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.

For the week of Nov 15th, 2010
Here is my meal plan for the week:

Monday
Breakfast: Peanut Butter Baked Oatmeal, Peaches
Lunch: lemon chicken and salad
Dinner: Spanish Tapas; Spanish Tortilla, Patatas Alioli & Bravas, Olives a la Madrilene, Garlic Mushrooms, White Bean dip with pita chips, olive and sun dried tomato tapenade, baguettes, cheeses, carrot sticks

Tuesday
Breakfast: Breakfast Biscuit Quiches
Lunch: Creamy Ranch Chicken
Dinner: Italian Green Bean Chicken and noodles

Wednesday
Breakfast: Cheerios with bananas
Lunch: mac & cheese with hot dogs
Dinner: Tuna Rice Casserole

Thursday
Breakfast: Applesauce Pancakes
Lunch: leftovers
Dinner: Spaghetti and meatballs, Italian Bread

Friday
Breakfast: Cheesy Scrambled eggs and hash browns
Lunch: leftovers
Dinner: Harvest Glazed Pork Chops, buttered peas

Saturday
Breakfast: Breakfast Waffle Sandwhiches
Lunch: chicken nuggets and french fries
Dinner: Home made cheese pizza

Sunday
Breakfast: Easy Applesauce Muffins
Lunch: Grilled Cheese Sandwiches with carrot sticks
Dinner: Creamy Cauliflower Soup, dinner salad, cheese and crackers, Italian Chicken Legs with Spinach Fettuccine, whole wheat dinner rolls, chocolate cream pie

Friday, Nov 12th, 2010

The plan for today:
Breakfast: Mini Vegetable Frittatas
Lunch: leftovers
Dinner: Pork Chops, hashbrowns, buttered peas
Eva's Snack: Strawberry go-gurt, apple slices, tutti-fruitti popcorn

Breakfast was really good. It was nice to just mix it, put it in a pan, throw it in the oven, then forget about it instead of standing by the stove! I had some leftover biscuits that I used along with some peaches. Did not do dinner. My kids were acting like monkeys before, during and after bowling and I just did not feel like cooking. Since I had to go to WalMart to get a new hot air popper, I bought their chicken with mac & cheese and potato wedges.


Mini Vegetable Frittatas
Ingredients:
- 8 large eggs
- ½ cup milk
- 1 Tbsp. butter
- 1 cup zucchini, diced
- 1 cup red pepper diced
- 1 cup sliced fresh mushrooms
- ¼ cup fresh Italian flat leaf parsley, chopped finely
- 1 tsp. Celtic Sea Salt
- ½ tsp. black pepper
Preheat oven to 350 degrees F. Grease a large muffin tin with butter. Whisk eggs and milk together in a
large missing bowl. Set aside.
Heat butter in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in
parsley, salt and pepper. Fold vegetables into egg mixture.
Fill muffin cups three-quarters of the way full with vegetable frittata batter. Bake 20 to 30 minutes until
frittatas are set and browned on top.
Serve hot or let cool and store in the fridge for later.
Makes 8 to 10 mini vegetable frittatas.