Monday, January 31, 2011

Weekly Supper Planning

 Weekly Supper Planning

I haven't posted a meal list for awhile now. This is the "plan" for the week. Let's see if I can stick with it! Enjoy!


Monday: Alfredo sauce and noodles, big salad


Tuesday: Jambalaya, salad

Wednesday: Rosemarry Chicken Pockets , rice pilaf (new recipe), salad

Thursday: Big Mac Meatloaf, French Fries, Corn, salad

Friday: Leftovers. I have to guess there will be some, if not then Tomato Soup and Grilled Cheese, salad

Saturday: Pennsylvania Dutch Ham and Noodles, and a veggie added, salad

Tuesday, January 25, 2011

Chicken Orzo Skillet

The Menu:
Chicken Orzo Skillet

The Original Recipe:
I made this for supper last week. I haven't made it before, so it was a new recipe to me. I loved it. My husband loved it. The kids, well, I knew by looking at it that it wasn't something they would love. I did have so much leftover that I invited a friend of mine, who had friends of hers staying with them, over for lunch and I heated the leftovers up to serve. They loved it! Even as a leftover it went over very well.



Chicken Orzo Skillet ~ Healthy Cooking ~ (Andrew&Elliott - Nicci)


Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

• 2 teaspoons salt-free garlic seasoning blend

• 1 small onion, chopped

• 1 tablespoon Crisco® Pure Olive Oil

• 1 garlic clove, minced

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1 cup reduced-sodium chicken broth

• 3/4 cup uncooked orzo pasta

• 1 teaspoon Italian seasoning

• 1/8 teaspoon crushed red pepper flakes, optional

• 1/4 cup grated Parmesan cheese, optional

Directions

• Sprinkle chicken with garlic seasoning blend. In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.

• Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and pepper flakes if desired. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired. Yield: 4 servings.

Tuesday, January 18, 2011

Hoppin' John

The Menu:
Hoppin' John

The Original Recipe:
I found this on Babycenter Cooking for Your Family board.  I know, a little late for the new year, but a little luck now is better than none at all! I used this recipe as an inspiration to my own recipe below.

HOPPIN' JOHN


(Sharon --GatorGrrrl)

4 cans black eyed peas

2 pieces of chopped up bacon

1 large onion, diced

1 large carrot, diced

2 cloves garlic, minced

1 jalapeno (take the seeds out to cut the spice)

1 large smoked ham hock

1 tsp thyme

1 tsp parsley

1 tsp oregano

1-2 cups water

Cooked white rice



I make mine with canned black eyed peas (sacrilege, I know, but this is a busy time of year, folks!) I saute 2 pieces of chopped up bacon and use the bacon drippings to saute a large onion, garlic and a jalapeno, then I had big smoked ham hock, 4 cans of black eye peas, a tsp each of thyme, parsley and oregano. Then I add just enough water to make it soupy, about 2 cups. I let it simmer for at least an hour, but the longer the better. At a certain point, take the ham hock out and let it cool and chop up the ham and stir it back in.

Serve over white rice.

The Way I Made It My Own:
So, I had dried peas to make this dish, and I had to change a few other things. My oldest had 2 bowls! My other kids ate it with out complaining and under 30 minutes, too! We have a winner! This made a lot, but we only have 1 small bowl leftover! My family eats. A lot.
 
HOPPIN' JOHN


1 bag black eyed peas

1 large onion, diced

4  carrots, diced

2 cloves garlic, minced

1 jalapeno (take the seeds out to cut the spice)

1 large smoked ham hock (or, I used about 3 cups diced smoked precooked ham)

1 tsp thyme

1 tsp parsley

1 tsp oregano

5 cups water

3/4 white rice

Rinse peas and soak for 1 hour. Drain. Saute onion, garlic and carrots in pan. Add seasonings, ham, peas, jalapeno and water. Cover and simmer on low for 2 hours until peas are becoming tender. Add rice, cover and simmer for 20 minutes. Let stand additional 5 minutes for rice to finish cooking. It should be nice and thick and creamy.
.

Zesty Sausage Cheese Balls

The Menu:
Zesty Sausage Cheese Balls


The Original Recipe:
I have to say that I have started buying local meat from a local butcher shop. I am really trying to be healthier and to buy meats with out hormones or preservatives added, so this was the best route. It tastes so much better, too! I mean, I grew up on a farm, so we have always had our cows butchered, but not so much with the chicken and pork, so I have started buying that from the local butcher, too.
I was originally going to make No-Time-for-Breakfast Biscuits this morning, but I had some leftover Jimmy Dean Sausage I wanted to use (the last of the store bought meat!). I saw this recipe on the back of the package and it looked good. I didn't add the jalapenos because the sausage was spicy enough. My oldest son can eat a couple of these in the morning before school. Not to healthy, but definitely quick, and it used up this store bought package that kept eyeballing me everytime I would get in and out of the freezer.
I actually think they would be a great appetizer, to be honest.


Zesty Sausage Cheese Balls

Ingredients


1 pkg. Jimmy Dean® Hot Pork Sausage Roll (uncooked)

¾ cup all-purpose baking mix

2 cups (8 ounces) shredded sharp cheddar cheese

¼ cup finely chopped onion

¼ cup seeded, finely chopped fresh jalapeƱo peppers

1 large clove garlic, minced

½ teaspoon chili powder

1/8 teaspoon cayenne pepper (optional)

Directions



1. Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.



2. Place in 2 lightly greased baking pans.



3. Bake 12-14 minutes or until done (160°F).



4. Serve with toothpicks, if desired.



Cook’s Tips Stove-Top Variation: Do not preheat oven. Mix ingredients and shape into balls as directed. Cook half the sausage balls in large skillet over medium heat 15-17 minutes or until done (160°F), turning frequently. Remove from skillet; place in single layer in shallow pan to keep warm. Repeat with remaining sausage balls. Serve with toothpicks, if desired.



Make Ahead: Sausage balls can be shaped ahead of time and frozen. When ready to serve, heat oven to 375°F. Place frozen balls on lightly greased baking sheet. Bake 16-18 minutes or until done (160°F).



Note: It is easiest to mix the sausage mixture using your hands. Mix just until the dry ingredients are incorporated.


Yield:

18 servings (2 balls each

Saturday, January 15, 2011

Peanut Butter Balls

The Menu:
Peanut Butter Balls

The Original Recipe:
My son had a homework assignment the other day that had a recipe on it. He, of course, wanted to try it out! These were really good! Surprisingly good. And easy. Very easy. He wants to make them and take them in for his birthday party at school. Cute.

Peanut Butter Balls

1 1/4 cup graham cracker crumbs
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup peanut butter
1/3 cup corn syrup
1 cup powdered sugar

In a bowl, mix together the graham cracker crumbs, sugar, cinnamon, and nutmeg. Add the peanut butter and corn syrup. Stir well. Roll heaping teaspoons of the mixture into balls. Place them on a large plate covered with wax paper. Put the plate in the refrigerator for an hour. Take peanut butter balls out of refrigerator. Put powdered sugar in a small bowl. roll each ball in the powdered sugar until it is covered.

Golden Corral Bourbon Chicken

The Menu:
Golden Corral Bourbon Chicken

The Original Recipe:
I found this on the internet doing a search one night after eating at the Golden Corral (for the first time in years!). This chicken was so good, and I could not get the yummy taste out of my mind. I had to find a recipe.
So, let's just say I will stick with the Golden Corral when I want my bourbon chicken (which will be in another 10 yr.s probably). This had such a strong, and I want to emphisize the word STRONG, after taste of alcohol to it. Whoooo.. it was so strong I fed the kids something else to eat that night! I wanted to share it though because my husband really liked it (and he is not a drinker, mind you), but he did like it, and he ate all of the leftovers the next day. He liked it as much as I like the original from the actual resturaunt, I think. :o) 

GOLDEN CORRAL BOURBON CHICKEN


1 pound chicken leg or thigh meat, cut into bite-size chunks

4 ounces soy sauce

1/2 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon powdered ginger

2 tablespoons dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tablespoons white wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.

Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine. Stir and add chicken. Cook for 5 minutes and serve.

Monday, January 10, 2011

No Peek Tips

The Menu:
No Peek Tips

The Original Recipe:
I found this on a crockpot website. It sounds delicious. I haven't made them before, but I can tell you this-I cannot keep my fingers out of the sauce! It tastes fantastic!! I am tasting my recipe though which follows this one.

No Peek Tips

2 lbs cubed stew beef

1 can cream of mushroom soup

1 can mushrooms (I'm using fresh)

1 pkg dry onion soup mix

1 pkg dry brown gravy mix

1 c. ginger ale or 7 up


Layer ingredients in proceeding order. Cover and bake at 300* for 3 hours. I'm making in the slow cooker for 6hrs. Serve over rice or pasta

 
The Way I Made It My Own:
I didn't have gravy mix or the pop mentioned, but I did have sprite. Man does it taste so good! I cannot wait to eat this with the gravy poured over the mashed potatoes. I feel like we are eating at Texas Roadhouse tonight!
 
Kowboy's No Peek Tips

2 lbs cubed stew beef
1 can cream of mushroom soup (msg free)
1 pkg. crimini mushrooms
1 pkg dry onion soup mix
1 tsp. low sodium beef bullion powder
1 tsp. cornstartch
1 c. sprite

Add everything into the crockpot. Cook on low atleast 6 hours or until meat is tender.

Sweet and Sour Meatballs

The Menu:
Sweet and Sour Meatballs

The Original Recipe:
These are a great appetizer. They cook up right in the crockpot. You can serve them with toothpicks if you would like. They are delicious and so easy to make! My kids like them for supper, so I am making them tonight. I am serving them over rice and snow peas. I have a few other recipes like this one that we make for suppers: Cranberry ChickenSmoked Sausage

Sweet and Sour Meatballs

1 pkg. frozen meatballs; homestyle
18 oz. jar grape jelly
1 jar chili sauce

Mix together in crockpot and turn on low. Cook 4 hours or until heated through. Serve

Wednesday, January 05, 2011

Jack Daniels BBQ Meatloaf (oven or crockpot)

The Menu:
Jack Daniels BBQ Meatloaf


The Original Recipe:
I have made this before, but I have never shared it. I made it again the other day with some baked beans and rice as side dishes and it was just soooo good! I made mine in the crockpot! I prepared it as directed, but then I stuck it in the crockpot on low for 4 hours. YUMMY!

Jack Daniels BBQ Meatloaf


Ingredients

1 cup Chopped onion
 1 t Olive oil
¼ tsp Salt
 1/8 tsp Black pepper
½ tsp Dried thyme leaves
2 t Worcestershire sauce
1/3 cup Chicken stock
 1 tbls. tomato paste
2pound Ground beef
1 cup Coarse dry bread crumbs
2 Large eggs
 1/3 cup Jack Daniels BBQ sauce
½ small onion, thinly sliced (optional)

Preparation

Preheat oven to 325 degrees. In a medium saute’ pan, on medium-low heat, cook the onions, olive oil, salt, pepper and tyme until the onions are translucent but not browned..approx. 15 min. Add the Worcestershire sauce, chicken stock and tomato paste and mix well. Allow to cool to room temp. Combine the ground beef, bread crumbs, eggs and onion mixture in a large bowl. Mix well and shape into a rectangular loaf in a greased pan (8x8). Spread theBBQ sauce evenly on top. Scatter the thinly sliced onions over the top of the BBQ sauce. Bake uncovered for roughly 1 hour until meatloaf is cooked through. * I prepared meatloaf as above, but then stuck it in the crockpot on low for 4 hours.