What's for Supper? Winter Menu #2

Another week, another menu. I realize that as I am working on formulating my menu for the week, we have "themes" that are pretty much repeated throughout the winter months. For example, I always am sure to include a soup (the best type of comfort food is soup, people!) and I always love to try to have a menu that is reminiscent of something we have tried and loved at a restaurant. So, keeping with that "trend" ... here is what is on our plate for this upcoming week.

Baker's Corner:
Pear Granola with Hazelnuts and Vanilla
Multi-Grain Bread
Pretzels

Meal #1:
Tomato-Tortellini Soup with Spinach
Flatbread d'Alsace

Meal #2:
Seafood Crab Stir-fry
Mandarin Slaw
Egg Rolls

Meal #3:
Sour Cream and Beef Turnovers
Garlicky Green Beans
Fruit

Meal #4:
Honey-Lime Roasted Chicken
Sweet Potato Fries
Southern Coleslaw

Have a great week, stay warm, and enjoy what is on your plates!

Beef and Spinach Lo-Mein

Our family loves eating Asian cuisine. When we go out to a restaurant, it is typically for either Chinese food or seafood. So, when we are craving something a little out of the ordinary at home, we typically turn to fare with a flair from the Orient.

This dish satisfied every picky eater at our house. It was flavorful as well as lower in fat and higher in flavor than what we would get at a restaurant.



Beef and Spinach Lo-Mein
363 Calories per 1 1/3 cup serving. Adapted from the New Taste of Home cookbook

To make the marinade:
1/4 cup hoisin
2 T. low sodium soy sauce
1 T. water
2 tsp sesame oil
2 garlic cloves, minced
1/4 to 1/2 tsp red pepper flakes (depending on how hot you like it!)

Combine these ingredients in a small bowl and set aside 1/4 cup of the marinade to marinate the meat.

For the Lo-Mein:
1 pound lean steak, thinly sliced
6 oz uncooked spaghetti
4 tsp canola oil, divided
8 oz can water chestnuts, drained and chopped
1 green onion, sliced (about 1/4 cup)
10 oz fresh spinach, chopped

Marinate the meat for about 10 minutes or so. Cook the spaghetti and drain it. Stir fry the meat in 2 tsp oil until it reaches the doneness that you like. We like ours to be medium. Remove from pan and keep warm. Add remaining 2 tsp oil and stir fry the water chestnuts and green onions until tender and fragrant. Stir in the cooked spaghetti and chopped spinach and toss well to combine. Stir in the meat and the remaining marinade and cook until spinach is wilted.

Enjoy!

What's for Supper? Winter Menu #1

Winter time makes me long for comfort foods. The menu that I am sharing has a variety of meals that are comforting. Some reflect simple, flavorful meals that are perfectly warming on a cold winter day. Some of the meals are a fresh burst of flavor to break up the mundane days that winter sometimes holds. All are delicious! I hope that these simple recipes will become new favorites for your family.

I am adding a new segment to my menu planning posts: Baking. Every week, I plan a few things that I am going to bake or prepare for my family to enjoy. It may be a special treat or something to complement a meal.

Baking:
Orange-Berry Granola with Pecans (for Breakfast and fruit and yogurt parfaits)
Rustic French Loaves (for Stuffed French Toast and to use on Menu #1)

Menu #1: Quick and Comforting
Quick Cream of Tomato Soup
Italian Grilled Cheese Sandwiches (using the Rustic French Loaves for the bread)

Menu #2: Take-out? At home!
Beef and Spinach Lo Mein
Asian Mandarin Salad
Egg Drop Soup

Menu #3: Home-style Comfort
Country Chicken with Gravy
Red Potatoes
Garlicky Green Beans

Menu #4: Dreaming of Summertime
Soft Fish Tacos
Spanish Rice
Fruit


Enjoy!

Stay Tuned

Well ... I have been cooking up some great dishes ... but not blogging. I am going to post sometime in the near future. I just need to plan this week's menu and then I will be back. Not sure anyone really reads this stuff anyway ... but it is a great way for me to keep track of the meals I make and share them with people when I am asked for a recipe. So, I will continue.

What's for Supper? Fresh Fall Flavors Menu #3

Our family loves this time of year. This time of year brings with it crisp, cool air, beautiful foliage that blushes as Autumn kisses it, football games, apple orchard trips (with apple cider and apple doughnuts!), pumpkin patch visits, hot coffee and warm blankets to enjoy sunrises and sunsets ... and so much more!

This menu, I focused on drawing out some of my favorite foods (soups, hearty meals), but focused on keeping them "lighter". Fresh, vibrant flavors are prevalent in each meal; however, these meals are quick to prepare so you can spend time with your favorite people enjoying your favorite fall activities. Soak it up - Winter is just around the corner ...

Meal #1:
Hungry Chick Chunky Chicken Soup (Courtesy of Hungry Girl 1-2-3)
Spinach Salad with Balsamic
Rustic Loaves

Meal #2:
Chicken Marsala with Mushrooms and Broccoli
Garlicky Green Beans

Meal #3:
Turkey Burgers
Oven Fries
Cottage Cheese and Crudites

Meal #4:
Chicken Paprikash Stew
French Loaf

Meal #5:
Baked Meatballs with Zesty Marinara Sauce and Penne
Margharita Salad
Garlic Bread


Enjoy!

Crazy ... Chicken Bread Head?

My youngest son is an aspiring chef. I just know it. At 4 years old, he is my right hand guy in the kitchen. Tonight, while we were preparing our meal, he was right there with me - helping make an ordinary Friday night into a really fun time. I love sharing my passion for cooking with my boy ... I love our time together as we laugh, tell stories, and help each other.

My little helper has dubbed this dish, "The Craaazy Chicken Bread Head" I like it ... What do you think?

The Craaazy Chicken Bread Head (aka Crescent Wrapped Drumsticks) serves 4

8 chicken drumsticks (skin removed and discarded)

1/4 cup butter

1/2 cup BBQ sauce (tonight we used a honey-barbeque sauce)

8 oz tube of crescent rolls

1 egg, lightly beaten

2 tsp. grated Parmesan cheese

1 tsp Italian seasoning

2 tsp sesame seeds, toasted

Preheat oven to 375 degrees. Melt butter in a large skillet and add the BBQ sauce, stirring to combine. Add the drumsticks and bring the sauce to a boil. Reduce heat; cover and simmer for 30 minutes, turning occassionally (or until meat thermometer reads 170 degrees). Remove from pan and let cool slightly. Separate crescent rolls and place on lightly greased cookie sheet. Brush with egg and sprinkle with cheese and Italian seasoning. Wrap dough around the drumstick; place seam side down. Brush with egg and sprinkle with sesame seeds. Bake 13-15 minutes, until golden.

DELICIOUS! Thanks to my willing helper!

Cheeseburger Chowder

I have a well-stocked pantry and I know how to use it. This recipe is almost entirely comprised from a pantry-based ingredient list. I love the simplicity of this meal ... and the fact that I can make it in about 20 minutes or so. If you are lucky enough to have leftovers of this chowder, they will be better the next day (like most stews/soups/chowders are).

I always double this recipe - because otherwise there would not be enough to serve our family. In fact, there is no picture of this chowder right now, because there were no leftovers. It fed 4 adults and 5 kids well though.

Cheeseburger Chowder (serves 4)
1/2 pound ground beef
1 can condensed cheddar soup, undiluted
1 3/4 cups milk
1 cup frozen hash browned potatoes, shredded
4 oz can chopped green chilies
1 T. taco seasoning
1 T. dried minced onion
1/2 tsp chili powder

Brown beef and drain. Add seasonings, chilies and onions and heat until you start smelling the spices heating up. Stir in the canned soup, milk, and frozen hash browns. Bring to a boil and then reduce heat. Simmer, uncovered for 5 minutes (or so) until heated through.

**We garnish this chowder with corn chips, Monterey Jack cheese, green onions, and sour cream.


Enjoy!