Veggie Chicken Soup

I love having soup for lunch.  It's so easy for me to make a batch of soup and freeze it into individual portions.  If I do this often enough, then I have a pretty big selection of soup to choose from in the freezer.  It is way way cheaper that buying cans from the store.  It's also healthier and yummier :) I know many people aren't fans of lima beans, but I think in here, they're fantastic. Also, you can substitute some of the veggies in here for your favorites.

Veggie Chicken Soup

Ingredients:

2 tbsp olive oil

2 cups diced onions

2 celery stalks, diced

1 green pepper, diced

1 zucchini, sliced

salt and pepper to taste

1/4 cup tomato paste

2 lbs boneless, skinless, chicken thighs or rotisserie chicken

8 tomatoes (plum or roma), diced

3 cups chicken stock

1 pkg (10 oz) frozen corn

1 pkg (16 oz) frozen lima beans

Directions:

Heat the olive oil in a large soup pot or dutch oven over medium-high heat.  Add in the onions, celery, green pepper, zucchini, salt ( I did about 2 tsp) , and pepper. Cook until everything is softened and starting to get a little golden.  

Stir in the tomato paste and add in the chicken, if using uncooked, and tomatoes.  Bring to a boil, cover, and reduce to a simmer.  Cook for about 20 minutes until the chicken is cooked through.  

Remove the chicken and dice.  If using rotisserie chicken add in now with lima beans and corn. Warm everything through and top with a little sour cream if you want.

Enjoy!

Note:  This makes a BIG batch of soup. Cut by half if you only want enough for 4.

To see more delicious recipes check out these fabulous blogs:

Tasty Tuesday

Tuesdays at the Table

Tempt My Tummy Tuesday

Have a great day!!

Menu Plan 2/21 - 2/27

As I posted last night this weekend was kind of a bust.  My guy was really sick and we didn't do too much.  I did, however, watch a lot of the Olympics!!  I'm really not much of a sports fan, but for some reason I LOVE the Olympics! Much to the despair of my husband, figure skating is my favorite. 

Here's what I have planned for the week:

Sunday:  Pulled Pork

This couldn't be an easier or more inexpensive meal.  I put about 1/2 cup BBQ sauce and 1/4 mustard on the bottom of a large crock pot.  Then I put in a large pork loin and put some more sauce on top.  I cook on high for about 6 or so hours.  There will be a point at about 4 hours where you'll check for tenderness and it will not be fork tender at all.  Then give it a couple hours and when you can shred it with a spoon, it's done.  Once shredded I add some more BBQ sauce and mustard to taste and put it over some buns with cheese.  That's it.  Super easy.

Monday:  LO Pulled Pork

Tuesday: Clam Pasta - didn't get to this last week :)

Wednesday:  Left Over Pasta

Thursday:  Salmon with salad and veggies

Friday: Dinner with friends

Saturday:  Out to dinner than scrapbooking with friends

To see more menu plans, check out Organizing Junkie here!!

I also linked this post up to Smockity Frocks Crockpot Carnival :)

Have a great week!!

WFMW ~ Chicken Stock

One of the biggest money savers in our house is making homemade chicken stock.  I make a lot of soups and other things that require chicken stock and it is very expensive to buy. I know there are a lot of recipes out there for making stock...but really I just throw a bunch of things into a giant pot and boil away. Good enough for me.  

As I accumulate things in the kitchen that I think would be good in stock, I freeze them in a large container.  Then, all I have to do is open the container and throw the item in.  It's okay if they all stick together, because your throwing it all in the same place anyway.  I think having one container saves on space, time, and money. Here is a list of some of the things I have thrown into a pot of chicken stock.  The ones that are bold are, in my opinion, a must:

Chicken - cooked chicken carcasses, uncooked chicken parts, skin, yucky parts...whatever

Onions

Celery - save your leafy parts as they add tons of flavor to the stock

Garlic - no need to peel

Leeks

Leek tops

Fresh or Dried Herbs

Parmesan or other cheese heels - once you've used the cheese just stick it in the freezer to save

Salt - don't go crazy on this because you can always add more to the dish

Whole Peppercorns

Broccoli Stems

Left over veggies such as peas, corn, green beans, green onions - seriously, it all adds flavor

I make chicken stock every couple of months and I basically just load up a large pot with all my savings and fill it to the top with water.  Then I bring it to a strong boil and reduce to a simmer. Then I cover it and let it go.  Simmer for a loooooooong time.  I've been known to do it overnight.  I would say at least 6 hours. 

Then, I let it cool and get a large tupperware container.  I  then strain the stock over a strainer. Throw all the leftovers away.  DON'T try to save the chicken.  You just boiled the heck out of it. It's done its duty.

Now, let the strained stock stay in the fridge overnight.  All of the fat and other left over bits will rise to the top and you can skim it off. It really is worth the overnight wait.

Finally, divide the stock into bags or other containers to freeze and use for later.  I divide mine into 1 quart (4 cups), 2 cups, and 1 cup increments.  I freeze mine in bags.  It works well and rarely leaks.  See here:

Then your husband, who thinks making stock is silly, can leave you messages on your bags :)

Well, that's what works for me!  To see more tips go to Works For Me We Wednesday!

If you haven't had a chance to enter my giveaway for the cutest produce bags ever you may do so here!!

Asian Turkey Lettuce Cups

If you haven't had a chance to enter my giveaway for the cutest produce bags ever you may do so here:)

I made these yummy little lettuce cups last week and they were super tasty. For the recipe I basically just threw a bunch of Asian ingredients in with the ground turkey and here's what I came up with:

Asian Turkey Lettuce Cups

Serves 4

Ingredients:

1 tbsp canola or vegetable oil

1 bunch green onions, chopped

2 tbsp fresh ginger, minced or grated

2 garlic cloves, chopped

1 lb ground turkey

1/4 cup soy sauce

2 tbsp honey

1 tsp toasted sesame oil (Asian aisle in grocery store)

1 head iceberg or bibb/butter lettuce, separated into "bowls"

Directions:

Heat a large skillet or wok over high heat.  Add in the oil to coat the pan.  Saute garlic, green onion, and ginger until it smells really good.  This should only take a couple of minutes.  Next, add in the ground turkey and cook until almost done.  Add in the soy sauce, honey, and sesame oil.  

Serve in lettuce cups with choice of toppings or by itself.  You could add chopped pepper, peanuts, more onion, etc.

Aren't they beautiful?  Just kidding.  Unfortunately, that's not mine :(  I had one of those "Oh S***!" moments when you forget to take a picture.  So I really hesitate to show you this ugly thing, but I took it so I am.  Yes, it is dark.  Yes, I did eat a little.  Yes, it was super yummy.  

This recipe is being shared at these fabulous blogs:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesdays at the Table

Have a great day!!

Buffalo Chicken Roll-Ups or Squares

I made these roll-ups for the Superbowl on Sunday, and they were a hit. I adapted the recipe from a spinach and cheese one that I had. Also, be sure to read the bottom of the post for an alternative way to make them as a dinner.

Buffalo Chicken Roll-Ups

Two Dozen

Ingredients:

1 can (8oz) refrigerated crescent rolls

3/4 cup finely chopped chicken, cooked

1 teaspoon hot sauce *I use Franks, and use as much or as little as your family likes*

4 oz cream cheese, softened

1/4 cup cheddar or blue cheese

3 tbsp green onion, finely chopped

Directions:

Preheat oven to 350.  Spray cookie sheet. Unroll dough and separate into 4 rectangles, and firmly press to seal.

In a small bowl, mix chicken and hot sauce.  Spread 1/4 of cream cheese over each rectangle to about 1/4 inch of the edge.  Sprinkle evenly with the chicken mixture, cheese, and onion.  

I doubled the recipe so this has one extra rectangle

Starting with one of the short sides, roll up the rectangle.  Press the edge to seal.  With a serrated or other sharp knife, cut each roll into 6 slices.  Place the rolls (cut side down) on the cookie sheet.  Bake 13-17 minutes, until golden.

You can also make chicken squares with these like I did here, to make it more of a dinner instead of an appetizer.

Use the same directions, but replace the ingredients with these, mixing in the hot sauce and cheese with the rest of the filling.

8 oz (1 block) cream cheese, room temp

2 cups cooked chicken, cubed

1 teaspoon hot sauce, or more to taste

1/4 cup blue or cheddar cheese

1/4 tsp salt

3 tbsp milk

3 tbsp green onion, finely chopped

1 can (8 oz) refrigerated crescent rolls

Enjoy!

These recipes are being shared at these fabulous blogs:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesdays at the Table

Have a great day!!

Healthy Apple Cinnamon Muffins

In my attempt to try to eat normal breakfast foods, unlike what I eat here, I am trying to find new recipes that I like.  I also want them to be healthy and filling. These muffins really hit the spot, and they don't taste like ground rock.  Always a plus!

Apple Cinnamon Muffins

One Dozen*

Ingredients:

2 cups whole wheat flour**

1 teaspoon baking soda

1/2 teaspoon salt

2 tsp cinnamon

1/2 cup honey or agave

1/4 cup canola oil

2 large eggs

1 cup unsweetened applesauce

1 teaspoon vanilla

3/4 cup lowfat milk or buttermilk

1 apple of choice, peeled cored and cut into 1/4 inch pieces

2 tablespoons brown sugar

1/4 cup chopped pecans

Preheat oven to 400 degrees and spray a muffin tin.  

In a medium bowl, whisk together the flour, salt, baking soda, and 1 1/2 teaspoons of cinnamon.  

In a large bowl or mixer, whisk together the honey and oil.  Add the eggs, one at a time.  Whisk in the vanilla and applesauce.

Whisk in the flour in two batches alternating with the milk. Stir in the apple chunks. Pour mixture into muffin tins.  

In a small bowl, combine the brown sugar, pecans, and remaining 1/2 teaspoon of cinnamon. Sprinkle over top of the muffins.  

Bake in the oven for about 20 minutes or until a toothpick comes out clean.  

Adapted from Ellie Krieger's Apple Muffins

*This made 12 very large muffins for me.  You could probably get 18 smaller muffins if you'd like.  Just reduce the baking time a little.  

**To make an even lighter muffin you could use whole wheat pastry flour.  This is finer in texture.  However, it's a little pricey.  One trick that I do is let the flour run for a couple of minutes in the food processor.  It makes the regular whole wheat flour much finer.  This also works to make regular sugar into super-fine sugar.

Enjoy!!

This recipe is being shared at these great blogs:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesday at the Table

Cupcake Tuesday

Have a great day!

Chicken & Wild Rice Casserole

Last week or so I watched an episode of Sunny Anderson's show on the Food Network.  To be honest, she's not usually my fav.  I think it's because it seems like she makes everything very spicy or very fattening. With that being said, I have found a few of her recipes that I really really like.  This would be one of them.  However, I modified the recipe a lot.  It definitely fell into the really fattening category.  I think it topped out at around 800 calories or so per serving, but I stopped counting at some point.  My recipe isn't exactly healthy, but it's better. Also, I would think that this would make a great freezer meal, because the wild rice wouldn't get mushy.

Chicken & Wild Rice Casserole

Serves 8

Ingredients:

2 tbsp butter

2 tbsp olive oil *or butter if you want*

1/4 tsp thyme *or one fresh sprig*

1 bay leaf

2 tbsp salt

4 chicken breasts

1 cup wild rice *this is really expensive.  I don't see why you couldn't use a wild rice mix, or any other type of rice that you like. I splurged and got the wild, which was super good though*

2 tbsp brown sugar

1 cup frozen sour cherries, fresh or frozen  *the original recipe called for cranberries. However, I couldn't find them at the store.  I think they would be delicious, but you may want to up the sugar a little if you use them*

1 tbsp chopped fresh rosemary

1/4 cup bread crumbs

8 oz button mushrooms, quartered

1 medium onion, chopped

2 tbsp flour

2 1/2 cups half&half *you could also use evaporated milk or just milk to make it healthier*

2 cups shredded gruyere cheese

salt and pepper to taste

Directions:

Preheat oven to 375 and spray a 9x13 casserole dish.

In a large saucepan combine enough water to cover the chicken, thyme, bay leaf, and salt. Bring the water to a boil and add in the chicken. Reduce to a simmer and cook for about 15 minutes or until the chicken is done.  Remove from water and chop into 1/2 inch cubes.

If using wild rice, return the water to a boil and add in the rice.  Rice is done when grains start to split open. This will take about 45 mins. Drain wild rice and set aside. If using other rice, just follow the package directions and cook on the side.

In a small pot over medium heat, melt the two tbsp of butter.  Add in the cherries (or cranberries), sugar, breadcrumbs, rosemary, and a pinch of salt. Stir until sugar dissolves and set aside. In a large saute pan, heat olive oil over medium heat and add in the mushrooms and onions. Saute until softened, about 5 minutes.  Sprinkle in flour and cook for 1 minute.  Add in the half&half and simmer for a couple minutes until slightly thickened.  Add the gruyere, chicken, and rice into the pan and stir to combine.  Season with salt and pepper and transfer to the casserole dish.  

Spread the cherry mixture over the top and bake 25-30 minutes until bubbly and a little golden.  Let cool about 10 minutes to thicken up and serve.

*This recipe was really good.  I know the sweetened topping seems weird, but it adds a little tang, that is super yummy.  Next time, I want to try it with cranberries, because they are even tangier.  Also, I can't say enough about how in love I am with gruyere cheese.  However, it's a little pricey.  So, I think another bolder cheese, like swiss or sharp white cheddar, would be great too.*

Too see more great recipes check out these fantastic blogs:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesday's at the Table

Have a great day!!

Shrimp Etouffee

I made this last night and it was so good!!  I have made it in the past, but as with most recipes, I forgot about it.  It worked out perfect because I had tons of frozen peppers from the summer and a bag of onions I wanted to use up.  If you want to keep the recipe a little more frugal, just add more veggies and less shrimp.  Also, I don't see why you couldn't add a little cooked chicken. I guess that would take the "shrimp" out of "shrimp etoufee", but who cares.  Also, I know it seems like a lot of ingredients, but many of these things are items that I already have on hand. 

Shrimp Etouffee

Serves 4

Ingredients:

1/4 cup olive oil

1/2 stick butter  **you could just use one stick of butter and omit the oil**

1/2 cup flour

2 cups onions, chopped

1 cup celery, chopped

1 cup bell pepper, chopped  **I used green**

1 tbsp garlic, finely chopped

1/2 tsp salt

1/8 tsp black pepper

1/8 tsp white pepper

2 tsp Cajun seasoning

1 cup water

1 can diced tomatoes, undrained

2 tbsp dry white wine or sherry  **You could put in a little lemon instead**

1 1/2 lbs shrimp

green onion for garnish

hot sauce to taste

4 cups cooked rice **I used brown**

Directions:

In a large pot or dutch oven, melt the butter in with the olive oil over medium heat.  Once melted, add in the flour.  This part is called making a roux.  Stir the flour frequently until it is the color of peanut butter.  This will take 5-10 minutes depending on your heat and pot.  

Add in onions, celery, peppers, black pepper, white pepper, salt, and cajun seasoning.  Cook about 5 minutes until soft.  Add in garlic and cook about one minute.  Add in the water, tomatoes, and wine.  Let cook over low heat, stir

ring frequently, for about 5 minutes. Add in shrimp and cook until they turn pink.  This will be very quick.

Spoon the mixture over rice and garnish with the green onions and hot sauce.  

Enjoy!

To see more great recipes check out these fabulous blogs:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesday at the Table

Have a great day!!

French Onion Soup

This recipe is sort of a compilation of a few different recipes as well as me tweeking things from times I've made this in the past.  I actually didn't have any beef stock when I made it last night. However, I had homemade chicken stock, and it worked great.  This soup is so good with a salad on a cold night.  I think I could eat it every week!

French Onion Soup

Serves 4-6

Ingredients:

3 pounds onions, sliced thinly  *I like yellow*

3 garlic cloves, minced

2 tbsp butter

2 tbsp olive oil

1/4 tsp dry thyme or 1 sprig fresh thyme

1 bay leaf

8 cups beef broth

1/2 cup Sherry

1 cup dry white wine

salt to taste  *I say to taste on this because it really depends on how salty your broth is*

pepper to taste

1 loaf crusty bread *You can use leftover bread in the freezer as well as day old bread*

1 1/2 cups grated gruyere cheese

1/4 cup grated parmesan cheese

Directions:

In a large stock/soup pot saute the onions on medium heat until very golden brown.  You may think they're starting to burn, but a dark brown color is what you want. Add the garlic in the last couple minutes of browning.  

Pour in the sherry and wine and scrap the brown bits up off the bottom of the pan.  This is where the flavor is! Let the wine and sherry simmer for about 5 mintues.  You can see how brown mine is here before I even added the broth.  Also, I doubled the recipe so at this stage yours will probably look less liquid-y than mine.

Add in thyme, bay leaf, and broth.  Simmer on low heat for 25 minutes.  Add in salt and pepper to your taste.  

While the soup is simmering toast the bread and grate the cheese.  You can really use any cheese that you like, but I love love love gruyere cheese.  Ladle soup into crocks or bowls.  Top with toasted bread and cheese.  Place under broiler for 5 minutes or so to melt the cheese like this:

Enjoy!

To see some more delicious recipes check out these fabulous blogs:

Tempt My Tummy Tuesday

Tuesdays at the Table

Tasty Tuesday

Have a great day!!

Asian Spring Rolls

Since I was a little "overstuffed" from all the holiday eating I have been doing I decided to make something a little lighter for dinner last night. These are something I have made before and we always eat them up.  I like them because it uses up some leftover veggies in the fridge and also because they don't take a lot of time.  I don't really have a recipe but here is what I basically do. You can change any of the ingredients based on what you have on hand.

Asian Spring Rolls

Serves 2

Ingredients

Spring Roll Skin  *note and picture below*

Rice Noodles, Phad Thai Noodles, or any other noodle

1/2 pound of shrimp, cooked

1/2 cucumber, sliced thinly lengthwise

1 bunch green onions, sliced thinly lengthwise

1/2 bag of shredded carrots

lettuce, torn into smaller pieces

Here are some pictures of what I do:

This is the "Spring Roll Skin".  I've seen it in both packages.  One comes from the Asian Market and one comes from my local grocery store.  I haven't had a hard time finding them in our local store, but if you do the Asian Market is sure to have them.

Soak one "Spring Roll Skin" in warm water until soft. I would say this takes about a minute.  Lay "skin" onto a cutting board or paper towel and put your veggies and other things in.  Roll up like a burrito and slice in half.

Voila!

Here is the dipping sauce I make.  I kind of just throw things in, so do it to your taste.

Ingredients

1/4 cup soy sauce

1/4 cup rice vinegar

1 tbsp dijon mustard

1 tsp chile sesame oil 

1/4-1/2 cup water depending on how strong you like it

Whisk ingredients together and serve in little bowls.

To see some more delicious recipes check out these fabulous blogs:

Tempt My Tummy Tuesday

Tuesdays at the Table

Tasty Tuesday

Have a great day!!!

Menu Plan 12/28 - 1/2

I hope everyone had a wonderful Christmas! Ours was super busy full of visiting family, driving, and eating!  On Christmas Eve we went to my Dad's side of the family to have prime rib and presents. Some of you know that my dad passed away when I was little. However, we still spend Christmas Eve with his family, which is really important to me.  I only have one cousin on that side of the family, so it's great to see her whenever I get the chance. After dinner we go drive around to look at lights and sing along (loudly) to Christmas songs.  So fun! I got an amazing cake dome from Crate & Barrel that I can't wait to use:

Christmas day was spent at Hubby's family in the morning then we quickly went to my mom's to open presents and have breakfast.  Later in the day we went to Hubby's grandma's to have dinner.  His grandma gave me her old cordial glasses and some fabulous cookie cutters.  I am so excited about the glasses!

This weeks menu plan is a little crazy because we are having a party on Saturday and I have LOTS of food to cook :)  So I am trying to make the rest of the week as easy as possible.  I will be posting some of the recipes I'm making for the party, so check back later.  Here is what I have so far:

Monday:  Asian Spring Rolls (I'll be posting this recipe with pictures tomorrow)

Tuesday:  Chicken & Asiago sausage from Sam's (they're so good!) & polenta

Wednesday:  Chicken Squares

Thursday:  Yummy New Years Eve dinner with just my hubby before going to a friend's party.  We're having crab legs and steak.  I'm also making broccoli with this vinaigrette:

Broccoli with Balsamic Vinaigrette

Serves 6

Ingredients:

2 lb broccoli, cut into florets

1/4 cup olive oil

1 1/2 tbsp balsamic vinegar

3/4 tsp dijon mustard

1 tsp garlic, finely minced

fresh pepper

salt

1 lemon

Directions:

Bring a large pot of water to a boil with a tablespoon of salt.  When at a strong boil, add in broccoli and cook for 3-5 minutes.  I like mine with a little bite to it so I do about 3 minutes.  Drain broccoli and rinse with cool water.  Place in a serving bowl.

In the meantime, whisk together olive oil, balsamic vinegar, dijon mustard, garlic, pepper to taste, and 1 tsp salt.  Pour dressing over broccoli and squeeze lemon over the top.  I like to eat this at room temperature, but I think cold or hot would be good too.

Friday:  Pizza....because it's oh so easy :)

Saturday:  Party!!

Sorry for the jumbled plan but I will have recipes later in the week!

To check out more plans join in on the Menu Plan Monday fun here.

Have a great week!

Christmas Dinner Party

I'm not even going to get into the lack of posting. Everything is fine, other than I can't stick to a commitment...at all :)  Instead, I'm moving on to more positive things!  My un-committed butt had a dinner party.  I stressed, of course, but I think everything went pretty well :)  Here are some pictures of the table as well as my china.  I rarely use it, but it is the love of my life. Sometimes, I want to wave at it in the morning when I wake up.  Sometimes, I do.

For dinner I was lucky enough to not have to make appetizers or a salad. So, I made Italian Beef Roast, Creamy Parmesan Polenta, and Broccolini with a vinaigrette. I'll have to share the recipe for the pot roast soon, but here is the one for the Creamy Polenta. Go make it now because it's really easy and really yummy.

Creamy Parmesan Polenta

Serves 8

Ingredients:

4 c. whole milk

4 c. chicken stock

2 1/2  tsps salt

3 cups "medium" cornmeal       (It comes in coarse and fine too.  I prefer medium.)

8 Tbsp butter

1 c. parmesan cheese, grated

Directions:

In a large sauce pan (I use a soup pot), bring milk, chicken stock, and salt to a boil.  While stirring, slowly add in the cornmeal.

Reduce heat until it is lightly simmering and continue to constantly stir.  Cook until it thickens, but not until hard.  (This will take about 10 minutes depending on the grain of your cornmeal. I would taste it after 5 minutes or so, to see if it is starting to soften.  I prefer mine to be like "al dente" pasta.  Not mushy, with a little bit of a bite.)

Remove the pan from the heat and add in the butter and cheese.  Season with salt and pepper to taste.

**At this point I would serve it right away.  However, if you need to hold it over for a party, like I did you can keep it creamy for a little longer.  Polenta will harden once it cools.  This can be nice because you can cut it in wedges and grill, top with sauce, fry, etc.  However, if you want it creamy for a while it needs a little attention.  I just continue to add milk and a very low temperature while stirring.  I wouldn't do this for hours or anything, but I held mine like that for about 45 minutes. ***

You can check out some more great recipes @ Tempt My Tummy Tuesday & Tuesday's at the Table !

Enjoy your Christmas week!!!

Menu Plan 6/1 - 6/6

I hope everyone had a great weekend!!  I had a great time at the wedding I went to.  The bride and groom were so happy and everything was beautiful! However, now I feel like I need a weekend from my weekend :) Well here is what I have for the week!

Monday:  Makeover Creamy Italian Sausage Pasta

Tuesday:  Curry Chicken Salad

Ingredients:

1 1/2 cups cooked chicken breasts, cubed

1/2 cup plain yogurt

1/2 cup mayo

2 tsp curry powder

1/4 cup diced apple, I like to use granny smith

1 pinch of sugar, salt, and pepper

salad greens

pita bread

Directions:

Mix everything together and let sit for about an hour. Serve in pita bread with lettuce!

Wednesday: Left over Creamy Pasta

Thursday: Taryn's Chicken Bacon Ranch Pizza

Friday: Dinner out with another couple!

Saturday:  Neighborhood Block Party that I have been organizing :)

To check out more menu plans visit Organizing Junkie here :)

**Ummmm....I have no idea why this post looks so weird.  I have tried re-typing but it's not working.  Oh well :)

Have a great week!!

Menu Plan 5/25 - 5/30

Well I had a great weekend!!  It's so nice to just have that one extra day off.  It's amazing what a difference it can make in your week.  Last night we had some friends over for a barbeque.  I made a great dessert which I will post tomorrow.  We also had brats, burgers, corn, and the Broccoli Slaw I posted last week.  After dinner we had a fire in the back which went on way too late so I'm a little tired today :)

Well here is the plan for the week: 

PS... I was really bad about the picture thing.  I will try to post some later as I make them :)

Monday:  Hubby's Burgers with Special Sauce and baked sweet potato fries

Ingredients:

                                                               

1 lb ground turkey

1/4 cup green onion, chopped

1 tbsp soy sauce

2 tbsp orange juice

2 cloves garlic, chopped

2 tsp ginger, grated

Mix all ingredients together make 4 patties.  Grill each patty about 6 minutes on each side. Top with special sauce:

Ingredients:

1/4 cup mayo

1/2 cup greek yogurt (or mayo)

2 tbsp green onions, chopped

1 tsp soy sauce

1 tsp orange juice

1 tbsp honey

1 tsp ginger, grated

Mix all ingredients together and spoon over burgers!  This is really yummy and a great burger in the summer :)

Tuesday:  Kung Pao Chicken

*I know that this seems like a lot of ingredients, which there are.  However, a lot of the things are just basic pantry items.  Once you make the quick sauce it's very fast from there.  This is really tasty and a nice change from normal stir fry*

Ingredients:

1 lb boneless skinless chicken breasts, cut into bite size pieces

1 tbsp sherry

5 tsp cornstarch

1/4 cup water

1/4 cup soy sauce

1 tbsp sugar

1 tsp vinegar

couple shakes of hot sauce (to taste)

1 tbsp cooking oil

2 tsp ginger, grated

2 garlic cloves, minced

6 green onions, chopped

1/2 cup dry roasted peanuts

2 cups rice, cooked

Directions:

Mix in a medium bowl chicken, sherry, and 1 tsp cornstarch.  Cover and set in fridge for 30 minutes.

In a small bowl stir together water, soy sauce, 4 tsps cornstarch, sugar, vinegar, and hot sauce. Set aside.  

Pour cooking oil into a wok or skillet.  Heat for a minute or two over medium high heat.  Stir fry ginger and garlic in hot oil for about 15 seconds.  Add chicken and stir fry until cooked through, about 4 minutes.  

Stir in sauce until thickened and bubbly.  Add in green onions and peanuts and cook for 1-2 minutes.  Serve over rice.

Serves 4.

Wednesday:  Flank Steak with roasted potatoes and broccoli

Thursday:  LO Kung Pao Chicken

Friday:  Rehearsal Dinner for the wedding I'm in on Saturday in Detroit

Saturday:  Wedding!!!!!!!!! I'm so excited!!

To check out more menu plans go to Organizing Junkie here!

Have a great week!!

Baked Macaroni with Chicken

I used to make this all the time, because it's one of my husband's favorite.  However, I kind of forgot about it and haven't made it in a long time. I made it last night though and it was very tasty!  I wouldn't say that it is incredibly flavorful but I like it because it's really comforting. Also, it's a breeze to make and pretty healthy.  

Ingredients:

1 box macaroni *see my note below the pictures for an alternative

2 boxes chopped frozen spinach, thawed and squeezed dry

1 lb boneless skinless chicken breasts

4 eggs

1/2 cup onion, minced

1 cup parmesan cheese

1 cup mozzarella cheese

salt and pepper to taste

you're favorite tomato sauce (optional)

Directions:

Preheat oven to 375.  Poach chicken by simmering in salted water until cooked through.  (You could use any type of chopped chicken.  Rotisserie, left over, baked, etc)  Boil noodles.  

In a separate bowl beat eggs and mix in spinach, onion, parmesan, salt, and pepper. Once chopped chicken and noodles have cooled a little mix those in too.  

Place everything in a sprayed casserole dish and top with mozzarella.  Cover with foil and bake for 30 minutes.

I like to serve mine with Vodka sauce :)

***Okay a note about the noodles.  You could also use spaghetti and bake it in a well sprayed bundt pan.  Then remove the noodles onto a plate.  Serve the sauce in the hole.  I have done this before but didn't have any spaghetti.  I think it's more fun for kids and a nicer presentation if you're having guests.***

To see more yumminess check out Tasty Tuesday here and Tempt My Tummy Tuesday here :)

Have a great day!!

Menu Plan 5/18 - 5/23

I had the best weekend!!  On Saturday morning 5 of my girlfriends and I left for Detroit for a friends bachelorette party.  We went to an 80's nightclub and it was so much fun!  The bar came complete with a giant dancefloor, disco ball, and plenty of Blondie.  It was a mix of all ages including an 80 year old man who could dip better than any woman I've ever seen.  So now on to my slightly boring menu this week.  I had to send the hubby to go grocery shopping on Sunday and didn't want to make him try to find anything too complicated at the store :)

Monday: Baked Macaroni with Chicken  (I'll be posting this tomorrow for Tasty and Tempt My Tummy Tuesday after I make it tonight)

Tuesday:  Gyros with a salad

Ingredients:

1 lb lamb

1 lb ground turkey (or beef)

2 tbsp grill seasoning 

2 tsp ground cumin

1 tbsp chili powder

1 tbsp coriander

1 tsp dried oregano

1/8 tsp cinnamon

2 garlic cloves, minced

1 cup feta, crumbled

1 10oz pkg frozen chopped spinach, thawed and squeezed dry

Directions:

Preheat oven to 425 degrees.  Mix all ingredients well and form into a 3 inch wide long roll on baking sheet.  Coat with olive oil and bake for 40 minutes.  Serve with pita, onion, tomato, and cucumber yogurt sauce below.

Ingredients:

1 cup Greek yogurt

1/2 chopped cucumber

1 grated clove garlic

1/4 tsp cumin

1/4 tsp salt

juice of half lemon

Mix everything together and spoon into pita

Wednesday:  Brats and Broccoli Cole Slaw

Thursday: Left over Gyros

Friday:  Left over Brats

Saturday:  Sonic!!!!!!!!

To check out more menu plans go to Organizing Junkie's Blog here :)

Have a great week!!

Chicken Squares

I got this recipe from my hubby's mom a couple of years ago and have been making it ever since. They're really easy to make and the filling will keep in the fridge overnight if you want to make that part the night before! 

Ingredients:

8 oz (1 block) cream cheese, room temp
2 c. cooked chicken, cubed
1/4 tsp salt
1/8 tsp pepper
3 tbsp milk
2 tbsp onion, finely chopped (you could easily omit this for the little ones if you want)
8 oz crescent rolls
Directions:
Preheat oven to 350. Blend cream cheese and milk together until smooth. Add in chicken, salt, pepper, and onion. Unroll crescent rolls and shape two triangles together to make a square. 

Like this:

Put 1/4 of mixture in center of each square and pull up corners and pinch tops and sides together. 

Bake for 20-25 minutes. Eat :)

You can check out more great recipes at Tasty Tuesday and also Tempt My Tummy Tuesday!!

Have a great day!!

White Chicken Chili

I made this last night for dinner and it was so good!  I don't know where I got this recipe but I've been making since college.  I completely forgot about it until I was going through a (very unorganized) pile of recipes.  Give it a try!

Ingredients

1 1/2 lb boneless skinless chicken breasts

2 tbsp olive oil

1 cup onion, chopped

4 cloves garlic, finely minced

1 1/2 cup frozen corn kernels, thawed

1 can (15 1/2oz) white beans, undrained

3 (4 oz) cans chopped green chilis **don't worry these aren't spicy.  If you want a spicier chili add a couple chopped Jalapenos in with the onions**

1 (8oz) pkg cream cheese

3 tbsp lime juice

2 tsp cumin

1/2 tsp white pepper

salt to taste

Directions

Heat the oil in a large pan over medium heat and add the onion. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add garlic and cumin. Run the beans with their liquid through the blender. (This makes the chili thicker and people who don't like the beans won't notice them. However, if you like a looser chili and beans, just skip this step.)  Add the blended beans, chilies, lime juice, salt, and white pepper. Simmer for 10 minutes. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted and mixed in. Add the corn, heat through.

I serve this with sour cream, cheese, olives, onions, tortilla chips, or whatever else sounds good!

To find more recipes join in on Tasty Tuesday at this fabulous blog here!

Also check out Tempt My Tummy Tuesday here!

Have a great day!!

Menu Plan 5/4 - 5/9

Well I had a busy weekend!!  Saturday we went to a great wedding in Ann Arbor.  It was a lot of fun and nice for my hubby to see some of his old high school friends.  Yesterday we were pretty unproductive and feeling a little um.....quesy after all the wedding festivities :)

Here is my menu for the week.  I am posting the White Chicken Chili recipe tomorrow after I make it tonight!

Monday:  White Chicken Chili

Tuesday:  Bowtie's with Creamy Mushroom Sauce

Ingredients

1 lb bowtie pasta

2 tbsp olive oil

1 small onion, minced

2 garlic cloves, minced

1 lb mushrooms, cleaned and sliced

**you could use mini bella, shitake, button, etc.**

1/2 c. white wine

1/2 c. chicken stock

1 c. mascarpone cheese 

**This is like Italian cream cheese.  My grocery store carries it, but if yours doesn't or you don't want to spend the money, I would just use cream cheese that is softened**

1/2 c. grated parmesan cheese

2 tbsp. chopped chives

Boil water and add pasta to salted water and cook.

Heat oil in a large skillet over medium heat.  Add in onions and saute until almost soft.  Add in garlic and saute until both onions and garlic are soft.  Add in mushrooms and season with salt and pepper.  Saute until mushrooms are tender, about 5 minutes.  

Turn up the heat to high and add in the wine.  Simmer until almost completely reduced.  Add in the stock and simmer until about 1/2 reduced.  Take the pan off the heat and stir in the mascarpone cheese.  Stir in the drained pasta and parmesan.  If the sauce is too thick add a little pasta water.  Garnish with chopped chives and eat!!

Wednesday:  Taco's 

Thursday:  Salmon Salad with Grapefruit Dressing

Grapefruit Dressing

Ingredients

1 large egg

1 1/2 tsp dijon mustard

1 cup olive oil

2 tsp lemon juice

4 tsp grapefruit juice

Dash of worchestershire sauce

1/2 tsp salt

1 1/2 tsp grapefruit zest

1/4 tsp black pepper

In a blender or food processor combine the egg and mustard with 1/2 cup of olive oil.  Blend at low speed.  With the motor running add in the rest of the olive oil in a steady stream.  Add the remaining ingredients and pulse 4 to 6 times.  Dressing keeps 5 days and makes 1 cup.

Friday:  Left over Taco's

Saturday:  Dinner out with Mom to celebrate Mother's Day

To see more menu plans visit Organizing Junkie's Blog here!!

Have a great week!!