Plan Monday each week! Great ideas, great recipes!

Chicken Manicotti

It doesn't get simpler than this. Assemble the dish the night before, pop in the oven and in an hour dinner is done! Just add a salad and some garlic bread.

Make-Ahead Chicken Manicotti

1 box manicotti noodles, UNCOOKED
14 chicken tenders
1 cup Italian salad dressing
3 cups your favorite spaghetti sauce (I use my own homemade sauce)
1 cup mozzarella cheese

Ladle a little sauce into the bottom of a 9X13 pan. Coat chicken tenders in the salad dressing. (This will season them AND help out a little with the next step.) Slide chicken into the raw manicotti. Place in pan. Smother the noodles with the rest of the sauce. More is better--be generous with the sauce. Cover the pan and refrigerate OVERNIGHT. The noodles will soak up the moisture from the sauce, and will become soft as they cook.

Bake at 350, covered, for 45 minutes. Remove, top with the mozzarella, and return to oven, uncovered, for 15 more minutes.

Chicken on the Grill

My kids like to call this "Meat--Skin" after the good-natured argument they always have over which part of this chicken tastes better--the meat or the skin.

Get the recipe, photo and nutrition facts at Cook and Count.


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