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
- 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.
- 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.
- 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
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.