Wow-what a great first week of 2011! I hope you all had a great week, too! It was actually nice to be back at school, in a routine, and working with my students. I had a student teacher for 8 weeks before winter break. I really enjoyed that experience. Still, it's really nice to be back in the saddle with my kids.
Despite the busy week, I found a couple new favs in terms of meals to have in the back pocket. I don't know about anyone else, but the Tomato Florentine Soup from last week was so warm and cozy. It had a great robust flavor, and although it had just a little protein in it, it was very tasty and filling! I hope you enjoyed it, too.
Here we go again! So old, some new...all for you! I was excited to find the P.F. Chang's recipe, as the hubs and I LOVE P.F. Chang's. I am crossing my fingers that it turns out just as yummy!
Side note-it's my little puppy's (not so little anymore) 3rd birthday on Monday. Happy Birthday, Zeusy!
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| The night we adopted him. |
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| Our big boy. |
January 9-January 15
Sunday - To Die for Crock Pot Roast
Monday - BBQ Chicken
Tuesday - Beef Carnitas Empanada
Wednesday - Ragu Stuffed Peppers
Thursday - Mostaccioli with Vodka Sauce
Friday - Brown Rice, Tomatoes and Basil
Saturday - P.F. Chang's Chicken Lettuce Wraps
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BBQ Chicken
This is a crazy simple meal. At our local fresh produce store, they have already cut and seasoned BBQ Chicken. It’s an entire half of a chicken.
To cook it, we cut up red potatoes, onions and red peppers, layer them at the bottom of a dutch oven, drizzle them with olive oil, place the half chicken on top, and pop it in the oven at 400 degrees for about 60 minutes, or until internal thermometer reads 180 degrees. That’s all folks!
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Mostaccioli with Vodka Sauce
Betty Crocker Easy Italian
Ingredients
- 3 tablespoons olive oil
- 2 cloves of garlic, finely chopped
- 1 small onion, chopped
- 1/4 cup chopped prosciutto or fully cooked ham
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup vodka (or chicken broth)
- 1/2 cup whipping (heavy) cream
- 1/2 cup sliced large pitted ripe olives
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon of pepper
- 1 package (16 oz) mostaccioli or penne pasta
- 1/2 cup shredded Parmesan cheese
Directions
- In 10-inch skillet, heat butter and oil over medium-high heat. Cook garlic and onion in butter about 5 minutes, stirring occasionally, until onion is tender.
- Stir in prosciutto and chicken. Cook 5 minutes, stirring occasionally, until chicken is brown. Stir in vodka. Cook uncovered until liquid has evaporated.
- Stir in whipping cream, olives, parsley and pepper. Heat to boiling; reduce heat. Simmer uncovered about 30 minutes, stirring frequently, until thickened.
- Meanwhile, cook and drain pasta as directed on package. Add pasta to sauce; toss gently until pasta is evenly coated. Sprinkle with cheese.
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The Grocery List
1 beef roast, any kind
1 half pre-seasoned BBQ chicken
12 oz beef carnitas
(check local fresh market for pre-made version or check recipe)
2oz proscuitto or fully cooked ham
1lb chicken breasts
8oz water chesnuts
8oz mushrooms
4-5 leaves iceburg lettuce
2 red potatoes
3 medium red onion
5 red pepper
1 green pepper
1 1/2 lbs tomatoes
1 bunch fresh parsely
Garlic
2oz saffron threads
8oz brown rice
16oz mostaccioli or penne pasta
1 small can tomato paste
1 small can sliced olives
1 package brown gravy mix, dry
1 package dried Italian salad dressing mix
1 package ranch dressing mix, dry
1 jar Ragu pasta sauce (3 cups)
Couscous
8oz package raisins
Cider vinegar
Red wine vinegar
Rice wine vinegar
Soy sauce
Ketcup
Lemon juice
Sesame Oil
Hot mustard
Garlic and red chile pasts
Vodka (or 8oz chicken broth)
Flour
Baking powder
Sugar
Brown sugar
Butter
8oz heavy whipping cream
8oz grated asiago or fontina cheese
1/2 cup grated parmesan
*Remember that you might have several of the oils and other ingredients from previous meal plans! Check that pantry!
