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.

Monday, August 10 through Sunday, August 16

It is going to be a HOT week this week. And humid, the worst weather combination known to man. So, I'm going to try to leave the oven off.

Monday August 10

Leftovers

We have mountains of food left over from last week, so instead of letting all that go to waste, we have leftovers. Yum, yum.

Tuesday, August 11

Zesty Beef Tacos – Gluten free, as long as you use corn taco shells

Ingredients:
1 lb ground beef
1 medium onion
1 garlic clove, pressed
1 c chunky salsa
1 can (6 oz) tomato paste
3/4 c water
1 pkt (1 oz) taco seasoning mix
12 taco shells
1 c shredded cheese
1 head of lettuce, shredded
2 Roma tomatoes

Directions:
1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.
2. Add salsa, tomato paste, water, and taco seasoning mix. Bring to a simmer over medium heat.
3. Arrange 12 taco shells on a serving platter. Fill with beef mixture, shredded cheese, lettuce, and Roma tomatoes.

Wednesday, August 12

Beef Stir-fry
Grab a bag of stir fry vegetables and use leftover beef from Sunday. Serve over rice for a quick, gluten free meal or serve over noodles for a lo mein feel.

Thursday, August 13

Pancakes

See July 17 for recipe and ingredients or buy a box of pancake mix and follow directions on back.

Friday, August 14

Leftovers

“What? Leftovers twice in one week,” you say. It is payday today. While my intentions of leftovers for dinner are very good and real, there is a good chance we will be going out to eat instead.

Saturday, August 15

Pizza

Saturdays just feel like a pizza day. Support your local pizza store and order an extra topping. The boy likes black olives and pineapples.

Sunday, August 16

Chicken Pot Pie

It is our 6 year anniversary and to celebrate my hubby is letting me cook. What a treat! We’ll probably even go all out and have a bottle of three buck chuck with dinner. This makes enough to fill two 8 inch pie tins. We usually eat one for dinner and Zippy takes the leftovers for lunches.

Ingredients:
1 can (10 3/4 oz) condensed chicken broth
1 1/3 c water, divided
4 medium carrots (1 1/2 c)
3 medium potatoes (1 1/2 c)
2 tbsp olive oil
2 c medium mushrooms
1 small onion, finely chopped
1 c frozen peas
1/3 c flour
2 refrigerated pie crusts
2 1/2 c cooked chicken

Directions:
1. Combine broth, 1 c water, carrots, and potatoes in a medium saucepan. Bring to boil; reduce heat and simmer for 10 minutes.
2. Preheat oven 425˚F. Sautee mushrooms and onions. Stir in broth mixture and peas. Whisk remaining 1/3 c water into the flour until smooth, whisk into vegetable mixture. Bring to a boil.
3. Stir chicken into vegetable mixture and transfer to baking dish. Place crust over filling.
4. Bake until filling is bubbly and crust is browned, about 20 minutes.

Sunday, July 26 through Saturday, August 1

Sunday, July 26
Lasagna

Before you say, “Wait a minute! We had that yesterday,” and stop reading my blog, let me explain. Yes, it was on the menu for yesterday, but we ended up spending the night at my parents and my mom made chicken and rice. Since I bought all the ingredients and they are waiting in my fridge to be used, I am cooking lasagna tonight.

Monday, July 27
Slow Cooker Pot Roast

I have several different recipes for making pot roast in the slow cooker. Which is your favorite? Let me know what you think.

Ingredients:
2 (10.75 oz) cans cream of mushroom soup
1 (1 oz) package dry onion soup mix
1 1/4 c water
5 1/2 lb pot roast
4 to 5 medium potatoes cut into chunks
1 c baby carrots

Directions:
1. In slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup. Add vegetables.
2. Cook on high 3 to 4 ours or low 8 to 9 hours.

Tuesday, July 28
Spaghetti with tuna, lemon, and breadcrumbs

Baba picked this one out of one of my cooking magazines. If you don’t like it, blame him.

Ingredients:
Coarse salt and ground pepper
2 slices whole-wheat sandwich bread
1 tbsp plus 1 tsp olive oil
3/4 lb spaghetti
1 tsp finely grated lemon zest, plus 3 tbsp fresh lemon juice
1/2 c fresh parsley
3 tbsp slivered Kalamata olives
2 cans (6 oz each) chunk light tuna in water, drained


Directions:
1. Preheat oven to 350˚. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse bread and 1 tsp oil until coarse crumbs form. Spread on a rimmed baking sheet; season with salt and pepper. Bake until golden, tossing occasionally, 6 to 8 minutes.
2. Cook pasta in boiling water until al dente. Reserve 1/2 c pasta water; drain pasta, and return to pot. Add lemon zest and juice, parsley, olives, and 1 tbsp oil; toss, adding enough pasta water to coat. Add tuna; toss gently. Serve sprinkled with breadcrumbs.


Wednesday, July 29
Hawaiian Chicken Salad

As written, this makes 2 servings. Like usual, I will be doubling.

Ingredients:
1 can (8 oz) unsweetened pineapple chunks, undrained
1 c cooked elbow macaroni
1/2 c diced cooked chicken
1/2 c chopped celery
1/2 c frozen cut green beans, thawed
2 tbsp slivered almonds
1/3 c plain yogurt
3 tbsp mayonnaise
1/4 tsp salt

Directions:
Drain pineapple, reserving 1 1/2 tsp juice; set juice aside. In a small bowl, combine the pineapple, macaroni, chicken, celery, green beans, and almonds.
Combine the yogurt, mayonnaise, salt and reserved pineapple juice. Pour over salad; toss to coat. Chill until serving.



Thursday, July 30
Leftovers

We are going up to stay at the casino with my parents and some friends tonight. My children will be working on putting the buffet out of business for their supper tonight.

Friday, July 31
Beef Stir Fry

Use the leftover pot roast, stir fry with some veggies, toss with sauce, and serve over rice. How easy (and delicious) is that?
Saturday, August 1
Leftovers (or call for pizza)
I have a pedi-play date today and will be basking in post-pedi bliss so will be unable to cook dinner tonight. I get giddy just thinking about my upcoming pedi.