Saturday, November 15, 2008

Saturday: Chicken Parmesan

Chicken Parmesan

On Cor Chicken Parmesan or Veal Parmesan Frozen Meal
Spaghetti

Pop Chicken Parmesan meal into the microwave.

As it is cooking in your microwave, cook your spaghetti noodles according to the directions on package or box.

Whip up a salad as the chicken Parmesan and spaghetti cook.
Plop a chicken patty onto of some noodles and serve with salad. It's SOOOO easy! (but it won't taste like it)

Our family LOVES these!

Here's what your children will look like during dinner:

Here's what your plate will look like after dinner:

Friday, November 14, 2008

Friday: Mexican Cornbread Pizza

Ingredients:
I Jiffy Box of Corn Muffin Mix
1/4 cup Flour
1/4 cup Milk
1 egg
2 Tbs. Chilli Powder
1 tsp. Parsley
1 can Chili (they said with no beans, but we used beans)
2 cups Shredded Cheddar cheese


Mix all the ingredients in a bowl except for the can of chili and the cheddar cheese. On a floured surface knead the dough 10-15 times until it is easy enough to work with.







Roll out dough into a 9"x11" pan that has been greased. I had to use extra flour to get rid of some of the stickiness. Use the back of a spoon if you do not have a one-handed rolling pin.






Use the back of a spoon to spread the chili over the corn bread mixture.







Sprinkle cheese over the beans. Cook in a 400 degree oven for 15-20 minutes.









Taken from a Jiffy mixes Recipe book. Husband loved it, I loved it, and Preston pretended that all he had in front of him was the blueberries. When asked to take just one bite he declared that he was done over and over. We did get him to take just one bite, but that was all. Maybe tomorrow's pizza will go down better.








Dinner is served.

Thursday, November 13, 2008

Thursday: Roast (Slow Cooker)

Roast

Beef Roast of your choice
Potatoes, peeled and cut into fourths
carrots, peeled and cut into 2 inch pieces
garlic powder
seasoned salt
water

Place thawed roast into bottom of slow cooker. Add some water, enough to cover about half the meat. Season meat with garlic powder and seasoned salt to taste. Add potatoes and carrots.
Cover and cook on High for 4-6 hours or on LOW for about 10 hours.
Meanwhile, take some of those extra carrots and peel them and crinkle cut them. Serve them as a snack with ranch dressing or vegetable dip.

Serve roast with homemade bread.

Wednesday, November 12, 2008

Wednesday: Italian Pizza Bake


Italian Pizza Bake

2/3 cup Bisquick Heart Smart mix
2 egg whites
2 Tbs. water
1/4 tsp. garlic powder
1/2 diced green bell pepper
1/2 cup chopped onion
1 cup cut-up cooked chicken breast
1 cup canned diced tomatoes with Italian herbs, drained
1/2 tsp. Italian seasoning
1/2 cup shredded reduced-fat mozzarella cheese

Heat oven to 400 degrees. Spray 8" x 8" loaf pan. Stir Bisquick mix, egg, water, and garlic powder; spread in pan.
Cook pepper and onion in a nonstick skillet over medium-high heat, stirring frequently, until onion is tender. Stir in chicken, tomatoes and seasoning; heat until hot. Spoon over batter in pan. Sprinkle with cheese.
Bake 20-23 minutes or until golden brown; loosen from sides of pan.
Makes 4 servings.

This recipe was taken from the back of the Heart Smart Bisquick box.

Tuesday, November 11, 2008

Tuesday: 20 Minute Barbecue Ribs

Ingredients:
Ribs
1 rack (2 1/2-3 lb) pork loin back ribs (baby back ribs)
1 tsp salt
1 tsp coarsely ground black pepper
1/4 cup water
Smoky Barbecue Sauce
1 cup ketchup
1/4 cup packed brown sugar
2 tbsp Chipotle Rub or Smoky Barbecue Rub
2 tsp cider vinegar or white vinegar
Directions:
1. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook's Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
2. Meanwhile, for sauce, combine ketchup, brown sugar, rub and vinegar in (1.5-qt.) Saucepan. Bring to a boil, stirring occasionally; remove from heat.
3. Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the sauce and toss to coat.
4. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter. Serve immediately.
Yield: 4 servings

Nutrients per serving: Calories 620, Total Fat 41 g, Saturated Fat 15 g, Cholesterol 160 mg, Carbohydrate 30 g, Protein 34 g, Sodium 1390 mg, Fiber 1 g

Cook’s Tips: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any excess fat along the underside of the rack.

To ensure even doneness, turn each rib over halfway through cooking using Chef's Tongs so that the undercooked sides face outward.

©The Pampered Chef, Ltd. 2003

Monday, November 10, 2008

Monday: Fried Chicken Salad


1 package (9 ounces) frozen breaded chicken breast tenderloins or tenders
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 medium cucumber, thinly sliced
1 medium green bell pepper, sliced into rings

1 cup grape or cherry tomato halves
5 radishes, sliced
1/4 cup thinly sliced green onions with tops
3/4 cup ranch salad dressing



Directions:
1. Place chicken on flat baking stone; bake according to package directions.
2. Meanwhile, toss greens with vegetables; place in large Serving Bowl. Cut chicken crosswise into slices; arrange over salad. Serve immediately with dressing.
Yield: 4 servings

Nutrients per serving: Calories 350, Total Fat 23 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Carbohydrate 25 g, Protein 13 g, Sodium 570 mg, Fiber 4 g

©The Pampered Chef, Ltd. 2003

What's coming this week?

Monday: "Fried" Chicken Salad
Tuesday: 20 Minute Ribs
Wednesday: Italian Pizza Bake
Thursday: Roast (slow cooker)
Friday: Mexican Cornbread Pizza
Saturday: Chicken Parmesan
Sunday: Chicken N Dumplins
________________________________________________
Shopping List

"Fried" Chicken Salad
1 package (9 ounces) frozen breaded chicken breast tenderloins or tenders
1 package (16 ounces) iceberg lettuce salad mix (10 cups)
1 medium cucumber, thinly sliced
1 medium green bell pepper, sliced into rings

1 cup grape or cherry tomato halves
5 radishes, sliced
1/4 cup thinly sliced green onions with tops
3/4 cup ranch salad dressing


20 Minute Ribs
Ribs
1 rack (2 1/2-3 lb) pork loin back ribs (baby back ribs)
1 tsp salt
1 tsp coarsely ground black pepper
1/4 cup water

Smoky Barbecue Sauce
1 cup ketchup
1/4 cup packed brown sugar
2 tbsp Chipotle Rub or Smoky Barbecue Rub
2 tsp cider vinegar or white vinegar

Italian Pizza Bake
2/3 cup Bisquick Heart Smart mix
2 egg whites
2 Tbs. water
1/4 tsp. garlic powder
1/2 cup diced green bell pepper
1/2 cup chopped onion
1 cup cut-up cooked chicken breast
1 cup canned diced tomatoes with Italian herbs, drained
1/2 tsp. Italian seasoning
1/2 cup shredded reduced-fat mozzarella cheese

Roast
Beef Roast of your choice
Potatoes, peeled and cut into fourths
carrots, peeled and cut into 2 inch pieces
garlic powder
seasoned salt
water

Mexican Cornbread Pizza
I Jiffy Box of Corn Muffin Mix
1/4 cup Flour
1/4 cup Milk
1 egg
2 Tbs. Chilli Powder
1 tsp. Parsley
1 can Chili (they said with no beans, but we used beans)
2 cups Shredded Cheddar cheese

Chicken Parmesan
On Cor Chicken Parmesan or Veal Parmesan Frozen Meal
Spagetti

Chicken N' Dumplings
2 cups Biquick mix
2/3 cup milk
6 cups chicken broth
1 lb. cooked cubed chicken

Sunday, November 9, 2008

Sunday: Chipped Beef Gravy over Biscuits

We are excited to announce that we have a freshly updated website! To see this recipe on our new site, along with a printable version of the recipe, click here.


This is an old classic. I first had this almost 20 years ago when a close friend's mom made it. I love it, have her recipe now (shout out to Bonnie!) and make it for my family. It is a warm, yummy comfort food that is so cheap to make!

Here is what you need (Serves 4):

2 packages of Budding Beef, 2 cups milk, 2 cans buttermilk biscuits (or toast!), 4 Tb. butter, 1/4 cup flour, 1/4 t pepper, 1/4 t *nutmeg, dash of *cayenne (*I didn't use the last 2 ingredients b/c I didn't have them on hand, but feel free to add them to yours!)


Step 1: Melt 4 Tb. butter over medium heat in a large skillet. Preheat your oven if you are making biscuits.

Step 2: Tear the beef into pieces and cook in the butter until the edges curl up.


Step 3: Once your meat is done, add 1/4 cup flour, 1/4 t. pepper, 1/4 t. nutmeg and a dash of cayenne pepper. Stir and cook until bubbly. While this is heating, either put your biscuits in to bake or make toast to serve the gravy on.

Step 4: Add 2 cups milk, stir constantly until boiling. Cook 1 min. or until to your desired thickness.
Step 5: Looks like it's ready!

Step 6: Serve over biscuits or toast. Yummy!


Cost of Meal (serves 4): 2.00
Cost per person: 50 cents