Is it really November already?? I can hardly believe it! But the beautiful trees and dropping leaves give it away. There is a nip in the morning air, even if we get tricked by afternoon sunshine and a warm Indian Summer. The kids are still high on Halloween candy, and I'm still letting them eat it for breakfast, lunch, and dinner. (Hey, the sooner they eat it, the sooner it's gone...no sense fighting it.) But, now it's time for a new menu...one that doesn't include candied apples, but maybe some baked apples or apple pie for dessert instead! Let's take some time this month to ponder all the blessings that God has given us. We have warm places to live, yummy food to eat, and wonderful families and friends that surround us with love everyday. The Lord is truly GOOD to us!
"Give thanks to the LORD because He is good. His love continues forever." Psalms 136: 1
Nov. 1-6:
1. Hamburger Supper: I've posted this one before, so you should be able to find the recipe within the blog. It is a family favorite, kind of a quickie beef stew. It has hamburger, onion, potatoes, and carrots in a brown gravy. It is a one pot supper, which I love.
2. Spaghetti: This makes our family's menu at least once a month! We can't help it, it's easy, and we love it!
3. Honey BBQ Chicken Tenders (crockpot meal): This is a repeat post as well, check in the April recipes.
4. Chili over rice: I'm going to make this a one pot meal, cooking the rice right in the tomatoe-y broth.
5. Chicken Patties and Fries: Friday's are always my easy day. After cooking all week, who wants an involved meal?
6. Leftovers
Nov. 7-13:
7. Ham Slice and Fried Potatoes
8. Creamed Chicken and Biscuits: There are several variations on this one that you can find in cookbooks and online. I'm basically using canned soup, canned chicken, mixed veggies, and biscuits from the dairy isle. Sometimes you just have to keep it simple.
9. Steak Stew (crockpot): This is a fabulous way to make a cheap cut of meat very tender. It is basically a hearty vegetable soup.
10. Sausage, Potato, and Cheese Waffles: This is a new recipe that I will be trying. It is from Rachel Ray's magazine. It looked pretty good, like an all-in-one breakfast. Hopefully, it's not too complicated or more work than it's worth. We can try it together and rate it.
11. Shake and Bake Chicken Nuggets and Parmesan Noodles: The parmesan noodles are just the Lipton noodles in a pouch. I prefer to make my own chicken nuggets when possible because I know what's going in them. But as you can see from Nov. 5th, I do still serve store bought chicken on occasion.
12. Hot Roast Beef Sandwiches (Hardee's style): This is so easy and satisfies my hunger for fast food when I really need to stay at home. Pick up some roast beef from the deli, fry it in a skillet and serve it on toasted buns. If you really want to get "fancy" (ha ha) you can make some au juis (spelling??)--beef broth-- and make a steakhouse beef dip sandwich, like they make at Quiznos. Just add some melted cheese and dip the sandwich in the beef broth. Yummy!
13. Leftovers: you knew it was coming folks!
Nov.14-20
14. Taco Stuffed Shells: I've posted this recipe before. It is a Taste of Home recipe.
15. Hamburgers and Mac&Cheese
16. BBQ Chicken, potatoe cubes, corn, and cheese casserole: I'm making this one up, as I saw it in the frozen food isle. (I get a lot of inspiration there when I'm tempted to buy those expensive meal-in-a-bags). I figure I should be able to make this for a lot cheaper than buying it already prepared. I'm going to put my raw chicken chunks and potatoes in a casserole dish, mix it around with a little BBQ sauce, and add some corn. I'll bake it until almost done, and then add some cheddar cheese. We'll see how this one goes...sometimes I come up with a winner, and sometimes the kids say "NEVER MAKE THIS AGAIN! YUCK!".
17. Ham Loaf Meatballs with sauce: I use the ham loaf mix from Butcher Shoppe, as well as their recipe. But instead of a loaf this time (which is not Shane's favorite), I'm going to make the mix into meatballs and pour the sauce over top. The kids love this!
18. Pancakes and Eggs
19. Pizza Boats: Instead of making my own crust this time, I think I will make pizza out of the long french bread loaves that you buy at the store. You can usually buy 2 loaves for about $2.00 at Walmart, so it should be a pretty inexpensive supper.
20. Leftovers: again!
Nov. 21-27:
21. Meatloaf and Mashed Potatoes: just your standard recipe
22. Creamy Chicken and Pasta: This is out of the Campbells cookbook. I will try to post as soon as possible.
23. Egg Rolls and Fried Rice: We LOVE to make our own egg rolls! They really aren't that hard, and again, it keeps us from going out to eat! This is another Taste of Home recipe.
24. Baked Italian Chicken: I've never tried this, but as I was planning the menu, my co-worker gave this idea to me. She said she marinates her chicken in Italian dressing for the day, then fries the chicken lightly on each side. She then transfers the chicken to a casserole dish and empties a can of Italian-seasoned diced tomatoes on top and finishes baking the chicken until cooked through. Sounded good to me!
25. Thanksgiving Dinner!!!! Bring on the turkey and stuffing!
26. Thanksgiving leftovers (I hope!). If not, we'll just do grilled cheese and tomato soup.
27. We'll finish the week with any other leftovers from the fridge.
Nov. 28-30
28. Pork Meatballs over Sauerkraut: This is a twist on the traditional pork roast. Just buy a package of ground pork, add breadcrumbs and an egg, and shape into meatballs. Brown quickly in a frying pan, then transfer to a crockpot (or regular stovetop pot) filled with sauerkraut. Cook until meatballs are done.
29. Chicken and Broccoli Alfredo: This is from the Campbell's cookbook. Will post the recipe later.
30. Beef Stew: not sure if I'll be doing this in the crockpot or on the stove. Either way, it is one of my favorite fall dishes.
Saturday, October 30, 2010
Tuesday, October 19, 2010
Apple Cinnamon Pork Chops
I received this recipe from a friend in a cooking group. She said the recipe was originally designed to be a marinade, but we've basically turned it into a crockpot meal. It is delicious and wonderful in the fall.
Apple Cinnamon Pork Chops
4 thick porkchops or 6 thin porkchops
1 1/2 c. Italian dressing
4 cloves garlic
1 1/2 c. BBQ sauce
3-4 large apples (more or less to taste...depending on if you plan on eating the apples with the pork-which I recommend!, but the rest of my family doesn't do)
1 Tbsp. cinnamon
2 Tbsp. sugar
3 Tbsp. butter
Combine all ingredients in crockpot. Apples should be peeled and sliced. Cook on low 7-8 hours.
Apple Cinnamon Pork Chops
4 thick porkchops or 6 thin porkchops
1 1/2 c. Italian dressing
4 cloves garlic
1 1/2 c. BBQ sauce
3-4 large apples (more or less to taste...depending on if you plan on eating the apples with the pork-which I recommend!, but the rest of my family doesn't do)
1 Tbsp. cinnamon
2 Tbsp. sugar
3 Tbsp. butter
Combine all ingredients in crockpot. Apples should be peeled and sliced. Cook on low 7-8 hours.
Old Fashioned Chicken Potpie
Usually I use the Southern Living Recipe for this dish, but a friend of mine gave me this recipe that calls for cream cheese in the crust. That one ingredient really changes the flavor, but in a good way. It adds a little zing to the crust. But if you do not like the flavor of cream cheese, you might want to stick to the Southern Living Recipe.
Amy's Old-Fashioned Chicken Pot Pie
Crust:
8 oz. cream cheese, softened
2 1/4 c. flour
3/4 c. butter, softened
1. Mix the ingredients in a bowl until a smooth dough develops. Knead a few times. Separate the dough into two balls (one using 3/4 of the dough, and one using 1/4 of the dough). Roll the larger ball into a rectangle (or shape that will fit down sides and bottom of 8x8 sized casserole dish). Set the small ball of dough aside until filling is made.
Filling:
3 Tbsp. butter
1/4 c. flour
2 c. chicken stock (preferably from cooking off a chicken) or 2 c. water seasoned with 3 Tbsp. chicken bouillon
2 c. frozen mixed vegetables, thawed
2 c. cooked chicken, cut into bite-sized pieces
salt and pepper to taste
parsley to taste
1. Melt butter in large pot over medium heat. Add flour, stirring with a whisk until completely combined. Continue stirring a few minutes. Add chicken stock slowly, whisking to combine the butter/flour into the stock. Add the veggies and cook until tender. The stock will be thickened. Do not cook at too high of a temperature, or you will scorch your filling!!
2. Pour filling into prepared bottom crust. Roll out the remaining dough ball into an 8x8 square. Fit the dough on top of the filling, pinch crust closed around top of casserole to seal. Prick holes in top of crust to vent air while baking. Bake at 350 degrees for 45 min.
5-6 servings
Amy's Old-Fashioned Chicken Pot Pie
Crust:
8 oz. cream cheese, softened
2 1/4 c. flour
3/4 c. butter, softened
1. Mix the ingredients in a bowl until a smooth dough develops. Knead a few times. Separate the dough into two balls (one using 3/4 of the dough, and one using 1/4 of the dough). Roll the larger ball into a rectangle (or shape that will fit down sides and bottom of 8x8 sized casserole dish). Set the small ball of dough aside until filling is made.
Filling:
3 Tbsp. butter
1/4 c. flour
2 c. chicken stock (preferably from cooking off a chicken) or 2 c. water seasoned with 3 Tbsp. chicken bouillon
2 c. frozen mixed vegetables, thawed
2 c. cooked chicken, cut into bite-sized pieces
salt and pepper to taste
parsley to taste
1. Melt butter in large pot over medium heat. Add flour, stirring with a whisk until completely combined. Continue stirring a few minutes. Add chicken stock slowly, whisking to combine the butter/flour into the stock. Add the veggies and cook until tender. The stock will be thickened. Do not cook at too high of a temperature, or you will scorch your filling!!
2. Pour filling into prepared bottom crust. Roll out the remaining dough ball into an 8x8 square. Fit the dough on top of the filling, pinch crust closed around top of casserole to seal. Prick holes in top of crust to vent air while baking. Bake at 350 degrees for 45 min.
5-6 servings
Ranch Turkey (Chicken) Pasta Dinner
This is a Taste of Home recipe. It calls for leftover turkey or chicken, so it should be a quick dinner. I'm going to use chicken, but it might be good to keep in mind for leftover turkey since Thanksgiving is coming up.
Ranch Turkey Pasta Dinner
2 1/2 c. uncooked penne pasta
6-8 Tbsp. butter, cubed
1 envelope ranch salad dressing mix
1 c. frozen peas and carrots, thawed (would be good with broccoli, calliflower, and carrot medley)
3 c. cubed, cooked turkey (or chicken)
1. Cook pasta according to directions, adding the peas and carrots near end of cooking time. Meanwhile, in a large skillet, melt butter. Stir in salad dressing; mix until smooth. Drain pasta and veggies; add to skillet. Stir in meat; cook 3-4 min or until heated through.
4 servings
Ranch Turkey Pasta Dinner
2 1/2 c. uncooked penne pasta
6-8 Tbsp. butter, cubed
1 envelope ranch salad dressing mix
1 c. frozen peas and carrots, thawed (would be good with broccoli, calliflower, and carrot medley)
3 c. cubed, cooked turkey (or chicken)
1. Cook pasta according to directions, adding the peas and carrots near end of cooking time. Meanwhile, in a large skillet, melt butter. Stir in salad dressing; mix until smooth. Drain pasta and veggies; add to skillet. Stir in meat; cook 3-4 min or until heated through.
4 servings
Baked Salisbury Steak
This is a Taste of Home Recipe that I'm looking forward to trying. It's on the menu for October.
Baked Salisbury Steak
1 c. quick cooking oats
2 eggs, lightly beaten
1/2 c. each: chopped green pepper, celery, and onion (I will probably just use onion)
1/2 tsp. salt
2 lbs. ground beef
1 can condensed golden mushroom or cream of mushroom soup, undiluted
3/4 c. water
1/4 tsp. pepper
1. In a large bowl, combine the oats, eggs, green pepper, celery, onion, and salt. Crumble beef over mixture and mix well. Shape into eight oval patties. In a large skillet, brown patties on both sides; drain.
2. Place patties in an ungreased 13x9 baking dish. Combine soup, water, and pepper; pour over beef. Cover and bake at 350 degrees for 30-35 min or until the meat is no longer pink.
8 servings.
* This could be frozen after the patties have been browned and combined with the soup. Thaw in fridge overnight and continue with step 2.
Baked Salisbury Steak
1 c. quick cooking oats
2 eggs, lightly beaten
1/2 c. each: chopped green pepper, celery, and onion (I will probably just use onion)
1/2 tsp. salt
2 lbs. ground beef
1 can condensed golden mushroom or cream of mushroom soup, undiluted
3/4 c. water
1/4 tsp. pepper
1. In a large bowl, combine the oats, eggs, green pepper, celery, onion, and salt. Crumble beef over mixture and mix well. Shape into eight oval patties. In a large skillet, brown patties on both sides; drain.
2. Place patties in an ungreased 13x9 baking dish. Combine soup, water, and pepper; pour over beef. Cover and bake at 350 degrees for 30-35 min or until the meat is no longer pink.
8 servings.
* This could be frozen after the patties have been browned and combined with the soup. Thaw in fridge overnight and continue with step 2.
Thursday, September 30, 2010
October Menu
I worked on the October Menu all day...well, off and on, when the girls were busy coloring on their papers, their arms and legs, and the table. Thank you Crayola for washable everything! I love Fall, and the suppers that I can make in the Fall...the ones that just feel right for crisp evenings. Soups, Casseroles, and Comfort Food!! I hope you enjoy the menu and the new season. October is a busy month for us...lots of birthdays and Halloween prep. I'm hoping to get all these meals worked in, so that I don't spend carelessly at restaurants. That is part of our family goal for this year, to be better organized and to be better stewards of our money.
Oct. 1-2:
(F): Ham and Cheese Calzones: We keep this real simple for a Friday night; using canned pizza dough, deli-sliced ham, and shredded cheese. Lay out the pizza dough into a rectangle. Use a pizza cutter to divide the dough in half (or quarters if you want personal sized calzones). Spread a thin layer of ranch dressing on the dough (or you could use pizza sauce), top with ham slices, and shredded mozzarella or cheddar cheese. Fold the dough over and seal the edges. Bake according to the directions on the pizza dough can.
(S): Leftovers: We have plenty from this week!
Oct. 3-9:
(S): Shepherd's Pie: There are tons of recipes for this comfort food. And it can be made with fresh mashed potatoes, leftover mashed potatoes, or instant mashed potatoes. I make it with ground beef, onions, celery, diced tomatoes, and corn in the meat layer (thickened with a little flour and beef broth) or brown gravy. Top the meat layer with mashed potatoes and cheddar cheese and bake till cheese is melted and everything is hot.
(M): Baked Ravioli Casserole: This can go from simple to more involved, depending on your schedule. Simple: Layer thawed ravioli with spaghetti sauce and mozzarella cheese. Bake till hot and cheese is melted. Involved: Make a meat sauce with hamburger and spaghetti sauce. Layer the ravioli with the sauce, alternating with cheese layers that are closer to lasagne style (16 oz cottage cheese mixed with one egg), and then topped with mozzarella cheese. Bake till hot and cheese is melted (about 30 min).
(T): Chili and cornbread
(W): Pancakes with Sausage and Eggs
(TR): Corn Chowder, Breadsticks. I think I've posted this recipe before...will have to check. :)
(F): Hot Turkey Sandwiches with French Fries: Can use the Banquet frozen turkey slices or good deli meat (I prefer the store roasted turkey from Butcher Shoppe). Will have to buy turkey gravy.
(S): Leftovers.
Oct. 10-16 (Birthday Week in our house!!)
(S): Probably eating out or doing something fun for Ryan's birthday.
(M): Ham, Green Beans, and Potatoes: Comfort Food from the crockpot. Throw it all together with a ham hock (ham shank), and cook on low all day. Yummy!
(T): Pepperoni Chicken: Cut a slit in the sides of 4 chicken breasts (or number required to feed your family), stuff with pepperoni and mozzarella cheese. Place in casserole dish, cover with pizza sauce. Bake at 350 degrees for 20-30 min. Top with extra mozzarella cheese near end of baking time.
(W): Sausage Tortellini Soup: I know I've posted this one before, but will have to work on getting it linked somehow (sorry, still trying to make this blog more user-friendly). May have to search thru old posts.
(TR): Goulash: Hamburger, Macaroni, and Tomatoes with a bit of Italian seasonings. Easy Comfort Food!
(F): Chicken Quesadillas: Use any leftover chicken you may have from Tuesday (or better yet, bake extra so that you are prepared!). Place cooked chicken, salsa, and cheddar cheese between two flour tortillas and lightly grill in coated frying pan or on panini maker. Make as many as you need.
(S): Leftovers or Eat out for Luke's birthday
Oct. 17-23
(S): Cinnamon BBQ Pork and Apples: a great Fall crockpot dish. Will have to post the recipe, but it is basically pork chops, sliced apples, cinnamon, BBQ sauce, Italian dressing, and garlic. We love this one!!
(M): Sloppy Joes: Just your standard recipe with some homemade potato wedges.
(T): Baked Chicken Potpie: Another favorite Comfort Food that has a gazillion recipes. Simple methods use Bisquick topped chicken and veggies in a canned-soup gravy (recipe on the side of the box). But I prefer the old-fashioned method: Cooking the chicken off the bone, rolling out a top and bottom crust, and making the filling with chicken stock, and mixed veggies. I use the Southern Living Recipe which, I'm sure, is available online.
(W): Baked Salisbury Steak: Will have to post the detailed recipe, but it is basically a hamburger patty with Golden Mushroom or Cream of Mushroom gravy on top, baked in the oven.
(TR): Ranch Chicken Pasta: The original recipe calls for turkey meat, but I'm going to substitute chicken (unless turkey cutlets are on sale this week). This uses a packet of ranch dressing mix, penne pasta, lots of butter, peas/carrots, and chicken/turkey. Will have to post the recipe from Taste of Home later.
(F): Homemade Pizza (or storebought)
(S): Leftovers (the chicken potpie makes a ton!)
Oct. 24-31
(S): Chicken Rice Casserole. I'm pretty sure this recipe is in the Campbell's cookbook, but their are lots of these online too.
(M): Lasagne Soup and breadsticks. This is basically ground beef, onions, tomatoes, beef broth, Italian seasonings, and lasagne noodles (broken up) or curly noodles. You could throw in leftover spaghetti sauce too, if you have any. That's why I love soup...they are so forgiving and you can put in whatever you want to suit your family's tastes. When the soup is done, top each bowl with mozzarella cheese to melt. Or, if you're a big fan of ricotta cheese, put a dollop into each bowl before ladeling the soup into the bowl. It will sort of melt and blend into the soup. Pretty good, but too strong for my family's tastes. (we prefer the mozz!)
(T): Apricot Honey Chicken: Another Taste of Home recipe. Will have to post the recipe. Uses apricot preserves and honey over skillet cooked chicken breasts.
(W): Slippery Ham Potpie: I really hope I don't "poop" out by this time of the month, since this my husband's one request for the month. Making it the old-fashioned way: cook off a ham hock and then use the broth to cook the potpie noodles and potatoes. I prefer to make my own noodles instead of using "potpie bows"...it is soooo much better! I have posted the recipe before.
(TR): Breakfast Casserole: Not sure which one I will make...will depend on what meat is on sale this week. There are tons of recipes on the internet.
(F): Pigs in a Blanket. Another easy one for Friday night. Not the healthiest, but definitely comfort food! Roll a hotdog in cresent roll dough, and bake according to dough instructions.
(S): Leftovers
(Su): Halloween!! We will be trick or treating...so I'm not sure what we'll be having. I always have big plans to make "scary" food for the kids, but there never seems to be enough time! There are great ideas on familyfun.com. I'll be checking it out, for sure!
Oct. 1-2:
(F): Ham and Cheese Calzones: We keep this real simple for a Friday night; using canned pizza dough, deli-sliced ham, and shredded cheese. Lay out the pizza dough into a rectangle. Use a pizza cutter to divide the dough in half (or quarters if you want personal sized calzones). Spread a thin layer of ranch dressing on the dough (or you could use pizza sauce), top with ham slices, and shredded mozzarella or cheddar cheese. Fold the dough over and seal the edges. Bake according to the directions on the pizza dough can.
(S): Leftovers: We have plenty from this week!
Oct. 3-9:
(S): Shepherd's Pie: There are tons of recipes for this comfort food. And it can be made with fresh mashed potatoes, leftover mashed potatoes, or instant mashed potatoes. I make it with ground beef, onions, celery, diced tomatoes, and corn in the meat layer (thickened with a little flour and beef broth) or brown gravy. Top the meat layer with mashed potatoes and cheddar cheese and bake till cheese is melted and everything is hot.
(M): Baked Ravioli Casserole: This can go from simple to more involved, depending on your schedule. Simple: Layer thawed ravioli with spaghetti sauce and mozzarella cheese. Bake till hot and cheese is melted. Involved: Make a meat sauce with hamburger and spaghetti sauce. Layer the ravioli with the sauce, alternating with cheese layers that are closer to lasagne style (16 oz cottage cheese mixed with one egg), and then topped with mozzarella cheese. Bake till hot and cheese is melted (about 30 min).
(T): Chili and cornbread
(W): Pancakes with Sausage and Eggs
(TR): Corn Chowder, Breadsticks. I think I've posted this recipe before...will have to check. :)
(F): Hot Turkey Sandwiches with French Fries: Can use the Banquet frozen turkey slices or good deli meat (I prefer the store roasted turkey from Butcher Shoppe). Will have to buy turkey gravy.
(S): Leftovers.
Oct. 10-16 (Birthday Week in our house!!)
(S): Probably eating out or doing something fun for Ryan's birthday.
(M): Ham, Green Beans, and Potatoes: Comfort Food from the crockpot. Throw it all together with a ham hock (ham shank), and cook on low all day. Yummy!
(T): Pepperoni Chicken: Cut a slit in the sides of 4 chicken breasts (or number required to feed your family), stuff with pepperoni and mozzarella cheese. Place in casserole dish, cover with pizza sauce. Bake at 350 degrees for 20-30 min. Top with extra mozzarella cheese near end of baking time.
(W): Sausage Tortellini Soup: I know I've posted this one before, but will have to work on getting it linked somehow (sorry, still trying to make this blog more user-friendly). May have to search thru old posts.
(TR): Goulash: Hamburger, Macaroni, and Tomatoes with a bit of Italian seasonings. Easy Comfort Food!
(F): Chicken Quesadillas: Use any leftover chicken you may have from Tuesday (or better yet, bake extra so that you are prepared!). Place cooked chicken, salsa, and cheddar cheese between two flour tortillas and lightly grill in coated frying pan or on panini maker. Make as many as you need.
(S): Leftovers or Eat out for Luke's birthday
Oct. 17-23
(S): Cinnamon BBQ Pork and Apples: a great Fall crockpot dish. Will have to post the recipe, but it is basically pork chops, sliced apples, cinnamon, BBQ sauce, Italian dressing, and garlic. We love this one!!
(M): Sloppy Joes: Just your standard recipe with some homemade potato wedges.
(T): Baked Chicken Potpie: Another favorite Comfort Food that has a gazillion recipes. Simple methods use Bisquick topped chicken and veggies in a canned-soup gravy (recipe on the side of the box). But I prefer the old-fashioned method: Cooking the chicken off the bone, rolling out a top and bottom crust, and making the filling with chicken stock, and mixed veggies. I use the Southern Living Recipe which, I'm sure, is available online.
(W): Baked Salisbury Steak: Will have to post the detailed recipe, but it is basically a hamburger patty with Golden Mushroom or Cream of Mushroom gravy on top, baked in the oven.
(TR): Ranch Chicken Pasta: The original recipe calls for turkey meat, but I'm going to substitute chicken (unless turkey cutlets are on sale this week). This uses a packet of ranch dressing mix, penne pasta, lots of butter, peas/carrots, and chicken/turkey. Will have to post the recipe from Taste of Home later.
(F): Homemade Pizza (or storebought)
(S): Leftovers (the chicken potpie makes a ton!)
Oct. 24-31
(S): Chicken Rice Casserole. I'm pretty sure this recipe is in the Campbell's cookbook, but their are lots of these online too.
(M): Lasagne Soup and breadsticks. This is basically ground beef, onions, tomatoes, beef broth, Italian seasonings, and lasagne noodles (broken up) or curly noodles. You could throw in leftover spaghetti sauce too, if you have any. That's why I love soup...they are so forgiving and you can put in whatever you want to suit your family's tastes. When the soup is done, top each bowl with mozzarella cheese to melt. Or, if you're a big fan of ricotta cheese, put a dollop into each bowl before ladeling the soup into the bowl. It will sort of melt and blend into the soup. Pretty good, but too strong for my family's tastes. (we prefer the mozz!)
(T): Apricot Honey Chicken: Another Taste of Home recipe. Will have to post the recipe. Uses apricot preserves and honey over skillet cooked chicken breasts.
(W): Slippery Ham Potpie: I really hope I don't "poop" out by this time of the month, since this my husband's one request for the month. Making it the old-fashioned way: cook off a ham hock and then use the broth to cook the potpie noodles and potatoes. I prefer to make my own noodles instead of using "potpie bows"...it is soooo much better! I have posted the recipe before.
(TR): Breakfast Casserole: Not sure which one I will make...will depend on what meat is on sale this week. There are tons of recipes on the internet.
(F): Pigs in a Blanket. Another easy one for Friday night. Not the healthiest, but definitely comfort food! Roll a hotdog in cresent roll dough, and bake according to dough instructions.
(S): Leftovers
(Su): Halloween!! We will be trick or treating...so I'm not sure what we'll be having. I always have big plans to make "scary" food for the kids, but there never seems to be enough time! There are great ideas on familyfun.com. I'll be checking it out, for sure!
Saturday, September 18, 2010
Homemade Chicken and Dumplins'
1. Cook a whole chicken in boiling water until meat starts to separate from the bone. Remove chicken from water, cool, and pick meat from bones. Strain broth to ensure no tiny bones remain.
2. Add onion, celery, salt/pepper, poultry seasoning, and parsley to broth (to taste). Bring to a boil and then add a bag of frozen peas and carrots. After veggies are tender, reduce heat of broth.
3. Add two cans of cream of chicken soup or one can cream of chicken and one can cream of mushroom soup. This will make your broth very creamy. Add picked chicken (that has been cut into bite-size pieces). You could also use canned chicken or cut-up chicken breasts if you don't want to go through cooking a whole chicken. But you will want to start with canned chicken broth so that the soup has a better flavor. Bring soup mixture to a low boil (you don't want to scorch the soup!).
4. Using the directions from side of Bisquick or Jiffy Mix box, mix up a batch of dumpling dough. For Jiffy Mix: 2 c. Jiffy Mix and 2/3 c. milk. Drop the dough onto the boiling stew, cover tightly with lid (no peeking or your dumplins will fall and be tough!). Cook for 12-15 min. Dumplins should be light and fluffy sitting on top of your stew.
5. If you have a lot of leftover stew after the dumplins are long gone (as happens in my family), the stew makes a great base for chicken noodle soup. Just add enough linguine noodles (broken into small noodles) to cook in the leftover soup. Makes a great "leftover" lunch for next day!
2. Add onion, celery, salt/pepper, poultry seasoning, and parsley to broth (to taste). Bring to a boil and then add a bag of frozen peas and carrots. After veggies are tender, reduce heat of broth.
3. Add two cans of cream of chicken soup or one can cream of chicken and one can cream of mushroom soup. This will make your broth very creamy. Add picked chicken (that has been cut into bite-size pieces). You could also use canned chicken or cut-up chicken breasts if you don't want to go through cooking a whole chicken. But you will want to start with canned chicken broth so that the soup has a better flavor. Bring soup mixture to a low boil (you don't want to scorch the soup!).
4. Using the directions from side of Bisquick or Jiffy Mix box, mix up a batch of dumpling dough. For Jiffy Mix: 2 c. Jiffy Mix and 2/3 c. milk. Drop the dough onto the boiling stew, cover tightly with lid (no peeking or your dumplins will fall and be tough!). Cook for 12-15 min. Dumplins should be light and fluffy sitting on top of your stew.
5. If you have a lot of leftover stew after the dumplins are long gone (as happens in my family), the stew makes a great base for chicken noodle soup. Just add enough linguine noodles (broken into small noodles) to cook in the leftover soup. Makes a great "leftover" lunch for next day!
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