Week 19: Recipe #4--Bacon and Cheese Quiche with Home Fried Potatoes

I had quite a few eggs in the fridge that I needed to use, so this recipe was a good one.  I found it on the Moms Who Think website (see link below).  It was yummy!  A little time consuming with a longer cook time, but worth it. I served this with fruit.  The quiche made about 6 servings, but the potato recipe only made about 4 servings.  I'd add a couple more potatoes next time to even things out.

For the Quiche, You'll Need:

• 1 9-in. pie crust, unbaked
• 1 Tblsp. butter
• 12 bacon slices, crumbled
• 1 bag Italian blend shredded cheese (or mozzarella cheese)
• 4 eggs
• 2 c. heavy cream
• 3/4 tsp. salt

Preparation:

1. Preheat oven to 425 degrees.  Spread crust into pie plate or quiche plate.
2. Spread crust with butter.  Sprinkle bacon and cheese on crust.
3. Beat eggs with rest of ingredients.  Pour into crust.
4. Bake 15 minutes.  Turn down to 325 degrees and bake 40 more minutes.  Let stand 10 minutes.

For Home Fried Potatoes, You'll Need:

• 4 red potatoes
• 1 Tblsp. olive oil
• 1 onion, chopped
• 1 green bell pepper, seeded and chopped
• 2 Tblsp. olive oil
• 1 tsp. salt
• 3/4 tsp. paprika
• 1/4 tsp. ground black pepper
• 1/4 c. chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes.  Drain, cool, and cut into 1/2 inch cubes.
2. In a large skillet, heat 1 tablespoon olive oil over medium high heat.
3. Add onion and green pepper.  Cook, stirring often, until soft (about 5 minutes). 
4. Transfer to a plate and set aside.
5. Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high.
6. Add potato cubes, salt, paprika, and black pepper.
7. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
8. Stir in the onions, green peppers, and parsley and cook for another minute.

Recipe and link:  http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-one.html

Week 19: Recipe #3--Chili Coke Roast with Garlic Green Beans

This is another recipe from Moms Who Think (see link below).  Frankly, any recipe that includes Coca-Cola sounds great to me!  Although my husband just used what we had in the fridge, which was Diet Cherry Coke--still tasted good!  I served this with the green beans and bread.  Makes 4-6 servings, depending on the size of the roast.

You'll Need:

• 1 beef roast, 3-4 lbs.
• 1 can Coca-Cola
• 1 pkg. onion soup mix
• 1 bottle chili sauce
• 2 cans regular green beans, drained
• 1 tsp. garlic powder
• 2 Tblsp. butter

Preparation:

1. Place all ingredients in crockpot and cook on low for 7-10 hours, depending on size of roast.  
2. The meat will flake apart when done.  Serve over mashed potatoes (or not; I didn't).
3. For the green beans, heat them in a saucepan with garlic powder and butter.

Recipe and link:  http://www.momswhothink.com/easy-recipes/easy-dinner-recipes-week-one.html

Week 19: Recipe #2--Parmesan Meatballs

I found this recipe from the Disney Family website (see link below).  I love a good meatball, and these were delicious!  The gravy just made them that much better.  They are a little time consuming, but only because the meatballs take a bit to cook (and the mashed potatoes, if you're making those).  I think I was able to make the entire meal in about 45 minutes.  Not too bad.  I served these over with mashed potatoes and with a side green beans.  Makes 4 servings.

Photo from Disney Family website

You'll Need:

• 4 Tblsp. butter, divided
• 1 lb. lean ground beef
• 1/2 c. finely grated parmesan cheese
• 1/2 c. fresh (soft) bread crumbs
• 2 Tblsp. dehydrated onion, found in the spice section of the supermarket
• 1 egg, lightly beaten
• 1 c. milk, divided
• 1/4 c. flour
• 1 can beef broth
• 1/2 c. dry white wine, or additional broth (I used broth)
• 2 Tblsp. chopped parsley

Preparation:

1. Mix beef, cheese, breadcrumbs, egg, and 1/2 cup of the milk together with your hands or a spatula in a large mixing bowl.
2. Shape mixture into a golf-ball sized meatballs and set aside.
3. Melt 2 tablespoons of the butter in a large skillet over medium heat.  Add meatballs and brown quickly on all sides, in a few batches if necessary.  Remove from pan and reserve.
4. Add remaining 2 tablespoons of butter to the pan drippings and melt.  Whisk the flour into the butter and then gradually add the broth, whisking constantly until smooth.  Stir in wine and remaining 1/2 cup milk.  Return meatballs to the pan and bring to a boil.  Reduce heat, cover and simmer for 20 minutes or until meatballs are cooked through.
5. Top with chopped parsley and serve over rice or mashed potatoes.

Recipe and link:  http://family.go.com/food/recipe-an-867433-parmesan-meatballs-t/

Week 19: Recipe #1--Lighter Beef Tacos

This recipe is from marthastewart.com (see link below).  This taco meat was FILLED with flavor--very tasty.  However, I would change a couple things.  The recipe calls for you to cook all of the veggies and spices first, and then add the meat.  The problem with this was that all of the "stuff" you would usually drain after browning the meat was still in the skillet, so the tacos were a bit messy.  Also, when I added the cup of water, it was supposed to evaporate, but it didn't.  I had to take it out of the skillet using the lid.  So, I'm not sure it needed a whole cup.  All that said, I've made tacos many times, and this meat was REALLY good.  I served this with refried beans and Spanish rice.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 1 tsp. vegetable oil
• 1 large onion, chopped
• 2 bell peppers (ribs and seeds removed), chopped
• 3 garlic cloves, minced
• 2 Tblsp. tomato paste
• 2 tsp. chili powder
• 1 1/2 tsp. ground cumin
• coarse salt and ground pepper
• 3/4 lb. ground beef sirloin
• 12 soft corn tortillas
• store-bought salsa and shredded iceberg lettuce, for serving (I also added shredded cheddar cheese and sour cream...moving away from lighter tacos, but....oh well)

Preparation:

1. In a large nonstick skillet, heat oil over medium heat.  Add onion and bell peppers; cook until crisp-tender, 3-5 minutes.  Add 1 cup water; cook until water has evaporated and vegetables are softened, 3-5 minutes.
2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper.  Cook, stirring, 1 minute.  Add beef.  Cook, breaking up mean with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper.  To serve, spoon filling onto tortillas, top with salsa and lettuce (and cheese and sour cream!), and fold to enclose.

***Note:  For the best flavor, warm the tortillas briefly in the microwave before serving.

Recipe and link:  http://www.marthastewart.com/316802/lighter-beef-tacos

Week 18: Recipe #5--Gnocchi with Zucchini Ribbons & Parsley Brown Butter

I found this recipe on the Disney Family website (see link below).  I love gnocchi, so I really wanted to try this recipe.  It was pretty good, and pretty quick to make.  I served it with a green salad and some good bread.  Makes 4 servings.

Photo from Disneyfamily.com

You'll Need:

• 1 lb. fresh or frozen gnocchi
• 2 Tblsp. butter
• 2 medium shallots, chopped
• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise (use vegetable peeler)
• 1 pt. cherry tomatoes, halved
• 1/2 tsp. salt
• 1/4 tsp. grated nutmeg 
• freshly ground pepper, to taste
• 1/2 c. grated parmesan cheese
• 1/2 c. chopped fresh parsley

Preparation:

1. Bring a large saucepan of water to a boil.  Cook gnocchi according to package instructions until they float, 3 to 5 minutes.  Drain.
2. Meanwhile, melt butter in a large skillet over med-high heat.  Cook until the butter is beginning to brown, about 2 minutes.  Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.  
3. Add cherry tomatoes, salt, nutmeg, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.  Stir in parmesan and parsley.  Add gnocchi and toss to coat.  Serve immediately.

Week 18: Recipe #4--Curried Chicken Pasta Salad

I found this recipe on the Pioneer Woman website.  There is a salad similar to this that I love to eat at the Konditorei, in Salem, so I was so excited to try this one.  It was easy to make and very tasty.  I served this salad on romaine lettuce with grapes on the side.  This recipe serves 12, so you might want to half it, unless you're making it for a large group.

Photo from Pioneer Woman

You'll Need:

• 3 pounds chicken, cooked and diced/shredded
• 6 oz. weight dry pasta, cooked and drained
• 4 whole ribs celery, thinly sliced--leaves included (use interior ribs)
• 3/4 c. golden raisins
• 3/4 c. slivered almonds
• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1 c. heavy cream
• 3 Tblsp. curry powder, more or less to taste
• 1 Tblsp. sugar, more or less to taste
• 1 tsp. kosher salt
• freshly ground black pepper

Preparation:

1. Cook pasta according to package directions and drain.  
2. Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper.  Whisk together until well combined.
3. Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl.  Pour curry dressing over the top.  Fold together with a rubber spatula.  Make sure it's all combined, then add more of whatever it needs.  Make sure the sweet/savory balance is right for you!
4. Chill for several hours.  

Recipe and link:  http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/

Week 18: Recipe #3--Loaded Twice-Baked Potatoes

This recipe is from the Disney Family website (see link below).  I've said this before; any time I can sneak broccoli into a meal, I'll do it.  Lily claims not to like it, but will eat it if it's not front and center.  These do take a bit longer to make, but most of that is just the cooking time for the potatoes.  Other than that, they are simple to make.  I served these with a green salad and some fruit.  Makes 4 servings.

Photo from Disneyfamily.com

You'll Need:

• 4 medium russet potatoes
• 8 oz. lean ground beef
• 1 c. broccoli florets, finely chopped (The finer the better for me, then Lily doesn't notice them)
• 1 c. water
• 1 c. reduced-fat cheddar cheese, divided
• 1/2 c. reduced-fat sour cream
• 1/2 tsp. salt
• 1/4 tsp. ground pepper
• 3 scallions, sliced

Preparation:

1. Pierce potatoes all over with a fork.  Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes.  (Or, use the "potato"setting on your microwave and cook according to manufacturer's instructions.)
2. Meanwhile, brown meat in a large skillet over med-high heat, stirring often, about 3 minutes.  Transfer to a large bowl.  Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes.  Drain the broccoli; add to the meat.
3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use.  Scoop the insides out into a medium bowl.  Place the potato shells in a small baking dish.  Add 1/2 cup cheddar, sour cream, salt, and pepper to the potato insides and mash with a fork or potato masher.  Add scallions and the potato mixture to the broccoli and meat; stir to combine.
4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese.  Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.

***Note:  After preparing and stuffing potatoes, they can be covered and refrigerated for up to 2 days.  Microwave and serve.

Recipe and link:  http://family.go.com/food/recipe-ew-504752-loaded-twice-baked-potatoes-t/

Week 18: Recipe #2--Sweet Chicken Kabobs

I found this recipe from the Kraft Foods website (see link below) but, because of my lack of preparation, was forced to change it around a bit.  I had taken the chicken out to thaw the morning before I went to work (should've had that done sooner).  My husband wasn't working that day so I called him to cut up the thawed chicken and, not having the recipe in front of me, told him to marinate the chicken in BBQ sauce.  When I got home and we were ready to put them on skewers for the grill, we realized we had no more wooden skewers.  So into the skillet the chicken went, along with the peppers and pineapple.  I mixed some more BBQ sauce with the orange juice concentrate and threw that in the skillet as well.  Then I made some brown rice.  So what I made didn't quite look like this picture, but I think it turned out pretty tasty anyway!  I served this with applesauce and a green salad.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 2 c. fresh pineapple chunks (1 1/2-inch)
• 1 each red and green bell pepper, cut into 1 1/2-inch pieces
• 1/2 c. favorite BBQ sauce
• 3 Tblsp. frozen orange juice concentrate, thawed

Preparation:

1. Heat grill to med-high heat.
2. Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
3. Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
4. Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

***Note:  Soak wooden skewers in water 30 minutes before using.  Wrap ends with foil before grilling to prevent them from burning.  If using metal skewers, use just 1 metal skewer when assembling each kabob.

Recipe and link:  http://www.kraftrecipes.com/recipes/sweet-bbq-chicken-kabobs-92092.aspx

Week 18: Recipe #1--Quick-Fix Beef Burrito Skillet

Disclaimer:  I did not actually try this recipe.  However, while my mom, sister, and I went out for dinner and a movie, I did make it for my husband and brother-in-law.  They ate the ENTIRE thing, just the two of them.  Okay, so my 3 year-old daughter and 2 year-old niece had some as well, but they couldn't have eaten that much.  So, I'm guessing it was pretty tasty.  It was extremely easy and quick to make, as well.  I served this with grapes.  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. lean ground beef
• 1 pkg. taco seasonings mix
• 1 can (15 oz.) kidney beans, rinsed
• 1 c. chunky salsa
• 1 c. water
• 4 flour tortillas (6-inch), cut into 1 1/2-inch pieces
• 1 c. Mexican-style finely shredded four cheese blend
• 1/3 c. sour cream
• 1 large green onion, chopped 

Preparation:

1. Brown the meat in a large nonstick skillet on med-high heat; drain.
2. Add the next 4 ingredients; stir.  Bring to a boil; simmer on med-low heat for 5 minutes.
3. Stir in tortillas; top with cheese.  Remove from heat; cover.  Let stand for 5 minutes or until cheese is melted.  Top with sour cream and onions.

Recipe and link:  http://www.kraftrecipes.com/recipes/quick-fix-beef-burrito-skillet-105217.aspx

Week 17: Recipe #5--Mexican Lasagna

This recipe is from Rachael Ray and the Food Network website.  Even though I have 2 lasagna recipes on the menu during the same week, this really is completely different, so I thought I'd give it a try.  It was REALLY good.  I served it with watermelon.  You could also use sour cream and hot sauce as a garnish for the lasagna, although I don't think it needed it.  The recipe says it makes 4 servings, but I'd say 6-8.  We had my sister, her husband, and my niece over, and we still have leftovers.  Lunch tomorrow!

Photo from Rachael Ray

You'll Need:

• 3 Tblsp. extra-virgin olive oil
• 2 lbs. ground chicken breast
• 2 Tblsp. chili powder
• 2 tsp. ground cumin
• 1/2 red onion, chopped
• 1 can (15 oz.) black beans, drained
• 1 c. medium heat taco sauce or 1 can (14 oz.) stewed or fire-roasted tomatoes (I forgot to buy this and so I just used what I had in the fridge and made my own concoction....I used about 1/2 cup of Trader Joe's red enchilada sauce, almost 1/4 cup of Tapatio sauce, and the rest was water)
• 1 c. frozen corn kernels
• salt
• 8 (8-in.) spinach flour tortillas (I couldn't find these, so I just used regular flour)
• 2 1/2 c. shredded cheddar or pepper jack cheese (I used pepper jack)
• 2 scallions, finely chopped

Preparation:

1. Preheat oven to 425 degrees.
2. Preheat a large skillet over medium-high heat.  Add 2 tablespoons extra-virgin olive oil (or twice around the pan).  Add chicken and season with chili powder, cumin, and red onion.  Brown the meat, 5 minutes.  Add taco sauce or tomatoes.  Add black beans and corn.  Heat the mixture through, 2 to 3 minutes then season with salt, to taste.
3. Coat a shallow baking dish with remaining olive oil, about 1 tablespoon.  Cut the tortillas in half or quarters to make them easy to layer with.  Build lasagna in layers of meat and beans, then tortillas, then cheese.  Repeat:  meat, tortilla, cheese.  Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.  Top with scallions and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/mexican-lasagna-recipe/index.html

Week 17: Recipe #4--Slow-Cooker Lasagna

Love using my crockpot, especially on those really hot days in a house with no air-conditioning.  This is a surprisingly easy and really good lasagna recipe.  It tasted like I spent more time on it than I really did. I especially liked not having to cook the lasagna noodles, as I always seem to make that process more trouble than it should be. This recipe is from Kraft Foods (see link below).  I served this with a green salad and fruit.  Makes 8 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. ground beef
• 1 jar (24 oz.) spaghetti sauce (I used a sauce with garlic in it, since I love garlic and this lasagna didn't include any in the recipe)
• 1 c. water
• 1 container (15 oz.) ricotta cheese
• 1 pkg. shredded mozzarella cheese, divided
• 1/4 c. grated parmesan cheese, divided
• 1 egg
• 2 Tblsp. chopped fresh parsley (I used dried from the spice rack)
• 6 lasagna noodles, uncooked

Preparation:

1. Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.
2. In a separate bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, the egg, and the parsley.
3. Spoon 1 cup meat sauce into slow cooker, top with layers of half each of the noodles (broken to fit) and cheese mixture.  Cover with 2 cups meat sauce.  Top with remaining noodles, cheese mixture, and meat sauce.  Cover with lid.
4. Cook on LOW heat for 4 to 6 hours or until liquid is absorbed.  Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.

Recipe and link:  http://www.kraftrecipes.com/recipes/slow-cooker-lasagna-114123.aspx

Week 17: Recipe #3--Mac and Cheese

I'm always looking for a good mac and cheese recipe, and I found this one on the Food Network website; it's from the Barefoot Contessa (see link below).  It was really good, and anything that has "croutons" Lily will devour.  Pretty easy to make, too.  I served it with green beans and applesauce (what we had on hand).  It says it makes 6-8 servings, but I think it could serve more.  I will definitely half the recipe next time I make it.

Photo from Barefoot Contessa

You'll Need:

• kosher salt
• vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 quart milk
• 8 Tblsp. (1 stick) unsalted butter, divided
• 1/2 c. all-purpose flour
• 12 oz. gruyere, grated (4 cups)
• 8 oz. extra-sharp cheddar, grated (2 cups, or 1 pkg.)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground nutmeg
• 3/4 lb. fresh tomatoes (4 small)
• 1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)

Preparation:

1. Preheat oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water.  Add the macaroni and cook according to directions on the package, 6 to 8 minutes.  Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it.  Melt 6 tablespoons of butter in a large (4-qt) pot and add the flour.  Cook over low heat for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth (here I added a touch more flour, as it didn't thicken up as I wanted it to).  Off the heat, add the cheeses, 1 tablespoon salt, pepper, and nutmeg.  Add the cooked macaroni and stir well.  Pour into a 3-qt baking dish.
4. Slice the tomatoes and arrange on top.  Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.  Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe and link:  http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html

Week 17: Recipe #2--Ranch Salad with Roasted Vegetables

This is a good summertime recipe that goes well with fruit (my first choice is always watermelon).  Super easy to make and pretty tasty, I must say.  I found this in a Kraft Foods magazine, and it's also on their website (see link below).  Makes 4 servings.

Photo from kraftrecipes.com

You'll Need:

• 1 lb. red potatoes (about 6), cut into 1-inch chunks (when I cut these, I just quartered them, but it did take much longer for them to cook, so smaller chunks is probably better)
• 2 carrots, cut into 1/4-inch-thick slices
• 1 small red onion, cute into thin wedges
• 1 Tblsp. olive oil
• 1 pkg. (10 oz.) torn romaine lettuce
• 1/3 c. ranch dressing, or lite ranch dressing (the recipe truly calls for Kraft brand, but I used Trader Joe's Parmesan Ranch)
• 2 Tblsp. grated parmesan cheese 

Preparation:

1. Heat oven to 425 degrees.
2. Combine first 4 ingredients in 15 x 10 x 1-inch pan.
3. Bake 25 minutes or until tender, stirring after 15 minutes.  Cool 5 minutes.
4. Toss lettuce with dressing; place on 4 serving plates.  Top with vegetable mixture and cheese.

Recipe and link:  http://www.kraftrecipes.com/recipes/ranch-salad-roasted-vegetables-114114.aspx

Week 17: Recipe #1--White Pizza

As you can tell from the lengthy absence, I took most of the summer off from cooking.  I used it to make past favorites.  We also did a lot of traveling and eating out, but now school's starting and I'm ready to get back into the groove.  I found this recipe on the Food Network website (see link below).  It was pretty easy to make and tasty, too.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 1 store-bought pizza dough--or pick one up from your favorite pizzeria (I used the garlic and basil dough from Trader Joe's--yum!)
• extra-virgin olive oil, for drizzling
• 2 cups whole or part skim ricotta
• 2 cloves garlic, finely chopped
• handful of flat-leaf parsley, finely chopped (I used dried parsley from the spice rack, was still tasty)
• 2 cups shredded mozzarella or provolone, 1 pouch
• 10 fresh basil leaves, 1/2 cup, shredded

Preparation:

1. Preheat a pizza stone if you use one, along with the oven to 425 degrees.
2. Stretch dough to form a pie and transfer to stone or pizza baking tray.  Pierce the dough with the tines of a fork in several places.  Drizzle extra-virgin olive oil around the crust.  
3. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper.  Spread the ricotta across the dough.
4. Top the pizza with mozzarella or provolone.  Bake until crispy, 20 minutes.
5. Top the white pizza pie with the shredded basil leaves, cut and serve.

Recipe and link:  http://www.foodnetwork.com/recipes/rachael-ray/white-pizza-recipe/index.html