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
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