Weekly Meal Plan #13: Happy New Year!

January 2-January  8
 
I can't believe it's already 2011!  Time really flies by...especially as you get older.  Weird, huh?  As a kid, time sometimes seems to come to a complete stand still, like when waiting for something exciting to happen.  Ah, memories.  As adults we just have to embrace that time feels as though it goes by more quickly and make every moment count!  Here's to making the first meal plan for 2011 count!

This weeks I've got a couple new recipes for us to try from two new cookbooks I received over the holidays.  Thank you, Kate, for the Betty Crocker Easy Italian cookbook, and thank you, Char, for the CyberFeasts & Foodstocks cookbook!  Here we go!

Sunday - Chicken and Garlic Ravioli with Peppers and Sun-Dried Tomatoes
Monday -Veggie BBQ Pizza
Tuesday - Poblano Chicken
Wednesday - Tomato Florentine Soup
Thursday - Creamy Burrito Casserole
Friday - Salsa-Fied Turkey and Rice
Saturday - Beefy Tomato Stew over Noodles

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Chicken and Garlic Ravioli with Peppers and Sun-Dried Tomatoes

Betty Crocker Easy Italian

Ingredients

• 2 packages refrigerated chicken and roasted garlic-filled ravioli
• 1/2 cup julienne sun-dried tomatoes in oil and herbs, drained.  Reserve 2 tbs oil.      
• 1 bag frozen bell pepper and onion stir-fry, thaw, drained. (I'm considering making my own bell pepper and onion mixture.  I'm figuring 1-2 peppers and 1 large onion should do the trick.) 
• 2 cups shredded provolone cheese

Directions

1. Cook and drain ravioli as directed on package.
2. Heat reserved oil over medium heat in a 12-inch skillet.  Cook bell pepper mixture in oil for 2 minutes, stirring occasionally.  Stir in tomatoes and ravioli.  Cook, stirring occasionally, until hot.
3. Sprinkle with cheese; remove from heat.  Cover; let stand 1-2 minutes or until cheese is melted.  Serve immediately.  Makes 6 servings

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Veggie BBQ Pizza

Ingrediants:

• 1 Boboli Thin Crust Pizza
• 1 C Sweet Baby Ray's BBQ sauce (or any kind you like)
• 1 C chopped red onion
• 1 C chopped sweet red pepper
• 1/4 tsp of crushed red pepper
• 1 C shredded mozzarella cheese
• 1/2 C shredded sharp cheddar cheese

Directions:

1. Preheat oven to suggested temperature on the Boboli package.  
2. Spread BBQ sauce over pizza crust.  Top with red onion and sweet red pepper.  Sprinkle with crushed red pepper.  Cover entire pizza with mozzarella cheese.  Sprinkle cheddar cheese over mozzarella.  
3. Bake for 10 minutes.

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Poblano Chicken
Cyberfeasts and Foodstocks 

Ingredients

• 3 large poblano chili peppers, seeded and coarsely chopped
• 3 tbs butter 
• 3 chicken breats, chopped into bite-sized pieces
• 1/2 cup milk
• 1/2 large onion, coarsely chopped
• 1/2 cup sour cream
• 2 cups grated Monterey jack cheese

Directions

1. Melt 2 tbs butter in skillet.  Saute peppers and onion until limp.  Remove from pan and puree peppers and onions with milk and sour cream in blender.  Salt and pepper to taste.
2. Melt remaining butter in skillet.  Saute chicken 5-8 minutes.  Chicken doesn't need to be done, but the pink should be mostly gone.  Salt and pepper to taste.
3. Place chicken in a casserole dish and pour the pepper-onion mixture over top.  Liberally sprinkle the top with cheese.  
4. Bake for 30 minutes at 350 degrees, or until cheese is lightly browned.  Serve over rice.  Makes 4 servings

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Tomato Florentine Soup
Cyberfeasts and Foodstocks

Ingredients

• 2 tbs olive oil
• 1/2 cup diced onion
• 1 tsp minced garlic
• 1 cup crushed tomatoes
• 1 cup diced tomatoes
• 2 cups chicken broth
• 3/4 cup chopped fresh spinach
• 1/4 cup red wine
• 1 tbs diced basil
• 1 1/2 tsp fined chopped oregano
• 2 oz diced country ham
• grated mozzarella cheese 

Directions

1. Heat oil in heavy saucepan.  Add onion and garlic, cook until soft. 
2. Add crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs.  Bring to boil, then reduce heat to simmer for 35 minutes. 
3. Add diced country ham and simmer for 10 more minutes.  Serve warm, garnished with Romano cheese.  Makes 2 servings.  

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Beefy Tomato Stew over Noodles
Fix-it and Forget-it Cookbook

Ingredients

• 1 1/2 lbs cubed stewing beef
• 1/4 cup flour
• 2 cups stewed tomatoes
• 1 tsp salt
• 1/2-1/4 tsp pepper
• 1 medium onion, chopped
• water
• 12 oz bag noodles (I might use rotini for this one!)   

Directions

1. Combine meat and flour until cubed are coated.  Place in slow cooker.
2. Add tomatoes, salt, pepper, and onion.  Add water to cover. 
3. Cover.  Simmer on low heat for 6-8 hours.
4. Serve over cooked noodles.  Makes 8 servings.  

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The Grocery List

3 large red onions
2 medium red peppers
3 large poblano chilies
Garlic
4 medium tomatoes
1 bunch spinach
Frozen chicken breasts
1 lb ground beef
1 lb ground turkey
1.5 lbs cubed stew meat
1 package diced country ham
2 packages of chicken and garlic ravioli
1 can crushed tomatoes
1 can stewed tomatoes
1 can refried beans
1 can kidney beans
1 can corn
1 can cream of mushroom soup
1 jar salsa
1 jar sun-dried tomatoes in oil
1 package of taco seasoning
1 Boboli pizza crust
1 package flour tortillas
1 box of noodles
1 bottle BBQ sauce
32 oz sour cream
8 oz shredded mozzarella cheese
16 oz of shredded cheddar cheese
16 oz of shredded provolone cheese 
Milk  
*Red wine (red cooking wine should work)

Enjoy!

~Chef Val  
*edit 

Weekly Meal Plan #10

November 28-December 4

 
Happy Belated Thanksgiving, everyone!  Still stuffed?  I hope you all had a great turkey day, full of family and good food.  We had two thanksgivings, which tends to become the norm when you are married.  Hubby and I celebrated with his family last Sunday, and with my family on actual turkey day.  This year, our brothers hosted thanksgiving!  Hubby's brother typically hosts, but this was a first for my brother.  He and his girlfriend made the most succulent, the most juicy, tastebud-defying turkey EVER!  It was, "Legend...wait for it....DARY!"

But alas, we are nearing the end of our leftovers.  So here we go again, embarking on another journey in meal planning.  This week is a mix of mostly oldies (recipes...not food), with one newbie, compliments of my school's PTO president.  She and I got to talking during the book fair about meal planning and cooking, and she was kind enough to print off a whole bunch of recipes her family enjoys.  Click on the links for the recipes or see any notes I make below the plan.  

Two wishes:  I wish you a quick recovery from your turkey day food hangover, and I wish my hubby a Happy 30th Birthday and quick recovery from his Texas de Brazil dinner tonight!  Mmmmm, mmmmm, mmmmm.

Sunday - Veggie BBQ Pizza (see below)
Monday - Creamy Linguini with Red Pepper and Zucchini (see below)
Tuesday - Zesty Slow Cooker Chicken
Wednesday - Loaded Baked Potatoes (see below)
Thursday -  Burrito Casserole
Friday - Linguini with White Clam Sauce (see below)
Saturday - Chicken Broccoli Casserole

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 Veggie BBQ Pizza

Ingrediants

       1 Boboli Thin Crust Pizza
       1 C Sweet Baby Ray's BBQ sauce (or any kind you like)
       1 C chopped red onion
       1 C chopped sweet red pepper
       1/4 tbs of crushed red pepper
       1 C shredded mozzarella cheese
       1/2 C shredded sharp cheddar cheese


Directions

Preheat oven to suggested temperature on the Boboli package.  Spread BBQ sauce over pizza crust.  Top with red onion and sweet red pepper.  Sprinkle with crushed red pepper.  Cover entire pizza with mozzarella cheese.  Sprinkle cheddar cheese over mozzarella.  Bake for 10 minutes.   

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Creamy Linguini with Red Pepper and Zucchini

 
Ingredients

      1/4 C. olive oil
      1 large zucchini, diced
      1 large sweet red pepper, diced
      2 cloves garlic, minced
      1/2 tsp. salt
      1/8 tsp. crushed red pepper flakes
      1 (12 oz.) package linguine pasta
      1 C. 1% milk
      2 Tbs. chopped fresh parsley
      1 C. freshly grated Parmesan cheese

*You could also add 2 cooked, diced chicken breasts for protein.

Directions

In a large skillet, heat oil in a large skillet over medium heat. Add zucchini, red pepper and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and pepper are slightly browned on all sides, about 20 minutes.

Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/2 C. Parmesan over the top, and toss. Garnish with remaining

Makes 6 servings.

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Loaded Baked Potatoes

A few weeks ago, one of our teams at school hosted a luncheon that was like a Baked Potato bar.  They baked some awesomely huge potatoes, and provided an array of fixin's: butter, sour cream, chili, cheese, salsa, broccoli, french fried onions, etc, etc, etc.  It really hit the spot and I've been craving another one ever since.  So, just buy enough BIG baked potatoes for your family, whatever toppings you all enjoy, and load 'em up!

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Linguini with White Clam Sauce

Ingrediants

     1/3 C of butter
     2 cloves garlic, minced
     2 Tbs of flour
     1 2/3 C of clam juice
     1/4 C chopped parsley
     2 C of minced clams
     1 lbs cook linguini noodles

Directions 

Melt butter and garlic over medium heat.  Add flour and stir for one minute.  Stir in clam juice.  Add clams and parsley.  Simmer for 10 minutes.  Pour over cooked noodles and serve.  Easy peasy!

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Grocery List

1 large red pepper
1 zucchini
2 large red onion
Garlic
Baked potatoes
1 large head of broccoli
Fresh parsley
Frozen or fresh boneless chicken breast 
**1 lb ground beef** (edit: added)
1 1/2 lbs of clams
1 package of taco seasoning
Flour tortillas
Boboli pizza crust
1 can refried beans
1 can cream of mushroom soup
1 can cream of chicken soup 
1 packge of stuffing mix
BBQ sauce
Italian salad dressing
Worcestershire sauce
Clam juice
2 packages of linguini
1 package of elbow noodles
Brown sugar
Flour
Butter
Sour cream
16 oz cheddar cheese
8 oz mozzarella cheese
Parmesan cheese


Enjoy!

Val

Weekly Meal Plan #5

October 3rd - October 9th

I'm not sure how I'm going to be able to top some of last weeks meals, but I'll definitely try!  We really enjoyed the shrimp fritters and the cheesy vegetable soup.  The soup was a perfect way to welcome to chillier whether today.  I hope you enjoyed those as well, and here we go with Week 5.  There's a repeat this week, because hubby specifically requested it.  Can you guess which one?  :-)


Sunday - Spicy Thai Slow Cooker Chicken
Monday - Beef Stroganoff
Tuesday - Pita Pizzas
Wednesday - Broccoli Sausage Pasta 
Thursday -  Salsa Chicken and Rice 
Friday -  Cajun Corn, Rice and Red Beans
Saturday - Apple Glazed Cornish Hens

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Pita Pizzas

Be as creative as you want with these!  Just find some medium/large size whole wheat pitas, add tomato sauce/pizza sauce and top with your favorite toppings!  Pop in the oven for 8-10 minutes at 400 degrees.

You know one I might try?   A pita, drizzled with olive oil, topped with sliced tomatoes and basil, sprinkled with mozzarella cheese.  Mmmmm.  I'm looking forward to Tuesday.

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Salsa Chicken and Rice

This one is EASY!  You need 4 chicken breasts, your favorite salsa and white or brown rice.  Preheat oven to 350 degrees.

Spray a 9 x 13 inch glass baking dish with cooking spray (or coat with thin layer of olive oil), lay chicken breasts flat and season with salt and pepper.  Cover chicken breasts with 1 to 1/2 cups of salsa.  If you do this an hour ahead of time, the chicken can marinade for increased juiciness! Bake chicken for 30-35 minutes, or cooked through.

Meanwhile, prepare white or brown rice.  In the name of being easy, go for instant!  Serve rice and chicken side by side with some salsa drizzled on top.

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Grocery List

2 medium red onion

Garlic

1 large head of broccoli

1 large green pepper

1 large red pepper

15oz can of red kidney beans

1 lemon

Favorite pizza toppings

Chicken breasts (10 breasts)

1 lb cubed beef stew meat or chuck steak

1 package of smoked sausage

4 Cornish hens

1 bottle Asian-style toasted sesame salad dressing

Thai chili paste

Ginger garlic paste

Cajun seasoning or chili powder

Cinnamon

Cornstarch

Peanut butter

1 can cream of mushroom soup

Tomato or pizza sauce

16 oz jar of your favorite salsa

1 can of vegetable broth

1 package of egg noodles

Penne pasta

Brown or white rice

1 package of medium/large whole-wheat pitas

16 oz container of sour cream

1 package of frozen corn kernels

12 oz unsweetened frozen apple juice concentrate

Weekly Meal Plan #4

Hello Mayhem Friends!  How was your week?  Did you especially enjoy any one of the meals?  Hubby and I loved the Butternut Squash Mac and Cheese.  I added parmesan and mozzarella to it.   We love cheese.  We've also become fond of the grilled chicken and tapenade sandwiches.  What about you?


This weeks plan includes a little bit of everything, from pizza and seafood (not together), to soup and beef. Almost all of it includes veggies in some form!  Adding more veggies to your meals is a great way to cut back on the cost of groceries.  They are healthy and filling!  


September 26-October 2 


Sunday – Veggie BBQ Pizza (see below)
Monday – Crispy Baked Cod
Tuesday - Pasta  (see below)
Wednesday – Shrimp Fritters with Romaine
Thursday – Cheesy Vegetable Soup
Friday – Beef Tostadas
Saturday – Garden Style Lasagna (see below)

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Veggie BBQ Pizza

After enjoying one of these at a restaurant several months ago, I attempted to recreate it.  So, here is my version...

1 Boboli Thin Crust Pizza

1 C Sweet Baby Ray's BBQ sauce (or any kind you like)

1 C chopped red onion

1 C chopped sweet red pepper

1/4 tbs of crushed red pepper

1 C shredded mozzarella cheese

1/2 C shredded sharp cheddar cheese

Preheat oven to suggested temperature on the Boboli package.  Spread BBQ sauce over pizza crust.  Top with red onion and sweet red pepper.  Sprinkle with crushed red pepper.  Cover entire pizza with mozzarella cheese.  Sprinkle cheddar cheese over mozzarella.  Bake for 10 minutes.   

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Pasta

Another one of those, "you know what do!" meals.  Everyone enjoys their pasta differently, so whether it's penne, spaghetti or elbow macaroni, top it with your favorite sauce and enjoy a classic easy dinner.  

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Garden Style Lasagna

So, I made this meal back in May.  My husband was not around.  He was out for the night.  That was probably a good thing.  This was the most involved and time consuming meal to make...ever.  But that is because I was stubborn and chose to do everything fresh and in the moment.  Take the advice of the recipe and, buy already chopped vegetables or chop them ahead of time.  Also, you can buy lasagna noodles that you do not have to precook!  I think they are by Creamette.  This will greatly cut down on the time it takes to prepare this meal.  But I want you to try it!  This turned out so good that the headache I had from making it was completely worth it.  I know, I'm making this sound so inviting, huh?  Just do it.  :-)  

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Grocery List

3 large red onion

2 medium sweet red pepper

Fresh parsley

1 lemon (need to grate the lemon rind)

garlic

green onions

1 lime

Romaine lettuce

celery

1 large zucchini

1 yellow squash

1 package of whole carrots

1 large head of broccoli

1 16oz package of frozen mixed veggies

1 10oz package of frozen spinach

6 cod fillets

1 lb of peeled and deveined cooked shrimp

1 lb lean ground beef

1 package of lasagna noodles

ther pasta noodles

1 Boboli thin crust pizza

Panko or regular bread crumbs

Tostada shells

Pasta sauce

BBQ sauce

Flour

Honey

Nutmeg

Mayonnaise (or light)

1 can creamed corn

Chili sauce

Chipotle sauce

Taco seasoning

Guacamole

1 package mozzarella cheese

2 packages of sharp cheddar cheese

1 package of shredded Mexican cheese blend (or just use the cheddar)

Fresh grated parmesan cheese

16oz 1% low-fat cottage cheese

8 oz sour cream

Eggs

Milk