Jun 27, 2012

Weekly Menu Planner

Penne Pasta with Sun-dried Tomato Cream Sauce
From verybestbaking.com

    2 cups (8 oz.) dry penne pasta
    8 sun-dried tomatoes, chopped (about 1/3 cup)
    1 can (12 fl. oz.) Evaporated Milk
    2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
    1 teaspoon dried basil
    1/4 teaspoon garlic powder
    1/4 teaspoon ground black pepper

PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Honey Mustard Grilled Chicken
From allrecipes.com

    1/3 cup Dijon mustard
    1/4 cup honey
    2 tablespoons mayonnaise
    1 teaspoon steak sauce
    4 skinless, boneless chicken breast halves


    Preheat the grill for medium heat.
    In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
    Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Grilled Chicken and Pineapple Quesadillas
From budgetsavvydiva.com
·      8 whole Flour Tortillas
·      2 Tablespoons Butter
·      1 cups Grilled Pineapple Cubes
·      1.5 Pounds Skinless Chicken Breasts
·      Salt And Pepper, to taste
·      3 cups Cheddar and Monterrey Jack Cheese
·      1 whole Jalapeno, Sliced – Seeded
·      1 tablespoon of finely chopped Cilantro
·      3 Tablespoons Barbecue Sauce
Idaho Sunrise
From gimmesomeoven.com

    1 large baked potato (russett or sweet)
    1 Tbsp. butter
    2 eggs
    2 strips bacon, cooked and diced
    2 Tbsp. shredded cheese
    1 Tbsp. fresh parsley, chopped
    salt and freshly ground black pepper

Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato.  With a spoon, hollow out the middle of the potato to make a “bowl”, leaving the potato as thick or thin as you’d like.  (Just remember, the more room you leave, the more room for eggs, bacon and cheese!)
Place 1/2 tablespoon of butter in the middle of each bowl.  Then gently break an egg into each bowl, careful not to break the yolk.  Top with bacon, cheese, parsley, and then season with salt and pepper.
Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set.  Serve immediately.
Crockpot Potato Chowder
From realmomkitchen.com
8 cups diced potatoes ($.80)
1/3 cup onion, chopped ($.18)
3 Knorr bouillon cubes (these are two teaspoons in size $.10, now I used regular bouillon cubes so I needed 6 of them to equal the Knorr ones)
6 cups water
1 10 ¾ ounce can of condensed cream of chicken soup ($.59)
1 8 ounce package of cream cheese ($1.29)
½ lb bacon, cooked and crumbled ($.85)
Dried parsley or sliced green onions for garnish – optional
Combine potatoes, onion, water, bouillon, and chicken soup in the crock pot.Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese to crock pot and blend.Top with bacon and parsley or onions before serving.
Slow Cooker Sweet Potato and Black Bean Burritos
From kalynskitchen.com

Ingredients for Filling:
1 can (15 oz.) black beans (or use 1 1/2 cups cooked black beans)
2 large orange-fleshed sweet potatoes, diced in 1 inch cubes (about 1 1/2 lb. sweet potatoes; sometimes called yams in U.S. stores)
1/4 cup vegetable stock or canned vegetable broth
2 T fresh squeezed lime juice
1 tsp. ground cumin
1/2 tsp. ground coriander
2 tsp. minced garlic
salt and fresh ground black pepper to taste

Ingredients for Burritos:
medium-sized flour tortillas (use whole wheat or low-carb tortillas for South Beach Diet)
chopped fresh cilantro for serving (optional)
shredded mozzarella cheese for serving (optional)
shredded lettuce for serving (optional)
sour cream for serving (optional)
lime pieces to squeeze on filling (optional)

If using canned black beans, drain the beans into a colander placed in the sink, rinse well until no more foam appears, and let beans drain while you prep other ingredients.   Peel sweet potatoes and cut into 1 inch cubes.

Spray the slow cooker crock with olive oil or non-stick spray.  Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in slow cooker and cook on high for about 3 hours, or until sweet potatoes are soft to your liking.  Season the filling to taste with salt and fresh ground black pepper.

When the filling is nearly through cooking prepare toppings as desired: chopped fresh cilantro, shredded mozzarella, shredded lettuce, sour cream, and lime pieces.   Heat tortillas using the microwave or by wrapping them in foil and heating in the oven.

To assemble burritos, put a generous amount of filling inside a tortilla.  Top with cilantro, cheese, lettuce, sour cream, and a squeeze of lime juice (whichever topping you are using.)  Fold one edge up to make the bottom of the finished burrito, then fold two sides in.  Serve hot, with extra lime to squeeze on at the table if desired.

Orange Rolls
From the-girl-who-ate-everything.com

2 cups milk
1/2 cup sugar
1/2 cup oil
3 teaspoons salt
6 cups flour
2 eggs
2 Tablespoons (2 packages) yeast
1/2 cup warm water

1/2 cup (1 stick) soft butter
1 cup granulated sugar
grated peel of one orange
Mix together 2 1/2 cups powdered sugar and juice of one orange
(I usually juice the orange and then add the sugar to the taste and consistency I like.)

Stir milk, sugar, oil, and salt until sugar is completely dissolved. Add 2 cups of the flour and beat well. Add 2 eggs and stir in. Dissolve the 2 T. yeast in a 1/2 c. warm water and add to flour mixture. Mix in the remaining 4 cups of flour. Put some flour on a pastry board or counter and knead until dough is smooth and not sticky (more flour may be added if sticky). Put dough into greased bowl and let rise until double (about an hour) in a warm place. Divide dough into 6 parts and roll each into a circle. Spread with 1/6 of the filling mixture and cut into 8 wedges. Roll each into a crescent shape. Cover and let rise at least 1 hour in a warm place. Bake at 400 degrees for 8-10 minutes. Do not overcook! Pour on glaze when rolls are still warm.

No comments:

Post a Comment