Monday, January 19, 2015

Recipes from last weeks menu

Monday January 12 Breakfast: Breakfast Casserole
This is a family favorite!

  • 1/2 – 1 pound sausage
  • 1 package crescent rolls
  • 1 cup cheddar cheese, shredded
  • 5 eggs
  • 1/4 cup milk
  • 1 Tsp oregano or rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
Preheat oven to 400 degrees.
Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely
Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
Spread the sausage over the dough.
Sprinkle the cheese on top of the sausage.
In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole
Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

Lunch: Cheese Steak Crescent Rolls
This was my favorite lunch of the week! It was easy to make and tasted so so Good!
2 Tbsp. butter
1 onion, sliced
1 green bell pepper, sliced
¾ lb. sliced roast beef (from the deli)
⅓ c. beef broth
8 oz. cream cheese
2 (8 oz) tubes refrigerated crescent rolls
4 slices Swiss cheese
Preheat oven to 375-degrees.
In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.
Coarsely chop roast beef and add to onion/pepper mix.
Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.
Separate crescents dough into triangles and press flat.
Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.
Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.
Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

Dinner: Oven Baked Hot Dogs
This is one of my husband's favorite meals. He was so happy I had put it on the menu.

Tuesday January 13: Oatmeal
Store bought, but I love my oatmeal
Lunch: Pizza Rolls
1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved (I used shredded mozzarella cheese)
1 (3.5 ounce) package sliced pepperoni
optional - marinara or ranch sauce for dipping
Preheat oven to 350 degrees.
Take each triangle of crescent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

Dinner: Mom's Creamy Chicken Soup
This was my favorite dinner of the week!

FOR THE ROUX (to thicken soup…this is made first):
4 T flour
2 T olive oil
2 T butter – unsalted
****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
2 T butter – unsalted
2 T olive oil
4 stalks carrots, peeled and chopped
2 stalks celery, chopped (opt)
1 sweet yellow onion – diced
4 cups chicken stock or broth (or a combo) – low salt or unsalted
3½ cups milk or cream or half & half, i use a combination of skim milk and cream
2 T chicken base granules
1 t fresh cracked pepper
1 T dried parsley or 2 T fresh parsley
3 bay leaves
1½ t Herbs of Provence
¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
3 cups rotisserie chicken – cubed or shredded and cooked
¼ cup white wine (your favorite)
shredded gruyere cheese to sprinkle on top after spooning soup into bowls


 start by making the roux:
chop the vegetables and set aside until ready to saute.
 Saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don’t take as long to cook.
 Add all other ingredients including the roux, stir well.
bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
Stir every 3-4 minutes. Do not leave the soup unattended – it can burn quickly.
if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
stir frequently – the soup is milk-based and can burn easily.
before ready to serve, take out the bay leaves
 pour into bowls and sprinkle with shredded gruyere cheese
Wednesday January 14: Breakfast: Oatmeal
It was cold outside. I wanted oatmeal!
Lunch: Leftovers
Dinner: Spaghetti
Very easy to make!

Thursday January 15: Breakfast: Oatmeal
Lunch: Mom's Creamy Chicken Soup (Leftovers)
Dinner: Cajun Chicken Spaghetti
This was really good and it was spicy!
ounces (about 2/3 of a 1 lb box) dried spaghetti noodles
15 ounce jar Alfredo sauce
medium (about 1 cup) yellow onion, diced
cloves garlic, minced
1 1/2 
pounds boneless, skinless chicken breast, cut into 1/2 inch cubes
pound andouille sausage, sliced
green bell pepper, diced
14.5 ounce can Muir Glen Fire-roasted Tomatoes
1 1/2 
tablespoons Creole seasoning
cup heavy cream
teaspoon salt


Dice the chicken and slice the andouille sausage.

Dice the onion, chop the green bell pepper, mince the garlic and you’re done! That’s all the prep work. Now we’re just going to add everything to the slow cooker.

Pour 1/3 of the Alfredo sauce into the bottom of the slow cooker and stir in the onions and garlic.

Layer the chicken pieces on top of the saucy onions.

Sprinkle ½ of the Creole seasoning over the chicken.

Layer the green bell peppers over the chicken.

Layer the andouille sausage over the chicken.

Next pour the tomatoes (including the juice) over the sausage.

Sprinkle the remaining Creole seasoning over the tomatoes.

Pour the remaining Alfredo sauce over the tomatoes.

Close the lid and cook on low for 4 hours.

Add about ¼ cup of heavy cream to make the sauce that much creamier and yummy. Add the salt. Add more according to taste or add more Creole seasoning if desired.

Break the spaghetti noodles in thirds and place them in the sauce.

Stir the noodles around in the sauce until completely coated and submerged in the sauce. Make sure they’re not sticking out. Raise the heat to high and cook for another 20-25 minutes. Keep in mind that once you turn the slow cooker off, the sauce and noodles will continue to cook for a few minutes and you don’t want to overcook the noodles. So if you’re not going to eat immediately, reduce the time you cook the noodles.

Friday January 16: Muffins
Lunch:  Leftovers
Dinner: Leftovers
Saturday January 17: Breakfast: Eggs and Sausage and Toast
Lunch: Lunch with my kids 
Dinner: Dinner and Drinks with Friends

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