This week we're going back to some old standards we love. Hopefully you will find them delicious too. As for shopping, we purchased some items for upcoming weeks, so we went a little over our usual amount. We spent $50 between Aldi and Price Chopper this week - add a stop at Sunfresh for the sales (and double coupons) and our grand total for the week is $80! Still not a bad amount to feed 2 people an entire week of dinners & leftovers!
The menu:
Sun - Oscars Snack Night (we're thinking Caesar Salad Nachos*)
Mon - Grilled Philly Cheesesteak Tacos*
Tues - Fisherman's Bake*
Wed - Chicken-Broccoli Couscous
Thurs - Ham & Asparagus Lasagna
Fri - Debate Tournament = Leftovers
Sat - Chicken Fried Steak, Mashed Potatoes/Gravy, & Green Beans
Sun - Snack Night
*Recipe included on the blog.
Saturday, February 25, 2012
Grilled Philly Cheesesteak Tacos
1 lb. flank steak, trimmed
2 Tbsp. grill seasoning
8 oz. white mushrooms
2 bell peppers, quartered and thickly sliced in strips
2 onions, sliced crosswise and thickly sliced
3 Tbsp. EVOO
Salt/Pepper
1 pkg. taco shells
1 cup shredded monterey jack cheese
Heat oven to 375 degrees. Preheat a grill or skillet to medium-high. Season both sides of the flank steak with 1 Tbsp. EVOO and 1 Tbsp. grill seasoning. Let sit while you prep the vegetables.
Chop the vegetables and spread out in an even layer over a baking sheet. Season with 1 Tbsp. EVOO, salt/pepper, and the remaining 1 Tbsp. grill seasoning. Bake 10-15 minutes or until desired consistency is reached.
On the grill or in the skillet, heat the remaining 1 Tbsp. EVOO. Grill/sear the flank steak about 2 minutes on each side for a medium doneness. Place the flank steak on a cutting board and tent with aluminum foil for 5 minutes (letting the juices redistribute through the steak). Thinly slice the steak against the grain.
Heat taco shells according to box instructions.
Prepare as desired, however, we like to layer steak on bottom of taco shell, topped with some shredded cheese, topped with veggies & more cheese. Tim likes to coat the sides of the shell with sour cream and guacamole also; Paul prefers the tacos without them.
*Recipe modified from original published in Everyday with Rachael Ray Menu Planner August, 2009.
2 Tbsp. grill seasoning
8 oz. white mushrooms
2 bell peppers, quartered and thickly sliced in strips
2 onions, sliced crosswise and thickly sliced
3 Tbsp. EVOO
Salt/Pepper
1 pkg. taco shells
1 cup shredded monterey jack cheese
Heat oven to 375 degrees. Preheat a grill or skillet to medium-high. Season both sides of the flank steak with 1 Tbsp. EVOO and 1 Tbsp. grill seasoning. Let sit while you prep the vegetables.
Chop the vegetables and spread out in an even layer over a baking sheet. Season with 1 Tbsp. EVOO, salt/pepper, and the remaining 1 Tbsp. grill seasoning. Bake 10-15 minutes or until desired consistency is reached.
On the grill or in the skillet, heat the remaining 1 Tbsp. EVOO. Grill/sear the flank steak about 2 minutes on each side for a medium doneness. Place the flank steak on a cutting board and tent with aluminum foil for 5 minutes (letting the juices redistribute through the steak). Thinly slice the steak against the grain.
Heat taco shells according to box instructions.
Prepare as desired, however, we like to layer steak on bottom of taco shell, topped with some shredded cheese, topped with veggies & more cheese. Tim likes to coat the sides of the shell with sour cream and guacamole also; Paul prefers the tacos without them.
*Recipe modified from original published in Everyday with Rachael Ray Menu Planner August, 2009.
Fisherman's Bake
2 ounces bacon, chopped
1 bunch scallions, thinly sliced
1.5 Tbsp flour
1/2 cup clam juice
1.75 lb. baking potatoes, peeled & cut into cubes
1/2 bunch parsley, chopped
3/4 cup heavy cream
Salt/Pepper
6 oz. cooked shrimp, peeled
3/4 lb. tilapia fillets
2.25 cups crushed saltine crackers
Preheat oven to 375 degrees. In a large pot, cook bacon until crisp. Transfer to a bowl. Add scallions to bacon grease in pot and cook until softened. Whisk in the four and cook, whisking, for 2 minutes. Whisk in the clam juice and 2 cups water. Bring to a boil. Add the potatoes and cook until tender (15 minutes). Stir inhalf the parsley and the heavy cream. Season with salt.
In an 8-inch square baking dish, arrange the shrimp and ladle the chowder on top, reserving 1/2 cup. Top with the tilapia; season with salt & pepper and pour the reserved chowder on top.
Toss together the crackers, bacon, the rest of the parsley and sprinkle on top. Bake until the fish is cooked through, about 15 minutes.
*Recipe courtesy Everyday with Rachael Ray Menu Planner; December/January, 2009.
1 bunch scallions, thinly sliced
1.5 Tbsp flour
1/2 cup clam juice
1.75 lb. baking potatoes, peeled & cut into cubes
1/2 bunch parsley, chopped
3/4 cup heavy cream
Salt/Pepper
6 oz. cooked shrimp, peeled
3/4 lb. tilapia fillets
2.25 cups crushed saltine crackers
Preheat oven to 375 degrees. In a large pot, cook bacon until crisp. Transfer to a bowl. Add scallions to bacon grease in pot and cook until softened. Whisk in the four and cook, whisking, for 2 minutes. Whisk in the clam juice and 2 cups water. Bring to a boil. Add the potatoes and cook until tender (15 minutes). Stir inhalf the parsley and the heavy cream. Season with salt.
In an 8-inch square baking dish, arrange the shrimp and ladle the chowder on top, reserving 1/2 cup. Top with the tilapia; season with salt & pepper and pour the reserved chowder on top.
Toss together the crackers, bacon, the rest of the parsley and sprinkle on top. Bake until the fish is cooked through, about 15 minutes.
*Recipe courtesy Everyday with Rachael Ray Menu Planner; December/January, 2009.
Sunday, February 19, 2012
Feb. 19-26
This week we're being bold and daring. All week we're having new meals we've never attempted before. One would think this would require an exorbitant amount of spending at the grocery store ... guess what ... it doesn't! We spent a grand total of $13 at Aldi and $32 at Price Chopper. That's right! 5 new meals (plus supplies for 1 batch of enchiladas for freezing) for 2 people with lunch leftovers for only $45! We're very pleased.
Here's the menu:
Sun - Pizza (free from Papa John's)
Mon - Chicken & Dumplings (from my friend Holly's blog www.notleftoversagain.blogspot.com)
Tue - Citrus Fish with Bell Pepper Couscous
Wed - Garlic & Oil Spaghetti with Greens
Thurs - out on the town - Groupon to Bluestem
Fri - Pork Chops with Spinach Fritters*
Sat - Grilled Cheese & Chicken Sausage Waffles*
Sun - Snack Night
*Recipe included on the blog
Here's the menu:
Sun - Pizza (free from Papa John's)
Mon - Chicken & Dumplings (from my friend Holly's blog www.notleftoversagain.blogspot.com)
Tue - Citrus Fish with Bell Pepper Couscous
Wed - Garlic & Oil Spaghetti with Greens
Thurs - out on the town - Groupon to Bluestem
Fri - Pork Chops with Spinach Fritters*
Sat - Grilled Cheese & Chicken Sausage Waffles*
Sun - Snack Night
*Recipe included on the blog
Pork Chops with Spinach Fritters
10 oz. package frozen spinach, thawed and squeezed dry
1/4 onion, finely chopped - approx. 1/4 cup
3 large eggs
2 tablespoons flour
1 teaspoon ground cumin
Salt & Pepper
1/2 cup seasoned breadcrumbs
4 pork loin chops - approx. 2 lbs.
6 Tbsp. EVOO
Preheat the oven to 375 degrees.
In a large bowl, stir together the spinach, onion, 2 eggs, flour, and cumin; season with salt & pepper.
Place the breadcrumbs in a shallow bowl. Beat the remaining egg in another shallow bowl. Dip each chop in the beaten egg, then coat with the breadcrumbs. In a large ovenproof skillet, heat 1/4 cup EVOO over medium-high heat. Add the pork chops and cook until browned (approx. 3 minutes each side). Transfer the pan to the oven and bake until an instant-read thermometer registers 150 degrees (approx. 15 minutes).
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbsp. EVOO over medium heat. Spoon heaping spoonfulls of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side. Serve with the chops.
*Recipe courtesy of Everyday with Rachael Ray Magazine, November 2008.
1/4 onion, finely chopped - approx. 1/4 cup
3 large eggs
2 tablespoons flour
1 teaspoon ground cumin
Salt & Pepper
1/2 cup seasoned breadcrumbs
4 pork loin chops - approx. 2 lbs.
6 Tbsp. EVOO
Preheat the oven to 375 degrees.
In a large bowl, stir together the spinach, onion, 2 eggs, flour, and cumin; season with salt & pepper.
Place the breadcrumbs in a shallow bowl. Beat the remaining egg in another shallow bowl. Dip each chop in the beaten egg, then coat with the breadcrumbs. In a large ovenproof skillet, heat 1/4 cup EVOO over medium-high heat. Add the pork chops and cook until browned (approx. 3 minutes each side). Transfer the pan to the oven and bake until an instant-read thermometer registers 150 degrees (approx. 15 minutes).
Meanwhile, in a large nonstick skillet, heat the remaining 2 Tbsp. EVOO over medium heat. Spoon heaping spoonfulls of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side. Serve with the chops.
*Recipe courtesy of Everyday with Rachael Ray Magazine, November 2008.
Grilled Cheese-and-Chicken-Sausage Waffles
Makes 6 six-inch waffles
1.5 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp pepper
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs
2 cups shredded cheddar cheese (8oz)
1/2 lb. fully cooked chicken sausage, cut into 1/4-inch cubes
Preheat nonstick waffle iron to medium-high. Preheat oven to 200 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper. In a separate medium-sized bowl, beat the buttermilk, butter, and eggs. Pour into the dry ingredients and stir to form a stiff batter. Stir in 1.5 cups cheese and the sausage.
Spoon some batter onto the preheated waffle iron and spread out evenly with a knife. Cook until golden brown and crisp (following manufacturers' instructions). Repeat with the remaining batter, keeping the prepared waffles warm in the oven.
Top with the remaining 1/2 cup cheese. Serve the waffles with maple syrup.
*Recipe courtesy of Everyday with Rachael Ray Magazine, December/January 2009
1.5 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp pepper
1 3/4 cups buttermilk
4 Tbsp butter, melted
2 large eggs
2 cups shredded cheddar cheese (8oz)
1/2 lb. fully cooked chicken sausage, cut into 1/4-inch cubes
Preheat nonstick waffle iron to medium-high. Preheat oven to 200 degrees. In a large bowl, combine the flour, baking powder, baking soda, salt, and pepper. In a separate medium-sized bowl, beat the buttermilk, butter, and eggs. Pour into the dry ingredients and stir to form a stiff batter. Stir in 1.5 cups cheese and the sausage.
Spoon some batter onto the preheated waffle iron and spread out evenly with a knife. Cook until golden brown and crisp (following manufacturers' instructions). Repeat with the remaining batter, keeping the prepared waffles warm in the oven.
Top with the remaining 1/2 cup cheese. Serve the waffles with maple syrup.
*Recipe courtesy of Everyday with Rachael Ray Magazine, December/January 2009
Monday, February 13, 2012
Sunny-Side Sausage Fried Rice
Had a couple requests, so here it is - the recipe for Sunny-Side Sausage Fried Rice. Serves 4.
EVOO
1 onion, diced
4 cloves garlic, finely chopped
1 cup white rice
2 1/4 cups chicken broth
14.5 oz. can diced tomatoes, drained
5 oz. cooked chorizo, chopped - we typically use uncooked chorizo sausage
1/2 cup bell pepper
4 large eggs
Chopped parsley (for sprinkling on top)
If using the uncooked chorizo sausage, in a large skillet, cook chorizo. Remove from pan. Wipe clean of chorizo grease.
Heat 2 Tbsp. EVOO over medium heat. Add garlic & onion and cook approx. 5 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat & simmer, covered, for 8 minutes.
Stir in the tomatoes, cover, and simmer until most of the liquid is absorbed (about 10 minutes). Stir in the chorizo & bell pepper, cover and cook for 5 minutes more.
In a non-stick skillet, heat 2 Tbsp. EVOO. Fry eggs to desired doneness. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.
*Original recipe from Everyday with Rachael Ray Menu Planner, Dec 2008/Jan 2009.
EVOO
1 onion, diced
4 cloves garlic, finely chopped
1 cup white rice
2 1/4 cups chicken broth
14.5 oz. can diced tomatoes, drained
5 oz. cooked chorizo, chopped - we typically use uncooked chorizo sausage
1/2 cup bell pepper
4 large eggs
Chopped parsley (for sprinkling on top)
If using the uncooked chorizo sausage, in a large skillet, cook chorizo. Remove from pan. Wipe clean of chorizo grease.
Heat 2 Tbsp. EVOO over medium heat. Add garlic & onion and cook approx. 5 minutes. Stir in the rice for 1 minute. Pour in the chicken broth and bring to a boil. Lower the heat & simmer, covered, for 8 minutes.
Stir in the tomatoes, cover, and simmer until most of the liquid is absorbed (about 10 minutes). Stir in the chorizo & bell pepper, cover and cook for 5 minutes more.
In a non-stick skillet, heat 2 Tbsp. EVOO. Fry eggs to desired doneness. Divide the rice among 4 bowls, top each with a fried egg and sprinkle with parsley.
*Original recipe from Everyday with Rachael Ray Menu Planner, Dec 2008/Jan 2009.
Crispy Parmesan Pork
BONUS recipe this week! Since Monday is a snow day for my school district, conferences are cancelled. Looks like I can make something special for Paul tonight. I've decided on Crispy Parmesan Pork. We haven't had it before, and it looks to be really good.
1/2 cup slivered almonds
1/2 cup parmesan cheese
2 cloves garlic (not in original recipe, I'm adding it because we like it)
1 egg
Salt/pepper
4 boneless pork loin chops (4 oz. each)
EVOO
In a food processor, grind the almonds, parmesan, & garlic to the texture of fine breadcrumbs. Place in a shallow bowl. In another bowl, lightly beat the egg, season lightly with salt & pepper. Dip the pork in the egg then dip in the crumb mixture. Be sure to pat the crumbs on thick.
In a large nonstick skillet, heat 2 Tbsp EVOO over medium heat. Add the pork and cook on 1 side until golden (3-4 minutes). Carefully flip the pork and cook on the second side until golden and mostly cooked through (3-4 minutes). Remove from the heat and let the pork sit in the pan for 3 minutes.
Serve with broccoli.
*Original recipe from Everyday with Rachael Ray Menu Planner, December, 2011.
1/2 cup slivered almonds
1/2 cup parmesan cheese
2 cloves garlic (not in original recipe, I'm adding it because we like it)
1 egg
Salt/pepper
4 boneless pork loin chops (4 oz. each)
EVOO
In a food processor, grind the almonds, parmesan, & garlic to the texture of fine breadcrumbs. Place in a shallow bowl. In another bowl, lightly beat the egg, season lightly with salt & pepper. Dip the pork in the egg then dip in the crumb mixture. Be sure to pat the crumbs on thick.
In a large nonstick skillet, heat 2 Tbsp EVOO over medium heat. Add the pork and cook on 1 side until golden (3-4 minutes). Carefully flip the pork and cook on the second side until golden and mostly cooked through (3-4 minutes). Remove from the heat and let the pork sit in the pan for 3 minutes.
Serve with broccoli.
*Original recipe from Everyday with Rachael Ray Menu Planner, December, 2011.
Sunday, February 12, 2012
Feb. 12-19
This week has enrollment conferences & a debate tournament to keep us busy! Don't have a ton of cooking time for us, but we've got plenty of great recipes for you! Check out the French Onion Soup or Salmon - both recipes from our menu last week. Or this week, we've added the Baked Potato Soup recipe for you to try! Delicious!
Sun - Snack night
Mon - Conferences = Leftovers
Tues - Baked Potato Soup*
Wed - Conferences = Leftovers
Thurs - Chicken-Broccoli Casserole
Fri - Debate = Leftovers
Sat - Sunny-Side Sausage Fried Rice
Sun - Snack night
*Recipe included on the blog
Sun - Snack night
Mon - Conferences = Leftovers
Tues - Baked Potato Soup*
Wed - Conferences = Leftovers
Thurs - Chicken-Broccoli Casserole
Fri - Debate = Leftovers
Sat - Sunny-Side Sausage Fried Rice
Sun - Snack night
*Recipe included on the blog
Baked Potato Soup
5-6 baking potatoes - peeled, halved lengthwise and thinly sliced crosswise
6 cups milk
Salt/Pepper
1 head cauliflower, cored & chopped
2 bunches scallions, white and green thinly sliced separately
8 sliced bacon
Shredded cheddar cheese
Sour Cream
In a large saucepan, combine the potatoes, 4 cups milk, and season with salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower & scallion whites, cover and simmer until tender (approx. 15-20 minutes). Add the remaining 2 cups milk, then puree the soup with an immersion blender. Season with salt & pepper.
Microwave the bacon on a bacon plate until crisp. Crumble. Serve the soup in bowls topped with shredded cheese, sour cream, crumbled bacon, and scallion greens.
* Original Recipe Courtesy of Everyday with Rachael Ray, October 2008 Menu Planner
6 cups milk
Salt/Pepper
1 head cauliflower, cored & chopped
2 bunches scallions, white and green thinly sliced separately
8 sliced bacon
Shredded cheddar cheese
Sour Cream
In a large saucepan, combine the potatoes, 4 cups milk, and season with salt. Cover and bring to a boil over medium-high heat. Lower the heat to medium-low, add the cauliflower & scallion whites, cover and simmer until tender (approx. 15-20 minutes). Add the remaining 2 cups milk, then puree the soup with an immersion blender. Season with salt & pepper.
Microwave the bacon on a bacon plate until crisp. Crumble. Serve the soup in bowls topped with shredded cheese, sour cream, crumbled bacon, and scallion greens.
* Original Recipe Courtesy of Everyday with Rachael Ray, October 2008 Menu Planner
Brown-Sugar-Mustard-Glazed Salmon
1 cup brown sugar
5 Tbsp. Dijon mustard
Juice of 1 lemon
Salt/Pepper
Four 7-oz. salmon fillets
EVOO
Preheat the oven to 400 degrees. In a bowl, whisk together brown sugar, Dijon mustard, lemon juice, and pepper to taste. Set aside. Heat a large non-stick, ovenproof skillet over high heat. Rub the salmon with EVOO, season with salt & pepper and place skin side up in the skillet. Cook until a crisp brown crust forms (approx. 3 minutes). Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer skillet to oven and bake until the glaze caramelizes and the fish is cooked through (approx. 5 minutes).
Serve with rice or risotto and green beans or sauteed garlicy spinach.
*Original recipe courtesy Everyday with Rachael Ray Menu Planner, March, 2009.
5 Tbsp. Dijon mustard
Juice of 1 lemon
Salt/Pepper
Four 7-oz. salmon fillets
EVOO
Preheat the oven to 400 degrees. In a bowl, whisk together brown sugar, Dijon mustard, lemon juice, and pepper to taste. Set aside. Heat a large non-stick, ovenproof skillet over high heat. Rub the salmon with EVOO, season with salt & pepper and place skin side up in the skillet. Cook until a crisp brown crust forms (approx. 3 minutes). Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer skillet to oven and bake until the glaze caramelizes and the fish is cooked through (approx. 5 minutes).
Serve with rice or risotto and green beans or sauteed garlicy spinach.
*Original recipe courtesy Everyday with Rachael Ray Menu Planner, March, 2009.
French Onion Soup
This recipe is SO easy! A little prep the night before & let it sit in your crock pot all day. An easy supper for busy schedules & it tastes delicious! Absolutely one of our favorites!
3 lb. bag of white onions, thinly sliced (we'll mix in red if we have some sitting around too)
32 oz. beef broth
2 cans beef consomme
1 pakcket onion soup mix
1 beef bouillon cube
8 slices toasted french bread (or we often use regular sandwich bread)
1 cup gruyere cheese, shredded (a sliced smoky provolone works too since gruyere can be expensive!)
In crock pot, combine onions, beef broth, consomme, soup mix, and bouillon cube in crockpot. *We will prep this the night before and let it sit in the fridge until morning. Heat on LOW for 8 hours (or high for 4 hours).
When ready to serve, heat broiler to high. Ladle soup into bowls & top with bread and then cheese. Place under the broiler until cheese is melted. Enjoy.
3 lb. bag of white onions, thinly sliced (we'll mix in red if we have some sitting around too)
32 oz. beef broth
2 cans beef consomme
1 pakcket onion soup mix
1 beef bouillon cube
8 slices toasted french bread (or we often use regular sandwich bread)
1 cup gruyere cheese, shredded (a sliced smoky provolone works too since gruyere can be expensive!)
In crock pot, combine onions, beef broth, consomme, soup mix, and bouillon cube in crockpot. *We will prep this the night before and let it sit in the fridge until morning. Heat on LOW for 8 hours (or high for 4 hours).
When ready to serve, heat broiler to high. Ladle soup into bowls & top with bread and then cheese. Place under the broiler until cheese is melted. Enjoy.
Saturday, February 4, 2012
Feb. 5 - 12
Super Bowl Sunday Menu:
Caesar Salad Nachos*
Chicken Fingers & French Fries
Fried Pickles
Chips & Ro-Tel
Meat & Cheese
Monday - Skillet Shrimp Fajitas*
Tuesday - Chicken-Broccoli Casserole
Wednesday - Brown-Sugar-Mustard-Glazed Salmon
Thursday - French Onion Soup
Friday - TBD
Saturday - Lasagna*
Sunday - Snack Night
*recipe included in blog
Caesar Salad Nachos*
Chicken Fingers & French Fries
Fried Pickles
Chips & Ro-Tel
Meat & Cheese
Monday - Skillet Shrimp Fajitas*
Tuesday - Chicken-Broccoli Casserole
Wednesday - Brown-Sugar-Mustard-Glazed Salmon
Thursday - French Onion Soup
Friday - TBD
Saturday - Lasagna*
Sunday - Snack Night
*recipe included in blog
Skillet Shrimp Fajitas
1 cup plain Greek-style yogurt
1/2 bunch chopped cilantro
7 inch tortillas (approx. 8-10)
1/4 Cup EVOO
1 onion, sliced
Salt/Pepper
14.5 oz. can diced tomatoes; drained
4 cloves chopped garlic
1/2 tsp. crushed red pepper
1 lb. large shrimp - peeled, deveined, & tails removed
Preheat oven to 350 degrees. In a small bowl, stir yogurt and 1/2 of chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.
In a large nonstick skillet, heat 2 Tblsp EVOO over medium-high heat; add the onion and 1/2 of the chopped garlic; season with salt & pepper and cook until browned (approx. 10 minutes). Add the tomatoes and increase the heat until the liquid evaporates. Transfer to a bowl.
In the same skillet, add the remaining EVOO and garlic. Add the crushed red pepper and cook for 1 minute. Add the shrimp and season with salt/pepper and cook until just pink and opaque (3-5 minutes). Stir in some of the remaining chopped cilantro, saving some for sprinking on top of fajitas.
On warmed tortilla, spread yogurt mixture & top with shrimp, onion mixutre, & sprinkle with reserved cilantro.
*Sometimes we change this up and add fresh lemon zest in the yogurt mixture and squeeze fresh lemon juice over the shrimp fajitas.
**Original recipe courtesy of Everyday with Rachael Ray Menu Planner April, 2010
1/2 bunch chopped cilantro
7 inch tortillas (approx. 8-10)
1/4 Cup EVOO
1 onion, sliced
Salt/Pepper
14.5 oz. can diced tomatoes; drained
4 cloves chopped garlic
1/2 tsp. crushed red pepper
1 lb. large shrimp - peeled, deveined, & tails removed
Preheat oven to 350 degrees. In a small bowl, stir yogurt and 1/2 of chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.
In a large nonstick skillet, heat 2 Tblsp EVOO over medium-high heat; add the onion and 1/2 of the chopped garlic; season with salt & pepper and cook until browned (approx. 10 minutes). Add the tomatoes and increase the heat until the liquid evaporates. Transfer to a bowl.
In the same skillet, add the remaining EVOO and garlic. Add the crushed red pepper and cook for 1 minute. Add the shrimp and season with salt/pepper and cook until just pink and opaque (3-5 minutes). Stir in some of the remaining chopped cilantro, saving some for sprinking on top of fajitas.
On warmed tortilla, spread yogurt mixture & top with shrimp, onion mixutre, & sprinkle with reserved cilantro.
*Sometimes we change this up and add fresh lemon zest in the yogurt mixture and squeeze fresh lemon juice over the shrimp fajitas.
**Original recipe courtesy of Everyday with Rachael Ray Menu Planner April, 2010
Lasagna
This recipe is unique because you do not boil the noodles before assembling the lasagna. It's a very delicious, meaty, and fulfilling meal. Feeds a crowd or makes a ton of leftovers! Easy to make ahead and/or freeze for leftover lunches. If you decide to make it ahead of time & freeze, be sure to dethaw lasagna before heating. Yum!
Lasagna
EVOO
2 chopped onions (medium)
5 cloves minced garlic
1 lb. ground turkey
1 lb. pork sausage (hot & spicy)
64 oz. jarred pasta sauce
Italian Seasonings (dried parsley, oregano, basil, thyme)
Garlic Salt
Onion Powder
24 oz. container small curd cottage cheese
2 eggs
1 lb. shredded mozzarella
1 cup grated Parmesan
Salt/pepper
1 bunch fresh chopped parsley
16 oz. package lasagna noodles, uncooked
In a large skillet with deep sides, heat EVOO; add onion and garlic until softened (approx. 5 minutes). Add the ground turkey and pork sausage and brown; breaking apart as it cooks. We use a potato masher to assist in the meat breaking process. Add the pasta sauces to the meat mixture and heat through. Season with 1/2 of fresh chopped parsley; add Italian seasonings, onion powder, & garlic salt to your flavor preference. We keep tasting until we're pleased. Keep sauce mixture warm.
In a separate bowl, combine cottage cheese, eggs, 1/2 cup Parmesan, the other 1/2 fresh chopped parsley, and salt & pepper (approx. 1 tsp. each - flavor to your pallet).
Spray 9x13 pan with non-stick spray. Cover bottom of the pan with some meat sauce. Top with one layer of noodles (usually 3-4 noodles depending upon pan), more sauce, 1/3 of cottage cheese mixture, sprinkle with shredded mozzarella & some Parmesan cheese. Repeat layers 2 more times. Top with remaining noodles, sauce, & cheeses.
Cover lasagna with foil. Bake at 375 degrees for 45 minutes covered. Uncover and bake 15 minutes more. Let stand at least 10 minutes before serving.
Serve with garlic bread & side salad.
Lasagna
EVOO
2 chopped onions (medium)
5 cloves minced garlic
1 lb. ground turkey
1 lb. pork sausage (hot & spicy)
64 oz. jarred pasta sauce
Italian Seasonings (dried parsley, oregano, basil, thyme)
Garlic Salt
Onion Powder
24 oz. container small curd cottage cheese
2 eggs
1 lb. shredded mozzarella
1 cup grated Parmesan
Salt/pepper
1 bunch fresh chopped parsley
16 oz. package lasagna noodles, uncooked
In a large skillet with deep sides, heat EVOO; add onion and garlic until softened (approx. 5 minutes). Add the ground turkey and pork sausage and brown; breaking apart as it cooks. We use a potato masher to assist in the meat breaking process. Add the pasta sauces to the meat mixture and heat through. Season with 1/2 of fresh chopped parsley; add Italian seasonings, onion powder, & garlic salt to your flavor preference. We keep tasting until we're pleased. Keep sauce mixture warm.
In a separate bowl, combine cottage cheese, eggs, 1/2 cup Parmesan, the other 1/2 fresh chopped parsley, and salt & pepper (approx. 1 tsp. each - flavor to your pallet).
Spray 9x13 pan with non-stick spray. Cover bottom of the pan with some meat sauce. Top with one layer of noodles (usually 3-4 noodles depending upon pan), more sauce, 1/3 of cottage cheese mixture, sprinkle with shredded mozzarella & some Parmesan cheese. Repeat layers 2 more times. Top with remaining noodles, sauce, & cheeses.
Cover lasagna with foil. Bake at 375 degrees for 45 minutes covered. Uncover and bake 15 minutes more. Let stand at least 10 minutes before serving.
Serve with garlic bread & side salad.
Friday, February 3, 2012
Bacon-Cheeseburger Meatloaf
BONUS recipe for this week of leftovers! This recipe is very cheesy and is a great alternative to the everyday same-old boring cheeseburger. We hope you enjoy it as much as we do!
Bacon-Cheeseburger Meatloaf
EVOO
1 red onion; finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
1/2 cup dill pickles, chopped
5 pieces (or more) of cooked bacon, crumbled
2 lbs. ground turkey
16 oz. cheddar cheese cubes
Salt/Pepper
Preheat oven to 400 degrees. Lightly oil loaf pan or 9x13 baking dish*. In a medium skillet, heat 2 Tbsp EVOO over medium heat. Add the onion, season with salt & pepper and cook until softened.
In a large bowl, combine the ketchup, bread crumbs, eggs, & pickles. Mix in the onion. Add the ground turkey and combine mixture & turkey together using your hands. Add the bacon pieces and 3/4 of cubed cheese and mix together. Transfer to prepared loaf pan or 9x13 dish and mold into a loaf. Stick the remaining 1/4 of cheese cubes in the loaf where needed (visible gaps in cheese). **Optional - you can also mix in some of your favorite burger seasonings to this meatloaf; we like to use a palm full of Montana Steak seasoning.
Bake until an instant-read thermometer inserted into the center registers 160 degrees. We've found this can take anywhere between 35-50 minutes. Just keep checking until it's done.
Serve with mashed potatoes, french fries, chips, or chilled pasta salad.
*Because this uses 2 lbs. of ground turkey, it's not very greasy nor does it shrink up much when it cooks. We have found using the 9x13 pan is easier and large enough to fit this meatloaf. I'm not sure it would fit well in a true loaf pan.
**Adapted from the original "Cheeseburger Meatloaf" recipe from Everyday w/ Rachael Ray Menu Planner April, 2008
Bacon-Cheeseburger Meatloaf
EVOO
1 red onion; finely chopped
2/3 cup ketchup
2/3 cup bread crumbs
2 large eggs
1/2 cup dill pickles, chopped
5 pieces (or more) of cooked bacon, crumbled
2 lbs. ground turkey
16 oz. cheddar cheese cubes
Salt/Pepper
Preheat oven to 400 degrees. Lightly oil loaf pan or 9x13 baking dish*. In a medium skillet, heat 2 Tbsp EVOO over medium heat. Add the onion, season with salt & pepper and cook until softened.
In a large bowl, combine the ketchup, bread crumbs, eggs, & pickles. Mix in the onion. Add the ground turkey and combine mixture & turkey together using your hands. Add the bacon pieces and 3/4 of cubed cheese and mix together. Transfer to prepared loaf pan or 9x13 dish and mold into a loaf. Stick the remaining 1/4 of cheese cubes in the loaf where needed (visible gaps in cheese). **Optional - you can also mix in some of your favorite burger seasonings to this meatloaf; we like to use a palm full of Montana Steak seasoning.
Bake until an instant-read thermometer inserted into the center registers 160 degrees. We've found this can take anywhere between 35-50 minutes. Just keep checking until it's done.
Serve with mashed potatoes, french fries, chips, or chilled pasta salad.
*Because this uses 2 lbs. of ground turkey, it's not very greasy nor does it shrink up much when it cooks. We have found using the 9x13 pan is easier and large enough to fit this meatloaf. I'm not sure it would fit well in a true loaf pan.
**Adapted from the original "Cheeseburger Meatloaf" recipe from Everyday w/ Rachael Ray Menu Planner April, 2008
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