What's for Dinner

Monday- Country Fried Chicken & Mashed Potatoes
Tuesday- Stuffed Bell Peppers
Wednesday- Cabbage Rolls 
Thursday- BLT's 
Friday- Homemade Pizza
Saturday- Fish Sticks
Sunday- Muffaletta  

Cheesy Chicken Spaghetti

Ingredients

1 lb boneless skinless chicken breast

1 (16 oz) package whole wheat spaghetti noodles

1 can low sodium, fat free chicken broth

½ bag of frozen blend onions, bell pepper and celery (I used half of a fresh onion and bell pepper)

1 pound of 2% reduced fat cheddar cheese

2 cans rotel tomatoes diced

1 can low fat cream of chicken soup

1 can low fat cream of mushroom soup

1 small 4 oz can diced mushrooms (optional)

Instructions

1. Boil chicken with chicken broth, then add salt and pepper to taste. 

2. Cool meat and pull apart. Cook spaghetti in broth and also sauté onion, bell 

pepper and celery blend in small amount of chicken broth and 1-2 teaspoons lite butter.

3. Add vegetables to spaghetti and stir in chicken, cheese and rotel. Stir over medium heat until cheese is melted.

4. Add cream of mushroom and chicken soups. Then place in casserole dish and

bake at 350 for 20 minutes.

Blue Moon Orange Chicken

Ingredients

1lb chicken breasts, pounded thin (I used chicken tenders)

extra virgin olive oil, for brushing

salt & pepper

1-1/2 Tablespoons extra virgin olive oil

2 large shallots, sliced thin

1 cup Blue Moon beer

1/4 cup low-sodium soy sauce (do not use regular)

juice of 2 oranges

Instructions

1. Brush both sides of chicken breasts with extra virgin olive oil then season with salt and pepper. Cook in a large skillet over medium-high heat for 3-4 minutes a side, or until cooked through, then remove to a plate and set aside.
2. Turn heat down to medium, add extra virgin olive oil to skillet, and then add shallots. Cook shallots until translucent, about 1 minute, then add beer, soy sauce, and orange juice. Turn heat up and bring mixture to a boil then cook, scraping up brown bits from bottom of skillet with a wooden spoon, until sauce has reduced and thickened, 4-5 minutes. Add chicken back to skillet then coat with sauce and serve.

Skillet Rosemary Chicken and Potatoes

Ingredients

3/4 pound small red-skinned potatoes , halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic , smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 chicken breasts (6 to 8 ounces each)

10 ounces fresh mushrooms, halved (I didn't include the mushrooms)

Instructions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

What's for Dinner

Monday- Skillet Rosemary Chicken and Potatoes

Tuesday- Blue Moon Orange Chicken and Asparagus

Wednesday- Fish sticks 

Thursday- Chili Hot Dogs

Friday-  Cheesy Chicken Spaghetti

Saturday- Leftovers 

Sunday- Hawaiian Ham Rolls & Buffalo Chicken Dip (Saints game) 

Peach Cobbler

Ingredients

1 1/2 cups sugar, divided

1 cup flour

1 teaspoon baking powder

3/4 cup milk

4 tablespoons butter, melted

2 cans of fruit (drained) 

Instructions

Preheat oven to 400 degrees.

In a medium size mixing bowl, combine 1 cup of sugar, flour, baking powder, milk and butter with a whisk.  Pour into a greased 8x8 inch baking dish.  Take your fruit and toss it with the remaining half a cup of sugar in a separate bowl.  Add fruit on top of other mixture in baking dish.  Bake 35-40 minutes or until browned and bubbly.

Lasagna

Ingredients:

1 pound lean ground beef (93% lean)

2 cans (15 oz each) Hunt's® Dinner Starters Seasoned Tomato Sauce for Lasagna **I used three 8oz cans of Hunt's tomato sauce with Basil and Oregano

6 dry no-boil flat lasagna noodles, uncooked

1 container (15 oz each) ricotta cheese or cottage cheese 

2 cups shredded part-skim mozzarella cheese

Instructions:

Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray.

Cook beef in large skillet until crumbled and no longer pink, stirring occasionally; drain. Stir in tomato sauce.

Spread 1-1/4 cups meat sauce over bottom of dish. Place 2 noodles over meat sauce, top with half of the ricotta cheese, 3/4 cup mozzarella cheese and 1-1/4 cups meat sauce. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese.

Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Remove foil; bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 10 minutes before serving.

Cheeseburger Ring

Ingredients:

1/4 cup onion

1 lb lean ground beef

1/4 cup ketchup

2 teaspoons yellow mustard

Handful of shredded cheese

9 slices American cheese, divided

2 (8 ounce) packages refrigerated crescent dinner rolls

Dill pickles slices

Instructions:

Preheat oven to 375°F Chop onion.

In frying pan, cook ground beef with onions over medium heat 8-10 minutes or until beef is no longer pink; drain.

Add ketchup, mustard and a handful of shredded cheese, stir until cheese is melted.

Remove pan from heat.

Unroll crescent dough; separate into 16 triangles.

Arrange triangles in a circle on a 13-inch round pan or baking stone with points towards the outside.

Scoop meat mixture evenly onto widest end of each triangle.

Top each scoop with pickle slice.

Place half of a slice of cheese on the skinniest part of the triangle.

Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.

Bake 20-25 minutes or until golden brown.

Remove from oven.

Spaghetti and Meat Sauce

Ingredients

1 1/2 pounds ground beef

1 large onion, chopped

1 green bell pepper, chopped

1 clove garlic, chopped

2 (6-ounce) cans tomato paste

1 (8-ounce) can tomato sauce

1 (14 1/2-ounce) can stewed tomatoes

1 tablespoon Italian seasoning

1 tablespoon

Worcestershire sauce

2 tablespoons sugar

1 teaspoon salt

1 cup water

Instructions

Brown the beef in a large, heavy bottomed pot, then drain off the fat. Add the onion, green pepper, and garlic and saute until the onion is tender, about 5 minutes. Add the tomato paste, tomato sauce, stewed tomatoes, seasonings, and water. Simmer for 30 minutes. Let cool. The sauce will keep for several days covered and refrigerated. Serve with spaghetti or your favorite pasta.

What's for Dinner

Monday- Burritos
Tuesday- Out (Pickle Barrel)
Wednesday- Chicken Poppers
Thursday- Meatball Subs
Friday- Out
Saturday- Out
Sunday- Spaghetti and Meat Sauce

French Dip Sandwiches

Ingredients:

1 (10.5 ounce) can beef consommé

1 cup water

2 tsp garlic powder

1 pound thinly sliced deli roast beef

8 slices provolone cheese

4 hoagie rolls, split lengthwise

4 Tbsp melted butter

1/2 tsp garlic powder

Instructions:

Preheat oven to 350 degrees F. Open the hoagie rolls and lay out on a baking sheet. Combine melted butter and 1/2 tsp garlic powder and brush on hoagie rolls.

 Heat beef consomme, water and garlic powder in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.

Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.

Taco Pockets

Ingredients:

1 lb lean ground beef

1 package taco seasoning

 2/3 cup water

1 can Pillsbury Grands biscuits

2 cups shredded cheddar cheese

1/2 cup salsa

sour cream

lettuce

olives

Instructions:

 Preheat the oven to 350.

In a large skillet, cook lean ground beef until no longer pink. Drain fat. Add taco seasoning and water. Simmer for 10 minutes. Remove from heat.

Separate biscuits. Roll each biscuit into a 5-inch circle. Top with approximately 2 Tbsp meat, 1 Tbsp cheese and a teaspoon of salsa. Fold biscuit over filling and pinch edges to seal. Place on baking sheet. Repeat with remaining biscuits.

Bake for approximately 15-18 minutes, until golden brown. Top with your favorite taco toppings - lettuce, tomatoes, sour cream, salsa, olives.

Glazed Pork Chops and Roasted Broccoli

Glazed Pork Chops

Ingredients:

4 thick cut pork chops (bone-in or boneless)

¼ cup brown sugar

½ tsp cayenne powder

½ tsp garlic powder

½ tsp paprika

½ tsp salt

½ tsp black pepper

Instructions:

Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.

Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops. Cook the chops for about 5 minutes on each side or until they are nicely browned.

If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.

Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

Roasted Broccoli

Ingredients:

Broccoli

Salt

Pepper

Olive Oil

Minced Garlic

Instructions

Preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) 

Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”