For the week of Dec 20th, 2010

Here is my meal plan for the week:
Monday
Breakfast: Pancakes
Lunch: Bologna sandwhiches, carrot sticks, peaches
Snack: PB Muffins with chocolate chips
Dinner: Home made Mac & Cheese, WW Bread

Tuesday
Breakfast: Cheesy Scrambled eggs with bacon
Lunch: ravioli
Snack: Quesadilla's
Dinner: Beef Stew

Wednesday
Breakfast: Cheerios with bananas
Lunch: pb&j sandwhichs, orange or apple slices
Snack: Mini fruit wheat muffins
Dinner: Asian Orange Chicken with brown rice

Thursday
Breakfast: Mini Chocolate Chip Pancakes
Lunch: leftovers
Snack: home made ww pretzels
Dinner: Spaghetti

Friday - Christmas Eve
Breakfast: French Toast
Lunch: leftovers
Snack: Chocolate Chocolate Chip Muffins
Dinner: Shrimp Cocktail, Fish Chowder, salad, Parmasean Crusted Salmon (kids - fish sticks), brown rice, cheese platter, cannoli's

Saturday - Christmas Day
Breakfast: Cinnamon Twists
Lunch: at my mom's house
Dinner: at my in-law's house

Sunday
Breakfast: Muffins
Lunch: Cheese sandwhiches, carrot sticks
Dinner: Navy Bean Soup, Dinner Salad, Orange Marmalade Ham, Asparagus, Scalloped Potatoes, WW Dinner Rolls, cookie platter

Tuesday
Breakfast: Cheesy scrambled eggs with bacon
Lunch: leftovers
Dinner: Basic Sauteed Chicken, Brown Rice, Peas and carrots
Eva's Snack: strawberry go-gurt, genetti cookie, colby cheese

Today was a lazy day cooking as I'm not feeling well. I figured this would be quick and easy and it was. I used wine for the glaze and used it for hubby and I. I gave the plain chicken to the kids and they loved it. Have to remember this recipe!


Basic Sauteed Chicken

Ingredients
2 pound boneless, skinless chicken breasts
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y f or your kids
1 handful chopped parsley

Directions

1. Begin by trimming the chicken breasts if they need trimming. I use my beloved kitchen scissors and snip off any shaggy bits of fat or gristle.
2. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.
3. Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the fat is all very hot but not turning black (recipes say "when the foam subsides"), add the chicken breasts in one layer. Now leave them alone for 5 or so minutes while the bottom gets nice and crusty and brown.
4. Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through. You may want to cut a piece open to check, but pressing a cooked breast with your fingertip will give you a feel for its doneness, which will develop over time into the skill of knowing when it's done without cutting it.
5. Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan. Pour the wine in and scrape with a spatula to dissolve all the yummy browned bits while the wine bubbles and boils furiously in the hot pan.
6. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy and delicious. Taste it for salt, then drizzle it over the chicken, sprinkle with parsley, and serve. Sometimes, if the chicken has browned but doesn't seem quite cooked through, I leave it in the pan while I make the sauce so that it can simmer in there a bit longer.

For the week of Dec 13th, 2010

Here is my meal plan for the week:
Monday
Breakfast: Oatmeal
Lunch: leftovers
Dinner: Minestrone Soup with tortellini, Kids - just tortellini with parmasean cheese and hotdogs

Tuesday
Breakfast: Cheesy Scrambled eggs with bacon
Lunch: leftovers
Dinner: Sauted Basic Chicken, brown rice, peas and carrots

Wednesday
Breakfast: Cheerios with bananas
Lunch: Bologna sandwhiches, carrot sticks, peaches
Dinner: Chili (?), cornbread (and hotdogs for the kids)

Thursday
Breakfast: Applesauce Muffins
Lunch: leftovers
Dinner: Spaghetti & Meatballs garlic bread

Friday
Breakfast: Blueberry Pancakes
Lunch: leftovers
Dinner: Cheesy Roasted Chicken Nachos, Cheese Quesidillas

Saturday
Breakfast: Waffles and sausage
Lunch: chicken nuggets and french fries
Dinner: Home made cheese pizza

Sunday
Breakfast: Muffins
Lunch: French toast with peaches
Dinner: I'm not sure yet!

Monday, Dec 6th, 2010

Monday
Breakfast: doughnuts
Lunch: leftovers
Dinner: Quick Mac and Cheese, biscuits, Tempura Shrimp
Eva's Snack: Home made pretzels, strawberry go-gurt
Eva's Lunch: Beef Raviolis, SF Chocolate Pudding Mousse
.....(they were serving Cheseburgers at school)

Kind of a lazy day as far as cooking goes! I was busy cleaning the house and trying to decorate for Christmas. Miss Picky wanted Mac & Cheese for dinner, but the last two times, I used Kraft and she didn't like it, so I made it from scratch, since it was easy and I was craving it! She liked it!!!! Yeah!!! I knew that wasn't going to be enough for Dad & I, so I heated up the Tempura Shrimp I bought from a Schwans fundraiser and WOW! were they good, especially the dipping sauce. Will buy those again!

Double-Chocolate Mousse
prep time 15 min total time 35 min makes 6 servings

What You Need
1-1/2 cups fat-free milk, divided
2 squares BAKER'S Semi-Sweet Chocolate
1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
2 cups thawed COOL WHIP FREE Whipped Topping, divided 1/2 cup
fresh raspberries (opt)
Make It
MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min. WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes. TOP with remaining COOL WHIP and berries.

Quick Macaroni and Cheese
INGREDIENTS
2 quarts water
1 Tbsp salt
2 cups uncooked elbow macaroni (our family uses rotini)

1/2 lb cheddar cheese, grated (about 2 cups, packed)
1 teaspoon corn starch
4 Tbsp unsalted butter
4 teaspoons flour
1 ½ cups milk
4 slices American Cheese
1/4 cup ham, chopped into 1/4 inch cubes (opt)

METHOD
1 In a medium sized bowl, mix corn starch into the grated cheese, so that the cheese is coated,
set aside. This will help the cheese from getting too stringy.
2 Bring 2 quarts of water with the tablespoon of salt to a boil in thick-bottomed saucepan. Add the elbow macaroni and follow the cooking time instructions on the package, minus about 2 minutes. (If your macaroni doesn't come with instructions, start checking at 7 minutes). Cook until al dente - cooked through, but still slightly firm. Drain the water from the cooking pan.
3 While the macaroni is cooking, prepare the sauce. Melt the butter in a large saucepan on medium heat. Whisk in the flour. Slowly dribble in the milk, while whisking (to avoid clumping) until the sauce is smooth. Slowly add the grated cheese, while whisking, until smooth. Stir in the American Cheese. Add the cooked, drained macaroni and ham, if using. Do not over-mix.
Serve immediately.
Serves 3-4 adults or 4-6 kids.

Idea from: Simply Recipes http://simplyrecipes.com

Sunday, Dec 5th, 2010

Sunday
Breakfast: Muffins
Lunch: French toast with peaches
Dinner: Chunky Mediterranean Chicken Soup, dinner salad, Chicken Cacciatore with angel hair pasta, whole wheat dinner rolls, cookies

Today was the day of Daddy and Eva's recital. Since I knew we wouldn't be home until sometime between 5 and 6, I cooked the soup ahead of time and put it in the slow cooker. I prepared the Chicken Cacciatore and put it in my Nesco, on 250 degrees. When we got home, I reheated the rolls and steamed some broccoli and VOILA! dinner was on the table by 6. We did not have the pie as I didn't have time to make it before, and afterwards, we brought home so many cookies from the reception after the recital, that I didn't see it neccessary to make the pie. The soup was AWESOME! We will have it again for dinner Monday night as I have plenty left over. Joey was the only one who ate the soup and the chicken. The other kids wouldn't try the soup and didn't like the chicken and only ate the angel hair with spaghetti sauce. Dad and I thought the chicken was awesome too! Joey especially loved the mushrooms. I bought baby portabella's and they were really good in this.

Chunky Chicken Soup, Mediterranean Style

Ingredients
1 tb Olive oil
1 md Onions -- chopped
1 md Bell pepper -- chopped
2 Cloves garlic -- minced
1 cn Stewed tomatoes -- (14 1/2 Oz)
4 c Chicken broth
2 c Water
1/2 c Rice
1 tb Basil
6 md Carrots -- sliced
1 lb Skinless boneless chicken
Breast -- cut into 3/4 Cubes
1 pk Green beans -- (10 oz)
1/4 ts Black pepper
Preparation

In a large pan, heat oil over moderate heat. Add onion, green pepper, and garlic and cook, stirring occasionally, for 5 minutes or until vegetables are soft. Stir in tomatoes, broth, water, rice, and basil and bring to a boil. Adjust heat so the mixture simmers gently, cover, and cook for 10 minutes. Add carrots, and cook 5 minutes longer. Add chicken and green beans and cook, uncovered, for 5 minutes or until chicken is just cooked through. Stir in the black pepper.
Recipe By : Readers Digest Live Longer Cookbook

(I cooked everything in the skillet, then put it into a slow cooker. I added the broth and the water, then cooked it on high for several hours)

Mom's Chicken Cacciatore

Servings 8

Ingredients

* 2 cups all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 (4 pound) chicken, cut into pieces
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 (14.5 ounce) can diced tomatoes
* 1/2 teaspoon dried oregano
* 1/2 cup white wine
* 2 cups fresh mushrooms, quartered
* salt and pepper to taste

Directions

1. Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet.
2. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat.
3. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes.

(I did not fry the chicken first. I pulled all the skin off first. Then I layed half the cooked onions and green peppers in the bottom of my Nesco, then layed the chicken on top, then the rest of the onions and green peppers. Poured the wine on the chicken and set it to 250 degrees and let it cook for several hours. An hour before I was to serve, I put on the sliced mushrooms and let it cook for another hour.)

Friday, Dec 3rd, 2010

Friday
Breakfast: Cinnamon twists
Lunch: leftovers
Dinner: Green Chile-Turkey Enchiladas and brown rice
Eva's Snack: Strawberry go-gurt, steamed crisp broccoli, chocolate sandwhich cookies

I didn't make the cinnamon twists. The recipe was from a cookbook, but I couldn't find the book! So I pulled out some apple pancakes from the freezer and Voila! breakfast was served.
Dinner was soooo yummy! I'm saving this one for Thanksgiving leftovers any time!! Miss Picky was the only one who wouldn't eat it, so I heated up a frozen bean burrito for her.

Green Chile-Turkey Enchiladas
Turn leftover turkey into a Mexican f iesta! These enchiladas can be assembled in 15 minutes before baking.
Prep Time: 15 Min Total Time: 55 Min Makes: 8

INGREDIENTS:
1 cup sour cream ranch dip
2 tablespoons all-purpose f lour
2 cups diced cooked turkey
2 cups f inely shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
1 can (10 oz) Old El Paso® mild enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 inch)
Chopped tomatoes, chopped avocado and shredded lettuce, if desired

DIRECTIONS:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix dip
and f lour. Stir in turkey, 1 cup of the cheese and the chiles.
Spread about 2 tablespoons enchilada sauce over bottom of baking dish. Spread 1 to 2 teaspoons
enchilada sauce over each tortilla; top each with about 1/3 cup turkey mixture. Roll up each tortilla and
place seam side down in baking dish. Top with remaining enchilada sauce.
Cover with foil; bake 25 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 15 minutes
longer or until thoroughly heated and cheese is melted. Garnish with tomatoes, avocado and lettuce.

Thursday, December 2nd, 2010

Thursday
Breakfast: Applesauce Muffins
Lunch: leftovers
Dinner: Baked Ziti and garlic bread


I love this muffin recipe, I've made it several times now. This time, I used my home made applesauce, so it was a little chunky and I put them into a jumbo muffin tins (added 10 min's to the time). I've never used the topping, just because I didn't want the mess from the kids, lol. And dinner was very yummy! I saw on tv where they put the ricotta cheese on top and did not stir it in. So I did that with this recipe and it was REALLY good!!

Applesauce Oat Muffins
10 Servings Prep: 15 min. Bake: 20 min. + cooling

Ingredients
1-1/2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup fat-free milk
3 tablespoons canola oil
1 egg white
TOPPING:
1/4 cup quick-cooking oats
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter, melted
Directions
In a large bowl, combine the first seven ingredients. In another bowl, combine the applesauce, milk, oil and egg white. Stir into dry ingredients just until moistened. Fill muffin cups coated with cooking spray three-fourths full.
Combine topping ingredients; sprinkle over batter. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack.
Yield: 10 muffins.
Nutrition Facts: One muffin equals 222 calories, 6 g fat (1 g saturated fat), 3 mg cholesterol, 265 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.


Baked Ziti with Ricotta Cheese
Prep Time: 15 Minutes Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 7
"Rich and creamy ricotta cheese is combined with mozzarella, beaten egg and spaghetti sauce to make a rich and filling sauce for cooked ziti. Top with Ricotta and Parmesan cheese and bake for a delicious, classic Italian casserole."
INGREDIENTS:
1 (16 ounce) package ziti pasta
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
24 ounces ricotta cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until
al dente; drain and rinse.
2. In a medium bowl, mix ziti, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Ricotta and Parmesan cheese.
5. Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

Tuesday, Nov 30th, 2010

Tuesday
Breakfast: Pancakes
Lunch: leftovers
Dinner: Turkey Tetrazzini
Yup, I was suppose to make Turkey Divan, but Miss Picky wanted spaghetti noodles and we had a crazy evening ahead, so I made the tetrazzini. Oh, I always forget how good this is!! I didn't add the peas into the tetrazzini (mainly bc I didn't have any in the freezer, oops!) I steamed some broccoli and served it along side the tetrazzini. Yummm, can't wait for the leftovers the next day!

Turkey Tetrazzini
INGREDIENTS
12 oz egg noodles, spaghetti, linguini or other pasta
12 ounces mushrooms, sliced (about 4-5 cups)
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups of milk
1/4 cup cream
2 cups chicken broth
1/4 cup dry sherry (or vermouth or dry white wine)
3 cups coarsely chopped cooked turkey
1 cup peas
2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
2 Tbsp lemon juice
Salt and Pepper
Ground nutmeg (optional)
1/3 cup fine fresh bread crumbs (or panko)
Freshly chopped parsley for garnish (optional)
METHOD
1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.
2 Cook the mushrooms in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.
3 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.
4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking, continue on with the recipe.
5 Into the saucepan with the butter and flour, slowly whisk in the milk, cream, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.
6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.
7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.
8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.
Garnish individual servings with chopped parsley.
Serves 4 to 6.

For the week of Nov 29th, 2010

Here is my meal plan for the week:
Monday
Breakfast: Breakfast Sausage and Hash browns
Lunch: leftovers
Dinner: Cannellini Bean Soup, dinner rolls. Kids: Mac and Cheese

Tuesday
Breakfast: Pancakes
Lunch: leftovers
Dinner: Turkey Divan

Wednesday
Breakfast: Cheerios with bananas
Lunch: Pampered Chef's Turkey Cranberry Wreath, peaches
Dinner: Lemon and Herb Crusted Wild Salmon, Brown Rice, Carrots

Thursday
Breakfast: Applesauce Muffins
Lunch: leftovers
Dinner: Baked Ziti and garlic bread

Friday
Breakfast: Cinnamon twists
Lunch: leftovers
Dinner: Green Chile-Turkey Enchiladas

Saturday
Breakfast: Waffles and sausage
Lunch: chicken nuggets and french fries
Dinner: Home made cheese pizza

Sunday
Breakfast: Muffins
Lunch: French toast with peaches
Dinner: Chunky Mediterranean Chicken Soup, dinner salad, Chicken Cacciatore with angel hair pasta, jello, whole wheat dinner rolls, chocolate cream pie

For the week of Nov 22nd, 2010

Here is my meal plan for the week:
Monday
Breakfast: Cheesy Scrambled Eggs and Ham
Lunch: chicken soup
Dinner: Spilt pea soup, dinner rolls. Kids: Mac and Cheese

Tuesday
Breakfast: Pancakes
Lunch: leftovers
Dinner: Chicken Stir Fry Kit

Wednesday
Breakfast: Cheerios with bananas
Lunch: Chicken Nuggets, carrot sticks, peaches
Dinner: Lemon and Herb Crusted Wild Salmon, Homemade Rice a Roni, Green Beans

Thursday
Breakfast: Applesauce Muffins
Lunch: Thanksgiving Dinner at my mom's house
Dinner: Pampered Chef's Turkey Cranberry Wreath

Friday
Breakfast: Cinnamon twists
Lunch: leftovers
Dinner: Garlic Pork Loin, mashed potatoes, peas

Saturday
Breakfast: Waffles and sausage
Lunch: chicken nuggets and french fries
Dinner: Home made cheese pizza

Sunday
Breakfast: Chocolate Chocolate Chip Muffins
Lunch: French toast with peaches
Dinner: Cannellini Bean Soup, dinner salad, Turkey, sour cream mashed potatoes, cinnamon whipped sweet poatoes, jello, whole wheat dinner rolls, apple pie

Suncay, Nov 21st, 2010

Sunday
Breakfast: Easy Applesauce Muffins
Lunch: Grilled Cheese Sandwiches with carrot sticks

A Return to Sunday Dinner:
Creamy Cauliflower Soup
simple dinner salad (Salad Blend, grated carrots, sliced mushrooms, fresh mozzarella slices)
Italian Chicken Legs with Spinach Fettuccine
whole wheat dinner rolls
mini chocolate eclairs

Today was a tough day as I'm starting to feel sick. Thankfully, the soup and the chicken was SUPER easy to make! I had dinner rolls in the freezer, just for moments like this! I used my white ramekins for the kids soup and some bigger clear glass ones for the kids salad. Only Joey ate the soup, which hubby and I thought was very yummy. And hubby got me a new digital probe thermometer/timer from Kohl's super sale. I put all the chicken in my 12" frypan, added the rest of the ingredients, then stuck the probe in one of the legs, put the cover on it, set the probe to 165 degrees and sat down. About 35 minutes later, the probe beeped and VOILA!! chicken was done! I had cooked the fettuccine right after church, threw it in a gallon baggie with some olive oil and put it in the fridge. When the chicken was done, I put the fettuccine in the microwave for a few minutes and it was hot and ready! I couldn't find spinach fettuccine in the grocery store until I went to the gourmet section, where I spent $2.25/bag and had to get 2 bags to feed my family. Well, I could've saved the money and gotten regular fettuccine as I only had two kids, my husband, and myself eat it. Or buy just one bag and make up a regular flavor for the other two (Miss Picky and Ella). I was not feeling up to making anything, so I went to the store and bought mini eclairs. These had chocolate filling instead of vanilla and the kids gobbled them up. They were very good and I hope I can eat more tomorrow (I only ate one to try it, just afraid of my stomach, lol)

Creamy Cauliflower Soup

Time: 1 hour. Yield: Serves 4 or 5 (makes 7 1/2 cups)
This soup is a real trickster onions and cauliflower blend into a purée so smooth, you'd swear it
included cream. It's also a good introduction to this vegetable for those who think they can't stand cauliflower, since its sulfurous flavor is very mild here and no cauliflower is actually visible. But if you do love it, keep the soup a little chunky so you'll have some florets in your bowl.


1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped (or 1lb bags of frozen cauliflower)
4 cups chicken or vegetable broth
Freshly ground white pepper
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley

1. Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce
heat to medium, and cook, stirring occasionally , until onions are very soft, 5 to 8 minutes. Add
garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
2. Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook
until cauliflower is very soft, 20 to 25 minutes.
3. In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if
you'd like a few florets in y our soup, blend 2 batches and leave the last chunky ). Stir together
and season to taste with white pepper and salt.
4. In a small bowl, combine olive oil, chives, and parsley . Ladle soup into bowls and
decoratively drizzle herb oil on top.



Italian Chicken Legs with Spinach Fettuccine
A hearty tomato sauce and spinach fettuccine make this a colorful and tasty Italian dish.

Cooking Method: Stove-top Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings
Ingredients
1 tablespoon olive oil
1 package (1 pound, 8 ounces ) A ll Natural™ Chicken Drumsticks
1 /2 teaspoon salt
1 /2 teaspoon pepper
1 can (14 1/2 ounces ) Italian- style stewed tomatoes
1 tablespoon fresh oregano, minced or 1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 ounces spinach fettuccine

Directions
1 . Bring large pot of water to a boil over high heat.
2 . Meanwhile, heat oil in large skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook, turning occasionally, for about 4 to 5 minutes or until chicken is lightly browned but not thoroughly cooked.
3 . Stir together tomatoes , basil, oregano, and red pepper flakes in small bowl; pour over chicken. When liquid comes to a boil, reduce heat to medium. Cover and simmer, stirring occasionally, for about 20 to 25 minutes or until sauce is slightly thickened and chicken is thoroughly cooked.
4 . Meanwhile, cook fettuccine in pot of water according to package instructions
5 . Serve drumsticks and tomato sauce over fettuccine.

Wednesday
Breakfast: Cheerios with bananas
Lunch: mac & cheese with hot dogs
Dinner: Tuna Rice Casserole, peas, dinner rolls
Eva's Snack: American Cheese, Baby Gouda, Mulitgrain Bagel Bites with butter, tootsie rolls, and popcorn (with buttered flavored Pam and salt)

Sorry, light day for cooking. But that was a good thing as I REALLY needed to catch up on dishes and cleaning out the fridge. Tomorrow is garbage day and it's been over a month since I purged and cleaned the fridge. And since the triplets didn't have school today, I knew I was going to need all day just to complete those simple tasks!
Dinner was just a tuna casserole, but I wanted the kids to eat it, so I didn't use the cream of mushroom soup and used the broccoli cheese soup. Added ranch dressing, because everything tastes better with ranch dressing! And it worked! The triplets ate the casserole, but Miss Picky didn't. I figured she wouldn't!

TUNA RICE CASSEROLE


1 cup milk
1 (10 1/2 oz.) can cream of broccoli cheese soup
1 (2-7 oz.) can tuna
1/2 cups grated cheddar cheese
1 pkg dry ranch dressing
2 cups cooked brown rice
1 (16 oz.) can peas or green beans or frozen, precooked (did not add)
1/4 c. crushed potato chips


Blend milk into the soup in a greased 1 1/2 quart casserole. Stir in tuna, cheese, ranch dressing, rice, and vegetables. Crush potato chips. Sprinkle over top of casserole.
Bake at 400 degrees for 25 minutes. 6 servings.

Tuesday
Breakfast: Breakfast Biscuit Quiches
Lunch: Creamy Ranch Chicken
Dinner: Italian Green Bean Chicken and noodles
Eva's Snack: Hard boiled egg, goldfish, strawberry go-gurt, tootsie rolls

Oh my gosh! Breakfast was sooo good, I had to post it on facebook, lol. I bought the wrong count of biscuits - 8 instead of 10. I, or the triplets, could've eaten another one! I used cheddar instead of swiss because my kids won't eat swiss. It was really easy to make, easy to bake, easy to eat. LOVE LOVE LOVE this one!!


Breakfast Biscuit Quiches
Recipes by Incredible Edible Egg
Prep Time: 10 minutes Cook Time: 20 to 25 minutes Makes: 10 mini quiches

What You Need
2/3 cup shredded Swiss cheese
1/3 cup finely chopped ham
1/4 cup finely chopped green onions
3 EGGS
2 Tbsp. milk
1/4 tsp. salt
1/8 tsp. pepper
1 pkg. (12 oz.; 10 biscuits) refrigerated buttermilk biscuits

Here’s How
1. HEAT oven to 350°F. COMBINE cheese, ham and green onions in small bowl; mix well.
BEAT eggs, milk, salt and pepper in medium bowl until blended.
2. SEPARATE biscuits; press or roll each into a 5-inch round on lightly floured surface.
PLACE 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan
empty. PRESS biscuits firmly against bottom and sides of cups and form rim at top.
3. SPOON 2 Tbsp. cheese mixture into each cup. POUR IN egg mixture, dividing evenly.
4. BAKE in center of 350°F oven until filling is set and biscuits are deep golden brown, 20
to 25 minutes. REMOVE from pan; serve warm.

After yesterday's cooking marathon, I need an easy night and this recipe fit the bill. I used thighs because that is what I had on had. I let it simmer for an hour on low to let the flavors develop and to make sure the chicken was tender. I kept the green beans seperate because my kids wouldn't eat them that way, but it sure sounded good. I served it with buttered noodles, which the kids were excited about.

Italian Green Bean Chicken
Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 6
"This is a really flavorful dish featuring simmered chicken and green beans in a simple tomato sauce."

INGREDIENTS:
2 tablespoons olive oil
3 cloves garlic, chopped
1 pound skinless, boneless chicken
breast halves - cubed
2 (14.5 ounce) cans diced tomatoes
2 tablespoons minced fresh basil
1 pound fresh green beans - rinsed, trimmed and steamed
DIRECTIONS:
1. Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are
released, then add chicken and cook through until no longer pink.
2. Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5
minutes. Finally, stir in steamed beans and serve.

Monday, Nov 15th, 2010

Meatless Monday


Monday
Breakfast: Peanut Butter Baked Oatmeal, Peaches
Lunch: lemon chicken and salad
Dinner: Spanish Tapas; Spanish Tortilla, Patatas Alioli & Bravas, Garlic Mushrooms, White Bean dip, baguettes, cheeses, carrot sticks
Eva's Snack: Baby carrots, Whole Wheat Ritz, Baby Bel Baby Gouda, Danimal Strawberry yogurt cup, twizzlers

Breakfast was really good. I thought it was going to be just peanut butter swirled into oatmeal, but it wasn't. It ended being like a moist peanut butter oatmeal cookie. Joey and Eddie loved it, but Ella wouldn't touch it.
Dinner was really good too. I made more for dinner tonight because the last two Monday nights, everyone, me included, was STARVING by 8 o'clock! When I was looking through my Tapas cookbook, I saw two recipes using potatoes and my kids LOVE potatoes, so I decided to whip them up. But I couldn't decided which sauce to make, so I made both, which was a good thing since some liked the garlic mayo and some like the brayas and some liked both! (While the triplets were in school, I made the sauces and the bean dip and it really didn't take that long. Then I peeled and sliced the potatoes and set them in cold water in a bowl on the counter. When it came around to dinner time, all I had to do was cook up the potatoes and slice and toast the bread) I made the mushrooms for Joey and I and yup, he liked them. I sliced the bread into 1" slices and toasted them, then spread the bean dip onto them. I didn't tell the kids it had beans in it and they ate it just fine, lol. I could not find sun dried tomatoes for less than $5 for a little jar, so I did not make that! I thought it sounded good to put on top of the bread, but NOT at that price! And dinner must've worked, because everyone left the table full and went to bed happy! Yeah!!

Tortilla Espanola (Spanish Tortilla)


Prep Time: 35 Minutes Cook Time: 45 Minutes Ready In: 2 Hours 20 Minutes Servings: 6
"This classic potato and onion 'omelet' is eaten all over Spain. Since it's served at room temperature, this delicious starter can be made well in advance of your guest's arrival."

INGREDIENTS:
1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
2 tablespoons chopped fresh Italian parsley

DIRECTIONS:
Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and
cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to
a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then
add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
Whisk eggs in a large bowl until smooth. Gently fold in cooked potatoes.
Heat the skillet with the reserved oil over high heat. Pour in the egg mixture, and cook for 2 minutes, then lower the heat to med-low and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six
wedges and sprinkle with parsley to serve.
Patatas Alioli & Bravas
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:
4-5 medium potatoes
alioli sauce (see below)
Preparation:
Serves 4.

1. Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a
2. toothpick to skewer. Sprinkle with salt.
3. Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato
4. immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried (about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
5. Place the potatoes in a large bowl. Pour the sauce over the potatoes and toss carefully.
6. Place potatoes with sauce on a serving plate. Serve warm, with toothpicks.

Alioli Sauce - Alioli is a garlic "mayonaise" sauce. (I used Kraft’s Olive Oil Mayonaise and added 1 tsp minced garlic and ½ tsp garlic powder)

Patatas Bravas

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced (I used 1 tablespoon pre-minced)
¼ cup white wine
14oz can chopped tomatoes
2tsp red wine vinegar
1 tsp chili powder
2 tsp smoked Spanish Paprika

Sauce: Heat the oil in a pan, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes or until softened but not browned. Add the garlic and cook, stirring, for 30 seconds. Add the wine and bring to a boil. Add the tomatoes, vinegar, chilie powder and paprika, then reduce the heat and simmer, uncovered, for 10-15 minutes, or until a thick sauce forms.
When the sauce is cooked, use a handheld blender to blend until smooth. Set aside and make the potatoes.

White Bean Dip
Recipe courtesy Giada De Laurentiis
Prep Time: 15 min Cook Time: 12 min 6 servings

Ingredients
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper

Directions

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.