Meals 2, and 3 use leftovers from #1 If you don't want to use leftovers the recipes also have directions how to make without leftovers.
1. Roasted Rosemary Chicken Drumsticks and Vegetables – Use leftovers for Beef Cheddar and Potato Pie and Chicken Noodle Soup
2. Beef Cheddar and Potato Pie
3. Chicken Noodle Soup
4. Egg Bake and Fresh Fruit
5. Sherried Chicken Breasts with egg noodles and kiwi
6. Baked Potato Soup and Salad or cut fresh veggies.
All Recipes in the Meal Plan
Showing posts with label Fall Meal Plan 4. Show all posts
Showing posts with label Fall Meal Plan 4. Show all posts
Roasted Rosemary Chicken Drumsticks and Vegetables
This is a triple duty meal. You will use half of the drumsticks to make Chicken Noodle Soup and half of the potatoes, pepper, onion mix to go into the Beef, Cheddar and Potato Pie. If you don't want to use the leftovers for other meals, cut the recipe in half.
16 chicken drumsticks (about 5 lb.)
8 large red potatoes, cut in large cubes
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in ½-in.-thick slices
2 tablespoon olive oil
3 tablespoon chopped fresh rosemary or 1½ teaspoon dried
2 tablespoon chopped garlic
½ teaspoon each salt and freshly ground pepper
½ cup pitted Kalamata olives, cut in half
Directions
1. Position racks in the oven to divide oven in thirds. Heat oven to 500°F. You’ll need 2 rimmed baking sheets lined with nonstick foil.
2. Remove most of skin from drumsticks. Distribute drumsticks, potatoes, peppers and onion evenly between 2 pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
3. Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
a. For triple duty meals: remove ½ of the potatoes, onion, peppers place in a tightly covered container and place in the refrigerator. Also, remove 8 chicken drumsticks; store another tightly covered container in the refrigerator.
4. Arrange on the chicken and potatoes on a platter; add olives and serve. Serves 4-6.
16 chicken drumsticks (about 5 lb.)
8 large red potatoes, cut in large cubes
2 large peppers, cut in 3/4-in. wedges
1 large red onion, cut in ½-in.-thick slices
2 tablespoon olive oil
3 tablespoon chopped fresh rosemary or 1½ teaspoon dried
2 tablespoon chopped garlic
½ teaspoon each salt and freshly ground pepper
½ cup pitted Kalamata olives, cut in half
Directions
1. Position racks in the oven to divide oven in thirds. Heat oven to 500°F. You’ll need 2 rimmed baking sheets lined with nonstick foil.
2. Remove most of skin from drumsticks. Distribute drumsticks, potatoes, peppers and onion evenly between 2 pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and pepper and toss to turn and coat.
3. Roast 30 minutes, stirring mixtures after 15 minutes, or until chicken is cooked and vegetables are tender.
a. For triple duty meals: remove ½ of the potatoes, onion, peppers place in a tightly covered container and place in the refrigerator. Also, remove 8 chicken drumsticks; store another tightly covered container in the refrigerator.
4. Arrange on the chicken and potatoes on a platter; add olives and serve. Serves 4-6.
Beef, Cheddar and Potato Pie
This savory pie is easy to ace on the first try. If you are making this with potatoes left over from the Rosemary Chicken Drumsticks and Vegetables see the alternate directions.
Ingredients
2 pounds extra lean ground beef
2 carrots, sliced in ¼ inch increments
1 large onion, diced
2 stalks celery, sliced ¼ inch increments
1 large clove garlic, finely chopped
1 large baking potato, peeled and diced
½ cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
1 (2-ct.) pkg. Pillsbury Pie crusts use one crust for the bottom and one for the top
1 large egg yolk, beaten with 1 tablespoon water
Directions
1. Preheat the oven to 375°. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.
2. Lower the heat to medium, add the beer and cook for 10 minutes.
3. Add the cheese, 2 teaspoons salt and ½ teaspoon pepper. Let cool.
4. On a floured surface, roll 1 pie crust into a 12-inch round. Place in an oven proof 10-inch skillet or deep pie dish. Roll the other pie crust into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet or pie dish. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, and trim to a ½ -inch edge.
5. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
Alternate Directions:
Ingredients
Leftover potato, pepper, onion mixture from Rosemary Chicken Drumsticks and Vegetables
2 pounds extra lean ground beef
2 carrots, sliced in ¼ inch increments
2 stalks celery, sliced ¼ inch increments
Left over vegetables from Rosemary
½ cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
1 (2-ct.) pkg. Pillsbury Pie crusts use one crust for the bottom and one for the top
1 large egg yolk, beaten with 1 tablespoon water
Directions
1. Preheat the oven to 375°. In a skillet, combine the beef, carrots and celery and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.
2. Lower the heat to medium, add the beer and leftover vegetables and cook for 10 minutes.
3. Add the cheese, 2 teaspoons salt and ½ teaspoon pepper. Let cool.
4. On a floured surface, roll 1 pie crust into a 12-inch round. Place in an oven proof 10-inch skillet or deep pie dish. Roll the other pie crust into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet or pie dish. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, and trim to a ½ -inch edge.
5. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 35-45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
Beef, Cheddar and Potato Pie recipe at Rachael Ray Magazine
Ingredients
2 pounds extra lean ground beef
2 carrots, sliced in ¼ inch increments
1 large onion, diced
2 stalks celery, sliced ¼ inch increments
1 large clove garlic, finely chopped
1 large baking potato, peeled and diced
½ cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
1 (2-ct.) pkg. Pillsbury Pie crusts use one crust for the bottom and one for the top
1 large egg yolk, beaten with 1 tablespoon water
Directions
1. Preheat the oven to 375°. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.
2. Lower the heat to medium, add the beer and cook for 10 minutes.
3. Add the cheese, 2 teaspoons salt and ½ teaspoon pepper. Let cool.
4. On a floured surface, roll 1 pie crust into a 12-inch round. Place in an oven proof 10-inch skillet or deep pie dish. Roll the other pie crust into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet or pie dish. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, and trim to a ½ -inch edge.
5. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
Alternate Directions:
Ingredients
Leftover potato, pepper, onion mixture from Rosemary Chicken Drumsticks and Vegetables
2 pounds extra lean ground beef
2 carrots, sliced in ¼ inch increments
2 stalks celery, sliced ¼ inch increments
Left over vegetables from Rosemary
½ cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
1 (2-ct.) pkg. Pillsbury Pie crusts use one crust for the bottom and one for the top
1 large egg yolk, beaten with 1 tablespoon water
Directions
1. Preheat the oven to 375°. In a skillet, combine the beef, carrots and celery and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.
2. Lower the heat to medium, add the beer and leftover vegetables and cook for 10 minutes.
3. Add the cheese, 2 teaspoons salt and ½ teaspoon pepper. Let cool.
4. On a floured surface, roll 1 pie crust into a 12-inch round. Place in an oven proof 10-inch skillet or deep pie dish. Roll the other pie crust into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet or pie dish. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, and trim to a ½ -inch edge.
5. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Bake for 35-45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.
Beef, Cheddar and Potato Pie recipe at Rachael Ray Magazine
Chicken Noodle Soup made with Leftover Drumsticks
Ingredients 8 leftover roasted drumsticks (about 2 ½ lbs.)
4 quarts water
2 stalks celery
1 ½ cup sliced carrots
1 medium onion diced
2 bay leaves
½ tsp. black pepper
Herb bag filled with a large handful of fresh parsley, and 2 tablespoons thyme or 2 tsp. dried parsley and 1 tsp. dried thyme
6 Tablespoons Better than Bouillon Chicken base – look for this in the organic section of the grocery store if you cannot find it with the regular bouillon.
16 oz pkg. egg noodles
Directions
1. In an 8 qt. stock pot combine the chicken and water. Bring to a boil. Add celery, carrots, onions, bay leaves and herbs. Reduce heat and simmer 30 min. Remove chicken to a platter and cool until you can handle it.
2. In a separate pot cook the egg noodles according to package directions. (Do not cook the noodles with the vegetables and drumsticks or the stock will get starchy.)
3. Remove all meat from the bones and chop into bite size pieces. Return to the pot with the vegetables and herbs. Add bouillon. Simmer until bouillon is dissolved. Serve in a bowl over hot cooked egg noodles.
4 quarts water
2 stalks celery
1 ½ cup sliced carrots
1 medium onion diced
2 bay leaves
½ tsp. black pepper
Herb bag filled with a large handful of fresh parsley, and 2 tablespoons thyme or 2 tsp. dried parsley and 1 tsp. dried thyme
6 Tablespoons Better than Bouillon Chicken base – look for this in the organic section of the grocery store if you cannot find it with the regular bouillon.
16 oz pkg. egg noodles
Directions
1. In an 8 qt. stock pot combine the chicken and water. Bring to a boil. Add celery, carrots, onions, bay leaves and herbs. Reduce heat and simmer 30 min. Remove chicken to a platter and cool until you can handle it.
2. In a separate pot cook the egg noodles according to package directions. (Do not cook the noodles with the vegetables and drumsticks or the stock will get starchy.)
3. Remove all meat from the bones and chop into bite size pieces. Return to the pot with the vegetables and herbs. Add bouillon. Simmer until bouillon is dissolved. Serve in a bowl over hot cooked egg noodles.
Quick Egg Bake
Ingredients
5 sausage patties or ½ pound ground sausage
¼ - ½ cup onion, chopped
1 green pepper, chopped
12 eggs
½ cup milk
2 cups Colby or cheddar cheese
Directions
1. Preheat oven to 300°
2. Spray a 9x13 baking pan with cooking spray.
3. Fry sausage and break into bits while cooking. Drain fat and return to skillet.
4. Sauté onions and peppers with the sausage. Remove from skillet to a plate.
5. In a bowl whisk eggs and milk together. Pour into the skillet used to fry sausage, onions and pepper.
6. Scramble cook eggs just until they start to set. DO NOT OVER COOK. Remove from heat.
7. Add sausage mixture and 1 cup of cheese to the eggs and mix. Pour into baking pan
8. Cover with foil and cook in oven for 20-25 minutes. Check to see if eggs are set if not replace foil and cook a few more minutes until set.
9. When eggs are set, remove foil sprinkle with remaining cheese and bake until melted about 5 minutes.
Remove from oven, allow to cool slightly and serve with fresh fruit.
****Leftovers are really good for breakfast the next day.
5 sausage patties or ½ pound ground sausage
¼ - ½ cup onion, chopped
1 green pepper, chopped
12 eggs
½ cup milk
2 cups Colby or cheddar cheese
Directions
1. Preheat oven to 300°
2. Spray a 9x13 baking pan with cooking spray.
3. Fry sausage and break into bits while cooking. Drain fat and return to skillet.
4. Sauté onions and peppers with the sausage. Remove from skillet to a plate.
5. In a bowl whisk eggs and milk together. Pour into the skillet used to fry sausage, onions and pepper.
6. Scramble cook eggs just until they start to set. DO NOT OVER COOK. Remove from heat.
7. Add sausage mixture and 1 cup of cheese to the eggs and mix. Pour into baking pan
8. Cover with foil and cook in oven for 20-25 minutes. Check to see if eggs are set if not replace foil and cook a few more minutes until set.
9. When eggs are set, remove foil sprinkle with remaining cheese and bake until melted about 5 minutes.
Remove from oven, allow to cool slightly and serve with fresh fruit.
****Leftovers are really good for breakfast the next day.
Sherried Chicken Breasts
Ingredients
6 boneless skinless chicken breasts
2 Tbsp. olive oil for frying
¼ tsp dried marjoram
¼ tsp. dried thyme
1 (10 ¾) ounce can condensed cream of mushroom soup
½ soup can water
1 (4 oz.) can mushrooms, drained
⅓ soup can sherry – NOT USE COOKING SHERRY
Directions
Heat oven to 350°. Trim fat from chicken. Heat the oil in a heavy skillet; brown chicken until golden. Arrange chicken in a shallow baking dish. Sprinkle with marjoram and thyme. Deglaze the skillet used to brown the chicken, with the soup and water. Stir in the mushrooms. Pour sherry over the chicken. Pour soup mixture over the chicken. Cover with foil. Bake 45 minutes. Remove cover. Check to see if there is enough liquid. If needed add a little more water. Bake uncovered about 15 minutes longer or until chicken is brown, very tender and sauce is golden.
Serve with wild rice or green noodles and garnish with fresh fruit such as strawberries, kiwi, and star fruit. Serves 6.
6 boneless skinless chicken breasts
2 Tbsp. olive oil for frying
¼ tsp dried marjoram
¼ tsp. dried thyme
1 (10 ¾) ounce can condensed cream of mushroom soup
½ soup can water
1 (4 oz.) can mushrooms, drained
⅓ soup can sherry – NOT USE COOKING SHERRY
Directions
Heat oven to 350°. Trim fat from chicken. Heat the oil in a heavy skillet; brown chicken until golden. Arrange chicken in a shallow baking dish. Sprinkle with marjoram and thyme. Deglaze the skillet used to brown the chicken, with the soup and water. Stir in the mushrooms. Pour sherry over the chicken. Pour soup mixture over the chicken. Cover with foil. Bake 45 minutes. Remove cover. Check to see if there is enough liquid. If needed add a little more water. Bake uncovered about 15 minutes longer or until chicken is brown, very tender and sauce is golden.
Serve with wild rice or green noodles and garnish with fresh fruit such as strawberries, kiwi, and star fruit. Serves 6.
Baked Potato Soup
4 medium (8-9 oz.) baking potatoes
2 (14.5 oz.) cans chicken broth
¼ cup sour cream
¼ tsp. ground black pepper
½ cup grated colby or cheddar cheese
2 green onions
Directions
Preheat oven to 350°. Pierce each potato five or six times with a fork, rub skin with a little olive oil and bake for 1 hour. Remove from oven and let cool 20 min
Peel potatoes, dice 2 potatoes in bite size pieces. Blend the rest of them with the chicken broth in a blender on High speed until smooth. Pour potato mixture into a saucepan. Stir in diced potato, sour cream, and ground pepper. Cook on low until hot and steaming. Do not boil. Garnish with cheese and green onions.
Serve with a fresh green salad and fresh cut veggies with ranch dip. Serves 4.
2 (14.5 oz.) cans chicken broth
¼ cup sour cream
¼ tsp. ground black pepper
½ cup grated colby or cheddar cheese
2 green onions
Directions
Preheat oven to 350°. Pierce each potato five or six times with a fork, rub skin with a little olive oil and bake for 1 hour. Remove from oven and let cool 20 min
Peel potatoes, dice 2 potatoes in bite size pieces. Blend the rest of them with the chicken broth in a blender on High speed until smooth. Pour potato mixture into a saucepan. Stir in diced potato, sour cream, and ground pepper. Cook on low until hot and steaming. Do not boil. Garnish with cheese and green onions.
Serve with a fresh green salad and fresh cut veggies with ranch dip. Serves 4.
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