Sunday, January 31, 2010

Meal Plan Monday

Sunday- Pork chops, mash potatoes, gravy, peas

Monday- Cheeseburger Chili Mac

Tueday- Chicken Pasta Parm

Wednesday- Hot dogs

Thrusday- Shrimp Alfredo

Friday- Leftovers

Friday, January 29, 2010

Chicken Fajitas

Chicken Fajitas

2 Tbsp EVOO
1 lb sliced chicken
1 green pepper sliced
1 onion sliced
1 packet taco seasoning
dash of chicken stock
flour tortillas
Sour Cream
Shredded cheese

- In large skillet heat the EVOO. Add chicken. Saute until thoroughly cooked.
- Add taco seasoning. Stir in a dash of chicken stock to get seasoning off bottom of skillet.
- Place chicken on plate and set aside.
- Add green pepper and onion to to skillet and saute for about 5 minutes until onion and green pepper are tender.
- Heat tortillas in microwave for 20 seconds.
- Place tortilla on plate. Serve chicken down the middle. Add pepper and onion. Sprinkle with cheese.
- Add sour cream down one side of tortilla. Use to hold together when roll in burrito.

Friday, January 22, 2010

Mushroom Chicken with Egg Noodles

I got this idea from a recipe I found on Rachael Ray's website. I changed it up to make it one of my "Make it and Bake it later". Depending on my work schedule there are nights I don't get home til late and I dont want to start making dinner at 9 pm. I have started to make dishes during the day while I am home. Then put it in a baking dish put it in the fridge. When my husband gets home he can preheat the oven and throw it in the oven.

Mushroom Chicken with Egg Noodles
Make It and Bake It Later
1 lb chicken
1 tbsp Evoo
2 Tbsp butter
10 white mushrooms
1 head of broccoli
1 lb of egg noodles
2 Tbsp flour
1 cup chicken stock
1 cup milk

- Preheat oven to 400 degrees. Bake chicken for 35 minutes or until thoroughly cooked.
- In a large skillet heat Evoo and butter.
- In a medium pan boil water per directions of egg noodles. Once water is boiling add in broccoli and egg noodles. Return to a boil. After 5 minutes, drain water.
- Chop mushrooms and broccoli with food chopper or knife.
- When butter is melted add in mushrooms cook for 5 minutes. Sprinkle in the flours, let sit 1 minute. Stir in chicken stock. Bring to a boil. stir in whole milk. Reduce heat and let simmer
- Chop chicken into bite size pieces
- Add egg noodles and broccoli to casserole dish. Stir in mushroom sauce. Add chicken.
- Cover with foil place in fridge until ready to cook.

- preheat oven to 350 degrees
- remove foil from dish
- put dish in over for 20 minutes or until thoroughly warm.
- serve with Parmesan cheese.

Wednesday, January 20, 2010

Orange Chicken Stir Fry

Orange Chicken Stir Fry

1/2 pounds chicken cut into bite size pieces
season salt
1 Tbsp EVOO
1 cup of brown or white rice
1/2 cup chicken broth
1/2 cup orange juice
3 Tbsp soy sauce
1 head of broccoli
1 green pepper
10 white mushrooms
5 carrots
1 Tbsp corn starch

- Cook 1 cup of brown or white rice per directions on box.

- Heat evoo in large pan. Add diced up chicken. Season with season salt Cook until chicken is no longer pink.
- Chop broccoli, pepper, mushrooms, and carrots in bite size pieces. Set aside.
- Remove chicken from pan and set aside on plate.
- In large pan (same one as before), add chicken broth, oj, and soy sauce. Bring to a boil.
- Turn heat down and add vegetables.
- Cook until vegetables tender.
- Add back in chicken. Stir.
- Let simmer for 5 minutes to let sauce to thicken. You can also add corn starch to help thicken.
- Serve over rice.

Tuesday, January 19, 2010

Baked Ziti

I can't take credit for this one at all. Gia over at A Life in Progress posted this on her blog back in September. It caught my eye then and I just had to try it. It was so good. My husband even went back for seconds. This will be on our rotation. It is quick, easy, and cheap. I had made the pasta put it all together in the baking dish and set it in the fridge until I got home from work and then threw it in the oven.

Baked Ziti

1 lb ziti or penne pasta (you could also use rotini; basically whatever you have on hand)
8 oz. ricotta
1 egg
3 C tomato sauce
2 C mozzarella cheese

-Preheat oven to 350
-Boil pasta until al dente; drain
-Mix half of the ricotta and egg substitute in a small bowl. Add remaining ricotta to warm pasta and mix. Then add egg/ricotta mixture to pasta and combine well.
-Add about 1/2-1 C sauce on bottom of 9x13 baking dish and spread to cover bottom. Mix 2 C sauce with pasta mixture and pour pasta in baking dish; pour rest of sauce on top of pasta. Top with mozzarella cheese.
-Bake until cheese is melted, slightly brown and bubbly. About 20 minutes.

Saturday, January 16, 2010

Hamburger Pizza Fold-Over

I saw something like this on Rachael Ray over a year ago. I also have a buddy who owns a pizza shop who always has weird pizza. I got the idea from both of them of what I wanted to try. I use Pampered Chef's pizza pan stoneware with this recipe. It seems to get a more even cooking and doesn't burn when using the stoneware.

Hamburger Pizza Fold-Over

1 lb ground beef
1/4 cup ketcup
1 tsp worcestershire sauce
1 Tbsp minced onion
1 tsp garlic powder
1 tsp season salt
2 sandwich pickles diced

1  tube pizza crust
1 cup cheese
1 tbsp melted butter
pizza seasoning

- In a medium skillet brown ground beef and shred.
- Remove from heat.
- Once meat is throughly cooked add ketcup, w sauce, onion, garlic, season salt, and pickles. Stir.
- On stoneware lay out pizza crust.
- Add hambuger mix to center of pizza crust.
- Add cheese on top of hamburger mix.

- Fold over and press seems together.
- Brush top with melted butter. Add pizza seasoning as desired for more flavor to crust.

- Bake in over per directions on tube of pizza crust.
- Remove from over, cut and serve.

Tuesday, January 12, 2010

Peanut Chicken

I got the idea from watching the Rachael Ray Show. She made "Make Your Own Take Out: Spicy Peanut Chicken." I modified it to my liking since Dave isn't a big fan of spicy and I wanted to use stuff that we had around the house instead of having to go shopping. Next time I plan on adding green peppers for more flavor and to include a vegetable.

Peanut Chicken

1 cup of brown or white rice cooked by boxes directions
1 lb boneless skinless chicken breast diced into bit size pieces
3 Tbsp vegetable oil
2 tsp garlic
1 Tbsp minced onion
1/4 cup creamy JIF peanut butter
1/4 cup soy sauce
1/2 cup chicken stock
1/2 cup unsalted peanuts

- Cook rice by directions on the box.
- Heat 1 Tbsp vegetable oil on high heat in a large skillet. Add chicken. Cook until no longer pink on inside.
- Remove chicken from skillet, set aside on plate.
- Add 2 Tbsp vegetable oil to large skillet on high heat. Add onion, and garlic. Stir into oil until all of garlic powder is disolved.
- Add peanut butter, soy sauce, and chicken stock. Stir until become a sauce.
- Add chicken back into sauce, along with peanuts.
- Stir together so sauce is coated over chicken and peanuts.
- Remove from heat.
- Let stand for 1 minute to let sauce thicken.
- Serve over rice.

Thursday, January 7, 2010

Marinated Steak

I have never been a really big fan of steak. My husband got these steaks from an old boss a while ago. (I won't tell you how long ago). They had been in the freezer in freezer bags, vacuumed sealed, foil etc. He decided this is what he wanted for dinner so I decided to marinate them to add more flavor. It turns out I do like steak.

So I have no idea what kind of steaks these are. It was just what we had.
- First thaw out the steak if they are frozen.
- Place steak in a gallon size zip lock bag.
- Add some EVOO, season salt, garlic powder, and minced onion.
- Shake bag.
- Let marinate in fridge for atleast 5 hours.
- Cook as normal.

Here is my husband making the steaks. Not the greatest picture, but him making dinner doesn't happen to often.