Family Meal Plan

Saturday Recipe: Tostada Skillet

2010-07-17T18:04:00.000-07:00

TOSTADA SKILLET

Ingredients:
1 can refried beans (16 oz)
1 lb ground beef, browned
¼ cup mild taco sauce
1 cup cheddar cheese, shredded
½ cup onion, diced
1 tomato, chopped
8 corn tostada shells
½ cup each salsa and sour cream
*****
In a large skillet, warm beans. Top with browned beef, taco sauce, cheese and onion.

Cover and cook over medium low heat.

Spoon onto tostada shells, and top with salsa and sour cream.

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This goes great with:

SOUTHWEST SALAD

Ingredients:
3 cups iceburg or romaine lettuce
3 cups spinach
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (10 - 11 oz), drained
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup ranch dressing
1 cup tortilla chips, crushed
********************
In a large glass serving bowl, layer the lettuce, spinach, black beans, corn, salsa, and cheese.

Drizzle salad with ranch dressing and sprinkle with tortilla chips.

Toss lightly before serving.

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Friday Recipe: Tilapia Parmesan

2010-07-17T17:58:00.000-07:00

TILAPIA PARMESAN

Ingredients:
½ cup grated Parmesan cheese
¼ cup butter, softened
3 Tbsp mayonnaise
2 Tbsp lemon juice
¼ tsp each salt and pepper
1/8 tsp onion powder
2 lbs tilapia fillets
*****
Preheat broiler. Line baking dish with aluminum foil; spray lightly with cooking oil.

In a small bowl mix butter, Parmesan cheese, mayonnaise and lemon. Add in salt, pepper and onion powder.

Place fillets on baking dish. Broil for 2 – 3 minutes. Flip the fish and broil for 2 – 3 minutes more. Check to see if fish is starting to flake with a fork (if the fish is still fairly firm, put it back in to broil for about 2 minutes).

Top the fish evenly with the Parmesan cheese mixture.

Broil for about 2 more minutes. Topping will brown slightly and fish should flake easily when punctured with a fork.

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This goes great with:

LOADED MASHED POTATOES

Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milk
salt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).

Heat olive oil in a small skillet and sauté onions and garlic until tender.

Preheat oven to 350 degrees. Grease 2 qt casserole dish.

Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.

Bake for 8 – 10 minutes, until cheese is melted.

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Thursday Recipe: Pasta E Fagioli

2010-07-15T19:04:00.000-07:00

PASTA E FAGIOLI

Ingredients:
1 can crushed tomatoes (16 oz)
1 can cannelloni beans, rinsed and drained (19 oz)
½ cup fresh green beans, cut into 1” pieces
1 small onion, chopped
2 cloves garlic, minced
5 cups vegetable broth
1 small zucchini, cut into thin slices
1 cup small shell macaroni
1 tsp each salt and pepper
*****
In a very large pot, combine tomatoes, beans, green beans, onion, garlic and vegetable broth. Cook over medium heat for about 10 minutes, stirring often. Add the zucchini, macaroni, salt and pepper. Mix well. Simmer over low heat for 30 minutes.

This can also be prepared in the crockpot. Put all ingredients in and cook on low for about 4 hours.

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This goes great with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.

Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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Wednesday Recipe: Beefy Mushroom Lasagna

2010-07-15T18:59:00.000-07:00

BEEFY MUSHROOM LASAGNA

Ingredients:
1 can cream of mushroom soup
1/4 cup milk
1/2 cup onion, chopped
1 lb ground beef
1 jar alfredo sauce
8 - 9 cooked lasagna noodles
1 cup shredded mozzarella or Italian-blend cheese
*****
Preheat oven to 400 degrees.

Stir milk and soup in small bowl until blended completely.

Brown ground beef with onion over medium-high heat until browned. Drain fat. Stir alfredo sauce into meat.

In a 9 x 9 baking dish, layer half of beef mixture, layer of lasagna noodles, and half of soup mixture. Top with another layer of noodles, then remaining beef, noodles and soup mixture. Sprinkle top with cheese.

Cover with lid or foil and cook for 30 minutes, until baked through.

Uncover and broil for about 3 minutes, until cheese is golden.

Let stand for 10 minutes before serving.

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This goes great with:

YELLOW SQUASH CASSEROLE

Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.

Mix together salad dressing, egg and 1 1/2 cups cheese. Add in onion and squash, mix well. Add dash of salt and pepper.

Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.

Bake for 40 - 45 minutes, until squash is tender.

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Tuesday Recipe: Chicken Con Queso

2010-07-13T18:05:00.000-07:00

CHICKEN CON QUESO

Ingredients:
4 chicken breasts, skinless (purchasing precut tenders works great)
2 cans black beans, drained
¼ cup onion, diced
1 cup mild con queso cheese sauce
½ cup mild chunky salsa
4 sheets of aluminum foil cut about 12” x 18”
*****
Preheat oven to 450 degrees.

Cut chicken into bit sized pieces.

Combine all ingredients.

Divide the mixture evenly between the four squares of foil. Fold up the foil sides to form a packet (leave area at the top of the packet to allow the heat to circulate).

Place packets on a cookie sheet and bake for 20 minutes. Open foil packets very carefully as hot steam will be built up.

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This goes great with:

EASY GUACAMOLE

Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.

Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).

Let guacamole chill in the refrigerator for about 1 hour.

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Monday Recipe: Black Bean Burgers

2010-07-12T18:51:00.000-07:00

BLACK BEAN BURGERS

Ingredients:
½ small onion, diced
1 can black beans, drained well
½ cup flour
2 slices bread, crumbled
1 tsp garlic powder
1 tsp onion powder
½ tsp seasoned salt
salt and pepper to taste
1 Tbsp olive oil
*****
Sauté onions in olive oil until soft.

In a large bowl, mash black beans until almost smooth. Add in onions and remaining ingredients. Mixture should be thick enough to make into patties.

Form patties and fry in a lightly oiled skillet until warmed through.

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This goes great with:

FETA GREEN BEANS

Ingredients:
2 lb fresh green beans
½ cup Zesty Italian Salad Dressing (regular Italian can also be used)
¼ cup crumbled Feta Cheese
*****
Cook green beans in boiling water for 7 – 10 minutes; drain.

Toss green beans with salad dressing and feta cheese.

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Kids in the Kitchen: Pizza Dogs

2010-07-12T18:47:00.000-07:00

PIZZA DOGS

Ingredients:
4 hot dogs, sliced
1 8 oz. can pizza sauce
4 hot dog rolls
½ cup shredded mozzarella cheese
*****
Put hot dog slices and pizza sauce in a small saucepan over medium heat. Cook for about 5 minutes (until heated through), stirring often.

Fill hot dog rolls with hot dog/pizza sauce mixture.

Put filled hot dog rolls on a baking sheet and sprinkle them with grated cheese.

Broil them for 2 – 3 minutes, until cheese melts and the bun browns slightly.

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This Week's Dessert: Pineapple Cake

2010-07-12T18:45:00.000-07:00

PINEAPPLE CAKE

Ingredients:
2 pkgs instant vanilla pudding mix (3.25 oz)
1 Jiffy white or yellow cake mix
1 large can crushed pineapple, drained
1 pkg cream cheese (8 oz), softened
2 pkgs Dream Whip, prepared or 2 cups of Cool Whip
3 cups milk
*****
Preheat oven to 350 degrees. Lightly grease a 9 x 12 baking pan.

Prepare the Jiffy cake mix per directions on the box, then bake for 8 – 10 minutes (the cake will be very thin). Allow the cake to cool.

Spoon crushed pineapple over the cake and spread evenly.

Mix the 2 pkgs vanilla pudding mix with 2 ½ cups of milk and set aside.

In another bowl, mix together cream cheese and ½ cup milk. Blend into the pudding mixture then pour over the cake.

Top evenly with prepared Dream Whip or Cool Whip. Cake must be kept refrigerated.

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This Week's Meal Plan

2010-07-12T18:43:00.000-07:00

WEEKLY MEAL PLAN

Black Bean Burgers with Feta Green Beans

Chicken Con Queso with Easy Guacamole

Beefy Mushroom Lasagna with Yellow Squash Casserole

Pasta E Fagioli with Toasted French Bread

Tilapia Parmesan with Loaded Mashed Potatoes

Tostada Skillet with Southwest Salad

Saturday Recipe: Taco Wraps

2010-07-10T17:52:00.000-07:00

TACO WRAPS

Ingredients:
1 lb ground beef
1 package taco seasoning
½ cup water
1 can refried beans
6 flour tortillas
½ cup sour cream
½ cup salsa
1 cup cheddar cheese, shredded
1 small tomato, diced
*****
Brown the ground beef in a large skillet; breaking the ground beef up well. Drain.

Add the water and taco seasoning to the ground beef. Bring to a boil then simmer for 5 minutes. Remove from the heat and stir in the refried beans until well blended.

Heat the tortillas in the microwave by wrapping the whole pile in wet paper towel. Microwave for 20 – 30 seconds (the tortillas should be warm and easy to fold).

Evenly distribute the meat mixture over the tortillas. Then evenly top each with the salsa, sour cream, cheese and tomatoes.

Roll the tortilla as tightly as possible, wrap in plastic wrap and refrigerate for at least an hour.

Cut in half or thirds for serving. (optional: These are great dipped in guacamole or a mix of sour cream and salsa).

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This goes great with:

CORN AND BLACK BEANS

Ingredients:
1 can black beans (16 oz), drained well
1 can corn (15 oz), drained
½ cup chunky salsa
2 tsp ground cumin
1 Tbsp olive oil
Salt & pepper to taste
*****
In medium saucepan, mix all ingredients.

Cook over medium heat until just warmed through. (can also be served cold)

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Friday Recipe: Oven Fried Fish

2010-07-10T17:46:00.000-07:00

OVEN FRIED FISH

Ingredients:
2 cups panko bread crumbs (these are much coarser than traditional dried bread crumbs)
1 packet onion soup mix (1 oz)
1 tsp paprika
Dash of pepper
½ cup Dijon mustard
2 Tbsp water
2 lbs fish fillets (tilapia and cod both work well)
6 Tbsp butter, melted
*****
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. In a small bowl, mix bread crumbs with soup mix, paprika and pepper. In another small bowl, mix mustard and 2 Tbsp water. Spread flour onto a plate. Dredge both sides of fish with flour, then coat with mustard mixture and dredge through bread crumbs. Place on prepared baking sheet. Drizzle with melted butter. Bake for about 10 – 12 minutes, turning halfway through cook time. Depending on the thickness of the fish, it might be done quicker or might take longer. Fish will be done with it flakes easily with a fork.

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This goes great with:

SPANISH RICE

Ingredients:
1 1/2 cups cooked white rice (brown rice can be used by alters the taste somewhat)
1 small onion, chopped
1 garlic clove, crushed
1/4 cup butter or margarine
1/2 cup water
1 8 oz can tomato sauce
1 small green pepper, diced
salt and pepper, to taste
*****
Melt butter in large skillet and sauté onion and green pepper. When softened, add the rice and sauté for about five minutes or until rice is slightly browned.

Stir in remaining ingredients and bring to a boil. Let it boil for about five minutes; stirring often.

When most of the water is boiled off, remove from the heat, cover and let it sit for 5 minutes.

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Thursday Recipe: Mac and Cheese W/ Veggies

2010-07-08T16:25:00.000-07:00

MAC AND CHEESE W/ VEGGIES

Ingredients:
10 ½ oz pkg macaroni and cheese, prepared per directions on the box
1 Tbsp olive oil
1 garlic clove, minced
1 zucchini, diced
1 red bell pepper, diced
1 cup cooked chicken, chopped
*****
Heat olive oil in skillet. Add garlic, zucchini, and red bell pepper. Saute over medium heat until veggies are tender (about 5 – 10 minutes).

Toss in cooked chicken and warm through.

Add mixture to prepared macaroni and cheese.

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This goes great with:

GRILLED RANCH BREAD

Ingredients:
1 pkg ranch dip powder mix
1/2 cup softened butter
2 loaves french bread
*****
Slice bread loaves lengthwise.

Mix the butter and ranch powder together. Spread the cut loaves with the butter mixture.

Place bread under the broiler until crispy and golden brown (watch closely as it gets done quickly).

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Wednesday Recipe: Simple Beef Stew

2010-07-07T09:57:00.001-07:00

SIMPLE BEEF STEW

Ingredients:
1 lb stew meat
4 medium carrots, cut into bite-sized pieces
2 medium potatoes, cut into bite-sized pieces
1 medium onion, chopped
1 can golden mushroom soup
1 can cream of mushroom soup
*****
Mix all ingredients in a large pot. Cover and bring to a boil, then reduce heat to low and simmer.
Stir occasionally and add a small amount of water as needed.

Cooking time: about three hours.

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This goes great with:

GARLIC MASHED POTATOES

Ingredients:
6 medium-sized potatoes
1 garlic clove, minced
6 Tbsp. butter or margarine
1 cup heavy cream (can substitute 1/2 - 1 cup of milk)
1 tsp dried parsley flakes
1 tsp dried tarragon
salt and pepper to taste
*****
Peel and cube potatoes. Put in large pan with enough water to cover potatoes. Boil then reduce heat, cover and let boil for about 20 - 30 minutes (check often for doneness).

Drain water then put potatoes in a large bowl.

In a small pan, melt butter then sauté garlic in it.

Add garlic mixture and other remaining ingredients to the potatoes and mash until desired consistency.

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Tuesday Recipe: Parmesan Chicken

2010-07-06T18:23:00.000-07:00

PARMESAN CHICKEN

Ingredients:
6 boneless, skinless chicken breast halves
2 Tbsp margarine or butter, melted
½ cup grated parmesan cheese
¼ cup dry bread crumbs
1 tsp each oregano and parsley
¼ tsp each paprika, salt and pepper
*****
Preheat oven to 400º. Coat baking dish with non-stick cooking spray.

In a mixing bowl, combine all ingredients except for chicken.

Dip chicken into mixture and place in prepared pan.

Bake 20 – 25 minutes, until cooked through.

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This goes great with:

GREEN BEAN CASSEROLE

Ingredients:
3 cans green beans (French cut works best)
½ cup butter
1 onion, diced
1 can cream of mushroom soup
8 oz grated cheese (cheddar is preferable)
About 20 crushed Ritz-style crackers
*****
Drain 2 cans of the green beans but leave one can with the juice. Pour all three into a large pan and cook for about 20 – 30 minutes (until softened and breaking down some).

Melt butter in saucepan and sauté onions until tender.

Preheat oven to 375 degrees. Spray a 2 – 2 ½ quart casserole dish with cooking spray.

Empty green beans into prepared dish.

Strain butter from onion (keep the butter for use later!) and place onions on green beans. Spread cream of mushroom soup over the top. Sprinkle with grated cheese then crushed Ritz crackers. Pour drained butter on top.

Bake for 25 – 30 minutes.

Monday Recipe: Creamy Golden Soup

2010-07-06T18:18:00.000-07:00

CREAMY GOLDEN SOUP

Ingredients:
1 cup water
3 cups potatoes, cubed
½ cup carrot, sliced
½ cup celery, sliced
¼ cup onion, chopped
1 tsp parsley flakes
½ tsp salt
dash of pepper
2 Tbsp flour
1 ½ cup milk
8 oz Velveeta, cubed
*****
Combine water, potatoes, celery, carrots, onion, parsley, salt and pepper in a large pot. Bring to a boil then reduce heat and simmer covered for about 15 minutes or until veggies are tender.

Gradually add milk to flour (use a salad dressing shaker if possible) mixing until blended.

Gradually add milk mixture to hot veggies, stirring constantly until mixture boils and thickens.

Add Velveeta and stir until melted.

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This goes great with:

EASY CHEESY BISCUITS

Ingredients:
2 cups baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter, melted
1/2 tsp garlic powder
*****
Preheat oven to 450 degrees.

Mix all ingredients together until a soft dough forms.

Drop by spoonfuls onto an ungreased baking sheet.

Bake for 8 - 10 minutes, until golden brown.

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Kids in the Kitchen: Quesadilla Pizza

2010-07-05T13:59:00.000-07:00

QUESADILLA PIZZA

Ingredients:
1 small can whole kernel corn, drained
4 soft taco sized flour tortillas
¼ cup sour cream
1 cup cooked chicken, diced
1 ½ cups shredded cheese (Colby Jack is preferable, but use whatever you have)
1 cup salsa
1 Tbsp olive oil or cooking oil
******
Place tortillas on a flat surface. Spread about 1 Tbsp sour cream on each tortilla. Divide the chicken and corn evenly over the sour cream on each of the four tortillas. Sprinkle each with about ¼ cup shredded cheese.

Fold the tortillas in half and press down firmly.

Warm a skillet over medium heat with just enough olive oil or cooking oil to barely cover the skillet surface. Place 2 filled tortillas into the pan. Cook for about 3 minutes (keep an eye on the bottom to be sure they do not burn).

When golden brown flip using a pancake turner.

Cook until other side is golden brown (about 2 minutes). Remove from skillet and place remaining 2 tortillas in and repeat.

Cut cooked quesadillas into three pizza-like wedges. Top with salsa and shredded cheese evenly divided.

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This Week's Dessert: Russian Tea Cakes

2010-07-05T13:57:00.000-07:00

RUSSIAN TEA CAKES

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 tsp vanilla
1/4 tsp salt
2 1/4 cups all-purpose flour
3/4 cup walnuts or pecans, very finely chopped
*****
Preheat oven to 350 degrees.

Mix together butter, powdered sugar, vanilla and salt until well blended. Add in flour then nuts.
Roll dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

Bake for about 8 minutes. Cookies are done when they are firm to the touch, but they will not be brown. Make sure not to overbake them, otherwise they will fall apart.

Let cool for about 5 minutes, then roll in powdered sugar. Let cool completely then roll in powdered sugar again.

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This Week's Meal Plan

2010-07-05T13:56:00.000-07:00

WEEKLY MEAL PLAN

Creamy Golden Soup with Easy Cheesy Biscuits

Parmesan Chicken with Green Bean Casserole

Simple Beef Stew with Garlic Mashed Potatoes

Mac and Cheese W/ Veggies with Grilled Ranch Bread

Oven Fried Fish with Spanish Rice

Taco Wraps with Corn and Black Beans

Saturday Recipe: Taco Skillet

2010-07-03T19:00:00.000-07:00

TACO SKILLET

Ingredients:
1 lb ground beef
1 can condensed tomato soup
1 cup chunky salsa
½ cup water
8 corn or flour tortillas, cut into small pieces
1 cup shredded cheddar or monterey jack cheese
*****
Brown beef in a skillet, drain. Add soup, water, salsa, tortillas and half of cheese.

Bring to a boil.

Cover and reduce heat to low. Cook for 5 minutes.

Top with remaining cheese.

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This goes great with:

EASY GUACAMOLE

Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.

Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).

Let guacamole chill in the refrigerator for about 1 hour.

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Friday Recipe: Cheesy Catfish

2010-07-02T19:01:00.000-07:00

CHEESY CATFISH

Ingredients:
1 egg
1 Tbsp milk
¾ cup grated parmesan cheese
1 ¼ cup flour
1 ½ tsp salt
1 ½ tsp pepper
1 tsp paprika
8 small catfish fillets
¼ cup margarine, melted
*****
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray.

In a small bowl, beat egg and milk.

In another bowl, mix cheese, flour, salt, pepper and paprika.

Dip catfish in egg mixture, then dredge in cheese mixture. Arrange fish in single layer in baking dish. Pour melted butter over fish.

Bake 15 minutes, until golden brown and cooked through.

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This goes great with:

SOUTHWEST SALAD

Ingredients:
3 cups iceburg or romaine lettuce
3 cups spinach
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (10 - 11 oz), drained
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup ranch dressing
1 cup tortilla chips, crushed
********************
In a large glass serving bowl, layer the lettuce, spinach, black beans, corn, salsa, and cheese.

Drizzle salad with ranch dressing and sprinkle with tortilla chips.

Toss lightly before serving.

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Thursday Recipe: Chili Pie

2010-07-02T18:56:00.000-07:00

CHILI PIE

Ingredients:
3 cups corn chips (Fritos work great)
1 cup shredded cheddar cheese
1 small onion, chopped
3 cans of chili
*****
Preheat oven to 375 degrees.

Spread half of the corn chips in a casserole dish (if the corn chips are large, I recommend breaking them up a bit).

Sprinkle with ½ cup cheese and all of the onion. Cover with all of the chili. Top with remaining chips and cheese.

Bake until heated through and cheese is melted (usually takes about 20 minutes).

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This goes great with:

CHEESY BROCCOLI COUSCOUS

Ingredients:
2 cups water
10 oz package of uncooked couscous
10 oz package frozen broccoli with cheese sauce
1 ½ cups low fat cottage cheese
½ cup grated parmesan cheese
*****
Bring water to a boil in medium saucepan and stir in couscous. Remove from heat, cover and wait about 5 minutes.

Cook frozen broccoli with cheese sauce according to the directions on the package.

Mix broccoli and cheese sauce with cooked couscous, cottage cheese and parmesan cheese. Season with salt and pepper, if desired.

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Wednesday Recipe: Country Fried Steak

2010-07-02T18:38:00.000-07:00

COUNTRY FRIED STEAK

Ingredients:
1 ½ lb round steak
¼ cup plus 3 Tbsp flour
3 Tbsp vegetable oil
1 large onion, chopped
1 ½ cups milk
salt and pepper
*****
Cut steak into 4 – 6 pieces. Pound flour into steaks then sprinkle with salt and pepper.

Heat vegetable oil in large skillet over medium-high heat. Cook steaks quickly (about 3 - 5 minutes per side) until golden brown and cooked through. Remove and keep warm in foil.

Drain all but about 2 Tbsp of drippings from the skillet. Add onion and sauté for about 7 - 8 minutes or until soft.

Stir in remaining flour with onion, and cook 2 – 3 minutes. Slowly add milk, constantly stirring until gravy is thickened.

Serve gravy over the steaks.

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This goes great with:

SWEET MASHED POTATOES

Ingredients:
2 lbs potatoes, peeled
1 large sweet potato, peeled
2/3 cup heavy cream (or about ½ cup milk)
salt and pepper to taste
*****
Cut the white potatoes into about four pieces each. Slice the sweet potato in half then slice each half into small pieces.

Cook sweet potato in boiling water for 10 minutes then add the white potatoes into the same boiling water. Cook until all is fork tender and drain.

Mash the potatoes with the milk, salt and pepper.

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Tuesday Recipe: Chicken Burritos

2010-06-29T18:13:00.000-07:00

CHICKEN BURRITOS

Ingredients:
2 – 3 chicken breasts
1 jar salsa
1 can black beans
1 can corn
1 pkg cream cheese (8 oz)
1 package burrito-size tortillas
*****
Put chicken, salsa, black beans and corn in crockpot.

Cook on low for 4 – 6 hours. Chicken should be falling apart; use two forks to help shred the chicken and mix it in with the other ingredients.

Add in the cream cheese. Cook for about another hour. Mix well.

Serve in tortillas.

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This goes great with:

FETA GREEN BEANS
Ingredients:
2 lb fresh green beans
½ cup Zesty Italian Salad Dressing (regular Italian can also be used)
¼ cup crumbled Feta Cheese
*****
Cook green beans in boiling water for 7 – 10 minutes; drain.

Toss green beans with salad dressing and feta cheese.

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Monday Recipe: Baked Mac and Cheese

2010-06-29T18:08:00.000-07:00

BAKED MAC AND CHEESE

Ingredients:
1 package macaroni (12 ounces)
1 egg
2 cups milk
2 Tbsp butter or margarine, melted
2 1/2 cups shredded cheddar cheese
*****
Preheat oven to 350 degrees. Lightly grease a 2 qt. casserole/ baking dish.
Bring pot of water to a boil and cook macaroni for 5 minutes. Macaroni will not be fully cooked.

In a mixing bowl, mix together the egg and milk. Add butter and cheese. Stir until well blended.

Drain macaroni and add to mixing bowl with cheese mixture. Blend well. Season with salt and pepper.

Spread mixture evenly into prepared baking dish.

Bake 30 - 40 minutes, until golden brown on top.

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This goes great with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.
Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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Kids in the Kitchen: Turkey Wraps

2010-06-27T19:03:00.000-07:00

TURKEY WRAPS

INGREDIENTS:
4 whole wheat tortillas
1/4 cup ranch dressing
4 deli turkey slices
1 cup cooked white or brown rice
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
1/2 cup chopped broccoli tops (not the hard stem areas)
***
Wrap the tortillas in wet paper towel and place in the microwave on a microwave-safe plate. Warm tortillas for 30 seconds; check to be sure they are warm. If needed continue heating in ten second increments until warmed.

Coat each tortilla with ranch dressing, then add a slice of turkey. Smooth some rice over one half of the turkey slice and sprinkle carrot, broccoli and shredded cheese across the rice.

Start rolling your wrap from the filled side and ending on the side with just the turkey slice and dressing.

Cut the wrap in half for easier eating. These are great served with your favorite salad, soup or even fries!

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This Week's Dessert: Zucchini Bread

2010-06-27T19:00:00.000-07:00

ZUCCHINI BREAD

Ingredients:
2 cups sugar
3 eggs
1 cup cooking oil
2 cups zucchini, shredded
½ cup nuts, chopped (optional)
3 cups flour
1 tsp baking soda
½ tsp baking powder
3 tsp cinnamon
3 tsp vanilla
dash of salt
*****
Preheat oven to 350 degrees. Prepare 2 bread pans with cooking spray.

Mix all ingredients together until well blended. Pour into prepared pans.

Bake for 1 hour.

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This Week's Meal Plan

2010-06-27T18:31:00.001-07:00

WEEKLY MEAL PLAN

Baked Mac and Cheese with Toasted French Bread

Chicken Burritos with Feta Green Beans

Country Fried Steak with Sweet Mashed Potatoes

Chili Pie with Cheesy Broccoli Couscous

Cheesy Catfish with Southwest Salad

Taco Skillet with Easy Guacamole

Saturday Recipe: Taco Soup

2010-06-27T18:19:00.000-07:00

TACO SOUP

Ingredients:
1 lb ground beef
1 large onion, chopped
4 cups water
1 can kidney beans, drained (16 oz)
1 can corn, drained (about 15 oz)
1 can black beans, drained (15 oz)
1 can tomato sauce (15 oz)
1 can condensed tomato soup (10.75 oz)
1 can diced tomatoes (10 oz)
1 can enchilada sauce (10 oz)
1 pkg taco seasoning mix (1 oz)
1 tsp salt
1 cup shredded cheddar cheese
1 cup sour cream
*****
In large pot or dutch oven, brown ground beef and onion together. Drain. Mix in water, kidney beans, corn, black beans, tomato sauce, diced tomatoes, tomato soup, enchilada sauce, taco seasoning mix and salt.

Bring to a boil then reduce heat and simmer for 1 hour.

Serve topped with a dollop of sour cream and a sprinkling of cheese.

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This goes great with:

GRILLED RANCH BREAD

Ingredients:
1 pkg ranch dip powder mix
1/2 cup softened butter
2 loaves french bread
*****
Slice bread loaves lengthwise.

Mix the butter and ranch powder together. Spread the cut loaves with the butter mixture.

Place bread under the broiler until crispy and golden brown (watch closely as it gets done quickly).

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Friday Recipe: Maple Salmon

2010-06-25T20:15:00.000-07:00

MAPLE SALMON

Ingredients:
¼ cup maple syrup (does not have to be real maple syrup)
2 Tbsp soy sauce
1 clove garlic, crushed
¼ tsp each salt and pepper
1 pound salmon, skinless
*****
Mix maple syrup, soy sauce, garlic, salt and pepper. Coat the salmon with maple mixture. Refrigerate for at least 30 minutes. Preheat oven to 400 degrees. Place salmon in a glass baking dish, lightly sprayed with cooking oil. Bake for about 20 minutes; until salmon flakes easily with a fork.

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This goes great with:

FRIED RICE

Ingredients:
4 cups white rice, cooked per package directions (boil-in bags work great)
2 Tbsp olive oil or vegetable oil
½ cup onion, chopped
2 eggs, beaten
1 cup peas
1 cup red bell pepper, diced
1 tsp garlic powder
3 Tbsp soy sauce
*****
Heat oil in a large skillet. Sauté onion and red bell pepper for about 2 minutes. Add in rice and sauté together for about 5 minutes (the rice should start to brown a bit). Mix in peas, garlic powder and soy sauce. Cook over medium high heat for another 5 minutes. Move rice mixture to one side of the skillet and add eggs to the open area of the skillet; scramble eggs. Then mix the eggs in with the rice.

Thursday Recipe: Sloppy Joes

2010-06-24T15:58:00.000-07:00

SLOPPY JOES

Ingredients:
1 lb ground beef
¼ cup chopped green pepper
1 tsp yellow mustard
3 tsp brown sugar
¼ cup onion, chopped
½ tsp garlic powder
¾ cup ketchup
salt and pepper to taste
6 – 8 hamburger rolls
*****
Brown beef in skillet with onion and green pepper. Drain.

Stir in garlic powder, mustard, ketchup and brown sugar.

Simmer over low heat for at least 30 minutes (add a tablespoon of water if needed).

Season with salt and pepper.

Serve on hamburger rolls.

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This goes great with:

CRISPY OVEN FRIES

Ingredients:
3 medium potatoes
1/2 tsp paprika
1/4 cup olive oil
salt and pepper to taste
*****
Preheat oven to 425º.

Microwave potatoes for about 5 minutes.

Let cool slightly then cut potatoes into wedges.

Drizzle potatoes with oil, sprinkle with paprika, salt and pepper.

Bake until crispy and browned (about 30 - 40 minutes).

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Wednesday Recipe: Parmesan Chicken

2010-06-24T15:54:00.000-07:00

PARMESAN CHICKEN

Ingredients:
6 boneless, skinless chicken breast halves
2 Tbsp margarine or butter, melted
½ cup grated parmesan cheese
¼ cup dry bread crumbs
1 tsp each oregano and parsley
¼ tsp each paprika, salt and pepper
*****
Preheat oven to 400º. Coat baking dish with non-stick cooking spray.

In a mixing bowl, combine all ingredients except for chicken.

Dip chicken into mixture and place in prepared pan.

Bake 20 – 25 minutes, until cooked through.

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This goes great with:

Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.
Mix together salad dressing, egg and 1 1/2 cups cheese. Add in onion and squash, mix well. Add dash of salt and pepper.

Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.

Bake for 40 - 45 minutes, until squash is tender.

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Tuesday Recipe: Oven Fried Pork Chops

2010-06-22T19:14:00.000-07:00

OVEN FRIED PORK CHOPS

Ingredients:
3 Tbsp butter or margarine
1 egg, beaten
2 Tbsp milk
1 cup cornbread stuffing mix
4 pork chops
*****
Preheat oven to 425 degrees.

Melt butter in a baking dish by placing it in the preheating oven.

Stir together egg and milk.

Crush cornbread stuffing mix into smaller crumbs and place them on a plate.

Dip pork chops into egg mixture then coat with stuffing mix. Place pork chops in the prepared pan.

Bake for about 20 minutes, then turn them over and bake for another 10 – 15 minutes (until pork is no longer pink).

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This goes great with:

GARLIC MASHED POTATOES

Ingredients:
6 medium-sized potatoes
1 garlic clove, minced
6 Tbsp. butter or margarine
1 cup heavy cream (can substitute 1/2 - 1 cup of milk)
1 tsp dried parsley flakes
1 tsp dried tarragon
salt and pepper to taste
*****
Peel and cube potatoes. Put in large pan with enough water to cover potatoes. Boil then reduce heat, cover and let boil for about 20 - 30 minutes (check often for doneness).
Drain water then put potatoes in a large bowl.

In a small pan, melt butter then sauté garlic in it.

Add garlic mixture and other remaining ingredients to the potatoes and mash until desired consistency.

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Monday Recipe: Manicotti

2010-06-21T10:46:00.000-07:00

MANICOTTI

Ingredients:
8 manicotti noodles, cooked per package directions
2 cups ricotta cheese (or 1 cup ricotta and 1 cup cottage cheese)
1 egg, beaten
2 Tbsp minced parsley
4 Tbsp parmesan cheese
1 tsp basil
¼ tsp nutmeg
½ tsp each salt and pepper
1 can of spaghetti sauce
*****
Preheat oven to 375 degrees.

Combine the cheese, egg, parsley, parmesan cheese, basil, nutmeg, salt and pepper in a small mixing bowl. Divide mixture and stuff equal amount into each manicotti noodle.

Put about ¼ of the sauce at the bottom of a 9 x 9 baking pan. Make a single layer of the stuffed manicotti noodles. Cover with remaining sauce.

Cover pan with foil and cook for one hour.

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This goes great with:

SEASONED GREEN BEANS

Ingredients:
2 cans green beans (choose any cut you like), drained
1 Tbsp butter or margarine
1/8 cup diced onion
1 small can mushrooms
2 Tbsp flour
1 cup chicken broth
1 cup heavy cream
½ cup potato chips, crushed
salt and pepper
*****
In a large skillet, melt butter over medium heat. Sauté onions and mushroom until golden brown.

Mix in the flour, then gradually stir in the chicken broth and cream. Allow this mixture to cook over medium heat until thickened (remember to stir frequently).

Stir in green beans and cook until warmed through. Season with salt and pepper. Sprinkle crushed potato chips on top.

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Kids in the Kitchen: Quesadilla Pizza

2010-06-20T17:27:00.000-07:00

QUESADILLA PIZZA

Ingredients:
1 small can whole kernel corn, drained
4 soft taco sized flour tortillas
¼ cup sour cream
1 cup cooked chicken, diced
1 ½ cups shredded cheese (Colby Jack is preferable, but use whatever you have)
1 cup salsa
1 Tbsp olive oil or cooking oil
******
Place tortillas on a flat surface. Spread about 1 Tbsp sour cream on each tortilla. Divide the chicken and corn evenly over the sour cream on each of the four tortillas. Sprinkle each with about ¼ cup shredded cheese.

Fold the tortillas in half and press down firmly.

Warm a skillet over medium heat with just enough olive oil or cooking oil to barely cover the skillet surface. Place 2 filled tortillas into the pan. Cook for about 3 minutes (keep an eye on the bottom to be sure they do not burn).

When golden brown flip using a pancake turner.
Cook until other side is golden brown (about 2 minutes). Remove from skillet and place remaining 2 tortillas in and repeat.

Cut cooked quesadillas into three pizza-like wedges. Top with salsa and shredded cheese evenly divided.

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This Week's Dessert: Easy Chocolate Brownies

2010-06-20T17:25:00.000-07:00

EASY CHOCOLATE BROWNIES

Ingredients:
1/2 cup margarine, softened
1 cup sugar
16 oz can chocolate syrup
4 eggs, beaten
1 cup flour.
*****
Preheat oven to 350 degrees. Grease 9 x 13 baking pan.

Combine margarine, sugar and chocolate syrup in a bowl. Mix well.

Add eggs then flour. Mix well.

Place batter in greased pan.

Bake for 30 minutes.

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This Week's Meal Plan

2010-06-20T17:23:00.000-07:00

WEEKLY MEAL PLAN

Manicotti with Seasoned Green Beans

Oven Fried Pork Chops with Garlic Mashed Potatoes

Parmesan Chicken with Yellow Squash Casserole

Sloppy Joes with Crispy Oven Fries

Maple Salmon with Fried Rice

Taco Soup with Grilled Ranch Bread

Saturday Recipe: Tomato Pizza

2010-06-19T15:37:00.000-07:00

TOMATO PIZZA

Ingredients:
1 tube refrigerated pizza crust (10 oz)
1 pkg low fat cream cheese (8 oz), softened
1 cup fresh basil, chopped
1 tsp garlic, minced
½ tsp dried thyme
6 plum tomatoes, sliced thin
2 tsp olive oild
ash of salt and pepper
*****
Preheat oven to 425 degrees. Unroll crust on lightly greased baking sheet; press into rectangle.
Bake 14 minutes, until lightly browned.

Reduce oven temperature to 350 degrees.

In medium bowl mix cream cheese, basil, garlic and thyme then spread over baked crust.

Top with tomatoes, drizzle with olive oil and sprinkle with salt.

Bake about 7 minutes until tomatoes are just warmed.

Sprinkle with pepper. Cut into squares. Can be served warm or at room temperature.

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This goes great with:

SWEET MASHED POTATOES
Ingredients:
2 lbs potatoes, peeled
1 large sweet potato, peeled
2/3 cup heavy cream (or about ½ cup milk)
salt and pepper to taste
*****
Cut the white potatoes into about four pieces each. Slice the sweet potato in half then slice each half into small pieces.

Cook sweet potato in boiling water for 10 minutes then add the white potatoes into the same boiling water. Cook until all is fork tender and drain.

Mash the potatoes with the milk, salt and pepper.

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Friday Recipe: Cheesy Catfish

2010-06-18T19:30:00.000-07:00

CHEESY CATFISH

Ingredients:
1 egg
1 Tbsp milk
¾ cup grated parmesan cheese
1 ¼ cup flour
1 ½ tsp salt
1 ½ tsp pepper
1 tsp paprika
8 small catfish fillets
¼ cup margarine, melted
*****
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray.

In a small bowl, beat egg and milk.

In another bowl, mix cheese, flour, salt, pepper and paprika.

Dip catfish in egg mixture, then dredge in cheese mixture. Arrange fish in single layer in baking dish. Pour melted butter over fish.

Bake 15 minutes, until golden brown and cooked through.

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This goes great with:

CORN AND BLACK BEANS

Ingredients:
1 can black beans (16 oz), drained well
1 can corn (15 oz), drained
½ cup chunky salsa
2 tsp ground cumin
1 Tbsp olive oil
Salt & pepper to taste
*****
In medium saucepan, mix all ingredients.

Cook over medium heat until just warmed through. (can also be served cold)

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Thursday Recipe: Hamburger Stew w/ Mashed Potatoes

2010-06-17T18:06:00.001-07:00

HAMBURGER STEW w/ MASHED POTATOES

Ingredients:
½ lb ground beef
¼ cup onion, chopped
1 cup mixed vegetables (canned or frozen)
1 can diced tomatoes, drained (14.5 oz)
1 jar beef gravy (12 oz)
dash of pepper
1 cup water
2 Tbsp butter or margarine
1 tsp garlic salt
½ cup milk
1 ½ cups instant potato flakes
1 Tbsp parsley, chopped (fresh or dried)
*****
Brown ground beef and onion in a large skillet over medium-high heat. When cooked thoroughly, add mixed vegetables, tomatoes, beef gravy, and pepper. Mix well. Bring to a boil then reduce heat to low and simmer for about 10 minutes, stirring occasionally.

Bring water, butter and garlic salt to a boil in a medium saucepan. Remove from heat and add in potato flakes, milk and parsley. Mix well.

Serve hamburger stew over the potatoes.

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This goes great with:

SAUTEED VEGGIES

Ingredients:
½ cup butter or margarine
2 yellow squash, sliced
1 cup broccoli florets
1 can corn (can use frozen)
*****
Melt butter in skillet then add the vegetables.

Sauté for 10 – 15 minutes, until cooked through.

Add salt and pepper, if desired.

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Wednesday Recipe: Oven Baked Omelet

2010-06-16T20:52:00.000-07:00

OVEN BAKED OMELET

Ingredients:
8 eggs
1 cup milk
½ cup all-purpose flour
½ tsp each salt and pepper
1 ½ cup cheese, shredded (cheddar works great)
*****
Preheat oven to 450 degrees. Spray 9 x 13 baking dish with cooking spray.

Mix eggs, milk, flour, slat and pepper thoroughly. Add in 1 cup cheese. Pour into greased 9 x 13 baking dish.

Bake 15 – 20 minutes or until golden brown.

Sprinkle with remaining ½ cup cheese.

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This goes great with:

FETA GREEN BEANS

Ingredients:
2 lb fresh green beans
½ cup Zesty Italian Salad Dressing (regular Italian can also be used)
¼ cup crumbled Feta Cheese
*****
Cook green beans in boiling water for 7 – 10 minutes; drain.

Toss green beans with salad dressing and feta cheese.

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Tuesday Recipe: Homemade Chicken Soup

2010-06-15T18:23:00.000-07:00

HOMEMADE CHICKEN SOUP

Ingredients:
1 cooked rotisserie chicken, chopped
4 cups chicken or veggie broth
3 large carrots, chopped
3 green onions, chopped
2 tsp garlic, chopped or crushed
salt and pepper
8 oz egg noodles
****
Bring broth to a boil in a large pan. Add carrots, onion, garlic, salt and pepper (to taste); return to a boil. Reduce heat and cook until carrots soften slightly.

Add chicken, and continue cooking over low heat for about five minutes.

Add egg noodles. (If needed, add water to desired amount.) Simmer over medium-low heat until noodles and carrots are tender, and chicken is heated through.

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This goes great with:

EASY CHEESY BISCUITS

Ingredients:
2 cups baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter, melted
1/2 tsp garlic powder
*****
Preheat oven to 450 degrees.

Mix all ingredients together until a soft dough forms.

Drop by spoonfuls onto an ungreased baking sheet.

Bake for 8 - 10 minutes, until golden brown.

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Monday Recipe: Creamy Fettuccini Alfredo

2010-06-14T17:39:00.000-07:00

CREAMY FETTUCCINI ALFREDO

Ingredients:
1 8 oz pkg. cream cheese, cut into cubes
3/4 cup grated parmesan cheese
1/2 cup margarine
1/2 cup milk
8 oz fettuccini, cooked and drained
*****
In a large saucepan mix cream cheese, parmesan cheese, margarine and milk over low heat.

When creamy, mix in the fettuccini and heat until warmed through.

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This goes great with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.
Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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Kids in the Kitchen: Pasta and Peas

2010-06-13T19:01:00.000-07:00

PASTA AND PEAS

INGREDIENTS:
6 oz (about 3 cups) rotini or bow tie pasta
1 1/2 cups frozen peas (baby peas work best)
1 cup Alfredo sauce (from a jar)
1/2 cup bacon, torn into small pieces
***
In a large saucepan filled half full with water, heat over high heat until boiling.
Carefully, add the pasta. Bring to a boil again and cook for 6 minutes. Make sure to stir on occasion to prevent sticking.

Add peas to boiling water and continue cooking for another 6 minutes. Again, stir on occasion.
Strain pasta and peas through a colander in the sink. Put the pasta and peas back into the same saucepan.

Add the Alfredo sauce and bacon pieces. Stir together.

Heat over low heat until heated through. Make sure to stir often.

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This Week's Dessert: Magic Cookie Bars

2010-06-13T18:59:00.000-07:00

MAGIC COOKIE BARS

Ingredients:
½ cup butter
1 ½ cups graham cracker crumbs
1 14 oz can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup chopped nuts (any kind)
*****
Preheat oven to 325 degrees.

Melt butter in a 9 x 9 baking pan placed in the preheating oven.

Sprinkle graham cracker crumbs over butter. Pour condensed milk evenly over the crumbs. Sprinkle with chocolate chips and nuts. Press all down firmly.

Bake 25 – 30 minutes or until lightly browned. Cool and cut into bars.

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This Week's Meal Plan

2010-06-13T18:57:00.000-07:00

WEEKLY MEAL PLAN

Creamy Fettuccini Alfredo with Toasted French Bread

Homemade Chicken Soup with Easy Cheesy Bicuits

Oven Baked Omelet with Feta Green Beans

Hamburger Stew W/ Mashed Potatoes with Sautéed Veggies

Cheesy Catfish with Corn and Black Beans

Tomato Pizza with Sweet Mashed Potatoes

Saturday Recipe: Taco Bake

2010-06-12T17:22:00.000-07:00

TACO BAKE

Ingredients:
1 4 oz. can crescent rolls
1/2 pound ground beef
1/2 pkg taco seasoning mix
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup chopped lettuce1 large tomato, chopped
*****
Preheat oven to 375º. Spray 9" square baking pan with cooking spray.

Unroll dough carefully (do not separate into triangles). Press seams together so dough is one piece. Place dough in pan. Bake about 5 minutes. Remove from oven.

Brown ground beef; drain fat. Add taco seasoning and stir well. Cook for about 5 minutes over low heat.

Spread meat evenly over baked crust. Spread sour cream over meat. Sprinkle with shredded cheese.

Bake 15 - 20 minutes or until crust is browned and cheese is melted. Top with lettuce and tomato.

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This goes great with:

CHEESY BROCCOLI COUSCOUS

Ingredients:
2 cups water
10 oz package of uncooked couscous
10 oz package frozen broccoli with cheese sauce
1 ½ cups low fat cottage cheese
½ cup grated parmesan cheese
*****
Bring water to a boil in medium saucepan and stir in couscous. Remove from heat, cover and wait about 5 minutes.

Cook frozen broccoli with cheese sauce according to the directions on the package.

Mix broccoli and cheese sauce with cooked couscous, cottage cheese and parmesan cheese. Season with salt and pepper, if desired.

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Friday Recipe: Lemony Broiled Fish

2010-06-11T12:25:00.000-07:00

LEMONY BROILED FISH

Ingredients:
1/2 cup butter, melted
1/4 cup lemon juice
2 cups fresh bread crumbs
1 Tbsp chopped parsley
½ tsp paprika
1 pound fish filets (cod and tilapia both work well)
*****
Combine butter and lemon juice.

In separate bowl combine bread crumbs, parsley and ¼ cup of the lemon mixture. Add paprika to the remaining lemon mixture.

Dip fish into paprika lemon mixture. Broil until fish flakes easily with a fork.

Top with bread crumb mixture and return to broiler until lightly browned on the top.

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This goes great with:

LOADED MASHED POTATOES

Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milksalt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).

Heat olive oil in a small skillet and sauté onions and garlic until tender.

Preheat oven to 350 degrees. Grease 2 qt casserole dish.

Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.

Bake for 8 – 10 minutes, until cheese is melted.

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Thursday Recipe: Creamy Golden Soup

2010-06-10T17:51:00.000-07:00

CREAMY GOLDEN SOUP

Ingredients:
1 cup water
3 cups potatoes, cubed
½ cup carrot, sliced
½ cup celery, sliced
¼ cup onion, chopped
1 tsp parsley flakes
½ tsp saltdash of pepper
2 Tbsp flour
1 ½ cup milk
8 oz Velveeta, cubed
*****
Combine water, potatoes, celery, carrots, onion, parsley, salt and pepper in a large pot.

Bring to a boil then reduce heat and simmer covered for about 15 minutes or until veggies are tender.

Gradually add milk to flour (use a salad dressing shaker if possible) mixing until blended.

Gradually add milk mixture to hot veggies, stirring constantly until mixture boils and thickens.

Add Velveeta and stir until melted.

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This goes great with:

GRILLED RANCH BREAD

Ingredients:
1 pkg ranch dip powder mix
1/2 cup softened butter
2 loaves french bread
*****
Slice bread loaves lengthwise.

Mix the butter and ranch powder together. Spread the cut loaves with the butter mixture.

Place bread under the broiler until crispy and golden brown (watch closely as it gets done quickly).

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Wednesday Recipe: Cheeseburger Pie

2010-06-09T20:15:00.000-07:00

CHEESEBURGER PIE

Ingredients:

1 unbaked pastry shell (about 9 inch), pricked with a fork

8 American cheese slices, cut in half

1 lb ground beef

½ cup tomato sauce

1/3 cup onion, chopped

1 beef bouillon cube

3 eggs, well beaten

2 Tbsp flour

chopped tomato and shredded lettuce
*****
Preheat oven to 425 º. Bake shell for 8 minutes; remove from oven. Reduce temperature to 350. Brown ground beef and drain. Add tomato sauce, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat. Stir in eggs flour, and six of the cheese slices (12 halves). Put mixture in baked pie shell. Bake 20 – 25 minutes, until warmed through. Arrange remaining cheese slices on top and return to the oven for 3 – 5 minutes, until cheese melts. Garnish the top with lettuce and tomato. Cut into pie slices to serve.

PRINTABLE VERSION

This goes great with:

GREEN BEAN CASSEROLE

Ingredients:
3 cans green beans (French cut works best)
½ cup butter
1 onion, diced
1 can cream of mushroom soup
8 oz grated cheese (cheddar is preferable)
About 20 crushed Ritz-style crackers
*****
Drain 2 cans of the green beans but leave one can with the juice. Pour all three into a large pan and cook for about 20 – 30 minutes (until softened and breaking down some).

Melt butter in saucepan and sauté onions until tender.

Preheat oven to 375 degrees. Spray a 2 – 2 ½ quart casserole dish with cooking spray.

Empty green beans into prepared dish.

Strain butter from onion (keep the butter for use later!) and place onions on green beans. Spread cream of mushroom soup over the top. Sprinkle with grated cheese then crushed Ritz crackers. Pour drained butter on top.

Bake for 25 – 30 minutes.

Tuesday Recipe: Honey Mustard Chicken

2010-06-08T17:55:00.000-07:00

HONEY MUSTARD CHICKEN

Ingredients:
¼ cup Dijon mustard
3 Tbsp honey
2 tsp lemon juice
1 cup plain bread crumbs
6 boneless, skinless chicken breast halves
1 Tbsp vegetable or olive oil
*****
Preheat oven to 375 degrees. Spray baking dish with cooking spray.

Combine mustard, honey and lemon juice in small bowl. Place bread crumbs in another small bowl.

Dip chicken in mustard mixture then bread crumbs. Cover completely. Place in prepared baking dish. Drizzle oil evenly over the chicken.

Bake for 20 – 25 minutes, or until cooked through.

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This goes great with:

CRISPY OVEN FRIES

Ingredients:
3 medium potatoes
1/2 tsp paprika
1/4 cup olive oil
salt and pepper to taste
*****
Preheat oven to 425º.

Microwave potatoes for about 5 minutes.

Let cool slightly then cut potatoes into wedges.

Drizzle potatoes with oil, sprinkle with paprika, salt and pepper.

Bake until crispy and browned (about 30 - 40 minutes).

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Monday Recipe: Cheesy Corn Enchiladas

2010-06-07T19:13:00.000-07:00

CHEESY CORN ENCHILADAS

Ingredients:
8 corn tortillas (6”)
1 Tbsp olive oil
½ cup onion, finely chopped
2 garlic cloves, finely chopped
1 ½ cups corn (canned, fresh or frozen)
½ cup milk
2 cups colby jack cheese, grated
1 can enchilada sauce (10 oz)
*****
Preheat oven to 350 degrees. Spray a rectangular baking dish with cooking spray.

Spray small skillet with cooking spray. Lightly heat the tortillas on both sides until softened.

Heat olive oil in a medium skillet and sauté onions and garlic for 5 minutes. Stir in corn and milk. Cook for about 10 minutes, stirring often.

Set aside 1 cup of cheese.

In the middle of each tortilla, spoon an even amount of corn mixture then sprinkle with cheese (split 1 ½ cups cheese between the tortillas). Roll each tortilla and place seam side down in the baking dish.

Pour enchilada sauce on top then sprinkle with remaining ½ cup cheese.

Bake about 20 minutes, until bubbly.

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This goes great with:

FRIED RICE

Ingredients:
4 cups white rice, cooked per package directions (boil-in bags work great)
2 Tbsp olive oil or vegetable oil
½ cup onion, chopped
2 eggs, beaten
1 cup peas
1 cup red bell pepper, diced
1 tsp garlic powder
3 Tbsp soy sauce
*****
Heat oil in a large skillet. Sauté onion and red bell pepper for about 2 minutes. Add in rice and sauté together for about 5 minutes (the rice should start to brown a bit). Mix in peas, garlic powder and soy sauce. Cook over medium high heat for another 5 minutes. Move rice mixture to one side of the skillet and add eggs to the open area of the skillet; scramble eggs. Then mix the eggs in with the rice.

Kids in the Kitchen: Tuna Melts

2010-06-06T18:45:00.000-07:00

TUNA MELTS

INGREDIENTS:
1 can (6 oz) tuna (packed in water)
1 Tbsp mayonnaise
6 English muffins halfs (2 whole English muffins split in half)
1 cup cheddar cheese, shredded
*****
Preheat oven to 350 degrees. Mix together drained tuna fish and mayonnaise. Place English muffins on a baking sheet. Spread tuna on English muffins. Sprinkle the cheddar cheese on top. Bake for 10 – 15 minutes (cheese will be melted and edges of the English muffins lightly browned).

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This Week's Dessert: Banana Pudding

2010-06-06T18:42:00.000-07:00

BANANA PUDDING

INGREDIENTS:
2 bags Pepperidge Farm Chessman cookies
4 – 5 bananas, sliced (dip these in a bit of lemon juice to help prevent browning)
2 cup milk
1 5 oz box of French Vanilla pudding (French Vanilla with Chocolate Chip also works great)
1 8 oz pkg cream cheese, softened
1 14 oz can sweetened condensed milk
1 12 oz container whipped topping, thawed
*****
Line the bottom or a 13” x 9” pan with one bag of cookies. Layer the sliced bananas over the cookies.

In a medium bowl, combine the milk and pudding until well blended and beginning to thicken.

In another medium bowl, combine the cream cheese and sweetened condensed milk. Fold in the whipped topping. When blended, add in the pudding mixture and mix.

Put mixture over banana layer then cover with the remaining bag of cookies.

Refrigerate for a couple of hours to allow the pudding to soak into the cookies.

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This Week's Meal Plan

2010-06-06T18:38:00.000-07:00

WEEKLY MEAL PLAN

Cheesy Corn Enchiladas with Fried Rice

Honey Mustard Chicken with Crispy Oven Fries

Cheeseburger Pie with Green Bean Casserole

Creamy Golden Soup with Grilled Ranch Bread

Lemony Broiled Fish with Loaded Mashed Potatoes

Taco Bake with Cheesy Broccoli Couscous

Saturday Recipe: Simple Smothered Burritos

2010-06-05T18:53:00.000-07:00

SIMPLE SMOTHERED BURRITOS

Ingredients:
10 frozen burritos
1 can enchilada sauce (4 oz)
1 can tomato soup
1 can cream of mushroom soup
1 cup shredded cheese (cheddar jack is preferred, but you can use what you have)
*****
Put burritos in the pan and cook according to their package instructions, but for half of the specified time.

Mix enchilada sauce and both soups in a small bowl.

Remove burritos from oven and pour sauce over the burritos.

Cook at 350º for 20 – 30 minutes (check inside burritos to be sure they are hot).

Sprinkle with cheese and return to the oven until cheese is melted (about 5 minutes).

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This goes great with:

SOUTHWEST SALAD

Ingredients:
3 cups iceburg or romaine lettuce
3 cups spinach
1 can black beans (15 oz), drained and rinsed
1 can whole kernel corn (10 - 11 oz), drained
1/2 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup ranch dressing
1 cup tortilla chips, crushed
********************
In a large glass serving bowl, layer the lettuce, spinach, black beans, corn, salsa, and cheese.

Drizzle salad with ranch dressing and sprinkle with tortilla chips.

Toss lightly before serving.

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Friday Recipe: Cheesy Catfish

2010-06-04T19:56:00.000-07:00

CHEESY CATFISH

Ingredients:
1 egg
1 Tbsp milk
¾ cup grated parmesan cheese
1 ¼ cup flour
1 ½ tsp salt
1 ½ tsp pepper
1 tsp paprika
8 small catfish fillets
¼ cup margarine, melted
*****
Preheat oven to 350 degrees. Spray 9 x 13 baking dish with cooking spray.

In a small bowl, beat egg and milk.

In another bowl, mix cheese, flour, salt, pepper and paprika.

Dip catfish in egg mixture, then dredge in cheese mixture. Arrange fish in single layer in baking dish. Pour melted butter over fish.

Bake 15 minutes, until golden brown and cooked through.

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This goes great with:

YELLOW SQUASH CASSEROLE

Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.

Mix together salad dressing, egg and 1 1/2 cups cheese. Add in onion and squash, mix well. Add dash of salt and pepper.

Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.

Bake for 40 - 45 minutes, until squash is tender.

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Thursday Recipe: Taco Wraps

2010-06-04T19:54:00.000-07:00

TACO WRAPS

Ingredients:
1 lb ground beef
1 package taco seasoning
½ cup water
1 can refried beans
6 flour tortillas
½ cup sour cream
½ cup salsa
1 cup cheddar cheese, shredded
1 small tomato, diced
*****
Brown the ground beef in a large skillet; breaking the ground beef up well. Drain.

Add the water and taco seasoning to the ground beef. Bring to a boil then simmer for 5 minutes. Remove from the heat and stir in the refried beans until well blended.

Heat the tortillas in the microwave by wrapping the whole pile in wet paper towel. Microwave for 20 – 30 seconds (the tortillas should be warm and easy to fold).

Evenly distribute the meat mixture over the tortillas. Then evenly top each with the salsa, sour cream, cheese and tomatoes.

Roll the tortilla as tightly as possible, wrap in plastic wrap and refrigerate for at least an hour.
Cut in half or thirds for serving. (optional: These are great dipped in guacamole or a mix of sour cream and salsa).

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This goes great with:

EASY GUACAMOLE

Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.

Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).

Let guacamole chill in the refrigerator for about 1 hour.

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Wednesday Recipe: Chicken with White Wine Gravy

2010-06-04T19:50:00.000-07:00

CHICKEN WITH WHITE WINE GRAVY

Ingredients:
4 skinless, boneless chicken breasts
¼ cup flour
2 Tbsp olive oil
¼ cup onion, diced finely
½ cup white wine (cooking wine works fine)
1 cup chicken broth
2 Tbsp butter
dash of salt and pepper
*****
Sprinkle the chicken lightly with salt and pepper. Dredge through the flour until coated.

In a large skillet, heat the olive oil. Add the chicken and cook over medium-high heat for 4 – 5 minutes per side (until cooked through).

Remove the chicken to a plate and cover with foil.

In the skillet, add the onions and cook until slightly tender (about five minutes).

Pour in the wine. Stir well to deglaze the bottom of the pan and get all of the flavors mixed in. Cook for about 2 minutes; sauce will be starting to thicken.

Pour in the chicken broth and boil for about 2 – 3 minutes. Stir in butter. Add chicken back into the pan, just until re-warmed through.

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This goes great with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.
Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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Tuesday Recipe: Easy Hamburger Casserole

2010-06-01T20:08:00.000-07:00

EASY HAMBURGER CASSEROLE

Ingredients:
1 pound ground beef
½ cup onion, chopped
1 can beef vegetable soup
1 can cream of mushroom soup
1 cup rice, cooked as per package directions
1 can evaporated milk
*****
Preheat oven to 350 degrees.

Brown ground beef and onion together in a skillet.

Place all ingredients into a 2 quart casserole and mix well.

Bake for 1 ½ - 2 hours; until heated through and browned on top.

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This goes great with:

SEASONED GREEN BEANS

Ingredients:
2 cans green beans (choose any cut you like), drained
1 Tbsp butter or margarine
1/8 cup diced onion
1 small can mushrooms
2 Tbsp flour
1 cup chicken broth
1 cup heavy cream
½ cup potato chips, crushed
salt and pepper
*****
In a large skillet, melt butter over medium heat. Sauté onions and mushroom until golden brown.

Mix in the flour, then gradually stir in the chicken broth and cream. Allow this mixture to cook over medium heat until thickened (remember to stir frequently).

Stir in green beans and cook until warmed through. Season with salt and pepper. Sprinkle crushed potato chips on top.

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Monday Recipe: Baked Mac and Cheese

2010-06-01T20:05:00.000-07:00

BAKED MAC AND CHEESE

Ingredients:
1 package macaroni (12 ounces)
1 egg
2 cups milk
2 Tbsp butter or margarine, melted
2 1/2 cups shredded cheddar cheese
*****
Preheat oven to 350 degrees. Lightly grease a 2 qt. casserole/ baking dish.

Bring pot of water to a boil and cook macaroni for 5 minutes. Macaroni will not be fully cooked.

In a mixing bowl, mix together the egg and milk. Add butter and cheese. Stir until well blended.

Drain macaroni and add to mixing bowl with cheese mixture. Blend well. Season with salt and pepper.

Spread mixture evenly into prepared baking dish.

Bake 30 - 40 minutes, until golden brown on top.

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This goes great with:

BEER BREAD

Ingredients:
2 2/3 cup self-rising flour (make sure it is self-rising!)
12 oz beer (can be chilled or at room temperature—open immediately before making bread)
*****
Preheat oven to 375 degrees. Spray 9 x 5 x 3 loaf pan with cooking spray.

In medium bowl, mix flour and beer gently with a rubber spatula until flour is completely moistened. Place in prepared loaf pan.

Bake 50 minutes (top will be golden brown and toothpick inserted into center will come out clean when done). Allow to cool on baking rack.

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Kids in the Kitchen: Quesadilla Pizza

2010-05-30T20:07:00.000-07:00

This Week's Dessert: Triple Chocolate Cake

2010-05-30T20:04:00.000-07:00

TRIPLE CHOCOLATE CAKE

Ingredients:
1/3 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 box SuperMoist chocolate fudge cake mix
½ cup vegetable oil
1 cup applesauce
2 eggs
½ cup pecans, chopped
****
Preheat oven to 350 degrees (325 degrees if using a dark or nonstick pan). Grease bottom only of a 13” x 9” pan with shortening, and lightly flour.

In small microwaveable bowl, microwave the sweetened condensed milk and ½ cup chocolate chips on 50% power for about 1 minute (chocolate will be softened). Stir until smooth and set aside.

In a large bowl, mix dry cake mix with oil using an electric mixer on low speed for 30 seconds (mixture should be crumbly). Set aside 1 cup of this mixture.

To the rest of the mixture, add apple sauce and eggs. Beat on low speed for 30 seconds, being sure to scrape the sides occasionally. Beat on medium speed for 2 minutes. Spread batter in prepared pan.

Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around the edges than in the center.

Stir remaining chocolate chips and the pecans into the reserved cake mixture then sprinkle it over the batter.

Bake 38 – 42 minutes. Center should be set when done. Run a knife around the side of the pan to loosen it.

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This Week's Meal Plan

2010-05-30T20:03:00.000-07:00

WEEKLY MEAL PLAN

Baked Mac and Cheese with Beer Bread

Easy Hamburger Casserole with Seasoned Green Beans

Chicken with White Wine Gravy with Toasted French Bread

Taco Wraps with Easy Guacamole

Cheesy Catfish with Yellow Squash Casserole

Simple Smothered Burritos with Southwest Salad

Thursday Recipe: Country Fried Steak

2010-05-13T18:13:00.000-07:00

COUNTRY FRIED STEAK

Ingredients:
1 ½ lb round steak
¼ cup plus
3 Tbsp flour
3 Tbsp vegetable oil
1 large onion, chopped
1 ½ cups milksalt and pepper
*****
Cut steak into 4 – 6 pieces. Pound flour into steaks then sprinkle with salt and pepper.

Heat vegetable oil in large skillet over medium-high heat. Cook steaks quickly (about 3 - 5 minutes per side) until golden brown and cooked through. Remove and keep warm in foil.

Drain all but about 2 Tbsp of drippings from the skillet. Add onion and sauté for about 7 - 8 minutes or until soft.

Stir in remaining flour with onion, and cook 2 – 3 minutes. Slowly add milk, constantly stirring until gravy is thickened.

Serve gravy over the steaks.

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This goes great with:

CORN AND BLACK BEANS

Ingredients:
1 can black beans (16 oz), drained well
1 can corn (15 oz), drained
½ cup chunky salsa
2 tsp ground cumin
1 Tbsp olive oil
Salt & pepper to taste
*****
In medium saucepan, mix all ingredients.

Cook over medium heat until just warmed through. (can also be served cold)

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Wednesday Recipe: Honey Teriyaki Chicken

2010-05-12T20:46:00.000-07:00

HONEY TERIYAKI CHICKEN

Ingredients:
2/3 cup teriyaki sauce
¼ cup honey
2 cloves garlic, crushed
4 boneless chicken breasts, cut into three strips each
***
Mix teriyaki sauce, honey and garlic in sealable container. Place chicken in the container and mix to coat. Cover and marinate in the refrigerator for at least 30 minutes.

Place on hot grill (an inside grill such as a Foreman Grill works great) and cook for about 6 minutes on each side (until chicken is no longer pink inside).

If you do not wish to use a grill, preheat oven to 375 degrees. Place chicken in a baking dish and bake for about 6 minutes per side.

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This goes great with:

SAUTEED VEGGIES

Ingredients:
½ cup butter or margarine
2 yellow squash, sliced
1 cup broccoli florets1 can corn (can use frozen)
*****
Melt butter in skillet then add the vegetables.

Sauté for 10 – 15 minutes, until cooked through.

Add salt and pepper, if desired.

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Tuesday Recipe: Simple Beef Stew

2010-05-11T18:35:00.000-07:00

SIMPLE BEEF STEW

Ingredients:
1 lb stew meat
4 medium carrots, cut into bite-sized pieces
2 medium potatoes, cut into bite-sized pieces
1 medium onion, chopped
1 can golden mushroom soup
1 can cream of mushroom soup
*****
Mix all ingredients in a large pot. Cover and bring to a boil, then reduce heat to low and simmer.
Stir occasionally and add a small amount of water as needed.

Cooking time: about three hours.

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This goes great with:

GRILLED RANCH BREAD

Ingredients:
1 pkg ranch dip powder mix
1/2 cup softened butter
2 loaves french bread
*****
Slice bread loaves lengthwise.

Mix the butter and ranch powder together. Spread the cut loaves with the butter mixture.

Place bread under the broiler until crispy and golden brown (watch closely as it gets done quickly).

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Monday Recipe: Eggplant Alfredo

2010-05-11T18:29:00.000-07:00

EGGPLANT ALFREDO

Ingredients:
1 large eggplant, peeled and thinly sliced
2 eggs, beaten
2 cup Italian seasoned bread crumbs
1 jar of Garlic Alfredo sauce
1 cup mozzarella cheese, shredded
½ cup parmesan cheese, grated
1 tsp dried basil
*****
Preheat oven to 350 degrees.

Dip eggplant slices into egg then coat with bread crumbs. Place on a baking sheet and cook for 5 minutes per side.

Coat the bottom of a 9” x 9” baking dish with garlic alfredo sauce.

Place a layer of cooked eggplant slices on the sauce. Sprinkle with half of the mozzarella and parmesan cheeses. Top with remaining sauce, another layer of eggplant, and the remaining cheeses.

Sprinkle with basil.

Bake for 25 minutes or until top starts to brown.

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This goes great with

LOADED MASHED POTATOES

Ingredients:
½ cup onions, diced
1 garlic clove, crushed (or minced)
½ Tbsp olive oil
2 lbs potatoes, cut into 4 – 6 pieces each
½ cup sour cream
1 cup cheddar cheese, shredded
3 Tbsp butter or margarine
2 Tbsp milksalt and pepper to taste
*****
Bring a large pot of water to boil and add the potatoes. Boil until tender (about 20 minutes).

Heat olive oil in a small skillet and sauté onions and garlic until tender.

Preheat oven to 350 degrees. Grease 2 qt casserole dish.

Drain potatoes and place in large bowl to mash. Add onion mixture, sour cream, ½ cup cheese, butter, milk and salt / pepper to potatoes as mashed. Spoon potatoes into a greased casserole dish. Top with remaining cheese.

Bake for 8 - 10 minutes, until cheese is melted.

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Kids in the Kitchen: Pizza Dogs

2010-05-11T18:27:00.000-07:00

PIZZA DOGS

Ingredients:
4 hot dogs, sliced
1 8 oz. can pizza sauce
4 hot dog rolls
½ cup shredded mozzarella cheese
*****
Put hot dog slices and pizza sauce in a small saucepan over medium heat.

Cook for about 5 minutes (until heated through), stirring often.

Fill hot dog rolls with hot dog/pizza sauce mixture.

Put filled hot dog rolls on a baking sheet and sprinkle them with grated cheese.

Broil them for 2 – 3 minutes, until cheese melts and the bun browns slightly.

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This Week's Dessert: Scottish Shortbread

2010-05-11T18:25:00.000-07:00

SCOTTISH SHORTBREAD

INGREDIENTS:
2 cups butter (do not use margarine)
1 cup packed brown sugar
4 cups all-purpose flour
***
Preheat oven to 325º.

Cream butter and brown sugar.

Add about 3 1/2 cups flour and mix thoroughly.

Put the remaining flour on the area you plan to knead the dough on. Knead for about five minutes, pulling in more flour as needed to make a soft (not sticky) dough.

Roll to about 1/2" thick then cut into cookie sized rectangles. Prick with fork.

Bake for about 20 minutes (keep an eye on them so they do not burn).

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This Week's Meal Plan

2010-05-11T18:24:00.000-07:00

WEEKLY MEAL PLAN

Eggplant Alfredo with Loaded Mashed Potatoes

Simple Beef Stew with Grilled Ranch Bread

Honey Teriyaki Chicken with Sautéed Veggies

Country Fried Steak with Corn and Black Beans

Tilapia Parmesan with Green Bean Casserole

Taco Skillet with Cheesy Broccoli Couscous

Thursday Recipe: Hamburger Parmiagiana

2010-05-06T21:11:00.000-07:00

HAMBURGER PARMIAGIANA

Ingredients:
1 lb ground beef
1 small onion, chopped
2 Tbsp grated parmesan cheese
½ tsp garlic salt
small jar of chunky-style spaghetti sauce
½ cup shredded mozzarella cheese
2 toasted hamburger buns
*****
Mix beef, onion, parmesan and garlic salt.

Shape into four patties.

Cook over medium-high heat, turning frequently until done.

Reduce heat to medium and pour spaghetti sauce over patties.

Heat until warmed through.

Top each patty with some mozzarella cheese and warm until melted.

Put one half of toasted bun on each plate and place patty with some sauce over the top.

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This goes great with:

YELLOW SQUASH CASSEROLE

Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.

Mix together salad dressing, egg and 1 1/2 cups cheese.

Add in onion and squash, mix well.

Add dash of salt and pepper.

Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.

Bake for 40 - 45 minutes, until squash is tender.

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Wednesday Recipe: Herbed Spaghetti Squash

2010-05-06T21:06:00.000-07:00

HERBED SPAGHETTI SQUASH

Ingredients:
1 medium spaghetti squash
½ cup water
3 Tbsp butter or margarine
¼ vegetable broth (can use chicken broth)
1 tsp thyme
1 tsp oregano
salt and pepper to taste
*****
Preheat oven to 350 degrees.

Cut squash in half lengthwise (be careful as they can be difficult to cut). Remove the seeds.

Put water in the bottom of a baking dish and put the squash in cut side down.

Cover with foil and bake for about 1 hour.

Remove squash from the oven and allow it to cool slightly while you put together the sauce.

Combine butter / margarine, broth, thyme and oregano in a small saucepan until heated through.

Use a fork to shred the spaghetti squash into strands and place in large bowl.

Pour sauce, salt and pepper over and toss to coat.

Serve with parmesan cheese to sprinkle on top, if desired.

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This goes great with:

EASY CHEESY BISCUITS

Ingredients:
2 cups baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/2 cup butter, melted
1/2 tsp garlic powder
*****
Preheat oven to 450 degrees.

Mix all ingredients together until a soft dough forms.

Drop by spoonfuls onto an ungreased baking sheet.

Bake for 8 - 10 minutes, until golden brown.

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Tuesday Recipe: Parmesan Chicken

2010-05-04T18:28:00.000-07:00

PARMESAN CHICKEN

Ingredients:
6 boneless, skinless chicken breast halves
2 Tbsp margarine or butter, melted
½ cup grated parmesan cheese
¼ cup dry bread crumbs
1 tsp each oregano and parsley
¼ tsp each paprika, salt and pepper
*****
Preheat oven to 400º.

Coat baking dish with non-stick cooking spray.

In a mixing bowl, combine all ingredients except for chicken.

Dip chicken into mixture and place in prepared pan.

Bake 20 – 25 minutes, until cooked through.

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This goes great with:

SWEET MASHED POTATOES

Ingredients:
2 lbs potatoes, peeled
1 large sweet potato, peeled
2/3 cup heavy cream (or about ½ cup milk)
salt and pepper to taste
*****
Cut the white potatoes into about four pieces each.

Slice the sweet potato in half then slice each half into small pieces.

Cook sweet potato in boiling water for 10 minutes then add the white potatoes into the same boiling water.

Cook until all is fork tender and drain.

Mash the potatoes with the milk, salt and pepper.

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Monday Recipe: Manicotti

2010-05-04T18:24:00.000-07:00

MANICOTTI

Ingredients:
8 manicotti noodles, cooked per package directions
2 cups ricotta cheese (or 1 cup ricotta and 1 cup cottage cheese)
1 egg, beaten
2 Tbsp minced parsley
4 Tbsp parmesan cheese
1 tsp basil
¼ tsp nutmeg
½ tsp each salt and pepper
1 can of spaghetti sauce
*****
Preheat oven to 375 degrees.

Combine the cheese, egg, parsley, parmesan cheese, basil, nutmeg, salt and pepper in a small mixing bowl.

Divide mixture and stuff equal amount into each manicotti noodle.

Put about ¼ of the sauce at the bottom of a 9 x 9 baking pan.

Make a single layer of the stuffed manicotti noodles.

Cover with remaining sauce.

Cover pan with foil and cook for one hour.

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This goes great with:

SEASONED GREEN BEANS

Ingredients:
2 cans green beans (choose any cut you like), drained
1 Tbsp butter or margarine
1/8 cup diced onion
1 small can mushrooms
2 Tbsp flour
1 cup chicken broth
1 cup heavy cream
½ cup potato chips, crushed
salt and pepper
*****
In a large skillet, melt butter over medium heat.

Sauté onions and mushroom until golden brown.

Mix in the flour, then gradually stir in the chicken broth and cream.

Allow this mixture to cook over medium heat until thickened (remember to stir frequently).

Stir in green beans and cook until warmed through.

Season with salt and pepper.

Sprinkle crushed potato chips on top.

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Kids in the Kitchen: Turkey Wraps

2010-05-02T18:56:00.000-07:00

TURKEY WRAPS

INGREDIENTS:
4 whole wheat tortillas
1/4 cup ranch dressing
4 deli turkey slices
1 cup cooked white or brown rice
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
1/2 cup chopped broccoli tops (not the hard stem areas)
***
Wrap the tortillas in wet paper towel and place in the microwave on a microwave-safe plate.

Warm tortillas for 30 seconds; check to be sure they are warm. If needed continue heating in ten second increments until warmed.

Coat each tortilla with ranch dressing, then add a slice of turkey.

Smooth some rice over one half of the turkey slice and sprinkle carrot, broccoli and shredded cheese across the rice.

Start rolling your wrap from the filled side and ending on the side with just the turkey slice and dressing.

Cut the wrap in half for easier eating. These are great served with your favorite salad, soup or even fries!

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This Week's Dessert: Peanut Butter Banana Muffins

2010-05-02T18:52:00.000-07:00

PEANUT BUTTER BANANA MUFFINS

Ingredients:
1 cup firmly packed brown sugar
½ cup creamy peanut butter
½ cup stage 1 banana baby food
½ cup stage 1 carrot baby food
1 egg1 cup all-purpose flour (whole wheat flour works great!)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
*****
Preheat oven to 350 degrees.

Prepare a 12 cup muffin tin with cooking spray or liners.

In a large mixing bowl, combine ½ cup brown sugar, peanut butter, carrot baby food, banana baby food and egg.

In a separate bowl, mix the flour, baking soda, baking powder and salt.

Add flour mixture to the peanut butter mixture.

Mix until just combined…don’t over mix.

Add the remaining brown sugar and gently mix until just barely mixed in.

Divide the batter into the tins and bake for 15 – 30 minutes.

Place on a rack to cool.

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This Week's Meal Plan

2010-05-02T18:50:00.000-07:00

WEEKLY MEAL PLAN

Manicotti with Seasoned Green Beans

Parmesan Chicken with Sweet Mashed Potatoes

Herbed Spaghetti Squash with Easy Cheesy Biscuits

Hamburger Parmiagiana with Yellow Squash Casserole

Oven Fried Fish with Fried Rice

Taco Soup with Southwest Salad

Saturday Recipe: Oven Fried Pork Chops

2010-05-01T18:40:00.000-07:00

OVEN FRIED PORK CHOPS

Ingredients:
3 Tbsp butter or margarine
1 egg, beaten
2 Tbsp milk
1 cup cornbread stuffing mix
4 pork chops
*****
Preheat oven to 425 degrees.

Melt butter in a baking dish by placing it in the preheating oven.

Stir together egg and milk.

Crush cornbread stuffing mix into smaller crumbs and place them on a plate.

Dip pork chops into egg mixture then coat with stuffing mix. Place pork chops in the prepared pan.

Bake for about 20 minutes, then turn them over and bake for another 10 – 15 minutes (until pork is no longer pink).

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This goes great with:

GREEN BEAN CASSEROLE

Ingredients:
3 cans green beans (French cut works best)
½ cup butter
1 onion, diced
1 can cream of mushroom soup
8 oz grated cheese (cheddar is preferable)
About 20 crushed Ritz-style crackers
*****
Drain 2 cans of the green beans but leave one can with the juice.

Pour all three into a large pan and cook for about 20 – 30 minutes (until softened and breaking down some).

Melt butter in saucepan and sauté onions until tender.

Preheat oven to 375 degrees. Spray a 2 – 2 ½ quart casserole dish with cooking spray.

Empty green beans into prepared dish.

Strain butter from onion (keep the butter for use later!) and place onions on green beans.

Spread cream of mushroom soup over the top.

Sprinkle with grated cheese then crushed Ritz crackers.

Pour drained butter on top.

Bake for 25 – 30 minutes.

Friday Recipe: Dijon Salmon

2010-04-30T19:32:00.000-07:00

DIJON SALMON

Ingredients:
4 salmon fillets (about 6 oz each)
1/3 cup Dijon mustard
2 garlic cloves, chopped
1 red onion, thinly sliced
1 tsp dried tarragon
Dash of salt and pepper
*****
Preheat oven to 400 degrees.

Spray a 9” x 13” baking dish with cooking spray.

Arrange the salmon fillets in a single layer in the pan.

Coat the fillets evenly with the Dijon mustard.

Place onions and garlic on top of the fillets.

Sprinkle evenly with tarragon, salt and pepper.

Bake for about 20 minutes (fish will flake easily with a fork when done).

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This goes great with:

SAUTEED VEGGIES

Ingredients:
½ cup butter or margarine
2 yellow squash, sliced
1 cup broccoli florets
1 can corn (can use frozen)
*****
Melt butter in skillet then add the vegetables.

Sauté for 10 – 15 minutes, until cooked through.

Add salt and pepper, if desired.

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Thursday Recipe: Tostada Skillet

2010-04-30T19:26:00.000-07:00

TOSTADA SKILLET

Ingredients:
1 can refried beans (16 oz)
1 lb ground beef, browned
¼ cup mild taco sauce
1 cup cheddar cheese, shredded
½ cup onion, diced
1 tomato, chopped
8 corn tostada shells
½ cup each salsa and sour cream
*****
In a large skillet, warm beans. Top with browned beef, taco sauce, cheese and onion.

Cover and cook over medium low heat.

Spoon onto tostada shells, and top with salsa and sour cream.

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This goes great with:

GARLIC MASHED POTATOES

Ingredients:
6 medium-sized potatoes
1 garlic clove, minced
6 Tbsp. butter or margarine
1 cup heavy cream (can substitute 1/2 - 1 cup of milk)
1 tsp dried parsley flakes
1 tsp dried tarragon
salt and pepper to taste
*****
Peel and cube potatoes. Put in large pan with enough water to cover potatoes.

Boil then reduce heat, cover and let boil for about 20 - 30 minutes (check often for doneness).

Drain water then put potatoes in a large bowl.

In a small pan, melt butter then sauté garlic in it.

Add garlic mixture and other remaining ingredients to the potatoes and mash until desired consistency.

Wednesday Recipe: Creamy Golden Soup

2010-04-28T19:34:00.000-07:00

CREAMY GOLDEN SOUP

Ingredients:
1 cup water
3 cups potatoes, cubed
½ cup carrot, sliced
½ cup celery, sliced
¼ cup onion, chopped
1 tsp parsley flakes
½ tsp salt
dash of pepper
2 Tbsp flour
1 ½ cup milk
8 oz Velveeta, cubed
*****
Combine water, potatoes, celery, carrots, onion, parsley, salt and pepper in a large pot. Bring to a boil then reduce heat and simmer covered for about 15 minutes or until veggies are tender.

Gradually add milk to flour (use a salad dressing shaker if possible) mixing until blended.

Gradually add milk mixture to hot veggies, stirring constantly until mixture boils and thickens.

Add Velveeta and stir until melted.

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This goes great with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.

Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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Tuesday Recipe: Chicken Con Queso

2010-04-27T20:03:00.000-07:00

CHICKEN CON QUESO

Ingredients:
4 chicken breasts, skinless (purchasing precut tenders works great)
2 cans black beans, drained
¼ cup onion, diced
1 cup mild con queso cheese sauce
½ cup mild chunky salsa
4 sheets of aluminum foil cut about 12” x 18”
*****
Preheat oven to 450 degrees.

Cut chicken into bit sized pieces.

Combine all ingredients.

Divide the mixture evenly between the four squares of foil. Fold up the foil sides to form a packet (leave area at the top of the packet to allow the heat to circulate).

Place packets on a cookie sheet and bake for 20 minutes. Open foil packets very carefully as hot steam will be built up.

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This goes great with:

CORN AND BLACK BEANS

Ingredients:
1 can black beans (16 oz), drained well
1 can corn (15 oz), drained
½ cup chunky salsa
2 tsp ground cumin
1 Tbsp olive oil
Salt & pepper to taste
*****
In medium saucepan, mix all ingredients.

Cook over medium heat until just warmed through. (can also be served cold)

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Monday Recipe: Black Bean Burgers

2010-04-27T20:00:00.000-07:00

BLACK BEAN BURGERS

Ingredients:
½ small onion, diced
1 can black beans, drained well
½ cup flour
2 slices bread, crumbled
1 tsp garlic powder
1 tsp onion powder
½ tsp seasoned salt
salt and pepper to taste
1 Tbsp olive oil
*****
Sauté onions in olive oil until soft.

In a large bowl, mash black beans until almost smooth. Add in onions and remaining ingredients. Mixture should be thick enough to make into patties.

Form patties and fry in a lightly oiled skillet until warmed through.

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This goes great with:

EASY GUACAMOLE

Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.

Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).

Let guacamole chill in the refrigerator for about 1 hour.

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Kids in the Kitchen: Pizza Dogs

2010-04-27T19:56:00.001-07:00

PIZZA DOGS
Ingredients:
4 hot dogs, sliced
1 8 oz. can pizza sauce
4 hot dog rolls
½ cup shredded mozzarella cheese
*****
Put hot dog slices and pizza sauce in a small saucepan over medium heat. Cook for about 5 minutes (until heated through), stirring often.

Fill hot dog rolls with hot dog/pizza sauce mixture.

Put filled hot dog rolls on a baking sheet and sprinkle them with grated cheese.

Broil them for 2 – 3 minutes, until cheese melts and the bun browns slightly.

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This Week's Dessert: Candied Almonds

2010-04-27T19:55:00.000-07:00

CANDIED ALMONDS

Ingredients:
1/2 cup water
1 cup white sugar
1 Tbsp ground cinnamon
2 cups whole almonds
*****
In a saucepan over medium heat, combine water, sugar and cinnamon. Bring to a boil; be sure not to allow it to burn.

Add in almonds. Continue cooking, stirring constantly, until the liquid evaporates and leaves a crystallized coating on the almonds.

Pour almonds onto lightly greased waxed paper, and separate almonds as much as possible to allow them to cool without sticking to each other. Allow to cool completely.

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This Week's Meal Plan

2010-04-27T19:53:00.001-07:00

WEEKLY MEAL PLAN

Black Bean Burgers with Easy Guacamole

Chicken Con Queso with Corn and Black Beans

Creamy Golden Soup with Toasted French Bread

Tostada Skillet with Garlic Mashed Potatoes

Dijon Salmon with Sautéed Veggies

Oven Fried Pork Chops with Green Bean Casserole

Saturday Recipe: Country Fried Steak

2010-04-27T19:18:00.000-07:00

COUNTRY FRIED STEAK

Ingredients:
1 ½ lb round steak
¼ cup plus 3 Tbsp flour
3 Tbsp vegetable oil
1 large onion, chopped
1 ½ cups milk
salt and pepper
*****
Cut steak into 4 – 6 pieces. Pound flour into steaks then sprinkle with salt and pepper.

Heat vegetable oil in large skillet over medium-high heat. Cook steaks quickly (about 3 - 5 minutes per side) until golden brown and cooked through. Remove and keep warm in foil.

Drain all but about 2 Tbsp of drippings from the skillet. Add onion and sauté for about 7 - 8 minutes or until soft.

Stir in remaining flour with onion, and cook 2 – 3 minutes. Slowly add milk, constantly stirring until gravy is thickened.

Serve gravy over the steaks.

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This goes great with:

YELLOW SQUASH CASSEROLE

Ingredients:
1/4 cup ranch salad dressing
1 egg, lightly beaten
2 cups shredded cheddar cheese
6 yellow squash, sliced about 1/4 inch thick
1 medium onion, diced
1/2 cup panko bread crumbs (regular bread crumbs or crushed saltine crackers could also be used)
*****
Preheat oven to 350 degrees.

Mix together salad dressing, egg and 1 1/2 cups cheese. Add in onion and squash, mix well. Add dash of salt and pepper.

Grease 2 qt casserole/ baking dish. Place mixture in baking dish. Top with remaining cheese and the panko bread crumbs.

Bake for 40 - 45 minutes, until squash is tender.

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Friday Recipe: Oven Fried Fish

2010-04-23T18:22:00.000-07:00

OVEN FRIED FISH

Ingredients:
2 cups panko bread crumbs (these are much coarser than traditional dried bread crumbs)
1 packet onion soup mix (1 oz)
1 tsp paprika
Dash of pepper
½ cup Dijon mustard
2 Tbsp water
2 lbs fish fillets (tilapia and cod both work well)
6 Tbsp butter, melted
*****
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. In a small bowl, mix bread crumbs with soup mix, paprika and pepper. In another small bowl, mix mustard and 2 Tbsp water. Spread flour onto a plate. Dredge both sides of fish with flour, then coat with mustard mixture and dredge through bread crumbs. Place on prepared baking sheet. Drizzle with melted butter. Bake for about 10 – 12 minutes, turning halfway through cook time. Depending on the thickness of the fish, it might be done quicker or might take longer. Fish will be done with it flakes easily with a fork.

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This goes great with:

SEASONED GREEN BEANS

Ingredients:
2 cans green beans (choose any cut you like), drained
1 Tbsp butter or margarine
1/8 cup diced onion
1 small can mushrooms
2 Tbsp flour
1 cup chicken broth
1 cup heavy cream
½ cup potato chips, crushed
salt and pepper
*****
In a large skillet, melt butter over medium heat. Sauté onions and mushroom until golden brown.

Mix in the flour, then gradually stir in the chicken broth and cream. Allow this mixture to cook over medium heat until thickened (remember to stir frequently).

Stir in green beans and cook until warmed through. Season with salt and pepper. Sprinkle crushed potato chips on top.

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Thursday Recipe: Taco Wraps

2010-04-23T18:20:00.000-07:00

TACO WRAPS

Ingredients:
1 lb ground beef
1 package taco seasoning
½ cup water
1 can refried beans
6 flour tortillas
½ cup sour cream
½ cup salsa
1 cup cheddar cheese, shredded
1 small tomato, diced
*****
Brown the ground beef in a large skillet; breaking the ground beef up well. Drain.

Add the water and taco seasoning to the ground beef. Bring to a boil then simmer for 5 minutes. Remove from the heat and stir in the refried beans until well blended.

Heat the tortillas in the microwave by wrapping the whole pile in wet paper towel. Microwave for 20 – 30 seconds (the tortillas should be warm and easy to fold).

Evenly distribute the meat mixture over the tortillas. Then evenly top each with the salsa, sour cream, cheese and tomatoes.

Roll the tortilla as tightly as possible, wrap in plastic wrap and refrigerate for at least an hour.

Cut in half or thirds for serving. (optional: These are great dipped in guacamole or a mix of sour cream and salsa).

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This goes great with:

SPANISH RICE

Ingredients:
1 1/2 cups cooked white rice (brown rice can be used by alters the taste somewhat)
1 small onion, chopped
1 garlic clove, crushed
1/4 cup butter or margarine
1/2 cup water
1 8 oz can tomato sauce
1 small green pepper, diced
salt and pepper, to taste
*****
Melt butter in large skillet and sauté onion and green pepper. When softened, add the rice and sauté for about five minutes or until rice is slightly browned.

Stir in remaining ingredients and bring to a boil. Let it boil for about five minutes; stirring often.

When most of the water is boiled off, remove from the heat, cover and let it sit for 5 minutes.

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Wednesday Recipe: Cheeseburger Pie

2010-04-23T18:17:00.000-07:00

CHEESEBURGER PIE

Ingredients:
1 unbaked pastry shell (about 9 inch), pricked with a fork.
8 American cheese slices, cut in half
1 lb ground beef
½ cup tomato sauce
1/3 cup onion, chopped
1 beef bouillon cube
3 eggs, well beaten
2 Tbsp flour
chopped tomato and shredded lettuce
*****
Preheat oven to 425 º. Bake shell for 8 minutes; remove from oven. Reduce temperature to 350. Brown ground beef and drain. Add tomato sauce, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat. Stir in eggs flour, and six of the cheese slices (12 halves). Put mixture in baked pie shell. Bake 20 – 25 minutes, until warmed through. Arrange remaining cheese slices on top and return to the oven for 3 – 5 minutes, until cheese melts. Garnish the top with lettuce and tomato. Cut into pie slices to serve.

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This goes great with:

SWEET MASHED POTATOES

Ingredients:
2 lbs potatoes, peeled
1 large sweet potato, peeled
2/3 cup heavy cream (or about ½ cup milk)
salt and pepper to taste
*****
Cut the white potatoes into about four pieces each. Slice the sweet potato in half then slice each half into small pieces.

Cook sweet potato in boiling water for 10 minutes then add the white potatoes into the same boiling water. Cook until all is fork tender and drain.

Mash the potatoes with the milk, salt and pepper.

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Tuesday Recipe: Homemade Chicken Soup

2010-04-23T18:14:00.000-07:00

HOMEMADE CHICKEN SOUP

Ingredients:
1 cooked rotisserie chicken, chopped
4 cups chicken or veggie broth
3 large carrots, chopped
3 green onions, chopped
2 tsp garlic, chopped or crushed
salt and pepper
8 oz egg noodles
*****
Bring broth to a boil in a large pan. Add carrots, onion, garlic, salt and pepper (to taste); return to a boil. Reduce heat and cook until carrots soften slightly.

Add chicken, and continue cooking over low heat for about five minutes.

Add egg noodles. (If needed, add water to desired amount.) Simmer over medium-low heat until noodles and carrots are tender, and chicken is heated through.

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This goes great with:

BEER BREAD

Ingredients:
2 2/3 cup self-rising flour (make sure it is self-rising!)
12 oz beer (can be chilled or at room temperature—open immediately before making bread)
*****
Preheat oven to 375 degrees. Spray 9 x 5 x 3 loaf pan with cooking spray.

In medium bowl, mix flour and beer gently with a rubber spatula until flour is completely moistened. Place in prepared loaf pan.

Bake 50 minutes (top will be golden brown and toothpick inserted into center will come out clean when done). Allow to cool on baking rack.

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Monday Recipe: Creamy Fettuccini Alfredo

2010-04-23T18:11:00.000-07:00

CREAMY FETTUCINI ALFREDO

Ingredients:
1 8 oz pkg. cream cheese, cut into cubes
3/4 cup grated parmesan cheese
1/2 cup margarine
1/2 cup milk
8 oz fettuccini, cooked and drained
*****
In a large saucepan mix cream cheese, parmesan cheese, margarine and milk over low heat. When creamy, mix in the fettuccini and heat until warmed through.

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This goes great with:

GRILLED RANCH BREAD

Ingredients:
1 pkg ranch dip powder mix
1/2 cup softened butter
2 loaves french bread
*****
Slice bread loaves lengthwise.

Mix the butter and ranch powder together. Spread the cut loaves with the butter mixture.

Place bread under the broiler until crispy and golden brown (watch closely as it gets done quickly).

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Kids in the Kitchen: Turkey Wraps

2010-04-18T19:34:00.000-07:00

This Week's Dessert: Pineapple Cake

2010-04-18T19:33:00.000-07:00

This Week's Meal Plan

2010-04-18T19:31:00.000-07:00

WEEKLY MEAL PLAN

Creamy Fettuccini Alfredo with Grilled Ranch Bread

Homemade Chicken Soup with Beer Bread

Cheeseburger Pie with Sweet Mashed Potatoes

Taco Wraps with Spanish Rice

Oven Fried Fish with Seasoned Green Beans

Country Fried Steak with Yellow Squash Casserole

Saturday Recipe: Tomato Sauce Meatballs

2010-04-18T19:12:00.000-07:00

TOMATO SAUCE MEATBALLS

Ingredients:
1 can tomato soup
1 small onion, minced
1 garlic clove, minced
¼ cup seasoned bread crumbs
1 egg
½ tsp basil
¼ tsp each salt and pepper
1 lb ground beef
1 Tbsp vegetable oil
¾ cup milk
*****
Combine ¼ of the tomato soup, onion, garlic, bread crumbs, eggs, basil, salt and pepper. Add in ground beef and mix well. Form into meatballs.

Heat oil in a skillet and add the meatballs. Cook over medium-high heat, turning often until browned (about 8 – 10 minutes, depending upon the size).

Stir milk into remaining soup and pour over meatballs. Reduce heat to low, cover skillet and simmer for about 15 minutes.

Serve over rice, spaghetti or noodles.

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This goes great with:

TOASTED FRENCH BREAD

Ingredients:
1 loaf of French bread
½ cup butter or margarine, softened
1 cup parmesan cheese, grated
*****
Preheat oven to 325 degrees.

Slice bread in half horizontally (to expose the inside).

Combine butter and parmesan cheese. Spread mixture on exposed inside area of French bread.

Place on baking sheet and bake for 20 – 25 minutes, until mixture is melted and bread is browned.

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Friday Recipe: Potato Crusted Salmon

2010-04-18T19:09:00.000-07:00

POTATO CRUSTED SALMON

Ingredients:
1/2 cup potato chips, crushed finely
1/4 cup panko bread crumbs (Japanese-style)
4 salmon fillets (approx. 6 oz each)
1 tsp olive oil
1 Tbsp Dijon mustard
salt and pepper
********************
Set oven to 'high' broil. Line rimmed baking sheet with aluminum foil.

In a small bowl, combine potato chips and bread crumbs.

Rub olive oil onto salmon fillets. Place on foil-covered baking sheet. Sprinkle with salt and pepper.

Broil for 9 - 10 minutes. Remove from oven and check fish for doneness. If needed, place back in to broil for longer; be sure to check doneness about every 1 - 2 minutes.

Carefully spread the Dijon mustard over the fish fillets and press chip/crumb mixture on top.

Place back in to broil until crust is golden brown; about 1 minute.

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This goes great with:

CHEESY BROCCOLI COUSCOUS

Ingredients:
2 cups water
10 oz package of uncooked couscous
10 oz package frozen broccoli with cheese sauce
1 ½ cups low fat cottage cheese
½ cup grated parmesan cheese
*****
Bring water to a boil in medium saucepan and stir in couscous. Remove from heat, cover and wait about 5 minutes.

Cook frozen broccoli with cheese sauce according to the directions on the package.

Mix broccoli and cheese sauce with cooked couscous, cottage cheese and parmesan cheese. Season with salt and pepper, if desired.

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Thursday Recipe: Taco Bake

2010-04-15T19:09:00.000-07:00

TACO BAKE

Ingredients:
1 4 oz. can crescent rolls
1/2 pound ground beef
1/2 pkg taco seasoning mix
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup chopped lettuce
1 large tomato, chopped
*****
Preheat oven to 375º. Spray 9" square baking pan with cooking spray.

Unroll dough carefully (do not separate into triangles). Press seams together so dough is one piece. Place dough in pan. Bake about 5 minutes. Remove from oven.

Brown ground beef; drain fat. Add taco seasoning and stir well. Cook for about 5 minutes over low heat.

Spread meat evenly over baked crust. Spread sour cream over meat. Sprinkle with shredded cheese.

Bake 15 - 20 minutes or until crust is browned and cheese is melted. Top with lettuce and tomato.

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This goes great with:

EASY GUACAMOLE

Ingredients:
2 very ripe avocados
1/2 small onion, chopped very finely (add more onion if you like spicier guacamole)
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper, to taste
*****
Peel and mash the avocados to desired consistency.

Mix in remaining ingredients (add the lime in slowly and only use as much as needed to make creamy).

Let guacamole chill in the refrigerator for about 1 hour.

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Wednesday Recipe: Chicken and Mushroom Packet

2010-04-14T19:12:00.000-07:00

CHICKEN AND MUSHROOM PACKET

Ingredients:
1 pkg stuffing mix
1 ¾ cups water
6 chicken breast halves
1 ½ cups sliced mushrooms
1 ½ cups frozen peas
1 can condensed cream of mushroom soup
*****
Preheat oven to 400 degrees.

Cut six squares of aluminum foil, large enough to place chicken in the middle and allow extra to fold up over the top.

Mix stuffing mix with 1 ½ cups water. Evenly divide stuffing mix into the center of the six pieces of foil.

Top with one piece of chicken each and evenly divided peas and mushrooms.

Mix soup with ¼ cup water and pour equal amounts over each chicken portion.

Seal the packet and place all on a baking sheet.

Bake for 30 – 35 minutes; until chicken is cooked through.

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This goes great with:

GREEN BEAN CASSEROLE

Ingredients:
3 cans green beans (French cut works best)
½ cup butter
1 onion, diced
1 can cream of mushroom soup
8 oz grated cheese (cheddar is preferable)
About 20 crushed Ritz-style crackers
*****
Drain 2 cans of the green beans but leave one can with the juice. Pour all three into a large pan and cook for about 20 – 30 minutes (until softened and breaking down some).

Melt butter in saucepan and sauté onions until tender.

Preheat oven to 375 degrees. Spray a 2 – 2 ½ quart casserole dish with cooking spray.

Empty green beans into prepared dish.

Strain butter from onion (keep the butter for use later!) and place onions on green beans. Spread cream of mushroom soup over the top. Sprinkle with grated cheese then crushed Ritz crackers. Pour drained butter on top.

Bake for 25 – 30 minutes.

Tuesday Recipe: Hamburger Casserole

2010-04-13T19:02:00.000-07:00

HAMBURGER CASSEROLE
Ingredients:
1 pound ground beef
½ cup onion, chopped
1 can beef vegetable soup
1 can cream of mushroom soup
1 cup rice, cooked as per package directions
1 can evaporated milk
*****
Preheat oven to 350 degrees.

Brown ground beef and onion together in a skillet.

Place all ingredients into a 2 quart casserole and mix well.

Bake for 1 ½ - 2 hours; until heated through and browned on top.

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This goes great with:

GARLIC MASHED POTATOES

Ingredients:
6 medium-sized potatoes
1 garlic clove, minced
6 Tbsp. butter or margarine
1 cup heavy cream (can substitute 1/2 - 1 cup of milk)
1 tsp dried parsley flakes
1 tsp dried tarragon
salt and pepper to taste
*****
Peel and cube potatoes. Put in large pan with enough water to cover potatoes. Boil then reduce heat, cover and let boil for about 20 - 30 minutes (check often for doneness).

Drain water then put potatoes in a large bowl.

In a small pan, melt butter then sauté garlic in it.

Add garlic mixture and other remaining ingredients to the potatoes and mash until desired consistency.

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