Saturday, November 27, 2010

Post Thanksgiving Meal Plan

I hope everyone had an outstanding Thanksgiving! We had a small dinner at home with the boys. We are so thankful to be together and definitely spent the day counting our blessings. But, now it is time to jump right back on the meal plan train. So, here is what I have planned thus far...

Thursday: Spaghetti Dinner with all my hubbies High School friends
Friday: Braised Short Ribs
Saturday:Shepards Pie (using up leftover mashed potatoes)

Sunday: Left overs
Monday: Stove Top Pork chops with Sweet potatoes
Tuesday:Chicken and Yellow Rice with a salad
Wednesday: Leftovers

Thursday: Hanukkah Dinner with family

Friday: Stuffed Pork Loin with Pierogies
Saturday: Chili with Jiffy pudding
Sunday: Leftovers

Saturday, November 20, 2010

Bean and Cheese Enchiladas

I decided to make these a bit different this time around. I am going to put the rice in the enchiladas and the serve with a salad and plantains. For this recipe, you can purchase enchilada sauce or at the bottom I have included my enchilada sauce recipe. Do what works for you!

Bean and Cheese Enchiladas

10-12 flour tortillas
1 onion, chopped **Optional of course!
3c mild enchilada sauce (store bought or homemade)
2 (16 ounce) cans black beans (do not drain)
2 cups cooked brown rice (or white rice if you prefer)
1c shredded cheese
1. Saute onion in a bit of pam. Add black beans, then mash everything up. Now, add 1 cup of enchilada sauce, rice and cheese.
2. Fill the tortilla with your bean/cheese mix then roll and put in baking dish seam side down. Pour remaining enchilada sauce over the top and sprinkle with cheese. Cover pan with foil and bake at 350 degrees for 35-40 minutes.
Enchilada Sauce
2 T oil
2 T flour
2 T chili powder (or hot sauce if out of chili powder)
1 (8-oz) can tomato sauce
2 c water
Dash of salt
1/4 teaspoon garlic powder

1. Heat oil in pan, then stir in flour and chili powder; cook for 1 minute. (If using hot sauce, cook flour only for 1 minute, then add hot sauce with remaining ingredients) Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.

*Makes about 3 cups sauce.

Bacon Wrapped BBQ Chicken

*This is a super simple chicken recipe that you can throw together in a pinch. Is is quick and very yummy!

3 breasts boneless skinless chicken
3 slices bacon
3 slices ham (the reg. lunchmeat type)
3-4T cottage cheese
**Optional: Parmesan, mozzerella cheese

1. Slice chicken almost in half. Open up and place one slice of ham in between the halves. Then, add 1T cottage cheese (optional to mix cottage cheese with mozzerella and/or parmesan). Then, fold closed and wrap in bacon. You can then coat with BBQ sauce or simply serve on the side as a dip.

2. Bake at 475 degrees for 20 minutes.

Tuesday, November 16, 2010

Spaghetti a la #1

Spaghetti a la #1 is my own recipe for a meat filled spaghetti sauce. It has been adapted from the recipe my dad used to make when I was younger. My family LOVES this sauce. You can use any combination of meat that you have on hand. It is a great way to clean up a bit of this and a dab of that!

Spaghetti a la #1

2 chicken breast
2 boneless pork chops (or boneless pork ribs)
1/2 lb gound meat (pork, beef, chicken..your choice)
1-2 sausage (remove casing of spicy, italian...your choice)
1-2 cans Tomato Sauce
3 cans petite diced tomatoes
3-4 cloves garlic, minced
Salt & Pepper
1T paprika
2 t pepper flakes
Veggies: broccolli, red peppers, onions, carrots, zucchini, ect...

1. Brown all your meat. Then, add to a large pot along with tomato sauce, diced tomatoes, garlic and seasoning. Bring to a boil and then reduce heat and simmer.
2. Steam veggies. Then, place in a food processor and process until it turns to mush! Add your veggie mush to your sauce.
3. Simmer sauce until meat is tender (1- 1.5 hours). Remove meat chunks and shred. Then, return to pot, stir and serve over pasta.

Meal Plan...on Tuesday

Well, things have been super busy in our household. Our 2nd son was born on October 25th and after a few complications, I was released from the hospital on Oct 30th. Luckily my mom flew in just in time to help my hubbie take care of our 30 mo old and newborn son. Unfortunately, my mom had to fly home and I am on my own again. Thus, the meal plans are starting back up! I also finally cleaned out my freezer. Now, I have a very clear picture of what I have to clean/use up! So, here is what I have planned for this week!

Monday: Spaghetti Dinner (delivering dinner to a sick friend)
Tuesday: Leftover spaghetti
Wednesday: Marinated Pork Chops with Pad Thai noodles
Thursday: Cube Steaks with Triple Corn Casserole and fresh sliced tomato
Friday: Bean and Cheese Enchiladas with Spanish Rice and Salad
Saturday: LO
Sunday:Bacon Wrapped BBQ Chicken with Squash
Monday: Chicken and Rice

I also plan on using up my brown bananas this week. I will be making a Cranberry Banana Bread. This is a easy quick bread recipe. I merged 2 recipes to create this yummy creation. So, here you go...

Cranberry Banana Bread
2 c all-purpose flour

1 1/4 c light brown sugar, packed
1 1/2 t baking powder
1/2 t baking soda
1 t salt
1 large egg, beaten
3/4 cup milk
4 T butter, melted
1 c dried cranberries, or 12 oz fresh cranberries
4 brown bananas, mashed

Spray your loaf pan with PAM and lightly sprinkle with flour (or use a nonstick pan). Mix flour, sugar, baking powder, baking soda, and salt in a bowl. In a seperate bowl, combine egg, milk, butter, and mashed banana.

Pour the banan mix into the flour mix and stir to combine. Add cranberries. Pour into pan and bake 1 hour 15 minutes if using fresh cranberries, or 45 minutes if using dried cranberries. Remove and allow to cool. Then smear warm bread with fresh butter and endulge!