Sticky Chicken - Rotisserie Style

I haven't posted in awhile, but we've been quite busy!
I made this chicken last night and it was really good!!!




2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 onion, quartered
4-4.5 pound whole chicken





In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken.
Rinse chicken cavity, and pat dry with paper towel.
Rub chicken inside and out with spice mixture.
Place 1 onion into the cavity of the chicken.
Place chicken in a resealable bag or double wrap with plastic wrap.
Refrigerate overnight, or at least 4 to 6 hours. (I did for about 3 hours)
Preheat oven to 425 degrees F.
Place chicken in a roasting pan.
Bake uncovered for 20 minutes.
Reduce heat to 350 and cook for an additional 1.5 hours or until it's at a minimum internal temperature of 180 degrees F.
Let the chicken stand for 10 minutes before carving.

I served with smashed potatoes (with sour cream and chives) and green beans.

Enchilada Lasagna

I found this recipe in Family Circle magazine and it was really really really good!!!

My changes are in bold.

16oz can refried black beans (I used regular black beans, drained)

4oz can diced green chiles

15oz ricotta cheese

1 egg, lightly beaten

2tsp Mexican seasoning (I used Cumin)

1/2tsp salt

2- 10oz cans enchilada sauce

18 corn tortillas

11oz can Mexicorn, drained

2- 6oz pkgs grilled chicken strips, cut into bite-sized pieces

3 cups shredded Mexican-blend cheese (I used half cheddar, half mexican blend)

Heat oven to 400.

In a glass bowl, blend beans and chiles. Cover and microwave for 1 minute.

Stir together ricotta, egg, seasoning and salt, set aside.

Spread 1/2 cup enchilada sauce evenly in a 13x9 dish. Overlap 6 corn tortillas to create a layer. Spread half each of the black bean mixture and ricotta mixture evenly over tortillas. Top with half of the Mexicorn, half the chicken, and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce.

Add 6 more tortillas; top with 1/4 cup enchilada sauce. Repeat layering the black bean mixture, ricotta mixture, Mexicorn, chicken, and 1 cup shredded cheese. Top with 1/2 cup enchilada sauce and the last 6 tortillas. Spread with remaining enchilada sauce, sprinkle with remaining 1 cup shredded cheese.

Cover with foil, bake at 400 for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.

Southwestern Beef Chili with Corn

I got this recipe from Real Simple Magazine and it was pretty good!
My changes are in bold.

1tbs olive oil
2 carrots, chopped
1 medium onion, chopped
1 green bell pepper, chopped
1/2lb ground beef (i used 1lb ground turkey)
2tbs tomato paste (i used 4tbs)
2- 15oz cans balck beans, drained and rinsed
1tbs chili powder
kosher salt and pepper
1/2 cup frozen corn, thawed (i used 1 cup, not thawed)
1tbs Cumin
1 dash worcestershire sauce

Shredded cheddar cheese, sour cream and scallions to top.

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion and pepper and cook stirring, for 3 minutes. Add the beef and cook, breaking it up with a spoon, until it is no longer pink, 3-5 minutes. (I browned the turkey first, separately and added it to the veggies after they had cooked for about 5-6 minutes)
Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute. Add the beans, chili powder, 3 cups water, 1/2tsp salt, and 1/4tsp pepper. Simmer over medium heat until the vegetables are tender, about 10 minutes. I added the cumin and worcestershire sauce here.
Stir in the corn. Divide among bowls and top with the cheddar, sour cream and scallions.

This Week's Menu and Shopping...

Sunday: SW Chili (Finally made this today!)

Monday: Orecchiette with Mini Chicken Meatballs (Giada recipe)

Tuesday: Gymboree Party

Wednesday: Enchilada Lasagna

Thursday: Cheeseburger Pie

Friday: Rigatoni with Chicken and Broccoli in a Cheddar Wine Sauce

Saturday: Takeout

This Week's Shopping was $78.

This Week's Menu

Doing a "Cheap & Easy Week"

Monday: Spinach Ravioli
Tuesday: Pizza
Wednesday: Crockpot Chicken & Potatoes
Thursday: Hot Dogs & Baked Beans
Friday: SW Turkey Chili (I was supposed to make this last week)
Saturday: Cheesy Baked Shells & Broccoli

This Week's Menu & Shopping - Better Late Than Never!

i'm sooooooooo late posting this week!

Sunday: Jess & Eric's for Football
Monday: Lighter General Tso's Chicken over Brown Rice with Sugar Snap Peas (Everyday Food Magazine)
Tuesday: Turkey Tacos
Wednesday: Quick & Easy Chicken, Brown Rice and Broccoli (Campbell's Recipe)
Thursday: Pizza
Friday: Leftovers
Saturday: Southwestern Black Bean Chili

This week's shopping was $120.

Six Can Chicken Tortilla Soup

A friend of mine had shared this recipe with me awhile ago and I finally got to try it!
Here's the original recipe http://allrecipes.com/Recipe/Six-Can-Chicken-Tortilla-Soup/Detail.aspx?prop31=1

I always read the reviews first to see what others did to make it better and here is what i did:

10oz can chicken, drained and rinsed
10oz can Rotel
15oz can black beans, drained and rinsed
15.25oz can whole kernel golden corn salt free, drained and rinsed
14.5oz can chicken broth (i used fat free)
1 can cream of chicken soup
cumin, chili pepper, ground black pepper and garlic powder - all to taste

Combine all ingredients in a large stock pot and season to taste. Bring to a boil over medium-high heat. Reduce to a simmer for 30+ minutes.



Serve over crushed tortilla chips and top with shredded cheddar cheese and sour cream.



***This was soooooooooooooooo good!!!****

This Week's Menu & Shopping

Sunday: Party at Dad's
Monday: Baked Ziti
Tuesday: Onion Roasted Chicken, Potatoes and Sugar Snap Peas
Wednesday: Cheeseburger Casserole
Thursday: Six Can Chicken Tortilla Soup
Friday: Turkey, Cheese and Broccoli Casserole
Saturday: Meatloaf, Mashed Potatoes and Green Beans

Shopping this week was $55 - wahoo!!!

Blueberry Sour Cream Coffeecake

A friend shared this recipe and it is AMAZING!!!
I left out the pecans and forgot to grease the pan!

http://allrecipes.com/Recipe/Blueberry-Sour-Cream-Coffee-Cake/Detail.aspx?prop31=1

Sausage Meatloaf Cupcakes with Creamy Potato Frosting

I found this recipe in Rachel Ray's magazine and it was really good!

I didn't have foil baking cups, so I just greased my muffin cups, but they still stuck. So I definitely recommend using the foil baking cups!

2 baking potatoes, peeled and quartered

1 1/4lbs sweet or hot Italian sausage, casings removed

1 onion, finely chopped

1 yellow bell pepper, finely chopped

1/2 cup heavy cream

2tbs butter

1 1/4 cups bread crumbs

2 large eggs, beaten

Preheat oven to 400.

Line a standard 12 cup muffin pan with foil liners.

In a medium saucepan of salted water, bring the potatoes to a boil. Cook until tender, about 15 minutes, drain.

Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat, until barely pink, 3-4 minutes. Using a slotted spoon, transfer to a large bowl. Discard any excess grease and return to medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 4 minutes. Add to the sausage and let stand for 5 minutes.

Using an electric mixer, beat the potatoes, cream, butter and some salt until smooth.

Using your hands, combine the bread crumbs and sausage mixture, breaking up any large pieces. Mix in the eggs, season with salt and pepper.

Fill each prepared muffin cup with 1/3 cup sausage mixture.

Bake until browned, about 30 minutes. Let cool for 10 minutes, transfer to a platter.

Fill a pastry bag fitted with a star tip with the mashed potatoes and pipe onto each cupcake.

Enjoy!

Cheesy Baked Shells with Broccoli

Found this recipe in Real Simple Magazine, but I didn't want to broil it, so I baked it!

1 box of medium pasta shells
1tbs butter
2tbs flour
2 cups whole milk
2 cups shredded cheddar cheese
1/8tsp nutmeg (I omitted this)
salt and pepper
16oz frozen broccoli florets, thawed

Preheat oven to 350 and cook the pasta according to package directions to al dente.

Heat the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in milk and cook, stirring occasionally, until slightly thickened, 4-5 minutes.
Add 1 1/2 cups of the cheese and stir until melted. Stir in nutmeg, salt and pepper.
Add sauce to pasta and broccoli and toss to combine. Transfer to 13x9 dish and sprinkle remaining cheese on top. Bake for 15-20 minutes or until cheese is melted and bubbly.

Enjoy!

This Week's Menu and Shopping

Sunday: Football Party

Monday: Cheesy Baked Shells with Broccoli

Tuesday: Cream Chipped Beef over Rice

Wednesday: Sausage Meatloaf Cupcakes with Creamy Potato Frosting

Thursday: BBQ Chicken, Scalloped Potatoes and Green Beans

Friday: Quick & Easy Chicken, Broccoli and Brown Rice

Saturday: King Ranch Chicken

This week's shopping was $104

Roasted Pork Tenderloin with Sage and Pancetta over Herbed Egg Noodles

I saw this recipe in Everyday Food Magazine, but I had a pork tenderloin, not a roast so I changed it a bit.

Pork Tenderloin
Fresh Sage Leaves
1/8lb Pancetta, sliced super thin
Fresh Ground Pepper

Preheat oven to 375

Place tenderloin in 13x9 dish and lay sage leaves on it.



Wrap pancetta over it, covering the entire tenderloin.



Season with fresh ground pepper.

Cook in oven for about 35 minutes, or until temperature reaches 170 degrees inside.


Herbed Egg Noodles

Cook egg noodles according to package directions.
Drain and add some butter, salt, pepper, fresh parsley and fresh thyme.

Enjoy!

Ditalini with Tomatoes and Fresh Mozz

I got the original recipe from Giada's Everday Dinners cookbook http://www.foodnetwork.com/recipes/giada-de-laurentiis/little-thimbles-sciue-sciue-recipe/index.html
and just fixed a few things to make it a bit easier and work-week friendly!

1/2 box Ditalini
14.5oz can diced tomatoes (the kind with garlic, basil and oregano)
2 cloves garlic, minced
2tbs olive oil
handful of basil leaves, chopped
1/4lb fresh mozz, diced

Prepare pasta per package directions to al dente.

In a large saucepan, heat oil over medium heat and add garlic. Simmer for 1 minute. Drain about 1/2 of the liquid from tomatoes and then add to garlic. Continue to simmer for about 6 minutes. Add pasta and mix together. Remove from heat. Add mozz and basil and combine.

Enjoy!

My Fave New Pot Roast Shorcut!

I used to use the McCormick's Pot Roast seasoning envelope with the cooking bag included, but Shoprite was out of them today, so I bought this:



All you have to do is put the Eye Round Roast in your crockpot, mix 1 cup water with the seasoning packet, pour over the roast and cook on high 4 hours, and voila! Awesome Pot Roast!!!
And it even makes it's own gravy too! My husband liked it as well, but said it was a little peppery, but I LOVE pepper, so I was happy!


More info at http://www.mccormick.com/productdetail.cfm?id=11720

This Week's Menu and Shopping

Sunday: Pot Roast with Mashed Potatoes and Mixed Veggies

Monday: Ditalini with Tomatoes and Fresh Mozz

Tuesday: Angel Chicken Pasta

Wednesday: Skillet Sausage and Rice

Thursday: Country Pork Chops over Rice with Green Beans

Friday: Penne Vodka

Saturday: Roasted Pork Tenderloin with Pancetta & Sage over Herbed Egg Noodles

This Week's Shopping was $100 (including diapers and a few magazines)

This Week's Menu and Shopping

Monday: Baked Ziti
Tuesday: Cheesy Chicken and Rice Casserole
Wednesday: Orecchiette with Broccoli
Thursday: Tacos
Friday: BBQ Beef Cups
Saturday: Party

Shopping was about $100 this week.

Creamy Pesto Gnocchi with Green Beans and Ricotta

I got this recipe from Real Simple Magazine and it was very good, but I didn't take any pics!

1lb gnocchi (refrigerated or frozen)
1/2lb green beans, cut into 1/2in pieces, about 2 cups
8oz container store bought pesto (about 1 cup) - I use Buitoni
1/4cup heavy cream
1/4cup ricotta
Salt and Pepper

Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1tbs salt. Add the green beans and cook until tender, 3-4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2-3 minutes. Divide among bowls and top with the green beans, ricotta, and pepper.

Enjoy!

This Week's Menu and Grocery Shopping

Monday: Burgers on the Grill, Tater Tots, Potato Salad, and Corn on the Cob

Tuesday: Chicken with Creamy Spinach and Shallots

Wednesday: Tortellini with Eggplant and Peppers

Thursday: Creamy Pesto Gnocchi with Green Beans and Ricotta

Friday: Pizza

Saturday: Grilled Pork with Broccoli Rabe and Couscous

Sunday: Football Party!!!

This week's total shopping was $118.

Spinach Stuffed Chicken

I found this recipe in "Allrecipes.com Easy Everyday Favorites" cookbook - which I highly recommend!! (My changes are in parentheses)

10oz pkg fresh spinach leaves (I used frozen spinach)
1/2 cup sour cream
1/2 cup shredded pepperjack cheese (I used monterey jack since I couldn't find pepperjack)
4 cloves garlic, minced
4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness (i didn't pound them)
1 pinch ground black pepper
8 slices bacon (I only used 1 slice per chicken breast)

Preheat the oven to 375.
Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. (I did not do this)
Stir in sour cream, cheese and garlic.
Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. (I only used one slice)
Secure with toothpicks, and arrange in a shallow baking dish.



Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 or use the oven's broiler to cook for an additional 5-10 minutes to brown the bacon. (I cooked them for an add'l 8 minutes at 500)





I served this with Uncle Ben's Roasted Garlic and Olive Oil Long Grain and Wild Rice.
Enjoy!!!

This Week's Menu

I know I'm late posting this!

***Disclaimer: I didn't end up cooking last Friday or Saturday, so I made those meals this week. Also, we have a wedding and a party this weekend so I did super cheap and easy dinner!***

Monday: Grilled Honey Pork Chops with Scalloped Potatoes and Sugar Snap Peas

Tuesday: Stouffer's Chicken Lasagna (I told you it was cheap week!)

Wednesday: Spinach Stuffed Chicken with Wild Rice

Thursday: Stouffer's Chicken Alfredo

Friday: Rehearsal Dinner

Saturday: Wedding

Sunday: Party

I spent a total of $20 on food this week at Target.

Chicken Quesadillas

Super Easy Dinner!!!

1lb boneless, skinless chicken breasts, diced

1 green bell pepper

1 red bell pepper

1/2 white onion

packet of fajita seasoning

1/3 cup water

2 cups shredded cheddar cheese

2 cups shredded monterey jack cheese

6-10" whole wheat tortillas

Preheat oven to 350.

In a large pan, add chicken and cook over medium heat. Once chicken starts to turn white, add peppers and onion. Saute until chicken is cooked through. Add fajita seasoning and water. Continue to cook until most of the liquid is absorbed.

Take tortilla and add a handful of cheddar, then some chicken, and then a handful of monterey jack. Fold in half and keep closed with a toothpick. Put on baking sheet. Repeat for the rest of the tortillas.

Bake for 10 minutes.

I served these with Goya yellow rice and sour cream - very good!!!

Enjoy!

Whole Wheat Penne with Roasted Tomatoes, Garlic & White Beans

When I usually make this, I'll roast the tomatoes and garlic in the oven, but I was short on time yesterday, so I made this into a quick recipe! Hope you like it!

1 box whole wheat penne
2-14oz cans diced tomatoes with garlic, oregano and parsley (or any italian variety)
1-15oz can cannellini beans
4 cloves garlic, minced
salt and pepper
fresh basil, chopped

Cook pasta according to package directions.
In a large pan, add tomatoes, garlic, salt and pepper. Bring to a boil over medium heat. Simmer until most of the liquid is absorbed, about 15-20 minutes.
Drain beans in colander and rinse.
Drain cooked pasta over beans in colander.
Mix pasta, beans and tomato mixture and add basil to taste.
Enjoy!!!

***I've also added grilled chicken to this before and it's very good!***

This Week's Menu

Monday: Penne with Roasted Tomatoes, Garlic and White Beans

Tuesday: Chicken Quesadillas with Mexican Rice

Wednesday: Fried Rice with Ginger, Hoisin and Sesame

Thursday: Mac and Cheddar with Broccoli

Friday: Spinach Stuffed Chicken Breasts with Brown Rice

Saturday: Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash

Sunday: Down the Shore (Out for Dinner)

Spent $12 at the Farmer's Market and $92 at Shoprite

Crispy Oven-Roasted Chicken with Roasted Garlic, Pancetta, and Rosemary

This is a Katie Lee Joel recipe. I changed it a little, as I didn't want to fry anything.
My changes are in bold.
6 boneless, skin-on chicken breast halves (I used 2 bone-in chicken breasts)
Kosher salt and freshly ground pepper
1/2 pound pancetta, cut in 1/2 inch cubes (i cut mine into strips)
1tbs olive oil
15 garlic gloves (i used 2 tbs minced garlic)
canola oil (omitted)
1tbs chopped fresh rosemary, plus sprigs (i used 2 sprigs)

Her directions are:
Preheat oven to 400.
rinse the chicken and pat dry completely.
heavily salt and pepper each piece.
set aside.
in a medium ovenproof skillet over medium heat, cook the pancetta until crispy, about 6 minutes. remove with a slotted spoon and set aside.
drain off all but 1tbs of the fat. add the olive oil and garlic cloves.
cook until the cloves are golden brown.
transfer to oven and bake until the cloves are soft, 5-7 minutes.
carefully remove the pan from the oven and set aside.
meanwhile, in a large ovenproof skillet, heat 1inch of canola oil over high heat until very hot but not smoking.
carefully place the chicken skin side down in the hot oil.
let cook 3-4 minutesto start crisping the skin.
do not turn.
carefully transfer the pan to the oven and bake until the chicken is cooked all the way through, 7-8 minutes.
carefully remove the pan from the oven.
transfer the chicken to a serving platter.
sprinkle the top with pancetta, garlic cloves and fresh rosemary.

My take was:
preheat oven to 350
place chicken in a glass dish and season with salt and pepper.
drizzle olive oil over chicken.
sprinkle garlic over chicken.
lay strips of pancetta across chicken.
pierce the top of each breast and insert a sprig of rosemary.



bake for 35-40 minutes, or until chicken is cooked through.
i served with mashed potatoes and green beans and it was delish!!!



Enjoy!!!

Turkey Broccoli and Cheese Casserole

i just threw this all together and it was really good!

1lb turkey breasts or tenderloins
10oz frozen broccoli cuts
2 cans Campbell's cheddar cheese soup
1 can Campbell's cream of mushroom soup
6oz turkey stuffing mix
2tbs butter, melted
2tbs water

Preheat oven to 350.
Boil turkey and shred with fork.
Cook broccoli to package directions.
Combine turkey, broccoli, and all 3 cans of soup in a medium bowl and stir.
In a small bowl, combine stuffing mix, butter and water.
In a 13x9 dish, pour turkey mixture and top with stuffing mixture.
Bake for 20-25 minutes.
Serve over rice.

Enjoy!!!

(Sorry no pics, my camera died!)

Logan County Hamburgers

This is a Katie Lee Joel recipe from her cookbook, "The Comfort Table."
These were soooo good, kinda like grilled cheese with a burger in the middle.
I will definitely be making these again!!!

1lb ground beef (85% lean)
1 large egg, lightly beaten
1 medium yellow onion, half grated, the other half thinly sliced
1/4tsp garlic powder
1tsp kosher salt
1tsp freshly ground black pepper
12 slices white bread
2tbs unsalted butter, softened
12 slices american cheese.

in a medium bowl, combine the beef, egg, grated onion, garlic powder, salt and pepper. mix until combined. form into thin patties.
spread butter on one side of each slice of bread.
heat a large heavy skillet over medium-high heat. cook the burgers about 3 minutes on each side. drain on paper towels. drain the grease from the skillet.
in the same skillet, place six slices of bread, butter side down. top each with a slice of cheese, some onions (i omitted), and a burger, then another slice of cheese and bread, butter side up.
cook each sandwich until golden brown, about 2 minutes per side.

enjoy!!!

This Week's Menu

I bought Katie Lee Joel's cookbook, "The Comfort Table," so I'm trying out a few of her recipes this week. I'll do reviews for each of them.

Monday: Logan County Hamburgers with Waffle Fries (KLJ recipe)

Tuesday: Turkey, Broccoli and Cheese Casserole

Wednesday: Oven Roasted Chicken Breasts with Roasted Garlic, Pancetta and Rosemary with Mashed Potatoes and Green Beans (KLJ recipe)

Thursday: BBQ Beef Cups

Friday: Pizza

Saturday: Chicken and Dumplings (KLJ recipe)

Sunday: Picnic

Grocery Shopping for this week:
$10 at the Farmers Market
$67 at Shoprite

Pork with Pear Compote

I found this recipe in a magazine, but changed a few things.

4 thin-cut pork chops
1/4 cup dried cranberries
1 asian pear, diced
1/4 cup chopped walnuts
dash of cinnamon
1 tbs sugar

Preheat oven to 350.
Soak cranberries in hot water for 5 minutes and then drain.
In a medium bowl, combine cranberries, pear, walnuts, cinnamon and sugar.
Place pork chops in 13x9 glass dish and sprinkle pear mixture over chops.
Bake 30-40 minutes, until cooked to your preference.
Serve over rice.

Enjoy!!!

Angel Chicken Pasta

This recipe was recommended to me and it's really good!!!

here's the link:

http://allrecipes.com/Recipe/Angel-Chicken-Pasta/Detail.aspx

Rigatoni alla Siciliano

I found this recipe in a magazine and it was really good!!!

1 box rigatoni pasta
1 small eggplant
28oz can diced fire roasted tomatoes
3 cloves garlic, minced
3 tbs olive oil
1/4 cup fresh mozzarella, cubed
italian seasoning, red pepper flakes and salt to taste

Saute eggplant and garlic in oil over medium high heat for about 7 minutes.
Add tomatoes and spices. Bring to a boil and then reduce to a simmer for about 15 minutes.
While sauce is simmering, cook pasta according to box directions.
Drain pasta and reserve some of the pasta water.
Add pasta to sauce and a little bit of the pasta water to bring to desired consistency.
Add mozzarella and stir to melt cheese.

Enjoy!!!

This Week's Menu

Monday: Rigatoni all Siciliano

Tuesday: Angel Chicken Pasta

Wednesday: Carne Asada Tacos

Thursday: Cheeseburger Casserole

Friday: Pork with Pear Compote over Rice

Saturday: Chicken with Potatoes and Asparagus

Sunday: Dinner at Mom's

***This week's shopping was a little expensive, $130, but I bought a lot of meats!***

Cheesy Turkey & Rice Casserole

I'm a HUGE fan of Campbell's recipe for Cheesy Chicken and Rice Casserole, but decided to change it up a bit!

Here's the original recipe:
http://www.campbellkitchen.com/SpecialtySiteRecipeDetail.aspx?recipeSource=MealIdeas&recipeID=27173&rc=585&specialty=casserole

I used a can of Cream of Mushroom Soup instead of the Cream of Chicken. I also replaced the chicken with Turkey Breast Cutlets. I would increase the amount of rice to 1 cup b/c this came out a little more liquid-y than usual.
It was really good, and easy as always!

Enjoy!

This Week's Shopping and Menu

Sorry it's a little late!

Monday: LEFTOVERS

Tuesday: Cheesy Turkey and Rice Casserole

Wednesday: Turkey Tacos

Thursday: Pizza

Friday: Takeout (Bachelorette Party!)

Saturday: Cheesy Garlic Chicken over Rice with Green Beans

Sunday: Honey Soy Grilled Pork Chops with Sugar Snap Peas

***This Week's Shopping was $51!***

I have a lot of stuff going on in the evenings this week therefore I did a "cheap & easy" week!

This Week's Menu and Shopping!

Monday: Skillet Sausage and Rice

Tuesday: Baked Potatoes with Cheese, Bacon, Broccoli and Sour Cream

Wednesday: Grilled Flank Steak with Scallions and Grilled Potato Wedges (We ended up getting takeout last Friday)

Thursday: Burgers on the Grill and Corn on the Cob

Friday: Stuffed Peppers

Saturday: Creamy Chicken Enchiladas

Sunday: Spinach & Cheese Manicotti

I spent a total of $78 on groceries this week! Back on Track!!!

Skillet Sausage and Rice

My friend Carla shared this recipe with me, and on her blog as well http://carlastastyeats.blogspot.com/2008/07/skillet-sausage-n-rice.html
I tweaked it a little bit and it was awesome and super easy!!!

12oz pkg Roasted Garlic Chicken Sausage
1 green bell pepper, chopped
1/2 small onion, chopped
2 cloves garlic, minced
2 cups chicken broth
2 cups uncooked instant brown rice
1/2 tsp salt
1/4 tsp pepper
1/2 tsp italian seasoning

Cut sausage into 1/2 inch slices and saute in large skillet over medium-high heat until lightly browned. Remove and drain on paper towels. Add pepper, onion and garlic to skillet and saute until tender. Add broth and bring to a boil. Add rice, sausage, salt and pepper. Reduce heat to medium and cover. Cook for 5 minutes. Remove from heat and let stand an additional 5 minutes.

Enjoy!!!

Penne Vodka

I've tweaked this recipe a few different ways, but I've found this one to be my favorite!!!

1tbs butter

1tbs olive oil

1/2 white onion, chopped

14oz can Del Monte Diced Tomatoes with Garlic, Onion and Basil

14oz can Del Monte Diced Tomatoes (plain)

1 cup heavy cream

1/4 cup vodka

1/4tsp crushed red pepper

salt and pepper to taste

1 box penne (I use whole wheat pasta)

Prepare pasta according to package directions to "al dente."

In a large skillet over medium heat, melt butter with oil. Add onion and saute until tender and clear. Add tomatoes and cook until almost no liquid remains in skillet (about 20 minutes), stir frequently. Increase heat and add cream, vodka, and red pepper flakes. Boil until thickened to a sauce consistency. Season to taste with salt and pepper. Add pasta to skillet and toss in sauce.

Enjoy!!!

Best Brownies Ever!!!

i made these last night and they were to.die.for!!!
i found the recipe on www.marthastewart.com

1/2 cup butter
8oz bittersweet chocolate, coarsley chopped
1 1/2 cups sugar
4 eggs
1tsp vanilla extract
3/4 cup flour
1/2tsp salt

preheat oven to 350
butter an 8 in square pan/dish and line with parchment paper.
melt butter and chocolate over simmering water, about 7 minutes.
cool to room temperature.
stir sugar into chocolate mixture until combined.
whisk in eggs, one at a time, until smooth.
whisk in vanilla.
gently fold in flour and salt.
pour into pan and bake about 45 minutes.

***i only had 4 oz of chocolate, so i made up the difference with Hershey's Cocoa Powder and shortening (the conversion was on the back of the container). also, make sure you really blend the flour so there are no dry spots. these are cakelike and DELISH!!!***

Mac and Cheddar with Broccoli

This is a Rachel Ray recipe that I just tried out for the first time and it's really good!!!
(Hunter loved it as well!)

1lb elbow macaroni
2 1/2 cups broccoli florets (I used frozen broccoli florets)
1tbs olive oil
2tbs butter
1 small onion, finely chopped (I used 1/4 onion)
3tbs flour (I used whole wheat flour)
1/2tsp cayenne pepper
1tsp paprika
3 cups whole milk
1 cup chicken stock or broth (I used broth)
3 cups shredded cheddar cheese
1tbs Dijon mustard

Bring a large pot of water to a boil.
Add salt to seaon and then pasta.
Cook for 5 minutes and then add broccoli.
Cook for 3 minutes or more, until al dente.
Drain well and return to pot.

While pasta cooks, heat a medium saucepan over medium-low heat.
Add olive oil and heat butter until melted.
Add onions and cook for 3-5 minutes.
Raise heat to medium and whisk in flour, cayenne, and paprika.
Whisk together until it bubbles and cook for 1 minute more.
Whisk in milk and stock/broth.
Raise heat a bit higher to bring sauce to a quick boil.
Once it bubbles, drop heat back to a simmer and cook until sauce thickens, about 3-5 minutes.
Add cheese to thickened sauce and stir to melt it, a minute or so.
Stir in mustard and season with salt and pepper.
Pour over pasta and broccoli, toss to combine.

Baked Gnocchi and Meatballs

1 lb ground beef, pork and veal
1 lb frozen gnocchi
1 egg
1/4 cup italian bread crumbs
2 cloves minced garlic
italian seasoning (to taste)
salt and pepper (to taste)
red pepper flakes (to taste)
2 cups tomato sauce
1 cup shredded mozzarella cheese

Preheat oven to 350.
Combine meat, egg, bread crumbs, garlic, and seasonings and mix together with hands.



Form into balls and place on baking sheet.
Bake for about 20 minutes.



Place on paper towel to soak up extra grease.



Add frozen gnocchi to boiling, salted water. Gnocchi is done when they have risen to the top.



Drain and put in casserole dish. Add sauce and meatballs. Top with cheese.



Bake for about 15-20 minutes until cheese is melted.
Enjoy!

This Week's Shopping

Farmers Market: $16
Shoprite: $93

Total Groceries = $109

(I went a little over budget, but I stocked up on some staples and meats this week.)

This Week's Menu

Monday: Mac and Cheddar with Broccoli
Tuesday: Penne Vodka
Wednesday: Oven Fried Chicken with Garlic Parsley Potatoes, Asparagus & Buttermilk Biscuits
Thursday: Cheeseburger Casserole
Friday: Grilled Flank Steak with Scallions and Grilled Potato Wedges
Saturday: Chicken-Cheddar BBQ'd Burgers with Corn on the Cob
Sunday: Dinner at Mom's

Taco Mac Salad

I found this recipe on http://www.menus4moms.com/, but I changed a few things.

Taco Mac Salad

1 box whole wheat rotini
1 lb. ground turkey
1 envelope taco seasoning
1 green bell pepper, chopped
1 cup cheddar cheese, shredded
1/2 head lettuce
salt and pepper
1/2 cup french dressing
Bag of Tostitos

Brown turkey over medium heat. Add in taco seasoning and follow directions on packet. Set aside.
Cook pasta as directed. Drain. Rinse with cold water. Drain again.
In a large bowl mix macaroni, green pepper, cheese, salt and pepper.
Stir in ground turkey and french dressing.
Lay lettuce on plate, spoon meat mixture on lettuce and top with crushed tostitos.






***Next time I make this, instead of french dressing, I'll use sour cream and salsa. I'll also probably add some jalapenos for a little kick.***

This Week's Menu

Monday: Leftovers

Tuesday: Taco Mac Salad

Wednesday: BBQ Chicken, Scalloped Potatoes, and Broccoli

Thursday: Burgers on the Grill with Caprese Salad

Friday: Baked Gnocchi with Meatballs

Saturday: Takeout

Sunday: Dad's For Dinner

Kid Friendly Veggie Muffins

So a friend of mine raved about these muffins, so I had to give them a try!
The great thing about these is that you can get rid of baby food when making them!

2 cups whole wheat flour (or whatever you have on hand)
2-3 tbs soy flour (omit if you'd like, but it adds protein)
1 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1/3 cup brown sugar
2-3 tbs honey (optional)
1 egg
3 cups vegetables, pureed
1 tsp vanilla
2 tsp cinnamon

Preheat oven to 350.
Spray muffin pan or line with muffin liners.
Mix ingredients with electric mixer until well blended.
Fill cups 2/3 full with batter.
Bake 25 minutes or until toothpick comes out clean.
Cool partially in the pan then remove to wire rack.

When I made these, I used: 4 Stage 2 Garden Vegetables, 1 Stage 2 Peas, 1 Stage 3 Sweet Potatoes, 1 Stage 3 Squash, and 1 Stage 3 Green Beans with Rice. I also baked mine for about 40 minutes before the toothpick came out clean. These are very dense muffins.

***WARNING: These muffins do not look nor smell very tasty, but Hunter LOVES them!***

"Stracoto" with Caramelized-Shallot Mashed Potatoes and Asparagus

Okay, so I was planning on making Giada's Stracoto (Italian Pot Roast), but didn't have 3+ hours to do it, so I made it my way. The mashed potatoes recipe is from epicurious and they're amazing!

Italian Pot Roast

2 cups beef broth

1/4 cup red cooking wine

2 small onions, chopped

1 oz dried cremini mushrooms

6 cloves garlic, minced

1 sprig fresh rosemary

3-4 lb eye round roast

Preheat oven to 350

In a large roasting pan, place roast, fat side down.

Add onions and mushrooms to the pan. Pour beef broth and wine over roast.

Make 3 long slits in roast and stuff with garlic.

Make 1 short, deep slit at the top of the roast and insert rosemary sprig.

Roast for about 2 hours (for medium), basting throughout.

Let stand for about 5-10 minutes before serving.

Add the onions and mushrooms, along with the pan juices to a blender or food processor and puree. This sauce can be used on the roast and whatever else you'd like!

Caramelized-Shallot Mashed Potatoes

6tbs butter, divided

2 cups sliced shallots

3/4 cup whole milk

2lbs large Yukon Gold potatoes, peeled and quartered

Melt 2 tbs butter in heavy medium skillet over medium heat.

Add sliced shallots and cook until tender and brown, stirring often, about 20 minutes. (Mine did not cook this long) Transfer shallots to small bowl. Add milk to skillet and set aside.

Meanwhile, place quartered potatoes in large saucepan. Add enough cold water to pan to cover potatoes by 1-1/2 inches. Bring to boil, reduce heat to medium, and simmer until potatoes are tender, about 15 minutes. Drain. Return potatoes to pan and stir over medium heat until dry, about 1 minute. Add remaining 4 tbs butter. Bring milk in skillet to simmer, scraping up any browned bits. Add hot milk to potatoes. Mash potatoes. Stir in caramelized shallots and season to taste with salt and pepper.

Asparagus

I normally grill my asparagus in the summer, but since it was raining, I just roasted it in the oven.

1 bunch asparagus

1 tbs olive oil

salt and pepper

Place asaparagus in a square dish/pan and drizzle with olive oil. Season with salt and pepper.

Cook in oven at 350 for about 10-15 minutes, to desired tenderness.

Enjoy!!!

Spanish Chicken and Rice

1tbs olive oil

1lb boneless, skinless chicken breasts, cut into chunks

1 small onion, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 cup white wine

28 oz diced tomatoes with liquid (i use the diced tomatoes with jalapenos)

1 cup white rice

1 cup frozen peas

Heat oil in pan over medium heat.

Add chicken and season with salt and pepper. Cook until golden brown, about 2 minutes each side.

Add onion and peppers, cook about 5 minutes.

Add garlic and cook about 1 minute.

Add wine, tomatoes, rice, salt and pepper and bring to a boil. Reduce heat and simmer, covered for about 20 minutes.

Stir in peas and cook covered for an additional 2 minutes.

Enjoy!!!

***I cannot remember where I got this recipe from, but it's easy and good!***

Mixed Berry Cobbler

2 pints berries (I used 1 cup blueberries, 1 cup raspberries)

1/3 + 1/4 cup sugar

1 1/2 cups + 1tbs flour

2 tsp baking powder

1/4 tsp kosher salt

6 tbs cold, unsalted butter, cut into pieces

3/4 cup heavy cream

Preheat oven to 375

In a shallow 2 qt baking dish, toss the berries with 1/3 cup sugar and 1tbs flour.

In medium bowl, combine baking powder, salt, and remaining flour and sugar.

Add the butter and blend with your fingers until coarse crumbles form.

Add heavy cream and mix until a shaggy dough forms.

Drop mounds of dough over the berry mixture.

Bake until berries are bubbling and top is golden brown, about 35-40 minutes.

Enjoy!!!

This Week's Grocery Shopping!

Shoprite $62.65
Farm Market 14.01

Total $76.66

Staying on track with my budget!!!

BBQ Beef Cups

3/4 lb ground beef (i use ground turkey)
1/2 cup BBQ sauce (i use Sweet Baby Ray's BBQ sauce)
1 tbs brown sugar
1 can biscuits (regular, not the Grands brand)
3/4 cup shredded cheddar cheese

Preheat oven to 400.

In skillet, brown meat over medium heat, drain off fat.

Remove from heat and stir in BBQ sauce and brown sugar.

Grease a muffin pan and place a piece of biscuit dough in each cup, stretching dough up the sides into a "cup."



Divide meat mixture among the cups and top each with cheese.



Bake until golden brown, about 10-12 minutes.



Enjoy!!!



***This is an easy and great recipe that I found in Rachel Ray's magazine. My husband, and even Hunter, love this recipe, as do a bunch of my friends! My mom also makes it with taco seasoning, cornbread dough, and cheese for Taco Beef Cups.***