Weekly Meal Plan #15

January 16-January 22

So, did anyone end up making those Beef Carnitas Empanada meal?  Well, I did.  And I decided to make the beef myself, instead of buying some pre-made fajita mixture or something.  What I failed to do was calculate how long the meal was going to take to make when trying to do it all in one fell swoop.  Do you know how long it took?  2 hours!  Holy Cow.  Never again.  But you know what?  It...was...awesome!  Ok...the beef was the awesome part.  It was so tasty!  The "empanada" part wasn't the greatest.  I didn't buy saffron, thinking I could do without it.  I have a feeling it needed that special flavoring, whatever it is.  But still...despite the time it took, it turned out pretty great.  Next time, though, we are just going to make the beef and turn them into fajitas or something.  Estimated time to make that?  Half the time it took to make the Beef Carnitas Empanada.  Phew!

So this week, I focused on trying to make sure the meals in the plan didn't take as much time, or that you could actually do something else while it was cooking.  I couldn't with the empanadas...I spent an entire 2 hours standing and cooking.  Ugh!  Hope you find this week less involved! 

Sunday- Italian Vegetable Enchiladas 
Monday- Spicy Shrimp and Fettuccine 
Tuesday- Easy Bisquick Chicken Pot Pie 
Wednesday- Zesty Slow Cooker Chicken BBQ 
Thursday- Cream Cheese Potato Soup 
Friday- Creamy Garlic Penne Pasta 
Saturday- Pepsi Pot Roast 

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Italian Vegetable Enchiladas

Easy Meals in Minutes, Time Life Books
 
Ingredients

• 1 clove garlic
• 1 small onion
• 1 medium green bell pepper
• 1/2 lb mushrooms
• 1 medium tomato
• 1 tbs olive oil
• 1 can tomato sauce
• 1/2 tsp basil
•  1/2 tsp oregano
• 1/2 tsp black pepper
• 1 cup low-fat cottage cheese
• 8 flour tortillas
• 3 tbs shredded mozzarella cheese

Directions

1. Preheat oven to 450 degrees.
   
2. In a food processor, coarsely chop garlic, onion and bell pepper.  Remove to a large bowl.  In same bowl, chop mushrooms.  Chop mushrooms and add to bwol.  By hand, coarsely chop tomato and add to bowl.
3. In large skillet, warm oil over medium-high heat.  Ad chopped vegetables and cook, stirring occasionally for 3 minutes, until onion is slightly softened.  Cool slightly.
4. In medium bowl, combine tomato sauce, 1/4 tsp basil, 1/4 tsp oregano and 1/4 tsp black pepper.
5. In another bowl, combine cottage heese with remaining basil, oregano and black pepper.
6. Place tortillas on a working surface and spread each evenly with 2 tsp of tomato sauce. 
7. Spread 2 tbs of cottage cheese along the bottom third of each tortilla.
8. Dividing evenly, spread sauteed vegetable mixture over cottage cheese.  Roll the tortillas up.  Place rolled tortillas in a single layer in a baking dish.  Top with remaining tomato sauce and mozzarella.
9. Bake for 10 minutes, or until the tortillas are heated through and cheese is melted.  If desired, place enchiladas under broiler to lightly brown them.

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Pepsi Pot Roast 

Fix-It and Forget-It Cookbook

Ingredients

• 3-4 lb pot roast
• 1 can cream of mushroom soup
• 1 package dry onion soup mix
• 16oz Pepsi, or other cola 
  

 Directions

1. Place meat in slow cooker.
2. Top with mushroom soup and onion soup mix.
3. Pour in Pepsi.
4. Cover.  Cook on high for 6 hours.

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The Grocery List

Garlic
2 small onion
1 medium green pepper
1/2 lb mushrooms
1 medium tomato
5 plum tomatos 
4 large potatoes (red or baking) 
1 package frozen vegetables
1 lb large shrimp, peeled and deveined 
2lbs chicken breasts
3-4lb pot roast
1 can tomato sauce
1 can tomato paste 
1 can cream of chicken soup
1 can cream of mushroom soup
1 package dry onion soup mix
Bisquick baking mix
1 package flour tortillas
8 oz fettuccine 
1lb penne pasta12 oz BBQ
Italian dressing
Worcestershire sauce
40oz chicken broth
8oz container low-fat cottage cheese
8oz container sour cream 
1 package shredded mozzarella cheese 
8oz cream cheese 
Parmesan cheese 
Brown Sugar 
Milk
Eggs
Flour 
Butter (or margarine) (or SmartBalance?)
16oz Pepsi (or other cola)

Weekly Meal Plan #14

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!

The night we adopted him.

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

1. 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.
2. Stir in prosciutto and chicken.  Cook 5 minutes, stirring occasionally, until chicken is brown.  Stir in vodka.  Cook uncovered until liquid has evaporated.
3. Stir in whipping cream, olives, parsley and pepper.  Heat to boiling; reduce heat.  Simmer uncovered about 30 minutes, stirring frequently, until thickened. 
4. 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!

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 

Pictures to entice you!

There will be no official meal plans created for the next two weeks due to all the yummy goodness that will be taking place of said meals during the holidays.  Therefore, this weeks post contains pictures of some of the meals I have made over the past few months. Make sure you have eaten, or you might be hungry when you are done looking.  I know...I need to do this more often. 

 Bahama-Mama Pork Chops  Yum!

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 Chicken, Shrimp, and Andouille Sausage Jambalaya 

It was so good, and we have major left overs!

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In the spirit of the season, I've made this sweet and tart cranberry sauce for
two years now.  It's perfect for both Thanksgiving and Christmas!

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From a fellow Recipe Nest blogger, this Chicken Broccoli Casserole really hit the spot!

 

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Cream Cheese Potato Soup

Shhh....this is a knock off of Panera's potato soup, and it is almost spot on! 

I made this last week, then went to Panera over the weekend and had their potato soup.  

The only difference was mine had more spice due to a few more crushed red 

pepper flakes.  Other then that, it was totally the same.  Plus, it is totally easy to make!

If you didn't end up using these the week of their original meal plan, 

now is the time to try them!

Happy Holidays, everyone!

Beware: Sweet Treat Below!

Continue at your own risk!  You are about to be temped by something so sweet and yummy that once you try it, there is no turning back!  Compliments for a colleague of mine, enjoy some Apple Dumplings!

2 whole Granny Smith Apples
2 cans of crescent rolls
2 sticks of butter
1 1/2 cups of sugar
1 tsp of vanilla
Cinnamon, to taste
1 can of Mountain Dew

Peel and core apples.  Cut each apple into 8 slices.  Roll each apple slice in a crescent roll.  Place in a 9x13 buttered pan.  Set aside. 

Melt butter in a small pot, add sugar and barely stir.  Stir in vanilla, then pour over apples.  Pout Mountain Dew around edges of pan.  Sprinkle with cinnamon.  Bake at 350 degrees for 40 minutes.  Serve with ice cream and spoon some of that sweet sauce over the top!

Now-not to rain on anyone's parade, but as you could probably guess, the calories on this sweet treat are up there!  Each serving is 495 calories!  Well...I experimented a little.  I used SmartBalance instead of butter, and I forgot to get Mountain Dew at one store, so I ended up getting a lemon-lime soda at another.  With these two changes, I was able to get the calories down to 439 per serving.  Still not great, but better!

If you are desperate to reduce the calories even further, I figured that replacing the butter with SmartBalance, the sugar with Splenda, and the Mountain Dew with Diet Mountain Dew, it would bring you to 372 calories per serving.  Almost 125 calories less. Now-that's pretty darn good!  I know there is the debate out on how good Splenda really is for you, or any sugar replacement, so you choose the option that is best for you!

Okay, okay!  Some pictures! 

  

Weekly Meal Plan #12

December 12 - December 18

Baby, it's cold outside!  Well, not quite that cold yet, but I couldn't resist opening that way. ;-)  But watchout...tomorrow night in Chicago the windchill is supposed to be 25 degrees below zero!  Yikes!  Bundle up out there! 

Weekly Shout-outs:  Happy Birthday to Marty, Joe and Danielle!  Congrats to the newlyweds, Jason and April!  Good luck to my 4th and 5th grade students this week on their music program! (No, no...none of them would know of this blog, but still want to wish them luck. :-))

Since it's supposed to be so cold, let's start this week's meal plan with a warm, yummy soup!

Sunday - Cream Cheese Potato Soup
Monday - Beefy BBQ Biscuits
Tuesday - Peanut Chicken (see below)
Wednesday - Artichoke Heart Pasta (see below)
Thursday - Turkey Taco Salad (see below)
Friday - Feta Stuffed Chicken Breasts
Saturday - Broccoli-Sausage Pasta

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Peanut Chicken

1 lb boneless, skinless chicken breats, cut in chunks

Marinade:
1/2 cup chunky peanut butter
1/2 cup peanut oil
1/4 cup white wine vinegar
1/4 cup soy sauce
1/4 cup lemon juice
4 cloves minced garlic
8 minced cilantro sprigs
2 tsp red pepper flakes
2 tsp chopped ginger

Combine all marinade ingredients in a blender.  Blend well.  Marinade chicken overnight.  Grill or broil and serve with vegetable of your choice!

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Artichoke Heart Pasta

1/4 cup olive oil
3 cloved chopped garlic
1 can cream of chicken soup
8 oz of hot water
3 Tbs butter
2 Tbs of lemon juice
1 Tbs chopped parsley
1 can artichoke heart quarters
2 Tbs of parmesan or romano cheese   
1 lb fettucine or linguini

Mix soup and hot water in small bowl until smooth.  Set aside.  In large pot, brown garlic in olive oil.  Pour soup mixture into garlic and olive oil.  Stir.  Add remaining ingredients.  Simmer on low heat for 15-20 minutes.  Pour over noodle and serve.  

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Turkey Taco Salad

2/3 cup salsa
1/2 cup sour cream
1 Tbs cumin
3/4 tsp salt
1/2 tsp pepper
1 can kidney beans
1 can corn kernals
1 lb cooked ground turkey
3 celery stalks
8 lettuce leave
2 cups tortilla chips

Brown ground turkey.  In small serving bowl, stir together salsa, sour cream, cumin, salt and pepper to create the dressing.  Set aside.  Drain and rinse kidney beans and corn well in a colander.  Dice celery into 1/2 inch pieces. 

In a large bowl, combine beans, corn, turkey and celery and toss.  Shred lettuce and divide among 4 plates.  Spoon turkey mixture on top of lettuce.  Garnish each plate with tortillas and serve with dressing.

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Feta-Stuffed Chicken Breasts

1 Tbs dried tomatoes
4 chicken breast halves
1/4 cup crumbled feta cheese
2 Tbs cream cheese
1/2 tsp dried basil
1/2 tsp black pepper
1 tsp olive oil

Place tomatoes in small bowl.  Cover with boiling water.  Let stand for 10 minutes.  Drain and pat dry; set aside.  Using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through thicken portion, but not all the way through the opposite side.  Set aside.  

In a small bowl, combine feta, cream cheese, basil and tomatoes.  Spoon 1 rounded tablespoon into each chicken pocket.  If necessary, secure opening with wooden toothpick.  Sprinkle chicken with pepper.

In a large skillet, heat oil over medium heat.  Add chicken.  Cook for 12-14 minutes, or until chicken is no longer pink, turning once.  

Serve with a side of your choice.  

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The Grocery List 

Garlic
Lettuce
Sipped dried tomatoes, not oil packed
4 medium baked or red potatoes
2 medium onions
1 bunch cilantro
1 bunch of parsley
3 celery stalks
1 large head of broccoli
2lbs boneless skinless chicken breasts
1lb ground beef
1 lb ground turkey
1 pkg smoked sausage
32 oz chicken broth
12 oz penne pasta
1lb fettucine or linguini
Chunky peanut butter
White wine vinegar
Soy sauce
Peanut oil
BBQ sauce
Lemon juice
1 can artichoke hearts
1 can cream of chicken soup
1 can kidney beans
1 can corn kernals
Salsa
Tortilla chips
1 pkg of cream cheese (low fat?)
1 pkg shredded cheddar cheese
Grated parmesan or romano cheese
Feta cheese
8 or 16 oz sour cream
Brown sugar
Red pepper flakes
Ginger
12 oz refrigerated flaky biscuits
Butter

Weekly Meal Plan #11

December 5-December 11

Happy winter!  December sure did come in with a snowy bang here in Chicago.  With 5 inches on the ground, it's hard not to be in the holiday spirit!

A quick shout out to my brother-in-law and his new wife!  Congratulations Jason and April!  They were married just yesterday in St. Johns.  With the snow here, they certainly planned that well!

Here is your meal plan for the week!  Enjoy! 

Sunday- Turkey Barbecue Meatloaf
Monday- Stove Top Mac-n-Cheese (see below)
Tuesday- Shrimp Fritters with Romaine
Wednesday- Slow Cooker Italian Sausage and Tortellini Soup
Thursday- Bourbon Chicken
Friday- Southwest Flank Steak with Salsa
Saturday- Swiss Enchiladas

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Stove Top Mac-n-Cheese

I found an adaptation of this recipe that added slices of cheddar bratwurst.  Sounds pretty darn good!

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The Grocery List

2 onions
1 carrot
garlic
1 bunch of green onions 
1 lime
Romaine lettuce
1 bunch of kale
1lb of ground turkey
2 1/2 lbs of boneless chicken breasts
1lb peeled/deveined cooked shrimp
1/2 lb Italian sausage
1 lb flank steak
Bread crumbs
Elbow macaroni 
1 pkg cheese tortellini
2 pkgs flour tortillas
2 cans of diced green chilies
1 can of diced tomatos
2 cans Italian-style stewed tomatos
1 can condensed french onion soup
BBQ sauce
Worcestershire sauce 
Hot sauce
Mayo or salad dressing
Salsa
Eggs
Milk
1 can evaporated milk (6 oz)
2 pkgs shredded cheddar cheese
1 pkg shredded swiss cheese
Parmesan cheese
Kosher salt
Dry mustard
Flour
Seafood seasoning blend
Fajita seasoning
Honey