I have to admit that over the past couple of weeks since starting this I really have been so much better about being organized and having dinner ready on time! Not only that but dare I say that cooking isn't a total annoyance anymore when I don't have to stress out at the last minute. Granted I don't always stick to exactly what is listed on each day I sometimes mix the days up depending on what we have going on. All in all it has been a great change so far and I know the hubby appreciates it! Not to mention I get to share some amazing recipes with ya'll!
Tuesday:
Recipe and photo credit HERE
Wednesday:
Tuna Melt Subs
No picture for this one yet but its really easy. Just make the tuna to your liking. I add a few tablespoons of mayo to 2 cans of drained and rinsed tuna. Then I add a squirt of mustard and some relish. Then spread the tuna on bread of choice (I will use a wheat Parmesan) and top with cheese of choice (ours is pepper jack). Toast in the toaster over and enjoy! :)
Thursday:
Meatball Subs
Heat oven to 425ºF. Line a rimmed baking sheet with nonstick foil. Mix 1/2 cup Italian-seasoned bread crumbs, 1/4 cup water, 1 large egg, 2 Tbsp dried minced onion and 1 tsp Italian seasoning in a large bowl until blended. Add 1 lb lean ground beef; mix well. Pat into a 5 x 6-in. rectangle. Cut lengthwise in 3 strips and then cut each strip in 4; place on lined baking sheet. Bake 15 minutes, turning over after 7 minutes. In a 2-qt saucepan, bring a 24- to 26-oz jar marinara sauce to a simmer; add meat. Turn oven on to broil. Split 4 hero rolls and open each like a book. Spoon 3 “meatballs” onto each roll. Top each with 1/4 cup shredded mozzarella; place on foil-lined baking sheet. Broil until cheese is melted. Serve with remaining sauce.
Recipe and photo credit HERE
Friday:
Sausage Lasagna
Ingredients:
3 medium onions, chopped
8 ounces lean sweet Italian turkey sausage, casing removed
2 (14 ounce) cans no salt added tomato sauce
1/2 cup water
1/2 teaspoon salt
1 (15 ounce) container skim milk ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1/2 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
1 egg, beaten
12 ounces no cook lasagna noodles (15 noodles)
2 cups (8 ounces) shredded skim milk mozzarella
Directions:
1. Preheat the oven to 350(F. Cook the onions and sausage in a large nonstick skillet over medium-high heat until the sausage is cooked through and the onions are soft, 7 to 10 minutes, breaking up the sausage into bits with a wooden spoon. Drain the mixture in a colander and wipe out the skillet with a paper towel.
2. Return the sausage and onions to the skillet and add the tomato sauce, water, and salt. Heat to simmering over medium-high heat.
3. Combine ricotta, parmigiano-reggiano, basil, and pepper in a large bowl and mix well. Stir in the egg.
4. Spread a thin layer of tomato sauce over the bottom of a deep 13 by 9 inch baking dish and cover with 4 noodles, breaking them to fit. Spread one third of the ricotta mixture on top of the noodles and sprinkle with 1/2 cup mozzarella. Repeat twice more, ending with the remaining mozzarella.
5. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake until the noodles are cooked and the lasagna is bubbling, about 20 minutes longer. Let stand for 15 minutes before cutting.
Recipe and photo credit HERE
Saturday: Dinner out, Worship night. :)
Sunday:
Easy Shrimp Quesadillas
30-40 precooked medium sized shrimp
10 tortillas
1 green pepper
1 red pepper (if you don't have a red pepper, 2 green peppers work fine)
2 large sized yellow or white onion
1 packet of taco or fajita seasoning
2 to 3 cups shredded cheddar cheese
2 to 3 tablespoons of canola oil
Spray canola oil
Fill a large bowl with warm water and add shrimp.
Let shrimp thaw for approximately 10 to 15 minutes.
If they are still partially frozen, drain some of the water off and add warmer water to complete the thawing process
Remove shrimp from water and place on 2 layered paper towels to drain
Cut shrimp into small chunks, approximately 1/4 to 1/2 inch large
Chop green and red pepper and onion into thin strips approximately 1/4 inch thick
Place pepper and onions in a fry pan.
Drizzle with canola oil and add packet of taco or fajita seasoning
Heat and stir on medium high heat until soft
Spray a griddle or fry pan with canola spray
and heat on medium high heat for a minute or so
Add 1 or 2 tortillas (if using a griddle you may be able to add 2 tortillas) and sprinkle with cheddar cheese
When cheese is almost melted through, add a thin layer of peppers, onions, and shrimp.
Make sure the layer is thin, yet covers the whole tortilla
Sprinkle the top with another layer of cheddar cheese and heat for a few minutes.
Check the bottom tortilla to determine when to flip the tortilla.
When the bottom tortilla turns light brown,
flip the tortilla and heat for an additional 2 to 3 minutes
Place quesadillas on individual plates and cut into pie size servings with a pizza cutter
This recipe makes 5 quesadillas.
If you have extra quesadilla filling do not try to pile it all into the individual quesadillas, or they will be too thick and will fall apart when you try to flip them on the frying pan or griddle. Instead you can use the extra filling and make additional quesadillas or refrigerate the leftovers.
Monday:
Grillin' out! Burgers on the grill, and mac n' cheese! :)
Tuesday:
Ingredients
Directions- 3 large chicken breasts
- 2 cups broccoli
- 1 onions, chopped
- 2 cups fresh mushrooms ( or 1 can)
- 1 (10 ounce) cans cream of chicken soup
- 1/2 cup water
- 1 garlic cloves, chopped
- 1 cup sharp cheddar cheese, shredded
- salt and pepper
- Cook and season chicken with salt and pepper. Boil, bake, steam, or fry. I prefer baking but because of time I often fry with a little olive oil. Chop and set aside.
- Cook broccoli. Steam or boil - no need to season. Leave in spears or large florets.
- Saute onion and garlic just until slightly soft. 3-5 minutes.
- Mix can of cream of chicken soup with water.
- Layer in 13X9 pan. Chopped chicken on the bottom, followed by broccoli, onion/garlic, mushrooms, soup mixture, salt and pepper, and cheddar cheese on top. Additionally you can add toasted breadcrumbs on top of the cheese if you wish.
- Bake at 350 degrees for 30 minutes.
Recipe and photo credit HERE
Wednesday:
Tuna Melt Subs
No picture for this one yet but its really easy. Just make the tuna to your liking. I add a few tablespoons of mayo to 2 cans of drained and rinsed tuna. Then I add a squirt of mustard and some relish. Then spread the tuna on bread of choice (I will use a wheat Parmesan) and top with cheese of choice (ours is pepper jack). Toast in the toaster over and enjoy! :)
Thursday:
Meatball Subs
Heat oven to 425ºF. Line a rimmed baking sheet with nonstick foil. Mix 1/2 cup Italian-seasoned bread crumbs, 1/4 cup water, 1 large egg, 2 Tbsp dried minced onion and 1 tsp Italian seasoning in a large bowl until blended. Add 1 lb lean ground beef; mix well. Pat into a 5 x 6-in. rectangle. Cut lengthwise in 3 strips and then cut each strip in 4; place on lined baking sheet. Bake 15 minutes, turning over after 7 minutes. In a 2-qt saucepan, bring a 24- to 26-oz jar marinara sauce to a simmer; add meat. Turn oven on to broil. Split 4 hero rolls and open each like a book. Spoon 3 “meatballs” onto each roll. Top each with 1/4 cup shredded mozzarella; place on foil-lined baking sheet. Broil until cheese is melted. Serve with remaining sauce.
Recipe and photo credit HERE
Friday:
Sausage Lasagna
Ingredients:
3 medium onions, chopped
8 ounces lean sweet Italian turkey sausage, casing removed
2 (14 ounce) cans no salt added tomato sauce
1/2 cup water
1/2 teaspoon salt
1 (15 ounce) container skim milk ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1/2 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
1 egg, beaten
12 ounces no cook lasagna noodles (15 noodles)
2 cups (8 ounces) shredded skim milk mozzarella
Directions:
1. Preheat the oven to 350(F. Cook the onions and sausage in a large nonstick skillet over medium-high heat until the sausage is cooked through and the onions are soft, 7 to 10 minutes, breaking up the sausage into bits with a wooden spoon. Drain the mixture in a colander and wipe out the skillet with a paper towel.
2. Return the sausage and onions to the skillet and add the tomato sauce, water, and salt. Heat to simmering over medium-high heat.
3. Combine ricotta, parmigiano-reggiano, basil, and pepper in a large bowl and mix well. Stir in the egg.
4. Spread a thin layer of tomato sauce over the bottom of a deep 13 by 9 inch baking dish and cover with 4 noodles, breaking them to fit. Spread one third of the ricotta mixture on top of the noodles and sprinkle with 1/2 cup mozzarella. Repeat twice more, ending with the remaining mozzarella.
5. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake until the noodles are cooked and the lasagna is bubbling, about 20 minutes longer. Let stand for 15 minutes before cutting.
Recipe and photo credit HERE
Saturday: Dinner out, Worship night. :)
Sunday:
Easy Shrimp Quesadillas
30-40 precooked medium sized shrimp
10 tortillas
1 green pepper
1 red pepper (if you don't have a red pepper, 2 green peppers work fine)
2 large sized yellow or white onion
1 packet of taco or fajita seasoning
2 to 3 cups shredded cheddar cheese
2 to 3 tablespoons of canola oil
Spray canola oil
Fill a large bowl with warm water and add shrimp.
Let shrimp thaw for approximately 10 to 15 minutes.
If they are still partially frozen, drain some of the water off and add warmer water to complete the thawing process
Remove shrimp from water and place on 2 layered paper towels to drain
Cut shrimp into small chunks, approximately 1/4 to 1/2 inch large
Chop green and red pepper and onion into thin strips approximately 1/4 inch thick
Place pepper and onions in a fry pan.
Drizzle with canola oil and add packet of taco or fajita seasoning
Heat and stir on medium high heat until soft
Spray a griddle or fry pan with canola spray
and heat on medium high heat for a minute or so
Add 1 or 2 tortillas (if using a griddle you may be able to add 2 tortillas) and sprinkle with cheddar cheese
When cheese is almost melted through, add a thin layer of peppers, onions, and shrimp.
Make sure the layer is thin, yet covers the whole tortilla
Sprinkle the top with another layer of cheddar cheese and heat for a few minutes.
Check the bottom tortilla to determine when to flip the tortilla.
When the bottom tortilla turns light brown,
flip the tortilla and heat for an additional 2 to 3 minutes
Place quesadillas on individual plates and cut into pie size servings with a pizza cutter
This recipe makes 5 quesadillas.
If you have extra quesadilla filling do not try to pile it all into the individual quesadillas, or they will be too thick and will fall apart when you try to flip them on the frying pan or griddle. Instead you can use the extra filling and make additional quesadillas or refrigerate the leftovers.
Monday:
Grillin' out! Burgers on the grill, and mac n' cheese! :)
No comments:
Post a Comment
Share your thoughts...