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