Boy, last week really got away from me right from the start. I played "catch up" all week long.
Back to menu planning....
This week's meals are pretty simple, including Thanksgiving dinner. I'm hoping to be able to tuck away some Christmas money by preparing simple meals this week. :)
Sunday - the kids and I went to a BD party for one of my daughter's friends.
Monday - spicy beef stir fry
Tuesday - tuna wiggle (white sauce and tuna over toast)
Wednesday - shells w/ red sauce & salad
Thursday - Thanksgiving: turkey, egg noodles & gravy (for hubby and kids), baked sweet potato (for me), green beans & stuffing. Pumpkin pie and raisin jumbles for dessert.
Friday - leftovers! Turkey, Stuffing and rice casserole & carrots
Saturday -yet to be determined
Go here to see a variety of other menus for Menu Plan Monday!
Sunday, November 22, 2009
Saturday, November 14, 2009
Chicken Chimis & Haluski (Cabbage & Noodles)
We eat a lot of chicken. It's one thing that I can be sure of that my family will eat & enjoy. I'm always on the lookout for interesting new ways to prepare it.
I found this recipe for chicken chimis on Recipes of a Cheapskate. Simple recipe and very versatile -you can change this recipe around to include your family's favorites. My family enjoyed them. I will make them again and also make extras to stick in lunches.
My version:
Chicken Chimis
2 C. shredded chicken
1 1/2 C. shredded cheddar cheese
salsa
2 - 8 ct. cans crescent rolls
Roll out crescent rolls. Divide rolls into squares using 2 triangles for each square. Pinch seams together.
Top crescent squares with 1 TBSP of salsa on each, making sure to not touch the edges with the salsa. Evenly divide and sprinkle the cheese over all of the squares. Top all with shredded chicken.
Fold both ends of crescent square into the middle and seal the seam well. Seal the ends of each square, too.
Lay seam side down on a lightly oiled baking sheet. Bake for 18 - 20 minutes at 350*.
Top with sour cream, if desired.
Haluski
This Polish-Slovakian dish of fried noodles and cabbage, is another Pittsburgh regional favorite.
Like peirogies, this is another dish that I grew up eating. There are many different versions of this recipe out there. I like mine made with noodles and cabbage. Some people like to add cottage cheese to it.
1 small head of cabbage
1 lb egg noodles
butter or margarin
black pepper
Cook the egg noodles and drain well.Set aside to cool
Cut cabbage into bite-size pieces. I boil the cabbage until fork tender -- some people like to add it to the frying pan and cook it in butter or margarine until it is tender. If boiling the cabbage, drain well once it is tender.
Melt 1/4 C. of butter in a frying pan. Add cabbage and noodles. Stir to coat with butter. You might have to add another 1/4 C. butter --not exactly a healthy dish but it's so good! Sprinkle on black pepper to your liking - I tend to add a lot of pepper.
Fry until heated through. I like it a little crispy so I cook mine a little longer.
Enjoy!
I found this recipe for chicken chimis on Recipes of a Cheapskate. Simple recipe and very versatile -you can change this recipe around to include your family's favorites. My family enjoyed them. I will make them again and also make extras to stick in lunches.
My version:
Chicken Chimis
2 C. shredded chicken
1 1/2 C. shredded cheddar cheese
salsa
2 - 8 ct. cans crescent rolls
Roll out crescent rolls. Divide rolls into squares using 2 triangles for each square. Pinch seams together.
Top crescent squares with 1 TBSP of salsa on each, making sure to not touch the edges with the salsa. Evenly divide and sprinkle the cheese over all of the squares. Top all with shredded chicken.
Fold both ends of crescent square into the middle and seal the seam well. Seal the ends of each square, too.
Lay seam side down on a lightly oiled baking sheet. Bake for 18 - 20 minutes at 350*.
Top with sour cream, if desired.
Haluski
This Polish-Slovakian dish of fried noodles and cabbage, is another Pittsburgh regional favorite.
Like peirogies, this is another dish that I grew up eating. There are many different versions of this recipe out there. I like mine made with noodles and cabbage. Some people like to add cottage cheese to it.
1 small head of cabbage
1 lb egg noodles
butter or margarin
black pepper
Cook the egg noodles and drain well.Set aside to cool
Cut cabbage into bite-size pieces. I boil the cabbage until fork tender -- some people like to add it to the frying pan and cook it in butter or margarine until it is tender. If boiling the cabbage, drain well once it is tender.
Melt 1/4 C. of butter in a frying pan. Add cabbage and noodles. Stir to coat with butter. You might have to add another 1/4 C. butter --not exactly a healthy dish but it's so good! Sprinkle on black pepper to your liking - I tend to add a lot of pepper.
Fry until heated through. I like it a little crispy so I cook mine a little longer.
Enjoy!
Mushroom Barley Soup
Soups are great to fall back on when you have little time to cook a big meal. Add leftovers from the frig to some broth...voila! A delicious, filling soup for dinner.
Here's another one to add to the files.
Mushroom Barley Soup
8 C. beef broth
8 oz. sliced mushrooms
3/4 lb stew beef, cubed into small pieces
3/4 C. quick cooking barley - more or less to taste
2 tsp. garlic powder
2 tsp. red pepper flakes
12 oz. egg noodles
Pour beef broth into a large pot. Heat over medium high heat.
In the meantime, add stew beef and mushroom to a large frying pan. Cook until the stew beef has been browned and the mushrooms are starting to get soft.
Stir beef and mushrooms into the broth. Add garlic powder and red pepper flakes. Stir in barley and cook according to the directions on the box. With 5 minutes of cooking time remaining for the barley, add the egg noodles to the soup. Cook until the noodles are almost done - the noodles will continue to cook as they sit in the hot broth.
Here's another one to add to the files.
Mushroom Barley Soup
8 C. beef broth
8 oz. sliced mushrooms
3/4 lb stew beef, cubed into small pieces
3/4 C. quick cooking barley - more or less to taste
2 tsp. garlic powder
2 tsp. red pepper flakes
12 oz. egg noodles
Pour beef broth into a large pot. Heat over medium high heat.
In the meantime, add stew beef and mushroom to a large frying pan. Cook until the stew beef has been browned and the mushrooms are starting to get soft.
Stir beef and mushrooms into the broth. Add garlic powder and red pepper flakes. Stir in barley and cook according to the directions on the box. With 5 minutes of cooking time remaining for the barley, add the egg noodles to the soup. Cook until the noodles are almost done - the noodles will continue to cook as they sit in the hot broth.
Wednesday, November 11, 2009
Cookie Carnival - Pecan Pie Cookies
We voted on which cookie we would be making for the November Cookie Carnival at the Clean Plate Club. Jen @ Beantown Baker's choice of a cookie by the name of Pecan Pie Cookie was chosen. Let me just start by saying that this was a very good pick!
If you like pecan pie, you must try these cookies! They really do taste like little bites of pecan pie! My kids and I have found a new favorite cookie.These are very easy to make and could easily be made ahead of time and frozen.
Pecan Pie Cookies - from Land O Lakes - makes ~3 dozen
Cookie Ingredients:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
Filling Ingredients:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
**My tips **
I would recommend rolling these cookies small so that the baked cookie was small enough to be eaten in one bite. I made my batch a little big. The next time I will make them smaller.
Make sure to only bake the cookie until they are just very light brown on the bottom. Watch them closely so that they don't over bake. I baked my cookies on dark cookie sheets so I lowered the temp. of the oven to 325*. They baked for about 10 minutes.
If you like pecan pie, you must try these cookies! They really do taste like little bites of pecan pie! My kids and I have found a new favorite cookie.These are very easy to make and could easily be made ahead of time and frozen.
Pecan Pie Cookies - from Land O Lakes - makes ~3 dozen
Cookie Ingredients:
1 cup firmly packed brown sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
Filling Ingredients:
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.
Shape dough into 1 1/4-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
**My tips **
I would recommend rolling these cookies small so that the baked cookie was small enough to be eaten in one bite. I made my batch a little big. The next time I will make them smaller.
Make sure to only bake the cookie until they are just very light brown on the bottom. Watch them closely so that they don't over bake. I baked my cookies on dark cookie sheets so I lowered the temp. of the oven to 325*. They baked for about 10 minutes.
Tuesday, November 10, 2009
Crockpot Beef Stew
Lately I've been trying to use my crockpot at least once a week. Trying to find "different-to-us" recipes are proving to be more of a challenge.When I found a crockpot stew recipe on Cheat Day Cafe, I knew that I had to try it. I didn't disappoint. It really is as good as it looks.
I made a few tweaks to the original recipe. My version is below. I served it with a loaf of crusty bread and the rest of the family had the stew over rice. Even my kids liked it! (minus the potatoes!) You can view the original recipe here.
Crockpot Beef Stew
2 packages of stew meat, cut up
2 package of pre-cut carrots
6 potatoes, peeled and quartered
2 C. mushroom, sliced
Mix Together:
1 can cream of celery
1 can cream of mushroom
8oz. tomato sauce
1 envelope Lipton Onion Soup Mix
Layer in Crock Pot:
1. 1/2 meat
2. 1/2 veggies
3. 1/2 sauce
4. remaining meat
5. remaining veggies
6. remaining sauce
Cover and let cook in crock pot for 5 hours on high.
Very Good!
I'm linking this to
Tasty Tuesday
Crock Pot Wednesday @ Dining with Debbie
Tuesdays at the Table
I made a few tweaks to the original recipe. My version is below. I served it with a loaf of crusty bread and the rest of the family had the stew over rice. Even my kids liked it! (minus the potatoes!) You can view the original recipe here.
Crockpot Beef Stew
2 packages of stew meat, cut up
2 package of pre-cut carrots
6 potatoes, peeled and quartered
2 C. mushroom, sliced
Mix Together:
1 can cream of celery
1 can cream of mushroom
8oz. tomato sauce
1 envelope Lipton Onion Soup Mix
Layer in Crock Pot:
1. 1/2 meat
2. 1/2 veggies
3. 1/2 sauce
4. remaining meat
5. remaining veggies
6. remaining sauce
Cover and let cook in crock pot for 5 hours on high.
Very Good!
I'm linking this to
Tasty Tuesday
Crock Pot Wednesday @ Dining with Debbie
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