Wednesday, October 13, 2010
Everyday Italian
Chicken Fajita Pizza / Refried beans
Shrimp with Pesto / Linguini with Arugula / Salad
Cheddar Chicken Chowder / Cornbread
Grilled Steaks / Fontina Mac n Cheese / Roasted Asparagus
Chicken Lasagna / Salad / Garlic bread
Chili / Cornbread
Meatloaf / Cheesy Stuffed Potatoes / Green beans
Muffeletta Sandwich / Kettle Chips / pickle spear
Now instead of giving you my entire shopping list I will give you the recipe to each one as I make them. I have a habit of never going in order! So I don't necessarily go in the order I just listed. Tonight's supper was Shrimp with Pesto / Linguini with Arugula and salad. It was fantastic! The kids devoured the pasta but shyed away from the shrimp, which us adults LOVED!!
Shrimp with Pesto:
1 lb large raw peeled shrimp
1 Tbsp olive oil
2 Tbsp prepared pesto or homemade pesto
Directions: In a hot skillet, add olive oil, add raw shrimp and cook 3-4 minutes until pink on both sides. Once done, add pesto, heat through.
Linguini with Arugula:
1 box linguini
8 oz Pecorini Romano cheese, grated
3/4 stick butter, room temp
Arugula (I cut off about a handful)
Directions: Cook pasta to box directions. In a large pasta bowl add room temp butter, chunked. Once pasta is done, strain with a pasta strainer, add to pasta bowl, over the butter. Add a ladle or tow of pasta water to make a sauce and melt butter. Add Pecorino cheese, stir; add Arugula, mix well. Serve hot.
Saturday, August 28, 2010
the BEST chicken marsala
Chicken Marsala
Ingredients:
6 boneless skinless chicken breast halves
1 cup fat free italian dressing
1tbsp all purpose flour
1tsp italian seasoning
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp pepper
2 tbsp olive oil, divided
1 tbsp butter
1/2 cup reduced sodium chicken broth
1/2 cup marsala wine or tbsp unsweetened apple juice plus 5 tbsp chicken broth
1 lb sliced fresh mushrooms
1/2 cup minced fresh parsley
MAKE IT!
Flatten chicken to 1/2 in thickness. Place in a larger resealable plastic baggie; add salad dressing. Seal bad and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Combine the flour, italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a larger nonstick skillet coated with cooking spray, cook chicken in 1 tbsp oil and butter for 2 min on each side or until browned. Transfer to a 13x9 in baking dish coated with cooking spray. Gradually add broth and wine to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350F for 25-30 minutes or until chicken juices run clear.
Kid Rating: ****
Grown Up Rating: *****
Skill Level ***
Creamy Tomato-Basil Pasta with Chicken
What you need:
3 cups Penne, uncooked
1/4 cup sun dried tomato dressing, divided
4 small boneless skinless chicken breasts
1 cup fat free reduced sodium chicken broth
1/2 tsp each garlic powder and black pepper
4oz Philadelphia Neufchatel cheese, cubed
2 cups grape tomatoes
1/2 cup grated parmesan cheese
8 fresh basil leaves, cut into strips
Make it:
Cook pasta as directed on pkg. Meanwhle, heat 2 tbsp dressing in large skillet on medium heat. Add chicken; cover. Cook 5-6 minutes on each side or until done. Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
Add remaining dressing, broth and seasonings to skillet; cook 3-4 min or until heated through. Add Neufchatel cheese; cook and stir 2-3 min or until melted. Stir in tomatoes; cook 3 min.
Drain pasta. Add to ingredients in skillet with parmesan cheese and basil. mix well. Serve topped with chicken.
Kid Rating ****
Grown Up Rating *****
Skill Level **
Monday, August 23, 2010
Tuscan Chicken Simmer
Sunday, August 22, 2010
Toasted Sesame Asian Salad w/ Blackened Shrimp
Thursday, August 19, 2010
Steakhouse Rival....
Hope you enjoy it as much as we did!!!!
Kid rating ***
Grown up rating *****
Skill level 2
Tuesday, August 17, 2010
lets get organized...
Monday: Sloppy Joes/ Fries
Tuesday : Lasagna/Salad/Breadsticks
Wednesday: Fish Tacos/Mexi Rice/Beans
Thursday: BBQ Chicken/Potato Salad/Corn on Cob
Friday: Skirt Steak/Baked Potato/Salad
Saturday: Pasta Natalia/Salad/Garlic Bread
Sunday: Pizza
This menu then gets placed on my fridge where everyone can read it for themselves and dissolves the age old question, "Mom, what's for dinner?".
Next is to compile your shopping list. I get a sheet of notebook paper. I then segment it into the different categories of the grocery store. i.e. Meats, Produce, Dry goods, Dairy, Bread and Frozen. List EVERY ingredient needed to make EACH nights meals, down to spices. After you have the entire list made, add your staples, like bread for lunches, milk, eggs, tea bags, after school snacks etc.... the things you use everyday. Don't forget to include spices, marinades and dressings. Now go to your pantry and fridge and freezer. Mark OFF anything that you ALREADY have. I am all about using what I already have. Not buying more oil when you have two bottles of it at home already. Now when you go to the store, buy ONLY what is on the list, do not deviate from it. You will be amazed at how much easier and actually enjoyable grocery shopping can be.
In the future I will be listing the menu and shopping list that I have planned for my family that week. Maybe it can help those of you that just don't have the time.
Here is a Kid Favorite recipe:
Tator Tot Casserole
16oz sour cream
1 can cream of mushroom soup
4 Cups cheddar cheese
32oz tator tots
1 can French's french fried onions
Spray pan with cooking spray. Layer frozen tator tots in pan. In bowl, mix sour cream, soup and 2 cups of cheese and mix well. Pour over tator tots and add 2 cups of cheese and top with the french fried onions. Bake at 375F for 1 hour.
Happy Planning!
Monday, August 16, 2010
MMMMMac n Cheese Please!
Ok so I though I would share my most favorite, awesome, wonderful, kid friendly mac n cheese recipe! I made this the other day and the kids ate so much I thought they would POP! It makes soooo much we had enough for leftovers the next night, which is always a plus! Anywhere I can cut corners without sacrificing quality, I will. Hope you enjoy this one as much as we do!!!
Smokey, Creamy Mac & Cheese
WHAT YOU NEED:
2 cups uncooked elbow macaroni (I actually used about 3 1/2 cups)
1/4 cup butter, cubed
1/4 cup all purpose flour
2 cups 2% milk
1 tub (8oz) PHILADELPHIA Chive & Onion cream cheese spread
4 oz VELVEETA cheese, cut into cubes
1 cup shredded sharp cheddar cheese
5 bacon strips, cooked and crumbled
1/4 tsp salt
1/8 tsp pepper
1/2 cup panko (Japanese bread crumbs)
2 tbsp butter, melted
MAKE IT!!!!
Cook macaroni according to package directions. In a larger saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cream cheese, Velveeta, cheddar cheese, bacon, salt and pepper.
Drain the pasta, stir in the cheese sauce. Transfer to a greased baking dish. Combine bread crumbs and melted butter and sprinkle over casserole. Bake at 350F for 25-30 minutes or until bubbly.
This is a crowd pleaser! Most everyone loves mac n cheese! Kids love it too!!! Make it for your family and enjoy the leftovers the next night and save precious time!!! ENJOY!!!
Kid Rating: *****
Grown up Rating*****
Skill level is 1
This dish also freezes nicely! Just pop it in the oven at 350F and bake for an hour or until bubbly.
Sunday, August 15, 2010
Alice Springs Chicken
Tonights Dinner was a HUGE HIT! 8/15/10
Alice Springs Chicken (Outback) and Roasted Asparagus with Fresh Grated Parmesan
Ingredients:
Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon Mustard
1/2 cup honey
1-1/2 tsp veg. oil
1/2 lemon juice
4 skinless, boneless chicken breast halves
1 tbsp veg oil
2 cups sliced mushrooms, (10-12 mushrooms)
2 tbsp butter
1 tsp salt
1 tsp pepper
1 tsp paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley
MAKE IT:
Use and electric mixer to combine the Dijon mustard, honey, 1 1/2 tsp oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over chicken nad marinate them, covered, in the fridge for about 2 hours. Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375 F and heat up and ovenproof frying pan large enough to hold all 4 breasts and 1 tbsp of oil over medium heat. Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in in the pan.
As the chicken is cooking, in a small frying pan, saute the sliced mushrooms in butter.
Brush each seared chicken breast with a little of the reserved honey mustard marinade ( NOT THE PORTION THE RAW CHICKEN WAS IN, THAT SHOULD HAVE BEEN DISCARDED!) being sure to save a little extra to serve on the side.
Season the chicken with salt, pepper, and a dash of paparika
Stack two pieces of cooked bacon, crosswise, on each chicken breast
Spoon 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken 7-10 minutes or until the cheese is melted and bubbly.
Sprinkle each chicken with parsley. Put extra honey mustard into a small serving bowl.
ROASTED ASPARAGUS WITH FRESH GRATED PARMESAN
1 bunch fresh asparagus, snapped. ( take one asparagus, and hold both ends, bend until natural snap, do not force, cut all at this general length)
Fresh grated Parmesan cheese.
Coat asparagus with 1 tbsp Olive Oil, sea salt, and pepper. Roast in oven at 375F for 10 minutes. Top with cheese!!!! VOILA!!! My kids eat their weight in this stuff!!!!!!
Parmesan Rice
Make your desired amount of minute rice... add butter, fresh parmesan and fresh parsley to taste! DONE!
Hope Ya'll like this menu!!!!!!!!!