1/2 lb. macaroni, cooked al dente
1 can cream of mushroom soup
1/3 cup milk
5 oz shredded Cheddar
1 tsp dried minced onion
3 tbl seasoned bread crumbs for topping
Mix soup, milk, cheddar and onion in saucepan over slow heat until well blended and smooth. Pour over pasta in a casserole dish. Top with seasoned bread crumbs. Bake at 350, 30 to 40 minutes.
Friday, February 22, 2008
Thursday, February 21, 2008
Dinner Rolls
Rich and Tender American Dinner Rolls
This recipe appeared in Cook's Illustrated.
Makes about 2 dozen triangular rolls.
1 1/4 cups whole milk, warmed in microwave but not hot
2 tablespoons sugar
1 package rapid-rise yeast
1 large egg, beaten lightly
3 1/2 cups all-purpose unbleached flour, plus extra for work surface and dusting rolls
1 1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
Put all ingredients in bread machine in order recommended by manufacturer (in mine, liquids, salt and sugar first, then flour and yeast last.)
Use dough cycle.
Turn dough onto lightly floured work surface and work dough into a cylinder until it measures about 36 inches long and about 2 1/2 inches wide. Cut the dough into triangles. Transfer rolls to cookie sheet, then cover with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Meanwhile, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees.
Bake until golden brown, about 15 minutes.
I brushed the tops with melted butter after I took them out of the oven.
These will make nice rolls for the kids' lunches if they are sized and shaped right.
This recipe appeared in Cook's Illustrated.
Makes about 2 dozen triangular rolls.
1 1/4 cups whole milk, warmed in microwave but not hot
2 tablespoons sugar
1 package rapid-rise yeast
1 large egg, beaten lightly
3 1/2 cups all-purpose unbleached flour, plus extra for work surface and dusting rolls
1 1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
Put all ingredients in bread machine in order recommended by manufacturer (in mine, liquids, salt and sugar first, then flour and yeast last.)
Use dough cycle.
Turn dough onto lightly floured work surface and work dough into a cylinder until it measures about 36 inches long and about 2 1/2 inches wide. Cut the dough into triangles. Transfer rolls to cookie sheet, then cover with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Meanwhile, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees.
Bake until golden brown, about 15 minutes.
I brushed the tops with melted butter after I took them out of the oven.
These will make nice rolls for the kids' lunches if they are sized and shaped right.
Monday, February 18, 2008
Chicken & Noodle Casserole
This is a spin-off of Amish Chicken and Noodles.
1 pound Rotelle pasta
1/2 c. butter
1/3 c. flour
3 c. chicken broth
1 1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
seasonings: parsley, sage, rosemary, thyme, garlic powder, dried minced onion
2 c. cooked chicken, shredded
1 cup frozen mixed vegetables
1/4 cup seasoned bread crumbs for topping
Cook pasta as directed on package. Meanwhile, melt butter in a large ovenproof skillet. Stir in flour and cook for one minute, stirring constantly. Stir in milk, broth and seasonings; cook and stir sauce constantly until thickened.
Combined sauce, noodles, vegetables and chicken. Adjust seasonings to taste. Sprinkle top with bread crumbs and bake at 350 degrees for 30 minutes or until hot.
1 pound Rotelle pasta
1/2 c. butter
1/3 c. flour
3 c. chicken broth
1 1/2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
seasonings: parsley, sage, rosemary, thyme, garlic powder, dried minced onion
2 c. cooked chicken, shredded
1 cup frozen mixed vegetables
1/4 cup seasoned bread crumbs for topping
Cook pasta as directed on package. Meanwhile, melt butter in a large ovenproof skillet. Stir in flour and cook for one minute, stirring constantly. Stir in milk, broth and seasonings; cook and stir sauce constantly until thickened.
Combined sauce, noodles, vegetables and chicken. Adjust seasonings to taste. Sprinkle top with bread crumbs and bake at 350 degrees for 30 minutes or until hot.
Menu Plan for February 17-23
SUNDAY: Maple Glazed Pork, vegetable rice, corn, cornbread
MONDAY: Chicken & Noodle Casserole
TUESDAY: Steak fajitas or steak & cheese quesadillas, rice, salad
WEDNESDAY: Meatball sandwiches, salad
THURSDAY: Sweet & sour pork, rice
FRIDAY: homemade macaroni & cheese, vegetable platter, bread
SATURDAY: spaghetti
SUNDAY: Taco Skillet (I might use shredded cooked chicken in this dish instead of beef)
MONDAY: Chicken & Noodle Casserole
TUESDAY: Steak fajitas or steak & cheese quesadillas, rice, salad
WEDNESDAY: Meatball sandwiches, salad
THURSDAY: Sweet & sour pork, rice
FRIDAY: homemade macaroni & cheese, vegetable platter, bread
SATURDAY: spaghetti
SUNDAY: Taco Skillet (I might use shredded cooked chicken in this dish instead of beef)
Sunday, February 17, 2008
Maple-Glazed Pork
From Cooks Illustrated Website:
INGREDIENTS
1/2 cup maple syrup , preferably grade B
1/8 teaspoonground cinnamon
pinch ground cloves
pinch cayenne pepper
1 boneless pork loin roast, preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.
I will probably try this in the Nesco 6-qt with convection fan next time. But it worked great in my Cooks hard-anodized nonstick skillet. This was absolutely delicious and smelled amazing while it cooked. The meat was juicy and the glaze was so sweet.
INGREDIENTS
1/2 cup maple syrup , preferably grade B
1/8 teaspoonground cinnamon
pinch ground cloves
pinch cayenne pepper
1 boneless pork loin roast, preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.
2. Heat oil in heavy-bottomed ovenproof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.
I will probably try this in the Nesco 6-qt with convection fan next time. But it worked great in my Cooks hard-anodized nonstick skillet. This was absolutely delicious and smelled amazing while it cooked. The meat was juicy and the glaze was so sweet.
Sweet and Sour Pork
Originally posted by Lizzie-boo at Family Corner.
1 1/2 lbs. pork shoulder, cut into thin strips or cubes*
2 Tbsp. oil
1/2 cup water
20 oz. can pineapple chunks, drained, reserving juice
2 carrots, peeled and cut into thin diagonal slices
1/2 medium onion, cut into chunks
1/2 red bell pepper, cut into squares
1/2 green bell pepper, cut into squares
1/4 cup brown sugar
2 Tbsp. cornstarch
1/4 cup white wine vinegar
1 Tbsp. soy sauce
Brown pork in hot oil. Add water; cover and simmer until tender, about 1 hour. Drain pineapple, reserving juice. At the half-hour point, add carrots and onions on top of pork to steam. At the 3/4 hour point, add peppers and pineapple.
Combine brown sugar and cornstarch in a small saucepan. Add reserved pineapple juice, vinegar and soy sauce. Cook over low heat until thick, stirring occasionally. Pour over hot pork mixture, stir to combine, and heat gently for 10 minutes or longer.
Serve over rice.
*Boneless pork loin or pork chops, cut in strips or cubes, can also be used.
1 1/2 lbs. pork shoulder, cut into thin strips or cubes*
2 Tbsp. oil
1/2 cup water
20 oz. can pineapple chunks, drained, reserving juice
2 carrots, peeled and cut into thin diagonal slices
1/2 medium onion, cut into chunks
1/2 red bell pepper, cut into squares
1/2 green bell pepper, cut into squares
1/4 cup brown sugar
2 Tbsp. cornstarch
1/4 cup white wine vinegar
1 Tbsp. soy sauce
Brown pork in hot oil. Add water; cover and simmer until tender, about 1 hour. Drain pineapple, reserving juice. At the half-hour point, add carrots and onions on top of pork to steam. At the 3/4 hour point, add peppers and pineapple.
Combine brown sugar and cornstarch in a small saucepan. Add reserved pineapple juice, vinegar and soy sauce. Cook over low heat until thick, stirring occasionally. Pour over hot pork mixture, stir to combine, and heat gently for 10 minutes or longer.
Serve over rice.
*Boneless pork loin or pork chops, cut in strips or cubes, can also be used.
Friday, February 15, 2008
Saffron Risotto with Shrimp
The original recipe was posted by The Humble Housewife. I had to do a little "metric-to-English" conversions, and a few substitutions to accommodate what's in my pantry. So I blogged the recipe as I went along.
Pinch of saffron
2 ounces boiling water
olive oil for the pan
1 small onion, chopped really fine
1 tsp minced garlic (from a jar)
2 1/4 cups arborio rice (a 14-oz pkg)
1/2 cup dry white wine
Up to 8 cups stock (I used chicken stock; original recipe called for fish stock)
2 cups cooked, frozen shrimp (thawed and tails removed)
1 cup frozen peas
2 tbl grated parmesan
2 tbl butter
1 tbl fresh parsley, snipped (or 2 tbl dried parsley)
Fresh ground pepper to taste
Add saffron to the boiling water. Press with a spoon to release the color and flavor. Set aside.
Saute onion in the olive oil until almost translucent. Stir in garlic.
Stir in the rice until coated.
Add white wine and stir a minute.
Add stock, a cup or so at a time, stirring, and allow to simmer until the liquid is almost absorbed. Add more stock until the rice becomes creamy.
Add saffron (and water), shrimp and peas. Stir and cook until everything is hot.
Stir in butter, parmesan and parsley.
Season to taste with fresh ground pepper.
Pinch of saffron
2 ounces boiling water
olive oil for the pan
1 small onion, chopped really fine
1 tsp minced garlic (from a jar)
2 1/4 cups arborio rice (a 14-oz pkg)
1/2 cup dry white wine
Up to 8 cups stock (I used chicken stock; original recipe called for fish stock)
2 cups cooked, frozen shrimp (thawed and tails removed)
1 cup frozen peas
2 tbl grated parmesan
2 tbl butter
1 tbl fresh parsley, snipped (or 2 tbl dried parsley)
Fresh ground pepper to taste
Add saffron to the boiling water. Press with a spoon to release the color and flavor. Set aside.
Saute onion in the olive oil until almost translucent. Stir in garlic.
Stir in the rice until coated.
Add white wine and stir a minute.
Add stock, a cup or so at a time, stirring, and allow to simmer until the liquid is almost absorbed. Add more stock until the rice becomes creamy.
Add saffron (and water), shrimp and peas. Stir and cook until everything is hot.
Stir in butter, parmesan and parsley.
Season to taste with fresh ground pepper.
Sunday, February 10, 2008
Menu Plan for February 10-16
SUNDAY: Cashew Chicken, rice
MONDAY: Steak on the grill, roasted potatoes, vegetable, Portuguese Easter Bread and gingerbread for dessert. We've got friends visiting, so the bread is a "must-do." Their daughters would be terribly sad if I didn't make their favorite bread.
TUESDAY: Roast Chicken, boiled potatoes, rutabagas, Danielle's Beer Rolls
WEDNESDAY: Scarborough Fair Chicken Soup, KM's Buttermilk Cheese Bread
THURSDAY: Spaghetti and meatballs
FRIDAY: Saffron & Pea Risotto with Tiger Prawns (ok, with medium-size shrimp because that's what was on sale this week), salad-in-a-bag, bread
SATURDAY: Pot-luck dinner at our church. My section of the alphabet was assigned to bring vegetable dishes. We're bringing a small Nesco roaster full of Dr. Pepper Baked Beans.
MONDAY: Steak on the grill, roasted potatoes, vegetable, Portuguese Easter Bread and gingerbread for dessert. We've got friends visiting, so the bread is a "must-do." Their daughters would be terribly sad if I didn't make their favorite bread.
TUESDAY: Roast Chicken, boiled potatoes, rutabagas, Danielle's Beer Rolls
WEDNESDAY: Scarborough Fair Chicken Soup, KM's Buttermilk Cheese Bread
THURSDAY: Spaghetti and meatballs
FRIDAY: Saffron & Pea Risotto with Tiger Prawns (ok, with medium-size shrimp because that's what was on sale this week), salad-in-a-bag, bread
SATURDAY: Pot-luck dinner at our church. My section of the alphabet was assigned to bring vegetable dishes. We're bringing a small Nesco roaster full of Dr. Pepper Baked Beans.
Tuesday, February 05, 2008
Menu Plan for February 3 - 9
SUNDAY: Super Bowl Food: Pepperoni Bread and Chili Cheese Dip. I think this is the first time ever that the pepperoni bread did not "explode" all over the place. It was gorgeous!
MONDAY: Pork teriyaki, rice, peas
TUESDAY: The Big Batch of spaghetti and meatballs
WEDNESDAY: Our traditional Ash Wednesday dinner: clam chowder and grilled-cheese sandwiches
THURSDAY: Chicken Marsala
FRIDAY: Pizza
SATURDAY: Chicken Chili
Monday, January 28, 2008
Menu Plan for January 27 - Feburary 2
I find myself planning and re-planning depending on who's going to be home. I hate to make a favorite for someone who won't even be here. It didn't work out well last week, when I made some pork ribs in barbecue sauce (not in the original plan) and TheDad never got any.
SUNDAY: Vegetable soup, bread and salad
MONDAY: Roast Pork with Caramelized Onions, green beans, fettuccine alfredo (thanks, Lipton!) I don't care about the sides anyway. I am too busy hogging up all the onions for myself!
TUESDAY: Chicken pot pie (never made this last week)
WEDNESDAY: Beef Paysanne
THURSDAY: Time to make the Big Batch of Spaghetti and Meatballs
FRIDAY: Pepperoni Bread, salad
SATURDAY: The Boy Scouts are camping, so it will just be me, Little Brother and Middle Sister. We'll think of something. Maybe French Toast.
SUNDAY: Vegetable soup, bread and salad
MONDAY: Roast Pork with Caramelized Onions, green beans, fettuccine alfredo (thanks, Lipton!) I don't care about the sides anyway. I am too busy hogging up all the onions for myself!
TUESDAY: Chicken pot pie (never made this last week)
WEDNESDAY: Beef Paysanne
THURSDAY: Time to make the Big Batch of Spaghetti and Meatballs
FRIDAY: Pepperoni Bread, salad
SATURDAY: The Boy Scouts are camping, so it will just be me, Little Brother and Middle Sister. We'll think of something. Maybe French Toast.
Friday, January 25, 2008
Frugal Fried Rice by the Coupon Queen (AKA SFO Mom)
Or, how to feed one mom, one teenage boy and one "tween" girl on about $1.75!
Here's the shopping list. I bought on sale and used coupons.
1 Perdue Perfect Portion boneless/skinless chicken breast (6 for 4.99, $1 off coupon, so 67 cents for one piece of chicken)
1 bag Birds Eye Steam Fresh Asian vegetables (99 cents a bag, save $1 off 2 coupon, so 49 cents for a bag)
2 cups cooked jasmine rice (1/4 lb raw rice=1 cup raw=2 cups cooked; this rice is 20 pounds for about $10 at the warehouse store so 12 cents for rice)
1 small onion, chopped fine (3 pounds for $2 and this onion was probably 1/4 lb at most, about 15 cents for the onion)
1 tablespoon minced garlic from a jar (I get maybe 100 tablespoons out of a jar, and a jar cost me $5, so 5 cents for garlic)
Some soy sauce and a splash of sesame oil (no prices on these but the amount is small)
Olive oil for the pan
I allowed a very generous 30 cents for the 2 kinds of oil and the soy sauce.
67 + 50 + 12 + 15 + 5 = $1.45
Saute onion in the olive oil. Add garlic & saute. Add cubed chicken and cook until browned. Add thawed vegetables and cooked rice. Stir until everything is hot. Stir in a little soy sauce and drizzle a bit of sesame oil over top.
Sunday, January 20, 2008
Cheddar Cheese Bread
Cheddar Cheese Bread in the bread machine:
1 1/4 cups milk or water
1 1/2 Tbls butter
3/4 cups cheddar cheese, shredded
1 1/2 Tbls sugar
1 tsp salt
3 1/2 cups bread flour
2 tsp yeast
Use dough cycle. Shape into a loaf, rise 1 hour, and bake in a heavy pan at 375 for 35 minutes.
This is a really high-rising bread!
Menu Plan for mid-January 2008
I've fallen out of the habit of posting these here.
SUNDAY 13: Our anniversary! We ate out and made a fast-food run for the kids.
MONDAY 14: Hawaiian Chicken
TUESDAY 15: Spaghetti with shrimp marinara
WEDNESDAY 16: Beef Paysanne
THURSDAY 17: Spanish rice with pork and onions
FRIDAY 18: It was only me, TheDad and Little Brother, so we all went to IHOP for a pancake dinner. Little Brother loves the strawberry syrup.
SATURDAY 19: Birthday party for my brother-in-law
SUNDAY 20: Tandoori Chicken, Spanish Country Bread
MONDAY 21: Spaghetti
TUESDAY 22: Pork with maple and balsamic sauce, Cheddar Cheese Bread, Hash Brown Casserole
WEDNESDAY 23: Chicken pot pie
THURSDAY 24: Big Brother is having a birthday party, so we'll have pizza for dinner
FRIDAY 25: Baked flounder
SATURDAY 26: "Pizza, Pins and Pop" bowling party sponsored by our parish
SUNDAY 27: Chicken Piccata
SUNDAY 13: Our anniversary! We ate out and made a fast-food run for the kids.
MONDAY 14: Hawaiian Chicken
TUESDAY 15: Spaghetti with shrimp marinara
WEDNESDAY 16: Beef Paysanne
THURSDAY 17: Spanish rice with pork and onions
FRIDAY 18: It was only me, TheDad and Little Brother, so we all went to IHOP for a pancake dinner. Little Brother loves the strawberry syrup.
SATURDAY 19: Birthday party for my brother-in-law
SUNDAY 20: Tandoori Chicken, Spanish Country Bread
MONDAY 21: Spaghetti
TUESDAY 22: Pork with maple and balsamic sauce, Cheddar Cheese Bread, Hash Brown Casserole
WEDNESDAY 23: Chicken pot pie
THURSDAY 24: Big Brother is having a birthday party, so we'll have pizza for dinner
FRIDAY 25: Baked flounder
SATURDAY 26: "Pizza, Pins and Pop" bowling party sponsored by our parish
SUNDAY 27: Chicken Piccata
Sunday, January 06, 2008
Apron Contest
The Apronista is running a contest where you can win a vintage apron AND an autographed copy of The Apron Book by Ellynanne Geisel. You have until Friday to enter! Post about it on your blog and get an extra entry.
Wednesday, January 02, 2008
Menu Plan for the New Year
I've actually got my menu planned through next Friday. We are having a roof put on the house early next week, so I won't be able to get out to the store on those days. Since I did a freezer inventory late last week, I've got a good idea of what's already here.
NEW YEAR'S DAY: We visited TheDad's family. Dinner: Lasagna and Chicken Parmesan made by my father-in-law.
WED. JAN. 2: Tandoori Chicken, little red-skinned potatoes, green beans
THURS. JAN. 3: Beef Paysanne
FRI. JAN. 4: Too Easy Tortellini Soup (new recipe), homemade bread
SAT. JAN. 5: The whole family is attending the Oplatek Dinner at church. It's a family event featuring Polish food.
SUN. JAN. 6: Spaghetti with Italian sausage
MON. JAN. 7: Balsamic Chicken with thyme, roasted potatoes and carrots
TUES. JAN. 8: Teriyaki pork with rice and broccoli
WED. JAN. 9: Pot roast with noodles, onions and gravy
THURS. JAN. 10: Spaghetti with meatballs
FRI. JAN. 11: Tilapia; sides to be decided later
NEW YEAR'S DAY: We visited TheDad's family. Dinner: Lasagna and Chicken Parmesan made by my father-in-law.
WED. JAN. 2: Tandoori Chicken, little red-skinned potatoes, green beans
THURS. JAN. 3: Beef Paysanne
FRI. JAN. 4: Too Easy Tortellini Soup (new recipe), homemade bread
SAT. JAN. 5: The whole family is attending the Oplatek Dinner at church. It's a family event featuring Polish food.
SUN. JAN. 6: Spaghetti with Italian sausage
MON. JAN. 7: Balsamic Chicken with thyme, roasted potatoes and carrots
TUES. JAN. 8: Teriyaki pork with rice and broccoli
WED. JAN. 9: Pot roast with noodles, onions and gravy
THURS. JAN. 10: Spaghetti with meatballs
FRI. JAN. 11: Tilapia; sides to be decided later
Tuesday, January 01, 2008
Friday, December 21, 2007
Menu Plan for the third week of Advent 2007 through 12/26
OK, so it's Friday and I have not yet done this. But I did make the plan last weekend and followed it. Doesn't that count?
SUNDAY: Chinese takeout
MONDAY: Chicken Chili Blanco, Country French Bread
TUESDAY: Spaghetti
WEDNESDAY: Spicy Chicken from the Nov/Dec. Taste of Home Simple and Delicious (it was a wing recipe but I used b/s chicken breasts), fettuccine Alfredo (thanks, Lipton) and broccoli
THURSDAY: Beef Enchiladas, macaroni and cheese, mixed vegetables
FRIDAY: Cheese ravioli with marinara sauce
SATURDAY: Chicken crescent casserole
SUNDAY: Beef barley soup, Honey Wheat Bread
MONDAY: Christmas Eve at TheDad's cousin's house: Polish food with all the trimmings
TUESDAY: Christmas Dinner: filet mignon roast, baked potatoes, green beans, bread (to be determined later)
WEDNESDAY: Christmas "The Day After" with my side of the family; Mom's making turkey and boiled ham
SUNDAY: Chinese takeout
MONDAY: Chicken Chili Blanco, Country French Bread
TUESDAY: Spaghetti
WEDNESDAY: Spicy Chicken from the Nov/Dec. Taste of Home Simple and Delicious (it was a wing recipe but I used b/s chicken breasts), fettuccine Alfredo (thanks, Lipton) and broccoli
THURSDAY: Beef Enchiladas, macaroni and cheese, mixed vegetables
FRIDAY: Cheese ravioli with marinara sauce
SATURDAY: Chicken crescent casserole
SUNDAY: Beef barley soup, Honey Wheat Bread
MONDAY: Christmas Eve at TheDad's cousin's house: Polish food with all the trimmings
TUESDAY: Christmas Dinner: filet mignon roast, baked potatoes, green beans, bread (to be determined later)
WEDNESDAY: Christmas "The Day After" with my side of the family; Mom's making turkey and boiled ham
Sunday, December 09, 2007
Menu Plan for the second week of Advent 2007
SUNDAY: Five Cheese Lasagna
MONDAY: Chicken paprika, noodles, green beans
TUESDAY: Teriyaki pork, brown rice, broccoli
WEDNESDAY: Roast chicken, sweet potatoes, vegetable
THURSDAY: Spaghetti
FRIDAY: Pizza for Middle Sister's birthday party (it's an "awake-over!")
SATURDAY: Enchiladas made from frozen leftover roast beef
MONDAY: Chicken paprika, noodles, green beans
TUESDAY: Teriyaki pork, brown rice, broccoli
WEDNESDAY: Roast chicken, sweet potatoes, vegetable
THURSDAY: Spaghetti
FRIDAY: Pizza for Middle Sister's birthday party (it's an "awake-over!")
SATURDAY: Enchiladas made from frozen leftover roast beef
Five-Cheese Lasagna in the Little Nesco
We tried this tonight and it was very good. It's a variation on a recipe from the MomsMenu forums. This recipe is designed for a 4-qt. Nesco roaster but if you don't have one of those, just use a 9X13 pan (you might need a few more lasagna noodles in that case, though!)
5-Cheese Lasagna
12 lasagna noodles
8 oz cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded
8 oz mozzarella-provolone blend, shredded
1/3 cup grated Romano cheese
1/4 tsp oregano
3 cups your favorite spaghetti sauce (I used a batch of marinara)
Mix the Cheddar and Monterey Jack cheese together.
Spread a little sauce on the bottom of the cookwell. Top with 3 lasagna noodles.
Add half the Cheddar-Jack mix, sprinkle with oregano, then top with sauce.
Make another layer of noodles, the rest of the Cheddar-Jack, and more sauce.
Make a third layer of noodles and top with the mozzarella-provolone mix. Add more sauce and top with the last noodles. Top the whole thing with sauce and sprinkle with Romano cheese.
Cover the cookwell and bake at 350 for 30 minutes or until hot and bubbly.
(If you're using a 9X13, the original recipe says to bake uncovered. I haven't tried it this way.)
Monday, December 03, 2007
Menu Plan for the first week of Advent 2007
SUNDAY: Beef Paysanne, bow tie noodles, mixed vegetables
MONDAY: Pollo con limon y ajillo, rice, green beans
TUESDAY: Spaghetti
WEDNESDAY: Roast Chicken
THURSDAY: Big Brother's Cross-Country Team Banquet
FRIDAY: Three Cheese Lasagna
SATURDAY: Beef Barley Soup from the freezer
MONDAY: Pollo con limon y ajillo, rice, green beans
TUESDAY: Spaghetti
WEDNESDAY: Roast Chicken
THURSDAY: Big Brother's Cross-Country Team Banquet
FRIDAY: Three Cheese Lasagna
SATURDAY: Beef Barley Soup from the freezer
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