Monday, November 12, 2007

Menu Monday...11/12 - 11/18

Monday
Breakfast: hard boiled eggs, fruit
Lunch: sweet n spicey kielbasa*, buttered noodles
Dinner: Vball award dinner – potluck
Treat: nothing planned (there will plenty of sweets at the dinner)

Sweet and Spicy Kielbasa
From: Kim

*crockpot

½ - ¾ c brown sugar (depending on your taste preference)
8 TBS spicy mustard
1 small onion, diced
2 lbs. smoked turkey kielbasa, cut into bite size pieces

Combine sugar, mustard and onion in crock-pot; add meat. Cover and cook on low for 3 hours, stirring occasionally. Serves 6

*This makes a great appetizer for game day or served over buttered noodles for lunch



Tuesday
Breakfast: cereal, toast
Lunch: tuna salad, crackers, fruit
Dinner: chicken asopa*, salad
Treat: ice cream

Chicken Asopa
From: Food Network

3 lbs boneless skinless chicken breast, cut into bite sized cubes
2 t dried oregano
½ t black pepper
1 T paprika
½ t salt
5 T olive oil
3 ounces Canadian bacon, chopped
1 clove of garlic, chopped
1 medium onion, chopped
1 medium bell pepper, chopped
1 medium tomato, chopped
1 spicy turkey sausage, cut into ½ inch thick slices
¼ c pimiento stuffed olives, chopped
1 T capers
1 c long grain white rice
3 c chicken stock (or water)
½ c frozen peas

Toss chicken with oregano, pepper, paprika, salt and 2 T olive oil until coated. Brown chicken in skillet over medium high heat. Remove from heat and set aside.
Heat remaining 3 T of oil in large pan. Add bacon and garlic; sauté until fragrant. Add the onion, and bell pepper; sauté until both are tender.
Add tomato, browned chicken, and sausage to skillet. Cover and simmer for 15 minutes. Add olives, capers, rice and stock. Cover and simmer for 15 minutes. Add peas and simmer for 3-4 minutes. Taste for seasoning and serve.



Wednesday
Breakfast: baked oatmeal*
Lunch: leftovers
Dinner: quick minestrone*, salad, rolls
Treat: nothing planned


Baked Oatmeal
From: Kim, adapted from Dorette

Plan ahead – start the night before

1/3 c butter
2 eggs
½ c brown sugar
1-1/2 tsp baking powder
1-1/2 tsp vanilla
1 t grated nutmeg
½ t cinnamon
¼ t salt
1 c plus 2 T milk
3 cups oats (not instant)
warm milk for serving

Melt butter and set aside. Grease 1-1/2 qt casserole, and drop in the eggs. Beat slightly. Add the brown sugar, baking powder, vanilla, nutmeg, cinnamon and salt. Mix well, making sure there are no brown sugar lumps. Whisk in the melted butter and milk, the stir in the oats. Cover and refrigerate overnight.

Preheat oven to 350. Uncover the oatmeal and bake for 35 minutes or until top is brown. Remove from oven and place in serving bowls. Pour warm milk over servings.

Serves 6

*note – double recipe – sits well in fridge for a couple days
*note - Place some chopped apple in the individual serving bowls before adding oatmeal



Quick Minestrone
From: Kim

Serves 8

2 (28 oz) cans diced tomatoes, undrained
1 TBS minced garlic
2 (32 oz) cans low-sodium vegetarian broth
2 (15 oz) cans cannellini beans
1 (15 oz) can kidney beans
1 (16 oz) package of frozen green beans
1 tsp kosher salt
¾ tsp black pepper
2 (10 oz) boxes frozen spinach, thawed and drained
1 c grated Parmesan cheese
favorite rolls or bread

In large pot, over medium heat, bring the tomatoes and their liquid to a simmer; add garlic. Cook for 2 minutes. Add the broth, white beans, and kidney beans and bring to a simmer. Add the green beans and cook until tender, about 4 minutes. Add the salt, pepper, and spinach and stir until heated through. Ladle into bowls and sprinkle with cheese. Serve with bread or salad.


Thursday
Breakfast: cereal, fruit
Lunch: leftovers
Dinner: soft tacos, refried beans, rice, fruit
Treat: oatmeal cranberry cookies*

Cranberry Oatmeal Cookies
from : Two Peas


1 cup butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
2 cups quick oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tbsp orange zest
12 oz vanilla or white chocolate chip

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in oats, raisins, cranberries and zest. Stir in vanilla chips.

Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake cookies at 375ºF for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.



Friday
Breakfast: sunshine muffins*, yogurt
Lunch: PB&J sandwiches, apples, pretzels
Dinner: date night for our anniversary – kids will have pizza
Treat: coke floats

Sunshine Muffins
From: Kim

Makes 15-18 muffins

1-1/2 c flour
1 c whole wheat flour
¼ c flax seed
1-2/3 c sugar
2 t baking powder
½ t salt
¾ c butter
3 eggs, beaten
2/3 c fresh orange juice
1-1/2 t vanilla
½ t orange extract
1 T orange marmalade
½ c chopped pecans (optional)

Preheat oven to 350
In large bowl, combine flours, flax, sugar, baking powder and salt. Add remaining ingredients; stir just until combined (do not over-mix). Fill muffin tins 2/3 full. Bake for 15-20 minutes or until top of muffin springs back with touched in the center.


Saturday
Breakfast: scrambled eggs, toast, fruit
Lunch: nachos (using leftover meat from taco meal)
Dinner: teriyaki chicken with loads of veggies over brown rice
Treat: cookies

Teriyaki Chicken
From: Kim

2 lbs. boneless, skinless chicken breasts, cut into thin pieces
¾ c water
½ c lite soy sauce
¾ c brown sugar
¼ t garlic powder
¼ t ground ginger
½ T cornstarch
1 T veg oil
hot cooked rice
assorted steamed veggies (broccoli, snow peas, carrots, celery, onions)

Combine water, soy sauce, sugar, garlic and ginger; whisk well.
Marinate chicken in half of the sauce 2-3 hours, turning once. Stir in cornstarch into remaining sauce and bring to a boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly. Cool to room temp.
Drain marinade off chicken and reserve a bit of marinade, throw the rest away. Stir fry chicken in oil until almost cooked through. Stir in reserved sauce and continue frying until done. Serve over hot rice and veggies, top with sauce.

Notes: double
Make extra sauce



Sunday
Breakfast: pancakes, turkey bacon
Lunch: ?
Dinner: chicken fried steak, mashed potatoes, green beans, salad
Treat: brownies

Chicken Fried Steak with Gravy
From: church cookbook

2 lbs round steak, cut about ½ inch thick and tenderized by the butcher (make sure pieces are quite thin)
salt and pepper to taste
2 large eggs
5 dashes of hot sauce (less or more to taste)
½ c flour
½ t garlic powder
2 c finely crushed saltine crackers
½ c olive oil

gravy:
½ c flour
2 c milk
2-1/2 t Wor.sauce
salt and pepper to taste

Season each steak on both side with salt and pepper, rubbing it into the meat. In a shallow dish, beat the eggs together with hot sauce. Place the flour and garlic on a sheet of wax paper. On separate wax paper, place cracker crumbs. One at a time, dredge the steaks in the flour, then dip in the eggs, then coat with the crackers.
In large skillet, heat the oil over low heat. Add the steaks and cook slowly, turning them carefully once or twice. It will take about 25 minutes until the meat is full cooked through and crumbs coating is crisp. Transfer the meat to a heated platter, cover, and keep warm (in oven if necessary).
Make the gravy: Pour the oil remaining in the skillet through a sieve save 4 T and discard the rest. Return any cracklings from the sieve to the skillet along with the 4 T oil and set over low heat. Whisk the flour into the oil and cook, constantly stirring and scraping, for 2 minutes, or until mixture bubbled in the center. Gradually whisk in the milk and Wor. sauce and raise the heat slightly to bring the gravy to a simmer. Cook, stirring often, scraping the bottom of the pan, 6 minutes, or until the gravy is thick; season to taste to salt and pepper.
Arrange the steaks on a platter and present the gravy in a bowl. Serve immediately.

Note: a special treat



Best Brownies
Makes 30 brownies
From: Marcia Adams

1 c butter, melted
2 c sugar
7 T cocoa
4 eggs
1 c flour
1 t baking powder
2 t vanilla
½ c chopped pecans (optional)

Preheat oven to 350
In a large mixing bowl, combine the melted butter, sugar and cocoa. Add the eggs, one at a time, blending well after each addition. Add the remaining ingredients and mix just until combined. Pour into a greased 9x13 glass baking pan. Bake for 20-25 minutes or until the top is firm to the touch; being careful to not over-bake. Allow to stand 15 minutes, then cut into squares.

1 Comments:

Blogger marybeth said...

Hi Kim! Thanks for posting all the recipes. I love to get new ideas for the homefront :-) I have a recipe similar to the chicken teryaki, which is so good...I will try your chicken fried steak soon. It looks delicious!

10:15 AM  

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