Sunday-Chicken Pot Pie
http://www.progresso.com/recipes/easy-weeknight-chicken-pot-pie/5930cdd8-c66e-4c6a-96f3-db38b28751c5
Ingredients
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1/2 teaspoon poultry seasoning
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed and drained
1 1/2 cups chopped deli rotisserie chicken
Directions
1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2. In medium bowl, stir together cooking sauce, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Stir in vegetables and chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving. Cut into wedges.
Monday- Black bean or Turkey burgers with salad and steamed asparagus
(I included both recipes-they are both great...even Nate & the kids will eat both! Ingredients are also included in the grocery list for both burgers)
Italian Bean Burger
(I included both recipes-they are both great...even Nate & the kids will eat both! Ingredients are also included in the grocery list for both burgers)
Italian Bean Burger
Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 8 servings
Ingredients:
1 (15-oz.) can black beans, drained, rinsed, mashed
2 cups cooked brown rice
¼ cup finely chopped onion
3 Tbsp. all-natural tomato paste
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
¼ cup grated Parmesan cheese
8 whole-grain hamburger buns
8 slices medium tomato
8 romaine lettuce leaves
Directions:
1. Preheat grill or broiler to high.
2. Place beans, rice, onion, tomato paste, basil, oregano, and cheese in food processor; pulse until well blended. Form into eight patties.
3. Grill or broil patties for 4 to 5 minutes on each side, or until cooked through.
4. Place each patty on a bottom bun. Top with tomato, lettuce, and top bun.
Serve with steamed asparagus seasoned with minced garlic or sea salt.
RECIPE FOR TURKEY BURGER PATTIES:
Ingredients
1 pound ground turkey
1/2 cup red onion, chopped
1 tablespoon egg whites, lightly beaten
1/2 cup quinoa flakes or 1/3 cup quick oats
1 clove garlic, minced
3/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons each fresh parsley
2 tablespoons fresh oregano
2 tablespoons fresh basil
Directions
1. In a large bowl, lightly beat egg whites.
2. Add all ingredients except the turkey and mix well with your hands, or a spoon until the quinoa flakes are coated.
3. Add turkey and mash with your hands until combined. Form into 5 to 6 patties and throw them on the outdoor grill indoor grill. Or, you can put them in the oven at 350 degrees for 45 minutes. If you have a meat thermometer, you want to reach an internal temperature of 165 degrees.
Turkey burger (on English muffin) and salad
Turkey burger (on English muffin) and salad
One turkey burger patty (about 3oz)
2 leaves lettuce, 2 slices tomato, 2 slices of onion(red tastes best)
.25 avocado, mashed
Tuesday- Chicken Pasta Sauté with side salad
Ingredients:
1/2 lb pasta, any style
1/2 package of fajita seasoning mix
1/2 red bell pepper, stemmed, seeded, and chopped
1/4 cup chopped or grated carrots
1/2 green bell pepper (optional)
1 cup frozen veggies (optional)
3 Tbsp water
2 cooked boneless, skinless chicken breasts diced
1/4 cup light mayo
2 Tbsp low-fat ranch dressing (I added a little to Nate's plate after I was done cooking the meal because he is the only one who likes ranch)
2 Tbsp Italian dressing, the zestier the better
Directions:
1. Cook pasta in a large pot of salted boiling water until al dente.
2. Combine the seasoning mix, bell pepper, carrots, and water in a medium bowl; add chicken and toss to coat.
3. Sear the chicken mixture in a large pan over high heat for 3 minutes; set aside.
4. Combine the mayo and both dressings (see note above next to ranch dressing) in a serving bowl large enough to hold the pasta.
5. Drain the pasta, reserving 1/2 cup of cooking water.
6. Toss the pasta in the serving bowl with the dressing, seared chicken, and reserved pasta water. Serve immediately with side salad.
*Variation- for color and taste variations, try tossing the pasta with 1/2 cup chopped green pepper, or add some frozen vegetables to the pasta during the last 3 minutes of cook time.
Ingredients:
1/2 lb pasta, any style
1/2 package of fajita seasoning mix
1/2 red bell pepper, stemmed, seeded, and chopped
1/4 cup chopped or grated carrots
1/2 green bell pepper (optional)
1 cup frozen veggies (optional)
3 Tbsp water
2 cooked boneless, skinless chicken breasts diced
1/4 cup light mayo
2 Tbsp low-fat ranch dressing (I added a little to Nate's plate after I was done cooking the meal because he is the only one who likes ranch)
2 Tbsp Italian dressing, the zestier the better
Directions:
1. Cook pasta in a large pot of salted boiling water until al dente.
2. Combine the seasoning mix, bell pepper, carrots, and water in a medium bowl; add chicken and toss to coat.
3. Sear the chicken mixture in a large pan over high heat for 3 minutes; set aside.
4. Combine the mayo and both dressings (see note above next to ranch dressing) in a serving bowl large enough to hold the pasta.
5. Drain the pasta, reserving 1/2 cup of cooking water.
6. Toss the pasta in the serving bowl with the dressing, seared chicken, and reserved pasta water. Serve immediately with side salad.
*Variation- for color and taste variations, try tossing the pasta with 1/2 cup chopped green pepper, or add some frozen vegetables to the pasta during the last 3 minutes of cook time.
Wednesday-Crock pot fall apart ribs, potato salad, green beans and garlic bread
Ingredients:
2 lbs for ribs
1 bottle BBQ sauce
Directions:
cook ribs in crock pot for 6 hrs on low. For last hours of cooking time, drain all broth. Pour BBQ sauce over ribs and cook for remaining hour.
Steam green beans, cook garlic bread according to package and serve with pre-made potato salad or your choice of cold salad.
Ingredients:
2 lbs for ribs
1 bottle BBQ sauce
Directions:
cook ribs in crock pot for 6 hrs on low. For last hours of cooking time, drain all broth. Pour BBQ sauce over ribs and cook for remaining hour.
Steam green beans, cook garlic bread according to package and serve with pre-made potato salad or your choice of cold salad.
Thursday- Meatloaf with mashed potatoes and salad
Ingredients:
2 eggs, beaten
8 oz ketchup
1 1/2 c Italian bread crumbs
1/4 c finely chopped onion (optional)
2 Tbsp chopped green pepper (optional)
1 tsp salt
Dash of dried Thyme (crushed) & Marjoram (crushed)
1 1/2 lb lean ground beef
Sauce:
BBQ sauce
Ketchup
Brown Sugar
1/2 cup of each
Ingredients:
2 eggs, beaten
8 oz ketchup
1 1/2 c Italian bread crumbs
1/4 c finely chopped onion (optional)
2 Tbsp chopped green pepper (optional)
1 tsp salt
Dash of dried Thyme (crushed) & Marjoram (crushed)
1 1/2 lb lean ground beef
Sauce:
BBQ sauce
Ketchup
Brown Sugar
1/2 cup of each
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 8 ingredients, add ground beef; mix well Shape mixture into a loaf pan or spread out into an 8x8 baking pan.
3. Combine ingredients for sauce. Spread over meatloaf.
4. Bake for about 1 1/4 hours.
Make mashed potatoes and salad to go with meatloaf.
Friday- Homemade Pizza with Salad
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet. Unroll dough and spread to the desired shape you want. Sprinkle garlic salt on dough (along the edge for a garlic crust). Use 1/3 of the pizza sauce and spread evenly over dough. Add 2 cups cheese. Next add toppings: I do half ham & pineapple and the other half pepperoni. Bake for 15 minutes. Remove and slice. Serve with salad.
Preheat oven to 425. Use a pizza stone or nonstick cookie sheet. Unroll dough and spread to the desired shape you want. Sprinkle garlic salt on dough (along the edge for a garlic crust). Use 1/3 of the pizza sauce and spread evenly over dough. Add 2 cups cheese. Next add toppings: I do half ham & pineapple and the other half pepperoni. Bake for 15 minutes. Remove and slice. Serve with salad.
Saturday- night off go out to eat!
Grocery List
Meat-
1 1/2 lb lean ground beef2 lbs boneless pork ribs
Meat toppings for pizza
1 rotisserie chicken (use for Sunday and Tuesday meals)
1 pound ground turkeyProduce:
1 green pepper (optional)
Green Beans
Potato Salad or your choice of cold salad
2 large Potatoes
- Large bag of salad
- Asparagus
2 tablespoons fresh oregano
2 tablespoons fresh basil
1 medium tomato
8 romaine lettuce leaves
1 sweet onion
1 red onion
- 1 small bag of baby carrots
Dairy-
2 cups shredded mozzarella cheese
Milk
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
¼ cup grated Parmesan cheese
Canned/Boxed-
12 oz ketchup
2 cups shredded mozzarella cheese
Milk
1 Dozen Eggs
1 can of refrigerated pizza dough1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
¼ cup grated Parmesan cheese
Canned/Boxed-
12 oz ketchup
1 1/2 c Italian bread crumbs
18-20 oz BBQ sauce
1 lb pasta, any style
1 package of fajita seasoning mix
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 (15-oz.) can black beans, drained, rinsed, mashed
3 Tbsp. all-natural tomato paste
2 cups brown rice
1/2 cup quinoa flakes or 1/3 cup quick oats
Frozen-
1 cup frozen veggies (optional)
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed and drained
Staples-
18-20 oz BBQ sauce
1 lb pasta, any style
1 package of fajita seasoning mix
1 pouch (9 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 (15-oz.) can black beans, drained, rinsed, mashed
3 Tbsp. all-natural tomato paste
2 cups brown rice
1/2 cup quinoa flakes or 1/3 cup quick oats
Frozen-
1 cup frozen veggies (optional)
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed and drained
Bread/Carbs-
8 whole-grain hamburger buns
2 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 clove garlic, minced
1/2 teaspoon poultry seasoning
1/4 cup light mayo
2 Tbsp low-fat ranch dressing
2 Tbsp Italian dressing, the zestier the better
salt
Dash of dried Thyme (crushed)
Dash of dried Marjoram (crushed)
2 Tbsp low-fat ranch dressing
2 Tbsp Italian dressing, the zestier the better
salt
Dash of dried Thyme (crushed)
Dash of dried Marjoram (crushed)
pizza sauce from last week
1/2 C Brown Sugar
Well that is all for now! Till next time, Emileigh
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