Menu Roundup!

I really enjoyed cooking dinner for my family this week, We had ZERO Leftovers by Saturday!

 Sunday Dinner: Basil Cream Chicken with Roasted Potatoes
This is one of the family's favorite dishes!
http://www.bigoven.com/recipe/chicken-in-basil-cream-(9)/192234

Ingredients

1/4 cup Milk	1 cup Heavy cream
1/4 cup Dry bread crumbs	1 can (4 oz) Pimiento; sliced
1 pound Boneless skinless chicken breast; 4 halves	1/4 cup Basil; fresh, minced
3 tablespoon Butter	1/2 cup Parmesan; grated
1/2 cup Chicken broth	1/8 teaspoon Pepper

Preparation

Heat skillet over medium high heat

Place milk and bread crumbs in separate shallow bowls

Dip chicken in milk, and then coat with crumbs

Add chicken to skillet with 1/2 of the butter about 5 min

Add remaining butter, flip chicken and cook another 5 min till chicken is cooked.

Remove and keep warm

Add broth to skillet; bring to boil over medium heat

Stir in cream, and pimientos; boil and stir for 1 min

Reduce heat, add Parmesan cheese, basil and pepper; cook and stir until heated through.

Serve chicken with sauce poured over.

Roasted Potatoes

http://www.lindsayannloft.com/recipe/roasted-red-potatoes-recipe

Ingredients:

4 Red potatoes, chopped

Sprinkle seasoned salt

Preparation

Quickly spray the bottom of a casserole dish with olive oil.

Arrange potatoes with the cut side facing up.

Spray potatoes with olive oil and lightly sprinkle seasoned salt on top.

Cook for 25 to 30 minutes at 425 degrees until easily pierced with a fork. 

Serve hot with a quick shake of seasoned salt, if desired.

Monday:
  Lunch: Chicken Tortilla Soup
This was a wonderful lunch!
http://www.bakedbyrachel.com/slow-cooker-chicken-tortilla-soup/

Ingredients:

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

Directions:

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Tuesday:
  Lunch: Fettuccine Alfredo (with leftover Basil Cream)
  Dinner: Meatballs Wrapped in Garlic Bread and Cesar Salad
LOVE THIS!
http://kathiecooks.blogspot.com/2010/08/meatball-bubble-biscuits.html

1 can Pillsbury golden layers biscuits - each pulled into 2 layers 
10 frozen fully cooked Italian style meatballs - thawed and cut in half 
2 sticks string cheese - cut each into 10 pieces 
1 T. parm cheese 
1/2 t. Italian seasoning 
1/4 t. garlic powder 
1 c. marinara sauce 

Preparation
Heat oven to 375. Separate biscuits into 2 layers. Place 1 meatball half and one piece of cheese into each biscuit, wrap dough around it and seal edges. Place seam side down into 9 inch round cake pan. Sprinkle with parm cheese, garlic pwd. and Italian seasoning. Bake 18-20 min or until golden brown. Serve warm with warm sauce.

Wednesday:
  Dinner: Poor Man's Prime Rib with Fried Okra

Poor Man’s Prime Rib

 http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/

INGREDIENTS:

1 (3 pound) beef eye of round roast

salt and pepper to taste

preparation

	Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
	Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
	Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

Fried Okra

http://addapinch.com/cooking/fried-okra-recipe/

Ingredients

      2 pounds okra, sliced

      ¾ cup corn meal

      ½ cup all-purpose flour

      ½ teaspoon salt

      ¼ cup Canola or vegetable oil

Preparation

Preheat oven to 350º F.

Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.

In the meantime, heat oil in a large skillet over medium heat.

Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.

Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.