Sunday, February 28, 2010

Weekly Supper Planning

Where have I been, you ask, on my supper planning? Well, let's just say I actually planned for the whole month of February, but I didn't post it. Don't ask me why? I am not really sure, but here is this next weeks plan.




Sunday- Shake and Bake PorkChops with Parmasean and Basil Orzo  and a veggie (probably corn)

Monday- Pesce Italiano  then, I don't think the kids will eat this, so I will grill them some salmon on the side with some flavored noodles and a veggie

Tuesday- Meatloaf (I still need to decide which one!), Mashed Potatoes, and a veggie

Wednesday- Pork Tenderloin (roasted with Mckormick seasoning packet, it is so yummy!), seasoned roasted potatoes and a veggie

Thursday- Leftovers!

Friday- Taco night! Nothing fancy, just a package of taco seasoning for our meat, refried beans and all the fixings! (maybe some taco rice)

Saturday- Chicken Spaghetti



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Friday, February 26, 2010

General Tso's Chicken

The Menu:
General Tso's Chicken

The Original Recipe:
Oh man! This is my favorite home-made General Tso's recipe ever. It takes some time to make, but it is sooo good! I keep some sauce seperate with out the red pepper flakes, and I let the kids dip their chicken pieces in the sauce. They love it that way!

General Tso's chicken



Ingredients

3 lbs Boneless skinless chicken breasts, cut into chunks
1/4 cup Soy sauce
1 Egg, beaten
1 cup Cornstarch
2 cups Green onions, sliced
1/2 tsp. red pepper flakes


SAUCE:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoons Fresh garlic, minced
1 1/2 teaspoons Fresh ginger, minced
 3/4 cup Sugar
1/2 cup Soy sauce
 1/4 cup White vinegar
1/4 cup Sherry wine or white wine
 14 1/2 ounces Chicken broth (a can)

Preparation

 Place sauce ingredients in a quart jar with a lid and shake to mix. Refrigerate until needed shaking it again when you are ready to use it.  Mix soy sauce, egg and cornstarch well and add chicken, tossing to coat.  Deep fry 7 or 8 chicken pieces at a time in hot (350 degree) oil until chicken pieces are crispy. Drain on paper towels. Repeating until all chicken are fried. 
Place a small amount of oil in wok or large skillet and heat to 400 degrees.  Add green onions and hot peppers and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and red pepper flakes, cook until thick. If it gets too thick, add a little water.  Add chicken to sauce in wok, and cook until all is hot and bubbly.

Cook's Notes

Serve over your favorite rice

Wednesday, February 24, 2010

Sausage with Red Beans and Wild Rice

The Menu:
Sausage with Red Beans and Wild Rice



The Original Recipe:
I have been wanting to make red beans and rice for awhile now. I saw this recipe and decided it would be a good start. The way I made it my own is below, as I added red beans to this dish. It was delish!


Sausage and Wild Rice


(from Cooking Light Super Fast Suppers)


½ lb reduced sausage

2 small onions diced

2 c water

1 (6.2 oz) package fast cooking long grain and wild rice (I used Uncle Ben’s)

½ t dried oregano

¼ t crushed red pepper

1 c frozen green peas



Heat a large skillet over medium heat and spray with cooking spray. Add sausage and cook until brown, remove from pan. Cook onion until caramelized, add water to pan and bring to a boil. Add rice, season packet, oregano, red pepper and return to a boil. Cover, reduce heat and cook until water is absorbed (~ 4min). Stir in sausage and peas and heat through



The Way I Made It My Own:
My family absolutely LOVED this dish. After each bite they kept saying "wow, this is really good" I will defentaly make this again.

Sausage with Red Beans and Wild Rice


1 package beef Sausage cut into bite sized peices (I used hilshire farms)

1 small onions diced

2 c water

1 (6.2 oz) package fast cooking long grain and wild rice (I used Uncle Ben’s with the seasoning packet)

½ t dried oregano

¼ t crushed red pepper

1 c frozen green peas

1 can red kidney beans



Heat a large skillet over medium heat and spray with cooking spray. Add sausage and cook until brown, remove from pan. Cook onion until caramelized, add water to pan and bring to a boil. Add rice, season packet, oregano, red pepper and return to a boil. Cover, reduce heat and cook until water is absorbed (~ 4min). Stir in sausage and peas, red beans and heat through.




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Tator Tot Casserole

It's about time that I post this recipe. My family really likes it. I have a few picky non-potato eaters in my house, but they still think this is yummy.

The Menu:
Tator Tot Casserole
(I really forgot to take a picture!)

The Original Recipe:
There are a ton of recipes for this out there. This is my version!

Tator Tot Casserole

Ingredients

1 lb. Ground meat
1 Medium onion chopped
1 cup Thawed frozen mixed veggies
 1 can Reduced fat cream of mushroom soup
1 tsp. Worstishire sauce
1/4 tsp. Garlic powder
Salt and pepper to taste
1 bag Tator tots
1 cup Shredded cheddar cheese

Preparation

brown ground meat with onion, worstishire sauce, garlic powder, salt and pepper. Drain. Add veggies and can of soup.

Pour into 13x9 baking dish. Add cheese and top with tator tots. Bake at 450 degrees for 45 minutes or until tator tots are crispy and brown.Photobucket

Wednesday, February 17, 2010

Pennsylvania Dutch Ham & Noodle Casserole

The Menu:
Pennsylvania Dutch Ham & Noodle Casserole


The Original Recipe:
I found this on Campbells.com, too. It was really good!! The boys chowed this one down, too! I think next time I might make my own "cream of" soup, but for a quick supper, this was easy! Of course, I didn't have wide egg noodles, so I used spirals. I cooked them with some of the onion, and the ham bone from my ham steak I used, to add flavor to the noodles.

Pennsylvania Dutch Ham & Noodle Casserole


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

Sure to become a family favorite, this quick cooking casserole combines cubed cooked ham, noodles and tender onions blended with a creamy cheesy sauce.


Ingredients:

1 tablespoon vegetable oil

2 cup cubed cooked ham

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

2 cup shredded extra-sharp Cheddar cheese (about 8 ounces)

5 cup extra-wide egg noodles, cooked and drained

Directions:
Heat the oil in a 4-quart saucepan over medium-high heat. Add the ham and onion and cook until the onion is tender.

Stir the soup in the saucepan and heat to a boil. Reduce the heat to low. Add the cheese and stir until the cheese is melted. Add the noodles and cook until the mixture is hot and bubbling.

Serving Suggestion: Serve with glazed baby carrots: steam carrots with a touch of butter, brown sugar and cinnamon. For dessert serve vanilla yogurt with fresh blueberries.

Nutritional Values per Serving

Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: : Calories 654, Total Fat 33g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1801mg, Total Carbohydrate 49g, Dietary Fiber 3g, Protein 39g, Vitamin A 0%DV, Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

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Cheesy Broccoli Rice Bake

The Menu:
Cheesy Broccoli Rice Bake


The Original Recipe:
I found this on Recipezaar. I used Velveeta Cheese instead of the shredded cheeses. I melted them with the soups in the microwave before I added it all together. YUM! Another one my kids actually ate! The Way I Made it My Own follows after this...

Cheesy Broccoli-Rice Bake Recipe #79688


If you are looking for an easy-to-put-together great-tasting rice dish...well, here's one, and boy is it good!...When you try this one, it will become a favorite I am sure. (Note: Fresh broccoli is recommended in this recipe, as the frozen tends to become very mushy after baking with the rice)

by KITTENCAL

1¼ hours
20 min prep

SERVES 8 -10

1 (10 3/4 ounce) can cream of broccoli soup, undiluted

1 (10 3/4 ounce) can cream of chicken soup, undiluted

2 cups milk

1/2 cup sour cream (light is okay, do not use fat-free)

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

2 cups uncooked instant rice (Minute rice is good)

2 cups chopped fresh broccoli

1 small onion, chopped

1 teaspoon paprika, divided

pepper

Set oven to 350 degrees.

Grease a 13" x 9" baking pan.

In a large bowl combine soups, milk and sour cream.

Stir in cheeses, rice, broccoli, onion, 3/4 tsp of paprika and pepper.

Transfer mixture to prepared baking dish.

Sprinkle with remaining paprika.

Cover and bake for 35 minutes.

Uncover, bake 5-10 minutes longer, or until the rice and broccoli are tender.


The Way I Made It My Own:
I changed a few things.. It turned out very well! I will make this again, the way I made it.

Cheesy Broccoli-Rice Bake

1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 cup milk
1/2 cup sour cream (light is okay, do not use fat-free)
1/4 cup Velveeta Cheese
1 cup uncooked instant rice (Minute rice is good)
1 1/2 cups chopped fresh broccoli, chopped
1 tsp. minced dried onion
pepper

Oven 350 Degrees
In a large bowl combine soup and velveeta, melt in microwave until there are no lumps, add milk and sour cream.
Stir in  rice, broccoli, onion,  and pepper.
Transfer mixture to prepared round baking dish.
Cover and bake for 25 minutes.
Uncover, bake 5-10 minutes longer, or until the rice and broccoli are tender.

BBQ Wagon Wheels

The Menu:
BBQ Wagon Wheels


The Original Recipe:
This was given to me a long time ago by a family member. I added shell pasta because that is what I had on hand or I would of used the wagon wheels. Other than that, I made it exactly as it. I used Sweet Baby Rays BBQ sauce.

BBQ Wagon Wheels


Ingredients

1 lb. Ground beef
 2 cups Wagon wheels pasta (uncooked)
1 can Stewed tomatoes
 1 1/2 cups Water
1 cup Frozen corn
1/2 cup Bbq sauce

Preparation
Cook beef in skillet until brown. Stir in remaining ingrediants and bring to a boil. Cover and simmer fro 15 minutes or until pasta is tender.
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Skillet Chicken Cordon Bleu

The Menu:
Skillet Chicken Cordon Bleu
(well, the picture won't load.)

The Original Recipe:
I found this while surfing one of my favorite blogs.
Chicken Cordon Bleu Bake


source: adapted from Recipezaar via CassieCraves.blogspot.com

2 cups cooked chopped chicken (a rotisserie chicken works great)

1 package small-diced ham

1 can cream of chicken soup

1 cup sour cream

Salt and pepper to taste

2 cups shredded Swiss cheese

1 box stuffing mix for chicken

Butter and water called for on stuffing box


1. Preheat oven to 350 degrees. Cook stuffing according to package directions; set aside.

2. In a large bowl, combine chicken, ham, cream of chicken soup, and sour cream. Season with salt and pepper to taste. (Go light on the salt, since the cream of chicken soup and ham are pretty salty on their own.) Pour mixture into a greased 9 x 13 baking dish.

3. Sprinkle cheese evenly over the chicken mixture. Carefully add stuffing in an even layer on top of the cheese.

4. Bake uncovered for 30 minutes until hot and bubbly
 
The Way I Made It My Own:
This isn't exactly what I did this night. This recipe here is one I have been using for years, and I remembered I had it when I found the recipe above. I haven't made this one in a looong time, so I thought it proper to use one of my own recipes! lol The kids loved it!
 
Skillet Chicken Cordon Bleu



Ingredients

6 Boneless skinless chicken Breasts, cubed
5 slices Deli ham chopped (or prepackaged cubed ham)
1 Small onion chopped
1 Medium green pepper chopped
 1 cup Shredded swiss cheese
1 can Fat free cream of chicken soup
 1 cup Water
1 cup Instant white rice, uncooked
 Pepper to taste

Preparation
saute onion and green pepper, add chicken and cook until no longer pink, salt and pepper taste. Add ham, soup, water and rice. Cover and simmer until rice is tender (about 10 minutes.) add shredded cheese, stir and serve



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Tuesday, February 09, 2010

Beefy Pasta Skillet

The Menu:
Beefy Pasta Skilllet

The Original Recipe:
I found this on Campbells.com. My family LOVED it!! I thought it would need more flavor or seasonings, but it really didn't. My husband said if I wouldn't of told him it was "from scratch" he would of thought it was Hamburger Helper.

Beefy Pasta Skillet


From: Campbell's Kitchen

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

This dish features ground beef and onion simmering with tomato, pasta and cheese.

Ingredients:

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 1/2 cup corkscrew-shaped pasta, cooked and drained

Directions:

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, water, Worcestershire, cheese and pasta in the skillet and cook until the mixture is hot and bubbling.

Tip: You can substitute 1 cup uncooked elbow pasta, cooked and drained, for the corkscrew pasta, if you like.

Nutritional Values per Serving : :

Using Campbell's® Condensed Tomato Soup Calories 423, Total Fat 17g, Saturated Fat 7g, Cholesterol 82mg, Sodium 634mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 30g, Vitamin A 9%DV, Vitamin C 10%DV, Calcium 13%DV, Iron 22%DV

The Way I Made It My Own:
 I used shell pasta and added it to the meat mixture dry. I added 1 cup beef broth and 1 cup water to the meat/shell mixture and covered and cooked on medium (it was bubbly) for 15 minutes until the shells were tender. I then added the cheese and stirred to combine. It was PERFECT!

Kowboys Beefy Pasta Skillet

Ingredients:

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 cup cup water

1 cup beef broth

1 tablespoon Worcestershire sauce

1/2 cup shredded Cheddar cheese

1 1/2 cup Shells pasta

Directions:


Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, water, broth, Worcestershire, and pasta in the skillet and cook until the mixture is hot and bubbling.

Cover and simmer on medium for 15 minutes or until pasta is tender. Add cheese, stir to combine.




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Monday, February 08, 2010

Weekly Supper Planning

As you all my have noticed, I have not been supper planning as of late. Our family has been going through a few changes. My husband is now a school student! Yep, he has officially gone back to school, which means he doesn't get home until late in the evening. My kids are used to eating around 4:30pm each day. Well, now I am trying to hold off until my husband gets home in order for him to have a hot meal when he walks in. Adjusted life is going a bit rough. I don't feel like cooking. Everyone is eating, but they are eating different things. The smaller kids are eating one meal, while us older ones (yes, we are kids at heart!) are eating something else. So, in order to make sure we all eat at the same time, I am going to try and fix suppers everyone in the family will like. I am so tired of making two meals. I don't always do this, but if we want a meal that is a bit spicey then my kids won't eat it, so I make them something different. So, I am trying to find meals that pleases everyone. (I love flavor!) I don't want to redo my whole home made cookbook, but for now, this is what I choose to do--add to it. I am also tired of trying new recipes all of the time (WHAT!?! That can't be!). Sometimes I just wish I had a few staple recipes that I know will please even the toughest of tastebuds even if we had them weekly or every other week (and that would be my own self!). Needless to say, in order to get those few staples, I need to try out some new kid friendly recipes...


Ok, here we go:

Monday- Beefy Pasta Skillet I haven't made this yet, but I think it looks like a kid pleaser! We will have salad with it, and probably fruit for the ones that don't like salad.


Wednesday (church night)- Fish Sandwhiches (premade Gordons fish), broccoli rice bake and french fries

 
Friday- Cubscout Banquet Night

Saturday- Leftovers!!


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Friday, February 05, 2010

Arcadian Inn Famous Maple Walnut Cookies

The Menu:
Arcadian Inn Famous Maple Walnut Cookies



The Original Recipe:
I had these most fantastic cookies from a bakery. They were maple with walnuts and they were soooo soft and soooo yummy, and I don't like nuts in my desserts, but these were the BEST!! I growled at the kids for trying to take one, lol.. They were that good! This is NOT that recipe, but something I found would come close. They did, not exactly, but they are still delicious...

*note: I didn't change the recipe, but next time I think I will do 1 cup of brown sugar, and I might omit the white sugar, or only do 1/2 cup (reverse the below recipe) and add 2 tsp. of maple flavoring and omit the vanilla. It was close to the one I had from the bakery, but something could of been different or more or something. Don't get me wrong, these cookies are good (really good!), but not like what I wanted.

Arcadian Inn Famous Maple Walnut Cookies



1 cup butter-flavored Crisco

1 cup sugar

1/2 cup brown sugar

2 eggs

1 tsp. vanilla

1 tbsp. maple flavoring

4 tbsp flour

1 tsp. salt

1 tsp. soda

2 cups flour

1 1/2 cup chopped English Walnuts

Cream together the Crisco, sugars, eggs, vanilla and maple flavoring. Add 4 tbsp. flour, salt and soda. Fold in 2 cups flour and walnuts. Drop by teaspoons on ungreased baking sheet. Bake at 350 for 10 minutes.

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Pumpkin Chocolate Chip Cookies

The Menu:
Pumpkin Chocolate Chip Cookies


The Original Recipe:
I had this at a cubscout meeting one year. I loooooved the idea of chocolate with the pumpkin. I then searched on the internet for this fantastic cookie, and this is what I came up with. Delish!


Pumpkin Chocolate Chip Cookies





cream together:


1/2 lb. butter


2 c. brown sugar


1/2 c. sugar


4 eggs


2 c. pumpkin (I use canned)


Mix these dry ingredients together then add to creamed mixture:


4 c. flour


4 tsp. cinnamon


1 tsp. salt


1 tsp. cloves


1 tsp. nutmeg


1 tsp. ginger


2 tsp. baking soda


Blend in:


1 tsp. vanilla


Chocolate chips


Bake at 400 degrees for 10-12 minutes.

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Chicken Enchilada Chili

The Menu:
Chicken Enchilada Chili

The Original Recipe:
crockpot365.blogspot.com is where I found this yummy recipe! My 13 yr. old Loved it. He went back for 2nds. We had it with Tostito chips and some cheese. It would taste great over Fritos for some Frito Pie! MMM!

Chicken Enchilada Chili

1 1/2 pounds chicken (boneless; skinless, OR fish out the bones and skin after about 4 hours)I didn't have all the specified ingredients, so I did my own thing.

1 1/2 cups prepared enchilada sauce (read labels carefully if avoiding gluten)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (your choice: I had garlic and olive oil on hand)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin

The Directions.
Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.






Serve with shredded cheddar cheese and a dollop of sour cream, if desired.



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