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.
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