Wednesday, March 18, 2015

Menu Round Up!

Before I begin with last weeks recipes and my family's review I would like to give some insight on how I cook. I try to make everything myself with that being said working 40 hours, being a taxi for my kids and doing all my crafts and chores I don't have all the hours to do everything every night. I have cooked all my meals on a Sunday morning for that week and I loved it. However if I don't have the time to do that I just prepare as best as I can through the week.
 If I have a meal that calls for cooked chicken (like a casserole) I will boil all the chicken I need for the week and put it in the fridge.This cuts down on cooking time the night of the dinner majorly!
 To cut the cost of meat and chicken I buy in bulk at Sam's or Costco. It saves a lot of money!
 I hope these 2 tips help you out with cooking dinner. Now to the Menu round-up!

Sunday:  The family liked this meal.
  Dinner: Lemon Buttery Cod with Vegetable Melody

Lemon Buttery Cod:
2 lb Cod Fillet
1/4 c butter
2 Tbsp lemon juice
dash of paprika
salt and pepper to taste

 Cut fillets into serving sizes. Melt butter in sauce pan or micro-wave. Add lemon juice to melted butter.

In another dish, mix together flour, salt & pepper.

Dip fish into butter/lemon mix, coating well on all sides.

Place coated fillets in an ungreased baking dish. Drizzle remaining butter mix over fillets. Sprinkle entire dish with paprika.

 Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.
Garnish with parsley and lemon wedges.

 Roasted Vegetable Melody:
2-3 zucchini, cut lengthwise into fourths, and then slice into bite size pieces
2-3 yellow squash, sliced same as zucchini
1 red pepper, cut into 1" pieces
1 red onion, cut into wedges
1 package whole mushrooms
1 garlic clove, minced
1-2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. rosemary leaves
1 tsp. kosher salt

Preheat oven to 450 degrees
Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
Mix all of the cut up vegetables and garlic in a large bowl.
Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.Add rosemary leaves and salt, and toss again.
Roast the vegetables for about 30 minute, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.

Monday: This a Family Favorite!
  Dinner: Oven Baked Tacos
  • 2lbs ground beef, lean
  • 3tablespoons taco seasoning
  • 6ounces tomato sauce
  • 20 12ounces refried beans
  • shredded cheddar cheese
  • 12small flour tortillas
  • diced tomato
  • diced onion
  • sour cream
  • Brown ground beef and drain.
  • Add taco seasoning, refried beans and tomato sauce.
  • Heat until blended.
  • Preheat oven to 375 degrees.
  • Spray a glass 9x13 pan with oil.
  • Spoon taco filling into taco shells and stack them side by side in pan.
  • When shells are filled, top each with shredded cheese.
  • Bake for approximately 15 minutes, watching so they do not brown too much.
  • Top with remaining ingredients, if desired.
  • Tuesday: This was wonderful!
  • Dinner: Meat and Potatoes Casserole
16-20 oz. ground turkey or beef
½ onion, diced
½ tsp. oregano
¼ tsp. kosher salt
freshly ground black pepper
2 cloves garlic, minced or crushed
2 c. frozen mixed vegetables (carrots, peas, green beans, corn)
1 tbsp. butter
1 tbsp. flour
1½ c. milk
½ c. shredded cheese (cheddar, monterey jack, or a blend)
salt and pepper to taste
½ c. sour cream (reduced fat is fine)
32 oz. bag frozen cubed or tri-cut potatoes (you will only need about ⅔ of the bag)

Preheat oven to 400 degrees F. Spray a 9 x 13" baking dish with cooking spray.

Heat a large skillet over medium-high heat. Add ground meat, onion, oregano, salt, and pepper. 

Cook, stirring often and crumbling the meat, until onions are tender and meat is mostly cooked through. Stir in garlic and vegetables, and continue cooking until vegetables are heated.

Meanwhile, in a smaller skillet, heat butter over medium heat. Whisk flour into melted butter until smooth. Stir in milk a small amount at a time, whisking constantly to keep mixture smooth. Bring sauce to a simmer. Turn off heat, and stir in cheese, a pinch of salt, and pepper to taste.

Stir sour cream into meat mixture, and spread meat and vegetables into the prepared baking dish. 

Arrange an even layer of frozen potatoes over the meat, and then pour the cream sauce evenly over the potatoes. Gently jiggle the pan back and forth a few times to allow the sauce to sink into the meat a bit.

Bake in preheated oven for 45-60 minutes, until potatoes are browned to your liking.

Wednesday: Mouth watering these were so good!
  Dinner: Pot Roast Hoagies with Brown Gravy
I changed the original recipe because I did not have a pressure cooker and I used a different beer.
4 1/2 lbs. chuck roast
oil for searing
1 tsp. salt
1 tsp. coarse ground black pepper
1/4 cup regular spicy brown mustard
1/4 cup extra hot prepared horseradish
1 Tbl. minced garlic, fresh or jarred
1 1/2 (10 1/2 oz.) cans beef stock
2 bay leaves
1/4 cup Guinness
2 Tbl. butter
1 large onion, halved and thickly sliced
8 oz. fresh sliced mushrooms
1 small green bell pepper, halved and thickly sliced
1/2 tsp. minced garlic, fresh or jarred
2 (0.87 oz.) packets McCormick’s Low Sodium Brown Gravy mix
ground black pepper to taste

6-8 hoagie rolls, split
butter for spreading on inside of rolls
1 (8 oz.) bag Kraft Mexican Four Cheese Blend shredded cheese

In small bowl, stir together mustard, horseradish and the 1 Tbl. minced garlic, set aside.

Heat a large frying pan with enough oil so that meat doesn't stick getting oil nice and hot. While oil is heating, season both sides evenly with salt and pepper. Place roast down into hot oil and sear until browned.
When seared, turn over and sear other side. Turn off heat and coat top side with 1/2 with mustard/horseradish sauce. 
Place coated side down into the crock pot. Spread top with another half.
Top with bay leaves and drizzle with beer and pour 1 1/2 cans beef stock.
Cook for 8 hours.
 Remove meat to a large bowl and pull into bite-sized pieces.
To broth in Crock pot add both gravy packets to the beef stock. Whisk until well mixed and cook on high for 30 minutes.
Melt 2 Tbl. butter in medium frying pan. Add onions, mushrooms, bell peppers, garlic and black pepper and sauté until softened but still slightly crunchy.
Heat up broiler. Split rolls open and spread insides with a little butter. Place on foil-lined baking sheet and broil rolls just until butter has melted. Remove and top with meat, sautéed veggies, drizzle with a nice amount of gravy and top with large handfuls of cheese. Place back under broiler and broil until cheese has melted.
Serve hot with extra gravy for dipping

  Dinner: leftovers

Friday: This recipe was not buffalo enough for us.
 Dinner: Buffalo Chicken Fingers.

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