I really plan for this to be a weekly meme so I can share and learn from other moms. However I am still trying to figure out Mr Linky! He shows up and disappears! Mr Linky also caused some loading issues with my blog. So if you want to share with me just leave a blessing and I will come visit you!
As always we have one to two days of leftover meals. I do plan it that way! Makes my days lighter and saves money and time. I also did not get to a few of the recipes last week due to extra leftovers and unexpected dinner out so I will be using those recipes this week.
King Ranch Chicken Casserole
We love this recipe. You can omit the diced tomatoes and
green chilies. ( you will need to add something to replace the liquid: Perhaps canned corn?)
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Yield: Makes 8 to 10 servings
Southern Living, FEBRUARY 2008
Honey and Spice Glazed Pork Chops
Add a spicy-sweet kick to chops by simmering them in a honey, Dijon mustard, ground ginger, cinnamon, and clove glaze. Serve with mashed potatoes to soak-up the extra sauce.
1/4 cup honey
2 tablespoons Dijon mustard
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once.
Yield: 4 servings (serving size: 1 pork chop and 1 tablespoon glaze)
CALORIES 321 (34% from fat); FAT 12.1g (sat 4.1g,mono 5.5g,poly 0.9g); IRON 1.3mg; CHOLESTEROL 92mg; CALCIUM 50mg; CARBOHYDRATE 18.7g; SODIUM 557mg; PROTEIN 34g; FIBER 0.3g
Cooking Light, JANUARY 2002
Chicken Stir Fri with Noodles
A quick fix for busy weeknights, this fragrant stir-fry of chicken, fresh ginger and bok choy is flavored with sesame oil, sherry, soy sauce and hoisin sauce and served over warm angel hair pasta.
1 (8 ounce) package angel hair pasta
1 teaspoon olive oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
2 skinless, boneless chicken breast half - cut into bite-size pieces ( or any leftover meat)
1 tablespoon grated fresh ginger
2 leaves bok choy, diced Or just more onions if you don’t have bok choy
¼ cup chicken broth
2 tablespoons dry sherry ( we use lemon marinade or juice)
1 tablespoon soy sauce
1-1/2 tablespoons hoisin sauce ( we omit this)
1/8 teaspoon salt
2 green onions, minced
In a large pot with boiling salted water cook angel hair pasta until al dente. Drain.
Meanwhile, in a large nonstick skillet heat canola and sesame oil over medium high heat. Saute onion and garlic until softened. Stir in chopped chicken, and cook until chicken browns and juices run clear. Stir in ginger, bok choy, chicken stock, sherry, soy sauce, and hoisin sauce. Reduce heat, and continue cooking for 10 minutes.
Toss pasta with chicken mixture until well coated. Season with salt. Serve warm sprinkled with minced green onions.
Tuna Fish Salad
This is a recipe from Spark People Recipes. This is an easy prepare ahead meal.
2cans (6 oz.each) white albacore tuna in water For our family we use 3 cans.
1 can (15 oz.) cannellini beans (can substitute white navy beans or garbanzo beans)
1 can (8 oz.) water chestnuts
1/4 cup (8 T.) Kraft free Miraclewhip dressing ( I use bountiful salad dressing, usually Italian.)
2 Tablespoons red onion, chopped
1 oz. sweet pickles, chopped ( we omit these)
3 Tablespoons lemon juice
1 teaspoon worcestershire sauce
4 Tablespoons parsley, chopped
I add chopped celery and 2 cups cooked noodles. Usually leftover noodles.
Empty into a colander, the tuna, beans, and water chestnuts. Rinse thoroughly, breaking up tuna and water chestnuts. Put into a bowl. Add remaining ingredients. Mix well. Cover and chill for an hour.
Serve on lettuce or on bread for a sandwich.
Garnish with thin slice of lemon and a sprig of parsley.
We serve as a main dish for dinner. This is best if it is made in the morning and had time to chill.
Number of Servings: 6
Cheese Baked Corn Pudding
Check out this site! Do you have a favorite family recipe but are not sure what the nutritional values are? Fat , calories???? http://www.nutritiondata.com/ I plugged this is for nutritional value…not good. Go with low fat soup, cheese, sour cream, milk for a better nutritional value. Or eat a smaller portion! This is a side dish. I plan to serve it with baked chicken. When on a life style change eating a small portion of something not so good for you is okay. The key is very small portion and no seconds!
1 can cream soup
½ cup milk
½ cup sour cream
3 large eggs
2 cups fresh, frozen or canned corn
½ cup corn meal
1 cup mozzarella or jack cheese
¼ cup parmesan cheese
3 T sliced green onion
Blend soup, milk, sour cream, eggs, in food processor or blender until smooth. Pour into an 8 by 8 baking pan that has been lightly oiled. Stir in corn, cornmeal, cheese, and onion. Bake 40 to 45 minutes until firm in the center and lightly brown on the top.