Week 8: Recipe #5--Grilled Chicken and Roasted Red Pepper Panini

YUM!  I love a good panini, and I found this one on the Pioneer Woman's blog (see link below).  Lily loves grilled cheese sandwiches, and she doesn't seem to mind when we throw in extra ingredients, so this worked well for her.  You can save time by buying a rotisserie chicken, but the marinade for this is great and the chicken turns out so delicious, I wouldn't risk it.  I highly recommend this meal--simply goodness!  The Pioneer Woman recommends serving this with cold grapes, so we do.  Makes 4 servings.

Photo from Pioneer Woman

You'll Need:

• 2 whole boneless, skinless chicken breasts 
• 8 whole sundried tomatoes, packed in oil
• 3 Tblsp. prepared basil pesto
• 1 Tblsp. extra virgin olive oil
• 1 Tblsp. lemon juice
• 1/2 tsp. salt
• black pepper
• 1/4 cup mayonnaise
• 2 whole red bell peppers
• 8 whole slices provolone or mozzarella cheese
• 8 slices good whole grain sandwich bread
• 4 Tblsp. butter, softened

Preparation:

1. Slightly flatten chicken with a mallet (just until uniform thickness).
2. In a blender or food processor puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper.  Add half the mixure into a ziploc bag with the chicken breasts.  Smush around to coat the chicken, then refrigerate for several hours or overnight.
3. After marinating, heat heavy skillet or grill to medium.  Grill or cook chicken until done.  Slice chicken into strips.
4. Sauce:  In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomatoe mixture.  Cover with plastic wrap and refrigerate until needed.
5. Roasted red peppers:  If you have a gas cooktop, blacken red peppers directly over the flame.  (If you don't, blacken them directly under the oven broiler.)  Completely blacken/char on all sides, then immediately seal in a ziploc bag.  Allow pepper to sit, sealed in the bag, for at least 20 minutes.  When cool enough to handle, remove from bag and use fingers to slip off the blackened skin.  Cut into strips, removing seeds and membranes.  Set aside.
6. To make the panini, spread generous amount of the tomato/pesto spread on one side of all the pieces of bread.  On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices and two pieces of provolone.  Spread the other 4 pieces of bread with the spread face down.  Butter both sides of the sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.
7. Slice sandwiches in half and serve immediately.

Recipe and link:  http://thepioneerwoman.com/cooking/2011/03/grilled-chicken-and-roasted-red-pepper-panini/

Week 8: Recipe #4--Tamale Pie

I'm not sure how this ended up in my recipe book, but we like it.  It calls for ground beef, but I like to make it with ground turkey or ground chicken--although the beef is good, too.  I usually serve this with beans and rice.

You'll Need:

• 2 cups cooked ground beef
• 1/4 cup green onions
• one 4 oz. can of green chiles
• one 15 3/4 oz. can of chili beans
• freshly ground pepper, to taste
• can of Pillsbury refrigerated corn bread twists
• 3/4 to 1 cup shredded cheddar cheese
• sour cream and salsa, as garnishes

Preparation:

1. Preheat oven to 400 degrees.
2. Mix together all ingredients, except for the corn bread and garnishes.
3. Spread the mixture into a lightly greased 8-9 inch pan.  
4. Pop open the corn bread twists and cover the chili with flat biscuit pieces.
5. Bake for 25 minutes or until cornbread is golden brown.  Sprinkle top with cheese; return to the oven for 5 more minutes.
6. Serve with sour cream and salsa.

Week 8: Recipe #3--"BLT" Pasta

Here's another quick pasta idea that is pretty tasty.  When I was pregnant with Lily, I craved BLT sandwiches.  During that time, I stumbled upon this recipe (Kraft Foods website) and it didn't disappoint.  I usually serve this with a green salad, fruit, and bread.  Makes 4 servings.

You'll Need:

• 3 cups (8 oz.) penne pasta
• 4 oz. cream cheese, cut up (half of one of the bars)
• 1 cup milk
• 1/4 cup grated parmesan cheese
• 4 slices bacon (I usually use the fully-cooked kind to save time)
• 2 cups baby spinach leaves
• 1 cup grape or cherry tomatoes
• 1 tsp. Italian seasoning

Preparation:

1. Cook pasta in large saucepan as directed on package.
2. Meanwhile, cook cream cheese, milk, and parmesan cheese in large skillet on medium-high heat for 3 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.  Add remaining ingredients; cook and stir 5 minutes or until heated through.
3. Drain pasta; return to pan.  Add sauce; toss to coat.

Week 8: Recipe #2--Cheesy Mini-Burgers

I found this a few years ago on the Kraft Foods website.  It is a great recipe for those nights when you don't know what to make for dinner.  I usually have all of these ingredients on-hand.  My husband and Lily love it, and it's pretty simple to make.  I usually serve this with some grilled or sauteed bell peppers (red, green, and yellow).  I have also served these mini-burgers with mashed potatoes instead of the rice, and that was tasty, too.  It did take a little longer to make the potatoes, but it's a way to change things up a bit.  Makes 4 servings.

You'll Need:

• 1 pound ground beef
• 1 cup cheddar cheese
• 1/2 cup ketchup
• 1/2 tsp. garlic powder
• 2 2/3 cups hot cooked instant white rice

Preparation:

1. Preheat the oven to 400.  Mix meat, 2/3 cup of cheese, 1/4 cup of the ketchup, and the garlic powder.  Shape into 12 balls.  Place on foil-covered baking sheet sprayed with cooking spray.
2. Bake each ball into patty, about 1/2-inch thick.  Bake 15 minutes, or until cooked through; drain.
3. Spread remaining ketchup on each patty; sprinkle with remaining cheese.  Bake an additional 5 minutes or until cheese melts.  Serve over rice.

Week 8: Recipe #1--Tortellini Casserole

Here's another good Parents magazine recipe.  It's super easy to make, very quick,  and a hit with Lily.  I usually serve this with a green salad and bread.  Makes 4 servings.

Photo from parents.com

You'll Need:

• 1 pkg. (16 ounces) cheese or beef filled tortellini (I use cheese)
• 2 Tblsp. butter
• 3 Tblsp. all-purpose flour
• 2 cups low-fat milk
• 1 tsp. worcestershire sauce
• 1/4 tsp. salt
• 1/3 dry bread crumbs
• 1/3 cup grated parmesan cheese

Preparation:

1. Preheat oven to 450 degrees.  Butter a shallow 1 1/2 to 2 quart casserole dish.  Cook pasta according to package directions.
2. While pasta is cooking, prepare sauce.  In small saucepan, melt butter over medium heat.  Add flour and stir constantly for 1 minute, until a smooth paste forms.  Slowly add milk, whisking with a wire whisk until smooth.  Cook 3 to 4 minutes, until sauce bubbles and thickens.  Stir in worcestershire sauce and salt.  Remove from heat.
3. Drain pasta and return to pot.  Toss with white sauce and transfer to prepared casserole; sprinkle with bread crumbs and cheese.  Bake 5 to 10 minutes, or until top is golden brown.  Let stand 5 minutes before serving.

Recipe and link:  http://www.parents.com/recipe/pasta/tortellini-casserole/

Week 7: Recipe #5--Crockpot Beef Tostadas

This recipe is YUMMY.  Plus, it's made in the crockpot, so it's great for the days when my husband and I are both working.  I found this on the Parents website and followed the recipe exactly.  I served this with Spanish rice.  Makes 12 tostadas.

Photo from parents.com

Recipe and link:  http://www.parents.com/recipe/beef/beef-tostadas/

Week 7: Recipe #4--Meatloaf Cupcakes with Mashed Potato Frosting

I originally got this idea from the What's For Dinner blog (see link below).  I changed it up a bit and used my own meatloaf recipe.  It is sooo tasty and a fun idea for the kids.  Plus, when you bake them as cupcakes, the cooking time is cut in half.  The garlic mashed potato recipe is from the Food Network website, and they are DELICIOUS.  Anything's better with garlic, right??  I usually serve this with green beans and bread.  ***If you don't want to do the whole cupcake thing, you could just make this as a regular meatloaf--just bake it for 1 hour instead.  Makes 6 servings.

Photo from What's for Dinner? blog

For the meatloaf, you'll need:

• 1 1/2 pounds ground beef
• 2 eggs
• 2 cups fine bread crumbs (I sometimes use the Italian kind)
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 cup milk
• 1 to 1 1/2 Tblsp. worcestershire sauce
• 1 Tblsp. ground mustard
• 2 tsp. salt
• 1/2 tsp. black pepper
• a mix of your favorite seasonings; I use the following:  1/2 tsp. dried thyme, 1 to 2 minced cloves garlic, 1/2 to whole tsp. Italian seasonings, 1/2 to whole tsp. oregano (I pretty much eyeball all of these, but I think these are about the measurements I use)
• 1/2 cup ketchup and 1 Tblsp. brown sugar, mixed together in small bowl
• nonstick cooking spray

For the potatoes, you'll need:

• 3 1/2 pounds russett potatoes, peeled and quartered (about 8 large)
• 2 Tblsp. salt (I'd use a bit less)
• 2 cups (16 oz) half and half
• 6 cloves garlic (I tend to use a bit more)
• 6 oz. grated parmesan cheese
• 1/2 cup shredded cheddar (I added this)

Preparation:

1. Preheat the oven to 350 degrees.  Spray your muffin pan with nonstick cooking spray.
2. Put the potatoes in a large pot and add enough water to just cover them.  Cover, and bring to a boil over high heat.  Once boiling, turn heat to medium.  Leave covered and cook for about 25 minutes.
3. While the potatoes are cooking, in a large bowl mix together all of the meatloaf ingredients, except for the ketchup.
4. Put meat mixture into the muffin tin; should make 12 large "cupcakes".  Sometimes I have to use two muffin pans, and I'll get 14 or so cupcakes.  Bake in oven for 20 minutes.
5. For the potatoes, heat the half and half and the garlic in a small saucepan over medium heat.  Set aside.
6. When potatoes are finished (they should break apart easily when poked), drain the water.  Add all ingredients to the potatoes in the pot.  Mix them together with a hand mixer to desired consistency.
7. After the meatloaf cupcakes have been in the oven for 20 minutes, take them out and spread the tops with the ketchup and brown sugar mixture.
8. Take a ziploc baggy (I usually double or triple bag because the potatoes are HOT) and fill it with mashed potatoes.  Cut a small hole in one of the bottom corners, and pipe the potatoes onto each cupcake to look like frosting.  Sprinkle with cheddar cheese.
9. Place cupcakes back in the oven for another 5-10 minutes.  Check that the internal temperature of the meatloaf is at 165 degrees.
10. Enjoy!!!

What's for Dinner link:  http://www.imadedinner.net/2010/10/12/i-went-there/

Food Network link:  http://www.foodnetwork.com/recipes/alton-brown/creamy-garlic-mashed-potatoes-recipe/index.html

Week 7: Recipe #3--Chicken Pot Pie

I wanted to try this recipe because it contains lots of vegetables, more so than other pot pies I've seen.  I found it on parents.com (where the majority of this week's recipes originated).  It did involve a lot of vegetable chopping; however, if I would have prepped them the night before, the actual dinner-making would have taken much less time.  I had also never used phyllo dough, so of course didn't thaw it out prior to coming home from work.  Luckily it was pliable enough to use by the time the pie was ready to go into the oven.  It seemed to bake up just fine.  The pot pie came out to be a little runny, but it was tasty and firmed up in the fridge for leftovers.

Photo from parents.com

Here's the recipe and link:  http://www.parents.com/recipes/cooking/kid-friendly-food/kid-friendly-casserole-recipes/?page=6

Week 7: Recipe #2--Pork Chop 'n' Rice Casserole

I found this recipe online at Parents.com (see link below).  It has a long baking time (50 minutes), but the prep is pretty simple and it tasted pretty good.  I served this with a green salad and applesauce (pork chops and applesauce...).

Photo from parents.com

You'll Need:

• 4 loin pork chops, bone in (about 1 1/2 pounds)
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tblsp. vegetable oil
• 2/3 cup long-grain white rice
• 1 can (14.5 oz) jalapeno-flavored diced tomatoes (I used the diced tomatoes with onion and green peppers instead, couldn't find jalapeno)
• 2 medium-sized green bell peppers, halved, seeded, and thinly sliced into strips
• 1 cup shredded taco-blend cheese (I used a tad more....I like cheese)

Preparation:

1. Heat oven to 350 degrees.
2. Season pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper (I eyeballed this and probably used a bit more).  In a large skillet, heat oil over medium-high heat.  Add chops; cook until lightly browned, about 2 minutes per side.  Remove skillet from heat.
3. Coat 2 1/2 quart oval baking dish with nonstick cooking spray (I used a 9 x 13 inch dish).  Add rice, tomatoes, 1 cup water and remaining salt and pepper; stir to combine.  Place pork chops on rice mixture; scatter green pepper over top.  Cover dish with foil.
4. Bake in 350 degree oven for 50 minutes or until rice is tender and most liquid has been absorbed.  Remove foil from dish; sprinkle cheese over top.  Bake until cheese melts, about 5 minutes  Let stand 10 minutes before serving.  

Recipe and link:  http://www.parents.com/recipe/pork/pork-chop-n-rice-casserole/

Week 7: Recipe #1--Fish Tacos

I think we ate out a bit too much last week, because I have fallen behind in posting my meals for the week.  I have my next five meals ready, but I don't like to post them until I've made them so that the blog remains authentic.

Last night I made the first of this week's meal, Fish Tacos.  It did not go well--did not go well at all.  Let me start by saying that I am NOT a fan of seafood (as you've probably noticed the lack of it on here).  I do, however, occasionally partake in halibut or cod fish and chips if we are at the coast.  Recently I have taken a liking to fish tacos.  While visiting Seal Beach in February, we ate at the same restaurant THREE times just to eat their fish tacos again.  So, I thought, I'm going to try and make my own!  I found a simple recipe to follow online (see link below).

What I failed to think about, prior to starting to cook the fish, was:
1) that I've never cooked fish before
2) I didn't know what I was asking for at the fish counter (I just asked for a pound of cod, like the recipe called for)
3) I didn't know how to tell if it was cooked all the way through (I'm TERRIFIED of eating something partially raw)
4) fish have bones

After cooking the fish too long (this I could tell because of the horrible smell that soon engulfed my house), I realized as I was trying to salvage some fish for the tacos, that the bones were still in it throughout.  I guess I just assumed that they would have already taken those out.  So, we scrapped the whole thing and just got takeout.

Next time, I'm going to buy fillets.  Also, I'm going to have to trust that when the fish can flake it is DONE.

For now, here is the recipe I found.  May you have better luck than me.  (And if you do, please let me know how they turned out.)  I am going to spend tonight trying to get the smell of burnt fish out of my house....

Photo from parents.com

Recipe and link:  http://www.parents.com/recipe/seafood/fish-tacos/

Week 6: Recipe #5--Giniling

Photo from Tasty Kitchen blog

I found this recipe on the Tasty Kitchen blog.  I'm trying to branch out and serve different foods than I usually do, and this Filipino one sounded interesting.  Not sure how to pronounce it, but it was quite tasty.  My husband and my daughter both enjoyed it.  It was easy to make, but could have been a lot faster if I had cut the vegetables the night before.  It still only took about 30 minutes.  I did not have hamburger available, so I used ground turkey instead.  Also, we drizzled a little more soy sauce over the top once it was on the plate to add some flavor to the rice.  The one thing I did not include was the fish sauce.  Not being a huge fan of seafood, I just couldn't make myself try that.  To me it tasted great without it; I'll definitely be making this again.

You'll Need:

• 1 whole large russett potato, peeled and cubed
• 1 pound ground beef (I used ground turkey)
• 2 Tblsp. vegetable oil
• 2 whole carrots, peeled and diced
• 1 whole medium onion, diced
• 6 cloves garlic, minced
• ½ whole green bell pepper, seeds and rib removed, diced
• ½ whole red bell pepper, seeds and rib removed, diced
• 1 whole large roma tomato, diced
• 1 cup frozen peas
• 1 Tblsp. Fish Sauce (patis) (Left that out--preference)
• 1 Tblsp. Soy Sauce
• 1 teaspoon cracked black pepper
• 6 cups cooked rice, 1 cup per serving (I made six servings, which was 3 cups of the rice prior to cooking it, if that makes sense)

Preparation:

1. Begin by adding your potato cubes to a pot of water, bring to a boil, and then remove from heat and set aside for about 5-10 minutes.
2. During this time, brown your ground beef over medium heat, and once fully browned, drain any excess fat. Place the ground beef in a separate bowl.
3. To the same pot you cooked your ground beef in, add in the oil and bring to a medium heat. Toss in your carrots, cooking for about 5 minutes. 
4. Next add in your onion and your garlic. Give a good stir, and continue to cook for a few minutes or until the onions become translucent. Drain your potatoes, and toss those into the pot along with the bell peppers, tomato, and the peas. Add in your cooked ground beef, the fish sauce, the soy sauce, and the cracked black pepper. Give this a good stir, cooking for a couple of more minutes.
5. To serve, scoop some rice into the bottom of a small bowl, pressing down to form a mold. Quickly turn the bowl over onto a serving plate and top with the giniling.

Recipe and link:  http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/giniling/

Week 6: Recipe #4--BBQ Chicken Pizza

I found this on the Food Network website a year or so ago, and have used it a few times.  It's a quick and easy pizza to make, and it's a nice departure from pepperoni.  I usually serve this with a side salad.

You'll Need:

• 2 Tblsp. olive oil
• 1/2 pound chicken tenders
• 2/3 cup barbecue sauce (they recommended Bullseye Original, and that's what I've used)
• flour, for dusting surface
• 1 13.8 oz pkg pizza dough (they recommended Pillsbury Classic, and I've also used that)
• 3/4 cup shredded gouda
• 1 cup shredded mozzarella
• 3/4 cup shredded parmesan
• 1/2 medium red onion, thinly sliced
• 3 Tblsp. chopped fresh cilantro leaves

Preparation:

1. Preheat oven to 400.  
2. Heat oil in a large skillet over med-high heat.  Add chicken tenders and saute until golden brown, about 12 minutes.  Remove from heat.  When chicken is cool enough to handle, dice chicken to yield a little over 1 cup.  In a small bowl, toss chicken with 2 tablespoons barbecue sauce.  Set aside.
3. On a floured surface, roll out dough and place on a greased sheet pan.  Shape to fill the sheet pan, about a 15 by 10-inch rectangle.  Spread remaining barbecue sauce evenly over pizza dough.  Sprinkle gouda, mozzarella, parmesan, onions, and chicken over top.  Bake for 20 minutes or until cheese bubbles.  
4. Sprinkle with chopped cilantro and cut into pieces.
5. Enjoy!

Week 6: Recipe #3--Chicken Souvlaki Pita with Tzatziki

My husband told me tonight, after eating this meal, that this might be his new favorite.  It was pretty darned good, and easy to make because most of it can be prepped the night before.  I followed the suggestion on the blog (Pioneer Woman, thank you!) and served this with roasted potato wedges.  Yummy!  I didn't follow a recipe for those, just kinda used what I had available and what sounded good (see my recipe below the pita recipe).



You'll Need:

• 1 pound boneless, skinless chicken breast
• 4 tsp. Cavender's All-Purpose Greek Seasoning (found this easily in the grocery store)
• 4 Tblsp. olive oil
• 12 ounces Greek yogurt (It's a little more spendy than non-fat plain yogurt, which is what the recipe calls for, but it's thicker and better to have in a sandwich.  The person who originally posted this recipe gave it as an alternative to putting regular yogurt in a coffee filter then in a colander the night before to drain it--that's too complicated for me...I'd rather spend a bit extra and skip that whole step.  Call me lazy!)
• 1 whole cucumber, chopped
• 1/2 yellow onion, chopped
• 2 tsp. lemon juice 
• salt and pepper, to taste
• pita bread (I used tandoori naan flatbread, just as yummy!)

Preparation:

1. Pound out the chicken until about 1/2 inch thick.  Rub it down with olive oil, then season both sides generously with the greek seasoning.  Wrap the chicken in cling wrap and refrigerate/marinate for several hours.
2. Cook chicken on grill or in saucepan for about 3-5 minutes on each side, or until cooked through.  Let sit for a minute or two and then slice into strips.
3. While chicken is grilling, chop up the cucumber and onion (or, already have this done the night before to save time) and mix it in a bowl with the yogurt.  Add the lemon juice and the salt and pepper to taste.
4. Place grilled chicken strips and tzatziki into warmed pitas folded in half.

Recipe and link:  http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/chicken-souvlaki-pita-with-tzatziki/

My roasted potato recipe:

1. Cut up 2 to 3 russet potatoes into wedges.  
2. In a shallow bowl combine the following:  olive oil, garlic powder, onion salt, chili powder, and oregano.  
3. Dip the potato wedges into the mixture, covering both sides.  Put on foil-lined baking sheet and cook in oven for 45 minutes at 425 degrees.

Week 6: Recipe #2--Baked Ravioli

I also found this one on the same Martha Stewart blog.  Delicious!!  I followed the recipe exactly.  Very easy to make and tasted great the next day as well.  I served it with a salad and some garlic bread.

Photo from marthastewart.com

Recipe and link:  http://www.marthastewart.com/331829/baked-

Week 6: Recipe #1--Swedish Meatballs

I really liked this recipe.  I found it on a Martha Stewart blog I follow (see link below).  It makes a lot of meatballs, but you can freeze them and use them later, which is nice.  I served this with a side salad.

Photo from marthastewart.com

You'll Need:

• 1 pound ground beef
• 1 pound ground pork
• 3 cups panko (Japanese breadcrumbs)
• 1 1/2 cups whole milk
• 2 large eggs, lightly beaten
• 2 garlic cloves, minced
• Coarse salt and ground pepper (I just used regular table salt)
• 1/4 tsp. ground allspice
• 3 Tblsp. butter
• 1/3 cup all-purpose flour
• 3 cups canned reduced-sodium beef broth
• grape or current jelly, cooked egg noodles, chopped parsley (I left that out) for serving (all optional)  (I thought the jelly idea was strange but tried it anyway...yummy!)

Preparation:

1. Preheat oven to 475 degrees.  In a large bowl, combine beef, pork, panko, 1/2 cup of the milk, eggs, garlic, 1 tablespoon salt, 1/2 teaspoon pepper, and allspice.  Mix just until combined.
2. Using a rounded 1 tablespoon measure for each, form mixture into meatballs (you should have about 48--I had less, my meatballs must have been a little bigger...).  Place meatballs onto two rimmed baking sheets (I lined mine with foil for less cleanup); bake until golden brown and cooked through, 10-12 minutes, rotating sheets halfway through.
3. Meanwhile, make sauce:  In a medium saucepan, melt butter over med-high.  Add flour; cook, whisking, 1 minute (do not let darken).  Gradually whisk in remaining cup milk and broth; bring to a boil.  Reduce heat, and simmer until sauce has slightly thickened, 2 to 3 minutes.  Transfer to a larger bowl.
4. Using a slotted spoon, add meatballs to bowl with sauce; gently toss to combine.  Serve as an appetizer, on toothpicks, with jelly on the side; or as a main dish over noodles (I did this with egg noodles), garnished with parsley, with jelly on the side.  (Lily LOVED dipping her meatballs in the jelly, so she ended up eating pretty well.)

**Recipe and link (directions to freeze are below the recipe on the link):  http://www.marthastewart.com/283034/swedish-meatballs

Week 5: Recipe #5--Easy Stroganoff

This is another recipe from my friend, Valerie.  It's one of my husband's favorites.  I usually serve this with green beans and fruit.

You'll Need:

• 1 pound ground beef
• 1 can cream of mushroom soup
• 1/2 cup sour cream
• 1/3 cup milk
• 1 Tblsp. worchestershire sauce

Preparation:

1. Brown the meat.  Add in the rest of the ingredients and warm.
2. Serve over noodles.  (I prefer egg noodles)

Enjoy!

Week 5: Recipe #4--Taco Chicken Foil Dinner

I found this recipe online (see link below).  I made it the other night for the first time.  It was so easy and it tasted GREAT!  Wouldn't change a thing.  I served it with refried beans and fruit.


You'll Need:

• 4 small boneless chicken breast halves
• 4 tsp. taco seasoning
• 2 cups thinly sliced peeled potatoes
• ½ cup Monterey Jack cheese
• ½ cup Cheddar cheese
• ½ cup salsa
• sour cream

Preparation:

1. Preheat oven to 400 degrees. 
2. Sprinkle chicken evenly with seasoning mix. 
3. Place ½ cup of the potatoes on center of each of four large sheets of heavy-duty foil and season them with salt and pepper.  Top each with 1 chicken breast, a fourth of the cheese mixture and 2 tablespoons of the salsa.
4. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.  (I just did my best to try and squeeze them on a large cookie sheet)
5. Bake 30-35 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with sour cream.

Recipe and link:  http://salem4threcipes.blogspot.com/

Week 5: Recipe #3--Creamy Chicken and Cheddar Rice

I like this recipe because it's another time I can get broccoli into Lily.  It's pretty easy to make, and you can substitute the white rice for brown (make sure it's also instant).  This recipe is one of many I have made from the Kraft Foods website (see link below).  I serve this recipe with fruit and a good bread.

You'll Need:

• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 tsp. garlic powder
• 1 can condensed cream of mushroom soup 
• 1 soup can of milk
• 1 1/2 cups instant white rice, uncooked
• 2 cups chopped, fresh broccoli
• 1 cup shredded cheddar cheese

Preparation:

1. Spray a nonstick skillet with cooking spray.  Add chicken; cover.  Cook 5 minutes or until cooked through.  Sprinkle with garlic powder.
2. Add soup and milk.  Bring to boil.  Stir in rice and broccoli; cover.  Reduce heat to low; simmer 5 minutes or until rice is tender.
3. Stir in 1/2 cup of the cheese; sprinkle with the remaining cheese.

Recipe and link:  http://www.kraftrecipes.com/recipes/creamy-chicken-cheddar-rice-89384.aspx

Week 5: Recipe #2--Spinach Souffle

I got this recipe from my friend, Valerie.  It's tasty, and it's a great way to get Lily to eat spinach.  Plus, it's SUPER easy to make.  You just have to remember to thaw the spinach first, and it needs one hour to bake.  I serve this with fruit.

You'll Need:

• 1 small carton of cottage cheese
• 3 eggs, beaten
• 4 Tblsp. butter
• 1 pkg. frozen, chopped spinach (thawed and drained)
• 3 Tblsp. flour
• 1/2 pound american cheese, cubed (I use Tillamook Medium Cheddar)

Preparation:

1. Preheat the oven for 350 degrees.
2. Mix all ingredients together in a bowl.  Put in a greased casserole dish.
3. Bake for 1 hour.

Week 5: Recipe #1--Enchilada Casserole

I don't know how this recipe ended up in my recipe book or where it came from, but it's there and I've made it several times.  It's a tad messy, but pretty quick to make if you chop the onion and green pepper the night before.  Plus, it's pretty tasty.  I usually serve it with rice, beans, and fruit.

You'll Need:  

• 1 cup chopped onion
• 1 green bell pepper coarsely chopped
• 1 pound ground beef (you could also try ground turkey)
• 1 1/2 cups sour cream
• 2 cans (10 oz. each) enchilada sauce
• 12 corn tortillas
• 1/2 pound Monterey Jack cheese cut in 12 strips
• 1/2 cup sliced olives (I usually just use a small can of sliced olives)
• 3 cups shredded cheddar cheese (I don't use that much; I've always done 2 cups or a little less, and it's been fine) 

Preparation:

1. Preheat oven to 375.
2. Saute burger, onion, and green pepper.
3. Mix sauce and sour cream in a small, shallow bowl.  (I use a pie dish)
4. Dip each tortilla in sauce.  Add a scoop of burger mixture and a strip of jack cheese to the center of each tortilla.  Roll and place the tortillas seam side down in a 13 x 9 dish.  
5. Sprinkle with sliced olives and pour remaining sauce over tortillas.
6. Top with cheddar cheese and bake for 20 minutes.

Delicious!  Tell me what you think!