Wednesday, January 06, 2010

I'm an Organizing Junkie

Just kidding! I am not an Organizing Junkie but that is the name of a new Blog that I found recently. I love how she lists her weeks worth of meals. She reminds me of a friend of mine (Amy)! Check out this Site as well: $5 Dinners!

Below are some recipes that I hope to try in the next 2 weeks.

Mama’s Amazing Ziti
* Ziti is pasta that is a meduim sized tube shape*

Makes 6 Servings


  • 1 pound lean ground beef (90% lean or higher)
  • 2 large carrots, shredded (about 2 cups)
  • Two 10 3/4-ounce cans 30%-less-sodium tomato soup
  • 2 cans water
  • 8 ounces dried whole wheat blend ziti (about 2 1/2 cups)
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup preshredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. Place a large saucepan or Dutch oven over medium-high heat. Add the beef and carrots and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
  2. Add the tomato soup, water, ziti, basil, garlic powder, and onion powder and stir until well blended. Bring the liquid to a boil, reduce the heat and cook, covered, at a low boil, until the ziti is tender, about 25 minutes. Stir occasionally.
  3. Stir in the mozzarella cheese and serve in individual bowls and sprinkle with Parmesan cheese.

Pan Sauteed Chicken and Mushrooms with Garlic Spinach

serves 4 - 5

olive oil
2 tablespoons butter, divided
3 large boneless chicken breasts, sliced lengthwise into 2 thin cutlets each
2 cups sliced baby portebello mushrooms
2 bunches of baby spinach, washed and drained and paper towels
3 large cloves of garlic, chopped
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
squeeze of lemon juice

Heat a large saute pan to medium high and drizzle with olive oil and about 1 tablespoon of butter. Season chicken cutlets with salt and pepper and dredge in flour. Saute for 3 - 4 minutes per side until lightly browned. Remove cutlets from pan and cover with foil to keep warm.

In the same pan, drizzle a little more olive oil and add the sliced mushrooms. Saute for 5 - 7 minutes until they begin to brown slightly. Remove from pan and keep warm with the chicken.

In the same pan, drizzle a little more olive oil and add the spinach in 2 batches. Cook each batch until the spinach is wilted and most of the water has cooked away. Remove spinach to a plate. Add garlic to pan and cook for 1 - 2 minutes until it just begins to brown. Add more olive oil if the pan seems dry. Add back the wilted spinach and a pinch of salt and pepper and toss to combine. Remove to a plate and cover with foil to keep warm.

In the same pan, melt the remaining 1 tablespoon of butter. When it just begins to bubble, whisk in the 1 tablespoon of flour. Cook for about 30 seconds. Whisk in wine and stock and cook for 2 - 3 minutes or until the sauce thickens slightly. Add a squeeze of lemon juice and season with salt and pepper. Turn heat to low and keep sauce warm.

To serve, place Garlic Spinach on a large platter. Top with the sauteed chicken and mushrooms and drizzle with the wine sauce. Serve.

~ Bacon wrapped chicken
3-4 chicken breasts (I use frozen)
3-4 slices raw bacon (I will use turkey bacon)
1 can cream of chicken soup (I will use the 98% FF version)
1 cup sour cream (I will use the fat free)

Wrap chicken in bacon and place in the bottom of a greased slow cooker. Mix chicken soup and sour cream together and pour on top of chicken breasts. Cook on low for 6 hours. Serve over rice or egg noodles.

1 comment:

Amy said...

now aren't you sweet!!
As you know, I LOVE to menu plan..keeps my life (as a working mom) more organized, AND my grocery bills lower.
I have a great recipe for ziti, but will def. try the bacon chicken. MMMMMM...