Week of September 27th

  

Monday-Pesto pasta. Simple just like it sounds. Click here for my pesto recipe 

TuesdayQuinoa fried rice. I love making fried rice with quinoa; it’s more healthy and it’s great warm or cold. 

WednesdayBaked chicken drumsticks with zucchini and baby carrots. A one pot wonder. The chicken cooks first, then you add the vegetables. 

Thursday-Beef stroganoff.  Crock pot season has offically started! 

Beef Stroganoff

Ingredients

  • 1-1 1/2 lbs stew beef
  • 2 cans cream of mushroom soup
  • 1/2 cup water
  • 4 tablespoons butter
  • Salt and pepper
  • 1/4 cup chopped onion
  • 1 bag of egg noodles

Steps

  1. Add all ingredients except the noodles to a crockpot and cook on low 6-8 hours.
  2. 15 minutes before ready to serve, cook egg noodles according to directions on package

Friday-Pulled pork with cornbread and a salad

Week of Sepemter 20th 

  

Monday-Chicken fajitas!  I didn’t follow a recipe because I cheated a little!  I bought a frozen packet of onions and peppers from Trader Joe’s. I poured half the bag into a skillet and cooked it on medium heat until charred, about 10 mintues.  For the chicken, I bought a package of chicken cutlets and used half of them tonight. After the peppers and onions were cooked through, I added the chicken to the same pan and cooked for and additional 5-8 minutes. 

TuesdayChicken stir fry with shredded brussel sprouts  and cashews. I used the rest of the chicken cutlets with this recipe. 

Wednesday– Cheeseburgers with sweet potato fries and broccoli.  I learned from the last time, don’t cook the fries on the grill! So instead, I peeled the potato, sliced it, layed them on a cookie sheet, and drizzled with olive oil and salt. After baking them at 450 for 15 minutes, I then turned them over and baked for another 5 minutes.  I also layed the broccoli in a small baking pan, drizzled with olive oil, seasoned with salt and pepper and broiled them on high for about 10 minutes, stiring occasionally.

ThursdayPasta with spicy chicken sausage and broccoli rabe.  I followed this recipe, but cut it in half and used chicken sausage instead. I took the sausage out of the casing and cooked it like ground meat on the stove.

Friday-Pork tenderolin with rosemary potatoes and grilled squash. I used the last of our homegrown vegteables. The pork tenderolin was cooked according to the package directions. For the potatoes, I cut them into cubes, seasoned the fresh rosemary and salt and baked at 400 degrees until soft, about 45 minutes.

Week of September 13th 

  

Monday– Rotisserie chicken with mac and cheese plus grilled squash and zucchini. We needed a fast dinner, so rotisserie chicken to the rescue.  Plus I used some of the left over chicken to make chicken salad for lunch later in the week!

TuesdayQuinoa enchilada bake from Skinnytaste! One of my favorites! 

Wednesday– Chicken parmesan.  Yumm … fall is here! 

Chicken parmesan

Ingredients

  • 4 boneless chicken breasts, pounded thin
  • 1-2 eggs
  • 2 tablespoons milk
  • 1 cup flavor breadcrumbs (Or season plain breadcrumbs with salt, pepper and your favorite herbs)
  • 2 cups of tomato sauce (homemade is the best!)
  • 1 8oz package of shredded mozzarella cheese 
  • 1/2 cup canola or vegetable oil

Steps

  1. Heat frying pan on stove with oil.
  2. Glently whisk egg and milk in a shallow bowl. Add breadcrumbs to another bowl.
  3. Dip chicken into the egg/milk mixture, then into breadcrumbs, completing covering chicken with the breadcrumbs.
  4. Add to hot pan and brown chicken, 2-3 minutes on each side.  
  5. Meanwhile, spread tomato sauce on the bottom of a baking dish.  Place chicken pieces in the baking dish.  Cover the chicken with the remaining tomato sauce and sprinkle the shredded mozzarella cheese over everything.
  6. Cover with aluminum foil, bake at 350 for 30 mintues  

Thursday– Homemade chicken and pastina soup with carrots, squash, and celery

Homemade Chicken and Pastina Soup

Ingredients

  • 4 chicken thighs or breasts
  • 1/2 cup pastina (uncooked)
  • 2 stalks of celery and carrots, chopped
  • 1 yellow squash
  • 1 onion, peeled and cut in half
  • Salt and pepper
  • 1 glove garlic, whole
  • Handful of fresh parsley
  • 1/4 teaspoon dried thyme
  • Dash of nutmug

Steps

  1. Clean chicken, remove the skin, put in a pot of cold water, filling the pot half way. Add onion, garlic, parsley, and salt and pepper. Cover and bring to a boil.  Lower heat and let simmer for 45 minutes. Remove from the heat and let cool for 20 minutes.  When the soup is cool enough to handle, drain through a colander into a bowl and discard everything except for the chicken and broth.
  2. Put broth back in pot, add carrots, celery, squash, salt, pepper, dried thyme, and the dash of nutmug. Bring to a boil, lower heat and let simmer until the vegetables are cooked about 20 minutes.
  3. In last few minutes add pastina to the pot and cook according to package. Meanwhile cut chicken off bone into small pieces and add to pot

Friday– Sausage and peppers. I used sweet italian sausage, browned them on the grill until outside is crisp.  Set aside. Cook sliced peppers first on the stove on low for about 15 minutes, then add sliced onions and cook for another 5 minutes. Add sausage to peppers and onions and 4 tablespoons of water and let simmer for 45 minutes.  

Week of September 6th

Holy cow, how is it already September!?  Why does the summer go by so quickly, but winter hangs around forever!? I’m already missing those long days, but I’m really looking forward to crock pot season! I was kinda in the fall mood this week, which you can see from some of the dinners!

  
Monday– Taco salad. We used the left over ground turkey from last week’s taco Friday and turned it into a salad with cheese, diced tomatoes, salsa, and chips.

Tuesday– Stuffed peppers with chicken sausage, rice, apple and dried cranberries.  This is one of our favorite dinners! We’ve tried it with different types of chicken sausage, and this time we used feta and spinach.  We also love cooking extra stuffing and taking it for lunch the next day.

Stuffed peppers with chicken sausage, rice, apples, and dried cranberries

Ingredients

  • 1/2 cup white rice
  • 1 cup low sodium chicken broth
  • 2 large bell peppers
  • 1 teaspoon olive oil
  • Salt and pepper
  • 2 chicken sausage links, I used feta/spinach this time
  • 1/4 cup chopped apple
  • 1/4 cup dried cranberries

Steps

  1. Prepare rice as package directs, substituting chicken broth for water. Preheat oven to 350 degrees
  2. Cut top of peppers, remove seeds, and rub with olive oil
  3. Place peppers cut side up in baking dish and roast for 30 minutes
  4. Meanwhile heat large skillet over medium heat, saute sausage until lightly browned, add apples and raisins until soft
  5. Stir in cooked rice and heat through
  6. Fill peppers with sausage mixture

Wednesday– Pasta, good ol’ fashion pasta. I’ve missed it all summer, so it’s about time to bring it back. I am embarrassed to say we didn’t make the sauce, it’s from a jar…ekkkk! But once it cools down a little, sauce season will start!

ThursdayHomemade tomato soup and grilled cheese. Nothing fancy, but the tomato soup was made with tomatoes from our garden! YUM, can’t wait to make more and freeze to have in the winter

Friday– Homemade pizza.  I’m enjoying these last days of summer using my fresh tomatoes and basil.  For the pizza, I preheated a pizza stone for 30 minutes at 475 degrees, then added sliced tomatoes and mozzarella cheese. Bake for 10-12 minutes and top with basil.