I don't mind cooking I just hate thinking of what to cook. So from time to time I'm going to post what I cooked for the last week so that when I'm in a rutt I can see what I've cooked in the past.
1) Southwestern egg rolls
2) Toco Salad with lime dressing
3) Enchilada casserole
4) Chicken nuggets
5) Turkey burgers
6) Pizza
7) Rigatoni
For the upcoming week I actually made a list of dinners.
1) Bacon and feta stuffed pork
2) Kung Pao Chicken
3) Orange Chicken
4) Spagetti and meatballs
5) Pizza
6) 5 min. Alfedo
Wednesday, January 26, 2011
Tuesday, January 11, 2011
Southwestern Egg Rolls
I have a favorite website that I like to visit called dealstomeals.com she has great info on food storage and good deals. Here is a recipe I tried this week. Wow full of flavor and easy!
Soutwestern Egg Rolls
2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, dicedpepper and saute (or bake) until cooked thoroughly. Add the cooked
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas
Avocado Dipping Sauce:1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt and pepper to taste
*FREEZER MEAL: Chicken mixture can be frozen for later.
Main Dish Recipes
1. To Make Marinade: Combine 2 T. chicken broth, 1 tablespoon mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. 2. To Make Sauce: In a small bowl combine chicken broth, soy sauce, oil, cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. 3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. Serve over rice. (If you like extra sauce, sauce can be doubled) *Recipe adapted from allrecipes.
Cut boneless chicken breasts into chunks. Season with salt and chicken cubes into a bowl and add the diced red bell pepper, green onion, corn, black beans, green chilies, shredded cheese, and seasonings. Take one flour tortilla at a time and place a 1/3 c.-1/2 c. of the chicken mixture into the center of the tortilla. Roll up the tortilla burrito-style as tightly as you can. Roll all of the tortillas and set aside. Cook the tortilla/burritos in a pannini maker or bake on a cookie sheet until golden brown (spray with cooking spray so they don't stick). For the dressing, combine the ranch, avocado, lime juice and salt & pepper until smooth (use a handwand or a blender). Dip the warm 'egg rolls' into the avocado sauce.
Soutwestern Egg Rolls
2 boneless skinless chicken breasts, cooked & cubed
1/2 red bell pepper, dicedpepper and saute (or bake) until cooked thoroughly. Add the cooked
2 T. green onion, sliced
1 can or 1 c. frozen or canned corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t. cumin
1/2 t. chili powder
1/2 t. salt
Dash of cayenne pepper
2 c. shredded cheddar cheese
Flour tortillas
Avocado Dipping Sauce:1 c. ranch dressing
1 avocado, seeded and mashed
Juice of 1 lime
Salt and pepper to taste
*FREEZER MEAL: Chicken mixture can be frozen for later.
Main Dish Recipes
1. To Make Marinade: Combine 2 T. chicken broth, 1 tablespoon mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. 2. To Make Sauce: In a small bowl combine chicken broth, soy sauce, oil, cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic. 3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens. Serve over rice. (If you like extra sauce, sauce can be doubled) *Recipe adapted from allrecipes.
Cut boneless chicken breasts into chunks. Season with salt and chicken cubes into a bowl and add the diced red bell pepper, green onion, corn, black beans, green chilies, shredded cheese, and seasonings. Take one flour tortilla at a time and place a 1/3 c.-1/2 c. of the chicken mixture into the center of the tortilla. Roll up the tortilla burrito-style as tightly as you can. Roll all of the tortillas and set aside. Cook the tortilla/burritos in a pannini maker or bake on a cookie sheet until golden brown (spray with cooking spray so they don't stick). For the dressing, combine the ranch, avocado, lime juice and salt & pepper until smooth (use a handwand or a blender). Dip the warm 'egg rolls' into the avocado sauce.
Sunday, January 9, 2011
Spinach and Artichoke Hummus
Well I don't know if you can count this as actual hummus since I didn't put the full amount of chickpeas in the dish. I planned on it except my blender overheated and I was too hungry to try and figure out a way to add the other 2 cups of beans. But my laziness paid off it was delicious. Even my 20 month old loved it. I used tortilla chips since I didn't have pita bread and my baby would lick the hummus off the chip and hand me back a soggy chip wanting more.
This recipe came from Bob Warden's "Slow Food Fast" cookbook. I have now tried several things and have had one failure, but it wasn't the recipes fault. I used the wrong potatoes that were too starchy and ended up with a pot full of sludge. It had a weird jiggle to it. Are potatoes supposed to jiggle? Anyway.... this cookbook has some fantastic recipes and I've had fun over the weekend trying them out.
Chickpeas
3 cups dried chickpeas
2 quarts water, or enough to cover peas by 2 inches
2 tablespoons vegetable oil to prevent foaming
1/2 teaspoon salt
Hummus
1 jar marinated artichoke hearts 12-14 oz.
1 TBS lemon juice
1 TBS minced garlic
1/2 cup Parmesan cheese
1 cup fresh spinach leaves
salt and pepper to taste
Cook the chickpeas, water, oil and salt in pressure cooker for 35 min on high. Let the pressure release naturally. When done drain and cool chickpeas to room temperature. Add chickpeas and all hummus ingredients to blender or food processor and blend until smooth.
If you want to make it like I did only use 1 cup of chickpeas. Yum!
This recipe came from Bob Warden's "Slow Food Fast" cookbook. I have now tried several things and have had one failure, but it wasn't the recipes fault. I used the wrong potatoes that were too starchy and ended up with a pot full of sludge. It had a weird jiggle to it. Are potatoes supposed to jiggle? Anyway.... this cookbook has some fantastic recipes and I've had fun over the weekend trying them out.
Chickpeas
3 cups dried chickpeas
2 quarts water, or enough to cover peas by 2 inches
2 tablespoons vegetable oil to prevent foaming
1/2 teaspoon salt
Hummus
1 jar marinated artichoke hearts 12-14 oz.
1 TBS lemon juice
1 TBS minced garlic
1/2 cup Parmesan cheese
1 cup fresh spinach leaves
salt and pepper to taste
Cook the chickpeas, water, oil and salt in pressure cooker for 35 min on high. Let the pressure release naturally. When done drain and cool chickpeas to room temperature. Add chickpeas and all hummus ingredients to blender or food processor and blend until smooth.
If you want to make it like I did only use 1 cup of chickpeas. Yum!
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