Cheese!!! I must admit I am quite happy with the outcome of this poll. This baby is apparently a cheese lover too.
I'm first going to give you several ideas for your Super Bowl party. These are great and very easy for any level of cook to make.
Super Bowl Ideas:
Crunchy Onion Chicken Tenders
http://www.frenchs.com/retailrecipeview.php?id=9989&recipe=PARTY-SIZE-CRUNCHY-ONION-CHICKEN-TENDERS
Spinach Feta Dip
http://www.frenchs.com/retailrecipeview.php?id=9915&recipe=SPINACH-FETA-DIP
Buffalo Chicken Dip
http://www.frenchs.com/retailrecipeview.php?id=9543&recipe=FRANK’S®-REDHOT®-BUFFALO-CHICKEN-DIP
Day 1 - Tiny Turkey Taco Salad Scoops
1 bag tortilla chips shaped like little salad bowls or scoops
1 lb. ground turkey
1 packet taco seasoning
1 cup corn
1 cup black beans
Cook turkey according to package directions. Add corn and beans and cook until hot. Put tortillas on cookie sheet and top with turkey mixture. Top with lots of your favorite type of cheese. Broil until cheese is melted. Top with tomatoes, lettuce, sour cream, and guacamole. Enjoy!
Day 2 - Xtreme Grilled Cheese
I make these on whole wheat bread to lessen the guilt factor. Top sliced bread with your favorite sliced cheese, slices of fruit (apples, pears, or plums), meat of your choice if desired, and a condiment of your choice. I would try jam, jelly, mayo, or mustard. Slather butter on outside of bread and grill as usual. You could use a panini press if you have one but a regular skillet works just fine. Serve with veggies or chips.
Day 3 - Three Cheese and Spinach Lasagna
This is adapted from allrecipes.com to shorten prep work.
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1/2 onion, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
1 (32 ounce) jar spaghetti sauce
1 1/2 cups water
2 cups low fat ricotta cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper
1 egg
1 package no-boil lasagna noodles
Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer until hot. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a baking dish. Place one layer of noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Day 4 - Broccoli Cheese Cream Soup
1 head fresh broccoli
3 tablespoons butter
3 tablespoons minced onion
1 stalk celery with leaves, chopped
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 cubes chicken bouillon or better than bouillon paste
1 teaspoon Worcestershire sauce
2 pinches paprika
1 teaspoon salt
1 cup shredded mozzarella cheese or cheese of your choice
Place broccoli in a medium saucepan with water to cover, bring to a boil, then reduce heat and simmer until tender, 15 minutes. Remove broccoli to a plate and reserve cooking water in bowl.
In the same pan, melt butter over medium heat. Cook onions and celery in butter until tender, 10 to 15 minutes. Stir in flour, milk and cream. Dissolve bouillon in 2 cups reserved broccoli water. Stir into soup. Season with Worcestershire, paprika and salt. Use an immersion blender to cream some of the soup. Stir in cheese and cook 10 minutes more.
I hope this gives you a great start to an even better week. I know I'm excited about the game and the possibility of snow. Keep warm.
With love and lots of cheese,
Brooke
Friday, January 30, 2009
Saturday, January 24, 2009
Finally, the last week of January.
Hello Again,
It is an all new week and I’m trying to finish my no-spend January strong. I took advantage of the triple coupons last week and will only get a couple of staples like milk and fresh meat this week. I’ve also been trying the recipes a week in advance to make sure my recipes are clear and easy to use. I’m introducing some new things this week. I hope you’ll enjoy them as much as I have.
Also, check out the poll. I want to give you recipes you’ll really use again and again. The only real feedback I have so far is a smattering of emails and couple of phone calls. I hope by using a poll, more of you will be willing to share.
I want to challenge you this week. Try a new fruit or vegetable. Look around your produce section and try something you’ve never seen before. Google some recipes for it and give it a whirl. If it’s good, send the recipe to me. That’s where I got the recipe for squash this week.
Day 1 –
Baked Curry Coconut Chicken Tenders with Peas and Couscous
Prepare frozen or canned peas as directed on the package.
1 ½ cups plain fat-free yogurt
1 ½ tsp. curry powder
2/3 cup sweetened coconut flakes
2/3 cup bread crumbs or crushed cereal (I used crushed Chex cereal)
½ cup finely chopped pecans
1 ½ pounds chicken breast cut into 1 inch strips or tenders
Preheat oven to 450 degrees.
Put yogurt and curry in a small bowl and mix well. In a shallow bowl or plate combine coconut, cereal/bread crumbs, and pecans. Sprinkle chicken with salt and pepper to taste. Spray baking sheet with oil spray.
Dip chicken in yogurt, wipe off any large clumps. Roll in crumb mixture and place on baking sheet. Spray tops of chicken strips with oil spray. Bake 15 minutes. Reduce oven to 350 degrees and bake for 15 more minutes. Turn on broiler for 2 minutes for even crispier crust.
Serve with honey mustard or hot orange marmalade for dipping.
Day 2 –
Rachael Ray’s Broccoli Soup
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/broccoli-soup-with-hamandswiss-toasts/article.html
Day 3 –
Susan’s Acorn Squash and Spinach Bake
This great idea comes from a friend. You can do this a hundred ways and each would just be better than the first. If you’ve never made acorn squash, try it this once. It is super easy and healthy and really great tasting.
2 acorn squash
1 bag of spinach or box of frozen spinach thawed and squeezed dry
Olive oil
1 cup of cheese (I would use bleu, feta, goat, sharp cheddar or parmesan.)
Cut squash in half and scoop out seeds, just like a pumpkin. Preheat oven to 350. Place a half inch of water in a baking dish or cookie sheet. Place squash cut side down in the water. Bake for 45 minutes. When the inside is soft, scoop it out and mix with olive oil, spinach, and cheese, put back in squash shells. Bake until cheese is melted and browned slightly, another 10 minutes.
Day 4 –
Creamy Stray and Hay Pasta
This has price prosciutto in it but it is only ¼ lb. so it really is affordable not to mention, fantastic!
12 ounce package of fettuccine; cooked as directed and drained
2 T. olive oil
8 ounces sliced white mushrooms
1 ½ cups heavy cream
1 box frozen peas, thawed
¼ lb. prosciutto, cut into thin strips
1 tsp. salt
¼ tsp. nutmeg
¼ tsp. black pepper
¼ cup grated parmesan
1 lemon cut in half
Heat oil in large skillet over med-high heat. Add mushrooms and sauté for 10 minutes. Stir in cream, peas, prosciutto, and spices. Bring just to a simmer. Stir in cheese. Toss pasta with sauce. Plate pasta and finish with a squeeze of fresh lemon juice.
Day 5 –
Chicken Leg Quarters with polenta and frozen vegetable.
This one is so cheap; you can eat chicken every night.
4 leg quarters (about 3 lb.)
Salt and pepper
Poultry seasoning
¼ cup soy sauce
¼ cup Dijon mustard
Preheat oven to 475 degrees. Sprinkle chicken with salt, pepper, and poultry seasoning. Place in a baking dish. Whisk soy sauce and mustard together until creamy. Pour over chicken and cover with aluminum foil. Bake for 30 minutes. Uncover and baste legs with sauce. Bake for another 15 minutes checking and basting every 5 minutes until chicken is done and juices from chicken run clear.
Bring 2 cups chicken stock, 1 cup milk, and 2 T. butter to boil. Pour in 1 cup corn meal. Stir for 2-3 minutes with a whisk until polenta masses together. Season with salt and pepper. Serve vegetables and chicken on top of polenta. Add a couple of spoonfuls of chicken liquid as a sauce.
Day 6 –
Whole Wheat Peanut Butter and Jelly/Honey Muffins
These make a great breakfast or brunch item. They also freeze well for a daily home baked breakfast.
½ cup natural peanut butter
3 T. melted butter
1 tsp. salt
¼ cup honey or brown sugar
1 egg
1 ½ cups milk
1 tsp. vanilla extract
2 cups whole wheat flour
1 T. baking powder
3 T. flaxseed, ground
Honey or jelly for topping.
Preheat oven to 400 degrees.
In a large bowl, combine peanut butter, butter, salt and honey or sugar. Beat in egg, milk and vanilla.
Combine flour, baking powder, and flaxseed. Add to wet mixture, just until combined.
Spoon mixture into lined muffin tins. Bake for 20 minutes or until tops are browned and toothpick inserted comes out clean. Top muffins with butter and honey or jelly.
Day 7 –
This is leftover night. You should have plenty of choices.
Enjoy your meals and your family time. I hope to hear from you soon.
Love and a full tummy,
Brooke
It is an all new week and I’m trying to finish my no-spend January strong. I took advantage of the triple coupons last week and will only get a couple of staples like milk and fresh meat this week. I’ve also been trying the recipes a week in advance to make sure my recipes are clear and easy to use. I’m introducing some new things this week. I hope you’ll enjoy them as much as I have.
Also, check out the poll. I want to give you recipes you’ll really use again and again. The only real feedback I have so far is a smattering of emails and couple of phone calls. I hope by using a poll, more of you will be willing to share.
I want to challenge you this week. Try a new fruit or vegetable. Look around your produce section and try something you’ve never seen before. Google some recipes for it and give it a whirl. If it’s good, send the recipe to me. That’s where I got the recipe for squash this week.
Day 1 –
Baked Curry Coconut Chicken Tenders with Peas and Couscous
Prepare frozen or canned peas as directed on the package.
1 ½ cups plain fat-free yogurt
1 ½ tsp. curry powder
2/3 cup sweetened coconut flakes
2/3 cup bread crumbs or crushed cereal (I used crushed Chex cereal)
½ cup finely chopped pecans
1 ½ pounds chicken breast cut into 1 inch strips or tenders
Preheat oven to 450 degrees.
Put yogurt and curry in a small bowl and mix well. In a shallow bowl or plate combine coconut, cereal/bread crumbs, and pecans. Sprinkle chicken with salt and pepper to taste. Spray baking sheet with oil spray.
Dip chicken in yogurt, wipe off any large clumps. Roll in crumb mixture and place on baking sheet. Spray tops of chicken strips with oil spray. Bake 15 minutes. Reduce oven to 350 degrees and bake for 15 more minutes. Turn on broiler for 2 minutes for even crispier crust.
Serve with honey mustard or hot orange marmalade for dipping.
Day 2 –
Rachael Ray’s Broccoli Soup
http://www.rachaelraymag.com/recipes/soup-stew-choup-recipes/broccoli-soup-with-hamandswiss-toasts/article.html
Day 3 –
Susan’s Acorn Squash and Spinach Bake
This great idea comes from a friend. You can do this a hundred ways and each would just be better than the first. If you’ve never made acorn squash, try it this once. It is super easy and healthy and really great tasting.
2 acorn squash
1 bag of spinach or box of frozen spinach thawed and squeezed dry
Olive oil
1 cup of cheese (I would use bleu, feta, goat, sharp cheddar or parmesan.)
Cut squash in half and scoop out seeds, just like a pumpkin. Preheat oven to 350. Place a half inch of water in a baking dish or cookie sheet. Place squash cut side down in the water. Bake for 45 minutes. When the inside is soft, scoop it out and mix with olive oil, spinach, and cheese, put back in squash shells. Bake until cheese is melted and browned slightly, another 10 minutes.
Day 4 –
Creamy Stray and Hay Pasta
This has price prosciutto in it but it is only ¼ lb. so it really is affordable not to mention, fantastic!
12 ounce package of fettuccine; cooked as directed and drained
2 T. olive oil
8 ounces sliced white mushrooms
1 ½ cups heavy cream
1 box frozen peas, thawed
¼ lb. prosciutto, cut into thin strips
1 tsp. salt
¼ tsp. nutmeg
¼ tsp. black pepper
¼ cup grated parmesan
1 lemon cut in half
Heat oil in large skillet over med-high heat. Add mushrooms and sauté for 10 minutes. Stir in cream, peas, prosciutto, and spices. Bring just to a simmer. Stir in cheese. Toss pasta with sauce. Plate pasta and finish with a squeeze of fresh lemon juice.
Day 5 –
Chicken Leg Quarters with polenta and frozen vegetable.
This one is so cheap; you can eat chicken every night.
4 leg quarters (about 3 lb.)
Salt and pepper
Poultry seasoning
¼ cup soy sauce
¼ cup Dijon mustard
Preheat oven to 475 degrees. Sprinkle chicken with salt, pepper, and poultry seasoning. Place in a baking dish. Whisk soy sauce and mustard together until creamy. Pour over chicken and cover with aluminum foil. Bake for 30 minutes. Uncover and baste legs with sauce. Bake for another 15 minutes checking and basting every 5 minutes until chicken is done and juices from chicken run clear.
Bring 2 cups chicken stock, 1 cup milk, and 2 T. butter to boil. Pour in 1 cup corn meal. Stir for 2-3 minutes with a whisk until polenta masses together. Season with salt and pepper. Serve vegetables and chicken on top of polenta. Add a couple of spoonfuls of chicken liquid as a sauce.
Day 6 –
Whole Wheat Peanut Butter and Jelly/Honey Muffins
These make a great breakfast or brunch item. They also freeze well for a daily home baked breakfast.
½ cup natural peanut butter
3 T. melted butter
1 tsp. salt
¼ cup honey or brown sugar
1 egg
1 ½ cups milk
1 tsp. vanilla extract
2 cups whole wheat flour
1 T. baking powder
3 T. flaxseed, ground
Honey or jelly for topping.
Preheat oven to 400 degrees.
In a large bowl, combine peanut butter, butter, salt and honey or sugar. Beat in egg, milk and vanilla.
Combine flour, baking powder, and flaxseed. Add to wet mixture, just until combined.
Spoon mixture into lined muffin tins. Bake for 20 minutes or until tops are browned and toothpick inserted comes out clean. Top muffins with butter and honey or jelly.
Day 7 –
This is leftover night. You should have plenty of choices.
Enjoy your meals and your family time. I hope to hear from you soon.
Love and a full tummy,
Brooke
Friday, January 23, 2009
Week's Worth of Food for $30 or less.
Hello All,
I just got a call from a friend that had an unexpected car repair this week and was in need of a few ideas for a week's worth of food for $30. She did have one caveat; it had to have meat in every meal. I thought I'd share with you some of these ideas.
Here is what I would cook:
Day 1 - Chili – 1 lb. ground meat and lots of canned beans. I use cummin, chili powder, cayenne, and garlic powder to give it some spice but a 75 cent spice packet would work too. You can get block of store brand cheese and grate it on top or serve it over a baked potato.
Day 2 - Slow cooker Santa Fe Turkey breast. Find the recipe at http://www.bettycrocker.com/Recipes/PrintRecipe.aspx?recipeid=33441 Serve with rice and frozen veggie on side.
Day 3 -Use left over turkey breast from last night and shred with a fork or cut into small bites, put in a tortilla with sour cream.
Day 4 - I would make sausage balls. This sounds really weird but you can make them with the rest of the cheese from Monday, make them into patties. Place them on garlic biscuits and have a movie night in front of the TV.
Day 5 - Use the Pillsbury coupon for pizza dough, it’ll only cost about a dollar. Top with your favorite toppings, you probably have spaghetti sauce in your pantry, cheese, and I like to add one fancy ingredient so you don’t feel deprived, like fresh spinach and garlic, sun dried tomatoes, or feta cheese with the mozzarella. Let hubby pick up some beer and you are good to go. You can also invite friends over and ask them to bring snacks. It’ll really stretch your buck.
Day 6 - Don’t forget the leftovers. You can use the chili as your pizza topping. Freeze leftover sausage balls for a quick breakfast. Or combine them for a buffet night.
Brooke
I just got a call from a friend that had an unexpected car repair this week and was in need of a few ideas for a week's worth of food for $30. She did have one caveat; it had to have meat in every meal. I thought I'd share with you some of these ideas.
Here is what I would cook:
Day 1 - Chili – 1 lb. ground meat and lots of canned beans. I use cummin, chili powder, cayenne, and garlic powder to give it some spice but a 75 cent spice packet would work too. You can get block of store brand cheese and grate it on top or serve it over a baked potato.
Day 2 - Slow cooker Santa Fe Turkey breast. Find the recipe at http://www.bettycrocker.com/Recipes/PrintRecipe.aspx?recipeid=33441 Serve with rice and frozen veggie on side.
Day 3 -Use left over turkey breast from last night and shred with a fork or cut into small bites, put in a tortilla with sour cream.
Day 4 - I would make sausage balls. This sounds really weird but you can make them with the rest of the cheese from Monday, make them into patties. Place them on garlic biscuits and have a movie night in front of the TV.
Day 5 - Use the Pillsbury coupon for pizza dough, it’ll only cost about a dollar. Top with your favorite toppings, you probably have spaghetti sauce in your pantry, cheese, and I like to add one fancy ingredient so you don’t feel deprived, like fresh spinach and garlic, sun dried tomatoes, or feta cheese with the mozzarella. Let hubby pick up some beer and you are good to go. You can also invite friends over and ask them to bring snacks. It’ll really stretch your buck.
Day 6 - Don’t forget the leftovers. You can use the chili as your pizza topping. Freeze leftover sausage balls for a quick breakfast. Or combine them for a buffet night.
Brooke
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