New recipes next week!

Look for new recipes and a shopping list to post at the end of next week. If you're looking for a week's worth for this coming week, check out my recipes from last year around this time: http://weeknightmeals.blogspot.com/2010_01_01_archive.html. Happy New Year!

Festive Cranberry Orange Pancakes

Taste of Home Photo

NOTES:
• The original recipe calls for a cranberry syrup that involved more work than I wanted to put in on a Saturday morning. So you could 1) use regular maple syrup for a topping, 2) use whip cream and powdered sugar or 3) use a pre-made cranberry sauce or other fruit syrup.
• I was worried the pancakes would be too “orangey” but they had just the right touch.
• Recipe modifed from a Taste of Home recipe.

INGREDIENTS
• 2 c. biscuit/baking mix (like Bisquick)
• 2 tbsp sugar
• 2 tsp baking powder
• 2 eggs
• 1 egg yolk
• 1 c. evaporated milk
• 2 tbsp orange juice
• 1 tsp grated orange peel
• ½ c. chopped fresh, frozen, or dried cranberries
• Syrup or topping of choice (see Notes above for ideas)


DIRECTIONS

1. In a large bowl, combine the baking mix, sugar, and baking powder. In another bowl, shisk the eggs, egg yolk, milk, orange juice and peel. Stir into dry ingredient just until blended. Batter will be thin. Fold in chopped cranberries.

2. Drop batter by ¼ cupfuls into a greased hot griddle. Turn when bubbles form on top. Cook until second side is golden brown. Serve with desired topping.

Overnight Cinnamon Rolls

NOTES:

• We made the dough and frosting on a Saturday night and put both in the fridge. In the morning, I preheated the oven, set the pans of rolls on the stovetop to warm to room temp then baked for about 15 minutes and topped with the frosting. What a delicious Sunday morning treat!
• Use the same recipe to make dinner rolls (follow through the beginning of step 4). Form balls with hands and place in greased cake pans, leaving about 1 inch between balls. Let rise again in pans like recipe below before baking.
• I use a butter cream frosting for my rolls but feel free to use your favorite frosting or icing.

INGREDIENTS - Rolls
• 1 pkg yeast (2 ¼ tsp)
• ¼ c. warm water
•1 skim or low fat c. milk, scalded (heated over medium heat until bubbles form at edges)
• ¼ c. shortening
• 1 tsp salt
• ¼ c. sugar
• 3 ½ c. flour
• 1 egg
• ¾ c. packed brown sugar
• ¼ c. all-purpose flour
• 1 tbsp ground cinnamon
• 1/3 c. butter, softened or melted

INGREDIENTS – Butter cream frosting
• 1/3 c. butter, cold and firm
• 2 c. sifted powdered sugar
• 1/2 tsp vanilla
• 1-2 tbsp cold milk or cream

DIRECTIONS - Rolls
1. Soften yeast in ¼ c. warm water for a few minutes. In a large bowl, combine scalded milk, sugar, shortening, and salt. Add about ½ of the flour and mix well.

2. Add softened yeast and egg and mix again.

3. Stir in remaining flour to make moderately soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl and turn to coat surface of dough then cover lid tightly and let rise in a warm place (turn on oven to 200 degrees for a few minutes then turn off and set bowl in oven) about 30 minutes or until double.

4. Punch dough down, shape into a bowl and let rise 10 minutes. (Roll into balls and place in greased cake pans, leaving 1 inch apart if making dinner rolls). While rising, mix softened or melted butter, brown sugar, ¼ c. flour, and cinnamon in a small bowl. Remove dough from bowl and on a floured surface, flatten slightly with hands. Roll into a large rectangle with a rolling pin to about ¼ - ½ inch thick and spread with brown sugar filling. Roll up dough tightly, starting with one long side of the rectangle and rolling towards the other long side. Seal seams and cut into 18-20 rolls using dental floss (unflavored) or thread (side thread/floss under long roll and bring up then cross and pull to pinch dough without smashing it). Place rolls in lightly greased cake pans, cover with plastic wrap and let rise in fridge overnight (or until double at room temp if making right away).

5. To make frosting (whether the night before or the morning of), beat cold butter with electric mixer until creamy. Add sugar, about ½ c. at a time and beat well after each addition. Add vanilla then milk and beat again. Store in air-tight container and whip again before using. It can also be frozen.

6. When ready to bake rolls, remove from fridge (if making overnight) and let sit at room temp for 20 or so minutes. Preheat oven to 375 and bake rolls 15-20 minutes or until lightly browned (if necessary, cover with foil to prevent tops from burning the last few minutes). Remove from oven and cool for a few minutes in pan then invert onto cooling racks then flip onto serving plates. Spread frosting over warm rolls and serve warm.

Holiday Baking!

Check out my latest 3 posts before this one for some easy holiday baking! I will add pictures to these recipes later tonight (haven't downloaded them off my camera yet). Enjoy and Merry Christmas!

Chocolate Covered Peanut Butter Balls

NOTES

• It's that time of year again! Holiday baking can be easy and fun!
• If you like Reese’s Peanut Butter Cup you'll love these!
• Recipe from joyofbaking.com


INGREDIENTS
• 2 cups (500 grams) creamy peanut butter
• 1/4 cup (57 grams) unsalted butter, room temperature
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar


Chocolate Coating
• 9 ounces (255 grams) semi sweet chocolate, coarsely chopped
• 2 tablespoons (25 grams) shortening


DIRECTIONS
1. Line a baking sheet with parchment paper.
2. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds).
3. Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
4. Roll the dough into 1 inch (2.5 cm) round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.
5. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl.
6. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.

Makes about 40 pieces, depending on size.

Peppermint Bark

NOTES:

• It's that time of year again! Holiday baking CAN be easy and fun!
• This is so pretty and SUPER easy. This will now be on my yearly holiday baking list!


INGREDIENTS
• 6 ounces (170 grams) semi sweet chocolate, coarsely chopped
• 2 tsp vegetable oil
• 6 ounces (170 grams) white chocolate, coarsely chopped
• 1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

DIRECTIONS
1. Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles (don’t worry if there are still a few wrinkles).
2. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
3. Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
4. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces.

Ginger Cookies

NOTES:
• It's that time of year again! Holiday baking CAN be easy and fun!
• Enjoy this super easy and delicious holiday cookie!
• This recipe came from Paula Deen (Food Network).


INGREDIENTS
• 3/4 cup vegetable shortening
• 1 cup sugar, plus more for rolling
• 1 large egg
• 1/4 cup molasses
• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

DIRECTIONS
1. Preheat the oven to 350 degrees F.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined.
4. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips.
5. Bake for 12 minutes. Cool on wire racks.

Week 28 Recipes & Shopping List

NOTES:

• 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.
• 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.
• I will be taking a few weeks off from blogging over the holidays…see you back here in January (but check the blog once in awhile as I will be posting single recipes now and then).

RECIPE 1: Lazy Lasagna

Adapted from The Best Freezer Cookbook

NOTES:
• Tastes like lasagna but a lot less work! I made the beef mixture (through step 2) the night before. I also cooked the pasta the night before as well. Before dinner, all I did was mix cheeses and then assemble and bake. You could also completely preassemble, put in fridge then bake when ready.

INGREDIENTS
• 3 c. penne, rotini or other large pasta (I had shells on hand so we used that)
• 2 tsp olive oil
• 12 oz lean ground beef
• ½ c. chopped onions
• 1 c. finely chopped or grated carrots
• 1 jar pasta sauce
• 1 small can diced tomatoes, drained
• 1 tsp Italian seasoning
• 1 small container (15-17 oz) ricotta cheese
• 1 egg
• 5-7 leaves fresh basil, chopped (optional)
• 1 ½ c. grated mozzarella cheese
• ¼ c. Parmesan cheese

DIRECTIONS
1. Cook the pasta according to package directions. Toss with olive oil, set aside.
2. In a large skillet, cook beef over meidum0high heat until browned. Add onions and carrots; cook for 3-4 minutes. Stir in pasta sauce and Italian seasoning. Remove from heat and set aside.
3. In a bowl, combine ricotta cheese, egg, and 1 c. of the mozzarella cheese. Set aside.
4. To assemble: spread half of the meat mixture on bottom of 13x9 inch baking dish. Top with all of pasta. Top with remaining meat mixture. Sprinkle with remaining ½ c. mozzarella cheese and Parmesan cheese.
5. Bake in a preheated oven, uncovered, for 35-45 minutes or until bubbling and brown on top. Let stand for 10 minutes before serving.

RECIPE 2: Wild Mushroom Quiche

Adapted from Martha Stewart

 Photo from Food & Wine by Kana Okada

NOTES:
• Make this up to a day ahead and re-heat for dinnner or leftovers.

INGREDIENTS
• Pie crust (make your own or buy frozen or refrigerated)
• 2 tbsp olive oil
• 2 shallots, thinly sliced
• 1 lb assorted mushrooms, sliced
• salt and freshly ground pepper
• ½ c. milk
• ½ c. heavy cream
• ¼ tsp pepper
• 6 large eggs
• 6 oz Gruyere cheese (or use a pre-shredded Italian blend)

DIRECTIONS
1. If using a pre-made crust, pre-bake according to package directions (if any). If making your own crust, once rolled and place in pie plates, cover with double thickness of foil and bake for 8 minutes covered. Remove foil and bake 4-5 minutes longer or until dry. Turn oven heat to 350.
2. Heat oil in a large nonstick skillet over medium heat. Add shallots and cook until translucent but not brown, about 1 minutes. Add mushrooms and season with salt and pepper. Cook, stirring frequently until mushrooms first release their liquid and then liquid has evaporated, about 8-10 minutes.
3. Place pie pan on a baking sheet (to prevent run-off from burning in the bottom of your oven) and sprinkle half of the cheese evenly over the bottom of the crust. Spread mushrooms over the cheese and then top with remaining cheese. In a medium bowl, whisk togehte rmilok, cream, and eggs. Season with salt and pepper and pour over cheese. Bake at 350 until just set in the center, about 30-45 minutes.
4. Cool on a wire rack for about 10 minutes before slicking.

 RECIPE 3: Beef & Barley Stew

Ladies’ Home Journal

See here for a picture (I forgot to take one):

http://www.ladieshomejournal-digital.com/ladieshomejournal/201011?pg=168#pg168

NOTES:
• Yum! This made great leftovers for a few lunches after we had it for dinner on Sunday night. Keep in mind the stew requires 1 ½ hours of simmering on the stove top so it would also work well in the crock pot on low…when you get home or when you’re ready to prep dinner, add veggies, tomatoes, and quick-cooking barley (step 2) and cook on high until tender.

INGREDIENTS
• 1 tbsp canola or vegetable oil
• 12 oz beef stew meat, cut into 1-inch chunks
• 4 14-oz cans low-sodium beef broth
• 1 c. chopped onion
• ½ c. chopped celery
• 1 tsp dried oregano or basil
• 2 cloves garlic, minced
• ½ tsp ground black pepper
• 1 bay leaf
• 1 14.5 oz can diced tomatoes
• 1-2 c. frozen mixed veggies
• 2/3 c. barley (quick-cooking if you have it)

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add meat and cook, turning occasionally, until meat is browned, about 5 minutes. Stir in broth, onion, celery, oregano, garlic, pepper and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 1 ½ hours.
2. Stir in frozen veggies tomatoes with juice and return to a boil. Reduce heat; cover and simmer until barley is cooked (15 minutes for quick-cooking, 30-1 hour for regular). Discard bay leaf before serving.

RECIPE 4: Chicken Tortellini Alfredo

Adapted from March/April 2010 issue of Taste of Home

Photo by Taste of Home

NOTES:
• I pre-cut chicken and veggies the night before to make for an easy prep after work. We also did not have tortellini so I used pasta but I think tortellini would be better.


INGREDIENTS
• 1 9 oz pkg refrigerated spinach or cheese tortellini
• 2 c. fresh broccoli florets
• 1 c. fresh baby carrots, sliced thin
• 3 tbsp olive oil, divided
• 2 c. fresh sliced mushrooms
• 1 large onion, cut into wedges
• 1 ½ tsp minced garlic
• ¾ boneless, skinless chicken breast, cut into strips
• 1 jar (15 oz) Alfredo sauce (or make your own white sauce – see Recipe 5 from http://weeknightmeals.blogspot.com/2010/03/week-8-recipes-shopping-list.html for directions)
• 1 tsp Italian seasoning

DIRECTIONS
1. Cook tortellini according to package directions. Meanwhile, in a large skillet, sauté broccoli and carrots in 2 tbsp oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms onion and garlic; sauté vegetables 3-4 minutes longer or until veggies are tender. Remove veggies and keep warm.
2. In the same skillet, cook chicken seasoned with salt and pepper in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return veggies to skillet and stir in Alfredo/white sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

RECIPE 4: Crispy Breaded Shrimp with Garlicky Beans

Adapted from Real Simple

INGREDIENTS
• ½ c. bread crumbs (use high-quality panko crumbs)
• 2 tsp chopped fresh rosemary
• salt and pepper
• 5 tbsp olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 clove garlic, minced
• 1 19-oz can cannellini beans, rinsed and drained
• 2 bunches arugula or spinach, trimmed

DIRECTIONS
1. Heat oven to 400 degrees. Mix the bread crumbs, rosemary, ½ tsp salt, ¼ tsp pepper and 3 tbsp of oil in a large bowl. Add shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy about 10-15 minutes.
2. Heat remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ c. water, ¼ tsp salt, and ¼ tsp pepper. Cook until heated through, about 2 minutes. Remove from heat, add spinach or arugula and toss to combine.
3. Divide the beans among individual plates and serve with crispy shrimp. Sprinkle with any extra bread crumbs from the pan over the top.

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
• 12 oz lean ground beef (1)
• 12 oz beef stew meat (3)
• ¾ lb boneless, skinless chicken breast, cut into strips (4)
• 1 lb medium shrimp, peeled and deveined (5)

Veggies/Fruit
• Onions – ½ c. chopped (1), 1 c. chopped (3), 1 (4)
• Carrots – 1 c. chopped or grated (1), 1 c. sliced thin (4)
• Tomatoes – 1 small can, diced (1), 1 14.5 oz can diced (3)
• 1 jar pasta sauce (1)
• Fresh basil – 5-7 leaves (1) (optional)
• Mushrooms – 1 lb assorted (2), 2 c. sliced (4)
• Shallots (small purple onion, usually found near the garlic) – 2 (2)
• 1-2 c. frozen mixed veggies (3)
• Celery – ½ c. chopped (3)
• Garlic – 2 cloves minced (3), 1 ½ tsp (4), 1 clove (5)
• Fresh broccoli florets – 2 c. (4)
• 2 bunches arugula or spinach (5)
• Fresh rosemary – 2 tsp chopped (5)

Breads & starches
• 3 c. penne, rotini or other large pasta (I used shells b/c that’s what we had)
• Pie crust (buy frozen, refrigerated or make your own)
• 2/3 c. quick-cooking barley (or regular, just be aware it will take about twice as long to cook)
• 1 pkg refrigerated spinach or cheese tortellini (4)
• High quality panko bread crumbs – ½ c. (5)

Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Olive oil
• Canola or vegetable oil
• Italian seasoning – 1 tsp (1), 1 tsp (4)
• Bay leaf – 1 (3)
• Dried basil (or oregano) – 1 tsp (3)

Dairy
• Mozzarella cheese – 1 ½ c. grated (1)
• Parmesan cheese – ¼ c. grated (1)
• Ricotta – 1 15-17 oz container (1)
• Milk – ½ c. (2)
• Heavy cream – ½ c. (2)
• Gruyere cheese – 6 oz (or use a pre-shredded Italian blend) (2)

Other
• 6 large eggs (2)
• 4 14-oz cans low-sodium beef broth (3)
• 1 jar Alfredo sauce (4) (or make your own! See the link to my recipe in Recipe 4 this week)
• 1 19-oz can cannellini beans (5)

Week 28 Recipes soon to come

Please check back late tomorrow night (Friday, December 17) or Saturday for Week 28 Recipes and Shopping List as I did not get to it tonight and will not until tomorrow night.

Also, I will be taking the next few weeks off from blogging meals and shopping lists but look for individual recipces to pop up every once in awhile.

Happy Holidays to all!

Week 27 Recipes & Shopping List

NOTES:

• 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.
• 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.
•Look for a new organization to the blog coming soon – each recipe will be it’s own post and the shopping list for 5 recipes will also be it’s own post. I’d also like to create an index to the right of the blog where you can search recipes by “poultry,” “vegetarian,” “breakfast,” etc.

RECIPE 1: Make-ahead Deep Dish Pepperoni Pizza

Adapted from America's test Kitchen Pizza Party episode

3 tbsp of olive oil in a cake pan may seem litke a lot but look at the deliciously crispy "fried" crust you get!

NOTES:

• Make the dough ahead of time! The original recipe called for a first rise of about 30 minutes then a second rise in the pans for about 20 minutes. If you have the time, go ahead and do it this way. However, I was happy to find out it worked really good to make the dough in my mixer in the morning before work and let it rise while I got ready. Before leaving for work, I rolled out the dough and placed in greased pans then covered with plastic wrap and left in fridge all day. When I got home from work, I took the pans out of the fridge, topped them with sauce, pepperoni and cheese and baked. Dinner was served in 20 minutes!

INGREDIENTS

• 8 tbsp olive oil
• ¾ cup + 2 tbsp milk, warmed to 110 degrees (use skim to get lightest crust; I used 2% because that’s what I had and it worked fine)
• 2 tsp sugar
• 2 1/3 c. all-purpose flour, plus extra for the counter
• 1 pkg (2 ¼ tsp) instant yeast
• ½ tsp salt
• Pepperoni
• 1 1/3 c. pizza sauce of choice
• 3 c. mozzarella cheese
• Sliced mushrooms (optional)

DIRECTIONS
1. Heat oven to 200 degrees and turn it off when it reaches that temperature. Lightly grease a large bowl with cooking spray and coat the bottom of two 9-inch cake pans with 3 tbsp olive oil (or canola oil if you prefer).
2. Mix milk, sugar 2 tbsp oil in a small bowl or measuring cup. In a standing mixer fitted with the dough hook, mix flour, yeast and salt. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. If dough seems sticky and really sticks to bottom of bowl , add a tbsp or two more of flour and continue mixing.

3. Gently shape dough into a ball on a lightly floured surface and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.

4. Preheat oven to 400 degrees if cooking right away. To shape dough, transfer to a lightly floured counter, divide in half, and lightly roll or press each half into a 9 1/2 –inch circle (middle should be thinner than edges). Lightly press into oiled pan, being sure that not much oil spills over top of crust. Cover with plastic wrap and either let rise in a warm spot (not oven) for 20 minutes if cooking right away. If not cooking until later in the day, cover with plastic wrap and place in fridge.

5. Top each dough with 2/3 c. sauce (leave ½ inch border around edges) and sprinkle with 1 ½ c. cheese. Place half of pepperoni in s single layer on a microwave-safe plate lined with 2 paper towels. Cover with 2 more towels and microwave on high for 30 seconds. Discard towels and set pepperoni aside; repeat with new paper towels and remaining pepperoni. This step eliminates the possibility that the pepperoni will turn your pizza into a grease trap!
6. Top pizza with pepperoni and bake for about 20 min at 400 degrees or until pizza is starting to brown around edges. Let pizza rest for 1 minute in pans and then transfer to a cutting board and cut into wedges.

RECIPE 2:Easy Orange Chicken with Veggies and Rice

Adapted from Simple & Delicious March/April 2009

NOTES:

• Make the rice the day/night before and pre-chop your chicken & veggies for an easy dinner prep.

INGREDIENTS

• 1 ½ c. uncooked rice, cooked to package’s instructions (I prefer jasmine rice when cooking Asian food!)
• 1 tbsp plus 1/3 c. cornstarch, divided
• ½ c. orange juice
• ½ c. chicken broth
• 2 tbsp soy sauce
• 1 tsp sugar
• ¼ tsp salt
• ¼ tsp pepper
• 1 lb boneless skinless chicken breasts, cut into 1-in cubes
• 3 tbsp olive oil, divided
• 1 ½ c. sliced fresh carrots
• 1 c. green pepper, cut into ½-inch chunks
• ½ c. chopped onion

DIRECTIONS
1. Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tbsp cornstarch, orange juice, chicken broth, soy sauce, sugar, salt and pepper; set aside.
2. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet or wok over medium heat, cook chicken in 2 tbsp oil for 7-9 minutes or until thoroughly cooked. Remove from pan and set aside.
3. In the same skillet, sauté carrots in remaining oil for 2 minutes. Add green pepper and onion; sauté 2-3 minutes longer or until veggies are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through and serve over hot rice.

RECIPE 3: Three-Cheese Quesadillas

Recipe adapted from Taste of Home March/April 2010

NOTES:

• This is really easy to prepare and great for quick weeknight meal!
• I added a thin layer of refried beans to our tortillas before spreading with cream cheese. Feel free to do so if you like beans!


INGREDIENTS
• Flour tortillas (2/person)
• 1 tbsp butter or oil spray
• 4 oz cream cheese, softened
• ½ c. shredded sharp cheddar cheese
• ½ c. shredded Monterey Jack cheese
• 3 tbsp thinly sliced green onion
• 1-2 tbsp fresh minced cilantro
• 2 tsp chopped black olives (optional)
• Optional toppings: sour cream, salsa, guacamole


DIRECTIONS
1. Spread butter over one side of each tortilla or spray with oil. Spread un-oiled side of tortillas (just one of the two per person) with cream cheese then sprinkle with cheeses, onion, cilantro and olives. Top with remaining tortilla, oiled side up.
2. Cook on a griddle or in a saucepan over medium heat for 1-2 minutes or until cheese is melted. Cut into wedges and serve with salsa, sour cream and guacamole if desired.

RECIPE 4: Roasted Vegetable Penne Bake
Adapted from Real Simple August/September 2010

NOTES

• Roast veggies the night or morning before you want to make the recipe for an easy prep.

INGREDIENTS
• 2 large zucchini, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• ½ lb medium fresh mushrooms, halved
• 1 small onion, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 ½ tsp Italian seasoning
• 2 c. uncooked penne pasta
• 1 can (15 oz) crushed or diced tomatoes, undrained
• 2 oz provolone cheese, shredded
• ½ c. parmesan cheese plus 2 tbsp, divided
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp butter, cubed

DIRECTIONS
1. In a large bowl, combine the zucchini, red pepper, mushrooms, onion, oil and Italian seasoning; toss to coat. Arrange in a single layer over a foil-lined baking pan. Bake, uncovered at 425 degrees for 20-25 minutes or until tender.
2. Meanwhile, cook pasta according to package directions; drain. IN a large bowl, combine the pasta, roasted veggies, tomatoes, provolone, ½ c. parmesan cheese, salt and pepper.
3. Transfer to a casserole dish or 13x9 inch baking pan. Sprinkle with remaining parmesan and dot with cubed butter. Cover and bake at 350 about 15 minutes then uncover and bake 10-15 minutes longer or until bubbly.

RECIPE 5: 30-minute Turkey (or Chicken) Enchiladas with Sour Cream

Adapted from Sunset Magazine

Photo by Leigh Beisch from Sunset Magazine

NOTES

• So we have lots of shredded leftover turkey in our freezer from Thanksgiving. Shredded chicken will be equally as delicious in this recipe! This enchilada recipe was the quickest and easiest one I’ve ever made and they were really yummy!
• You can make ahead (except for putting salsa on top) and store in fridge until ready to bake. Remove from fridge at least 30 minutes before baking to bring to room temp then top with salsa and bake.

INGREDIENTS
• 3 c. shredded cooked chicken or turkey
• 2 c. sour cream
• 2 c. shredded sharp cheddar cheese + ½ extra for topping
• ½ c. sliced green onions
• 1 tsp salt
• 1/3 c. vegetable or canola oil
• 12 corn tortillas
• 1 jar 16 oz salsa - Use a good brand and one that you really like because this is where a lot of the flavor comes from. Green or red works equally well!
• Extra salsa, chopped lettuce and tomatoes for serving, optional


DIRECTIONS
1. In a large bowl, mix turkey, sour cream, sliced green onions, 2 c. shredded cheese, and salt.
2. DO NOT SKIP THIS STEP! Essential for this recipe! Heat oil in a 8- to 10-inch frying pan over low heat and dip the tortillas, one at a time, in the hot oil, just until limp, about 5 seconds. Remove and stack them on each other until you have dipped all 12.
3. Fill tortillas eqully with turkey mixture, roll up and arrange side by side, seam down, in a 9- by 12-inch baking dish. Pour salsa evenly over top and bake for about 20 minutes in a 350 degree oven, or until heated through. Sprinkle ½ c. extra cheese over hot enchiladas. Serve with chopped lettuce, tomato and extra salsa if desired.

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
• Pepperoni (enough for two small pizzas) (1)
• Chicken – 1 lb boneless skinless chicken breasts, cut into 1-inch pieces (2)
• Shredded turkey or chicken – 3 c. (5)

Veggies/Fruit
• Pizza sauce (1 1/3 c.) (1)
• Sliced mushrooms – optional (1), ½ lb (4)
• Carrots – 1 ½ c. sliced (2)
• Onion – ½ c. chopped (2), 1 small (4)
• Green bell pepper – 1 (2)
• Green onions – 3 tbsp thinly sliced (3), ½ c. thinly sliced (5)
• Cilantro – 1-2 tbsp minced (3)
• Avocado – for topping (3)
• Salsa – for topping (3), 1 16-oz jar good quality red or green salsa (5)
• Zucchini – 2 large (4)
• Sweet red pepper – 1 (4)
• Tomatoes – 1 15-oz can crushed (or diced) (4)
• Chopped lettuce, chopped tomatoes – for serving (5)

Breads & starches
• 1 ½ c. uncooked white rice (jasmine is great for Asian dishes!) (2)
• Flour tortillas – 2/person (3)
• 2 c. uncooked penne pasta (4)
• 12 corn tortillas (5)

Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Olive oil
• Canola or vegetable oil (5)
• Soy sauce – 2 tbsp (2)
• Italian seasoning – 1 ½ tsp (4)

Dairy
• Mozzarella cheese – 3 c. (1)
• ¾ c. skim milk (1)
• Sharp cheddar cheese – ½ c. shredded (3), 2 c. + ½ c. (5)
• Monterey Jack cheese – ½ c. shredded (3)
• Sour cream – for topping (3), 2 c. (5)
• Cream cheese – 4 oz (3)
• Provolone cheese – 2 oz shredded (4)
• Parmesan cheese – ½ c. shredded plus 2 tbsp (4)
• Butter – 1 tbsp (4)

Other

• Flour – 2 1/3 c. (1)

• 1 pkg (2 ¼ tsp) instant yeast (1)

• Small amt of sugar (1), (2)

• Cornstarch – 1/3 c. plus 1 tbsp (2)

• Chicken broth – ½ c. (2)

• OJ – ½ c. (2)

• Black olives – 2 tsp chopped (3)

(Leftover) Turkey Potpie with Cheddar Biscuit Topping

NOTES:

• I will not be posting 5 new recipes this coming Friday, December 3. Since I last posted recipes on Friday, November 26, we've been eating Thanksgiving leftovers! Please check the entry from November 26 for 5 recipes and shopping list or use the few leftover turkey (you can use chicken too!) recipes I'll post throughout the week.
• We made this today, it was delicious! I wish I would've doubled the cheddar biscuit topping to make a pan of extra biscuits (I did double it for you, although you may want to double it again as it only makes about 5-7 extra biscuits) - they were tasty! Double the recipe for the filling if you want to serve it in a 13x9 inch baking dish instead of the shallower round casserole dish I did.  
• Make the filling ahead of time and refrigerate until ready to use. When ready to prepare meal, make biscuit mix (only take 5 minutes!) and bake.
• Recipe is modified from the November 2007 issue of Gourmet.

INGREDIENTS

For filling:
• 1 medium onion, coarsely chopped
• 3 large carrots, cut into 1/2-inch pieces
• 1 celery ribs, chopped
• 1 teaspoon chopped FRESH thyme (optional)
• 3 tablespoons unsalted butter
• 1/2 pound mushrooms, sliced
• 1/4 cup all-purpose flour
• 3ish cups roast turkey meat, cut into 1/2-inch pieces or shredded
• 1 (10-ounce) package frozen baby peas, thawed
• 3 c. chicken or turkey broth

For biscuit crust:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cup coarsely grated extra-sharp Cheddar
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. For filling: Preheat oven to 400°F with rack in middle. Cook onion, carrots, celery, parsnip, and fresh thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a large pot covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 3 to 6 minutes.
2. Sprinkle veggies with flour and cook, stirring constantly, 2 minutes. Stir in 3 c. broth, scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Mix until thoroughly heated and pour into a greased (with spray oil) casserole dish.
3. For biscuit crust: In a large bowl, sift together flour, baking powder, baking soda, salt, and pepper. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms (dough will be wet and sticky like a thick/chunky pancake batter). Drop biscuit dough onto filling in large mounds, leaving a little space between biscuits. If making extra biscuits, drop in rounded mounds onto a baking sheet and bake 12-15 minutes (you can stick them in the oven on a higher rack the last 15 minutes of baking the pot pie). 
4. Bake until biscuits on top of filling are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Week 26 Recipes & Shopping List

NOTES:

• Three of the five recipes this week have fresh baby spinach in them so buy a big container rather than the bags.
• 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.
• 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: Four Cheese White Pizza with Spinach

Recipe Adapted from Family Circle

NOTES:

• This pizza is super delicious!
• For a homemade pizza dough, see my post from April 6, 2010: http://weeknightmeals.blogspot.com/2010/04/homemade-pizza-dough.html


INGREDIENTS
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 6-8-oz bag baby spinach, chopped
• 1 pizza dough (see note above for homemade recipe)
• 1 c. shredded mozzarella
• ½ c. shredded provolone
• ½ c. shredded Asiago
• ¾ c. ricotta (optional)


DIRECTIONS
1. Heat oven to 500 and coat a 14-inch pizza pan with nonstick cooking spray.
2. Heat 1 tbsp olive oil in a medium-size skillet over medium heat. Add garlic with oil (before oil is hot) to get maximum flavor from the minced garlic. Once garlic begins to sizzle, let cook about 30 seconds until very fragrant. Add chopped spinach and cook until wilted, stirring continuously.
3. Roll our your crust on a lightly floured countertop to fit pizza pan and place on oiled pan.
4. In a large bowl, mix mozzarella, provolone and Asiago cheeses. Spinrkle half of cheese mixture over the dough, spread spinach over cheeses (drizzling any leftover oil/garlic in pan over spinach), then sprinkle remaining cheese mixture over spinach. If using ricotta, dollop spoonfuls over pizza. Drizzle 1 tbsp olive oil over pizza.
5. Bake at 500 for about 13-15 minutes or until pizza is nicely browned.

RECIPE 2: Spaghetti with Hidden Veggie Sauce

NOTES:

• Add shredded carrot, eggplant, chopped zucchini, bell peppers and onions to your traditional spaghetti sauce! Use a store-bought sauce and sauté the veggies in a little olive oil until tender. If your family doesn’t mind chunky veggies, mix them in the sauce and serve over spaghetti. If the chunky veggies might scare away a picker eater, puree them and mix in with spaghetti sauce – they’ll never know they’re there!

• The sauce can be made ahead and refrigerated until ready to use.

INGREDIENTS
• Veggies to add to sauce (any of the following – or all of them!): 1-2 carrots, shredded; 1 zucchini, cut into ½-inch pieces; eggplant, cut into 1/2 –inch pieces; any color bell pepper, chopped; onion, chopped
• Olive oil
• 1 tsp dried basil
• 2 cloves, garlic (minced)
• ½ tsp dried oregano
• ½ tsp pepper
• 1/8 tsp crushed red pepper (optional)
• 16 oz spaghetti noodles
• ½ lb ground beef
• 1 jar of your favorite marinara sauce
• 1 small can chopped tomatoes (in Italian seasoning or with garlic/basil, etc.)
• Parmesan cheese, for topping

DIRECTIONS
1. Chop/shred the veggies that you’re going to add to your sauce in sauté in olive oil in a large pot over medium-low heat until tender, about 5-10 minutes. Add basil, oregano, pepper, and garlic; stir and cook for about 30 seconds. Puree veggies if desired (see note above). Remove from pan and set aside. Cook hamburger over medium heat in same saucepan until cooked through. To cooked hamburger, add 1 jar of pasta sauce, sautéed veggies (left chunky or pureed), 1 jar chopped tomatoes. Heat through.
2. Meanwhile, cook pasta in a large pot of boiling water according to box directions.
3. Top cooked drained spaghetti with the hidden veggie sauce (pureed or chunky) and enjoy!

RECIPE 3: Spinach and Bacon Hash Brown Quiche

 Adapted from: Taste of Home

NOTES:

• What a great idea using hash browns for a quiche crust. This was really yummy!

INGREDIENTS

• 3 cups frozen shredded hash brown potatoes, thawed
• 3 tbsp butter, melted
• 4 bacon strips, diced
• 1 small onion, chopped
• 3 eggs
• 1 cup half-and-half cream
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups chopped fresh spinach
• 2/3 cup shredded part-skim mozzarella cheese
• 1/3 cup shredded Asiago (or swiss)

DIRECTIONS
1. Press thawed hash browns between paper towels to remove excess moisture and toss with melted butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 425° for 20-25 minutes or until edges are browned.
2. Meanwhile, in a large skillet, cook chopped bacon over medium heat until bacon begins to crisp. Add chopped onions and sauté with bacon for 3 minutes or so until softened, reducing heat as necessary to prevent scorching. Remove from heat, add the spinach and stir until spinach is wilted. Remove mixture to paper towels to drain.
3. In a large bowl, combine the eggs, cream, salt and pepper. Stir in the cheeses and bacon mixture and pour into crust.
4. Bake at 350° for 20 minutes then bump up temp to 375 for another 5-15 minutes or until a knife inserted near the center comes out clean and top of quiche is browned. Let stand for 10 minutes before cutting.

RECIPE 4: Crispy Salmon with Risotto and Slow-Roasted Tomatoes

From Cooking Light

NOTES:
• The risotto, like all risottos, is a little fussy. You can easily make the risotto the night before you actually want to eat it while you’re in the kitchen doing dishes (it requires adding ½ broth at a time and stirring often). Feel free to substitute chicken-flavored rice instead. But definitely do the tomatoes – they’re yummy and full of flavor! I roasted the tomatoes the day before we ate them and then just put in microwave to warm them up. Worked well!
• This is a great "company's coming" meal or just a fabulous meal for your family.
• If you're just interested in making the salmon, do that! It only takes about 10 minutes to pan fry and you can serve with a salad and rice of choice.
• I divided the three parts to this recipe up by 4.1, 4.2, 4.3.


INGREDIENTS
Roasted Tomatoes (4.1):
Cooking spray
9 plum tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced

Risotto (4.2):
4 1/2 cups fat free, less-sodium chicken broth
1 tablespoon olive oil
2 1/4 cups (1/2-inch-thick) sliced leek
1 1/2 cups uncooked Arborio rice
1/3 cup dry white wine
4 cups torn arugula or spinach
1/2 cup half-and-half
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salmon (4.3):
2 teaspoons olive oil
Salmon fillets (enough for your family)
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper

DIRECTIONS
1. To roast tomatoes: preheat oven to 350° and coat a foil-lined baking sheet with cooking spray. Place tomatoes, cut sides up, on baking sheet. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, and garlic. Bake at 350° for about 1 hour or until very soft and slightly shriveled, turning occasionally.
2. To make risotto: bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add leek; sauté 3 minutes or until tender. Add rice; cook 1 1/2 minutes, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed. Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in arugula or spinach, half-and-half, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. To prepare salmon, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/2 teaspoon salt, 1/2 teaspoon thyme, and 1/4 teaspoon pepper. Place fillets, skin sides up, in pan; cook 5 minutes. Turn fillets over, and cook an additional 2 minutes or until fish flakes easily when tested with a fork.
4. To serve: Arrange 3 tomato halves, cut sides up, in a spoke-like pattern in center of each of 6 plates. Mound 2/3 cup risotto in center of each plate (leaving about a 1 1/2-inch edge of tomatoes uncovered). Arrange fillets on risotto. Garnish with thyme sprigs, if desired.

RECIPE 5: Fiesta (Leftover Thanksgiving) Turkey Soup

Adapted from: Southern Living

NOTES:

• A delicous way to use up leftover Thanksgiving turkey and so easy!

• I would suggest doubling the recipe if you want leftovers.

INGREDIENTS
• 1 medium onion, diced
• 1 teaspoon vegetable oil
• 1 garlic clove, minced
• 3 cups chopped cooked turkey or chicken
• 1 (15-ounce) can chili beans
• 4-5 cups chicken or turkey broth (or a combination of broth and water with chicken bouillon cubes)
• 1 (11-ounce) can whole kernel corn with red and green peppers, drained
• 1 (10-ounce) can diced tomatoes and green chiles
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Toppings: sour cream, shredded Mexican four-cheese blend, chopped green onions


DIRECTIONS

1. Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat, and simmer 15 minutes. Serve with desired toppings.

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.
• Recipe (4) is divided up by 4.1, 4.2, and 4.3. See Recipe and NOTES under Recipe to decide what/how you want to prepare.


Meat/Fish
• Bacon – 4 strips, diced (3)
• ½ lb ground beef (2)
• Salmon fillets (preferably wild-caught), enough for your family (4.3)
• 3 c. cooked turkey (or chicken if you don’t have leftover Thanksgiving turkey)


Veggies/Fruit
• Garlic – 3 cloves (1), 2 cloves (2), 4 cloves (4.1), 1 (5)
• Onion – 1 (1), 1 (5)
• Baby spinach - about 8 oz (1), 2 c. (3), 4 c. (4.2)
• Veggies for hidden spaghetti sauce (2): (any of the following – or all of them!): 1-2 carrots, shredded; 1 zucchini, cut into ½-inch pieces; eggplant, cut into 1/2 –inch pieces; any color bell pepper, chopped; onion, chopped
• 1 jar favorite marinara sauce (2)
• 1 can chopped tomatoes (in Italian seasoning or with basil/garlic, etc.)
• 9 Roma tomatoes, halved (4.1)
• Fresh thyme (4.1, 4.3)
• 1 leek (4.2)
• 1 (11-ounce) can whole kernel corn with red and green peppers, drained (I didn’t know this existed but I found it quite easily – even an off brand!) (5)
• 1 (10-ounce) can diced tomatoes and green chiles (5)
• Green onions, for topping (5)


Breads & starches
• Hashbrowns – 3 c. (1) (check the ingredients and make sure that potatoes are the only ingredient or at least one of just a few ingredients!)
• Pizza dough (make your own: http://weeknightmeals.blogspot.com/2010/04/homemade-pizza-dough.html or buy your favorite) (1)
• 16 oz spaghetti noodles (2)
• 1 ½ c. uncooked Arborio rice (risotto rice) (4.2)


Spices/Sauces/Vinegars/Oils/Condiments
• Salt
• Black pepper
• Olive oil
• Dried oregano – ½ tsp (2)
• Dried basil – 1 tsp (2)
• 1/8 tsp crushed red pepper flakes (2)
• Dry white wine – 1/3 c. (4.2)
• Cumin – 1 tsp (5)
• Chili powder – ½ tsp (5)


Dairy
• Half-and-half cream – 1 c. (3), ½ c. (4.2)
• Mozzarella cheese – 1 c. shredded (1), 2/3 c. shredded (3),
• Asiago cheese – ½ c. shredded (1), 1/3 c. shredded (or 1/3 c. Swiss) (3),
• Provolone – ½ c. shredded (1) (I find it easiest to ask for ½ lb from the deli counter and have them just chunk it off for you)
• Butter – 3 tbsp (1)
• Ricotta – ¾ c. (optional) (1)
• Parmesan cheese, for topping (2), ¼ c. (4.2)
• Sour cream – for topping (5)
• Shredded Monterey Jack, cheddar, or Mexican four-cheese blend, for topping (5)


Other
• Eggs – 3 (1)
• Chicken broth – 4 ½ c. (4.2), 4-5 c. chicken or turkey both (or a combination of broth and water with chicken bouillon cubes) (5)
• 1 15-oz can chili beans (5)