Week 25: Recipe #5--Gingered Beef and Vegetables

Another crockpot recipe from Better Homes and Gardens (see link below).  It's pretty quick to throw together, and it smells really good when you get home from work!  There are a lot of ingredients, but it's not time-consuming.  Like before, I bought the pre-cut meat, so that it saved time.  I served this with fresh fruit.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lbs. boneless beef round steak, cut into 1-inch cubes
• 4 med. carrots, bias-cut into 1/2-inch thick slices
• 1/2 c. bias-cut green onions
• 2 cloves garlic, minced
• 1 1/2 c. water
• 2 Tblsp. soy sauce
• 2 tsp. grated fresh ginger
• 1 1/2 tsp. instant beef bouillon granules
• 1/4 tsp. crushed red pepper
• 3 Tblsp. cornstarch
• 3 Tblsp. cold water
• 1/2 c. chopped red sweet pepper
• 2 c. loose-pack frozen sugar snap peas, thawed
• hot cooked rice

Preparation:

1. In a 3 1/2 or 4 quart slow cooker, combine beef, carrots, green onions, and garlic.  In a medium bowl, combine the 1 1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.
2. Cover and cook on low heat for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.  
3. If using low heat setting, turn to high heat.  In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper.  Cover and cook for 20 to 30 minutes or until thickened, stirring once.  Stir in sugar snap peas.  Serve with hot cooked rice.

Recipe and link:  http://www.bhg.com/recipe/beef/gingered-beef-and-vegetables/

Week 25: Recipe #4--Creamy Ranch Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It looked like something that Lily and Jeff would like.  It was really good.  Comfort food.  Violet loved it, too!  Also, it's only 30 minutes to make, start to finish, so it's definitely worth a try.  I served this with a side of vegetables and some fruit.  Makes 4 servings.

Photo from Better Homes and Gardens

You'll Need:

• 6 slices bacon
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 Tblsp. all-purpose flour
• 2 Tblsp. ranch dry salad dressing mix
• 1 1/4 c. whole milk
• 3 c. dried medium noodles
• 1 Tblsp. finely shredded parmesan cheese  (I left this off, accidentally, and it tasted fine without it)

Preparation:

1. Cut bacon into narrow strips.  In a large skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels; discard all but 2 tablespoons drippings.  
2. In the same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly.  Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well.  Stir in milk.  Cook and stir until thickened and bubbly.  Cook and stir 1 minute more.  Stir in bacon.  Meanwhile, cook noodles according to package directions.  Serve chicken mixture with noodles; sprinkle with parmesan.  

Recipe and link:  http://www.bhg.com/recipe/chicken/creamy-ranch-chicken/

Week 25: Recipe #3--Broccoli, Tomato, and Mozzarella Stromboli

I'll be honest, I couldn't even remember if I knew what a stromboli was, but it sounded interesting.  I found this on Martha Stewart's website (see link below).  Anything even remotely related to pizza is sure to be a hit in our house, and any time I can slip Lily some broccoli without her knowing it is a good thing.  It was pretty good, although I don't think I got the pizza dough as thin as it should have been; mine were a little breadier than the ones pictured.  Still tasty, though.  I served them with salad and fruit.  Makes 4 servings.

Photo from marthastewart.com

You'll Need:

• 1 lb. pizza dough, thawed if frozen
• all-purpose flour, for work surface
• 1 pkg (1 lb.) frozen chopped broccoli, thawed
• 2 garlic cloves, minced
• coarse salt and ground pepper
• 1 c. marinara sauce
• 1 1/2 c. shredded part-skim mozzarella (6 oz.)
• 2 oz. thinly sliced Genoa salami, chopped
• 1 Tblsp. olive oil

Preparation:

1. Preheat oven to 400 degrees.  Line a large rimmed baking sheet with foil.   Divide dough into 4 pieces.  On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8 inch oval (let dough rest briefly if too elastic to work with).
2. Place broccoli in a strainer, and press to remove excess liquid.  Transfer to a double layer of paper towels, and pat dry.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2 inch border.  Sprinkle with garlic, and season with salt and pepper.  Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet.  Using the tip of a paring knife, cut two slits in the top of each.  Brush with oil.  Bake until golden, 25 to 30 minutes.  Serve stromboli with 1/2 cup marinara for dipping.

Recipe and link:  http://www.marthastewart.com/318373/broccoli-tomato-and-mozzarella-stromboli

Week 25: Recipe #2--Burgundy Beef Stew

This recipe looked REALLY good to me.  It was delicious!  Love the crockpot recipes, and this one can be on low all day, which is good for the days when both Jeff and I work.  Plus, it wasn't very time-consuming to make.  I found this on the Better Homes and Gardens website (see link below).  I served it in a bowl over some mashed potatoes with some artisan bread and a green salad.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 2 pounds boneless beef chuck pot roast
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 2 Tblsp. cooking oil (optional)
• 2 Tblsp. quick-cooking tapioca
• 6 med. carrots, cut into 1 1/2 inch pieces
• 1 pkg. (9 oz.) frozen cut green beans
• 8 oz. frozen small whole onions (2 cups)
• 2 cloves garlic, minced
• 1 can (14 oz.) reduced-sodium beef broth
• 1 c. Burgundy wine
• 4 slices bacon, crisp-cooked, drained, and crumbled (I didn't use the bacon.  It just didn't seem like it would taste good with this stew.  The stew tasted great without it.)

Preparation:

1. Trim fat from meat.  Cut meat into 1-inch pieces.  (To save time, I bought the meat already pre-cut for stews.)  Sprinkle meat with salt and pepper.  If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown.  Drain off fat.  (I did this.)
2. Place meat in a 3 1/2 or 4 quart slow cooker.  Sprinkle with tapioca.  Stir in carrots, green beans, onions, and garlic.  Pour broth and Burgundy over meat mixture in cooker.
3. Cover and cook on low heat for 10-12 hours or on high heat for 5 to 6 hours.  Sprinkle each serving with crumbled bacon. 

Recipe and link:  http://www.bhg.com/recipe/stews/burgundy-beef-stew/

Week 25: Recipe #1--Chicken and Wild Rice Casserole

I found this casserole on the Better Homes and Gardens website (see link below).  It's pretty simple to make (especially if you have a rotisserie chicken, or prepare the chicken ahead of time).  I thought it was really tasty, and Lily and Jeff liked it, too.  I served it with green beans and fruit.  Makes 4 servings.  (This is what the website says, but those would be REALLY big servings--I think it could serve 6 easily.)

Photo from Better Homes and Gardens

You'll Need:

• 6 oz. pkg. long grain and wild rice mix
• 1 medium onion, chopped (1/2 c.)
• 1 celery stalk, chopped (1/2 c.)
• 2 Tblsp. butter
• 1 can (10 3/4 oz.) condensed chicken with white and wild rice soup, or cream of chicken soup (I couldn't find the first kind, but regular cream of chicken worked just fine)
• 1/2 c. sour cream
• 1/3 c. dry white wine or chicken broth (I used the broth)
• 2 Tblsp. snipped fresh basil or 1/2 tsp. dried basil, crushed (I used dried)
• 2 c. shredded cooked chicken or turkey (I didn't shred the rotisserie chicken, I cut it into cubes)
• 1/3 c. finely shredded parmesan cheese

Preparation:

1. Prepare rice mix according to package directions.
2. Meanwhile, preheat oven to 350 degrees.  In a large skillet, cook onion and celery in hot butter over medium heat until tender.  (Love how this smells!)  Stir in soup, sour cream, wine or broth, and basil.  Stir in cooked rice and chicken.
3. Transfer mixture to an ungreased 2-quart baking dish.  Sprinkle with cheese.  Bake, uncovered, about 35 minutes or until heated through. 

Recipe and link:  http://www.bhg.com/recipe/chicken/chicken-and-wild-rice-casserole/

Week 24: Recipe #5--Chicken-Noodle Bowls

This recipe is from Parents magazine (see link below).  Great for a cold December day.  I used a rotisserie chicken to save on some time.  It was a hit!  The girls love pasta, and Lily loved the "chippies" on top.  I served this with bread and fruit.  Makes 6 servings.

Photo from parents.com

You'll Need:

• 2 c. wide egg noodles, uncooked
• 1 pkg. (32 oz.) chicken broth, divided
• 1/4 c. all-purpose flour
• pinch of poultry seasoning
• 1 bag (12 oz.) steam-to-cook frozen vegetables
• 2 c. cooked chicken, diced
• 2/3 c. instant potato flakes (I normally NEVER use these, but did for this recipe)
• 1/4 c. milk
• 1 Tblsp. butter
• 1/8 tsp. salt
• 1 bag (5 1/2 oz.) baked potato chips, crushed

Preparation:

1. Cook noodles in salted water until just done; drain and set aside.  Pour 1 cup of broth, the flour, and poultry seasoning into a jar with a tight-fitting lid and shake to blend.  In large saucepan, heat remaining 3 cups of broth to boiling over high heat; whisk in broth-flour mixture and continue to whisk while broth comes back to a boil.  Lower heat and simmer mixture until slightly thickened, about 3 minutes.
2. Cook vegetables in microwave as directed, about 4 minutes.  Stir cooked vegetables, noodles, and chicken into broth.  Divide mixture among 6 ramekins or ovenproof bowls.
3. Heat broiler.  In a bowl, combine potato flakes, milk, butter, salt, and 1/2 cups water.  Cover and microwave 2 to 3 minutes, until thickened.  Stir in crushed potato chips.  Place ramekins in a baking pan.  Divide and flatten potato mixture into 6 disks.  Place on top of ramekins and broil 1 to 2 minutes or until topping is crispy.  

Recipe and link:  http://www.parents.com/recipes/cooking/family-favorites/dinner-in-25-minutes/?page=2

Week 24: Recipe #4--Mexican Mac and Cheese

By now you should know how I feel about macaroni and cheese.  I'm always on the lookout for new ways to mix it up.  This one was an interesting take; more like a casserole than mac and cheese, but still tasty.  Quick and easy to prepare as well.  I found this Better Homes and Gardens recipe online (see link below).  I served this with a green salad and fresh fruit.  Makes 12 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 12 oz. dried mostaccoli or rigatoni pasta (3 c.)
• 1 pound bulk pork sausage (I'm thinking you could use ground beef or turkey instead, if you felt so inclined)
• 1 c. chopped onion
• 1 jar (16 oz.) green medium-hot salsa
• 16 oz. shredded monterey jack cheese (4 cups)
• optional toppings:  tomato wedges, sliced jalapeno peppers, chopped fresh cilantro, salsa

Preparation:

1. Preheat oven to 350 degrees.  Lightly grease 3 qt. rectangular baking dish; set aside.  Cook pasta according to package directions.  Drain; set aside.
2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender.  Drain fat; return sausage and onion to skillet.  Stir in green salsa.
3. In prepared baking dish layer half of the cooked pasta, half the sausage mixture, and half the cheese.  Repeat layers. 
4. Bake, uncovered, for 35 minutes or until bubbly.  Let stand 10 minutes.  If desired, use any or all of the optional toppings.

Recipe and link:  http://www.bhg.com/recipe/pasta/mexican-mac-and-cheese/

Week 24: Recipe #3--Chili Beef Pie with Biscuit Crust

Another Better Homes and Gardens website find (see link below).  I like their recipes because they are simple and easy to make.  This one was delicious.  Took a bit longer because of the bake time, but it was still easy to make.  Both girls loved this one because it contained beans, which they are both fanatical about.  I served this with Spanish rice and fruit.  Makes 8 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 1 lb. lean ground beef
• med. onion, chopped (1/2 c.)
• small green pepper, coarsely chopped (1/2 c.)
• 1 can (15 oz.) chili beans in chili gravy, undrained
• 1 can (8 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 1 Tblsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. bottled hot pepper sauce
• 1 pkg. (12 oz.) refrigerated honey butter flaky biscuits (10)
• 8 oz. sour cream
• 2 Tblsp. all-purpose flour
• 2 c. corn chips, coarsely crushed
• 1 c. shredded cheddar cheese (4 oz.)
• chopped green onions

Preparation:

1. Preheat oven to 375 degrees.  In a large skillet, cook ground meat, the 1/2 cup onion, and sweet pepper, over medium heat until mea is brown and onion is tender.  Drain off fat.  Stir in beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes, stirring frequently.
2. Meanwhile, lightly grease a 9- or 10-inch deep pie plate.  For crust, unwrap and separate biscuits.  Press biscuits onto the bottom and up the side of the prepared pie plate, extending biscuits about 1/2 inch above edge.  Spoon meat mixture into crust.  In a small bowl, combine sour cream and flour; spread over meat mixture.  Sprinkle with chips and cheese.
3. Place pie plate on a baking sheet.  Bake, uncovered, about 30 minutes or until mixture is heated through and crust is golden.  Let stand for 10 minutes before serving.  Sprinkle with green onions.

Recipe and link:  http://www.bhg.com/recipe/beef/chili-beef-pie-with-biscuit-crust/

Week 24: Recipe #2--No Bake Tuna-Noodle Casserole

I chose this recipe because it has few ingredients and is super easy to make.   I also found this one on the Better Homes and Gardens website (see link below).  The only thing I would do differently is try to hunt down the cucumber and dill semi-soft cheese.  It sounds like it'd go way better.  I couldn't find it at the store I happened to be at, so I settled for Garden Vegetable....it was okay, but I'm thinking I'd like the other one better.  I served this with a green salad and fruit.  Makees 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 8 oz. dried wagon wheel, macaroni, or medium shell macaroni (I used medium shell--easy for Violet to pick up and eat)
• 1/4 to 1/2 c. milk
• 1 container (6 1/2 oz.) light semi-soft cheese with cucumber and dill or garlic and herb
• 1 can (12 1/4 oz.) can solid white tuna, drained and broken into chunks
• salt and pepper, to taste

Preparation:

1. Cook pasta in lightly salted water according to package directions.  Drain and return to pan.
2. To the pasta add 1/4 cup of the milk and the cheese.  Cook and stir over medium heat until cheese is melted and pasta is coated, adding additional milk as needed to make a creamy consistency.  Gently fold in tuna; heat through.  Season to taste with salt and pepper.  

Recipe and link:  http://www.bhg.com/recipe/pasta/no-bake-tuna-noodle-casserole/

Week 24: Recipe #1--Sweet Potato-Topped Chicken

I found this recipe on the Better Homes and Gardens website (see link below).  It sounded kind of strange, yet intriguing at the same time.  I absolutely loved the flavor combinations, and my 1 year old DEVOURED it.  My 3 year-old struggled because peas were involved, but other than that she loved it, too.  My husband isn't the biggest fan of sweet potatoes, so I don't think it was his favorite, but he ate it without complaining.  It was also extremely easy to make.  The only thing that I'd do differently next time is that the potatoes weren't completely warmed through, well after 10 minutes of simmering.  I'd heat them first, perhaps in the microwave before adding them to the skillet.  I served this with a green salad and fruit.  Makes 4 servings.

Photo from Better Homes and Gardens website

You'll Need:

• 1 can (17 oz.) sweet potatoes, drained
• 1 Tblsp. butter, melted
• 2 Tblsp. butter
• 1 med. onion, chopped (1/2 c.)
• 2 c. chopped cooked chicken or turkey (I used turkey)
• 1 can (10 3/4 oz.) condensed cream of mushroom soup
• 1 pkg. (10 oz.) frozen peas and carrots
• 1/2 tsp. dried sage, crushed
• 1/2 tsp. freshly ground black pepper

Preparation:

1. In a medium bowl, mash sweet potatoes with an electric mixer on low to medium speed until smooth.  Beat in the 1 tablespoon melted butter.  Set aside.
2. In a large skillet, heat the 2 tablespoons butter over medium heat.  Add onion; cook for 4 to 5 minutes or until tender.   Stir in chicken, soup, peas and carrots, and sage.  Cook and stir until bubbly.
3. Spoon mashed sweet potatoes into six mounds on top of chicken mixture.  Simmer, covered, about 10 minutes or until heated through.  Sprinkle with pepper.  

Recipe and link:  http://www.bhg.com/recipe/chicken/sweet-potato-topped-chicken-stew/