Monday, November 05, 2007

Menu Monday: 11/5 - 11/11

Monday
Breakfast: steel cut oats
Lunch: leftovers from weekend
Dinner: chicken and dumplings*
Treat: vanilla orange freeze*


For the chicken and dumplings, I don’t have a typed out recipe. I need to get one in the system. Basically, I poach 1 whole chicken with garlic, onion, salt and pepper. I reserve the broth, skimming off the fat.

Once the chicken has cooled, I take all of the meat off and place back into the broth, along with 2 cups of water (give or take). I season the broth with parsley, salt, teeny bit of nutmeg and poultry seasoning. Bring to a boil. Add cubed red potatoes, carrots, celery and onion. Simmer until veggies are tender, but not mushy. Mix 1/8 c cornstarch with ¼ c milk; swirl into simmering broth. Stir for 5 minutes. Add 1 bag of frozen peas and cover for 5 additional minutes.

Drop dumplings (basic dumpling recipe found in cookbook or on box of Bisquick) into broth, cover and simmer for about 15 minutes.


Vanilla Orange Freeze

Source: Real Simple

2 pints vanilla ice cream
1 12 ox can frozen orange juice concentrate
½ c cold water

Coat an 8x8 pan with cooking spray. Line with parchment paper by cutting 2 strips and overlapping them inside the pan (make them long enough to hang over the edges of the pan by 2 inches)
Chill in freezer for 10 minutes. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle until it is soft but still holds its shape, about 2 minutes. Transfer to the chilled pan and spread to smooth the surface. Freeze for 30 minutes. Whisk together ¾ c orange juice and cold water. Pour over ice cream; freeze for 2 hours. Lift the ice cream out of the pan by pulling up the ends of the paper. Use a hot knife (run under hot water) to cut into 8 rectangles.

Notes: So yummy. Kids love it.


Tuesday
Breakfast: cereal, fruit
Lunch: PB&J sandwiches, veggie sticks, prezels
Dinner: red beans/rice with taco toppings
Treat: big batch cookies*

Big Batch Cookies

Adapted from Midwest Living

3 c flour
2 c old fashioned oats (not instant)
3 T unsweetened cocoa powder
¼ t cinnamon
2 t baking soda
½ t salt
2 c butter, softened
1 c chunky peanut butter
1 c sugar
1-1/2 c brown sugar
3 eggs
1-1/2 t vanilla
2-1/2 c chocolate chips

Preheat oven to 350
In a large bowl, stir together flour, oats, cocoa, cinnamon, baking soda, and salt; set aside.
In a very large mixing bowl, beat butter and peanut butter with mixer on medium speed until smooth. Add both sugars and beat until combined; scraping sides often. Beat in eggs and vanilla. Mix in as much of the flour mixture as you can with mixer. Using a spoon, stir in remaining flour. Stir in chocolate chips/
Drop dough by rounded tsp 2 inches apart onto un-greased cookie sheet. Bake cookies for 12-14 minutes, or until edges are lightly browned. Cook on sheet for 1 minute before removing to wire rack.

Makes 100-120 cookies


Wednesday
Breakfast: cream of wheat, fruit
Lunch: leftovers
Dinner: ruby chicken (crockpot)*, broccoli, rolls
Treat: popsicles

Ruby Chicken

From: Cami

Ingredients:
* 2 lb Chicken; pieces
* 1 md Onions; chopped
* 2 tb Oil
* 2 ts Salt
* 1 ts Pumpkin pie spice
* 1 can Orange juice, concentrated
* 2 ts Orange peel, grated
* 1 lb Cranberries
* 1 c Sugar

Add ingredients to crockpot. Cook 8-10 hours, till done. Serve over hot cooked rice or pasta.


Thursday
Breakfast: scrambled eggs, toast
Lunch: quesadillas, veggie sticks
Dinner: grilled pork chops, apple filled sweet potatoes*, salad
Treat: cookies

Apple Filled Sweet Potatoes

From: Sandi (Amazing Grace)

6 medium sweet potatoes
¼ c brown sugar
½ c butter
½ t grated orange peel
1 c peeled, cored and coarsely chopped apple
½ c chopped pecans, toasted

Preheat oven to 375
Prick sweet potatoes with fork and bake for 40 minutes, or until fork tender. Cut thin, lengthwise slice from top of each potato. Scoop out inside, leaving a thin shell. Set aside. In large mixer bowl, place potatoes and remaining ingredients except apple and pecans, beat at medium speed, scraping often until well mixed and no lumps remain. By hand, stir in apple and pecans. Place shells on cookie sheet and fill with mixture. Top with pecan halves if desired. Bake 15 minutes.


Friday - Paige's birthday...her meal choices
Breakfast: PB&J french toast sticks*
Lunch: undecided at this point
Dinner: burgers, fries, baked beans, green beans
Treat: chocolate cake, vanilla ice cream


Peanut Butter and Jelly French Toast Sticks

From: Rachel Ray

½ c peanut butter
8 slices sandwich bread
½ cup jelly
5 eggs
1/3 c milk
2 t vanilla
4 T butter
½ cup syrup or warmed jelly

Spread the peanut butter and jelly on bread to make 4 sandwiches.

In a wide, medium bowl, whisk together the eggs, milk and vanilla. In a large skillet, heat 2 T butter over medium heat. When the butter is almost melted, dunk two of the sandwiches into the French toast batter and let the excess drip off. Place in the pan and cook until golden, about 4 minutes for each side. Repeat with other sandwiches.

Let cool slightly and cut into sticks. Serve with syrup or warm jelly.




Saturday
Breakfast: poached eggs, toast, sausage
Lunch: leftovers
Dinner: veggie pasta toss*, salad, rolls
Treat: nothing planned

Vegetable Pasta Toss

From: Kim

1 lb short curly pasta (various types to choose from)
1 medium zucchini
1 large carrot
2 TBS olive oil
1 medium onion, thinly sliced
3 garlic cloves, chopped
black pepper
1 cup frozen peas
1 jarred roasted red pepper – drained, quartered and thinly sliced
2 TBS butter
2 TBS flour
1 cup vegetarian broth
1 cup milk
¼ tsp nutmeg
1 (15 oz) part skim ricotta cheese (1-1/2 cups)
1 c grated Parmigiano-Reggiano cheese (Parmesan will work in a pinch)
1 cup fresh basil leaves, washed and dried well

Cook pasta to al dente; drain. Reserve a ladle of cooking water before draining.

While the pasta cooks, halve the zucchini lengthwise, then thinly slice into half-moons. Peel the carrot and slice into thin strips; and then chop into small pieces.
Heat the olive oil in a large skillet over medium heat. Add the zucchini and carrot to the skillet. Cook the veggies for 3 minutes, tossing once, then add the onion and garlic to the pan. Season the veggies with salt and pepper and toss. When the onions are tender, about 5 minutes more, add the peas and red pepper and stir to heat through. Transfer the veggies to a large dish.

Return the skillet to the stove over medium heat and add the butter. When the butter is melted, add the flour and whisk in the broth and milk. Bring to a bubble and thicken the sauce by letting it reduce for 3 minutes; season with salt, pepper and nutmeg. Slide the veggies into the sauce.

Return the reserved ladle of pasta water to the pasta pot and bring to a boil. Turn off the heat, stir in the ricotta, then add the grated cheese. Add the pasta with veggies and sauce, then toss to combine. Tear the basil and toss into the pasta. Serve with extra cheese on top (if desired).


Sunday
Breakfast: cereal, fruit
Lunch: Moe’s
Dinner: salmon or tilapia (your choice)*, roasted veggies*, couscous
Treat: apple cake*


Ginger Salmon


2 teaspoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
2 teaspoons grated fresh ginger
1 pound salmon fillets

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, blend olive oil, honey, Dijon mustard and ginger. Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with fork.

Oven Roasted Veggies
From: Country Home

10 small red potatoes, halved
1 c baby carrots
1 head garlic, trimmed
1 small red onion, cut into strips
1 T chopped fresh rosemary
2 sprigs fresh thyme
½ c olive oil
3 T fresh lemon juice
1 t salt
½ t pepper
1 c cauliflower florets
1 small leeks, halved lengthwise
1 c chunked sweet pepper (red or orange)
1 c small zucchini and/or yellow summer squash, coarsely chopped

In a 13x9 roasting pan, combine potatoes, carrots, garlic, onion, rosemary, and thyme.
In a small mixing bowl, combine oil, lemon juice, salt and pepper. Drizzle over veggies and herbs in pan; toss to coat. Roast uncovered, in a 450 oven for 30 minutes; stirring once.
Remove from oven. Add cauliflower, leeks, sweet pepper, and zucchini; toss to combine. Return to oven; roast 10-15 minutes or until veggies are tender and brown; stirring once.



Awesome Apple Cake

From: Kim

1 c canola oil
2 1/2 c flour, plus more for dusting
2 tsp baking powder
3 tsp ground cinnamon
½ tsp ground nutmeg
6 Granny Smith apples (about 1-1/2 lbs) – peeled, cored and thinly sliced
2 c sugar
1/3 c orange juice
2 tsp pure vanilla

Preheat oven to 350
Grease and flour a 12-cup Bundt pan . In a medium bowl, combine the 2-1/2 cups of flour with the baking powder and 2 tsp cinnamon. In a large bowl, toss the apples with ¼ cup sugar, remaining cinnamon and ½ tsp nutmeg; set aside.
In a mixing bowl, beat 1 cup of oil with the eggs, orange juice, vanilla and the remaining sugar on medium speed for 1 minute. Add the flour in 2 batches, mixing until just combined. Add the apples and hand stir to combine. Transfer to the pan and bake until golden, about 80 minutes. Let the cake cool in the pan for 40 minutes before removing it to a rack.

*I have made this with ½ cup applesauce ½ cup canola oil with success

2 Comments:

Blogger tegdirb92 said...

wow, thanks for all of those recipes! A really delicious meal plan and I will be trying the orange freeze :)

9:57 AM  
Blogger Lena said...

I am going to try the Ruby Chicken this weekend - I just love the recipes you share! The maple mustard pork tenderloin that you posted previously has become a new family favourite. :)

8:48 AM  

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