• Hope you like the new look to the blog! I decided it needed some freshening up! If you’re looking for the pancake roll-up recipe you see under the blog title, check out the blog entry posted April 25.
• If you missed out on the Pumpkin French Toast or the Waffles with Caramelized Apple Topping, see last week (Week 24).
•If you're a new visitor to this blog, please read "how to use this blog" off to the right-hand-side.
• Check NOTES under each meal for ahead-of-time preps.
• By clicking on “Older Posts” at the bottom of this page, you can look back at previous week’s recipes. Or look at the archives by month (scroll down to Blog Archive list on right-hand-side).
• If you are looking for a particular recipe, use the search box at the right-hand-side then scroll to the top of the page to see search results.
RECIPE 1: Make-Ahead Chicken Quesadillas
Adapted from America’s Test Kitchen Cookbook
NOTES:
• Two recipes this week call for shredded chicken so check out my method in the bullet point below for getting enough shredded chicken for two meals AND 4+ cups of homemade chicken broth to freeze for later recipes.
• There are many options for getting the chicken for this recipe. My favorite method results in enough shredded chicken for two meals and about 4 cups of chicken broth! To try this method, buy a whole uncooked chicken, thaw it (if frozen), and simmer it a large pot (add enough water to cover chicken) for 1 ½ hours or until it falls from bone with a chopped onion, 1 stalk celery (chopped), 1 carrot (chopped), and salt and pepper. Let the chicken cool then shred and use what you need for this recipe and freeze the rest for another use! Let the broth cool then drain it through a fine sieve to remove bits of veggies and chicken. Once it settles, skim fat from top with a large, flat spoon. Freeze broth in freezer zip-locks or containers.
• Other chicken options – buy a rotisserie chicken and shred or use what you have in your freezer (thighs, breasts, etc.) and simmer in a pot of water (make broth using recipe above if desired) until tender (usually 30-45 minutes) and then shred when cool.
• When I make this recipe, I make the chicken filling ahead of time and store in an air-tight container in the fridge. When we’re ready to eat, we simply fill two tortillas with the filling and heat them on a skillet on the stove until lightly brown/crisp. Cut into triangles and serve with sour cream, salsa, and/or guacamole. For lunch leftovers, place filling in a tortilla with shredded cheese, roll up, and heat in microwave about 45 seconds or until hot.INGREDIENTS
• 1 pound cooked, shredded chicken (see note above for ways to get this)
• salt and pepper
• 1 tbsp vegetable oil
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded and chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• ¼ c. fresh minced cilantro
• 1 ½ tsp Tabasco or other hot sauce
• 8 8-inch flour tortillas
• 8 oz (2 c.) shredded Monterey Jack cheese
• Toppings: avocado/guacamole, sour cream, salsa
DIRECTIONS
1. In a large skillet, heat 1 tbsp oil and sauté onion, red bell pepper and ¼ tsp salt. Cook until veggies are softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds.
2. Add the chicken to the pan with veggies and stir to mix well. Add ¼ c. water and simmer until most of the water has absorbed. Remove from heat. Stir in chopped cilantro and Tabasco.
3. Heat a large saucepan or grilled to medium heat. Spray one side of 2 tortillas with spray oil. Place one tortilla (greased side down) on griddle. Top with chicken mixture and cheese. Place other tortilla (greased side up) over chicken mixture and press lightly. Let cook until bottom is slightly brown then flip, browning the other side.
4. Cut into 4 triangles and serve with toppings.
RECIPE 2: Winter Lentil Soup
From Real Simple
NOTES:
• You can easily freeze the soup for a later meal. Omit the parmesan and let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months. To reheat, thaw overnight in the fridge or partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).
INGREDIENTS
• 4 leeks, white and light green parts only
• 1 bunch kale or spinach (use baby spinach - rather than frozen - for a lighter flavor)
• 1 tablespoon olive oil
• 1 28-ounce can chopped tomatoes
• 4 cups chicken (or vegetable) broth + 2 c. water
• 2 sweet potatoes, peeled and cut into a 1/2-inch dice
• 1/2 cup brown lentils
• 1/2 tablespoon fresh thyme leaves OR ¼ tsp dried
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 12 fresh basil leaves or 2 tsp dried
• 1/4 cup (1 ounce) grated Parmesan (optional)
DIRECTIONS
1. Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
2. Remove the stems from the kale or spinach. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.
3. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook for 3 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the Parmesan (if using). Serve with crusty Italian bread if desired.
RECIPE 3: Beef & Veggie Lasagna (make an extra to freeze!)
Adapted from America’s Test Kitchen Cookbook
NOTES:
• I realize I just did a lasagna last week but it’s one of my favorites! This week’s version is delicious and freezes REALLY well. So make 2 while you’re at it. They can also be assembled ahead of time and refrigerated for up to 24 hours before baking. Just be sure to remove it an hour before baking (so it’s closer to room temp) or bake a little longer.
INGREDIENTS
• 8 oz ground beef
• 15 oz ricotta cheese (or cottage cheese)
• 2 ½ oz (1 ¼ c.) grated Parmesan cheese
• 1 /2 c. fresh minced basil (or 3 tsp dried)
• 1 large egg, lightly beaten
• ½ tsp salt
• About 12 lasagna noodles
•1/2 tsp pepper
• 1 28 oz can chopped or diced tomatoes and 1 jar of your favorite pasta sauce
•1 lb (4 c.) mozzarella cheese, shredded
• 8 oz baby spinach
• 1 small container mushrooms, sliced
• 2 cloves garlic, minced
DIRECTIONS
1. In a large saucepan, cook beef until no longer pink, stirring to break up the clumps (about 5 minutes). Stir in the chopped/diced tomatoes, tomato sauce and dried basil. Cook until the flavors have melded, about 5 minutes.
2. Cook noodles in a large pot of boiling water until JUST tender. Remove and place on wax paper until you’re ready to use.
3. In another saucepan, heat about 1 tbsp olive oil and sauté mushrooms until tender. Add minced garlic and stir until fragrant. Add fresh spinach and stir until just wilted.
4. Heat oven to 375. In a large bowl, mix the ricotta, 1 c. Parmesan, egg, salt, and pepper until well combined.
5. In a 13x9 inch baking dish, spread about ¼ - ½ c. of meat sauce on the bottom of the dish.
6. Place noodles over sauce and spread about 3 tablespoons of the ricotta mixture over noodles, then spread veggies mixture over ricotta. Sprinkle evenly with about 1 c. of mozzarella.
7. Repeat layers – noodles, sauce, ricotta, veggies, and mozzarella. Finish with noodles, sauce then mozzarella and then ¼ c. Parmesan.
8. Spray a large sheet of foil lightly with vegetable oil and cover the lasagna. Bake for 25 minutes then remove foil and bake 15 minutes or so until sauce is bubbling. Let cool 10 minutes before serving.
RECIPE 4: Chicken Tortilla Bake
Adapted from the Mennonite Heritage Recipe Collection
INGREDIENTS
• 3 c. cooked shredded chicken
• 2 (4 oz) cans green chiles
• 1 c. chicken broth
• 1 10 ¾ oz can condensed cream of mushroom soup
• 1 10 ¾ oz can condensed cream of chicken soup
• 1 small onion (finely chopped)
• 12 small flour tortillas
• 2 c. shredded cheddar or Monterey cheese
• Optional toppings: avocado, chopped tomatoes, shredded lettuce, salsa, sour cream
DIRECTIONS
1. Combine the chicken chilies, broth, soups, and onions; set aside. Layer half of the tortillas on the bottom of a greased 13x9 inch baking pan, cutting to fit pan if desired.
2. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.
RECIPE 5: Stuffed Acorn Squash
Adapated from Simply in Season
NOTES:
• If you have older kids (or a significant other) who is weirded out by squash, feel free to scoop out filling and the squash (once you’ve cooked it) and set it aside. Re-mix the squash with the filling and if desired, add to hot cooked rice or couscous. Mix gently and serve.
• Use high quality bread crumbs for this recipe!
INGREDIENTS
• 2-3 large acorn squash
• 1 lb ground pork or turkey sausage
• 4 celery stalks, finely diced
• 1 medium onion, finely diced
• 2 carrots, shredded
• ¼ tsp salt
• ½ tsp pepper
• ¼ c. water
• 1 ½ c. bread crumbs – use high quality!
• ½ c. shredded Parmesan
DIRECTIONS
1. Wash outside of squash and cut in half. Remove strings and seeds. Place one of the squash halves of squash in casserole dish (that has a lid) and add about 1 inch of water to bottom. Cover and microwave for 10 minutes or until squash is tender. Do the same with the other half.
2. In a saucepan sauté sausage until cooked through. Add celery, onion, carrots, and water. Cover and simmer 15 minutes. Mix in bread crumbs then stuff into cooked squash and bake at 375 for 10-15 minutes.
SHOPPING LIST:
NOTES:
• The shopping list is organized by category and then within each category by meal. After each item you’ll see a number in parenthesis which corresponds to the meal number. That way you can easily pick which recipes you want to try and then find those items (or cross items out) on the list.
• Under Veggies/Fruit I have italicized anything that is a veggie or fruit but NOT found in the fresh fruits and veggie area of the supermarket.
Meat/Fish
• Cooked, shredded chicken – 1 lb (1) + 3 c. (4) (see my notes under recipe 1 for how to get chicken
• 8 oz ground beef (3)
• 1 lb ground pork or turkey sausage (5)
Veggies/Fruit
• Garlic – 4 cloves (1), 2 cloves, (3)
• 1 Red bell pepper (1)
• Cilantro – ¼ c. minced (1)
• Onion – 1 (1), 1 (4), 1 (5)
• Salsa – for topping (1) and (4)
• Avocado – for topping (1) and (4)
• Fresh tomato – for topping (4) (optional)
• Leeks – 4 (2)
• 1 bunch kale or spinach (use baby spinach if you like a lighter flavor) (2)
• Sweet potatoes – 2 (2)
• Canned tomatoes – 28 oz chopped (2), 28 oz chopped or diced (3)
• 1 jar pasta sauce (3)
• Baby spinach – 8 oz (3)
• Small container mushrooms (3)
• 2 4-oz container green chiles (4)
• Shredded lettuce – for topping (4) (optional)
• 2-3 large acorn squash (5)
• 4 celery stalks (5)
• 2 carrots (5)
Breads & starches
• Flour tortillas – 8 quesadilla-sized (1), 12 small tortillas (4)
• Crusty Italian bread (to serve with soup) (2)
• Approx. 12 lasagna noodles (use no-bake to cut down on prep time) (3)
• 1 ½ c. HIGH QUALITY bread crumbs (5)
Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Cumin – 2 tsp (1)
• Tabasco or other hot sauce – 1 ½ tsp (1)
• Dried basil – 2 tsp (2), 3 tsp (3)
• Dried thyme – ¼ tsp (2)
Dairy
• Sour cream – for topping (1) and (4)
• Shredded Monterey Jack cheese – 2 c. (1)
• Parmesan cheese – for topping soup (2), 1 ¼ c. grated (3), ½ c. (5)
• Mozzarella cheese – 4 c. (3)
• 15 oz ricotta cheese or cottage cheese (3)
• Cheddar cheese, shredded – 2 c. (4) (or use Monterey Jack)
Other
• ½ c. dried brown lentils (2)
• 4 c. chicken broth (2) + 1 c. (4)
• 1 egg (3)
• 1 10 ¾ oz can cream of mushroom soup (4)
• 1 10 ¾ oz can cream of chicken soup (4)
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