Tuesday, March 30, 2010
FIREHOUSE STUFFED CHICKEN
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
1/4 C Italian bread crumbs
5 Tbs Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
3 Tbs Flour
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens. To serve, pour gravy over chicken breasts and serve with rice.
Cindy's notes: I used frozen spinach instead of fresh. I also omitted the wine, since I do not care for the taste and added a 1/4 tsp of thyme to the mushroom sauce.
Monday, March 29, 2010
Monday- Potato Corn Soup with tossed salad
Tuesday- Tuna with Cheesy Garlic Biscuits (using Salmon)
Wednesday- Spaghetti and Meatballs with Caesar Salad
Thursday- Steaks and Chicken on the grill with foil pack potatoes and corn
Friday- Good Friday, so we'll have pancakes with yogurt and fruit
Sunday- Easter!! Ham, mashed potatoes, broccoli with cheese sauce, butter horn rolls and double layer lemon pie.
Once again, make sure you head on over to the Organization Junkie, to check out a whole bunch of other Meal Plans for this week!
Friday, March 26, 2010
Submitted by MM
1/3 cup butter
2 1/4 cups sifted flour
1 Tablespoon sugar
3 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup milk
*see variations at end for additional ingredients
Heat oven to 400. Melt butter in oven in oblong pan, 13 x 9. Remove pan when butter is melted. Sift together flour, sugar, baking powder, salt, add milk. Stir slowly with fork until dough just clings together. Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times. Roll out 1/2 inch thick into rectangle, 12 x 8 inches. With floured knife, cut dough in half lengthwise, then cut crosswise into 16 strips. Pick up cut strips in both hands and dip each strip in melted butter. Next, lay them close together in the same pan in which butter is melted. Bake 15 to 20 minutes until golden brown. Serve hot. Makes 32 sticks.
Variations: (1) Add 1/2 cup grated sharp cheese to dry ingredients. (2) Add 1/2 clove finely minced garlic to butter before melting. (3) Sprinkle paprika, celery seed or garlic salt over butter dips before baking. (4) Add 1/2 cup minced chives or parsley to flour mixture.
Thursday, March 25, 2010
BANANA OATMEAL MUFFINS
Adapted from cooks.com
1/2 c. butter
1/2 c. sugar
1 c. mashed bananas (3 bananas)
3/4 c. honey
1 tsp. vanilla or banana extract
1 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1 c. quick cooking oatmeal
Cream butter and sugar. Add eggs, bananas and honey. Combine remaining ingredients and add to batter. Fill muffin cups 2/3 full. Bake in a preheated 375°F oven 18 to 20 minutes or until tops are golden brown and muffins are done.
Makes 1 1/2 dozen.
Wednesday, March 24, 2010
Baked Chicken & Cheese Risotto
Adapted from Campbell's Kitchen
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
3 tbsp. grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb. skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-quart shallow baking dish. Cover. Bake at 400°F. for 35 minutes. Stir. Bake for 10 minutes or until hot and rice is done. Let stand 5 minutes.
Cindy's notes: I used cooked chicken thighs, Cream of Wild Mushroom soup, 1/2C mozzarella, chicken stock instead of water and added about 1/4 tsp fresh ground pepper.
Monday, March 22, 2010
- Baked chicken and cheese risotto- tonight
- Creamy Beef Stroganoff (new recipe)
- Firehouse chicken with rice pilaf (new recipe)
- Ham, mashed potatoes, veg and homemade rolls
- Pierogies with roasted red pepper and ham alfredo sauce and tossed salad
- Stuffed shells with breadsticks and salad
Don't forget to head on over to the Org Junkie to check out tons of other meal plans for the week.
Saturday, March 20, 2010
Sunny Day Rainbow Cake
2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)
Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.
Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.
Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.
Bake the cake for however long the box tells you to bake it. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes or maybe more because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.
Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that. Frost your fat-free cake with your fat-free whipped frosting. Eat.
Cindy's notes: I made the cake according to the box directions and portioned the batter into 4 since I had a huge Elmo cake pan. I also didn't use the frosting recipe, but used canned frosting. So I basically just used the concept of the recipe, LOL.
Friday, March 19, 2010
Submitted by Sandy
3 cups all-purpose flour
1/2 cup sugar
1 T baking powder
1 tsp baking soda
1/2 tsp salt
1 cup golden raisins
1 3/4 cups buttermilk
2 large eggs
3 T melted butter, divided
1/2 tsp vanilla
Mix flour, sugar, baking powder, baking soda, and raisins in a large bowl. In a small bowl, beat buttermilk, eggs, 2 tablespoons of the butter and vanilla until blended. Add egg mixture to flour mixture; stir until evenly moistened.
Spread batter in a greased 10-inch ovenproof frying pan or a spring form pan with removable sides. Drizzle with remaining 1 tablespoon butter. Bake in a 350º until bread is browned and pulls away from sides of pan (about 45 minutes). Let cool in pan on a rack for 10 minutes. Remove rim. Serve warm or at room temperature. Makes 1 loaf (about 10 servings).
Wednesday, March 17, 2010
Our Favorite Breadsticks
Submitted by Melanie @ Sister's Cafe
1 ½ cup warm water
1 Tablespoon yeast
2 Tablespoons sugar
3 ½ cup flour
½ tsp salt
Butter for pan
Dissolve yeast in warm water. Add sugar and let it sit and bubble for a few minutes. Add the salt and flour. Knead for 3 minutes. Let the dough rest for 10 minutes. (I do all of this in my Bosch--any mixer would work great)
Melt 3-4 Tbsp of butter and pour most of it onto a cookie sheet. Roll dough to cover cookie sheet. Cut to desired width, then twist or lay flat on cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like).
Raise for 10-20 minutes. Preheat your oven to 375 and bake for 20 minutes, or until golden. You can roll them out to fit a cookie sheet and they will be pufffy and soft. If you prefer a thinner, crunchy breadstick roll them out to fit a cookie sheet and a jelly roll pan. Either way they are great!
Cindy's notes: I add 1 tsp of garlic powder and 1/4C grated Parmesan to the
This post linked to
Countdown to 2011: Bread
Monday, March 15, 2010
This weeks menu isn't anything spectacular. I've mentioned before that my Dad is a very simple man, when it comes to food. So nothing fancy, or too adventurous. I may sneak in some type of St. Patrick's Day food, if I get the chance, LOL. So in no particular order.....
Mon- veggie stir fry/ lo mein
- peameal bacon sandwiches, with fry bread and baked beans
- firehouse chicken and pasta (new recipe)
- oven baked pork chops with rice pilaf
- pasta carbonara with breadsticks and tossed salad
- Creamy Beef Stroganoff (new recipe)
Head on over to Organizing Junkie, to check out a bunch of other meal plans for the week.
Thursday, March 11, 2010
Adapted from Taste of Home
4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup (4 ounces) shredded cheddar cheese, divided
Minced fresh parsley, optional
Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.
Bake uncovered at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired. Yield: 6 servings.
Tuesday, March 9, 2010
Monday- we had Bean and Cheese Enchiladas with Mexican Rice (box) and a salad. The kids had Squid Dogs (new recipe) with pasta sauce and peas.
Tuesday- the plan is Salmon Patties, rice and sauteed green beans.
Wednesday- hopefully DH will make some BBQ ribs. We'll have those with baked potatoes and a carrot rutabaga puree.
Thursday- I'm fasting and the others may have eggplant Parmesan with a salad and bread sticks.
Friday- not sure, Mom is in charge
Saturday- ham, mashed potatoes, veg and rolls.
Sunday, March 7, 2010
2 cups Original Bisquick mix
1 cup milk2 eggs
1/2 stick butter
12 tbsp filling: try Nutella, fruit jam, or cream cheese
confectioners sugar for sprinkling
maple syrup for serving
Preheat oven to 400 degrees. Generously coat the bottom & sides of a 12-muffin tin with butter. Mix Bisquick mix with eggs and milk, until smooth. Fill each cup in the muffin tin half-way. Add 1 tbsp of filling to the middle of each muffin, then cover with the remaining pancake mix. Bake 20 minutes. Remove from oven, place on serving dish & use a flour sifter to sprinkle with sugar. Serve with warm syrup.
Tuesday, March 2, 2010
I saw this recipe years ago on Cooking for your Family. I copied it down, but never really gave it a second thought, since I'm not a big ground meat fan. Well with 2 grown men in this house, I've been trying to make more Man friendly meals, LOL. I knew this would be right up their alley, if I used ground beef. They are really delicious. Kind of like huge meatballs baked in sauce. The flavors are great and they come out very tender, due to the browning. I served them with some cooked noodles and a tossed salad. Everyone enjoyed them, even me!!
Saucy Mozzarella Patties
Submitted by Jessica
1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
butter or margarine, olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
1/2 cup grated or shredded Parmesan cheese
Place ground meat into a large mixing bowl and add egg & incorporate into meat. Add 1 cup bread crumbs, add salt, pepper & garlic powder. Combine ingredients by hand until well-blended. Melt about 1 TB of butter & about 1 TB of olive oil in pan.Put 2 cups bread crumbs into flat dish. Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger. Press patty into dish with bread crumbs to coat/bread patty. Cook patty in butter & olive oil just until both sides are browned. Place patties in a flat baking dish, sprayed with cooking oil if desired. Repeat until all of meat mixture is used. Spoon some sauce onto top of each patty. Sprinkle with Parmesan and then with mozzarella. Drizzle more sauce on top of cheese. Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes. Makes 6-8 patties.
Monday, March 1, 2010
So in no particular order
Monday- Frozen Cheese Tortellini with a blush sauce and tossed salad
rest of the week in no order