Lasagna Soup

Thanks for reminding me about this one Mom!

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth

• 2 bay leaves
• 8 ounces fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

Instructions

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
   
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
   
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
   
   
   
   
   
   
   

Tiramisu Pudding (Brenna)

"I've made several times and LOVE...I don't put the cognac or brandy in it...although I have put the brandy essence in it, but don't really like it that much." - Brenna

Ingredients:

• 4 cups milk
• 2.75 ounces chocolate pudding mix
• 2.75 ounces vanilla pudding mix
• 1-1/2 cups brewed coffee, cooled
• 32 to 36 ladyfinger cookies
• 1 tablespoon cognac
• 1 teaspoon unsweetened cocoa powder
• Whipped cream, for serving

Prepare the tiramisu up to a day ahead to let the flavors mingle.

Directions:

1. In a small saucepan, stir together 2 cups milk and the chocolate pudding mix over medium heat. Bring to a boil, stirring constantly. Let cool for 5 minutes.
2. Meanwhile, in another small saucepan, stir together the remaining 2 cups milk and the vanilla pudding mix over medium heat. Bring to a boil, stirring constantly. Let cool for 5 minutes.
3. Pour the coffee into a shallow dish next to an 8-inch pie pan. Dip the ladyfingers into the coffee, turning to coat, and arrange in a single layer in the pie pan. Sprinkle with half of the cognac. Spread the chocolate pudding on top, then cover with another layer of coffee-dipped ladyfingers. Sprinkle the remaining cognac over the ladyfingers, then spread the vanilla pudding on top. Press a sheet of plastic wrap onto the top of the pudding and refrigerate until set and chilled, about 3 hours. Dust with the cocoa powder and serve with the whipped cream.
   
   
   
   

Glazed Fresh Apple Cake (Brenna)

This recipe is coming all the way from Australia!!!!! Thanks Brenna! I will be making this very soon and will post a pic and comment for you.

3 cups finely chopped peeled apples
1 (1lb 2.25oz) package Pillsbury moist supreme yellow cake mix
1(3.4 oz) package instant vanilla pudding and pie filling mix
1 1/2 tsp cinnamon
1/2 cup oil
1/2 cup water
4 egg

Glaze: 1 1/4 cup firmly packed brown sugar
1/2 cup butter, cut up
1/4 cup apple juice

Preheat oven to 350 degrees. Generously grease and flour bundt pan. Combine all cake ingredients. Beat at low speed until moist, then 2 min on high. Pour batter into greased pan. Bake for 40-55 min. Cool 15 min.

In Med saucepan, combine all glaze ingredients. Cook on med-high until boiling. Boil 1 minute. Reserve 1/4 cup glaze; keep warm. With cake still in pan, pour remaining glaze over warm cake and edges of pan. Let stand 15 min.

Invert cake onto serving plate. Pour 1/4 c glaze on top. Serve with ice cream or cool whip.

The cake is super moist and delicious:)

Please post comments!

I am so glad everyone is enjoying finding new recipes. I love to cook and try new recipes, especially quick and easy. Please keep the recipes coming! Don't forget to post comments after you tried a recipe to let me know if you like, dislike or tweaked it. :)

Enjoy

Stuffed Bacon Cheeseburgers (Tyler Florence)

Time: 35 minutes
Serves: 4

• 1/2 cup shredded Monterey jack
• 4 slices cooked bacon, chopped
• 1 pound ground chuck
• Kosher salt and freshly ground black pepper
• 4 large hamburger buns, split
• Ketchup, mayonnaise, and mustard, for serving
• Lettuce, sliced tomato, onion, and avocado, for serving

Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. 

Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. 

Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. 

Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.

Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.

Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Chalupa Taco Salad (crock pot recipe for all you crock pot lovers!)

Ingredients
1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

Preparation
Rinse and sort beans according to package directions.
Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.
 

Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

French Toast Roll Ups

Another great recipe from my mom! If any of these recipes are good, it is b/c they are from my mom. The best cook ever! ;) Jeremy loves these for breakfast.

1 - 8oz pkg cream cheese

1 egg yolk

1 cup sugar, divided

24 slices, white sandwich bread

1 Tbsp. cinnamon

3 Tbs butter, melted

Beat cream cheese, egg yolk and 1/4 cup sugar until smooth; set aside.

Cut crust off each slice of bread. Roll out each slice, with rolling pin. Spread the cheese mixture evenly on bread. I use a heaping serving spoon of cheese mixture, on each slice. Roll up each slice, jelly roll style (see pic) and place seam side down on baking sheet.

In a shallow dish, mix the remaining 3/4 cup sugar and the cinnamon. Brush the butter over the roll-ups, then roll them in the cinnamon/sugar mixture until completely covered.

Cover and freeze for at least 2 hours or up to two months. Preheat oven to 400 degrees and bake 10-12 min.

I store these in a gallon freezer bag and write the baking instructions on the bag for Jer. ;)

Jelly Roll Style

Ready to freeze!

Olive Garden's Five Cheese Ziti

FOR THE ZITI SAUCE:
4 cups tomato sauce
2 cups Alfredo sauce
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
3 tablespoons fontina cheese, shredded
1 teaspoon garlic pepper
1/2 teaspoon garlic powder
FOR THE ZITI TOPPING:
3 cups mozzarella cheese, shredded
1/2 cup Italian breadcrumbs
3 tablespoons Romano cheese, grated
3 tablespoons Parmesan cheese, grated
1 tablespoon fresh garlic, chopped
3 tablespoons vegetable oil
3 tablespoons fresh Italian flat-leaf parsley, chopped
REMAINING INGREDIENTS:
1 pound dry ziti pasta
1 cup mozzarella cheese, shredded

PREPARE THE ZITI SAUCE:
Combining all ingredients for the Ziti Sauce in a large bowl; cover and refrigerate until ready to use.

PREPARE THE ZITI TOPPING:
In a medium-size bowl, whisk together the first four ingredients for the Ziti Topping.

Add the garlic, oil, and parsley and mix until thoroughly blended. Cover and refrigerate until ready to use.

WHEN READY TO PREPARE THE WHOLE DISH:
Preheat oven to 375 degrees F. Spray a 13-by-9-inch baking dish or large casserole with non-stick spray.

Prepare the pasta according to package directions.

Pour 1/2 cup of prepared ziti sauce into the prepared dish, and spread it evenly over the bottom using a spoon.

When pasta has finished cooking, drain the water and pour the hot pasta into the bowl of remaining sauce. Mix thoroughly; pour into the baking dish.

Spread 1 cup of shredded mozzarella over the pasta and sauce mixture.

Top the mozzarella with the prepared Ziti Topping, spreading evenly.

Place pan on center oven rack and bake until top is golden brown and cheese is bubbling, about 30 to 40 minutes.

Remove and serve immediately.

White Chicken Chili (Allison's)

This chili is sooooo good! Thanks Allison!

1 lb. chicken breast
1 t. Ground cumin
1 onion
1 t. dried oregano
2 cans White Northern Beans, 15.5 oz cans drained and rinsed
1/2 t. pepper
1/4 t. Cajun seasoning
1 can chicken broth (14 oz)
Garlic powder (enough to sauté onion)
2 cans chopped green chilies (4 oz. ea.)
1 T. butter (to sauté onion)
1 t. salt
1 c. sour cream
1/2 c. whipping cream
Cut chicken into small pieces. Put it in a zip lock bag with a little Cajun seasoning and garlic powder (in addition to the amounts listed above). Seal bag and shake until chicken is coated. Then fry chicken.

Cut up onion and sauté in butter and garlic powder.

In a large pot, add chicken, onion, chicken broth, chilies, salt, cumin, oregano, pepper, and Cajun seasoning. Bring to a boil, reduce heat, and simmer uncovered for 30 minutes. Remove from heat, add sour and whipping creams, and stir.

Crescent Chicken (Aimee's)

3-4 LARGE chicken breasts (around 4 lbs)

1 TB italian seasoning 1TB minced garlic, dash salt / pepper to taste (for seasoning chicken)

1 pkg pillsbury big and flaky crescent rolls (you will use 6)

1/2 cup diced onion, 1/2 cup diced red bell pepper, 1/2 cup diced bell pepper

2 cups shredded cheddar cheese

1 can cream of chicken soup

1 cup 2 % milk

Preheat oven to 350

Saute chicken in generous amount of olive oil, add italian seasoning, salt and pepper and garlic along with onion, and bell peppers when chicken is almost done. 

Spray a 9x13 glass pan with Pam, unroll crescent rolls, place each roll in as pictured, with tails hanging out of the sides of the pan.

Spoon chicken mixture evenly into each crescent triangle (some will fall out, thats ok)

Top with about 1/3 the cheddar cheese

Pull the tails over the chicken and tuck under each "roll" - it will look funny, like it is not even close to covering the chicken mixture, that's ok!

Mix can of cream of chicken and cup of milk in a bowl and dump on top of chicken rolls.

Top with the rest of your cheddar cheese

Bake at 350 for 40 minutes

You will be able to scoop each roll out with a spatula and have lots of yummy sauce :-)

We serve with a side of broccolli

French Dips with Italian Attitude (Rachel Ray)

This recipe brings back special memories for me. My mom had this meal ready for my husband and I when we brought our son home from the hospital. Not only does it bring back memories but it taste amazing. This is a great meal to have with company. I double this recipe but it goes quickly. I served it with a salad and Paula Deen's macaroni and cheese. Enjoy!

Ingredients:

  1 wide baguette
  2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
  1/2 cup freshly grated Parmigiano Reggiano
  1 small onion, chopped
  2 large clove garlic, divided, 1 chopped, 1 crushed
  1 tablespoon tomato paste
  2 cups beef stock
  1 sprig of rosemary leaves, chopped
  Salt and freshly ground black pepper
  1/4 pound sliced roast beef
  6 slices provolone cheese

Slice baguette open lengthwise just shy of actually completely splitting it open; you want it to open like a book and stay together. Then cut the bread in half so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesnt burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with grated cheese.


While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.


Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese.

Creamy Mac and Cheese (Paula Deen)

Ingredients:

1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Broccoli Mango Salad

½ c. ranch salad dressing
2 Tbs. orange juice
2 tsp. prepared horseradish
4 c. chopped fresh broccoli
1 large , ripe mango, seeded, peeled and cubed or sliced
½ c. thinly sliced red onion
1 11-ounce can mandarin orange sections, drained
½ c. cashews

In a large mixing bowl combine ranch dressing, orange juice and horseradish. Add broccoli, mango and red onion; toss to mix. To serve top with oranges and cashews.

Starbucks Cinnamon Scones

Ingredients
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
1 egg, separated
3 tablespoons honey
1/3 cup buttermilk*
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon

* I didn’t have this on hand, but easily made do with 1/3 cup milk and a squeeze of lemon juice for acid.

Preheat the oven to 400 degrees. Then have a trusty helper mix the flour, baking powder, baking soda, and salt. Cut in the butter and mix until crumbly. In another bowl, mix the egg yolk (save the white for later) with honey and buttermilk until blended. Then, add to the dry mixture. Stir until just combined.

Using floured hands, form the dough into a ball on a floured surface.
Roll or pat it out until it’s roughly a half an inch thick and 8 inches in diameter. Cut pizza style into equally sized pieces.
Put onto a greased baking pan.

Then, wisk the egg white until frothy and coat the tops of the scones. Mix the sugar and cinnamon together and sprinkle on top.

Bake for about 10-12 minutes. I took mine out just prior to 10 minutes and they were perfectly flaky.

According to the recipe, these are done. But I felt something was lacking. Glaze!
To make the glaze, I simply mixed a bunch of powdered sugar with a touch of milk until nice and thick. Then, drizzle. I topped with a dash of more cinnamon. Perfection!

2/26/11 - 3/11/11 Menu Plan

Breakfast 

French Toast Rollups

Muffins/yogurt

Scrambled Egg Muffins/fruit

Cereal

Pancakes/fruit

Lunch

Chicken Salad/fruit/veg

Mac and cheese/fruit/veg

Hot dogs/fruit/veg

nuggets/fruit/veg

Leftovers

Dinner

Saturday - French Dips w/Attitude (Rachel Ray)/Mac-n-cheese (Paula Deen)/raw veggies

Sunday - Bruchetta Style Chicken over Risotto/Pizza

Monday - Lasagna (my mom's, the best!)/salad/bread

Tuesday - Chili in bread bowls

Wednesday - Aimee's Stuffed Chicken/veg/biscuits

Thurs - Nutty Coconut Fish/rice pilaf/green beans

Friday - Bacon Stuffed Cheeseburgers/mango broccoli salad

Saturday - Buffalo style pizza

Sunday - Monte Cristo's/fruit

Monday - Fajitas/mexican rice

Tues - Mom Mom's Buttermilk Chicken/ cauliflower gratin

Wed - Spaghetti/bread/salad

Thurs - Sesame Beef Stir Fry(Jessica Seinfeld)/rice

Fri- Family night out!

Taco Soup

My mom gave me this recipe. Our family loves it and I love it even more b/c it is SOOOOO easy. :)

Easy Taco Soup (Makes 10-12 servings, crock pot full)

1 pound ground lean hamburger ( I used 2 pounds)

1 large onion, chopped

4 cups water

1 (16 oz.) can light red kidney beans, drained

1 (15.5 oz.) can pinto beans, drained

1 (15.5 oz.) can niblet corn, drained

1 (15 oz.) can black beans, drained

1 (15 oz.) can tomato sauce

1 (10.75 oz.) can tomato soup

1 (10 oz.) can diced tomatoes wth green chilies

1 (10 oz.) can enchilada sauce

1 (1.25 oz.) package taco seasoning mix

1 teaspoon salt

Garnish:shredded cheese, sour cream, crushed taco chips

In a large Dutch oven,combine ground beef and onion. Cook over medium-high heat, until beef is browned and crumbles;drain. Stir in remaining ingredients; except for the garnish. Bring to a boil; reduce heat, and simmer for 1 hour. Garnish each serving, if desired.

Or you can cook in a crock pot on low. However, you need to brown ground beef and saute onions first. 

Parmesan Pork Chops (Taste of Home)

Ingredients

* 1/4 cup butter
* 1/4 cup grated Parmesan cheese
* 2 tablespoons all-purpose flour
* 2 teaspoons Italian seasoning
* 2 teaspoons dried parsley flakes
* 1/4 teaspoon pepper
* 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
* 2 tablespoons olive oil

Directions

* In a shallow microwave-safe bowl, melt butter. In a large resealable plastic bag, combine the Parmesan cheese, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter; place in bag, one at a time, and shake to coat.
* In a large skillet, cook pork in oil over medium heat for 7-8 minutes on each side or until juices run clear. Yield: 4 servings.

Balsalmic Chicken Sandwiches (Jessica Seinfeld)

My family LOVES this meal!

Ingredients

 2 pounds boneless, skinless chicken breasts, cubed

 ½ teaspoon salt ½ teaspoon pepper

 ¼ cup whole-wheat flour

 3 tablespoons olive oil

 3 cloves garlic, minced

 1 cup low-fat, reduced-sodium chicken broth

 ½ cup balsamic vinegar

 6 tablespoons firmly packed dark brown sugar

 ½ cup broccoli puree

 6 large slices tomato

 6 ciabatta rolls, or 6 large slices crusty Italian bread 

½ cup grated part-skim mozzarella

Cooking Directions

1. Sprinkle the chicken with salt and pepper. Place the flour on a sheet of waxed paper. Toss the chicken chunks in the flour and coat completely. Preheat the oven to 350 degrees.

2. Warm the oil in a large skillet over medium-high heat. Add the chicken and garlic. Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8 to 10 minutes.

3. Add the chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10 to 15 minutes, until the chicken is cooked through and no longer pink in the center. Add the puree and cook 2 to 3 minutes more, until the flavors are well blended.

4. Place the bread on a large baking sheet. Top each with a tomato slice. Divide the chicken between the 6 pieces of bread and top with mozzarella. Bake until the cheese is melted and edges of the bread are crisp, 5 to 7 minutes. Serve immediately.

For the Broccoli Puree

Cut broccoli into florets and steam for 6 to 7 minutes. Florets should be tender but still bright green. (If they're an olive green, they're overcooked.) Puree using a food processor or blender for about 2 minutes. May need a few teaspoons of water, for a smooth, creamy texture.

Scrambled Egg Muffins (Jessica Seinfeld)

Serves 4

* Nonstick cooking spray
* 4 slices nitrate-free turkey bacon
* 3 large egg whites
* 1 large egg
* 1/2 cup chopped, low-sodium chickpeas, rinsed and drained
* 1/4 cup nonfat (skim) milk
* 4 teaspoons grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray; place bacon on prepared baking sheet and transfer to oven. Bake until crisp, 10 to 15 minutes.
2. Meanwhile, in a small bowl, whisk together egg whites, egg, chickpeas, and milk. Coat 4 cups in a 6-cup standard muffin tin with nonstick cooking spray. Divide egg mixture evenly among prepared cups. Remove bacon from oven and cut with kitchen shears or thinly slice into 1/2-inch pieces. Sprinkle bacon over eggs and top each with 1 teaspoon Parmesan.
3. Transfer to oven and bake until eggs puff and are cooked through, 12 to 15 minutes. Remove egg muffins from muffin pan and let cool slightly before serving.

Shrimp Bisque (Tyler Florence)

Serves: 4-6

* 1.5 pounds shrimp, shelled and deveined, shells reserved
* Extra-virgin olive oil
* 3 tablespoons unsalted butter
* 2 1eeks, trimmed, halved lengthwise, and rinsed well
* 1 onion, halved
* 2 stalks celery, cut into big chunks
* 2 carrots, cut into big chunks
* 3 sprigs fresh thyme
* 1 bay leaf
* 2 strips orange zest
* 2 tablespoons tomato paste
* 1/4 cup brandy
* 3 tablespoons all-purpose flour
* 4 cups heavy cream
* Kosher salt and freshly ground black pepper
* Finely grated orange zest, for garnish
* Finely chopped fresh chives, for garnish


SHRIMP BISQUE
Recipe courtesy Tyler Florence

Heat 3 tablespoons olive oil in a large pot over medium heat and melt 3 tablespoons of the butter into it. Then add the shrimp shells, the leeks, onion, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let the alcohol burn off. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

1/16/11 - 1/29/11 Menu

Breakfast:

Scrambled Egg Muffins x2
Cranberry Muffins/yogurt x2
French Toast Sticks/fruit x2
Cereal/fruit x2
Starbucks Scones/yogurt x2

Lunch:

Cheese Quesidillas/fruit/veg x2
PB & J/fruit/veg x2
Deli Sandwhiches/fruit/veg x2
Nuggets/fruit/veg x2
Mac-n-cheese/fruit/veg x2
*if we have leftovers from dinner, we will have it for lunch. :)

Dinner:

Sunday - Chicken Cannelloni/bread/salad

Monday - Parmesan Pork Chops/broccoli/rice

Tuesday - Beef and Broccoli Stir fry/rice

Wednesday - Lasagna/bread/corn

Thursday - Sausage Pepper Subs/fruit/veggies

Friday - night out!

Saturday - Pizza Rolls

Sunday - Lunch Crockpot Chicken/Potatoes/Carrots Dinner - Tacos

Monday - Shrimp Bisque/bruschetta

Tues - Balsalmic Chicken Sandwhiches/Mac and Cheese/Raw Veggies

Wed - Fish and Chips

Thurs - Spaghetti and Meatballs/Bread/Salad

Friday- Date night

Saturday - Cheeseteak Pizza