Monday, August 17 through Monday August 24

Monday August 17

Pasta with Speedy Pasta Sauce

See July 23 for recipe and ingredients. Or for even speedier speedy pasta sauce, buy a jar of Ragu.

Tuesday, August 18

Omelet Croissants

How could anything that comes on a croissant be bad? This recipe is for 2 omelet croissants so adjust accordingly.

Ingredients:
3 eggs
1 tbsp water
1 tsp chicken bouillon granules
1 green onion, finely chopped
2 tbsp finely chopped sweet red pepper
1/4 tsp lemon-pepper seasoning
1/2 tsp butter
2 croissants, split
4 1/2 tsp ranch salad dressing
4 slices Canadian bacon
4 slices muenster cheese
1/2 c fresh arugula
4 thin slices tomato

Directions:
1. In a small bowl, whisk the eggs, water and bouillon; set aside. In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon-pepper in butter until tender.
2. Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges.
3. Spread croissants with salad dressing. On croissant bottoms, layer the bacon, omelet, cheese, arugula and tomato. Replace croissant tops.
4. Cook on a Panini maker or indoor grill for 2-4 minutes or until cheese is melted.

Wednesday, August 19

BLTs

My sister gave me the mother of all tomatoes. It has got to be at least a 5 pounder. C’mon over, we definitely have enough to share.

Thursday, August 20

Leftovers

Or search your cupboard and find that box of hamburger helper that is rapidly approaching its best by date. I also highly recommend the Macaroni Grill box meals. They are delicious. ‘Course, if the kids are home it takes two boxes to feed everyone.

Friday, August 21

Waffles

See July 2 for ingredients and recipe.

Saturday, August 22

Zippy has his 10 year high school reunion tonight, so you are on your own.

Sunday, August 23

Braised Chicken with White Wine, Tomatoes, and Peas

This is kind of a neat recipe because it uses the leftovers to make tomorrow’s recipe.

Ingredients:
2 c white rice
12 boneless, skinless chicken thighs (3 1/2 lbs total)
Coarse salt and ground pepper
2 tbsp olive oil
1 c dry white wine, such as Sauvignon Blanc
1 tbsp fresh thyme leaves, plus springs for garnish
1 box (10 oz) frozen peas
1 pint grape tomatoes, halved
2 tbsp fresh lemon juice

Directions:
1. In a medium saucepan, cook rice according to package instructions. Spread 3 c cooked rice on a rimmed baking sheet to cool; refrigerate for Chicken Fried Rice, up to 1 day. Cover remaining rice in pan to keep warm; set aside.
2. While rice is cooking, season chicken with salt and pepper. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Working in batches, cook chicken until browned, 4 to 5 minutes per side; transfer to a plate (reserve pot).
3. Return chicken and any juices to pot; add wine and thyme. Bring to a boil; reduce to a simmer, and cook, partially covered, until chicken is opaque throughout, 10 to 15 minutes. Remove 4 chicken thighs, refrigerate for Chicken Fried Rice, up to 1 day.
4. Add peas and tomatoes to pot; cook, stirring occasionally, until tomatoes are softened, 4 to 5 minutes. Stir in lemon juice; season with salt and pepper. Serve chicken and vegetables over rice, garnished with thyme sprigs.

Monday, August 24

Chicken Fried Rice with Bok Choy

Ingredients:
2 tbsp vegetable oil
2 large eggs, lightly beaten
Coarse salt and ground pepper
1 lb bok choy, cored and coarsely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
3 c reserved cook rice
4 reserved cooked chicken thighs, shredded
1 tbsp grated peeled fresh ginger
2 tbsp rice vinegar
2 tbsp soy sauce

Directions:
1. In a large nonstick skillet, heat 1 tbsp oil over medium. Add eggs; season with salt and pepper, and cook until set 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
2. In a skillet, heat remaining tbsp oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.
3. Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.