Saturday, January 30, 2010

Easy peasy menu

Nothing much happening around here. We went to a good indoor school yard sale today. I scored a new nightgown(much needed), a little tykes storage shelf, and Zach spent two dollars on some toys and art supplies. I am not feeling super motivated so some of these recipes will be repeats, but always good homemade food.

Roast chicken

1 3lb roaster/broiler chicken
salt and pepper
1 tsp of each:
dried parsley
dried rosemary
onion powder
garlic powder
1 whole lemon cut into slices
olive oil
1 cup chicken stock

4 stalks cut up celery
4 carrots cut up
4 potatoes diced medium

Mix spices in a bowl. Rub entire chicken with olive oil, loosen skin under breast and place 2 lemon slices each, under skin, over breasts. Place the rest of the lemon slices with cut up vegetables. Place chicken in roasting pan lined with foil, sprinkle bird with equal amounts of salt and pepper, sprinkle with 3/4 of seasoning. Place vegetables around chicken in pan and sprinkle with salt and pepper, and remaining seasoning. Pour stock into pan. Bake at 350 for 1 hour and 45 minutes or until juices run clear. Serve over rice.

Golden cooked pork chops
baked sweet potatoes

6 pork chops
1/4 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 onion chopped
TBSP chopped garlic
1/2 cup fresh sliced mushrooms
2 (10.75 ounce) cans condensed golden mushroom soup

Season chops. Brown the pork chops in a TBSP of butter, onions and TBSP of garlic. Let them bake in the 350 degree oven for 30 minutes, then turn up oven to 400 and bake for 15 more minutes.

Chicken Taco soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

tofu and veggies

1/4 cup stir-fry sauce
2 tablespoons orange juice
1 tablespoon honey
3/4 teaspoon Chinese five-spice powder
1 14 oz. package firm tofu, cut into 1/2 inch cubes
1 small red or white onion, cut into thin wedges
1 10 oz. bag frozen blend of carrots and snow peas
1 8 oz. can water chestnuts, drained
1/4 cup water

In a medium bowl, mix the stir-fry sauce, orange juice, honey and five-spice powder. Press the tofu between paper towels to remove excess liquid then add to the sauce mixture. Marinate for 10 minutes.
Spray a 12-inch skillet (or wok) with low-fat cooking spray and heat over medium-high heat. Remove tofu from sauce and cook tofu in skillet for 3-4 minutes or until light golden brown then remove from skillet. Reserve sauce mixture.
Add onion to skillet and cook for 2 minutes, stirring constantly.
Add carrots, snow peas, water chestnuts and water and bring to boiling. Reduce heat to medium then cover and cook for 7-8 minutes or until vegetables are tender-crisp.
Add remaining sauce mixture and tofu and continue to cook for 2-3 minutes or until sauce is slightly thickened.

Thursday:Mini Meatloaves
mashed potatoes
steamed broccoli

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 pound ground beef
1/2 packet of onion soup mix
2/3 cup chili sauce
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Preheat oven to 350.In a large bowl, combine the egg, milk, cheese, oats and onion soup mix. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the chili sauce, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. Bake, uncovered, for 45 minutes. Serve with hot mashed potatoes and steamed broccoli.

Friday: Leftovers!

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