What's for Dinner

Monday- Buffalo Chicken Wraps
Tuesday- Chicken Parmesan
Wednesday- Fish sticks
Thursday- Burritos
Friday- Homemade Pizza
Saturday- Six Flags
Sunday- Hamburger Steak, Mashed Potatoes, English Peas

Thanksgiving

Cajun Stuffed Chicken 

Arkansas Green Beans

Sweet Carrots

Rolls

Banana Pudding

Banana Pudding

Ingredients

1/2 cup sugar 

2 tablespoons cornstarch

1/4 teaspoon salt 

2 1/4 cups milk 

4 large eggs, separated

2 tablespoons unsalted butter 

1 teaspoon vanilla extract 

3 1/3 cups vanilla wafers 

4 ripe bananas 

3 tablespoons sugar 

Instructions

1. Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

2. Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.

3. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.

4. Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

Arkansas Green Beans

Ingredients:

5 (15 ounce) cans green beans, drained

7 slices bacon

2/3 cup brown sugar

1/4 cup butter, melted

7 teaspoons soy sauce

1 1/2 teaspoons garlic powder

Instructions:

Preheat an oven to 350 degrees F. Place the drained green beans in a 9x13 inch baking pan.

Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.

Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.

Sweet Carrots and Rice

Ingredients: 

1 1/2 pounds baby carrots

1 (14-ounce) can chicken broth

1/3 cup apricot preserves

2 tablespoons soy sauce

2 teaspoons grated fresh ginger

Instructions:

Combine 1 1/2 pounds baby carrots and 1 (14-ounce) can chicken broth in a skillet over medium-high heat. Bring to a boil; cook, stirring often, 12 to 15 minutes or until carrots are crisp- tender and broth is reduced to about 1/4 cup. Stir in 1/3 cup apricot preserves, 2 tablespoons soy sauce, 2 teaspoons grated fresh ginger, and pepper to taste; cook, stirring constantly, 10 minutes or until mixture thickens and carrots are glazed. Serve over boil-in-bag or microwave-ready rice.

Fruit Turkey Display

I made this turkey for my office's Thanksgiving food day on Friday. It really wasn't very difficult, just a little time consuming. I was very happy with the results. 

Healthy Taco Casserole

We've been trying to eat a little healthier lately, with the holidays coming up and everything. I found this recipe on our company's wellness website.  Everyone in the family loved this recipe.  It's a take on classic Mexican food, in a healthy quick form.  I was planning on Brian and I both taking leftovers to work for lunch the next day, but we only had enough for one person!

Preheat the oven to 350.  Brown one pound of beef in a skillet. 

Drain the meat and add the beans, salsa and water. 

Heat to boiling, stirring occasionally. 

Place the broken chips in the bottom of the casserole dish.  Top with beef mixture.  Sprinkle onions, tomatoes and cheese. 

Baked uncovered for 20-30 minutes or until hot an bubbly.

Ingredients:

1 lb extra-lean 99% fat free ground turkey

1can (15 to 16 oz) reduced-sodium spicy chili beans in sauce, undrained

1/2 c chunky salsa

1/2 c water

1 c broken (not crushed) baked tortilla chips (plain or baked nacho flavored)

1/4 cup chopped onion

2 medium tomatoes, chopped (1 1/2 cups) or 1 can chopped tomatoes drained

1/2 c shredded 2% part skim sharp Cheddar or Monterey Jack cheese

Shredded lettuce as needed

Additional chunky-style salsa as needed

Fat free or light sour cream if desired

Instructions:

1. Heat oven to 350°F. In skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, 1/2 cup salsa and water. Heat to boiling, stirring occasionally.

2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with optional onions, tomatoes and cheese.

3. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole after completely cooked. Serve with lettuce and additional salsa if desired.