The Tallest Blade Of Grass

Meal Plan Nov. 2-7

2009-11-02T07:07:00.000-08:00

Monday: Dinner at Chick-Fil-A (proceeds support Athletes In Action -- Tim & Wendy Pitcher)
Tuesday: Pork Roast with Hard Cider Gravy (click here for recipe), mashed potatoes, vegetable of choice
Wednesday: Dinner at Church
Thursday: Honey-Beer Glazed Chicken (click here for recipe), scalloped potatoes, salad of choice
Friday: Lemon-Chicken Schnitzel, Spaetzel
Saturday: Chicken Enchillada Ring, salad
Sunday: You're On Your Own

Lemon-Chicken Schnitzel
1 T. olive oil
1/2 c. frozen, chopped onion
3 T. lemon juice (and zest of a lemon if you have one, but the recipe still turns out great without the zest)
salt & pepper
4 T. butter
1/2 c. flour
1 pkg. thin sliced boneless, skinless chicken breasts
1 8 oz. container sliced mushrooms
1/4 c. white wine
1 T. parsley flakes

In large nonstick skillet, heat olive oil and 2 T. butter over med.-hi heat.
Place flour on large plate or pie pan; season w/ salt.
Season chicken w/ salt & pepper then dredge in flour, shaking off excess.
Fry chicken until just cooked through, about 3 min. per side. Transfer to a paper-towel-lined plate.
Add remaining 2 T. butter to skillet. Add mushrooms and cook 3 min. until softened. Deglaze pan w/ lemon juice, zest (optional), and wine, scraping bits off the bottom of pan w/ a wooden spoon or whisk. Season sauce w/ salt and pepper. Let sauce reduce about 5 min. until slightly thickened. Add parsley.
Return chicken to pan for 2-3 min.
Serve w/ spaetzel (can be purchased in international section of most grocery stores -- I've found it at Meijer and Kroger).

Chicken Enchillada Ring

2 large cans white meat chicken

1 small can sliced black olives

1 c. shredded Monterey Jack/Cheddar blend cheese

1 4 oz. can chopped green chilies, undrained

1/2 c. mayonnaise

1 T. taco seasoning

1 t. lime juice

1/3 c. finely crushed tortilla chips

2 pkg. crescent rolls (the reduced fat taste great in this)

Salsa & Sour Cream

Prehead oven to 375 degrees
Mix chicken, olives, cheese, green chilies, mayo., and taco seasoning, lime juice, and crushed chips in bowl. Mix well.
Seperate dough into triangles. Arrange triangles in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.
Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.
Bake 20-25 min. or until golden brown.
Serve w/ salsa and sour cream.

Meal Plan for Week of Sept. 28-Oct. 4

2009-09-25T09:33:00.000-07:00

Monday: Chicken Noodle -- Hold the Soup
Tuesday: Savory Cranberry Pork Roast
Wednesday: Dinner at Church
Thursday: Chicken Enchilladas
Friday: Pizza
Saturday: Ravioli
Sunday: Your On Your Own

Dessert: Chocolate Peanut Butter Bars

Chicken Noodle -- Hold the Soup
rotisserie chicken pulled off the bone OR click here for an easy cooked chicken recipe, which can be made ahead
1 T. EVOO
1 c. frozen miripoix (chopped celery, carrot, onion) -- can be purchased at Kroger
1 bag Reames frozen homestyle egg noodles or dry wide egg noodles
3 T. butter
2 T. flour
1 c. chicken broth or stock
1 T. dried parsley
1/2 box frozen peas, defrosted

Bring a large pot of salted water or chicken broth to boil over high heat for noodles.

Place large skillet over med.-hi heat w/ EVOO. Add miripoix and cook until veggies begin to get tender, about 3-4 min. Add salt and pepper.

While veggies are cooking, drop noodles into boiling water and cook according to package directions. Drain noodles and add butter and parsley to pot and toss.

Make a well in center of pan w/ veggies in it. Add 2 T. butter and melt. Add flour and whisk into veggie mixture. Add broth and whisk to incorporate. Mixture will thicken when it comes to a boil.

Add shredded chicken and peas to the pan w/ the veggies and cook until chicken is heated through.

To serve, spoon some noodles into bowls and top w/ chicken and veggie mixture.

Savory Cranberry Pork Roast
Click here for recipe. Substitute a pork roast for the beef roast.

Chicken Enchilladas
1/2 c. green onions, chopped
1 t. minced garlic (or 2 garlic cloves chopped)
4 T. veg. oil
1 T. chili powder
1/2 t. dried oregano
2 t. cumin
2 (15 oz.) cans tomato sauce
1 c. water
3 1/2 cups cooked chicken (click here for an easy recipe that can be made ahead)
3 1/2 cups shredded cheddar cheese, divided
8 small flour tortillas
sour cream

Saute onions and garlic in oil for about 3 min. Add chili powder, oregano and cumin; cook 1-2 min. longer, stirring constantly. Add tomato sauce and water; simmer for 5 min. Add 3/4 c. sauce to chicken and 1-2 c. cheese; mix well. Heat tortillas for 30 seconds on High in the microwave. Spread 1/2 c. sauce in bottom of shallow 2-quart baking dish. Divide chicken misture evenly between tortillas; fold the sides over the filling and place seam side down in the baking dish. Pour remaining sauce over the enchilladas; bake at 350 degrees for 20 min. Sprinkle remaining cheese evenly over enchilladas; bake an additional 5 min. Top each serving with a spoonful of sour cream. Refrigerate leftovers. Serves 4.

Pizza
Either frozen or homemade. Click here for bread machine pizza dough recipe.

Ravioli
frozen ravioli of your choice
jar of your favorite spaghetti sauce

Prepare ravioli according to package directions. Heat sauce. Serve w/ salad and frozen garlic bread or Pillsbury refrigerated bread sticks.

Chocolate Peanut Butter Bars
1 c. butter, melted
2 c. graham cracker crumbs (these can be purchased precrushed in the baking section, or you can crush them yourself)
2 c. confectioners' sugar
1 c. and 4 T. peanut butter, divided
1 1/2 c. chocolate chips

In med. bowl, mix together butter, graham cracker crumbs, confectioners' sugar and 1 c. peanut butter until well blended. Press evenly into bottom of ungreased 9x13" pan.

Microwave chocolate chips w/ 4 T. peanut butter on hi for 1 min. Stir. Continue microwaving and stirring every 30 sec. until smooth. Spread over prepared crust. Refrigerate for at least 1 hour before cutting into squares. STore bars in airtight container in refrigerator. Yields 20 bars.

Meal Plan for June 15-21

2009-06-13T15:35:00.000-07:00

This week (and probably for several weeks to come), my meal plan will be in honor of the great savings I got at Bigg's this week. They had triple coupons from Thursday - Sunday. I went on Thursday night (with a very sleepy 3 year old) and then went back again on Friday by myself. I got lots of things for free (6 jars of Chi-Chi's salsa) and many things for very cheap (12 4-packs of Cottonelle toilet paper for $0.25 a piece). So now that my refrigerator/freezer and pantry are so full we can hardly shut the doors, I'll have to start using some stuff up. So almost all of the meals this week and next week (at least) will include something that I purchased on my mega trips to Bigg's.

Monday: Grilled Chicken Caesar Salad

Tuesday: Dinner at Chick-Fil-A (family night -- receive 2 free kids meals with the purchase of any regular value meal)

Wednesday: Hamburgers & Chips

Thursday: Smokey Mt. Chicken (click here for recipe), Lipton pasta side -- Thanks Erin! I can't wait to try it!

Friday: Tacos

Saturday: Macaroni Grill Chicken Dinner Kit, Salad & Breadsticks

Sunday: You're on your own

Dessert: S'mores

Grilled Chicken Caesar Salad
*boneless, skinless chicken breasts (1 per person)
*chicken marinade (or salad dressing that can be used as a marinade)
*lettuce (I use prewashed and cut salad in a sack)
*Caesar salad dressing
*Parmesan cheese (use a vegetable peeler to make big curls from a sold brick of Parmesan)
*croutons

I pound the chicken breasts so that they're thinner and cook faster, but this step is optional.
Marinate chicken according to marinade directions (at least 30 min.)
Grill until cooked through (on indoor or outdoor grill).
While chicken is cooking, place a large mound of lettuce on each plate. Top w/ dressing, cheese and croutons.
Allow chicken to rest 3-5 min.
Slice chicken into thin strips using an electric knife.
Place sliced chicken on top of salads.

Meal Plan for Week of May 18

2009-05-18T08:49:00.000-07:00

Unfortunately, I only have 2 recipes for you this week. I'm a little behind so I have a couple meals from last week that I haven't made for my family yet. We had a CRAZY weekend and an equally crazy week coming up, so I'm not going to be doing a lot of cooking this week. So you'll have to make your own meal plan and add a few things on your own. Sorry!!

Chicken Noodle Casserole (recipe courtesy of Teresa Berter)
4 chicken breasts, cooked and shredded or cut into bite-sized pieces (click here for recipe)
4 c. (measured dry) egg noodles, cooked according to package directions and drained
1 sleeve saltine crackers, crushed
1 stick plus 6 T. butter
6 T. flour
1 t. paprika
1/8 t. pepper
1 t. salt
3 c. chicken broth
3 T. parsley, chopped, or 3 t. dried parsley flakes

*Preheat oven to 350 degrees. Grease 13x9" pan.
*Melt 1 stick butter in skillet. Stir in cracker crumbs until buttered. Set aside.
*In a sauce pan, melt 6 T. butter. Stir in flour, paprika, pepper, salt and chicken broth. Cook over low heat until thickened, stirring occasionally. Add noodles, chicken, and parsley. Spoon into 13x9" pan. Top w/ buttered crumbs.
*Bake uncovered for 50 to 60 min.

Ravioli (this one's a no-brainer)
frozen ravioli (cheese or meat)
1 jar spaghetti sauce

*Boil ravioli according to package directions and drain.
*Heat spaghetti sauce until hot.
*Serve ravioli w/ sauce on top. Top w/ Parmesan cheese. Serve w/ bread sticks and salad.

Mississippi Mud Brownies
1 family size brownie mix (for 9x13" pan)
1/2 can chocolate frosting
1/2 jar marshmallow fluff

*Prepare and bake brownies according to package directions.
*As soon as you remove brownies from the oven, while they're still warm, top w/ frosting and marshmallow fluff. Both will begin to melt. Swirl together to make "mud sauce".
*Allow brownies to cool before serving.

Please Share

2009-05-11T08:00:00.000-07:00

I'm always on the hunt for new and exciting recipes. The criteria for me is that they have to be easy, quick (or can go in the crock pot), fairly cheap, and delicious -- or I have to be able to adapt them to fit these criteria (for example: using frozen chopped veggies, or using broth in a box instead of homemade, etc.). That's not asking for too much, is it? I'd love to hear what you love to cook. If you have any recipes you love to make and your family loves to eat, please share them! You never know when they might show back up on my meal plan for the week in the future.

Menu for Week of May 11

2009-05-10T15:53:00.001-07:00

Monday: Meatloaf, Mashed Potatoes, Green Beans
Tuesday: Pork BBQ Sandwiches, Scalloped Potatoes
Wednesday: Meal At Church
Thursday: Savory Cranberry Beef Roast, Mashed Potatoes, salad
Friday: Frozen Pizza
Saturday: Hot Dogs
Sunday: Your On Your Own

Meatloaf:
1 1/2-2 lbs. ground beef
1 envelope dry onion soup mix
1 c. ketsup, divided
1/4 c. water
3/4 c. dry breadcrumbs
1 egg
1 c. shredded sharp Cheddar cheese
1 T. Worcestershire sauce
1/4 t. pepper
1 T. light brown sugar
1 t. prepared mustard

Crock Pot Preparation (this is not a "set it and forget it method" and only works if you're going to be home while it cooks)

Combine beef, soup mix, 1/2 c. ketsup, and next 6 ingredients; place loaf in slow cooker.
Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 3 hours. Remove ceramic insert from cooker, and carefully pour grease off meat loaf; return insert to cooker.
Stir together remaining 1/2 c. ketsup, brown sugar, and mustard in small bowl; spread over meat loaf.
Cover and cook on LOVE 1 more hour or until meat loaf registers 160 degrees. Remove meat loaf from ceramic insert, and let stand 10 min. before serving. Makes 6-8 servings.

Oven Preparation

Preheat oven to 350 degrees.
Combine beef, soup mix, 1/2 c. ketsup, and next 6 ingredients; place in loaf pan.
Stir together remaining 1/2 c. ketsup, brown sugar, and mustard in small bowl; spread over meat loaf.
Bake for 1-1 1/4 hours; pour grease off after 45 min.
Let stand 10 minutes before serving.

Serve w/ mashed potatoes and green beans.

BBQ Pork Sandwiches

Pork loan or boneless pork roast

BBQ dry rub seasoning

1/2 c. beer

Bottled BBQ sauce (we use Montgomery Inn)

Hamburger buns

Rub pork w/ dry rub and place in slow cooker w/ beer.
Cover and cook on LOW for 6-8 hours.
Remove pork from slow cooker; discard any grease. Shred pork w/ 2 forks.
Place pork back in slow cooker w/ 1/2 jar of BBQ sauce.
Serve on buns; heat remaining BBQ sauce for topping sandwiches.
Serve w/ boxed scalloped potatoes.

Savory Cranberry Beef Roast

Beef roast

1 can whole berry cranberry sauce

1 envelope dry onion soup mix

Combine cranberry sauce and onion soup mix in small bowl.
Place roast in crock pot and pour cranberry onion mixture on top. Cover and cook on LOW 6-8 hours.
Remove beef and shred w/ 2 forks.
If drippings are thick enough, they can be used as is for a gravy. If thickening is desired, combine 1 T. cornstarch w/ 1 T. cold water. Pour into drippings and stir; turn crock pot on HIGH. Drippings will thicken once they come to a boil (this will happen faster if you remove the drippings from the crock pot and place them in a small sauce pan on the stove on med.-high heat.
Serve w/ mashed potatoes and salad.

Meal Planning Tips

2009-05-04T08:00:00.000-07:00

Use my suggestions if you like, but make it fit your life. For example, if I have tacos listed on Friday night, but your ground beef expires on Thursday, swap that meal out with something earlier in the week.
Write your meal plan on your calendar. This way the whole family knows what's coming. I also write when things like meat, eggs, bread, and buns expire on my calendar. This helps me use things up or remember to freeze them before they go bad.
Have staples on hand at all times and when you run out, buy more the next time you go shopping. Here are some staples that I always have on hand for cooking: chicken and beef broth/stock, olive oil, taco seasoning (I buy the canister instead of individual packages), dry ranch dressing (I buy the canister instead of individual packages), parmasan cheese, dry bread crumbs, a variety of commonly used spices & condiments, tomato paste (in a tube), minced garlic, frozen chopped onions, frozen chopped green peppers, frozen chopped miripoix (carrot, celery, onion), white wine, beer.

Meal Plan for Week of May 4

2009-05-03T10:47:00.000-07:00

Only 1 new recipe this week. I'm behind and have several things I need to use up, so nothing too exciting this week. Although, I will be adding 1 dessert a week. (Tim, you're welcome)! :)

*Be sure to cook the chicken for the Poppy Seed Chicken & Chicken Enchilladas on Sunday or Monday so it's ready for the week.

Monday: Meatball subs & french fries (recipe here)

Tuesday: Chicken Enchilladas

Wednesday: Dinner at Church

Thursday: Poppy Seed Chicken, corn & crescent rolls (recipe here)

Friday: Frozen Pizza

Saturday: Spaghetti & Meatballs, breadsticks, & salad (recipe here)

Sunday: you're on your own

Chicken Enchilladas

1 can Campbell's condensed cheddar cheese soup

1/2 c. milk

2 c. diced or shredded cooked chicken (recipe here)

1/2 c. chunky salsa

1 small can diced green chiles

1 t. chili powder

1 1/2 c. fiesta blend shredded cheese

8 flour tortillas (8") warmed

Heat oven to 375 degrees. Stir soup and milk together in small bowl.
Stir 2 T. soup mixture, chicken, salsa, chiles 1 c. cheese and chili powder in med. bowl.
Spoon about 1/3 c. chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3 qt. shallow baking dish (or 9x13" pan).
Pour remaining soup mixture over filled enchiladas. Sprinkle w/ 1/2 c. shredded cheese. Cover baking dish w/ foil.
Bake 35 min. or until filling is hot.

Peach Dump Cake (easy enough to make even on a week night)

1 yellow cake mix

2 cans sliced peaches in heavy syrup

1 stick butter

1/2 t. cinnamon

Preheat oven to 375 degrees.
Pour peaches in 9x13" pan.
Cover peaches completely w/ dry cake mix.
Cut butter into small pieces and place on top of cake mix.
Sprinkle w/ cinnamon.
Bake 45 min.
Serve warm w/ vanilla ice cream.

Breakfast

2009-04-27T08:00:00.000-07:00

I don't usually cook breakfast. My kids eat their breakfast in the car on the way to preschool almost every day. On the days we don't have preschool, we still usually eat something simple like frozen waffles or pancakes, or cereal. This past Sunday, it was the Burggraf's turn to take breakfast to Sunday school at church. A few people asked for the recipes, so I thought I would put them here for everyone to see. Because these recipes are breakfast items, they won't appear on my weekly meal plans. These recipes are great for a weekend breakfast or brunch, and they travel well.

Cream Cheese Squares
*2 cans refrigerated crescent dinner rolls (I use the Pillsbury crescent recipe creation sheets)
*2 pkg. (8 oz each) cream cheese, softened (I use light)
*1 tsp. vanilla
*1 egg
*3/4 c. sugar, divided
*2 T. ground cinnamon

Preheat oven to 350 degrees. Unroll 1 can of crescent dough. Press into bottom of greased 9x13" pan to form crust. Be sure to press seams together to seal if using regular crescent roll dough. (I used a 9x13" pan that is oval shaped, so I cut the corners of the dough to fit the pan).
Beat cream cheese, vanilla, egg and 1/2 c. sugar with electric mixer on med. speed until well blended. Spread onto crust.
Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 9x13" rectangle, pressing seams together to seal. (I placed the pan I was using on top of the dough sheet and cut around the pan for a perfect fit). Invert over cream cheese mixture to form top crust; discard wax paper.
Bake 30 min. until golden. Combine remaining 1/4 c. sugar and cinnamon insmall bowl; sprinkle over squares before cutting.
Makes 24 servings.

Easy Egg Cassarole

*1 roll of refrigerated crescent dinner rolls

*1 container of Pour A Quiche (I used the 3 cheese variety, but I'm sure any of the flavors would be tasty). (I have only been able to find this product at Kroger).

*1 c. sliced mushrooms

*6 slices bacon, cooked and chopped

*1 c. sharp cheddar cheese, shredded

Preheat oven to 350 degrees.
Press crescent roll dough in bottom of greased 9x9" deep cassarole dish.
Place mushrooms and bacon on top of dough. Shake Pour A Quiche and pour on top of mushrooms and bacon. Bake about 1 hour, until knife inserted comes out clean.
Cover with cheese and bake an additional 5 min. until cheese melts.

Meal Plan for April 27-May 3

2009-04-26T13:39:00.000-07:00

Monday: Flat Iron Steaks w/ Blue Cheese Butter, mashed potatoes, green beans

Tuesday: Tacos

Wednesday: Meal at Church

Thursday: Potato Soup & Salad

Friday: Chicken Pot Pie

Saturday: Meatball Subs

Sunday: Your On Your Own

Flat Iron Steaks w/ Blue Cheese Butter

DISCLAIMER: The only place around here I've found that carries flat iron steaks is Kroger. They come in 1 long piece of meat (it kind of looks like flank steak) and you have to portion it into individual steaks yourself at home. Flank steak can probably be substituted for flat iron steak, but I've never cooked with flank steak and can't guarantee the outcome. However, I use flat iron steaks often and they come out PERFECT EVERY TIME! Flat iron steaks usually run between $7-$12, depending on price and size. It's not the cheapest meal I make, but it is an extremely cheap, easy and tasty way to enjoy steak at home.

*Flat Iron steak cut into 4 portions (I buy the smallest one I can find because my kids don't eat a lot yet, but if you have a larger family and/or older children, you'll want to purchase a flat iron steak that's large enough to feed your family)

*salt & pepper

*1 stick butter, softened

*1/2 CUP crumbled blue cheese

*1/4 c. chopped fresh chived or 1 T. dried chives

*1/2 c. chopped flat leaf parsley or 2 T. dried parsley

2 T. vegetable oil

Combine butter, blue cheese, chives and parsley in bowl. Drop the butter mixture out onto a piece of wax or parchment paper, shape it into a log and roll up the paper to secure it. Refrigerate the butter to firm it back up.
Season both sides of steaks w/ salt & pepper.
Season steaks on both sides w/ salt & pepper.
Place oil in pan and heat to med.-hi. (You can also grill the steaks, but I've never tried doing that before, so I can't guarantee the outcome). When the pan is smoking hot, sear steaks until golden brown and cooked to your liking, about 6-7 minutes per side for medium-medium well (a little bit of pink). You may have to cook steaks in batches if your pan isn't large enough. Let steaks rest on a cutting board for 5 minutes after they come out of the pan before slicing.
I like to slice the steaks against the grain with an electric knife before serving.
Serve with a slice of blue cheese butter, mashed potatoes and green beans.

Tacos

*1 lb. ground beef (or ground turkey)

*1 package of taco seasoning mix

*1 can of crushed tomatoes

*taco shells

*lettuce, shredded cheese, sour cream, salsa or taco sauce

Cook ground beef in skillet or pan over med.-hi heat until no longer pink.
Drain. Place in slow cooker with taco seasoning and crushed tomatoes.
Cook on low for 4-6 hours.
Serve with taco shells and desired condiments, or with tortilla chips for a tasty taco salad.

Potato Soup & Salad

*3 cans diced potatoes, drained

*1 can or 1 c. frozen corn

*1 c. frozen chopped onions

*1 paper container of chicken broth or stock

*1/2 stick butter

*2 1/2 t. salt

*1 1/4 t. pepper

*1 c. half-and-half

*1 c. sharp cheddar cheese, shredded

*cooked & crumbled bacon, sour cream and more cheese for topping

Combine first 7 ingredients in slow cooker. Cover and cook on LOW 4 hours.
Remove about half of the potatoes, onions and corn with a slotted spoon. Place in a bowl and set aside. Blend (with an immersion blender or stand blender) the remaining soup mixture until smooth and creamy.
Return all ingredients to the slow cooker. Add half-and-half and 1 c. cheese. Stir.
Top w/ sour cream, additional cheese and bacon.
Serve w/ salad of your choice (see idea below).

Sturkey's Salad

*Spring mix salad greens (salad in a sack)

*1/2 c. feta cheese, crumbled

*1/2 c. dried cherries (use more, depending on your taste)

*Sliced almonds

*Sturkey's Creamy Balsamic Light salad dressing (the only places I have found this around here are the Kroger in Maineville and the Kroger in Monroe; the Kroger in Liberty Township typically does not carry this dressing). Another balsamic dressing could be substituted.

Combine lettuce, cheese, cherries and almonds. Toss.
Serve w/ dressing.

Chicken Pot Pie

*2 c. shredded chicken (directions for this can be found here)

*1 c. frozen chopped miripoix (carrot, celery, onion). I have only been able to find this at Kroger. Fresh chopped carrot, celery, onion can be substituted.

*2 T. olive oil

*1/4 lb. sliced mushrooms

*salt & pepper

*3 T. butter

*3 T. flour

*1/2 c. white wine

*1 c. milk

*1 c. chicken stock or broth (the paper containers of Walmart Great Value brand chicken broth is usually 2 for $1)

*5-6 sprigs fresh tarragon, or 1 t. tried tarragon

*3 T. Dijon mustard

*1 c. frozen peas

*1 sheet puff pastry, defrosted

*1 egg, lightly beaten w/ a splash of water

Preheat oven to 375 degrees.
Place a large pot over med.-hi heat w/ 2 T of olive oil. Add miripoix and mushrooms to the pan, season w/ salt & pepper, and cover. Cook, stirring occasionally, until softened, 7-8 min.
When veggies are tender, scoot them over to the side of the pan and add the butter to the center of the pot. Once the butter has melted, add the flour and cook for about a minute. Whisk in wine, milk, chicken broth. Add chicken, dijon, peas and tarragon. Bring back to a simmer, season w/ salt & pepper, and cook until the sauce has thickened, 2-3 min.
Transfer to a casserole dish (9x13" pan) and cover w/ pastry dough, trimmed as needed to cover the entire surface. Make a few slits in the dough to allow steam to escape, then brush the top w/ the beaten egg.
Bake pot pie until filling is bubbling and crust is golden, about 30 min.

Meatball Subs

Previously blogged, see here.

Cooked Chicken

2009-04-20T08:46:00.000-07:00

As promised, I am now going to blog my fool proof, easy-as-can be method for cooked chicken. This cooked chicken can be used in any recipe that calls for . . . you guessed it, cooked chicken! The possibilities are endless, but here are a few recipes I use this cooked chicken in regularly:
Chicken Noodle Soup,
Chicken Pot Pie,
Chicken Enchilladas,
Chicken Enchillada Soup,
Marsala Chicken and Rice Cassarole,
Poppy Seed Chicken Cassarole,
Chicken Chili.

Here goes . . .

Ingredients:
2 packages of boneless, skinless chicken breasts (could also be done with boneless, skinless chicken thighs)
2 cups water
salt & pepper
1 cup (1/2 small bag) frozen, chopped miripoix (carrot, celery, onion), or you can use fresh chopped carrot, celery, onion

*Salt & pepper chicken
*Place all ingredients in crock pot. Cook on LOW for 6-8 hours.
*Remove 2 chicken breasts at a time, chop or shred, and place in a plastic food storage bag.
*Each bag (containing 2 chicken breasts) is enough for 1 meal (cassarole or soup).
*Strain liquid and store broth in a plastic container in the fridge.

Now you have 3 meals plus 2 cups of chicken broth ready to be added to your favorite recipes!
Enjoy!

This Week's Meal Plan

2009-04-19T13:33:00.000-07:00

Monday: Shepherd's Pie
Tuesday: Pizza
Wednesday: Dinner @ church
Thursday: Spaghetti & Meatballs, breadsticks, salad
Friday: Hot Dogs & French Fries
Saturday: Chicken Fried Steak, mashed potatoes, green beans
Sunday: You're On Your Own

Shepherd's Pie (this is a new recipe and I've never made it before, so I don't know how it will be)1 bag frozen Ore-Ida potatoes for steaming and mashing
salt
1/2 T Olive Oil
4 slices bacon, chopped
1 1/2-2 lbs. ground beef
1 c. frozen chopped onions
1/2 lb. sliced mushroomspepper
2 T. butter
2 T. flour
1 1/2 c. beef broth or stock
2 T. Worcestershire sauce
1 egg yolk
3 T. sour cream
1/2 CUP (not pound) crumbled blue cheese
2 t. dried chives or 3-4 T. fresh chives
1 t. paprika

*Prepare frozen potatoes according to package directions (microwave).
*Heat skillet w/ high sides over med.-hi heat. Add olive oil and chopped bacon. Crisp bacon and remove to paper towel lined plate. Add ground beef to pan and caramelize meat, 4-5 min. Add mushrooms and onion and cook until tender, 6-7 min more then season w/ salt and pepper.
*While meat cooks heat a small sauce pot over med. heat and melt butter. Whisk in flour and cook 2 min. Whisk in beef broth, add Worcestershire and season sauce w/ salt and pepper to taste. Thicken 6-7 min.
*Combine gravy and meat and pour into a casserole dish (9x13 pan) and turn on broiler.
*Mash potatoes w/ egg yolk (make sure potatoes have cooled down some or egg will scramble) and sour cream. Fold in blue cheese and chives. Season potatoes w/ salt and pepper and spread across top of meat in and even layer. Garnish potatoes w/ paprika and place under broiler to crisp and brown potatoes, 2-3 min. Crumble reserved bacon over top.

Pizza
If you have a bread machine, you can easily make a home made pizza crust (see recipe below). If you don't have a bread machine, you can use a Pillsbury refrigerated pizza crust or serve frozen pizza. Top with sauce, cheese and your favorite toppings.

Pizza Dough
Pizza Sauce
Mozzarella Cheese
Toppings of your choice (pepperoni, mushrooms, green peppers, etc.)

Bread Machine Pizza Dough
1 c. flat beer
2 T. butter
2 T. sugar
1 t. salt
2 1/2 c. flour
2 1/4 t. yeast

*Put beer, butter, sugar, salt, flour and yeast in bread machine. Select Dough setting and press start.
*Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly w/ olive oil. Cover and let stand 15 min.
*Preheat oven to 400 degrees.
*Spread sauce, cheese and toppings on top of dough. Bake until crust is lightly brown and crispy on the outside, about 24 min.

Spaghetti & MeatballsSpaghetti
Frozen meatballs (you should be able to use the rest that are left over from meatball subs last week)
Ragu traditional spaghetti sauce
Pillsbury refrigerated bread sticks (or frozen garlic bread)
Salad of your choice

*Place meatballs and sauce in crock pot on high for 2 hours or low for 4-6 hours.
*Boil spaghetti according to package directions. Drain.
*Bake bread sticks according to package directions.
*Serve spaghetti and meatballs w/ parmesan cheese.

Hot Dogs(this one isn't rocket science)
hot dogs
buns
toppings (suggestions: ketsup, mustard, canned chili sauce, shredded cheddar cheese)
frozen french fries

*Boil, microwave, or grill hot dogs. Serve on buns w/ desired toppings and with prepared french fries (cooked according to package directions).

Chicken Fried Steakcube steak (enough for at least 1 steak per adult)
1 T. vegetable oil
3 T. butter
1/2 c. flour
salt & pepper
2 c. milk

*Preheat oven to 350 degrees. Put veg. oil in large skillet and heat to med.-hi.
*Salt and pepper steaks. Place 1/4 c. flour (you might need more if you're making more than 4 steaks) on a plate and season flour w/ salt and pepper. Dredge seasoned steaks in flour, coating completely. Place steaks in veg. oil and fry 3-5 min. per side or until golden brown. (You may have to fry them in batches if you can't fit them all in your skillet).
*Place fried steaks in a casserole dish (or 9x13 pan) and cover w/ foil. Bake 50 min.
*In the same skillet that you fried the steaks in, melt butter over med.-hi heat. Add 1/4 flour and whisk. Let cook 2-3 min. Add milk and whisk. Season w/ salt and pepper to taste (about 1/2 t. salt and 1/4 t. pepper).
*Prepare mashed potatoes (I either use instant or the frozen steam mashers) and heat green beans (either on stove top or in microwave).
*Serve steaks and potatoes w/ gravy on top and green beans on the side.

Meal Planning

2009-04-10T12:05:00.000-07:00

There are many "chores" in life that I really don't enjoy doing. Here's my list of the top 10 things I dread doing the most (in no particular order):

1. Unloading and reloading the dishwasher

2. Cleaning (especially bathrooms)

3. Putting away clean laundry

4. Washing and styling my hair

5. Exercising

6. Giving my kids a bath

7. Reading

8. Balancing my checkbook/paying bills (although Scott does about 95% of this)

9. Painting

10. Washing the car

Among the "chores" I really do enjoy doing are grocery shopping, meal planning, coupon collecting/clipping, and cooking.

Once a week I'm going to post my meal plan for the week on my blog. All of my meals are quick, easy, fairly cheap, and yummy. Enjoy!

I'm skipping Sunday because I don't cook on Tuesdays at our house because that's Scott's late night. This will at least get you through each week night and 1 meal on the weekend. If you're like me, I'd throw in a frozen pizza for the extra day that I didn't give you a meal. :)

Monday: Chicken Mushroom Casserole & vegetable or salad

Tuesday: Taco Soup

Wednesday: meal at church

Thursday: Poppy Seed Chicken, corn & rolls

Friday: Meatball Subs & French Fries (or chips)

Saturday: Chicken Enchilada Soup & Salad

Sunday: you're on your own :)

Grocery List: Make your grocery list from the ingredients below that you don't already have on hand.

*On Sunday, cook the chicken for the Chicken Mushroom Casserole & Poppy Seed Chicken so it's ready for the week. I'll post how I do this in another blog. Stay tuned!

Chicken Mushroom Casserole

2 T. butter, 10 oz. sliced mushrooms, 1 1/2 T. flour, 1/2 c. marsala or white wine (or chicken broth/stock), 1/2 c. half-and-half or heavy cream, 1 t. dried parsley (or 2 T. fresh), 1 t. salt, 1/2 t. pepper, 1 c. long-grain rice, 2 c. coursely chopped or shredded chicken, 2 T. grated parmasan cheese

*Preheat ove to 350 degrees. In large skillet, heat butter over med.-high heat until just melted. Add mushrooms and cook, stiring occasionally, until softened, about 5 min. Sprinkle flour on top and stir in for 1 min. Stir in wine and cream and simmer, stirring occasionally, until slightly thickened, about 3 min. Stir in 2 c. water, parsley, salt & pepper.

*In a greased 9x13" casserole, spread the rice in and even layer; top w/ chicken. Pur mushroom gravy on top. Cover snugly w/ foil and bake until bubbly, about 35 min. Discard foil, sprinkle parmesan on topa dn bake for 5 min. more.

*Serve w/ salad or vegetable of your choice.

Taco Soup

1 1/2 lbs. ground beef, 1 c. chopped frozen onions, 1 pkg. taco seasoning mix, 1 envelope ranch-style dressing mix, 2 cans whole kernel corn, undrained (or you can use frozen corn), 1 can pinto beans, undrained, 1 can black beans, undrained (instead of black beans, I use 2 cans of pinto beans), 2 (10 oz.) cans tomatoes w/ green chilies, undrained, 1 (12 oz.) can light beer, 1 1/2 c. water, Toppings: shredded cheddar cheese, sour cream, tortilla chips

*Cook beef and onion in large skilled over med.-hi heat, stirring until meat crumbles and is no longer pink; drain.

*Combine meat mixture, taco seasoning mix, and next 7 ingredients in slow cooker.

*Cover and cook on LOW 5-6 hours. Serve w/ desired toppings.

Poppy Seed Chicken

2 c. coursly chopped or shredded chicken (or use 2 large cans of chicken breast)2 cans cream of mushroom soup (I use generic 98% fat free)1 (16 oz.) container sour cream (I use light)2 rolls Ritz crackers (I use generic reduced fat), crushed2 T. poppy seeds1 stick butter, melted*Preheat oven to 350 degrees.

*Mix soup and sour cream in bowl.

*Crush crackers in ziplock bag and mix w/ poppy seeds and melted butter.

*In greased 9x13" pan, layer half of chicken, half of soup/sour cream mixture, half of cracker mixture. Repeat.

*Cover w/ foil and bake 30 min. Remove foil and bake an additional 10 minutes. Remove from oven and let sit for 10 min. before serving.

*Serve w/ corn and crescent rolls.

Meatball Subs

20-30 frozen homestyle meatballs (Walmart has these in packages of 80 for $4.98), 1 jar Ragu traditional spaghaetti sauce, sliced provolone cheese, sub rolls

*Place meatballs and spaghetti sauce in crock pot on LOW for 4 hours.

*Preheat oven to BROIL. Arrange split sub rolls on baking sheet and fill with meatballs and sauce. Cover w/ cheese. Broil for 3-5 min. until cheese is melted.

*Serve w/ chips or french fries.

Chicken Enchillada Soup

Google search for Max & Erma's chicken tortilla soup. I half this recipe and don't use cilantro. I also use all generic 98% fat free soups when possible. I usually put it in a crock pot and let it simmer on low all day instead of cooking it on the stove top.