Mommy Meals!

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!