This week has been a pretty off-week as far as cooking. We haven't cooked much. Friday night we had friends over and had sauteed spinach, BBQ chicken (no chicken for me since it was Friday during Lent), baked beans, corn on the cobb that we froze last summer from our garden, and potatoes that were diced with the Lipton onion soup and baked.
We had a LOT of leftovers. So I decided to dice the chicken up, cut the corn off the cobb, add the potatoes and make a Chicken, Corn, Potato chowder! I combined the corn and potatoes first and added a cup of chicken broth. Then I took 1 cup of that out and put it in my food processor. I added a tablespoon of flour to a cup of cold milk and added that to the food processor and processed that until it was a thick paste. Then I added chicken, salt and pepper to the corn and potatoes that were still in the pot. Once that began simmering, I added the paste mixture, stirred frequently and viola. It's soup. LOL
One night this week we also had Chicken Helper, the whole grain, lemon chicken kind. I got the box for 50 cent while couponing last time. It was pretty good. George really liked it, John and I didn't LOVE it. But for that price, we'll probably have it again. I used one large chicken breast, the box of helper and we had a can of green beans with it. In total the meal cost around $3 for the whole family, maybe even less. And it was easy enough that George made it all!
Other than that we really haven't cooked this week. Hopefully I'll have more to post next week!
Thursday, April 14, 2011
Saturday, April 9, 2011
Sauteed Spinach
I LOVE spinach. I really love that you can buy a large container of organic spinach for $4 at Sam's club.
Sauteed Spinach
1 tbsp olive oil
4 garlic cloves diced
Spinach (I'll have to look and see what size the container is!)
Heat olive oil and garlic in a skillet. I love to use a cast iron skillet for this. Also, you're going to think it's a LOT of spinach, but it cooks down. I also have a small cup of water on hand to add to it a tsp at a time.
Add spinach, one handful at a time and stir it around until it wilts. Also, I like to add sea salt and fresh ground pepper as I'm cooking this. If it appears to be getting too dry, add water, one teaspoon at a time. Keep adding spinach slowly until it is all cooked down and dark green in color.
Sauteed Spinach
1 tbsp olive oil
4 garlic cloves diced
Spinach (I'll have to look and see what size the container is!)
Heat olive oil and garlic in a skillet. I love to use a cast iron skillet for this. Also, you're going to think it's a LOT of spinach, but it cooks down. I also have a small cup of water on hand to add to it a tsp at a time.
Add spinach, one handful at a time and stir it around until it wilts. Also, I like to add sea salt and fresh ground pepper as I'm cooking this. If it appears to be getting too dry, add water, one teaspoon at a time. Keep adding spinach slowly until it is all cooked down and dark green in color.
Roasted Onion Potatoes
Onion Roasted Potatoes
Red potatoes (2 per person eating), I usually do about 10 medium sized potatoes
1 tbsp olive oil
1 package Lipton's Onion Soup Mix (I got several packs free a while back while couponing and needed to use them)
1 tsp garlic salt
Heat oven to 350. Dice potatoes and put them in a large bowl. Add olive oil and onion soup mix and stir until evenly coated. Spread onto a baking sheet (one layer of potatoes). Sprinkle the top of potatoes with garlic salt. Bake 20 min, take out and stir. Bake an additional 10 minutes.
Red potatoes (2 per person eating), I usually do about 10 medium sized potatoes
1 tbsp olive oil
1 package Lipton's Onion Soup Mix (I got several packs free a while back while couponing and needed to use them)
1 tsp garlic salt
Heat oven to 350. Dice potatoes and put them in a large bowl. Add olive oil and onion soup mix and stir until evenly coated. Spread onto a baking sheet (one layer of potatoes). Sprinkle the top of potatoes with garlic salt. Bake 20 min, take out and stir. Bake an additional 10 minutes.
Rotini Turkey Tomato Pasta
I think buy now, most people know I'm cheap, no scratch that, I'm THRIFTY. LOL So I rarely make any recipe the same every time, there's usually something added or missing. And I'm ALWAYS on a hunt to find a way to add veggies to food, mostly to reduce calories but add volume.
Rotini Turkey Pasta
16 ounces whole wheat rotini
1 lb lean ground turkey
2 tbs olive oil
1 tsp italian herbs (I use a blend shaker)
salt/pepper to taste
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1 onion diced
4 minced garlic cloves
1 package frozen spinach
2 cups sliced mushrooms
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic, and saute until garlic is soft and fragrant, about 1 minute. Add ground turkey and cook through until browned. Add italian herbs. Stir in tomato sauce and paste. Add tomatoes. Add spinach and mushrooms. Let the sauce simmer for 20 minutes.
Serve sprinkled with cheese.
Rotini Turkey Pasta
16 ounces whole wheat rotini
1 lb lean ground turkey
2 tbs olive oil
1 tsp italian herbs (I use a blend shaker)
salt/pepper to taste
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1 onion diced
4 minced garlic cloves
1 package frozen spinach
2 cups sliced mushrooms
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic, and saute until garlic is soft and fragrant, about 1 minute. Add ground turkey and cook through until browned. Add italian herbs. Stir in tomato sauce and paste. Add tomatoes. Add spinach and mushrooms. Let the sauce simmer for 20 minutes.
Serve sprinkled with cheese.
Creamy Pesto Pasta
I'm going to try to post some of my recipes on my blog, as I make them throughout the week.
I have a few from this week. I'll start with this one. Inspired by a friend's facebook post :)
One day this week, I forgot to thaw out meat for supper, so this was vegetarian.
Variations in vegetable could include asparagus or peas. Chicken or shrimp (or anything you like) would also be a good protein to add!
Creamy Pesto Pasta
16 ounces whole wheat thin spaghetti
2 Tbs olive oil
1 tbs butter
1 small onion, chopped
5 minced garlic cloves
2 Tbs All-purpose flour
2 cups fat free milk
salt/pepper to taste
3/4 cup parmesean cheese (I used Kraft from the shaker, but you can use any variety, you could also use romano cheese instead)
1 cup prepared pesto (I used Tastefully Simple tomato basil pesto)
1 pound meat (shrimp or chicken, IF you want)
2 cups sliced mushrooms (i used canned)
2 tomatoes diced
4 cups broccoli steamed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes and broccoli. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
I have a few from this week. I'll start with this one. Inspired by a friend's facebook post :)
One day this week, I forgot to thaw out meat for supper, so this was vegetarian.
Variations in vegetable could include asparagus or peas. Chicken or shrimp (or anything you like) would also be a good protein to add!
Creamy Pesto Pasta
16 ounces whole wheat thin spaghetti
2 Tbs olive oil
1 tbs butter
1 small onion, chopped
5 minced garlic cloves
2 Tbs All-purpose flour
2 cups fat free milk
salt/pepper to taste
3/4 cup parmesean cheese (I used Kraft from the shaker, but you can use any variety, you could also use romano cheese instead)
1 cup prepared pesto (I used Tastefully Simple tomato basil pesto)
1 pound meat (shrimp or chicken, IF you want)
2 cups sliced mushrooms (i used canned)
2 tomatoes diced
4 cups broccoli steamed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes and broccoli. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
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