Sunday, September 26, 2010

Cooking from the Couch: Chicken Philly Subs

We bought some yummy fresh bread from the store and we already had leftover roast chicken from dinner the other night. Since we needed a really easy dinner after a hectic weekend, I thought Chicken Philly subs would be a great "easy" choice.

Chicken Philly Subs

Shredded Leftover chicken (even rotisserie)
1 pat of butter
sliced Pimentos
Onions (for those who actually like onions)
sliced Mushrooms
1 clove minced garlic
Provolone Cheese
Crusty Bread

1. Saute veggies in butter. Once they start to get tender, add chicken. Cook on low until warm. Cover with cheese and put a lid on pan to allow cheese to melt.
2. Cut bread in half and lightly toast. Smear on the mayo and spoon in the veggies/chicken mix. Serve warm with a nice Kosher Dill.

Meal Plan Monday...on Sunday!

Well, I have had a crazy 2 weeks between guests in town, family in the hospital and a sick son. So, I apologize for the meal plan hiatus! I should officially be off bedrest sometime this week, so, I look forward to picking back up on cooking! I can't wait. Since this is in the works, I am planning on making a great Sicilian Eggplant Parmesan this week! It sounds so delicious...I can't wait!

Sunday: Chicken Philly Subs with spinach salad
Monday: Potroast with lots of Veggies
Tuesday: Sicilian Eggplant Parm (and Chicken Parm for the hubbie)
Wednesday: Leftovers
Thursday: Croatian Goulash
Friday: Leftovers
Saturday: Grilled Terriyaki Chicken and Fried Rice
Sunday: Asian Chicken Salad (with LO chicken Terriyaki)

Thursday, September 9, 2010

Cooking From the Couch:Manicotti

Today we master manicotti. This is a simplified recipe to accommodate my husbands ever expanding repetoire. It should be interesting to see how many of these noodles end up on the floor for the dog! Hope we have dinner tonight!

Tomato Sauce:
28oz can diced tomatoes
28oz can tomato sauce
2 T olive oil
3-4 cloves garlic, finely minced

1/2 t red pepper flakes
1/2 t salt

Ricotta Filling:
3 c ricotta cheese
4 oz Parmesan cheese
8 oz mozzarella
2 large eggs , lightly beaten
salt and pepper
16 lasagna noodles
1. Boil a pot of water and cook noodles until al dente.Once cooked, fill pot with cold water.
2.Saute your garlic in the pan with oil until light brown. Careful not to burn. Remove from heat and add all the remaining ingredients. Return to heat, cover and simmer.
3. Make Ricotta filling by mixing together: Ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, and pepper.
4. The Assembly: Put 1 cup of sauce at the bottom of a baking dish. Spread 3 spoonfuls (about 1/4c) of ricotta filling on each cooked noodle. Roll up the noodle and place seam down in the baking dish. Then, cover pasta rolls with remaining pasta sauce (making sure to cover each roll completely). Then, cover dish with foil and bake at 375 degrees for 40-45 minutes. Remove foil and add the remaining Parmesan cheese. Bake a few minutes longer until cheese is melted. Allow to cool a bit and serve.

Monday, September 6, 2010

Meal Plan Monday

Well, I am still on bed rest and feeling really tried and quite poopy lately. I spent much of the weekend in bed to be honest. I was hoping by now to be feeling a bit better, but it comes and goes! I have been able to cook at least 1 night a week lately, but it is always super quick and easy!

This week I am excited about our mealtime plans...I even had to get an early start!!! Hubbie and I  love Shepard's is out ultimate comfort food! Plus, who doesn't love manicotti! Should be fun to watch my hubbie dig into making this one! I am also planning on a simple peach crisp since peaches are still in season! I love peach cobble and apple crisp, so, I decided to combine them into one delicious dessert! Now to send my hubbie to the store from some ice cream.

Sunday- Shepard's Pie
Monday- LO Pie and a salad
Tuesday- Pork chops, boxed potatoes (sweet potato for me) and a salad
Wednesday- Manicotti
Thursday-Ricotta Chicken and LO Manicotti
Friday- Dinner out/ Take out
Saturday- Grilled Pizza

Thursday, September 2, 2010

Cooking from the Couch: Red Chile Chicken and Rice with Black Beans

This was a really nice change from your traditional chicken and yellow rice dish. Super easy to throw together and you can add whatever veggies you like! This makes a nice big pot and is great served with a simple salad and of course...a staple...plantains!!!

Red Chile Chicken and Rice with Black Beans

2 T oil, divided
3 chicken breast, cut into 1” pieces
½ package of Taco seasoning, divided
2 c rice

3 cloves garlic, minced
1 ½ cans chicken broth
15 oz. can black beans, drained and rinsed
Salt and Pepper
1/2 c frozen peas
1/2c frozen corn
1 pimento, chopped
Salsa and sour cream for serving

Heat one tablespoon of the oil in a pot over medium heat. Add the diced chicken breast and season with salt, pepper and 1/4 package Taco seasoning. Brown chicken 2-3 minutes (doesn’t need to be cooked all the way through). Remove the chicken and add the second tablespoon of oil to the pot and add the rice. Cook on medium-low, make sure to stir until the rice turns from translucent to opaque. Add the garlic and  the broth. Bring the mixture to a boil, then reduce to a simmer. Cover, and cook for 10 minutes.

Add the chicken back to the pot along with the beans, corn, peas and pimentos. Cook on low for 10-12 minutes. Check rice to see if tender. If not, cover  for another 5 minutes or so. Keep and eye on it though so it doesn't burn.