Monday, February 22, 2010
Saturday - Braised Short Ribs with Mashed Potatoes - post to come
Sunday - Kalua Pork (no... not the liquor but the cooking method) - OMG gooooood stuff - post to come!
Monday - Leftover Cheesey Chicken Spaghetti and Salad
Tuesday - Hamburgers
Wednesday - Oven BBQ Chicken with Broccoli
Thursday - Pasta with Sauteed Chicken, Tomatoes, Garlic and Basil
Friday - Driving to Tallahassee and will have dinner with the boy
Monday, February 1, 2010
- I HAD to make it because I had the chicken marinating since yesterday and it needed to be cooked.
- It was raining and I couldn't cook on the grill.
- I had no skewers except for flavored ones that I've had for a couple of years (gross) and mini ones I use for appetizers.
So I pre-cooked the mushrooms and onions in the microwave and then dumped them on a baking sheet with some grape tomatoes. Then I dumped the marinated chicken on and stuck the entire thing under the broiler (the rack was half way in the oven) and cooked until browned.
I microwaved Uncle Bens Brown Rice in a bag and served the 'kabobs' over the rice. It was very yummy without all the skewering (is that a word??).
Would I make again. YES. I make kabobs all the time so of course I will.... and this was a quick option if need be.
Sunday, January 31, 2010
Sunday -- Black Bean Soup and Sandwiches
Monday -- Chicken Kabobs
Tuesday -- Chicken Spaghetti
Wednesday -- Buttermilk Chicken w/Biscuits
Thursday -- Turkey Burgers
Friday -- Date Night (my choice this week)
Thursday, January 28, 2010
1 lb. raw extra-lean ground turkey
5 small hamburger buns (light, if available)
1/2 cup chopped onions
1/2 cup chopped red bell peppers
1 cup canned tomato sauce
3/4 cup canned no-salt-added tomato sauce
2 tbsp. tomato paste
1 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
1 tbsp. red wine vinegar
1 tbsp. Worcestershire sauce
1 tsp. dry steak seasoning blend
Spray a large pan with nonstick spray, and bring to medium-high heat. Add turkey to the pan. Spread the meat around in the pan to break it up a bit.
In a small dish, combine Splenda, salt and steak seasoning. Sprinkle this mixture over the meat, and continue to stir meat in the pan. Once the meat has browned, reduce heat to medium.
Add onions, peppers, Worcestershire sauce and vinegar to the pan. Stir, and then continue to cook for 5 minutes.
Add tomato sauces and paste to the pan and stir well. Reduce heat to low, and cook the mixture for an additional 5 minutes.
Toast the buns, if desired. Put 1/5th of the mixture on each bottom bun, and then finish off with tops of the buns.
MAKES 5 SERVINGS
Heads Up! These Sloppy Janes are a little sweet, because, well, that's the way we like 'em! If you don't like yours sweet, feel free to leave out the Splenda.
Serving Size: 1 sandwich
POINTS® value 5*
Tuesday, January 26, 2010
I love cabbage rolls; hate to make them! Changes to the recipe -- I used 2 1/4 pounds ground turkey and I added an extra can of tomato paste to make up for the extra meat. I also added season salt and some 'montreal steak seasoning' to taste. The dish needs a lot of salt. I give it a 6 out of 10...probably won't make again.
1 ¾ pounds ground beef(I used 85%)
1 medium sized onion, sliced
3 cloves garlic, minced or pressed
1 can (28oz) stewed tomatoes
1 can (6 oz) tomato paste
1 ¼ cups water
1 ½ teaspoons dried parsley
1 ¼ teaspoons salt
1 teaspoon oregano
1 teaspoon sugar
¾ teaspoon black pepper
1 small head cabbage, shredded, about
Heat a large nonstick saucepan over medium heat. Add beef and cook for 6 minutes until no longer pink. Stir occasionally. Drain fat. Stir in onion and cook 4 minutes. Stir in garlic and cook 1 minute.
Add tomatoes and paste. Using a potato masher, break up the tomatoes. Stir in 1 ¼ cups water, parsely, salt, oregano, sugar, and black pepper. Simmer 5 minutes.
Add half the cabbage and cook covered 5 minutes. Add the remaining cabbage and simmer, covereed, 90 minutes to 2 hours. Stir occasionally.
Sunday, January 24, 2010
Ina's Engagement Chicken
• 1 (4 to 5 pound) roasting chicken
• Kosher salt and freshly ground black pepper
• 2 lemons
• 1 whole head garlic, cut in 1/2 crosswise
• Good olive oil
• 2 Spanish onions, peeled and thickly sliced
• 1/2 cup dry white wine
• 1/2 cup chicken stock, preferably homemade
• 1 tablespoon all-purpose flour
Preheat the oven to 425 degrees F.
Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Saturday, January 23, 2010
Sunday -- Roast Chicken with leftover Mac and Cheese
Monday -- Hungry Girl's Sloppy Janes
Tuesday -- Italian Wedding Soup and Sandwiches
Wednesday -- Unstuffed Cabbage
Thursday -- Chicken Marsala
Friday -- Quesadillas
Sunday, January 17, 2010
For some reason I can't cut and paste from the website to this template. So, here's the link to the recipe -- http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/
And here's what I did different.
Sauce -- no changes. I prepared it as written. I did make this early in the day and let in simmer a bit.
Meat -- I had some shredded pot roast in onions that I mixed with the canned green chillies. Turned out wonderful. Although I can't wait to try with ground beef.
Assembly -- didn't quick fry the tortillas in oil. Big mistake. The tortillas fell apart as I said earlier. Also I didn't have any black olives so I left those out.
Saturday, January 16, 2010
Another non-picture post.... sorry!
Here's the link http://thepioneerwoman.com/cooking/2008/02/sherried_tomato_soup/
My changes --
- I roasted tomatoes in the oven with olive oil, salt and pepper. I pureed them with the stick blender and used them instead of the canned tomatoes.
- I used 1 cup of chicken broth instead of cooking sherry and the chicken base.
- I glugged in about 1/4 cup of REAL dry sherry.
- I pureed the entire soup so it was creamy.
At first I thought it tasted like NOTHING. Then I let it cool down a bit and I thought it was really good. I'd give it a 8 out of 10 and I would make it again!