Week 2- January 9-15

I hope you found last week's menu tasty and simple, leaving more time for your family or yourself!
Here's to hoping this week's meals will be just as, if not more exciting and just as simple!

January 9:
Sliced fruit/dip
Corn
Ranch Chicken

Ingredients
3/4 cup crushed cornflakes (or bread crumbs)
3/4 cup grated parmesan cheese
1 envelope ranch dressing mix (the powder)
4 boneless skinless chicken breasts- be sure to wash
1/2 cup melted butter

Directions
In a shallow bowl, combine the cornflakes (or bread crumbs), parmesan cheese and ranch mix. Dip chicken in butter, then roll in the powder mixture to coat. Place in a greased 9x13 pan. Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear

Fruit dip
With a mixer, beat together until smooth
8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip

January 10:
Tacos
Refried or Black beans
Spanish Rice

Ok- I'm not even going to lie here- I cannot make Spanish Rice as well as Uncle Ben. So here's what you do- go to the store and BUY Uncle Ben's Spanish Style Rice that you can microwave in the pouch. It's fast and tastes AMAZING! Here's the tips though. Only nuke it about 70 seconds instead of the 90 it says on the bag. Otherwise the bag explodes and you clean up a huge mess..been there, done that...a lot! Also, 1 bag only serves about 2 people...so go big or go home. It's well worth it. Trust me.

January 11:
Chicken Cordon Bleu
Steamed Green Beans (remember to add parmesan cheese if your kids "don't like these")
Baked apple "cookies"/cool whip

4 boneless skinless chicken breasts
1/4 cup butter, melted
4 slices of sliced deli ham
4 slices swiss cheese or mozzerella
4 tablespoons honey mustard dipping sauce

Place chicken on the rack of the broiler pan. Broil 4 in. from the heat for 3 minutes; turn and broil 3 minutes on the other side. Brush with butter. Continue turning and basting until juices run clear, about 5 minutes. Place a ham slice on each chicken breast; broil for 1-2 minutes. Spread 1 TBSP dressing over each; top with cheese. Broil for about 30 seconds or until cheese is melted.

Baked Apples
Core an apple and slice horizontally so that you have a circle with a hole in the middle. Place on a greased baking sheet and bake at 275 for about an hour. Flip them over and continue baking for another hour. They should be a dehydrated consistency. Dip them in cool whip- makes a GREAT dessert! :)

January 12:
Stuffed Pasta Shells
Garlic Bread
Salad

Ingredients:
4 cups shredded mozzarella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package (12 oz) jumbo pasta shells, cooked and drained
1 jar (28 oz) spaghetti sauce

Directions:
Combine cheeses and spinach; stuff into shells. Arrange in a greased 9x13 baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350 for 30 minutes or until heated through.
Using tongs to remove shells instead of using a colander helps to reduce tearing of the noodles. Drain them on waxed paper until you're ready to use them.

January 13:
Pork chops w/Rice
Asparagus
Oranges

Pork Chops w/Rice
4 boneless pork chops
1 can cream of mushroom soup
1 can French onion soup
1 cup of water
1 cup of minute brown rice

Put all ingredients in a 9x13 pan except pork chops. Mix well and lay pork chops on top. Cover tightly with foil and bake at 350 for 1 hour, take foil off and bake for another 30 minutes.

Roasted Asparagus- from the website http://recipesmademyway.blogspot.com/2011/03/roasted-asparagus.html

1 lb medium stalk Asparagus

abt. 1 TBS Extra Virgin Olive Oil

Sea Salt

1/4 cup Bread Crumbs

Fresh Parmesan for Grating (I just used dried parm. and I'm sure it would be a lot better with fresh!)

Preheat oven to 450 degrees with a rack set in the middle. Rinse and pat dry the asparagus. One Spear at a time, snap off the bottoms of each stalk where it wants to break naturally. Lay the asparagus on a sheet pan with enough extra virgin olive oil just enough to coat and a generous pinch of salt and toss to coat. Sprinkle the bread crumbs evenly across the spears and put the tray in the oven to toast for 7-10 minutes, when the bread crumbs are golden brown. Grate Parmesan over the asparagus.

 

January 14:
Leftovers/You can eat a sandwich day!
You're trying to run errands, grocery shop, clean your house and maybe even just have a minute to yourself to breathe, relax and NOT think about anything. at all. for 1 minute! Why cook?!? You have to clean out the fridge to make room for next week's meals anyway.

January 15:
SOUP SUNDAY! That's right people! My FAVORITE day of the week! This recipe is taken from a dear friend of mine, Sara Bachman, who has some of the most fabulous recipes to share. Look next week for her recipe on guacamole. HELLO FABULOSITY FOR MY TASTE BUDS! :)

Sausage Corn Chowder
2 c. chopped potatoes
1 lb. fresh ground sausage (seasoned and cooked)
1 can whole kernel corn
1 can creamed corn
onion (however much you want! chopped)
1 big can of evaporated milk

Chop potatoes, put enough water in the stock pot to cover and boil. Mix in sausage, onion, milk and corn. Let it cook about 20 minutes.

This is the day my brothers usually come over for dinner- they bring the veggie tray and another brings bread or a dessert. You add whatever you want to make this dinner complete. Enjoy! See you next week!! :) Let me know if you have any favorites you'd like to see on here, if you'd like to see more mexican dishes, less chicken, whatever...I'm open to suggestions! :)

Happy New Year!!

Let the New Year's Resolutions Begin!!

When I was little, my mom cooked a huge meal every single night and every Sunday dinner. My dad was more of a "meat and potatoes" guy. Very picky- still is! And any time my brothers or my dad would say "We're having that?!?" or I hate this meal! My mom would respond with "Fine. You can eat cereal." We NEVER lived by the "Ok, no problem, I'll make you a separate meal you do like" rule.

Now that I'm 27, I'm back in college studying dietetics, with a husband studying to be a doctor and a 2 year old child that tells me "I don't wike dat" to anything that's not bread or junk. All of this has made me think- instead of a New Year's Resolution to lose 528 pounds or something ridiculously unattainable- I'm making 2 "resolutions" this year- 1- just to be healthier. 2- to help every other woman in the world who has no time, no money, no menu, no patience, and no idea "what's for dinner" tonight. So here goes- The first week's menu for 2012! I hope this helps at least 1 person. Happy New Year!!

January 1-

Turkey (this will last you all week!)

Black Eyed Peas (for a Prosperous New Year)

Pistachio Salad

French Bread

Recipes:

Cook the turkey and the black eyed peas according to package directions. French Bread- Slice it, butter it and broil it. Watch closely or you'll be feeding the fire department too...and they're not all hot like the calendars show!

Pistachio Salad:

Mix together:

1 box of pistachio pudding

1 small tub of Cool Whip

1/2 bag of miniature marshmallows

1 drained can of pineapple chunks

January 2-

Turkey Pot Pie and Orange Salad

Recipe-

Turkey Pot Pie

Mix 1 12 oz bag of frozen mixed vegetables

1 can cream of chicken soup

1 can of milk (just fill the empty can from the soup of milk and dump it in)

About 2 cups of the leftover turkey from yesterday

Cook this and 2 cans of Pillsbury biscuits at whatever the biscuits say but cook the vegetable mixture for about 10 minutes longer than the biscuits. Bake the biscuits and lay on top- otherwise the bottoms are still gooey.

Orange Salad

1 box of orange jello

1 large carton of cottage cheese

1 drained can of mandarin oranges

This meal is great because it takes less than 30 minutes to prepare and hits every single food group!

The reason you use the pillsbury biscuits is that if you clip coupons, there are ALWAYS coupons for these and if the coupon says "Save 30 cents on 2"- the better deal is to use it on the smaller cans because a size isn't specified.

January 3-

The recipes with pictures and pictures themselves from January 3-January 5 are courtesy of Better Homes and Gardens Website http://www.bhg.com/

Grilled Chicken

Farfalle with Mushrooms and Spinach



Ingredients

6 ounces dried farfalle (bow-tie pasta)

1 tablespoon olive oil

1 medium onion, chopped

1 cup sliced portobello or other fresh mushrooms

2 cloves garlic, minced

4 cups thinly sliced fresh spinach

1 teaspoon snipped fresh thyme

1/8 teaspoon pepper

2 tablespoons shredded Parmesan cheese

 

Directions

1. Cook farfalle according to package directions. Drain well.

2. Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.

 

Nutrition Facts (Farfalle with Mushrooms and Spinach)

• Servings Per Recipe 4,
• Calories 219,
• Protein (gm) 9,
• Carbohydrate (gm) 35,
• Fat, total (gm) 5,
• Cholesterol (mg) 2,
• Saturated fat (gm) 1,
• Dietary Fiber, total (gm) 4,
• Vitamin A (IU) 1603,
• Vitamin C (mg) 6,
• Sodium (mg) 86,
• Calcium (DV %) 71,
• Iron (DV %) 4,
• Percent Daily Values are based on a 2,000 calorie diet

Chicken can be grilled or baked however you like it!

January 4-

Turkey with Orzo 

Salad

Ingredients

• 8 ounces dried whole wheat or plain orzo pasta (1-1/2 cups)
• 1 lemon
• 4 cups shredded packaged prewashed fresh spinach leaves
• Leftover Turkey from January 1

Directions

1. Cook orzo according to package directions. Drain well. Return orzo to hot saucepan.

2. Meanwhile, cut lemon in half; finely shred peel from half of the lemon. Cut remaining lemon half into wedges.

3. Add spinach and lemon peel to orzo in saucepan; toss to mix. Season to taste with salt and ground black pepper. Divide orzo mixture among four dinner plates. Arrange  heated turkey on top of orzo mixture. Serve with lemon wedges.

Nutrition Facts (Turkey with Orzo)

• Servings Per Recipe 4,
• Calories 477,
• Protein (gm) 49,
• Carbohydrate (gm) 43,
• Fat, total (gm) 12,
• Cholesterol (mg) 126,
• Saturated fat (gm) 3,
• Dietary Fiber, total (gm) 11,
• Vitamin A (IU) 2818,
• Vitamin C (mg) 29,
• Sodium (mg) 146,
• Calcium (DV %) 111,
• Iron (DV %) 5,
• Percent Daily Values are based on a 2,000 calorie diet

As for the salad- you make it to your liking! :)

 January 5-
Mama's Amazing Ziti
French Bread
Parmesan Green Beans

Ingredients

• 1 pound 95%-lean ground beef
• 2 cups shredded carrot
• 2 10 3/4 ounce cans reduced-fat and reduced-sodium condensed tomato soup
• 2 1/2 cups water
• 8 ounces dried cut ziti pasta (about 2 1/2 cups)
• 2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup shredded part-skim mozzarella cheese (4 ounces)
• 1/4 cup shredded Parmesan cheese (1 ounce)

Directions

1. In a 4-quart Dutch oven, cook ground beef and shredded carrot over medium heat until meat is brown. Drain off fat. Stir tomato soup, the water, uncooked ziti, dried basil (if using), onion powder, and garlic powder into meat mixture in Dutch oven.

2. Bring mixture to boiling; reduce heat. Cover and cook about 25 minutes or until ziti is tender, stirring occasionally. Stir in fresh basil (if using) and mozzarella cheese. Sprinkle individual servings with Parmesan cheese.

Nutrition Facts (Mama's Amazing Ziti)

• Servings Per Recipe 6,
• Calories 420,
• Protein (gm) 32,
• Carbohydrate (gm) 49,
• Fat, total (gm) 11,
• Cholesterol (mg) 73,
• Saturated fat (gm) 4,
• Dietary Fiber, total (gm) 2,
• Sodium (mg) 649,
• Percent Daily Values are based on a 2,000 calorie diet

Parmesan Green Beans

Ingredients:

Fresh green beans (I usually just fill a grocery produce bag about 2/3 full)

Parmesan cheese

1 TBSP butter

Steam your green beans. Melt the butter and pour over then sprinkle with freshly greated parmesan cheese from the ziti. SIMPLE!

January 6-

Today is Concoction day! And some of you are thinking "What The ....." but think about it. You probably have a lot of leftovers from the week. These need to be eaten or you are wasting money by throwing it out. Some of you are thinking "I don't do leftovers- honey- you've done leftover turkey for at least 3 meals this week. Get over it. And again- You are wasting money if you throw any of it out! If you don't have leftovers - Awesome! Do something simple or choose a favorite meal of the family to make. My husband LOVES sandwiches so this is the day that we do sandwiches and chips or brats or something else easy peasy!  OR you can do like I do sometimes and "Create" something awesome out of the groceries you have randomly in your cabinets! It helps if you talk like Paula Deen and say "ya'll" a lot during this process. It really gets the creative juices flowing!

January 7-

January 7, 2012 happens to fall on Sunday- I call this day- SOUP SUNDAY! A tradition that my brothers and I, since we all go to K-State, have started is having Sunday dinner together! I usually contribute the space and the soup, and the boys contribute bread or crackers and a veggie tray. It's an awesome time to get together, catch up, let my son spend some time with his uncles (this is often times a bit more "educational" than I'd like it to be) But still positive time well spent. So anyway- you can make whatever soup you want but a favorite in our house is Taco Soup.

Ingredients:

1 1/2 lbs lean ground beef

1/2 cup frozen chopped onion

1 (28 oz) can diced tomatoes

1 (16 oz) can kidney beans

1 (15 1/4 oz) can whole kernel corn

1 cup tomato sauce

1 cup water

1 envelope taco seasoning mix

salt and pepper

1 cup shredded cheese

Tortilla chips (optional)

Cook your hamburger and onion together until hamburger is done and crumbly. Drain well. Mix with all other ingredients except cheese and chips in a large sauce pan. (or you can put it in a crock pot for about 5 or 6 hours) Ladle into a bowl and top with cheese and chips.

Have an amazing week! I hope you enjoy some of these recipes. One thing I always do is ask my little family "Is this a make again meal or not?" and then I write it in the cookbook (or on the printed off papers) whether it was a hit or not. That way, you can always reference it later and know whether your child is going to eat it or say "I don't wike dat." And you can always respond with "Fine. You can eat cereal."