Menu Monday – Week of Feb. 8
By Elizabeth | February 8, 2010
My cupboards and refrigerator are bare, so I need to stock up on pretty much everything this week! I’m headed to Aldi so I can get a lot of food without spending a fortune ( I love you, Aldi!). I’m basing this week’s menu on foods I know Aldi has in stock. Also, my husband thinks their salsa makes better chili than the name brand I was using in my Easy Salsa Chili! Mmmm, Chili. That needs to go on the menu too :)
Monday: Tacos, Chi Chi’s Corn Cake, Refried Beans, Chips and Salsa
Tuesday: Chicken Kiev and Cordon Bleu (Aldi), Au Gratin Potatoes, steamed carrots
Wednesday: Meatloaf, mashed Potatoes, peas
Thursday: Spaghetti, garlic bread, corn
Friday: (no school) Lunch – Turkey Club sandwiches, chips, apples Dinner -Pizza Night
Saturday: Chili, Corn Muffins
What are you making this week? Tell me in a comment!
Topics: Menu Monday | No Comments »
Stumble it!
Chicken Alfredo with Sun-Dried Tomato Cream
By Elizabeth | January 18, 2010
I am not at all ashamed to admit that boxed meals with the word “Helper” in them appear on our dinner table once a month or so. This recipe that I found on BettyCrocker.com uses a box of Chicken Helper Fettucine Alfredo with extra ingredients added to kick up the flavor. I think it sounds good!
Chicken Alfredo with Sun-Dried Tomato Cream
Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves
Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.
4. Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.
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Topics: Chicken, Pasta | 15 Comments »
New cooking show coming from Food Network – “Mexican Made Easy”
By Elizabeth | January 17, 2010
- Image via Wikipedia
Love to cook Mexican food? Food Network introduces Marcela Valladolid ,a mother and professional chef who has a fresh take on Mexican food and is dedicated to sharing simple and authentic recipes in her series Mexican Made Easy, premiering Saturday, January 23rd at 9:30am ET/PT. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms conventional ideas of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving a home-cooked dinner to her son or entertaining friends and family, Marcela brings to the table fresh flavors that fit all tastes. Here’s the schedule I have so far:
Premieres: Saturday, January 23rd at 9:30am ET/PT – SERIES PREMIERE!
“Weekend Brunch”
Join Marcela for a brunch worth getting out of bed for including mouth-watering Chilaquiles Casseroles, crispy tortilla chips bathed in a roasted tomatillo sauce, drizzled with sour cream and melted cheese. Then, Marcela delivers the brunch-must menu item, ‘No-Brainer’ Eggs Benedicto with a fast and easy-to-make chipotle hollandaise sauce. Adding a fresh pot of Café Mexicano lightly spiced with brown sugar, cinnamon and a twist of orange peel, Marcela creates a wickedly good weekend brunch.
Premiering Saturday, January 30th at 9:30am ET/PT
“Game Day Grabs”
Marcela has the perfect playbook for putting together Mexican-themed snacks for the big game. First up, Marcela’s classic Game-Winning Guacamole with Fresh-Baked Tortilla Chips. Her Smokin’ Shrimp Skewers marinated in smoky chipotle sauce and her honey glazed Sweet & Spicy Drumettes brushed with a chile ancho and pecan sauce, round out the line-up. Marcela then makes a batch of refreshing Micheladas, cold beer served in chilled mugs with a little salt and lime juice thrown in.
Premiering Saturday, February 6th at 9:30am ET/PT
“Cuddle Cuisine”
With Valentine’s Day approaching, Marcela designs a cozy, romantic, winter meal that is sure to warm up hearts and bellies. Marcela prepares a Butternut Squash Soup that has a kiss of chipotle flavor, followed by a tender Ancho-Crusted Rack of Lamb served with a mint jelly sauce. For dessert, Marcela puts a fresh Mexican spin on a classic strawberry pie with her Sweet Strawberry Tartlets.
Premiering Saturday, February 13th at 9:30am ET/PT
“Family Favorites”
Perfected over a lifetime, Marcela opens the family cookbook and shares some favorites including authentic Baja-Style Beer-Battered Fish Tacos served with a fiery, fresh tequila-infused Drunken Salsa and lemon cream sauce. For dessert, her family’s ultimate Choco-Flan, half chocolate cake and half flan drizzled with a creamy caramel-like topping.
disclosure: information for this post provided by foodnetwork.com
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Topics: Food News | 3 Comments »
Martha Stewart’s Slow Cooker Pot Roast
By Elizabeth | January 15, 2010
From marthastewart.com, found through delish. I’ve never seen a pot roast recipe that called for tossing the carrots and onions with a cornstarch/water mixture. I would also add cut up baking potatoes as well.
Martha Stewart’s Slow Cooker Pot Roast:
INGREDIENTS:
1 tablespoon(s) cornstarch
8 medium carrots, cut into thirds
2 medium onions, each cut into 8 wedges
Coarse salt and ground pepper
1 (3 pound) beef chuck roast, trimmed of excess fat
2 tablespoon(s) Worcestershire sauce
DIRECTIONS:
1.In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2.Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3.Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.
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Topics: Crockpot | 2 Comments »
Rocco DiSpirito’s Marinara Sauce Recipe
By Elizabeth | January 14, 2010
Another yummy-sounding sauce recipe from the Good Morning America website:
Rocco DiSpirito’s Marinara Sauce:
Ingredients
# 1/2 tablespoon extra-virgin olive oil
# 6 garlic cloves, minced
# 1 large yellow onion, cut into small dice
# Salt
# Crushed red pepper
# Two 28-ounce cans tomato puree
# 1/2 cup water
# 1 small piece Parmigiano-Reggiano cheese rind
# 1 large sprig fresh basil
#
Cooking Directions
Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.
Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.
With the back of a knife, bruise the basil and stir the sprig into the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.
* Courtesy of “Now Eat This”
Before: 1.5 g fat, 80 calories
After: 0.9 g fat, 55 calories
Protein: 2 g
Carbohydrates: 9 g
Cholesterol: 1 mg
Fiber: 1 g
Sodium: 137 mg
Topics: Pasta | 1 Comment »
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