Wednesday, February 18, 2009

Shopping List - Week of Feb 23

Roasted Chicken (can pick up from Sam's Club or Walmart)
Onion - 3
3 box Chicken broth (I like Rachel Ray's brand as it has less sodium in it)
2 cans of Cream of Mushroom Soup
Egg noodles
Penne pasta - 1 pound
3 cloves garlic
Red pepper flakes
Fresh parsley
Lemons - 2
Hamburger - 2 lbs
Tomato soup
Pork Chops
Buttermilk (can make your own using powder milk)
Spaghetti Noodles
Spaghetti Seasoning Mix (Schillings)
Tomato sauce 2 sm cans
Loaf of French Bread

Menu - Week of February 23

A HUGE thank you to Andrea Jewkes for this week's menu! Thank you to all the girls who have submitted recipes to help me out. I can see parts of the floor here in the new house, but there are still boxes everywhere I turn. It's like a stinking obstacle course!

Mon Feb. 23 - Chicken Noodle Soup
1 1/2 cups Roasted Chicken cut into small pieces
1 cup chopped Carrots
1 cup chopped Celery
1 cup chopped Onion
2 box Chicken broth (I like Rachel Ray's brand as it has less sodium in it)
2 cans of Cream of Mushroom Soup
2 tsp of poultry seasoning
Add above to the crock pot and cook on high for 4 hours then when you are ready to eat add 1/2 bag of egg noodles let set for 15 minutes and serve.

Tues Feb 24 - Easy Lemon Pasta with Chicken
1 pound dried penne
2 chicken cutlets, cut into fingers (Can use remaining roasted chicken.)
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. (Or just cut up remaining roasted chicken)

Add the garlic and red pepper flakes to a sauté pan with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Wed Feb 25 - Chicken Quesadillas
Flour tortillas
Shredded cheese
Diced roasted chicken

Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the shredded cheese. Divide the chicken among the tortillas add 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.

Heat a large sauté pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

Let cool for 5 minutes. Slice into 8 or 10 pieces.

Thurs Feb 26 - Meatloaf
1 lb hamburger
1/4 c. chopped onion
1 egg
1 TBSP flour
1/2 can tomato soup
Add a dash of salt and pepper.
Mix together. Line pan with foil and place meat mixture in and spread it out then top with remaining tomato soup.
Bake in oven at 400 degrees for 1 hour. Scrub potatoes and poke with knife or fork and bake with meatloaf for 1 hour at 400 degrees.

Fri Feb 27 - Smothered Pork Chops

    • 1 cup all-purpose flour
    • 2 tablespoons onion powder
    • 2 tablespoons garlic powder
    • 1 teaspoon cayenne
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 4 pork chops, 3/4-inch thick, bone-in
    • 1/4 cup olive oil
    • 1 cup chicken broth
    • 1/2 cup buttermilk
    • Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Monday, February 16, 2009

Hello ladies! Hope you like the menu for this week. I just told Adrienne I would do the menu for her since she has been a little busy with moving!!! let me know if you have any questions! Sorry I didn't get it done until 5:30p.m. on Monday night! Enjoy these yummy dishes! Fallon Hansen
Mon. Feb. 16
1/3 cup orange juice
1/3 cup soy sauce
1 Tbsp. dried parsley
2 tsp. crushed basil
5 pieces salmon (1 1/2 lbs.)

Marinate at least one hour. Bake at 375*-400* no longer then 20 min!
Tues. Feb. 17
Poppyseed chx
serves 6 people
2-3 chx breasts cooked and cubed
1 pkg. Lipton Chx Broccoli Rice
1 cup sour cream
1 can cream of chx soup
1 pkg. Ritz crackers
6 Tbsp. butter, melted
2-3 Tbsp. poppy seeds

Make rice according to package and spread in the bottom of a 9x13 pan. Mix sour cream, soup and chx together and spread evenly on top of rice. Crush the crackers in a small bowl and pour melted butter on top. Stir until crackers are evenly coated with butter. Put on top of chx mixture. Sprinkle poppy seeds on top of crackers. Bake at 350* for 25-30 min.
Wed. Feb. 18
Breakfast Dinner! (Another easy one)
makes 4 servings
German Pancakes
6 eggs
1 cup flour
1 cup milk
dash of salt
1/4 cup butter or margarine

Melt butter in cake pan in oven at 425*. Mix all other ingredients together. When melted, pour egg mixture into pan. cook for 17 min. Top with syrup and powdered sugar or whatever you want!
Thurs. Feb. 19
French Onion soup
10 servings, crock pot 5-7 hours
8-10 large onions,sliced
1/2 cup butter or margarine
1 (10 1/2 oz.) can condensed beef broth
1 1/2 tsp. Worcestershire
3 bay leaves
10 slices french bread, toasted
mozzarella cheese slices or grated

Saute' onions in butter until crisp, tender. Transfer to slow cooker. Cook on low 5-7 hours or until onions are tender. Discard bay leaves. Ladle in bowls. Top with slice of bread and cheese. Delicious!