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Saturday, October 10, 2009

Sunday 5 Day Meal Planner 10/11

Monday: Slow Beef Stroganoff
Tuesday: BBQ Chicken Pizza
Wednesday: Baked Enchilada Pork Steaks
Thursday: Chicken Piccata
Friday: Black Bean Quesadilla

I will assume you have chunky salsa, sour cream, salt, pepper, ap flour, unsalted butter, extra virgin olive oil, lemon juice, dried thyme and your favorite light dressing.

From the store:
6 thin pork blade steaks
2 pounds boneless beef chuck steaks
½ pound chicken tenders
2 boneless skinless chicken breasts
2 medium carrots
Bag of salad
2 baking potatoes
1 bunch of parsley
Medium red onion
A bunch of cliantro
Kraft Zesty Italian Dressing
Chicken stock
8 ounces of egg noodles
1 envelope beefy onion soup mix
1 jar of capers
1 can low fat refried black beans
1 10 ounce can red enchilada sauce
Bullseye Original BBQ Sauce
14 ounce can diced tomatoes
10 ounce can sliced mushrooms
2 burrito size (large) flour tortillas
4 ounces Philadelphia cream cheese
Cottage cheese
1 8 ounce container of light sour cream
Prepared guacamole
1 13.8 ounce pizza dough
1 cup KRAFT Shredded Monterey Jack Cheese
¾ cup shredded gouda
¾ cup shredded parmesan
1 cup shredded mozzarella
1 and ½ cups Mexican Style shredded cheese
1 cup frozen peas
1 bag Ore Ida frozen hash browns

On Sunday night you could shred the two carrots and chop the parsley or not. There really isn’t much else to do besides watch Dexter! Just relax and spend time with the fam!

Monday - Slow Beef Stroganoff 10/12

Created by The MDM Team, Wednesday, January 23, 2008 http://www.mydailymoment.com/recipes/slow-beef-stroganoff.php

Ingredients:
2 lb. boneless beef chuck steaks cut into one-inch pieces
1/4 cup of all-purpose flour
10 oz. Green Giant sliced mushrooms, drained
1 (4 tbsp.) envelope Lipton beefy onion soup mix
1/2 tsp. dried thyme leaves or 1 1/2 tsp. fresh thyme
1 (14 1/2 oz.) can diced tomatoes
1 (8 oz.) container light sour cream
8 oz. your choice of pasta or egg noodles (I much prefer egg noodles with this dish!)

Methods/steps:
In slow cooker, toss beef with the flour. Stir in remaining ingredients except the sour cream. Cook covered on “low” 8 to 10 hours or “high” 4 to 6 hours until meat is tender. Meanwhile, cook noodles according to package directions. Stir in sour cream and noodles. Add salt and pepper to taste.

Tuesday - BBQ Chicken Pizza 10/13

by Sandra Lee and found at http://www.foodnetwork.com/recipes/sandra-lee/bbq-chicken-pizza-recipe/index.html

Ingredients:
2 tablespoons olive oil
1/2 pound chicken tenders
2/3 cup barbecue sauce (recommended: Bullseye Original)
Flour, for dusting surface
1 (13.8-ounce) package pizza dough (recommended: Pillsbury Classic)
3/4 cup shredded Gouda
1 cup shredded mozzarella
3/4 cup shredded Parmesan
1/2 medium red onion, thinly sliced
3 tablespoons chopped fresh cilantro leaves

Directions:
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium-high heat. Add chicken tenders and saute until golden brown, about 12 minutes. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken with 2 tablespoons barbecue sauce. Set aside.

On a floured surface, roll out dough and place on a greased sheet pan. Shape to fill the sheet pan, about a 15 by 10-inch rectangle. Spread remaining barbecue sauce evenly over pizza dough. Sprinkle Gouda, mozzarella, Parmesan, onions, and chicken over top. Bake for 20 minutes or until cheese bubbles. Sprinkle with chopped cilantro and cut into pieces.

Wednesday - Baked Enchilada Pork Steaks 10/14

found at http://ow.ly/tqs9 courtesy of Love My Philly

Ingredients:
1 lb. yuca (cassava), peeled, shredded (I used Ore Ida frozen hash browns and it was great!)
2 medium carrots, peeled, shredded
1/2 cup KRAFT Zesty Italian Dressing, divided
6 thin boneless pork blade steaks (1-1/2 lb.)
1 can (10 oz.) red enchilada sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas
1 cup KRAFT Shredded Monterey Jack Cheese

Instructions:
PREHEAT oven to 400°F. Spray 13×9-inch baking pan with cooking spray. Add yuca, carrots and 1/4 cup of the dressing to pan; mix well. Spread evenly over bottom of pan. Top with steaks, overlapping steaks slightly.

PLACE enchilada sauce, cream cheese and remaining 1/4 cup dressing in blender; cover. Blend until smooth. Pour evenly over steaks.

BAKE 20 min. or until steaks are cooked through (160°F). Remove from oven; top with peas and cheese. Bake an additional 5 min. or until cheese is melted and peas are heated through.

Thursday - Chicken Piccata 10/15

by Giada De Laurentiis found at http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html

Ingredients:
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

This is great with half of a baked potato served with Cottage cheese!

Friday - Black Bean Quesadilla 10/16

Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002. Found at http://www.foodnetwork.com/recipes/sandra-lee/black-bean-quesadilla-recipe/index.html

Ingredients:
2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-fat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream

Directions:
Preheat oven to 400 degrees F.

Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown.

Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Serve with a bag of salad and some light dressing.

Sunday, October 4, 2009

Sunday 5 Day Meal Planner 10/4

Monday: Grilled Salmon with Key Lime Butter
Tuesday: Coq Au Vin
Wednesday: Slow cooked Orange Pork Roast Tacos
Thursday: Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions
Friday: Creamy Pasta Primavera

I will assume you have salt, pepper, soy sauce, sugar, cider vinegar, yellow mustard, barbeque sauce, ap flour, bay leaves, grated parmesan cheese, unsalted butter and rice

From the grocery:
4 6 ounce salmon filets
6 boneless skinless chicken breasts
1 10 pound bone-in pork shoulder (picnic cut)
Small dinner rolls
20 corn tortillas
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, cubed
Sour cream (for pork tacos)
1 medium, red onion
4 key limes
1 pound of mushrooms quartered
1 medium, onion
1 bunch parsley
2 zucchini
1 and ½ cup asparagus
1 bag of salad
7 cloves garlic
1 red bell
1 bag of coleslaw mix
1 box penne pasta
1 16 ounce package frozen pearl onions - thawed
1 package Oscar Meyer bacon
2 containers Low-Sodium Chicken Broth (Costco sells Pacific brand by the case and it is good and cheap!)
Kraft Balsamic Vinegar Dressing
Kraft Light Zesty Italian Dressing
Orange marmalade
1 14.5 ounce can diced tomatoes with garlic and olive oil

On Sunday night I would go ahead and make the mustard BBQ sauce and pickled onions for Thursday. I would also chop all onions. Now watch Dexter!

Monday - Grilled Salmon with Key Lime Butter 10/5

Grilled Salmon with Key Lime Butter
Recipes courtesy The Deen Brothers found at http://www.foodnetwork.com/recipes/paula-deen/grilled-salmon-with-key-lime-butter-recipe/index.html

Ingredients:
5 tablespoons unsalted butter
2 tablespoons key lime juice
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets
Cooked pasta or rice

Directions:
Prepare grill by lightly oiling grill grate over medium-high heat.
In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving.

Serve with pasta or rice.

Tueday - Coq Au Vin 10/6

Chicken "Coq Au Vin" found at http://ow.ly/rIde from Kraft Foods

What You Need:
3 slices OSCAR MAYER Bacon, coarsely chopped
1 pkg. (16 oz.) frozen pearl onions, thawed
1 lb. mushrooms, quartered
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
1/2 cup water
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (14-1/2 oz.) diced tomatoes with garlic and olive oil, undrained
2 bay leaves
1 Tbsp. finely chopped fresh parsley

Make It:
COOK and stir bacon in large nonstick skillet on medium-high heat 2 min. Add onions and mushrooms; cook 8 min., stirring occasionally. Remove bacon mixture from skillet, reserving any drippings in skillet; set bacon mixture aside.

ADD chicken to drippings in skillet; cook on medium-high heat 2 to 3 min. on each side or until browned on both sides. Mix flour, water and dressing. Add to skillet along with tomatoes; stir until chicken is evenly coated. Add bay leaves. Bring to boil. Reduce heat to medium; simmer 10 min., stirring occasionally.

STIR in bacon mixture. Simmer an additional 15 min. or until chicken is cooked through (165ยบ), stirring occasionally. Remove and discard bay leaves. Sprinkle chicken mixture with parsley.

Serve with a bag of salad.

Wednesday - Slow Cooked Orange Pork Roast Tacos 10/7

Slow Cooked Orange Pork Roast Tacos
Recipe courtesy Sandra Lee from http://www.foodnetwork.com/recipes/sandra-lee/slow-cooked-orange-pork-roast-tacos-recipe/index.html

Ingredients:
1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw, recipe follows

Directions:
Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.

Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.

Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.

Cabbage Slaw:
1 head red cabbage, shredded (I used the pre shredded bag of coleslaw and it already has carrots)
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

Thursday - Pulled Pork Sliders With Mustard BBQ Sauce and Pickled Onions 10/8

Round 2 Recipes -Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions
Recipe courtesy Sandra Lee 2009 from http://www.foodnetwork.com/recipes/sandra-lee/round-2-recipes-pulled-pork-sliders-with-mustard-bbq-sauce-and-pickled-onions-recipe/index.html

Ingredients:
Pickled Red Onions:
1 red medium onion, thinly sliced
1/2 chopped garlic clove
1/4 cup sugar
3/4 cup cider vinegar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup water
Mustard BBQ Sauce
1 cup barbecue sauce
1/4 cup yellow mustard
1 tablespoon minced garlic
1/4 cup cider vinegar
Pinch salt and fresh ground pepper

Sliders:
Leftover pork from Slow Cooked Orange Pork Roast Tacos recipe
Small dinner rolls

Directions:
For Pickled Red Onions:
In a medium pot over medium heat, combine all pickled red onion ingredients, except onions. Bring to a boil, add the onions and remove from heat. Let sit until cooled about 1 hour. Serve with sliders.

For Mustard BBQ Sauce:
In a small pot over medium low heat, whisk all the BBQ sauce ingredients together. Cook for 3 minutes or until hot and then remove from heat.

For Sliders:
Place a heaping tablespoon of pulled pork of the bottom of a roll. Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top. Repeat with remaining ingredients and serve.

Friday - Creamy Pasta Primavera 10/9

Creamy Pasta Primavera from http://lovemyphilly.com/creamy-pasta-primavera/

Ingredients:
3 cups penne pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1-1/2 cups cut-up fresh asparagus (1-inch lengths)
1 red pepper, chopped
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT Grated Parmesan Cheese

Instructions:
COOK pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.

DRAIN pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)