Tuesday, November 2, 2010

Short Week in menu

I made spaghetti last night, who needs a recipe for that??
I hope everyone one had a great Halloween. We had a good one..on the scale of one to ten I would give it a 6.5 and a big ehhh. No one got hurt and there was little shouting. Gene and Zach and I went downtown to the annual store front trick or treating. We brought Gene and Freeda..yes the dog was in a witch costume, home and then Gene headed for more beery pastures at the Replay Lounge and Zach and I went to a more wealthy neighborhood to hit the door to doors. In Zach's words it was "trick or treaters paradise." He got a bucket full of chocolate so we are both pretty happy. All in all a huge load of candy 2 1/2 buckets full, so we will be able to fill his pinate for his birthday party. And he gets a piece a day until his party.

We have found our minivan at last and we can afford it, well with a little belt tightening we can.. So light on the wallent menus for a few weeks..I hope you like chicken cause we will be eating a lot of it. :)

Tuesday:
Asian chicken dumplings
veggie fried rice

1 package coleslaw mix with carrots•3 tsp salt, divided
1 pound lean ground chicken or pork
1/4 cup finely chopped green onions, with tops
1 TB rice wine vinegar
1 tsp cornstarch
1 tsp sesame oil
Dash pepper
wonton wrappers

Mix cabbage mixture with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture. In a large bowl, mix the cabbage, pork, green onions, vinegar, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the pepper.
Wrap a tsp of mixture into each wrapper, seal edges with water.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil


Wednesday:
Tuna Noodle casserole


Nonstick vegetable oil spray
1/4 cup dry white wine
4 teaspoons cornstarch
1/3 cup all purpose flour
1 1/2 cups low-fat (1%) milk
1 cup canned low-salt chicken broth
2 teaspoons minced fresh thyme or 1 teaspoon dried
2 tablespoons Neufch√Ętel cheese (reduced-fat cream cheese)
1 6-ounce can solid white tuna packed in water, undrained
1 6-ounce can chunk light tuna packed in water, undrained
1 cup frozen petite peas, unthawed
8 ounces farfalle (bow-tie) pasta
1/2 cup crushed baked potato chips (about 1 ounce)



Preheat oven to 400°F. Spray glass baking dish with vegetable oil spray. Whisk wine and cornstarch in small bowl to blend. Whisk flour in heavy medium saucepan to remove any lumps. Gradually add milk to flour, whisking until smooth. Add broth and thyme and whisk over medium heat until liquid thickens and boils, about 4 minutes. Add cornstarch mixture and whisk until liquid boils and is smooth, about 1 minute. Remove from heat. Add Neufch‰tel cheese and whisk until melted. Stir in both cans of tuna with their liquid and frozen peas. Season to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Return to pot.
Add tuna to pasta, stir to blend well. Place in baking dish. Sprinkle with potato chips. Bake until top is golden and sauce bubbles around edges of dish, about 25 minutes.



Thursday:
Baked chicken and veggies


1 frying chicken, cut up
2 lg. potatoes, diced
3 lg. carrots, sliced
2 lg. ribs celery with tops, sliced
1/2 c. hot water
1 tbsp. butter
1 tsp. each thyme & salt
1/4 tsp. pepper

Put chicken in center of large roasting pan. Mix vegetables and put around chicken. Stir together remaining ingredients and spoon over vegetables and chicken. Bake in 425 degree oven, basting once or twice with pan drippings for 1 hour.

Friday:
Chicken and cheese quesadillas
steamed broccoli

I know you can make these. :)

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