peelosophy

Yea! -these posts are actually helping me stay accountable to menu planning and I’ve been actually getting excited about it.

The new recipes that were favorites from last week were the Crock Pot Chili and Karin’s Shrimp Creole.  In Karin’s recipe she gave me, she substituted the tomatoes with “fire roasted” tomatoes – which I LOVED.  And John really liked the chili, which is a huge compliment b/c he is the “chili-man” in our house and I seldom make it.  I didn’t get to the manicotti on Sunday, because we ate at Peggy’s where she served up Beef Tenderloin, Scalloped Potatoes, Steamed Broccoli and Pineapple Upside down cake.  SO good.

On the menu for this week, is mainly all tried and trued recipes except for the Beef and Tomato Manicotti and Katy’s Chicken Enchiladas.  Can’t wait – but holy pasta Batman – I’m on carb crazy lately.

For more yummy menu planning check out – orgjunkie.com.

MONDAY: Sue’s Spicy Chicken Vermicelli

butter or margarine
1 yellow onion,chopped
4 whole chicken breasts,skinned,boned & cut into bite-sized pieces 2 (14oz) cans-Mexican stewed tomatoes
1/2 tsp. baking soda
1 lb. Velveeta cheese cubed
8 oz. vermicelli,cooked

1. Melt butter in a skillet; add onion and saute until tender.

2. Add chicken and saute 5-8 minutes.

3. Add tomatoes and bring to a boil.

4. Sprinkle baking soda over tomatoes and stir to blend.

5. Add Velveeta cheese and stir until melted.

6. Combine mixture with vermicelli and pour into a 2 qt. casserole baking dish.

TUESDAY: Ground Beef and Tomato Manicotti

WEDNESDAY: Chicken Noodle Soup

2 cups uncooked egg noodles
1 cup celery slices
1 bay leaf
1/4 teaspoon pepper
2 cups shredded chicken/turkey
6 cups fat-free sodium less chicken broth
1/4 teaspoon salt
1 cups carrot slices
1 tablespoon lo-sodium soy sauce
cooking spray
3/4 cups chopped onions
4 cloves garlic, minced

1. Heat a large saucepan over medium high heat.

2. Coat pan with cooking spray. Add carrot, onion and garlic and sauté for 5 minutes until lightly browned.

3. Add celery, salt and pepper; sauté for 3 minutes.

4. Add broth and next three ingredients, bring to a boil. Reduce heat ad simmer for 5 minutes.

5. Add shredded turkey, cook three minutes.

6. Discard bay leaf.

THURSDAY: Beef Macaroni Skillet

1 pound ground beef

1 cup uncooked elbow macaroni

1/2 cup chopped onion

salt to taste

1-1/2 teaspoon chili powder

1/8 teaspoon pepper

2-1/2 cups hot water

1 teaspoon sugar

1- 6ounce can tomato paste

1/4 cup water

1 – Brown ground beef. Pour off drippings

2 -Add macaroni, onion, salt, chili powder, sugar and pepper.

3- Add 2-1/2 cups of water, cover and cook 10 minutes.

4- Combine tomato paste, 1/4 tomato paste, 1/4 cup water, add to meat mixture and continue cooking 10 minutes

5- Watch and add more water if necessary because it can burn easily.

FRIDAY: Linguine and Clam Sauce

1 pound linguine, uncooked

3 (6 ounce) cans of minced clams, undrained

1 can chicken broth

1/4 cup butter

2 cloves of garlic

2 tablespoons of flour

1/2 cup clam juice

1/8 dried thyme

dash of Tabasco sauce

1/4 cup chopped parsley

1 tablespoon of lemon juice

salt and pepper to taste

1. Cook pasta.

2. While pasta is cooking, drain juice from the canned clams into 2 cup measure then add enough chicken broth to make 2 cups worth of liquid.

3. In skillet, melt butter over medium-high heat and saute garlic.  Stir in flour.  Cook on low for about 1 minute, stirring constantly.

4. Gradually stir in clam liquid, thyme and Tabasco sauce.  Bring to a boil and simmer for a couple minutes.

5. Stir in clams, parsley and lemon juice, heat thoroughly.  Add salt and pepper to taste and serve over hot linguine.

SATURDAY:  Date Night…to dinner and the Shirt.Woot Party at the City Museum

SUNDAY: Katy’s Chicken Enchiladas

2 or 3 boneless chicken breasts

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic salt

1/4 teaspoon red pepper flakes

8 whole wheat tortillas

1 can green enchilada sauce

2/3 cup sour cream

1-1/2 cup shredded Colby jack cheese

Place chicken breasts in sauce pan with enough water to cover chicken.  Add the spices, stir and bring to a boil.  Cover and simmer for an hour or until the chicken ids cooked.  Remove the chicken from the pan and shred the chicken with two forks.  DO NOT discard water from pan.  Return the chicken to the pan with spices and water.  Simmer uncovered until the water has reduced.

Place spoonfuls of chicken on tortillas and roll up.  Place the enchiladas, seam side down into  baking dish.

In a medium bowl combine the enchilada sauce and sour cream.  Our over enchiladas.  Top with shredded cheese.

Bake, uncovered, for 30-45 minutes until heated thoroughly and cheese os lightly browned.  Let stand 5 minutes before serving.