Weekly Menu 12/2–12/6

I hope everyone had a wonderful Thanksgiving!  Time to gear up for Christmas!  Here is a hearty and satisfying menu for a week full of decorating and shopping!

Monday – Grilled Cheese and Tomato Basil Soup

(Image from Food Network)

Tuesday – Chicken and Wild Rice Hotdish

Picture of Classic Chicken and Wild Rice Hotdish Recipe

Wednesday – Turkey Meatball Stroganoff in the Slow Cooker

Turkey Meatball Stroganoff

Thursday – Pulled Pork Nachos

Pulled Pork Nachos

Friday – Fig and Prosciutto Pizza

Turkey Day Leftovers

What do you do with all of that leftover turkey?  I mean, really, who can eat turkey for the next week and a half until its all gone?  Well, here are some fabulous recipes that I found to make that leftover turkey seem brand new to everyone at the table. 

photo via

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Weekly Menu 11/18–11/22

This week, I found lots of inspiration on Pinterest.  There are so many talented cooks out there and so many creative recipes.  Several inspired me and with some tweaks, I will be giving them a try this week.

Monday – Pumpkin Alfredo with Bacon (I don’t really like Mac n Cheese so I’m making an Alfredo sauce with pumpkin, but this photo inspired me.  I’ll post my recipe after it is family approved!)

Pumpkin Mac n' Cheese with Bacon

Tuesday – Baked Chicken with Apple and Brussel Sprout Salad (I plan to cook my Brussel sprouts first.)

Wednesday – Root Beer Pulled Pork and Southern Green Beans (pork in the Crock Pot!)

Quick Southern Green Beans

Thursday – Taco Pockets (My kids like tacos so much, I feel like I serve them once a week!  I have got to come up with some inventive ways to eat tacos!)

(image from Pillsbury)

Friday – Shrimp Wonton Cups

Weekly Menu 11/18–11/22

This week, I found lots of inspiration on Pinterest.  There are so many talented cooks out there and so many creative recipes.  Several inspired me and with some tweaks, I will be giving them a try this week.

Monday – Pumpkin Alfredo with Bacon (I don’t really like Mac n Cheese so I’m making an Alfredo sauce with pumpkin, but this photo inspired me.  I’ll post my recipe after it is family approved!)

Pumpkin Mac n' Cheese with Bacon

Tuesday – Baked Chicken with Apple and Brussel Sprout Salad (I plan to cook my Brussel sprouts first.)

Wednesday – Root Beer Pulled Pork and Southern Green Beans (pork in the Crock Pot!)

Quick Southern Green Beans

Thursday – Taco Pockets (My kids like tacos so much, I feel like I serve them once a week!  I have got to come up with some inventive ways to eat tacos!)

(image from Pillsbury)

Friday – Shrimp Wonton Cups

Weekly Menu 11/18–11/22

This week, I found lots of inspiration on Pinterest.  There are so many talented cooks out there and so many creative recipes.  Several inspired me and with some tweaks, I will be giving them a try this week.

Monday – Pumpkin Alfredo with Bacon (I don’t really like Mac n Cheese so I’m making an Alfredo sauce with pumpkin, but this photo inspired me.  I’ll post my recipe after it is family approved!)

Pumpkin Mac n' Cheese with Bacon

Tuesday – Baked Chicken with Apple and Brussel Sprout Salad (I plan to cook my Brussel sprouts first.)

Wednesday – Root Beer Pulled Pork and Southern Green Beans (pork in the Crock Pot!)

Quick Southern Green Beans

Thursday – Taco Pockets (My kids like tacos so much, I feel like I serve them once a week!  I have got to come up with some inventive ways to eat tacos!)

(image from Pillsbury)

Friday – Shrimp Wonton Cups

Weekly Menu 2/4-2/8

We have all been battling strep throat in my house, so this week I am focusing on easy to swallow foods.  All soups and stews on the menu this week.  This menu is meant to heal, soothe and warm the whole family.  I hope everyone is healthy in your home, if not, give this menu a try to get everyone back on their feet!

Monday – Beet Soup – This is a family recipe and soooo easy.  Just boil beets in beef broth until they are easy to peel and tender.  Peel and cut up julienne style and toss into some fresh beef broth.  Bring to a boil again until beets are fairly soft.  (think al dente)  I like to eat mine with some red wine vinegar mixed in and mashed potatoes at the bottom, but that is not a must. 

Tuesday – Butternut Squash SoupThis one is so easy.  Boil a russet potato, a sweet potato, and a butternut squash until easily mashed.  Sauté an onion and an apple.  Toss all ingredients into a deep pot and add chicken broth.  Use an immersion blender to puree.  Add broth until you get your desired consistency.  Viola!

Wednesday – Pappa Al Pomidoro – Thank goodness for Ina Garten on this one.

Thursday – Champion Chili – Another family recipe, but this one I won’t share just yet. 

Friday – Winter Vegetable Soup – I’ve shared this recipe before.  Enjoy!

Tuscan Chicken

I promised you all this recipe and it is one of my family’s favorites.  I make it with chicken, but my dad (who is an amazing cook) has done it with shrimp.  We also thought it would be good as a frutti de mer (fruit of the sea – scallops, clams, calamari, etc.).  But I got so caught up in making it and remembering the recipe that I forgot to take photos!  So I borrowed one from Google.  Enjoy!

2 Tbsp. olive oil

Salt and pepper

3 boneless, skinless chicken breasts cut into bite sized chunks

1 C. pesto sauce (fresh or store bought)

2  14 oz. cans of Italian style diced tomatoes

1 can quartered artichoke hearts, drained

1/2 C. toasted pine nuts

shredded parmesan cheese

1 box pasta of your choice – I prefer linguine or angel hair

 

Cook pasta per package directions.  Heat olive oil over medium-high heat in a deep sauté pan.  Salt and pepper the chicken to taste.  Add the chicken, browning on all sides, but not cooking through.  Add the pesto sauce and cook with chicken for 1 minute.  Add tomatoes (you can drain them if you want a thicker sauce) and cook for another 2 minutes.  Add the artichoke hearts and reduce heat to low.  Allow to simmer as  you finish cooking the pasta, about 10 minutes.  Once the pasta is done and drained add it to the tomato and chicken mixture.  Add the pine nuts and mix together.  Top with parmesan cheese and serve. 

Stuffed Peppers

One of my goals for this year is to try to develop some of my own recipes.  I am quite good at following a recipe, but coming up with my own?  Not so much!  Here is my first attempt at an original.

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1 /2 C. uncooked quinoa

1 C. chicken stock

1 pkg. Italian sausage – mild, sweet or hot it’s your choice

1 onion chopped

2 tomatoes coarsely chopped

2 cloves garlic minced

salt and pepper to taste

4 stems of kale, ribs removed and coarsely chopped

4 bell peppers – red or yellow – hollowed out

parmesan cheese for sprinkling

 

Preheat oven to 350 degrees.

Put quinoa and chicken stock in a pot and bring to a boil.  Cover and reduce heat to low.  Let simmer for 15 min.

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Cut the top off of the bell peppers and hollow out.  Set aside.

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At the same time in a large pan, cook sausage over medium heat until half way done.  Add onion and cook through.  Add tomatoes and cook until soft.  Add garlic.  Salt and pepper to taste.  Add kale and cook until wilted.  Add cooked quinoa to sausage mixture.  Mix it all together.

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Time to stuff your peppers!  Spoon the sausage mixture into the peppers and sprinkle with parmesan.  Put into the oven for 30 minutes. 

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Enjoy with more parmesan if desired. 

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How did I do with my first original recipe?  My prince charming thinks I did OK!

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Warming Winter Soup

(Image via Williams Sonoma)

I made a wonderful soup for my husband’s family Friday after Thanksgiving.  One of my nieces wasn’t feeling so good and she is a vegetarian so I came up with this vegetable soup for her.  Its very similar to a soup I found in the Williams Sonoma recipe file.  I made kielbasa on the side to add to the soup for those of us who are carnivores.  Here’s what you will need:

1 Tbsp. butter

1 red pepper, chopped

1 yellow onion, chopped

1/2 butternut squash, peeled and cubed

2 cans white beans, rinsed

64 oz. chicken or vegetable stock

1 bunch kale or Swiss chard, coarsely chopped

1 Polska Kielbasa (optional)

 

Heat butter in a stock pot or Dutch oven over medium high heat.   Add the pepper and onion and sauté until soft and fragrant (about 2-3 minutes).  Add squash and sauté until softened.  Salt and pepper to taste.  Add chicken stock and beans and bring to a boil.  Turn down to a simmer for 30 minutes.  Remove from heat and add kale.  Brown kielbasa and slice.  Serve.  Yum!

Weekly Menu 11/5–11/9

It’s another wonderful fall day.  Yesterday was spent watching football, playing football and eating some wings with friends.  I planned this menu with some savory fall meals.  I love fall because the food can be cozier and a bit heavier.  I enjoy all of the flavors of fall – apple, maple, cream, bacon.  Yum! 

Monday – Autumn Meat Loaf (recipe below)

Tuesday – Crockpot Pork Loin with Apples and Cinnamon

Wednesday – Chicken with Creamy Mushrooms (this recipe is from Real Simple)

Thursday – Beef Bourginonne Barefoot Contessa style!

Friday – dinner out with friends

 

Here is my awesome Autumn Meat Loaf recipe.  My 6 year old actually cheered when I told him that this is what’s for dinner.

1 1/2 lb. ground turkey

1 box Stove Top cornbread stuffing mix

1/2 onion, chopped

1 1/2 C. milk

1 C. shredded cheddar cheese

1 C. shredded apple

4 strips of bacon

Preheat oven to 400 degrees.  Mix stuffing and the milk until moist.  Add all the other ingredients except the bacon and mix until well combined.  I use my hands to do this.  Form mixture into a loaf or pack into a loaf pan.  Lay bacon over the top and bake for 45 min. to an hour.  Voila!  Bon Appetit!