Well spring break week is over. Time to get back into a routine again. I love that my veggies think its spring but I sure wish the weather would stay nice, the hot and cold is driving me crazy. April brings a downhill slide of months that involve lots of birthday parties in my world. Good thing I love parties! I'm planning on starting to go back to the farmers market this week, so that will begin new veggie and fruit posts again. This weeks menu is simple with some repeat recipes from past weeks. I don't want to exhaust myself after my relaxing week. I'm trying 2 recipes out of the pampered chef cookbook I got, I will post my adapted versions if they come out good. Everyone eat well and enjoy!
Monday- Shredded Chicken Burritos, green salad
Tuesday- Cheesy Chicken and Rice, asparagus
Wednesday- Birthday Dinner
Thursday- Ham and Cheese Scramble, Country Potatoes
Friday- Mexican Sloppy Joe's, chips, orange and kiwi salad
Saturday- Wonton Purses, Chicken Stir Fry over Noodles
Sunday- Ribeye Steaks, Baked Potato Chowder
Dessert of the week: Strawberry Angel Food Cake
Monday, April 5, 2010
Spaghetti Pie
Every week I cook a whole box or bag of noodles, and then try to find two recipes that are different from each other to use the noodles. I save myself a good amount of time by doing this. So last week I made spaghetti and meatballs and this week we had spaghetti pie they are similar but different and both are very yummy.
Ingredients:
1 pound ground beef
1 bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1/2 cup water or red wine
1 jar spaghetti sauce
1 carrot, chopped
1 stalk of celery, chopped
1 zucchini, shredded or chopped
5 mushrooms, stem removed, and sliced
1/2 bag of spaghetti noodles, cooked
1 1/2 cups mozzarella cheese, shredded
Make It:
Heat a large saucepan over medium heat, add meat to pan. Use a spoon to break up meat as it browns. Once meat is completely browned, drain of the majority of the grease, leave a little to cook veggies in. Add all vegetables and garlic to pan. Preheat oven to 375. Stir and cook vegetables until they are tender. Add spaghetti sauce to pan, stir to combine. Add wine or water to jar and swish around, pour into pan. Spray a deep dish pie plate with cooking spray. Toss all the noodles in the sauce. Place 1/2 of the noodles into the pie plate, use a spoon to spread noodles out and up sides of the pie plate. Put 1 cup of the mozzarella into the well of the noodles and spread it out. Pour the rest of the noodles and sauce onto the cheese. Spread the rest of the cheese over the top of the noodles. Place on a cookie sheet and bake for 20 minutes until the cheese is melted and a little browned and bubbly. Enjoy!
Ingredients:
1 pound ground beef
1 bell pepper, chopped
1 onion, chopped
2 teaspoons chopped garlic
1/2 cup water or red wine
1 jar spaghetti sauce
1 carrot, chopped
1 stalk of celery, chopped
1 zucchini, shredded or chopped
5 mushrooms, stem removed, and sliced
1/2 bag of spaghetti noodles, cooked
1 1/2 cups mozzarella cheese, shredded
Make It:
Heat a large saucepan over medium heat, add meat to pan. Use a spoon to break up meat as it browns. Once meat is completely browned, drain of the majority of the grease, leave a little to cook veggies in. Add all vegetables and garlic to pan. Preheat oven to 375. Stir and cook vegetables until they are tender. Add spaghetti sauce to pan, stir to combine. Add wine or water to jar and swish around, pour into pan. Spray a deep dish pie plate with cooking spray. Toss all the noodles in the sauce. Place 1/2 of the noodles into the pie plate, use a spoon to spread noodles out and up sides of the pie plate. Put 1 cup of the mozzarella into the well of the noodles and spread it out. Pour the rest of the noodles and sauce onto the cheese. Spread the rest of the cheese over the top of the noodles. Place on a cookie sheet and bake for 20 minutes until the cheese is melted and a little browned and bubbly. Enjoy!
Creamy Lemon Chicken Primvera
This is a very light and very spring recipe. It's quick and good for a week night. Also for the kids it covers fresh veggies with a yummy cream sauce. This version is to feed two, but can be doubled easily.
Ingredients:
2 cups uncooked shell noodles
1 chicken breast cut into bite size pieces
1/2 cup fresh asparagus spears cut into 1 inch pieces
1/2 cup sugar snap peas cut into thirds
1 tablespoon lemon juice
2 teaspoons chopped fresh garlic
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1/4 cup chopped onion, any kind
1/4 cup shredded parmesan cheese
Make It:
Fill a medium size pot with water, put over high heat and bring water to a boil. Once it's boiling add noodles, and stir. Cook for 7 minutes, then add asparagus and snap peas, stir. Cook another 3 minutes, drain, put back in pan and pour lemon juice on them. Meanwhile heat a skillet over medium high heat. Spray pan with cooking spray, add chicken to pan, stir and cooked until browned all over. Add onion and garlic to pan, stir and cook until onion is tender. Lower heat to medium, add butter to pan, once the butter is melted add flour. Stir and cook until completely combined. Add milk a little at a time, stirring to combine after each addition. Cook and stir until thickened and a little bubbly. Turn to low and stir in noodles and veggies. Once combined salt and taste. Sprinkle with parmesan stir to combine. Enjoy!
Ingredients:
2 cups uncooked shell noodles
1 chicken breast cut into bite size pieces
1/2 cup fresh asparagus spears cut into 1 inch pieces
1/2 cup sugar snap peas cut into thirds
1 tablespoon lemon juice
2 teaspoons chopped fresh garlic
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1/4 cup chopped onion, any kind
1/4 cup shredded parmesan cheese
Make It:
Fill a medium size pot with water, put over high heat and bring water to a boil. Once it's boiling add noodles, and stir. Cook for 7 minutes, then add asparagus and snap peas, stir. Cook another 3 minutes, drain, put back in pan and pour lemon juice on them. Meanwhile heat a skillet over medium high heat. Spray pan with cooking spray, add chicken to pan, stir and cooked until browned all over. Add onion and garlic to pan, stir and cook until onion is tender. Lower heat to medium, add butter to pan, once the butter is melted add flour. Stir and cook until completely combined. Add milk a little at a time, stirring to combine after each addition. Cook and stir until thickened and a little bubbly. Turn to low and stir in noodles and veggies. Once combined salt and taste. Sprinkle with parmesan stir to combine. Enjoy!
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