Monday, November 26, 2007

Menu Monday 11/26-12/2

Breakfast: yogurt, fruit
Lunch: leftovers from TDay (the last of them)
Dinner: Mexican stuffed chicken*, black beans, cucumber/tomato slices
Treat: nothing planned

Mexican Stuffed Chicken

4 cups crushed cornflakes
2 T chili powder
2 packets dry fajita seasoning
½ c chopped red bell pepper
½ c chopped yellow bell pepper
½ c chopped orange bell pepper
2/3 c chopped fresh mushrooms
1 medium red onion, diced
8 skinless, boneless chicken breast halves – pounded thin
2 c shredded cheddar cheese, divided
½ c salsa

Preheat oven to 350. Lightly grease a baking dish.
In a shallow bowl, mix the corn flakes, chili powder, and fajita seasoning. In a separate bowl, mix the peppers, mushrooms, and onion.
Dredge the chicken in the corn flake mixture to coat. Sprinkle one side of each breast with 2 T cheese, and later with ¼ the veggie mixture. Top with equal amounts of salsa. Carefully roll the chicken over the filling. Seal seams with toothpick, then dredge again in the corn flakes.
Arrange the chicken into the baking dish. Bake 30 minutes in the preheated oven. Top with remaining cheese, and continue baking 10 minutes, or until chicken juices run clear and cheese is melted.

Breakfast: cereal, fruit
Lunch: quesadillas with leftover chicken from last night’s dinner
Dinner: broccoli pasta alfredo*, salad
Treat: frosted brownie cake*

Broccoli-Pasta Alfredo
Adapted from Southern Living Magazine

Serves 6-8

1 (16 oz) package uncooked farfalle or bow-tie pasta
4 cups broccoli florets
4 TBS butter
1 tsp minced garlic
½ c finely chopped shallots*
2 c half-and-half
2 c refrigerated grated Parm. Cheese
½ c loosely packed fresh basil, chopped
¾ tsp black pepper
½ tsp crushed red pepper

Cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking time; drain and keep warm.
Melt butter and garlic in a large saucepan over medium heat. Add shallots, and sauté 3 minutes or until lightly browned. Stir in half-and-half. Cook; stirring constantly for 3 minutes. Stir in Parm. cheese and next 3 ingredients until smooth. Stir in pasta and broccoli. Serve immediately.

*1/2 cup finely chopped white onion may be substituted

Frosted Brownie Cake
From: Kim

2 c flour
2 c sugar
1 t baking soda
4 T cocoa powder
1 c water
10 T butter
1/2 c buttermilk
2 eggs

Sift together flour, sugar, soda, and cocoa in a large bowl. Heat water to boiling; remove and cool slightly, then pour into dry ingredients. Beat until well blended. Beat in buttermilk, then add one egg at a time, beating well after each addition. Pour batter into greased 10x15 for 25 minutes. Let cool for 5 minutes and then spread frosting over while still warm.

In a mixing bowl, combine 1 box of powdered sugar, 1/4 c cocoa powder, 1/3 c milk and 1 t vanilla. Slowly add 1/2 c butter and beat until desired consistency (depending upon how thick you want it, you may not want to use all of the butter).

note:This is better if made the day before and transports well.

Breakfast: oatmeal
Lunch: PB&J, oranges, pretzels
Dinner: tuscan bean and sausage soup*, rolls, veggie sticks
Treat: brownie cake

Tuscan Bean and Sausage Soup

1 lb Italian sausage links, removed from casing and cut into small pieces
1 onion, chopped
2 cloves of garlic, minced
1 yellow squash, sliced
2 cans white beans, rinsed and drained
1 can Italian tomatoes, undrained
2 cans chicken broth, low sodium
1/3 cup red wine
2 cups spinach, shredded
1 t Italian seasoning
3 T Romano cheese, grated

In a soup pot over medium heat, brown sausage and fully cook. Drain grease. Add onion and garlic and cook till tender. Add squash and sauté for 1 minute. Add remaining ingredients except cheese, and simmer till heated through, about 10 minutes. Serve with cheese on top.

Breakfast: scrambled eggs, toast
Lunch: leftovers
Dinner: beef barbecue sandwiches*, roasted potato cubes, green beans
Treat: vanilla pudding

Beef Barbecue Sandwiches
From: Kim

Serves 10-12

1 3-lb bone-in chuck roast, well trimmed
1 large onion, chopped
2 celery ribs, coarsely chopped
1 bay leaf
5 whole peppercorns
2-1/2 c beef stock

¾ c ketchup
¼ c brown sugar
2 T cider vinegar
1 T Worches. Sauce
2-1/2 t prepared mustard
1 t chili powder
½ t paprika
¼ t hot sauce


In slow cooker, combine the meat, veggies, seasonings, and stock. Cover and cook on low for 10 hours, or until the meat is very tender.

Remove the meat with a slotted spoon and metal spatula to a platter; pour the liquid into a degreasing pitcher and skim the fat.

Prepare the sauce: Combine all of all the ingredients plus 1-1/2 c of the beef liquid. Shred the meat with 2 forks, leaving it in large pieces, then add to the sauce. Reheat the mixture on high in the slow cooker or on top of the stove for about 20 minutes. Serve meat/sauce on buns.

Breakfast: oatmeal waffles*
Lunch: leftovers from last night
Dinner: Jeff and I have a wedding to attend – kids will have Wendy’s
Treat: nothing planned

Oatmeal Waffles
From: Kim

1-1/2 c whole wheat flour
1 c quick oatmeal (not instant)
½ t cinnamon
¼ t nutmeg
1/8 t salt
2 eggs, slightly beaten
1-1/2 c milk
6 T butter, melted
2 T brown sugar

In large mixing bowl, stir together flour, oatmeal, baking powder, cinnamon, nutmeg and salt; set aside. In small bowl, stir together eggs, milk, butter and sugar. Add to flour mixture. Stir until combined, careful not to over-mix. Pour batter onto preheated waffle iron.

Breakfast: poached eggs, toast, orange slices
Lunch: grab and go – Sarah has gymnastics comp
Dinner: crockpot chicken w/ autumn veggies*, couscous
Treat: nothing planned

Crock Chicken and Autumn Veggies
From: Saving Dinner

1 T olive oil
6 skinless chicken thighs
salt and pepper to taste
1 large onion, diced
2 turnips, cut in ½ inch slices
2 carrots, cut in ½ inch slices
1 t tarragon
1 can chicken broth, low sodium
½ c white wine, optional
2 T butter
2 T flour
1 c half and half

In a large skillet, heat oil over medium-high heat. Cook chicken until browned, about 3 minutes. Remove from skillet; salt and pepper to your taste.
Reduce the heat and add the onion to the skillet and cook for two minutes. Add remaining veggies and tarragon, tossing well to mix, but don’t cook. Place veggies in the crockpot, then layer chicken on top. Pour in the chicken broth and wine. Cook on low for 6 hours. When chicken is cooked, remove chicken and veggies; keep warm.
In a saucepan, melt butter over low heat. Add flour and whisk together till well blended (no lumps). Cook for a minute but don’t brown. Add cooking liquid and bring to a boil to simmer for a minute. Add half and half and bring up to a low simmer and cook until thickened, about 5 minutes. To serve, pour the sauce over veggies and chicken.

Breakfast: cereal, fruit
Lunch: leftovers or tuna salad
Dinner: maple mustard pork*, brown rice, carrots, additional fried apples
Treat: ice cream

Maple Mustard Pork Tenderloin
From: Kim (adapted from WFD board)

2 pork tenderloins (they come 2 to a package in the market)
cooking spray
¼ cup Dijon mustard
6 TBS. maple syrup, divided (yes, use the real stuff)
1 TBS. fresh rosemary (or 1 tsp. dried rosemary)
½ tsp salt
¼ tsp pepper
3-4 medium apples, peeled and cut into wedges

Preheat oven to 425. Trim the fat from the tenderloins. Place on a broiler pan coated with spray. Combine mustard, 2 TBS syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat therm. into thickest part of pork. Bake at 425 for about 25 minutes or until therm. Registers 160. While is baking, heat skillet over medium heat (using a bit of cooking spray if necessary) until hot. Add apples and sauté 5 minutes. Reduce heat to low and add 4 TBS of maple syrup. Place apples at a slow simmer for 10 minutes. Cut pork crosswise into slices; spoon cooked apples over pork.


Blogger oceans5 said...

HI. I have been a lurker on your blog for a long time. Just wanted to say that I enjoy your monday menu posts. There are some great recipes I can't wait to try. Thanks:)

7:09 PM  
Blogger Linda said...

I just found your blog and I can't wait to try the Maple Mustard Pork. It sounds yummy!

9:24 PM  

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