Menu Plan Monday! Week of 2/28/11-3/6/11

It is Menu Plan Monday! Here are is what we plan to fix this week:

Monday: Freezer night (Something quick since I have a MOPS Mini Reunion to attend :)

Tuesday: Shells w/Broccoli, Tomatoes & Sausage (New Recipe)

Wednesday: Seasoned Pasta (New Recipe)

Thursday: Three Bean Salad (New Recipe)

Friday: Party Sandwiches (New Recipe)

Saturday: Eat Out...The Melting Pot (Straight A Rewards Trip from last school year, finally getting it in)

Sunday: Skirt Steak w/Mustard Sauce (New Recipe)

Dessert: Italian Cookies

Drink: Mock Pink Champagne

Be sure to check back for the new recipes with final photos!

Angel Pudding Cake

Found in my 3 ingredient section of my 3,4,5 ingredient cookbook, this angel pudding cake was just "heavenly" :)

Angel Pudding Cake

Ingredients:

1 loaf angel food cake, cubed
1 (4 oz) package chocolate pudding mix
1 (8 oz) package frozen whipped topping, thawed

Directions:

Arrange cake cubes in greased 9 x 13 inch pan or glass dish. Prepare pudding mix according to package directions and spread over cubes. Spread whipped topping over pudding. Refrigerate 6 hours and cut into squares to serve.

Broccoli-Noodle Salad

This was another one of those "different" types of salads which I love so much! Found it in the 5 ingredient section of my 3,4,5 ingredient cookbook.

Broccoli-Noodle Salad

Ingredients:

2 (3 oz) packages chicken-flavored ramen noodles
1 package broccoli slaw
1 cup almonds, slivered, toasted
1 cup sunflower seeds, toasted
1 (8 oz) bottle Italian salad dressing

Directions:

Break up noodles and mix with slaw, almonds and sunflower seeds. Toss with dressing and chill.




*When I first made this, I wasn't sure whether you were supposed to put in the chicken seasoning packets from the ramen so I made half without and half with. I personally liked it better without the seasoning.

Pecan Bark

This recipe actually started out as supposed to being Pecan Macaroons, but I didn't follow the directions exactly and they all came out completely flat. I didn't want to waste it so I took one look at it and thought....Pecan Bark!!! Here is what I did wrong with the original recipe that created this tasty dish!

Pecan Bark

Ingredients:

2 cups finely ground pecans
2 eggs
1 cup sugar

Directions:

In blender or food processor, finely grind nuts and set aside.

In bowl, beat eggs (this may be where I messed up, I simply took a wisk and wisked at it for a few seconds, probably did not become stiff enough).

Next stir in sugar and mix well.

Add pecans and shape into balls (I thought that the recipe was a little too runny to shape into balls so I used my trusty Pampered Chef cookie scoop and scooped them onto a greased cookie sheet (make sure it is greased well).

You are supposed to flatten with fork, but they had pretty much run flat on their own.

Bake at 350F for 12-15 minutes or until light brown.

Scrape off of pan.




We served this over top of vanilla ice cream and it was just heavenly! Not bad for a recipe gone wrong :)

If you try this recipe and it comes out as the original recipe, Pecan Macaroons, you're the champ!!!

No-Peek Stew

This was a really good dish in my 3,4,5 ingredient cookbook that only required 3 ingredients. The wonderful thing is you are able to fix a few hours ahead and throw it in the oven :)

No-Peek Stew

Ingredients:

2 lb beef stew meat, fat trimmed
1 (10 oz) can cream of mushroom soup
1 (1 oz) envelope dry onion soup mix

Directions:

In Dutch oven or roasting pan, combine all ingredients and mix well. Stir in 1 cup water, cover and bake at 325F for 2 hours 30 minutes. Do not peek! Serve over rice or noodles.



*I served mine over noodles.

Myrtle Hull's Green Bean Casserole

Not sure who Myrtle Hull is, but that is what the recipe is called in my 3,4,5 ingredient cookbook. Everyone in their mother probably has a green bean casserole recipe, but for anyone who doesn't, here it is!

Myrtle Hull's Green Bean Casserole

Ingredients:

2 (15 oz) can green beans, drained
1 (10 oz) can cream of mushroom soup
1 (3 oz) can french-fried onion rings

Direction:

In a bowl, combine beans, soup and 1/2 of onion rings and mix well. Pour into sprayed baking dish and bake at 350F for 25 minutes. Top with remaining onion rings and bake 10 minutes longer.

Makeover Marbled Orange Fudge

This oh-so-yummy dessert was what I made for my husband as his Valentine's gift this year. Don't eat too much at once, it is very sweet and will give you a headache!

Makeover Marbled Orange Fudge

Ingredients:

2 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg. (10-12 oz) white baking chips
1 jar (7 oz) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring

Directions:

1. Line a 13-in. x 9 in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.

2. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.

3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container in the refrigerator.



*Although this is very sweet, I got it out of my Healthy Cooking magazine. Only 445 calories and 2 grams of fat per piece!!

Butter Rolls

I don't make homemade breads often because it seems they are usually so time consuming. This was a nice short one. I found the recipe in my 3,4,5 ingredient cookbook.

Butter Rolls

Ingredients:

2 cups biscuit mix
1 (8 oz) carton sour cream
1/2 cup (1 stick) butter, melted
1/2 teaspoon salt, optional

Directions:

Combine all ingredients and mix well. Spoon into sprayed muffin tins and fill only half full. Bake at 400F for 12 to 14 minutes or until light brown.



**My husband loved them plain, but I still needed butter spread on them, even though there was already butter in the mix.

Wednesday Blog Hops! Come hop :)

Best-Ever Onion Rings

Since I do not use a deep fryer on a regular basis, this was the first time I have ever made homemade onion rings. I found this recipe in my 5 ingredient flip book. They turned out so delicious!!

Best-Ever Onion Rings

Ingredients:

3 large onions, peeled and trimmed
1 cup flour
1 tsp paprika
1 cup beer
Vegetable oil

Directions:

Cut onions cross wide into 1/2 inch slices; separate into rings. In a bowl, combine flour and paprika. Add salt and pepper to taste. Add beer; stir with wire whisk until foam is gone. Toss onion rings with batter and transfer to plate, letting excess batter drip off as you transfer. In a deep-fryer, heat 2 inches of oil to 375F. Drop batter-coated onion rings into oil. Fry for 2-4 minutes or until crisp. Drain on paper towels before serving.



**I used canola oil for the deep fryer, less fat :)

Menu Plan Monday! Week of 2/14/11-2/20/11

It is "Menu Plan Monday" :) Here is what we plan to have this week.

Monday: Hamburger Patties and Best Ever Onion Rings (New Recipe)

Tuesday: No Peek Stew (New Recipe)

Wednesday: Parmesan Pasta and Cheese Bread (New Recipe)

Thursday: Fend for yourself night

Friday: Broccoli Noodle Salad (New Recipe)

Saturday: Eat Out

Sunday: Praline Toast (New Recipe)

I also hope to make:

Creamy Strawberry Punch and Angel Pudding Cake

Hot Cocktail Squares

This was the last of 3 appetizers I made for dinner last night. My whole family enjoyed these :)

Hot Cocktail Squares

Ingredients:

1 (4 oz) can chopped green chilies
1 (3 oz) jar bacon bits
1 (16 oz) package shredded cheddar cheese
7 eggs

Directions:

In sprayed 7 x 11 inch baking dish, layer green chilies, bacon bits and cheese. Beat eggs with fork and season with a little salt and drops hot sauce. Pour over cheese mixture and bake uncovered at 350F for 25 minutes. Uncover and bake another 10 minutes. Serve warm.

Holy Guacamole

This is the second appetizer of the three I made for "Appetizer Day" last night. My husband loved this!!

Holy Guacamole

Ingredients:

4 avocados, peeled
1/2 cup salsa
1/4 cup sour cream
1 tsp salt

Directions:

Split avocados and remove seeds. Mash avocados with fork. Add salsa, sour cream and salt. Serve with tortilla chips.

Fiesta-Onion Dip

We had an "Appetizer Dinner" this week. This recipe is 1 of 3 we prepared from our 3,4,5 ingredient cookbook.

Fiesta-Onion Dip

Ingredients:

1 (1 oz) package dry onion soup mix
1 (15 oz) can stewed tomatoes
2 tsp chili powder
1 cup grated cheddar cheese

Ingredients:

In small saucepan, heat soup mix, tomatoes and chili powder. Bring to boil. Reduce heat and simmer for 20 minutes. Stir occasionally. Pour into serving bowl and sprinkle with cheese. Stir before serving and serve with chips.



**Personally, I think it should probably have 1 less tsp of chili powder, but it would depend on your own taste.

Baked Mexican Chicken

I found his recipe in my 3,4,5 ingredient cookbook under the 3 ingredient section. This was one tasty meal! I served it alongside nachos with salsa and corn. Baked Mexican Chicken Ingredients: 4 to 6 boneless, skinless chicken breast halves 1 teaspoon taco seasoning mix 1 (10 oz) can enchilada sauce Directions: Place chicken in pan sprayed with non-stick cooking spray. Sprinkle desired amoutn of taco seasoning mix over chicken. Pour enchilada sauce over chicken and bake at 425F for 20-25 minutes or until tender. Served with warmed corn tortillas.

 

**I substituted the corn tortillas with flour tortillas and sprinkled some buttered corn kernels in with the chicken. Delicious!!!

Wednesday Blog Hops...Come Join Us!

Menu Plan Monday! Week of 2/7/11-2/13/11

It is Monday...time for our week's menu plan :)

Monday: Pasta and Green Salad

Tuesday: PTA Night! Select a Soup (I have an overload of Progresso soups in my pantry!)

Wednesday: Chinese Tuna Bake (New Recipe)

Thursday: Appetizers for Dinner!! Holy Guacamole, Fiesta Onion Dip & Hot Cocktail Squares. (All New Recipes)

Friday: Baked Mexican Chicken (New Recipe)

Saturday: Eat Out

Sunday: "Sunday Brunch" Pancake shapes, sausage links, fruit salad and orange juice.

I didn't get any desserts or new beverages made last week so I am hoping to get them this week!

Dessert planned for this week: Chocolate Chip Macaroons

Beverages planned for this week: Mock Pink Champagne

Be sure to check back for new recipes with photos!

Meet Me on Monday!

I decided to follow a new blog today entitled, Meet Me on Monday. This was an interesting blog hop because you were required to answer 5 questions to participate. This way, others can get to know you :)

Questions:

1. Did you watch the Superbowl?
2. What is the last book that you read?
3. What is your favorite kind of cake?
4. Do you snore?
5. Do you play an instrument?
---------------------------------------------------------------
My Answers!

Did you watch the Superbowl?

Yes!! Our own Pittsburgh Steelers played an awesome game though they lost to the Green Bay Packers. I am completely behind my Steelers and will continue to bleed black and gold forever!




2. What is the last book that you read?

I am currently in the middle of a great book; Deadly Ties, which I am reading to do a review on.




3. What is your favorite kind of cake?

I am a fool for lemon pound cake! But I can't have much because as the title says lemon "pound" cake. It is hard to only eat one piece!




4. Do you snore?

The only time I have ever been told that I snore is when I am pregnant. I have 6 kids so for at least 54 months in my 34 years on earth, I guess you could say, yes, I snore.




5. Do you play an instrument?

I play a few...clarinet, bass clarinet, contra bass clarinet and oboe. I have also learned to play saxophone since my 7Th grader plays it. It is not much different than the clarinet so it wasn't hard to catch on quick. Oboe is my absolute fave!!

Friday and Weekend Blogs I am Participating in...

Herb-Crusted Chicken Breast

I found this recipe in a new "freebie" cookbook I got in the mail; Go Red for women, Recipe Collection: Good food for living well (American Heart Association) This chicken was so moist and absolutely delicious!!

Herb-Crusted Chicken Breast

Ingredients:

Olive oil spray
4 boneless, skinless chicken breast halves (about 4 oz each) all visible fat discarded
2 teaspoons fresh lemon juice
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried sage
1/4 teaspoon (scant) pepper (coarsely ground preferred)

Directions:

Using the olive oil spray, lightly spray a casserole dish or small roasting pan just large enough to hold the chicken. Place the chicken in a dish.

In a small bowl, stir together the remaining ingredients except the pepper. Rub well on both sides of the chicken. Sprinkle with the pepper. Refrigerate, covered, for at least 1 hour. For even more flavor, refrigerate for up to 24 hours.

Preheat the oven to 400F. If the chicken is in a glass casserole dish, let it come to room temperature before putting it in the hot oven.

Bake the chicken for 20-25 minutes or until no longer pink in the center. Serve with any pan juices.



I served it alongside mashed potatoes and french style green beans.


**Tip**
If you favorite herbs aren't included in this recipe, you can substitute them for the rosemary, oregano, and/or sage. Some worth a try are basil, tarragon and parsley.

Low Cholesterol Egg Salad

This is one of my fav recipes that is in my trusty FBI Cookbook. I choose to chop it up into pieces instead of it being too mushy. Delicious!!

Low Cholesterol Egg Salad

Ingredients:

6-9 Eggs
1 to 1 1/2 tsp mustard powder
3-4 Tbsp no fat mayonnaise
Season to taste

Directions:

Hard boil the eggs. Cook and peel off shells. Cut each egg in half lengthwise and throw out one half of each yolk. Chop the remaining egg whites and yolks nicely. Then add mustard powder and mayonnaise. Season to your taste.




**I use regular yellow mustard in this and also sprinkle with pepper and paprika.

Green Bean & Tomato Salad

I served this colorful veggie salad tonight for dinner. So pretty to look at, so yummy to eat! Found in my 5 ingredient flip cookbook :)

Green Bean & Tomato Salad

Ingredients:

1 (8 oz) can cut green beans, drained
1/4 pt cherry tomatoes
1 small onion sliced
1/4 cup Italian salad dressing

Directions:

In a medium bowl, mix all ingredients. Cover and refrigerate.




**I used frozen green beans which I believe gave it much more color. You can also add 1 (4 oz) can of sliced mushrooms.