Happy Super Bowl Sunday..

Not that I really care..HA. What I mean to say is that I am not a big football fan, but my boys are so I will participate in making the proper food stuffs for them. I am putting a little extra TLC into house cleaning today should we invite a guest or two last minute. I am looking for a new sewing project..or maybe I will perhaps pick up and old one to keep me busy. Have a super week, may your favorite team win.

Sunday:
Layered taco dip with tortilla chips
Little Smokies in BBQ Sauce
Mozzarella sticks and marinara sauce

Layered dip:
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can re fried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

In a medium bowl, blend the taco seasoning mix and re fried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the re fried beans. Top the layers with salsa. Place a layer of tomato, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Little Smokies in BBQ sauce:
1 pkg. Little Smokies
Prepared barbecue sauce of your choice

Put in saucepan. Cook until hot throughout. Serve warm.

Mozzarella sticks:
1 pkg. mozzarella cheese strings (8 sticks)
2 tbsp flour
2 large egg whites, lightly beaten
1 cup Italian seasoned bread crumbs
salt and pepper to taste
marinara sauce for dipping

Place the cheese strings in the freezer at least 1 hour before you plan to make these. These will lessen the oozing of the cheese. Preheat oven to 400ºF.
Place the flour, egg whites and crumbs in 3 separate dishes. Season the flour with salt and pepper. Cut the cheese strings in 1/2 width wise. Dip one cheese stick at a time into the flour to coat, then into the egg whites and then the crumbs. Dip it into the egg again and then the crumbs again. Place on a cookie sheet lined with parchment or sprayed with cooking spray. Bake for 10 to 15 minutes, until golden. Serve immediately with warmed marinara sauce.

Monday:
Meatless chili pasta

1 large onion, chopped
1 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon olive oil
2 cups water
1-1/2 cups uncooked pasta (I am using penne)
1 can mild chili beans, undrained
1 can great northern beans, rinsed and drained
1 can Diced Tomatoes, undrained
1 can Tomato Sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 cup sour cream

In a large saucepan or Dutch oven, saute the onion, green pepper and garlic in oil until tender. Stir in the water, pasta, beans, tomatoes, tomato sauce, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Top with sour cream.

Tuesday:
Dijon crusted tilapia
steamed broccoli
leftover chili mac

3-4 tilapia filets
1/2 cup of Dijon mustard
1 juiced lemon
1 cup panko breadcrumbs

Mix together dijon mustard and lemon juice. Dip fillets in mixture on both sides, then bread with pank crumbs on both sides. Bake at 350 degrees for 12-15 minutes, until panko is slightly brown and fish flakes easily with fork.

Wednesday:
Hamburgers
potato wedges
raw veggies

You can do this one alone folks!

Thursday:
Baked chicken
mushrooms and spinach
rice

16 ounces boneless skinless chicken breasts
8 ounces mushrooms, quartered
4 green onions, sliced on diagonal
2 cups grape tomatoes
1 cup white wine
1 tablespoon lemon juice and 1 tablespoon lemon zest
6 garlic cloves, sliced
2 lbs spinach, precleaned
4 teaspoons Parmesan cheese, fresh grated
salt and pepper to taste

Season chicken breast with whatever seasoning you like, I am using a grill seasoning. Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired. Spray pan again if needed and saute mushrooms, lemon zest, green onion, garlic and tomatoes just until soft.
Add wine, lemon juice and enough water to equal one cup liquid. De glaze pan and reduce to make a thin sauce. Add fresh spinach and cook til wilted. Season with fresh pepper and salt. Plate veggie saute and place chicken on top.
Garnish with fresh Parmesan on top! Serve with steaming hot rice.

Friday:
Orzo and tomato soup
grilled cheese sandwiches

2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 tablespoon minced garlic
1/2 tsp dried basil
One 28-ounce can crushed tomatoes
1 cup chicken stock
1/2 cup orzo, cooked AL dente
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the butter in a medium-size saucepan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the tomatoes, basil and chicken stock and simmer, uncovered, stirring occasionally, for 45 minutes. Remove from the heat and, working in batches (about 1 cup at a time), transfer the soup to a blender (or just use an immersion blender in the pot) and puree until very smooth. Return the puree to the pot and stir in the orzo, cream, salt, and pepper. Cook for 10 minutes more, stirring occasionally, over medium-low heat.