Monday-Cabbage Rolls
Tuesday-White Chicken Chili
Wednesday-Manicotti
Thursday-Chicken Enchiladas
Friday-Grilled cheese sandwiches
Saturday-Cheese & Pasta in a Pot
Sunday-Pizza
Tuesday, April 28, 2009
Tuesday, April 21, 2009
Weekly Menu
Monday-meatloaf and potatoes
Tuesday-Pizza rolls (I didn't make them last week)
Wednesday-breakfast
Thursday-leftovers
Friday-Spaghetti and meatballs
Saturday-free for all
Sunday-Roast with potatoes and gravy
Tuesday-Pizza rolls (I didn't make them last week)
Wednesday-breakfast
Thursday-leftovers
Friday-Spaghetti and meatballs
Saturday-free for all
Sunday-Roast with potatoes and gravy
Nestle Toll House Chocolate Chip Pan Cookie
I tried this recipe yesterday, and it was SO good! I don't see myself making chocolate chip cookies anymore. These are way easier!
2-1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 pkg chocolate chips
1 cup chopped nuts, optional
Preheat oven to 375 degrees. Grease a 15x10-inch pan.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla in a large mixer. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in chocolate chips and nuts. Spread into prepared pan. Bake 20-25 minutes or until golden brown.
*I used a 9x13 pan, and I baked it for 28 minutes.
2-1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
1 pkg chocolate chips
1 cup chopped nuts, optional
Preheat oven to 375 degrees. Grease a 15x10-inch pan.
Combine flour, baking soda, and salt in a small bowl. Beat butter, both sugars, and vanilla in a large mixer. Add eggs one at a time, beating well after each. Gradually beat flour mixture into butter mixture. Stir in chocolate chips and nuts. Spread into prepared pan. Bake 20-25 minutes or until golden brown.
*I used a 9x13 pan, and I baked it for 28 minutes.
Monday, April 13, 2009
My Weekly Menu
Monday: Salsa Chicken
Tuesday: Pizza Rolls
Wednesday: Charles' is making Indian food
Thursday: Sloppy Joe's
Friday: Swedish Meatballs
Tuesday: Pizza Rolls
Wednesday: Charles' is making Indian food
Thursday: Sloppy Joe's
Friday: Swedish Meatballs
Salsa Chicken
2 1/3 cups Original Bisquick® mix
1/2 cup water
3 eggs
3 cups shredded Cheddar cheese (12 oz)
1 tablespoon vegetable oil
6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 1/2 cups Old El Paso® Thick n' Chunky salsa
Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.
In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.
High Altitude (3500-6500 ft): Increase first bake time to 25 to 30 minutes.
I'm trying this tonight. I got it from Betty Crocker's website! ;)
1/2 cup water
3 eggs
3 cups shredded Cheddar cheese (12 oz)
1 tablespoon vegetable oil
6 boneless skinless chicken breasts (about 1 3/4 lb), cut into 1/2-inch pieces
2 1/2 cups Old El Paso® Thick n' Chunky salsa
Heat oven to 400°F. Spray 3 (8- or 9-inch) square pans with cooking spray. In large bowl, stir together Bisquick mix, water and eggs. Spread evenly in pans. Sprinkle 1/2 cup of the cheese over batter in each pan.
In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon evenly over batter in pans to within 1/2-inch of edges.
Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle 1/2 cup of the remaining cheese over each pan. Bake 1 to 3 minutes or until cheese is melted. Loosen from sides of pan; cut into squares.
High Altitude (3500-6500 ft): Increase first bake time to 25 to 30 minutes.
I'm trying this tonight. I got it from Betty Crocker's website! ;)
Tuesday, April 07, 2009
Georgia Chicken
Another Paula Deen recipe. I'm gonna start trying more of her stuff. My family, especially McKay devoured this!
4 TBSP (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 TBSP shallots, minced
1/4 tsp salt
1/4 tsp pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
4 TBSP (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 TBSP shallots, minced
1/4 tsp salt
1/4 tsp pepper
4 ounces grated mozzarella cheese
Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.
Monday, April 06, 2009
Coleslaw
This is a Paula Deen recipe for Coleslaw. I made this with Kelli when I was in Alabama, and it is YUMMY! My idea of coleslaw is KFC (I know, total hill-billy) but this was a million times better!
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped (or shredded)
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 tsp seasoning salt
1/4 tsp corasely ground black pepper
2 TBSP sugar
1/4 tsp lemon-pepper seasoning
1 TBSP white vinegar
Using a food prcoessor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabage into chuncks and place in food processor and process lightly, making sure the cabbage doesn't become mushy. Slice remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.
1/2 bell pepper, chopped
1 green onion, chopped
1/2 large carrot, chopped (or shredded)
1/8 cup chopped fresh parsley leaves
1/2 cabbage head
1/2 cup mayonnaise
1/2 tsp seasoning salt
1/4 tsp corasely ground black pepper
2 TBSP sugar
1/4 tsp lemon-pepper seasoning
1 TBSP white vinegar
Using a food prcoessor, gently process the bell pepper, onion, carrot, and parsley, being careful not to over process. Cut 1/2 of the cabage into chuncks and place in food processor and process lightly, making sure the cabbage doesn't become mushy. Slice remaining cabbage thinly. Mix the cabbage together with the processed vegetables. In a separate bowl, mix the remaining ingredients together and allow to stand for a few minutes. Combine the mayonnaise mixture with the vegetables and toss. Chill for 1 hour.
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