Monday: Grilled ham and cheese with creamy tomato soup
Tuesday: Roasted chicken tacos
Wednesday: Some kind of meat on the grill, sweet potato fries and asparagus
Thursday: Chicken Pesto Pizza
Friday: leftovers with salad
Saturday: Grilled chicken satay with peanut sauce and Pioneer Woman's Most Favorite Salad Ever
Let me know if you want any of these recipes...I'm too lazy to type them all out today.
Tuesday, March 11, 2008
Saturday, March 1, 2008
Pesto Chicken Pizza
1 Boboli Pizza Crust (we prefer "Thin")
1 pre-cooked chicken breast, sliced (I pull it off of a whole roasted chicken)
Some Mushrooms, sliced
Some Onion, sliced
Some Pesto (either home-made or store-bought)
A lot of yummy cheese (mix of mozz, parm, fontina, etc...whatever you have!)
Spread the pesto on the piazza crust. Top with chicken, sliced mushrooms and onion. Cover with cheese. Bake according to Boboli pizza crust instructions.
YUM!
1 pre-cooked chicken breast, sliced (I pull it off of a whole roasted chicken)
Some Mushrooms, sliced
Some Onion, sliced
Some Pesto (either home-made or store-bought)
A lot of yummy cheese (mix of mozz, parm, fontina, etc...whatever you have!)
Spread the pesto on the piazza crust. Top with chicken, sliced mushrooms and onion. Cover with cheese. Bake according to Boboli pizza crust instructions.
YUM!
Tuesday, February 26, 2008
spinach and mushroom lasagna
easy-peasy...
1 box lasagna noodles
1 jar marinara sauce
1 box frozen spinach (thawed and all water drained out)
8 baby bella mushrooms
15 oz. ricotta cheese
3 cups mozz/parm mix (shredded)
Cook lasagna according to package instructions.
In a small bowl, mix ricotta and spinach.
pour 1/3 of the pasta sauce in the bottom of 9x13 baking dish.
place 3 lasagna noodles side by side in pan.
spread 1/3 of ricotta/spinach mix over noodles. sprinkle with cheese. add 3 more noodles, and cover with pasta sauce. follow 2-3 more times. Finish with moxx/parm shredded cheese.
Bake at 350 for about an hour.
1 box lasagna noodles
1 jar marinara sauce
1 box frozen spinach (thawed and all water drained out)
8 baby bella mushrooms
15 oz. ricotta cheese
3 cups mozz/parm mix (shredded)
Cook lasagna according to package instructions.
In a small bowl, mix ricotta and spinach.
pour 1/3 of the pasta sauce in the bottom of 9x13 baking dish.
place 3 lasagna noodles side by side in pan.
spread 1/3 of ricotta/spinach mix over noodles. sprinkle with cheese. add 3 more noodles, and cover with pasta sauce. follow 2-3 more times. Finish with moxx/parm shredded cheese.
Bake at 350 for about an hour.
peanut butter granola bars
I made some awesome granola bars last night...they are soooo good!
1/2 cup peanut butter
1/2 cup honey
1/4 cup butter
3 cups granola
Also added 1/4 cup flax seeds and 1/4 cup dried cranberries
Melt peanut butter, honey and butter in small sauce pan. Bring to a boil, then simmer for 2-3 minutes. In a medium bowl, mix granola with 3 tablespoons of water (just enough to moisten it). Pour peanut butter mixture over granola and mix well.
Line 8x8 pan with foil, press mixture into pan. Refrigerate over night.
I cut them this morning and then wrapped individually in tin foil.
1/2 cup peanut butter
1/2 cup honey
1/4 cup butter
3 cups granola
Also added 1/4 cup flax seeds and 1/4 cup dried cranberries
Melt peanut butter, honey and butter in small sauce pan. Bring to a boil, then simmer for 2-3 minutes. In a medium bowl, mix granola with 3 tablespoons of water (just enough to moisten it). Pour peanut butter mixture over granola and mix well.
Line 8x8 pan with foil, press mixture into pan. Refrigerate over night.
I cut them this morning and then wrapped individually in tin foil.
Thursday, January 31, 2008
A family favorite upgraded
I'm not a huge casserole fan - there's just something about everything being all mixed up together that I can't handle. But I love the old fashioned chicken and rice casserole...you know with the cream of mushroom/chicken soup?
I decided up bring it out of the dark ages tonight and freshen it up a bit.
I took one can of cream of mushroom soup, an 8 oz. box of crimini mushrooms (quartered), a cup of chicken stock and 1 1/2 cups of brown rice and threw it in a bowl, and mixed it all together. I put it in a greased baking dish and covered it with 4 boneless, skinless chicken breasts that had been seasoned lightly with salt, pepper, minced onion, garlic powder and a little poultry grilling spice.
Bake at 350* for 90 minutes...
It is so good...a lighter, less creamy version of the original, but still has a ton of the same flavors.
I decided up bring it out of the dark ages tonight and freshen it up a bit.
I took one can of cream of mushroom soup, an 8 oz. box of crimini mushrooms (quartered), a cup of chicken stock and 1 1/2 cups of brown rice and threw it in a bowl, and mixed it all together. I put it in a greased baking dish and covered it with 4 boneless, skinless chicken breasts that had been seasoned lightly with salt, pepper, minced onion, garlic powder and a little poultry grilling spice.
Bake at 350* for 90 minutes...
It is so good...a lighter, less creamy version of the original, but still has a ton of the same flavors.
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