Well, this is a busy week for us. I've got a lot going on in the evenings, but we're still cooking. I say WE because my darling hubby is actually doing some cooking this week too. He made dinner last night and did a really good job! It was very yummy! He's a good cook, when he wants to be. he he he
I will mention that ALL of these dishes are Pampered Chef recipes. These ones are out of the Weekday Dinners - Done! Recipe card collection. They come in soooo handy!!!
Mon. Dec. 7th ~ Glazed Teriyaki Meatballs & Noodles
Tues. Dec. 8th ~ Tortellini Toss
Wed. Dec. 9th ~ Cheeseburger Deep Dish Pizza
Thurs. Dec. 10th ~ Saucy Moroccan /Chicken (Gene will have to cook this dish. I'll be out with the girls at TGIFridays!!!)
Not sure what we'll throw together over the weekend, but I'm not too worried about it. We won't starve. he he he
Glazed Teriyaki Meatballs & Noodles
12 oz uncooked spaghetti
1 1/4lbs 90% lean ground beef
1/2 c finely chopped onion
1/4 c plain bread crumbs
1 egg
2 TBS Asian seasoning
1 (16 oz) bag frozen stir fry vegetables, thawed
1 cup teriyaki baste & glaze, divided
2 TBS vegetable oil
3 garlic cloves, peeled and sliced
1. Cook noodles according to package directions, drain and set aside. Meanwhile, combine beef, onion, bread crumbs, egg and seasoning in a mixing bowl, mix well. Form into 24 balls (using the PC medium scoop if you have it); place into Deep Covered Baker. Microwave, covered, on high for 5 - 7 minutes. Add vegetables and 3/4 cup of the teriyaki baste & glaze. Cover and microwave 4 - 6 minutes or until internal temperature of the meatballs reaches 160 degrees.
2. Meanwhile, heat oil in 12 in skillet over med. - high heat 1 - 3 minutes or until shimmering. Cook garlic 1 - 2 minutes, stirring occasionally. Add noodles and remaining teriyaki baste & glaze. Cook 3 -4 minutes. Divide noodles evenly among bowls, top with glazed meatballs and vegetables.
*Gene made this last night and mixed the noodles and meatballs.veggies all together. He also said that the meatballs didn't get done enough in the microwave, so he cooked them a bit longer in the pan when he mixed everything together.
* If you do not have the PC Asian seasoning, you can use any Asian seasoning or substitute with 2 tsp grated ginger root, 3/4 tsp salt, 1 pressed garlic clove and 1/4 tsp ground cayenne pepper.
Enjoy!
Tuesday, December 8, 2009
Tuesday, December 1, 2009
This is kinda a yo-yo week for us...
Well, this week we are playing it by ear. Tonight after work, my plan is to clean out the freezer and pantry and plan a menu according to what we have on hand. We'll be heading to Florida in just over 2 weeks, so I don't want to be over stocked with things in the freezer..just in case we loose power or something while we are away.
Sunday we had salsa baked chicken w/ creamed corn and fajita rice.
Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.
Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.
Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.
Sunday we had salsa baked chicken w/ creamed corn and fajita rice.
Last night we had...gourmet all the way he he he...hot pockets and/or soup for dinner. I had planned on going to Zumba so didn't want to go on a full tummy. Class was canceled, so I could have really had a nice dinner.
Tonight we're having roasted pork loin, mesquite flavor. Not sure what we'll have with it though. I'm thinking of whipping up some mashed red potatoes w/ brown gravy. We'll see.
Let's see, I know I have frozen cheese ravioli and some hamburger in the freezer, so at some point this week, we'll have Hamburger Helper and ravioli....creative and inventive, huh? he he he I'll get back on track after I clean things out. I am looking forward to sitting down with the cookbooks and finding some new recipes to try.
Friday, November 20, 2009
Friday Nov. 20th - Tues. Nov. 24th
I've worked out a shortened menu for the next couple of days. We'll be leaving next Wed. for Thanksgiving at Gene's folks, so I didn't have to do too much planning. Today I've been baking mini pie shells for some Pumpkin Spice Tartlets that I'm making for Erin to take with her tomorrow to the crop. First time I've tried this recipe. It's easy enough, looks like it will be good (filling isn't done yet), but I do believe that next time I make them I will make smaller shells (mini muffin size instead of regular muffin size).
Friday Nov. 20th ~ Roasted chicken and veggies (I'm making this in the microwave in one of my Pamp. Chef stones! Can't wait to see how it turns out! I've heard that it really shortens the cooking time quite a bit.
Sat. Nov. 21st ~ This is a yo-yo night. I'll be heading to a customer appreciation event at Nikki's house around 5:30 and I know she'll have lots of goodies there to munch on. Gene and Kate are on their own. he he
Sun. Nov. 22nd ~ Another day of no cooking for me, though I will most likely bake in the morning. Oh, I do have to make sweet potato casserole to take over to /Erin & Russ's house for our Thanksgiving with them.
Mon. Nov. 23rd ~ Pasta Fagioli and crusty Italian bread I've never made this before, but found a recipe and it looks so warm and yummy!!!
Tues. Nov. 24th ~ South of The Border meatloaf...side are undecided LOL
Pasta Fagioli
1 TBS olive oil
3 cloves fresh garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (8 oz each) tomato sauce
2 cups water
1 tsp Italian seasoning
1/2 lb ditalini pasta
4 carrots, peeled and cut into coins
2 cans (15 oz each) cannellini beans, drained and rinsed
1/4 lb Capicola (Italian style ham)
1/2 tsp salt
1/4 tsp pepper
Fresh grated Parmesan cheese
heat oil in saucepan. Add garlic and cook 1 minute. Stir in tomato sauce, 2 cups of water and broth. Add Italian seasoning. Bring to a boil. Add pasta and carrots. Simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt and pepper. Heat through.
Serve hot w/ grated Parmesan cheese on top
Friday Nov. 20th ~ Roasted chicken and veggies (I'm making this in the microwave in one of my Pamp. Chef stones! Can't wait to see how it turns out! I've heard that it really shortens the cooking time quite a bit.
Sat. Nov. 21st ~ This is a yo-yo night. I'll be heading to a customer appreciation event at Nikki's house around 5:30 and I know she'll have lots of goodies there to munch on. Gene and Kate are on their own. he he
Sun. Nov. 22nd ~ Another day of no cooking for me, though I will most likely bake in the morning. Oh, I do have to make sweet potato casserole to take over to /Erin & Russ's house for our Thanksgiving with them.
Mon. Nov. 23rd ~ Pasta Fagioli and crusty Italian bread I've never made this before, but found a recipe and it looks so warm and yummy!!!
Tues. Nov. 24th ~ South of The Border meatloaf...side are undecided LOL
Pasta Fagioli
1 TBS olive oil
3 cloves fresh garlic, chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (8 oz each) tomato sauce
2 cups water
1 tsp Italian seasoning
1/2 lb ditalini pasta
4 carrots, peeled and cut into coins
2 cans (15 oz each) cannellini beans, drained and rinsed
1/4 lb Capicola (Italian style ham)
1/2 tsp salt
1/4 tsp pepper
Fresh grated Parmesan cheese
heat oil in saucepan. Add garlic and cook 1 minute. Stir in tomato sauce, 2 cups of water and broth. Add Italian seasoning. Bring to a boil. Add pasta and carrots. Simmer for 10 minutes, stirring occasionally.
Stir in beans, Capicola, salt and pepper. Heat through.
Serve hot w/ grated Parmesan cheese on top
Monday, November 9, 2009
Shortened menu this week
Well, I'll be headed to PA on Thursday this week (yep, all by myself) so I don't have a weeks worth of meals planned. Last night Gene made meatloaf, scalloped potatoes and peas for dinner because I was gone at the Relay for Life Crop all day. I have to say, he did a super job! Dinner was very yummy!
Tonight Kate and I made a big ole pan of Meme's Chicken Spaghetti. So yummy! We all just love it! I'm going to pretend I can taste it (this sinus infection has killed my poor taste buds) and enjoy a big plate of it when it comes out of the oven!
Before bed tonight, I'm going to through all of the ingredients for home made beef stew in the crock pot so we'll have another home made dish tomorrow night for dinner.
Wednesday, I plan on making a big pot of goulash. I don't know if we'll have that for dinner or if we'll go out to eat (we have to go to the mall so I can go to the Verizon store to see if they'll fix my phone). If we don't eat it for dinner, it'll be here for Gene and Kate to eat on Thursday, since i won't be here to cook. I'm also counting on left over chicken spaghetti and beef stew to get them through. Of course, I've stocked the pantry and freezer with easy to prepare things that they can cook, too.
That's all for now, folks. Actually, no, it's not. I'm running out of new ideas & recipes. Would REALLY love it if you all would share some with me!! :)
Happy Monday and am wishing you all a great week!
Tonight Kate and I made a big ole pan of Meme's Chicken Spaghetti. So yummy! We all just love it! I'm going to pretend I can taste it (this sinus infection has killed my poor taste buds) and enjoy a big plate of it when it comes out of the oven!
Before bed tonight, I'm going to through all of the ingredients for home made beef stew in the crock pot so we'll have another home made dish tomorrow night for dinner.
Wednesday, I plan on making a big pot of goulash. I don't know if we'll have that for dinner or if we'll go out to eat (we have to go to the mall so I can go to the Verizon store to see if they'll fix my phone). If we don't eat it for dinner, it'll be here for Gene and Kate to eat on Thursday, since i won't be here to cook. I'm also counting on left over chicken spaghetti and beef stew to get them through. Of course, I've stocked the pantry and freezer with easy to prepare things that they can cook, too.
That's all for now, folks. Actually, no, it's not. I'm running out of new ideas & recipes. Would REALLY love it if you all would share some with me!! :)
Happy Monday and am wishing you all a great week!
Monday, October 26, 2009
Zesty Ravioli Skillet ~ Pampered Chef recipe
1/3 cup heavy whipping cream (I used almost a cup)
4 cups loosely packed fresh baby spinach
6 oz grated Provolone cheese
1 TBS olive oil
1 small jalapeno pepper, seeded and chopped
3 garlic cloves (diced, unless you have a garlic press)
2 14.5 cans diced tomatoes w/ onions
1/2 tsp salt (I used about a tsp)
1/2 tsp black pepper (I used 3/4 tsp)
1 24 oz package small frozen cheese ravioli (I used 2 pks of ravioli)
Halved grape tomatoes
Measure cream. Wash spinach, drain well. Grate the cheese. Set these ingredients aside.
Add oil to large skillet, heat over med./high heat for 1 - 3 minutes or until shimmering. Add jalapeno to skillet, cook and stir for 1 minute. Press garlic into skillet. Cook and stir for 15 - 20 seconds.
Add canned tomatoes and salt & pepper, cook and stir 1 - 2 minutes. Add ravioli and stir to coat. Cook uncovered for 4 - 5 minutes or until tender. Stir in cream. Cook uncovered for 1 - 2 minutes. Sprinkle spinach over ravioli, put lid on pan and cook for one minute or until spinach starts to wilt.
Remove skillet from heat, top with Provolone cheese, cover and let stand for 1 - 2 minutes. Garnish with grape tomato halves.
**I cooked mine longer b/c I added more ravioli, cream and spinach.
4 cups loosely packed fresh baby spinach
6 oz grated Provolone cheese
1 TBS olive oil
1 small jalapeno pepper, seeded and chopped
3 garlic cloves (diced, unless you have a garlic press)
2 14.5 cans diced tomatoes w/ onions
1/2 tsp salt (I used about a tsp)
1/2 tsp black pepper (I used 3/4 tsp)
1 24 oz package small frozen cheese ravioli (I used 2 pks of ravioli)
Halved grape tomatoes
Measure cream. Wash spinach, drain well. Grate the cheese. Set these ingredients aside.
Add oil to large skillet, heat over med./high heat for 1 - 3 minutes or until shimmering. Add jalapeno to skillet, cook and stir for 1 minute. Press garlic into skillet. Cook and stir for 15 - 20 seconds.
Add canned tomatoes and salt & pepper, cook and stir 1 - 2 minutes. Add ravioli and stir to coat. Cook uncovered for 4 - 5 minutes or until tender. Stir in cream. Cook uncovered for 1 - 2 minutes. Sprinkle spinach over ravioli, put lid on pan and cook for one minute or until spinach starts to wilt.
Remove skillet from heat, top with Provolone cheese, cover and let stand for 1 - 2 minutes. Garnish with grape tomato halves.
**I cooked mine longer b/c I added more ravioli, cream and spinach.
Nothing planned for this week
Things have once again been crazy busy, so we haven't really had a chance to plan our meals. Gene left this morning and will be gone for the week, so it's just Kate and I this week for dinner. Just bought a van full of groceries on Saturday, so we won't starve. Hopefully, we'll come up with some yummy and healthy ideas. :) I woke up very early this morning with the "stomach crud" so dinner is the last thing I really want to think about right now. I had hot tea and saltines for lunch and so far, they are not settling well...so we'll see. Kate will most likely eat the left overs from last night. Katie and I made a new Pampered Chef recipe, Spicy Skillet Ravioli, and let me tell you it was fantastic! I will post the recipe for it before I put the laptop away. :)
Monday, October 12, 2009
Short menu for this week...
Mon. 10/12 ~ bacon & cheese quiche
Tues. 10/13 ~ Turkey burgers & sweet potato fries
Wed. 10/14 ~ Spaghetti, garlic bread and salad
Thurs. 10/15 ~ Fried chicken, mashed potatoes & gravy, veggies
Gene is making quiche tonight and I am canning and pickling. It smells good...can't wait until dinner is done! Aside from the fried chicken (which I have only ever made ONE time before, the rest of the meals for the weeks are pretty simple. I'll be at the shop Wed. night for our monthly card swap and will be gone Fri., Sat. and Sun. for the scrap booking retreat in Old Forge. Wed. and Thurs. nights I plan on baking, baking, baking...have to make lots of goodies for the retreat.
Tues. 10/13 ~ Turkey burgers & sweet potato fries
Wed. 10/14 ~ Spaghetti, garlic bread and salad
Thurs. 10/15 ~ Fried chicken, mashed potatoes & gravy, veggies
Gene is making quiche tonight and I am canning and pickling. It smells good...can't wait until dinner is done! Aside from the fried chicken (which I have only ever made ONE time before, the rest of the meals for the weeks are pretty simple. I'll be at the shop Wed. night for our monthly card swap and will be gone Fri., Sat. and Sun. for the scrap booking retreat in Old Forge. Wed. and Thurs. nights I plan on baking, baking, baking...have to make lots of goodies for the retreat.
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