Wednesday, March 31, 2010

Baked Chicken Wings

The Menu:
Baked Chicken Wings



The Original Recipe:
I had a 3lb. bag of chicken wings to use up. I knew I wanted to bake them, and I found this recipe. I did it slightly different so my way will follow.

CHICKEN WINGS - Recipe is for 5 lbs of Chicken Wings


Sauce:
1 Beef Bouillon Cube

1/4 cup Honey

1 Cup Water

1/2 Cup Brown Sugar

2 Tbsp Molasses

1/2 Cup Soy Sauce

1/2 Cup Maple Syrup



Put all ingredients above in a small sauce pan and heat until all ingredients are melted and incorporated.
Wings:
Boil the chicken wings in a large pot of water for 20 minutes. Drain & put the wings in large foil roasting pan (you definitely don't want to try cleaning the pan afterwards so this is highly recommended). Pour the sauce over the chicken wings and Bake at 350 degrees for at least 2 hours. You will want to baste & stir the wings for the entire time at least every 20 minutes. You want them to get nice and dark and sticky

The Way I Made It My Own:
This sauce was very different, but I really liked it on my wings. It made more than I had needed, so I had some leftover that I froze to use again. My wings turned out GREAT! They were crispy and tasted as if I had fried them! I sort of used Alton Browns (as found on Food Network) recipe for baking them. They really turned out great!

CHICKEN WINGS - Recipe is for 5 lbs of Chicken Wings

Sauce:
1 Beef Bouillon Cube
1/4 cup Honey
1 Cup Water
1/2 Cup Brown Sugar
2 Tbsp Molasses
1/2 Cup Soy Sauce
1/2 Cup Maple Syrup
1 TBLS Cornstarch

Put water and cornstarch in a pan, whisk until no lumps are found, put the rest of the ingredients above in a small sauce pan and heat until all ingredients are melted and incorporated and thick and bubbly.
Wings:
Boil the chicken wings in a large pot of water for 10 minutes. Drain & put the wings in large foil roasting pan (you definitely don't want to try cleaning the pan afterwards so this is highly recommended). Refridgerate for 1 hour.
Bake at 425 degrees 20 minutes on one side, flip them over and 20 minutes on the other side. Serve with sauce poured over them.

Monday, March 29, 2010

Sausage Oven Pancake

The Menu:
Sausage Oven Pancake


The Original Recipe:
I found this on realmomkitchen.blogspot. It looked like something my kids would love, and I was right. I changed a few things, so, the way I made it my own follows.

Sausage Oven Pancake


1 (12 oz) pkg pork sausage

1 cup cheddar cheese , shredded

1 egg

1/4 cup milk

2 Tbsp. maple-flavored syrup

1 Tbsp. vegetable oil (I always use canola)

1/2 cup flour

1 tsp. baking powder

1/8 tsp. salt

3/4 cup maple-flavored syrup


Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

The Way I made it My Own:
My Family LOVED this. I took out the cheese because, to me, it didn't seem to fit. They told me it tasted like something you would get from McDonald's... I have even considered taking this to a breakfast potluck, too. It is very good. I don't even like sweet sausage, but it does taste really good.


Sausage Oven Pancake


1 (12 oz) pkg pork sausage
1 egg
1/4 cup milk
2 Tbsp. maple-flavored syrup
1 Tbsp. Canola Oil
1/2 cup flour
1 tsp. baking powder

Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish.  In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

Hearty Lentil Soup

The Menu:
Hearty Lentil Soup


The Original Recipe:
I am proud of myself. I made this recipe "as is" and didn't change a thing. I had a friend make this last year, and I loved it. It tasted soooo good. So, she gave me the recipe, and I fianlly got around to making it. It still tasted just as good as I remember.

Cook's Illustrated Hearty Lentil Soup Recipe


From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.


1½ hours
20 min prep



SERVES 4 -6 , 2 quarts



3 slices bacon, cut into 1/4-inch pieces (about 3 ounces)

1 large onion, chopped fine (about 1 1/2 cups)

2 medium carrots, peeled and chopped medium (about 1 cup)

3 medium garlic cloves, minced (about 1 tablespoon)

1 (14 1/2 ounce) can diced tomatoes, drained

1 bay leaf

1 teaspoon minced fresh thyme leave

1 cup lentils, rinsed and picked over (7 ounces)

1 teaspoon table salt

ground black pepper

1/2 cup dry white wine

4 1/2 cups low sodium chicken broth

1 1/2 cups water

1 1/2 teaspoons balsamic vinegar

3 tablespoons minced fresh parsley leaves

Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes.

Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes.

Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds.

Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.

Uncover, increase heat to high, add wine, and bring to simmer.

Add chicken broth and water; bring to boil, cover partially, and reduce heat to low.

Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes.

Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.

Weekly Supper Planning


Sunday- Sausage Oven PancakesCrisp Waffle, and Bacon (breakfast for supper!)- peaches

Monday- Hamburgers, French Fries, Fruit and/or Salad



Thursday- Leftovers

Friday- Pizza

Wednesday, March 24, 2010

Rice Mixes

I believe I found this on Hillbillyhousewife.com a long time ago. Very thrifty rice mixes. I recently made the beef rice a roni one, and it was a definite hit with the kids.
I think I have posted a few, but I figure I will just post the rest of what I've got.
                                                 Enjoy!


TACO RICE MIX


In a quart-sized ziplock bag combine the following ingredients:

• 1 cup long grain brown rice or white rice

• 2 teaspoons chili powder

• 1/2 teaspoon salt

• 1/4 teaspoon each oregano & cumin & garlic powder

• 2 tablespoons dry onion

• Dash red pepper flakes

Seal & Label the bag. Store on the pantry shelf.

To Prepare:

• 1 package of Taco Rice Mix

• 1 or 2 tablespoons oil

• 8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes

• 2 cups water

Get out a 2-quart saucepan. Heat the oil in the pan over medium heat. Add the contents of the Taco Rice Mix. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is my oldest son's favorite food in the entire world. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.

Makes 4 servings.



Buttery Garlic Rice Mix

• 1 cup long grain white rice or brown rice

• 2 chicken bouillon cubes

• 1 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/8 teaspoon turmeric

• 2 teaspoons dry parsley

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

• 2 tablespoons margarine

• 1 package of Buttery Garlic Rice Mix

• 2 cups water

In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done. White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.




Yellow Rice Mix

• 1 cup long grain brown rice

• 1/4 teaspoon turmeric

• small speck cayenne pepper

• 1/8 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 tablespoon dried green pepper

• 3 chicken flavored bouillon cubes

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

• 2-1/2 cups tap water

• 2 tablespoon margarine

Melt the margarine in a 3-quart saucepan. Add the package of mix. Sautè the rice and seasonings for a few minutes, until the rice is toasty, and begins to turn opaque. Add the water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered for until done, or for about 45 minutes. Serve hot.




Chicken Style Rice a Roni

• 3/4 cup long grain brown or white rice

• 1/4 cup broken spaghetti (or just use more rice)

• 1 tablespoon dry onion

• 1/4 teaspoon garlic

• 1/4 teaspoon poultry seasoning or thyme

• 1 tablespoon dry parsley

• 3 chicken flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

• 2 tablespoons margarine

• 1 package of Chicken Style Rice & Roni Mix

• 2-1/2 cups water

In a 2-quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.



Lemon Herb Rice Mix

• 1 cup long grain brown rice

• 2 teaspoons vegetable or chicken flavored bouillon

• 1 teaspoon dry lemon peel

• 1/2 teaspoon marjoram

• 1/4 teaspoon thyme

• 1/4 teaspoon rosemary

• 1/4 teaspoon salt

• 1/2 teaspoon sugar

• Pinch Turmeric, for color (optional)

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

• 2 tablespoons margarine

• 1 package of Lemon Herb Rice Mix

• 2 cups water

In a 2 quart saucepan combine the margarine, Rice Mix and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done, or for about 45 minutes. Good with fish or chicken.




Beef Style Rice a Roni

• 3/4 cup long grain brown or white rice

• 1/4 cup broken spaghetti (or just use more rice)

• 1 tablespoon dry onion

• 1 tablespoon dry parsley

• 3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and Seal and the container. Store on the pantry shelf. This is enough for 1 package of mix. Make several at a time for the most conveneince.

To Prepare:

• 2 tablespoons margarine

• 1 package of Beef Style Rice & Roni Mix

• 2-1/2 cups water

• 1 tablespoon soy sauce

In a 2-quart saucepan combine the margarine, Rice Mix, soy sauce and water. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Kowboys' Tuna Helper

The Menu:
Kowboys' Tuna Helper

(see how fine those broccoli pieces are on the right. That is what you want!)


The Original Recipe:
My family loves Tuna Helper (along with any other "helper" dish out there), but they have so much non-essential ingredients in them. I was going to make my Tuna Noodle Casserole tonight, but I had some leftover fresh broccoli in the 'fridge. I decided to make my version of Tuna Helper. It worked out Wonderfully!! My whole family LOVED it!

Kowboys' Tuna Helper

1 cup whole grain spiral noodles
1 large can albacore tuna
2 cups water
1/2 cup milk
1 can low sodium (no msg) cream of mushroom soup
1 tsp. dried onion flakes
1 small head broccoli
1/2 cup parmasean cheese

Chop broccoli with hand chopper into minced pieces. In large pan combine soup, water, tuna, broccoli, noodles, and onion. Cover and simmer on low for 15 minutes. Add milk and cheese, stirring to combine, until melted and heated through. Serve.
*You can also make your own "cream of mushroom" soup, if you would like.


Tuna Noodle Casserole

The Menu:
Tuna Noodle Casserole


The Original Recipe:
Ok, so you know that I usually write the original recipe, and then afterwards, I write the way I changed it and made it my own. Well, today it is a bit different. I completely wrote a whole new recipe using tuna. I wanted to make this dish because it is delicious, and my kids really like it (ok, so it's still an original of mine). So, I am going to post it anyway (even though I don't have a picture of it!). Enjoy! The new dish I made can be found here.


Tuna Noodle Casserole


Ingredients

3 cups Whole wheat sprial noodles (cooked and drained)
 1 can Fat free cream of mushroom soup
1 can Milk
1 Small onion chopped
1 12.5 oz Can tuna drained and flaked
 1 pkg. Frozen. and thawed peas and carrots
1/2 cup Shredded cheddar cheese
 2/3 cup French fried onions

Preparation

Combine all ingrediants, except french fried onions, in 8x11 baking dish. Sprinkle french fried onions on top and bake 350 for 24- 30 minutes until the french fried onions are golden brown.

Tuesday, March 23, 2010

Grandpa's Mint Brownies

The Menu:
Grandpa's Mint Brownies

The Original Recipe:
I saw these on Triedandtruecookingwithheidi.blog and I knew I HAD to make them! Chocolate and Mint - what could be better than that combination? Afterall, one of my favorite all time, can't get enough of, candies are Jr. Mints. I could eat them daily (should I admit that I have?) These are super good, and if you don't have the time to make the brownies from scratch, you could easily use a box mix and just add the toppings. Ok, I need to go have a peice for breakfast now...


GRANDPA'S MINT BROWNIES


Brownie

1 cup sugar

1/2 cup margarine or butter

4 eggs

1 cup flour (unsifted)

1/2 tsp. salt

1 can chocolate syrup (16 oz)

1 tsp vanilla

Frosting

2 cups powdered sugar

few drops peppermint extract ( I added 1/2 tsp.)

1/2 cup margarine or butter

green food coloring.

Topping

1 cup chocolate chips

6 TBSP margarine or butter



Mix the above brownie ingredients and pour into a greased 9X13 pan. Bake at 350 degrees for 30 minutes and cool completely. Mix the above frosting ingredients and ice the cooled brownie layer. Refrigerate. While chilling, melt 1 cup chocolate chips and 6 Tbsp. margarine or butter. Stir, cool for five minutes then pour over icing layer. Cool and cut into small pieces (they are VERY rich!)

Monday, March 22, 2010

Taste of Home Healthy Cooking 2010 Annual Recipes

It's official! I am published in a hardbound cook book!
Introducing Asparagus and Ham Casserole in the
Taste of Home Healthy Cooking 2010 Annual Recipes!



Woohoo!! Go me!

My recipe can be seen here: Asparagus and Ham Casserole

It can also be bought here: Healthy Cooking Annual Recipes 2010



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Sunday, March 21, 2010

Weekly Supper Planning



Monday- Sauerkrat, Kielbasa, Hotdogs in crockpot with Baked Beans



Thursday- leftovers

Friday- Night Out!

Saturday- Hearty Lentil Soup (recipe to come), salad


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Cashew God Bless You Chicken

The Menu:
Cashew God Bless You Chicken


The Original Recipe:
I have had this recipe in my "to try" file for awhile now. It is a Rachael Ray recipe from her 30 minute meals. My family thought it was ok. It wasn't one of our favorites (I liked it; I had 2 bowls!), but the kids were so-so about it. Of course, I left out the spice for them, but added to my bowl.


Cashew! God Bless You Chicken


courtesy of Rachael Ray's 30 Minute Meals

1 box jasmine rice

1 pound of boneless, skinless chicken breast, diced

Combine chicken in a bowl with:
1 Tbsp sesame oil
2 cloves garlic, minced and mashed
2 Tbsp rice wine, rice vinegar, or dry sherry
a couple of shakes of crushed red pepper flakes
black pepper, to taste
Set it aside and let it hang out while you chop veggies.
1 Tbsp sesame oil
1 large carrot, peeled and diced into small cubes
1 red bell pepper, seeded and diced
1 can (abt 7 oz) sliced water chestnuts, drained and coarsley chopped
3 heaping Tbsp hoisin sauce [available on the Asian food aisle]
a couple of handfuls of unsalted cashews [I use lightly salted, usually]
3 green onions, thinly sliced on an angle

Following directions on box, start rice.
Heat oil in wok or large nonstick skillet over high heat until it smokes. Add carrot and stir-fry for 2-3 minutes or until browned around the edges. Add the coated chicken and cook another 3-4 minutes. Toss in the bell pepper and chestnuts. Heat through for 1 minute. Add the hoisin and toss to coat evenly. Dump chicken out over a bed of jasmine rice and top with cashews and green onions.



Thursday, March 18, 2010

Creamy Ham and White Bean Soup

The Menu:
Creamy Ham and White Bean Soup

The Original Recipe:
I actually knew what I wanted for supper, and I made this soup all from what I wanted in my head. I knew the taste I was going for, and it worked out great. This made a huge crockpot full of yummy soup.

Creamy Ham and White Bean Soup

3 tbls. butter, melted
3 tbls. flour
3 cans chicken broth
2 cups water
1 cup milk (or cream or half and half)
2 stalks celery, chopped
3 carrots, chopped or shredded
2 cloves garlic, minced
1 cup white beans (I used Great Northern)
1 1/2 cups cooked cubed ham
1 can white Hominy
1 bay leaf
1/2 tsp. rosemarry
1/2 tsp. black pepper


In crockpot, combine melted butter and flour, whisk. Add 2 cups water and continue to whisk until no lumps are found. add remaining ingredients except milk. Cook on low 6 hours. 30 minutes before serving, add milk.
 Taste great served with crusty bread to soap up the juice. I would also think that you could add some frozen spinach (thawed), too.

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Bacon Cheeseburger Rice

The Menu:
Bacon Cheeseburger Rice
(nice and steaming hot!)

The Original Recipe:
I found this on Babycenter, again. I have made this before, but haven't had it in awhile. This is another recipe that everyone thought could of been hamburger helper. They loved it! My 13 year old especially loves these type of dishes. I never make enough. The only change I made, was that I made it in one pot. I browned the meat, added all the ingredients (except cheese) including the 1 cup of dry rice and the 1 2/3 cup of water it called for on the box to cook the rice, all in one pan, put a lid on it and simmered it until the rice was done... added only 1 cup of cheese, stirred and voila!


Bacon Cheeseburger Rice



Ingredients

2 cups Cooked rice

1 lb. Ground meat

4-6 slices Bacon, cooked crisp and crumbled

1 can Condensed tomato soup (10 3/4 oz)

3 tablespoons Onion soup mix

2 cups Shredded cheddar cheese

Preparation

brown and drain beef. while beef is cooking mix together soup, onion soup mix, bacon pieces and cheese. add to

browned ground beef. simmer on low until cheese is just melted. add rice and mix well. Serve immediatly

Cook's Notes

*freezable; let cool and freeze. To serve: thaw overnight in fridge and reheat on stovetop.



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Monday, March 15, 2010

Crazy White Bread

The Menu:
Crazy White Bread


The Original Recipe:
My stepmom gave me this recipe. It reminds me of when I was younger. We love to eat it piping hot out of the oven. She also uses this recipe to make her rolls, too. I don't have a bread machine, so I mixed this by hand. I used our bread to make grilled cheese sandwhiches.. YUM! It is a dense bread, not to fluffy, so it tastes great toasted.

Crazy White Bread

6 cups flour

1 tablespoon salt

2 tablespoons sugar

2 cups warm water

2 pkg. dry yeast



Makes 2 loaves of bread.

Mix and let rise till double in size

Bake 350 degrees about 25 minutes





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Weekly Supper Planning


I have a menu planned for the rest of the month, that is, if I can stick with it, but here is this weeks menu.


Tuesday- Bacon Cheeseburger Rice, salad and fruit

Wednesday- Ham and Bean Soup , salad, crusty bread

Thursday- Leftover Day

Friday- Home Made Sloppy Joes, Parsley Potatoes, Carrots

Saturday- Cashew God Bless You Chicken , rice and veggies





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Tuesday, March 09, 2010

Asian Chicken Meatballs with Teryiaki Glaze

The Menu:
Asian Chicken Meatballs with Teryiaki Glaze
(yes, I took these pictures. Isn't it great what the natural light can do! I should say, isn't it great what the sun can do... since there is sun out finally! Usually my pictures are yellow due to no sun and flourescent lights...)


The Original Recipe:
These are super fast to make. It seems like a lot of ingredients, but I really threw these together tonight in a fashionable time. They were GREAT! They are right up there with some of the other things I have been making lately. My husband said they were almost addicting. He had a very hard time letting go, but his tummy was very full. I even got 2 thumbs up from the kiddos! I served this with brown rice and green snow peas.

Asian Chicken Meatballs with Teriyaki Glaze


Katie (Katiedid) (from Babycenter)



For the meatballs:

1lb ground chicken breast

1 egg

1/4c plain bread crumbs

2 green onions, thinly sliced

2 large cloves garlic, minced

1" piece of ginger, minced

1/2 tsp black pepper

pinch salt

2-3 drops sesame oil

1 1/2 tsp soy sauce

2 Tbsp cornstarch

canola oil



For the teriyaki glaze:

1/2c teriyaki sauce

1/3c water

2 tsp cornstarch



Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper, salt, sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1 1/2" meatballs and flatten slightly to make small discs. Heat a small drizzle of canola oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.



Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.

The Way I Made It My Own:
I changed a few things in this recipe that probably made it not so healthy, but it tasted so very good! I also doubled the recipe. Again, I served it with brown rice and snow peas.

Asian Chicken Meatballs with Teriyaki Glaze



For the meatballs:

2lb ground chicken breast

2 eggs

1/2c plain bread crumbs

4 green onions, thinly sliced

4 large cloves garlic, minced

1/2 tsp. ground ginger

1 tsp black pepper

2-3 drops sesame oil

1 tbls. soy sauce

4 Tbsp cornstarch

peanut oil



For the teriyaki glaze:

1c teriyaki sauce

1/2 cup brown sugar

2/3c water

4tsp cornstarch

sesame seeds



Combine chicken, egg, breadcrumbs, green onion, garlic, ginger, pepper,  sesame oil and soy sauce. Stir well to combine. Stir in cornstarch and blend well. Form into small 1-1 1/2" meatballs and flatten slightly to make small discs. Heat a small drizzle of peanut oil in a medium sized pan over medium heat. Add half of the meatballs and cook 2-4 minutes per side or until golden brown and cooked through. Remove to a plate lined with paper towels. Repeat with second half of the meatballs. Drain any fat or remaining oil from the pan.

Combine teriyaki glaze ingredients and pour into the same pan used for the meatballs. Stir to scrape up any brown bits and cook over medium heat until slightly thickened. Add meatballs and stir to coat. Serve with rice, stir-fry vegetables, and green onions for garnish.





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Playgroup Granola Bars

I like making things that I think the kids will enjoy... and then I like eating it all - by - myself. Yes, I did it again. These are really good! Ok, I did share some of them with the kids, but for a quick snack, these are great! I struggle with having the munchies all day long, but nothing "healthy" to munch on; I have to say, these are the cure!

The Menu:
Playgroup Granola Bars

The Original Recipe:
I found these on Babycenter Cooking for Your Family board. They are delish! Sort of Chewy, yet firm..

Playgroup Granola Bars

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional)
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

The Way I Made It My Own:
I changed a few things. I think, next time I make them, I will change more. I will add Peanut Butter and possibly leave out the egg. It would taste good with chocolate chips, too.

Playgroup Granola Bars


2 cups rolled oats
1/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cup cranberries(optional)
1/2 cup honey
1 egg, beaten
1/2 cup applesauce
2 teaspoons vanilla extract

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.



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Sunday, March 07, 2010

Weekly Supper Planning

This is a very easy week for me, cooking wise. I have so much stuff in my freezer that needs to be used up, so that is what I am doing here. Plus, I need to go grocery shopping, but not having to much cash right now, well, this is what we can do... Enjoy!



The Menu:

Sunday-  Fried Round Steaks with a mushroom gravey (after I fry them, I am going to place them in a roasting pan, top with a homemade mushroom cream soup and onions, cover and bake at 350 for half an hour. mashed potatoes and a veggie

Monday- Broccoli, Cauliflower Cheese Soup (I am adding cauliflower to my broccoli soup, and cutting back on the cheese), with ham and cheese sandwhiches

Tuesday- Asian Chicken Meatballs with Teryiaki glaze, rice and snow peas (recipe to come)

Wednesday- Grilled cheese and tomato soup (church night)

Thursday- Leftovers

Friday- Meatball Subs, French Fries , Salad

Saturday- Salisbury Steak (prebought Oncor with no preservatives), Mashed potatoes and Kowboy Greenbeans


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Tuesday, March 02, 2010

Pesce Italiano

The Menu:
Pesce Italiano

The Original Recipe:
I found this recipe on Babycenter recipe board, and let me say, YUM! This is definetely something I normally don't make, but I am so happy I did. My husband loved it, too.

Pesce Italiano



Prep time: 20 minutes. Cook time: 8 minutes



2 cup dried penne pasta (about 6 oz)

2 fresh salmon, tuna, or swordfish steaks, 3/4 inch thick (about 12 oz)

1 tsp Creole seasoning

2 cups sliced fresh mushrooms

2/3 cup dry white wine

1/4 cup prepared basil pesto

2 T lemon juice

4 tsp drained capers

2 T olive oil

Fresh basil leaves (optional)



In a large saucepan, cook the pasta in lightly salted boiling water for 4 minutes; drain and set aside. (Pasta will not be tender.)



Meanwhile, sprinkle both sides of fish steaks with Creole seasoning; set aside. (If using a salt-free Creole seasoning, also sprinkle fish with 1/4 tsp salt). Combine partially cooked pasta, mushrooms, wine, pesto, lemon juice, and capers; set aside.



In a large skillet, cook the fish steaks in the hot oil over medium-high heat for 1 minute; turn and cook for 1 minute more. Reduce heat to medium. Spoon the pasta mixture around the salmon steaks in the skillet. Bring to boiling; reduce heat. Simmer, covered, over medium heat for 6 to 9 minutes or until fish just flakes with a fork. Transfer to shallow bowls to serve. If desired, garnish with fresh basil leaves. Makes 4 servings.







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Parmasean and Basil Orzo


The Menu:
Parmasean and Basil Orzo
The Original Recipe:
My 13 yr. old l-o-v-e-s this side dish. It is definetely worth a try!

Parmasean and Basil Orzo

Ingredients

2 t Butter

1 cup Uncooked orzo pasta

1 (14.5 ounce) can Chicken broth

1/2 cup Grated Parmesan cheese

2 t Dried basil

Preparation

Melt butter in a skillet on top of the stove at med. high heat. Add uncooked orzo. Sauté until lightly browned. Add

chicken broth and bring to a boil. Turn heat down to low and cover pan. Simmer until pasta is tender and liquid is

absorbed--about 15-20 min. Add parmesan and basil and serve!

Cook's Notes

*for a twist try adding minced onion and garlic while sauteing the orzo...



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