Birthday Breakfast Casserole Recipe

I wanted to share a yummy recipe with you!  At our house, it is served on birthday mornings, though I also use this recipe for other special occassions such as Easter or Christmas. 

While this recipe always results in many acolades, the number one question is, "What is that sauce on top??".  Well, I aquired this recipe, along with the special sauce from my grandmother and I am willing to share it with you.  You won't tell anyone will you?

Birthday Breakfast Casserole

6 to 8 slices of bread - no crust
1lb. ground sausage - cooked
2 cups grated cheese - or more
6 eggs
1 tsp. dry mustard
1 to 2 cups of milk
1 can cream of chicken soup

Tear bread into chunks and place in the bottom of the casserole dish.  (When I am lazy, I simply lay bread in the bottom of the dish).  Crumble sausage on top of bread.  Crack eggs into a large bowl and whip them up with a fork.  Add in milk, 1 cup grated cheese, and mustard.  Mix together with the eggs using fork, then pour over bread and sausage layers.  In same bowl, mix cream of chicken soup with a little milk to loosen it up (a tablespoon or 2 should work).  Pour over top of casserole and spread with the back of a spoon.  Top with remaining grated cheese.  If you need to, you can let this casserole sit overnight in the refridgerator, though many times, I go ahead and cook it immediately.  Bake in a pre-heated oven at 350 for 40 to 60 minutes.  Cheese should be starting to brown lightly and casserole should be hot and bubbly.  Enjoy!

Cake!

Yes, it is as good as it looks!  Spring is birthday season around here as this one is a favorite!

Vanilla Cake

1 1/2 c. self-rising flour

1 1/4 c. all purpose flour

2 sticks butter, softened

2 c. white sugar

4 large eggs, room temperature

1 c. buttermilk

2 t. pure vanilla extract

Preheat oven to  350 degrees.  Grease and flour 2 9-inch round cake pans.  Beat butter on medium with a mixer for about 3 minutes.  Combine flours in a small bowl while butter beats.  Gradually add the sugar to the butter and continue to mix until fluffy, about anouther 3 minutes.  Add each egg one at a time until well mixed.  Add the dry ingredients in 3 parts while alternating with the buttermilk and vanilla.  Beat until mixed together but no more than that. Pour equal amounts of batter into the two pans.  Cook for 30-40 minutes or until a toothpick comes out clean.  Remove from pans and cool on a rack.

Chocolate Butter Cream Icing

3 sticks of butter, softened

2 T. whipping cream

1 T. milk

1 1/4 c. semi-sweet chocolate morsels, melted and cooled to room temperature.

1 t. pure vanilla extract

2 1/4 c. powdered sugar

Place chocolate in a small glass bowl and microwave on high for about 45 seconds.  Remove bowl and stir well.  Place bowl in microwave for another 30 seconds, remove and stir well.  Continue for another 30 seconds until chocolate is melted.  Be very careful that you do not burn the chocolate!  Set aside to cool (I usually do this part while the cake is in the oven.  It give the chocolate pleanty of time to cool off).  Beat butter with mixer for about 3 minutes. Add the milks slowly and continue to mix until the butter and milk are incorporated.  Add the melted chocolate and continue to mix.  We like fluffy icing so now is the time to crank up the mixer speed and really whip in some air!  Turn mixer down and slowly add sugar. Mix until creamy.

Chocolate Ganache

3/4 c. whipping cream

1/4 c. butter

3/4 c. semi-sweet chocolate morsels

Heat cream and butter over medium heat in a saucepan.  Get it hot but remove it before it begins to boil.  Place chocolate in a small bowl and pour hot cream mixture on top.  Let sit for a minute then whisk until smooth.  Let cool until thick but pourable.This can take a while so prepare before buttercream icing.  Whisk every now and then.

Assembly

Ice cake once the cake is room temperature.  I place the cake into the refridgerator for about 15 minutes to cool and set the icing.  Starting in the middle, slowly pour ganache on top of cake. 

School Morning Breakfast

School morning breakfasts really need a makeover by this time in the year.  To keep the meal hearty and healthy, I usually don't mind whipping up a batch of muffins or pancakes on Sunday afternoon that we can slide in around the cereal mornings.  But during the holiday season, pre-cooked breakfasts even become difficult to come by.  One FAST pre-cook breakfast is WILDBERRY WAFFLES.  I purchase 2 packets of muffin mix (one strawberry and one blueberry), combine them in a bowl, add 1 and 1/2 cups milk or water (whichever the packet calls for), and mix.  I then pour about a cup and a half onto my waffle iron to cook.  It makes delicious waffles without needing eggs,oil and other homemade ingredients.  I put them in the refridgerator and give a quick toast in the toaster in the mornings.  YUM!  My kids love these things!  Thanks for letting me share!

Wildberry Waffles

2 packets of muffin mix

1 1/2 Cups milk

Mix and pour approx. 1 1/2 cups batter onto waffle iron. 

Quick Tip Tuesday - How to cook bacon in the oven!

I despise cooking bacon!  What a yucky mess!  I recently learned how to cook it in the oven!  It is fast and does not cause all the grease splattering mess. 

1. Lay bacon out in single layer on baking sheet pan.
2. Place in oven.
3.  THEN, turn on oven to 400 degrees.
4.  Cook for about 9-14 minutes (depends on how thick the bacon is cut).
5.  Cooking longer, produces crispier bacon.
6. Remove from oven and place bacon on a plate covered with paper towels.

7. Voila! (Bacon looks a little strange, because it's turkey:)

It's Christmas in July! Freezer Canning Salsa

 I love this picture.  I can't believe I took it. So I have super-sized it, because there won't be another like this for a long time.

This is how I spent my morning.  I love salsa and the hotter the better!  I do have a favorite recipe that makes beaucoups (that's french) amounts of tasty salsa which I then freeze til I want it.

SALSA!

1 can 28oz. whole tomatoes (with juice)

2 cans 10oz. Rotel Original

1-2 cloves garlic - minced

1/2 c. chopped sweet onion

1-2 jalapeno peppers - seeded and chopped

1 t. sugar

1 t. salt

1/2 t. cumin

1/4 t. papricka

1 c. cilantro - chopped

juice of one lime

 Dump all the above goodies into a large bowl and I mean large.  Then, in batches, process the ingredients in a blender or food processor until smooth.  How long you process depends on how chunky you like your salsa.

 Next, wash your jars and lids in hot soapy water. Rinse and let dry on a clean towel.  To ensure good sanitizing, you could boil jars and the 2 part lids.  I usually use half-pint freezer-safe jars.  The freezer-safe part is really important. 

 Fill your jars.  Use a clean, damp cloth to wipe and spills around the rim.  Place on the lids and pop into the freezer.  Salsa will be good for up to a year.

UUmmm...yes, I could just pour this into freezer safe bags.  But I like the convience of pulling out a jar, allowing it to thaw and off we go.  I do not have to take the time to repackage the salsa during the busy holiday season. 

Oh, and about that holiday season thing, we usually get most of ours way before then.

Flourless wheat-free COOKIES!

I thought I would share with you one of my families favorite cookies! This peanut butter cookie recipe is fool-proof!

We like ours with oatmeal added, but if your diet does not include oats, no problem! We also will add chocolate chips too! But let me warn you - we like our cookies crunchy on the outside and chewy and gooey on the inside!

Oatmeal Peanut Butter Cookies

1/2 stick butter, softened
1 C PB, smooth or crunchy
3/4 C. white sugar
3/4 C. brown sugar
3 T. corn syrup
2 eggs
1 t. vanilla extract
2 C. oatmeal (uncooked)
2t. baking soda
1 C. semi-sweet chocolate chips (optional)

Using a mixer, mix butter and peanut butter together for 2-3 minutes. Gradually, add each of the three sugars and mix well. Add both eggs and vanilla and continue to mix well.

Combine baking soda and oats then stir these into the batter. If adding chocolate chips, stir these in now also. Drop by teaspoonfuls onto an ungreased cookie sheet. bake at 350 degrees for 9-12 minutes. Let cool for a couple of minutes before removing!

So you don't do oats??
Follow recipe above except, do not use any butter, and obviously, do not use the oats!

Need some extra fiber and omega 3s?
Follow the above recipe, except reduce oats by 1/4 cup and add in 1/4 milled flaxseed. I promise that your family will never know that it is there!

Make Me French Toast Til I Tell You To Stop!

My wonderful husband is known for his difficult mornings. They all began when he was a young child. His horrible mother would come wake him up, help pick out clothing and then had the nerve to ask (in her bright cheerful voice), "What would you like for breakfast?". Appalled that she would actually expect him to make a decision like that in the early morning hours, finally resulted in my future husband answering back, "Make me French Toast, til I tell you to stop and don't ask me again!"

Well, she did. She made French toast each morning for his breakfast for almost 8 years. Then one day, he told her to stop (I think this is because he was leaving for college or something).

This statement has become quite famous in our family. It is still mentioned around holidays and all the 13 grandchildren know of its story.

Luckily, my husband's grumpy morning self has mellowed with age as I am not sure I would have been able to see the humor in it! But I thought I would share my mother-in-law's famous french toast recipe with all of you just in case you have a grumpy morning child who doesn't want to be spoken to!

Make Me French Toast Til I Tell You To Stop Recipe
(make enough for 4 pieces of french toast)

3 eggs - lightly scrambled with a whisk
1/2 cup milk
1 teaspoon vanilla extract
2 Tablespoons of sugar
4 pieces of sliced bread

Place skillet over medium heat and put in a pat of butter to start melting.















In bowl, whisk first 4 ingredients.





























Soak each piece of bread individually for about 3 seconds.














Place bread in skillet and cook about 3 minutes on each side. You may need to slightly pick up a corner to check for doneness, it should be golden brown. Serve hot with syrup.















Around my house, french toast is a Saturday morning affair. To dress it up, I also make strawberry syrup to go on top!

Strawberry Syrup

1 cup frozen or fresh strawberries (in summer I use fresh)
2 Tablespoons of sugar
1/4 cup water


First let me tell you that the proportions mentioned above do not have to be exact in order to make great strawberry syrup. I am sure that sometimes I have a little more of this and a little less of something else, but regardless, it always tastes delicious! Place strawberries in blender (if using fresh strawberries, you can skip this step and just slice them up. Place in pot over medium heat. Add sugar and water.






























Stir occasionally to make sure that it is not sticking. Syrup will come to a boil and slowly thicken. When it is to your desired thickness remove from heat and serve!



Because it snowed, we decided to have an extra healthy French toast recipe, made with Angel Food Cake instead of bread. We served it with the Strawberry Syrup and it was heaven! Just follow basic french toast recipe using store bought or homemade angel food cake insead.



































I am getting hungry just thinking about it!

Visit Organization Junkie for more wonderful recipes and menus!

Gluten Free Casseroles

Yes - you read it right! Going gluten free does not mean that you have to give up your creamy comfort foods! Below is one of our favorites!

Vegetable Casserole - this works well with carrots, cauliflower, broccoli, and/or potatoes! I sometimes buy the bag of vegetables mix of these three that are already cut up and ready to use!

1 head of cauliflower/broccoli cut into small florets (or a bag of those baby carrots)
Cooking spray
3T. butter, divided
1/3 cup rice crispies cereal, placed in a baggie and crunched up using the back of a spoon by an overactive child!
1/2 cup grated swiss cheese (or Gruyere if your feeling adventurous)
1 small onion finely chopped
1 clove of garlic, minced
2 cups of milk (use low fat if you are watching your waistline, use whole milk if it has been a long day!)
1/4 cup rice flour
salt and pepper to taste!

Preheat oven to 400. Line a baking sheet with foil and lightly spray with cooking spray. Place vegetables on foil and lightly spray again. Season with salt and pepper. Roast in oven for about 15 to 20 minutes or until fork tender. Meanwhile, melt 1T butter in a small bowl. Stir in cereal and cheese (this will be the topping). In a skillet, melt 2 T. butter and saute onion and garlic for a few minutes. Stir in rice flour and cook for about a minute. Slowly add milk and bring to a boil. Stirring often, milk mixture will slowly get thick and creamy. This may take 10 minutes or so.

Taken vegetable out of oven and place in a casserole dish. Pour milk mixture over top then sprinkle cereal mixture on top. Broil in oven under high until top is golden brown. YUM!

Gluten-Free Rachel Ray Supper!

Mexican Lasagna - modified from original Rachel Ray version

3 Tbsp EVOO
1.5 to 2 lbs ground meat (we have used ground chicken, turkey and beef in the past - all work beautifully)
2 Tbsp. chili powder
2 tsp. ground cumin
1/2 large onion, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (14 oz)sweet corn, drained
1 can (14 oz) fire roasted tomatoes
8 (or so) corn tortillas ( make sure they are GF!)
2 c. shredded quesco ( can also use cheddar or a pre-shredded mexican blend)
1 container salsa verde - optional

Heat oil in skillet. Add next 7 ingredients and cook until meat is no longer pink. Taste your developing creation as you may want to add a little salt at this point. Line a baking dish with tin foil (this will help with clean up and can be omitted if you enjoy scrubbing dishes). Cut tortillas in half to make layering easier. Build lasagna by layering meat, tortilla, cheese. My dish usually makes 2 complete layers ending with cheese. Bake at 350 until cheese is bubbly (15 minutes or so). Serve with salsa verde on the side.

Enjoy!! By the way, this freezes wonderfully too!

Menu Planning Monday - Gluten-Free Rachel Ray

It's been a while, but it is high time I got back in gear!! Several of my recipes are modified Rachel Ray recipes to be gluten free! By the way, check out Organic Valley, they have some great coupons for their products.

Sunday - Sauteed pork chops, with Italian beans (recipe below), and salad
Monday - omelets, spinach salad, crescent rolls
Tuesday - Fish sandwiches (recipe below)
Wednesday - Mediterranean- style chicken (recipe below)
Thursday - Spaghetti
Friday - I'll be NYC - Dad is cooking!!

Italian Beans (great fiber!)
Northern beans soaked and cooked
3 slices of bacon
1 medium onion, chopped
1 carrot, peeled and finely chopped
2 celery, sliced thin
1 small garlic clove, minced
1 bay leaf
1 cup chicken stock
2 tomatoes, chopped

Heat a tablespoon or so of olive oil in a pan. Add bacon and cook until crisp, add onion, carrot, celery, garlic and bay leaf and cook for about 5 minutes. Add beans and stock and season with salt and pepper. Cook for about another 5 minutes. Add tomatoes, stir and serve!

Mediterranean-Style Chicken
EVOO
4-6 Chicken cutlets, pounded thin
4-6 fresh sage leaves
4 -6 slices of bacon
3 cups chicken stock
1/4 cupfresh parsely chopped
2 T. butter
1/2 cup grated parmasean cheese
1 medium onion, chopped
1 clove garlic
bag of chopped kale
1 T. sugar
2 T. red wine vinegar

Heat 2 T. EVOO in a large non-stick skillet. Place a sage leaf and a piece of bacon on top of a cutlet and roll on a diagonal. Add chicken to the pan. Cook and turn until all sides are brown. Remove from skillet and add 1 cup stock to the pan. Scrape up any brown bits with wooden spoon. Allow to cook and reduce for about 2 minutes. Add parsely and butter. Once butter has melted, add chicken back to the pan and turn off heat. Sprinkle with cheese.

In a separate pan, heat 2 T. in a large saute pan. Add onion and garlic and cook until transluscent. Add kale and toss and turn frequently. Add sugar and vinegar and 1/2 cup chicken stock.

Serve with rice.


Get more great menu ideas at Organization Junkie!

Zucchini Banana Nut Bread for Breakfast!

YUM! My kids ate this all week for breakfast. I sliced it up and toasted it in the oven for a few minutes and VOILA, breakfast. My daughter likes hers with cream cheese and my son prefers butter. Either way, its a great way to get your day movin'!













Zucchini Banana Nut Bread

2 eggs
1 c. sugar
1/2 c. oil
1 c. grated zucchini
1 mashed banana
1 tsp. vanilla
1 c. all-purpose flour
1/2 c. whole wheat four
1/2 t. salt
1/2 t. baking soda
1/4 tsp. baking powder
1/2 c. shopped pecans

Combine first 6 ingredients. Sift dry ingredients well together and stir into first 6 ingredients. Gently fold in pecans. Pour into 4x9 greased and floured pan. bake at 350 for 1 hour or until a toothpick comes out clean.

Enjoy!

Gluten Free Recipe for Chicken Tenders

During my hiatus, my husband and I became increasing aware of your son's stomach issues. As he has gotten older and more equip to communicate with us, we have gradually figured out that, he keeps a stomachache...all the time.

After a few initial tests, which came back negative, our pediatrician threw out the possibility of Celiac Disease, more commonly known as a gluten allergy, and referred us to a specialist. We have approximately 8 weeks until our appointment so I decided to experiment a little with our diet by gradually dropping gluten.

Well, I must say that this has been a real learning experience. Here is a list of the things I have learned:

1. You can buy just about any gluten-free item you are craving: cakes, granola, bread, cookies, etc., if you have won the lottery. My grocery bill has felt the sting of this one.
2. Trader Joes is by far the most reasonably priced grocery store for gluten-free products.
3. Gluten-Free bread is tastes pretty good and the whole family has eaten it.
4. Watch out, going gluten-free can play bad tricks on your digestive system. Ward off constipation by increasing your intake of veggies and fruits.
5. Many of our suppers were already gluten-free. The challenge has come with breakfast and lunchbox meals.

In a nutshell, I am on the prowl for inexpensive, fast, easy and portable gluten free meals. Last night, we came across a great meal that satisfied everyone. I located the recipe in one of my favorite Rachel Ray cookbooks and adapted it more to my liking.

Gluten Free Chicken Tenders and Dip

3 Tablespoon each – sesame seeds, poppy seeds, grated parmesan cheese, dried minced onion
1 Tablespoon – garlic powder
Olive oil
Chicken tenders
4 oz low fat cream cheese
½ cup low fat buttermilk
1 grated carrot
1 celery stalk – finely chopped
2 green onions – finely sliced.

Directions:
Mix all seeds, cheese and garlic in a bowl. Coat chicken with olive oil and place in seed mixture to coat. Place on baking sheet and bake at 375 for about 25 minutes (or until done).

Using an electric mixer, mix cream cheese and buttermilk until combined. Stir in carrot, onions and celery. Add salt and pepper if desired. EAT!

It's Monday! Get Organized!

It’s is time for Menu Planning Monday! We are still running crazy around here with practices and meetings so our menu is simple and sweet.

Sunday: Fish Sandwiches and sautéed asparagus (I used grouper. They were breaded and pan fried.

Monday: Crust-less Quiche, Oven roasted broccoli. This I made this quiche last weekend and froze it. It really comes together more like a breakfast casserole – cubed bread, 6 eggs or so, a little milk, cheese and ham or sausage, cooked. The key to it tasting “not-frozen” is to freeze it unbaked. Thaw, then top with cheese and bake. You would never know it was prepared ahead of time.

Tuesday: French Dip Sandwiches and Green beans. These sandwiches are made from baked sirloin that was then sliced. Top with sautéed onions. Then I make brown gravy from a packet and add in Liptons, French onion soup mix. The sandwiches are supposed to be dipped into the sauce. My kids LOVE that, but my husband pours his on top.

Wednesday: Spaghetti and spinach salad

Thursday: Chicken and Dumplings and spinach salad. YUM! To make this quick, I roll out refrigerated biscuits for the dumplings.

Have a fabulous week!

Frugal with the All-American Snack

My daughter is addicted to popcorn. She eats it almost everyday as a snack. I purchase a box of little microwaveable pocorn at the grocery store and *POOF* it's gone. Not to mention, those bags are not inexpensive!

A couple of weeks ago, the family was watching "Good Eats" during TV time and Alton Brown did a show about popcorn (we love this show, by the way). The episode included how to cook your own popcorn on the stovetop. Now I know what you are thinking as you begin smelling that all too familar burnt smell, but his trick actually worked. He proposed that the shape of the cooking pan/bowl plays a key role in how many kernels pop. Most store-bought stove-top popcorn is done in aflat aluminum pan. Alton says that a nice stainless steel bowl works much better because it always popped pieces to move upward and leave kernels at the bottom for more heat.

Long story short, my family tried his trick and it worked to perfection!

Pour about 2T of vegetable oil in your bowl and about 1/3 c popcorn. Cover with aluminum foil and poke wholes to let steam out. Using your tongs, gently, shake your bowl (constantly) on the stove eye.

It takes about 5 minutes total, about the same time to use the microwave, to get perfect popcorn! The frugal part?? Well, a box of microwave popcorn can cost almost $4 for 10 snack bags. A bag of just popcorn kernels costs about $1.50 and contains more servings.

Oh, one more hint. If you are still using the microwave bags, store the unpopped kernels in a plastic bag and when you have enough, cook them as mentioned above. Voila, an extra serving!

Happy Popping!

Macho Nachos!

This has turned into a family favorite! (shhhh, did I mention that it's healthy??)

Macho Nachos

1 pound ground chicken or turkey
1 garlic clove, minced
1 small onion, chopped
1 small zucchini, chopped
1 small carrot, chopped
1 small can corn
1/2 can black beans
1 packet taco seasonings
Approx 1 cup chicken stock
Handful of chopped fresh cilantro
1 bag of corn chips or Doritos
1-2 tomatoes, chopped
1 avocado chopped and sprinkled with lime juice
Shredded cheese

In a skillet, cook chicken/ turkey over medium high heat. Add next 6 ingredients and cook until vegetables are tender crisp and onions are translucent. Add packet of taco seasoning and stir. On packet of seasoning, the directions usually call for the addition of water. Add the amount instructed but add chicken stock instead. Add cilantro and cook for another 5 minutes or so. Place chips on plate and top with meat and veggies. Add additional toppings as you want. My entire family loves this meal! Have a great week!

Menu Planning Monday

I was so proud of myself yesterday! I actually spent less than $100 for groceries. I did go to 3 different stores though: Family Dollar for cleaning supplies, Sav-A-Lot for items that the family is not picky about the brand, and finally Ingles for our favorite (and of course more expensive) needs. I was able to do it in about 1 hour and 15 minutes but most importantly, it was under $100. And....I forgot to get toothpaste. Never fails. Anway, here is this weeks menu. Go to Organization Junkie for more great ideas!

Sunday - Pesto Chicken and corn on the cob. Top it off with Caramel Squares. See recipe at bottom.

Monday - Black beans and rice with smokes sausage and sauted cabbage.

Tuesday - Baked meatballs and Trader Joe's frozen lasagna.

Wednesday - Dad cooks! Burgers and roasted potatos.

Thursday - Bruswick Stew and cornbread,

**Pesto Chicken**
2T. balsalmic vinegar
4T. olive oil
1/2t. dried thyme
1/2t. crushed red pepper flakes
1 clove garlic, minced
4 boneless, skinless chicken breasts
1c. slide mushrooms
Bag of fresh spinach
2T. butter
1 1/2c. chicken broth
2T. flour
1/3c. milk
1/4c. store bought pesto

- Combine first five ingredients and pour over chicken. Allow chicken to marinade anywhere from over-night to 15 minutes. Heat skillet over medium high heat with 1T. olive oil. Add chicken (marinade can go in to if you like)and mushrooms. Saute chicken until thoroughly cooked. Remove chicken and set aside. Add butter to skillet and melt. Add flour and cook for 1 to 2 minutes. Whisk in broth, milk and pesto. Bring to a simmer and let thicken. Place a handful of spinach on the plate and top with chicken and mushroom sauce.

**Caramel Squares**
1 stick butter, softened
1/2c. sugar
2 egg yolks
1t. baking powder
1 1/2c. flour
1t. vanilla
2 egg whites
1c. light brown sugar
1c. pecans, chopped

-Cream butter and sugar; add egg yolks. Sift dry ingredients and add, mixing well. Last add vanilla. Mixture will be crumbly. Spread on a buttered 8-inch square pan.

-Beat 2 egg white for 2 minutes. Add brown sugar and nuts and and mix until combined well. Spread over first layer.

- Bake at 350 degrees for 30 minutes or until brown. Cool and cut into squares.
By the way, this is great with vanilla ice cream!

Menu Planning Monday!

Ok - I getting back on the bandwagon! I have been so excited the response that my Envelope System wallet has received! Orders and requests are keeping me plenty busy! Thanks to everyne who has left a sweet comment and helped me promote this item. I received some more fabric over the weekend and will be making the wallet in them too.

My menu plan for the week has already been messed up - in a good way. I was planning homemade chicken fingers last night, but my husband returned from a father son camping trip with left over fried fish. So we had fish sandwiches instead.

Monday - Baked Chicken, zucchini fries, brown rice.

* The chicken is in a great marinade - about 1/2 balsalmic vinegar, 1 T. fresh chopped pasrley, 1/2 t. crushed red pepper, a pinch of dried thyme, pinch of salt and fresh ground pepper. Wisk in about 1/2 cup olive oil and pour over the chicken. I did this yesterday and it has soak overnight.

Tuesday - Dad Cooks - Burgers with over roasted potatoes and sauted asparagus.

Wednesday - Crock pot roast beef with potatoes and onions. Served with green beans.

Thursday - Trader Joes Frozen Chicken Kabobs, with spinach salad, corn on the cob.

Yum! Have a great week! Find more great meals at Organization Junkie!

There are few feelings better than...

Knowing dinner is in the crockpot!

I quartered up some potatoes and onions and placed a chuck roast on top. Sprinkle with a little salt and pepper and voila....dinner!

The kids have their last play practice tonight and I really want to use my time wisely to wrap up some secret gifts. The spouse and I might actually have a conversation tonight! Have a great day!

Meal Planning Monday

Well, I'm off to the grocery store. We are having something to warm our bones on Sunday night. While it takes about an hour to make and cook it is well worth it in the end. Dad is cooking some yummy fish tacos on Thursday (because he loves to fry!) Anyway, here is our week menu and recipes:

Sunday - Meatballs in Red Wine Sauce and steamed Broccoli

Monday -Chili - frozen last month

Tuesday - Chicken Stir-Fry (Trader Joe's Frozen meal)

Wednesday - Ham and Cheese Stuffed Chicken Cutlets with Asparagus

Dad Cooks Thursday - Fish Tacos with Seared Cabbage and Avocado Cream


Recipes

Meatballs in Red Wine Sauce

2/3 Cup milk
2 Cups breadcrumbs
2 T. butter
½ Cup olive oil
3 Cups sliced mushrooms
2 ½ T. wheat flour
1 Cup beef Broth
2/3 Cup Red Wine
4 tomatoes, peeled and chopped
1 t. brown sugar
1 T. finely chopped fresh basil
4 green onions chopped (including green parts)
1 lb. ground beef
1 t. paprika
1 lb. cooked egg noodles

1. Combine milk and breadcrumbs and set aside.
2. Melt butter and 4 T of oil in a pan. Fry mushrooms for 4 minutes, then add flour and cook 2 more minutes. Add stock and wine and let simmer for 15 minutes. Add tomatoes, sugar and basil. Season and simmer for about 30 minutes.
3. Mix green onions, beef and paprika with the bread crumbs. Shape into meatballs.
4. Heat 4 T. of the remaining oil and the rest of the butter in a large skillet. Fry meatballs until brown on all sides.
5. Transfer into deep casserole dish, pour wine and mushroom sauce on top, cover and bake in a pre-heated oven set at 350 degrees for 30 minutes.
6. Pour over egg noodles and serve.


Fish Tacos

1 ½ lbs. firm white fish (mahi mahi or halibut)
2 t. ground chipotle powder
2 t. ground coriander
1 cup flour
1 t. sugar
½ t. baking powder
1 bottle Mexican beer, 1 ½ cups
2 T. hot sauce (depends on your family’s heat tolerance!!)
Vegetable oil for frying
1 small head of Savoy cabbage, quartered, cored and shredded.
1 onion thinly sliced
2 limes
2 avocados – peeled, seeded, and chopped
1 clove garlic – minced
½ heavy cream or sour cream (we are using heavy cream b/c we will be using more later in our hot chocolate)
Flour tortillas
Cilantro - chopped

1. Pat fish dry and season with salt, pepper, chipotle pepper, and coriander
2. Combine flour, sugar, baking powder and 1 t. salt in a bowl. Add beer and hot sauce and stir until combined.
3. Heat oil in a large deep skillet over medium high heat.
4. Dip fish in batter then place in hot oil. Fry until golden brown, then place on a paper towel lined plate.
5. While fish cooks, heat about 2 T. of oil in another pan. Saute cabbage and onions. Squeeze lemon juice over the top.
6. Add avocados, garlic, cilantro and cream in the blender or food processor and blend until a thick sauce.
7. Serve fish, cabbage and sauce with warmed flour tortillas.



Ham and Cheese Stuffed Chicken Cutlets

4-6 chicken cutlets
2-3 T. olive oil
4 – 6 sliced procuitto or ham
4-6 slices Fontina cheese
½ Cup dry white wine or Chicken broth
1 lb asparagus

1. Lay out chicken cutlets, place a slice of procuitto and cheese on each cutlet. Roll or fold the cutlet and hold in place with a toothpick.
2. Place in a shallow casserole dish and pour wine/broth over top.
3. Bake until chicken is done (approx 20-25 minutes)
4. Heat olive oil in sauté pan and cook asparagus until tender crisp.

Meal Planning Monday

This is a busy week for us. Luckily, some of the grocery items I already had available, so shopping was easy yesterday. Here it is:

Sunday: Seared Ahi Tuna, vegetable fried rice, and fruit salad
Monday: (Christmas Program at the School) Spaghetti
Tuesday: Turkey and artichoke over puff pastry and green beans
Wednesday: Dad cooks! Burgers and roasted veggies
Thursday: Chicken Stirfry (frozen from Trader Joe's)


Recipes:

Seared Ahi Tuna Steaks

1. 3/4 frozen Ahi Tuna steaks, thawed
* Melt 1 T butter and 2 T soy sauce in skillet.
* Add tuna and cook 3 minutes per side. This will leave the middle pink. Cook longer if desired.

Vegetable Fried Rice

1. 3 C. cooked rice
2. 3-4 green onions, sliced
3. 1/2 zucchini chopped
4. 1/2 C. peas and corn each
5. 2 eggs
6. 1 clove garlic chopped fine
7. 1 small can mushrooms
8. 1 T butter
9. 3-4 T vegetable oil (approx.)
* Melt butter in skillet. Scramble eggs and add to buter and cook. Remove eggs and set aside. Add vegetable oil and saute the rest of the vegetables until tender crisp. Add rice and eggs. Cook several minutes stirring a couple of times. Add soy sauce if desired.

Fruit Salad

1. sliced strawberries, bananas, and canned chunked pineapple ( any other fruit about to go bad in the fridge)
2. small container of favored yogurt
* Mix all together.

Turkey and Artichokes over Puff Pastry

1. 5 T. butter
2. 1/3 C all-purpose flour
3. 4-6 green onions, sliced
4. 8 oz. sliced mushrooms
5. 1 C. chicken broth
6. 1 & 1/2 C milk
7. 1/2 t salt
8. fresh ground pepper to taste
9. 3 C diced left over turkey
10. 1 can artichokes, drained and coarsely chopped
11. 6-8 frozen puff pastry shells, baked (could also substitute rice, noodles or biscuits)
*In a saucepan, melt butter over medium-low heat. Add the onions and mushrooms. Cook, stirring, until the mushrooms are tender. Add flour and stir until smooth and well blended. Add broth, stirring until thickened. Add milk, salt, turkey, and artichokes. Cook until thick and bubbly. Pour over hot cooked pastry shells.

Roasted Veggies
1. Fresh Broccoli, cauliflower, quartered onions, carrots, etc.
2. 1 clove garlic, chopped
3. 1-2 T olive oil
*Mix together and spead out on a baking sheet. Bake at 350 until edges are brown (about 25 minutes)