1. Peanut Butter Sandwiches with a Twist, apples, & yogurts -
Yes you can feed your family peanut butter sandwiches for dinner! Take a break and if it makes you feel better try one of the sanwiches "with a twist".
2. Tortilla Pizzas
3. Butternut and Ham Bisque with Cranberry bread
4. Octoberfest!! German Bratwurst, with Sauerkraut Mashed Potatoes, and Pretzels with Mustard
5. Southwest Chicken and Pasta
Showing posts with label Fall Meal Plan 2. Show all posts
Showing posts with label Fall Meal Plan 2. Show all posts
Peanut Butter Sanwiches with a Twist
Good one from Real Simple:
Peanut Butter Celery & Raisin Sandwich
Ingredients
2 slices white bread
2 tablespoons peanut butter
½ stalk celery, sliced
2 tablespoons raisins
Directions
Form sandwiches with the bread, peanut butter, celery, and raisins.
Peanut Butter and Banana Panini
Ingredients
2 slices of hearty whole grain bread
2 Tablespoons Peanut Butter
½ Banana sliced
butter
Directions
Preheat an electric panini or sandwich maker (I use a small George Foreman Lean Mean Grillin' Machine)
Spread one side of each slice of bread with a little butter and lay the slices butter side down on a clean work surface
Spread peanut butter on the bread, add one layer of banana slices, top with the other piece of bread butter side up.
Place the sandwich on the preheated sandwich maker and cook according to manufacturer's directions
Cool slightly then eat the ooey gooey piece of heaven.
Want more Peanut Butter Sandwich inspiration? visit: Peanut Butter & Co.
Peanut Butter Celery & Raisin Sandwich
Ingredients
2 slices white bread
2 tablespoons peanut butter
½ stalk celery, sliced
2 tablespoons raisins
Directions
Form sandwiches with the bread, peanut butter, celery, and raisins.
Peanut Butter and Banana Panini
Ingredients
2 slices of hearty whole grain bread
2 Tablespoons Peanut Butter
½ Banana sliced
butter
Directions
Preheat an electric panini or sandwich maker (I use a small George Foreman Lean Mean Grillin' Machine)
Spread one side of each slice of bread with a little butter and lay the slices butter side down on a clean work surface
Spread peanut butter on the bread, add one layer of banana slices, top with the other piece of bread butter side up.
Place the sandwich on the preheated sandwich maker and cook according to manufacturer's directions
Cool slightly then eat the ooey gooey piece of heaven.
Want more Peanut Butter Sandwich inspiration? visit: Peanut Butter & Co.
Tortilla Pizzas
This is a great meal for family night. Spread out all the toppings and let everyone make their own pizzas. You will only be able to fit about 4 tortillas in the oven at a time, but they only take about 6-8 minutes to cook each.
Ingredients
8 Burrito size Tortillas
2 (15 oz.) cans Pizza Sauce
4 cups (16 oz.) of your favorite shredded cheese for pizza
Assorted pizza toppings such as: diced bell peppers and onions, sliced mushrooms, pepperoni, cooked crumbled sausage, black & green olives, etc...
Arrange oven racks in the oven so you can fit 2 cookie sheets in at one time. Preheat oven to 350. Place 1-2 tortillas on each cookie sheet.
Directions
On each tortilla spread approximately 1/4 cup sauce on each tortilla, sprinkle on 1/4 cup cheese, and your favorite toppings. Don't over top your tortilla or it will be soggy.
Bake in oven for 6-8 minutes, or until cheese is melted and tortilla crisp. Serve with fresh veggies and dip and cut up fresh fruit with yogurt dip for dessert.
Fruit Dipping Sauces:
Peanutty Yogurt Dip
Mix:
1/4 cup plain or vanilla yogurt
4 Tablespoons peanut butter
Drizzle honey on top.
Apple Yogurt Dip
Mix:
1 cup plain of vanilla yogurt
1/2 cup natural applesauce
Try this one with celery as well as fruits.
Ingredients
8 Burrito size Tortillas
2 (15 oz.) cans Pizza Sauce
4 cups (16 oz.) of your favorite shredded cheese for pizza
Assorted pizza toppings such as: diced bell peppers and onions, sliced mushrooms, pepperoni, cooked crumbled sausage, black & green olives, etc...
Arrange oven racks in the oven so you can fit 2 cookie sheets in at one time. Preheat oven to 350. Place 1-2 tortillas on each cookie sheet.
Directions
On each tortilla spread approximately 1/4 cup sauce on each tortilla, sprinkle on 1/4 cup cheese, and your favorite toppings. Don't over top your tortilla or it will be soggy.
Bake in oven for 6-8 minutes, or until cheese is melted and tortilla crisp. Serve with fresh veggies and dip and cut up fresh fruit with yogurt dip for dessert.
Fruit Dipping Sauces:
Peanutty Yogurt Dip
Mix:
1/4 cup plain or vanilla yogurt
4 Tablespoons peanut butter
Drizzle honey on top.
Apple Yogurt Dip
Mix:
1 cup plain of vanilla yogurt
1/2 cup natural applesauce
Try this one with celery as well as fruits.
Octoberfest!!!
See Taste of Home (http://www.tasteofhome.com/) for the following recipes and celebrate the first few days of October! This is one of our favorite meals and goes great with a football game.
German Bratwurst
Sauerkraut Mashed Potatoes
Pretzels with Mustard
German Bratwurst
Sauerkraut Mashed Potatoes
Pretzels with Mustard
Southwest Chicken and Pasta
Eat ½ for dinner; freeze the other half for another meal. Serve with corn and a big green salad.
Ingredients
1.5 lbs. cubed, cooked boneless, skinless chicken breast
1 cup salsa
1 (10.75 oz.) can cheddar cheese soup
¾ cup sour cream
8 oz. spiral pasta, such as Rotini
½ cup (4 oz.) cubed Pepper Jack cheese
Directions
Cook pasta 2 minutes less than package directions, drain. In a large bowl combine: salsa, soup, and sour cream. Stir in cooked chicken and pasta, then cubed cheese. Pour into 2 greased 8x8 inch pans. Cover with foil and bake one pan at 375° for 40 min or until hot and bubbly.
To Freeze: Cover tightly with foil. Label with name, date, and baking directions and place in freezer.
To use frozen casserole: thaw overnight in refrigerator and bake according to directions above.
This recipe yields: 1 – 9x13 pan (8 servings) or 2 – 8x8 pans (4 servings each pan).
Ingredients
1.5 lbs. cubed, cooked boneless, skinless chicken breast
1 cup salsa
1 (10.75 oz.) can cheddar cheese soup
¾ cup sour cream
8 oz. spiral pasta, such as Rotini
½ cup (4 oz.) cubed Pepper Jack cheese
Directions
Cook pasta 2 minutes less than package directions, drain. In a large bowl combine: salsa, soup, and sour cream. Stir in cooked chicken and pasta, then cubed cheese. Pour into 2 greased 8x8 inch pans. Cover with foil and bake one pan at 375° for 40 min or until hot and bubbly.
To Freeze: Cover tightly with foil. Label with name, date, and baking directions and place in freezer.
To use frozen casserole: thaw overnight in refrigerator and bake according to directions above.
This recipe yields: 1 – 9x13 pan (8 servings) or 2 – 8x8 pans (4 servings each pan).
Sage Pork Chops
Don't like or have sage? Try another herb like thyme or basil.
Servings: 6
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Ingredients
2 teaspoons salt
1 Tablespoon fresh or 1 teaspoon dried sage
1 teaspoon ground black pepper
6 boneless pork chops about 1/2 inch thick
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Directions
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Serve with a baked sweet potato and steamed broccoli
Servings: 6
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Ingredients
2 teaspoons salt
1 Tablespoon fresh or 1 teaspoon dried sage
1 teaspoon ground black pepper
6 boneless pork chops about 1/2 inch thick
2 tablespoons butter
1 cup water
2 cubes beef bouillon
Directions
Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Serve with a baked sweet potato and steamed broccoli
Cranberry Soda Bread
Another recipe from Family Fun!
Make this with the Butternut Ham Bisque and your family will really be impressed. I use Craisins for the dried cranberries.
To achieve the right texture, you should cool it before serving.
Ingredients1/2 cup old-fashioned oats
1 3/4 cups buttermilk
1/3 cup honey
2 tablespoons vegetable oil
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup dried sweetened cranberries
InstructionsHeat the oven to 400 degrees. Lightly oil a large baking sheet and dust it with cornmeal. Measure the oats into a bowl, then stir in the buttermilk, honey, and oil.
In a large bowl, combine the remaining ingredients and make a well in the middle. Pour the liquid into it and stir briskly with a wooden spoon until the dough pulls together in a shaggy mass.
Let the dough rest for 3 minutes. Turn it onto a floured surface and gently knead the dough for about 30 seconds.
Next, divide it in half and form each half into a football shape with rounded ends. Place the loaves on the baking sheet with plenty of room between them and cut a shallow slit down the center of each.
Bake the bread for 20 minutes, then reduce the heat to 375 degrees and bake another 25 minutes, or until the loaves are golden and crusty and the bottoms sound hollow when tapped. Cool before serving. Makes 2 loaves.
Make this with the Butternut Ham Bisque and your family will really be impressed. I use Craisins for the dried cranberries.
To achieve the right texture, you should cool it before serving.
Ingredients1/2 cup old-fashioned oats
1 3/4 cups buttermilk
1/3 cup honey
2 tablespoons vegetable oil
3 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup dried sweetened cranberries
InstructionsHeat the oven to 400 degrees. Lightly oil a large baking sheet and dust it with cornmeal. Measure the oats into a bowl, then stir in the buttermilk, honey, and oil.
In a large bowl, combine the remaining ingredients and make a well in the middle. Pour the liquid into it and stir briskly with a wooden spoon until the dough pulls together in a shaggy mass.
Let the dough rest for 3 minutes. Turn it onto a floured surface and gently knead the dough for about 30 seconds.
Next, divide it in half and form each half into a football shape with rounded ends. Place the loaves on the baking sheet with plenty of room between them and cut a shallow slit down the center of each.
Bake the bread for 20 minutes, then reduce the heat to 375 degrees and bake another 25 minutes, or until the loaves are golden and crusty and the bottoms sound hollow when tapped. Cool before serving. Makes 2 loaves.
Butternut & Ham Bisque
I got this recipe from a Family Fun Magazine many years ago. Delish! I freeze my butternut squash in the fall so I make this in the fall and on chilly winter days.
Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
½ teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
½ cup light or heavy cream
1½ cups diced cooked ham
Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash*, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
With a potato masher; mash up the vegetables until they are a nice creamy consistency. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving. Makes 6 servings.
* I use squash that has already been baked. I find it too hard to cube and peel an unbaked squash, and it eliminates the need to mash the vegetables with a potato masher. I also bake and freeze squash in 5 cup sizes to have on hand for this recipe. When I make the bisque I simply pull out the frozen squash and put it in (unthawed) it thaws during the 20 minute boil. Then, it is a snap to cook.
Ingredients
2 tablespoons unsalted butter
1 very large sweet onion, chopped
½ teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
½ cup light or heavy cream
1½ cups diced cooked ham
Instructions
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.
Add the squash*, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
With a potato masher; mash up the vegetables until they are a nice creamy consistency. Stir in the pepper, the cream, and the ham, and heat for several minutes before serving. Makes 6 servings.
* I use squash that has already been baked. I find it too hard to cube and peel an unbaked squash, and it eliminates the need to mash the vegetables with a potato masher. I also bake and freeze squash in 5 cup sizes to have on hand for this recipe. When I make the bisque I simply pull out the frozen squash and put it in (unthawed) it thaws during the 20 minute boil. Then, it is a snap to cook.
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