Mommy Meals!: February 2012

Monday, February 27, 2012

Philly Cheese Steak Casserole

Source: mmmdinner.blogspot.com via Bernadete on Pinterest

Philly Cheese Steak Casserole

3 cups uncooked wide egg noodles (I used whole wheat)
1 lb beef boneless sirloin steak, about 3/4 inch thick
1/4 teaspoon pepper
2 medium onions, chopped (1 cup)
1 small green bell pepper, chopped (1/2 cup)
1 3/4 cups beef broth
1/4 cup all-purpose flour
1/2 cup fat-free half-and-half
1 tablespoon Dijon mustard
3/4cup shredded Cheddar cheese

1. Heat oven to 350°F. Spray a casserole dish with cooking spray. Cook and drain noodles as directed on package.

2. Meanwhile, remove fat from beef. Cut beef into 3/4-inch pieces. Heat 12-inch nonstick skillet over medium heat. (I seasoned beef with grilling seasoning. Cook beef and pepper in skillet 2 to 3 minutes, stirring occasionally, until beef is brown. Stir in onions and bell pepper. Cook 2 minutes, stirring occasionally. Spoon into baking dish.

3.In medium bowl, beat broth and flour with wire whisk until smooth. Add to skillet; heat to boiling. Cook, stirring constantly, until mixture thickens; remove from heat. Stir in half-and-half and mustard. Spoon over beef mixture. Stir in cooked noodles.

4. Cover and bake 40 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted and casserole is bubbly (next time I plan to let everyone sprinkle a little cheese on their plates).

Review: This was ohh so good! Had myself 3 servings!! It was easy to prepare!

Monday, February 20, 2012

Slow Cooker Chicken Marsala Recipe Slow Cooker Chicken Marsala Recipe

Slow Cooker Chicken Marsala Recipe

Source: flickr.com via Bernadete on Pinterest

INGREDIENTS:

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) Green Giant® sliced mushrooms, drained
1 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

DIRECTIONS:

1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.

2. Cover; cook on Low heat setting 5 to 6 hours.

3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.

4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.

5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with Parmesan cheese.

Review: smells great...it's baking now!

Meal Plan February 20

Monday: Chicken Marsala a la slow cooker

Source: flickr.com via Bernadete on Pinterest

Tuesday:Philly Cheese Steak Casserole

Source: mmmdinner.blogspot.com via Bernadete on Pinterest

Wednesday: Tuna Patty

Source: simplyrecipes.com via Taanya on Pinterest

Thursday: Pizza Steak Sandwiches in the crock pot

Source: eatathomecooks.com via Bernadete on Pinterest

Friday:Skinny Tuna Noodle Casserole

Source: skinnytaste.com via Amy on Pinterest

Saturday: Honey Sesame Seed Chicken

Source: stayskinnymommy.blogspot.com via Bernadete on Pinterest

Sunday: Stuffed Chicken Marsala

Source: joelens.blogspot.com via Bernadete on Pinterest

Remember to check out Orgjunkie for more great meal plans!

Baked Costa Rican Style Talipia

Source: foodnetwork.com via Anne-Clark on Pinterest

Ingredients:

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
p long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can of black beans, drained and rinsed
2 cups of fresh diced pineapple
2 limes freshly sliced
Directions:

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Review:

I marinated my fish overnight and used canned pineapple. Overall this dish had a ton of flavor. In addition, I sprinkled paprika over my fish for added color.

Saturday, February 18, 2012

Avocado Chicken Salad: Avocado Chicken Salad: Avocado Chicken Salad

Source: becomingbetty.blogspot.com via Bernadete on Pinterest

Avocado Chicken Salad:

1 large can of chicken, drained and shredded

1 large avocado

1/2 a lime juiced

2 Tbs of cilantro, finely chopped

4 green onions, chopped

1/4 c. of mayonnaise

Salt and pepper to taste

Directions:

1. Mix all ingredients

2. Chill for 20 minutes.

3, Serve with chips, pita

Review: The original recipe called for chicken shredded however we used canned and it tasted great. The kids ate two servings of this in pitas!

Avocado Chicken Salad: Avocado Chicken Salad: Avocado Chicken Salad

Source: becomingbetty.blogspot.com via Bernadete on Pinterest

Avocado Chicken Salad:

1 large can of chicken, drained and shredded

1 large avocado

1/2 a lime juiced

2 Tbs of cilantro, finely chopped

4 green onions, chopped

1/4 c. of mayonnaise

Salt and pepper to taste

Directions:

1. Mix all ingredients

2. Chill for 20 minutes.

3, Serve with chips, pita

Review: The original recipe called for chicken shredded however we used canned and it tasted great. The kids ate two servings of this in pitas!

Friday, February 17, 2012

Friday Favorite Finds

This week I owe all my finds to pintrest. These are some great recipes. Enjoy,then remember to check out Finding Joy in my Kitchen for more great finds.

Sweet Treats:

S'mores Cookies:

Source: jamiecooksitup.blogspot.com via Bernadete on Pinterest

Cupcakes:

Source: 4.bp.blogspot.com via Bernadete on Pinterest

Dinner Ideas:

Slow cooker Chicken Marsala

Source: flickr.com via Bernadete on Pinterest

Baked Shrimp Scampi

Source: joelens.blogspot.com via Bernadete on Pinterest

Chicken and Mushrooms in a Garlic White Wine Sauce

Source: skinnytaste.com via Bernadete on Pinterest

chicken parmesan meatloaf

Source: joelens.blogspot.com via Bernadete on Pinterest

Tuesday, February 14, 2012

Spinach and Prosciutto Lasagna

Source: marthastewart.com via Bernadete on Pinterest

Spinach and Prosciutto Lasagna
Ingredients
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups part-skim ricotta
1 garlic clove, minced
Coarse salt and ground pepper
2 1/2 cups jarred tomato sauce
4 ounces thinly sliced prosciutto, finely chopped
6 no-boil lasagna noodles
1 cup shredded part-skim mozzarella (4 ounces)

Directions
1.Preheat oven to 375 degrees.
2. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside.
3. In another medium bowl, stir together tomato sauce and prosciutto.
4. In an 8-inch square baking dish, spread cup tomato sauce. Layer 2 noodles, 1/3 filling, and 1/3 remaining tomato sauce; repeat twice. Top with mozzarella.
5. Bake until browned, 35 to 40 minutes.
6. Let stand 5 minutes before serving.

Review:

This recipe tasted good as is. I used half the spinach and cut the filling ingredients in half. After making this recipe I think I will add pork sausage.

Fruit Fluff

Source: becomingbetty.blogspot.com via Bernadete on Pinterest

Ingredients:

~Frozen mixed berries (I used two smaller bags from Walmart)
~1 tub Cool Whip*
~1 large container of vanilla yogurt
~1 small package of cheesecake pudding mix
Directions
1.Pour berries into a large bowl.
2. Add the Cool Whip and yogurt and then sprinkle on the pudding mix.
3.Stir together really well until it's all combined and looks pretty.
4.Chill before serving

Review: This was the perfect recipe for our Valentine's day dinner. It is simple and ohh so good!

Source: jamiecooksitup.blogspot.com via Bernadete on Pinterest

Ground beef Enchiladas

SAUCE:
1 T canola oil
1 T flour
1 28 ounce can enchilada sauce (I used mild)
2 C chicken broth
1/2 t salt
1/2 t pepper
2 T fresh cilantro, chopped

MEAT and FILLING:
1 1/2 pounds ground beef
1 medium onion, chopped
2 4 ounce cans green chilies
1/2 t salt
12-14 white corn tortillas
3 C cheddar cheese, grated
1/2 C black olives, chopped
1 C green onions, chopped
1/2 C cilantro, chopped

1. Heat up a large, deep skillet over medium high heat. Pour the oil in followed by the flour. Whisk them together.

2. Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Whisk it all together to combine.

3. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes.

4. Heat up a separate skillet and toss in your ground beef, onion and the salt. Brown the meat over medium high heat, stirring occasionally.

5. When your meat is brown and the onions are transparent remove your pan from the heat and pour in your green chilies.

6. Chop up your green onions, olives and cilantro. Spray a 9x13 pan with cooking spray. Pour about 3/4 C of your red sauce into the pan.

7. Heat up a large griddle and spray it with cooking spray. Cook the tortillas until each side is just a bit crisp and golden, about 2 minutes per side. This will make it easier to fill them, you shouldn't have any trouble with them cracking.

8. Take your tortillas one at a time dip it into your red sauce, making sure that the sauce covers both sides.

9. Lay the smothered tortilla onto a cookie sheet and cover it with meat, green onions, olives, cilantro and cheese.

10. Roll the tortillas up and lay them seam side down into the pan. Pour the rest of the sauce over the top of the enchiladas. Sprinkle cheddar cheese over the top of the sauce.

11. Top with any leftover green onions and olives.

12. Bake at 350 degrees for 20 minutes, or until bubbly.

13. Remove the pan from the oven, sprinkle with chopped cilantro and serve.

Review: These tasted amazing! I loved the cooking tip to assemble the enchiladas on a cookie sheet on wax paper.

Monday, February 13, 2012

Peanut Butter Pancakes

Source: tastespotting.com via Morganne on Pinterest

Rosa Parks' Featherlite Peanut Butter Pancakes
Ingredients
1 cup flour
2 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
1 egg
1 1/4 cup milk
1/3 cup smooth peanut butter
1 tbsp vegetable oil or melted vegetable shortening to grease pan (or more if needed)

Directions:

1.Sift together dry ingredients: flour, baking powder, salt, and sugar.

2.Mix together wet ingredients (minus the oil) with a fork till smooth: egg, milk, peanut butter.

3.Add dry ingredients to wet, mixing lightly-- do not overmix, or pancakes will turn out heavy and dense. A few lumps are okay.

4. Grease your skillet or griddle with oil or shortening (I use peanut oil). Heat skillet over medium (or heat electric griddle to 275 degrees F). Test heat by flinging a droplet of water onto the surface of the skillet-- it should sizzle and evaporate, but not pop or crackle.

5.Pour the batter by scant 1/4 cupfuls to form pancakes on the hot skillet.

6.Let the pancakes cook for 1-2 minutes till bubbles rise to the surface of the batter and burst.

7.When the pancakes turn golden brown on the bottom, flip them. Let the pancakes continue to cook for 1-2 minutes longer till golden brown on both sides and cooked all the way through. Re-grease the skillet periodically between batches, if needed.

8.Serve pancakes immediately. To keep the pancakes warm while you're cooking, place them on a plate covered by a towel in a 175 degree oven. Use an oven mitt when removing the plate from the oven, it will be hot!
Serve warm with butter and maple syrup.

Review: Very yummy!

menu Plan

Here is our menu plan for this week:

Remember to check out Organizing Junkie for more great meal ideas.

Monday: Ground beef Enchiladas

Source: jamiecooksitup.blogspot.com via Heather on Pinterest

Tuesday: Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice

Source: foodnetwork.com via Anne-Clark on Pinterest

Wednesday: Bifans

Source: fullbellies.blogspot.com via Bernadete on Pinterest

Thursday: Slow Cooker Lime Chicken

Source: pipandebby.com via Karen on Pinterest

Friday: Spinach and Prosciutto Lasagna

Source: marthastewart.com via Mignonne on Pinterest

Saturday: Stuffed Chicken Marsala

Source: joelens.blogspot.com via Bernadete on Pinterest

Sunday: In- N-Out Burger

Source: fullbellies.blogspot.com via Bernadete on Pinterest

Chicken Parm Meatball Subs

Source: foodnetwork.com via Bernadete on Pinterest

Ingredients

Meaatballs
1 1/2 pounds ground chicken

1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

1 large egg

1 cup grated Parmigiano-Reggiano

1/2 cup Italian bread crumbs

Handful of chopped parsley leaves

Extra-virgin olive oil, for liberal drizzling plus, plus 3 tablespoons, 3 turns of the pan

Sauce
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan

2 large cloves garlic, cracked from skin and split

1/4 teaspoon red pepper flakes, a healthy couple of pinches

1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)

1 cup chicken stock

Salt

Pepper

8 to 10 leaves fresh basil, torn or shredded

Sandwich:

4 (6 to 8-inch) crusty sub rolls

1 1/2 cups shredded provolone

Directions

Meatballs
1. Preheat oven to 425 degrees F.
2. Place chicken in a bowl and season with grill seasoning.
3. Add egg, half of the grated cheese, bread crumbs, parsley, and a serious drizzle of extra-virgin olive oil to the bowl.
4. Mix the meat and form 12 large meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Be careful not to form the balls wider than your bread. The flattened balls will stay put on your sub, no roll-aways!
5. Bake the meatballs 15 minutes until golden and firm. Switch the broiler on.

Sauce
While the meatballs bake, heat a medium skillet over medium heat.
1. Add 3 tablespoons extra-virgin olive oil and garlic and cook 5 minutes then remove the cloves.
2. Add crushed red pepper flakes then tomatoes and stir in the chicken stock.
3. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil. Reserve a extra sauce for dipping on dinner table.

Sandwich assembly
1. Remove the meat from oven and loosen with a thin spatula.
2.Turn meat balls in sauce.
3. Cut sub rolls making the bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
4. Fill the bottoms of the breads with flattened balls and sauce. Combine the provolone and remaining Parmigiano.
5. Cover the subs with cheese and return to broiler to melt the cheese until golden (about 2 minutes).

Mini Chessy Chicken Pot Pies

Source: simplybeingmommy.com via Bernadete on Pinterest

Ingredients:
-1 can of reduced fat biscuits

- 1 cup cooked chicken breast, diced (I used a *large* canned chicken - no cooking!)

- 1 (10 1/2 ounce) can reduced-fat cream of chicken soup

- 2/3 cup shredded low-fat cheddar cheese

- 1 cup of frozen mixed veggies

- 1 teaspoon dried parsley flakes

- 1 teaspoon of onion powder

- 1/4 teaspoon black pepper

Directions:
1. Preheat oven to 400 degrees.

2. Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

3. In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, onion powder, parsley flakes, and black pepper. Mix well to combine.

4. Evenly spoon chicken mixture into prepared biscuit cups.

5. Bake for 12 to 15 minutes or until golden brown.

6. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Review:
With the use of canned chicken this was yet another recipe thatwas ready in about 30 minutes and oohh so good. The kids ate them because they loved the size/shape

Oven Tacos

Source: lynnskitchenadventures.com via Bernadete on Pinterest

Ingredients:

2 lbs ground beef

1 can refried beans

8 ounce tomato sauce

1 pkg taco seasoning or homemade seasoning

1 ½ cups shredded cheese

18-20 hard taco shells

lettuce, salsa, sour cream, etc for serving.

Directions:

Brown ground beef.

Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon mixture into taco shells.

Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Review: This item was a hit as well in our family. I personally loved it because it was ready in about 30 minutes.

Slow Cooked Barbecue Beef

Source: thismommycooks.blogspot.com via Bernadete on Pinterest

Ingredients:

1/4 cup Worcestershire sauce
1-1/2 cups ketchup
1/2 teaspoon hot sauce
1/2 cup sugar1 teaspoon celery sal
tbeef brisket (I used a 3+ pound bottom round roast.)
1 tablespoon salt
2 teaspoons black pepper

Directions:

In a small saucepan combine the Worcestershire sauce, ketchup, hot sauce, sugar, and celery salt. Place over low heat, stirring constantly until the sugar dissolves.

Pour 1/2 of the sauce into the bottom of a slow cooker.

Sprinkle the beef with the salt and pepper and place on top of the sauce in the slow cooker.

Top the beef with the remaining sauce. Cover and cook on low for 6-8 hours.

Serve sliced or shredded on buns with extra sauce.

Review: This dish had great flavor. The first night we made sandwiches and the second night we served it over a bed of rice!