What's for dinner 12/21/10: Spinach Pie with Walnuts

So tonight's Feingold freindly meal was really good...YUMMY spinach pie with pinenuts walnuts (pinenuts are expensive) LOL




Spinach Pie with Walnuts
Serves 4

1 tbsp olive oil
1 yellow onion, chopped
2 tsp garlic, minced
pepper to taste
2 10oz packages of frozen spinach, thawed and squeezed dry
1/4 cup chopped walnuts (or pinenuts if you like)
1/2 cup feta cheese, crumbled
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs (I use approved bread and just make crumbs)
1 tsp dried dill
4 eggs, beaten
1 pie crust

Preheat oven to 375 degrees. 

1) Make the filling: In a large nonstick skillet, heat olive oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and salt and pepper and cook until garlic is tender, 1 to 2 minutes. 

2) Transfer mixture to a large bowl; stir in spinach, pine nuts, feta, Parmesan, breadcrumbs and dill. Fold in eggs until combined. 

3) Place the mixture into a deep-dish pie plate that is covered by your pie crust; press firmly to flatten. 

4) Bake until heated through and topping is golden brown, about 30 minutes.

VERDICT: this was yummy...next time I may add in some mozzarella cheese but the kids like it and it's similar to the 4 cheese spinach pizza I make that the kids like.  This can be made the night before and baked when you get home, it's fairly easy to make...I actually skipped the 1st step (left out the onions and oil this time).

Twas the Night Before Christmas, Feingold Style

Okay I like this poem...It was written by an early Feingold member.  I had to share

The Night Before Christmas, Feingold Style 

by Pat Pignatiello

‘Twas the night before Christmas and all through our place

The children weren’t sleeping - how their bodies would race.

No stockings were hung by the chimney with care,

No hope that St. Nicholas would ever be there.

The children weren’t nestled;

They wrestled in bed,

And Momma in tears, and Dad with a sigh,

Had just settled down for a desperate cry.

When onto the scene with an answer, not clatter,

Came Good Dr. Ben to tell what’s the matter.

“Out colors, out chemicals, out Hostess Ding-Dong,

Your child is normal, it’s the food that’s all wrong.

From the top of your cabinets, to dessert at each meal,

Now dash away, dash away, food that’s not real.”

We spoke not a word, but just started his diet,

We’ve nothing to lose; so we’re going to try it.

When what to our wondering eyes should appear,

But a child so calm, so normal, so dear,

With a head that can learn now, a manner that’s mild,

We knew at that moment, for the first time, our child.

Now . . .

It’s the night before Christmas and in our home

Every child is sleeping, just like the poem.

The unfrustrated days, the good nights are so many,

It’s hard to remember that once there weren’t any!

So with a tear in our eye for what might have been,

For changing our life, we thank Dr. Ben.

From our now peaceful home, with all of our might,

We pray peace and joy fill your hearts on this night !

What's for dinner 12/14/10: Old Fashion BBQ Beef & Apple Slaw...YUMMY

So I am back...did you miss me?  Last night's stage 2 Feingold friendly meal was a good comfort food meal.  Old fashion bbq beef with apple slaw...YUMMY












Old Fashioned Barbecue Beef Sandwiches 
6 pointsplus points (not including bun)
serves 10-11


3 lb beef brisket
salt & pepper to taste
1/4 cup brown sugar
6 oz of tomato paste
1/2 cup ketchup
2 tbsp cider vinegar
1 tbsp worcestershire sauce (can't use this)
2 tbsp molasses
3/4 cup water
1/2 tsp chili powder
1 tsp mustard (I used dijon since i didn't add the chili powder)
1 tsp coarse salt, to taste
hamburger buns (we like TJ's whole wheat hamburger buns)


Trim all visible fat from the brisket and place on a cutting board and rub with salt and pepper. Place brown sugar, tomato paste, ketchup, vinegar, molasses, water, mustard and salt in slow cooker (make sure to use a crock pot liner for easy clean up) and mix well.  Add meat and cook on low for 8 hours.


When meat is cooked remove to a cutting board (or as I do just keep it in the pot) and shred with 2 forks and mix well with sauce.  I used a half cup meat per hamburger bun and it was the perfect amount.




Apple Cole Slaw
4 pointsplus points
Serves 5  

3 cups of shredded cabbage
2 apples, cut into bite sized pieces
2 green onions, finely chopped
1/4 cup mayo (I used miracle whip to cut on calories)
1/4 cup brown sugar


In a large bowl, combine 1st 3 ingredients.  In a small bowl mix the other 2 ingredients until combine.  Toss the dressing with the salad and serve right away.


VERDICT: delish, good down to earth food that is a hit with everyone!

What's for dinner 12/06/10: Quick & Crunchy Pork Chops, Rice & Corn

Okay I am back from Disneyland...it was quite an experience but that's a different story.  It was really nice to have a home cooked meal again...

So tonight's Feingold friendly meal was good, and easy and my wonderful hubby had it cooked and almost on the table by the time I got home with the kids.  Tonight was Quick & Crunchy Pork Chops, white rice & corn on the cob to go with it.

4 cups seasoned croutons
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (this is not approved so we didn't use it)
1/2 tsp dried thyme
1/8 tsp sugar
4 tbsp mayonnaise, divided
4 boneless pork chops
1 whole lemon (cut into wedges) Preheat oven to 425 degrees. 1) Place croutons, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with a meat mallet or rolling pin until croutons are crushed but still have some crumbs the size of small pebbles. Add half of the mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer crumb mixture to large plate. 2) Using a knife, spread mayonnaise on each chop. Transfer to plate with crumbs, sprinkle top of pork chop with some of the mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to a baking sheet, repeat with remaining chops. 3) Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 25-30 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve chops with wedges of lemon for garnish. VERDICT: This was easy and good...my daughter ate 1 whole pork chop and part of her brothers.  I served this with basic rice & corn on the cob...YUMMY

It's a Feingold Thanksgiving...What will be cooking in my kitchen

So here's my menu for our Feingold friendly Thanksgiving.  Most items are FG approved but some are not as my kids didn't care about them but other family members wanted them.

Main Dish

Turkey 2 ways (roasted in the oven and BBQ'ed) (the turkey has no added "bad" stuff to it)
Cornbread stuffing
Crock pot stuffing (making the bread tomorrow for this)
Green Bean Casserole (no added soup to this)
Herbed corn
Twice baked potato casserole
Mashed Potatoes
Yams with marshmallows (non-FG)
Hawaiian rolls (non-FG)

No knead rolls
Cranberry sauce (ST2)
Olives, sweet pickles & peppers (ST1 & ST2)

Dessert
Pumpkin pie
Double layer pumpkin pie
Pumpkin turtle cheesecake
Pecan pie
Chocolate Pie

Everything will be made fresh, no boxed stuff here...

What's for dinner 11/22/10: Sizzling Garlic and Citrus Shrimp, Rice & Broccoli with Brown Butter

1st off I wanted to thank my readers...there has been over 1000 hits to my blog.

So tonight's Feingold dinner was good and I so with I had a loaf of french bread to go with it...Sizzling Garlic and Citrus Shrimp with rice & broccoli with brown butter...YUMMY
Sizzling Garlic and Citrus Shrimp

Serves 4

1 pound jumbo shrimp in the shell
1/2 cup butter, melted
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice pear juice
1/4 cup cilantro, chopped
6 garlic clove(s), finely chopped
1/8 teaspoon course salt
1/4 teaspoon cayenne pepper (I used just regular pepper)

1) Peel and devien the shrimp but leave the tails intact. 2) Arrange the shrimp in a layer on a large shallow baking dish. Combine the butter, lime juice, lemon juice, orange juice, cilantro, garlic, salt and cayenne pepper in a bowl and mix well. Pour the butter mixture over the shrimp. 3) Heat the broiler. Broil the shrimp for 8 minutes or until the shrimp turn pink, turning once or twice. VERDICT: This was good, what isn't good about lemon, butter, garlic and shrimp... But if you make it have a loaf of french bread with you so you can sop up that lovely sauce!!!

A special treat: Hot Fudge Cake from the crockpot

Tonight for your dessert taste buds a Feingold friendly dessert worth every penny.  I got this from the Taste of Home website. This cake cooks in the crockpot.  It's warm, fudgy and if you have a craving for chocolate this will sure enough fix that.  Just a warning: you need ice cream with this...it's super rich!

 

Hot Fudge Cake
Serves 8

 

Ingredients

• 1-3/4 cups packed brown sugar, divided
• 1 cup all-purpose flour
• 6 tablespoons baking cocoa, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 1/2 teaspoon Pure Vanilla Extract
• 1-1/2 cups semisweet chocolate chips
• 1-3/4 cups boiling water
• Vanilla ice cream

Directions

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
• In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

What's for dinner 11/14/10: Korean Beef Barbecue, Herb Rice & Artichokes

So tonight's Feingold friendly meal was a freezer meal, so easy to prep ahead of time, then just take it out, defrost & cook...Korean Beef Barbecue

Korean Beef Barbecue

Serves 4

1 pound sirloin steak
2 tablespoons brown sugar
2 tablespoons soy sauce (low sodium)
1 tablespoon mirin (rice wine) or sherry
1 teaspoon fresh ginger, minced
1 teaspoon toasted sesame oil (I omited this since I didn't have it)
2 teaspoons garlic, minced
12-inch bamboo skewers, soaked
olive oil cooking spray

Prep & Freeze instructions:
1) If you have time, freeze the meat for 30 minutes to make slicing easier. Using a sharp knife, cut the steak diagonally across the grain into 1⁄4 inch thick slices.

2) In a large ziptop bag, combine the brown sugar, soy sauce, mirin, ginger, sesame oil, and garlic. Add the steak strips and turn to coat. Affix the cooking label and place flat in the freezer. Make sure to keep your skewers for later.

Cooking instructions

Thaw
1) Heat the grill or grill pan to high heat .
 

2) Remove the steak from the bag, discarding the remaining marinade. Soak the skewers for 15 minutes. Thread the steak onto wooden skewers.
 

3) Grill the skewers 3-5 minutes, turning once, remove the skewers, and serve immediately.

VERDICT: I served this with herb rice and artichokes, even though I overcooked the meat (I broiled it) it was really good my family ate it all up (maybe that is because they knew I was cooking dessert (next post) but they ate it.

What's for dinner 11/12/10:Big Kahuna Calzones

Tonight's Feingold friendly meal is a fun one, Big Kahuna Calzones

Big Kahuna Calzones

Serves 6

1 recipe of your favorite pizza crust
12 slices of chopped ham
2 cups shredded mozzarella cheese
1/2 cup of your favorite pizza sauce (I used tomato sauce with added spices
1 8oz can of pineapple tidbits
2 large eggs (I didn't use these)

  Preheat the oven to 350 degrees

1) Drain pineapple and cut the pineapple chunks into smaller pieces if you are using fresh pineapple or canned pineapple chunks instead of tidbits.

2) In a bowl, combine the pineapple with the ham and cheese.

3) When it has risen, divide the pizza dough into even portions. On a floured surface, roll each piece into an 8-inch round. You will have to eyeball the portions of the dough, and might need to discard some of it.

4) Beat the eggs and brush the edge of each base with beaten eggs.

5) Spread pizza sauce over each base. Top with even portions of the filling over half of each round.

6) Fold over the dough and press the eggy edges gently to seal.

7) Crimp the edges of each calzone to thoroughly seal.

8) Brush each calzone with beaten egg. Lay the calzones carefully on a greased pan and bake in the oven for 15-20 minutes, until golden and cooked through. Heat remaining pizza sauce and serve with the calzones. 

VERDICT: this was fun and yummy for a Friday night and a movie...

What's Cookin This Week In My Kitchen

Okay here's what's cookin in my kitchen this week besides turkey dinner

Chicken & Artichoke bake (going in freezer for hubby when I am gone)

Korean Beef Barbecue
rice
veggie

Slow cooker roast beef
new potatoes and green beans

Sizzling garlic and citrus shrimp
broccoli with brown butter

pecan crusted pork chops
fusilli with fresh herbs
artichokes

raviolis
salad

So that's what to look forward to this week from my blog

Green Bean Casserole WITHOUT canned soup...SO GOOD

Okay just in time for thanksgiving. 

We have been testing in my home new recipes of old favorites that are usually on the Thanksgiving table but we can't have.  Some of these favorites have bad added stuff to them and too much processing.  So today we found a great recipe for Green Bean Casserole (thanks to allrecipes.com) and tested it out...I for one think it's better than using canned soup.  So here's one of the recipes that will be on my thanksgiving table and it's totally Feingold friendly!

Green Bean Casserole
Serves 10

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers 1 large can of French's french fried onions
• 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans and half of the onions, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top and remaining onions sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

VERDICT: I thought this was good but hubby thinks there was too much sour cream (I didn't mix in the onions) but it will be on our turkey dinner table...YUMMY!

What's for dinner 11/14/10: Roasted Salmon with Snow Peas and Rice

So tonight's easy one pot meal was really nice...you can even serve it to special guest.  Tonight's Feingold friendly meal is roasted salmon with snow peas and rice.









 

Roasted Salmon with Snow Peas and Rice

Serves 4

1 cup jasmine rice
2 1/2 cups water
1 1/4 lb salmon
Salt & Pepper to taste
2 cups snow peas, trimmed
1/4 cup soy sauce
2 green onions, sliced
2 tbsp rice wine vinegar
1 tsp ginger, minced or grated
1 tbsp packed brown sugar
 

1) Mix the rice and water in a large skillet. Bring to a boil. Reduce heat to low and simmer, covered, for 10 minutes.

2) Slice the salmon on a diagonal into thick serving pieces. Season with salt and pepper. Place on top of the partially cooked rice. Cover and cook 7 minutes.

3) Scatter the peas over the salmon and rice. Cover and cook until the rice and snow peas are tender and the salmon is opaque and beginning to flake, 3 to 5 minutes. Place the salmon on a plate and gently remove the skin. Continue cooking the rice, if necessary.

4) Mix the soy sauce, green onions, vinegar, ginger, and brown sugar in a small bowl. Spoon the sauce over the salmon, rice, and peas and serve.

VERDICT: This was really good, it can be made very elegant and best yet, you make it in 1 pan so less clean up.

Something a little diffrent...Peanut Butter Pumpkin Pie

Just in time for the holidays...something a little different.  I have been making this for years, can't remember where I got the recipe but after we tried it we have to make it at least once a year.  Who would have thought the combo of peanut butter and and pumpkin would have worked but it does and yes it's Feingold friendly

Peanut Butter Pumpkin Pie
Serves 8

3 eggs
1 (16 oz.) can pumpkin
1/2 c. light brown sugar
1/2 c. white sugar
1/2 c. creamy peanut butter
2 tsp. pumpkin pie spice
1 c. light cream or half and half
1 (9 inch) single crust pie shell, unbaked (I used Pioneer Woman's Perfect Pie Crust recipe)

Preheat oven to 350 degrees. In large bowl, beat eggs. Add pumpkin, both sugars, peanut butter, spice; beat well. Gradually add light cream, beating until blended. Pour into prepared crust and bake 65 to 70 minutes or until tests done. Let cool. 

VERDICT: well my pie crust wasn't perfect, it was chewy not flaky but still okay and the pie filling its self was just as good!

What's for dinner 11/13/10: Pizza Burgers, Italian Mozzarella Salad and Homemade French Fries

Tonight's Feingold dinner was really yummy...pizza burgers, italian mozzarella salad & homemade french fries...YUMMY

Pizza Burgers
Serves 4

4 slices of bacon, cut into 1/2 inch pieces
8 oz mushrooms, steamed and sliced
1/2 cup tomato sauce
1 tsp dried oregano
pepper to taste
1 1/2 lbs ground beef
4 oz fresh mozzarella, sliced
4 hamburger buns

Preheat grill to high.

In a medium skillet over medium-high heat, cook bacon until crispy. Transfer to a plate lined with paper towels.

Drain grease from pan, leaving a little to sauté the mushrooms(I chopped my mushrooms up small) . Reduce heat to medium, add mushrooms and sauté until they begin to soften, about 4 minutes.

Add tomato sauce, oregano, and salt and pepper and cook, stirring continuously, 1 minute more. Transfer mixture to a medium bowl and allow to cool.

When mushroom mixture is cool enough to handle, add meat and mix, using your hands, just until combined (do not over mix). Form into patties (one per serving).

Grill burgers, turning once, 5-6 minutes per side. Make sure meat is thoroughly cooked and no longer pink in the center. During the last minute of grilling, top each burger with a slice of cheese. 

~~~~~~~~~~~~~~~~~~~~~~~
Italian Mozzarella Salad
Serves 4

1/2 head of romaine lettuce, washed and torn
1 tomato, cored and sliced
2.25 oz can of sliced olives, drained
4 oz fresh mozzarella, cubed
1/2 red onion, sliced
1/4 cup prepared italian dressing
Place salad ingredients in a medium bowl, toss with enough dressing to coat and serve.

VERDICT:  very good, even my mushroom hating child loved the burger (I didn't tell him there was mushrooms in it).  It was moist, juicy and there was no one asking "where's the beef" LOL the salad was a nice change also from traditional salad with the olives and mozzarella.

What's for dinner 11/13/10: Nacho's with a great cheese sauce

So with it being Friday we had easy dinner tonight and had nachos.  All the basics but we made cheese sauce and I wanted to share it.  I found the recipe on Allrecipes.com.  Of course I had to adapt it to make it Feingold friendly but it was good.

Nacho Cheese Sauce
Serves 6

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 7 slices processed American cheese (I used sliced Tillamook cheddar)
• 1/2 teaspoon salt

Directions

1. In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

What to look forward to the week of 11/13

Here's what's cookin in my kitchen this week

Pizza Burgers
Italian Mozzarella Salad
Homemade French fries

Big Kahuna Calzones
Pesto Pasta Salad

Sloppy Joes on bun
Green bean casserole

Pan-Roasted Chicken with Asparagus and Mushrooms
Garlic Mashed Potatoes

Roasted Salmon with Snow Peas and Rice

Zucchini Pasta Bake
Salad
Bread

TJ's Chicken nuggets
Mac & Cheese
Veggie

FREEZER MEAL: Canadian Maple Glazed Chicken

What's for dinner 11/11/10: Chicken Legs w/ Homemade Shake & Bake, Homemade Rice a Roni & Artichokes

Tonight's Feingold meal was chicken legs with homemade shake & bake, rice a roni from scratch and artichokes.  I am going to post 2 recipes for you tonight.  My family actually likes these recipes better than the ones you can buy in the store...

Homemade Shake and Bake Mixture

4 cups dry bread crumbs
1/3 cup vegetable oil
1 tbsp salt
1 tbsp celery salt
1 tsp ground black pepper
1/2 tsp garlic salt
1/2 tsp minced garlic
1/4 tsp minced onion
pinch dried basil
pinch dried parsley
pinch dried oregano

In a large resealable plastic bag combine all the ingredients and shake to mix.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Rice a Roni mix

makes 3 cups of mix

2 cups uncooked rice (not instant)
1 Cup broken Vermicelli (broken into 1 inch pieces)
1/4 cup dried parsley flakes
2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp celery salt
 

Mix all ingredients and store in an air tight container

To use:
Shake or stir died mixtrue well. Place 1 cup mix and 2 tbsp butter in a heavy sauce pan brown the rice and noodles. Once everything is browned add 2 1/4 cups of broth and bring to a boil ; cover and reduce heat. Simmer for 15 minutes or until rice is tender and the broth has been absorbed.

*note you can try adding in approved nuts and vegetable to spice this up a bit.

VERDICT: I got the Rice a Roni recipe from the Feingold recipe board and I so thank who originally posted this, I make it a few times a month and love how flexible it can be with what you put in it.  I like this better than the box stuff and you can use what ever broth you want to to complement your meal.  I keep it in a snap and seal container so it's ready when I want it. The Shake & Bake recipe I found on line a while back and just got to try it.  LOVE IT...I actually halved the recipe and it was enough mixture to coat a family pack of chicken legs with extra left over.  It was really good on chicken and I may have to try it on pork chops and it has none of the icky stuff in it that is in the ones at the store...

What's for dinner 11/10/10: Sausage & Chicken Kabob my style with smashed potatoes

Last night's Feingold friendly meal was complements of Taste of Home's website but tweeked my style and it turned out great...Sausage & Chicken stir fry with smashed red potatoes (mixed with butter and organic sour cream).










(Sorry about the blurry photo and paper plates LOL)


Sausage & Chicken Kabobs
Serves 6-8

Ingredients

• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce (I used lemon juice)
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon seasoned salt (I used Morton's natural seasoning)
• 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
• 1 pound fully cooked kielbasa or Polish sausage, cut into 3/4-inch slices
• 4 medium red potatoes, cut into 1-1/2-inch cubes 
• 2 cups cubed fresh pineapple (I used canned)

Directions

• In a large resealable plastic bag, combine the first five ingredients; add the chicken and sausage. Seal bag and turn to coat; refrigerate for 1 hour.
• Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until almost tender, stirring twice.
• Drain and discard marinade. On metal or soaked wooden skewers, alternately thread the chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat for 10-15 minutes or until chicken juices run clear, turning frequently.
  
  
  

Last night I just sauteed everything with the marinade since I didn't have time to marinade and I added veggies and it worked really well.  I served my smashed red potatoes on the side

VERDICT: this was still just as good as the kabobs but a lot faster and easier for when you forget to defrost the chicken or are in a hurry like my life usually is.  Everyone loves the combo and the marinade is good also.

What's for dinner 11/09/10: Easy Chicken Parmesan, Pasta & Salad

Tonight's Feingold friendly meal is an all time family favorite.  Since it seems my kids do okay with tomato sauce (stage 2) with no reaction I had to make this dinner...it's fast, easy, healthy and yummy...easy chicken parmesan, pasta and salad!

Easy Chicken Parmesan
Serves 6

Ingredients

1 can of Hunt's spaghetti sauce (make sure it's approved)
6 tbsp of fresh grated parmesan cheese
6 boneless skinless chicken breast (make sure there is no added broth to the chicken)
1 1/2 cup mozzarella cheese (make sure it's approved)

Directions

1. Preheat oven to 375
2. Pour sauce into a baking dish sprayed with approved cooking spray.  Carefully stir in 4 tbsp of parmesan cheese.  
3. Place chicken breast in baking dish (I turn them to coat with sauce)
4. Bake covered for 30 minutes or until chicken is cooked all the way through
5. Uncover and top with remaining cheese and bake till cheese is melted

VERDICT: I love this, my family loves this and I have been making it years.  It's inexpensive, fast and cheesy!

What's for dinner 11/08/10: Salisbury Steak, Mashed Potatoes & Squash

Last night's Feingold friendly meal was yummy...if you are a meat and potatoes kind of person then you will like this good for you salisbury steak, mashed potatoes and steamed squash...creamy!

Salisbury Steak with Mushroom Gravy
Serves 6

Ingredients

1 1/2 lbs ground beef
1 egg
5 tbsp approved crushed crackers (I used Annie's crackers)
8 tbsp finely chopped onion
3/4 tsp salt
3/4 tsp pepper
1/2 tsp Morton's Natural Seasoning

3 (4 oz cans of sliced mushrooms)
3/4 cup diced onions
5 tbsp butter
5 tbsp AP flour
4 cups milk
1/4 cup stage 1 spices

Directions:

1. In a medium bowl mix together ground beef, egg, crackers, onions, salt, pepper and season salt, using your hands.  Shape into 6 patties about an inch thick.
2. Fry patties in a large skillet over medium heat until browned.  Drain off grease and remove patties to a platter and keep warm.
3. Melt butter in the same skillet over medium heat, add mushrooms (and liquid) and onions.  Cook and stir for about 10 minutes until no more liquid is pooling in the pan.  Sprinkle with flour and mix until blended.  Let cook over low heat for 5 minutes.
4. Stir in milk and spices, cook and stir over medium heat until smooth and starting to thicken.  Return patties to the gravy and cook over low heat, uncovered for 10 minutes.

VERDICT: this is so good, the spice and homemade sauce is so good.  It's creamy and yummy and I will make this often.

What's for dinner 11/01/10: Linguine with Garlic Sauce & Cream Corn

Tonight's Feingold friendly meal was very good and complements of Taste of Home.  I can tell you I will be making this again.  This is a nice combo of crunchy, salty & creamy...Linguine with garlic cream sauce YUMMY!!!

 

 

Linguine with Garlic Sauce Recipe
Serves 4-6

Ingredients

• 12 ounces uncooked linguine
• 1/2 pound sliced bacon, diced
• 5 cups fresh baby spinach
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 1-1/4 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/2 cup pine nuts, toasted (I used walnuts because pine nuts are expensive)

Directions

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.
• In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

VERDICT: This was really good, I have been asked to make this again.  As I mentioned I used walnuts because I had it on hand and pine nuts are not in my budget at about $20 a pound.  The sauce was so creamy and a good combo with the nuts, bacon & cream.

 

What's Cookin This Week In My Kitchen

So here's what's cookin in my house this week and what to look forward to

Meatloaf
Mashed Potatoes
Veggie

Hamburgers
Homemade french fries
Veggie

Stir Fry
Veggie

Pizza
Salad

Linguine w/garlic sauce
Veggie

Beef Stroganoff
Egg noodles
Veggie

What's for dinner 10/30/10: Crockpot Creamy Italian Chicken, Rice & Mixed Veggies

Tonight's Feingold friendly meal is an all time favorite, complements of a soup can label.  I have been making this for years and everyone loves it.  I have adapted the original recipe to make it go with the program.  This is usually done in the crockpot but can be done in the oven also. So here it is...creamy italian chicken.

 Crockpot Creamy Italian Chicken
Serves 6

 Ingredients:

• 4 boneless skinless chicken breast halves
• 1 envelope Italian salad dressing mix (I use my homemade italian dressing mix)
• 1/3 cup water (don't need it with the homemade soup)
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted (I use 2 cups of my homemade cream of mushroom soup)
• 1 can (4 ozs.) mushroom stems and pieces, drained
• Cornstarch (enough to thicken)
• Hot cooked rice or noodles

Original Directions:

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.

My Directions: 

I add the chicken to the crockpot, top with mushroom, then mix soup, cream cheese & italian dressing and pour over the chicken.  After it is cooked I pull out the chicken & shred it.  I turn the pot to high and add cornstarch to thicken sauce and then add in the chicken and make sure it is hot.

Note: this can be done in a 350 oven for about 30 minutes also

VERDICT: Like I said this is a family favorite.  We have it at least once a month (and we don't repeat many meals) the sauce is to die for and I could eat it alone with just rice...YUMMY!!!!

What for Dinner 10/26/10: Beef and Mushroom Dijon with Veggie saute

Tonight's Feingold friendly meal is a family favorite that I have been making for years.  It's original recipe I got off a can of cream of mushroom soup.  To make this Feingold approved I used my own homemade cream of mushroom soup and did not add the water since my soup is not condensed and doesn't need anything to thin it out.  I also added some corn starch to thicken it a bit. I served tonight's dinner with rice and sauteed squash & asparagus.

Beef and Mushroom Dijon
Serves 6

Ingredients

• 1 1/4 pound boneless beef sirloin steak, 3/4 inch thick (I used venison)
• vegetable cooking spray
• 3 cups sliced mushrooms
• 1 medium onion, chopped
• 2 (10.75 ounce) can Condensed Cream of Mushroom Soup (I used 2 cups of homemade cream of mushroom soup)
• 1/3 cup water
• 3 tablespoons Dijon-style mustard

Directions

1. Slice beef into very thin strips.
2. Spray nonstick skillet with cooking spray and heat 1 minute. Add mushrooms and onion and cook until tender. Remove vegetables. Remove skillet from heat.
3. Spray skillet with cooking spray. Add beef and cook until browned and juices evaporate, stirring often.
4. Add soup, water, mustard and vegetables and heat through. 

 
 VERDICT: Like I said I adapted this recipe, we have been making this for years and it's great over rice or noodles (I prefer rice).  My family loves it and tonight my daughter ate all her food and 1/2 of my oldest son's meal and there was no leftovers for hubby's dinner...

what for dinner 10/25/10: Chicken, Broccoli & Cheese with baby artichokes

Last night was a repeat...I have said it before but this is a family favorite and makes a lot.  You must try this as I have posted this recipe before but I have added a photo to it.

Chicken, Broccoli & Cheese Casserole (can be made GF) oh and aren't those baby artichokes cute (they were not that tender but still really cute and yummy)

what for dinner 10/24/10: Mini Meatloaves, Mashed Potatoes & Asparagus

Oh look how cute...tonight's Feingold friendly meal is mini meatloaves, mashed potatoes and fresh asparagus.

Mini Meatloaves

makes about 20 muffin size meatloaves

Ingredients:

1 1/4 lb lean ground beef

1 1/4 lb ground venison (or you can do all ground beef if you like)

2 eggs

1/2 cup dried bread crumbs (make sure they are approved)

8 oz tomato sauce (we are testing in stage 2 foods)

1 cup shredded cheese

Directions:

1. Heat oven to 350
2. Mix all ingredients (except cheese but you can if you want) until well combined
3. Spray a muffin tin or 2 with cooking spray
4. With a ice cream scoop spoon into muffin cups
5. Bake at 350 for 20 minutes
6. Add cheese to top of muffins (if you did not mix it in already) and bake another 5 minutes or until cheese is melted

Verdict: well with my family of 5 there was only 5 left over, my oldest son had 4 of them.  I like these because they are portion controlled and easy to pack in lunches.  I was hoping for a meatloaf sandwich tomorrow but I am out of luck...I swear I have to make a meatloaf just for the sandwiches LOL

What to look forward to the week of 10/24

So here is what to look forward to this week on "Hey Mommy what's for Dinner"

Chicken Broccoli Cheese Casserole

Salad

Marvelous Mini Meatloaves

Mashed Potatoes

Veggie

Crockpot Creamy Italian Chicken

Rice

Veggie

Beef & Mushroom Dijon

Rice

Veggie

Crockpot Chicken Mac & Cheese

Salad

Hamburgers

Homemade French Fries

Veggie

So keep your eyes open for updates on what's cookin in my kitchen