Slow Cooker Escalloped Chicken

FRIDAY
Slow Cooker Escalloped Chicken

We were supposed to make this a while ago however we never got to it...so here we go again.

INGREDIENTS:
4 skinless, boneless chicken breast
halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until
slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

Quinoa and Black Bean Salad

THURSDAY
Quinoa and Black Bean Salad

Gourmet | July 1994
Quinoa, though technically a seed in the herb category, has traditionally been considered a valuable member of the grain family. A sacred source of strength for the ancient Incas, it is enjoying as a new popularity here in the United States. The secret of the success of this salad is the steaming of the quinoa. (The traditonal cooking method for quinoa, boiling it in a measured amount of water, does not produce the light, fluffy texture that works so well in a salad.) This dish provides a complete protein and can stand alone as a luncheon or light supper entrée.
Yield: Serves 4 to 6 as an entrée or 8 as a side dish

1 1/2 cups quinoa (small disk-shaped seeds)*
1 1/2 cups cooked black beans, rinsed if canned
1 1/2 tablespoons red-wine vinegar
1 1/2 cups cooked corn (cut from about 2 large ears)
3/4 cup finely chopped green bell pepper
2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

For dressing
5 tablespoons fresh lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil

*available at specialty foods shops and natural foods stores

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.
In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary).
While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapeños, and coriander and toss well.

Make dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Turkey burgers, french fries and corn on the cob

WEDNESDAY

Turkey burgers; french fries and corn on the cob

Easy night!

Fennel Crusted Salmon on white beans

TUESDAY
Fennel-Crusted Salmon on White Beans

From EatingWell: February/March 2006,

Serves Two
Delicious warm white beans and fennel are topped with succulent fennel-seed-crusted salmon for a double hit of flavor. For an extra-fresh look, set aside some additional chopped fennel fronds to use as a garnish.

6 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

5 teaspoons extra-virgin olive oil, divided
1 bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
2 15-ounce cans white beans, rinsed
2 medium tomatoes, diced
1/3 cup white wine
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper, divided
1 tablespoon fennel seeds
1 pound salmon fillet, skin removed (see Tip), cut into 2 portions
Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add sliced fennel; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes and wine. Cook, stirring occasionally, until the tomatoes begin to break down, about 3 minutes. Transfer to a bowl; stir in chopped fennel fronds, mustard and 1/4 teaspoon pepper. Cover to keep warm.
Meanwhile, combine fennel seeds and the remaining 1/4 teaspoon pepper in a small bowl; sprinkle evenly on both sides of salmon.
Wipe out the pan. Add the remaining 3 teaspoons oil to the pan and heat over high heat until shimmering but not smoking. Add the salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, cover and remove from the heat. Let stand until the salmon finishes cooking off the heat, 3 to 5 minutes more. Transfer the salmon to a cutting board and flake with a fork. Serve salmon on top of the warm bean mixture.

Serve with rice

Toasted Turkey Cranberry Arugula Sandwichs

MONDAY

Toasted Turkey Cranberry Arugula Sandwich Recipes

Recipe can be found at Simply Recipes

INGREDIENTS

2 slices French or Italian loaf bread, lightly toasted
1 1/2 teaspoons mayonnaise
1/2 teaspoon Dijon mustard
Several slices of cooked turkey breast
2 Tbsp prepared cranberry sauce or cranberry relish
1 handful of baby arugula leaves or watercress

METHOD

Toast 2 slices of bread. Spread mustard on one slice, mayo on the other. To the slice with mustard, add the turkey breast, then the cranberry sauce, then the arugula leaves. Top with the other slice of bread. Cut in half.

Serve with french fries

Braised Venison Roast

SUNDAY
Braised Venison Roast

Cook time 3 1⁄2 hours
Recipe Type Other [2] Main Course [3]
Description

Ingredients

4 lb Venison Roast
1 onion (Cut into thin slices)
3 T Olive Oil
1 Bottle of Guiness Beer

Instructions
Brown the roast on all sides in the olive oil in a cast iron Dutch oven over medium high heat. Add the sliced onion and stir just a bit so that it gets a little coated by the oil. Pour the full contents of the bottle of Guinness over the roast and onions. Now turn down the heat to about medium low, cover with a very tight fitting lid and braise the roast for about 3 hours. Do NOT allow this to go dry. Check it periodically and if the fluid level is diminishing, feel free to add either water or more Guinness to make up the difference. Once the roast is fork tender, it is time to make a bit of a roux to thicken the sauce. Melt 4 tablespoons of butter in a skillet, then add 4 tablespoons of flour, whisk together for a minute or two to cook the flour. You don’t want it tasting raw. Add the roux to the hot broth of the venison roast and whisk into a beautifully thickened sauce that can be served over potatoes, rice, or roasted vegetables.

Turkey Tetrazzini

SATURDAY

Turkey Tetrazzini II

Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 20 Minutes
Servings: 8
"This easy pasta dish is a great way to use the turkey leftovers - and a Parmesan lover's dream!"
INGREDIENTS:
1 (16 ounce) package uncooked
spaghetti
1/2 cup butter
1/2 cup all-purpose flour
3 cups chicken broth
2 cups milk
1 2/3 cups grated Parmesan cheese
4 cups chopped cooked turkey
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
3. Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
4. Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.

Grilled Delmonico Steaks with horseradish mashed potatoes and green beans

FRIDAY
Grilled Delmonico Steaks
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 4
"Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling."
INGREDIENTS:
1/2 cup olive oil
1/4 cup Worcestershire sauce
6 tablespoons soy sauce
1/4 cup minced garlic
1/2 medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks
DIRECTIONS:
1. Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
2. Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
3. Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
4. Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Serve with horseradish mashed potatoes and green beans

Broccoli Tofu Stirfry with Almonds

THURSDAY
Broccoli-Tofu Stirfry with Almonds
Ingredients:

* 500 g broccoli
* 150 g firm seasoned tofu
* 50 g chopped almonds
* 4-5 spring onions
* 1-2 cloves garlic
* 3 tablespoon soy sauce
* 2 tablespoon sake or dry sherry
* pepper or cayenne pepper to taste
* 1 teaspoon vegan sugar
* vegetable oil
* sesame oil

Directions:

Cut broccoli into small florets, peel the stalks and cut into cubes.
Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces.
Cut garlic into very small pieces.

Mix soy sauce with sake/sherry and vegan sugar.

Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1
tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then
garlic, almonds and spring onions. Stir until everything is done. Add
the soy sauce mixture, season with pepper/cayenne pepper.

Serve with pasta or rice.

Serves: 4

Preparation time: 20 min

Serve with Jasmine Rice

Pork Chops with Sour Cream Dill Sauce & Spaetzle

WEDNESDAY
Pork Chops with Sour Cream Dill Sauce

3 tablespoons vegetable oil
4 large sirloin pork chops
1/3 cup plus 1 tablespoon whole wheat flour
1/2 cup chopped onion
2 teaspoons paprika
1 small garlic clove, crushed
3/4 cup, or more canned low salt chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon caraway seeds
1 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dried dill

Heat vegetable oil in large skillet over medium high heat. Season pork chops with salt and pepper. Place 1/3 cup flour in shallow bowl. Coat pork chops with flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to platter. Drain all but 1 tablespoon fat from skillet.

Add onion to skillet and saute until light golden, about 5 minutes. Add paprika and crushed garlic clove and stir 30 seconds. Mix in 3/4 cup chicken broth, marjoram and caraway seeds. Simmer 3 minutes. Return pork chops to skillet.

Cover and simmer until pork chops are almost cooked through, adding more chicken broth by tablespoonfuls if liquid evaporates, about 10 minutes per side. Reduce heat to low.

Whisk 1 cup sour cream, dill and remaining 1 tablespoon flour in small bowl to blend. Add to skillet and stir until pork chops are tender and sauce thickens, about 5 minutes, do not boil. Transfer pork chops to platter. Spoon sauce over and serve.

4 Servings.

Serve with spaetzle and brussel sprouts

Cream of Broccoli Soup

TUESDAY
Best Cream Of Broccoli Soup

We never had this Wednesday last week as I was late coming home. We have tons of broccoli to use up thanks to Brads Produce so we figured we'd try to make this again.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6
"Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup."
INGREDIENTS:
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
DIRECTIONS:
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serve with a small salad and dinner rolls

Slow Cooker Escalloped Chicken

MONDAY

Slow Cooker Escalloped Chicken
"Stuffing from scratch--just some herbs, bread crumbs chopped celery and onion, bread crumbs--slow cooks with boiled chicken and a creamy mushroom sauce in this tried and true family dinner."
INGREDIENTS:
4 skinless, boneless chicken breast
halves - boiled
1 cup chopped onion
1 cup butter
13 cups white bread cubes, baked until
slightly dry
1 teaspoon poultry seasoning
1 1/4 teaspoons salt
1/2 teaspoon dried sage
1/2 teaspoon ground black pepper
2 1/2 cups reserved cooking liquid from
chicken
1 (10.75 ounce) can condensed cream
of mushroom soup
1 cup chopped celery
DIRECTIONS:
1. FOR DRESSING: Combine the onion, butter or margarine, bread cubes, poultry seasoning, salt, sage, pepper, reserved cooking liquid, mushroom soup and celery. Mix well.
2. In a slow cooker, layer the cooked chicken and dressing mixture. Cook on low for 4 to 8 hours. Serve.

Serve with pasta and steamed green beans

ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 11/11/2010

Lasagna

SUNDAY

Fabulous Lasagna
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 8

INGREDIENTS:
1 pound Italian sausage, casings removed
1 pint ricotta cheese (I'll be making my own ricotta cheese for the first time for this!) Recipe for that can be found here!
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (24 ounce) jar Classico® Tomato and Basil Sauce (I'll be using our own sauce for this!)
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.
3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.
4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of pasta sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.
5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.

We're also going to add some fresh spinach to the layers to add a bit more iron and folate.

Serve with salad and dinner rolls

Oxtail Soup

SATURDAY

Oxtail Soup Recipe
Oxtails are beef, and they make the most delicious soup. Here it is made with onions, carrots, celery, thyme, and wine. It does take a long simmering time, but requires little work. The result is well worth it.
Prep Time: 15 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 45 minutes

Ingredients:
2 pounds oxtail, cut in 1 to 1-1/2-inch chunks and trimmed of excess fat
1/2 cup unsifted flour plus 2 tablespoons
2 Tablespoons beef drippings or cooking oil
2 medium-size yellow onions, peeled and minced
2 quarts water, or 6 cups water and 1 pint beef broth or bouillon
2 Tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
3 cloves
2 sprigs parsley
2 medium-size carrots, peeled and diced
1 stalk celery, diced
1/3 cup dry sherry or port wine (optional)
Preparation:

Dredge oxtails5 in 1/2 cup flour, then brown in drippings in a large, heavy kettle over high heat; drain on paper toweling.

Turn heat to moderate and stir-fry onions 8 to 10 minutes until golden; sprinkle in remaining flour, mix well, and brown lightly.

Slowly add water, stir in tomato6 paste, salt, and pepper, also bay leaf tied in cheesecloth with thyme7, cloves, and parsley. Return oxtail to kettle, cover, and simmer 3 hours until meat is fork tender; cool and skim off fat; remove cheesecloth bag.

Separate meat from bones, cut in bite-size pieces, and return to kettle along with carrots and celery. Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in sherry or port wine8.

Serve as is or strain kettle liquid, serve as a first course, and follow with oxtail and vegetables.

Yield: 6 servings

Turkey Burgers; home fries and steamed veggies

FRIDAY

Turkey Burgers, homefries and steamed veggies

SIMPLE, SIMPLE, SIMPLE

Grilled Ribs with homemade macaroni and cheese & corn on the cob

THURSDAY

Grilled ribs with homemade macaroni and cheese and corn on the cob.

Barbecue Sauce Recipe No.2

Oil
2 cloves garlic crushed
60ml / 2oz tomato ketchup
3 tablespoons honey
1 tablespoon muscovado sugar
1 tablespoon dry sherry
1 tablespoon chili sauce
2 tablespoons soy sauce
1 tablespoon wine vinegar
1/4 teaspoon Chinese five spice
Method:-

Simply mix together and brush on ribs.

Cream of Broccoli Soup

WEDNESDAY
Best Cream Of Broccoli Soup
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6
"Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup."
INGREDIENTS:
2 tablespoons butter
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
DIRECTIONS:
1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serve with a small salad and dinner rolls

Broccoli Beef Stir Fry

TUESDAY
Broccoli Beef Stir Fry

Time 15 minutesServes 4
Ingredients

1/4 cup all-purpose flour
1 (10.5 ounce) can beef broth
2 tablespoons sugar
2 tablespoons soy sauce
1 pound round steak, cut into bite size pieces
1/4 teaspoon chopped fresh ginger root
1 clove garlic, minced
4 cups chopped fresh broccoli
How to make it

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Serve with hot rice!

Greek Salad with grilled chicken and rolls

MONDAY

Greek Salad with Grilled Chicken

Yield: 4 servings

(serving size: 2 cups salad, 3 ounces chicken, and 1 tablespoon feta cheese)
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese

Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.