Day 34 - Easy Chicken Cordon Bleu

This recipe came from The Girl Who at Everything.

Easy Chicken Cordon Bleu

For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

*Note: Mel saves the heels of her bread and stores them in the freezer until she needs them then grinds them up quickly in a blender or food processor.

Directions:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.

Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.

 

Verdict:

All I can say is YUM!  Gavin actually finished his dinner for once and right after I did.  Leila ate all of hers too.  Today she told me I was the best cook ever!  Love that kid!

Day 33 - Cabbage-Vegetable Soup

I got the recipe from Martha Stewart.

(need to upload my own picture)

Cabbage-Vegetable Soup

Ingredients

• 2 medium leeks, white and light green parts only
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced small
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 2 garlic cloves, minced
• 1 medium Yukon Gold potato, peeled and diced small
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1/2 head (1 1/2 pounds) green cabbage, cored and thinly sliced
• Coarse salt and ground pepper
• 2 teaspoons white vinegar
• 1 tablespoon chopped fresh thyme leaves

Directions

1. Halve leeks lengthwise; rinse thoroughly, pat dry, and cut into 1/2-inch slices. In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, carrots, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add leeks and garlic and cook, stirring, until leeks begin to soften, 2 minutes. Add potato, broth, and bay leaves and bring to a boil. Stir in cabbage and season generously with salt and pepper.
2. Return soup to a boil, then reduce to a rapid simmer. Cover and cook until vegetables are tender, 15 to 20 minutes. Remove from heat; stir in vinegar and thyme. Season with salt and pepper.

Verdict:

Day 32 - 3-Cheese Pasta Bake

3-Cheese Pasta Bake

1 can Cream of Mushroom Soup
1 can mushrooms
1 package (8 ounces) shredded two-cheese blend
1/3 cup grated Parmesan cheese
1 cup milk
1/4 teaspoon ground black pepper
3 cups pasta, cooked and drained

Stir the soup, cheeses, milk and black pepper in a 1 1/2-quart casserole. Stir in the pasta.
Bake at 400°F. for 20 minutes or until the mixture is hot and bubbling.

Verdict:
Quick and easy.  Every enjoyed dinner tonight.

Day 31 - Hamburger - Vegetable Soup

Hamburger - Vegetable Soup

1 ½ lbs hamburger
3 cups water
3 medium carrots (about 1 cup)
2 medium stalks celery, chopped (about 1 cup)
1 large potato, cut into ½ - inch pieces (about 1 cup)
2 medium onions, chopped (about 1 cup)
2 teaspoons salt
1 teaspoon bottled brown bouquet sauce
¼ to ½ teaspoon pepper
1 bay leaf
1/8 teaspoon dried basil leaves
1 can (28 oz) whole tomatoes

Cook and stir hamburger in Dutch oven until light brown; drain. Stir in remaining ingredients; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer just until vegetables are tender, about 20 minutes.

Verdict:
I love soup.  The kids love soup.  Soup is always good.

Day 30 - Pasta all Carbonara

I love using the crockpot.  Dinner is so easy.  Thanks to A Busy Mom's Slow Cooker Adventures.

Pasta all Carbonara

Ingredients:

1 pkg. thick-cut bacon, sliced into bite-sized pieces

1 chicken bouillon cube

1 tsp. (or less) crushed red pepper flakes

2 tsp. (or more) garlic powder

2 egg yolks

1/4 cup grated parmesan cheese

1/2 tsp. pepper

1 lb. rotini pasta, cooked with 1 Tbsp. salt

1/4 cup of pasta water (the water you cooked the pasta in)

1/2 (or so) flat leaf parsley, chopped

Directions:

Place your cut-up bacon in the bottom of your slow cooker.

 

Cook on LOW for 7-9 hours.

The last 1/2 hr-45 minutes of cooking, turn your Slow Cooker up to HIGH and add your bouillon cube, garlic powder and crushed red pepper flakes.  Give it a stir.

Boil your water and salt and cook your pasta according to the package instructions.

 

When your pasta is done, reserve your 1/4 cup of water. In a bowl, mix together the egg yolks, pepper and Parmesan cheese.

 

Next, whisk in the 1/4 cup pasta water to temper your egg yolks.

 

Now, pour your pasta into the slow cooker, pour the egg/parmesan mixture over the top and toss in the parsley.  

 

Mix all together. 

 

Verdict:

It seemed greasy but other than that it was really good.  Everybody loves bacon :) 

Day 29 - Easy Ranch Chicken

Its a crockpot kind of day so I headed over to my favorite crock potting blog A Busy Mom's Slow Cooker Adventures and found this easy meal.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Easy Ranch Chicken

Ingredients:

1 lb. FROZEN boneless skinless or bone-in chicken

1 small onion, cut in half and then sliced into half rings

1 pkg. Hidden Valley Ranch Dry Dressing

1 cup warm water

Directions:

Place the onions into the Slow Cooker, put the chicken on top, then sprinkle with the dry Ranch.  

Pour the cup of warm water over the top being careful not to wash off all the good seasoning!

For Boneless Skinless Chicken - Cook on LOW for 6-8 hours

For Bone-In Chicken - Cook on LOW 8-10 hours

Day 28 - Bake Apple Chips

I found this recipe over at http://www.delightedmomma.com.

(picture goes here)

Bake Apple Chips

Ingredients:
2 apples
Cinnamon

Directions:
Remove apple core.

Thinly slice the entire apple.

Line a cookie sheet with parchment paper and place apple slices on it.

Sprinkle with cinnamon.

Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly.

Verdict:
I made these with the kids this morning.  They enjoyed eating apple pieces before they were even cooked.  The only downside to making these with the kids is that they wanted them now and 2 hours is a long time to wait.

Day 27 - Vegetarian Lo Mein

This recipe comes from http://www.canyoustayfordinner.com.

(Need to get my own picture but here is one from canyoustayfordinner.com)


Vegetable Lo Mein
(serves 2)
For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch

Remaining Ingredients:
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup shiitake mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz Chinese egg noodles or whole wheat spaghetti

Cook the egg noodles or spaghetti according to package instructions, drain and set aside.

Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.

Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot. Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.

Verdict:
I can not find Chinese five spice powder so I left it out and I also left out the hot chili sauce.  The overall meal was good but the sauce tasted a little sweet (maybe for the lack of 2 ingredents).  We added a little more soy sauce to our meal and it was way better.  The kids didn't really like this meal.  Not sure why since the love noodles and vegetables.

Day 26 - Slow Cooker Creamy Chicken and Wild Rice Soup

This delicious soup comes from http://chefmommy-brandao.blogspot.com.

Slow Cooker Creamy Chicken and Wild Rice Soup


Ingredients:

4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Verdict:
So delicious!  Great for a cold day and the leftovers are going to be wonderful!

Day 25 - Simpy Sour Cream Chicken Enchiladas

We went Mexican tonight with a recipe from food.com.

Simply Sour Cream Chicken Enchiladas

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 8-inch flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

  

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.

Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Verdict:
Delicious.  Both kids ate it right up.  My husband commented that he loved the sauce.  I only made 4 enchiladas using bigger tortillas.  Not sure how good leftovers will be since the tortilla is soaking in the sauce.

Day 24 - Baby Pasta Shells with Asparagus and Marinara Sauce

For dinner tonight I made this really easy recipe from skinnytaste.com.

Baby Pasta Shells with Asparagus and Marinara Sauce


8 oz baby pasta shells
1 bunch thin asparagus, tough ends removed
1 1/2 cups homemade marinara sauce (recipe follows)
1/4 cup Pecorino Romano
salt and fresh pepper to taste

Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.

Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.

While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water.

Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper and more grated cheese if desired.

Quick Marinara Sauce

1 tsp olive oil
2-3 large cloves garlic, smashed
28 oz cans crushed tomatos
1 small bay leaf
1 tsp dried oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.

 Verdict:
 Love!  It was so good and so easy to make.  The kids loved that there was asparagus in it and extras on their plates.  I only added half the basil in the marinara sauce (we are not huge on lots of spices) and I didn't have Pecorino Romano cheese so I just used Parmesan.

Day 23 - Baked Cheesy Chicken Penne

Tonight I made this wonderful recipe from  realmomkitchen.com.

Baked Cheesy Chicken Penne

• 6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone (6 ounces)
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400. Butter a 9x13 baking dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside. 
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper to taste.  Dump into 9x13 pan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Verdict:
Mmmmm, it was so delicious!    Both kids ate it up.  Leila was actually the first of all of us done.  After her dessert she wanted more noodles.  Definitely going to be making this one again!  It did make a lot (My 9x13 was full) so I may cut the recipe in half next time.

Day 22 - Italian Breaded Pork Chops

Chad made dinner tonight.  He found this recipe over at allrecipes.com.

Italian Breaded Pork Chops

Ingredients

• 3 eggs, lightly beaten
• 3 tablespoons milk
• 1 1/2 cups Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried parsley
• 2 tablespoons olive oil
• 4 cloves garlic, peeled and chopped
• 4 pork chops

Directions

1. Preheat oven to 325 degrees F.
2. In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
3. Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
4. Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
5. Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 160 degrees F. 

 Verdict:

 Anything I don't have to make is delicious!  Seriously though, these were really good.  Leila picked off the breading before she even tried it.  Gavin tried his before copying Leila and pulling of the breading.  They both ate the pork chops though.
 

Day 21 - Turkey Wrap with Cucumber Cream Cheese

This quick and easy recipe is from Rachael Ray Magazine.

 

Turkey Wrap with Cucumber Cream Cheese

10 10

Ingredients for 1 serving

• 1/4 cup chopped cucumber
• 4 tbsp. softened cream cheese
• 3 large flour tortillas
• 1/4 lb. sliced smoked turkey breast

Directions:

 Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.

Verdict:

Dinner was ready really fast with this nice and easy recipe.  Leila loved hers and asked for more.  Gavin just picked out the insides and left the wrap.  I thought it was great and would do it again but I think I would spread some cream cheese on the wrap and dump some cucumbers on instead of mixing them together.

Day 20 - Golden Macaroni and Cheese

I found this recipe for Golden Macaroni and Cheese over at elizabethsedibleexperience.blogspot.com.

 

















Golden Macaroni and Cheese 

Ingredients

1 (8-ounce) package elbow macaroni
2 cups milk
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided
1 cup soft plain breadcrumbs
1/4 cup butter or margarine, melted

COOK macaroni according to package directions; drain well. Set aside.

PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.

STIR together flour mixture, 3 1/2 cups cheese, and macaroni.

POUR macaroni mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.

BAKE at 350 degrees for 45 minutes or until golden brown.

Verdict:
Delicious!  I have some packed in my lunch for tomorrow.  The kids both loved it because it was mac n cheese.  

Day 19 - Steak with Onions and Mushrooms

I found this quick healthy dish over at Skinny Taste.

Quick Skillet Steak with Onions and Mushrooms

Ingredients:

• 1/2 lb thin cut beef round sandwich steaks
• 1/2 large onion, sliced into rings
• 1/2 tsp olive oil
• 8 oz sliced mushrooms
• 4 seconds cooking spray (I like Smart Balance)
• garlic powder to taste
• salt and fresh cracked pepper to taste
• rice

Directions:

Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.

Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish.

Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.

Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.

Verdict:
We didn't have much for leftovers tonight.  It was really good.  The kids ate it up (except Leila picked out the onions).  The would change the cooking order though.  I would first heat the oil and cook the onions and mushrooms together.  Then add the meat and cook.

Day 18 - Spinach Lasagna Rolls

I found this recipe over at The Girl Who Ate Everything.

Spinach Lasagna Rolls

9 lasagna noodles, cooked (I only used 6 for our small family)
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese (Chad hates ricotta so I used Cottage Cheese)
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

Verdict:
They were a big hit at our house.  I did change the recipe a little though.  I gave each kid half a roll and Leilas was gone before mine.  I asked if she wanted more and for once she said yes!  I gave her another half roll and she ate about half of that one.  Chad and I loved them.

Day 17 - Swedish Meatballs

I have been browsing recipes over at Skinny Taste and found this one for dinner tonight.

Swedish Meatballs

1 tsp olive oil
1 small onion, minced
1 clove garlic, minced
1 celery stalk, minced
1/4 cup minced parsley
1 lb 93% lean beef
1 egg
1/4 cup breadcrumbs
salt and pepper to taste
1/2 tsp allspice
2 cups reduced sodium beef stock
2 oz light cream cheese

In a large deep saute pan, heat oil on medium heat, add onions and garlic; sauté until onions are translucent, about 4-5 minutes. Add celery and parsley and cook until soft, about 3-4 more minutes. Let cool a few minutes.


In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).

Add beef stock to the pan and bring to a boil. Reduce heat to medium-low and slowly drop meatballs into the broth. Cover and cook about 20 minutes. Remove the meatballs with a slotted spoon and set aside in a serving dish. Strain the stock, add to blender with cream cheese and pulse until smooth. Return to pan and simmer a few minutes to thicken, then pour over meatballs. Garnish with parsley and serve over noodles or with toothpicks if you want to set these out as an appetizer.


Verdict:
These took a long time to prepare (and my kitchen floor was covered in play dough from the kids by the time I was done) but they were well worth it.  Even Leila who doesn't like to eat hamburger ate her meatballs.

Day 16 - Eggs Baked in Ham

I found this recipe from babble.com.  It looked like a nice easy breakfast idea and it was.

Eggs Baked in Ham Cups

6 thin slices of ham (I used Oscar Meyer brand and they were a little short)
6 large eggs
grated white cheddar, mozzarella, Gouda or other cheese
salt and pepper, to taste

 Preheat the oven to 375°F. Line each muffin cup with a slice of ham, letting it ruffle up the sides. Crack an egg into each, sprinkle with a bit of cheese and season with salt and pepper.

Bake for 15-20 minutes, until the white is set but the yolk is still runny. Serve immediately, on their own on a plate or set in small dishes for extra support. Serves 3-6.

Verdict:
Delicious!  The kids dipped toast in their eggs.  Meals are always a hit if they can play in their food.

Day 15 - Stuffed Cabbage

Today is another slow cooker recipe from A Busy Mom's Slow Cooker Adventures.  She has step by step directions with pictures if you want to head over to Hopes blog.

Stuffed Cabbage

Ingredients:

1 head of Green Cabbage

Filling:

1 lb. ground beef

1 cup Uncooked rice (I used brown because I had just enough to use up!)

1 large onion, chopped

2 large tomatoes, chopped

1/2 cup parsley, finely chopped

1/2 cup Lemon Juice

1/4 cup Olive Oil

1 1/2 tsp. salt

1 tsp. pepper

2 tsp. garlic powder

Directions:

First, brown the ground beef with the onions.  Once it is cooked, combine all the remaining "filling" ingredients in a big bowl.  It will be beautiful and colorful like this!

Next, peel off the outer layers of the head of cabbage that are dirty.  Cut the stem off as best you can.

Either parboil or steam your head of cabbage.  I chose to steam it in a steamer.

As the head steams or parboils, peel off the outer layer of leaves very carefully as they become soft enough.  Usually you can get 2-3 off at a time.  Just place the head back into the pot and let it steam or parboil a little longer each time until the leaves become too small to stuff.

Once all you have all your leaves, you will need to thin the vein in each leaf.  Turn the leaf with the "bumpy side" up on your cutting board.  

Next, starting at the thin part of the vein, run the tip of your knife very carefully toward the thickest part, thinning the vein so it makes the leaf more pliable.

Once all the leaves' veins are thinned, it's time to stuff them.  Place the leaf so that the leaf curves upward, like a cup.  Place about 3-4 Tbsp. of filling into the leaf (depending on the size of the leaf, use your judgement.  It may hold more of less!)  

Next, fold the horizontal (left and right) ends in first.  

Then, fold the top over toward the bottom.

Lastly, fold the bottom up toward the top to complete your beautiful little cabbage package!

You're going to make layers in the bottom of your slow cooker of TIGHTLY packed cabbage rolls.  

The very last thing you need to do is cover these with water.  I poured in about 2 1/2 cups in my 3 Quart Slow Cooker.  It worked perfectly!  You don't want your Cabbage Rolls "floating" so don't overfill with water!

Cook on LOW for 6-8 hours.

Day 14 - Roasted Garlic Potato Soup

I found this recipe over at myrecipes.com.

Roasted Garlic Potato Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

5 whole garlic heads
2 bacon slices, diced
1 cup diced onion 
1 cup diced carrot
2 garlic cloves, minced
6 cups diced baking potato (about 2 pounds)
4 cups low-salt chicken broth 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 bay leaf
1 cup 2% low-fat milk
1/4 cup chopped fresh parsley

Directions

• Remove white papery skin from each garlic head (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins.
• Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes. Add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf.
• Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until smooth. Return purée to pan; stir in milk, and cook over low heat until thoroughly heated. Remove from heat, and stir in chopped parsley.

Verdict:
Very good.  The kiddos picked out and ate all the veggies and then drank the soup.

Day 13 - Chicken and Gnocci Stew

I got this recipe from one of my favorite slow cooker blogs, A Busy Mom's Slow Cooker Adventures. 

Chicken and Gnocci Stew

Ingredients:

4 Chicken Thighs or 2 Chicken Breasts  - bone in.  (You can use skinless if you want, but the bone-in adds LOTS of flavor)

8 cups Water

5 Chicken Bouillon Cubes

4-6 Parsnips, peeled and chopped into bite size chunks

2-3 carrots, peeled and chopped into bite size chunks

1 Large Sweet Potato

4 Green Onions, chopped

2 Celery Stalks, chopped

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. Rosemary

1 tsp. Thyme

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 pkg. frozen Gnocci

Directions:

Place all chopped vegetables into the bottom of the Crock Pot Liner.  Top with your chicken and add all seasonings, including bouillon cubes.

Pour the water over the top and cook on LOW for 7-8 hours.

Take the chicken out, and add the Gnocci.  Turn the Crock Pot to HIGH.

While the Gnocci is cooking, skin and de-bone the chicken.  Chop chicken into bite size pieces, or shred it and place back in the Crock Pot.

Cook another 10 minutes or so, or until the Gnocci is hot.

Verdict:
I used boneless/skinless chicken breast because that I what I had on hand.  I omitted the parsnips, green onion and sweet potato.  I added instead one yellow onion cut in rings and two baby red potatos.  We had never tried Gnocci before but it was ok.  Just like a little dumpling but overall it was good. I'll be packing leftovers for work tomorrow.

Day 12 - Cheesy Broccoli and Rice Casserole

I found this recipe from What's Cookin, Chicago?.  We have lots of broccoli left in the garden that needs to be eaten so it was a perfect fit.

(Need to upload a picture still)

Cheesy Broccoli and Rice Casserole


4 cups leftover cooked rice
1 1/2 pounds broccoli florets, chopped
1 tablespoon unsalted butter
1 onion, chopped
2 slices bacon, diced (I didn't have any bacon on hand so I just used dried bacon bits)
1/4 cup all purpose flour
1 cup low sodium chicken broth
1/2 cup heavy cream
3 tablespoons Dijon mustard
1 1/2 cups grated Parmesan cheese


Preheat the oven to 350 degrees and place the rice in a baking dish and set aside.

Combine the broccoli and 1/4 cup water in a microwave safe bowl, cover and microwave for 3-5 minutes until tender. Drain broccoli and set aside.

Melt the butter in a skillet over medium high heat. Add onions and bacon, cooking until they begin to brown. Stir in flour and cook until thoroughly incorporated. Whisk in broth and cream, simmering until thickened. Add the mustard, cheese and the broccoli into the sauce in the skillet. Season with salt and pepper. Transfer this broccoli cheese mixture to the prepared baking dish and pour over the rice.

Bake in the preheated oven for 10 minutes to warm through and enjoy.

Verdict:
Chad was in a hurry to leave for an appointment but he gobbled down his helping and had seconds.    It took the kids a while but they did finish.  They were picking out and eating all the broccoli first.  I thought it was delicious.

Day 11 - Creamy Mushroom Pasta with Chicken

There must be something good about the Budget Bytes site.  I'm finding lots of good recipes there.

Creamy Mushroom Pasta with Chicken

2 TBSP Olive Oil

½ med onion

3 cloves garlic

1 lbs fresh mushrooms

2 TBSP all purpose flour

1tsp chicken base

1 cup water

½ cup chicken broth

½ cup half & half

½ tsp dried thyme

Salt

Pepper

¼ bunch fresh parsley

2 oz parmesan

8 oz pasta

2 large chicken breasts

STEP 1: Season the chicken breasts on both sides with salt and pepper (or any other seasoning you like). Cook them in a non-stick skillet over medium-high heat for about 5 minutes per side or until cooked through. Keep the chicken on a plate covered with foil until ready to eat.

STEP 2: While the chicken is cooking, prepare the sauce. Cut the onion into a small dice and mince the garlic. Cook them in a large skillet over medium heat with olive oil. Cook about two minutes or until the onion is transparent. Add the sliced mushrooms and a dash of salt and cook until the mushrooms have completely softened and released all of their moisture (about 7 minutes).

STEP 3: Add the 2 Tbsp of flour to the skillet. Stir and cook for about 2 minutes. It will coat the mushrooms and will begin to turn golden in color. Just make sure to keep stirring so that the flour does not burn.

STEP 4: Combine the chicken base and water to make a chicken broth. Add it to the skillet along with the white wine and thyme. Whisk until no flour lumps remain. Let simmer until thickened (about 3-5 minutes). 

STEP 5: While the sauce is simmering, get a large pot of water boiling for the pasta. Cook the pasta according to the directions on the box (boil for 5-7 minutes or until al dente then drain).

STEP 6: Once the sauce has thickened, turn off the heat and stir in the cream. Continue to let simmer until reduced in volume and thickened. Give the sauce a taste and season with salt and pepper.

STEP 7: Roughly chop the parsley and stir it in with the drained pasta. Grate about 2 ounces of parmesan over top (or top each serving individually). Slice the chicken and serve each bowl of pasta with a few slices of chicken.

Verdict:

Anything with pasta goes over well in our house.  Since it had mushrooms it in made it better with the kids.  This was delicious but a lot of work. 

Day 10 - Egg Drop

Today I decided to try something yummy for breakfast.  I found this recipe from Kayotic Kitchen.

Egg Drop (enough for 2)

drop of olive oil
1/2 small onion
grated cheese
1 tomato
2oz ham
2 eggs
pepper
salt

Directions:
Preheat your oven to 350degrees.

Start by finely chopping your onion. Do the same with the ham.

Give the tomatoes  a rough chop. Remove as many of the seeds as you can.
Using a little drop of olive oil, saute your onions over medium heat until translucent. Add the tomatoes and cook for one more minute before adding the ham. Let everything heat through for an additional minute now.

Lightly grease a small baking dish. Spoon the vegetable mix in whatever you’re gonna use to bake it in and top with a little grated cheese.

Crack an egg over each baking dish.  Make sure to break each yolk or your egg will be dried out and shriveled up.

Pop them in a preheated oven for about 15 minutes and keep an eye on them. If after 15 minutes the egg white doesn’t look completely firm give it a few more minutes. You want the egg to be fully cooked but the yolk underneath still a bit soft and runny.

Sprinkle salt and pepper on top, a little parsley if you want to get real fancy and you’re done.

Verdict:
A big hit in my house even though my husband doesn't like to eat breakfast much and especially not eggs.  He said his portion wasn't big enough!  I bought pre-diced ham and it made this really easy to put together.  This will be mad again!

Day 9 - Broccoli Shells n' Cheese

Already to day 9!  Today I tried another recipe from Budget Bytes.  She has a lot of great ones.

 

Broccoli Shells n’ Cheese

8 oz pasta

1 lg crown broccoli

½ med onion

3 TBSP butter

3 TBSP all purpose flour

2 ½ cups milk

8 oz sharp cheddar cheese, shredded

½ cup grated parmesan

1 tsp hot sauce (optional)

Salt

Pepper

STEP 1: Get a large pot of salted water on to boil. Rinse the broccoli well and cut it into small florets.

STEP 2: The pasta and broccoli will be cooked in the same pot to save on dishes and time. When the water comes to a full boil, add the pasta. Set a timer for 8 minutes then add the broccoli. Cook the pasta and broccoli for two minutes more and then pour everything into a colander to drain. Set them aside until ready to add to the cheese sauce.

STEP 3: While the pasta and broccoli are doing their thing, you can begin the cheese sauce. Finely dice the onion and cook with butter over medium heat until softened (about 2-3 minutes).

STEP 4: Add the flour to the butter and onion. The flour and butter will form a paste like mixture (roux). Using a whisk, stir and cook the roux for 1-2 minutes more taking care not to let it scorch. This slightly cooks the flour preventing the cheese sauce from having an overly flour or paste like flavor.

STEP 5: Add the milk and whisk well to dissolve all of the flour clumps. Add freshly cracked black pepper at this point. Bring the mixture up to a simmer (you may need to raise the heat just slightly). When the sauce reaches a simmer, it will begin to thicken. When it is thick enough to coat the back of a spoon, it's time to add the cheese.

STEP 6: Turn the burner off and whisk in the shredded cheese (and parmesan if using) until it is fully melted in. Give the cheese sauce a taste and add salt, pepper and hot sauce to taste.

STEP 7: Once you have the cheese sauce seasoned to your liking, stir in the cooked and drained pasta and broccoli. Serve hot and gooey!

Verdict:

It was great.  We all ate our dinner tonight.  I did leave out the hot sauce in mine and we used broccoli from our garden!