Wednesday's Menu

Healthy Fried Rice

I always love trying "healthy" versions of a favorite meal. I haven't tried this yet, but I came across it recently and thought it was worth trying out. :)

Ingredients:
1 c brown rice
2 tbsp olive oil
1/2 c cooked peas
1/2 c cooked chopped carrot
1 c broccoli floret
3/4 sliced mushrooms
1 egg, beaten
soy sauce, to taste

Directions:
Heat 1 tbsp oil in pan and saute mushrooms until browned. Remove from heat. Heat remaining oil in pan and add rice. Add egg and mix until rice is thoroughly coated with egg. Cook for 5-10 minutes on high, or until egg is lightly browned. Combine rice mixture and vegetables in large bowl and stir until vegetables are well mixed. Add soy sauce to taste and serve.

Wednesday's Menu

This use to be a regular around our house, but I haven't made it in YEARS...until this past week. I had forgotten how delicious it is and how much it actually makes. I hope you enjoy it too!!!

Taco-Stuffed Pasta Shells

Ingredients:
16 jumbo pasta shells, cooked
1 lb ground beef or turkey
1 package taco seasoning
1 cup water
1 can refried beans
1 cup mexican cheese
1 jar salsa
1/4 cup green onions, sliced
sour cream

Preheat oven to 350. Brown beef in skillet and drain. Add taco seasoning and water to beef and cook over low heat for 5 minutes or until thickened. Add beans, 3/4 cup cheese and mix well. Spread 1/4 cup salsa over the bottom of each of two 2qt square baking dishes. Fill pasta shells with beef mixture. Place half of the shells in each dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap and then foil. Freeze for up to 2 months. Cover remaining dish with foil and bake for 40 minutes. Sprinkle with green onions and remaining cheese. Serve with sour cream.

To bake frozen shells: Place dish in fridge overnight. Preheat oven to 375. Cover with foil and bake 45-50 min. Sprinkle with green onions and cheese (about 1/4 cup each). Serve with sour cream.

Wednesday's Menu

Summer Vegetable Salad with Grilled Chicken & Roasted Garlic Vinaigrette

Ingredients:
1/3 to 1/2 cup bottled roasted garlic vinaigrette dressing, or balsamic vinaigrette, divided
1 Red, Yellow or Green Bell Pepper, cut into julienne strips
1 cup sliced mushrooms
1 medium yellow squash or zucchini, diagonally sliced
3 skinless, boneless chicken breasts or thighs
1 package Field Greens or European Salad Blend or other variety
1/4 cup shredded mozzarella cheese

· Toss together sliced bell pepper, mushrooms and squash with 1 tablespoon of the salad dressing, in bowl. Set aside.

· Brush chicken breasts with 1 tablespoon salad dressing. Place on grill or broiler pan. Grill chicken for 6 minutes. Turn chicken; arrange cut vegetables on a grilling tray or broiler pan. Grill chicken and vegetables for 5 to 6 minutes more, or till chicken is no longer pink in the center, and vegetables are lightly charred.

· Pour salad blend into large bowl. Add grilled vegetables to salad; toss with 1/4 cup salad dressing. Arrange salad mixture on three serving plates.

· Slice chicken thinly; arrange slices over each of the salads. Drizzle a little more dressing over chicken; sprinkle with cheese.

Wednesday's Menu

This recipe was given to me by Rachel White, a fellow member of Highlands Homeschoolers! I haven't tried it yet, but it sounds really yummy...and super easy!

Simply Southwestern Soup

Yellow rice (cooked) added to cream of mushroom or celery soup, pepper, milk, two tbsp of heavy cream. Add either 1/2 tsp. of cumin and 1/2tsp. of coriander OR taco seasoning. Add small can of sweet yellow corn, and a can of black beans, both drained. Add any meat or leave veg, serve with cornbread.

Wednesday's Menu

Honey Mustard Chicken

Ingredients :
4 T melted butter
1/4 c. mustard
1/2 c. honey
1 t salt 1t. curry powder (optional)

Directions:
Mix and pour over chicken. Bake in 375 oven for 1 hr. Turn after 1/2 hr. Serve with rice or potatoes.

Wednesday's Menu

Chicken Fruit Packets

Ingredients:
1 lb. boneless, skinless chicken breasts
2 firm pears, cored and sliced
1 Granny Smith apple, cored and sliced
1/2 cup honey mustard salad dressing
1 clove garlic, minced
2 Tbsp. chopped fresh thyme
1/8 teaspoon pepper


Preparation:
Cut chicken into 1" pieces. Heat coals on grill or prepare gas grill. Divide chicken, pears and apple among four 18x12 inch sheets of heavy duty aluminum foil. Drizzle with dressing and sprinkle with garlic and thyme. Fold foil over chicken and fruit. Fold edges over 1/2" and repeat. (If you are preparing this in the morning, brush the pears and apple with a little lemon juice so they don't turn brown). Make sure you allow space on sides of the packet for circulation and expansion during cooking. Place packets on grill and cover.
Grill 4-5 inches from medium heat 10-15 minutes or until chicken is thoroughly cooked and no longer pink when cut in center. Place packets on plates, cut large X across top, and fold back foil to serve. Serves 4

Wednesday's Menu

It's about time to start using the grill and that leads me to a confession: I have NEVER cooked on a grill! This will be my first summer using one so I have been looking up recipes. I came across this one and it sounded great...

INGREDIENTS:
3 tbsp. unsalted peanuts
1/4 cup soy sauce
3 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. ground coriander
1 tbsp. brown sugar
3/4 tsp. black pepper
1 garlic clove, minced
2 lbs. pork tenderloin or 6 boneless chicken breast halves, trimmed and cut into 1- to 1 1/2-inch cubes
1 lemon cut into 8 wedges

1. If you are using wooden skewers, soak them in water for at least 30 minutes. Blend the peanuts, soy sauce, lemon juice, olive oil, ground coriander, brown sugar, pepper, and garlic in a food processor. Add to a bowl with the cut-up pork or chicken and toss to coat. Chill and marinate for 1 hour.

2. Push the meat onto one end of 8 skewers. Grill directly over medium coals for 5 to 8 minutes or until the meat is just cooked through. Serve with lemon wedges. Serves 8.

Wednesday's Menu

One of my best friends is from Colombia and always made the BEST lentils when she and I lived together. I finally have a comparable recipe and I LOVE making it. I hope you will like it too...

Ingredients:

1 bag dry lentils
2 potatoes
2 big tomatoes
1 onion
8-10 cups water

Directions:

Put the lentils in the water, add salt and boil over medium heat. While lentils are cooking, peel the potatoes, cut them in small squares (not too small...like you would do for potato salad). Next, cut tomatoes and onion into small pieces (I actually diced them in the food processor). Then put them in a pan and simmer them down into a sauce. When the lentils are almost soft enough, add the squared potatoes to the mix. Once the potatoes are soft, add the tomato sauce and enjoy! Edward likes them over brown rice, but I just eat them like they are.

Wednesday's Menu

This one is for Kristy...it's supposed to be the recipe for California Pizza Kitchen's Chopped Salad. I can't wait to try this myself!

Dressing
1 teaspoon garlic, minced
2 teaspoons shallots, minced
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons dried parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups olive oil, mild flavored
3 tablespoons parmesan cheese, grated

Salad
1/2 head iceberg lettuce, chopped into 1/8 inch wide strips
1/2 head romaine lettuce, chopped into 1/8 inch wide strips
12 leaves basil, chopped into fine strips
3 cups mozzarella cheese, shredded
1 cup garbanzo beans
4 cups tomatoes, seeded and diced
3 cups turkey breast, diced
1/2 cup salami, cut into thin strips
2 tablespoons scallions, chopped

Directions
For salad, toss together the ingredients in a large bowl and chill in your refrigerator. For dressing, whisk together ingredients in a small bowl and chill for an hour. Just before serving, toss dressing with salad and serve on small individual plates. Can serve 4 for a main dish or 8 for small side salads.

Wednesday's Menu

Coca-cola chicken

6 pieces chicken
6 oz coke
1 c ketchup
flour
worcestershire sauce to taste

Coat chicken with flour and then place in a baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 for 1 1/2 hours.

Wednesday's Menu

We southerners LOVE our casseroles...and this one should be no exception. Hope you enjoy!!!

Ground Beef Casserole

Ingredients:
1 to 1 1/2 pounds lean ground beef, browned
1/2 cup chopped onion
salt and pepper
3 large potatoes, sliced
2 Carrots, shredded
1 can cream of mushroom soup
1 cup shredded Cheddar cheese

Preparation:
Brown ground beef in a skillet with chopped onions; cook until onions are tender. Drain off excess fat; transfer ground beef and onion to casserole dish. Add layer of sliced raw potatoes, sprinkle with salt and pepper; shred carrots to cover potatoes. Put soup over carrots. Bake at 350° for 40 to 50 minutes, or until potatoes are tender. Sprinkle shredded cheese over top and bake for about 5 minutes longer, or until cheese is melted.
This easy ground beef and potato casserole serves 4 to 6.

Wednesday's Menu

It's been a while, but Wednesday's Menus are back!!! Since it's warming up outside, I thought I would put a quick salad idea down. Hope you enjoy!!!

1 package of sweet baby greens
feta cheese (you can also use blue cheese)
walnuts (I like emerald brand glazed walnuts-YUM!)
craisens
Ken's Raspberry Walnut Vinaigrette

Just toss all of the ingredients except the last one together and then top with the dressing. This salad is easy and DELICIOUS!!!

Wednesday's Menu

Slow Cooker Beef Stroganoff

Ingredients:
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
16 oz. pkg. baby carrots
2 onions, chopped
3 cloves garlic, minced
1/2 tsp. dried oregano leaves
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup apple juice
8 oz. carton sour cream
1/4 cup flour
1/4 cup water

Preparation:
Combine everything except sour cream, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf.
Combine sour cream, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Serve over hot cooked egg noodles or rice.

Wednesday's Menu

Poppyseed chicken

Boil 4-6 chicken breasts depending on how many you're serving. Mix together 1 can of cream of mushroom soup (I use the 98% fat free) and 1 cup of sour cream (you can use light or fat free) and 2 tablespoons of lemon juice. Chop up the chicken into bite size pieces and coat with mixture. Spoon into baking dish. Crush up Ritz crackers (I use whole wheat or light) and sprinkle over chicken. Sprinkle some poppyseeds over the top. Before baking, pour a little butter over the Ritz crackers! Bake until heated through - usually about 30 minutes on 350!!

Wednesday's Menu

EASY TACO SALAD

Ingredients:
1 lb. ground beef or turkey
15 oz. refried beans
16 oz. cheese sauce (if you like hot use jalapeno peppers)
1 pkg. taco seasoning
1 lb. pkg. mixed salad greens
3 plum tomatoes, cubed
1 bag fresh nacho chips (can be flavored)
Sour cream (optional)
Avocado dip (optional)
Olives, sliced (optional)


Preparation:
Cook ground beef with taco seasoning. While cooking arrange chips on plates. Heat cheese sauce. When meat is done spoon onto chips. As sauce is heating make sure refried beans are hot as well. After these two have been heated, spoon these over the meat and chips. Top these with sprinkles of salad green mix.Sprinkle tomato cubes. Put a few spoons of sour cream and avocado dip on top, then sprinkle again with salad green mix and tomatoes. Finish with sliced olives. Have also on hand taco seasoning sauce or salsa sauce. Then dig in. Cooking and preparation time: 15 minutes.

Wednesday's Menu

Mexican Lasagna
Ingredients:
1 pound lean ground beef or turkey
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups salsa
1 (11 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas, divided
1 (16 ounce) container cottage cheese
1 cup Shredded Sharp Cheddar Cheese

Cooking Directions:
Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9-inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with Cheddar cheese and olives.Bake 30 min. or until heated through. Yield: 8 servings

Wednesday's Menu

Italian-Style Chicken With Spaghetti

INGREDIENTS:
1 can (8 ounces) tomato sauce
6 to 8 boneless chicken breast halves, skin removed
1 can (6 ounces) tomato paste
3 tablespoons water
3 medium cloves garlic, minced
2 teaspoons dried leaf oregano, crushed
1 teaspoon sugar, or to taste
hot cooked spaghetti
4 ounces shredded mozzarella cheese
grated Parmesan cheese

PREPARATION:
If desired, brown the chicken in hot oil; drain. (I don't ever do that) Sprinkle generously with salt and pepper. Arrange chicken in slow cooker. Combine tomato sauce, tomato paste, water, garlic, oregano and sugar; pour over the chicken. Cover and cook on LOW for 6 to 8 hours. Remove chicken and keep warm. Turn cooker to high heat setting, stir mozzarella cheese into sauce. Cook uncovered, till cheese melts and sauce is heated through. Serve chicken and sauce over hot cooked spaghetti. Serve with Parmesan cheese. Serves 6 to 8.

Wednesday's Menu

Chicken and Rice

2 chicken breasts, boiled then shredded or chunked (canned can also be used)
1 cup brown rice
2 ½ cups chicken broth
Salt and pepper to taste
2 cans cream of mushroom soup

Mix all ingredients together in large casserole dish. Cook on 350 until rice is tender and water is gone….usually about 45 minutes. You may need to add more broth or some water during cooking if it looks dry. You can also use white rice. If white rice is used, cut the amount of broth down to 2 cups.

Wednesday's Menu

Two by Four Soup

2lbs ground beef or turkey
2 cans of rotel
2 cans of original ranch-style beans
2 cans minestrone soup

Brown the meat and drain. Add remaining ingredients to the meat and cook on low for about an hour. This is such an easy recipe that tastes DELICIOUS with cornbread.

Wednesday's Menu

As we get close to the holidays, I know some of us will be entertaining. Here are a couple of recipes for appetizers;

Olive Garden Alfredo Sauce

Ingredients:
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

Preparation: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk. Serve with bread sticks.

Easy Mexican dip

Ingredients:
1 block of cream cheese, softened
1 small jar of salsa
1 cup Mexican cheese

Spread cream cheese on the bottom of an 8x8 pan. Top with as much salsa as you want and then the Mexican cheese. Bake on 350 until cheese on top is melted (usually 15-20 min). Serve with tortilla chips.


Veggie Crescent Pizza (Cold Pizza)

Ingredients:

3 crescent roll pkgs.
2 (8 oz.) cream cheese, softened
1 pkg. Hidden Valley Ranch French Onion or reg. dip mix
1/2 c. mayonnaise

Chopped veggies:
Cucumbers,Mushrooms,Peppers,Tomatoes,Broccoli, etc.

Spread the 3 crescent roll packages onto 2 cookie sheets (or pizza pan). Bake as directed and let cool. Mix 2 packages cream cheese, 1 package dry Hidden Valley Ranch French Onion or regular dip and the mayonnaise. After rolls have cooled, spread the dip on. Then place your chopped vegetables on top. Let sit in the refrigerator for about 1/2 hour. Cut into squares or slices. Serve cold. Enjoy!