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!!!