Philly Cheesesteaks, Cowboy Style (Rachel Ray)

Homemade Smoky Steak Seasoning

• 1 1/2 teaspoons smoked black pepper by McCormick (available in most large supermarkets)
• 1 teaspoon smoked sea salt
• 1/2 teaspoon garlic powder
• 1 teaspoon dried onion
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• OR
• 1 teaspoon of smoked sweet paprika combined with 2 tablespoons Montreal Steak Seasoning
• 1 large red bell pepper
• 1 tablespoon EVOO - Extra Virgin Olive Oil, plus some for drizzling
• 4 slices bacon, chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 red chile pepper, long or Fresno or Italian cherry pepper, chopped
• 4 cloves garlic, thinly sliced
• 1 red onion, sliced 1/4 inch thick
• 2 cubanelle peppers, sliced lengthwise 1/4 inch thick
• 1 1/4- to 1 1/2-pound piece flank steak, brought up to room temperature
• 4 crusty hoagie rolls, toasted
• 1/2 pound deli-sliced provolone cheese, slices stacked and cut in half

Preparation

Preheat griddle side of grill pan or large cast-iron skillet over medium-high heat.

Char red pepper, blackening all of the skin, over flame on stove top or under broiler with oven door cracked to allow steam to escape. Place pepper in a bowl, cover tightly with plastic wrap and cool to handle. Seed pepper and slice. 

 

Heat EVOO in a large skillet, a turn of the pan, over medium-high heat. Add bacon and crisp it up then add fresh chilies and garlic. Stir, add onions and cubanelle peppers, and cook to tender-crisp, 5 minutes, stirring frequently. Add sliced red bell peppers and reduce heat to low. 

 

Drizzle meat with EVOO and cook 5 minutes on each side. Let stand a couple of minutes then thinly slice and toss meat back on hot griddle and season liberally with smoky grill seasoning. When meat browns, form a loose pile and cover with cheese pieces. Cover griddle pan with foil to melt cheese. Pile meat and melted cheese into toasted sub rolls and top with peppers and onions.

Clean Chicken and Kale (Lisl)

Ingredients:

3 boneless chicken breasts or tenders (2 to 3 pounds)

already baked and seasoned with Mrs Dash, chopped into bite sized pieces

2 cups chopped fresh broccoli

2 cups chopped fresh cauliflower

1 small onion chopped

tbs fresh crush garlic

1 tbs fresh oregano 

 

Directions:

saute the veggies and herbs in a little lemon juice, white wine or low sodioum chicken broth until crisp tender

add chicken and stir it all up

I added a SMALL amount of lite soy sauce and fresh ginger for flavor

then the last 5 minutes, add the kale and saute until the kale is soft, squeeze lemon juice over the top and sprinkle sesame seeds.  

this was SO delish! my little ones loved it, which surprised me.  I thought they would not appreciate all those veggies, but, I think that they are getting used to real food and starting to appreciate what whole foods taste like..victory!

 

 

Avocado Salad

Ingredients

• 2 avocados - peeled, pitted and diced
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 1 large ripe tomato, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 lime, juiced
• salt and pepper to taste

Directions

1. In a medium bowl, combine avocados, onion, bell pepper, tomato, cilantro and lime juice. Gently toss until evenly coated. Season with salt and pepper. 

California Grilled Veggie Sandwich

These are delicious!

Ingredients

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

Directions

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat. You can do this on a George Forman grill it is much easier. 
3. Place veggies in a bowl, drizzle with olive oil and stir.  Place on grill. Grill until veggies are tender. Remove and place in a bowl. 
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Then place veggies on one of the slices and the cover with the other slice. Place on grill. Grill until bread is toasted and cheese is melted. Yum!

 

 

Pecan Crusted Tilapia

Ingredients
1/2 cup pecan pieces
1/2 cup bread crumbs
1/4 cup flour
1/2 cup reduced-fat milk
1 egg (or 1/4 cup egg substitute)
1 1/2 pounds tilapia fillets
1 teaspoon seasoned salt
1/4 cup canola oil

Steps
1. Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl.
2. Preheat large sauté pan on medium 1–2 minutes. Sprinkle both sides of fish with seasoned salt.
3. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip into pecan mixture. Wash hands.
4. Place oil in pan; swirl to coat. Add fish (wash hands) and cook 2–3 minutes on each side or until golden. Serve.
CALORIES (per 1/4 recipe) 510kcal; FAT 30g; CHOL 140mg; SODIUM 600mg; CARB 19g; FIBER 2g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 10%; IRON 15%

Seasoned Cheese Grits

Ingredients

1 cup quick-cooking grits
2 1/2 cups water
2 tablespoons butter
1/4 cup shredded Italian-blend cheese
1 teaspoon cooked bacon pieces
1 teaspoon Montreal steak seasoning

Steps

1. Combine grits and water in microwave-safe bowl. Cover and microwave on HIGH 6 minutes or until grits begin to thicken.
2. Stir in remaining ingredients; cover and let stand 1 minute. Serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 8g; CHOL 20mg; SODIUM 270mg; CARB 31g; FIBER 1g; PROTEIN 5g; VIT A 6%; VIT C 0%; CALC 6%; IRON 8% 

Pasta Primavera

Ingredients

• 1 (8 ounce) package dry pasta
• 1/4 cup margarine
• 1 envelope dry vegetable soup mix
• 1 1/2 teaspoons all-purpose flour
• 1 1/2 cups milk
• 2 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.

Menu Plan 4/28/11 - 5/12/11

Breakfast:

Oatmeal

French Toast Sticks

Cereal

Egg mcmuffins

Chocolate Muffins

Blueberry Muffins

Lunch:

PB and J/Deli Sandwiches/veggies/fruit

Nuggets/veggies/fruit

Mac and Cheese/veggies/fruit

Leftovers

Dinner:

4/28 - Aimee's Sweet and Sour Chicken/rice

4/29 - Pasta Primavera/steamed broccoli/bread

4/30 - Dinner out

5/1 - Slow Cooker BBQ Sandwiches/green beans/coleslaw

5/2 - Gordita's/mexican rice

5/3 - Louisa's Butternut Squash Lasagna/bread/peas and carrots

5/4 - Pecan Tilapia/cheese grits/salad

5/5 - Parmasen Crusted Chicken (Brenna)/veggies/rice

5/6 - Pizza

5/7 - Aimee's Ranchilada's/Avocado Salad

5/8 - Burgers/baked beans/fruit

5/9 - Leftovers

5/10 - Spaghetti/bread/corn

5/11 - Hudson's Tilapia/cheese broccoli/rice

5/12 - California Grilled Veggie Sandwich/strawberry feta salad

Parmesan-Crusted Chicken (Brenna)

Ingredients

• Cooking spray
• 1/3 cup all-purpose flour
• Salt and ground black pepper
• 1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
• 1/3 cup milk
• 1/3 cup grated Parmesan
• 1/2 cup quick-cooking oats
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon dried oregano

Creamy Honey-Mustard Dip:

• 1/2 cup sour cream, regular or low-fat
• 2 teaspoons Dijon mustard
• 2 teaspoons honey

Directions

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.

To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.

Serve chicken with dip on the side.

Beach Body Boot Camp Diet (Fitness Magazine) - Lunches

Lunches about 400 calories each

 Greek Pita Pockets with Tzatziki Sauce

• Combine 1/2 cup canned chickpeas, rinsed and drained; 1/4 cup chopped cucumber; 1/4 cup chopped red bell pepper; and 1/4 cup chopped black olives.
• Whisk together 1/4 cup low-fat Greek yogurt, 1/4 cup shredded cucumber, 1/4 teaspoon dill, and a pinch each of salt and black pepper.
• Cut a whole-grain pita in half and fill both halves with bean mixture; top with yogurt sauce.

 

Panzanella White Bean Salad

• Toast 2 slices whole-grain bread and cut into 1-inch cubes.
• Combine with 1/2 cup canned white beans, rinsed and drained; 1/2 cup halved grape tomatoes; 1/2 cup chopped cucumber; 2 tablespoons minced basil; 2 tablespoons diced red onion; 1 tablespoon fresh lemon juice; and 1 tablespoon olive oil.
• Mix all ingredients; add salt and black pepper to taste.

 

Spinach Salad with Chicken, Strawberries, Walnuts, and Goat Cheese

• Combine 3 cups baby spinach, 2 ounces chopped grilled chicken, 1/2 cup sliced strawberries, 1/2 ounce crumbled goat cheese, 2 tablespoons chopped walnuts, 2 teaspoons olive oil, and 1 tablespoon balsamic vinegar.
• Toss all ingredients; add salt and black pepper to taste.

 

Dressed-Up Turkey Wrap

• Put 2 ounces roasted turkey; 1/2 ounce brie; 1/2 apple, thinly sliced; and 1/2 cup arugula on an 8-inch whole-grain tortilla. Roll up.
• Serve with 1/2 apple, sliced and topped with 1 teaspoon peanut butter.

Rosemary and Zucchini Flatbread with Grape Salad

• Preheat the oven to 350 degrees F.
• Warm 1 whole-grain flatbread on a baking sheet 7 minutes.
• Remove from oven and top with 1/2 cup thinly sliced zucchini, 1/4 cup grated part-skim mozzarella, and 1 teaspoon dried rosemary. Bake 7 minutes more, until cheese is melted.
• Meanwhile, mix 1 cup halved grapes with 2 tablespoons sliced almonds.
• Serve flatbread warm or at room temperature with grape salad.

 

Thai Shrimp Po' Boy

• Coat 2 ounces cooked shrimp, tails removed and sliced lengthwise, with 2 teaspoons prepared Thai chili-garlic sauce.
• Slice a whole-grain hero roll lengthwise and fill with shrimp, 3 tablespoons sliced or chopped avocado, 1/4 cup sliced cucumber, and 1/4 cup shredded carrots.
• Top with 2 tablespoons chopped cilantro and 1 tablespoon fresh lime juice.

Mediterranean Pasta Salad with Tuna

• Cook 1 1/2 ounces whole-grain angel hair pasta.
• Combine 3 ounces water-packed tuna, drained, with 1/2 cup halved grape tomatoes; 1/2 cup canned artichokes, drained and quartered; 3 tablespoons sliced pitted black olives; 1 tablespoon fresh lemon juice; and 2 teaspoons olive oil with pasta.
• Add salt and black pepper to taste; serve

Peanut Butter Sandwich Cookies (Mom)

Ingredients

• 1 cup butter-flavored shortening
• 1 cup creamy peanut butter
• 1 cup sugar
• 1 cup packed brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 
  FILLING:
• 1/2 cup creamy peanut butter
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 5 to 6 tablespoons milk

Directions

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition after each addition. Add vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.
• Shape into 1-in. balls and place 2 in. apart on ungreased baking sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool.
• For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie. Yield: 44 sandwich cookies.

Eva Longoria's Recipe for Aunt Elsa's Devil's Food Cake

Ingredients

• For the Cake:
• 3 ounces unsweetened chocolate, chopped
• 2 ½ cups cake flour, plus more for pans
• 2 teaspoons baking soda
• ½ teaspoon table salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 ½ cups lightly packed browned sugar
• 3 large eggs
• 2 teaspoons vanilla
• ½ cup buttermilk
• 1 cup boiling water
• For the Frosting:
• 4 ounces unsweetened chocolate, chopped
• 4 cups (1 pound) confectioners’ sugar, sifted
• ½ cup hot water
• 1 large egg
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon vanilla 

Preparation

In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.

Preheat the oven to 350 F. Grease and flour three 8-inch cake pans.

In a large bowl, sift the flour with baking soda and salt; set aside.

In the work bowl of an electric stand mixer fitted with a paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.

Reduce the speed to low and beat in the chocolate. Add the flour mixture in 3 parts alternately with buttermilk in 2 parts, starting and ending with the flour. Beat in the water until smooth.

Pour into the prepared pans. Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto wire racks. Peel off the paper. Flip them over to completely cool right-side up on the wire racks. If not assembling right away, cover layers in plastic wrap and store at room temperature for 1 day.

Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.

In the work bowl of an electric stand mixer fitted with the paddle attachment, or in large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water. Beat on medium speed until smooth. Add the egg, butter and vanilla. Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon.

When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake, using a crumb coat, (see note) if you have time.

Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.

Note: If you have time after all the layers are filled, applying a “crumb coat” to the sides and top of the cake ensures that no crumbs get mixed into the frosting and mar the cakes appearance. To apply a crumb coat, place a small amount of frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the fridge and frost the sides and top. 

Eva Longoria's Hot Artichoke Dip

Ingredients

• For the Hot Artichoke Dip:
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• ½ teaspoon garlic powder
• Toast Triangles (recipe follows) or assorted crackers, for serving 
• For the Toast Triangles:
• 4 tablespoons (1/2 stick) unsalted butter, softened, or as needed
• 12 slices day-old white bread
• Garlic or onion powder
• Sweet paprika
• Kosher salt

Eva Longoria's Enchiladas Rojas

 Ingredients

• 10 medium tomatoes, quartered
• 10 dried ancho chiles
• 8 garlic cloves
• 1 cup chicken broth from cooked chicken, or store bought
• 1 ¼ cups vegetable oil or as needed
• Kosher salt to taste
• About 48 corn tortillas
• 1 4-pound whole chicken, poached and shredded
• 1 yellow onion, finely chopped (optional)
• 3 cups grated or crumbled queso fresco or shredded Mexican cheese
• Mexican rice, for serving
• Refried Beans, for serving 

Preparation

For the sauce: place the tomatoes and chiles in a large saucepan and cover with cold water. Bring to a boil and cook gently until the chiles are tender, about 10 minutes. Drain and remove the stems from the chiles. Working in batches if necessary, place the tomatoes, chiles, garlic and chicken broth in the work bowl of a food processor. Process until well puréed. 

In a large skillet, heat ¼ cup of the oil over medium heat until shimmery and hot but not smoking. Add the sauce and bring to a simmer. Simmer for 10 minutes. Remove the sauce from the heat. Set aside until cool. 

For the enchiladas: Line baking sheet or platter with paper towels. In a small skillet, heat 1 cup of oil until shimmery and hot but not smoking. Lightly fry the tortillas one at a time just until softened, 5 to 10 seconds per side. Transfer to the paper towel-lined pan to drain.

Preheat the oven to 350 F. Lightly coat one of two baking dishes with cooking spray. 

Working with one tortilla at a time, dip a tortilla in the red sauce, lightly soaking both sides completely. Place the tortilla in baking dish and arrange about 1 tablespoon of chicken in a line just above the center of the tortilla. Sprinkle over a bit of onion, if desired. Tightly roll up the tortilla and place it at one end of the baking dish. Repeat with all of the tortillas until all the enchiladas are snug in the dish. Use a second baking dish if necessary. 

 

When all of the enchiladas are rolled and snug in a baking dish, pour over any remaining sauce. Sprinkle the cheese over the top and cover the pan(s) with foil. Place the baking dishes in the oven until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes. Remove from the oven. Serve directly from the dish, using a spatula to scoop out the enchiladas. Serve with Mexican rice and refried beans. 

Topy-Turvy Egg Bake (Rachel Ray)

Do you want your kids to eat a healthier breakfast and teach them how to cook at the same time? This is a very kid friendly recipe. Let me know how it goes!

Ingredients:

2 english muffins

1 bunch broccolini or broccoli

1 large shallot

5 oz swiss cheese

5 eggs

3/4 cup half-and-half

3 Tbsp. unsalted butter, plus more for greasing

salt and pepper

2 Tbsp. finely grated parmesan cheese

Directions:

1. Get the ingredients ready. Tear up the english muffins into crumb size bits. Trim the broccolini and cut into 1/2 inch pieces; chop the shallot. Shred the swiss cheese. In a large liquid measure, beat together the eggs and half-and-half. 

2. Preheat the oven to 325. In a large skillet, melt 2 Tbsp. butter over medium heat. Add the english muffin crumbs and cook, stirring occasionally, until golden, about 5 minutes; transfer to a plate. Wipe out skillet and reserve. Lightly butter an 8-inch square baking dish.

3. In the reserved skillet, melt the remaining 1 Tbsp butter over medium heat. Add the shallot, 1/2 tsp. salt and 1/4 tsp. pepper and cook, stirring often, until softened, about 2 minutes. Add the broccolini and cook for 1 minute. Add the 1/2 cup water, increase the heat to medium-high and simmer, stirring occasionally, until the water is evaporated and the broccolini is crisp-tender, 3 to 5 minutes; transfer to the prepared baking dish. Sprinkle with 1 cup swiss cheese. Pour the egg mixture on top of the broccolini mixture. 

4. In a small bowl, toss together the toasted crumbs and the remaining swiss cheese. Sprinkle onto the casserole, then top with the parmesan. Bake in the center of the oven until the eggs are set and the top is browned, about 30 minutes.

Sweet and Sour Chicken (Aimee)

 Ingredients:
* 6-8 Skinless, Boneless chicken breast halves (cut into 1 inch cubes)
* Vegetable Oil
* 2 Eggs
* 1 cup Flour
* 3/4 cup Sugar
* 1/2 cup Pineapple Juice
* 1 20 oz. can Pineapple Chunks
* 1/4 cup White Vinegar
* 3/4 cup Ketchup
* 1 1/2 tsp salt
* 1 T Soy Sauce

Directions:

(1) Preheat oven to 350 degrees F.

(2) Sprinkle chicken breasts with garlic salt.

(3) In a frying pan on high heat, add 1/2-inch vegetable oil. In a bowl, beat 2 eggs. Place flour in a shallow bowl. Dunk pieces of chicken in the egg, and allow excess to drain. Dredge the chicken pieces in the flour coating thoroughly. Drop pieces into the hot oil and cook until deep golden brown. Turn as necessary to cook evenly on all sides.

(4) While chicken is cooking, combine the following in a saucepan over medium-low heat: sugar, pineapple juice, white vinegar, ketchup, salt and soy sauce. Stir mixture occasionally until it comes to a low boil and then reduce heat just enough to keep the sauce warm.

(5) Place cooked chicken pieces and pineapple chunks in a 9×13 pan. Pour warm sweet and sour sauce over the top.

(6) Bake in oven for 30-45 minutes, and serve over rice or egg noodles.

Chile-Lime Shrimp with Papaya Guacamole and Lime Crema and Skillet Toasted Corn Salad

Prep: 25 minutes  Marinate: 15 minutes  Chill: 2 hours (sauce)  Broil: 3 minutes Ingredients: 32 fresh or frozen large peeled and deveined shrimp (about 2 pounds total) ¼ cup lime juice 1 to 2 tablespoons habanero chile sauce 2 cloves garlic*, minced ½ teaspoon kosher salt or sea salt 1/8 teaspoon freshly ground black pepper 8 tostada shells, heated according to package directions 1 Recipe Lime Crema, below1 Recipe Papaya Guacamole, belowLime wedges (optional) ONE Thaw shrimp, if frozen, and pat dry with paper towels. Place shrimp in a resealable plastic bag set in a shallow dish. TWO For marinade, in a small bowl combine lime juice, habanero chile sauce and garlic. Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 15 minutes to 1 hour, turning bag occasionally. (The shrimp will get spicier the longer they marinate.) Drain shrimp, discarding marinade. THREE Thread shrimp onto four or five metal or bamboo† skewers, leaving ¼-inch space between shrimp. Place skewers on a broiler pan. Sprinkle with salt and black pepper. Broil 4 to 5 inches from the heat for 2 minutes. Turn shrimp over and broil 1 minute more or until shrimp are opaque. FOUR To serve, divide shrimp among tostada shells. Break tostadas in half, if desired. Top with Lime Crema and Papaya Guacamole and serve with lime wedges, if desired. Makes 8 servings. Nutrition Facts per serving: 286 cal., 13 g total fat (3 g sat. fat), 182 mg chol., 427 mg sodium, 17 g carb., 4 g dietary fiber, 26 g protein. Exchanges: 1 starch, 3 medium-fat meat, 1.5 fat. † To use bamboo skewers: Soak them in water for at least 1 hour before broiling. Lime Crema: In a small bowl combine one 8-ounce carton light sour cream* and 3 tablespoons lime juice. Serve at once, or cover and chill up to 4 hours. Papaya Guacamole: Halve, seed and peel 2 very ripe avocados*, then finely dice. In a large bowl combine diced avocado, ½ cup finely chopped red onion*, 1 fresh serrano chile pepper** that has been seeded and finely chopped and 2 tablespoons lime juice. Fold in 1/3 cup diced papaya and ¼ cup snipped fresh cilantro*. Season to taste with coarse salt. Serve immediately or cover surface tightly with plastic wrap and chill for up to 2 hours. *available organic ** Handling hot chile peppers: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Skillet Toasted Corn SaladStart to finish: 30 minutes 1/3 cup plus 1 tablespoon olive oil* ¼ cup lemon juice* 1 tablespoon Worcestershire sauce 3 cloves garlic*, minced ½ teaspoon freshly ground black pepper ¼ teaspoon salt Few dashes bottled hot pepper sauce 6 ears fresh corn 20 baby sweet peppers (10 ounces) or 4 medium red, yellow and/or green sweet peppers* 2 ounces Parmesan cheese, finely shredded (½ cup) 1 head romaine lettuce*, cut crosswise into 1-inch pieces ONE For dressing, in a screw-top jar, combine the 1/3 cup oil, lemon juice, Worcestershire sauce, garlic, black pepper, salt and hot pepper sauce. Cover and shake well; set aside. TWO Remove husks and silk from corn. Cut kernels from corn cobs. In a large skillet cook corn kernels in the 1 tablespoon oil over medium-high heat about 10 minutes or until corn is tender and golden brown, stirring often. Turn down heat as necessary to prevent corn from popping out of the skillet. Remove from heat; keep warm. THREE Remove seeds from sweet peppers. Cut baby sweet peppers into large pieces or coarsely chop medium sweet peppers. In a large bowl combine sweet peppers and corn. Top with cheese. Pour dressing over mixture; toss lightly to coat. Serve over romaine. Makes 8 servings. Nutrition Facts per serving: 178 cal., 12 g total fat (1 g sat. fat), 6 mg chol., 118 mg sodium, 18 g carb., 4 g dietary fiber, 5 g protein. Exchanges: 1 starch, 1 vegetable, 2 fat.

Butternut Squash Lasagna (Louisa)

Ingredients

1 or 2  Large Butternut squash – Peeled, cored and sliced thin 1/4  inch
10 to 14  Pasta Sheets – Cooked
1 handful  Spinach
6 cloves  Garlic
1 bunch  Italian Parsley
1 stick Butter (114g)
¼ Cup  Flour
3 ½ Cups Whole Milk
3 Cups  Shredded Mozzarella
½ Cup  Parmesan
10 each  Sage Leaves – Sliced Thin
1 each Lemon – Zest
Salt and Pepper and Olive Oil

Directions

Pre-heat oven to 375F

You will need a 13x9x2 baking dish (a regular glass one or any type of casserole will do)

Drizzle the sheet tray with olive oil and place the slices of butternut squash on it, season with salt and pepper, repeat another layer until all the butternut is layered.  Cover with foil and bake for about 8 to 10 minutes until the squash is cooked yet still firm enough to break apart.

While that is working start on your roux:  ½ stick of butter in the pot and melt until almost browned, whisk in the flour and continue to cook for about 30 seconds, slowly whisk in the milk and bring to a boil, Add the garlic and continue to cook at a medium heat until mixture thickens.   Transfer the mixture to the blender and blend in the Spinach/parsley.  Season with salt and Pepper.

Rub the Baking dish with a little butter and begin the layers:  Cream Sauce, pasta, Mozza, Parma, butternut – Repeat.  Make sure the top layer has cheese on top.  Cover with Foil and Bake for 40 minutes, remove foil and bake for another 15 or until the top is crispy golden brown.  Let rest for 10 minutes before serving

Serve with Sage/Lemon Brown Butter:  In small sauté pan bring the remaining butter to a light brown color – Very hot and bubbling add Sage, Zest, salt and Pepper.   Spoon over a little on each piece.

Mexican Cheesecake (Aimee)

Ingredients:

2 8 oz cans crescent rolls (I used Pillsbury butter flake)
2 8 oz pkgs cream cheese, softened
1 cup sugar
1 tsp vanilla
For topping:
7 TB butter melted (almost a whole stick)
1/4 cup white sugar
1 tsp cinnamon

Directions:
grease a 9x13 glass baking dish, preheat to 350. Unroll one pkg of crescent rolls and flatten into bottom of pan. In a mixing bowl, beat together both pkgs of cream cheese, tsp vanilla, and 1 cup sugar. Spread over bottom layer of crescent rolls with spatula. Unroll other pkg of crescent rolls on top (no need to press them down). Melt butter in measuring cup and brush over top. Mix together 1/4 cup white sugar and 1 tsp cinnamon and sprinkle over top. - (I have a shaker with cinnamon sugar in my cabinet so I just used it). Bake at 350 for 25-30 minutes.

Mexican Pot Pie (Aimee)

Ingredients:

1 lb ground chuck
1 can pillsbury crescent rolls
1 can corn rinsed and drained
1 can black beans rinsed and drained
1/2 chopped onion
1/2 packet taco seasoning
1/2 packet ranch seasoning
1.5 cups 2 % shredded mexican cheese
1 10 oz can low-fat cream of mushroom soup
1/2 cup low fat sour cream
2 tb butter

Directions:
In a 9x9 glass baking dish, spray with pam and place half of the crescent rolls in the bottom, covering the bottom completely.
Brown ground beef and saute onion in pan. Add taco seasoing and ranch seasoning to meat. Season with salt and pepper if desired.

In a large glass bowl, stir together sour cream, and cream of mushroom. Then add corn and black beans (rinse and drain first). Add cooked ground beef to bowl and stir together. Add cheese and stir in. Pour mixture over crescent rolls in glass baking dish, then roll out the other 4 crescent rolls over the top to make the top crust. Pierce with a knife several times. Melt about 2 TB of butter and brush over the top. Bake at 325 for about 30-35 minutes.

The kids loved this meal and we served with cantaloupe.

4/3/11 - 4/16/11 Menu Plan

Breakfast:

Pancakes/fruit

Omelets 

Cereal

French Toast Sticks/fruit

Coffee Cake Muffins/fruit

Lunch:

Cesar Pleaser Sandwiches (Kraft)/pasta salad

Tuna Sandwiches/yogurt/veg

Chef Salad

Pizza Rollups/fruit/veg

Nuggets/veg/fruit

Dinner:

4/3 - Lunch: Stoffers/bread/salad 

        Dinner: Tacos/Mexican rice

4/4 - Spinach, Pesto, and Feta-Stuffed Pork Tenderloin with Chunky Tomato Sauce (Lisl's)/salad/rice

4/5 - Spaghetti/bread/corn on the cob

4/6 - Unstuffed Peppers

4/7 - Chile Lime Shrimp/Toasted Corn Salad

4/8 - Chicken Club Pizza/raw veggies

4/9 - Hot Mess Burgers/broccoli salad (Paula Deens)

4/10 - Lunch: Coconut Curry Beef/rice

          Dinner: Firehouse :)

4/11 - Chicken Ragu/bread/salad

4/12 - Apricot Pork Chops (Aimee's)/green beans/rice

4/13 - Meatball Subs/pasta salad/fruit

4/14 - Asian Pasta Stir Fry/bread

4/15 - Chicken Vegetable Quesadilla's (Brenna's)/chips and salsa

4/16 - date night

Snacks:

Trail Mix

Cheese sticks

Homemade granola bars

yougurt

fruit

Hummus and pretzel chips