Showing posts with label Fall Meal Plan 1. Show all posts
Showing posts with label Fall Meal Plan 1. Show all posts
Beef Stroganoff
Makes 2 – 6 serving dinners
In slow cooker combine the following:
3 lbs. stew meat, cut into 1-inch cubes, browned in 2 Tbsp. cooking oil and drained of fat
8 oz. jar sliced mushrooms
2 Tbsp. dried minced onion
4 cloves garlic, minced or ¼ tsp garlic powder
1 tsp. dried crushed oregano
½ tsp. black pepper
¼ tsp. dried crushed thyme
2 bay leaf
3 cups beef broth
⅔ cup dry cooking sherry
Directions
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Discard bay leaf.
Remove ½ of the mixture and allow to cool, when cool place in a freezer bag. Label and freeze with directions below.
With the remaining mixture, turn heat to high if it was on low. In a small bowl mix together the following:
1 (8 oz.) carton sour cream
½ cup all purpose flour
¼ cup water
Stir about 1 cup of the hot liquid into sour cream mixture, then pour it in the cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over egg noodles.
In slow cooker combine the following:
3 lbs. stew meat, cut into 1-inch cubes, browned in 2 Tbsp. cooking oil and drained of fat
8 oz. jar sliced mushrooms
2 Tbsp. dried minced onion
4 cloves garlic, minced or ¼ tsp garlic powder
1 tsp. dried crushed oregano
½ tsp. black pepper
¼ tsp. dried crushed thyme
2 bay leaf
3 cups beef broth
⅔ cup dry cooking sherry
Directions
Cover and cook on Low for 8-10 hours or High for 4-5 hours.
Discard bay leaf.
Remove ½ of the mixture and allow to cool, when cool place in a freezer bag. Label and freeze with directions below.
With the remaining mixture, turn heat to high if it was on low. In a small bowl mix together the following:
1 (8 oz.) carton sour cream
½ cup all purpose flour
¼ cup water
Stir about 1 cup of the hot liquid into sour cream mixture, then pour it in the cooker; stir to combine. Cover and cook on High for 30 minutes or until thickened and bubbly. Serve over egg noodles.
Fried Chicken
Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html
Mushroom Barley Soup
Ingredients
2 tbsp. vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 oz. white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 cups low-sodium chicken broth
Salt and pepper
Directions
1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
Nutritional Information
Calories: 294 Fat: 8g (sat 1g), Protein: 10g, Carbohydrate: 48g, Fiber: 10g, Cholesterol: 0.0mg, Sodium: 737mg
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932518
2 tbsp. vegetable oil
1 onion, finely chopped
2 carrots, cut into 1/4-inch-thick rounds
10 oz. white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 cups low-sodium chicken broth
Salt and pepper
Directions
1. Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and sauté until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute.
2. Add chicken broth and 3 cups water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.
Nutritional Information
Calories: 294 Fat: 8g (sat 1g), Protein: 10g, Carbohydrate: 48g, Fiber: 10g, Cholesterol: 0.0mg, Sodium: 737mg
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932518
Sausage Stuffed Acorn Squash
4 servings
Ingredients
2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 egg
2 tablespoons milk
1 cup fresh baby spinach, finely chopped
1-1/2 cups soft bread crumbs
1/2 cup dried cranberries
Microwave Directions
1. Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until a thermometer reads 160. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Oven Directions
1. Preheat oven to 350°. Cut squash in half; remove and discard seeds. Place squash cut side down on a foil lined pan with sides. Bake 30-40 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Remove squash from oven and turn cut side up, on the pan. Stuff with sausage mixture. Place back in oven 10-15 minutes or until a thermometer reads 160°.
Nutrition Facts: 1 serving (1 each) equals 485 calories, 23 g fat (8 g saturated fat), 133 mg cholesterol, 843 mg sodium, 49 g carbohydrate, 5 g fiber, 25 g protein.
http://www.tasteofhome.com/recipes/Sausage-Stuffed-Acorn-Squash
Ingredients
2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 cup chopped onion
1 egg
2 tablespoons milk
1 cup fresh baby spinach, finely chopped
1-1/2 cups soft bread crumbs
1/2 cup dried cranberries
Microwave Directions
1. Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until a thermometer reads 160. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Oven Directions
1. Preheat oven to 350°. Cut squash in half; remove and discard seeds. Place squash cut side down on a foil lined pan with sides. Bake 30-40 minutes or until tender.
2. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
3. Remove squash from oven and turn cut side up, on the pan. Stuff with sausage mixture. Place back in oven 10-15 minutes or until a thermometer reads 160°.
Nutrition Facts: 1 serving (1 each) equals 485 calories, 23 g fat (8 g saturated fat), 133 mg cholesterol, 843 mg sodium, 49 g carbohydrate, 5 g fiber, 25 g protein.
http://www.tasteofhome.com/recipes/Sausage-Stuffed-Acorn-Squash
Pine-Nut Crusted Tilapia
This golden-brown fish has a tender texture, nutty coating and hint of sweet honey. It’s fast to fix and can be served for a special family meal or when you want to impress guests.
Ingredients
1/2 cup pine nuts, ground
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
1 egg
3 tablespoons lemon juice
1 teaspoon honey
4 tilapia fillets (6 ounces each)
2 tablespoons butter
Additional honey, optional
Directions
In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture.
In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 237 calories, 16 g fat (5 g saturated fat), 89 mg cholesterol, 119 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.
http://www.tasteofhome.com/Recipes/Pine-Nut-Crusted-Tilapia
Ingredients
1/2 cup pine nuts, ground
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
1 egg
3 tablespoons lemon juice
1 teaspoon honey
4 tilapia fillets (6 ounces each)
2 tablespoons butter
Additional honey, optional
Directions
In a shallow bowl, combine the pine nuts, flour, dill and lemon-pepper. In another shallow bowl, combine the egg, lemon juice and honey. Dip fillets in egg mixture, then coat with nut mixture.
In a large nonstick skillet, cook fillets in butter over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Drizzle with additional honey if desired. Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 237 calories, 16 g fat (5 g saturated fat), 89 mg cholesterol, 119 mg sodium, 11 g carbohydrate, 1 g fiber, 14 g protein.
http://www.tasteofhome.com/Recipes/Pine-Nut-Crusted-Tilapia
Chicken Cacciatore
Eat ½ for dinner; freeze the other half for another meal. Note the reduced sodium; I have found that when freezing meals they get really salty tasting after freezing. Therefore, I use no extra salt while cooking and use the reduced sodium versions of canned items like chicken broth and tomatoes.
Ingredients
4 lbs boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ tsp pepper
24 oz reduced sodium tomato paste
2 tsp garlic, minced
2 tsp oregano
1 tsp basil
1 tsp celery seed
2 bay leaf
½ cup reduced sodium chicken broth
Directions
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To Serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.
Ingredients
4 lbs boneless skinless chicken breast
2 cup onion, chopped
3 cups mushrooms, sliced
½ tsp pepper
24 oz reduced sodium tomato paste
2 tsp garlic, minced
2 tsp oregano
1 tsp basil
1 tsp celery seed
2 bay leaf
½ cup reduced sodium chicken broth
Directions
Cut chicken into serving-sized pieces. Place chicken, onions, mushrooms, salt and pepper in slow cooker. Combine tomato paste, garlic, oregano, basil, celery seed, bay leaf and chicken broth. Pour over chicken. Cover and cook on Low 7 to 9 hours or High 3 to 4 hours. Remove bay leaf. Serve over hot pasta.
To Freeze: Allow to cool. Place in freezer bag. Label and freeze.
To Serve: Thaw, heat on stovetop until bubbly. Serve over hot pasta.
Hearty Bean and Pasta Stew
4 very hearty servings
Ingredients
¾ cup uncooked small pasta such as Radiatore
¼ cup chopped green bell pepper
1 large tomato, coarsely chopped (1 cup)
1 small onion, chopped (¼ cup)
1 clove garlic, finely chopped
1 Tbsp. chopped fresh basil or 1 tsp dried basil leaves
1 teaspoon Worcestershire sauce
1 (15 oz.) can kidney beans, drained
1 (8 oz.) can garbanzo beans, drained
1 (14 ½ oz.) can chicken broth
Directions
Mix all ingredients in 2-quart saucepan. Heat to a boil, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
Ingredients
¾ cup uncooked small pasta such as Radiatore
¼ cup chopped green bell pepper
1 large tomato, coarsely chopped (1 cup)
1 small onion, chopped (¼ cup)
1 clove garlic, finely chopped
1 Tbsp. chopped fresh basil or 1 tsp dried basil leaves
1 teaspoon Worcestershire sauce
1 (15 oz.) can kidney beans, drained
1 (8 oz.) can garbanzo beans, drained
1 (14 ½ oz.) can chicken broth
Directions
Mix all ingredients in 2-quart saucepan. Heat to a boil, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.
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