Monday, January 28, 2008

Menu Plan Monday

Monday: Chicken Salad, crusty bread with hummus and pine nuts
Tuesday: Chicken Noodle Soup, rolls, green salad
Wednesday: Ham Sandwiches, broccoli with cheese
Thursday: French Toast, bacon, apples
Friday: Grilled Chicken, spinach salad, roasted potatoes
Saturday: Leftovers
Sunday: crockpot lasagna, garlic bread, green salad, O Henry bars

Chicken Soup with Homemade Noodles

8 c. water
8-10 chicken bouillon cubes
4 chicken breasts, diced

Simmer together until vegetables are not quite tender.


In a bowl beat 4 eggs well. Add flour 1 cup at a time until dough loses stickiness. Roll out on floured board very thin. (About 1/8 inch). Using pizza or noodle cutter, cut into 1/4 inch strips. Add noodles to mixture one noodle at a time.

One of my tried and trues. I've been making this for our family for over 10 years now, and it's still a hit! Especially on cold, wintry days like today!

Monday, January 14, 2008

Menu Plan Monday

Monday: White Chili and rolls
Tuesday: Sweet and Sour Meatballs, rice, salad
Wednesday: Tacos
Thursday: Dinner at the bishop's house
Friday: Feast with Friends (ward activity)
Saturday: Leftovers
Sunday: Crockpot Pineapple Chicken (we didn't get to this one last week, so I'm going to try again)

White Chili

White Chili (from Ali)

1 lb. chicken chunked
1 medium onion
1 1/2 teaspoons garlic powder
2 Tbs. oil
2 can great northern beans (drained)
1 can chicken broth
1 can white or regular corn
1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
1/2 c. whipping cream

In a large pan saute chicken and onion in garlic and oil. Add ingredients: beans through pepper. Boil, then reduce heat and simmer. Remove from heat and add sour cream and whipping cream. Serve.

**When I make this I have sour cream, shredded cheddar cheese, and corn chips available as toppings. Yum!**

Monday, January 7, 2008

Hawaiian Haystacks

This is a great one for entertaining because it makes a lot, is not expensive, and picky eaters can put what they like on it.

Start with a big scoop of rice, then top with your favorite sauce. We like a chicken gravy (cream of chicken, sour cream, and diced chicken, dilluted with a little milk), but my mom and dad always like a sweet and sour sauce on theirs. When cooking for a crowd, I usually have both so there is an option.

Topping ideas:
  • Diced meat (chicken, ham)
  • grated cheese
  • chow mein noodles
  • shelled sunflower seeds
  • hard boiled egg slices
  • pineapple tidbits
  • green onion
  • corn
  • peas
  • sliced almonds
  • tomato
  • green pepper
  • water chestnuts
This a great "food storage" meal, because I always have rice in the pantry, and at least several of the above ingredients. It's also a good way to use up leftovers.

Menu Plan Monday

Monday: Salsa Crockpot Chicken, Thanks Crystal! You posted this just in time, and I have all the ingredients to make it tonight!
Tuesday: Crockpot Roast
Thursday: Santa Fe Chicken Salad (I got this recipe from Mique and we love it! Last week I was in the mood for it while I was out running errands, so I just went through the drive through at KFC and bought a couple of crispy chicken strips, then brought it home and threw it on this salad. So easy and good, I'm sure I'll cheat and do it this way again!) For the dressing I just mixed ranch and bbq sauce.
Saturday: Leftover Buffet

Thursday, January 3, 2008

Olive Garden Alredo Sauce

1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder

Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles. (I used angel hair pasta when I cooked it tonight and served it with a green salad and my focaccia bread.

Focaccia Bread

Sponge: 1 tsp yeast, 1/2 c. warm water, 1 c. flour. Let rise until it doubles (1/2 hour-1 hour).

Mix 1 tsp. yeast, 1 c. warm water, 1 1/2-2 c. flour, 1 tsp. salt, 1 tsp. rosemary, 1 T parsley leaves, 1 Tbs. dried minced onion, 1 Tbs. oil. Mix really well, add sponge. Put a little more flour in, let rise until it doubles.

Push out on baking stone, and let it rest for 10 minutes. Punch holes on surface, drizzle with oil, rosemary, salt, parmesan, and asiago cheese. Bake at 375 for about 20 minutes.

When Brian and I were newlyweds, we used to make this all the time on Sundays, or as a late night/TV snack. It tastes great dipped in oil/vinegar/parmesan cheese.
Tonight I made this to go along with my Alfredo Pasta.

Wednesday, January 2, 2008

Poppy Seed Chicken

One of our all time favorite recipes. I went to make it tonight and looked for the recipe on my blog. I can't believe I haven't posted this one yet! I've been cooking this one since we were newlyweds. You can make it with bread crumbs or ritz crackers, but I definitely recommend the crackers. Fattening, buttery goodness!
Poppy Seed Chicken:
5-6 chicken breasts
1 can cream of chicken
8 oz. sour cream
1 square margarine
1 1/2 tubes Ritz crackers (or bread crumbs)
2 Tbs. poppy seeds
Mix: one square margarine, 1 1/2 tubes Ritz crackers, 2 Tbs. poppy seeds
Mix: soup and sour cream together.
Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 20-30 minutes at 350.

Spanish Rice

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fajita seasoning mix (about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

Oh Henrys

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Cinna Buns

1 Tbsp yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup melted margarine
4 cups flour

Dissolve yeast in warm milk in large bowl. Add the sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball using your hands dusted lightly with flour (I just let the kitchen aid do it's thing). Put in bowl, cover and let rise in a warm place for about 1 hour or till the dough has doubled. Roll the dough out on a lightly floured surface. Roll dough flat until it's approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

1 cup brown sugar
2 1/2 tsp cinnamon
1/3 cup softened margarine

For the filling combine brown sugar and cinnamon in a bowl. Spread margarine evenly over dough. Then sprinkle cinnamon and sugar evenly over the surface. Working carefully, roll the dough jelly-roll style. Cut the rolled dough into 1 3/4 inch slices and place on lightly greased pan. Bake for 10 minutes or till light brown on top.

1 cube butter or margarine, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

While the rolls bake, combine icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, smother with frosting.

Butterfinger Eyeballs

Ingredients:Wax paper
1 cup creamy peanut butter (not all-natural)
2 tablespoons butter or margarine
2 cups powdered sugar
2 cups NESTLÉ TOLL HOUSE Premier White Morsels
3 tablespoons vegetable shortening
1 small tube red decorator icing
Wooden pick or skewer for dipping

Line 2 baking sheets with wax paper.Beat peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.Melt morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).Dip one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Butterfinger BB on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refrigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.
Related Posts with Thumbnails