What's for dinner 9/30/2010: Crockpot Cream Cheese Chicken, rice, corn on the cob

Tonight was yummy...crockpot cream cheese chicken with rice & corn on the cob

Cream cheese chicken

2 cups cream of mushroom soup (I make my own)

frozen chicken--enough to feed four adults

2 T Italian seasoning

1/2 t celery seed

1 T onion powder

1 T sugar

1/4 t black pepper

1 t kosher salt

2 cloves minced garlic

8 oz cream cheese (to add later)

 

Put everything except for the cream cheese into the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks, and mix in the block of cream cheese. Switch the crock to high and cook for another 30 minutes, or until the cream cheese is fully melted.

The Verdict:

This is really good...everyone ate it up including my boys who don't like mushrooms.  I love it shredded up and served on rice...delish

 

Tip: don't forget the Reynolds slow cooker liners, it makes cleanup so much easier and no scrubbing the pot

 

What's for dinner 9/28/2010: Salisbury Steak w/mushroom gravy, mashed potatoes & asparagus

Oh are you a meat and potatoes kind of family...well my kids love salisbury steak and this was a great dinner thanks to Jimmysmother from my Feingold message board.

So tonight for dinner was Salisbury Steak with mushroom gravy, honest earth mashed potatoes and asparagus...YUMMY

Salisbury Steak with Gravy

1 pound ground beef
1 egg
3 tablespoons crushed crackers (I used saltines)
5 tablespoons finely chopped onion (I sauted mine 1st)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon Morton's Nature Seasonings

2 (4 ounce) cans sliced mushrooms with liquid
1/2 cup diced onions
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk (I was out of fresh and used canned evaporated)
1/4 cup stage 1 spices (my sub for boulion cubes)

In a medium bowl, mix together ground beef, egg, cracker crumbs, onion, salt, pepper and Mortons, using your hands. Shape into 4 patties, about an inch thick.

Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.

Melt the butter in the same skillet, and add the mushrooms, mushroom liquid and 1/2 cup onion. Cook and stir for about 10 minutes, until no more liquid is pooling in the pan. Sprinkle the flour over, and mix in until blended. Let cook over low heat for 5 minutes.

Stir in the milk and spices. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

The verdict: YUMMY, healthy cooked from scratch dinner that my family gobbled up like it was their last meal.

What's for dinner 9/26/2010: roasted chicken, sauteed veggies & noodles and other baking

Oh it was a busy day for my kitchen.  Today for dinner was roasted chicken (brushed with melted butter, lemon & italian seasoning) sauteed squash & asparagus & noodles & butter.

I also made whole wheat bread, cooked the bacon for the week, boiled some eggs, made some homemade cream of mushroom soup & this recipe...Peanut Butter & Jelly Bread, it was delish

Peanut butter & jelly bread in the bread machine

1 cup water
1 1/2 tbsp vegetable oil
1/2 cup peanut butter
1/2 cup jelly
1 tbsp sugar
1 tsp salt
1 cup whole wheat flour
2 cups bread flour
1 1/2 tsp yeast

my bread machine says I have to add all the wet ingredients 1st then the dry and the yeast in a tiny hole on the top.

the verdict: delish toasted with butter

What's for dinner 9/22/2010: Chicken & Cheesy Quinoa

Oh yummy...today I marinaded chicken breast in homemade italian dressing all day and we put them on the bbq.  Also in attempts to try something new I made Quinoa (thank you Kristen for the suggestion and box of Trader Joe's organic quinoa).  Here is the recipe I made

Cheesy Quinoa

• 1 cup dry, prewashed quinoa grain
• 2 cups of water
• 1 small cube of chicken bullion (I used beef since that's what I had)
• a dash of garlic salt
• 1 cup of shredded cheese (we used cheddar, but any meltable cheese will do)
• 1 tbsp of margarine or butter
• a splash of milk if needed

Add the quinoa and water to a medium saucepan. Add the chicken bullion and garlic salt. Bring it to a boil and give it a good stir. Cover the pot with a lid or plate and reduce the heat to low. Allow the quinoa to simmer covered for 15 minutes or until it is soft and the liquid has been absorbed.

Turn of the stove and add the butter and cheese. Stir it until the cheese is melting into the quinoa. If needed add a splash of milk until the quinoa is about the consistency of polenta. I had to add a couple of table spoons. Season with salt and pepper to taste if you’d like.

The verdict: the chicken was tender and super yummy and the quinoa was interesting, when it was warm the kids liked it but when the chicken was ready the quinoa cooled a bit and they didn't like it as much but hubby had 2 servings...

What's for dinner 9/21/2010: burgers

Okay after not cooking for a week and eating out I missed cooking...tonight was yummy

Teriyaki, pineapple burgers on Trader Joe's whole wheat hamburger buns with homemade french fries & artichokes (in the microwave)

for my burgers I add extra lean ground beef, onion powder, garlic powder, fresh bread crumbs & soy vay teriyaki sauce...just grill and the last 5 minutes I throw on pineapple rings. 

for the fries I just slice up some washed potatoes, drizzle with extra virgin olive oil and season to taste with what spices I feel like.

And there you go, simple but yummy!

Well I will be gone for a week...here's what hubby is cooking for the kids

So I am gone for a week for work and pleasure and hubby has mommy duty till Thursday so I have planned a simple week for him and done a ton of baking...today I made bread, oatmeal strudel muffins,  granola bars and waffles.  

Here is the granola bar recipe I use every week (I got this from my Feingold recipe board)...they are soft and chewy and seem to go fast in my home

1 c. rolled oats
1/2 c. whole wheat flour
1/2 c. brown sugar
1/4 t. EACH baking soda & baking powder
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
1/2 t. vanilla
1/4 c. honey
(I usually have to add a little bit of water 'cause they're a bit dry)

Combine all but vanilla & honey. Mix & then add vanilla & honey & water
if needed, mix well again. 

Press into a parchment paper lined 8 x 8 pan. (you can double the recipe and put in a 9x13 pan)

Bake at 325 for 18 -20 minutes or until golden brown. 

Cool before cutting.

Options: Add up to 1 cup of any of the following when you add honey:
chopped nuts, dried fruit, chocolate/carob chips, coconut or trail mix, I have even added a scoop of peanut butter.

So dinner this week for the kids: pasta alfredo, Annie's mac & cheese with ground beef & veggies & breakfast for dinner

What's for dinner 9/12/2010: Taco night

Tonight was taco night with homemade rice-a-roni

Taco's are basic so I won't post how I made them but I will post the Feingold friendly rice-a-roni recipe.  We actually like these better than the box kind

Homemade Rice A Roni

This yields 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 mixture 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.

You can add just about anything to this...nuts, veggies you name it